Effect Of Processing Methods Research Articles

Effect of processing methods on compositional evaluation of underutilized legume, Parkia roxburghii G. Don (yongchak) seeds.

The present study has been undertaken to analyze the effect of various processing methods like (i) soaking followed by autoclaving with (a) ash, (b) sodium bicarbonate, (c) sugar and (d) water; (ii) dry heating and (iii) fermentation on nutritional and antinutritional components of under-utilized tree legume Parkia roxburghii. The applied methods were found to enhance the protein (15-36%) and lipid content (11-69%) and to decrease the other proximal components. All the methods significantly reduced the antinutrients viz. condensed tannins, phytate, saponins, trypsin inhibitors, chymotrypsin inhibitors and lectins. Exceptionally, increased content was documented on total phenolics (117-207%) and tannins (171-257%). These reduced antinutritional loads have led to an increase in protein (9-20%) and starch digestibility (75-254%). Fermented kernels, the best processed form showed characteristic leguminous pattern for content and composition of amino acids, fatty acids and minerals. So knowledge gathering and exploration of nutritionally balanced under-utilized legumes would enhance food and nutritional security.

Identification of carotenoids in foxtail millet (Setaria italica) and the effects of cooking methods on carotenoid content

Foxtail millet always has a bright yellow color due to the occurrence of yellow pigments, but these pigments have not been identified prior to this study. Additionally, foxtail millet color turns pale after cooking, resulting in a decrease in appearance quality. Therefore, the objective of the study was to establish a reliable approach to investigate the composition of carotenoids in foxtail millet and effects of processing methods on their content. UV/vis and HPLC-MS analyses revealed that carotenoids were mainly responsible for the yellow color of the foxtail millet, with a major composition of all-trans-lutein and all-trans-zeaxanthin. All tested nine foxtail millet cultivars exhibited similar carotenoid profiles. The total yellow pigment (TYP) content of nine foxtail cultivars was in the range of 12.98–22.55 mg/kg dry weight (DW), whilst the all-trans-lutein and all-trans-zeaxanthin content ranged from 6.18 to 13.99 mg/kg DW and from 0.80 to 0.96 mg/kg DW, respectively. Carotenoid degradation during cooking was responsible for the color change of foxtail millet. Atmospheric-pressure cooking method has a higher retention of the yellow pigments compared to micro-pressure and high-pressure cooking. These results provide information on the foxtail millet pigments and references for food processing technology for preparing suitable foxtail millet products.

Effect of Processing Methods on Qualities of Bambara Groundnut (Voandzeia subterranea (L.) Thouars) Flour and their Acceptability in Extruded Snacks

Effect of Processing Methods on Qualities of Bambara Groundnut (Voandzeia subterranea (L.) Thouars) Flour and their Acceptability in Extruded Snacks

Chemical mechanisms involved in slow fire processing and pulverization of Brassica juncea

This article dealed with the effects of processing method and duration on the major bioactive components (sinigrin and sinapine thiocyanate) in Brassica juncea. The contents of sinigrin and sinapine thiocyanate in decoctions of raw and processed B. juncea were determined and compared by high performance liquid chromatography on a Alltima C18 column (4.6 mm x 250 mm, 5 microm) at 35 degrees C with the acetonitrile-0.1% phosphoric acid as the mobile phrase in gradient elution. The detection wavelength of sinigrin and sinapine thiocyanate was set at 227 nm and 326 nm, and the flow rate was 1.0 mL x min(-1). It was found that with the extended processing duration, the contents of sinigrin and sinapine thiocyanate first increased and then decreased: i.e., 0-2 minutes they increased gradually (for sinigrin, by 9.65% in processed products and 356. 10% in powder; for sinapine thiocyanate, by 12.82% in processed products and 3.41% in powder), and achieved their highest content at 2 min; then, decreased during the next 5 minutes (for sinigrin, by 80.35% in processed products and 82.09% in powder; for sinapine thiocyanate, by 14.29% in processed products and 17.54% in powder), suggesting that processing duration could significantly affect the contents of bioactive components in B. juncea, enzymatic hydrolysis of sinigrin when the seed is crushed in the present of moisture may be responsible for the content change. It is recommended that the slow fire should be the best processing method and the raw seed could be used directly in the water extracts related industrial production.

Effect of processing method on the mineral content of Nigerian fermented maize infant complementary food – Akamu

The calcium, potassium, magnesium, sodium, phosphorus, sulphur, copper, iron, manganese and zinc content of Nigerian traditionally fermented maize food (akamu) against ground whole maize slurries fermented with Lactobacillus plantarum strains were evaluated using Inductively Coupled Plasma Optical Emission Spectrometer (ICP-OES). The mineral content of the traditional akamu samples varied significantly (p < 0.05), except for calcium, sodium and zinc levels in the range of 38–70, 210–236, 6–10 mg kg−1 respectively. Calcium, potassium, magnesium, sodium, sulphur and zinc (>73, 2044, 727, 284, 765 and 16 mg kg−1 respectively) levels in the fermented ground whole maize slurries were significantly (p < 0.05) higher than levels in the akamu samples. The mean maximum values expressed as a percentage of recommended intake levels for infants ≤1 year were ≤50% except for potassium, magnesium and phosphorus in the fermented whole ground maize, iron in the traditional akamu, and copper and manganese in both. The findings of this study will be relevant in food composition values and an addition to the knowledge of dietary limitations of these minerals in akamu as well as the preference for fermentation of ground whole grain slurries against the traditional process of wet sieving and water decanting.

Effect of processing methods on microhardness and acid corrosion behavior of low-carbon steel

Low-carbon steels with different microstructures were fabricated by hot rolling, quenching and equal-channel angular pressing (ECAP), respectively. Microhardness and acid corrosion behavior were evaluated, aiming to reasonably select an optimal processing method for the low-carbon steel used in a given environment. The results revealed that both ECAP and quenching improved the microhardness of the hot rolled steel, and the grain refinement strengthening effect by ECAP is better than the solid solution and phase transformation strengthening effect by quenching. The quenching process enhanced the acid corrosion resistance and anodic passivation property of the low-carbon steel, while the ECAP process promoted the anodic passivation but accelerated the acid corrosion rate. Quenching is more suitable than ECAP for strengthening the low-carbon steel used in an acid environment.

Shellfish Allergy: a Comprehensive Review.

Shellfish allergy is of increasing concern, as its prevalence has risen in recent years. Many advances have been made in allergen characterization. B cell epitopes in the major allergen tropomyosin have been characterized. In addition to tropomyosin, arginine kinase, sarcoplasmic calcium-binding protein, and myosin light chain have recently been reported in shellfish. All are proteins that play a role in muscular contraction. Additional allergens such as hemocyanin have also been described. The effect of processing methods on these allergens has been studied, revealing thermal stability and resistance to peptic digestion in some cases. Modifications after Maillard reactions have also been addressed, although in some cases with conflicting results. In recent years, new hypoallergenic molecules have been developed, which constitute a new therapeutic approach to allergic disorders. A recombinant hypoallergenic tropomyosin has been developed, which opens a new avenue in the treatment of shellfish allergy. Cross-reactivity with species that are not closely related is common in shellfish-allergic patients, as many of shellfish allergens are widely distributed panallergens in invertebrates. Cross-reactivity with house dust mites is well known, but other species can also be involved in this phenomenon.

Role of the Extracellular Matrix in Whole Organ Engineering

End-stage organ failure is a devastating problem with limited therapeutic options. The definitive treatment is orthotropic transplantation, however, there exists a severe shortage of viable donor organs, and this shortage is worsening with an aging demographic and as the number of new cases of organ failure increases. Patients fortunate enough to receive a transplant are required to receive immunosuppressive therapies and can face transplant rejection. The emerging concept of organ engineering may offer a new hope for these patients. Researchers in the field of regenerative medicine and tissue engineering are using three-dimensional whole organ scaffolds composed of allogeneic or xenogeneic extracellular matrix (ECM) for engineering functional tissue suitable for transplantation. Perfusion decellularization is an approach that generates native ECM scaffolds with intact 3D anatomical architecture and vasculature. Decellularized organs provide the ideal transplantable scaffold with all the necessary microstructure and extracellular cues for cell attachment, differentiation, vascularization, and function. The present manuscript will review the role of the ECM in normal development, the concept of ECM tissue specificity, and the effect of processing methods on eventual clinical outcomes. An overview of existing challenges and future directions will also be discussed.

Effects of Processing Method and Nanofiller Size on Mechanical Properties of Biomedical Thermoplastic Polyurethane (TPU) Nanocomposites

The effects of processing method and nanofiller size on mechanical performance of biomedical thermoplastic polyurethane (TPU)-organosilicate nanocomposites were examined. High energy milled organofluoromica nanofillers having reduced platelet aspect ratio and tactoid size were produced in order to obtain an overall better dispersion and more efficient TPU-organofluoromica nanocomposite reinforcement. Regardless the processing method, the lower aspect ratio milled nanofillers resulted in improved quality of dispersion and delamination when incorporated into the TPU and hence induced greater mechanical properties as compared to the non-milled nanofiller. However, the high temperature applied in melt compounding process might induce some degree of degradation of the dual surfactants employed, producing free amines and alkenes that can subsequently reduce the molecular weight of the TPU. Therefore, the expected larger increases in mechanical properties of melt blended TPU nanocomposites were not observed.

Effect of Processing Methods on Secondary Metabolites and Enzyme Inhibitors in Different Developmental Stages of Parkia roxburghii G. Don Pods

Effect of Processing Methods on Secondary Metabolites and Enzyme Inhibitors in Different Developmental Stages of Parkia roxburghii G. Don Pods

Effects of Processing Methods on the Value of Bêche-de-mer from the Fiji Islands

Sea cucumber harvesting, processing into beche-de-mer (BDM) and exporting had been an important marine commodity trade for over two centuries. Sea cucumber trading has also become an important export earner for the Fiji Islands and a source of income generation for coastal communities involved in this trade. This study showed that the processing techniques being utilized for BDM in Fiji have changed little since they were developed in the 1800’s. Fijian BDM (18 commercial species) is generally categorized as ‘grade B’ in Asian markets because of relatively poor product quality. The quality and value of beche-de-mer are significantly impacted by negligence during processing by sea cucumber fishers and marine products agents. The loss of value due to poor quality of the final dried product in Fiji ranges from 10% to 50%. Sea cucumber fishers in Fiji need to adopt improved processing techniques that support production of better quality product, improved yield and greater income.

The Effect of Processing Methods on the Functional and Compositional Properties of Jackfruit Seed Flour

The effects of processing on the functional, chemical and pasting properties of jackfruit seed flour were investigated. The values for dispersibility ranged from 75.75% to 85.75% with GJFSF (germinated jackfruit seed flour) being significantly different (p≤0.05) from the dried (control), autoclaved, boiled and roasted jackfruit seed flour samples. Oil absorption for the samples ranged from 150% to 300% with AJFSF (autoclaved jackfruit seed flour) and GJFSF being significantly different (p≤0.05) from the dried (control), boiled and roasted jackfruit seed flour samples. Swelling power ranged from 6.58% to 9.46% with Control (dried jackfruit seed flour) and GJFSF being significantly different (p≤0.05) from the autoclaved, boiled and roasted samples. Bulk density values ranged from 0.256g/ml to 0.327g/ml with GJFSF being significantly different (p≤0.05) from control, AJFSF, BJFSF and RJFSF samples. The color of the flour samples ranged from 74.76% to 82.59 % with Control being significantly different (p≤0.05) from the autoclaved, boiled germinated and roasted jackfruit seed flour samples. Water absorption capacity, solubility, least gelation concentration, moisture, crude fiber, ash and carbohydrates showed no significant differences (p≥0.05) in all the samples. Protein content ranged from 12.25% to 16.80% with RJFSF (roasted jackfruit seed flour) being significantly different (p≤0.05%) from the dried (control), autoclaved, boiled and germinated jackfruit seed flour samples. The crude fat ranged from 0.13% - 0.77% with dried (control), AJFSF and BJFSF (autoclaved and boiled jackfruit seed flour) being significantly different (p≤0.05) from the germinated and roasted samples. The starch content ranged from 26.55% to 36.03% with AJFSF being significantly different (p≤0.05) from the dried, boiled germinated and roasted jackfruit seed flour samples. Sugar content ranged from 0.50% to 2.48% with RJFSF being significantly different (p≤0.05) from the dried (control), autoclaved boiled and germinated samples. Amylose and amylopectin contents ranged from 15.72% to 23.79% and 76.21% to 84.28% with GJFSF and AJFSF being significantly different (p≤0.05) from BJFSF and RJFSF samples. The peak viscosity for the samples ranged from 743.50RVU to 4260RVU with RJFS being significantly different (p ≤0.05) from the control, AJFSF, BJFSF and GJFSF samples. Trough, breakdown, and final viscosity showed no significant difference (p≥0.05), while Setback viscosity ranged from 395.50RVU -1388RVU with Control and RJFS being significantly different (p≤0.05) for AJFSF, BJFSF and GJFSF samples. While the maximum pasting time and temperature was reached at 8.46mins and 93.90C respectively.

Effect of Processing Methods on Proximate Composition and Sensory Properties of “Ugba” (Pentaclthra Macrophylla Benth) an African Oil Bean Product

Effect of Processing Methods on Proximate Composition and Sensory Properties of “Ugba” (Pentaclthra Macrophylla Benth) an African Oil Bean Product

Creep Resistance of Novel Polyethylene/Carbon Black Nanocomposites

The effects of processing method and carbon black (CB) nanofiller content on the creep resistance of the ultra-high molecular weight polyethylene (UHMWPE)/high density polyethylene (HDPE) blend were investigated. Two processing methods (M1 and M2) were used to prepare the materials, with CB content (up to 3wt.%). The results showed that the creep resistance of UHMWPE can be improved 32 and 10% with the addition of HDPE using M1 and M2, respectively. However, a reduction in the creep resistance was observed with the addition of CB nanoparticles using M1. Further enhancement (35%) was observed with the incorporation of the nanoparticles using M2. This was attributed to the improvement of the dispersion of the nanoparticle and the interaction between the nanoparticle and the blend matrix using M2. The Burger's model was employed to understand the effect of the processing method and the nanoparticle on the creep mechanism.

Effect of Ensiling Process and Additive Effects of Fermented Juice of Epiphytic Lactic Acid Bacteria on the Cyanide Content of Two Varieties of Cassava

Two experiments were conducted to evaluate the effects of processing method (silage making) on the hydrocyanic acid potential (HCNp) of two local varieties cassava leaves (Experiment 1) and tubers (Experiment 2). The study also ascertained the effects of fermented juice (leucaena leaves and napier grass) of epiphytic lactic acid bacteria (FJLB) as additives and their impact on the changes of HCNp content at different duration (0, 2, 7 and 14d) of ensiling. The reduction rate of the HCNp of cassava leaves and tuber ensiled with FJLB additives were significantly higher (P<0.05) than the control silage in both varieties. The reduction of HCNp in final products of FJLB treated silages ranged from 18.54 to 82.30 mg/kg DM. The lowest HCNp (Red cassava, P=0.007 and White cassava, P=0.0001) and the highest lactic acid bacteria counts (Red cassava, P=0.004 and White cassava, P=0.002) were observed after 14d ensiling period in both varieties treated with leucaena FJLB in the second experiment. As indicated by the low HCNp level and high V-score value on 14d after ensiling period, it is concluded that the addition of FJLB to cassava silages was effective in optimum reduction of HCNp besides producing a good quality silage within two weeks. Moreover, a negative correlation between HCNp reduction and pH in of ensiled cassava was observed.

Effect of processing method on in sacco ruminal degradability of organic matter and nitrogen from canola seeds and in vitro intestinal nitrogen digestion of the in sacco residue

A novel crop on the Southern Plains of the United States is canola (Brassica napus L.), of which annual production has nearly doubled in the last 5 years. Although production has not exceeded the demand for oil, the question has arisen as to its supplemental value for cattle grazing the rangeland adjacent to production areas. In an experiment, six seed processing methods were evaluated by in sacco digestion of organic matter and nitrogen and in vitro intestinal in sacco residue: (1) whole seeds with no processing; (2) seed coats scarified in a pneumatic seed scarifier; (3) ground in a four-knife mill; (4) unprocessed seed rolled to 0.5 mm thick; (5) seeds roasted then rolled to 0.5 mm thick; and (6) steamed then rolled to 0.5 mm thick. Processing methods were compared with a solvent-extract canola seed meal. All processing methods increased in sacco organic matter and nitrogen digestion in the rumen with ground method being the greatest (P &lt; 0.05). These results showed that the ground method produced the most (P &lt; 0.05) ruminally degraded nitrogen/kilogram of organic matter digested in the rumen (67 g) of all methods evaluated. Further, extent of in vitro nitrogen digestion (intestinal) from in sacco residue was reduced by increases in ruminal digestion. Processing methods that broke the seeds increased (P &lt; 0.05) the total extent of nitrogen digestion over whole and scarified treatments. The most limiting nutrient to augment energy intake and digestion in cattle grazing native pastures is ruminally degraded nitrogen and it seems that the most appropriate processing method is grinding to use whole canola seeds as a supplement. Other processing methods evaluated either increased processing cost or increased the ruminally undegraded nitrogen value.

Effect of Processing Methods on the Properties of Poly(lactic Acid)/Acetylated Starch Blends

Poly(lactic acid)/acetylated starch (PLA/AS) blends was prepared using a twin-screw extruder and two different types of single-screw extruder, respectively. One of the single-screw extruder was combined with conveying screw elements, providing shearing mixing, and the other with conveying screw elements and chaotic mixing screw elements, providing both shearing and chaotic mixing. To investigate the effect of processing methods on the rheological, thermal, and mechanical properties of PLA/AS blends, intrinsic viscosity tests, dynamic oscillatory rheological measurement, thermal analysis, tensile tests, and scanning electron microscopy were employed. Results show that the screw configuration of the extruder has a major influence on the properties of PLA/AS blends. Compared with PLA/AS blends prepared on the twin-screw extruder and on the single-screw extruder with shear mixing, improved dispersion of AS in the PLA matrix is found in blends produced on the single-screw extruder with chaotic mixing. The reason is that the interaction between PLA and AS phases is enhanced by chaotic mixing during the process of extrusion, facilitating to improving the thermal stability and tensile strength of the blend.

Effect of processing method on the quality of palm kernel cake: Chemical composition and nutrient utilization in enzyme supplemented diets

The feed value of palm kernel cake (PKC) from two expeller sites and two hydrothermal production facilities were assessed using 30 laboratory rats as a model. Following chemical analysis, the PKC were incorporated at 0% (control, CON) or 35% (w/w) into isonitrogenous maize-based diets (2.9% N, DM basis) and fed to individually caged albino rats for 28 days (n=6). All PKC diets included 0.5% (w/w) Alzyme Vegpro (Alltech Canada, Guelph, ON). PKC from expellers (E1, E2) contained more (P 0.05) between rats fed E1 or E2 diets and those fed CON (2.1 and 2.2 g/day vs. 2.2 g/day; 4.7 and 4.3 g/g vs. 5.3, respectively), but were reduced (P<0.05) in rats fed H1 or H2 diets (1.5 and 1.3 g/d gain; 7.1 and 7.0 FE) compared with CON. This study indicated that expeller-produced PKC could potentially be included in maize-based starter diets for pigs at up to 35% with no adverse effects on growth.

The Comparison between the Quality of Lime Juices Produced by Different Preservation Techniques

Abstract Lime is an agricultural product that is exceptionally expensive during some periods of a year. In this research, juice was squeezed out from the fresh lime prior to exposing to four different processing schemes. They comprised with (1) pasteurization at 85 °C for 30 s, (2) pasteurization at 95 °C for 30 s, (3) UHT sterilization at 136 °C for 4 s and (4) vacuum evaporation at temperature range of 68-72 °C and vacuum pressure of 97325.35 Pa before pasteurization at 72 °C for 15 s. The main objective was to study the effects of processing methods on the physical prop erties of products so that the proper techniques for preserving lime juice would be identified. The specimens were kept at room temperature and measured their physical attributes every week for 7 weeks; as a result, it appeared that the reconstituted lime juice prepared from the sample manufactured by the fourth processing scheme had the most similar physical characteristics to the freshly squeezed lime juice. Furthermore, the panelists preferred this juice specimen to those produced from the other three methods that applied higher processing temperatures.

Effect of cross-linking method on the activity of spray-dried chitosan microparticles with immobilized laccase

The effect of processing method on the properties of cross-linked chitosan microparticles and on the enzymatic activity of laccase immobilized in the particles has been investigated. Chitosan has been cross-linked by tri-polyphosphate (TPP) using two methods – the so called ex situ cross-linking whereby the solutions of chitosan, TPP and the enzyme have been pre-mixed and spray-dried by a standard two-fluid kinetic nozzle, and a novel in situ cross-linking method, whereby the solutions have been contacted at the tip of a three-fluid nozzle and cross-linking occurred within a drying droplet. The influence of the cross-linking method on the particle size and morphology, surface charge, and swelling ratio has been determined. The enzymatic activity of laccase toward the oxidation of a chromophore substrate (ABTS) has been systematically investigated and found to be superior in particles produced by the in situ cross-linking method.