Volume 21, No. 4 (2020)
Articles
SYNTHESIS AND CATECHOLASE ACTIVITY OF Cu(II) AND Fe(III) COMPLEXES OF 4-METHYL-2-((PIPERIDIN-1-YL)METHYL)PHENOL
AYOWOLE O. AYENI(1,2*), GARETH M. WATKINS(1)
This study is aimed at evaluating the impact of N- and S- bonding modes of thiocyanate substituent on catecholase activity as its presence in the coordination sphere of the metal complex can either reduce catecholase activity or otherwise. 4-Methyl-2-((piperidin-1-yl)methyl) phenol - the Mannich base and its synthesized metal complexes were characterized by various spectroscopic techniques including NMR, IR, and UV-Vis spectroscopy. Turnover rates obtained from the Cu(II) and Fe(III) complexes ranged between 6.02 - 22.72 h-1 with the thiocyanate mode in the Fe(III) complex leading to increased catecholase activity.
PHYSICOCHEMICAL AND SENSORY CHARACTERISTIC OF SOYA PROTEIN ISOLATE FORTIFIED PAPAYA JAM DURING STORAGE TIME
DIMAS B. PINANDOYO(1*), SALEEM SIDDIQUI(2)
Protein fortification of fruit product have been a trend in the last decade to solve the lack of protein contain in it. However, the right composition for the fortification have been a problem since long. The research was done to give a sight of formulation and the effect of it in changes of physicochemical and overall acceptability of papaya jam. Fortification was done with formulation 40:1, 40:2, 40:3, 40:4, 40:5 of papaya pulp: soya protein isolate (part/part). Moisture, TSS, pH, total and reducing sugar, non-enzymatic browning, ascorbic acid, total carotenoid, crude protein, total plate count and overall acceptability of highest acceptability formula was analyzed at monthly interval during three months storage time. Moisture, TSS, pH, total and reducing sugars and non-enzymatic browning increased, while ascorbic acid, total carotenoids, and crude protein contents of jam decreased during storage. Total plate count showed no microbial during storage periods. Soya protein isolate fortified papaya jam remained acceptable during storage although the acceptability was decrease during time.
EFFECTS OF KESUM LEAF EXTRACT SUPPLEMENTATION ON CHARACTERISTICS OF DURIAN SEEDS STARCH (DURIO ZIBETHINUS) – CHITOSAN EDIBLE FILM
RETNO B. LESTARI(1*), LUCKY HARTANTI(2), EDY PERMADI(1)
Edible films are thin layers formed on food surface to maintain quality and extend shelf life of food. One of the edible packagings used as a wrapper on food is an edible film from durian seed starch-chitosan. Additional supplementation from active ingredients can be used as antimicrobials, such as kesum leaf extract (KLE). The purpose of this study was to evaluate the effect of KLE on the physical properties of edible film of durian seed starch - chitosan. This research used completely randomized design (CRD) with one factor. In this research, treatments of the edible film with different concentrations of KLE (K0: 0 %, K1: 0.2 %, K2: 0.4 %, K3: 0.6 %, K4: 0.8 %, K5:1.0 %, and K6: 1.2 %) were performed. The variables observed were microstructure of edible film evaluated using scanning electron microscopy (SEM) and physical properties of edible film, including WVTR (water vapor transmission rate), tensile strength and elongation. The results showed that the surface of the SEM edible film in K0 was flat, very tight and non-porous, while that in K1 to K6 was very hollow and uneven, with non-uniform size. This indicated that KLE supplementation decreased homogeneity, resulting in changes in the surface morphology of the films. KLE supplementation had no significant effect on WVTR and elongation, but it had a significant effect on tensile strength.
QUALITY AND SHELF LIFE OF SKUTA WHEY CHEESE PACKED UNDER VACUUM AND MODIFIED ATMOSPHERE IN PRESENCE OR ABSENCE OF THE HEMP SEED POWDER
ELIZABETA ZANDONA(1), IRENA PERKOVIĆ(2), KRUNOSLAV ALADIĆ(2), MARIJANA BLAŽIĆ(1*)
Skuta is a traditional Croatian whey cheese, with a limited shelf life, produced by heat coagulation of ovine or cow's whey. To improve its quality and extend shelf life, samples were stored at 4 °C under vacuum (VP) and modified atmosphere conditions (MAP) (70/30 % N2/CO2) with or without the addition of organic hemp seed (HS) powder (2 % w/w) during 21 days storage. MAP and VP had been used to control the growth of spoilage microorganisms and foodborne pathogens, while HS powder was added because of its nutritional and possible antimicrobial properties. The quality characteristics and shelf life of both untreated and HS powder treated Skuta were assessed using microbiological, physicochemical and sensory parameters. Total aerobic mesophilic count and growth of yeast and molds were reduced in MAP samples. No foodborne pathogens were detected in samples, regardless of the treatment. The addition of HS powder had a significant impact on the nutritional value, the proportion of minerals and salt content of Skuta, but did not have impact on the microbial spoilage. MAP had positive impact on Skuta shelf life in sensory terms, while HS powder addition had no significant impact on shelf life extension but was still sensory acceptable.
SYNTHESIS OF GIBBERELLINS BY SURFACTANT PRODUCERS NOCARDIA VACCINII IMV В-7405, ACINETOBACTER CALCOACETICUS IMV В-7241 AND RHODOCOCCUS ERYTHROPOLIS IMV АС-5017
NATALIA LEONOVA(1), TETYANA PIROG(1,2), DARIA PIATETSKA(2*), TETYANA SHEVCHUK(1), MAXYM KHARKHOTA(1), GALYNA IUTYNSKA(1)
In this study, we established that the producers of surfactants Nocardia vaccinii IMV В-7405, Acinetobacter calcoaceticus IMV B-7241 and Rhodococcus erythropolis IMV Аc-5017 were able to synthesize phytohormones of gibberellic nature during cultivation on the traditional substrates (ethanol, hexadecane) and on the industrial waste sunflower oil and biodiesel production waste). The results of specific biotesting showed that the treatment of cucumber seedlings with phytohormonal extracts of all studied strains at 1:500 and 1:600 dilutions stimulated the extension of the cucumber hypocotyls as compared to the water control in values close to the treatment with gibberellic acid. The results of high-performance liquid chromatography showed N. vaccinii IMV B-7405, A. calcoaceticus IMV B-7241 and R. erythropolis IMV Аc-5017 produce highly active forms of gibberellins GA3 and GA4. The level of its synthesis was nearly the same (6.0-10.0 μg∙L-1) under cultivation of strains on every substrate. The exception was strain N. vaccinii IMV В-7405 which synthesized almost 47.0 μg∙L-1 GA3 and GA4 while is growing on the waste oil from meat frying. The obtained results are the groundwork for the development of an economically profitable technology for the recycling of toxic wastes using N. vaccinii IMV B-7405, A. calcoaceticus IMV B-7241 and R. erythropolis IMV Аc-5017. Such technology will allow us to develop complex microbial preparations with various biological properties in a single process.
KETONIC MANNICH BASES DERIVED FROM 1-(5-BROMOBENZOFURAN-2-YL)ETHAN-1-ONE#
GHEORGHE ROMAN(1*), RADU OGHINĂ(2), LIVIU SĂCĂRESCU(1)
1-(5-Bromobenzofuran-2-yl)ethan-1-one has been employed as substrate in a direct Mannich reaction with common secondary amines to generate several β-aminoketones hydrochlorides. Alkylation of S- and N-nucleophiles (4-chlorothiophenol, piperazine, sulfanilamide, 3,5-dimethylpyrazole) with the dimethylamine-containing β-aminoketone derived from the aforementioned substrate has also been investigated. Reaction of the same ketonic Mannich base with phenylhydrazine afforded the corresponding 1,3-disubstituted pyrazoline, whose UV-Vis absorption has been measured in dimethylsulfoxide, toluene and chloroform at room temperature to give similar spectra having a maximum at approximately 390 nm. The fluorescence spectrum of this pyrazoline in toluene is more intense and blue-shifted compared to its emission spectrum in dimethylsulfoxide.
THE INFLUENCE OF DIFFERENT VACUUM IMPREGNATION SOLUTIONS ON THE COLOUR OF FRESH-CUT APPLE SLICES
SIMONA GAVRILAȘ(1), CLAUDIU-ȘTEFAN URSACHI(1), MIHAELA DOCHIA(2), SIMONA PERȚA-CRIȘAN(1), FLORENTINA-DANIELA MUNTEANU(1)
The present paper focuses on the colour changes of freshly peeled/sliced fruits by using vacuum-impregnation of the apple slices with freshly prepared fruit juice and their mixture with two types of honey with the role of inhibition of the enzymatic browning of the apples. These syrups have the advantage of inhibiting the enzymatic browning of the fruits due to their high content of organic acids. The change in the colour of the fruits was monitored by using a colorimetric system, CIELAB. The obtained results were used to identify the best vacuum-impregnation solution for the preservation of the apple slices that can be marketed.
INFLUENCE OF CITRUS AND CELERY PECTINS ON PHYSICOCHEMICAL AND SENSORY CHARACTERISTICS OF FERMENTED DAIRY PRODUCTS
MIHAELA IVANOVA(1*), NADEZHDA PETKOVA(2), MINA TODOROVA(2), VALENTINA DOBREVA(3), RADKA VLASEVA(1), PANTELEY DENEV(2), DIMITAR HADJIKINOV(3), VALENTIN BOUVARD(4)
The aim of the current study was to improve the nutritional value, rheological quality and sensory characteristics of yoghurt prepared with high-esterified citrus and celery pectins. Comparative studies of physicochemical characteristics of yoghurt with incorporated pectin isolated from celery (Apium graveolens var. rapaceum D. C.) tubers and commercially available citrus pectin were conducted. The celery pectin extracted by ammonium oxalate was characterized as highly methoxylated (HM) with a degree of esterification (DE) 75 % and anhydrouronic acid content (AUАC) 66 %, respectively. The rate of lactic acid formation, rheological, and sensory characteristics of the resulting yoghurts were also studied. It was found, that the addition of high-esterified celery pectin in the milk in an amount of 0.3 % decreased syneresis of the acid coagulum and led to a slight increase in viscosity. The addition of pectins in the concentration from 0.1 to 0.3 % caused alterations in sensory perception, which was positively evaluated by the panellists. However, the highest scores from sensory evaluation of resulting yoghurts demonstrated these prepared with 0.2 % celery pectin. This study suggested that the highly esterified celery pectin presents an alternative source of soluble dietary fibre for the enrichment of yoghurt and the production of a functional product with potential health effects.
ISOLATION AND CHARACTERIZATION OF COLLAGEN FROM SNAKEHEAD (CHANNA STRIATA) SKIN WITH DIFFERENT SOLVENTS AND SOAKING TIME
ACE BAEHAKI(*), SHANTI D. LESTARI, AHMAD AMRINSYAH
The objective of this research was to utilize snakehead skin waste as an alternative source of collagen. Different solvents (acetic acid, chloride acid and citric acid) and different soaking time (three days and five days) were employed as treatments in this study. Parameters observed were yield, protein solubility, and molecular weight. The results showed that acetic acid is the optimal solvent for extracting the snakehead skin collagen as indicated by the highest yield with an average value of 84.07 %. The collagen with highest protein solubility was produced by soaking the snakehead skin in acetic acid for 5 days. The results of SDS-PAGE analysis revealed 14 kinds of protein in a collagen. Each different solvent produced collagen with various molecular weights which ranged from 12.39 to 185.70 kDa.
DEVELOPMENT AND ANALYSIS OF FRUIT BEVERAGES WITH ANTIOXIDANT PROPERTIES
ELENA А. SOLOMATINA(1), NIKOLAY М. SOLOMATIN(1), VLADIMIR N. SOROKOPUDOV(2), OLGA A. SOROKOPUDOVA(2), NINA I. MYACHIKOVA(3), ADINA FRUM(4), CECILIA GEORGESCU(4*)
The interest for developing functional beverages by using fruits is increasing every day. This article presents an improved technology for the production of fruit beverages that does not use primary deep heat treatment of raw materials. The obtained beverages were analyzed regarding several physical indicators, content in compounds that possess antioxidant properties and a sensorial assessment. Beverages obtained from chokeberry, hawthorn and rose hip, had the highest levels of biologically active substances and strawberries, blackberries, black currant and cherry, the highest overall rating for the sensorial analysis. All the developed beverages have great market potential due to their content in bioactive compounds and their appeal to consumers.