Comparison Of Physicochemical Characteristics Research Articles

Comparison of Physicochemical Characteristics and Microbial Quality between Commercially Available Organic and Conventional Japanese Soy Sauces

The article aims to compare the properties and quality of two types of organic Japanese soy sauce from the market, declared by manufacturers as koikuchi, and tamari, both conventional and organic, along with an attempt to determine the differentiating factors using modern statistical methods. The amino acid profile showed the highest proportions were glutamic acid and aspartic acid. Tamari sauces could be distinguished from koikuchi by an elevated content of glutamic acid and alanine, while conventional and organic products differed the most in the shares of arginine, aspartic acid, and serine. The total polyphenol content was higher in conventional soy sauces and better antioxidant properties were found in koikuchi. Organic tamari sauces were characterized by higher antioxidant capacities and total flavonoid content. The volatile profile showed a significant difference between organic and conventional sauces. The research did not confirm that the quality of sauces declared as organic was significantly enhanced, and the overall quality of all tested sauces was high, both in terms of microbiological safety and physicochemical parameters.

Comparison of Physicochemical Characteristics and Biostimulatory Functions in Two Calcium Hydroxyapatite-Based Dermal Fillers.

  Dermal fillers containing calcium hydroxyapatite (CaHA) are categorized as biostimulatory. However, differences in CaHA biomaterial likely affect the resultant induction of collagen synthesis, and variability in microsphere shape and size likely influences a patient’s immune response. This study compares 2 CaHA based fillers: one suspended in carboxymethylcellulose (denoted "CaHA/CMC"), and one crosslinked with 1,4-butanediol diglycidyl ether to hyaluronic acid (denoted "CaHA/HA"). To characterize CaHA/CMC and CaHA/HA fillers to stimulate in vitro collagen biosynthesis. Physicochemical evaluations included G′ and extrusion force. Scanning electron microscopy (SEM) was used to characterize isolated CaHA microspheres and freeze-dried formulations. Collagen I and III expression were evaluated using immunofluorescence. CaHA/CMC showed higher G′ (P<0.001) and lower extrusion force (P=0.0003), with uniform polymeric-matrix interactions, compared with CaHA/HA. On SEM, isolated microspheres and freeze-dried CaHA/CMC showed round and smooth surfaced microspheres of similar size. Isolated microspheres and freeze-dried CaHA/HA showed nonhomogeneous, broken microspheres, of various sizes, with fragments embedded in the polymer matrix. Although both fillers induced collagen III expression, only CaHA/CMC induced longer-lasting collagen I expression, with increases of 123% (P=0.007) and 164% (P<0.0001) at 2 and 5 mg/mL, respectively, compared with control. CaHA/CMC also increased collagen I expression at equivalent CaHA microsphere concentrations at 2 (P=0.0052) and 5 mg/mL (P<0.0001), compared with CaHA/HA. The physicochemical characteristics selected for evaluation were more favorable for CaHA/CMC than CaHA/HA. When compared with CaHA/HA, the smooth, homogeneous microsphere composition of CaHA/CMC promoted significantly more collagen I biosynthesis, an essential process for tissue augmentation and long-lasting aesthetic improvement. Citation: Kunzler C, Hartmann C, Nowag B, et al. Comparison of physicochemical characteristics and biostimulatory functions in two calcium hydroxyapatite-based dermal fillers. J Drugs Dermatol. 2023;22(9):910-916. doi:10.36849/JDD.7684.

Comparison of physicochemical characteristics, antioxidant and immunomodulatory activities of polysaccharides from wine grapes

In this study, an efficient ultrasonic-assisted extraction method was used for the extraction and optimization of four wine grape polysaccharides. A three-level, three-factor Box Behnken Design combined with the response surface approach was used to optimize the extraction conditions. Their physicochemical properties, molecular structure, antioxidant activity, immunomodulatory activity and hepatoprotective effects were examined and compared. These findings suggest that the four wine grape polysaccharides share similar basic structural features and monosaccharide composition. Furthermore, four wine grape polysaccharides exhibited antioxidant and immunomodulatory activities in a concentration-dependent manner. Moldova (MD) polysaccharide displayed better antioxidant activity and immunomodulatory ability. Furthermore, MD polysaccharide has a significant therapeutic effect on CCl4-induced rat liver injury by improving the antioxidant defense system and inhibiting oxidative stress, indicating that MD has a hepatoprotective effect. Taken together, the MD wine grape polysaccharide may have potential applications in prevention of liver disease in the functional food and pharmaceutical industries.

Comparison of Physicochemical Characteristics and Bioactivity of Olive Oil Mill Wastewaters from Traditional and Water-Saving ARA-Controlled Three-Phase Decanter

Olive mill wastewater (OMW) is one of the most environmentally concerning food processing effluents due to its phytotoxicity. Recently, several bioactive compounds with potential applications in food, pharmaceutical, and agricultural industries have been identified in OMW. This study aimed to compare, for the first time, the physico-chemical characteristics and biological activity of OMW obtained by two different types of three-phase decanters: a traditional one and a water-saving ARA decanter. DPPH, ABTS, FRAP, and β-carotene bleaching tests were used to investigate the antioxidant effects. The inhibition of key enzymes involved in hyperglycemia and hypolipidemia were also assessed. A high concentration of phenolic compounds was found in OMW obtained by the ARA-controlled system. Hydroxytyrosol resulted as the dominant compound, with a content of 502.3 mg/kg. OMW extract obtained by ARA decanter resulted as the most active in the FRAP test, with value of 67.23 µMFe (II)/g. A moderate inhibitory activity was found against α-amylase, α-glucosidase, and lipase enzymes. Data obtained by this study evidenced that the use of the ARA decanter allows for obtaining OMW extract characterized by a higher content of phytochemicals in comparison to those obtained by the traditional phase decanter, and a consequent higher biological activity. At the same time, the use of this equipment allows for the reduction of environment impact.

Comparison of physicochemical characteristics and microbiome profiles of low-temperature Daqu with and without adding tartary buckwheat

There is increasing interest in the utilization of tartary buckwheat (TB) for making various fermented foods due to its unique starch structure and functional features. However, studies on Daqu starter produced with TB as a raw material are lacking. This study aimed to compare the differences between conventional low-temperature Daqu (NDQ; 65% barley and 35% pea) and Daqu made with TB (BDQ; 55% barley, 30% pea, and 15% TB) in physicochemical properties, microbial communities, and volatile and nonvolatile metabolites. Compared with NDQ, BDQ exhibited higher saccharifying power, liquefying power, acid protease activity, and lower pH value. High-throughput sequencing revealed that the microbial community structure of NDQ and BDQ had significant differences. NDQ were enriched in Kroppenstedtia, Bacillus, Saccharomycopsis, Issatchenkia, Cladosporium, and Aspergillus, while BDQ were dominated by Kroppenstedtia, Comamonas, Pseudomonas, Acinetobacter, Rhizopus, and Saccharomycopsis. There were notable distinctions in volatile and nonvolatile metabolomic profiles between NDQ and BDQ. The physicochemical differences between NDQ and BDQ were driven by their different microbiota, which also led to the inconsistency of their metabolite profiles. The bacterial community was significantly correlated with pH and acid protease activity, whereas the fungal community was only strongly correlated with saccharifying power. In addition, the correlation network demonstrated that the resident dominant microbes in Daqu had strong connections to numerous important volatile and nonvolatile compounds. This study provided a detailed insight into the microbiome characteristics that differ between the NDQ and BDQ, and it can be helpful to develop a TB-based starter applied in making traditional fermented foods.

Comparison of Physicochemical Characteristics, Functional Compounds, and Physiological Activities in Adzuki Bean Cultivars

Narae Han, Koan Sik Woo, Jin Young Lee, Seuk Bo Song, Yu-Young Lee, Mihyang Kim, Moon Seok Kang, and Hyun-Joo Kim. Journal of the Korean Society of Food Science and Nutrition 2022;51:428-38. https://doi.org/10.3746/jkfn.2022.51.5.428

Comparison of physicochemical characteristics and biological activities of polysaccharides from barley (Hordeum vulgare L.) grass at different growth stages

Barley grass polysaccharides (BGPs) are some of the major bioactive constituents of barley (Hordeum vulgare L.) grass (BG). They exhibit favorable biological activities and health benefits. In this study, seven BGPs were extracted from BG, which was harvested at three different growth stages (e.g., seedling, tillering, and stem elongation), by alkaline-extraction method. Their physicochemical properties, structural characteristics, and biological activities were investigated and compared. Results demonstrated that the extraction yields, chemical compositions, monosaccharide constituents, and molecular weights of the seven BGPs obtained at different growth stages varied obviously. These BGPs had similar preliminary structural characteristics but different microstructures and thermal properties. Furthermore, the BGPs (BGP-Z12 and BGP-Z21) obtained at the seedling stage possessed stronger in vitro antioxidant potentials, cholic acid binding activity, and immunological activity than other BGPs. Therefore, these results indicated that that the seedling stage of BG was the preferable harvest time for preparing highly bioactive BGPs.

Comparison of Physicochemical Characteristics and Sensory Attributes of Four Different Chicken Breeds from the Genuine and Selected Local Market

Village chicken is known as a high-quality product perception and sold at high prices. However, the authenticity of village chicken is doubted because colored chicken has been claimed as village chicken to fraud the consumers and to gain high profit. No stringent strategy has been implemented by the local authority on the authenticity of the claimed village chickens. Thus, the study aimed to determine the meat quality of different chicken breeds including village chicken, broiler chicken (Cobb), colored chicken (Hubbard), and layer chicken from genuine suppliers and chickens sold at different local markets based on the physicochemical characterization, textural properties, and sensory evaluation. Chicken breeds were obtained from genuine suppliers and slaughtered at the slaughtering house Universiti Putra Malaysia. Proximate composition, color, and textural properties were evaluated. Minitab-19 and SIMCA-13 software were used to analyze the results, applying analysis of variance and partial least squares discriminant analysis, respectively. The study revealed that some of the market-supplied chickens were not authentic based on the features studied. About 20% of market village chickens had possessed similar results as the control village chicken. It can be shown that 80% of the claimed village chicken sold in the market was not authentic village chicken. This study showed the differentiation in texture composition such as chewiness, hardness, gumminess, cohesiveness, resilience, and springiness, followed by protein content, ash content, and a ∗ and b ∗ values as an indicator to differentiate the authenticity of different chicken breeds.

Nanoemulsion Versus Microemulsion Systems for the Encapsulation of Beetroot Extract: Comparison of Physicochemical Characteristics and Betalain Stability

Red beetroot extract is a widely used food colorant. Betalain is the major red pigment present in it, which is unstable at high temperature and pH. In this study, the edge of nanoemulsion over microemulsion in improving the thermal and pH stability of betalain has been demonstrated. The micro- and nanoemulsions of beet extract were prepared by rotor-stator homogenization and rotor-stator homogenization followed by ultrasonication, respectively. The resultant emulsions were compared for their physicochemical and rheological properties, storage stability (for 15 days, at refrigeration temperature: 4 ± 1 °C; room temperature: 30 ± 5 °C; 40 °C and 100 °C), and release kinetics. Compared to microemulsion, nanoemulsion resulted in a sustained release and higher thermal and pH stabilities of betalain. During storage, nanoemulsion showed a lower rate of droplet coarsening and improved color stability than microemulsion, due to its nanoscale droplet diameter (701.53 ± 27.2 nm), high viscosity (0.089 Pa s, at 100 s−1), and non-Newtonian rheological behavior.

Comparison of Physicochemical Characteristics and Amino Acid Composition of Water-Soluble Tempe Flour and Commercial SoybeanProtein Isolate

The aim of this research was to compared the physicochemical characteristics and amino acid composition of conventional water-soluble tempe flour (CWSTF), germinated soybean water-soluble tempe flour (GSWSTF) and commercial soy protein isolate (CPI). Water-soluble tempe flour was made from defatted flour and alkali extraction-isoelectric precipitation. The yield of CWSTF, GSWSTF, and CPI were not significantly different (p>0.05). Proximate analysis of CWSTF and GSWSTF showed significantly different from CPI except water content (p<0.05). The essential amino acids in CWSTF and GSWSTF are lysine, leucine, isoleucine, phenylalanine, valine, methionine, and threonine. Analysis of the physical characteristic CWSTF and GSWSTF showed significantly different (p<0.05) with CPI in colors, aw, and bulk density in a lower with CPI.

Comparison of Physicochemical Characteristics and Amino Acid Composition of Water-Soluble Tempe Flour and Commercial SoybeanProtein Isolate

The aim of this research was to compared the physicochemical characteristics and amino acid composition of conventional water-soluble tempe flour (CWSTF), germinated soybean water-soluble tempe flour (GSWSTF) and commercial soy protein isolate (CPI). Water-soluble tempe flour was made from defatted flour and alkali extraction-isoelectric precipitation. The yield of CWSTF, GSWSTF, and CPI were not significantly different (p>0.05). Proximate analysis of CWSTF and GSWSTF showed significantly different from CPI except water content (p<0.05). The essential amino acids in CWSTF and GSWSTF are lysine, leucine, isoleucine, phenylalanine, valine, methionine, and threonine. Analysis of the physical characteristic CWSTF and GSWSTF showed significantly different (p<0.05) with CPI in colors, aw, and bulk density in a lower with CPI.

Comparison of Physicochemical Characteristics and Fibril Formation Ability of Collagens Extracted from the Skin of Farmed River Puffer (Takifugu obscurus) and Tiger Puffer (Takifugu rubripes).

Acid-soluble collagen (ASC) and pepsin-soluble collagen (PSC) from the skin of river puffer (ASC-RP and PSC-RP) and tiger puffer (ASC-TP and PSC-TP) were extracted and physicochemically examined. Denaturation temperature (Td) for all the collagens was found to be 25.5–29.5 °C, which was lower than that of calf skin collagen (35.9 °C). Electrophoretic patterns indicated all four samples were type I collagen with molecular form of (α1)2α2. FTIR spectra confirmed the extracted collagens had a triple-helical structure, and that the degree of hydrogen bonding in ASC was higher than PSC. All the extracted collagens could aggregate into fibrils with D-periodicity. The fibril formation rate of ASC-RP and PSC-RP was slightly higher than ASC-TP and PSC-TP. Turbidity analysis revealed an increase in fibril formation rate when adding a low concentration of NaCl (less than 300 mM). The fibril formation ability was suppressed with further increasing of NaCl concentration, as illustrated by a reduction in the turbidity and formation degree. SEM analysis confirmed the well-formed interwoven structure of collagen fibrils after 24 h of incubation. Summarizing the experimental results suggested that the extracted collagens from the skin of river puffer and tiger puffer could be considered a viable substitute to mammalian-derived collagens for further use in biomaterial applications.

시판 고추장의 이화학적 특성 및 항산화 활성의 비교분석

시판 고추장의 이화학적 특성 및 항산화 활성의 비교분석

Comparison of physicochemical characteristics between white-belly and white-core rice grains

Using white-belly and white-core mutants of a japonica rice cultivar Wuyujing3, this study was conducted to compare the physicochemical properties of grains differing in chalkiness type. Chalky grains were larger in length, width, and thickness than the translucent grains, and consequently had higher weight. The notable differences were observed for chemical compositions, with chalky grains showing lower contents of starch and protein than the translucent. Similar trends were noted in the majority of the 17 amino acids examined and contents of manganese (Mn), potassium (K) and magnesium (Mg), suggesting the important role of storage compounds in chalkiness formation. White-belly grains differed from white-core grains in chemical components, with the former having higher amylose contents and lower Zn content. Additionally, white-core grains exhibited markedly lower contents of amino acids derived from oxaloacetate and phosphoenolpyruvate like phenylalanine, aspartate and threonine. However, no noticeable differences were detected between white-belly and translucent grains. Our results indicate different underlying mechanisms of white-belly and white-core, suggesting the necessity of comparing white-belly and white-core in the studies on chalkiness. In addition, future study should focus on interpreting the active role of protein accumulation in chalkiness formation from perspective of interactions of carbon and nitrogen metabolism.

Comparison of physicochemical characteristics, sensory properties and volatile composition between commercial and New Zealand made wakame from Undaria pinnatifida

This study aims to obtain chemical and sensory profiles of the New Zealand wakame from Undaria pinnatifida for the first time since the lift of its commercial harvest in May 2010. We compared mannitol content, sensory quality and volatile profiles of wakame produced from New Zealand U. pinnatifida with Japanese and Korean commercial samples. Sensory analysis showed that New Zealand wakame processed in August was different from commercially available wakame in texture only. A total of 10 alkanes, 5 ester, 3 alcohol, 13 aldehyde, 8 ketone and 2 alkyne were detected in the two New Zealand processed wakame samples. Mannitol content in freeze-dried U. pinnatifida was also measured and result showed that mannitol was the only free carbohydrate in U. pinnatifida.

Comparison of physico-chemical characteristics of sediments from different land use types

AbstractNon-point source (NPS) pollutants are generated and washed off from various land uses during storm events. Different pollutants and soil particles can be discharged to stream and lakes. In this study, three different land use types such as urban, agricultural, and livestock areas were selected to determine the physico-chemical characteristics of the discharged sediments. The results showed that sediment generated from urban areas consists of large particle sizes such as sand. Moreover, sediments from agricultural and livestock areas mainly consisted of silt and sand particles. The sediment from urban areas showed the highest content of non-biodegradable organic matters, which was mainly composed of hydrocarbons caused by vehicular activities, compared to other land use types. On the other hand, the livestock area showed high-nitrogen content concentration caused by livestock wastewater. Comparing the metal concentration in sediments coming from different land use types showed that the generated me...

Comparison of physicochemical characteristics and anticoagulant activities of polysaccharides from three sea cucumbers.

In order to search for sulfated polysaccharides in different invertebrate connective tissues and to examine their biological activities, we have isolated three types of polysaccharides from the body wall of the three sea cucumbers Holothuria edulis, Apostichopus japonicas and Holothuria nobilis. The physicochemical properties and anticoagulant activities of these polysaccharides were examined and compared. The chemical composition analysis and nuclear magnetic resonance (NMR) analysis indicate that two types of polysaccharides, sulfated fucan and fucosylated chondroitin sulfate (FuCS), were found in all of the three species and in addition a neutral glycan was observed in H. edulis. The neutral α-glucan was firstly obtained from sea cucumber. The same type of polysaccharides from different species of sea cucumbers have similar physicochemical properties and anticoagulant activities, but those of different types of glycans are significantly different, possibly due to their different monosaccharide compositions, electric charges and average molecular weights. The FuCSs have stronger anticoagulant activities than the sulfated fucans, although the molecular sizes of the FuCSs are lower than those of the sulfated fucans, whereas the neutral glucan has no activity, as expected from the absence of sulfate. Thus, anticoagulant activities of the different type of polysaccharides are likely to relate to monosaccharide composition and sulfate content. Preliminary analysis suggests that the sulfation patterns of the FuCSs may result in the difference in anticoagulant activities. Our data could help elucidate the structure-activity relationship of the sea cucumber polysaccharides.

Comparison of physico-chemical characteristics among three pharmaceutical spherical carbon adsorbents

In this study, various physicochemical characteristics were evaluated for three pharmaceutical spherical carbon adsorbents, Kremezin as a brand product and its generics; Merckmezin and Spherical Carbon Adsorbent “Mylan”. Scanning electron microscopic observations, measurements of specific surface area, particle sizes, and pore volume distributions by mercury intrusion porosimetry, and dynamic vapor sorption (DVS) analysis were conducted. Compared to Kremezin, Merckmezin is dented with a small pore-rich structure; pores of less than 10nm make up 43% (Kremezin) and 68% (Merckmezin) of total pore volume. On the other hand, Spherical Carbon Adsorbent “Mylan” is porous with macropores. The results of fractal dimension analysis of micropores suggested that the complexity of the internal pore structure is Merckmezin>Kremezin≫Spherical Carbon Adsorbent “Mylan”. The three spherical carbon adsorbents are physico-chemically different, but clinical studies should be conducted to prove that they are therapeutically equivalent.

Comparison of physicochemical characteristics and drug release of diclofenac sodium–eudragit® RS100 nanoparticles and solid dispersions

The aim of the present study was to formulate and characterize diclofenac sodium (DNa)–eudragit® RS100 nanoparticles and solid dispersions. The conventional double-emulsion solvent diffusion technique for preparing nanoparticles of the water-soluble drugs is limited due to low encapsulation efficiency because of the drug rapid partitioning to t\\he external aqueous phase. So therefore, nanoparticles of DNa with different amounts of eudragit® RS100 were prepared by a modified single-emulsion solvent diffusion method. The solid dispersions were also formulated using co-evaporation technique. The physicochemical characteristics of the prepared formulations were assessed operating particle size analysis, differential scanning calorimetry, X-ray crystallography, Fourier transform infrared spectroscopy and transmission electron microscopy. The release rate of DNa from the prepared nanoparticles and solid dispersions was investigated as well. The size of relatively monodisperse nanoparticles ranged from 103nm to 170nm. Employing the modified single-emulsion solvent diffusion technique to prepare the nanoparticles could perfectly improve the drug encapsulation efficiency. Both nanoparticles and solid dispersions of DNa–eudragit® RS100 displayed lower crystallinity and the intermolecular interaction between drug and polymer could not be ruled out. All the solid dispersions revealed slower drug release rate in comparison with the nanoparticles. DNa–eudragit® RS100 nanoparticle with the low drug/polymer ratios could relatively reduce the drug release rate up to 5h whereas the solid dispersions were found to be suitable to control drug release for an extended times. As stated by these findings, formulation of the DNa–eudragit® RS100 nanoparticles was able to adjust the physicochemical characteristics of the drug and may well increase the anti-inflammatory effects of drug following its ocular or intra-joint administration.

Comparison of physicochemical characteristics and consumer perception of rice samples with different countries of origin and prices

Rice is the only food item which is not liberalized in Korea. To prepare for future liberalization of the rice market in Korea, the physicochemical characteristics and consumer perception of four domestic rice samples were compared with those of 11 foreign rice samples. Additionally, the influences of country of origin (CO) and price on purchase intent (PI) and willingness to pay (WTP) were investigated. Consumer acceptance of rice samples from Japan was generally higher than that of rice samples from other countries. In an informed test, PI was affected by price and CO, while WTP was affected mostly by price. The PI decreased with the price provided while the WTP increased. In a blind test, consumers evaluated PI and WTP according to sensory liking. The PI was higher in the informed test than in the blind test in all domestic samples. Generally, consumer acceptance was highly correlated with fat acidity (r = - 0.76), protein content (r = - 0.72), and b value (r = - 0.64) of the rice samples. Further efforts to increase the quality of rice are recommended for survival in the global market after liberalization of rice, even though consumers showed loyalty for PI of domestic samples.