The potential of selected industrial food wastes from juice and nut production including apple peel, apple pomace, pomegranate peel, pomegranate seed, chestnut shell, and black carrot pomace as resources for natural antioxidants was investigated. Soluble free and insoluble-bound phenolics were extracted from the wastes and analyzed for total phenolic and flavonoid contents, phenolic profile and antioxidant activity. Total phenolic and total flavonoid contents of wastes were positively correlated with their antioxidant activity. The highest total phenolic and antioxidant activity were determined in soluble fraction of pomegranate peel due to a significant amount of punicalagin derivatives. Pomegranate peel and seed had the most phenolics and flavonoids in soluble form while other wastes had more than 45% of total phenolics in insoluble-bound form. Chestnut shell showed more antioxidant activity in insoluble-bound fraction compared to that of its soluble fraction. These findings showed that not only soluble but also an insoluble-bound fraction of the industrial wastes has good potential for valorization as a source of natural antioxidants.
Fusarium head blight (FHB) is one of the most significant causes of economic loss in cereal crops, resulting in a loss of $50–300 million for Canadian agriculture. The infected grain (containing Fusarium-damaged kernels (FDKs)) is often both lower in quality and kernel weight, and it may be unsuitable for human and animal consumption due to mycotoxin presence. However, it still contains a considerable amount of nutrients. A method to recover the nutrients without the mycotoxins should be beneficial for the agricultural economy. In this study, our objective was to examine recovery methods of the nutrients in relation to mycotoxin accumulation in the insect. The FDKs were fermented with Aspergillus oryzae and/or Lactobacillus plantarum (solid-state fermentation (SSF)). The SSF kernels were then provided to 50 young, black soldier fly larvae (BSFL) for 12 days. Weight gain, chemical composition, and mycotoxin bioaccumulation of BSFL and spent feed were evaluated. After 12 days of insect culture, the BSFL grew 5–6 times their initial weight. While the overall weights did not significantly vary, the proteins and lipids accumulated more in SSF FDK-fed insects. During the active growth period, the larval biomass contained deoxynivalenol (DON), a mycotoxin, at detectable levels; however, by day 12, when the larvae were in the pre-pupal stage, the amount of DON in the insect biomass was nearly negligible, i.e., BSFL did not accumulate DON. Thus, we conclude that the combination of BSFL and SSF can be employed to recover DON-free nutrients from FHB-infected grain to recover value from unmarketable grain.
No abstract
Black aspergilli newly isolated from local grape and date were investigated for production of hydrolytic enzymes including cellulase, tannase and pectinase. Isolates were morphologically and molecularly identified as Aspergillus niger, Aspergillus tubingensis, Aspergillus japonicus and Aspergillus aculeatus. Isolates were screened for enzyme production ability on solid and in liquid media. Enzymatic activity was determined in the culture filtrate of liquid medium. A total of six isolates were found to produce multiple hydrolytic enzymes. The highest activity of cellulase was produced by A. japonicus ZGM4 and A. aculeatus ZGM6 as 40 and 35 U g -1 dry biomass, respectively. All the isolates exhibited high level of tannase activity in the range of 150-343 U g -1 dry biomass after 24 h of incubation. A. tubingensis ZGM5 and A. aculeatus ZGM6 were found to produce the highest pectinase activity at a level of 130 and 117 U g -1 dry biomass, respectively. In the light of these results, isolates can be used for multiple hydrolytic enzyme production in industry.
ÖZET Bu çalışmada Dalaman, Köyceğiz ve Finike'de yetişmiş portakalların kabuklarından elde edilen hidrosol ve esansiyel yağların Staphylococcus aureus (ATCC 25923) ve Escherichia coli (ATCC 25922) bakterilerine karşı antimikrobiyal etkileri kuyucuk difüzyon metodu ile incelenmiştir. Antimikrobiyal etkinin yanında portakal kabuğu hidrosollerinin antioksidan aktivitesi de CUPRAC (Bakır(II) iyonu indirgeme esaslı antioksidan kapasite) ve DPPH (1,1-diphenyl-2-picrylhydrazyl) serbest radikal yakalayıcı yöntemi ile incelenmiştir. Hidrosollerin E. coli (ATCC 25922) ve S. aureus (ATCC 25923) bakterilerine karşı gösterdiği inhibisyon zonları esansiyel yağlara kıyasla daha küçük olmakla birlikte aralarındaki fark istatistiksel açıdan önemli bulunmamıştır. En yüksek antimikrobiyal aktiviteye sahip olan distilat, Dalaman portakalının kabuğundan elde edilen olmuştur. Antioksidan analizleri sonucunda ise hidrosollerin antioksidan aktivite değerleri CUPRAC ve DPPH metotlarında sırasıyla 8 μg Troloks eşdeğeri/mL ve 3 μg Troloks eşdeğeri/mL olarak bulunmuştur. İnhibisyon yüzdesi %3 civarlarında olan Dalaman portakallarından elde edilen hidrosollerin antioksidan aktiviteye sahip olduğu ancak sentetik antioksidan olan BHT ile karşılaştırıldığında düşük bir yüzdeye sahip olduğu görülmektedir. Bu sonuçlardan yola çıkılarak 3 farklı bölge portakalının kabuğundan elde edilen hidrosol ve esansiyel yağların Staphylococcus aureus (ATCC 25923) ve Escherichia coli (ATCC 25922) bakterilerine karşı sentetik antioksidanlara kıyasla daha düşük düzeylerde olmakla birlikte antimikrobiyal ve antioksidan etki gösterdiği saptanmıştır. ABSTRACTIn this study, antimicrobial activity of essential oils and hydrosols from fresh orange peels which were cultivated in Dalaman, Köyceğiz and Finike against Staphylococcus aureus (ATCC 25923) and Escherichia coli (ATCC 25922) were examined by using the agar well diffusion method. In addition to antimicrobial activity, antioxidant activities of orange peel hydrosols were also determined by cupric reducing antioxidant capacity (CUPRAC) and
No abstract
ÖZSaray helvası Türkiye'ye özgü geleneksel unlu bir şekerlemedir. Gevrek, lifli ve düşük su aktiviteli bir ürün olmasından dolayı depolama sırasında öncelikle fiziksel bozulmalar görülmektedir. Bu çalışmada, depo bağıl neminin ve sıcaklığının saray helvasının kalitesine etkileri incelenmiştir. Saray helvası numuneleri 25 ve 35°C'de %22-90 arasında farklı bağıl nemlerde denge nemine ulaşılıncaya kadar depolanmıştır. Üründeki kalite değişimlerini belirlemek amacıyla, depolama öncesi ve sonrasında nem içeriği, su aktivitesi, sertlik, oksidasyon düzeyi, renk ve X-ışını kırınımı ölçümleri yapılmıştır. Saray helvasının adsorpsiyon izotermleri belirlenmiştir. Taze saray helvasının su aktivitesinin 0.21 olduğu ve camsı halde bulunduğu saptanmıştır. Saray helvasının camsı yapısının 25C'de %54 ve 35C'de %32 bağıl nemde korunmadığı ve hal değişimi sonucunda kristal yapı oluştuğu gözlenmiştir. Her iki sıcaklıkta da bağıl nemin artmasıyla sertlikte önce bir artış daha sonra bir azalış gözlenmiştir. Bağıl nem ve sıcaklık arttıkça üründe Maillard reaksiyonu sonucunda renk değişimi ve oksidasyon sonucunda TBARS değerinde artış meydana gelmiştir. Anahtar kelimeler: Saray helvası, depolama, bağıl nem, bozulma. ABSTRACTPalace halva is a traditional flour-containing confectionery of Turkey. Primarily, physical deterioration is observed in this halva due to its brittle-fibrous structure and low aw. In this study, effects of storage relative humidity (RH) and temperature on quality of palace halva were investigated. Halva samples were stored at different RH (22-90%) at 25-35C until equilibrium moisture content was reached. Moisture content, aw, hardness, oxidation, color and X-ray diffraction measurements were made before and after storage. Adsorption isotherms of palace halva were determined. Fresh palace halva had aw of 0.21 and glassy structure. Glassy structure of palace halva was not preserved at RH of 54% at 25C and 32% at 35C and crystalline structure formed because of state change. Hardness of halva increased and then decreased as RH was increased. Color change by Maillard reaction and increase in TBARS by oxidation occurred in the product as RH and temperature w ere increased.
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