Extraction of Oligosaccharides from Passion Fruit Peel by Subcritical Water Treatment

2015 ◽  
Vol 40 (1) ◽  
pp. e12269 ◽  
Author(s):  
Khwanjai Klinchongkon ◽  
Pramote Khuwijitjaru ◽  
Jintana Wiboonsirikul ◽  
Shuji Adachi
Keyword(s):  
Water Treatment ◽  
Subcritical Water ◽  
Passion Fruit ◽  
Fruit Peel

PASSION FRUIT PEEL FLOUR AS ARSENIC BIOSORBENT FOR WATER TREATMENT

2021 ◽  
pp. 156-175
Author(s):  
Emylle Emediato Santos ◽  
Constanza Catarina Cid Bustamente ◽  
Josiane Lopes de Oliveira ◽  
Paulo Henrique Carvalho ◽  
Liliane Catone Soares ◽  
...  
Keyword(s):  
Water Treatment ◽  
Passion Fruit ◽  
Fruit Peel

Effect of Ethanol Addition on Subcritical Water Extraction of Pectic Polysaccharides from Passion Fruit Peel

2016 ◽  
Vol 41 (5) ◽  
pp. e13138 ◽  
Author(s):  
Khwanjai Klinchongkon ◽  
Nathapon Chanthong ◽  
Kakanang Ruchain ◽  
Pramote Khuwijitjaru ◽  
Shuji Adachi
Keyword(s):  
Subcritical Water ◽  
Passion Fruit ◽  
Water Extraction ◽  
Subcritical Water Extraction ◽  
Fruit Peel ◽  
Pectic Polysaccharides ◽  
Ethanol Addition

Recovery of Mint Essential Oil through Pressure-releasing Distillation during Subcritical Water Treatment

2019 ◽  
Vol 25 (6) ◽  
pp. 793-799 ◽  
Author(s):  
Tai-Ying Chiou ◽  
Masaaki Konishi ◽  
Shiori Nomura ◽  
Yasutaka Shimotori ◽  
Miki Murata ◽  
...  
Keyword(s):  
Water Treatment ◽  
Essential Oil ◽  
Subcritical Water

Characteristics of Japanese Mint Extracts Obtained by Subcritical-water Treatment

2019 ◽  
Vol 25 (5) ◽  
pp. 695-703 ◽  
Author(s):  
Shiori Nomura ◽  
Wei-Ju Lee ◽  
Masaaki Konishi ◽  
Tohru Saitoh ◽  
Miki Murata ◽  
...  
Keyword(s):  
Water Treatment ◽  
Subcritical Water ◽  
Japanese Mint

Effectiveness of Passion Fruit Peel Flour (Passiflora edulis L.) versus Turmeric Flour (Curcuma longa L.) on Glycemic Control: Systematic Review and Meta-Analysis

2020 ◽  
Vol 16 (5) ◽  
pp. 450-456
Author(s):  
Danilo F. Sousa ◽  
Vivian S. Veras ◽  
Vanessa E.C.S. Freire ◽  
Maria L. Paula ◽  
Maria A.A.O. Serra ◽  
...  
Keyword(s):  
Systematic Review ◽  
Glycemic Control ◽  
Curcuma Longa ◽  
Meta Analysis ◽  
Passion Fruit ◽  
Joint Analysis ◽  
Case Control Studies ◽  
Bias Analysis ◽  
Fruit Peel ◽  
Cross Sectional

Background:: It is undeniable that diabetes may cause several health complications for the population. Many of these complications are associated with poor glycemic control. Due to this, strategies to handle this problem are of great clinical importance and may contribute to reducing the various complications from diabetes. Objective: : The aim of this study was to compare the effectiveness of the passion fruit peel flour versus turmeric flour on glycemic control. Methods: This is a systematic review and meta-analysis following the PRISMA protocol. The following inclusion criteria were applied: (1) Case-control studies, cohort studies, and clinical trials, due to the improved statistical analysis and, in restrict cases, cross-sectional studies; (2) Articles published in any language. The databases used for the search were PubMed, Scopus, Web of Science, Cochrane, and LILACS. A bias analysis and a meta-analyses were undertaken using R Studio (version 3.3.1) using effect- size models. Results: : A total of 565 studies were identified from which 11 met the inclusion and exclusion criteria. Through isolated analysis, the effectiveness of turmeric flour on glycemic control was in the order of 0.73 CI (Confidence Interval) (from 0.68 to 0.79) and the effectiveness of passion fruit peel flour was 0.32 CI (0.23 to 0.45). The joint analysis resulted in 0.59 CI (0.52 to 0.68). The assessment of blood glucose was by glycated hemoglobin levels. All values were significant at a p < 0.05 level. Conclusion: Both interventions showed significant effects on glycemic control.

scholarly journals Properties of Extract from Okara by Its Subcritical Water Treatment

2013 ◽  
Vol 16 (5) ◽  
pp. 974-982 ◽  
Author(s):  
Jintana Wiboonsirikul ◽  
Masayuki Mori ◽  
Pramote Khuwijitjaru ◽  
Shuji Adachi
Keyword(s):  
Water Treatment ◽  
Subcritical Water

scholarly journals Structural Changes in Milled Wood Lignin (MWL) of Chinese Quince (Chaenomeles sinensis) Fruit Subjected to Subcritical Water Treatment

Molecules ◽  
2021 ◽  
Vol 26 (2) ◽  
pp. 398
Author(s):  
Wen-Yue Wang ◽  
Zhao Qin ◽  
Hua-Min Liu ◽  
Xue-De Wang ◽  
Jing-Hao Gao ◽  
...  
Keyword(s):  
Molecular Weight ◽  
Water Treatment ◽  
Quantum Coherence ◽  
Structural Changes ◽  
31P Nmr ◽  
Subcritical Water ◽  
Water Extraction ◽  
Subcritical Water Extraction ◽  
Milled Wood Lignin ◽  
Chinese Quince

Subcritical water treatment has received considerable attention due to its cost effectiveness and environmentally friendly properties. In this investigation, Chinese quince fruits were submitted to subcritical water treatment (130, 150, and 170 °C), and the influence of treatments on the structure of milled wood lignin (MWL) was evaluated. Structural properties of these lignin samples (UL, L130, L150, and L170) were investigated by high-performance anion exchange chromatography (HPAEC), FT-IR, gel permeation chromatography (GPC), TGA, pyrolysis-gas chromatography/mass spectrometry (Py-GC/MS), 2D-Heteronculear Single Quantum Coherence (HSQC) -NMR, and 31P-NMR. The carbohydrate analysis showed that xylose in the samples increased significantly with higher temperature, and according to molecular weight and thermal analysis, the MWLs of the pretreated residues have higher thermal stability with increased molecular weight. The spectra of 2D-NMR and 31P-NMR demonstrated that the chemical linkages in the MWLs were mainly β-O-4′ ether bonds, β-5′ and β-β′, and the units were principally G- S- H- type with small amounts of ferulic acids; these results are consistent with the results of Py-GC/MS analysis. It is believed that understanding the structural changes in MWL caused by subcritical water treatment will contribute to understanding the mechanism of subcritical water extraction, which in turn will provide a theoretical basis for developing the technology of subcritical water extraction.

Bioplastics of Native Starches Reinforced with Passion Fruit Peel

2017 ◽  
Vol 10 (10) ◽  
pp. 1798-1808 ◽  
Author(s):  
Thaisa M. A. Moro ◽  
José L. R. Ascheri ◽  
Juan A. R. Ortiz ◽  
Carlos W. P. Carvalho ◽  
Arturo Meléndez-Arévalo
Keyword(s):  
Passion Fruit ◽  
Fruit Peel
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