Search results for "browning"
showing 10 items of 61 documents
Changes in properties of palm sugar syrup produced by an open pan and a vacuum evaporator during storage
2013
International audience; The aim of this study was to monitor the changes in the properties of palm sugar syrup produced by an open pan and a vacuum evaporator at 70°C and 80°C during storage under 4°C and room temperature (30°C) for 12 months at monthly intervals. During storage, Maillard reaction took place in samples stored under 4°C lower than those stored under 30°C. This was shown by lower a* values, intermediate browning products (IBP), browning intensity (BI) and HMF content, and higher L* values, fructose, glucose and free amino group contents during storage for 12 months. HMF, a possible mutagen formed by nonenzymatic browning during the heating and storage of sugar based products,…
Ecology and extent of freshwater browning - What we know and what should be studied next in the context of global change
2022
Water browning or brownification refers to increasing water color, often related to increasing dissolved organic matter (DOM) and carbon (DOC) content in freshwaters. Browning has been recognized as a significant physicochemical phenomenon altering boreal lakes, but our understanding of its ecological consequences in different freshwater habitats and regions is limited. Here, we review the consequences of browning on different freshwater habitats, food webs and aquatic-terrestrial habitat coupling. We examine global trends of browning and DOM/DOC, and the use of remote sensing as a tool to investigate browning from local to global scales. Studies have focused on lakes and rivers while seldo…
Variability of sensory profile and quality characteristics for ‘Pesca di Bivona’ and ‘Pesca di Leonforte’ peach (Prunus persica Batsch) fresh-cut sli…
2015
Abstract Peach genotypes in Southern Italy include the white-flesh ‘Pesca di Bivona’ (‘Murtiddara’, ‘Bianca’, ‘Agostina’ and ‘Settembrina’) and the yellow-flesh ‘Pesca di Leonforte’ (‘Settembrina’, ‘Giallone’ and ‘Ottobrina’ ) landraces, with non-melting clingstone fruit, characterized by a persistent aroma and an excellent flavor that is highly appreciated by consumers. The aim of this work was to assess the suitability of these white- and yellow-flesh landraces to be processed as fresh-cut product with regard to the persistence of their quality and sensory profiles. Fruit of ‘Pesca di Bivona’ and ‘Pesca di Leonforte’ landraces were cut into slices and stored at 5 °C for 3, 5, 7, 12 d. Fre…
DEGRADATIVE ENZYMATIC ACTIVITIES IN FRESH-CUT BLOOD ORANGE SLICES DURING CHILLED STORED
2009
Summary Blood-orange fruits are suitable to fresh-cut fruit production because of their chemical compositions. Nevertheless, the main limitation of using freshly cut oranges is their susceptibility to juiciness loss and ascorbic acid degradation because of enzymatic alterations. The aim of this work is: to identify some of the enzymes causing the qualitative decay in blood-orange slices during 15 days of chilled storage (at 4 ± 0.5 °C and 85% RH); to investigate the susceptibility to the previous alterations of five blood-orange clones (Moro nucellare, Sanguinello nucellare, Tarocco arcimusa, Tarocco gallo and Tarocco meli) to select the most suitable one for fresh-cut production. The enzym…
SALINITY EFFECTS ON ENZYMATIC BROWNING AND ANTIOXIDANT CAPACITY OF FRESH-CUT BABY ROMAINE LETTUCE (LACTUCA SATIVA L. CV. DUENDE)
2010
Abstract Enzymatic browning is a main problem encountered in minimal processing and further storage of leafy vegetables, leading to shorter shelf-life of products. Changes in the two oxidative activities, polyphenol oxidase (PPO) and peroxidase (POD), as well as in total phenolic content, colour parameters and antioxidant capacity (assayed with ORAC method), were monitored during 10 days of storage at 4 °C of minimally processed baby Romaine lettuce ( Lactuca sativa L. cv. Duende) cultivated under three different salinity conditions (2.8, 3.8 and 4.8 dS m −1 ), in order to determine the most suitable condition for further processing. Increasing levels of salinity reduced both oxidases activ…
Effect of grafting on yield and quality of eggplant (Solanum melongena L.)
2013
Eggplants have fruits with different sizes, shapes and colours, according to the cultivar. Skin colour is due to anthocyanins, pigments located in the cell vacuole of fruit skin that belong to phenolic flavonoids, a powerful antioxidants group. Environmental conditions and growing techniques may influence fruits characteristics and their content of phenolic compounds. Grafting is a non chemical alternative for overcoming the effects of intensive and continuous cropping. The rootstocks preferred for eggplant are hybrids of tomato or tomato KVFN. Also species taxonomically close, as Solanum torvum, have been used and showed good vigour, compatibility and resistance to wilt disease. Informatio…
Empagliflozin Induces White Adipocyte Browning and Modulates Mitochondrial Dynamics in KK Cg-Ay/J Mice and Mouse Adipocytes
2021
Background: White adipose tissue (WAT) browning is a promising target for obesity prevention and treatment. Empagliflozin has emerged as an agent with weight-loss potential in clinical and in vivo studies, but the mechanisms underlying its effect are not fully understood. Here, we investigated whether empagliflozin could induce WAT browning and mitochondrial alterations in KK Cg-Ay/J (KKAy) mice, and explored the mechanisms of its effects.Methods: Eight-week-old male KKAy mice were administered empagliflozin or saline for 8 weeks and compared with control C57BL/6J mice. Mature 3T3-L1 adipocytes were treated in the presence or absence of empagliflozin. Mitochondrial biosynthesis, dynamics, a…
High pressure processing of fruit juice mixture sweetened with Stevia rebaudiana Bertoni: Optimal retention of physical and nutritional quality
2013
Abstract The impact of high pressure processing (HPP) technology on physicochemical properties (color, browning index, turbidity index), bioactive compounds (ascorbic acid, total phenolic compounds, total anthocyanins, total carotenoids) and antioxidant capacity of a fruit juice mixture (papaya (32.5%, v/v), mango (10%, v/v) and orange (7.5%, v/v)) sweetened with Stevia rebaudiana Bertoni at different percentages was studied. The experimental design comprised a response surface methodology according to a central composite face-centered design. The variable ranges were 300–500 MPa (pressure), 5–15 min (time), 0–2.5% Stevia percentage. This design was used to determine the optimal high pressu…
Effect of plant growth regulators and basal media onin vitro shoot proliferation and rooting ofMyrtus communis L.
1996
The influence of macronutrients and growth regulators on in vitro shoot proliferation and rooting of an East Spanish population ofMyrtus communis L. were studied. Preincubation of field material on a medium without mineral salts prevented the browning from phenolic exudates. For multiplication, nodal segments of 5 mm fromin vitro produced shoots were cultured on Murashige and Skoog (MS), Schenk and Hildebrandt (SH) and Heller (H) media (full strength or diluted to 1/2 or 1/4), with 6-benzylaminopurine (BAP) at concentrations 4.4, 13.3 and 22.2 ΜM or kinetin (K) at concentrations 4.7, 14.0 and 23.2 ΜM. The optimum shoot proliferation was on quarter-strength MS medium with 4.4 ΜM BAP, whereas…