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Enzymatic Characterization of Pectinex XXL,a Pectinase Produced by Aspergillus niger,and Its Application in fruit juice Production

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现代食品科技 2024年第7期40卷 81-88页

作者： ZHU Furong LIANG Xiaomei WEI Zhifu LI Li HE Fengyuan CHENG Zhong College of Food and Quality Engineering Nanning UniversityNanning 530200China Guangxi Bingke Food Co.Ltd. Nanning 530100China

Pectinex XXL,a commercially prepared pectinase,was investigated for its potential application in the fruit juice *** acid was used as the substrate for determining the enzymatic properties of Pectinex XXL using the DNS *** to the results,the optimal pH for Pectinex XXL activity was 4.5,and the enzyme was stable in the pH range of 3.0~*** optimal pH and pH stability range are consistent with those of some tropical and subtropical *** optimal temperature for Pectinex XXL activity was 60℃,and the enzyme remained stable after one hour in a water bath set at 40℃.Additionally,the enzymatic activity was not inhibited in the presence of 1 mmol/L of Na^(+),Mg^(2+),Ba^(2+),Co^(2+),Zn^(2+),and Fe^(2+),whereas it was slightly inhibited in the presence of 2 mmol/L of K^(+)and Fe^(2+)and partially inhibited in the presence of 1 and 2 mmol/L of Ca^(2+)and Mn^(2+),demonstrating its good stability in acids and excellent thermal catalytic *** on the above experimental results,depectinization experiments were performed on plantain and cherry tomato juices using different amounts of Pectinex *** one hour reaction with 16 U/mL of the enzyme,the yields of the plantain and cherry tomato juices were substantially increased by 119.03%and 15.97%,respectively,while their light transmittance was remarkably enhanced by 37.65%and 12.35%,***,the enzyme reduced the viscosity of the plantain and cherry tomato juices by 88.29%and 29.50%,*** juice production experiments confirmed that this enzyme can significantly improve the yield and light transmittance of plantain juice,while effectively reducing its *** findings indicate the potential of Pectinex XXL in the industrial production of plantain juice.

关键词： plantain cherry tomato fruit juice Aspergillus niger pectinase

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fruit juice Production in Abomey-Calavi and Cotonou Municipalities (Benin): Socio-Professional Profile of Actors and Adoption Level of Hygienic Practices of Enterprises

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Food and Nutrition Sciences 2022年第7期13卷 649-668页

作者： Agossou P. Noumavo Messan A. B. Ohin d’Avila Y. Dognon Stéphane K. Houessou Edmond Sacla Aide Farid Baba-Moussa Laboratoire de Microbiologie et des Technologies Alimentaires Faculté des Sciences et Techniques Université d’Abomey-Calavi Abomey-Calavi Bénin Laboratoire de Biologie et de Typage Moléculaire en Microbiologie Faculté des Sciences et Techniques Université d’Abomey-Calavi Abomey-Calavi Bénin Laboratoire de Biomathématiques et Estimation Forestière Faculté des Sciences Agronomiques Université d’Abomey-Calavi Abomey-Calavi Bénin

fruit juice production sector is developing in Benin’s major cities and appears to have both organisational and technical shortcomings. This study aimed to 1) establish the socio-professional profile of actors in the fruit juice production sector in Abomey-Calavi and Cotonou municipalities and 2) evaluate the adoption level of hygienic practices of enterprises. The methodological approach adopted in this study combined a semi-structured survey with direct observations in fifty enterprises. The statistical analysis was carried out using the R.4.0.0 software. The study revealed that fruit juice enterprises in both municipalities are mainly artisanal (90%) and located in residential areas (94%). They are therefore exposed to contamination risks from domestic and road activities. More than half of these enterprises were created less than five years ago. Three administrative types of enterprises were noted: non-structured (32%), semi-structured (34%) and structured (34%). Almost half of the enterprises belong to at least one professional association. Only a few enterprises have marketing authorization. Women predominate in the positions of director and production assistant. The majority of production managers are men. Most directors and production managers have a university education, but not necessarily in the field of food sciences. The adoption level of hygienic practices is significantly influenced by the level of enterprises structuration and size. The level of hygiene in these enterprises is also very weakly influenced by the female gender. Structured and semi-industrial enterprises have a higher adoption level of hygienic practices. Those with acceptable or good hygiene level enterprises contain slightly more women.

关键词： fruit juice Food Hygiene Socio-Demographic Profile Gender Benin

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Simultaneous Determination of Four Pesticide Residues in fruit juice by HPLC

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Agricultural Science & Technology 2016年第10期17卷 2399-2402页

作者：叶剑芝林玲查玉兵郭宏斌王明月杨春亮中国热带农业科学院农产品加工研究所广东湛江524001

[Objective] This study was conducted to develop a system for simultaneous determination of imidacloprid, diflubenzuron, thiabendazole and carbendazim in fruit juice by HPLC. [Method] Using acetonitrile as the extraction solvent, the pesticides in fruit juice were purified through a NH2 solid phase extraction （SPE） cartridge, then detected by HPLC. [Result] There was a good linear relationship between the peak area and the concentrations of imidacloprid, diflubenzuron, thiabendazole and carbendazim in a range of 0.05-5.0 μg/ml, and the linear correlation coefficient varied in a range of 0.999 0-0.999 8; the limit of detection for imidacloprid, diflubenzuron, thiabendazole and carbendazim was 0.003, 0.005, 0.003 and 0.007 mg/kg, respectively. The recovery rate of imidacloprid, diflubenzuron, thiabendazole and carbendazim standards added at three levels （0.1, 0.5 and 1.0 mg/kg） ranged from 82% to 107%, with RSD less than 4.5%. [Conclusion] The sensitivity, accuracy and precision of this method were able to meet the requirements for pesticide residue analysis.

关键词： HPLC fruit juice Pesticide residues Determination

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Nutraceutical Potentiality of fruits of Red Variety of Pseudospondias microcarpa (A. Rich) Engl.

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Food and Nutrition Sciences 2024年第3期15卷 224-234页

作者： Babouongolo Sévère-Grébel Niang Lahat Nkounkou-Loumpangou Célestine Bonazaba Milandou Longin Justin Clair Ouamba Jean-Maurille Plant and Life Chemistry Unit (UC2V in French) Faculty of Science and Techniques University Marien Ngouabi Brazzaville Republic of the Congo Eau-Energie-Environnement and Industrial Processes Laboratory (LE3PI in French) University of Dakar Dakar Sénégal

The red fruits of Pseudospondias microcarpa (A. Rich) Engl. are widely consumed by the populations of northern Congo for their sweet and tangy flavor as well as for their characteristic smell. The objective of this study was to show the food potential of the fruits of this plant for their valorization. Organic solvent extracts were prepared and subjected to phytochemical screening to determine the nutrients and phytonutrients of this fruit. Raw juice was extracted by trituration without adding water and subjected to physicochemical and biochemical analyses in order to determine its quality and its antiradical activity. The raw juice obtained is moderately acidic (pH 3.28), very cloudy and colored (turbidity of 1019 NTU). It has a dry matter content of 3.771% ± 0.013% reflecting the 70% dominance of water in the weight of the fruit and the presence of dissolved organic matter in its juice. Energy nutrients (sugars, amino acids), carotenoids, coumarins, tannins, flavonoids, terpenes and sterols have been highlighted as nutrients with therapeutic potential commonly called phytonutrients of this fruit. The juice presented a dominance in polyphenols (134.8500 ± 0.0023 mg gallic acid/100 g) than in carotenoids (5.100 ± 0.010 mg carotene/100 g), high levels of mineral macroelements (calcium: 3570.00 ± 2.05 mg and potassium: 4576.00 ± 9.49 mg) and trace elements (copper: 11.13 ± 0.10 mg, iron: 3.02 ± 0.03 mg and zinc: 2.57 ± 0.08 mg). These compounds exhibited good antioxidant activity. The presence of these nutrients and phytonutrients in these fruits is interesting for the proper functioning of certain organs and the prevention of certain diseases. This fruit is therefore an energizing and functional food that can compete with conventional fruits whose juices are marketed.

关键词： Alicament fruit juice Pseudospondias microcarpa Phytochemistry

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Surface Plasmon Resonance Based Sensor for Amaranth Detection With Molecularly Imprinted Nanoparticles

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Photonic Sensors 2023年第2期13卷 1-13页

作者： Fatma Ozge OZGUR DuyguÇIMEN Adil DENIZLI Nilay BERELI Department of Chemistry Hacettepe UniversityAnkara 06800Turkey

Amaranth imprinted nanoparticless were prepared by two-phase mini emulsion polymerization of hydroxyethyl methacrylate and ethylene glycol dimethacrylate using acrylamide and methacrylic acid as functional *** amaranth non-imprinted nanoparticle was prepared with the same procedure without using *** imprinted and non-imprinted nanoparticles were attached on the chip surface modified with allyl *** surfaces of the surface plasmon resonance(SPR)sensor were characterized by the ellipsometry,contact angle,and atomic force *** solutions with different concentrations(0.1 mg/mL-150mg/mL)were prepared with the pH 7.4 phosphate *** limit of detection and limit of quantification were 0.0180mg/mL and 0.06mg/mL,*** the selectivity of the amaranth imprinted SPR sensor was compared with the competing molecules tartrazine and allura red,it was observed that the target molecule amaranth was 5.64 times and 5.18 times more selective than allura red and tartrazine,*** liquid chromatography-mass spectrometry technique(LC-MS)was used for validation *** to the results obtained from both SPR sensor and LC-MS analyses,the amaranth recovery(%)from fruit juices was observed between 96%and 99%.

关键词： Amaranth surface plasmon resonance sensors fruit juice molecular imprinting

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fruit-Based Non-Dairy Beverage: A New Approach for Probiotics

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Advances in Biological Chemistry 2021年第6期11卷 302-330页

作者： Izabela Alves Gomes Armando Venâncio Janine Passos Lima Otniel Freitas-Silva Graduate Program in Food Science and Nutrition (PPGAN) Federal University of the State of Rio de Janeiro Rio de Janeiro Brazil Centre of Biological Engineering (CEB) University of Minho Braga Portugal Embrapa Agroindústria de Alimentos Empresa Brasileira de Pesquisa Agropecuária Av das Américas Rio de Janeiro Brazil

The growing interest of consumers in using foods that improve health has motivated researchers and the food industry to develop new functional products such as foods with probiotics. Probiotic cultures, for example, from lactic acid bacteria and bifidobacteria have been highlighted for their ability to promote balance in the intestinal microbiota as well as other benefits such as anticarcinogenic and antimutagenic effects, reduced plasma cholesterol levels, decreased symptoms of lactose intolerance, and stimulation of the immune response. Traditionally, probiotics are incorporated into dairy products. However, because of the growing number of individuals affected by lactose intolerance and/or vegans, other food matrices have been studied as potential carriers for these microorganisms. Considering all the facts mentioned above, cereals, legumes, fruits, and vegetables could be potential substrates, where probiotic bacteria can be used for the development of non-dairy beverages. This review aimed to highlight the research carried out on 1) probiotic micro-organisms, including the more recent reclassification according to their phylogenetic position, 2) probiotic beverages from non-dairy sources which emerged as an alternative for lactose-intolerant consumers and, 3) the aspects of improving the gut microbiota.

关键词： Functional Foods fruit juice Lactobacillus Non-Dairy Beverages Gut Microbiota

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Introduction and Application of Electrochemical Sensors Based on Screen-Printed Technology

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Chemical Research in Chinese Universities 2001年第Z1期17卷 42-页

作者： ZEN Jyh-Myng Department of Chemistry National Chung-Hsing University

We report here the development of chemical sensors based on screen-printed technology in our research group to solve major analytical problems in environmental and clinical aspects. The purpose of the research is aimed at the enhancement of selectivity and sensitivity for analysis and monitoring of pollutants and analytes using novel chenically modified screen-printed electrodes. For example, an enzyme reactor coupled with a copper-plated screen-printed carbon electrode (CuSPE) was developed for glucose sensing. The electrocatalytic reduction of enzymatically produced H2O2 at the CuSPE was determined by flow injection analysis (FIA) in pH 7.4 PBS. The proposed method was applied to determine glucose content in fruit juice and clinical sample and satisfactory results with good recoveries were obtained. A thoroughly kinetics and mechanism study was also done for those systems that are verified in analytical applications.

关键词： electrocatalytic reduction flow injection analysis mechanism study fruit juice

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根据个人偏好复制图像(英文)

根据个人偏好复制图像(英文)

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颜色科学与技术——2012第二届中国印刷与包装学术会议

作者：罗明浙江大学光学工程研究所

This paper investigated whether a food packaging can be produced according to consumer expectations of the food tastes. Orange juice packging was chosen as an example in this study to develop a model in relation between images and customer expectation. This model can predict the juice colour to the expectations of sourness, sweetness, bitterness, flavour strength and freshness. The experimental results suggested that the relationships can be modelled by the concept of colour difference formula, for which CIELAB formula was modified for the purpose to relate visual and taste perceptions. The models are robust, explaining at least 72% of the data behaviour.

关键词： fruit juice Expectations Color Appearance Color Tolerance

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稳定同位素技术在果汁中的应用

稳定同位素技术在果汁中的应用

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2008年全国有机质谱学术会议

作者：钟石林中国计量科学研究院化学所

近年来,稳定同位素技术已发展成为解决食品掺假及产地溯源问题的一个强有力的手段。本文主要介绍了稳定同位素技术的基本原理,测试方法标准以及稳定同位素技术在果汁的真伪鉴别及产地溯源中的研究现状及实际应用。

关键词： review application stable isotope ratio technique fruit juice

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