Lovastatin Concentration in Pleurotus ostreatus as Affected by Acid and Blanching Treatments Combined to Drying and Canning Processes

Aims: Lovastatin is a cholesterol-lowering drug produced by several filamentous fungi as a secondary metabolite. Its concentration in mushroom can be affected by many post-harvest processes. In this study, fruiting bodies of Pleurotus ostreatus grown on corn cobs were used to evaluate the effect of conservation techniques on their lovastatin concentration. Methodology: acid and blanching treatments combined to different processes of fruiting bodies conservation like sun drying, oven drying and canning by autoclave cooking were tested to evaluate their effect on lovastatin concentration. Results: Sun drying, oven drying at 60°C/70°C and canning using autoclave cooking at 100°C did not significantly affect lovastatin concentration. On the contrary, oven drying at 80°C caused the reduction of this compound up to 45.4% with respect to fresh product irrespective of the precedent use of citric acid or blanching treatments. Also, during canning, the use of autoclave heat treatments at temperatures 110 and 121°C for 15 minute caused a significant reduction of lovastatin concentration of about 52.2% and 48.9% respectively compared to the control. In this regards, it can be concluded that processes that use dry thermal treatments higher than 80°C and autoclave heat treatments higher than 100°C will contribute to the reduction of lovastatin, the cholesterol-lowering compound in Pleurotus ostreatus.

Effects of Different Drying Methods on the Main Components of Forsythia suspensa Flowers / 中国药房

OBJECTIVE：To establish the method for the content det ermination of 4 components in Forsythia suspensa flowers by drying in shade ，vacuum freeze-drying ，oven（30，50，70 ℃）and sun ，so as to evaluate the effects of different drying methods on the main components of F. suspensa flowers and screen the optimal drying method. METHODS ：UPLC method was adopted. The determination was performed on Waters ACQUITY UPLC BEH C 18 column with mobile phase consisted of acetonitrile- 0.1％ phosphoric acid aqueous solution （gradient elution ）at the flow rate of 0.3 mL/min. The detection wavelength was set at 230 nm， and column was 35 ℃. The sample size was 1 μL. Euclidean closeness（C）i of different drying methods was calculated by TOPSIS comprehensive analysis method ，and the optimal drying method was defined. RESULTS ：The linear range of forsythiaside A ， rutin，forsythin，（+）-pinoresinol-4-O-β-D-glucopyranoside were 0.007 5-0.037 7，0.027 4-0.137 2，0.001 9-0.009 5，0.005 6-0.028 8 µg（all r＞0.999）. RSDs of precision ，stability（32 h）and reproducibility tests were all lower than 2％. The recoveries were 97.27％-102.53％，100.53％-104.11％，98.45％-104.02％，98.66％-104.82％，respectively；and all RSDs ＜3％（n＝3）. The contents were 1.645 8-4.987 9，11.730 2-20.978 0，0.875 5-2.005 0，2.366 0-5.535 7 mg/g. The content of forsythiaside A was the highest after drying at 30 ℃，rutin and （+）-pinoresinol-4- O-β-D-glucopyranoside were the highest after vacuum freeze-drying，forsythiaside was the highest after drying at 50 ℃ . Results of TOPSIS analysis showed that Ci of F. suspensa flowers by drying in shade ，vacuum freeze-drying ，oven（30，50，70 ℃）and sun were 0.079 9，0.553 5，0.495 4， 0.503 8，0.157 9，0.217 2，respectively；the order of Ci was vacuum freeze-drying ＞ 50 ℃ oven drying ＞ 30 ℃ oven drying＞sun drying ＞70 ℃ oven drying ＞ shade drying. CONCLUSIONS：Established method is simple ，reproducible and can be used for the content determination of 4 components in F. suspensa flowers. The samples are preferably dried by vacuum freeze-drying，followed by 50 ℃ oven drying ，30 ℃ oven drying ， and then dried in the sun and oven at 70 ℃ and finally in the shade.

How drying methods can influence the characteristics of mucilage obtained from chia seed and psyllium husk / Como os métodos de secagem podem influenciar as características da mucilagem obtida de sementes de chia e casca de psyllium

ABSTRACT: The influence of drying methods (oven drying at 50 °C, and freeze drying) on the centesimal composition, functional characteristics and rheological properties of mucilage obtained from chia seed and psyllium husk were investigated. Results showed that high temperature of oven drying reduced fiber content, solubility, emulsion activity and emulsion stability of mucilage. All samples showed pseudo plastic behavior, with the best result produced by Heschel-Bulkley and Power Law models of chia and psyllium mucilage, respectively. These results will be helpful in selecting suitable drying methods depending on the functional and rheological properties desired of the chia and psyllium mucilage in a food product.

RESUMO: Este estudo teve como objetivo avaliar a influência dos métodos de secagem (secagem em estufa a 50 °C e liofilização) sobre a composição centesimal, características funcionais e propriedades reológicas da mucilagem obtida a partir de sementes de chia e casca de psyllium. Os resultados mostraram que a alta temperatura de secagem em estufa reduziu o teor de fibras, a solubilidade, a atividade da emulsão e a estabilidade da emulsão das mucilagens. Todas as amostras apresentaram comportamento pseudoplástico, com o melhor ajuste produzido pelos modelos Heschel-Bulkley e Power Law das mucilagens de chia e psyllium, respectivamente. Estes resultados serão úteis na seleção do método de secagem adequado, dependendo das propriedades funcionais e reológicas desejadas das mucilagens de chia e psyllium.

Effects of Sun and Oven Drying Techniques on Quality of Oil Produced from Chlorella vulgaris (Microalgae) Biomass

This study involved the molecular identification of Chlorella vulgaris microalgae obtained from Kaduna State University Fish Pond for biodiesel production potential. The DNA of Chlorella microalgae was extracted and subjected to PCR. The molecular weight of the PCR product obtained was 1.8kb using 18S rDNA primer sets and BLAST analyses revealed 95% identity with Chlorella vulgaris. The Chlorella vulgaris was cultured in open aquaria tanks at the Department of Biological Sciences, Nigerian Defence Academy. The biomass harvested was subjected to varying timings of sun and oven drying techniques (25-35ºC for 72hours and 60ºC for 12hours respectively) before extraction of oil from the biomass using solvent extraction method. The values for the density (0.854 and 0.867 cm3), specific gravity (0.875 and 0.876), acid value (0.414 and 0.384 mgKOH/g), saponification value (173.3 and 170.1 mgKOH/g), kinematic viscosity (5.200 and 3.870 mm2/g at 40ºC), flash point (114 and 115ºC) and cetane number (54.00 and 47.70) for the sun and oven dried biomass oil respectively were found to be in accordance with the ASTM standard values for biodiesel and fossil diesel. GC-MS analyses of the oil extracted using the two drying methods showed that the fatty acid profiling of the oil obtained from sun dried processed biomass had C14:0, C15:0, C16:0, C18:0, C18:1 cis9 and C22:1ω9 while the oven dried biomass oil had C14:0, C16:0, C19:0, C11:1, C18:1 cis9 and C22:1ω9. Drying methods, therefore, had influenced on the composition of saturated and unsaturated fatty acids. The oven dried biomass oil possesses high monounsaturated fatty acids when compared to sun dried biomass oil though the most important fatty acids (C14:0, C16:0 and C18:1) found in standard biodiesel were present in both. The results suggested that Chlorella vulgaris microalgae can be sustainably harvested for the production of biodiesel, both drying techniques can be employed for effective extraction but oven dried biomass oil was found to be of high quality because of the balanced in saturated and unsaturated fatty acid compositions and have an easy mode of operation but it required instrumentation.

Measuring dry extract in dairy products: optimizing the methodology / Determinação de extrato seco em produtos lácteos: otimização de metodologia

ABSTRACT: Dairy products are a common staple in the human diet. Moisture content is an important factor in the composition of foods, and it is a parameter used to measure product quality due to its direct influence on food storage. In this study, the moisture contents of three different products (mozzarella cheese, a creamy cheese spread, and yogurt drinks) were measured using oven drying, infrared drying, and microwave drying in order to compare the results of these three methods. Three brands of each product were used, all of which were purchased at the local supermarket in the city of Goiatuba, Goiás, Brazil. The different methods used to measure the dry extract of most of the brands analyzed did not differ significantly between each other based on a significance level of 5% on Tukey's test. There was a significant difference between the methodologies used in the case of only one brand of each analyzed product. Microwave drying method wasreported to be a safe and reliable technique for analyzing dry extract from dairy products; it produces precise results, thus guaranteeing the quality of the analysis, and it reduces procedure time, thus optimizing the routine analytical processes performed in quality control laboratories within food processing plants.

RESUMO: Os produtos lácteos fazem parte da alimentação humana e o teor de umidade é uma informação importante da composição de alimentos e está entre os parâmetros da qualidade dos produtos, pois apresenta influência direta no armazenamento dos mesmos. Foram realizadas análises de umidade pela metodologia de secagem em estufa, infravermelho e micro-ondas em três produtos diferentes, sendo estes a mussarela, o queijo cremoso e a bebida láctea, com a utilização de três marcas distintas para cada produto, todas adquiridas no comércio local da cidade de Goiatuba, Goiás. Os diferentes métodos de determinação de extrato seco utilizados não diferiram significativamente entre si a um nível de significância de 5% pelo teste de Tukey, para a maioria das marcas comerciais analisadas. Houve diferença significativa, entre as metodologias utilizadas apenas para uma marca, para cada produto analisado. A metodologia de secagem em micro-ondas é um método seguro e confiável em análises de extrato seco em derivados lácteos, com resultados precisos garantindo a qualidade nos processos analíticos, como também a redução do tempo de análise garantindo a otimização desse processo nas análises de rotina em laboratórios de controle de qualidade das indústrias alimentícias.

Optimization of the preparation process for echinacoside in Herba Cistanche enteric microspheres by response surface methodology / 药学实践杂志

Objective To prepare Herba Cistanche enteric release microspheres, optimize the preparation process and study the releasing characteristics of microspheres in vitro.Methods Ion gelatin-oven drying method was used to prepare Herba Cistanche enteric microspheres.The preparation process was optimized with the aid of a Box-Behnken design.Results The optimal preparation condition was 36.33 mg/ml of sodium alginate, 10.82 mg/ml of calcium chloride and 10.93 mg/ml of chitosan.Conclusion This technology is repeatable and feasible.The microspheres have high entrapment efficiency and good sustained release characteristics.

Effects of Different Drying Methods on Total Saponin Content and Antioxidant Capacity of Paris polyphylla var.yunnanensis / 中国中医药信息杂志

ObjectiveTo study the effects of 9 different drying methods on total saponin content and antioxidant capacity ofParis polyphylla var.yunnanensis.Methods UV-VIS spectrophotometry was used for measuring the total saponin content ofP. polyphylla var.yunnanensis, 2,2-diphenyl-1-picrylhydrazyl (DPPH) and 2,2'-azino-bis (3-ethylbenzthiozoline-6)-sulphonic acid (ABTS+) radical scavenging methods were used for evaluating the antioxidant capacity ofP. polyphylla var. yunnanensisextracts.ResultsThe total saponin contents ofP. polyphylla var.yunnanensis dried by different methods existed significant difference. The sample dried at 35℃ showed highest total saponin content (17.557 mg/g). The sample dried in the shade naturally showed middle total saponin content (13.740 mg/g). Based on the results of antioxidant capacity detected by two methods, the samples ofP. polyphylla var. yunnanensis dried by 9 different methods all showed good antioxidant capacity and showed a certain concentration dependence.Conclusion The samples dried at 35℃ have the highest antioxidant capacity. Therefore, drying at 35℃ is a better drying method to obtain high quality and high activity ofP. polyphylla var.yunnanensis.

Influence of Nelumbinis Receptaculum from different regions and picking times on content of proanthocyanidins / 中草药

Objective: To study the contents of proanthocyanidins in Nelumbinis Receptaculum (NR) obtained from the different regions and harvest times, so as to determine the appropriate harvest times and proper planting regions of NR as well as provide the support for the reasonable use of NR. Methods: Twelve regions and six different harvest periods in Zhejiang were collected and the contents of proanthocyanidins were determined by UV spectrophotometry. Results: Maturity had great influence on the contents of proanthocyanidins, The mature had much more proanthocyanidins than the young. Different drying methods had influence on the contents of proanthocyanidins, among which oven drying method has the least influence, followed by drying in the shade, then suning method has the most influence. There was a certain difference in the contents of proanthocyanidins in NR from the different regions and harvest times with a characteristic interval fluctuations. Conclusion: Mature NR should be collected consistent with lotus seeds, the NR should be dried in dryer or in shade, avoid exposing to the sun. The contents of proanthocyanidins in NR from different regions and picking times change in the variation range of 6% to 8%. Wide origin places have been demonstrated suitable to providing the raw materials for industrial production and NR collection is appropriate from the middle of July to September.

Effect of different drying methods on quality of Rhizoma Gastrodiae / 中成药

AIM: To evaluate the quality of Rhizoma gastrodiea processed by different drying methods. METHODS: Vacuum freeze drying and oven drying were adopted. The content of gastrodin was determined by RP-HPLC. RESULTS: The content of gastrodin of Rhizoma Gastrodiae processed by vacuum freeze drying was significantly higher than that by boil with water and oven drying. CONCLUSION: The method of vacuum freeze (drying) can prevent Rhizoma Gastrodiae from degradation of gastrodin, to keep the appearance, to make Rhizoma Gastrodiae convenient for further processing.