Functional beverage design based on fresh milk, tarwi (Lupinus mutabilis) beverage and oatmeal (Avena sativa)

ABSTRACT The tarwi is an Andean legume with a high nutritional value from which a vegetable beverage can be obtained. Cereals, like oat, have good characteristics as a prebiotic for the production of functional drinks, whose consumption is currently increasing. The objective of the research was to design a probiotic fermented beverage based on fresh milk, tarwi beverage, and oatmeal. An optimal treatment consisted of 1.9% oatmeal, 39.9% tarwi beverage, 46.2% fresh milk, 10.0% honey, and 2.0% probiotic culture; determined by applying a rotatable central composite design of surface response methodology. It had a probiotic count of 3.47x108 cfu/mL, a protein content of 3.75%, and overall acceptability of 7 points, which corresponds to "I like it very much". The result was experimentally validated. Likewise, the shelf life of the optimal beverage was 20 days at 5 °C with appropriate functional, nutritional, and sensory characteristics.

RESUMEN El tarwi es una leguminosa andina con un alto valor nutricional a partir de la cual se puede obtener una bebida vegetal, los cereales como la avena tienen mejores características como prebióticos para la producción de bebidas funcionales, cuyo consumo está aumentando actualmente. El objetivo de la investigación fue diseñar la formulación de una bebida fermentada probiótica a base de leche fresca, bebida de tarwi y avena. Se determinó un tratamiento óptimo que consistió en 1,9% de avena, 39,9% de bebida de tarwi, 46,2% de leche fresca, 10,0% de miel y 2,0% de cultivo probiótico; mediante la aplicación de un diseño compuesto central rotable de metodología de respuesta de superficie. Se reportó un recuento de probióticos de 3,47x108 ufc/mL, un contenido de proteínas de 3,8% y una aceptabilidad general de 7 puntos, que corresponde a "Me gusta mucho"; el resultado fue validado experimentalmente. Asimismo, la vida útil de la bebida óptima fue de 20 días de almacenamiento a 5 °C con características funcionales, nutricionales y sensoriales apropiadas.

Optimization of culture conditions for tannase production by Aspergillus sp. gm4 in solid state fermentation / Otimização das condições de cultivo para produção de tanase por Aspergillus sp. gm4 em fermentação em estado sólido

Tannase is an industrially important enzyme produced by a large number of microorganisms. This study analyzed the production of tannase by Aspergillus sp. GM4 under solid-state fermentation (SSF) using different vegetable leaves (mango, jamun and coffee) and agricultural residues (coffee husks, rice husks and wheat bran). Among the substrates used jamun leaves yielded high tannase production. The Plackett-Burman design was conducted to evaluate the effects of 12 independent variables on the production of tannase under SSF using jamun leaves as substrate. Among these variables, incubation time, potassium nitrate and tannic acid had significant effects on enzyme production. A lower incubation time was fixed and supplementation with potassium nitrate and tannic acid were optimized using the Central Composite Design. The best conditions for tannase production were: incubation time of 2 days; tannic acid at 1.53% (w w-1) and potassium nitrate at 2.71% (w w- 1). After the optimization process, tannase production increased 4.65-fold, which showed that the statistical experimental design offers a practicable approach to the implementation of optimization of tannase production.

Tanase é uma enzima industrialmente importante produzida por um grande número de microrganismos. Este estudo analisou a produção de tanase por Aspergillus sp. GM4 em fermentação em estado sólido (FES) utilizando diferentes vegetais como folhas de manga, de jambolão, de café e resíduos agrícolas, como a casca de café, casca de arroz e farelo de trigo. Entre os substratos utilizados, as folhas jambolão renderam alta produção de tanase. O planejamento de Plackett-Burman foi conduzido para avaliar os efeitos de 12 variáveis independentes sobre a produção de tanase em FES usando folhas jambolão como substrato. Entre estas variáveis, tiveram efeitos significativos na produção da enzima o tempo de incubação, o nitrato de potássio e o ácido tânico. O menor tempo de incubação foi fixado e a suplementação de nitrato de potássio e ácido tânico foi otimizada utilizando o planejamento composto central rotacional. As melhores condições para a produção de tanase foram o tempo de incubação de dois dias, a concentração de ácido tânico de 1,53% (g g-1) e de nitrato de potássio 2,71% (g gw-1). Após o processo de otimização, a produção tanase aumentou 4,65 vezes, o que mostrou que o delineamento experimental foi um método viável para a otimização da produção de tanase.

Multiple responses optimization in the development of a headspace gas chromatography method for the determination of residual solvents in pharmaceuticals / 药物分析学报

An efficient generic static headspace gas chromatography (HSGC) method was developed, optimized and validated for the routine determination of several residual solvents (RS) in drug substance, using a strategy with two sets of calibration. Dimethylsulfoxide (DMSO) was selected as the sample diluent and internal standards were used to minimize signal variations due to the preparative step. A gas chroma-tograph from Agilent Model 6890 equipped with flame ionization detector (FID) and a DB-624 (30 m × 0.53 mm i.d., 3.00μm film thickness) column was used. The inlet split ratio was 5:1. The influ-encing factors in the chromatographic separation of the analytes were determined through a fractional factorial experimental design. Significant variables: the initial temperature (IT), the final temperature (FT) of the oven and the carrier gas flow rate (F) were optimized using a central composite design. Response transformation and desirability function were applied to find out the optimal combination of the chromatographic variables to achieve an adequate resolution of the analytes and short analysis time. These conditions were 30 °C for IT, 158 °C for FT and 1.90 mL/min for F. The method was proven to be accurate, linear in a wide range and very sensitive for the analyzed solvents through a comprehensive validation according to the ICH guidelines.

Optimizing dehydration of apples Malus Domestica with fructo-oligosaccharide incorporation

The objective of the present study was to study the effect of the variables of the osmotic dehydration process on sliced Fuji apples (Malus domestica) using a 2 x 3² factorial design. The variables studied in the apple slices were the pretreatment (blanching or acidification), the temperatures (30, 45 and 60ºC) and the FOS concentration (40%, 50% and 60% m/v) of the osmotic solution. There was no difference among the pretreatments for the water activity and titratable acidity. The slices pre-treated by the acidification presented less enzymatic browning (greatest luminosity L* value) combined with a greater soluble solid contents (thus, this treatment was selected). Treatments T4 (45ºC and 40% m/v) and T7 (60ºC and 40%m/v), using the acidification presented responses within the recommended standards and FOS were validated by the repetition.