Effect of Celeriac Pulp Maceration by Rhizopus sp. Pectinase on Juice Quality

Peeled and unpeeled celeriac pulp was macerated with pectinase from Rhizopus sp. at 25 °C for 30 and 60 min. Peeling, enzyme addition, and maceration time significantly affected the quality characteristics of the juice. The juice obtained from peeled celeriac was characterized by higher pressing yield, sucrose content, and antioxidant activity (ABTS^*+ and DPPH^*). The juice from the unpeeled root had higher extract, fructose, glucose, total polyphenols, antioxidant activity (FRAP), total phenolic acids, and total luteolin content. Applying the enzyme to celeriac pulp had no significant effect on the extract’s content, analyzed sugars, and antioxidant activity of the juices (ABTS^*+). Adding pectinase to unpeeled celery pulp resulted in a 2–10% increase in pressing efficiency, compared to the control sample held at 25 °C for the same period. Maceration of the enzyme-peeled pulp increased the antioxidant potential of the juice by 22% in the FRAP method. In contrast, in all juices analyzed, unpeeled and peeled roots increased antioxidant activity measured by the DPPH* method by 24–57% and total phenolic acids by 20–57%. The time of holding the pulp at 25 °C was an important factor, and its extension resulted in a decrease in the values of most of the analyzed parameters, with the exception of pressing efficiency and fructose content in all analyzed juice samples. Short-term, 30-min maceration of peeled and unpeeled celery pulp with pectinase from Rhizopus sp. had a significant effect on increasing juice yield, antioxidant activity, and phenolic compound content.     

Impact of Different Storage Regimes on the Levels of Physicochemical Characteristics,Especially Free Acidity in Talh (Acacia gerrardii Benth.) Honey

This study investigates how storage conditions (temperature and duration) may affect the physicochemical parameters, especially free acidity (FA), of Talh honey originating from Acacia gerrardii that have naturally high FA levels. Fresh Talh honey samples were kept at 0, 25, 35, and 45 °C, and analyzed monthly over a period of eight months. The Talh honey was monofloral with 69% A. gerrardii pollen content. The free acidity (FA) of freshly harvested Talh honey samples was higher (93 ± 0.3 meq/kg) than that of standard limits (≤50 meq/kg) and remained stable at 0 °C throughout the storage period. A significantly increase in FA started to occur after storage for 6 months at 25 °C (103 ± 0.2 meq/kg), 2 months at 35 °C (108 ± 0.3 meq/kg), and 1 month at 45 °C (112 ± 0.3 meq/kg). After 8 months of storage, the highest FA level was recorded at 45 °C (159 ± 0.5 meq/kg), followed by 127 ± 0.3 meq/kg at 35 °C, 105 ± 0.2 meq/kg at 25 °C, and 94 ± 0.3 meq/kg at 0 °C. It was found that 0 °C was an appropriate temperature for storing honey for long time. The electrical conductivity (EC) of fresh Talh samples (1.46 ± 0.0 mS/cm) was above the accepted limit (≤0.8 mS/cm), which was slightly increased (non-significant) throughout the storage period under all the storage temperatures. Hydroxymethylfurfural (HMF), diastase activity (DN), and reducing sugars (RSs) showed normal levels only at 0 °C and 25 °C throughout the storage period. However, HMF exceeded the standard limits after the first month at 45 °C (127 ± 9.6 mg/kg) and after the second month at 35 °C (90 ± 23.5 mg/kg), DA decreased below standard limits after the second month (5 ± 1 DN) under 45 °C and after the seventh month under 35 °C (7 ± 2 DN, and RSs decreased below 60% after 2 months under 45 °C and after 6 months at 35 °C. The physicochemical parameters (moisture content, pH, color, and sucrose) were the least affected and were within the standard range throughout the storage period under all the storage temperatures. The levels of FA and EC in fresh Talh samples were higher than the acceptable limits. The moisture content, pH, color, and sucrose content were not affected by storage conditions and remained within the acceptable limits. HMF, DA, and RSs were significantly affected by storage conditions only at 35 and 45 °C. The storage of honey at low temperatures (0 and 25 °C) for up to eight months presented the least amount of changes in the honey, and the honey was unchanged from its fresh status. Honey storage at 35 and 45 °C resulted in significant changes. It is recommended that Talh honey, which normally has high acidity levels, should be stored at temperatures not exceeding 25 °C.     

Physicochemical Characterization and Paper Spray Mass Spectrometry Analysis of Myrciaria Floribunda (H. West ex Willd.) O. Berg Accessions

Myrciaria floribunda, also known as rumberry, is a tree native to the Brazilian Atlantic Forest, where its fruits have the potential for commercial use. This study evaluates the antioxidant potential, determines the phytochemical profile, and chemically characterizes the rumberry fruit. Accessions were sampled from the Rumberry Active Germplasm Bank of the Federal University of Alagoas, Brazil. Physical characteristics, chemical characteristics, and phenolic compound content were analyzed. Chemical profile characterization was carried out using PSMS. Accessions had an average weight of 0.86 g. Accession AC137 presented a higher pulp yield (1.12 g). AC132 and AC156 had larger fruits, AC137 showed greater firmness (5.93 N), and AC160 had a higher and total phenolic content ratio (279.01 ± 11.11). Orange-colored accessions scored higher in evaluated parameters, except for AC160 for phenolic content. Thirty-two compounds were identified on positive ionization mode and 42 compounds on negative ionization mode using PSMS. Flavonoids, followed by the derivatives of benzoic acid, sugars, and phenylpropanoids, were the most prominent. Myricitrin, quercitrin, and catechin stand out as flavonoids that have been reported in previous studies with antioxidant and antimicrobial properties, in addition to health and therapeutical benefits, demonstrating the potential of the rumberry fruit.     

The Characteristics of Green Calcium Oxide Derived from Aquatic Materials

Thermogravimetric Analysis of three aquatic materials, i.e. cuttlebone, mussel shell and oyster shell, and other physicochemical characteristics were investigated. The highest decomposition rates of aquatic materials under two surrounding gases, i.e. oxygen and nitrogen, exhibited no significant difference for cuttlebone (3.6×10^-5-4.8×10^-5 mg s^-1 mg_initial^-1 at heating rate 5 °C/min and 11.8 ×10^-5 -12.5×10^-5 mg s^-1 mg_initial^-1 at heating rate 15 °C/min) and mussel shell (3.4×10^-5- 5.2×10^-5 mg s^-1 mg_initial^-1 at heating rate 5 °C/min and 11.9×10^-5 – 12.4×10^-5 mg s^-1 mg_initial^-1 at heating rate 15 °C/min), while oyster shell provided the higher decomposition rate under nitrogen surrounding gas (7.6×10^-4 mg s^-1 mg_initial^-1 at heat rate 5 °C/min and 21.53×10^-4 mg s^-1 mg_initial^-1 at heating rate 15 °C/min). This is probably because of the difference in their starting crystalline structures, i.e. aragonite (cuttlebone and mussel shell) and calcite (oyster shell). The cubic calcium oxides were prepared by calcination of three aquatic materials under oxygen and nitrogen surrounding gases at 5 °C/min ramping to 850 °C for 2 hours. All resulting calcium oxides obtained from oxygen atmosphere provided only cubic crystalline phases and the adsorption-desorption isotherms (IUPAC Type III), whereas the calcinations under nitrogen surrounding gas gave a presence of calcium hydroxide crystalline or hydroxyl- contaminate existing with cubic calcium oxide that influences on the strength and the number of carbon dioxide adsorption sites. The specific surface area of all resulting calcium oxides ranged from 0.1 – 1.5 m²/g and the average pore diameter was found in the range of 40-60 nm. The the number of basic sites belonging to CaO derived from Oyster shell or Cuttlebone were improved while firing under oxygen atmosphere. The suitable firing condition is at the low heating rate to develop porous materials.     

高浓度锂盐电解液

基于1 mol ·dm^-3 LiPF₆/EC的传统非水型电解液已在锂离子电池中应用了20年。高功率、高比能锂离子电池以及锂金属电池（如Li-O₂和Li-S）的发展,对电解液提出了更高的要求,使得电解液的研究与开发到了一个革新换代的阶段。研究者们已经在离子液体、聚合物电解质和无机固态电解质等新型体系研究方面取得一定的研究成果,但是这些新体系存在的本征问题使其商业化应用面临一定的困难。研究者们也开始重新审视已优化的常规液态电解液体系,高浓度锂盐电解液（>3 mol ·dm^-3）再次引起广泛关注。本文综述了高浓度锂盐电解液的发展历程、溶液结构特征、分类标准及其特殊的物理化学性能、锂离子传输性质和电解液/电极相容性;对高浓度锂盐电解液存在的主要问题进行了简要分析,提出了相应的改进措施,展望了高浓度锂盐电解液未来的发展方向,为新型电解液的开发提供了一条新思路。     

The Effect of Hemp Cake (Cannabis sativa L.) on the Characteristics of Meatballs Stored in Refrigerated Conditions

Hemp cake, a by-product of cold pressing oil from hemp seeds, is a nutritious ingredient that could be used for the production of new or reformulated meat products. The aim of this study was to determine the influence of inclusion of 0.9%, 2.6%, 4.2%, and 7.4% (w/w) hemp cake (Cannabis sativa L.) on the physicochemical and textural properties, oxidation, and sensory acceptance of cooked and vacuum-packed meatballs during refrigerated storage. The addition of 7.4% hemp cake enhanced the amount of dry matter and reduced the content of water. Lightness (L*) and redness (a*) values reduced significantly with higher levels of hemp supplementation. Regardless of the amount of hemp additive, pH, color parameters did not differ significantly during the 12 days of storage. Hemp cake significantly decreased protein and lipid oxidation: the inhibitory effect of adding 7.4% hemp cake on protein carbonyl group formation and TBARS values reached 11.16% and 36.5%, respectively, after 10 days of storage. Sensory analysis revealed that meatballs prepared with 0.9% and 2.6% hemp cake gained higher overall scores. The results indicate that hemp cake, a material considered mainly as waste, may be destined for food purposes and be an alternative ingredient for the production of sustainable meat products.     

Transition metal derivatives of 3-4-diphenyl-5-mercapto-l,2,4-triazole

Neutral chelates of 3,4-diphenyl-5-mercapto-l,2,4-triazole (DPMTH) with Fe(II), Co(II), Ni(II), Cu(II), Zn(II), Cd(II) and Hg(II) have been prepared and characterized by analytical and physicochemical techniques such as magnetic susceptibility measurements, TGA, electronic ESR and IR spectral studies. The IR data suggest that DPMTH behaves as a uninegative bidentate ligand in all the complexes except Fe(II) and Ni(II) where it is tridentate. The complexes have been found to display significant antifugal activity againstA. ahernata andA. flavus.     

Synthesis of K-Zr phosphates by the molten salt method

Phosphates of K and Zr of a layered, microporous structure have been obtained by the molten salt method in a potassium nitrate medium in the temperatures range 573–823 K. Dependences of the product composition on the P/Zr atomic ratio and the temperature of synthesis were studied. The substances obtained have been characterized by XRD,¹H and³¹P NMR, and IR spectroscopy, and scanning electron microscopy.Translated fromIzvestiya Akademii Nauk. Seriya Khimicheskaya, No. 12, pp. 2847–2851, December, 1996.