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From helices for you to superhelices: ordered assemblage regarding homochiral truck som Waals 1D dexterity polymers.
These studies also provide essential information for the development of anthocyanin related health care products and drug products.The present work examined the biomedical value of red and yellow bell pepper extracts (YME and RME) in terms of antioxidant, antibacterial and anticancer activities by in vitro and virtual studies. The yield of extract was 3.49% for RME and 2.92% for YME. The level of total phenols and total flavonoids significantly varied between the type of extracts, and it was higher in RME than that in YME. The extracts showed promising DPPH and ABTS free radical scavenging rates. The extracts showed an excellent antibacterial activity. The minimal inhibitory concentration (MIC) of RME was 0.20 mg mL-1 for Bacillus cereus, 0.30 mg mL-1 for Escherichia coli, 0.50 mg mL-1 for Staphylococcus aureus and 0.60 mg mL-1 and for Pseudomonas aeruginosa, while the MIC of YME was 0.40 mg mL-1 for B. cereus, 0.40 mg mL-1 for E. coli, 0.50 mg mL-1 for S. aureus, and 0.60 mg mL-1 for P. aeruginosa. TEM results demonstrated the cellular damage induced by RME in B. cereus biofilm. The RME did not show any cytotoxicity in normal NIH3T3 cells, but at 125 μg mL-1 did a strong cytotoxicity in human lung cancer cell line A549 as evident by cytotoxicity assay, ROS and AO/EB staining. The virtual biological examination indicated that β-carotene from RME was a potential compound with higher docking energy against both targeted enzymes and proteins as - 14.30 for LpxC and - 15.59 for survivin. Therefore, it is recommended that RME is a better functional food with novel biomedical properties and it deserves further evaluation for its the novel molecules against multidrug resistant pathogens.A comparative study was performed to better understand the feasibility of osmotic distillation as a process to produce a low-alcohol beer. Four diverse commercial beers styles were considered. The regular and corresponding dealcoholised beers were compared. The quality attributes and the volatile compounds loss after the dealcoholisation were checked. The work focused on the sensory properties of the obtained samples. VPS34-IN1 molecular weight A trained panel evaluated how the chosen sensory descriptors were influenced by the treatment. The results of quality attributes and volatile compounds were in line with works previously published by the authors. Interestingly, the results highlighted that beer characterized by malty character is more suitable than pale lager to be dealcoholised by the osmotic distillation process. link2 The low alcohol milk stout and stout flavour profile, especially in terms of taste, was like the corresponding regular beer. Osmotic distillation was demonstrated to be a feasible process to produce low-alcohol beer.The knowledge of the dielectric properties of oils is of great importance for several industrial applications, such as microwave-assisted oil frying for foods and high voltage electric power transmission. In this paper, we present the complex permittivity of vegetable oils (canola, olive, soybean, coconut) at 2.50 GHz using the cavity perturbation technique from 28 to 200 °C (temperature close to the smoking point of oils). The measurements were taken with a cylindrical cavity operating at the TE111 mode with an unloaded Q of 4950. In addition, free fatty acids, peroxide index and color were measured before and after heating.Physalis peruviana L. fruits are rich in bioactive compounds with health benefits. Processing of physalis into pulp with further dehydration has been proposed as a method to increase shelf life and preserve bioactive compounds. Here, the effect of three drying methods on the physico-chemical properties, color, antioxidant capacity, tocopherol and fatty acids content of physalis pulp thin layers were evaluated. The radical scavenging activity showed higher antioxidant activity at high temperatures rather than at low temperatures. Both, DPPH and ORAC assay showed a high antioxidant capacity of the physalis pulp. Chromatic parameters as well as Chroma and Hue angle were affected by drying temperature, which contributed to the discoloring of physalis pulp during this process. Based on these results, both convective drying and infrared drying at 80 °C were proved to be viable drying options for physalis pulp.The aims of this work were to assess the influence of the physicochemical composition of whole flour from soft and hard wheat genotypes on cookie and bread properties, as well as the ability of the prediction tests to estimate the whole meal flour end-use. Flours from hard and soft wheat genotypes proved to have different chemical composition and particle size distribution. Flours from hard wheat had lower particle average size and dietary fiber content, and higher lipid and wet gluten contents than flours from soft wheat. Particle size distribution, water absorption capacity and chemical composition of whole flours strongly influenced bread and cookie making performance. Considering prediction tests, flours from different wheat types were successfully discriminated using SDS-SI, SRC lac, and GI. However, rather weak correlations were found between the prediction test and the cookie and bread quality parameters. The prediction test, standardized for refined flours, showed a poor performance when whole flours were used. Nevertheless, grain texture and whole flour physicochemical properties did affect bread and cookie quality parameters, thus classical prediction tests should be modified in order to estimate the end-use performance of whole flours. Moreover, a standardization of the milling process should be considered.This study was performed to optimize the papaya pulp foaming process and determine the effect of drying conditions on the drying kinetics and the quality of the obtained powder. Thus, the one- factor-at-a-time experimental method, followed by 2 k full factorial design was implemented to determine the optimal conditions of the foaming process. The factors studied were egg white percentage (EW%), xanthan gum percentage (XG%), and whipping time (WT) which varied between 5-20%, 0-0.5%, and 5-20 min, respectively. The optimum conditions (EW% of 15%, XG% of 0.3% and WT of 15 min) for papaya foam expansion percentage (FE%) resulted in a foam with the highest FE% (275.64%) and desirability of 0.916. Foamed and non-foamed papaya pulp in thickness layers of 2-, 4- and 6-mm were dried at 60° and 80° C. Foaming papaya pulp reduced drying time at various layer thicknesses from 140-400 min to 60-160 min, and from 70-160 min to 30-100 min at 60° and 80° C, respectively. Foamed powder samples had the lowest dissolution times and hygroscopicity values; in addition, reconstituted solutions were lighter than non-foamed solutions. Ascorbic acid retention and total phenolic compound content was adversely affected by increased drying time. The obtained papaya powder was classified into six groups based on its quality parameters via hierarchical cluster analysis. In general, foam mat drying is a promising method for producing papaya pulp powder due to its high drying rates and better-quality product.Cassava (Manihotesculenta Crantz) is used in various applications and recipes worldwide. The natural fermentation of this root flour produces the "puba", a typical food from the north of Brazil. The evaluation of the qualities of the puba flour is little explored, thus, this study aimed to evaluate the pH (of the fermentation liquid), the texture of cassava pieces after a fermentation process, puba flour instrumental color parameters and its thermal and pasting properties. The pH and the force decreased with the incubation time. Puba flour from 3 to 7 days had the highest lightness, being good for food application. "a" and "b" values showed that the roots tended to a light blueish green due to post-harvest degradation and fermentation. The results of DSC analyses demonstrated that there was no significant difference in the gelatinization initial temperature between days 1-7, as well, no significant changes were observed in gelatinization peak temperature, conclusion temperature and gelatinization enthalpy. For the paste properties, the viscosity peak and breakdown slightly increased, and no significant changes as observed in final viscosity, setback and paste temperature on the days of fermentation. Therefore, the fermentation conditions (size of the pieces), the microorganisms (intrinsic of the material), and the time of seven days was not enough to promote drastic changes in the granules of cassava starch.Influence of the milling parameters on the reduction process of the wheat middlings by the smooth rolls was investigated. Three level and four variables Box-Behnken experimental design with response surface methodology was applied in order to evaluate effects of milling parameters and to optimize grinding conditions for various responses. As independent variables roll gap (0.04-0.1 mm), differential (1.1.-1.9), roll speed (300-500 rpm) and feed rate (0.2-0.4 kg/cm min) were employed. Responsive variables were flour yield, ash content and energy consumption. In order to optimize milling process adequate models were obtained by regression analysis. Possibilities of the optimization of the milling parameters in order to obtain different combination of the desired outputs are illustrated by four examples.Prunus serotine oil, was extracted from the seeds without shells, resulting in an oil yield of 23.41 ± 3.62%. Through GC it was shown that 52.38% of the total fatty acids present in the oil were polyunsaturated fatty acids. The fatty acids profile presented in the P. serotine oil were oleic (41.42%), linoleic (26.97%) and α-eleostearic acid (25.33%). It had a high concentration of total phenols (221 ± 15.85 mg as gallic acid equivalents/kg oil) and flavonoids (0.77 ± 0.01 mg catechin equivalents/kg oil). link3 The antiradical activity was 31.52 ± 2.71% and 12.94 ± 0.67% of radical inhibition for colorimetric methods using ABTS [2,2'-azino-bis-(3-ethylbenzothiazoline-6-sulphonic acid)] and DPPH (2,2-diphenyl-1-picrylhydrazyl), respectively. The activity inhibition was 2.3 (ABTS) and 1.8 (DPPH) times higher, respectively, than the ones of Prunus dulcis oil. Lipid oxidation showed that at day nine, P. serotine oil has it maximum hydroperoxide production through two methods (hydroperoxide and MDA). Three oregano fractions were added (code 642, 655 and A01) as natural antioxidants at four different concentrations (3000, 300, 30 and 3 ppm) each one, to extend its shelf life. Fraction 642 managed to extend its shelf life until day 30 (30 °C ± 2 °C), in both methodologies. The fraction 642 at 3 ppm, controls the production of hydroperoxide formation. Resulting in values of 3.65 µM equivalents of cumene hydroperoxide/kg of oil and 10.29 µM equivalents of 1,1,3,3-Tetraethoxypropane/kg of oil, decreasing by 3.2 times the peroxide formation with respect to P. serotine oil without leaving a Poliomintha longiflora fraction.The present study was undertaken to evaluate the effect of partial wheat flour substitution by jujube flour (JF) or jujube fiber concentrate (JFC) (0-15%) on chemical, physical and sensory quality of biscuits. JFC extracted from jujube pulp was characterized by high fiber (89.61% DM) and phenolic (6.8 mg GAE/g) contents and showed good functional properties. Textural characteristics of biscuit doughs weren't negatively affected by wheat flour substitution. The enriched biscuits with JF or JFC showed improved nutritional quality proved by an increase in dietary fiber, ash and total phenolic contents. No variations were observed for the weight, thickness, diameter and spread ratio of enriched biscuits as compared with the control. Biscuit hardness increased, but L* values decreased significantly with the substitution level. Regardless the JF level, sensory quality of biscuits was acceptable. For JFC, a maximum of 10% can be incorporated to obtain desirable biscuits quality.
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