Clarification and pasteurisation effects on monomeric anthocyanins and percent polymeric colour of black carrot (Daucus carota L.) juice

Black carrots (BCs) are a rich source of stable anthocyanins (ACNs). The purpose of this study was to evaluate the effects of clarification and pasteurisation on ACNs of black carrot juice (BCJ). Monomeric ACNs, ACN profile and percent polymeric colour were determined during processing of BCJ. While depectinisation and bentonite treatments resulted in 7% and 20% increases in monomeric ACN content of BCJ, respectively, gelatine–kieselsol treatment and pasteurisation resulted in 10% and 3–16% reduction. Percent polymeric colour decreased after clarification, but substantially increased in samples subjected to heat. ACNs of BCJ samples were identified by HPLC–MS. Unclarified BCJ contained cyanidin-3-galactoside-xyloside-glucoside-ferulic acid as the major ACN, followed by cyanidin-3-galactoside-xyloside-glucoside-coumaric acid, and cyanidin-3-galactoside-xyloside-glucoside. After depectinisation, two more ACNs (cyanidin-3-galactoside-xyloside and cyanidin-3-galactoside-xyloside-glucoside-sinapic acid) were also identified. These results indicated that depectinisation and bentonite treatment had positive effect on the colour of BCJ, while gelatin–kieselsol treatment and pasteurisation had negative effect.     

Enhancement of phenolic compounds content and antioxidant activity of strawberry (Fragaria × ananassa) juice by block freeze concentration technology

The aim of this study was to evaluate the effects of freeze concentration of strawberry juice on content of total phenolic, anthocyanins content and antioxidant activity of the concentrated fluid and the ice obtained. An increase in the values of phenolic content was observed in the concentrate fraction for all the freeze concentration stages (five stages). The process efficiency presented a reduction when compared with the first stage, and however, the average efficiency remained around 65% in all the stages. The concentration of pelargonidin‐3‐O‐glycoside present in samples was increased in all stages. Furthermore, the antioxidant activity of the concentrated fluid of each stage, measured by DPPH and ABTS methods, was significantly higher in comparison with the juice feed. Also, antioxidant activity can be correlated with the content of pelargonidin‐3‐O‐glycoside presented in the strawberry juice. Freeze concentration can be considered a good alternative for improving the antioxidant activity of strawberry juice.     

Upper extremity hemodynamics and sensation with backpack loads

Heavy backpacks are often used in extreme environments, for example by military during combat, therefore completion of tasks quickly and efficiently is of operational relevance. The purpose of this study was to quantify hemodynamic parameters (brachial artery Doppler and microvascular flow by photoplethysmography; tissue oxygenation by near-infrared spectroscopy; arterial oxygen saturation by pulse oximeter) and sensation in upper extremities and hands (Semmes-Weinstein monofilament test and 2-point discrimination test) while wearing a loaded backpack (12 kg) in healthy adults for 10 min. All values were compared to baseline before wearing a backpack. Moderate weight loaded backpack loads significantly decreased upper extremity sensation as well as all macrovascular and microvascular hemodynamic values. Decreased macrovascular and microvascular hemodynamics may produce neurological dysfunction and consequently, probably affect fine motor control of the hands.     

High hydrostatic pressure assisted degradation of patulin in fruit and vegetable juice blends

The degradation of patulin introduced into different juices then treated with high hydrostatic pressure (HHP) was evaluated. A model juice prepared from apple and spinach (AS) was studied along with commercially available apple-based beverages; Pineapple:Apple:Mint (PAM), Apple:Carrot:Beet:Lemon:Ginger (CAB) and Romaine:Celery:Cucumber:Apple:Spinach:Kale, Parsley:lemon (GJ). The extent of patulin degradation was found to be dependent on applied pressure and processing time (degradation rates ranged from 0.04 to 0.19 ppb/s). The extent of patulin degradation could also be significantly (P < 0.05) correlated with the sulfhydryl group concentration of the juice with ascorbic acid and nitrite being less significant. HHP treatment of 600 MPa for 300 s at 11 °C resulted in a 62 ppb decrease in patulin introduced into GJ juice which also contained the highest level of thiols (97 μM). The thiol concentration of the other juices ranged between 39 and 69 μM with a corresponding decrease in patulin of 43–49 ppb following the same HHP treatment. The study has illustrated that HHP can be applied as a risk management tool to control patulin in apple based beverages although the extent of mycotoxin degradation is dependent on processing conditions and composition of the juice.     

Quality of dried haskap berries (Lonicera caerulea L.) as affected by prior juice extraction,osmotic treatment,and drying conditions

The effect of juice extraction conditions on the quality of haskap berries (Lonicera caerulea L.) dried at different temperatures (60, 100, and 140°C) was investigated. The conventional juice extraction (process A) consisted of a two-press process, where thawed berries were pressed, and osmotic treatment was applied before pressing again. This was compared with a modified extraction (process B), which applied osmotic treatment during fruit thawing and only one press was used for extraction. The quality parameters investigated included moisture content, pressed berry yield, extraction loss, drying yield, total anthocyanin content (TAC), vitamin C content, and the rehydration characteristics of the final dried berries. Pressing the berries to 70% juice yield resulted in a higher pressed berry yield and better physicochemical quality in the pressed product. The yield was 26.39 and 28.92% in the conventional and modified extraction, with moisture contents of 70.32 and 77.75%, respectively. The TACs of pressed berries from extraction processes A and B were 24.62 and 33.03?mg C-3-G g^?1 DW and the vitamin C contents were 14.14 and 36.18?mg/100?g, respectively. Drying at 60°C until 25% moisture content was better than at higher temperatures, resulting in a better quality dried product. It revealed drying yields of 45.32 and 52.75%, TACs of 4.00 and 4.30?mg C-3-G g^?1 DW, vitamin C contents of 2.97 and 4.91?mg /100?g, and rehydration ratios of 2.22 and 2.37 from processes A and B, respectively. Process B with the one-step extraction is recommended for higher pressed berry yield, higher drying yield, and enhanced quality of the pressed and dried products. It is also a more efficient process, in terms of time, cost, and energy.     

Electricity production by integration of acidogenic fermentation of fruit juice wastewater and fuel cells

In this work, the potential application of bio-hydrogen in a fuel cell was studied. To do that an activated sludge was acclimatized to an acidogenic culture producing bio-hydrogen. Once reached the steady state, several batch experiments were carried out by feeding a synthetic fruit juice industry wastewater to the acidogenic culture. The bio-hydrogen yield obtained when this synthetic fruit juice industry wastewater was fed was 1403 mol H₂/mol hexose and the hydrogen percent in gas phase was 57%. In an average size fruit juice industry, this bio-hydrogen yield corresponds to a bio-hydrogen production of about 6000 mol H₂/d. In the subsequent stage, a synthetic bio-hydrogen stream with the same composition of the cleaned bio-hydrogen obtained in the acidogenic fermentation was fed as fuel in a Fuel Cell, obtaining very similar power and polarization curves than that obtained when feeding pure hydrogen, differences lower than 10%. These results showed that the hydrogen stream obtained by the acidogenic fermentation could be used to produce electricity in a high temperature PEMFC.     

A novel developed method based on single primer isothermal amplification for rapid detection of Alicyclobacillus acidoterrestris in apple juice

Alicyclobacillus acidoterrestris (A. acidoterrestris), as one of the most major spoilage-causing species within the Alicyclobacillus genus, can survive and multiply in the pasteurization process. Nowadays, A. acidoterrestris has become worldwide issue in the fruit juice industry due to its spore-forming and thermo-acidophilic features. A novel single primer isothermal amplification assay (SPIA) was developed for the rapid detection of A. acidoterrestris in apple juice. This assay was designed to target the 16S rRNA gene with a DNA/RNA chimeric primer. Detection of gene amplification was accomplished by amplification curve, turbidity and addition of single strand DNA binding dye SYBR Green II allowing visualization under ultra violet light. The specificity of the assay was confirmed using 7 strains of A. acidoterrestris and 30 strains of non-A. acidoterrestris. The SPIA was highly sensitive and the detection limit was as low as 4.8 CFU/mL. Furthermore, the apple juice inoculated with 61 CFU/mL of A. acidoterrestris could be detected as positive. The novel SPIA with visualization results was successfully applied for the detection of A. acidoterrestris and exhibited high specificity and sensitivity, making it a powerful tool for the detection of A. acidoterrestris in fruit juice industry and being conveniently applied in developing countries with limited resource.     

滑动弧放电等离子体-溶液系统协同零价铁降解酸性橙Ⅱ

为探究等离子体-溶液系统联合零价铁(ZVI)Fenton反应对酸性橙Ⅱ(AOⅡ)的降解效果,考察ZVI对降解过程的促进作用及降解机理,建立了滑动弧等离子-溶液系统进行了实验研究。以质量浓度200 mg/L的AOⅡ为例,改变ZVI投加量分别为0、4、7、10、13 g。结果显示ZVI投加量为10 g时,AOⅡ的降解程度最高,为97.8%。等离子体-溶液系统中滑动弧放电产生的H2O2与加入的ZVI结合发生Fenton反应,AOⅡ降解过程遵守一级动力学规律。对比不加入ZVI时的AOⅡ反应速率常数,加入10 g ZVI后初始质量浓度为100、150、200、250、300 mg/L的AOⅡ反应速率常数分别提高了12.9%、31.0%、39.4%、44.3%、47.8%。溶液化学需氧量(COD)去除率也表明了在降解过程中加入ZVI能够有效地提高降解率。运用色谱-质谱联用仪(GC-MS)测定了AOⅡ的降解机理,认为*OH攻击AOⅡ分子上与萘环相连的—N N—键,导致—N N—键的断裂,并经过一系列的氧化过程后形成无机小分子物质。     

H3PW12O40-TiO2/膨润土光催化降解甲基橙的催化性能

通过溶胶凝胶制得H3PW12O40Ti(OH)4凝胶,并柱撑于膨润土层间制备了复合光催化剂H3PW12O40TiO2/膨润土。由XRD、SEM、EDS对制备的复合光催化剂进行表征测试表明,固载的H3PW12O40TiO2使膨润土层状结构发生明显变化,柱撑体H3PW12O40TiO2呈弥散状态,且TiO2为锐钛结构,催化剂为颗粒粒径大小不一、分布松散的复合材料。对甲基橙的H3PW12O40TiO2/膨润土光催化降解应用表明,掺杂的杂多酸使所制备的复合催化剂光催化活性得到了极大提高,在光催化体系下有较广的pH适应范围,且制备的催化剂具有良好的催化稳定性。在表征分析及应用实验的基础上,提出了H3PW12O40TiO2/膨润土的强化催化作用原理。