Higher Titratable Acidity Research Articles

Experimental investigation of hypobaric storage effect on freshness-keeping of strawberries

In this study, post-harvested strawberry shoots were stored for 15 d under various hypobaric conditions (10, 30, and 101 kPa), along with a control group, to investigate the effects of hypobaric storage on strawberry freshness. The vitamin C content, water loss, titratable acid content, and respiration rate of the fruit were also monitored. The results showed that the strawberries subjected to the 30 kPa treatment exhibited the lowest water loss, measured at only 1.73 %. By contrast, the control group exhibited the highest water loss, reaching 21.4 %. Furthermore, the 30 kPa hypobaric treatment resulted in a 40.4 % lower respiratory rate and higher titratable acid and vitamin C contents than those of the control fruits. Hypobaric storage inhibited ethylene production and, reduced the rate of O2 production. Similarly, the decline in titratable acid and vitamin C contents was inhibited. These results indicate that hypobaric storage technology can better preserve the nutrients and quality of strawberries, suggesting that hypobaric storage could be a suitable method for increasing the shelf-life of strawberries.

Characterization of Italian Grape Ale beers obtained with different additions of Malvasia di Candia Aromatica must and marcs

In 2015, a new style of fruit beer, called Italian Grape Ale (IGA), was introduced by the Beer Judge Certification Program. The style of this beer is defined as a union between beer (wort or final beer) and grape or grape must (from red or white cultivar). This study aimed to characterize the chemical composition and sensorial properties of IGA beers obtained by adding grape juice or marc. To this aim, different amounts of grape juice or marcs (10 % and 20 %) from cv. Malvasia di Candia Aromatica (MCA) were blended with Golden Ale wort before primary fermentation. The addition of MCA grape marc and juice resulted in a significant increase in total fermentable sugar concentration, organic acids, and higher titratable acidity, both in the wort and in the final beer. Furthermore, the CIELab colour space parameters were strongly influenced by MCA, with the additions of marc leading to the most pronounced colour changes in beer, producing a dark yellow hue. Regarding the volatile profile of IGA beers, the MCA additions modulated the profile of IGA beers with key markers that consisted mainly of terpenes (both free and glycosylated forms), higher alcohols and esters. These compounds, as confirmed by sensory analysis, enhanced the aroma of beer samples with floral and fruit notes, making them easily distinguishable from IGA traditional beers. These findings are among the first data available on the effect of white aromatic grape juice and marc in brewing, both from a chemical and sensory point of view.

Investigation on the Effect of Persian Gum and Transglutaminase Enzyme on Some Physicochemical and Microstructural Characteristics of Low-Fat Ultrafiltrated Iranian White Cheese.

This study aimed to assess the effect of Persian gum (PG) and microbial transglutaminase enzyme (MTGase) on some physicochemical and microstructural characteristics of low-fat ultrafiltrated Iranian white cheese during 60 days of cold storage. To manufacture the low-fat cheese samples, PG (0%, 0.25%, and 0.5%) and MTGase (0, 0.5 and 1 U/g of protein) were used and cheeses (low- and full-fat) without PG and MTGase were considered as controls. The obtained results revealed that the treated samples with PG had a higher titratable acidity, moisture content, and moisture-to-protein ratio (M:P), but a lower protein content as compared to the low-fat control (p ≤ 0.05). Furthermore, the cheese samples treated with the higher level of MTGase (i.e., 1 U/g of protein) had a higher protein and fat content (p ≤ 0.05). Methyl palmitate (C16:0) and methyl oleate (C18:1) were found to be the most abundant fatty acids in the tested cheeses. Additionally, scanning electron micrographs revealed that addition of PG and MTGase improved the microstructure of the samples, so that the sample containing 0.5 U enzyme and 0.5% gum was more similar to its full-fat counterpart and obtained the highest overall acceptance score among the cheeses. Therefore, our findings revealed that with incorporation of PG and MTGase, a low-fat ultrafiltrated white cheese could be produced with an appropriate functional, physicochemical, and microstructural characteristics comparable to the full-fat product.

Effect of Blending Cashew Apple (Anacardium occidentale L.) and Aonla (Emblica officinalis Gaertn.) Juice on Quality of Wine During Storage

The experiment, was carried out in completely randomized design with nine treatments and three replications by blending cashew apple and aonla natural juices. The chemical composition of cashew apple and aonla juice were analysed, value for T.S.S., reducing sugars, total sugars and pH were maximum for cashew apple juice. Aonla juice had a maximum value for titratable acidity, ascorbic acid and tannin content. The must T.S.S. was adjusted to 24 ºBrix and pH kept natural. During fermentation the T.S.S. and pH was found to be decreased and titratable acidity of must was found to be increased. Regarding the chemical composition of wine treatment T5 (60% cashew apple: 40% aonla juice) had the lowest T.S.S., reducing sugars, total sugars, and alcohol. Treatment T9 (20 % cashew apple: 80% aonla juice) had the highest titratable acidity, ascorbic acids content. Lowest pH was recorded by treatment T9. Treatment T1 (100% cashew apple juice) had the lowest tannin content at both ‘0’ month and ‘6’ months of storage. The T.S.S., total sugars, pH, reducing sugars, ascorbic acid and tannin content of wine reduced during the storage period of six months. On the other hand, pH and alcohol content of wine increased during the storage period of six months. Highest alcohol content was found in treatment T5 (60% cashew apple: 40% aonla juice) (13.89%) after aging for six months.

How the vertical gradient of light in the understorey and water seasonality affect leaf traits of Vanilla phaeantha (Orchidaceae), a crassulacean acid metabolism (CAM) hemiephyte.

Structural and physiological leaf traits and their plasticity were compared in the hemiepiphyte Vanilla phaeantha . This species grows along a phorophyte reaching different understorey positions and exhibiting diverse responses to environment changes. We analysed three height strata above the ground, establishing a light gradient, and considering seasonal water fluctuations. The upper leaves had higher area and mass and were less pigmented. The dry season induced a reduction of approximately 2h of stomatal opening over the diel 24h crassulacean acid metabolism (CAM) cycle in the leaves at all understorey positions. The leaves more exposed to sunlight were larger with higher titratable acidity during the rainy season, while the leaves near the ground maintained the same rates of stomatal conductance and nocturnal acidification between seasons, with lowest values of carbon isotopes in the rainy season. Our research showed that some structural leaf traits (such as specific leaf mass, biomass, and saturated water content) are sensitive to variation in understorey position. In contrast, other physiological traits (stomatal conductance, transpiration, and fluorescence parameters) are more sensitive to seasonal variations. The results are a novelty in assessing the variation of CAM along the same plant in a height gradient and under field conditions.

Physicochemical Alterations in Fruits Caused by Edible Coatings during Storage: A review

Fruits and vegetables are especially perishable due to their 80-90% water content by weight. Several strategies have been developed to retain and extend the freshness of packaged, transported and stored goods. Edible coatings are thin films applied to the exterior of fruits and vegetables to protect them from moisture, air and microbes. In the development of edible coatings, polysaccharides, proteins, lipids, composites and resins are among the most often employed materials. Packaging fresh fruits and vegetables is essential for preventing further contamination, damage and loss of moisture. The physicochemical effects of edible coatings on whole fruits include enhanced hardness, higher titratable acidity (TA) and better vitamin C, whereas the effects on fresh cuts include reduced water loss, increased soluble solid content (SSC) and preservation of product colour. The bulk of the effects might have been observed in both whole and freshly sliced fruits. This has aroused the interest of scholars, resulting in extensive research.

Effect of fermentation, malting and ultrasonication on sorghum, mopane worm and Moringa oleifera: improvement in their nutritional, techno-functional and health promoting properties.

Food processing offers various benefits that contribute to food nutrition, food security and convenience. This study investigated the effect of three different processes (fermentation, malting and ultrasonication) on the nutritional, techno-functional and health-promoting properties of sorghum, mopane worm and Moringa oleifera. The fermented and malted flours were prepared at 35°C for 48 h, and for ultrasonication, samples were subjected to 10 min at 4°C with amplitudes of 40-70 Hz. The biochemical, nutritional quality and techno-functional properties of the obtained flours were analysed using standard procedures. Fermentation resulted in significantly lower pH and higher titratable acidity in sorghum and mopane worm (4.32 and 4.76; 0.24 and 0.69% lactic acid, respectively), and malting resulted in higher total phenolic content and total flavonoid content in sorghum (3.23 mg GAE/g and 3.05 mg QE/g). Ultrasonication resulted in higher protein and fibre in raw sorghum flour (13.38 and 4.53%) and mopane worm (56.24 and 11.74%) while raw moringa had the highest protein (30.68%). Biomodification by fermentation in sorghum led to higher water and oil holding capacity and increased dispersibility in the ultrasonicated samples. Ultrasonication of mopane worms led to higher water holding capacity, oil holding capacity and dispersibility. Lightness was found to be significantly higher in the fermented samples in sorghum and mopane worm. Raw moringa had the greatest lightness compared to the ultrasonicated moringa. Moringa had the most redness and browning index among all samples. In this study, all the investigated processes were found to have caused variations in flours' biochemical, nutritional and techno-functional properties. Ultrasonication process was noteworthy to be the most efficient to preserve the nutritional value in sorghum, mopane worm and M. oleifera flours.

Characterization of Litchi Genotypes Based on Flowering and Fruit Characters

Twenty genotypes of litchi were selected from three district of Uttar Pradesh viz., Khushinagar, Gorakhpur and Deoria, and assessed based on traits related to fruit and flowering during 2023 and 2024 with following three replications. The flower disc colour was light yellow for all genotypes. Shahi took the longest (26 days) to flower, while GG-2 took the lowest (20.75 days). Panicle length ranged from a minimum of 38.95 cm in genotype DP-2 to a maximum of 48.20 cm in genotype KD-2. Panicles with maximum width of 30.34 cm and a minimum width of 19.98 cm were produced by the genotype KS-1 and GC-2, respectively. Eleven genotypes showed red colour, whereas nine genotypes showed the colour of crimson fruit. The genotype DP-2 (11.84) had the fewest fruits per cluster, whereas genotype DB-2 (14.03) had the most fruits per cluster. Fruit lengths varied, with GC-1 having the longest at 38.44 mm and DP-2 having the shortest at 34.26 mm. With a fruit diameter of 33.13 mm, the genotype GC-1 displayed the highest size, while DP-2 displayed the smallest (30.11 mm). Fruit weight varied with DB-2 having the highest weight (23.38 g) and DP-2 having the lowest (20.52 g). Genotype DP-2 had the lowest aril weight (13.43 g) and GP-2 had the greatest aril weight (15.28 g). Total soluble solids (TSS) varied by genotype; genotype KT-1 displayed the highest TSS (19.99 °Brix) and genotype DT-2 the lowest (18.40 °Brix). Based on a quick review of the data, China (0.51 %) had the highest titratable acidity, and KS-1 (0.34 %) had the lowest. The longest seeds (23.66 mm) were found in fruit of genotype GP-2, whilst the shortest seeds (21.17 mm) were found in genotype DP-2. Analogously, genotype DT-1 exhibited the smallest seed breadth, measuring 11.94 mm, whereas genotype DB-2 demonstrated the biggest seed breadth, measuring 13.88 mm. Genotypes GC-1 had the lowest seed weights (3.24 and 3240 g), while DB-2 and DP-1 had the highest seed and test weights (4.15 and 4150 g). The genotype DB-2 produced big fruit with more number of fruit per cluster. This genotype can be promoted for further evaluation.

Unconventional food plants in mixed juices: evaluation of the nutritional, physical-chemical, microbiological, and sensory quality of orange juice with sorrel (Rumex acetosa) and taioba (Xanthosoma sagittifolium)

ABSTRACT The present study aimed to elaborate and evaluate the nutritional, physicochemical, microbiological, and sensory qualities of mixed orange, sorrel, and taioba fruit juice. Four formulations were prepared: AT25 (50% orange, 25% sorrel, 25% taioba); AT15 (70% orange, 15% sorrel, 15% taioba); A50 (50% orange, 50% sorrel); and T30 (70% orange, 30% taioba). The juices were subjected to analyses of centesimal composition; physicochemical characterization; bioactive compounds and antioxidant capacity; instrumental color analysis; microbiological quality; and sensory analysis. The low pH and high total titratable acidity of the juices may have contributed to the microbiological quality observed. The average of phenolic compounds was 63.28 mg FAE/100 mL. The A50 juice significantly differed from the other juices in terms of the sensory attributes analyzed, demonstrating better acceptance. It was concluded that taioba and sorrel have the potential for use in mixed juices because they provide adequate physicochemical, microbiological, and nutritional characteristics.

Enhancement of bioactive compounds and nutritional quality of pomegranate arils during storage by ultrasound pretreatment

We investigated the efficacy of different ultrasound pretreatments on the physicochemical attributes and decay of pomegranate arils during cold storage. Arils were treated using an ultrasonic processor with an intensity of 45 kHz at different temperatures (4, 20, and 30°C) and times (5 and 10 min). The results indicated that with an increase in temperature and duration of ultrasound (US), most physicochemical traits of arils preserved better than control. However, appearance quality was higher in lower temperature and duration treatments. US treatment, at 30°C for 5 and 10 min resulted in the lowest percentage of weight loss (0.71%) and decay (9.66%), respectively. The lowest bacterial (0.39 log CFU/g) and yeast and mold (0.56 log CFU/g) counts were recorded in US-treated arils at 30°C for 5 and 10 min after 7 days of cold storage. The highest titratable acidity (1.80%) and antioxidant capacity (70.66%) found at 5 min under 20°C and 10 min under 30°C, respectively. The highest phenolic content (129.1 mg 100g−1 F.W.), anthocyanin content (151.76 mg 100g−1 F.W.), and desirable taste (4.66), were obtained at 30°C for 10 min treatment. The results indicated the potential of US pretreatment to maintain quality and sensory characteristics and reduce the decay of pomegranate arils.

Evaluation of Various Genotypes of Bitter Gourd (Momordica charantia L.) on Quality Traits

A field investigation is done in which thirty-six genotypes of bitter gourd were evaluated to estimate the quality traits under study. Randomized block design is followed and the genotypes are replicated twice. The study was conducted during Rabi 2021. Major variations have been observed among the genotypes for each character that are studied, based on the analysis of variance. Genotype VBGC-9 had a high TSS (4.600Brix), While genotype VBGC-22 had the highest Vitamin-C content (114.50 mg/100mg). The highest titratable acidity was found in genotype VBGC-13 (0.05%), and was followed by VBGC-18 (0.05%) and VBGC-33 (0.05%). The genotype VBGC-27 had its highest total sugar content (3.77%), VBGC-18 (3.25%) has the highest amount of reducing sugars, followed by VBGC-31 (3.25%) and VBGC-32 (3.25%). Therefore, after several years and locations of testing, the best-performing genotypes may be recommended for commercial cultivation and used to promote bitter gourd cultivation efforts as elite germplasm lines or varieties.

Effect of Near-Freezing Temperature Storage on the Quality and Organic Acid Metabolism of Apple Fruit

Organic acids play critical roles in fruit physiological metabolism and sensory quality. However, the conventional storage of apple fruit at 0 ± 0.1 °C cannot maintain fruit acidity efficiently. This study investigated near-freezing temperature (NFT) storage for ‘Golden Delicious’ apples, and the quality parameters, organic acid content, and malate metabolism were studied. The results indicate that NFT storage at −1.7 ± 0.1 °C effectively maintained the postharvest quality of apple fruit when compared to traditional storage at 0 ± 0.1 °C. Fruit that underwent NFT storage showed a better appearance and lower respiratory rate, ethylene production, weight loss, and malondialdehyde (MDA) content but higher firmness and soluble solids content. Further, fruit after NFT storage contained higher titratable acid (18.75%), malate (51.61%), citrate (36.59%), and succinate (2.12%) content when compared to the control after 250 days. This was achieved by maintaining higher cytosolic NAD-dependent malate dehydrogenase (cyNAD-MDH), phosphoenolpyruvate carboxylase (PEPC), vacuolar H+-ATPase (V-ATPase), and vacuolar inorganic pyrophosphatase (V-PPase) activities that promote malate biosynthesis and accumulation while inhibiting enzyme activity that is responsible for malate decomposition, including phosphoenolpyruvate carboxylase kinase (PEPCK) as well as the cytosolic NAD phosphate-dependent malic enzyme (cyNADP-ME). Further, storage at NFTs maintained a higher expression of malate biosynthesis-related genes (MdcyNAD-MDH and MdPEPC) and transport-related genes (MdVHA and MdVHP) while suppressing malate consumption-related genes (MdcyME and MdPEPCK). The results demonstrate that NFT storage could be an effective application for apple fruit, which maintains postharvest quality and alleviates organic acid degradation.

Microbiological and nutritional quality of banku a fermented maize and cassava-based food consumed in West Africa

Banku is a food made of fermented maize flour and fermented cassava dough. It is produced and consumed by the Togolese, Nigerian and Ghanaian peoples living in Côte d’Ivoire. Not only is this food less known by the original inhabitants of the Côte d’Ivoire but the nutritional and sanitary quality of this food is not defined. However, its preparation remains empirical and is done in unhygienic conditions. Thus, objective of this study is to promote banku through its nutritional and sanitary characteristics in order to ensure consumer safety. Two localities (Grand-Bassam and Gonzagueville) of Côte d’Ivoire where there is a strong foreign community were chosen to take the various samples. The analyses were carried out by biochemical and microbial properties during the production of banku. The results showed that the fermented maize flour had the highest titratable acidity with a value of 0.31 ± 0.01%. The phytate content was lower in the mixture of fermented maize flour and cassava dough with a value of 8.81 ± 0.57 mg/100 g DM. After cooking, the mesophilic aerobic germs load in the banku indicated (5.6 ± 0.4) × 103 CFU/g which is below the standard prescribed by CODINORM. The promotion of banku in Côte d’Ivoire would contribute to food self-sufficiency and growth of the country’s economy. The nutritional and microbiological properties are in accordance with the CODINORM (2001) standard. Banku can be safely consumed in Côte d’Ivoire and worldwide.

Evaluating the efficacy of a phage cocktail against Pseudomonas fluorescens group strains in raw milk: microbiological, physical, and chemical analyses.

The objective of this study was to investigate the effectiveness of a phage cocktail against Pseudomonas fluorescens group and its effect on the microbial, physical and chemical properties of raw milk during different storage conditions. A phage cocktail consisting of Pseudomonas fluorescens, Pseudomonas tolaasii, and Pseudomonas libanensis phages was prepared. As a result, reductions in fluorescent Pseudomonas counts of up to 3.44 log units for the storage at 4°C and 2.38 log units for the storage at 25°C were achieved. Following the phage application, it is found that there was no significant difference in the total mesophilic aerobic bacteria and Enterobacteriaceae counts. However, it was observed that the number of lactic acid bacteria was higher in phage-treated groups. The results also showed that pH values in the phage added groups were lower than the others and the highest titratable acidity was obtained only in the bacteria-inoculated group. As a future perspective, this study suggests that, while keeping the number of target microorganisms under control in the milk with the use of phages during storage, the microbiota and accordingly the quality parameters of the milk can be affected. This work contributes to the development of effective strategies for maintaining the quality and extending the shelf life of milk and dairy products.

Sex Differences in Ammoniagenesis in Obese, Diabetic, ZSF1 Rats

Diabetic ketoacidosis develops when insulin is insuffcient to clear blood sugar into cells for energy, then the liver breaks down fat for fuel with production of ketoacids. Lower pH activates proximal tubule PEPCK expression to replenish bicarbonate and excrete acid via NHE3 as ammonia, known as, “ammoniagenesis.” Baseline female (F) rodents exhibit greater ammoniagenesis and less NHE3 activity than males (M). We examined ammoniagenesis in male (M) and female (F) ZSF1 rats, a model of obesity and diabetic kidney disease. ZSF1 rats are born lean (L) or obese (O). OM display hyperglycemia and glucosuria at 10 wk, not yet evident in OF at 18 wk. We tested three hypotheses in ZSF1 rats (n=4-6/group): 1) ammoniagenesis rate is greater in OM and OF than LM and LF, 2) LF exhibit a higher rate of ammoniagenesis than OF, and 3) the blood glucose lowering SGLT2 inhibitor empagliflozin (SGLT2i) reduces ammoniagenesis in OM. Ammoniagenesis was measured as ammonia/24 hr/tibia length because OM and OF weigh 50% more than LM and LF. Abundance of PEPCK and NHE3 was assessed by semiquantitative immunoblots. Titratable acidity (TA) was measured as classically defined. In OM, ammoniagenesis was 6X greater (P< 0.0001), and TA elevated (P=0.0003) versus LM. Ammoniagenesis was not different in OF vs LF (P=0.99). Ammoniagenesis was only 2X greater in OM vs OF (P=0.001) indicative of higher baseline ammoniagenesis in F vs M. PEPCK abundance was 2.8X greater in both OM and OF vs LM and LF (P< 0.001), and NHE3 abundance was lower by 35 and 20%, respectively, in OM and OF vs LM and LF (P< 0.003). Oral SGLT2i treatment (10 mg/d, n=5-6/group, 6 wks starting at 20 wk old) vs vehicle lowered plasma glucose 35%, doubled urine glucose excretion, but did not significantly alter ammoniagenesis, PEPCK or NHE3 abundance (but tended to reduce urine TA). These findings demonstrate that at 16 weeks, OM exhibit highly elevated ammoniagenesis and TA along with hyperglycemia. In contrast, OF do not exhibit hyperglycemia nor elevated ammoniagenesis, illustrating a resistance to diabetic ketoacidosis at 16 wk, despite obesity, higher TA (P= 0.003), higher PEPCK and lower NHE3. In 20 wk old OM ZSF1, SGLT2i treatment does not reverse ammoniagenesis despite lowering plasma glucose for 6 weeks. R01 DK083785, R25DK113659, NIH Step Up U24 DK115255,. This is the full abstract presented at the American Physiology Summit 2024 meeting and is only available in HTML format. There are no additional versions or additional content available for this abstract. Physiology was not involved in the peer review process.

Mangaba pulp fermented with Lacticaseibacillus casei 01 has improved chemical, technological, and sensory properties and positively impacts the colonic microbiota of vegan adults

This study aimed to evaluate the functional, technological, and sensory aspects of mangaba (Hancornia speciosa Gomes) fruit pulp fermented with the probiotic Lacticaseibacillus casei 01 (LC1) during refrigerated storage (7 °C, 28 days). The effects of the fermented mangaba pulp on the modulation of the intestinal microbiota of healthy vegan adults were also assessed. Mangaba pulp allowed high viability of LC1 during storage and after simulated gastrointestinal conditions (≥7 log CFU/g). The fermented mangaba pulp showed lower pH and total soluble solids, and higher titratable acidity, and concentrations of lactic, acetic, citric, and propionic acids during storage compared to non-fermented pulp. Also, it presented a higher concentration of bioaccessible phenolics and volatiles, and improved sensory properties (yellow color, brightness, fresh appearance, and typical aroma and flavor). Fermented mangaba pulp added to in vitro cultured colonic microbiota of vegan adults decreased the pH values and concentrations of maltose, glucose, and citric acid while increasing rhamnose and phenolic contents. Fermented mangaba pulp promoted increases in the abundance of Dorea, Romboutsia, Faecalibacterium, Lachnospira, and Lachnospiraceae ND3007 genera and positively impacted the microbial diversity. Findings indicate that mangaba pulp fermented with LC1 has improved chemical composition and functionality, inducing changes in the colonic microbiota of vegan adults associated with potential benefits for human health.

Whey Cheeses Containing Probiotic and Bioprotective Cultures Produced with Ultrafiltrated Cow's Whey.

Bovine whey cheese (WC) is a product from southern European countries that presents some challenges: its production process involves high energy inputs; the yield is low; and WC has a short shelf life. The application of ultrafiltration (UF) to bovine whey before manufacture of WC and the employment of protective cultures can reduce these disadvantages. The objective of this research was the production of whey cheeses using ultrafiltrated bovine cheese whey with added probiotics or probiotics plus protective cultures. Three types of WC were produced: control CW without any addition (C); CW with the addition of the probiotic Lactobacillus acidophilus (LA5); and CW with the addition of Lactobacillus acidophilus plus a protective culture containing Lacticaseibacillus paracasei and Lacticaseibacillus rhamnosus (LA5FQ4). The WCs were stored under refrigerated conditions for 28 days. The products with added cultures presented lower pH values and higher titratable acidities when compared to the control. Sample LA5 presented the lowest pH and the highest titratable acidity, while LA5FQ4 presented intermediate values. Slight differences were observed between products regarding color parameters, chiefly resulting from storage time. The samples with added cultures were firmer when compared to the control, with LA5 cheeses showing the highest values at the end of the storage. Lactic acid bacteria (LAB) counts were on the order of log 8-9 CFU/g for the products with added cultures. Lower levels of yeasts and molds were detected on the sample with the protective culture (LA5FQ4), so that by the end of storage they presented counts one log cycle lower than C and LA5. Hence, the beneficial impact of the protective culture on the shelf life of the product is evident. Regarding sensory evaluation, LA5FQ4 cheeses obtained the highest scores for all parameters evaluated. It can be concluded that the use of UF associated with the addition of protective cultures can be very useful to reduce the energy consumption of the manufacturing process, to prolong the shelf life of WC and to improve its sensory properties.

Impact of crown shapes, irrigation and fertilizer methods on the biochemical composition of apple fruit

The research was performed in 2021-2022 in an orchard planted in 2015 and located on the laboratory plot of Federal Horticultural Center for Breeding, Agrotechnology and Nursery (Moscow region). Objects of study included Spartan and Common Antonovka apple varieties, on a semi-dwarf clone rootstock 54-118. The research was aimed at studying the impact of crown shapes, irrigation and fertilizer methods on the biochemical composition of apple fruit. The impact of the studied factors on the biochemical composition of apple fruit when grown on sod-podzolic soil was established to depend on the biological characteristics of the variety and to manifest itself in different ways. The Spartan variety, when the spindle-shaped crown was formed, revealed the decrease in the vitamin C content by 7.1-11.2 % compared to the other two forms of crowns. Drip irrigation increased this rate by 9.5 % compared to the control, and the fertilizer methods had no significant differences. The spindle-shaped crown of the Common Antonovka variety, on the contrary, increased the content of ascorbic acid, as did the combination of drip irrigation with N120K150 in the form of solid fertilizers. The studied factors and their interaction had no significant impact on the total amount of sugars and the content of soluble dry substances in the fruits of the Spartan apple variety. The titratable acidity largely depended on the biological characteristics of the variety. The Common Antonovka variety had much higher titratable acidity than the Spartan variety. The highest indicators were specific for the combinations of drip irrigation with N 120K150 in the form of solid fertilizers with a spindle-shaped crown (0.7%) and drip irrigation with N120K150 fertigation with a semi-flat crown and cutting of the central extension shoot in the Common Antonovka variety (1.63%). The sugar-acid ratio was influenced by both the crown shape and drip irrigation in combination with fertilizer methods. The highest values of the sugar-acid ratio in the Spartan variety were revealed during the formation of a column-type crown (20.1), and in the Common Antonovka variety – with a spindle-shaped crown (7.7). The content of nitrates in apple fruit in all variants of the experiment was significantly lower than the MAC.

The Effect of Oral Care Foams and a Spray on Salivary pH Changes after Exposure to Acidic Beverages in Young Adults.

Soft drinks may have a deleterious effect on dental health due to a high titratable acidity and a low pH that could be sufficient to induce tooth demineralization. The use of oral care products immediately after acidic challenge may diminish the erosive potential of soft drinks. We assessed the effect of oral care foams and a spray on salivary pH changes after exposure to Coca-Cola® in young adults. Thirty-three consenting eligible patients were recruited in this double-blind, randomized, crossover study performed in six visits. Baseline examination included unstimulated salivary flow rate, stimulated salivary buffer capacity, and the simplified oral hygiene index (OHI-S) assessment. Salivary pH and time for pH recovery were registered after exposure to Coca-Cola® alone or that followed by the application of each of the studied products (an oral foam containing hydroxyapatite and probiotics, an oral foam containing amino fluoride, an alkaline oral spray, and tap water). Thirty-two patients completed the entire study protocol and were included in the final analysis. The mean minimum salivary pH and the mean oral clearance rate after rinsing with Coca-Cola® were 6.3 and 27 min, respectively. Further rinsing with any one of the tested solutions, including tap water, resulted in a significant improvement in these parameters. When the pH curves were plotted, the oral care products demonstrated a lower area under the curve that differed significantly from the area under the curve for Coca-Cola®; tap water did not differ significantly from Coca-Cola® and oral care products. Minimum salivary pH correlated positively with salivary buffer capacity and salivation rate, while salivary clearance correlated with OHI-S plaque scores. In conclusion, the effect of oral care foams and a spray on minimum salivary pH and salivary clearance after exposure to Coca-Cola® did not differ significantly among the tested products and tap water. Trial registration NCT06148662. Funding: none.

Comparison of the sugar and organic acid components of seventeen table grape varieties produced in Ankara (Türkiye): a study over two consecutive seasons.

Sugars and organic acids not only have a significant impact on taste balance and sensory acceptance by consumers but also play a crucial role in the chemical equilibrium of grape juices and wines. Therefore, this study aimed to quantify the content and composition of sugars and organic acids in 17 grape varieties over two consecutive years using high-performance liquid chromatography. The variability in all the parameters studied was strongly influenced by both the grape cultivars and specific years (p ≤ 0.05). In grape berries, the primary sugars identified were fructose and glucose, which ranged from 6.50 to 11.10 g/L and from 5.83 to 12.12 g/L, respectively, over the two years. However, sucrose was not detected in any of the grape varieties examined. For the two respective years, the highest titratable acidity (TA) was found in Tekirdağ Çekirdeksizi (TeCe) (0.89 and 0.90 g/L), while the lowest was detected in Victoria (Vi) (0.48 and 0.51 g/L). Total soluble solids (TSS) peaked in Horoz Karası (HoKA) (21.90 °Brix), whereas it reached its lowest point in Big Perlon (BiPe) (14.1 °Brix). The tartaric acid content in the grape berries, ranging from 1.48 to 10.33 g/L for the two years, exhibited similar characteristics to malic acid, which ranged from 1.09 to 9.62 g/L and from 1.03 to 9.68 g/L for the two respective years. The succinic, malic, tartaric, citric, and oxalic acid contents were notably higher in the Kyoho (Ky) variety than in the other varieties. When examining the dendrogram of the contents of organic acid and sugar for similarities, it was evident that 16 out of the 17 grape varieties had a high degree of similarity, except for Alphonse Lavallée (AlLa) and HoKa. The similarity levels among the varieties ranged from 99.49% to 72.36%. The highest similarity (99.49%) was observed between the AlLa and Barış (Ba) varieties. The lowest similarity was observed among the AlLa, HoKa, and Ky varieties. In summary, this study underscores that certain table grape varieties grown in Ankara exhibit significant variations in valuable organic acids and sugars, which are associated with potential health benefits when considering human consumption.