A citrus pericarp-inspired ternary bio-mimetic film with slow-release functional units and its application in preserving grape.

Synsepalum dulificum (also known as miracle berry) fruit is rich in nutrients, flavour and antioxidant compounds. However, the fruit is underutilized in the sub region and susceptible to post harvest losses. In this study, miracle berry wine was produced and the effects of varying pH and inocula levels during fermentation (at room temperature for 7 days) on the wine parameters (soluble solids, pH, titratable acidity, acid taste index, total phenols and antioxidant activity) were investigated. During fermentation, changes in ˚brix and pH were also monitored. Total soluble solids varied between 4.8-20°Brix while total phenols and antioxidant activity (% DPPH inhibition) ranged 300-580 mg GAE/L and 52-86 %, respectively. There was a decrease in ˚Brix, pH, phenolic content and antioxidant activity for all samples fermented at varying pH after fermentation. There was, however, an increase in titratable acidity (7-14 g/L tartaric acid) and acid taste index after fermentation. Wine samples produced at pH of 3.8, 4.6 and 5.8 using 1% inoculum produced 13%, 10% and 10% (v/v) alcohol, respectively. With respect to varying inocula, there was a decrease in ˚Brix, pH, phenolic content and antioxidant activity for wine samples produced at pH of 4.6 and inocula of 1% and 2%, respectively, but increased in titratable acidity and acid taste index after fermentation. At the end of the fermentation process, wine sample with pH 4.6 and inocula of 1% and 2% had alcohol content of 10% and 12% (v/v), respectively. The study revealed that it is possible to produce red wine from miracle berry rich in antioxidant with possible health imparting benefits. Again, varying the pH and inoculum levels can affect the quality of the wine produced.

Objective To study the influence of molecular weight of chitosan on microcapsules and hepatocytes in microcapsules. Methods The mechanical strength, permeability to fluoresceine isothiocyanate-bovine serum albumin (FITC-BSA) and activity of hepatocytes in microcapsules were compared between two kinds of microcapsules made by low and middle molecular weight chitosan. Results After 100 min of stirring microcapsules, all middle molecular weight chitosan microcapsules were damaged, 5% low molecular weight chitosan microcapsules were damaged. There was significant difference in breakage rate of the mechanical strength between two microcapsules (P ＜ 0. 05). Fifteen min after addition of FITCBSA into microcapsule solution, fluorescence intensity in the low molecular weight chitosan microcapsules was 4 AU, and that in middle molecular weight of chitosan microcapsules was 1. 5 AU, suggesting there was significant difference in permeability to FITC-BSA between two kinds of microcapsules (P ＜ 0. 05).One week after culture of microencapsulated hepatocytes, staining test showed that 100% of liver cells in low molecular weight chitosan microcapsules were alive, while the number was about 40% in middle molecular weight chitosan microcapsules (P ＜ 0. 05). Conclusion Low molecular weight chitosan is more suitable as materials of microcapsules than molecular weight chitosan. Key words: Hepatocyte; Microcapsules; Chitosan

ENVIRONMENTAL EFFECT ON ANTIOXIDANT CONTENT OF TEN RASPBERRY CULTIVARS

The objective of the research was to evaluate changes of dietetic functional mixed cerrado fruit jam (marolo, sweet passion fruit, and soursop) processed in a vacuum pot and stored for 180 days in BODs at 25°C and 35°C. The parameters evaluated were pH, soluble solids (SS), titratable acidity (TA), total sugars (TS), total carotenoids (TC), total phenolics (TP), vitamin C, antioxidant activity (DPPH), and microbiological analysis. There was a significant effect of storage time on pH, SS, TA, TC, TS, and TP. Vitamin C and DPPH showed an effect for the temperature x storage time interaction. Statistical models are not adjusted for pH and SS, presenting an average of 4.15 and 61%, respectively. Carotenoids decreased up to105 days; total sugars increased up to 105 days. The TP, vitamin C, and DPPH, at the temperatures evaluated, showed a decrease up to 105 days. Yeasts and filamentous fungi were not detected.

Design and encapsulation of complex lipid based dispersions for oral delivery of active (macro) molecules

Blackberry (Rubus L.) is a naturally growing fruit in Anatolia. Consumption of fresh and frozen blackberries has increased in the past few years in Turkey. The aim of this study is to analyze blackberry at three levels of ripeness taking into account some physical and chemical properties (color, dry matter, soluble solids, total sugar, titratable acidity, pH, total phenolics, total anthocyanin, and minerals) in order to understand this behavior during the ripening process. Blackberry fruits were harvested at green, red and ripe (mature) stages. The determination of fruit maturity was based on fruit surface color. The dry matter, total phenolics and Hunter L, b values decreased but soluble solids, total sugar and total anthocyanins increased with maturity. In the early fruit ripening stages, pH decreased, titratable acidity and Hunter a value increased while in the later stages, pH increased, titratable acidity and Hunter a value decreased considerably. Analysis of variance revealed (P < 0.01) differences in these parameters based on ripeness stages. No remarkable changes in potassium, calcium, zinc and manganese concentrations occured during the development of fruits. Differences were observed for magnesium (P < 0.01), iron (P < 0.01) and copper (P < 0.05) during ripening of blackberry.

Introduction Bell pepper (Capsicum annuum L.) from Solanaceae family is one of the most important vegetables which are fruit pods on the capsicum plant grown for their sweet fruits and delicate peppery flavor they extend to the recipes. Sweet pepper contains an impressive list of plant nutrients that found to have disease preventing and health promoting properties. Unlike in other fellow chili peppers, it has very less calories and fats. 100 g provides just 31 calories. Because of their versatility, low calories, intense flavor and high concentration of vitamins, sweet peppers are a great snack raw and an easy addition to many different recipes. In recent years extending shelf-life of this perishable vegetable has been accomplished (Banaras et al., 2005). The losses in vegetable quality and quantity between harvest and consumption affect the crop productivity. It is estimated that the magnitude of the postharvest losses of fresh horticultural crops is from 5 to 25% in developed countries and of 20 to 50% in developing countries. Fresh peppers are often eaten raw and supplied pre-cut to manufacturers as ready-to-use ingredients. However, the main problems limiting their shelf life occur by shriveling, decay development on the cut surface, as well as degreening of the vegetable among different degraded quality characteristics (Sakaldas and Kaynas, 2010). Those problems are correlated to an undesirable loss of water during metabolism or diffusion through the skin and respiration. Temperature management is the most effective tool for extending the shelf life of fresh horticultural commodities. Nowadays, to reduce high losses and keeping product’s quality, in addition to lowering temperature, coating and packing must be noticed. Therefore, in this study, dipping in chitosan solution and coatings by edible Chitosan was assayed to improve quality of sweet peppers storability during cold storage. Material and Methods Plant material and sample preparation: Green peppers obtained from a Research farm, College of Agriculture, Ilam University, Ilam, Iran were used in the present study. The fruits were sanitized with hyperchlorinated water (1 mL/L) and rinsed with tap water. Peppers were divided in random into different group for chitosan treatments. Treatments and storage condition: The green peppers were dipped for 2 min into a solution either 0% (control) or 1% (w/v) chitosan (Chitosan, 80-95% deacetylation degree, medium molecular weight). The coating solution was prepared by dispersing 0 and 10 g of chitosan powder into 1L of distilled water containing 1% (v/v) glacial acetic acid (Kyu Kyu Win et al., 2007) and final pH of the solution adjusted to pH 5.0. After being air dried for 2 hrs. at room Temperature, ten similar sizes fruits were placed in each plastic crate, tightly closed by cellophane films and stored at 10°C, 85-90% relative humidity to be later assessed for further analyses intended for 14 and 28 days. The control samples of ten untreated fruits per crate were kept unsealed under similar environmental conditions of temperature and relative humidity separately. The current study carried out as a factorial assay on the basis of a RCBD with three replications during 2013-2014 at Ilam University. The main factor was included of four treatments (control, Chitosan coating, Cellophane sealing and Chitosan coating + Cellophane sealing) and the sub factor was included of storage period duration (14 and 28 days). Data were subjected to ANOVA using SAS software version 9.2. Verification of significant differences was done using Duncan's Test at 5% probability level. Results and discussions Results showed that fruits quality declines with long storage, but treatments with Cellophane and Chitosan decreased weight loss and kept firmness, TSS, titratable acidity, sugar/acid ratio, ascorbic acid, antioxidant activity, total phenol, and catalase and peroxidase enzymes better than control. Furthermore, for most of the traits no significant difference was observed between treatments, although cellophane coating recorded more fungal infection and lower marketability. Shelf life enhancement by Chitosan has been already reported on carrot, orange and Japanese Medlar (Rashidi et al., 2009, Ahmad et al., 1989 & Ding et al., 2002) through its antimicrobial activity (Xing et al., 2011) and suppressing respiration by blocking stomata. It has been reported that both edible and nonedible coverage (such as chitosan and cellophane) of fruits can provide a modified atmosphere surround them which results in decreasing the rate of their maturity and senesces. Taking overall quality into consideration, the best treatment was joint application of cellophane and chitosan. That treatment appears to be an effective method for improving the postharvest quality of peppers which could more effectively preserved quality and biochemical characteristics. These fruits remained hydrated, green and had good visual appearance after storage. The low rate of respiration of these fruits may also account for the retention of pepper quality.

Effect of chitosan concentration on PLGA microcapsules for controlled release and stability of resveratrol

White and red grape juices (GJs) were subjected to ultraviolet C (UV-C) light as a non-thermal preservation technology using a coiled tube UV-C reactor with nine lamps. The effects of UV-C light on microbial (total aerobic count and yeast and mould count) and some chemical quality characteristics (total phenolics, antioxidant capacity, anthocyanin and polymeric colour, etc.) of white and red GJs were investigated. The results were compared with control (untreated) and heat-treated juice samples. Single-pass UV-C treatment (12.6 J/mL) of white and red GJs resulted in 3.51 and 3.59 log reductions in total aerobic count and, 2.71 and 2.89 log reductions in yeast and mould counts, respectively. The microbial loads of both GJs were completely eliminated after two passes through the reactor (25.2 J/mL). After UV-C and heat treatments, there were no significant changes in antioxidant capacity, total phenolics, titratable acidity, soluble solids and pH of white and red GJs (P > 0.05). The losses in monomeric anthocyanins were 6.1% and 8.7% after UV-C treatment of 12.6 and 25.2 J/mL doses, respectively. However, anthocyanin level of red GJ was significantly affected by the heat treatment with an 11.8% loss (P < 0.05). The percent polymeric colour of the red GJ with heat treatment was significantly higher compared to the colour with the UV-C treatment.

The objective of this study was to identify, quantify, and elucidate the polyphenols, flavonoids, and anthocyanins, and their antioxidant activities (via 13 2,2-diphenyl-1-picrylhydrazyl) (DPPH) radical and 2,2ʹ-azinobis-(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) radical cation scavenging abilities and bleaching β-carotene tested in vitro in the whole fruit, fruit skin of strawberry tree fruits of 5 genotypes and to find out the most valuable fruit for disease preventing diets. Total phenols, total flavonoids, total anthocyanins, antioxidant activity (DPPH, ABTS and β-carotene bleaching assay), pH, titrable acidity, soluble solids, and organic acids were investigated in five strawberry tree genotypes belonging to several areas in Morocco. Qualitative and quantitative analyses of individual phenolic compounds by high-performance liquid chromatography (HPLC) were also carried out. Significant differences (p˂0.05) were observed across the five genotypes in total phenols (25.37–39.06 mg GAE/g DW), total flavonoids (3.30–7.07 mg RE/g DW), total anthocyanins (0.15–0.64 mg cya-3-glu/100 g DW), pH (2.44–3.92), titrable acidity (0.65–1.01 g malic acid/100 g fw), and soluble solids (14.83–18.53%). The antioxidant activity was evaluated by three assays. The values were 3.33–21.08, 2.25–19.58, and 1.08–13 mg AAE/g DW for DPPH scavenging test, ABTS, and β-carotene bleaching, respectively. Gallocatechol and catechin were the most abundant phenolic compounds. Principal component analysis showed that the first three components formed 90.25% of the total inertia. Chlorogenic acid, ellagic acid derivative I, ellagic acid, rutin, and cyanidin-3,5-diglucoside were the most involved variables in the total variance explained.

Quantitative proteomic investigation employing stable isotope labeling by peptide dimethylation on proteins of strawberry fruit at different ripening stages

Strawberry is the most studied nonclimacteric fruit for understanding the role ethylene has in ripening regulation. However, previous studies on the effects of ethylene on strawberry ripening were conducted with detached fruit. Thus, the aim of this work was to determine the effect of ethylene and the ethylene-action inhibitor 1-methylcyclopropene (1-MCP) applied at different developmental stages on important physical-chemical attributes of ripe ‘Albion’ strawberry. Fruit at four developmental stages that remained attached to the plant were dipped in one of three treatment solutions (Ethephon, 1-methylcyclopropene, and water), plus one absolute control that received no dip. Following treatment, when immature fruit were fully red or 24 h after treatment for red-treated fruit, strawberry fruit were assessed for physicochemical properties (mass, length, diameter, firmness, color, titratable acidity, soluble solids, pH, total phenolics, sugar, organic acid, amino acid, and volatile composition). The days following treatment required for fruit to ripen were also recorded. Treatments did not affect the rate of ripening nor fruit color, titratable acidity, pH, soluble solids, total phenolics, sugars, or organic acids of ripe fruit. Ethephon affected fruit mass, diameter, length, firmness, anthocyanins, amino acids, and volatiles, but these effects were dependent on fruit developmental stage at which the treatment was applied. When green fruit were treated with ethephon, ripe fruit had larger diameter and mass. Ethephon treatment of white fruit resulted in ripe fruit having greater anthocyanin content. Treatment of pink fruit resulted in ripe fruit having smaller diameter, length, and mass and greater firmness. Treatment of red fruit with ethephon altered fruit volatile composition, increasing concentrations of ethyl- and acetate-esters, which were reduced by the 1-MCP treatment. Ethephon treatment increased concentrations of 11 of the 19 free amino acids measured in ripe fruit with treatment of green and white fruit having the greatest effect. A total of 41 volatile compounds had significant correlations with 14 amino acids. While ethylene did not stimulate typical ripening of strawberry fruit, it does appear to alter fruit development and metabolism. The physiological effects of ethylene on strawberry fruit appear to depend on the developmental stage of the fruit.

This study aimed to explore the main biochemical components and the antioxidant capacity of five strawberry tree fruits using three antioxidant essays within the ecotypic comparison scheme, to find out the most valuable fruit presenting disease-preventing properties. Total phenols, total flavonoids, total anthocyanins, antioxidant activity (DPPH, ABTS, and β-Carotene bleaching assays), pH, titratable acidity, soluble solids, and moisture content were investigated in five strawberry tree genotypes belonging to several areas in Morocco. Phenolic compounds were also identified using high performance chromatography (HPLC), with a diode array detector (DAD). High significant differences (p ˂ 0.05) were revealed among the examined genotypes regarding their total phenols (25.37–39.06 mg gallic acid equivalents (GAE)/g Dry weight (DW), total flavonoids (3.30–7.07 mg RE/g Dry weight (DW), total anthocyanins (0.15–0.64 mg cya-3-glu/100g Dry weight (DW), pH (2.44–3.92), titratable acidity (0.65–1.01 g malic acid/100g Fresh weight (FW), and soluble solids (14.83–18.53%). The average radical scavenging capacity, assessed using three methods, exhibited the following concentration ranges: 3.33–21.08, 2.25–19.58, and 1.08–13 mg Ascorbic Equivalent (AAE/g Dry weight(DW) for the DPPH scavenging test, ABTS, and β-carotene bleaching, respectively. Seventeen phenolic compounds were identified in sampled cultivars. Gallocatechol and catechin were found to be the major phenolic compounds. The correlation matrix revealed significant correlations among investigated variables, particularly ABTS and DPPH. The principal component analysis showed that the first three components formed 90.25% of the total variance. The following variables: chlorogenic acid, ellagic acid derivative, ellagic acid, rutin, and cyanidin−30.5-diglucoside, were the most involved in the total variance. The results revealed highly promising physico-biochemical profiles within the studied strawberry tree genotypes.

The effects of PMF (5-7T, 5-30pulses) on enzyme activity, pH, titratable acidity, soluble solids, color, ascorbic acid, total phenols and antioxidant activity (DPPH radical scavenging activity) of cloudy apple juice were evaluated. PMF inhibited activities of polyphenoloxidase (PPO), peroxidase (POD) and pectinmethylesterase (PME), but PPO was more sensitive to PMF than POD and PME. At the intensity of 6T with 15pulses, PPO and POD both exhibited the lowest residual activity (53.22 and 92.96%), while PME showed the lowest residual activity (83.01%) at 7T with 30pulses. No significant effect on soluble solids was found under all processing parameters, whereas significant decreases of ascorbic acid were observed at the intensity of 7T with 5-30pulses. PMF did not change pH, titratable acidity, color, total phenols and DPPH radical scavenging activity severely. These results suggest PMF can be a potential technology for enzymatic inactivation in apple juice with high retention of quality.

Relationships Between Anthocyanins, Total Phenolics, Carbohydrates, Acidity and Colour of Saskatoon Berries