Search results for "SUCROSE"
showing 10 items of 178 documents
Genotype influence on shelf life behaviour of minimal processed loquat (Eriobotrya japonica (Thunb.) Lindl.) fruit: the role of sugar, acid organics …
2022
AbstractBackgroundLoquat cultivars cultivated in Southern Italy are very appreciated by consumers for their sensorial characteristics, such as persistent aroma and taste. Apposite maturity indexes for peeling and processing loquat fruit were investigated to increase diffusion of minimally processed loquat. The genotype’s effect on the minimally processed loquat fruit shelf life and quality harvested at commercial maturity (80% yellow color) was investigated on peeled fruit stored at 5 °C for 10 days. The role of sugars, organic acids and phenols composition was observed through in depth qualitative analysis. In addition, several qualitative analyses were carried out to determine the quality…
Effects of an innovative dipping treatment on the cold storage of minimally processed Annurca apples
2007
The effect of trehalose as an edible coating on minimally processed Annurca apple slices was studied during cold storage. The edible coating was prepared by dipping the fruit in a solution containing trehalose at 0.8%, sucrose at 1.0% and sodium chloride at 0.1%. During storage at 6 degrees C the following parameters were monitored: weight loss, colour (hue angle (h degrees) and whitening index (WI)), firmness, malic and ascorbic acids, polyphenol content.. microstructure by scanning electron microscopy (SEM) and microbial count. The results showed that such a coating reduced the browning phenomena; in fact the WI and h degrees values were significantly lower in coated samples than untreate…
Cryopreservation of white mulberry (Morus alba L.) by encapsulation-dehydration and vitrification
2011
Shoot apices of in vitro-grown plantlets of white mulberry, Morus alba L. cv Florio, were cryopreserved using either encapsulation-dehydration or vitrification. For encapsulation-dehydration, alginate beads containing apices were dehydrated for 1, 3, 5 or 7 days in a liquid medium containing various sucrose concentrations (0.5, 0.75, 1.0 or 1.25 M). Bead desiccation was performed using silica gel for either 0, 4, 6, 8, 9 or 14 h. For vitrification, apices were directly immersed for either 5, 15, 30 or 60 min in a vitrification solution (PVS2). Following encapsulation-dehydration, treatment of alginate beads with 0.75 M sucrose was more effective in promoting re-growth of explants after imme…
Effects of sewage sludge addition to Norway spruce seedlings on nitrogen availability and soil fauna in clear-cut areas
2012
Anaerobically digested and composted sewage sludge (CSS) has been suggested to be a slow-release fertilizer in forestry and an alternative to quick-release inorganic fertilizers. The effects of CSS with or without added carbohydrate on inorganic nitrogen availability and on soil animals were tested in two Norway spruce plantations. Half of the seedlings were individually fertilized with CSS, and the rest were left as controls. Solid sucrose was added to half of the fertilized and untreated seedlings. Soil samples were taken in the autumn in the first and the second year after the treatments. CSS increased soil NH4-N (2100%), the proportion of soil NO3-N, and the N concentration of spruce ne…
Control of in vitro somatic embryogenesis of the spindle tree ( Euonymus europaeus L.) by the sugar type and the osmotic potential of the culture med…
1999
In vitro somatic embryogenesis was achieved from zygotic embryo explants of a woody angiosperm species, the spindle tree, cultivated on various culture media differing in their sugar type and concentration, or in the applied osmotic potential. The highest frequency of somatic embryogenesis was obtained with a 350 mM sucrose, or a 89 mM glucose concentration in the culture medium. Experiments with culture media differing only in osmotic potential indicated that a minimal threshold osmotic potential is required to stimulate the emergence of somatic embryos. Elevated concentrations of glucose have an inhibitory effect, independent of their osmotic effect, while elevated concentrations of sucr…
Melting behaviour of d-sucrose, d-glucose and d-fructose
2004
The melting behaviour of d-sucrose, d-glucose and d-fructose was studied. The melting peaks were determined with DSC and the start of decomposition was studied with TG at different rates of heating. In addition, melting points were determined with a melting point apparatus. The samples were identified as d-sucrose, alpha-d-glucopyranose and beta-d-fructopyranose by powder diffraction measurements. There were differences in melting between the different samples of the same sugar and the rate of heating had a remarkable effect on the melting behaviour. For example, T(o), DeltaH(f) and T(i) (initial temperature of decomposition) at a 1 degrees Cmin(-1) rate of heating were 184.5 degrees C, 126…
Dehydration and crystallization of trehalose and sucrose glasses containing carbonmonoxy-myoglobin
1999
We report a study wherein we contemporarily measured 1) the dehydration process of trehalose or sucrose glasses embedding carbonmonoxy-myoglobin (MbCO) and 2) the evolution of the A substates in saccharide-coated MbCO. Our results indicate that microcrystallization processes, sizeably different in the two saccharides, take place during dehydration; moreover, the microcrystalline structure is maintained unless the dry samples are equilibrated with a humidity >/=75% (>/=60%) at 25 degrees C for the trehalose (sucrose) sample. The evolution of the parameters that characterize the A substates of MbCO indicates that 1) the effects of water withdrawal are analogous in samples dried in the presenc…
“Water Association” Band in Saccharide Amorphous Matrices: Role of Residual Water on Bioprotection
2021
Saccharides protect biostructures against adverse environmental conditions mainly by preventing large scale motions leading to unfolding. The efficiency of this molecular mechanism, which is higher in trehalose with respect to other sugars, strongly depends on hydration and sugar/protein ratio. Here we report an Infrared Spectroscopy study on dry amorphous matrices of the disaccharides trehalose, maltose, sucrose and lactose, and the trisaccharide raffinose. Samples with and without embedded protein (Myoglobin) are investigated at different sugar/protein ratios, and compared. To inspect matrix properties we analyse the Water Association Band (WAB), and carefully decompose it into sub-bands,…
Ascorbic Acid Oxidation in Sucrose Aqueous Model Systems at Subzero Temperatures
2004
The reduction of Tempol by ascorbic acid in concentrated sucrose solutions was measured by electron paramagnetic resonance (EPR) at temperatures ranging from 16 to −16 °C. This method allowed the determination of the rate constants (k) of this fast reaction, by recording the Tempol reduction as a function of time. The two reactants were initially separated and had to migrate for the reaction to occur. The experimental findings were compared with predicted values according to the equation for diffusion-controlled reaction proposed by Atkins. The experimental reaction rate constants were observed to be lower than the calculated ones. However, the experimental values were found to be controlle…
Thermal Aggregation of Bovine Serum Albumin in Trehalose and Sucrose Aqueous Solutions
2012
We report results of static and dynamic light scattering measurements performed on bovine serum albumin (BSA) in saccharide (trehalose and sucrose) solutions. Our aim is to study the effects of the two disaccharides on the first steps of thermal aggregation of BSA in aqueous solutions at two protein concentrations (1 and 30 mg/mL) at increasing sugar/water ratio. Results show that sugars modify early stages of aggregation mainly by perturbing the thermodynamic behavior of the solvent (i.e., general solvent effects) without involving direct, specific sugar-protein interactions. This agrees with current hypotheses on sugar action in protein solutions. (1-3) The linear correlation detected bet…