Effect of salt and sucrose content on dielectric properties and microwave freeze drying behavior of re-structured potato slices

Potato puree was used to prepare re-structured potato slices. The effect of salt and sucrose content on microwave freeze drying (MFD) and the variation of the dielectric properties of the potato slices were studied. Results showed that the dielectric constant (ε′) and loss factor (ε″) of the potato purees decreased significantly after freezing. Both salt and sucrose addition increased ε′ and ε″ of the samples at low temperatures (−25 to −5 °C). The salt content had greater influence relative to sucrose content on dielectric properties of the samples. Sucrose addition shows insignificant influence on dielectric properties of the thawing samples; while for the salted samples, ε′ decreased gradually with increasing salt content and ε″ increased significantly with increasing salt content and temperature. MFD drying rate was significant higher after adding salt and sugar.     

Arabinoxylan oligosaccharides (AXOS) as a potential sucrose replacer in sugar-snap cookies

The impact of incorporation of arabinoxylan oligosaccharides (AXOS), a potential novel prebiotic, on the quality of a sugar-snap cookie type was investigated by replacing part of either the flour or the sucrose. Flour replacement by AXOS yielded unacceptable products. However, replacing up to 30% of the initial sucrose level by AXOS resulted in cookies with comparable diameter and height and only a slightly darker color than had control cookies. The present results indicate a possible role of AXOS as sucrose replacer, which has practical implications from a health point of view, since AXOS can be used to produce cookies with reduced sucrose and increased fibre levels, a reasonable consumption of which can exert beneficial physiological effects.     

Effect of dietary fiber from sugarcane bagasse and sucrose ester on dough and bread properties

The suitability of an emulsifier, sucrose ester, to enhance the proportion of dietary fiber in white pan bread was examined. The substitution of dietary fiber from sugarcane bagasse and a commercial dietary fiber (Solka Floc^® 900) were varied from 0 to 15 g/100 g of wheat flour mass. Expansion and stickiness of dough, volume, specific volume, firmness and springiness of bread, including sensory evaluation all decreased as each of dietary fiber increased. Bread properties improved with sucrose ester addition. Bread made by 10 g/100 g of each dietary fiber substitution, was scored favorable by consumer when sugar ester was added at 1.5 g/100 g as wheat flour mass.     

Enhanced photocatalytic water splitting activity of carbon-modified TiO2 composite materials synthesized by a green synthetic approach

We report a green and facile approach for the preparation of carbon-modified (C-modified) TiO₂ composite materials by hydrothermal synthesis followed by pyrolytic treatment. The resultant materials were characterized by powder X-ray diffraction (XRD), nitrogen physisorption studies, Raman spectroscopy, X-ray photoelectron spectroscopy (XPS), diffuse reflectance spectroscopy (DRS), photoluminescence (PL) spectroscopy, and transmission electron microscopy (TEM). The photocatalytic performances of these materials were evaluated by calculating the amount of hydrogen evolved from the decomposition of water under solar simulated irradiation conditions. An improvement was achieved from no H₂ evolution at all with the bare TiO₂, to an evolution of 0.21 mL g⁻¹ h⁻¹ from a composite material modified with an optimum carbon loading of 3.62%. These results suggested that the interaction of carbon with predominantly rutile form of TiO₂ can promote shallow trapping of photogenerated electrons in the oxygen vacancies. This phenomenon consequently enhances the photocatalytic activity by minimizing charge carrier recombination, a characteristic demonstrated by fluorescence quenching of the TiO₂ emission.     

适用于食品工业中的蔗糖-葡萄糖双功能生物传感分析仪的研究

由固定化蔗糖转化酶（INV），葡萄糖变旋酶（MUT）及葡萄糖氧化酶（GOD）的复合酶膜组成的过氧化氢双电极系统，可同时测定样品中蔗糖和葡萄糖的含量，蔗糖电极的葡萄糖干扰用差分法消除。每次进样量25μl，响应时间30s，蔗糖在0－400mg/dl，葡萄糖在0－200mg/dl范围内具有良了的线性关系，连续测定20次蔗糖和葡萄糖的变异系统分别为1．13％和1．05％。蔗糖测定回收率为99．62％－100．97％，蔗糖酶膜使用寿命半个月。     

蔗糖酯造粒技术的研究

采用压力喷雾造粒对蔗糖酯的后处理是一项难度较大的技术，经过的研究和试验，提出最佳的工艺条件，物料温度为120－130℃，喷雾压力为0．4－0．5MPa，喷嘴温度为130－135℃，喷嘴孔径为1mm，进风温度为10℃，出口温度为25－30℃，进风量为1800m^3/h，产品颗粒为80目左右。     

Paclitaxel-loaded lipid nanoparticles prepared by solvent injection or ultrasound emulsification

Lipid nanoparticles were fabricated as an injectable carrier system for paclitaxel. The components for the lipid matrix were based on phospholipids, and sucrose fatty acid ester was used as an emulsifier. Formulation prepared with solvent injection has a slightly larger particle size (187.6 nm) than the formulation (147.7 nm) prepared with ultrasound emulsification. Differential scanning calorimetry results indicated that paclitaxel entrapped in the lipid nanoparticles existed in an amorphous state in the lipid matrix. In vitro drug release was rather slow; only 12.5-16.5% of the drug released from the formulations within 14 days. Lipid nanoparticles demonstrated their potential as a promising pharmaceutical formulation of paclitaxel.