Total Acid Content Research Articles

Effect of Adding Hydrocolloid as A Stabilizer on The Rheological Properties and Total Lactic Acid Bacteria of Yogurt Drinks During Cold Storage

Carboxymethyl cellulose (CMC) is the most common hydrocolloid used in yogurt drinks. Yogurt drink is a fermented milk product that has many benefits and involves the addition of water to reduce the total dissolved solids in yogurt; thus, yogurt is not too thick and often forms two phases if it is left for too long. Therefore, adding hydrocolloids, such as CMC, is necessary to improve yogurt drink products that have low stability. Hence, the purpose of this research was to study and evaluate the rheological properties and total lactic acid bacteria of yogurt drink formulations with the addition of CMC as an emulsifier in terms of viscosity, total titratable acid content, pH, total dissolved solids, and total lactic acid bacteria (LAB). The first factor was the addition of the stabilizer CMC at six concentrations: 0, 0.1, 0.3, 0.5, 0.7, and 0.9%. The second factor was the storage duration at a cold temperature, with two levels from day 0 until day 15. The results showed that adding stabilizing agents in the form of CMC at concentrations of 0.1–0.9% (w/v) can increase the physical stability by increasing the viscosity of stirred yogurt. The addition of various concentrations of CMC to the stirred yogurt significantly affected the viscosity, pH, titratable acidity, and soluble solids content. The total LAB content at 0.7% and 0.9% increased at the beginning of the storage process but decreased as the storage time increased because of the secondary metabolites produced and the lack of nutrients as substrates.

Non-contact measurement method of liquid composition using microwave radar cross-section

This study aims to provide a non-contact detection of liquid composition inside containers using Microwave Radar Cross-section (RCS) measurement technology. Firstly, it analyzes the limitations of traditional near-infrared spectroscopy methods and proposes the necessity of introducing microwave detection methods. The research demonstrates through experiments a significant correlation between polar substances like total acid content and radar scattering capability, showing microwave radar’s effectiveness in reflecting the polarity characteristics of liquids. Furthermore, theoretical derivations and experimental validations illustrate that differences in electromagnetic properties of different liquid components lead to variations in echo loss, thereby impacting RCS levels. Experimental results indicate that microwave radar RCS measurement technology achieves an accuracy level of 2%, capable of distinguishing between different concentrations of ethanol, acetic acid, and other solutions. This study highlights the significant advantages of microwave radar RCS measurement technology in non-contact detection of liquid composition, providing new methods and a technological foundation for precise liquid component detection.

Postharvest physicochemical and nutritional properties of Tomato fruit at different maturity stages affected by physical impact

Tomatoes are a globally significant vegetable valued for their nutritional benefits and culinary versatility. However, they are prone to mechanical damage, such as dropping and bruising, during harvesting and handling, which can impair their physicochemical and nutritional properties, reduce shelf life and marketability. This study aimed to evaluate the effects of dropping and bruising on the physicochemical and nutritional properties of tomatoes. Vanessa F1 Hybrid tomatoes at two maturity stages, Breaker (II) and Red ripe (VI) were dropped from a height of 90 cm and stored at various temperatures for 15 days. We assessed changes in firmness, total soluble solids (TSS), titratable acidity, respiration rate, vitamin C, and mineral contents (K and Ca) over the storage period. Dropped tomatoes exhibited significantly increased internal bruising and accelerated deterioration over time, with Red ripe tomatoes being more affected. Firmness, TSS, titratable acidity, and vitamin C content significantly decreased, while respiration rates and mineral content also reduced due to dropping. Breaker stage tomatoes showed better retention of firmness and nutrient content compared to Red ripe stage tomatoes, particularly when stored at 5 °C. Mechanical damage from dropping significantly degrades the quality of tomatoes, affecting their physical and chemical properties. The study highlights the importance of minimizing mechanical injuries to maintain tomato quality and extend shelf life. This knowledge can aid in developing improved postharvest handling practices to enhance the competitiveness and sustainability of the tomato industry.

Comparative study on the effects of high dietary levels of pectin and soybean oil on liver health and bile acid homeostasis in grass carp (Ctenopharyngodon idellus)

Liver disease in farmed grass carp (Ctenopharyngodon idellus) is a major issue with unclear mechanisms. High dietary fiber and fat may contribute. This study employed pectin and soybean oil as dietary fiber and fat sources, respectively, to evaluate their effects on liver disease in grass carp. Three diets (33.0 % crude protein) were made: control (5 % lipid; CON), high pectin (24 % pectin; HPD), high fat (15 % lipid; HFD). Juvenile grass carp (initial weight 24.1 g) were fed for 8 weeks. The HPD diet reduced growth and feed efficiency, whereas the HFD diet enhanced these parameters (P < 0.05). Both HPD and HFD expanded the scope of green in liver and deepened the color of bile. HPD decreased hepatosomatic index and liver lipid content, with atrophy and fibrosis. In contrast, HFD caused hepatocellular hypertrophy and increased lipid deposition. Gallbladder somatic index (GBSI) in both HPD and HFD groups was lower than in the CON group after 6 hours of fasting (P < 0.05). GBSI increased across all groups after 24 hours of fasting (P < 0.05), with the lowest values in the HPD group. In midgut and hindgut digesta, HPD group had higher total bile acid (TBA) content than CON group; HFD group's midgut also had higher TBA content. (P < 0.05). Serum TBA significantly decreased in the HPD group but increased in the liver (P < 0.05). Intestinal transporters asbt and ostα mRNA expression decreased in the HPD group, while asbt expression increased in the HFD group. Liver gene expression of inflammatory markers il-1β and il-8 was upregulated in both HPD and HFD groups (P < 0.05). These findings indicated high level of both pectin and soybean oil induce green liver syndrome and tissue damage, though the mechanisms differ, with HPD primarily causing cholestasis and HFD promoting lipid deposition.

Synergy of biochar and biofertilizers to improve bell pepper fruit biochemical quality with increased soil carbon, Azospirillum population and mycorrhization

Sustainable crop production depends more on maintaining good soil health. Biochar significantly improves the soil's physical, chemical, biological and nutritional properties while aiding in carbon sequestration. Biofertilizers, which promote nutrient cycling, heavy metal chelation and the production of plant growth substances are crucial to sustainable agriculture. While the individual benefits of biochar and biofertilizers are well-documented, their combined effect in vegetable farming is less studied. The synergistic application of biochar and biofertilizers can improve soil health and nutrient dynamics, enhancing crops' biochemical properties. In a pot culture experiment, California Wonder bell peppers were treated with biochar and biofertilizers, including Azospirillum, Vesicular Arbuscular Mycorrhiza (VAM), and Serendipita indica. These were applied directly to the soil during transplanting. Results showed that plants treated with biochar + Azospirillum had higher flavonoid, total soluble protein and ascorbic acid content. Biochar + VAM treatment resulted in higher polyphenol content, total dry matter and root volume. S. indica reduced the vegetative period and induced earlier flowering. Biochar also increased soil organic carbon (2.89 %), improved the rhizosphere Azospirillum population and enhanced fungal endophytes' root colonization. Combining biochar and biofertilizer improves bell pepper plant performance, enhances biochemical parameters and improves soil health.

Seasonality shapes the microbiota and metabolome of strong-flavor Baijiu during fermentation and affects its flavor characteristics

The microbial community and product flavor of fermented foods are subject to seasonal environmental fluctuations due to open production environment. However, research on the impact of external environmental changes caused by seasonal shifts on brewing is limited. Here, we studied changes in physicochemical indicators and flavor compounds of fermented grains during Baijiu fermentation in four seasons, as well as the succession and assembly of microbial communities. The temperature throughout fermentation was highest in summer, followed by spring and autumn, and lowest in winter. Winter had slower rates of moisture growth, total acidity accumulation, and sugar consumption than the other seasons. At the end of fermentation, the highest total organic acid content was identified in summer, and the lowest level of volatile compounds was found in winter. We found significant differences in microbial community structure across different seasons. Meanwhile, compared to fungal community, the succession of bacterial community was more susceptible to brewing environment, with reducing sugar being the main driving factor in the early stage and total acidity, organic acids, and moisture being the main driving factors in the late stage. The microbial co-occurrence networks in autumn and winter were more complex than those in spring and summer. Furthermore, brewing in the spring and summer promoted the accumulation of acids in Baijiu, esters in summer, ethyl esters in autumn, and aldehydes and ketones in winter. This study offers a fresh perspective on the microbial brewing mechanism of Baijiu by exploring the seasonal variations of microbiota and metabolome.

Assessment of Yield and Quality Traits of Tomato Hybrids Across Varied Planting Dates in Southern Telangana, India

This study evaluates the yield and quality traits of three tomato hybrids—US-440, PHS-448, and Heemsona—across varying planting dates under semi-arid conditions in Southern Telangana. Conducted at the Water Technology Centre, PJTSAU, Hyderabad, the research employed a Factorial Randomized Block Design, focusing on eight transplanting dates between March and October 2020. Significant differences were observed in several parameters, including average fruit weight, number of fruits per plant, total yield, and quality traits such as total soluble solids (TSS) and ascorbic acid content. The mid-October planting (D7) resulted in the highest average fruit weight (66.12 g) and yield (61.94 t ha⁻¹), highlighting this period as the most favorable for optimal productivity. Hybrid Heemsona consistently outperformed the others, achieving the highest yield (47.96 t ha⁻¹) and TSS (3.99° Brix), demonstrating its potential for both quantity and quality. However, the study revealed a trade-off between quality traits and yield, with TSS and ascorbic acid content inversely related to yield performance. Additionally, higher nitrogen uptake and dry matter production were linked to the D7 planting, stressing the importance of nutrient management during this critical planting window. The findings underscore the significance of selecting the appropriate planting date to enhance tomato production in semi-arid regions, providing valuable insights for growers aiming to balance yield and quality. This research offers practical guidance for optimizing tomato cultivation through strategic planting and hybrid selection.

Osmotic Dehydration of Japanese Quince (Chaenomeles japonica) Fruits in Erythritol Solutions: Impact of Processing Conditions on the Kinetic Parameters and on Physicochemical and Antioxidant Properties of the Fruits.

The present work aimed to evaluate the effectiveness of erythritol as an osmotic agent in the osmotic dehydration (OD) process of Japanese quince fruits and to assess its effects on their physicochemical and antioxidant properties. The efficiency of the OD process was determined by examining its kinetics and comparing the results to those from a sucrose solution. In selected osmotically dehydrated fruits, the following parameters were determined: dry matter content, total acidity, pH, sugar profile, color parameters, total phenolic and flavonoid content, antioxidant activity (DPPH and ABTS assays), and vitamin C content. Moreover, principal component analysis (PCA) was also performed. Generally, the OD process using a 40% erythritol solution demonstrated the most efficient kinetics among all osmotic agents tested; however, fruits dehydrated in this solution also showed the most significant changes in physicochemical and antioxidant properties compared to fresh fruits. Remarkably, Japanese quince fruits dehydrated in a 30% erythritol solution exhibited higher levels of total phenolic, flavonoid, vitamin C, and antioxidant activity than those treated with a 50% sucrose solution, despite displaying similar dehydration kinetics. The use of erythritol solutions also led to a decrease in sugar content. In turn, PCA analysis confirmed a correlation between pH values and the L* color parameter, with the highest L* value observed in fruits dehydrated with the sucrose solution. Thus, erythritol may be utilized as a low-calorie alternative to sucrose as an osmotic agent while simultaneously minimizing the loss of antioxidant compounds.

Cholesterol-Lowering Activity of Lactiplantibacillus pentosus KS6I1 in High-Cholesterol Diet-Induced Hypercholesterolemic Mice.

Hypercholesterolemia is a risk factor of coronary heart disease and cholesterol-lowering probiotics are seen as alternative to drugs for the management of this condition. In the present study, we evaluated the cholesterol-lowering activity of Lactiplantibacillus pentosus KS6I1 in high-cholesterol diet-induced hypercholesterolemic mice. The mice were fed with high-cholesterol diet (HCD) and were divided into three groups: HCD group, KS6I1 group (fed with HCD + 200 μl of 1010 CFU/ml L. pentosus KS6I1), and L.ac group (fed with HCD + 200 μl of 1010 CFU/ml L. acidophilus ATCC 43121 as the positive control). Simultaneously, a normal control diet (NCD) group was maintained. After 6 weeks, the low-density lipoprotein (LDL)-cholesterol and total cholesterol levels were significantly reduced in the blood plasma of KS6I1 group mice. Analysis of liver tissue showed a decrease in total cholesterol and LDL-cholesterol and increase in triglyceride levels in KS6I1 compared to those in HCD group. Fecal total cholesterol and total bile acid content was significantly increased in the KS6I1 group than in other groups. Additionally, gene expression analysis showed that LDLR, SREBF2, CYP7A1 genes were significantly upregulated in KS6I1 group compared to the HCD group, while the expression of NPC1L1 gene was significantly reduced in KS6I1 group compared to HCD group. These observations show that the cholesterol-lowering effect of L. pentosus KS6I1 could be attributed to increased excretion of bile acids and cholesterol in the feces of mice. These results indicate that L. pentosus KS6I1 could be developed into a potential probiotic for hypercholesterolemia.

Integrated Transcriptome and Metabolomics Analysis Reveals That Probiotics and Tea Polyphenols Synergetically Regulate Lipid Metabolism in Laying Hens

Tea polyphenols (TP) and probiotics (PB) have been recognized for their ability to improve lipid metabolism and regulate immune function. However, their specific impact on lipid metabolism in laying hens has not been thoroughly elucidated. Therefore, this study sought to examine the effect of TP and Bacillus subtilis on lipid metabolism in laying hens through transcriptome and metabolome analyses. Two hundred Hy-line Brown layers were randomly allocated into four groups with supplemental dietary TP and PB alone and their combination for 8 weeks. Each treatment had 10 replicates of five birds. Supplementation with a TP and PB combination (TP-PB) increased redness (a*) (p &lt; 0.05) compared to the control basal diet (CT). Dietary TP-PB decreased egg yolk and serum total cholesterol (TC) concentrations (p &lt; 0.05) without affecting the content of total bile acid (TBA). The combined use of TP and PB significantly improved hepatic fatty acid synthetase (FAS) activity (p &lt; 0.05) and reduced liver fat particles. Dietary TP-PB primarily influenced the transcript levels of genes involved in fat metabolic pathways. In particular, TP-PB supplementation reduced lipid storage by activating the Notch signaling pathway. Furthermore, the addition of TP-PB in the diet modulated the abundance of metabolic biomarkers associated with bile secretion and valine, leucine, and isoleucine degradation. An interaction network of mRNAs and metabolites was constructed associated with lipid metabolism, such as deoxycholic acid, TAG (14:3–14:3–20:5), PDK4, and HES4. Overall, these findings emphasized the potential health advantages of the TP and PB combination as a possible functional feed supplement in livestock nutrition.

Menadiol diacetate mediated subcellular Cd accumulation and nutrients uptake alleviates Cd toxicity and increases growth and yield of summer squash

Cadmium (Cd) has shown toxicity to reduce growth and productivity in different plants. The Present study investigated the efficacy of menadiol diacetate (MD) to reduce Cd stress on growth and yield of summer squash plants. The experiment was performed under saturated Hoagland’s nutrient solution (control) while the other group was supplemented with 0.1 mM CdCl2 (Cd stress). Surface sterilized seeds of summer squash were primed in different concentrations (10, 20 µM) of MD as well as in distilled water for 24 h and sown in the pots. Different morphological and physio-biochemical attributes were determined after 35 d of growth whereas the data for yield attributes was collected after 70 d. Cd concentration was determined in various subcellular compartments i.e., cell walls and cell wall debris, chloroplast, cell membrane and other organelles including vacuoles. The Cd stress decreased photosynthetic pigments, osmoprotectants and ultimately caused reduction in the yield attributes. Further, it increased the secondary metabolites and oxidants (MDA and H2O2) in the summer squash tissues. Cd exposure also altered ions accumulation in the summer squash tissues by increasing the root and shoot Ca2+ (24–93%) and Fe (4–18%) ions while decreasing the Mg2+ (31–39%) ions. The MD-priming, particularly at 10 µM concentration mediated increase in the total phenolics, ascorbic acid, and anthocyanins concentration, and thus enhanced growth and yield attributes of summer squash exposed to Cd toxicity. Further, 10 µM MD-priming facilitated Cd compartmentalization in the subcellular compartments mainly in the cell wall (58%) rather than in the chloroplast (18%), cell membrane (7%) and soluble fractions (18%). In this context, cell wall and vacuole were the key compartments for Cd sequestration. This study highlights MD-priming as a potential strategy to counter Cd toxicity in summer squash plants.

Chemical Composition of Extracts from Various Parts of Feverfew (Tanacetum parthenium L.) and Their Antioxidant, Protective, and Antimicrobial Activities.

Tanacetum parthenium is a medicinal plant from the Asteraceae family that can be applied externally in the case of various skin diseases. The aim of the study was to perform a phytochemical analysis of hydroethanolic extracts from the aerial parts (herb), flower heads, and leaves of feverfew and to assess their biological properties. Hydrodistilled oils were analyzed using GC-MS. The chemical composition of the extracts was estimated using spectrophotometry and the HPLC method. Moreover, the extracts were evaluated to determine their antioxidant potential using DPPH and FRAP and measuring the intracellular level of ROS. The cytotoxicity of extracts toward keratinocytes and fibroblasts was also analyzed, as well as their antimicrobial properties against 12 microorganisms. The results of the research revealed that chrysanthenone and α-thujone were the dominant volatile compounds in the essential oil from the flowers, while camphor, trans-chrysanthenyl acetate, and camphene were predominant in the essential oil from the leaves and herb. The results of HPLC showed that the major polyphenol compounds present in the hydroethanolic extracts from various parts of T. parthenium were 3,5-dicaffeoyl-quinic acid, chlorogenic acid, and 3,4-dicaffeoyl-quinic acid. The extract from feverfew flowers was shown to have the highest content of total polyphenols, flavonoids, and phenolic acids, as well as the highest antioxidant potential. In turn, the herb extract had the highest content of condensed tannins and terpenoids and exhibited the most effective antimicrobial properties against the 12 bacterial and fungal strains. Moreover, the hydroethanolic extracts from different parts of T. parthenium plants were shown to have a potent protective effect on skin cells. The present study supports the potential applications of Tanacetum parthenium in the cosmetic and pharmaceutical industries.

Research on technological process for production of muskmelon juice (Cucumis melo L.)

Abstract The effects of hydrolysis of muskmelon pomace on fruit juice recovery efficiency, transmittance, total phenolic content, total ascorbic acid content, total flavonoid content, and total carotenoid content have been studied. The aim of this study was to evaluate the potential use of pectinase enzyme in the hydrolysis process, specifically looking at the effects of pH, temperature, time, and enzyme concentration on the production of effective muskmelon juice. Additionally, the optimal mixing ratio of ingredients such as melon juice content, Brix level, citric acid, and additives (pectin, sodium carboxymethyl cellulose [CMC], xanthan gum) was investigated to create a high-quality muskmelon juice product. The results showed that using a pectinase enzyme concentration of 0.2%, a pH of 5.0, and a hydrolysis temperature of 45°C for 120 min resulted in a muskmelon juice product with a hydrolyzed juice content of 20%, a Brix level of 12%, and a citric acid addition rate of 0.04%. The addition of xanthan gum at a rate of 0.03% also contributed to the desired flavor and color of the juice. These findings provide valuable insights for the development of effective muskmelon juice processes.

Impact of yeast selection on composition of vinegar fermented from pomace of a Finnish apple cultivar

Alcoholic beverages and vinegar products were produced using the pomace of a Finnish apple cultivar, and the influence of yeast strains on the non-volatile and volatile compound contents were studied. Apple pomace mashes were fermented with Saccharomyces cerevisiae, Torulaspora delbrueckii, and sequential inoculation with Lachancea thermotolerans and S. cerevisiae to produce alcoholic beverages. Commercial non-pasteurized vinegar was used as a starter to ferment alcoholic beverages into vinegars. Ethanol, acetic acid, sugars and organic acids were determined using GC-FID. A total of 63 volatile compounds were detected in the samples using HS-SPME-GC-MS. Alcoholic beverages fermented with the sequential inoculation had the highest total content of organic acids, and pure inoculation with T. delbrueckii resulted in the highest total content of sugars. Selection of different yeast strains did not alter the content of ethanol or acetic acid, but it significantly influenced the composition of volatile compounds in alcoholic beverages and vinegars. Compared to initial apple pomace mash, significant increases in the contents of ethyl esters (up to 4810-folds), higher alcohols (up to 24-folds) and volatile acids (up to 1853-folds) were observed in fermented products depending on the yeasts used. The main volatile compounds in vinegars prepared from S. cerevisiae fermented beverage were 2-phenylethanol, octanoic acid, and decanoic acid, from T. delbrueckii beverage 2-methylpropanoic acid and 3-methylbutanoic acid, and from sequential fermentation ethyl acetate, and ethyl 2-hydroxypropanoate. In conclusion, non-Saccharomyces yeasts have potential to produce more complex aromatic profile to fermented products derived from by-products of apple juice processing.

Lactobacillus johnsonii CCFM1376 improves hypercholesterolemia in mice by regulating the composition of bile acids

Aim: Strains with high bile salt hydrolase (BSH) activity have the potential to regulate cholesterol metabolism. This study aimed to assess the alleviating effect of Lactobacillus johnsonii (L. johnsonii ) CCFM1376, a strain with high BSH activity, on mice with hypercholesterolemia and explore the mechanism of its effect through the modulation of bile acid metabolism. Methods: The BSH activity was measured using the ninhydrin method. C57BL/6J mice were given a high-cholesterol diet to induce hypercholesterolemia with simultaneous gavage of L. johnsonii CCFM1376 for 8 weeks. The biochemical parameters in the serum and liver of hypercholesterolemic mice were measured to assess the alleviating effect of L. johnsonii CCFM1376 on hypercholesterolemia. Bile acid content in the mouse liver, serum, distal ileum contents, and feces was determined using liquid chromatograph mass spectrometer (LC-MS). RNA was extracted from mouse ileum and liver, and the expression levels of relative genes implicated in bile acid metabolism were measured by quantitative real-time PCR (qPCR). Results: Compared to the model group, the group treated with L. johnsonii CCFM1376 exhibited significantly reduced levels of serum total cholesterol (TC) and low-density lipoprotein cholesterol (LDL-C), along with a significant increase in high density lipoproteins cholesterol (HDL-C) level. Moreover, hepatic levels of TC and LDL-C in the CCFM1376 group also decreased significantly. Furthermore, the content and amount of unconjugated bile acids in the hepatic-enteric circulation of the L. johnsonii CCFM1376 group significantly increased, and the total bile acid content in the feces also significantly increased. In the L. johnsonii CCFM1376 group, the relative expression levels of ileal farnesoid X receptor (FXR) and fibroblast growth factor 15 (FGF15) were downregulated, while the relative expression level of CYP7A1 was upregulated. Conclusion: These results indicated L. johnsonii CCFM1376 improves hypercholesterolemia in mice by regulating the composition of bile acids. This provides a reference for probiotic strategy to regulate cholesterol metabolism.

DYNAMICS OF SMOKE INGREDIENTS PENETRATION INTO THE INTERIOR OF CHICKEN MEAT PRODUCTS DURING BOILING/SMOKING AND DRYING

During processing in meat, numerous activities occur. Those activities can have a positive or negative impact on the properties of aw materials and finished products. The aim of this study was to determine the dynamics of smoke components penetration (total phenols and organic acids) during boiling/smoking and drying of chicken meat at different thermal regimes.The dynamics of total phenol and total organic acidspenetrationinto meat samples was monitored during all stages of production (cooking/smoking, drying and storage). Eight experimental groups were analyzed. Samples in four experimental groups (EG I-IV) were subjected to boiling and smoking, and other four groups (EG V-VIII) to drying with different parameter values: boiling/smoking temperature 55-75°C, process duration 80-110 minutes, drying temperature 14-18°C, with air circulation 40-50 m3/min and relative humidity 85-88% in appropriate conditions.Based on the obtained results, the statistically significant influence of different heat treatments and their technological parameters on the dynamics of phenol and organic acid penetration was established (p&lt;0.05). Temperature stood out as an important technological parameter with the greatest impact. The results show that due to elevated temperatures during heat treatments there is an increase in the concentration of total phenols and organic acids. Furthermore, it was concluded that the investigated processing procedures of chicken meat had an impact on the dynamics of penetration of smoke components.KEYWORDS:phenols, organic acids, boiling, smoking, drying

High-Pressure Homogenization of Pomegranate Juice: Impact on Physicochemical, Antioxidant, Antimicrobial, and InVitro Bioaccessibility Properties.

Pomegranate is one of the most popular fruits worldwide, and it is important to maintain the overall quality and bioaccessibility of freshly squeezed pomegranate juices (PJS). The adverse effects of heat treatment on sensory properties and phytochemicals encourage the use of non-thermal processes in the juice industry. Hereby, the effects of high-pressure homogenization (HPH) (50, 100, and 150 MPa) on the physicochemical properties, antimicrobial activity, invitro bioaccessibility, and antioxidant capacity of freshly-squeezed PJS from different genotypes were investigated. Instrumental color values (L*, a*, and b*) of PJS generally decreased, while pH and a w values increased with HPH processing (p < 0.05). The antimicrobial activity of PJS was not significantly affected by HPH processing (p > 0.05). Sarıcakaya-1 had higher bioactive constituent content and antioxidant capacity (DPPH-ARA, ABTS-ARA, and FRAP) than other genotypes (p < 0.05). Total phenolic content (TPC) and antioxidant capacity of PJS were increased by HPH treatment, whereas total anthocyanin content (TAC) and ascorbic acid content (AAC) were decreased (p < 0.05). Accordingly, HPH treatment enhanced the release of phenolics and antioxidant capacity in PJS, while largely maintaining the presence of heat-sensitive compounds. Regardless of genotype and HPH treatment, invitro gastrointestinal digestion adversely affected TPC, TAC, AAC, and antioxidant capacity of all PJS. However, the 150 MPa HPH treatment of Saricakaya-1 had the highest values for TPC bioaccessibility and recovered ABTS-ARA after invitro gastrointestinal digestion (p < 0.05). Considering the overall data, 150 MPa HPH treatment can be recommended as an innovative approach to obtain minimally processed PJS to meet new trends in consumer demand.

Prediction of the impact of tobacco waste hydrothermal products on compost microbial growth using hyperspectral imaging combined with machine learning.

The insufficient understanding of the impact of hydrothermal products on the growth characteristics of compost microorganisms presents a significant challenge to the broader implementation of hydrothermal coupled composting for tobacco waste. Traditional biochemical detection methods are labor-intensive and time-consuming, highlighting the need for faster and more accurate alternatives. This study investigated the effects of hydrothermal treatment on tobacco straw products and their influence on compost microorganism growth, using hyperspectral imaging (HSI) technology and machine learning algorithms. Sixty-one tobacco straw samples were analyzed with a hyperspectral camera, and image processing was used to extract average spectra from regions of interest (ROI). Hierarchical cluster analysis (HCA) and principal component analysis (PCA) were applied to assess four key variables: nicotine content, total humic acid content, Penicillium chrysogenum H/C ratio, and Bacillus subtilis OD600 ratio. The effects of hydrothermal treatment on compost were classified as promoting, inhibiting, or neutral regarding microbial growth. The Competitive Adaptive Reweighted Sampling (CARS) method identified the most influential wavelengths in the 900-1700 nm spectral range. The Random Forest (RF) model outperformed SVM, KNN, and XGBoost models in predicting microbial growth responses, achieving R c = 0.957, RMSE = 3.584. Key wavelengths were identified at 1096 nm, 1101 nm, 1163 nm, 1335 nm, and 1421 nm. The results indicate that hyperspectral imaging combined with machine learning can accurately predict changes in the chemical composition of tobacco straws and their effects on microbial activity. This method provides an innovative and effective means of improving the resource usage of tobacco straws in composting, enhancing sustainable waste management procedures.

Enhancing shelf-life and nutritional value of broccoli florets through vacuum impregnation with calcium chloride and ascorbic acid.

The present investigation aimed to enhance the postharvest shelf-life of broccoli using vacuum impregnation (VI). Broccoli florets were impregnated with physiologically active chemicals, i.e. calcium chloride and ascorbic acid. Post-impregnation broccoli florets were packed in three different packaging materials (poly(ethylene terephthalate) punnets, low-density polyethylene pouches and shrink-wrap film) and stored at two temperatures (5 and 25 °C). The effects of impregnation solutions, packaging materials and storage temperature on physicochemical attributes (weight loss, total soluble solids, ascorbic acid, total chlorophylls and carotenoid content), antioxidant and phenolic contents, and shelf life were studied. The changes in the chemical structure post-impregnation and during storage were investigated using Fourier transform infrared (FTIR) spectroscopy. Results showed that impregnated broccoli florets exhibited significantly (P < 0.05) higher levels of biochemical attributes immediately after impregnation. During storage, the physicochemical and antioxidant properties of broccoli florets declined for all the samples. However, the reduction in these properties was significantly (P < 0.05) lower in impregnated florets as compared to untreated control samples. Principal component analysis and FTIR results also indicated a clear difference in the impregnated and control samples. The shelf-life of broccoli florets stored at 25 °C was assessed as 4 and 3 days for impregnated and control samples, respectively; whereas the samples stored at 5 °C had a shelf-life of 12 days for impregnated samples and 5 days for the control samples. The findings of the study elucidate the potential of VI in enhancing the initial quality and shelf-life of broccoli. The deterioration during storage is primarily due to physiological weight loss, a natural loss of water and volatile compounds that occur following harvest due to transpiration and respiration. Excessive transpiration can lead to dehydration, which reduces the quality and shelf-life of the product. © 2024 Society of Chemical Industry.

Effects of different processing methods on phenolic compounds in flaxseed meal

This study examined effects of different processing methods on phenolic compounds in flaxseed meal. The optimal SE treatment was 1.0 MPa for 3 min, and the contents of total flavonoids and phenolic acid were 2.26 times and 1.63 times of the control group, respectively. Notably, erucic acid increased 85.76 %. Optimal extrusion conditions (15 % moisture content, 140 °C, 29 hz) led to the presence of rutin and a 2.81 times increase in protocatechuic acid content over the control. Fermenting with 3 % Bacillus subtilis for 4 days yielded gallic acid in bound form and vanillic acid in free form, with protocatechuic acid increasing 40.65 % compared to the control. Among all the treatments, extrusion produced the highest levels of phenolic compounds in flaxseed meal. Each treatment significantly increased the open ring isomer ester phenol (SDG) compared to the control. Overall, various processing methods impacted the phenolic content and composition in flaxseed meal differently.