Recent rapid growth of the world's population has increased food demands. This phenomenon poses a great challenge for food manufacturers in maximizing the existing food or plant resources. Nowadays, the recovery of health benefit bioactive compounds from fruit wastes is a research trend not only to help minimize the waste burden, but also to meet the intensive demand from the public for phenolic compounds which are believed to have protective effects against chronic diseases. This review is focused on polyphenolic compounds recovery from tropical fruit wastes and its current trend of utilization. The tropical fruit wastes include in discussion are durian (Durio zibethinus), mangosteen (Garcinia mangostana L.), rambutan (Nephelium lappaceum), mango (Mangifera indica L.), jackfruit (Artocarpus heterophyllus), papaya (Carica papaya), passion fruit (Passiflora edulis), dragon fruit (Hylocereus spp), and pineapple (Ananas comosus). Highlights of bioactive compounds in different parts of a tropical fruit are targeted primarily for food industries as pragmatic references to create novel innovative health enhancement food products. This information is intended to inspire further research ideas in areas that are still under-explored and for food processing manufacturers who would like to minimize wastes as the norm of present day industry (design) objective.
Myopericarditis remains a prominent infectious inflammatory disorder throughout a patient's lifetime. Moreover, viral pathogens have been proven to be the leading contributors to myopericarditis in the pediatric and adult populations. Despite the current comprehensive knowledge of myocardial injury in viral and post-viral myopericarditis, the cellular and molecular mechanisms of SARS-CoV-2-induced myopericarditis are poorly understood. This report presents a case of coronavirus (COVID-19) fulminant myopericarditis and acute respiratory distress syndrome (ARDS) in a middle-aged male patient: a 51-year-old man with a history of hypertension who arrived to the emergency department with a dry cough, fatigue, dyspnea, and a fever. A real-time reverse transcriptase-polymerase chain reaction (RT-PCR) assay confirmed a diagnosis of COVID-19 infection, resulting in the patient's admission to the airborne isolation unit for clinical observation. When his condition began to deteriorate, the patient was transferred to the cardiac care unit after electrocardiography detected cardiac injury, demonstrating diffuse ST-segment elevation. Laboratory evaluations revealed elevated troponin T and BNP, with an echocardiogram indicating global left ventricular hypokinesia and a reduced ejection fraction. The patient was treated with hydroxychloroquine, azithromycin, dobutamine, remdesivir, and ventilatory support. This specific case highlights the severity and complications that may arise as a direct result of COVID-19 infection.
The purpose of this study was to determine the effects of soaking temperature (25 and 80° C) and different processing conditions on the rheological properties of chia seeds (Salvia hispanica L.) mucilage. In this study, chia mucilage was first extracted using a ratio of seed to water at 1:10 for 4 hrs for control (25°C) and treated mucilage (80°C). Both extracted mucilage were evaluated in terms of yield, color, solubility, and water holding capacity. Then, the mucilage were subjected to different processing conditions including temperatures (5, 25, 45, and 65°C), pH (3, 5, 7, 9), sucrose concentrations (10, 20, 30, 40%), and salts (NaCl and KCl from 0 to 0.172 M; CaCl2 and MgCl2 from 0 to 0.049 M) to determine their rheological properties. Results show that high extraction temperature (80°C) significantly affected the mucilage yield higher than control. However, lightness (L*), solubility and water holding capacity of the treated sample were lower compared to control. Apparent viscosity of the 3% of mucilage for both extracts increases with temperatures and sucrose concentration. The high apparent viscosity of the treated mucilage at MgCl2 (0.049 M) and CaCl2 (0.049 M) concentration were found higher than 0.01 M. Meanwhile, NaCl (>0.069 M), KCl (>0.035 M), and CaCl2 (<0.03 M) had decreased the apparent viscosity value of the control sample. Thus, the treated mucilage could be suitable for application as a thickening agent in food.
BackgroundProper roasting is crucial to flavor, color, and texture development in the final product. In recent years, several research studies have been carried out to establish the best optimum roasting conditions for some common edible nuts such as; hazelnut, peanut, and pistachio nut. Although roasting is an important process for nuts and oilseeds, there is little or no information on the development of color, aroma, and textural changes in Terminalia catappa nuts during roasting.ResultsResults showed that color formation and browning index were significantly (P < 0.05) influenced by the roasting temperature and time of roasting. However, the fracturability of nuts was significantly (P < 0.05) affected by both temperature of roasting and time as well as pH. The optimized results showed that the best response was reached when the roasting time was 29.9 min, roasting temperature 174.5°C, and pH 6.08, respectively. Moreover, the 3400–1560 cm−1 carbonyl region for carboxylic acid, alkenes, esters, and amines was found to provide a flavor-print of the roasted tropical almond nut. While, increase in temperature did not produce new carbonyl compounds, it however led to higher concentration of compounds. Scanning electron microscopy of the almond nuts showed that the starch granules were embedded in tissues.ConclusionThese results showed that roasting temperature and time of roasting were the main variables that significantly affected the physicochemical properties of roasted tropical almond nuts. Moreover the flavor-prints for the roasted nut were produced in the 3400–1560 cm−1 carbonyl region.Graphical AbstractEffect of roasting conditions on fracturability and structural morphology of tropical almond nuts (T. catappa).
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