Volume 19, No. 3 (2018)
Articles
EFFECTS OF DIFFERENT SUGARS, ALCOHOLS, ANTIOXIDANTS ON GOAT MILK TABLETS CONTAINING LACTOBACILLUS ACIDOPHILUS LA-5
DONGLIN MA(1*), GUOWEI SHU(1), HE CHEN(1), JIANHUA ZHANG(1), NI XIN(2), JIANG PENG MENG(2)
Probiotics were added to goat milk powder, which would not only improve the intestinal flora balance but also would promote human and animal health. In this paper, the effects of different sugars, alcohols, antioxidants on Lactobacillus acidophilus goat milk tablets were investigated by single factor tests based on viable count, suitable hardness, friability, and sensory evaluation. The optimal formulation of goat milk tablets with Lactobacillus acidophilus was obtained: sucrose 7 %, glucose 1.3 %, xylitol 5 %, acesulfame 0.04 %, D-sodium ascorbate 0.06 %, D-mannitol 0.3 %, tea polyphenols 0.018 %, microstalline cellulose 0.4 %. The application of this composition gives good sensory evaluation, high viable lactobacilli count, suitable hardness and friability of the resulting goat milk tablets of Lactobacillus acidophilus.
CONVECTIVE AIR DRYING CHARACTERISTICS OF GROUND MACADAMIA NUTS
KANIKI TUMBA(*)
Convective hot air drying of ground macadamia (particle size corresponding to 1.29 ± 0.11 mm) was investigated in the temperature and air velocity ranges of 40 to 70 °C and 0.7 to 2.5 m∙s-1, respectively. Page and two-term exponential models were identified in this study as the best semi-theoretical models to describe the thin layer drying of ground macadamia nuts. Both experiments and models revealed that shorter drying times correspond to higher temperatures and smaller granulometries. The effective diffusivity of moisture transfer varied from 3.7 x 10-9 to 4.4 x 10-9 m2∙s-1 and activation energy from 9.57 kJ∙mol-1 to 18.57 kJ∙mol-1 over the temperature and air velocity ranges used in this study. It was also found that when macadamia nuts are reduced to particulate form, diffusivity and activation energy increase.
COMPARATIVE ANALYSIS OF THE AROMATIC, SENSORY PROFILE OF THE ELDER FLOWER (Sambucus nigra) COMPOTE, AN INNOVATIVE PRODUCT, WITH BEVERAGES OF ”ELDER FLOWER JUICE” TYPE
MARIA LIDIA D. IANCU(*)
Wild elder flowers can be used for making a very popular beverage which is called "elder flower juice". Four samples have been analyzed in this study, different by recipe, method of preserving and encapsulating the flavors. Their aromatic profile has been studied and peculiarities of the descriptors have been found following the investigation using the principal component analysis technique, due to the very large number of results (728). Thus, it has been observed that out of the 13 descriptors analyzed by 14 panelists, for the 4 samples, those who give the particularities of the assortment, but also those that are common are: vanilla, freshly cut grass, lemon, rose and wet wood. The close competition was between classic elder flower juice and compote. Thus, for the new product, the fresh elder flower compote, the predominant flavor descriptor was the floral rose one and for the classical fermented elder flower juice was the fruity vanilla and the freshly cut grass. The overall perception of the new product was to place it on the second position (score 2.14) after the traditional elder flower juice (score 2.57).
EFFECTS OF CARBON SOURCES ON THE VALUES OF ANTIOXIDANT INDEXES AND INTERMEDIATES METABOLITES FROM SERRATIA MARCESCES SYBC08
HUA W. ZENG(1), XIN ZENG(1), DA Y. XU(1), FENG LI(1*), XIANG R. LIAO(2*)
The effects of two different carbon sources on changes of catalase (CAT) yield, the values of antioxidant indexes and intermediate metabolites from Serratia marcescens SYBC08 were investigated at different time points (4, 8, 12, 16, 20 and 24 h). The highest CAT yield (20008 U‧mL-1) in presence of citric acid was approximately 1.46-fold higher than that in presence of glucose (13680 U‧mL-1). The maximum superoxide dismutase activity (21.53 U‧mL-1) was achieved in presence of citric acid, significantly higher than that in presence of glucose (15.20 U·mg-1protein). Intracellular alkyl hydroperoxide reductase activity in presence of citric acid or glucose was sharply increased during culture period and reached the maximum value at 24 h. Additionally, the NADH oxidase activities, total antioxidant capacities, intracellular and extracellular ascorbic acid contents, intracellular H2O2 level, malondialdehyde contents and intracellular contents of pyruvate, succinic acid and citric acid in presence of citric acid or glucose were also evaluated.
RETENTION OF NAPHTHALENE ON FUNCTIONALIZED ANIONIC CLAYS RÉTENTION DU NAPHTALÈNE SUR DES ARGILES ANIONIQUES FONCTIONNALISÉES
MADALINA-ŞTEFANIA PIRVAN(1,2), RACHID BRAHMI(2,3), LAURENCE PIRAULT-ROY(2*), ILEANA DENISA NISTOR(1*)
In this work, we studied the retention of naphthalene from liquid effluents, on anionic clays of Doubled Hydroxides Lamellar (LDHs) type and functionalized with organic substances. Naphthalene is a polycyclic pollutant, which can result from various industries such as the plastics industry (PVC), dyes, adhesives, insecticides and others. Polycyclic pollutants are toxic and not degradable and can affect human health as well as the balance of ecosystems and the environment. To remedy this pollution and to allow retention of naphthalene, we have studied different adsorbent materials such as functionalized anionic clays by adding β-Cyclodextrin to obtain an organophilic material. We therefore prepared samples of Mg-Al anionic clays in a 3 : 1 ratio, called LDHs and β-Cyclodextrin was intercalated to obtain functionalized LDHs, named β-CD-LDH. We then determined the best operating conditions (quantity of material, contact time, pH) in order to maximize the amount of retained naphthalene.
EXPERIMENTAL ASSESSMENT OF CO2 ABSORPTION RATES FOR AQUEOUS SOLUTIONS OF HEXYLAMINE, DIMETHYLCYCLOHEXYLAMINE AND THEIR BLENDS
NOHA BOULMAL, RODRIGO RIVERA-TINOCO, CHAKIB BOUALLOU(*)
Highly emissive fossil origin CO2 systems are mainly combustion based. Presenting considerable investment costs and potential leaks into the environment as drawbacks, conventional amine solvent based processes remain the most mature technological option for CO2 capture. In the regeneration step of solvents, the energy consumed in these processes is provided by steam at temperatures ranging from 120 °C till 140 °C. In order to avoid this level of temperature that fosters amine degradation, a novel series of thermomorphic solvents are studied. These solvents aim at minimizing energy consumption while improving CO2 capture and potentially replacing the consumption of steam by using waste heat. This paper presents the selection of lipophilic amine based solvents and compares the performance of hexylamine 3M aqueous solutions and the mixture of dimethylcyclohexylamine/hexylamine in aqueous solutions at different compositions. Both absorption and regeneration rates for the selected lipophilic mixtures show outstanding results compared to the benchmark solvent monoethanolamine (MEA). Absorption of CO2 was performed in a Lewis cell for temperatures 20, 30 and 40 °C. Results obtained show the impact of amine blends on the kinetics of absorption and enable novel solvents to be suggested for low energy carbon capture processes. Data collected enables apparent kinetic constants for each of the blends to be calculated. Hexylamine and dimethylcyclohexylamine aqueous blends have demonstrated higher capability to absorb CO2 at high rates. In fact, the kinetics remain similar to those of hexylamine aqueous solvents, while the regeneration tests show a rate increase induced by the dimethylcyclohexylamine.
APPLICATION OF EXCITATION EMISSION MATRIXES SPECTROSCOPY TO STUDY HUMIC ACIDS REJECTION WITH TiO2 NANOFILTRATION MEMBRANE WITH ENLARGED AREA
MIHAELA-ELENA DASCĂLU(1*), JUAN ANTONIO LÓPEZ-RAMÍREZ(2), VALENTIN NEDEFF(1,3), EMILIAN MOSNEGUȚU(1), DRAGOS RUSU(1)
In recent years, membrane technology is increasingly being studied and thus became even more used in the production of drinking water. However, the presence of foulants in natural waters, as humic acids, affects strongly the efficiency of membrane processes. This study has been aimed to study humic acid (HA) rejection using a new TiO2 ceramic nanofiltration membrane, with enlarged area (1.25 sqm). This membrane is a prototype and it has been chemically modified to increase its resistance to get fouled. The experiments were carried out on a pilot scale, in the laboratory within the Department of Environment ‧Technologies, from the University of Cádiz, Spain. For this, ultrapure water and different HA concentrations (10 mg‧L-1, 25 mg‧L-1, 50mg‧L-1, 75mg‧L-1, 100 mg‧L-1) were used. For the operating conditions, a constant temperature of 20 °C, pH 7.0, a constant pressure of 7 bars and a Cross Flow Velocity of 0.7 m‧s-1 were used. The analytical measurements focused on the use of excitation-emission fluorescence matrix to study membrane rejection of HA. The results of the conducted experiments show that this instrumental technique helps to control the rejection of HA in water and, at the same time, highlights the potential of the prototype membrane for controlling organic matter from the water.
QUALITY PARAMETERS OF FRUIT BEERS AVAILABLE ON ROMANIAN MARKET
LIVIA PATRAȘCU(1,2), IULIANA BANU(1), MARIANA BEJAN(1), IULIANA APRODU(1*)
Fruit flavored beers, also known as Radler, which are mixtures of beer and soft drinks, gained in the last years increasing popularity. The present study aimed at investigating the physical-chemical and sensory characteristics of different fruit beers commonly available on the Romanian market. The antioxidant properties of the fruit beers were investigated in terms of total phenolic contents and scavenging capacity against DPPH and ABTS radicals, such as to have an estimate of the degree of protection against oxidative damage associated to reactive oxygen species. All investigated commercial beers showed good antioxidant properties. Regardless of the flavor, rather large variations of the phenolic content and antioxidant activity were identified among beer samples. The results of the sensory analysis coupled with the physical-chemical and rheological properties indicated the good quality of the fruit beers available on Romanian market.
SYNTHESIS AND CRYSTAL STRUCTURE OF A CU(II) COMPLEX AND ITS CATALYTIC ACTIVITY FOR THE OXIDATION OF BENZYL ALCOHOL
JIE YIN(1*), XI-SHI TAI(2*), QIAN-QIN GUO(3)
A Cu(II) complex, [CuL2(Phen)] (1) (HL = 2-benzoylbenzoic acid, Phen = 1,10-phenanthroline), has been synthesized and structurally characterized by elemental analysis and single-crystal X-ray diffraction. Structural analysis indicated that the Cu(II) complex (1) belongs to the monoclinic system with P21/c space group, and a = 18.955(4) Å, b = 8.3618(17) Å, c = 27.890(8) Å, β = 131.635(18)°, V = 3303.8(15) Å3, Dc = 1.396 g·cm-3, the final R = 0.0505, wR2 = 0.1154 with I≥2σ (I). In Cu(II) complex, both the COO- group of L ligand and Phen ligand adopt bidentate coordination mode. The Cu(II) center is six-coordinated by two N atoms of one Phen ligand and four O atoms of two different L ligands, forming a distorted octahedral coordination environment. The Cu(II) complex (1) molecules forms a 1D chain structure by π-π stacking effect of neighboring benzene rings, and the 1D chains further form a 3D network structure. The catalytic activity of [CuL2(Phen)] (1) for the oxidation of benzyl alcohol has been tested with O2 as the oxidant.
THE USE OF THE NEW APPLE HYBRIDS FRUITS WITH RED PULP IN THE FOOD INDUSTRY
NIKOLAY M. SOLOMATIN(1), ELENA SOLOMATINA(1), VLADIMIR N. SOROKOPUDOV(2), OLGA A. SOROKOPUDOVA(2), NINA I. MYACHIKOVA(3), CECILIA GEORGESCU(4*)
Juice, compote, fruit chips, obtains from hybrids apple fruits was made and analyzed. Juice from red-flesh apples has attractive anthocyanin color, high content of antioxidants and a higher acidity. Stewed fruit of red-apple apples fully corresponds to the necessary indicators for organoleptic and chemical composition, but it has an unusual color for apple compote. Chips from red-flesh apples are the most promising type of products. Along with the conservation of anthocyanin in the drying process, they have a perfectly acceptable sugar-acid index and a high content of anthocyanins.