Titratable Acidity Values Research Articles

Comparative analysis, nutritional properties, and in- vitro gastrointestinal digestion of the antioxidant potential of roselle leaves using drying techniques

This study aimed to provide new insight into the influence of nutritional properties and in- vitro gastrointestinal digestion on the antioxidant activities of roselle leaves (RL) by applying drying techniques, specifically freeze-drying, oven-drying, sun-drying, and hot air-drying. The results observed that freeze-dried RL had higher nutritional and physical properties compared to other drying techniques. It had the maximum values of protein (6.61 g/100 g), fat (7.74 g/100 g), ash (18.53 g/100 g), crude fiber (9.46 g/100 g), water activity (0.32), pH (2.54), and titratable acidity (0.027%). In addition, all treatments on RL samples were evaluated for their functional characteristics. Furthermore, after in-vitro digestion, the antioxidant potential of total phenolic contents and flavonoid levels exhibited a percentage rise of 2.1% and 12.03% across all treated samples (54.98 ± 0.02 to 57.08 ± 0.05 mg/g and 28.66 ± 0.02 to 40.69 ± 0.03 mg/g), respectively. Interestingly, the total anthocyanin, 2,2-diphenyl-1-picrylhydrazyl, ferric-reducing antioxidant power, and vitamin C in all dried samples levels decreased and ranged from 49.17 ± 02 to 4.91 ± 0.42 mg/g, 84.92 ± 0.21 to 80.81 ± 0.21%, 14.65 ± 0.48 to 1.12 ± 0.21 mg/g, and 8.8 ± 0.06 to 2.24 ± 0.04 mg/L, respectively, after digestion. Consequently, freeze-drying techniques demonstrate advantageous effects on RL antioxidant potential. RL may serve as a valuable component for incorporating into other products to enhance innovative and functional food products.

Investigation of the effects of melatonin application on storage in plums (Prunus domestica L.) grown under organic and conventional conditions

This study was carried out to investigate the effects of melatonin applications on postharvest quality changes of organic and conventionally grown plum fruit. Melatonin was applied in 0, 50, and 100 µmol L− 1 for organic and conventional samples. The fruits were stored at + 2.0 °C and 90% relative humidity for 28 days. During the storage period, the color, weight loss, firmness, Soluble solids concentration (SSC), titratable acidity (TA), pH, total antioxidant content, and total phenolics were evaluated at 7-day intervals. While no effect of melatonin applications on weight loss of organically grown plums was observed, it was determined that weight loss decreased as the dose of melatonin increased in conventionally grown plums. The lowest weight loss during storage was determined in conventionally grown plums treated with 100 µmolL− 1 melatonin. It was observed that the firmness values decreased as the storage period increased in both cultivation methods. The firmness decreased as the dose of melatonin application increased in organically grown plums, while the firmness increased as the dose of melatonin application increased in conventional cultivation. Melatonin application did not positively affect SSC, pH, and color values. However, it was determined that the mean TA values decreased as the dose of melatonin increased in both cultivation methods. When the total phenol content of organic and conventional plums was examined, it was determined that melatonin application decreased the number of phenolic compounds. The highest phenolic content was determined in the control samples. The total amount of antioxidants was 1.71 µmol TE g− 1 on the 28th day in the highest (100 µmol L− 1) melatonin-treated conventionally grown plums.

The Effect of Putrescine and Modified Atmosphere Packaging (MAP) Treatments on Fruit Quality Characteristics of Strawberry (Kabarla cultivar) During Cold Storage

Strawberry is a fruit species that must be harvested at full ripening and at the same time has an extremely short shelf life and deteriorates rapidly. Therefore, it is important to extend the shelf life after harvest. In this study, putrescine and modified atmosphere packaging (MAP) were applied during cold storage in order to maintain the quality and extend the shelf life of strawberry fruit. The commercial ripening fruit were treated with 1 mM putrescine and stored in MAP for 20 days. The quality characteristics such as weight loss, soluble solids content, titratable acidity, fruit color, organic acid and phenolic content were measured and analyzed on days 4, 8, 12, 16 and 20 of storage. At the end of 20 days of the cold storage, the highest weight loss was in control treatment (%). The decrease in soluble solids content (SSC) and titratable acidity (TA) values during cold storage was slowed down by MAP and putrescine treatments. Organic acids and phenolic compounds were significantly affected by storage time and MAP and putrescine treatments. After 20 days of the cold storage, citric acid (748.91 mg 100 g -1) and malic acid (258.34 mg 100 g-1), which were determined as basic organic acids, were highest in putrescine treatment. Shikimic acid (0.77 mg 100 g-1) and isocitric acid (112.58 mg 100 g-1) as phenolic compounds were highest in MAP and MAP+ putrescine treatments, respectively. These results releaved that the application of putrescine and modified atmosphere packaging (MAP) during cold storage significantly extends the market life of strawberries by preserving their quality attributes.

Physico-chemical changes in developed probiotic chicken meat spread fermented with Lactobacillus acidophilus and malted millet flour

This study was envisaged to develop a probiotic chicken meat spread fermented with Lactobacillus acidophilus (Lactic acid bacteria-LAB) and malted sorghum flour as a substrate and evaluation of its quality. Chicken meat spread was prepared by incorporating malted sorghum flour at 0, 2, 4 and 6 % (w/w) levels as a substrate in the product's formulation, along with Lactobacillus acidophilus at a concentration of 1 million cfu/g of the product. The product prepared with different formulations i.e. C (meat spread only), C1 (meat spread with 0 % malted sorghum flour + LAB), T1 (meat spread with 2 % malted sorghum flour + LAB), T2 (meat spread with 4 % malted sorghum flour + LAB) and T3 (meat spread with 6 % malted sorghum flour + LAB) were assessed for fresh product study and the storage stability at refrigeration temperature for 16 days when the physico-chemical parameters were analyzed. The fresh product study revealed significantly (p ≤ 0.05) higher moisture content in the T3 group. However, lower protein, ether extract, and ash content in T2 and T3 samples compared with the control, whereas a higher emulsion stability and cooking yield in the T2 group were observed when compared with the control. Free fatty acid, thiobarbituric acid, and titratable acidity values significantly (p ≤ 0.05) increased for the fermented samples in comparison to the control, and the same trend continued during the entire storage period. This study showcases the potential of using malted sorghum flour and Lactobacillus acidophilus to enhance the functional properties of chicken meat spreads, making them more nutritious and appealing to health-conscious consumers. Future research should focus on optimizing ingredient proportions and exploring alternative substrates to further improve these functional meat products.

Influence of Ultrasonication and UV-C Processing on the Functional Characteristics and Anticarcinogenic Activity of Blackthorn Vinegar.

In recent years, consumer trends have been changing toward fresh food products such as fruit juice, vinegar, etc. that are a good source of bioactive components, high nutritional characteristics, and beneficial microorganisms. Blackthorn (Prunus spinosa L.) vinegar (BV) is one of these nutritious foods. The study aims to examine the efficacy of ultraviolet-C (UV-C) light applied by a modified reactor and ultrasonication on bioactive compounds (total phenolic, total flavonoid, ascorbic acid content, and antioxidant activity) of traditionally produced BV. Furthermore, the volatile organic compound (VOC) profile, hydroxymethylfurfural (HMF) content, cytotoxicity properties, and color were assessed. UV-C light and ultrasonication processes enriched most bioactive components, but these methods did not significantly improve ascorbic acid (p > 0.05) compared to pasteurization. Twenty-seven volatile compounds were analyzed in order to determine the VOC profile. As a result, thermal and nonthermal methods were found to affect the profile significantly (p < 0.05). No significant differences were detected in total soluble solids (4.70-4.77), titratable acidity (3.81-3.87), and pH (3.39-3.41) values. The anticarcinogenic activities of UV-C-treated BVs were more significant than others. Nonthermal treatments were generally better than pasteurization in maintaining and enriching the quality of BV. In this study, UV-C light and ultrasonication technology can be used as an alternative to traditional thermal techniques to improve the quality of BV.

A comparison of the quality of UHT milk and its plant-based analogs

The aim of this study was to compare selected physical (density) and physicochemical (color, pH, titratable acidity) properties and the fatty acid profile of dairy UHT milk and its plant-based analogs, i.e., almond, soy, rice, oat, and coconut beverages. Ten products of each type were analyzed in each group. UHT milk was characterized by higher values of color lightness (L*) and titratable acidity than all plant-based milk alternatives, higher yellowness (b*) than rice drink, higher density than almond drink, and higher pH than rice and coconut drinks. In comparison with UHT milk, all plant-based beverages were characterized by higher redness (a*), soy drink was characterized by higher values of b* and chroma (C*), and almond and soy drinks had higher pH values. In the group of non-dairy beverages, the values of b* and C* were highest in soy drink, and the value of a* was highest in almond drink. Almond drink had the highest pH value, and soy and coconut drinks had the highest titratable acidity. Rice drink had higher density than oat, soy and almond drinks. The indicators characterizing the nutritional value of fat were considerably lower in coconut drink and dairy milk than in the remaining products. The values of UFA/SFA, MUFA/SFA, and DFA/OFA ratios and the indicator of nutritional value were highest in rice drink. The PUFA/SFA ratio and the total content of EFAs were highest in soy drink, and the n-6/n-3 PUFA ratio was highest in almond drink.

Optimization of process parameters of refractance window drying for aonla slices and comparison with other drying techniques.

Aonla is as a good source of antioxidants due to its high ascorbic acid and polyphenol contents. However, because of its high acidity and astringent taste, aonla is rarely consumed in its fresh form. As the constituents in aonla are heat sensitive, it is essential to find a suitable drying method for preservation. Therefore, refractance window drying (RWD) of aonla slices was studied as it has the potential of retaining heat-sensitive compounds. The effect of RWD process variables, namely water temperature (75, 82.5, 90 °C) and slice thickness (2, 4, 6 mm), on different quality parameters of dehydrated aonla was studied. Increasing water temperature resulted in significantly higher ascorbic acid content, titratable acidity and product temperature, while total phenolic content, free radical scavenging activity and moisture content decreased. With the exception of product temperature, higher slice thickness led to an increase in the values of all the parameters. At the optimized processing conditions of 83 °C water temperature and 4 mm slice thickness, the ascorbic acid content, total phenolic content, free radical scavenging activity, titratable acidity and moisture content values were found to be 269.03 mg (100 g)-1, 242.33 mg (100 g)-1, 87.11%, 3.62% and 4% respectively. The aonla slices subjected to RWD also possessed 4-6% higher phytochemical content than osmotically dried and hot-air-dried samples. This research highlights the effectiveness of RWD in preserving heat-sensitive compounds in food like aonla. The RW-dried slices had a smoother and more uniform microstructure compared to osmotically dried and hot-air-dried samples. © 2024 Society of Chemical Industry.

Effect of partial pulp removal and fermentation duration on drying behavior, nib acidification, fermentation quality, and flavor attributes of Ghanaian cocoa beans

The study investigated the impact of partial pulp removal (PPR) and fermentation duration (FD) on drying behavior, quality attributes and flavor profile of cocoa beans. The research explored the use of PPR (ranging from 0 % to 100 %) at various FDs (0–6 days) as potential pulp pre-conditioning technique to enhance the drying time, pH, titratable acidity (TTA), fermentation quality (FQ), fermentation index (FI), and flavor attributes of fermented and sun-dried Ghanaian cocoa beans. The results revealed a significant reduction in drying time from 144 to 4.3 h for the 6 days fermented beans subjected to 0–100 % PPR treatment. Nib pH levels increased from 5.28 to 5.74, while the nib TTA values decreased from 0.083 to 0.013 meq NaOH/100g for PPR treatment ratios of 0 %–100 % PPR, respectively. The FQ and FI values peaked at 98.7 % and 1.19 for the 50 % PPR treatment before decreasing to 58.3 % and 0.098, respectively, at 100 % PPR. Sensory evaluation revealed improved overall flavor quality scores with increasing PPR, reaching a maximum of 44.8 at 50 % PPR before reducing to 34.0 at 100 % PPR. Principal component analysis clustered samples according to the PPR treatment ratio, fermentation duration, and quality parameters measured. Optimal conditions for enhanced nib acidification, fermentation quality, and flavor attributes were identified at 50 % PPR and 6-days fermentation using the response surface methodology. Overall, the study demonstrates the potential of PPR as a pulp pre-conditioning technique to improve drying time and enhance the quality of cocoa beans.

Physicochemical characterization of andean papaya in southern Peru

The Andean papaya (Carica pubescens) is an underexplored fruit with significant agro-industrial potential due to its unique characteristics and non-seasonal production. This study aimed to characterize Andean papaya produced by the “Asociación de Productores de Papaya Andina Orgánica de la Provincia de Sandia” (ASPPAO) in Peru. Random samples were analyzed one-day post-harvest to assess weight distribution, physicochemical properties, and color. Results indicated an average fruit weight of 192.26 ± 19.86 g, with a distribution of 56.62% mesocarp, 26.73% endocarp (including 5.61% seeds and 21.12% mucilage), and 16.65% peel. The endocarp, which is the most used part for processing, had a favorable proportion and high value compared to other fruits. The fruit had an average width of 93.18 ± 9.36 mm, height of 69.61 ± 9.55 mm, and volume of 220.50 ± 35.39 cm³, showing variation due to size differences between fruits. Each fruit contained an average of 150.10 ± 19.93 seeds, with a texture of 9.52 ± 2.28 kg/cm², a mesocarp thickness of 11.57 ± 1.30 mm, and a pH of 4.75 ± 0.71. The color analysis revealed that the peel was yellow, the pulp slightly yellow, the mucilage values close to white, and the seeds light brown. The fruit had a low total solids content and titratable acidity expressed in vitamin C with a maturity index of 14.37 ± 3.29. Additionally, chemical differences were observed between the pulp and mucilage, with the latter having higher values of total solids and titratable acidity and slightly more acidic pH values. Further studies are necessary to investigate the chemical content of this product and its potential health effects.

Utilization of passion fruit (Passiflora cincinnata Mast.) peel flour in sweet preparation

Utilization of passion fruit (Passiflora cincinnata Mast.) peel flour in sweet preparation

Effect of fermentation agents on the pH, tta and microbial composition of &lt;i&gt;Fufu&lt;/i&gt; dough

Fufu, a product of cassava has been adulterated by processors. They add toxic substances to the soaked roots to fasten the fermentation days and make quick money. There is need to evaluate the effect of these fermentation agents on the microbial, pH and total titratable acidity (TTA) of the fufu dough. Fufu dough was produced with fermentation agents; kerosene, detergent and palm ash and also with a control without agent. They were wrapped in polyethylene bags, stored at ambient temperature and evaluated for storage and microbial quality in the Biochemistry Laboratory of National Root Crops Research Institute, Umudike, Nigeria. These samples were assayed for chemical and microbial qualities which include pH and TTA. The results showed that the pH values ranged from 3.70 - 6.80, and Total Titratable Acidity (TTA) values ranged from 0.004 - 0.048 %. The microbial analysis showed increase in fungal (2.1×108 (cfu/g)) and bacterial (1.0 ×106 (cfu/g)) counts as the storage time increased with the control having the least microbial load. The fungal isolates from the samples are Aspergillus niger, Aspergillus flavus and Penicillium spp, while the bacteria isolates from the samples include Bacillus spp and Staphylococcus aureus. Statistically, there were significant differences (p&lt;0.05) in appearance of the fufu as storage time increased. The results from this study showed that the fufu with fermenting agents had higher microbial load than the control. It therefore encourages healthy practices among the fufu producers by stopping the use of fermenting agents to reduce the proliferation of pathogenic microorganisms in processed fufu.

THE THERMAL OF PHYTOCHEMICALS AND PHYSICOCHEMICAL PROPERTIES OF KIRAZ AND FINDIK CHERRY LAUREL FRUITS STABILITY (LAUROCERASUS OFFICINALIS L.) AND THEIR MOLASSES

This study aimed to investigate the thermal stability of certain phytochemicals in molasses at temperatures of 50°C, 60°C, and 70°C throughout 6 to 168 hours. Additionally, the chemical makeup of Kiraz (KCLM) and Fındık (FCLM) cherry laurel (Laurocerasus officinalis L.) fruits, as well as their molasses, was examined. The two molasses compositions were different due to the type of fruit used. The soluble dry matter (SDM) and dry matter (TDM) of the molasses ranged from 68.0-68.2% and 72.3-73.1%, respectively. The FCLM had higher values for titratable acidity (TA) (1.201%), hydroxymethylfurfural (HMF) (22.72 mg/kg), Vitamin C (66.83 mg/100 g), phenolics (TP) (5359 mg GAE/100 g), anthocyanin (ACN) (45.27 mg/kg), DPPH-RSA (80%), antioxidant capacity (AC) (33.74 µg TE/g), Hunter L* (31.34), a* (0.96), b* (-0.59), and browning level (BL) (15.20) compared to KCLM. The ANOVA results showed that cultivars, temperature, and storing time significantly affected phytochemicals and physicochemical properties (P &amp;lt;0.05).

Effect of drying temperatures and using prebiotics on the physicochemical and microbiological properties as well as consumer acceptance of probiotic-enriched Lor cheese snacks produced by vacuum drying

This study assessed the impact of drying temperatures (37 °C, 45 °C, and 55 °C) and using prebiotics (inulin or maltodextrin) on the physicochemical and microbiological properties as well as consumer acceptance of probiotic-enriched Lor cheese snacks produced by vacuum drying. The Lor cheese snacks produced using Lactobacillus acidophilus DSM 20079 as probiotic bacteria were stored at 25 °C for 60 days. The moisture content as well as aw and titratable acidity values of the Lor cheese snack produced by vacuum drying at 37 °C were higher than those produced by vacuum drying at both 45 °C and 55 °C. The highest fracture force values were determined in the Lor cheese snacks produced using maltodextrin and by vacuum drying at 55 °C. The L* and a* values decreased and the b* values of the Lor cheese snacks increased with the increasing drying temperature, while the type of prebiotic used did not significantly affect the L*, a*, and b* values. The taste, aroma, texture, and overall acceptability scores in the Lor cheese snack samples produced by vacuum drying at 45 °C and 55 °C were found to be similar. The counts of L. acidophilus were above 8.0 and 6.0 log cfu/g in the Lor cheese snacks produced by vacuum drying at drying temperatures of 37 °C and 45 °C, respectively, after 60 days of storage. In conclusion, the present study suggests that the use of maltodextrin and vacuum drying at 45 °C are suitable to produce the Lor cheese snacks considering their physicochemical and microbiological properties as well as consumer acceptance.

The effect of pre-harvest and post-harvest aloe vera gel treatments on fruit quality and storage performance of table grapes

This study investigated the impacts of pre-harvest, post-harvest, and combined pre-harvest+post-harvest Aloe vera gel treatments on various quality parameters of the ‘Red Globe’ grape cultivar during a 150-day storage period. The quality parameters assessed were weight loss, decay ratio, color attributes, firmness, soluble solids content (SSC), titratable acidity (TA), levels of total phenolics and total antioxidant capacity, as these are indicative of bioactive compounds. Post harvest Aloe vera treatment resulted in the lowest weight loss among three treatments, while the combined treatment surprisingly led to the highest weight loss. Pre-harvest treatments resulted in the lowest SSC values, while the combined treatments led to the highest values. Differences in TA value were not statistically significant, neither between treatments nor during the storage period. Storage duration alone significantly affected pH values. The Aloe Vera treatments significantly increased total phenols compared to the control group, and this increase remained consistent throughout the storage period. The combined treatments yielded the highest total phenols (3389.45 µg gallic acid equivalent/g fresh fruit). Similarly, Aloe Vera treatments significantly increased total antioxidant capacity (TAC) throughout the storage period. While the combined treatment yielded the highest TAC on day 150 (6.66 µMol trolox equivalent/g fresh weight), it negatively affected physical and chemical parameters. However, compared to other treatments, this combined approach significant boosted phytochemical levels. These findings suggest that for fresh table grapes, separate pre-harvest or post-harvest Aloe Vera treatments might be preferable. On the other hand, for those prioritizing elevated phytochemical content for health benefits, the combined application offers an option despite its drawbacks.

Evaluation of Some Microbiological and Physicochemical Parameters of Peanut Pastes Collected in Some Public Markets in the City of Daloa, Côte d’Ivoire

Peanuts, grown on most continents, are processed and consumed in several forms including peanut paste. The latter is subject to contamination of all kinds including pathogenic microorganisms. The general objective of this study is to evaluate the microbiological quality and some physicochemical parameters of peanut pastes sold in Daloa. To carry out this study, seventy (70) peanut paste samples were collected. The physicochemical parameters, namely pH, humidity level, dry matter level, titratable acidity, sugar level and ash level, were evaluated using referenced methods. The microbiological parameters were also evaluated taking into account the standards in force. This involves counting and researching spoilage germs and pathogenic germs. The CFU/g load for mesophilic aerobic germs varies from 38.103±1671.35 to 50.103±2378.45CFU/g. For the fungal flora, the loads vary from 1.103± 0.00 to 4.103±2249.89 CFU/g. No Bacillus cereus species were found in the samples analyzed. Regarding the search for Escherichia coli, the charges vary from 20.103±12 to 46.103±12. For Staphylococus aureus, the loads vary from 19.103±14 to 37.103±64. The presence of Salmonella is noted in all the samples from the different markets in this study. As for the phyisco-chemical parameters, the pH values vary from one sample to another with a low average pH of 6.1 ± 0.01 from the Orly market and a high pH of 6.40 ± 0.00 from the Orly market. of the large market. The titratable acidity values are 0.5± 0.00 at the Orly market and 0.93± 0.6 at the highest value at the Lobia market. The humidity level is between 0.94±0.42 and 3.33±3.21. The ash rate values are between 3.33± 0.58 and 8.8± 0.26. The sugar level is between 1.00±0.00 and 2.33±0.58. The presence of pathogenic microorganisms in peanut pastes is a major public health problem.

Impact of acerola pulp on physical and chemical properties of lactose-free sweet bread during storage

The aim of this work was to evaluate the effect of the total replacement of water with acerola pulp on the physical and chemical properties of sweet bread without lactose over five days of storage. Analyses of mass loss, soluble solids, titratable acidity, pH, color, hardness, vitamin C, total phenolics and antioxidant activity were performed daily, for a period of five days, whereas proximate composition was determined just at the same day of baking. The proximate composition was not affected by the replacement of water for acerola pulp. The values of soluble solids and titratable acidity were higher in enriched bread, while pH exhibited the opposite behavior. Enriched bread is softer and more yellowish than control bread, became harder, orange and darker over storage. The levels of vitamin C and total phenolics, as well as the antioxidant activity of the enriched bread was higher than control bread (vitamin C increased from 0 to 33.67 mg/100 g, the total phenolics increased more than fourfold and the antioxidant activity tripled). However, these values gradually decreased over time. The enrichment of free-lactose sweet bread with acerola pulp was successful, providing an alternative for those who aspire to having a healthier diet/ life and for specific diets for those who have difficulty digesting lactose.

Hurdles Techniques (Combined Effects): A Novel Approach for Enhanced Broccoli Florets Stability, Quality, and Safety

This study demonstrates the changes in broccoli heads samples sensory, physicochemical, chemias blanching at 100 °C for 90 seconds, then dipping for 10 minutes in a coating solution concal, and microbial load after harvest. The samples were preserved using hurdles techniques such taining 0.15% potassium metabisulfite, 4% sodium chloride, 1% citric, 0.2% sodium benzoate and 1% chitosan. After coating samples were divided into two groups, one packaged using the aerobic method (A.P), and the other by vacuum method (V.P). Coated broccoli was stored at two conditions (ambient at 25 ± 3 °C and refrigeration at 4 ± 1 °C) for different period intervals. The control sample was blanched and packaged aerobically (uncoated). The combined treatments delayed the development loss of weight, titratable acid (TA), chlorophyll, and carotenoids, and prevented the growth of aerobic, anaerobic, psychrotrophic, coli form, mold, and yeast in the stored samples. Coated plus V.P. treatment demonstrated the highest weight, pigments, and TA values during storage. Further-more, it achieved the highest score in sensory evaluation after 50 and 240 days of both ambient and cold storage. Moreover, it inhibited the growth of tested microorganisms. So best treatment for the preservation of broccoli between 50 and 240 days of storage period was coated plus V.P. The combined technology application will lead to a safe product with optical shelf-life, improve microbial stability, and sensory quality. Thus, this technology is a technology that aims to improve the overall quality of food.

Essential oil-containing solutions (mouthwashes) preserve dental enamel with releasing low Ca and P concentrations without morphology alterations: an in vitro study.

Introduction: The use of natural products such as essential oils has been suggested due to their promising pharmacological effects and economic viability. This study aimed to determine hydrogenic potential (pH), titratable acidity (TA), and ion concentrations of five solutions containing essential oils (EO), when used as a EO-containing solutions, and evaluate ion concentrations, enamel surface loss, and morphology alterations in enamel. Materials and methods: The pH, TA, calcium (Ca), potassium (K), and sodium (Na) concentrations of five EO-containing solutions were measured. Bovine enamel specimens were submitted to two daily 30-s immersions in artificial saliva, citric acid, distilled water, BaCloTea (Basil, Clove e Tea Tree), GeLaTeaPep (Geranium, Lavender, Tea Tree and Peppermint), EucaLem (Eucalyptus and Lemon), Cinnamon, or Spearmint solutions for 14 days. Ca, K, Na, and phosphorus (P) were quantified through ions chromatography, enamel surface loss was determined by profilometry, and surface morphology was qualitatively analyzed through scanning electron microscopy. Data were submitted to one-way ANOVA and Tukey (p < 0.05). Results: The five EO-containing solutions presented significantly lower pH values than distilled water (p < 0.05). The GeLaTeaPep group presented a significantly higher TA value than BaCloTea (p < 0.05), which in turn showed a significantly higher TA value than the other solutions (p < 0.05). The distilled water presented significantly higher Ca, K, and Na concentrations than all EO-containing solutions (p < 0.05). The enamel exposed to EO-containing solutions showed lower Ca and P concentrations than artificial saliva (control) as well as significantly higher surface loss; however, the surface morphology was similar to the artificial saliva. Conclusion: EO-containing solutions have low pH, TA, and low concentrations of Ca, Na, and K. Moreover, enamel exposed to these solutions showed low Ca and P concentrations and slight surface loss without morphology alteration.

High-altitude accessions of Capsicum baccatum and C. pubescens as rootstocks to enhance suboptimal-temperature tolerance of pepper

This study evaluated the effectiveness of rootstocks germplasm to enhance the chilling tolerance of Capsicum annum L. We compared 2 accessions of C. baccatum, i.e., CB 5 and CB 9, and 3 accessions of C. pubescens, i.e., CP 2, CP 3, and CP 4, together with commercial controls across 3 experiments. Experiment 1 (Exp 1) aimed to evaluate these genotypes adaptation compared to rootstock cv. ‘Capsifort’ to chilling temperatures and was performed in growth chambers for 28 days under two thermal regimes, i.e. optimal (25–15 °C for 12 h/day) and suboptimal (15–5 °C for 12 h/day). In Exp 2 the scion cv. Tiberio was grafted onto these rootstocks and grown under suboptimal temperature for 28 days in comparison to ungrafted control. Exp 3 evaluated the same graft combinations in a commercial greenhouse, to assess the effects of grafting on fruit yield and quality of the scion ‘Tiberio’ compared to ungrafted and self-grafted controls. In Exp 1, CP 3 showed the best photosynthetic performances, whereas CP 2 and CP 3 outperformed ‘Capsifort’ for plant biomass under suboptimal temperature. In Exp 2, chlorophyll fluorescence was higher in the combination ‘Tiberio’/CB 9 than in ‘Tiberio’, while ‘Tiberio’/CP 3 had a higher photosynthetic rate. The stomatal conductance was higher in ‘Tiberio’/CP 3 and ‘Tiberio’/CP 4 than in ‘Tiberio’. All the graft combinations reduced the leaf proline content compared to the ungrafted plants. In Exp 3 the graft combinations ‘Tiberio’/‘Capsifort’, ‘Tiberio’/CB 5, ‘Tiberio’/CB 9 and ‘Tiberio’/CP 3 produced the highest marketable yields, but ‘Tiberio’/’Capsifort’, ‘Tiberio’/CB 5, and ‘Tiberio’/CB 9 had the highest number of discarded fruits per plant. ‘Tiberio’/CP 2 fruits had lower titratable acidity values than ‘Tiberio’, whereas ‘Tiberio’/CB 9 had the highest antioxidant activity. Overall, our results showed that CB 9 and CP 3 consistently proved positive performance on ‘Tiberio’, while CP 2 performed well under low temperature conditions only.

ŞEKER ŞURUBUYLA TAĞŞİŞ EDİLEN PEKMEZ ÖRNEKLERİNİN TERMAL ÖZELLİKLERİ İÇİN GELİŞTİRİLMİŞ BİR DIFFERENTIAL SCANNING CALORIMETRY ÇALIŞMA

This research was carried out to determine the pH, titratable acidity, ash, specific gravity, color (L*, a*, b*), water activity, electrical conductivity, glass transition temperature (Tg) and melting characteristics of grape and mulberry pekmez samples adulterated with different levels (10%, 30%, 50%) of high fructose corn syrup (HFCS). Ash, titratable acidity and electrical conductivity values have decreased significantly (P&amp;lt;0.05) with the level of adulteration and determined that these properties can be used as a criterion in the determination of adulteration. Two glass transition temperatures occurring between -25.64℃ to -32.58℃ (Tg1) and 23.29℃ to 31.22℃ (Tg2) were detected in all pekmez samples. The single glass transition temperature was determined in the pekmez samples diluted with water, and both the glass transition temperatures and the onset, peak, end temperatures and enthalpy values of the melting peaks increased significantly with the increase in the amount of adulteration (P&amp;lt;0.05).