Reduction In Total Phenolic Content Research Articles

Development of a gel formulation with pomegranate peel extract (Punica granatum L.) for antimicrobial and wound healing action

The aim of this study was to evaluate the feasibility of producing a gel from pomegranate peel extract for topical application, specifically for antimicrobial and wound healing purposes. Initially, the dry crude pomegranate peel extract (DCPPE) was analyzed for its phenolic profile using HPLC and by determining the total phenolic content (TPC), and total antioxidant activity (TAA). Carbomer-based gels were prepared and subjected to antimicrobial susceptibility tests to determine the optimal concentration of DCPPE (1.25 %, 2.5 %, and 3.75% w/w) in the formulations. Then, gel was produced in larger quantities and submitted to physicochemical and microbiological tests after being stored at room temperature or under refrigeration for 90 days. Gallic acid, ellagic acid, and punicalagin A and B were identified in DCPPE. The TPC was measured at 61.92 mg of gallic acid equivalent per gram (mg.GAE.g−1) and the TAA was 93.8 % (solution at 40 µL.mL−1), demonstrating superiority over butylhydroxytoluene (BHT) and gallic acid solutions at equivalent concentrations. Antimicrobial susceptibility tests indicated a significant difference (p < 0.05) for the 2.5% w/w DCPPE gel against Staphylococcus aureus and Candida albicans, which was the chosen concentration. Over a 30-day period under both storage conditions, there was no significant difference in pH values, and the reduction of TPC in the refrigerated formulation was <10 %, indicating good stability. Furthermore, the in vitro antimicrobial activity of the gel remained effective against all tested strains. These results suggest that the medicinal carbomer-based gel with DCPPE at 2.5% w/w has potential as a pharmaceutical form for antimicrobial and wound healing purposes. The utilization of DCPPE as a pharmaceutical bio-input for the gel is a sustainable approach to valorizing pomegranate peel biowaste.

PFOA accumulation in the leaves of basil (Ocimum basilicum L.) and its effects on plant growth, oxidative status, and photosynthetic performance

BackgroundPerfluoroalkyl substances (PFASs) are emerging contaminants of increasing concern due to their presence in the environment, with potential impacts on ecosystems and human health. These substances are considered “forever chemicals” due to their recalcitrance to degradation, and their accumulation in living organisms can lead to varying levels of toxicity based on the compound and species analysed. Furthermore, concerns have been raised about the possible transfer of PFASs to humans through the consumption of edible parts of food plants. In this regard, to evaluate the potential toxic effects and the accumulation of perfluorooctanoic acid (PFOA) in edible plants, a pot experiment in greenhouse using three-week-old basil (Ocimum basilicum L.) plants was performed adding PFOA to growth substrate to reach 0.1, 1, and 10 mg Kg− 1 dw.ResultsAfter three weeks of cultivation, plants grown in PFOA-added substrate accumulated PFOA at different levels, but did not display significant differences from the control group in terms of biomass production, lipid peroxidation levels (TBARS), content of α-tocopherol and activity of ascorbate peroxidase (APX), catalase (CAT) and guaiacol peroxidase (POX) in the leaves. A reduction of total phenolic content (TPC) was instead observed in relation to the increase of PFOA content in the substrate. Furthermore, chlorophyll content and photochemical reflectance index (PRI) did not change in plants exposed to PFAS in comparison to control ones. Chlorophyll fluorescence analysis revealed an initial, rapid photoprotective mechanism triggered by PFOA exposure, with no impact on other parameters (Fv/Fm, ΦPSII and qP). Higher activity of glutathione S-transferase (GST) in plants treated with 1 and 10 mg Kg− 1 PFOA dw (30 and 50% to control, respectively) paralleled the accumulation of PFOA in the leaves of plants exposed to different PFOA concentration in the substrate (51.8 and 413.9 ng g− 1 dw, respectively).ConclusionDespite of the absorption and accumulation of discrete amount of PFOA in the basil plants, the analysed parameters at biometric, physiological and biochemical level in the leaves did not reveal any damage effect, possibly due to the activation of a detoxification pathway likely involving GST.

Effect of formaldehyde exposure on phytochemical content and functional activity of Agaricus bisporus (Lge.) Sing.

In this study, the effect of formaldehyde on phytochemical content and antioxidant activity of Agaricus bisporus was investigated. Synthetic compost based on wheat straw was prepared by fermentation and disinfection. After steam pasteurization, 5 g of A. bisporus mycelia were inoculated into 1 kg of compost. To determine the effects of formaldehyde, 2, 4, and 6% concentrations were added to the composts, while compost without formaldehyde was used for the control group. The harvesting period was set at 10 weeks. Total phenolic and flavonoid content, macro- and microelement profile, and phenolic content were analyzed in the harvested A. bisporus samples. Macro- and microelement content was determined by ICP-OES, and phenolic compound profile was determined by LC-MS/MS analysis. Formaldehyde levels in A. bisporus samples were determined by the acetylacetone spectrophotometry method. The antioxidant capacity of A. bisporus samples was determined by DPPH scavenging activity; antimutagenic effects of samples were determined by Allium test. Application of 2, 4, and 6% formaldehyde resulted in a 1.12-, 1.19-, and 2.07-fold reduction in total phenolic content, respectively. The total phenolic content was reduced between 34.4% and 71.8%. These changes were confirmed by LC-MS/MS analysis. Compounds such as protocatechuic acid, salicylic acid, ferulic acid, and 4-OH benzoic acid, which were detected in the control group, could not be detected in the samples treated with 6% formaldehyde, and it was found that the application of formaldehyde reduced the phenolic content. Similar changes were also observed in macro- and microelements, and significant changes in elemental contents were observed after formaldehyde application. While the presence of formaldehyde at a low level, which may be due to natural production, was detected in the control group, a residue of 11.41 ± 0.93 mg/kg was determined in the 6% FMD applied group. All these changes resulted in a decrease in the antioxidant activity of A. bisporus. The DPPH scavenging activity, which was determined in the range of 21.6–73.3% in the control samples, decreased to 12.3–56.7% in the samples treated with formaldehyde. These results indicate that the application of formaldehyde at different stages of A. bisporus cultivation leads to significant changes in the nutritional value and biological activity of A. bisporus.

Dehydration Impact on Antioxidant Potential and Phenolic content of Backhousia citrodora leaves

The most popular method for food preservation is dehydration. In order to enhance the overall quality and prolong the longevity of herbal products, it is imperative to carefully choose optimal dehydration conditions. The dehydration of Backhousia citriodora, also known as lemon myrtle leaves (LML), was conducted via three distinct techniques: conventional dehydration at temperatures of 40, 50, and 60°C (referred to as CD40, CD50, and CD60, respectively); vacuum dehydration at the same temperature as conventional dehydration with a pressure of 50 mbar; and heat pump dehydration at a constant temperature of 45°C. The antioxidant capacities, specifically the radical scavenging activity (DPPH) and ferric reducing antioxidant power (FRAP), along with the total phenolic content (TPC), were evaluated. HPD samples came up second to VD samples in terms of TPC retention, DPPH activity, and FRAP test, whereas CD samples had the lowest biochemical content across all dehydration conditions. The TPC and antioxidant activity in the CD sample exhibited a substantial reduction as the dehydration temperature increased. After dehydration, the CD60 sample had the largest reduction in TPC, DPPH, and FRAP values. Maximising the retention of biochemical content is of utmost importance in post-harvest processing as it serves as an indicator of greater retention. Therefore, the selection of appropriate dehydration techniques and conditions is critical in achieving this objective.

Effect of Cooking methods on Total Phenolics and Antioxidant activity of selected wild Edible plants

The objective of this assessment was to investigate how different cooking techniques, such as boiling and microwave cooking, impact the levels of total phenolics and antioxidant activity in commonly consumed plants like Perilla ocymoides, Clerodendrum colebrookeanum, Solanum gilo, Solanum kurzii, and Potentilla lineata, prevalent in the North-Eastern region of India. To measure the antioxidant properties of these plants, various methods were employed, including 1,1-diphenyl-2-picryl hydrazyl (DPPH) radical scavenging activity, ABTS radical scavenging ability, reducing power capacity, and the assessment of total phenolic, flavonoid, and flavonol contents. The analysis revealed that the total phenolic content (TPC) of fresh vegetables ranged from 77.47 to 797.68mg/100g (expressed as gallic acid equivalent) on a dry weight basis. The total antioxidant capacity of fresh plants, measured as the percentage of inhibition, varied between 7.62% and 83.44% for DPPH, and 12.22% to 79.46% for ABTS. Boiling emerged as the cooking method causing the greatest reduction in TPC, resulting in a decline ranging from 10.90% in P. lineata up to 25.66% in S. kurzii when calculated on a dry weight basis. Conversely, microwave cooking led to an enhancement in TPC, with an increase ranging from 2.20% to 11.80%. Furthermore, the impact of boiling on DPPH radical scavenging activities was notable, causing a decrease between 8.44% and 43.30%, and for ABTS radical scavenging activities, the reduction ranged from 10.24% to 34.45%. In contrast, microwave cooking had a positive effect on DPPH and ABTS radical scavenging activities, increasing them by 9.39% to 46.32%, and 8.49% to 46.39%, respectively, across the studied plants. In conclusion, the results suggest that microwave cooking stands out as the optimal method for preserving and even increasing the concentration of polyphenols and antioxidants in these plants. Conversely, boiling exhibited the least desirable outcomes in terms of retaining these beneficial components.

Effects of Seed Germination on Physicochemical and Bioactive Compounds Characteristics of Velvet Bean Tempe

Indonesia, known as the largest tempe-producing country globally with approximately 160,000 producers, faces a challenge in meeting the demand for tempe due to insufficient local soybean supply. To address this issue, Indonesia has been compelled to import significant quantities of soybeans, reaching 1.68 million tons in 2020, which escalated by 47.78% to 2.49 million tons in 2021. This study aims to scientifically investigate the impact of velvet bean seed germination on the physicochemical characteristics and bioactive components of velvet bean tempe. The research methodology involved quantitative analysis to obtain reliable results. The preliminary analysis established that the optimal velvet bean tempe fermentation time was 48 hours. Following germination, the physical properties of velvet bean sprouts exhibited an increase in weight accompanied by a reduction in bulk density and absolute density. Furthermore, the germination treatment resulted in decreased brightness, saturation, whiteness, and pH values, while simultaneously increasing the hardness of the tempe. Chemical analysis demonstrated that germination of velvet bean seeds led to an elevation in moisture content and a decrease in carbohydrate content within the produced tempe. Additionally, bioactive component analysis revealed that the germination treatment contributed to a reduction in total phenol content from 52.46 to 36.30 mg AAE/100g, antioxidant capacity from 132.80 to 66.90 mg GAE/100g, and GABA content from 54.20 to 21.50 mg/100g in the tempe. These findings provide valuable scientific insights into alternative ingredient utilisation and production processes optimisation of velvet bean tempe.

Coffee mucilage clarification: A promising raw material for the food industry

Coffee mucilage is a by-product of interest for its potential for producing antioxidant beverages. This study examined the effect of operating conditions on coffee mucilage clarification to improve the process and transform it in a raw material. A 24 Full Factorial Design (FD) with a central point was used to evaluate the incubation times (6–140 h), clarifying agent concentrations (0.1–1.5 mg/mL), pH (4.0–5.5), and temperatures (21–60 °C) for gelatin and enzymatic treatment on mucilage turbidity, total content of phenolic compounds (substances having an aromatic ring with one or more hydroxyl groups), protein, and carbohydrate content. The statistical analysis of the results was conducted by means of a variance analysis (ANOVA) with 95 % reliability. Gelatin treatment reduced coffee mucilage turbidity by 46–57 % but presented a 39 % reduction in total phenolic content. Statistical analysis showed the enzymatic treatment (pectinase) as the best evaluated clarifying agent, with a 63.7 % decrease in turbidity (0.744 ± 0.021) without significantly affecting the total phenolic content. Pectinase concentration and pH were the factors that most affected the process, suggesting operating conditions of pH 4, 1.1 % pectinase concentration, process temperature 21 °C, and 30 min incubation time.

Physical, chemical, and sensory properties of water kefir produced from Aronia melanocarpa juice and pomace.

Water kefir is widely consumed all over the world due to its potential health benefits. The aim of this current study was to compare non-fermented juice and fermented beverage of water kefir produced from Aronia melanocarpa juice and pomace in terms of chemical, physical and sensory quality as well as valorisation of pomace in the production of water kefir. When compared to water kefir made with aronia juice, less reduction in total phenolic content (TPC), total flavonoid content (TFC) and total anthocyanin content (TAC) was observed in samples made with aronia pomace during the fermentation process. Similarly, greater antioxidant activity was demonstrated in water kefir made with aronia pomace than juice. Based on sensory evaluation, no difference was found in overall acceptability, taste, aroma/odor, and turbidity of water kefir made with aronia pomace before and after fermentation. Results indicated that aronia pomace has potential in water kefir production.

Effect of Cooking and Domestic Storage on the Antioxidant Activity of Lenticchia di Castelluccio di Norcia, an Italian PGI Lentil Landrace.

The aim of this work was to characterise Lenticchia di Castelluccio di Norcia (an Italian PGI lentil landrace) and assess the impact of cooking and storage on antioxidant activity. After opening the package (T0), samples were analysed using a set of chemical assays (i.e., total phenolic content, DPPH, ABTS, and ORAC assays). Analyses were also conducted on boiled, pressure-cooked, and 6-month-stored (T1) products. At both T0 and T1, raw Lenticchia di Castelluccio di Norcia PGI showed higher total phenolic content (T0: 9.08 mg GAE/g, T1: 7.76 mg GAE/g) and antioxidant activity (DPPH T0: 33.02 µmol TE/g, T1: 29.23 µmol TE/g; ABTS T0: 32.12 µmol CE/g, T1: 31.77 µmol CE/g; ORAC T0: 3.58 μmol TE/g, T1: 3.60 μmol TE/g) than boiled and pressure-cooked samples. Overall, pressure-cooking led to a smaller decline in total phenolic content and antioxidant activity than the common boiling procedure. Domestic storage led to a significant reduction in total phenolic content-both in raw and cooked products-but not in antioxidant activity. In summary, these results highlighted interesting amounts of phenols and antioxidant properties of this product, showing the impact of routine procedures. Given the relevance of pulses as sustainable plant-based meat alternatives and their importance in the prevention of non-communicable diseases, health professionals should consider these aspects in the context of correct nutrition education and scientific communication.

Effect of Postharvest Treatments on Biochemical and Bioactive Compounds of Custard Apple (Annona Squamosa L.) Cv. Balanagar

ABSTRACT An experiment was conducted to find out the effects of various postharvest treatments on the biochemical and bioactive compounds of custard apple cv. Balanagar fruits. In the present experiment, three chemicals viz. oxalic acid (OA) (2.5 mM, 5.0 mM, 7.5 mM, and 10 mM; salicylic acid (SA) (0.5 mM, 1.0 mM, 1.5 mM, and 2.0 mM) and Sodium Nitro Prusside (SNP) at 0.5 mM, 1.0 mM, 1.5 mM, and 2.0 mM along with control were applied. Fruits were stored at ambient condition (Temp. 25 ± 2°C and relative humidity (RH) 44 ± 2%). Results indicated that fruits treated with SNP (2.0 mM) had significantly (p≤ 0.05) higher total soluble solids (30.80°B), titratable acidity (TA) (0.33%) and retained higher total sugar content (TS) (25.09%) at the end of the 9th day of storage. At the end of storage, the least reduction in total phenol content (TPC) (492.52 mg gallic acid equivalent (GAE)/100 g (11.62%) was found in SNP (2.0 mM) treated fruits. Likewise, SNP (2.0 mM) significantly (p≤ 0.05) retained higher ascorbic acid (AA) (43.20 mg/100 g), antioxidant activity (AOX) (0.92 µmol Trolox Equivalent (TE)/g), total flavonoids (TF) (71.49 µg CE/100 g) and tannin content (TC) (1.28 mg/g) compared to control during 9 days of storage. Thus, in the present investigation, SNP treatment was most suited to preserve the nutritional quality and bioactive compounds.

Secondary metabolite changes in Maymars juniper cuttings (Juniperus sabina) under different treatments of propagation (IBA, substrate and harvest time of cutting)

The Endemic Juniper of Maymars (Juniperus sabina) is one of the most valuable plants in forested areas. The objectives of this experiment were: I) to determine the best conditions for stem cutting propagation of this species, and II) to examine changes in some of the secondary metabolites during the four months (the first of each season): January, April, July, and October, after rooting of cuttings. The research was done with the treatment of five levels of Indole Butyric Acid, including: 0, 1000, 2000, 4000, and 8000 ppm in four rooting substrates, including perlite, perlite-cocopeat (1:1), pumice, and a mixed rooting substrate (sand, perlite, cocopeat, vermicompost, and potash; 1:1:1:1:1) in the four seasons of the year, with stem cuttings having an average length of 15 cm. The best treatment with more than 50% rooting was seen in April at levels of 4000 and 1000 ppm, and the best substrate was perlite cocopeat. Using lower levels of IBA led to a reduction in total phenol content in the cuttings during the rooting period. The flavonoid content of the cuttings varied across different seasons. Based on these results, we recommend this way of propagation for Juniperus sabina production. This propagation method takes less time in comparison with sexual propagation from seed.

Anthocyanins and Functional Compounds Change in a Third-Generation Snacks Prepared Using Extruded Blue Maize, Black Bean, and Chard: An Optimization.

The effect of extrusion cooking on bioactive compounds in third-generation snacks (TGSE) and microwave-expanded snacks (MWSE) prepared using black bean, blue maize, and chard (FBCS) was evaluated. FBCS was extruded at different moisture contents (MC; 22.2–35.7%), extrusion temperatures (ET; 102–142 °C), and screw speeds (SP; 96–171 rpm). Total anthocyanin content (TAC), contents of individual anthocyanins, viz., cyanidin-3-glucoside, malvidin-3-glucoside, pelargonidin-3-glucoside, pelargonidin-3-5-diglucoside, and delphinidin-3-glucoside chloride, total phenolic content (TPC), antioxidant activity (AA), and color parameters were determined. TAC and individual anthocyanin levels increased with the reduction in ET. ET and MC affected the chemical and color properties; increase in ET caused a significant reduction in TPC and AA. Microwave expansion reduced anthocyanin content and AA, and increased TPC. Extrusion under optimal conditions (29% MC, 111 rpm, and 120 °C) generated products with a high retention of functional compounds, with high TAC (41.81%) and TPC (28.23%). Experimental validation of optimized process parameters yielded an average error of 13.73% from the predicted contents of individual anthocyanins. Results suggest that the TGSE of FBCS obtained by combining extrusion and microwave expansion achieved significant retention of bioactive compounds having potential physiological benefits for humans.

Changes in physicochemical, antioxidative, and sensory properties in espresso coffee during refrigerated storage and their impacts on coffee milk

Coffee is a widely consumed commodity. Beside its stimulating effects, it also has beneficial health effect. The objective of this study was to observe the changes in physicochemical, antioxidant and sensory properties of espresso coffee during refrigerated storage to determine its shelf-life as ingredient for coffee milk. The analysis used in this study were pH, color, antioxidant activity, total phenolic content, and sensory test as triangle test and hedonic of flavor, aroma, body, and color. The results showed that espresso coffee has quality degradation in both chemical (pH and antioxidant) and sensory properties during refrigerated storage. The lightness of coffee milk made from espresso coffee after four-day storage significantly increased. Although there was changes in pH of espresso coffee, it didn’t change the pH of coffee milk produced. The reduction of antioxidant capacity could be observed from espresso coffee after 2 days storage, while the reduction of total phenolic content was observed after 4-day storage. Interestingly, the highest hedonic score was found in both of coffee products stored for 4 day in the refrigerator. The shelf life of espresso coffee for making coffee milk was six days based on triangle test.

Development and screening of byproduct for its secondary metabolites, antioxidant and anti-diabetic potential from anthracnose-infected fruits of pomegranate: a sustainable approach

The online version contains supplementary material available at 10.1007/s13205-020-02629-z.

Development of banana snack using vacuum dehydration and evaluation of its nutritional, physicochemical and sensory properties

Snacks made up of Cavendish banana have dominated the world market. This study was carried out with the objective of development of banana snacks using vacuum dehydration. 80% ripen banana slices were pretreated and dehydrated for 45º C and 50º C for one and half hours. Proximate analysis recorded 0.87 ± 0.005% moisture, 5.2 ± 0.01% crude fiber, 0.3±0.01% free fat, 15.4 ± 0.01% protein, and 3.2 ± 0.01% ash. Total Plate Count, yeast and mold counts were less than the international limits stipulated by World Health Organization. There were no significant changes (P > 0.05) in any sensory attribute throughout the storage of two months. There was a significant reduction in total phenolic content determined by Folin-Ciocalteau method and IC50 value determined from the DPPH radical scavenging assay. Banana Snacks developed with no usage of artificial preservatives can be stored until two months without nutritional quality deterioration.

Synergistic effect of vacuum packaging and cold shock reduce lignification of asparagus.

This study was carried out to investigate the combined effects of vacuum packaging (VP) and cold shock (CS) of asparagus on lignification during storage at 4°C. Physiological and biochemical changes were analyzed. The VP+CS treatment reduced fresh weight loss and color change and prevented the increment of spear toughness the most compared to VP, CS, and control. Also, the VP+CS was most effective in suppressing the activities of lignin biosynthesis enzymes, including phenylalanine ammonia-lyase, cinnamyl-alcohol dehydrogenase, and peroxidase, thereby delaying lignin formation. In addition, the combined treatment delayed ethylene production peak and the reduction of total phenolic content. These results suggest that VP+CS may maintain eating quality of asparagus spears through delay of lignification. PRACTICAL APPLICATIONS: This study mainly focused on reducing lignification of asparagus spears using VP+CS, which is safe, eco-friendly, affordable, and practical. Our results showed that VP+CS significantly delayed lignification. Thus, VP+CS represents a promising postharvest handling approach for reducing the lignin content of asparagus, to preserve its integrity, and improve stability during shipment. This prospective technique will eliminate the use of chemical alternatives to prolong the storage life and maintain the quality of spears.

Characterization of dried horseradish leaves pomace: phenolic compounds profile and antioxidant capacity, content of organic acids, pigments and volatile compounds

Horseradish (Armoracia rusticana) leaves pomace, which contains high-value bioactive compounds, is the product resulting from pressing horseradish leaves for juice production. The aim of the current research was to investigate the effect of convective, microwave-vacuum and freeze-drying on the content of bioactive compounds in horseradish leaves pomace. Convective hot air-drying was performed at 40, 60 and 80 °C. The total phenolic content (TPC), total flavonoid content (TFC), total flavan-3-ol content, total phenolic acid content, total flavonol content, chlorophylls and total carotenoids, and antioxidant activity were determined by spectrophotometric methods. Individual profiles of phenols and organic acids are estimated by high-performance liquid chromatography (HPLC), but volatile compounds are estimated by gas chromatography (GC). Totally, 14 individual phenolic compounds, 8 organic acids, and 49 volatile compounds were analysed in the studied samples. The main phenolic compound identified in horseradish leaves pomace was rutin (3231 mg/100 g DW), among organic acids—quinic and malic acids, and volatile compounds—allyl isothiocyanate, 3-butenenitrile and benzyl alcohol. In the drying process, the content of some (total flavan-3-ols, total carotenoids content) compounds increased, but others (TPC, total organic acids content) decreased, and it was drying method-dependent. Freeze-drying caused the reduction of TPC by 29%, whereas convective drying by 53–59%. Fresh pomace contains such isothiocyanates as allyl isothiocyanate and butyl isothiocyanate, which were completely lost in the drying process. Freeze-drying allowed the best retention of various phenolic and volatile compounds in horseradish leaves pomace.

Stability of blueberry polyphenols subjected to in vitro digestion with human gastrointestinal enzymes

AbstractBlueberries (Vaccinium corymbosum, L.) are a valuable source of health-promoting bioactive compounds, particularly polyphenols. The beneficial effects of polyphenols on health depend not only on food sources but also on their stability, which can vary depending on the post-harvest processing methods, the matrix in which they are incorporated, and endogenous factors such as microbiota and digestive enzymes. The aim of this study was to investigate the influence of high-intensity ultrasound treatment on in vitro gastrointestinal stability of the total polyphenol content and antioxidant capacity of blueberries. Blueberry puree was treated with high-intensity ultrasound using different amplitudes (30, 45 and 60μm) and treatment times (3, 6 and 9 min), and a part of sample was used as a control (untreated sample). Total phenolic content (TPC) and antioxidant capacity (by DPPH and FRAP methods) were determined prior to and after two-phase in vitro digestion process (gastric and duodenal) using human gastrointestinal enzymes. The results showed a high stability of total blueberry polyphenols and antioxidant activity during simulated gastric digestion step, both in untreated and ultrasound treated samples. The use of high-intensity ultrasound had a significant effect on the stability of polyphenols and their antioxidant activity after simulated digestion in duodenum. Significant increase in polyphenol content after duodenal digestion step was determined in three ultrasound treated samples with longer treatment time (6 and 9 minutes), and only sample with significant reduction of TPC was untreated sample. Modification of the food matrix as a result of cavitation from ultrasound treatment may be the reason for higher stability of polyphenol during in vitro digestion. After in vitro digestion blueberry polyphenols still possessed antioxidant activity that may be directly related to their beneficial effects on health. The highest antioxidant activity measured with DPPH and FRAP method was determined for sample treated with maximum amplitude (60μm) and longest time (9 minutes). Determination of the stability of phenolic compounds is important as it affects their bioavailability for uptake as well as their possible beneficial effects on intestinal epithelial tissue such as reduction of oxidative stress and cancer prevention. Our results showed that ultrasound treatment can preserve the blueberry phenolics and their antioxidant characteristics after in vitro digestion.

Effect of UVC light-emitting diodes on apple juice: Inactivation of Zygosaccharomyces rouxii and determination of quality

The effects of ultraviolet-C light emitting diodes (UVC-LEDs) irradiation on Zygosaccharomyces rouxii levels and physicochemical properties of apple juice were determined. The populations of Z. rouxii in apple juice were reduced by 4.86- and 5.46-log values after UVC-LEDs irradiation at 800 and 1200 mJ/cm2 (p < 0.05), respectively. The pH, electrical conductivity, titratable acidity, total soluble solids, reducing sugar, and lightness (L*) value of apple juice remained almost constant after UVC-LEDs irradiation up to 1200 mJ/cm2 (p > 0.05). Nonetheless, the UVC-LEDs irradiation caused reduction in total phenolic content and antioxidant activity of apple juice. Additionally, UVC-LEDs treatment caused significant changes in the color attributes (a*, b*, chroma, hue angle, and total color difference) and browning index of apple juice. These results suggest that UVC-LEDs irradiation may be an effective alternative to conventional thermal treatments in fruit and vegetable juices processing.

Batch experiments towards remediation of phenolic syntan using individual as well as co-culture of Bacillus cereus and Pseudomonas aeruginosa.

The presence of very high concentrations of organic pollutants, phenols, tannins and heavy metals mainly chromium in wastewater discharged from leather industries, tags it as one of the most polluting industries. The phenolic syntans discharged from tanning units have an adverse effect on living organisms and cause serious environmental pollution, thereby making it very imperative to remove it. Among various treatment methods available for removal of phenols, biodegradation is environment friendly. The present study aims at the remediation of phenolic syntan used in the leather industry employing individual as well as co-culture of Bacillus cereus and Pseudomonas aeruginosa at varying syntan concentration in the medium. Parameters such as chemical oxygen demand (COD), total organic carbon (TOC), total phenol content (TPC) and Fourier Transform Infrared Spectroscopy (FTIR)indicating biodegradation were analyzed. Promising results were observed with P. aeruginosa, which exhibited a reduction in TPC by 62-72% in all the concentrations of syntan tested just within 12h of inoculation, whereas about 67 and 83% reduction in COD and TOC respectively was observed for 2000ppm concentration at the end of 5days. B. cereus also demonstrated very good reduction in the above parameters however; percentage was less as compared to P. aeruginosa. In the case of co-culture, the TPC reduction was higher than B. cereus but lesser than P. aeruginosa. The percentage reduction in TOC and COD was highest for 500ppm which eventually decreased for subsequent concentrations.