Juice Extraction Research Articles

Positive Stimulatory Potentials of Coconut (Cocos nucifera L.) Juice Extract on in vivo Antioxidants, Renal Function and Lipid Profile of Male Wistar Rats

Coconut juice is a natural drink from coconut fruit. This study was aimed at evaluating its positive potential on biochemical indices. Fresh coconut fruits were de-dshelled and washed. The cotyledon was broken to extract the water which was used in blending the fruits. The extract was filtered and the filtrate was collected in a vial. Twenty healthy male Wistar rats weighing 160 -180 g, were grouped into two groups of ten rats each and were treated as follows for four weeks. Group A: control rats received oral dose of 2 mL/kg body weight of distilled water once daily for 28 days, and group B: received oral dose of 2 mL/kg body weight of coconut juice extract once daily for 28 days, both groups were, however, allowed free access to feed and water ad-libitum. The animals were weighed before and on completion of the experimental protocol. Blood was also collected via cardiac puncture and used for renal function and lipid profile assay, kidneys were excised and weighed, homogenized and the supernatant was used for antioxidant enzyme evaluation. Findings showed that there was no significant change (p>0.05) in the kidney-to-body weight ratio and renal function indices. Significant reduction (p<0.05) was seen in cholesterol, triglycerides, LDL but with an increase (p<0.05) in HDL. Antioxidant enzymes were significantly increased (p<0.05). The study concludes that coconut juice extract has positive stimulatory potentials on antioxidants, renal functions and lipid parameters of wistar rats.

Ethnopharmacological Survey of Medicinal Plants Used in the Management of Skin-Related Conditions in Ilorin, North-Central, Nigeria

The abundance of plants with medicinal values has been of great impact on the skincare industry in Nigeria. However, proper documentation of plants with skincare values has not been made. Hence, this study was aimed at surveying the traditional medicinal values of some commonly used plants for the management of skin conditions by herbal practitioners in Ilorin metropolis. Ethnobotanical and demographic information of willing respondents were obtained on the most commonly used medicinal plants via semi-structured questionnaires and oral interviews. The names of the plants were further confirmed in the world flora online (www.worldfloraonline.org). A total of 57 plants species representing 30 families, were reported by 62 respondents including males (40%) and females (60%) designated as herbs sellers (32%), traditional medicine practitioners (16%), farmers (8%), and housewives (11 %). Their knowledge sources include inheritance (40%), training (24 %), and a combination of inheritance and training (36%). Euphorbiaceae was the most cited (11 %) plant family, the leaves were the most cited (48%) plant part used, crush to extract juice was the most widely used (51%) method of preparation, and topical application on the affected spot was the most reported (43%) method of administration. The plants mentioned in this survey were reported to have applications against psoriasis, eczema, boils, acne, measles, dandruff, rashes, and wounds. General skin conditions represented the most commonly mentioned (14%) skin condition; while mastitis was the least mentioned (1%) condition. Also, the highest (0.923) informant consensus factor (ICF) was mentioned for insect bites; while the least (0.263) ICF was mentioned for general skin conditions. This study documented some of the medicinal plants that have been used to treat various skin-related conditions most of which have been mentioned in available scientific pieces of literature.

Heterogeneous Reaction Model for Evaluating the Kinetics of Levulinic Acid Synthesis from Pretreated Sugarcane Bagasse

The abundance of sugarcane bagasse, a by-product of sugarcane juice extraction in sugar factories, serves as an advantage of its potential for producing chemicals such as levulinic acid (LA). Levulinic acid contains carbonyl and carboxyl groups that can be utilized for many applications, such as pharmacies, cosmetics, and solvents. Bagasse hydrolysis into LA was preceded by alkaline-acid pretreatment to separate cellulose from hemicellulose and lignin. This treatment could minimize the disturbance of these unwanted components, so that LA synthesis would be more optimal. Pretreated bagasse contained 82.64% cellulose, about two-fold from the non-pretreated one. It was hydrolyzed with hydrochloric acid (HCl), which acts as a catalyst (a Bronsted acid), at 150-170 oC, 0.1-1 M catalyst concentration, 1-10% solid-to-liquid (cellulose:catalyst-solution) ratio, and 0-200 minutes reaction time. The range of LA yield values obtained in the study were between 15-64.05%. The maximum LA yield was obtained at a temperature of 160 oC, 1 M catalyst concentration, and 1% solid-to-liquid ratio. The high LA yield indicates the importance of pretreatment supported by optimal conditions of synthetic reaction. The reaction route involved in hydrolysis was cellulose-glucose-levoglucosan (LG)-hydroxymethylfurfural (HMF)-LA. The result exhibits that temperature and catalyst concentration do not significantly affect the maximum potential LA yield. However, higher temperatures and catalyst concentration can accelerate the time to achieve the maximum potential LA yield. Meanwhile, the LA yield increases with a lower solid-to-liquid ratio. In contrast to previous studies, this study evaluated the reaction model in a more precise way using combination of models, considering that the reaction occurs between solid and liquid. The heterogeneous reaction model, namely the shrinking core model (SCM) for cellulose conversion to glucose and the first-order homogeneous reaction model for glucose to LA reaction, give good fitting results. The more appropriate reaction model is expected to be the basis of scale-up process carried out for industry one day. The results of this research have the potential to be applied for various other biomass raw materials with some improvements based on their characteristics which can be studied in the future.

Green synthesis of Zinc oxide nanoparticles using lemon extract for waste water treatment

The present work represents the study of effects on the photocatalytic activity of green synthesized Zinc oxide nanoparticles by using Zinc nitrate as a precursor with lemon juice extract for various temperatures (50˚C, 60˚C, 70˚C, 80˚C). XRD studies confirms the crystalline structure of green synthesized nanoparticles. The characteristic absorption peak of zinc oxide nanoparticles had been verified using UV–Visible and FTIR spectrum. The morphological study of the nanoparticles had been investigated by Scanning electron microscope (SEM). The Photodegradation of ZnO nanoparticles on Rhodamine-B(RhB) dye had been studied.

Antidiarrhoeal Activities of Lime (Citrus aurantiifolia) Extract in Experimentally-Induced Diarrhoea Model

This study investigated the effects of Lime on Diarrhoea in Wistar rats. A total of 60 Wistar rats were procured and randomly divided into 3 groups of 20 animals each for each of the three t-test models. The twenty healthy Wistar rats for each diarrhoea model were fasted for 6 hours prior to the experiment but allowed free access to water. The twenty animals were randomly divided into 5 groups of 4 animals each for each experiment. Established antidiarrhea models were followed. The test groups received various doses (97.65mg/kg, 195.3mg/kg, and 390.6mg/kg) of Citrus aurantiifolia juice extract; whereas positive controls received Loperamide (2.5mg/kg) and negative controls received distilled water (1ml/kg). The administration was done once daily for 15 days, and the faeces of each animal was collected on the 5th, 10th and 15th day. The result of this study showed that medium and high dose Citrus aurantiifolia has an anti-diarrhoeal effect on castor oil-induced diarrhoea over repeated administration for a minimum of 15 days as it prolonged the onset of diarrhoea, decreased the frequency of defecation and gastrointestinal transit time in Wistar rats. This study shows that Citrus aurantiifolia demonstrates significant anti-diarrhoeal activity and can be used as an anti-diarrhoea agent.

Применение ферментов при выработке фруктового сока: обзор

Enzymatic treatment is a common method of fruit juice production that facilitates juice extraction from plant cells. The choice of enzyme depends on the fruit composition. Pectinase and cellulase are the most popular enzymes while amylase remains less wide-spread. For some raw materials, enzymatic procedures are more efficient than mechanical comminution or thermal processing. The fruit juice industry uses enzymes for streamlining. Enzymes maximize juice extraction from raw materials and improve such processes as pressing, solid settling, and solid removal. Juices that underwent enzymatic treatment are clear and, as a result, more aesthetically appealing to consumers.
 The review covered the most recent and influential publications on the enzyme treatment of fruit juices (2000–2021). The list of enzymes included pectinase, cellulase, and amylase. The research included the factors that affect the juice fermentation process, i.e., hydromodule, enzyme concentration, incubation time, temperature, and enzyme combination. The methods included data extraction, data analysis, and data compilation, as well as literature search and screening.
 The review focuses on the effects that individual parameters have on specific responses, e.g., yield, viscosity, total soluble solids, acidity, turbidity, clarity, pigment concentration, phenolic content, color, and solids. A greater enzyme concentration, incubation time, and temperature decrease the viscosity of juice and turbidity but cause color changes. If used in different combinations and at different concentrations, enzymes boost the production of bael pulp, banana, sapodilla, durian, pawpaw, grape, white pitaya, and water melon juices. A longer incubation period improves the production of bael pulp, citron, date, and pawpaw juices. However, higher incubation temperatures seem to have no positive effect on the juice yield. Cellulases, pectinases, amylases, and their combinations are able to produce more fruit juice of higher quality with a more favorable time-temperature combination of incubation.
 The optimal enzyme concentration, incubation time, and temperature can increase the juice yield. Therefore, enzymatic treatment is an effective method that ensures favorable properties of the finished product.

Turmeric press residue – a high-value by-product of turmeric juice powder

Turmeric press residue is an industrial by-product obtained after the extraction of turmeric juice in theprocess of making turmeric juice powder. In the present study turmeric press residues from four varieties ofturmeric viz. Chintapalli (1-year crop), Chintapalli (2-year crop), IISR-Pragathi and IISR-Prabha were studied forvarious quality parameters. The dry recovery of the press residue varied from 8.07 to 9.70% based on initialmass of fresh turmeric while it varied from 14.52 to 20.61% based on the mass of press residue obtained afterjuice extraction. The moisture content of dry turmeric press residue varied from 7.98 to 8.21%. The essentialoil content of the turmeric press residues for varieties Chintapalli (1-year crop), Chintapalli (2-year crop),IISR-Pragathi and IISR-Prabha was 5.86, 6.30, 5.06 and 5.33%, respectively. The oleoresin content was 9.66,11.92, 10.76 and 15.53%, respectively and the corresponding curcumin content was 3.28, 3.26, 5.13 and 5.21%,respectively. GC-MS analysis revealed that the major volatile oil constituents in the essential oil extracted fromturmeric press fibre were ar-turmerone, turmerone, curlone, β-se squiphellandrene and zingiberene.

Elastic–plastic constitutive model of the milled mixture of sugarcane based on phase transition state

AbstractExtracting juice from sugarcane is a complex and nonlinear process. It is very important to comprehend mechanical properties and constitutive model of the milled mixture of sugarcane for understanding sugarcane crushing process. In this paper, mechanical properties of the milled mixture were investigated by uniaxial compression tests, repeated loading tests and direct shear tests. The elastic–plastic constitutive model was established by using isotropic elastic materials and Modified Cam‐Clay model based on phase transition state. Both Poisson's ratio and Young's modulus of the milled mixture were proportional to the loading stress; the compression index and swelling index are 2.23 and 0.10, respectively; and the cohesive force and friction angle are 25.25 kPa and 21.63°, respectively. At last, the proposed constitutive model was verified by uniaxial compression tests. This paper can provide a theoretical basis for the study of mechanism and simulation of sugarcane crushing processes, and is of guidance for the improvement of sugar production process and equipment.Practical applicationsIn this article, the prepared cane and bagasse are collectively called the milled mixture of sugarcane, which includes solid fiber, juice, and air. The interaction of three components of milled mixture can lead to difficulties in extracting juice, an increase in processing energy consumption and other undesirable conditions. In this paper, the mechanical properties and constitutive model of milled mixture of sugarcane are studied. This research can provide a new method for the simulation of sugarcane milling process, and has enlightening significance for the optimization of crushing equipment and technological parameters to improve juice extraction efficiency.

Impact of Steam Extraction and Maceration Duration on Wines from Frozen ‘Frontenac’ Must

The enology industry in North Dakota is extremely young, with less than twenty years of existence. At times throughout the development of the North Dakota viticulture and enology industries, commercial wine producers have elected to purchase or store fresh harvested grapes as frozen musts. To investigate the fermentation outcomes related to skin contact for red grapevine musts, a postfreeze fermentation experiment was conducted with fruit from ‘Frontenac’, one of the most widely grown red grapevines in the Upper Midwest U.S. and North Dakota. Four fermentation treatments were applied to frozen ‘Frontenac’ grapevine musts: steam juice extraction, rosé, 1 day after inoculation (DAI) skin contact, and 9 DAI skin contact. Samples were collected daily for ten days and analyzed for fermentation progress and spectrophotometric monitoring of wine color attributes and total phenolics. The final wines were analyzed two years after bottling. Steam-extracted musts were initially darkest; however, they were lighter as final wines than the 9 DAI wines and similar to rosé wines in lightness. Total phenolics were greatest for 9 DAI wines and total red pigments were lowest for steam-extracted wines. While differences between treatments were detected, the wines remained visually similar; this indicates that color extraction within the freeze–thaw processes of musts may obliterate subtly and make it difficult to produce wines of light color when stored under these conditions. Continued work with additional grapevines beyond ‘Frontenac’ may help fine-tune must and fermentation extraction procedures for small-scale wineries growing cold-hardy grapevines.

Nutritional importance and industrial uses of pomegranate peel: A critical review.

Pomegranate (Punica granatum L.), commonly known as a seeded or granular apple, is a delectable fruit eaten worldwide. Pomegranate is one of the healthiest fruits, with a high concentration of phenolic compounds. Large quantities of byproducts, such as seeds and peels, are produced during the pomegranate juice extraction process, which causes disposal problems and environmental contamination. Pomegranate peel (PoP), which accounts for around 30%-40% of the fruit component, is a byproduct of the fruit juice manufacturing industry. PoP is a rich source of polyphenols including phenolic acids, tannins, and flavonoids, especially anthocyanin. These peels offer several functional and nutraceutical qualities owing to their bioactive ingredients, including lowering blood pressure, reducing oxidative stress, lowering cholesterol levels, and restoring heart health. PoPs have a variety of biological effects, including the ability to resist pathogenic microbes effectively, and used as an additive in various food applications. The current review focuses on the PoP's nutritional and practical attributes, as well as their functions as food additives and functional food preparations.

A pH-stable alkaline pectate lyase produced by the newly identified strain Bacillus altitudinis CAS-WZS-08

ObjectivesThermal and pH stabilities are extremely important for the application of pectate lyase. In this study, we aimed to obtain a strain that is able to produce pectate lyase with good pH stability. MethodsIn this study, screening for pectate lyase was performed using plate assays. Fermentation parameters for pectate lyase production were optimized utilizing a single variable optimization. To get insight into the pectate lyase, its enzyme property, purification, identification, and application were performed. ResultsBacillus altitudinis CAS-WZS-08, producing pectate lyase with good pH stability, was isolated. The optimal fermentation conditions of CAS-WZS-08 are 4 g/L pectin, 20 g/L yeast extract, 2% inoculum size, pH 7.0, and 33 °C, which the production of pectate lyase can reach up to 0.71 ± 0.001 U/mL. The optimal pH and temperature of the pectate lyase were 10.0 and 60 °C, respectively. Stored at 4 °C, the pectate lyase was able to keep its full enzyme activity for 24 h under a wide range of pH (4.0–10.0) condition. With pH 10.0, this pectate lyase was stable under 30-45 °C. In addition, it can be activated by Mn2+, Cu2+, Co2+, and Ca2+, while inhibited by Fe3+, Ba2+, and Mg2+. Later, the electrophoretic pure protein was acquired through ammonium sulfate precipitation, cation exchange column, and Sephadex G-75. Liquid chromatography tandem-mass spectrometry (LC/MS-MS) further confirmed that the purified protein was pectate lyase with a molecular weight of ∼ 40 kDa. At last, the result of pectate lyase in extracting apple juice demonstrated that it has an excellent juice extraction ability. ConclusionThis study provides an excellent pH-stable pectate lyase with good thermal stability that is a potential candidate for industrial applications.

Comparison of Different Techno-Functional Properties of Raw Lemon Pomace and Lemon Pomace Powder, and Development of Nutritional Biscuits by Incorporation of Lemon Pomace Powder

Lemon is one among the fruits of a highly respectable class known as citrus, well known for its nutritious juice and beverage products, rich with a range of micro and macro elements, and functional bioactives. After extraction of juice, the pomace left has great potential as a sustainable agricultural processing by-product, due to its vast application in the food, feed and pharma industries. Lemon pomace powder was prepared from the by-product obtained after the extraction of juice from the lemon. Dried lemon pomace powder contained fiber (60.12 g 100 g<sup>-1</sup>), moisture (10.67 g 100 g<sup>-1</sup>), protein (4.89 g 100 g<sup>-1</sup>), fat (2.17 g 100 g<sup>-1</sup>), sugar (4.81 g 100 g<sup>-1</sup>) and ash (3.21 g 100 g<sup>-1</sup>), indicating higher amounts of ash, fat and fiber contents than wheat flour. The water-holding and oil-holding capacities of lemon pomace powder were noticed 5.9 and 3.2 g, respectively. Lightness (<em>L</em>*) and yellowness (<em>b</em>*) of powder were decreased while redness (<em>a</em>*) was increased in powder as compared to raw pomace. Water activity was decreased, while dry matter and pH of pomace powder were significantly increased as compared to raw pomace. Microbiological analyses revealed lower mold, yeast and total viable counts in lemon pomace powder as compared to raw lemon pomace. Dried lemon pomace powder was replaced with wheat flour at concentrations of 0%, 5%, 10% and 15% in biscuits. The biscuits were evaluated for chemical and sensory properties. Data revealed that the incorporation of lemon pomace powder improved the chemical and sensory properties of biscuits significantly. Highly acceptable biscuits with good sensory properties were obtained by incorporating 10% lemon pomace powder, with the potential use of promoting health.

Effects of Extraction and Evaporation Methods on Physico-Chemical, Functional, and Nutritional Properties of Syrups from Barhi Dates (Phoenix dactylifera L.)

Date fruits (Phoenix dactylifera L.) are rich in sugar and also contain a substantial amount of phenolic compounds. Therefore, date fruits can be used to produce an alternative sweetener, having lower glycemic index than sucrose. This study investigated the effects of extraction and evaporation methods on various properties of the syrups prepared from Barhi dates. Extraction of date juice with the aid of pectinase or cellulase significantly enhanced the production yield, total phenolic content, and antioxidant activities determined by Ferric Reducing Antioxidant Power and Oxygen Radical Absorbance Capacity assays. Syrups prepared without enzyme application had about 6-7 times higher apparent viscosity than those prepared from the enzyme-assisted extracted juices. Vacuum evaporation produced syrups with significantly lighter color and inferior antioxidant properties than open heating. Properties of date syrups prepared with or without enzyme-assisted extraction followed by open heat evaporation were not different. They had a glucose-to-fructose ratio close to 1:1, received good sensory acceptability scores of above 6 on a 9-point hedonic scale, contained a safe level (<40 mg/kg) of 5-hydroxymethyl-2-furfuraldehyde, and exhibited similar glass transition and melting temperatures; while a greater inhibition on α-amylase activity was observed in syrups obtained from enzyme-assisted extraction. The in vivo glycemic measurement revealed that the syrup prepared with the aid of Pectinex and open heating was classified as low glycemic index (GI = 55) and medium glycemic load (GL = 11). Thus, enzyme-assisted extraction of date juice using Pectinex could be used to produce a healthy natural sweetener from low quality date fruits.

Study and Analysis of Groceries and Food Wholesalers Industry – A Case Study

Purpose: The purpose of this research is to identify the most critical factors for selecting a catering provider and to pick the most appropriate source. Thirty experts completed a semi-structured questionnaire to help determine the criteria for choosing a provider Excluding industries with narrowly defined technological bases, few studies have examined how industries evolve. Even fewer studies have been conducted on wholesalers. Given that service businesses are likely to operate differently from manufacturing industries and that wholesaling is a crucial function of many economies, these aspects are intriguing. When it comes to choosing a provider, just looking at price isn't enough. Other characteristics, such as quality, dependability, crisis management, and green product should also be taken into account by managers. An MCDM issue, supplier selection involves both qualitative and quantitative considerations. One of the MCDM methodologies, the Analytic Hierarchy Process (AHP), was used in this investigation. This survey was designed by specialists based on the criteria they came up with, and it was administered to six supply chain managers from six different catering companies. Objectives: The primary goal of most grocery store corporations is to sell as many items as possible in order to maximize earnings. Retailers such as restaurants and mass merchandisers compete with grocery store proprietors. According to a poll conducted by the Bureau of Labor Statistics in December 2009, one strategy that grocery stores use to combat the effects of competition is to increase the number of take-out meals that they provide. Customers who are looking to cut down on their cooking time will appreciate the convenience of these ready-to-eat meals. For the purpose of increasing revenue and maximizing profits, some smaller grocery store businesses also rent movies, provide check cashing services, and sell non-food items. This strategy focuses on clients that prefer to purchase at a single location. Design/Methodology/Approach: Processing, synthesizing, treating, changing or manipulating food, especially food crops or their constituents Examples of manufacturing/processing activities include: drying/dehydrating raw agricultural commodities to create a distinct commodity, evaporating, eviscerating, extraction of juice, formulation, freezing, grinding, homogenising (including irradiation), labelling (including modified atmosphere packaging), milling (including pasteurising), peeling and pasteurising. Operations that are part of harvesting, packing, or holding on farms or farm mixed-type facilities are not considered to be manufacturing or processing activities and are thus excluded from this definition. Finding / Result: Innovation of food package industry in commercial distribution and supply chain power connections have undergone substantial upheaval in the second half of the twentieth century, wholesale operations have remained an essential activity in many economies. Wholesalers, on the other hand, seem to be under serious danger in certain supply networks, and their companies are regarded to be diminishing. Suppliers with supply chain-focused business models compete with traditional wholesalers in many countries, which operate under distinct business models yet provide many of the same services as wholesaling. Originality/Value: Prices for fixed inputs like electricity water gas are also rising, placing pressure on the cost of doing business and stimulated. Paper type: Case Study.

FUNCTIONAL FOODS OF PAKISTAN AND THEIR ROLE IN SENESCENCE

Functional foods can be used as a tool for healthy &amp; longer life span. The term “functional food” is tossed to emphasize the role of nutritive substances in the prevention and eradication of chronic disease development. The aim of this study is to identify functional foods of Pakistan for their anti-aging potential. In this regard, the ethanolic extract or fresh juices of fifty functional foods, mostly advised by nutritionists, were assessed for their ability to inhibit glycation and oxidative stress. Our analysis showed that out of 50 functional foods, 44 of them have significantly reduced the formation of advanced glycation end products. The Pomegranate peel extract, Strawberry juice, coffee powder, and areca nut showed more than 90% AGEs inhibition at the concentration of 1 mg/ml. Furthermore, antioxidant potential of all these 50 functional foods was also assessed for antioxidant activity using DPPH assay. In this assay, the most pronounced effect (90% free radical scavenging activity) was observed with Cumin seeds extract, Purple Onion extract, Grapefruit juice and Oregano extract. In conclusion, the present study highlights several easily available dietary substances of Pakistan, whom consumption can help prevent age related disabilities and may contribute to healthier and longer life span.

Determination of Antioxidant, Anti-Alzheimer, Antidiabetic, Antiglaucoma and Antimicrobial Effects of Zivzik Pomegranate (Punica granatum)-A Chemical Profiling by LC-MS/MS.

Zivzik pomegranate (Punica granatum) has recently sparked considerable interest due to its nutritional and antioxidant properties. To evaluate the antioxidant capacities of P. granatum juice, ethanol (EEZP), and water (WEZP) extracts from peel and seed, the antioxidant methods of 2,2'-azino-bis-3-ethylbenzthiazoline-6-sulphonic acid radical (ABTS•+) scavenging, 1,1-diphenyl-2-picrylhydrazyl free radical (DPPH•) scavenging, Fe3+-2,4,6-tris(2-pyridyl)-S-triazine (TPTZ) reducing, Fe3+ reducing, and Cu2+ reducing methods were used. The antioxidant capacities of samples were compared with the most commonly used synthetic antioxidants, i.e., BHA, BHT, α-tocopherol, and Trolox. In terms of setting an example, the IC50 values of EEZP for ABTS•+ and DPPH• scavenging activities were found to be lower than standards, at 5.9 and 16.1 μg/mL, respectively. The phenolic and flavonoid contents in EEZP peel were 59.7 mg GAE/g and 88.0 mg QE/g, respectively. Inhibition of α-glycosidase, α-amylase, acetylcholinesterase, and human carbonic anhydrase II (hCA II) enzymes was also investigated. EEZP demonstrated IC50 values of 7.3 μg/mL against α-glycosidase, 317.7 μg/mL against α-amylase, 19.7 μg/mL against acetylcholinesterase (AChE), and 106.3 μg/mL against CA II enzymes. A total of 53 phenolic compounds were scanned, and 30 compounds were determined using LC-MS/MS. E. coli and S. aureus bacteria were resistant to all four antibiotics used as standards in hospitals.

Nanofabrication and characterization of green-emitting N-doped carbon dots derived from pulp-free lemon juice extract

In this work, highly fluorescent green-emitting N-doped carbon dots (N-CDs) were derived from pulp-free lemon juice extract, as a green precursor, through a one-pot carbonization at 180 oC for 3 to 5 h. The newly fabricated N-CDs were thoroughly characterized using different imaging and analytical techniques, including Scanning electron microscopy (SEM), Fourier-transform infrared spectroscopy (FTIR), Fluorescence spectroscopy, X-ray diffraction analysis (XRD), and Ultraviolet-visible (UV-Vis) spectroscopy. The preliminary evaluation showed that N-CDs synthesized at 180 ºC for 3 and 5 hours emit bright green light under UV or blue light irradiation with a quantum yield of 16.33% and 21.80%, respectively. The fluorescence spectroscopic profiles revealed that as-developed N-CDs exhibit excitation-independent photoluminescence (PL) emission at 365 nm. FTIR profile reveals the functional group entities with evident peaks in 3190 cm−1, 1660 cm−1, 1580 cm−1, 1405 cm−1, 1365 cm−1, 1190 cm−1, and 1060 cm−1 regions, among others that correspond to the presence of N-H, C-H, C=O and C=N, C=C, C-H, COOH, C-O-C, and C-O. SEM unveils uniform and well-crystalline morphology of N-CDs.

ỨNG DỤNG CHẾ PHẨM ENZYME PECTINASE ĐỂ KHAI THÁC VÀ THU HỒI DỊCH QUẢ CHANH LEO CỦA TỈNH CAO BẰNG

Cao Bang is a province with favorable natural conditions for the development of passion fruit trees (Passiflora edulis). Passion fruit is rich in nutritional values, such as protein, sugar, vitamins, minerals, phenolic acids, and flavonoids. The addition of pectinase enzyme preparation has the effect of breaking down the cell wall of passion fruit flesh, contributing to increasing the yield of fruit juice. The objective of this study is the application of pectinase enzyme preparations to exploit and recover passion fruit juice from Cao Bang province. The study has determined extraction and recovery of passion fruit juice was developed, with the technological parameters being the concentration of pectinase enzyme preparation used as 0.5%, the hydrolysis temperature of 39 oC, the hydrolysis time as 300 minutes, in this condition the recovery efficiency of passion fruit juice was 89.04%. Passion fruit juice has a dark orange yellow color, a very characteristic aroma, a sweet taste mixed with a slightly sour taste, a homogeneous state, a soluble solids content of 12.75 ± 0.25 oBx, and a pH of 2.81 ± 0.02.

Respon Histologis Aorta dan Jantung Rattus Norvegicus Hiperlipidemia Setelah Pemberian Jus Buah Kersen (Muntingia calabura L.) dan Ekstrak Daun Lakum (Cayratia trifolia L.)

This study aims to determine the histological features of the aorta and heart of male Rattus norvegicus after administration of cherry juice (Muntingia calabura L.) dan lakum leaf extract (Cayratia trifolia L.). The study used 30 male Rattus norvegicus L. in a Completely Randomized Design (CRD) consisting of 5 treatments with 6 repetitions, namely the control group (P0), the standard feeding group (P1), the hyperlipid feed group + 0.2 mL/200 g BB cherry juice (P2), the hyperlipid feed group + 40 mg / 200 g BB lakum leaf extract (P3) and hyperlipid feed group + 0.18 mg / 200 g BB simvastatin (P4). Hyperlipid feed was given during the treatment, which was 28 days. To obtain histological data, preparations were made using the paraffin method and then observed using a photomicrograph with 400x magnification and observing the aortic lumen, foam cells and intracellular accumulation of lipids in smooth muscle. Data were analyzed by ANOVA followed by Duncan Test at a significant level of 5%. The results showed that the addition of cherry juice and lakum leaf extract gave a significant effect on lumen width and thickness of the aortic wall (p &lt;0.05), while on changes in heart muscle cell size no significant effect (p&gt; 0.05). Histomorphometri showed the presence of foam cells and accumulation of smooth muscle lipids in the control and group treatments with hyperlipid feeding. The conclusion of this study was that the addition of cherry juice and lakum leaf extract can reduce atherosclerotic lesions by eliminating showed foam cells and prevent proliferating smooth muscle cells so the size of the aortic lumen width returns to normal, but didn’t cause enlargement of the heart muscle (cardiomegaly).

Effect of Adding Pomegranate (Punica granatum) Juice and Seed Extract on the Physicochemical, Rheological and Sensory Properties of Ice Cream

This study was conducted to evaluate the effect of adding different concentrations (2.5, 5.0, 7.5 and 10%) of pomegranate juice (PJ) and 1% of pomegranate seed extract (PS) on the physicochemical and sensory properties of ice cream. Increase concentration of PJ and PS caused increase in ash, pH and overrun values of ice cream. Similarly, there was increase in the total solid, acidity as well as viscosity of the ice cream samples. The addition of PJ and PS significantly improved the concentration of zinc (Zn), magnesium (Mg), Manganese (MN) and non-heam iron (Fe) in the ice cream. According to this study, the hardness of Ice cream was affected by different levels of PJ and PS. The result of the sensory evaluation showed that the ice cream with 10% PJ was the highest evaluated by the panelist. The use of pomegranate in the formulation of ice cream, it is hoped, will foster economic utility, meet the ever-changing consumers’ preference for new foods and provide a safe food medium through which important nutrients can be made available to consumers.