Osmotic Dehydration Of Yellow Melon Using Red Grape Juice Concentra

The main objectives of this work were to study the effect of fruit ripening on the melon osmotic dehydration at reduced pressure and to model the mass transfer of moisture during melon dehydration with grape juice concentrate and sucrose solution. The ripening level had no relevant effect over the physical characteristics of the final product, with soluble solids, moisture and water activity without significant differences. Besides, the mass loss and solute gain parameters did not show significant differences, and only the solute gain had few variations. The process of the osmotic dehydration with grape juice concentrate was the most effective one, with higher dehydration and lowest solutes gain compared to the process carried out with sucrose solution. The water effective diffusivity calculated by the Fick’s equation for the process conduced with grape juice was lower than the one obtained for the sucrose solution, according to different equilibrium moisture content calculated by Peleg’s equation. The dehydrated melon with grape juice concentrate showed reduced water activity (~ 0.92) and low moisture content (~ 58%). © 2016, Sociedade Brasileira de Ciencia e Tecnologia de Alimentos, SBCTA. All rights reserved.36346847

Chemical And Physical Characterization Of Mume Fruit Collected From Different Locations And At Different Maturity Stages In São Paulo State

Prunus mume is widely studied due to its health benefits regarding increase of blood fluidity and consequent improvement of the cardiovascular system and the prevention or even the fight against different types of cancer. However, in Brazil this culture is found only among oriental descendants. The present study aimed to characterize mume fruit collected from three different locations in the State of São Paulo regarding general aspects such as pH, total titratable acidity (TTA), total soluble solids (TTS), pectin content and yield of pulp and chemical characteristics: total phenolic compounds (TPC) and antioxidant capacity. Mume fruit were collected unripe and analyzed until maturation about 88 days after flowering. Fruit collected in Botucatu came from a commercial mume fruit producer and had average weight of 16.9 g, while in fruit from other locations weight varied from 5.7-6.9 g. TSS ranged from 9.5 to 10.0 Brix, total solids was 10.2-12.2% and pH showed values between 2.5 and 2.7 for all locations. TTA expressed in citric acid decreased from 4.0-5.7 g (100g-1) at unripe stage to 2.0-3.8 g (100g-1) in mature-stage fruit. Pectin content decreased from 11.2 to 10.8% during fruit maturation, TPC content was 147-226 mg catechin (g-1) on a dry matter basis and the antioxidant capacity was 96-169 μMol Trolox (g-1) on a dry matter basis or 21-34 μMol Trolox (g-1) on a wet matter basis.333441445Adachi, M., The Prunus mume Sieb. et Zucc (Ume) is a rich natural source of novel anti-cancer substance (2007) International Journal of Food Properties, 10 (2), pp. 375-384. , http://dx.doi.org/10.1080/10942910600547624Baker, R.A., Reassessment of some fruit and vegetable pectin levels (1997) Journal of Food Science, 62 (2), pp. 225-229. , http://dx.doi.org/10.1111/j.1365-2621.1997.tb03973.xBenzie, I.F.F., Strain, J.J., The ferric reducing ability of plasma (FRAP) as a measure of "antioxidant power": The FRAP assay (1996) Analytical Biochemistry, 239, pp. 70-76(2008) Normas Analíticas Do Instituto Adolfo Lutz: Métodos Químicos E Físicos Para Análise De Alimentos, p. 1020. , 4. ed. São Paulo: Secretaria de Estado da Saúde, INSTITUTO ADOLFO LUTZ - IALJo, S.-C., Antioxidant activity of Prunus mume extract in cooked chicken breast meat (2006) International Journal of Food Science and Technology, 41 (1), pp. 15-19. , http://dx.doi.org/10.1111/j.1365-2621.2006.01234.xJun, J.H., Chung, K.H., Development of SCAR markers to differentiate between mume (Prunus mume Sieb. et Zucc.) and apricot (P. armeniaca L.) (2008) Journal of Horticultural Science & Biotechnology, 83 (3), pp. 318-322Liu, L., The possible mechanisms of Fructus Mume pill in the treatment of colitis induced by 2,4,6-trinitrobenzene sulfonic acid in rats (2009) Journal of Ethnopharmacology, 126, pp. 557-564. , http://dx.doi.org/10.1016/j.jep.2009.08.013, PMid:19703546Lorenzi, H., (2006) Frutas Brasileiras E Exóticas Cultivadas: (de Consumo In Natura), , São Paulo: Instituto PlantarumLuo, Z., Hot water treatment of postharvest mei fruit to delay ripening (2006) HortScience, 41 (3), pp. 737-740Mayer, N.A., Pereira, F.M., Môro, F.V., Caracterização morfológica de três genótipos de umezeiro selecionados como porta-enxertos para pessegueiro (2008) Revista Brasileira De Fruticultura, 30 (3), pp. 716-722. , http://dx.doi.org/10.1590/S0100-29452008000300026McGhie, T.K., Hunt, M., Barnett, L.E., Cultivar and growing region determine the antioxidant polyphenolic concentration and composition of apples grown in New Zealand (2005) Journal of Agricultural and Food Chemistry, 53 (8), pp. 3065-3070. , http://dx.doi.org/10.1021/jf047832r, PMid:15826060Miyazawa, M., Comparision of the volatile componentes of unripe and ripe Japanese apricot (Prunus mume Sieb. et Zucc.) (2009) Natural Product Research, 23 (17), pp. 1567-1571. , http://dx.doi.org/10.1080/14786410500462926, PMid:19851921Penniston, K.L., Quantitative assessment of citric acid in lemon juice, lime juice, and commercially-available fruit juice products (2008) Journal of Endourology, 22 (3), pp. 567-570. , http://dx.doi.org/10.1089/end.2007.0304, PMid:18290732 PMCid:PMC2637791Quast, E., Prunus mume - fruit characteristics and phenolic content capacity (2011) Fruit Processing, pp. 238-242. , Nov/DecRupasinghe, H.P.V., Jayasankar, S., Lay, W., Variation in total phenolics and antioxidant capacity among European plum genotypes (2006) Scientia Horticulturae, 108 (3), pp. 243-246. , http://dx.doi.org/10.1016/j.scienta.2006.01.020Shi, J., Moy, J.H., Functional foods from fruit and fruit products (2005) Asian Functional Foods, pp. 303-339. , http://dx.doi.org/10.1201/9781420028119, SHI, J.HO, C.-T.SHAHIDI, F., Boca Raton: CRC PressShi, J., Antioxidant capacity of extract from edible flowers of Prunus mume in China and its active components (2009) LWT - Food Science and Technology, 42 (2), pp. 477-482Singleton, V.L., Rossi Jr., J.A., Colorimetry of total phenolics with phosphomolybdic-phosphotungstic acid reagents (1965) American Journal of Enology and Viticulture, 16 (3), pp. 144-158Souza, V.C., Lorenzi, H., (2005) Botanica Sistemática: Guia Ilustrado Para Identificação Das Famílias De Angiospermas Da Flora Brasileira, , baseado em APG II. São Paulo: Instituto PlantarumThaipong, K., Comparison of ABTS, DPPH, FRAP and ORAC assays for estimating antioxidant activity from guava fruit extracts (2006) Journal of Food Composition and Analysis, 19, pp. 669-675Topp, B.L., Noller, J., Russell, D.M., (2007) Development of Prunus Mume, a New Tree Crop For Australia, p. 113. , Australia: Rural Industries Research and Development CorporationTsubaki, S., Ozaki, Y., Azuma, J., Microwave-assisted autohydrolysis of Prunus mume stone for extraction of polysaccharides and phenolic compounds (2010) Journal of Food Science, 75 (2), pp. 152-157. , http://dx.doi.org/10.1111/j.1750-3841.2009.01466.x, PMid:2049221

Macromolecular theory of solvation and structure in mixtures of colloids and polymers

The structural and thermodynamic properties of mixtures of colloidal spheres and non-adsorbing polymer chains are studied within a novel general two-component macromolecular liquid state approach applicable for all size asymmetry ratios. The dilute limits, when one of the components is at infinite dilution but the other concentrated, are presented and compared to field theory and models which replace polymer coils with spheres. Whereas the derived analytical results compare well, qualitatively and quantitatively, with mean-field scaling laws where available, important differences from ``effective sphere'' approaches are found for large polymer sizes or semi-dilute concentrations.Comment: 23 pages, 10 figure

New Measurements of the D+ to K* mu nu Form Factor Ratios

Using a large sample of D+ to K- pi+ mu+ nu decays collected by the FOCUS photoproduction experiment at Fermilab, we present new measurements of two semileptonic form factor ratios: rv and r2. We find rv = 1.504 \pm 0.057 \pm 0.039 and r2 = 0.875 \pm 0.049 \pm 0.064. Our form factor results include the effects of the s-wave interference discussed in a previous paper.Comment: 12 pages, 5 figure