Reducing Sugar Research Articles

Physicochemical change and sensory quality profile of koji fermented-sorghum during the fermentation process using Aspergillus oryzae culture.

Abstract Sorghum although rich in nutrients is known to have a low digestibility rate which hinders their usage. In this research, sorghum was subjected to koji fermentation to increase its digestibility rate. Koji fermentation, which utilizes the Aspergillus oryzae mold, is known for its ability to hydrolyze carbohydrates and protein in food products. Three different boiling times (5 minutes, 10 minutes, and 20 minutes) and three different fermentation times (2 days, 4 days, and 8 days) fermentation were done and the digestibility rate will be expressed as the reduced sugar content, total soluble protein content, and degree of hydrolysis. The result showed that sorghum boiled for 20 minutes and fermented for 8 days, produced the highest reducing sugar content and the highest degree of hydrolysis which were 45.6 mg/g and 77.3%, respectively. While sorghum that had been boiled for 20 minutes and fermented for 2 days showed the highest soluble protein, 21.8 mg/g. Sorghum boiled for 20 minutes was then chosen as the best treatment along with different fermentation times to ferment sorghum before being applied to the sorbet formulation. Throughout the sensory evaluation, the highest acceptance was from koji sorbet made from 4 days of fermentation and 20 minutes of boiling time was the most preferred in sensory with moderate likeness. The sorbet also can be considered as a high protein and light fat food based on its nutritional value with >13% protein content and <5% fat content per serving.

Enhancing nutritional quality and bioactivity of wheat bran through acid and alkaline pretreatments

The effect of chemical processing, such as acid and alkaline pretreatments, on the phenolic profile, lipid components, and hydrosoluble protein content (HPC) in wheat bran (WB) was investigated. After acid pretreatment, the results provided an increase of over twofold in total reducing sugar (TRS). The sugars that have been identified are maltose, glucose, and fructose. After acid pretreatment, the total phenolic content increased by 41.95% compared with the untreated sample. Antioxidant potential, as assessed by the DPPH assay, significantly increased from 95.08 ± 1.13 μM TE/g DW in the untreated sample to 575.83 ± 2.41 μM TE/g DW following acid pretreatment. In the alkaline-treated sample, the total HPC increased to 16.58 ± 0.38 mg/100 g DW from 4.01 ± 0.17 mg/100 g DW. The fatty acid profile confirmed the presence of oleic acid (C18:1, n-9), linoleic acid (C18:2, n-6), and palmitic acid (16:0) as major components in analyzed samples. Chemical pretreatments significantly influenced all 13 identified phenolic compounds in WB, including avenanthramides, cinnamic acids (e.g., p-coumaric acid, ferulic acid, synaptic acid), and benzoic acids (e.g., vanillic acid). The study provides valuable insights into the development of sustainable approaches for using cereal bran to produce bioactive compounds with potential health benefits.

Evaluation of chapattis fortified-diet with raw and fermented carrot powder in persons with type 2 diabetes: A randomized control pilot study

BackgroundDiabetes is a metabolic disease that is common and growing rapidly. It is characterised by high blood sugar levels and related complications to vital organs such as the kidneys, heart, blood vessels, and eyes. The most common kind of diabetes affecting people globally is type 2 diabetes (T2D). An increasing number of people are looking at natural foods and dietary supplements to manage their T2D.ObjectiveThe aim of this pilot study was to assess the glycemic index, glycemic response, sensory qualities, nutritional composition, and possible antidiabetic benefits of chapattis fortified with raw and fermented carrot powder.MethodsSeven preparations of chapattis were prepared into three variants from whole wheat flour chapattis (WWFC) as control group, raw carrot-supplemented chapattis (RCSC) with subtypes T1, T2, and T3, and fermented carrot-supplemented chapattis (FCSC) with subtypes T4, T5, and T6. The variants were provided to 11 professionally trained sensory panelists for organoleptic evaluation. The chapattis subtype with the best organoleptic properties together with the WWFC were then given randomly to a group of 30 persons with T2D respectively to see how their blood sugar levels were affected over a period of 4 weeks.Results The panelist adjudged RCSC (T2) and FCSC (T5) as the best organoleptically. The randomised control investigation demonstrated that the fasting blood glucose levels for WWFC, RCSC, and FCSC decreased (P<0.05) significantly by 6.42%, 7.24%, and 12.75%, respectively. However, there was no significant different in the fasting blood sugar between the WWFC and RCSC. As for the glycemic load values of WWC, RCSC, and FCSC, which were 21, 14, and 13, respectively, there was no statistically significant difference between RCSC and FCSC, suggesting that both types of chapattis could help T2D patients regulate their blood sugar levels. The most significant changes were consistently shown by the FCSC: 17.50% reduction in random blood sugar (p = 0.03), 21.85% reduction in serum low-density lipoprotein (p = 0.051), 16.67% increase in serum HDL (p = 0.01), 11.09% decrease in serum cholesterol (p = 0.02), and 12.575% reduction in serum triglycerides (p = 0.048).ConclusionsA beneficial dietary intervention for people with T2D may involve mixing fermented carrot powder into regular chapattis. These findings contribute to the growing body of evidence in favour of using natural food-based treatments for the management of diabetes.

Bioethanol Production from Citrus limon (Citrus) Peel Substrate Using Aspergillus Niger and Saccharomyces Cerevisae

Study’s Excerpt An approach to optimizing bioethanol production from lemon peel waste is presented. A combination of Aspergillus niger for enzymatic hydrolysis and Saccharomyces cerevisiae for fermentation were employed and specific physicochemical conditions—such as a pH of 3.5, temperature of 30°C, and 96-hour fermentation period—that maximize bioethanol yield and fermentation efficiency were highlighted. Citrus limon peel has a potential of becoming sustainable bioethanol source that could contributes to renewable energy development. Full Abstract The consumption of petroleum products is marred by the inconveniences of environmental pollution and the emission of greenhouse gases, which are responsible for global warming. Excessive use of fossil fuel has resulted in climate change, the elevation of the greenhouse gas effect, etc., contributing to the search for renewable sources of energy in harmony with the world’s energy needs. Although bioconversion of lignocellulose residue has received much attention, most plant biomass has not been fully exploited to meet human energy needs. Among these alternative energy carriers, ethanol receives great attention. This study aims to determine the optimal conditions for the production of bioethanol from lemon peel using Aspergillus Niger and Saccharomyces cerevisae. Aspergillus niger and Saccharomyces cerevisiae were isolated using the streak plate method and identified macroscopically and microscopically. The cellulose hemicellulose and lignin contents of the substrates were determined, and after that, the substrates were pretreated with 5% sulfuric acid and then subjected to enzymatic hydrolysis using Aspergillus niger. Subsequently, the reducing sugar content of the hydrolysate was determined, followed by fermentation using Saccharomyces cerevisae. The percentage of bioethanol produced, as well as the fermentation efficiency (%), were calculated. Analysis of Variance was employed to determine statistically significant differences among the determined parameters. The cellulose, hemicellulose, and lignin contents of Citrus Limon were found to be 32.00%, 4.99%, and 9.80%. Pretreatment increased the cellulose content from 23.00% to 32.00%. The highest reducing sugar content, 6.63 g/L,, was recorded after hydrolysis for 96 hours. Fermentation using Saccharomyces cerevisae yielded 19.20% of bioethanol from Citrus limon with a fermentation efficiency of 38.42%, respectively. The Optimum fermentation conditions recorded were a time of 96hrs, pH of 3.5, temperature of 30oC and amount of substrate of 15g. The combination of these parameters produced a bioethanol yield of (22.90%) and a fermentation efficiency of 44.44%, respectively. This research revealed the potential of Citrus limon peel waste as a substrate for bioethanol production and optimized the physicochemical parameters for the fermentation.

Analysis of the Variation in Antioxidant Activity and Chemical Composition upon the Repeated Thermal Treatment of the By-Product of the Red Ginseng Manufacturing Process.

Steamed ginseng water (SGW) is a by-product of the repeated thermal processing of red ginseng, which is characterized by a high bioactive content, better skin care activity, and a large output. However, its value has been ignored, resulting in environmental pollution and resource waste. In this study, UHPLC-Q-Exactive-MS/MS liquid chromatography-mass spectrometry and multivariate statistical analysis were conducted to characterize the compositional features of the repeated thermal-treated SGW. The antioxidant activity (DPPH, ABTS, FRAP, and OH) and chemical composition (total sugars, total saponins, and reducing and non-reducing sugars) were comprehensively evaluated based on the entropy weighting method. Four comparison groups (groups 1 and 3, groups 1 and 5, groups 1 and 7, and groups 1 and 9) were screened for 37 important common difference markers using OPLS-DA analysis. The entropy weight method was used to analyze the weights of the indicators; the seventh SGW sample was reported to have a significant weight. The results of this study suggest that heat treatment time and frequency can be an important indicator value for the quality control of SGW cycling operations, which have great potential in antioxidant products.

In-situ honeycomb spheres for enhanced enzyme immobilization and stability

This paper presents a promising heterogeneous biocatalyst-immobilized cellulase system, which can facilitate the targeted catalytic conversion of biomass to reducing sugars. Magnetic Zeolite Imidazole Framework-8/chitosan (Fe3O4/ZIF-8/CS, FZC) hybrid honeycomb microspheres were synthesized to immobilize cellulase using an in-situ growth strategy. The enhancement of immobilization efficiency induced by each constituent of the composite carrier was explored. This exploration was grounded in varying combinations of components within the honeycomb composite spheres, revealing the indispensability of ZIF-8. Through in-situ assembly, the composite material presents a microsphere with an internal honeycomb structure and multilevel pores. Effective immobilization, temperature-responsive conformational change, and cyclic stability were achieved due to the scaling effect of the channel, extensive specific surface area, and abundant amino group interactions enable immobilized enzymes to maintain excellent performance under challenging operating conditions, demonstrating an enhanced structure-performance relationship. With the obtained immobilized cellulase, we achieved a high load (461.67 mg/g) of cellulase and a significant reducing sugar yield (328.39 mg/g) from corncob waste. In addition, we investigated the enhancement effect of thermal activation on the immobilized enzyme activity of composite carrier. The results showed that the appropriate heat treatment was conducive to the activation of FZC immobilized enzyme with a reducing sugar yield 1.61 times higher than that of the control. The strategy provided in this study promotes the development of immobilized biocatalysts and provides a useful reference for the further design of biocatalytic systems.

Optimization of enzymatic ramie degumming using thermoalkaliphilic xylanase from Bacillus halodurans CM1 and a commercial pectinase

Ramie (Boehmeria nivea L. Gaud) is a versatile plant with potential as a cotton alternative in textiles. Its cellulose content, second only to cotton, requires degumming to remove fiber gum before industrial use. This study scaled up enzymatic degumming to 1 kg of ramie fiber, employing a dual enzyme approach: local Bacillus halodurans CM1 xylanase and commercial pectinase. This was optimized under varying conditions, including temperatures (30, 50, and 70 °C), durations (1, 2, and 3 h), and solid-liquid ratios (SLRs; 1:15, 1:22.5, 1:30), utilizing response surface methodology. Optimal outcomes were achieved at 50 °C and a 1:15 ratio, with a 3-h treatment duration, resulting in the highest reducing sugar yield (5.25 mg/mL) and a 102.03% enhancement in ramie fiber brightness compared to the enzyme-free control. This enzymatic process effectively separated gum from fibers while improving the quality, fineness, and tensile strength of cellulose fibers.

Effect of Magnesium Stearate and Fines on Delivery of Dry Powder for Inhalation using Sucrose as a Carrier

Typically, lactose is utilised as carrier in Dry Powder Inhaler commercially. However, with the widening scope of DPI in therapeutic categories other than COPD and asthma, a need for the alternate carrier is arising. In this study, we used sucrose, a non-reducing sugar, as an alternate carrier. Effect of addition of fines and magnesium stearate was studied on powder flow properties and aerosolization performance. The air jet milling technique was used to generate sucrose fines. DSC and XRD studies showed no change in sucrose polymorph upon micronization. Levosalbutamol sulphate was used as a model drug, powder blends were prepared by low shear tumbling type blender. Powder formulations were studied for PSD, blend homogeneity, and flow properties. The percentage of particles smaller than 5 microns rose when fines were added as indicated by PSD data. SEM study revealed that the added fines get adsorbs on the coarse carrier, thus minimizing the adhesive interactions between drug and coarse carrier. In-vitro deposition was studied using low and high resistance devices on glass Twin Stage Impinger (TSI). Addition of fines and the magnesium stearate improves aerosolization performance showing higher Fine Particle Fraction (FPF) by almost 2 folds than the formulation containing coarse carrier alone.

Bioprospecting of Indigenous Microbial Species for Bioethanol Production from the Fruits of Some Selected Exotic Ornamental Plants

The study determined the ability of some selected indigenous microbial isolates, namely Bacillus subtilis, Zymomonas mobilis and Saccharomyces cerevisiae, in the production of bioethanol from the fruits of some exotic plants (i.e. Ixora coccinea, Duranta repens and Syzygium guineense). B. subtilis was isolated from soil, while Z. mobilis and S. cerevisiae were isolated from palm wine using cultural methods. The organisms were identified based on their colony characteristics and morphological features, which were observed by microscopic examination of the stained smears of the isolates. The identity of the organisms was confirmed through the molecular study of the 16S rRNA and 18S rRNA regions of the microbial genomes using Polymerase Chain Reaction – Denaturing Gradient Gel Electrophoresis (PCR - DGGE). The fruit samples were collected, washed, blended, filtered using a clean piece of cloth and pretreated using ultrasonication and autoclave. Concentrations of reducing sugars in the fruit filtrates were determined using DNSA-UV-visible spectrophotometry. Seven (7) conical flasks (500ml capacity) were arranged for each fruit sample in duplicate, and 250ml of the fruit filtrates were dispensed in the flasks accordingly. The fermenting organisms were inoculated in the flasks containing the fruit filtrates singly and in combination. Flasks were incubated in shaking incubator for seven days at 35oC. After incubation, the concentrations of bioethanol produced were determined using the UV-visible spectrophotometry. Highest reducing sugars concentrations of 43.7% and 43.6% were found in I. coccinea and S. guineense, respectively, while 36.4% was recorded for D. repens. Highest bioethanol yield of 27.5m/L was found in I. coccinea fermented by S. cerevisiae and Z. mobilis, while the lowest yield of 17.25m/L was found D. repens. The yield in bioethanol production was higher in samples containing a combination of fermenting organisms compared to ones with individual cells. It was recommended that the fruits of these exotic plants should be considered for commercial production of bioethanol.

Microwave-Assisted Hydrolysis of Robusta Coffee Skin Waste as a Reducing Sugar Feedstock

Microwave-Assisted Hydrolysis of Robusta Coffee Skin Waste as a Reducing Sugar Feedstock

Study on the Path Coefficient Analysis of Certain Matric Traits in Brinjal (Solanum melongena L.)

This study evaluated 74 genotypes (14 lines, 4 testers, and 56 F1 hybrids with two checks) at the Vegetable Research Farm, Sunrise University, Alwar, Rajasthan, over the summer seasons of 2022 and 2023 using a randomized block design with three replications. Traits observed included days to 50% flowering, days to first fruit harvest, plant height, primary branches per plant, pedicel length, fruits per cluster, average fruit weight, fruits per plant, total phenol content, dry matter content, reducing and non-reducing sugars, total sugars, TSS, ascorbic acid, total fruit yield plant-1, and yield hectare-1. Phenotypic path coefficient analysis showed highly positive direct effects on total fruit yield plant-1 (0.3723), number of fruits plant-1 (0.2300), average fruit weight (0.2204), and plant height (0.1734). Indirect effects were notably contributed by primary branches plant-1 (0.2892) and reducing sugar (0.2536). Pooled genotypic path coefficient analysis revealed the highest positive direct effects from total fruit yield plant-1 (0.7791), total sugar (0.3543), and plant height (0.2132). Significant indirect effects were from reducing sugar (0.4582) and primary branches plant-1 (0.3155).

Enhancing dark fermentative hydrogen production from wheat straw through synergistic effects of active electric fields and enzymatic hydrolysis pretreatment

Hydrogen, a clean and sustainable energy source, faces challenges from energy-intensive pre-processing technologies. This study explores the synergistic enhancement of active electric fields on enzymolysis of wheat straw and hydrogen production through dark fermentation. The active electric field enzymolysis system improved the adsorption capacity of wheat straw to cellulase, increasing cellulase activity by 18.0 %, causing a 39.1 % increase in reducing sugar content. In the active fermentation system, Clostridium_sensu_stricto_1 activity was enhanced in the first stage, increasing hydrogenase activity by 23.0 %, prolonging the first hydrogen production peak. Elevated reducing sugars were observed in the second stage, with Prevotella_9 and Bacteroides becoming the dominant hydrogen-producing bacteria in the third stage, leading to a second hydrogen production peak. Overall, cumulative hydrogen production was enhanced by 50.9 % compared to the control. The synergistic pretreatment with an active electric field and cellulase provides a novel approach for efficiently utilizing wheat straw.

Milk Proteins as Alternative Ingredients Replacing Sugar and Their Effects on Chemical, Technological and Sensory Quality of Cookies

ABSTRACT This paper aims to evaluate nutritional, technological and sensory characteristics of cookies with reduced sugar content and added milk proteins. Five formulations of cookies had their weight, height, weight loss, yield, apparent volume, specific volume, spread ratio, color, pH, texture, proximate composition, acceptability, purchase intention and acceptability index were evaluated. Cookies made with low sugar presented promising quality for apparent volume, specific volume, spread ratio and yield. High protein and ashes content, lower moisture and low sugar concentration were also observed. Treatments added with whey protein highlighted in the sensory analysis and reached a satisfactory acceptability index. Cocoa powder can covered up the sugar reduction and can be used in cookies formulation to diminish sugar. Casein did not show potential as an alternative for cookies. Cookies produced with low sugar and added with whey protein had appropriate chemical, technological and sensory characteristics.

Expanding the understanding of Volvariella volvacea autolysis at 4°C with transcriptomics and metabolomics

Volvariella volvacea is a type of high-temperature edible fungus that is prone to low-temperature autolysis, which makes postharvest storage and long-distance transportation difficult. In this study, transcriptomics integrated with metabolomics analysis provided the profiling of genes and metabolites in V. volvacea fruiting bodies stored at 4 °C. According to the transcriptomics and metabolomics analysis, 1613 and 1846 differentially expressed genes, 126 and 136 differential metabolites were identified at 12 h and 24 h compared to control (0 h), respectively. 6 common metabolic pathways were found by integrated analysis, of which starch and sucrose metabolism and pyruvate metabolism were further analyzed. The results exhibited that low-temperature autolysis was the consequence of the intracellular and extracellular interactions. Expression changes of genes (CEL2, CEL3, CEL6B and GH5–1) involved in cellulose metabolism led to the degradation of cellular structure. The rapid reduction of soluble sugar resulted in a decrease in the cytoplasmic concentration and an increase in osmotic potential, thereby liquefying the surface of fruiting bodies. The differential metabolites and genes of malate metabolism participated in the electron supply of the electron transport chain, but long-term low temperature made the intracellular energy supply insufficient, causing cold damage. This study provides a theoretical basis for further understanding in the mechanisms of low-temperature autolysis of V. volvacea.

Vinasse treated with charcoal as a molasses diluent for ethanol fermentation.

The demand for new products derived from agro-industrial residues has increased recently. Furthermore, vinasse, a wastewater from ethanol production, needs treatment to be reused in the sugarcane industry, reducing industrial water consumption. This study performed vinasse filtration with charcoal from industrial sugarcane residues and used filtered molasses dilution in ethanolic fermentation. There were five treatments in randomized blocks with three repetitions. The treatments included deionized water and natural vinasse as positive and negative controls, respectively, and filtered vinasse from charcoal made from bamboo, sugarcane bagasse, and straw. Hence, fermentation for ethanol production was performed. Compared with natural vinasse, filtered vinasse with all types of charcoal showed lower soluble solids, total residual reducing sugars, higher ethanol concentrations, and greater fermentative efficiency. Filtered vinasse from bagasse and straw charcoals had efficiencies of 81.14% and 77.98%, respectively, in terms of ethanol production, which are close to those of deionized water (81.49%). In a hypothetical industry, vinasse charcoal filtration and charcoal regeneration should prevent 84.12% of water consumption from environmental resources. This process is feasible because it uses a product of sugarcane residue to treat wastewater and reduce industrial water consumption and vinasse disposal.

Standardization and Quality Assessment of Drakshavaleha: Insights from Three Marketed Brands

Drakshavaleha, a traditional Ayurvedic formulation, is widely used for its therapeutic benefits in treating respiratory and digestive ailments. This study aims to standardize and evaluate the quality of Drakshavaleha from three different marketed brands through a comprehensive assessment of their physicochemical and pharmacognostical properties, alongside an estimation of toxic heavy metals content and microbial contamination, and phytochemical profiles. Materials and Methods: Three brands of Drakshavaleha were meticulously assessed through a range of tests, including organoleptic analysis, physicochemical evaluations, heavy metal content analysis, microbial contamination assessments, and qualitative phytochemical screenings. Standardized protocols and methodologies from pharmacopoeias were used for all evaluations to ensure reliable and consistent results. Results and Discussion: The findings indicated notable variations in the evaluation parameters of the different brands. Physicochemical and Pharmaceutical analysis revealed disparities in pH levels and total reducing sugar levels. Heavy metal testing and microbial contamination levels were within acceptable ranges for all samples. The qualitative phytochemical screening identified differences in the concentration of key active ingredients, potentially impacting therapeutic efficacy. Conclusion: This study underscores the importance of standardization in maintaining the safety and efficacy of Ayurvedic formulations. By identifying variations in quality and safety parameters, it provides critical insights for manufacturers to improve their production processes. Ultimately, this research advocates for enhanced quality assurance practices to uphold the integrity of Ayurvedic medicine in the global market.

How Sugar Labeling Affects Consumer Sugar Reduction: A Case of Sucrose Grade Labels in China.

The effectiveness of sugar labeling depends not only on direct sugar reduction but also on the extent to which compensatory eating occurs. This study focuses on the use of sucrose grade labels in the Chinese market to investigate not only consumers' willingness to pay (WTP) for different sucrose labels but also the consistency of their sugar control behavior when confronted with unlabeled processed foods. The findings reveal that consumers are willing to pay approximately 4%, 7%, and 7% more for yogurt labeled as "low sucrose", "no sucrose", and "no sucrose with sugar substitutes", respectively, compared to yogurt labeled as "regular sucrose." Furthermore, when subsequently presented with unlabeled toast, a significant proportion of consumers who initially chose "no sucrose" yogurt continued to select wholewheat toast, which contains less sugar than white and coconut toast. This indicates their commitment to maintaining their sugar control behavior. The study provides valuable experimental evidence for researchers, food manufacturers, and policymakers regarding the efficacy of sucrose grade labels. In particular, it offers policymakers insights into guiding consumers to promote sustainable healthy diets.

The Preliminary Study about Physico-Chemical Property of Bio-Enzyme Produced from Orange Fruits Waste Treated with Different Concentrations of Probiotic

Fruit wastes are reported as among the main contributors to the food waste production. They have impact on the environment so they need to be treated. To reduce the negative effects, fruit wastes must be treated before they are released into environment. Meanwhile, the fruit wastes have been reported about their functional properties and nutritional as bio-enzyme. This preliminary study aimed to provide information about the physico-chemical characteristics of bio-enzyme, including pH, dissolved oxygen (DO), total dissolved solids (TDS), color, and smell of bio-enzyme from orange fruit wastes treated different concentrations of probiotic in anaerobic fermentation. Bio-enzyme was a fermented solution made from a mixture of 15 g brown sugar : 5 kg orange fruit waste : 12 L water. We designed treatments of bio-enzyme fermentation with addition of probiotic, namely 0 ml (control), 80 ml (P1), 160 ml (P2), 240 ml (P3), and 320 ml (P4) for each closed plastic drums 25 L in volume and then were fermented for 35 days. The preliminary study resulted that efficiency of brown sugar and effectivity of fruit waste to produced bio-enzyme with pH 3.4-3.6, TDS 982.7-1152.5 ppm, DO 1.4-2.2 ppm, N total 0.017-0.035%, P 0.017-0.02%, K -.046-0.056%, C organic 0.782-0.936%, C/N ratio 28.29-47.36, reduction sugar 0.005-0.134%, total plate number 4.9 x 104 to 1.1 x 105 colony/g, mold & yeast 2.2 x 104 to 5.8 x 104, light brown of liquid color, little sour to sour and freshness in odor, fungi covered surface of the liquid, Si 12.93-22.53%, Al 1.96-2.39%, Ca 3670-6940 ppm, and Fe 214-806 ppm. This research continues for up to 3 months to determine the metagenome diversity of anaerobic microorganism in bio-enzyme fermentation, characteristics of enzyme, reducing sugar production, and chemical properties of bio-enzyme from orange fruit wastes.

Maillard reaction products of hydrolyzed Copyinds comatus protein with various sugar-amino acid combinations: Focusing on their meaty aroma notes and salt reduction abilities

Maillard reaction products (MRPs) of mushroom protein have been shown to present unique flavor properties, but how additional reducing sugar and amino acids manipulate the generation of meaty flavor and the taste traits of MRPs are still open questions. In this study, the Copyinds comatus protein hydrolysates with different reducing sugars (D-ribose and D-xylose) and amino acids (cysteine, methionine, proline, and glutamic acid) were thermally treated. The flavor properties, volatile compounds and taste profiles of the resulting products were comprehensively evaluated using multi-scale flavor analyses techniques. Though the E-nose and E-tongue revealed enriched volatile profiles and taste traits of MRPs than the original hydrolysate, MRPs derived from various sugar-amino acid combinations cannot be well distinguished according to the PCA score plots. The fingerprints by GC-IMS revealed amino acid-specific compounds, including methylpyrazine, hexanol, and isopropyl acetate for methionine-participated MRPs, and ethyl propanoate, cyclohexanone, and 2-butanone for MRPs derived from cysteine. Quantitative results further demonstrated that the methionine-involved MRPs contained significantly higher amounts of sulfur- and nitrogen-containing VOCs than other MRPs, most of which were associated with meat-like odors. Sensory evaluation confirmed that the species of amino acid and reducing sugars made differences in the taste traits, and MRPs prepared from xylose-glutamic acid and xylose-methionine showed outstanding advantages of saltiness and umami taste enhancement. Overall, Copyinds comatus MRPs with methionine are efficient ingredients for the production of meat flavoring, with capacities to compensate for reduced sensory properties of low-sodium food.

Characterization of growth and development of pumpkin cv Mini Jack fruits

The physiological changes that occur during the growth and development of Mini Jack pumpkins fruits can lead to post-harvest losses, and shorten their shelf life. Thus, this work aimed to characterize the growth and development of the pumpkin cv Mini Jack. For this, fruits were harvested at 0, 5, 10, 15 and 20 days after anthesis (DAA) and evaluated for respiratory rate, height, diameter, weight, skin color, firmness, skin and pulp thickness, concavity fruit, pH, acidity, total soluble solids, carotene in the skin and pulp, reducing sugars, non-reducing sugars, and total sugars. During the growth and development of the fruits, there was an increase in the levels of total sugars, total soluble solids, and changes in carotene levels up to 10 DAA. The levels of total carotenoids increased significantly throughout the development of the fruits reaching the highest values at 20 DAA. It was possible to verify that the respiratory rate of the fruits was high at the beginning of development presenting reduction and stabilization at 10 DAA. The weight, height and concavity of the fruits increased up to 10 DAA. Thus, the ideal point for harvesting the fruits of the Mini Jack pumpkin occurred between 10 and 15 DAA.