scholarly journals Quantification of Furosine (Nε-(2-Furoylmethyl)-l-lysine) in Different Parts of Velvet Antler with Various Processing Methods and Factors Affecting Its Formation

Molecules ◽  
2019 ◽  
Vol 24 (7) ◽  
pp. 1255
Author(s):  
Rui-ze Gong ◽  
Yan-hua Wang ◽  
Kun Gao ◽  
Lei Zhang ◽  
Chang Liu ◽  
...  
Keyword(s):  
Amino Acids ◽  
Maillard Reaction ◽  
Freeze Drying ◽  
Reducing Sugars ◽  
Factors Affecting ◽  
Reaction Progress ◽  
Amadori Compound ◽  
Velvet Antler ◽  
Freeze Dried ◽  
Different Parts

Furosine (Nε-(2-furoylmethyl)-l-lysine) is formed during the early stages of the Maillard reaction from a lysine Amadori compound and is frequently used as a marker of reaction progress. Furosine is toxic, with significant effects on animal livers, kidneys, and other organs. However, reports on the formation of furosine in processed velvet antler are scarce. In this study, we have quantified the furosine content in processed velvet antler by using UPLC-MS/MS. The furosine contents of velvet antler after freeze-drying, boiling, and processing without and with blood were 148.51–193.93, 168.10–241.22, 60.29–80.33, and 115.18–138.99 mg/kg protein, respectively. The factors affecting furosine formation in processed velvet antler, including reducing sugars, proteins, amino acids, and process temperature, are discussed herein. Proteins, amino acids, and reducing sugars are substrates for the Maillard reaction and most significantly influence the furosine content in the processed velvet antler. High temperatures induce the production of furosine in boiled velvet antler but not in the freeze-dried samples, whereas more furosine is produced in velvet antler processed with blood, which is rich in proteins, amino acids, and reducing sugars, than in the samples processed without blood. Finally, wax slices rich in proteins, amino acids, and reducing sugars produced more furosine than the other parts of the velvet antler. These data provide a reference for guiding the production of low-furosine velvet antler and can be used to estimate the consumer intake of furosine from processed velvet antler.

scholarly journals Some factors affecting preservability of freeze-dried bacteria

1961 ◽  
Vol 59 (1) ◽  
pp. 77-91 ◽  
Author(s):  
Yoji Obayashi ◽  
Sunao Ota ◽  
Shiro Arai
Keyword(s):  
Freeze Drying ◽  
Survival Rates ◽  
Heat Stability ◽  
Soluble Starch ◽  
Optimal Concentration ◽  
Sodium Glutamate ◽  
Sublimation Rate ◽  
Factors Affecting ◽  
Freeze Dried ◽  
Significant Difference

1. The use of sodium glutamate as a medium for freeze-drying Lact. bifidus significantly enhanced the stability of the dried product, especially the heat stability.2. The optimal concentration of sodium glutamate, as a drying medium, was found to depend on the bacilliary concentration; the higher the concentration of the bacilliary suspension used the higher was found to be the optimal concentration of the sodium glutamate.3. It was possible to classify various drying media according to the degree of sublimation of the product during the process of freeze-drying. Two types were observed; in the first, which included sodium glutamate and glucose, the sublimation rate diminished with the increasing concentration of the medium, whereas in the second group, which included polyvinyl pyrrolidon K 90 (PVP), soluble starch and dextran, no such diminution was observed when the concentration of the medium was increased.4. By the combination of sodium glutamate or glucose with a medium belonging to the second group sublimation was found to be promoted.5. The stabifity-conferring effect of sodium glutamate on dried Lact. bifidus was markedly enhanced when the glutamate was combined with a drying medium belonging to the second group. This effect is attributed to a desiccation-promoting property of the latter medium.6. Lact. bifidus as a freeze-dried preparation showed a somewhat better survival rate when sealed in air than when sealed in vacuo. In the case of other anaerobic organisms tested there was no significant difference in the survival rates under the two methods of storage.

scholarly journals Optimization of the bioactive compounds content in raspberry during freeze-drying using response surface method

2015 ◽  
Vol 21 (1-1) ◽  
pp. 53-61 ◽  
Author(s):  
Vesna Tumbas-Saponjac ◽  
Gordana Cetkovic ◽  
Sladjana Stajcic ◽  
Jelena Vulic ◽  
Jasna Canadanovic-Brunet ◽  
...  
Keyword(s):  
Response Surface ◽  
Response Surface Method ◽  
Bioactive Compounds ◽  
Freeze Drying ◽  
Optimal Conditions ◽  
Total Anthocyanin ◽  
Factors Affecting ◽  
Surface Method ◽  
Freeze Dried ◽  
Experimental Values

The production of high-quality freeze-dried raspberry was studied by response surface method. Two independent variables, temperature (X1) and time (X2) were determined as the most important factors affecting the final product quality estimated by the responses: total phenol (Y1), total anthocyanin (Y2), vitamin C (Y3) and total bioactive compounds (Y4) content. A two-factor central composite design was used for freeze-drying experiments. The second order polynomial models obtained were found to be significant (p<0.05) for all responses. The statistical analysis of experimental data indicated that only quadratic time variable (X22) had significant (p<0.05) effect on all responses. The optimal conditions for all responses combined were found to be: -31 ?C and 35 h. The experimental values of all responses obtained under optimal conditions were in good agreement with predicted values which enables the use of the proposed mathematical models for optimization of investigated process.

scholarly journals The Effect of Different Drying Methods on Primary and Secondary Metabolites in Korean Mint Flower

Agronomy ◽  
2021 ◽  
Vol 11 (4) ◽  
pp. 698
Author(s):  
Chang Ha Park ◽  
Hyeon Ji Yeo ◽  
Chanung Park ◽  
Yong Suk Chung ◽  
Sang Un Park
Keyword(s):  
Amino Acids ◽  
Secondary Metabolites ◽  
High Performance ◽  
Freeze Drying ◽  
Sinapic Acid ◽  
Drying Methods ◽  
Oven Drying ◽  
Primary And Secondary Metabolites ◽  
Freeze Dried ◽  
Β Carotene

Edible flowers have been used in the food and beverage industries because of their high nutritional value, flavor, and scent. For the storage of edible flowers used in these industries, drying is a necessity to store the materials more easily and prevent the damage of metabolites in the flowers. However, drying may affect metabolite retention because drying conditions can differ according to the various methods. In this study, Agastache rugosa flowers were dried using four different methods (oven drying at 25 ± 1 °C, 50 ± 1 °C, 80 ± 1 °C, and freeze drying) and primary and secondary metabolites were analyzed using high-performance liquid chromatography (HPLC) and gas chromatography time-of-flight mass spectrometry (GC-TOF/MS). Freeze-dried flower samples contained higher levels of carotenoids (lutein, 13Z-β-carotene, β-carotene, and 9Z-β-carotene) and phenolics (rosmarinic acid, ferulic acid, and sinapic acid). Contrarily, the 80 °C oven-dried flower samples contained higher levels of most amino acids and flavonoids (including acacetin and tilianin) and at 25 °C and 50 °C contained higher levels of carbohydrates. Therefore, freeze-drying is a suitable method for retaining carotenoids and phenolics. In contrast, oven drying at 50 °C was highly recommended to retain amino acids and flavonoids.

scholarly journals Bir Isıl İşlem Kontaminantı Akrilamid: Oluşum Mekanizmaları ve Et Ürünlerinde Akrilamid Oluşumunun Azaltılmasına Dair Stratejiler

2019 ◽  
Vol 7 (2) ◽  
pp. 173 ◽  
Author(s):  
Hülya Serpil Kavuşan ◽  
Meltem Serdaroglu
Keyword(s):  
Amino Acids ◽  
Reducing Sugars ◽  
Treatment Time ◽  
Meat Products ◽  
Structure Type ◽  
Cooking Method ◽  
Factors Affecting ◽  
Reduction Strategies ◽  
And Storage ◽  
Temperature Time

Acrylamide is a carcinogenic and mutagenic compound which is formed by the oxidation of the acrolein compound or the as a result of reactions between reducing sugars and asparagine amino acids. Although acrylamide is mostly seen in carbohydrate-based foods, frying, steaming and baking processes lead to formation of acrylamide also in protein containing meat products with composite structure. Type and the cycle of frying oil, the precursors present in the system, the cooking method, temperature, time and storage can be listed as factors affecting acrylamide formation in meat products. The adverse effects of acrylamide on health create a need for application of acrylamide reduction strategies. These strategies encompass the reduction of the precursor substances, heat treatment time and temperature as much as possible, addition of various cations, enzymes, amino acids and antioxidants to the system and removal of the resulting acrylamide compound from the system. In this review, it was aimed to clarify the factors affecting the formation of acrylamide and strategies for reducing the amount of acrylamide in meat products.

scholarly journals Antibacterial Properties of Melanoidins Produced from Various Combinations of Maillard Reaction against Pathogenic Bacteria

2021 ◽  
Author(s):  
Satoshi Kukuminato ◽  
Kento Koyama ◽  
Shigenobu Koseki
Keyword(s):  
Amino Acids ◽  
Antimicrobial Activity ◽  
Maillard Reaction ◽  
Pathogenic Bacteria ◽  
Reducing Sugars ◽  
Antibacterial Properties ◽  
Antimicrobial Effect

Although the antimicrobial effect of melanoidins has been reported in some foods, there have been few comprehensive investigations on the antimicrobial activity of combinations of reaction substrates of the Maillard reaction. The present study comprehensively investigated the potential of various combinations of reducing sugars and amino acids. Because the melanoidins examined in this study were produced simply by heating in an autoclave at 121°C for 60 min, the of the targeted melanoidins can be easily produced.

Comparison of volatile Maillard reaction products from tagatose and other reducing sugars with amino acids

2010 ◽  
Vol 19 (2) ◽  
pp. 431-438 ◽  
Author(s):  
In Hee Cho ◽  
Sarah Lee ◽  
Hae-Roung Jun ◽  
Hoe-Jin Roh ◽  
Young-Suk Kim
Keyword(s):  
Amino Acids ◽  
Maillard Reaction ◽  
Reducing Sugars ◽  
Maillard Reaction Products ◽  
Reaction Products

scholarly journals The presence of acrylamide in various type of food products from the Serbian market

2021 ◽  
Vol 854 (1) ◽  
pp. 012045
Author(s):  
V Koricanac ◽  
S Jankovic ◽  
D Vranic ◽  
I Stankovic ◽  
D Nikolic ◽  
...  
Keyword(s):  
Amino Acids ◽  
Maillard Reaction ◽  
Reducing Sugars ◽  
Limit Of Detection ◽  
Food Products ◽  
Bakery Products ◽  
Limit Of Quantification ◽  
Different Types ◽  
Almost All ◽  
Moisture Conditions

Abstract Acrylamide forms when some foods are prepared at temperatures usually above 120°C and in low moisture conditions, due to a Maillard reaction between certain amino acids, such as asparagine, and reducing sugars. Acrylamide is carcinogenic to experimental mice and rats, neurotoxic and probably also carcinogenic and genotoxic for humans. The aim of this study was to determine the presence of acrylamide in various groups of food products in which its formation is expected to occur during the production process. In the period December 2017 to March 2021, 529 samples of different types of food products were tested. Samples were collected from the Serbian market. Most of the tested foods, almost half of them (44%), were various types of biscuits. The presence of acrylamide was determined using LC-MS/MS accredited method, with a limit of quantification (LOQ) of 50 µg kg-1and a limit of detection (LOD) of 25 µg kg-1. All samples from the snack product and waffle product groups contained acrylamide. Acrylamide was detected in almost all (98.98%) fine bakery products and biscuits (90.43%). In contrast, only 15.38% of bakery products contained acrylamide. Most of the tested foods contained acrylamide, 83.74% of them.

Scanning Electron Microscopy-cuticular Lesions on the Roundworm Ascaris Suum

1970 ◽  
Vol 28 ◽  
pp. 114-115
Author(s):  
P. A. Madden ◽  
W. R. Anderson
Keyword(s):  
Electron Microscopy ◽  
Scanning Electron Microscopy ◽  
Freeze Drying ◽  
Room Temperature ◽  
Secondary Electron ◽  
Distilled Water ◽  
Freeze Dried ◽  
Silver Paint ◽  
To Come ◽  
Scanning Electron

The intestinal roundworm of swine is pinkish in color and about the diameter of a lead pencil. Adult worms, taken from parasitized swine, frequently were observed with macroscopic lesions on their cuticule. Those possessing such lesions were rinsed in distilled water, and cylindrical segments of the affected areas were removed. Some of the segments were fixed in buffered formalin before freeze-drying; others were freeze-dried immediately. Initially, specimens were quenched in liquid freon followed by immersion in liquid nitrogen. They were then placed in ampuoles in a freezer at −45C and sublimated by vacuum until dry. After the specimens appeared dry, the freezer was allowed to come to room temperature slowly while the vacuum was maintained. The dried specimens were attached to metal pegs with conductive silver paint and placed in a vacuum evaporator on a rotating tilting stage. They were then coated by evaporating an alloy of 20% palladium and 80% gold to a thickness of approximately 300 A°. The specimens were examined by secondary electron emmission in a scanning electron microscope.

Revealing gross three-dimensional structure in the SEM

1987 ◽  
Vol 45 ◽  
pp. 656-657
Author(s):  
Sterling P. Newberry
Keyword(s):  
Freeze Drying ◽  
Three Dimensional ◽  
Dimensional Structure ◽  
Small Object ◽  
Final Solution ◽  
Dimensional Representation ◽  
X Ray ◽  
Three Dimensional Representation ◽  
Freeze Dried ◽  
Critical Point Drying

The beautiful three dimensional representation of small object surfaces by the SEM leads one to search for ways to open up the sample and look inside. Could this be the answer to a better microscopy for gross biological 3-D structure? We know from X-Ray microscope images that Freeze Drying and Critical Point Drying give promise of adequately preserving gross structure. Can we slice such preparations open for SEM inspection? In general these preparations crush more readily than they slice. Russell and Dagihlian got around the problem by “deembedding” a section before imaging. This some what defeats the advantages of direct dry preparation, thus we are reluctant to accept it as the final solution to our problem. Alternatively, consider fig 1 wherein a freeze dried onion root has a window cut in its surface by a micromanipulator during observation in the SEM.

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