Журнал экспериментальной пищевой химии

This study was conducted to determine the effectiveness of red onion (Allium cepa) and lemongrass (Cymbopogon citratus) extracts on lipid oxidation and on its effect on acceptability of frozen deboned milkfish (Chanos chanos). The deboned milkfish fillets were immersed in 5% (v/v) aqueous solutios of onion and lemongrass extracts including the Vitamin C and stored up to 30 days in frozen storage (18°C). Chemical indices of lipid oxidation were analyzed by Peroxide Value Determination, pH and Free Fatty Acid Determination. Changes in the organoleptic properties particularly flavor, color and odor were also determined using a Sensory Descriptive Score sheet and General Acceptability was likewise assessed using a 5-point hedonic scale. Results of the study showed that among the treatments, onion extract-treated samples exhibited a significant decrease in Peroxide Value at R=0.941 with a final Peroxide Value of 0.75 meq/kg sample which did not exceed the USFDA standard at 7-8 meq/kg, not exceeding to 20 meq/kg and not more than ≤ 5.0 meq/kg sample. No significant difference, however, were observed in Free Fatty Acid Value between treatments throughout the 30-day study period which denotes that the extracts have no effect on lipid hydrolysis brought about by lipolytic activity enzyme. Sensory evaluation revealed that among the treatments the lemongrass extract treated samples yielded the highest general acceptability scores within the 30-day storage period. Statistical analysis however reveals that there is no significant difference between treatments at 5% level of significance.

Objective: Trigonella foenum-graecum (TFG), is used to treat diabetes, liver and spleen diseases, whereas Foeniculum vulgare (FV), is used to cure liver disorder, cardiovascular diseases, cancer, aging etc. in Ayurvedic system. Both plants have variety of pharmacological activities, including anticancer, antidiabetic, antihepatotoxic, antibacterial activities etc. The present study was carried out to explore and compare the hepatoprotective activities of ethanolic extracts of mature TFG and FV leaf against tert-butyl hydroperoxide (t-BHP) induced cell death in primary rat hepatocytes. Methods: Hepatocytes were isolated from liver of overnight fasted rat after subjecting it to two stage collagenase perfusion with HEPES {4-(2-hydroxyethyl)-1-piperazineethanesulfonic acid} buffer. Only preparations with cell viability greater than 95% were used for subsequent experiments. Cell viability was determined by MTT {3-(4,5- dimethylthiazol-2-yl)-2,5-diphenyltetrazolium bromide} assay, whereas hepatoprotective activities of plant extracts were determined by estimation of superoxide dismutase and catalase activities, lipid peroxidation, total glutathione content and nitric oxide release against t-BHP induced oxidative stress. Results: Treatment of TFG and FV leaf extracts (1.0 to 7.5 μg) significantly reduced the impact of t-BHP (250 μM) induced toxicity. TFG and FV leaf extracts showed 2.3 and 2.7 fold (P<0.001) increase in superoxide dismutase (SOD) activity, 3.4 fold and 2.2 fold (P<0.001) increase in catalase (CAT) activity at concentration of 5 μg whereas maximum glutathione (GSH) content was restored at concentration of 2.5 μg and 5.0 μg, respectively as compared to stressed cells. Both the leaf extracts were found to decrease the lipid peroxidation (P<0.001) and inhibit NO release (P<0.001) at concentration of 5.0 μg in cells as compared to stressed cells. Conclusion: The results suggest cytoprotective, antioxidant and hepatoprotective properties of TFG and FV leaf extracts which may be used in the form of dietary component and also in formulations against liver diseases.

Objective: An increase of cloud stability and cloud level of cloudifier juices and concentrates of citrus, melon and persimmon fruit considerably increased their sensory characteristics and beneficial health properties. The aim is to develop the cloudifier juice technology using the continuous process of flash vacuum expansion in the industry of cloudifier juice. Materials and methods: A systematic search of the database literature up to 2014 for studies on the cloudifier juice production was conducted according to a methodology developed a priori. The property and cloud stability of cloudifier juices and concentrates from citrus, melon and persimmon fruit was determined using standardized methods. Results: Evidence from the selected studies were used to develop the industry production of cloudifier juices and concentrates from citrus, melon, persimmon fruits The cloudifier juice and concentrate from citrus, melon, persimmon fruits were obtained using the cavitation, enzyme treatment and flash vacuum expansion. The technology relates to the method that prevents the gel formation, intense browning and re-increase of astringency. The few important basic conditions, such as the enzyme treatment at low temperature, 2.8-4.4 mS electrical conductivity and the sudden expansion treatment during 30 min, formed the pectin oligomer with 60% degree of esterification, micelle (1.0-1.3 μm) network. The application of proposed procedure considerably increased the turbidity to 5000-14940 FNU in 8.0-11.2 °Brix reconstituted juice. The thermal treatment of cloudifier samples at 85-95°C not accelerated the sedimentation process. Cloudifier industry concentrates after cooled were stable for longer too. From an engineering point of view, the micelle size to complete solubilization is a critical process indicator and it determined the electrical conductivity. The relationship between turbidity and conductivity in cloudifier juices from citrus, melon, persimmon fruit was offered for control and automation in processing. Conclusions: This technology which is able to modify the pectin chains and form the micelle network was used in the industry production during a large period of time. During these period 60 lots of industrial cloudifier lemon and orange concentrates were analyzed. The cloudifier fruit juice and concentrate from citrus, melon, persimmon fruit has much benefits potential over their fruit juices and concentrates with a higher pulp, such as: • more natural colour • the turbidity more than 56870 FNU in the 8.0-11.2 °Brix reconstituted juice with a low content of the pulp (0-0.4%; 0.04-1.0% in industry products) • longer shelf life In summary of these study findings, it was found that the content of modified pectin was high and this level satisfied the inhibition of cancer cell proliferation. Further studies are required to quantitatively determine the effect of particle size distribution and cloud loss of the cloudifier juice.

The effect of chose substance additives and antioxidant agents were examined on the quality attributes of Pearglucose bar kept at room temperature amid 90 days period. Distinctive brix proportions of fluid glucose were utilized. The medications AP0 (Pear mash ), AP1 (Pear mash with glucose (20 0brix) + Pectin 2% + 0.1% citrus extract + 0.1% KMS), AP2 (Pear mash with glucose (30 0brix) + Pectin 2% + 0.1% citrus extract + 0.1% KMS), AP3 ( Pear mash with glucose (35 0brix) + Pectin 2% + 0.1% citrus extract + 0.1% KMS), AP4 (Pear mash with glucose (20 0brix) + Pectin 2% + 0.1% ascorbic corrosive + 0.1% KMS), AP5 (Pear mash with glucose (30 0brix) + Pectin 2% + 0.1% ascorbic corrosive + 0.1% KMS), AP6 (Pear mash with glucose (35 0brix) + Pectin 2% + 0.1% ascorbic corrosive + 0.1% KMS). Every one of the medications were dissected physicochemical (ascorbic corrosive titratable corrosiveness, dampness, TS, pH,) and tangible (flavor, surface shading, general agreeableness). Results uncovered that dampness (from 16.95 to 15.07), pH (from 3.65 to 3.45), TS (from 81.99 to 82.21), ascorbic corrosive (from 2.20 to 0.930), titratable acridity (from 1.08 to 1.12), shading (from 8.28 to 5.4), flavor (from 7.85 to 4.92), composition (From 7.88 to 4.35) and general worthiness (from 8.1 to 5.2) were diminished. The most astounding mean quality in dampness in AP0 (17.52), pH in AP3 (3.57), TS in AP6 (83.77), Ascorbic corrosive in AP3 (2.98), titratable corrosiveness in AP3 (1.40), shading in AP3 (7.97), Flavor in AP3 (8.0), Texture in AP3 (7.5) and general worthiness in AP3 (8.0). Henceforth it was inferred that AP3 and AP6 was recorded the best in physicochemical and additionally in tangible assessment.