Enzyme inactivation of tomato juice by ohmic heating and its effects on physico-chemical characteristics of concentrated tomato paste

2016 ◽  
Vol 40 (3) ◽  
pp. e12464 ◽  
Author(s):  
H. A. Makroo ◽  
N. K. Rastogi ◽  
B. Srivastava
Keyword(s):  
Ohmic Heating ◽  
Enzyme Inactivation ◽  
Tomato Juice ◽  
Chemical Characteristics ◽  
Tomato Paste ◽  
Physico Chemical

Study of Physico-chemical Characteristics and Pharmacological Effects of 1-Ethyl-Salicyldene-bis-Ethylene-Diamine and Its Complex with Mn(II)

2019 ◽  
Vol 70 (7) ◽  
pp. 2534-2537
Author(s):  
Gladiola Tantaru ◽  
Mihai Apostu ◽  
Antonia Poiata ◽  
Mihai Nichifor ◽  
Nela Bibire ◽  
...  
Keyword(s):  
Schiff Base ◽  
Chemical Structure ◽  
Antimicrobial Activities ◽  
Ethylene Diamine ◽  
Chemical Characteristics ◽  
Gram Negative Bacteria ◽  
Pharmacological Effects ◽  
Physico Chemical ◽  
Anti Inflammatory ◽  
Inflammatory Effect

The paper presents the synthesis of a new complex combination of a Bis-Schiff base with Mn(II) ions with great potential for antimicrobial and anti-inflammatory activity. A new complex of the Salen-type ligand, 1-ethyl-salicylidene-bis-ethylene diamine was synthetized using Mn(II) ions. The chemical structure was confirmed through 1H-NMR and IR spectroscopy. The antimicrobial activities of the Bis-Schiff base and its complex were tested in comparison with Ampicillin, Chloramphenicol, Tetracycline, Ofloxacin and Nystatin. Those compounds were found to be active against Gram-positive or Gram-negative bacteria, and had an anti-inflammatory effect comparable to that of Indomethacin.

Progress and Prospects in Translating Nanobiotechnology in Medical Theranostics

2020 ◽  
Vol 16 (5) ◽  
pp. 685-707 ◽  
Author(s):  
Amna Batool ◽  
Farid Menaa ◽  
Bushra Uzair ◽  
Barkat Ali Khan ◽  
Bouzid Menaa
Keyword(s):  
Biological Properties ◽  
Chemical Characteristics ◽  
Intrinsic Properties ◽  
The Past ◽  
Profound Influence ◽  
Functionalized Nanomaterials ◽  
Physico Chemical ◽  
Properties Of Materials ◽  
Targeted Drug ◽  
And Performance

: The pace at which nanotheranostic technology for human disease is evolving has accelerated exponentially over the past five years. Nanotechnology is committed to utilizing the intrinsic properties of materials and structures at submicroscopic-scale measures. Indeed, there is generally a profound influence of reducing physical dimensions of particulates and devices on their physico-chemical characteristics, biological properties, and performance. The exploration of nature’s components to work effectively as nanoscaffolds or nanodevices represents a tremendous and growing interest in medicine for various applications (e.g., biosensing, tunable control and targeted drug release, tissue engineering). Several nanotheranostic approaches (i.e., diagnostic plus therapeutic using nanoscale) conferring unique features are constantly progressing and overcoming all the limitations of conventional medicines including specificity, efficacy, solubility, sensitivity, biodegradability, biocompatibility, stability, interactions at subcellular levels. : This review introduces two major aspects of nanotechnology as an innovative and challenging theranostic strategy or solution: (i) the most intriguing (bare and functionalized) nanomaterials with their respective advantages and drawbacks; (ii) the current and promising multifunctional “smart” nanodevices.

scholarly journals Sensorial, Melissopalynological and Physico-Chemical Characteristics of Honey from Babors Kabylia’s Region (Algeria)

Foods ◽  
2021 ◽  
Vol 10 (2) ◽  
pp. 225
Author(s):  
Asma Ghorab ◽  
María Shantal Rodríguez-Flores ◽  
Rifka Nakib ◽  
Olga Escuredo ◽  
Latifa Haderbache ◽  
...  
Keyword(s):  
Sensory Properties ◽  
Chemical Components ◽  
Chemical Characteristics ◽  
Pollen Spectrum ◽  
Botanical Origin ◽  
Flavonoid Content ◽  
Chemical Parameters ◽  
High Tendency ◽  
Physico Chemical ◽  
Pollen Types

This study aimed to characterize the honeys of Babors Kabylia through sensory, melissopalynological and physico-chemical parameters. Thirty samples of honey produced in this region were collected over a period of two years and analyzed. All the samples presented physico-chemical parameters in conformity with legislation on honey quality, with few exceptions, linked mainly to beekeeping management. The pollen spectrum revealed a great diversity with 96 pollen types. The main pollen types were spontaneous species as Fabaceae (Hedysarum, Trifolium, Genisteae plants), Asteraceae plants, Ericaceae (Erica arborea L.) or Myrtus and Pistacia. The sensory properties of samples showed a high tendency to crystallization, the colors were from white to brown, but most of them had gold color. Smell and odor corresponded mainly to vegetal and fruity families and in taste perceptions besides sweetness highlighted sourness and saltiness notes. Seventeen samples were polyfloral, one was from honeydew and twelve were monofloral from heather, genista plants, sulla, blackberry or Asteraceae. Heather and the honeydew samples showed the darkest color, the highest electrical conductivity and phenol and flavonoid content. A statistical analysis based on the most representative pollen types, sensory properties and some physico-chemical components allowed the differentiation of honey samples in terms of botanical origin.

scholarly journals Ohmic Heating in the Food Industry: Developments in Concepts and Applications during 2013–2020

2021 ◽  
Vol 11 (6) ◽  
pp. 2507
Author(s):  
Zina T. Alkanan ◽  
Ammar B. Altemimi ◽  
Asaad R. S. Al-Hilphy ◽  
Dennis G. Watson ◽  
Anubhav Pratap-Singh
Keyword(s):  
Energy Consumption ◽  
Ohmic Heating ◽  
Bioactive Compound ◽  
Heating Time ◽  
Microbial Inactivation ◽  
Conventional Heating ◽  
Food Ingredients ◽  
Physico Chemical ◽  
Key Characteristics ◽  
Comparable Performance

Various technologies have been evaluated as alternatives to conventional heating for pasteurization and sterilization of foods. Ohmic heating of food products, achieved by passage of an alternating current through food, has emerged as a potential technology with comparable performance and several advantages. Ohmic heating works faster and consumes less energy compared to conventional heating. Key characteristics of ohmic heating are homogeneity of heating, shorter heating time, low energy consumption, and improved product quality and food safety. Energy consumption of ohmic heating was measured as 4.6–5.3 times lower than traditional heating. Many food processes, including pasteurization, roasting, boiling, cooking, drying, sterilization, peeling, microbiological inhibition, and recovery of polyphenol and antioxidants have employed ohmic heating. Herein, we review the theoretical basis for ohmic treatment of food and the interaction of ohmic technology with food ingredients. Recent work in the last seven years on the effect of ohmic heating on food sensory properties, bioactive compound levels, microbial inactivation, and physico-chemical changes are summarized as a convenient reference for researchers and food scientists and engineers.

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