Optimization and characterization of walnut beverage emulsions in relation to their composition and structure

A central composite rotatable design (CCRD) was used to evaluate the effects of walnut oil (WO, 3-6%, w/w) and gum arabic (GA, 5-10%, w/w) on the average droplet size (D(32)), specific surface area (SSA), polydispersity index (span), apparent viscosity, interfacial tension and opacity of walnut-beverage emulsions. The response surface methodology (RSM) showed that the significant second-order polynomial regression equations with high R(2) (>0.95) were successfully fitted for all responses as function of independent variables. The linear effect of WO had a significant term in all reduced models. The overall optimum region was found to be at the combined level of 10% (w/w) GA content and 5.84% (w/w) WO concentration. At this optimum point, D(32), SSA, span, apparent viscosity, interfacial tension and opacity of emulsions were 0.609 μm, 8.236 m(2)/ml, 0.886, 1.336 Pa s, 51.37 mN/m and 0.810, respectively. No significant (p>0.05) difference was found between the actual values and predicted values. Moreover, principal component analysis (PCA), conducted via PCA variable loadings and cluster dendrogram was able to discriminate the emulsions with different formulations into separate classes.     

Effects of temperature, pH, water activity and CO2 concentration on growth of Rhizopus oligosporus NRRL 2710

AIMS: To investigate the effects of temperature, pH, water activity (aw) and CO2 concentration on the growth of Rhizopus oligosporus NRRL 2710. METHODS AND RESULTS: Hyphal extension rates from mycelial and spore inocula were measured on media with different aw (approximately 1.0, 0.98 and 0.96) and pH (3.5, 5.5 and 7.5) incubated at 30, 37 or 42 degrees C in atmospheres containing 0.03, 12.5 or 25% (v/v) CO2. The effects of environmental conditions on hyphal extension rate were modelled using surface response methodology. The rate of hyphal extension was very sensitive to pH, exhibiting a pronounced optimum at pH 5.5-5.8. The hyphal extension rate was less sensitive to temperature, aw or CO2, exhibiting maximum rates at 42 degrees C, a(w) approximately 1.0 and 0.03% (v/v) CO2. CONCLUSIONS: The fastest hyphal extension rate (1.7 mm h(-1)) was predicted to occur at 42 degrees C, pH 5.85, a(w) approximately 1.0 and 0.03% CO2. SIGNIFICANCE AND IMPACT OF THE STUDY: The present work is the first to model the simultaneous effects of temperature, pH, aw and CO2 concentration on mould growth. The information relates to tempe fermentation and to possible control of the microflora in Tanzanian cassava heap fermentations.     

Microencapsulation of alpha-tocopherol using sodium alginate and its controlled release properties

Response surface methodology (RSM) was used to optimize microencapsulation yield (MY) using three independent variables; the ratio of coating material to core material (w/w, X1), the emulsifier concentration (%, v/v, X2), and the CaCl2 concentration (%, w/v, X3). In the preparation of sodium alginate (SA) microcapsule, the regression model equation for the MY was predicted as follows; MY(%) = 56.02 + 3.64X2 + 3.18X1X2 - 3.74X2(2). The optimal conditions for the SA microcapsule were obtained at the [SA]/[alpha-TP] ratio of 6.6:3.4 (w/w), [emulsifier] of 1.35% (v/v), and [CaCl2] of 4.3% (w/v), and the predicted MY in this condition was of 57.2%. In vitro alpha-TP releasing test of the SA-based microcapsules was performed. The SA microcapsule released 28.8% of alpha-TP when exposed in the simulated gastric fluid (SGF, pH 1.2) for 24 h. In the simulated intestinal fluid (SIF, pH 7.4), the amount of released alpha-TP (81.5%) was significantly greater than that in the SGF. The duration time required for releasing 50 (T50%) and 70% (T70%) of alpha-TP from the SA-microcapsule were calculated to be 3.8 and 12.3 h, respectively. From these results, it was suggested that SA microcapsule would be structurally resistant against acidic environment, and it would rapidly release core material under mild alkali condition.     

Demulsification of oil-in-water emulsions by aerial spores of a Streptomyces sp.

Of a number of actinomycetes isolated from Antarctica and coastal regions of Korea, one isolate, identified as a Streptomycessp., demulsified an emulsion of kerosene/0.2% Triton X-100 (2:1, v/v) within 1 min. The aerial spores broke emulsions of low viscosity hydrocarbons such as kerosene and gasoline within 1 min, but after 3 min of contact they could demulsify less than 50% of emulsions of high viscosity hydrocarbons diluted with kerosene.     

Triolein-cholesteryl oleate-cholesterol-lecithin emulsions: structural models of triglyceride-rich lipoproteins

The organization of lipids within emulsions composed of triolein (TO), cholesteryl oleate (CO), cholesterol (C), and egg yolk phosphatidylcholine (L) was examined. CO was substituted for TO in a series of emulsions to obtain TO:CO ratios comparable to the triglyceride:cholesterol ester ratios observed in subfractions of triglyceride-rich lipoproteins. The weight fraction of TO in the surface phase (0.02-0.05) was independent of the TO content of the emulsions. However, the weight fraction of CO in the surface phase depended upon the percentage of CO in the emulsions and was less than 0.004 even when 13.7% CO was present in the emulsion. When CO was substituted for TO, the percent of the total particle C which was carried in the droplet oil phase was increased. The interparticle equilibration of lipids was studied in subfractions of sonicated emulsions with particle sizes comparable to triglyceride-rich lipoproteins. The TO:CO ratios of the subfractions of a given emulsion were constant and independent of size, but the C:L ratio decreased in particles of smaller diameter. However, the surface C:L ratio was the same in all particles from a given emulsion. The size dependence of the C:L ratios was attributed to the partitioning of C into the oil cores of the emulsions. Because large droplets have the greatest core:surface mass ratios, more of their total particle C is carried in the core.     

Response surface methodology for optimizing the fermentation medium of Clostridium butyricum

AIMS: Strains of Clostridium butyricum have been increasingly used as probiotics for both animals and humans. The aim of this study was to develop a growth medium for cultivating C. butyricum ZJUCB using a statistical methodology. METHODS AND RESULTS: Response surface methodology (RSM) was used to evaluate the effects of variables, namely the concentrations of the glucose, pectin, soyabean cake extract, casein, corn steep flour, ammonium sulphate, sodium bicarbonate and the medium initial pH. A fractional factorial design was applied to study the main factors that affected the growth of a probiotic strain of C. butyricum currently preserved in our lab and the central composite experimental design was adopted to derive a statistical model for optimizing the composition of the fermentation medium. The experimental results showed that the optimum fermentation medium for the growth of C. butyricum was composed of 2% glucose (w/v), 0.5% pectin (w/v), 0.2% casein (w/v), 3.98% soyabean cake extract, 0.1% (NH4)2SO4 (w/v), 0.124% NaHCO3 (w/v), 0.37% corn steep flour (w/v), 0.02% MnSO4 H2O (w/v), 0.02% MgSO4 7H2O (w/v) and 0.002% CaCl2 (w/v) at pH 7.5. CONCLUSIONS: After incubating 24 h in the optimum fermentation medium, the populations of the viable organisms were estimated to be 10(9) CFU ml(-1). In the present study, we report the optimization of a growth medium that produced increased yields using statistical approach. SIGNIFICANCE AND IMPACT OF THE STUDY: The use of bacteria as a probiotic is showing increasing potential. The development of a growth medium that has a high yield is an obvious need, and the approach to optimizing a growth medium is innovative.     

Evidence for human orosensory (taste?) sensitivity to free fatty acids

Accumulating evidence suggests dietary fatty acids (FAs) may be sensed in the oral cavity. However, the effective cues have not been characterized. In particular, influences from other sensory cues have hampered identification of an independent gustatory contribution. Experiment 1 examined techniques to minimize the formation of FA oxidation products and improve the homogeneity of water/lipid emulsions to be used as stimuli in Experiment 2, a psychophysical study to determine FA detection thresholds in humans. Through sonication of chilled samples held in polypropylene labware and the addition of 0.01% ethylenediaminetetraacetic acid, calcium disodium salt, homogenous emulsions of unoxidized linoleic and oleic FAs were obtained. Spectrophotometric analysis revealed no oxidation product formation over a 24-h period. Coupled with these techniques, a masking approach was used to minimize other sensory cues imparted from linoleic, oleic, and stearic FAs. Concentration ranges from 0.00028% to 5% (w/v) were prepared in mixtures with 5% mineral oil (w/v) and 5% gum acacia (w/v) to mask lubricity and viscosity effects, respectively. Testing was conducted under red light with nares blocked to eliminate visual and olfactory cues. Oral rinses with 20 ppm capsaicin were administered to desensitize participants to selected irritation effects prior to remeasuring linoleic acid detection thresholds. To determine if the effective stimulus was an oxidation product, oxidized linoleic acid was included among the test stimuli. Detection thresholds were obtained using a 3-alternative, forced-choice ascending-concentration presentation procedure. The mean detection threshold for linoleic acid pre-desensitization was 0.034 +/- 0.008%, for linoleic acid post-desensitization was 0.032 +/- 0.007%, for oleic 0.022 +/- 0.003%, for stearic 0.032 +/- 0.005%, and oxidized linoleic 0.025 +/- 0.005%. The results suggest that linoleic, oleic, stearic, and oxidized linoleic acids are detectable in the oral cavity of humans with minimal input from the olfactory, capsaicin, and viscosity-assessing tactile systems.     

Pulping of holm oak wood. Influence of the operating conditions

This paper reports on the influence of independent variables in the pulping of holm oak wood (Quercus ilex L.) [viz. temperature (135-195 degrees C), cooking time (30-90min) and soda concentration (10-20%)] on the yield, holocellulose content, alpha-cellulose content, brightness and viscosity of the resulting pulp. By using a central composite factorial design, equations relating each dependent variable to the different independent variables were derived that reproduced the experimental results for the dependent variables with errors less than 5-15% in all cases. The highest pulp yield (56.9%) was obtained with the lowest values of the operating variables. However, obtaining the optimum holocellulose content, alpha-cellulose content and viscosity (viz. 94.5%, 78.5% and 1395ml/g, respectively) entailed using values of the independent variables above their mean levels. Also, ensuring optimal brightness (viz. 24.3%) required using higher temperatures and soda concentrations. A compromise that saves equipment immobilized capital and about 25% of soda is using a soda concentration of 15% at 195 degrees C for 30min. The yield thus obtained differs by less than 29.5% from the highest level; also, the resulting holocellulose content, alpha-cellulose content and brightness differ by less than 12% from their respective optimum values.     

Decoloration of chitosan by UV irradiation

Decoloration of chitosan by UV irradiation, which was used to replace a bleaching step during chitosan preparation, was evaluated under four separate treatments (effect of irradiation time, chitosan/water ratio, stirring speed, and UV light source). The optimal decoloration condition was defined as that producing white chitosan with higher viscosity. Decoloration of chitosan could be achieved effectively using a UV-C light by stirring unbleached chitosan in water (1:8, w/v) for 5 min at 120 rpm. UV irradiation applied under the optimal conditions could be used to produce chitosan with desirable white color (L^* = 76.95, a^* = −0.37, and b^* = 14.04) and high viscosity (1301.7 mPa s at 0.5% w/v in 1.0% v/v acetic acid).     

Development of an optimal formulation for oxidative stability of walnut-beverage emulsions based on gum arabic and xanthan gum using response surface methodology

The susceptibility of lipids to oxidation is one of the most fundamental problems in oil-in-water emulsions. A response surface methodology 5-level-3-factor central-composite rotatable design was applied to study the effects of key formula ingredients including walnut oil (WO, 3-6%, w/w), gum arabic (GA, 5-10%, w/w) and xanthan gum (XG, 0.05-0.15%, w/w) on lipid oxidation in walnut-beverage emulsions. During 30 days’ storage, the oxidation process was monitored by evaluating the peroxide value, anisidine value and total oxidation (Totox) value in different emulsion formulations. Use of XG as a stabilizer at high concentrations considerably inhibited the oxidation of WO in the prepared emulsions. The experimental data were satisfactorily fitted to quadratic models using multiple regression analysis. The optimum conditions to obtain the minimum peroxide (0.923 mequiv. O₂/kg oil), anisidine (0.500) and Totox (2.347) values are met when a walnut-beverage emulsion is formulated with 3% WO, 10% GA and 0.12% XG.     

Preparation and properties of an immobilized pectinlyase for the treatment of fruit juices

Pectinlyase, present in different commercial pectinases used in juice technology, was immobilized on alginate beads. The optimal conditions were: 0.17 g alginate ml(-1), 1.2% (w/v or v/v) enzyme concentration and acetic-HCl/glycine-HCl buffer at pH 3.6 or tris-HCl/imidazole buffer at pH 6.4. Maximum percentage of immobilization (10.6%) was obtained with Rapidase C80. Kinetic parameters of free and immobilized pectinlyase were also determined. The pH and temperature at which activity of soluble and immobilized enzyme was maximum were 7.2 and 55 degrees C. Thermal stability was not significantly altered by immobilization, especially at 40 degrees C, showing two periods of different stability. Free and immobilized preparation reduced the viscosity of highly esterified pectin from 1.09 to 0.70 and 0.72 mm(2) s(-1), respectively, after 30 min at 40 degrees C. Furthermore, the immobilized enzyme could be re-used through 4 cycles and the efficiency loss in viscosity reduction was found to be only 9.2%.     

Statistical optimization of production conditions of alkaline pectin lyase from Bacillus cereus using response surface methodology

Alkaline pectin lyase finds applications in the degumming and retting of plant fibres, textile industry and pectic wastewater treatment where it degrades highly methylesterified pectin without prior action of any other pectinase. Response surface methodology (RSM) has been frequently utilized for the optimization of production process of industrially important enzymes from microbes. In the present work, fermentation conditions for the production of pectin lyase from Bacillus cereus were optimized using the factorial and central composite design of RSM. The cubic order polynomial regression model was found to be adequate and significant with a determination coefficient R² of 0.9505 (p?相似文献   

Optimization of extraction of high-ester pectin from passion fruit peel (Passiflora edulis flavicarpa) with citric acid by using response surface methodology

A central composite design was employed to optimize the extraction of pectin with citric acid. The independent variables were citric acid concentration (0.086–2.91% w/v) and extraction time (17–102 min). The combined effect of these variables on the degree of esterification was investigated. Results have shown that the generated regression models adequately explained the data variation and significantly represented the actual relationship between the independent variables and the responses. Besides that, the citric acid concentration was the most important factor to affect the degree of esterification, as it exerted a significant influence on the dependent variable. Lower citric acid concentration increased the pectin degree of esterification. The surface response showed the relationships between the independent variables, and thus responses were generated. Through this surface, the satisfactory condition of 0.086% w/v citric acid for 60 min was established for extraction of high-ester yellow passion fruit pectin.     

Optimizing the biodegradation of two keratinous wastes through a Bacillus subtilis recombinant strain using a response surface methodology

Statistical optimization of the biodegradation of two keratinous wastes directed by Bacillus subtilis recombinant cells was carried out by means of a response surface methodology. A Box–Behnken design was employed to predict the optimal levels of three variables namely, keratin percent, incubation time and inoculum size. Analysis of variance revealed that, only keratin percent had the highest significant effect. Canonical analysis and ridge max analysis were used to get the optimal levels of the three predictors along with the optimum levels of the responses. The optimal sets of predicted and validated levels of the three variables were [7.69% (w/v) feathers, 96.58 h and 1.28% (v/v) inoculum size] and [8% (w/v) feathers, 98.45 h, 3.9% (v/v) inoculum size] to achieve the highest levels of soluble proteins (1.25–1.7 mg/ml) and NH₂-free amino groups (245.82–270.0 μmol leucine/ml), respectively upon using three optimized feathers-based media. These values represented 83.67–100% and 100% adequacy for the models of soluble proteins and NH₂-free amino groups, respectively. While, [8.23% (w/v) sheep wool, 5.52% (v/v) inoculum size and 46.58 h] and [8.33% (w/v) sheep wool, 5.89% (v/v) inoculum size and 63.46 h] were the optimal sets of predicted and validated levels of the above variables to achieve the highest yields of soluble proteins (3.4–4.6 mg/ml) and NH₂-free amino groups (290.9–302.0 μmol leucine/ml), respectively upon using three optimized sheep wool-based media. These values represented 100% adequacy for the models of soluble proteins and NH₂-free amino groups. By the end of the optimization strategy, a fold enhancement (2.14–2.43 and 1.78–2.12) in the levels of released soluble proteins and NH₂-free amino groups, respectively was obtained upon using three optimized feathers-based media. However, a fold enhancement (4.25–5.75 and 2.42–2.5) in the levels of soluble proteins and NH₂-free amino groups, respectively was obtained upon using three optimized sheep wool-based media. Data would encourage pilot scale optimization of the biodegradation of these wastes.     

Characterization of Halanaerocella petrolearia gen. nov., sp. nov., a new anaerobic moderately halophilic fermentative bacterium isolated from a deep subsurface hypersaline oil reservoir

An anaerobic, halophilic, and fermentative bacterium, strain S200(T), was isolated from a core sample of a deep hypersaline oil reservoir. Cells were rod-shaped, non-motile, and stained Gram-positive. It grew at NaCl concentrations ranging from 6 to 26% (w/v), with optimal growth at 15% (w/v) NaCl, and at temperatures between 25 and 47°C with an optimum at 40-45°C. The optimum pH was 7.3 (range 6.2-8.8; no growth at pH 5.8 and pH 9). The doubling time in optimized growth conditions was 3.5 h. Strain S200(T) used exclusively carbohydrates as carbon and energy sources. The end products of glucose degradation were lactate, formate, ethanol, acetate, H(2), and CO(2). The predominant cellular fatty acids were non-branched fatty acids C(16:1), C(16:0), and C(14:0). The G + C mole% of the DNA was 32.7%. Phylogenetic analysis based on the 16S rRNA gene sequence revealed that strain S200(T) formed a distinct lineage within the family Halobacteroidaceae, order Halanaerobiales, and was most closely related to Halanaerobaculum tunisiense DSM 19997(T) and Halobacteroides halobius DSM 5150(T), with sequence similarity of 92.3 and 91.9%, respectively. On the basis of its physiological and genotypic properties, strain S200(T) is proposed to be assigned to a novel species of a novel genus, for which the name Halanaerocella petrolearia is proposed. The type strain of Halanaerocella petrolearia is strain S200(T) (=DSM 22693(T) = JCM 16358(T)).     

Optimization of enzymatic synthesis of L-ascorbyl palmitate by solvent engineering and statistical experimental designs

Statistical experimental designs combined with solvent engineering for optimization of enzymatic synthesis of L-ascorbyl palmitate were developed. First, the composition of the solvent for co-dissolving polar and apolar substrates was determined. The co-solvent mixture of tert-pentanol: DMSO at a ratio of 9:1 (v/v) and the optimal biocatalyst were obtained. Then, the Plackett-Burman design was implemented to screen the variables that significantly influence the conversion. The method of steepest ascent was used to approach the proximity of optimum. After determining the Plackett-Burman and steepest ascent designs, the optimum values were determined by central composite design under response surface methodology. The statistical analysis showed that the optimum reaction conditions (temperature 50°C, enzyme concentration 5.8 g/L, and substrate molar ratio 11:1, stirring rate 160 rpm, amount of molecular sieve 50 g/L, time 18 h) led to the maximum conversion (66.44%) and production concentration (20.63 g/L). A very satisfactory conversion (64.74%) and production concentration (20.13 g/L) could be achieved in short time (6 h).     

Evaluation of the Stability of Concentrated Emulsions for Lemon Beverages Using Sequential Experimental Designs

The study of the stability of concentrated oil-in-water emulsions is imperative to provide a scientific approach for an important problem in the beverage industry, contributing to abolish the empiricism still present nowadays. The use of these emulsions would directly imply a reduction of transportation costs between production and the sales points, where dilution takes place. The goal of this research was to evaluate the influence of the main components of a lemon emulsion on its stability, aiming to maximize the concentration of oil in the beverage and to correlate its physicochemical characteristics to product stability, allowing an increase of shelf life of the final product. For this purpose, analyses of surface and interface tension, electrokinetic potential, particle size and rheological properties of the emulsions were conducted. A 2^4-1 fractional factorial design was performed with the following variables: lemon oil/water ratio (30% to 50%), starch and Arabic gum concentrations (0% to 30%) and dioctyl sodium sulfosuccinate (0 mg/L to 100 mg/L), including an evaluation of the responses at the central conditions of each variable. Sequentially, a full design was prepared to evaluate the two most influential variables obtained in the first plan, in which concentration of starch and gum ranged from 0% to 20%, while concentration of lemon oil/water ratio was fixed at 50%, without dioctyl sodium sulfosuccinate. Concentrated emulsions with stability superior to 15 days were obtained with either starch or Arabic gum and 50% lemon oil. The most stable formulations presented viscosity over 100 cP and ratio between the surface tension of the emulsion and the mucilage of over 1. These two answers were selected, since they better represent the behavior of emulsions in terms of stability and could be used as tools for an initial selection of the most promising formulations.     

北京市某社区女性居民膳食模式与常见慢性病的关系

目的：了解北京市某社区女性居民的主要膳食模式及与常见慢性病的关系。方法：于2018年5月--2019年2月,采用多阶段整群随机抽样的方式对辖区内460名18~70岁女性居民进行问卷调查。收集基本资料、饮食行为习惯、家族病史、慢病史、治疗史等情况,分析饮食行为对常见慢性病的影响。结果：北京市白纸坊社区女性居民共有4种主要膳食模式,分别为：“传统膳食模式”（占43.1%）、“以肉类为主膳食模式”（占27.9%）、“水果蛋奶膳食模式”（占16.4%）和“主食、酒类和饮料膳食模式”（占12.6%）。Logistic 回归分析提示：在控制混杂因素后,“以肉类为主膳食模式”和“主食、酒类和饮料膳食模式”与社区女性居民高血压呈正相关性（OR=1.314和1.995,P<0.05）。“传统膳食模式”和“主食、酒类和饮料膳食模式”与社区女性居民糖尿病呈正相关性（OR=1.239和1.332,P<0.05）。“以肉类为主膳食模式”和“主食、酒类和饮料膳食模式”与社区女性居民血脂异常呈正相关性（OR=1.902和1.557,P<0.05）。“以肉类为主膳食模式”与社区女性居民冠心病呈正相关性（OR=1.338,P<0.05）。结论：社区女性居民膳食模式构成存在一定的不合理,且与主要慢性病的发生相关,应控制相关影响因素,促进健康、合理的膳食模式,降低慢性病的发生。     

Optimization of whey fermentation in a shaken-flask fermenter

Summary A composite design technique was used to optimize the fermentation of whey by Kluyveromyces fragilis IMAT 1872. The experimental variables (temperature T, salts NP, yeast-extract YE and lactose level L), but not pH, were found to be significant at a level of 5%. The optimal operating conditions were determined (T=36.4°C, pH=5.1, NP=0.47% w/v, YE=0.114% w/v, and L=24.75 g/l). Temperature and lactose level exhibited a great influence on the biomass yield about the stationary point. Canonical analysis showed that these variables are not mutually independent. The optimal conditions will be used as starting point for a factorial design on a jar fermenter.     

Effect of Extraction Procedures on Functional Properties of Eruca sativa Seed Mucilage

The effect of different extraction procedures on functional properties of mucilage extracted from Eruca sativa seed were investigated using response surface methodology. A Central Composite Face Design (CCFD) with three independent variables: temperature (25–85 °C), pH (4–10) and water to seed ratio (20:1–60:1) was used to study the response variables (yield, viscosity, emulsion stability, foam stability, solubility and water absorption capacity). For each response, a second-order polynomial model was developed using multiple linear regression analysis. The results indicated that extraction temperature and pH significantly (p < 0.05) affected all functional properties. Applying desirability function method, optimum operating conditions were found to be extraction temperature of 65.5 °C, pH: 4 and water to seed ratio of 60:1. At this optimum point, maximum extraction yield, viscosity, emulsion stability (ES), foam stability (FS), solubility and water absorption capacity (WAC) were found to be 10.3 (%), 357 (mPas), 87 (%), 87.5 (%), 28.5 (%) and 9.3 (g/g), respectively.