Total Reducing Sugar Content Research Articles

The Effects of Extraction Temperature on the Physicochemical Properties of Mangrove-Derived Glucomannan (Bruguiera gymnorhiza)

This study investigates the impact of different extraction temperatures on the physicochemical properties of glucomannan derived from mangrove fruits (Bruguiera gymnorhiza). Various extraction temperatures ranging from 45°C to 85°C were utilized. Significant differences (p < 0.05) were observed in solubility (58.41% ± 2.45), total reducing sugar content (0.39% ± 0.09), yield (35.13 ± 2.95), and L* color value (71.97 ± 1.53), while no significant differences (p > 0.05) were found in a* and b* color values. These findings have implications for expanding the applications of Bruguiera and advancing research on Bruguiera glucomannan. Scanning electron microscopy (SEM) analysis revealed an increase in the cross-linking density of glucomannan molecules.

Crude glycerol-water organosolv delignification of sugarcane bagasse to produce fermentable sugars

This study evaluated the organosolv pretreatment with crude glycerol as a cosolvent for the delignification of raw sugarcane bagasse and the release of fermentable sugars from enriched-cellulose fraction by enzymatic hydrolysis. The pretreated solid fractions were characterized by pulp yield, weight loss, cellulose and hemicellulose content, lignin content, and delignification extent. Condition 9 (210 ºC, 60 min, 8 mL g-1) led to the highest delignification (~79%) with high total reducing sugars (TRS) concentration (~300 g L-1) and lower carbohydrate preservation (< 41%). While condition 1 (180 ºC, 150 min, 8 mL g-1) led to the highest cellulose preservation (~70%) and TRS (> 412 g L-1), even with a lower delignification extent (> 69%). This work contributed to an effective and optimized strategy to reuse crude glycerol in organosolv pretreatment as a facilitator of lignocellulose delignification, in addition to validating new protocols for the biorefinery production chain, providing sustainable biomaterials with added value.

Synthesis of sandwich structure forward osmosis membrane with calcium-carboxyl modified polyamide and tannic acid-Fe3+ interlayer and its application in coconut water concentration

In this study, a sandwich structure thin-film composite forward osmosis (TFC-FO) membrane based on calcium-carboxyl interfacial polymerization was synthesized using tannic acid-Fe (TA-Fe) as the interlayer. Additionally, the concentration effect of Ca2+ surface modification, TA-Fe intermediate layers, and their combination on coconut water concentration, membrane efficiency, anti-fouling ability, and quality of the concentrate was investigated. Compared to the TFC-Ca or TFC-TA-Fe membrane, the TFC-TA-Fe-Ca membrane significantly enhanced the concentration effect and reverse salt flux (p < 0.05) and exerted the lowest attenuation of permeability. Furthermore, the total soluble solids content increased from 5.13 °Brix to 13.17 °Brix after 8 h. The TFC-TA-Fe-Ca membrane showed a 61.20 % increase in its efficiency compared to the TFC membrane. The total reducing sugar, acids, and polyphenol contents increased by 1.72, 1.34, and 1.22 times, respectively. Overall, the sandwich structure FO membrane exhibited significant feasibility and potential for industrial application in fruit juice concentrate production.

Impact of the Temperature Reconditioning of Cold-Stored Potatoes on the Color of Potato Chips and French Fries.

The effect of temperature reconditioning on cold-stored potato tubers was investigated for three popularly consumed potato varieties (Shangi, Unica, and Dutch robjin) grown in Kenya. The potatoes were stored at 4 °C for 30 days, followed by removal and storage at 22 ± 3 °C for 9 days during which changes in sugar concentration were evaluated every two days. In parallel, potato chips and French fries were processed, and their colors were determined. The results showed that sugar content decreased significantly with increasing reconditioning time. The relative decrease in fructose content was the highest (p < 0.05) in Dutch robjin (57.49%), followed by Shangi (49.22%) and Unica (38.18%). Glucose content decreased by 54.1% in Dutch robjin, 49.5% in Shangi, and 50.8% in Unica. The lightness (L*) of French fries and chips increased significantly (p < 0.05) with reconditioning time while the redness (a*) values decreased significantly (p < 0.05) across all varieties. The correlation between lightness and the total reducing sugar content of the potatoes was r < -0.93, indicating a strong negative correlation for both products. The coefficient of determination showed that the glucose content of the tubers accounted for 80.5-97.6% of the lightness of French fries and 88.4-94.2% for potato chips. The critical glucose content range for acceptable products in French fries and chips based on the color (L* and a*) values was 12-22 mg/100g and 8-14 mg/100g, respectively, for the varieties in this study.

Determination of prebiotic properties of rice bran extract.

This research investigated and compared the prebiotic properties of a rice bran extract obtained through commercial xylanase extraction in comparison with water extraction. Prebiotic properties were evaluated by probiotic growth stimulation (Lacticaseibacillus casei and Lactiplantibacillus plantarum) and gastrointestinal pathogen inhibition (Bacillus cereus and Escherichia coli). The rice bran extract obtained with xylanase (RB1) displayed significantly higher total polysaccharide and total reducing sugar contents than those obtained with water (RB2; p<0.05). After extraction for 30 min, RB1 exhibited the highest total polysaccharide and total reducing sugar contents. HPLC (high performance liquid chromatography) analysis revealed that RB1 primarily contained xylose, while RB2 contained less glucose and lacked other sugar derivatives. RB1 proved effective in stimulating the growth of L. casei and L. plantarum, surpassing even inulin (a commercial prebiotic). Furthermore, it demonstrated a high potential for inhibiting the growth of pathogenic B. cereus and E. coli, comparable to inulin. In contrast, RB2 exhibited lower inhibitory capacity against B. cereus and E. coli.

Enhancement of total reducing sugar content from seaweeds (SWs) biomass via pretreatment for ethanol production: an optimized study

Enhancement of total reducing sugar content from seaweeds (SWs) biomass via pretreatment for ethanol production: an optimized study

Continuous and effective pretreatment of sugarcane bagasse lignocellulose with DBU/glycerol to enhance enzymatic saccharification

The new deep eutectic solvent (DES) synthesized from 1,8-Diazabicyclo [5.4.0] undec-7-ene (DBU) and glycerol was utilized for the continuous pretreatment of sugarcane bagasse (SCB) and facilitating enzymatic saccharification. Under the optimal pretreatment conditions (DBU/glycerol weight ratio of 1:1.7, 160 ℃, 70 min) and enzymatic hydrolysis of the pretreated SCB by Cellulases Cellic CTec 2 (20 FPU per gram of substrate) at 50 ℃ for 72 h, the total reducing sugar content (TRSC) and total reducing sugar yield (TRSY) were 15.76 g/L and 0.51 g/g, respectively, and the lignin removal rate was 83.21%. After five recycles, the recovered pretreatment liquid maintained excellent pretreatment performance, where TRSC (14.68 g/L) and TRSY (0.48 g/g) can remain at high levels. Besides, the physicochemical properties of the DBU/glycerol solvent system were characterized, and the structural changes of SCB after pretreatment to enhance enzymatic hydrolysis were investigated by field emission scanning electron microscopy (FE-SEM), X-ray diffraction (XRD), and Fourier transform infrared analyzer (FT-IR). The results show that DBU/glycerol pretreatment is a green, efficient, and sustainable lignocellulosic pretreatment strategy.

Physicochemical evaluation to assess the quality of honey samples marketed in Oman

The study aimes to investigate the physicochemical properties of seven honey samples to assess their quality as per GCC Standardization Organization (GSO) and international standard parameters. Seven honey samples, four marketed honey samples, and three locally produced Omani honey were collected and analysed for the pH, acidic content, % of insoluble matter, moisture content, proline, hydroxyl methyl furfural (HMF) and total reducing sugar contents. The results showed that pH of the tested honey samples are within the limit however acidity of the three samples did not comply with the prescribed limits. The moisture, proline, and hydroxy methyl furfural (HMF) contents of the honey samples tested are found to be within the acceptable range. However, the % of insoluble matter expressed for locally produced Sidr, Sumer, and Zah’r honey samples was below the maximum limit (0.5%) while marketed honey samples exceeded the limits of GSO (0.1%). The total reducing sugar concentration was below the limit in terms of four samples. Most of the tested honey samples meet the International/GSO standards for quality while a few failed to comply with acidity limits, the total reducing sugars content, and % of insoluble matter.

Comparison of biochemical and antioxidant activities of ultrasonic-assisted extraction with different solvents in olive leaf

Olive leaves are considered to have great potential as natural sources of antioxidants and phenolic compounds. In this study, dried olive leaves were extracted using four different solvents (water, methanol, ethanol, and 80:20(v/v) methanol-water) with ultrasonic-assisted extraction. The biochemical (total phenolics and flavonoids, total protein, free amino acids, total soluble, and reducing sugars) and antioxidant activities (CUPRAC, DPPH, FRAP, and FIC) of these extracts were evaluated. Total phenolics content was significantly affected by the different solvents and the highest total phenolics content was obtained in methanol-water (234 mg g-1) extraction. The highest total flavonoid (47 mg g-1) and total protein (5.1 mg g-1) content were obtained in methanol extraction. Yield of the free amino acids was lowest in ethanol (1.5 mg g-1), while it was highest in water (2.3 mg g-1) and methanol-water (2.2 mg g-1) extractions. The highest total soluble sugars were obtained from methanol-water (70.4 mg g-1) and ethanol (65.4 mg g-1) extractions, while the highest total reducing sugar contents were obtained from methanol (112.2 mg g-1) and methanol-water (111.6 mg g-1). While methanol-water extraction showed the highest antioxidant capacity with 0.63 mmol TR g-1 CUPRAC value, it also showed the strongest radical scavenging activity with 1.09 mmol TR g-1 DPPH radicals value and 0.065 mmol TR g-1 FRAP potential value. FIC capacity was higher in water than in other solvent extraction methods. Methanol and methanol-water solvents were the most effective solvents for measuring phenolic and antioxidant activities in olive leaves.

Rugulopteryx okamurae: Assessment of its potential as a source of monosaccharides for obtaining bio-products

Beach-cast seaweed of the invasive brown macroalga Rugulopteryx okamurae was used in this study as raw material to obtain fermentable sugars, which can be converted into high added-value products. The dietary fibre composition of this macroalgae was determined and compared to other brown and red macroalgae, showing one of the highest proportions of dietary fibre (27.3 %) and cellulose (13.6 %). Therefore, the enzymatic hydrolysis of R. okamurae could lead to obtaining hydrolysates with a high concentration of reducing sugars. The main hydrolysis variables (biomass loading, enzyme dose and stirring rates) and the operation mode (fed-batch versus batch) were evaluated to maximize the sugar concentration. Thus, a maximum total reducing sugar concentration of 13.7 g/L was obtained at the optimum conditions: biomass loading of 10 % (w/v), 50 FPU/g biomass, 250 rpm and operating in batch mode. In addition, a kinetic model has been developed to describe the enzymatic hydrolysis of biomass. The model, unlike first-order kinetics, includes a specific term considering the enzyme diffusion through the solid biomass. The proposed kinetic model leads to better fitting of experimental data than the first-order model, especially for long incubation times.

EFFECT OF BIO-ENZYME ON BIOCHEMICALS OF FENUGREEK LEAVES

Bio-enzyme have a multiple functionality like use as bio-fertilizer, reducing contamination of ground water and use as natural detergent. This paper’s objective is to assess the effect of bio-enzyme on biochemical like total Protein content, total Phenol content, total Reducing sugar, Starch and chlorophyll content of fenugreek leaves. Treated fenugreek with 4% bio-enzyme shows, more concentration of biochemical than other dilution of bio-enzyme and control plants.

Effect of sucrose replacer on physicochemical properties and sensory analysis of rose tea gummy jelly

Developing confectionery products by reducing sugar and using natural ingredients is an important response to health-conscious consumers. In the present work, we determined how different concentrations of sucralose (SC)—0, 25, 50, 75, and 100%—as a replacement for sucrose while maintaining the same level of sweetness of rose tea gummy jelly (RTGJ) could affect the physical properties, reducing sugar content, total phenolic content (TPC), total flavonoid content (TFC), antioxidant activity by DPPH method, sensory properties, and consumer attitude toward RTGJ. Results showed that the red colour (a* value) of 100% SC was the highest (p &lt; 0.05). The hardness, gumminess, and chewiness values of 50% SC were the highest at a significant level (p &lt; 0.05). The springiness and water activity of all samples were not significantly different (p &gt; 0.05). Total reducing sugar content in the control sample was significantly higher (p &lt; 0.05) than in other samples. The TPC and TFC of RTGJ were not significantly different (p &gt; 0.05) among all samples, while antioxidant activity slightly decreased with increasing amount of SC in RTGJ. Remarkably, sensory analysis revealed no differences between the control sample and 100% SC, which had the highest liking scores in terms of sweetness, sourness, springiness, rose tea flavour, and overall liking. Consumers expressed that RTGJ with 100% SC could help them to relax and decrease tooth decay. The present work introduced a new functional jelly confectionery product using 100% SC and adding rose tea which showed potential for promoting phytochemical properties and enhancing emotional and health advantages.

Valorization of food wastes with a sequential two-step process for microbial β-carotene production: A zero waste approach

Here, two consecutive β-carotene fermentation processes were carried out with Rhodotorula glutinis yeast in the growth media obtained from orange and grape wastes. Firstly, waste biomasses were subjected to hot water extraction. Effects of waste type, drying pretreatment, particle size and solid/liquid ratio on the total concentration and yield of sugars recovered were tested. The highest sugar concentration was obtained by the hot water extraction of fresh grape pomace as 61.2 g total reducing sugars (TRS)/L at a solid/liquid ratio of 100 g/L. In the first fermentation process, effect of solid/liquid ratio (initial TRS concentration) on β-carotene production pattern of R. glutinis was investigated in the media obtained directly by hot water extraction of the wastes. Microorganism and β-carotene concentrations increased with increasing solid/liquid ratio (range 10–100 g/L), and the microbial growth data fit the Monod model well for all cases. Maximum β-carotene concentration in the growth medium obtained from hot water extraction of 100 g/L of grape pomace was determined as 5988.6 mg/L. In the second fermentation process, β-carotene was produced in the acid hydrolysate of extraction residues. 10.1 g/L and 6.7 g/L of TRS was obtained after acid hydrolysis of orange and grape residues, respectively, and the highest β-carotene concentration of 370.0 mg/L was found in the medium of hydrolyzed orange peel extraction residue. Total β-carotene production increased to 1777.1 and 3279.6 mg/L (26% and 4.9% of increase) after the second fermentation step. 85.3% and 80.2% of reduction in orange and grape waste weights were observed at the end of the process, which was an indicator of efficient waste biomass disposal. Two sequential β-carotene fermentation steps offered significant advantages in terms of both efficiency and a zero waste approach.

Standardization of Methodology to Determine Nitrogen, Total Reducing Sugar, Crude Lipid and Urea Content in Panchgavya Formulation

The present study was conducted ICAR-National Dairy Research Institute, Karnal, Haryana, India during the year 2016−2020 to standardize the methodology to analyse the composition of panchgavya. Direct raw ingredients (milk urine and dung) were collected from live stock research centre, NDRI Karnal while indirect raw ingredients curd and ghee were prepared in laboratory. Panchgavya was prepared in three ratios i.e. RA, RB and RC by changing the level of urine and dung in final formulation. The methods for determination of nitrogen, crude lipid, reducing sugar and urea in panchgavya formulation were standardized. For all the analysis first theoretical value was calculated based on their percent in raw materials and experimental value was compared with it. Effect of sample weight and different methods to analyse composition was compared. In conclusion, it was found that Kjeldahl method for nitrogen content, Mojonnier acid digestion method for crude lipid, colorimetric method for lactose and DMAB (p- dimethyl amino benzaldehyde) for urea can be used as standard methods in the panchgavya formulation.

Novel and Facile Colorimetric Detection of Reducing Sugars in Foods via In Situ Formed Gelatin-Capped Silver Nanoparticles.

The evolution of green technology for the simple and ecological formation of silver nanoparticles (AgNPs) inspired the present work for simple and efficient detection of reducing sugars (RS) in foods. The proposed method relies on gelatin as the capping and stabilizing agent and the analyte (RS) as the reducing agent. This work may attract significant attention, especially in the industry, for testing the sugar content using gelatin-capped silver nanoparticles as it not only detects the sugar in food, but also determines the content (%), which could be an alternative technique to the conventionally used DNS colorimetric method. For this purpose, a certain amount of maltose was mixed with a gelatin-silver nitrate. Different conditions that may affect the color changes at 434 nm owing to the in situ formed AgNPs, such as gelatin-silver nitrate ratio, PH, time, and temperature, have been investigated. The 1:3 mg/mg ratio of gelatin-silver nitrate dissolved in 10 mL distilled water was most effective in color formation. The development of AgNPs color increases within 8-10 min at PH 8.5 as the selected optimum value and at the optimum temperature of 90 °C for the evolution of the gelatin-silver reagent's redox reaction. The gelatin-silver reagent showed a fast response (less than 10 min) with a detection limit for maltose at 46.67 µM. In addition, the selectivity of maltose was checked in the presence of starch and after its hydrolysis with α-amylase. Compared with the conventionally used dinitrosalicylic acid (DNS) colorimetric method, the proposed method could be applied to commercial fresh apple juice, watermelon, and honey to prove its viability for detecting RS in fruits; the total reducing sugar content was 287, 165, and 751 mg/g, respectively.

Additives Enhancing Enzymatic Hydrolysis of Wheat Straw to Obtain Fermentable Sugar.

In order to explore the effect of additives on enzymatic hydrolysis of lignocellulose biomass, the effect of two different additives, Triton X-100 (TX-100) and Bovine serum albumin (BSA), enzyme dosages, and additive concentrations on enzymatic hydrolysis to obtain fermentable sugar using cellulose extracted from wheat straw (WS) as the substrate was investigated in this study. An enzymatic hydrolysis kinetic model was used to successfully describe the enzymatic hydrolysis in a heterogeneous system. Fourier transform infrared spectroscopy (FTIR) and scanning electron microscope (SEM) were used to determine the effect of extraction and enzymatic hydrolysis on the composition and structure of the samples. The results showed that the total reducing sugar concentration of the raw was 1.535g/L at 120h, but that of the extracted cellulose (EC) increased to 5.087g/L at 120h, indicating that EC from WS is more conducive to enzymatic hydrolysis compared with the raw. The total reducing sugar concentration with the addition of the TX-100 was 6.737g/L at 120h, which was greater than that with the addition of the BSA (5.728g/L at 120h), indicating that the addition of two additives improved the enzymatic hydrolysis efficiency, especially TX-100. The kinetic studies showed that the initial enzymatic hydrolysis reaction rate (Km) of the EC was more than four times greater than that of the raw. The Km of the EC added with TX-100 and BSA were increased by 29.50% and 22.89% compared with that of the EC without the addition of additive. The addition of additives is an effective method for enhancing enzymatic hydrolysis efficiency and fermentable sugar production from lignocellulosic biomass.

Production of Polyhydroxyalkanoates through Soybean Hull and Waste Glycerol Valorization: Subsequent Alkaline Pretreatment and Enzymatic Hydrolysis

Alkaline pretreatment and sequential enzymatic hydrolysis of soybean hull were investigated to obtain fermentable sugars for polyhydroxyalkanoates production along with residual glycerol as low-cost carbon sources. Soybean hull is composed of approximately 32% cellulose, 12% hemicellulose, 6% lignin, and 11% protein. Alkaline pretreatment was carried out with 2% NaOH concentration, 10% (w/v) biomass loading, and 60 min incubation time in an autoclave at 120 °C. The response surface methodology (RSM) based on the central composite design (CCD) tool was employed to optimize the enzymatic hydrolysis process, where the variables of biomass loading, enzymes’ concentration, and time were considered. The maximum total reducing sugars concentration obtained was 115.9 g∙L−1 with an enzyme concentration of 11.5 mg protein/g dry substrate for enzyme preparation B1, 2.88 mg protein/g dry substrate for XylA, and 57.6 U/g dry substrate for β-glucosidase, after 42 h at 45 °C, and pH was 4.5. Subsequently, the saccharification step was conducted by increasing the processing scale, using a 1 L tank with stirring with a controlled temperature. Implementing the same enzyme concentrations at pH 4.5, temperature of 45 °C, 260 mL working volume, and incubation time of 42 h, under fed-batch operation with substrate feeding after 14 h and 22 h, a hydrolysate with a concentration of 185.7 g∙L−1 was obtained. Initially, to verify the influence of different carbon sources on Cupriavidus necator DSMz 545 in biomass production, batch fermentations were developed, testing laboratory-grade glucose, soybean hull hydrolysate, and waste glycerol (a by-product of biodiesel processing available in large quantities) as carbon sources in one-factor-at-a-time assays, and the mixture of soybean hull hydrolysate and waste glycerol. Then, the hydrolysate and waste glycerol were consumed by C. necator, producing 12.1 g∙L−1 of biomass and achieving 39% of polyhydroxyalkanoate (PHB) accumulation. To the best of our knowledge, this is the first time that soybean hull hydrolysate has been used as a carbon source to produce polyhydroxyalkanoates, and the results suggest that this agro-industrial by-product is a viable alternative feedstock to produce value-added components.

Impact of Pre-anthesis Salt Stress on Biochemical and Yield Related Traits in Salt Sensitive and Salt Tolerant Genotypes of Triticum aestivum L.

Salinity stress negatively affects the growth and development of wheat leading to diminished grain yield and quality. Salt stress during the reproductive stage is one of the significant factors leading to the drastic reduction in grain yield. The objective of this study was to investigate the biochemical responses of pre-anthesis stage salt stress and yield-related traits in the KRL1-4 salt tolerant and UP2338 salt-sensitive cultivar of wheat. Three different levels of salinity stress (100, 200 and 300 mM NaCl) were induced. Untreated plants were kept in control. Samples were analyzed at pre- anthesis stage (50 DAS and 60 DAS) for various biochemical parameters viz., proline content, total reducing sugar content, total nitrogen content and total protein content. Yield-related traits harvest index, tiller numbers per plant, spike height and spike weight were recorded at the maturity stage. The amount of proline and reducing sugar increased with increasing salinity, the increase being more tolerant than in sensitive cultivar. Total nitrogen and total protein content, however, decreased with increasing salt concentration and reduction being more sensitive than in tolerant cultivar. Yield attributes were affected negatively. The effect was more pronounced in sensitive cultivars compared to tolerant ones.

Phytochemical studies on cyanidin 3-O glucoside•HCl from the ripened fruit pulp of Terminalia catappa

Context :Terminalia catappa (Combretaceae) is a large tropical tree grows mainly in the tropical regions of Asia, Africa, and Australia. The fruits a drupe 5-7 cm long and 3-5.5 cm broad, green at first, then yellow, and finally red when ripe, containing a single seed. Ripened fruit pulp contains anthocyanins. Objectives: To extract and isolate active anthocyanin from fruit pulp of Terminalia catappa. And characterize isolated cyanidin-3-0-glucoside by spectral analysis.Methods: An easy and efficient technique for isolating and extracting anthocyanin from Terminalia catappa ripen fruit pulp. Besides the total phenolic, flavonoid, anthocyanin, and reducing sugar content of the extract, the antioxidant capacity of T.catappa fruit pulp was evaluated and by DPPH, H2O2 methods. Characterization of cyanidin-3-o-glucoside done by UV, IR spectral analysis. While single crystal structure and elemental detection done by EDS analysis. And further structural confirmation done by LCMS analysis.Result: Fresh extract contain 26.17 % and isolated compound contain 83.79% total anthocyanin content, the total phenolic content was found to be 1.58 % in fresh extract as compared with gallic acid standard. 34.48 % total reducing sugar content and 54.50 % total flavonoid content observed.

Effect of pulsed electric field treatment on cell-membrane permeabilization of potato tissue and the quality of French fries

The effect of pulsed electric field (PEF) treatment on the cell membrane permeabilization of potato tissue and the quality of French fries was investigated. Pulses with an electric field strength of 0.5, 1.5, and 2.5 kV/cm and a width of 20 μs were applied to the potato. PEF treatment permeabilized the membrane of potato cells. The magnitude of cell-membrane permeabilization was estimated by ion leaching and biological impedance tests and verified by microscopic observation. As the PEF field strength increased, the accumulation of neutral red dye decreased due to increased cell rupture. The index Z-values (relative cell membrane breakdown values) for 0.5-, 1.5-, and 2.5-kV/cm PEF-treated samples were 0.01, 0.28, and 0.52, respectively. PEF treatment at 2.5 kV/cm reduced the cutting force of potatoes by 33%; it also increased the degree of the crispness of French fries by 64% and decreased crude fat content by 28%. The total reducing sugar content was decreased by PEF treatment, which could be attributed to increased lightness and yellowness after frying. Therefore, PEF treatment improved the quality of French fries by increasing crispness, improving color, and reducing crude fat content.