scholarly journals Volatile Compounds of Lemon and Grapefruit IntegroPectin

Molecules ◽  
2020 ◽  
Vol 26 (1) ◽  
pp. 51
Author(s):  
Antonino Scurria ◽  
Marzia Sciortino ◽  
Alessandro Presentato ◽  
Claudia Lino ◽  
Elena Piacenza ◽  
...  
Keyword(s):  
Biological Activity ◽  
Citric Acid ◽  
Volatile Compounds ◽  
Outer Surface ◽  
Industrial Waste ◽  
Hydrodynamic Cavitation ◽  
Waste Streams ◽  
Degree Of Esterification ◽  
New Findings ◽  
Citrus Waste

An HS-SPME GC-MS analysis of the volatile compounds adsorbed at the outer surface of lemon and grapefruit pectins obtained via the hydrodynamic cavitation of industrial waste streams of lemon and grapefruit peels in water suggests important new findings en route to understanding the powerful and broad biological activity of these new pectic materials. In agreement with the ultralow degree of esterification of these pectins, the high amount of highly bioactive α-terpineol and terpinen-4-ol points to limonene (and linalool) decomposition catalyzed by residual citric acid in the citrus waste peel residue of the juice industrial production.

scholarly journals Volatile Compounds of Lemon and Grapefruit IntegroPectin

2020 ◽  
Author(s):  
Antonino Scurria ◽  
Marzia Sciortino ◽  
Alessandro Presentato ◽  
Claudia Lino ◽  
Elena Piacenza ◽  
...  
Keyword(s):  
Biological Activity ◽  
Citric Acid ◽  
Volatile Compounds ◽  
Outer Surface ◽  
Industrial Waste ◽  
Hydrodynamic Cavitation ◽  
Waste Streams ◽  
Degree Of Esterification ◽  
New Findings ◽  
Citrus Waste

The HS-SPME GC-MS analysis of the volatile compounds adsorbed at the outer surface of lemon and grapefruit pectins obtained via hydrodynamic cavitation of industrial waste streams of lemon and grapefruit peels in water only suggests important new findings en route to understanding the powerful and broad biological activity of these new pectic materials. In agreement with the ultralow degree of esterification of these pectins, the high amount of highly bioactive α-terpineol and terpinen-4-ol points to limonene decomposition catalyzed by residual citric acid in the citrus waste peel residue of the juice industrial production.

scholarly journals Evolution of volatile compounds from milk to curd during manufacturing of Mozzarella

2020 ◽  
Vol 70 (1) ◽  
pp. 50-58 ◽  
Author(s):  
Giuseppe Natrella ◽  
Michele Faccia ◽  
Jose Manuel Lorenzo ◽  
Pasquale De Palo ◽  
Giuseppe Gambacorta
Keyword(s):  
Citric Acid ◽  
Ethyl Acetate ◽  
Volatile Compounds ◽  
Microbial Activity ◽  
Scientific Literature ◽  
Main Role ◽  
Pca Analysis ◽  
Complex Profile ◽  
Active Compounds ◽  
Traditional Natural

The aim of this study was to investigate the evolution of the volatile compounds (VOC) from milk to curd during mozzarella manufacturing, in connection with the technique used for curd acidification (traditional = natural whey starter fermentation; industrial = direct acidification by citric acid addition). Overall, 40 compounds were identified from the entire set of samples, belonging to different chemical classes. All compounds detected in milk were also found in the curd, but at much higher concentration. In addition, many other compounds formed during curd production. By comparison of the samples from the 2 acidification techniques, and analysing the scientific literature to explain the source of the volatile compounds, it was found that microbial activity played a main role in VOC formation. In fact, the curd obtained by natural whey starter fermentation showed the most complex profile, whereas that of the curd obtained by direct acidification was much simpler. The most important odour-active compounds that could contribute to flavour of the curd made by traditional technology were 3-methylbutanal, ethyl acetate and 2,3-butanedione, responsible for ethereal, fruity and buttery odour. For direct acidification they were 3-methylbutanal (at lower level), nonanal and decanal (herbal/fruity odour). The PCA analysis showed clear clusterization of the three types of samples: milks and direct acidified curds were rather close in the bi-plot graph, whereas traditional curds were spread all along the space. The research is currently in progress, for assessing the evolution of the volatile compounds during the next technological steps of mozzarella manufacturing.

scholarly journals Deep Ocean Water Concentrate Changes Physicochemical Characteristics, the Profile of Volatile Components and Consumer Acceptance for Taiwanese Rice Shochu

Foods ◽  
2020 ◽  
Vol 9 (12) ◽  
pp. 1806
Author(s):  
Ming-Kuei Shih ◽  
Qiao-Yu Hsu ◽  
Bo-Kang Liou ◽  
Yu-Han Peng ◽  
Chih-Yao Hou
Keyword(s):  
Citric Acid ◽  
Volatile Compounds ◽  
Indica Rice ◽  
Rice Variety ◽  
Deep Ocean ◽  
Volatile Components ◽  
Japonica Rice ◽  
Ocean Water ◽  
Ethyl Hexanoate ◽  
Deep Ocean Water

To study the effects of deep-ocean water concentrate (DOWC) on sake quality, Taichung No. 10 indica rice (Oryza sativa subsp. indica) and Tainan No. 11 japonica rice (O. sativa subsp. japonica) were used as raw materials, and basic physicochemical property parameters in shochu were analyzed differentially. Sake fermentation mash analysis results revealed that DOWC addition did not significantly affect the basic physicochemical properties during sake brewing, but it significantly reduced citric acid and malic acid contents in Taichung No. 10 indica rice sake sample by 52–66% and 73–93%, respectively. DOWC addition significantly increased citric acid content in Tainan No. 11 japonica rice sake sample by 32–202%. Rice shochu analysis results revealed that DOWC addition significantly increased isoamyl acetate, ethyl hexanoate, and ethyl octanoate contents in shochu made from japonica rice and indica rice, respectively. The results indicate that rice variety directly affects the types of volatile compounds in rice shochu. Principal component analysis and sensory evaluation results revealed that DOWC addition affected the composition of volatile compounds in the two types of rice shochu and resulted in differences in flavor evaluation. DOWC addition affects yeast metabolites and directly changes the volatile compound composition and flavor of rice shochu.

scholarly journals Ultrasound assisted citric acid mediated pectin extraction from industrial waste of Musa balbisiana

2017 ◽  
Vol 35 ◽  
pp. 204-209 ◽  
Author(s):  
J. Prakash Maran ◽  
B. Priya ◽  
Naif Abdullah Al-Dhabi ◽  
K. Ponmurugan ◽  
I. Ganesh Moorthy ◽  
...  
Keyword(s):  
Citric Acid ◽  
Industrial Waste ◽  
Musa Balbisiana ◽  
Ultrasound Assisted

The biological activity of high-density lipoprotein fractions and their role in the development of cardiovascular diseases

2016 ◽  
Vol 88 (9) ◽  
pp. 111-118 ◽  
Author(s):  
Ya D Babintseva ◽  
L Camont ◽  
J Chapman ◽  
M Lhomme ◽  
V P Karagodin ◽  
...  
Keyword(s):  
Biological Activity ◽  
Cardiovascular Diseases ◽  
Density Lipoprotein ◽  
Compositional Analysis ◽  
Biological Properties ◽  
High Density ◽  
High Density Lipoproteins ◽  
Pharmacological Targets ◽  
New Findings ◽  
Protein Rich

Increasing the human plasma concentration of high-density lipoproteins (HDL) may be part of strategy for control of cardiovascular diseases (CVD). HDL particles vary in their structure, metabolism, and biological activity. The review describes major HDL fractions (subpopulations) and discusses new findings on the antiatherogenic properties of HDL particles. The whole spectrum of HDL fractions, small, dense, protein-rich lipoproteins, has atheroprotective properties that are determined by the presence of specialized groups of proteins and lipids; however, this activity may be decreased in atherogenic lesion. Comprehensive structural and compositional analysis of HDL may provide key information to identify the fractions that have characteristic biological properties and lose their functionality in CVD. These fractions may be also biomarkers for the risk of CVD and hence represent pharmacological targets.

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