Antimicrobial Activity and Phytochemicals Screening of JoJoba (Simmondsia chinensis) Root Extracts and Latex

Abstract─ Plants are rich sources of bioactive compounds. In this study the photochemical screening of hexane, ethanolic and aqueous extracts of roots and latex of jojoba (Simmondsia chinensis) plant revealed the presence of saponins, tannins, alkaloids, steroids and glycosides. Ethanolic extract was found to be richer in these metabolites than hexane, aqueous extracts and latex. The extracts and latex displayed effective antimicrobial activity against Salmonella typhimurium, Bacillus cereus, Clostridium perfringens, Staphylococcus aureus, Escherichia coli, Candida albicans and Aspergillus flavus. The increase in volume of the extracts and latex caused more activity, as shown by zones of inhibition. Candida albicans growth was inhibited only by hexane extract. Jojoba latex was not effective against Candida albicans at 0.1 and 0.5 ml extracts concentration but showed 5mm zone of inhibition at (1.0 ml). Lower volume (0.1ml) of latex encouraged Aspergillus flavus growth, while at (1.00 ml) reduced its mycelial growth. Thus, jojoba root extracts and latex can be of potential natural antimicrobial agents

Efecto de antioxidantes naturales en la estabilidad de carne de ostra durante su almacenamiento

Meat from the ostrich is becoming increasingly popular throughout the world. The aim of the current study was to evaluate the effects of different antioxidants such as ascorbic acid (AA), α-tocopherol (Toc) and rosemary herb (Ros) on the stability of ostrich meat during storage. The chemical composition of ostrich meat showed low fat content (1.5 %) combined with high protein content (22.4 %). The combination of AA + Ros, Toc + Ros and AA + Toc was more effective in reducing the thiobarbituric acid (TBA) and peroxide values. The antioxidant showed insignificant effects on acidity as oleic acid. The addition of the efficient role of AA, Toc and Ros showed an improvement in the color stability of ostrich steaks and the combined treatment was more effective in color stability. In conclusion, the addition of AA, Toc and Ros had a positive effect on aroma quality, rancidity and discoloration of refrigerated ostrich meat.La carne de ostra es cada vez más popular en todo el mundo. El objetivo de este estudio fue evaluar el efecto de diferentes antioxidantes tales como el ácido ascóbico (AA), el α-tocoferol (Toc) y hierbas de romero (ROS) en la estabilidad de la carne de ostra durante el almacenamiento. La composición química de la carne de ostra mostro un contenido bajo en grasa (1.5%) en combinación con un alto contenido de proteínas (22.4%). Las combinaciones de AA + Ros, Toc + Ros y AA + Toc fueron las más efectiva en la reducción de los valores de ácido tiobarbitúrico (TBA) y de peróxidos. Los antioxidantes muestran un insignificante efecto en la acidez como ácido oleico. La adicción de AA, Toc y Ros mostro una mejora de la estabilidad del color de los filetes de ostra, es más, el tratamiento combinado fue más efectivo en la estabilidad del color. En conclusión, la adicción de AA, Toc y Ros tuvo un efecto positivo en el aroma, rancidez y decoloración de la carne refrigerada de ostra

Quality characterization of burger affected by soybean additives (Natto & protein hydrolysate) and ascorbic acid

Soy protein is a common ingredient added to processed meats to enhance the products' functional characteristics. In our study, soybean products (fermented soy Natto and protein hydrolysate) with or without ascorbic acid were added to burger in order to improve its quality characterization. Results showed that soy additives significantly increased moisture and protein content and reduced (P < 0.05) fat values. Ash content did not affect (P < 0.05) with Natto addition. Color tools, lightness and yellowness were higher (P<0.05) for the samples with added soybean products (with or without ascorbic acid), while redness decreased. Both of protein hydrolysate and ascorbic acid increased the softiness while, Natto additive increased the hardness of samples. Natto & protein hydrolysate additives increased the total volatile basic nitrogen while, samples with ascorbic acid decreased TVBN values at significant levels. On the other hand, soy additives were improved both of cooking quality and sensory evaluation of the burger

Quality characterization of burger affected by soybean additives (Natto & protein hydrolysate) and ascorbic acid

Soy protein is a common ingredient added to processed meats to enhance the products' functional characteristics. In our study, soybean products (fermented soy Natto and protein hydrolysate) with or without ascorbic acid were added to burger in order to improve its quality characterization. Results showed that soy additives significantly increased moisture and protein content and reduced (P < 0.05) fat values. Ash content did not affect (P < 0.05) with Natto addition. Color tools, lightness and yellowness were higher (P<0.05) for the samples with added soybean products (with or without ascorbic acid), while redness decreased. Both of protein hydrolysate and ascorbic acid increased the softiness while, Natto additive increased the hardness of samples. Natto & protein hydrolysate additives increased the total volatile basic nitrogen while, samples with ascorbic acid decreased TVBN values at significant levels. On the other hand, soy additives were improved both of cooking quality and sensory evaluation of the burger

Quality characterization of burger affected by soybean additives (Natto & protein hydrolysate) and ascorbic acid

Soy protein is a common ingredient added to processed meats to enhance the products' functional characteristics. In our study, soybean products (fermented soy Natto and protein hydrolysate) with or without ascorbic acid were added to burger in order to improve its quality characterization. Results showed that soy additives significantly increased moisture and protein content and reduced (P < 0.05) fat values. Ash content did not affect (P < 0.05) with Natto addition. Color tools, lightness and yellowness were higher (P<0.05) for the samples with added soybean products (with or without ascorbic acid), while redness decreased. Both of protein hydrolysate and ascorbic acid increased the softiness while, Natto additive increased the hardness of samples. Natto & protein hydrolysate additives increased the total volatile basic nitrogen while, samples with ascorbic acid decreased TVBN values at significant levels. On the other hand, soy additives were improved both of cooking quality and sensory evaluation of the burger

Quality characterization of burger affected by soybean additives (Natto & protein hydrolysate) and ascorbic acid

Soy protein is a common ingredient added to processed meats to enhance the products' functional characteristics. In our study, soybean products (fermented soy Natto and protein hydrolysate) with or without ascorbic acid were added to burger in order to improve its quality characterization. Results showed that soy additives significantly increased moisture and protein content and reduced (P < 0.05) fat values. Ash content did not affect (P < 0.05) with Natto addition. Color tools, lightness and yellowness were higher (P<0.05) for the samples with added soybean products (with or without ascorbic acid), while redness decreased. Both of protein hydrolysate and ascorbic acid increased the softiness while, Natto additive increased the hardness of samples. Natto & protein hydrolysate additives increased the total volatile basic nitrogen while, samples with ascorbic acid decreased TVBN values at significant levels. On the other hand, soy additives were improved both of cooking quality and sensory evaluation of the burger

Embutidos de búfalo con extractos de salvia: calidad y seguridad

Sage oil extract was added during the preparation of dry fermented buffalo meat sausage. Some chemical, microbial and sensory characteristics of sausages were evaluated during the ripening period. In particular, pH, lipid oxidation, biogenic amines and micro flora were analyzed. Results of this study pointed out that sage oil extract as natural antioxidant could be utilized in dry fermented sausage, prepared from buffalo meat, in order to obtain a final product within acceptable lipid oxidation and biogenic amine levels, as well as improved sensory quality.Extractos de aceite de salvia fueron añadidos a embutidos de carne de búfalo. Las características químicas, microbiológicas y sensoriales de los embutidos fueron evaluadas durante el periodo de maduración. En particular, pH, oxidación lipídica, aminas biogénicas y microflora fueron analizadas. Los resultados de este estudio indican que los extractos de aceite de salvia, como antioxidantes naturales, podrían ser utilizados en embutidos preparados con carnes de búfalo, con objeto de obtener un producto final con unos niveles de aminas biogénicas y de oxidación lipídica aceptable, así como con una calidad sensorial mejorada

Conceptual design of PrandtlPlane civil transport aircraft

According to aircraft manufacturers and several air transportation players, the main challenge the civil aviation will have to deal with in the future is to provide a sustainable growth strategy, in order to face the growing demand of air traffic all over the world. The sustainability requirements are related to air pollution, noise impact, airport congestion, competitiveness of the air transportation systems in terms of travel time and passengers’ comfort. Among the possible ways to allow a sustainable growth of the air transportation systems, disruptive aircraft configurations have been object of study for several years, in order to demonstrate that the improvement of aircraft performance can enable the envisaged growth. This paper presents the study of a possible novel configuration called ‘‘PrandtlPlane,’’ having a box-wing layout derived from Prandtl’s ‘‘Best Wing System’’ concept. The paper deals with the definition of top level requirements and faces the conceptual study of the overall configuration, focusing on fuselage sizing as well as on the aerodynamic design of the box-wing system. This latter is designed through an optimization-driven strategy, carried out by means of a low fidelity aerodynamic tool, which simulates the flow condition in the subsonic range and introduces correction to take the transonic effects into account. Design procedures and tools are presented, showing preliminary results related to a PrandtlPlane compliant with ICAO Aerodrome Reference Code ‘‘C’’ standard, such as Airbus A320 and Boeing 737, whose wingspan is limited to 36 m. Activities and results here shown are part of the first phase of the research project ‘‘PARSIFAL’’ (Prandtlplane ARchitecture for the Sustainable Improvement of Future AirpLanes), funded by the European Commission under the Horizon 2020 Program, which aims to demonstrate that the PrandtlPlane configuration can improve aircraft payload capability, keeping their dimensions compatible with present airport infrastructures

PRELIMINARY TAKE-OFF ANALYSIS AND SIMULATION FOR A PRANDTLPLANE COMMERCIAL AIRCRAFT

The paper describes the take-off performances and characteristics of an unconventional aircraft, called PrandtlPlane. The PrandtlPlane has a box-wing architecture, founded on the “Best Wing System” concept due to L. Prandtl, that minimizes the induced drag once wingspan and lift are given. This configuration has the potential to be a more efficient alternative to conventional tube-and-wing aircraft, and it is under investigation in the framework of the PARSIFAL project, funded by the European Union in the Horizon 2020 program. A numerical simulation tool for the take-off dynamics of the aircraft, based on the non-linear equations of motion, has been developed in order to evaluate the performance of the aircraft in take-off condition. The VLM solver has been integrated into this tool in order to evaluate the aerodynamic performance of the aircraft in ground effect at each moment of the manoeuvre. The same assessments have been made for a conventional tube-and-wing reference aircraft, with the aim of conducting a performance comparison with the reference PrandtlPlane. The preliminary results obtained show the aerodynamic and aeromechanical advantages of the reference PrandtlPlane, in terms of runway length and passenger comfort