Decrease In Total Sugar Content Research Articles

Utilization of electron beam irradiation pretreatment for the extraction of pectic polysaccharides from Diaphragma juglandis fructus: Structural, physicochemical, and functional properties

The effects of electron beam irradiation (EBI) pretreatment on the alkaline extraction of pectic polysaccharides from Diaphragma juglandis fructus (DJF) are highly dependent on the irradiation dosage. Comprehensive characterizations encompassing physicochemical, structural, and functional properties were conducted on crude pectic polysaccharide extract from DJF subjected to various EBI doses. EBI pretreatment significantly increased the yields of crude pectic polysaccharides extract (increasing by 41.89 %), also facilitating the extraction of uronic acid, RG-I structure, and protein content, despite causing a decrease in total sugar content. EBI pretreatment induced the degradation of pectin, resulting in decreased molecular weight, particle size, crystallinity, viscosity, thermal stability, and water holding capacity, while enhancing solubility and oil holding capacity. Variations in physicochemical and structural properties induced by different EBI doses influenced the functional activities of DJF pectic polysaccharides. Low-dose EBI (at 5 kGy) pretreatment markedly improved the emulsifying activity/stability (increasing by 20.82/74.10 %) and ABTS/DPPH radical scavenging activity (increasing by 27.91/12.40 %), whereas high-dose EBI pretreatment (50 kGy) greatly enhanced foaming capacity/stability (increasing by 259.99/175.56 %). These findings provide a novel regulatory strategy for the functional activity of pectic polysaccharides.

Glycolysis characteristics of intracellular polysaccharides from Agaricus bitorquis (Quél.) sacc. Chaidam and its effects on intestinal flora from different altitudes of mice in vitro fermentation

The glycolysis characteristics and effects on intestinal flora of polysaccharides from Agaricus bitorquis (Quél.) Sacc. Chaidam (ABIPs) in vitro fermentation by different altitudes of mice feces was examined, including low, medium, and high altitudes groups (LG, MG, and HG). In vitro, fermentation of ABIPs forty-eight hours resulted in a remarkable decrease in total sugar content and improvement of short-chain fatty acids (SCFAs) (mainly acetate, propionate, and butyrate), which simultaneously induced the composition of monose and uronic acids and SCFAs continuously change. Besides, ABIPs influenced the abundance and composition of the intestinal flora, generally increasing the abundance of probiotic bacteria (such as Bifidobacterium and Faecalibacterium) and decreasing the abundance of harmful bacteria (such as Phenylobacterium and Streptococcus) in all groups, with the highland biology core genus Blautia significantly enriched in LG and MG groups. It was also found that ABIPs enhanced pathways associated with biosynthesis and metabolism. In addition, correlation analysis speculated that the metabolism of SCFAs by ABIPs may be associated with genera such as Anaerostipes, Roseburia, and Weissella. ABIPs may protect organismal health by regulating hypoxic intestinal flora composition and metabolic function, and more superior fermentation performance was observed in MG compared to other groups.

Effect of Postharvest UV-C Radiation on Nutritional Quality, Oxidation and Enzymatic Browning of Stored Mature Date

The effect of three doses of UV-C radiation (1, 3 and 6 kJ m−2) on conservation potential after harvest of the Deglet-Nour date for five months of storage at 10 °C was studied. Contents of water, total sugar, carotenoids, proteins, total polyphenols, flavonoids and condensed tannins, as well as browning index, enzyme activities of polyphenoloxidase and peroxidase and antioxidant capacity of samples were monitored during storage using standard methods. Doses 1 and 6 kJ m−2 significantly slowed the water loss of samples until the second month of storage, with 17.68% and 16.02% of loss compared to control (31.45%). In the second month of storage, a significant increase in carotenoids was also observed for doses 1 and 6 kJ m−2, with values of 4.17 and 4.02 mg kg−1 versus the control (3.45 mg kg−1), which resulted in deceleration in carotenoid degradation. A gradual decrease in total sugar content was noted for all samples; it was slower within irradiated ones at the second month, where the slowing down of sugar consumption was significantly favored in the samples irradiated at 1 and 6 kJ m−2, which was marked by decreases of 4.98% and 4.57% versus 8.96% in the control. Protein content of irradiated samples (3 and 6 kJ m−2) increased at the third month, giving 1.70 and 2.41 g kg−1 compared to 1.29 g kg−1 for the control. An important decrease in enzymatic activity of polyphenoloxidase was detected, in addition to a fluctuation in peroxidase during storage. The browning index was lower in the irradiated sample until the fourth month of storage, where the result was more significant. An increase in the content of condensed tannins was detected, especially during the two first months, and while the significant increase in the content of flavonoids was read at the last month, it was detected from the first month for polyphenols. This was more significant for the highest dose, were the content reached 0.537 g kg−1 versus 0.288 g kg−1 in control at the first month. A dose-dependent increase in antiradical activity was noted during the last months of storage, while the increase in iron-reducing power was detected at the first month. UV-C delayed installation of Deglet-Nour browning and enriched it with antioxidants.

Quality and biochemical changes of navel orange fruits during storage as affected by cinnamaldehyde -chitosan coating

Abstract Quality and biochemical changes of navel orange (Citrus sinensis L., Osbeck) fruits in response to cinnamaldehyde-chitosan coating were studied during 120 day of storage at 10 ± 1 °C and 80–90% RH. The results showed that the coating significantly reduced the decay rate and weight loss of the navel orange fruits, delay the decrease of the content of total soluble solids (TSS), titratable acidity (TA) and vitamin C (Vc), effectively inhibited the content of MDA. Furthermore, the coatings maintaining enhanced the activity of SOD, CAT, POD and PPO, delay the senescence of fruits. The high performance liquid chromatography analysis showed that coating treatment inhibited the decrease of total sugar content of fruits and slowed down the decline of total organic acids by slowing down the degradation of sucrose, fructose and citric acid content. Compared with chitosan coating, cinnamaldehyde- chitosan coating could significantly reduce the decay rate and had no adverse effects on fruit quality. Meanwhile, it could improve CAT, SOD and POD activity, induce the activity of PPO to increase, and improve the disease resistance of navel orange fruits. This study suggests that cinnamaldehyde-chitosan coating can extend the storage time and maintain quality of citrus fruit.

Metabolite accumulation in strawberry (Fragaria × ananassa Duch.) fruits and runners in response to Colletotrichum nymphaeae infection

The composition of non-infected and Colletotrichum nymphaeae infected strawberry fruits (cultivar ‘Asia') in three different stages of ripeness were evaluated. Additionally, the effect of infection on strawberry runners was monitored. C. nymphaeae infection caused a significant increase in total sugar content in mature fruits (1.1 fold) and a decrease in total sugar content in semi-mature fruits (1.4 fold) and organic acid content in all stages of ripeness (1.7 fold). Ellagic acid derivatives (1.9 fold), flavanols (1.5 fold) and flavonols (5.1 fold) significantly increased during all stages of ripeness after infection. The pattern of phenolic accumulation in strawberry runners was altered by C. nymphaeae infection in contrast to strawberry fruits as most of identified phenols decreased as a response to the infection.

Organic Acid and Carbonhydrate Changes in Carrot and Wheat Bran Fortified Set-Type Yoghurts at the End of Refrigerated Storage

The effects of using of wheat bran (1%), carrot (1%) and wheat bran (1%) +carrot ( 1%) as a supplement on pH, organic acids, carbohydrates and viscosity of yoghurt as well as overall acceptability were investigated. Fortification of milk with wheat bran resulted in a significant ( P<0.01) increase in oxalic, orotic, pyruvic, lactic, formic, acetic, propionic and hippuric acid contents, and a decrease in total sugar content of yoghurt. The lowest level of total organic acid and a slow post acidification rate were observed for yoghurt made with carrot which was much more prefered by panelists at the end of refrigerated storage. Fortification also led to an increase in viscosity of yoghurts. At the end of storage, there was a significant (P<0.05) increase in viscosity of control yoghurt, whereas fortified yoghurt did not any change. Increases in lactic acid (from 9084 to 10823 mgkg-1) and formic acid (from 665 to 802 mgkg-1) contents of control yoghurt resulted in a significant (P<0.05) decrease in overall acceptability score (from 7.5 to 6.2). It was concluded that yoghurt samples with wheat bran ( 1%) and wheat bran ( 1%) +carrot ( 1%) had the highest total organic acid content (about 14200 mgkg-1) and titratable acidity (about 1.85% as lactic acid) were received the lowest overall acceptability score ( 5.6 out of 9) by panelists.

Quality of osmotically pre-treated and vacuum dried pineapple cubes on storage as influenced by type of solutes and packaging materials.

The quality and stability of osmotically pre-treated and subsequently vacuum dried pineapple cubes using three different solutes and packed in three different types of packaging materials on storage was evaluated. The experiment was laid out in completely randomized block design with two factors and three replications for each treatment. Treatment combinations were considered as one factor and storage interval as another factor. Pineapple cubes stored in glass bottle showed very little percentage variation in moisture content due to its high moisture barrier properties. In all treatment combination, acidity values were invariably found to increase as the storage progressed. For all three different osmotic treatments, HDPE pouch packet always showed highest acidity followed by PVDC pouch. Again among three solutes under consideration, invert sugar recorded a rapid increase in acidity than other solutes. In pineapple cubes osmotically treated with sucrose solution, the rates of decrease of total sugar content were lower than that of invert sugar and sorbitol treated pineapple cubes. The percentage decrease of total sugar content was highest when the osmotically dehydrated pineapple cubes were packed in HDPE pouch and it was least in glass bottles. There was a gradual decrease in ascorbic acid content with the extension of storage period and this decrease was statistically significant at all storage intervals up to six-month. Lowest value of ascorbic acid content (15.210mg per 100g initial solid) was recorded in invert sugar treated pineapple cube packed in HDPE pouch after 6months of storage.

Sweet sorghum (Sorghum dochna L.) restorer lines effects on nutritional parameters of stalk juice

Sweet sorghum can be utilized for bioethanol production because it has high sugar content (14-17%). We determined the most important nutritional values of 5 silo type sorghum lines in waxy and full maturation. The examined restorer lines were: RL 4, RL 9, RL 15, RL 18, K 1. The following nutritional parameters were examined: dry material content, refractometric total sugar content, reducing sugar content. In waxy maturation 73.85-87.37% of dry matter in stalk juice makes the total sugar. Dry material content, total and reducing sugar content of stalkdecreases from waxy mature to full maturation.There are differences between lines in dry matter (SzD5%=0.76), total sugar (SzD5%=0.79), reducing sugar content (SzD5%=0.30). RL 4 performed a decrease in total sugar content from 10.07% to 10.02% during this period, reducing sugar also decreased from 4.01% to 2.47%. RL 9 performed a decrease in total sugar content from 11.76% to 11.08% during this period. Reducing sugar also decreased from 3.17% to 2.01% in the waxymaturation. RL 15 showed a total sugar content decrease from 15.43 % to 15.36%. The reducing sugar also decreased from 3.23% to 1.71% in waxy maturation. In RL 18 total mean sugar content during waxy maturation was 13.78% which dropped to 13.26% approaching full maturation. Reducing sugar also decreased from 4.11% to 2.23% in waxy mature. K 1 performed a decrease in total sugar content from 9.35% to 6.15% during this period, while reducing sugar also decreased from 1.52% to 0.77%. These lines upcoming for experiments are perspectives since having excellent stalk juice nutritional parameters they are of great or very great height and their stalks are thick-very thick, stalk medullas are wet.

Fermentation Dynamics During Production of Bhaati Jaanr, a Traditional Fermented Rice Beverage of the Eastern Himalayas

Bhaati jaanr is an inexpensive high calorie mild-alcoholic beverage prepared from steamed glutinous rice, consumed as a staple food beverage in the Eastern Himalayan regions of Nepal, India and Bhutan. In this paper, fermentation dynamics including growth kinetics and physico-chemical changes during fermentation of bhaati jaanr were studied. The population of filamentous moulds declined significantly (P < 0.05) each day and finally disappeared after the 5th day. The load of yeasts increased significantly (P < 0.05) from 105 cfu/g to 108 cfu g−1 within two days. Lactic acid bacteria (LAB) increased significantly (P < 0.05) from 106 cfu g−1 to 107 cfu g−1 in the first day and decreased significantly (P < 0.05) to 105 cfu/g at the end of the fermentation. The pH decreased and acidity increased during fermentation. The alcohol content increased significantly (P < 0.05) up to 10% on the tenth day. The reducing sugar content increased significantly (P < 0.05) until the third day and then decreased, followed by a decrease in total sugar content. Maximum activities of saccharification and liquefaction of rice were observed on the third day of fermentation. It was revealed that Saccharomycopsis fibuligera and Rhizopus spp. play important roles in the saccharification process of rice in bhaati jaanr fermentation. The mean pH, acidity, moisture and alcohol content of the product were 3.5%, 0.24%, 83.4% and 5.9%, respectively.

Effect of bitter gourd and spent turmeric on constituents of glycosaminoglycans in different tissues in streptozotocin induced diabetic rats

Diet is now one of the well established means in the management of diabetes. Bitter gourd and spent turmeric at 10% level were tested for their efficacy on glycosaminoglycan metabolism in various tissues viz., liver, spleen, lungs, heart and testis in control, diabetic and treated rats. The glycosaminoglycans (GAGs) were isolated from defatted and dried tissues. The contents of sulfated GAGs decreased in all the tissues and the decrease was more prominent in heart and testis. In the isolated GAGs, contents of total sugar, amino sugar, uronic acid and sulfate were studied. Decrease in total sugar content was maximum in testis. Amino sugar content decreased considerably in testis (38%) and lungs (15%). The content of uronic acid also decreased in testis (33%) besides heart (29%) and liver (25%). Sulfate groups in GAGs perform pivotal functions in many biological events and decrease in sulfate content was significant in heart (40%), testis (37%) and liver (37%). GAGs profile on the cellulose acetate electrophoresis revealed that heparan sulfate (HS), hyaluronic acid (HA) and chondroitin sulfate/dermatan sulfate (CS/DS) were present in liver, spleen and lungs. HS, CS were present in heart, DS/CS was observed in testis. The observed beneficial effects in GAGs metabolism during diabetes may be due to the presence of high amounts of dietary fibres present in bitter gourd and spent turmeric, besides, possible presence of bioactive compounds in one or both of them.

Effect of dietary fibres on constituents of complex carbohydrates in streptozotocin induced diabetic rat tissues.

The effect of dietary fibres on constituents of complex carbohydrates in various tissues of streptozotocin induced diabetic rats is presented by analysing different constituents of complex carbohydrates in presence and absence of dietary fibre. Wheat bran was effective in preventing the decrease (14%) in total sugars in spleen and an increase in total sugars in stomach (33%) during diabetes. Decrease in uronic acid content during diabetes in spleen was prevented to the extent of 25% by the presence of wheat bran in the diet. The other parameters which were affected by the presence of wheat bran in the diet during diabetes are amino sugar (brain and stomach), sulphates (liver) and protein (lungs and stomach). Guar gum was effective in preventing the decrease in total sugar content in spleen by 28% and sulphate content in liver by 14% during diabetes. Variation in protein content in lungs was observed in diabetes. The results indicated beneficial role of dietary fibres like wheat bran and guar gum on complex carbohydrates to varying extents in different tissues.

Effect of Ethylene Treatment on the Occurence of Bitterness in Different Parts of Partially Processed Carrot

The occurrence of bitterness, changes in the production of bitter compounds, and sugar contents were measured to determine the effects of ethylene (C2H4) treatment and/or cutting on different tissues (different part of phloem or xylem) of partially processed carrot (PPC) during storage. Carrots (Daucus carota L. var. sativa DC, cv : unknown) were sliced with 1 cm thickness and stored at 20°C with or without C2H4 (100ppm) in air. Phloem or xylem of PPC were divided into three portions (A : part located at 0-1.5mm from cut surface, B : 1.5-3.0 mm, and C : 3.0-5.0), respectively, and the occurrence of bitterness and contents of phenols and sugar in these portions were determined. Neither C2H4-treated nor un-treated PPC showed apparent decay during 3 days of storage, but brown pitting injury on the surface of phloem was markedly associated with C2H4 treatment. This was not so for xylem tissue. The occurrence of bitterness increased apparently in phloem treated with CO2H4 and the xylem was less sensitive than phloem. Bitterness in A was significant and moderate in B and C of phloem. The contents of isocoumarin and phenols, bitter compounds, did not show apparent changes in phloem and xylem of un-treated PPC. The accumulation of these compounds were induced significantly in phloem and moderately in xylem by C2H4 treatment. This increase was greatest in A, followed by B and C in both tissues. An increase in reducing sugar content and a decrease in total sugar content were observed in phloem but not in xylem of C2H4 treated PPC, while neither phloem nor xylem in un-treated PPC showed apparent changes during storage. We conclude that the occurrence of bitterness and the accumulation of bitter compounds in PPC are induced by C2H and cutting and propose the importance of PPC storage without C2H4.