Hexavalent Chromium Cr (VI) Removal from Water by Mango Kernel Powder

Metal trace elements (MTE) are among the most harmful micropollutants of natural waters. Eliminating them helps improve the quality and safety of drinking water and protect human health. In this work, we used mango kernel powder (MKP) as bioadsorbent material for removal of Cr (VI) from water. Uv-visible spectroscopy was used to monitor and quantify Cr (VI) during processing using the Beer-Lambert formula. Some parameters such as pH, mango powder, mass and contact time were optimized to determine adsorption capacity and chromium removal rate. Adsorption kinetics, equilibrium, isotherms and thermodynamic parameters such as ΔG˚, ΔH˚, and ΔS˚, as well as FTIR were studied to better understand the Cr (VI) removal process by MKP. The adsorption capacity reached 94.87 mg/g, for an optimal contact time of 30 min at 298 K. The obtained results are in accordance with a pseudo-second order Freundlich adsorption isotherm model. Finally FTIR was used to monitor the evolution of absorption bands, while Scanning Electron Microscopy (SEM) and Energy Dispersive X-ray Spectroscopy (EDS) were used to evaluate surface properties and morphology of the adsorbent.

Hypolipidemic Activity of Microwave-Dehydrated Mango (<i>Mangifera indica</i>L.) Powder in Mice Fed a Hypercholesterolemic Diet

The effect of dietary supplementation with mango (Mangifera indica L.) powder obtained by microwave dehydration was studied in normal and hypercholesterolemic mice. The phenolic profiles in methanolic extracts and antioxidant activities were determined using high-performance liquid chromatography and DPPH (1,1-diphenyl-2-picrylhydrazyl) and ABTS (2,2'-azino-bis-3-ethyl-benzothiazoline-6-sulphonic acid) assays, respectively. The total phenolic content of microwave-dehydrated mango powder was 1451.7 ± 26.7 μggallic acid equivalents/g dry weight. The main phenolic compounds identified were gallic acid, epicatechin, ferulic acid, and catechin. The anti-oxidant activity was 14.6% higher in microwave-dehydrated mango powder than in conventional mango powder. Mice were fed a hypercholesterolemic diet (1 g cholesterol/100g over 7 days). The hypercholesterolemic mice whose diets were supplemented with microwave-dehydrated mango powder showed a significant decrease (P ≤ 0.05) in total serum cholesterol compared to the hypercholesterolemic mice and the mice fed with conventional dehydrated mango powder. We observed a significant increase (P ≤ 0.05) in HDL-c levels in the microwave-dehydrated mango powder group mice (12.4 ± 1.3 mmol/L) compared to the hypercholesterolemic group (8.6 ± 1.4 mmol/L) and the conventional-dehydrated mango powder group (10.9 ± 1.3 mmol/L). The mice provided with microwave-dehydrated mango powder had significantly lower (P ≤ 0.05) levels of serum LDL-c (36.0%) and total cholesterol (43.3%) compared to the mice in hypercholesterolemic group. Notably, the atherogenic index was 72% lower in the microwave-dehydrated mango powder group compared to the hypercholesterolemic group. These results suggest that the biocompounds, such as polyphenols and dietary fiber, found in mango pulp might improve the lipid profile in mice fed a hypercholesterolemic diet.

芒果皮粉对淀粉糊化与老化特性的影响

采用布拉班德黏度仪、差示扫描量热仪等测定芒果皮粉的添加对玉米淀粉和大米淀粉黏度、热特性、透光率、沉降率、凝胶硬度与色泽的影响。结果表明,随芒果皮粉添加量(0%~15%)的增加,2种淀粉的起糊温度逐渐降低,玉米淀粉糊峰值黏度在添加15%芒果皮粉时显著升高,崩解值增大;大米淀粉糊峰值黏度呈降低趋势,崩解值先降低后升高,2种淀粉回生值都显著降低。芒果皮粉的添加显著降低了2种淀粉的糊化和老化焓值及贮藏中透光率与沉降率的下降程度,减小玉米淀粉凝胶的硬度,降低了2种淀粉凝胶色泽的变化程度。说明芒果皮粉的添加影响淀粉的糊化特性,且影响趋势随淀粉品种不同而异,但能有效抑制2种淀粉的老化。

忙果园病虫害综合治理

本文报道20年树龄的大型杧果园内39种重要害虫和6种病害的综合治理措施,防效及经济效益。大幅度降低每种病虫害的为害,1989年的果实产量和收入比1986年增加11.6倍和16.36倍。

以芒果果皮为基质进行真菌深层液态发酵生产果胶酶(英文)

为探寻果胶酶的生产途径,从腐烂的水果中分离得到真菌菌株,在添加有果胶的察氏琼脂中进行培养,在分离的菌株中发现菌株2果胶酶产率较高,通过镜检,确认该菌株为青霉菌(Penicillum sp.)。采用3种培养基(T1为已知配方的对照培养基,T2为芒果皮粉,T3为6%芒果皮粉+1%商业果胶)液态深层发酵该菌株,比较果胶酶活性。结果表明:T3培养基中的果胶酶活性显著高于T1和T2(P<0.05),而T1和T2培养基果胶酶的活性差异不显著(P>0.05)。芒果皮可以作为一种替代基质在液态深层发酵中生产果胶酶,在芒果皮粉中加入少量果胶作为培养基质可提高果胶酶产量。

In vitro bioaccessibility of phenolic compounds and alpha-glucosidase inhibition activity in yoghurts enriched with mango peel powder

This study investigated the potential health benefits and functional properties of mango peel powder(MPP)as a source of antioxidants and alpha-glucosidase inhibitors in yoghurts with probiotic bacteria.The study involved plain yoghurt(PY,control),yoghurt fortified with 2%mango peel powder(MY),and yoghurt fortified with 2%MPP and 1%of each probiotic culture of L.casei,L.rhamnosus,B.lactis(MPY).Bioactive potential and individual polyphenols in the products were analysed before and after in vitro gastrointestinal digestion.Results showed that both MY(0.26±0.02 mg/g GAE)and MPY(0.28±0.04 mg/g GAE)had significantly(p≤0.05)higher phenolic contents than PY(0.17±0.02 mg/g GAE).Among the 15 quantified phenolic compounds,quercetin-3-rhamnoside was highest in MPP(432.86±11.02 mg/100g dry wt.),followed by MPY(47.97±1.20)and MY(34.44±2.76 mg/100g fresh wt.).The quantities of the major individual phenolic compounds declined significantly(p<0.05)in MPP only after gastric digestion,while remained stable in MY and MPY.There were significant(p≤0.05)increments inα-glucosidase inhibition activity(6.06%and 8.47%,in MY and MPY,respectively)post intestinal digestion.The LC-ESI-QTOF-MS/MS analysis of all the sample extracts(undigested and digested)identified a total of 108 phenolic metabolites including 33 phenolic acids,42 flavonoids,11 lignans,3 alkylphenols,4 coumarins,3 tyrosols,1 stilbene,2 xanthones,4 phenolic terpene,and 3 tyrosols,2 hydroxybenzoketones,1 hydroxybenzaldehyde and 2 other phenolic metabolites.This study provides scientific evidence for the utilization of MPP fortified yoghurts as functional food products.

大豆肽固体饮料的制备

本试验研究制备了一种芒果风味的大豆肽固体饮料。结果表明最佳配方为:芒果粉添加量为25%、白砂糖添加量为40%、柠檬酸添加量为1%、大豆肽粉添加量为10%、麦芽糊精添加量为24%,根据最佳配方配制的大豆肽固体饮料的感官评价得分是93分。

不同品种芒果叶的生药学鉴定研究

目的对广西省和云南省不同品种的芒果叶药材进行生药鉴定研究,鉴别不同品种芒果叶在基原、原植物形态、性状、粉末、横切面的不同,为该药材的区分和进一步的开发研究提供依据。方法采用标本采集整理、性状和显微鉴定的方法对广西省和云南省不同品种的芒果叶药材进行生药学鉴定。结果不同产地不同品种芒果叶在叶片颜色、形状、导管、非腺毛、石细胞、草酸钙结晶和叶中脉横切片上有较大的区别。结论不同品种芒果叶在生药鉴定中有较大区别,所以生药鉴定可为该药材的区分和进一步的开发研究提供科学依据。

喷雾干燥法制备芒果风味固体饮料的工艺研究

本实验确定了芒果风味固体饮料的最适增稠剂,并优化了喷雾干燥法制备工艺。以感官评分为指标,对比了羧甲基纤维素钠、麦芽糊精和黄原胶对芒果风味固体饮料感官品质的影响。结果表明,添加黄原胶时芒果风味固体饮料产品品质最佳,最佳添加量为0.15%,感官评分为83.5。以出粉率为指标对喷雾干燥工艺参数进行单因素实验,并采用正交试验优化工艺。结果表明,进风温度165℃,出风温度70℃,进料速度4mL/min时,芒果固体饮料的出粉率达到最高值28.21%。制备的芒果固体饮料溶解性、流动性均较好,可以达到固体饮料的产品冲调需求。水分含量低,可以满足长期贮藏的需求。

喷雾干燥芒果粉助干剂研究

以新鲜芒果为原料,采用单因素和正交实验相结合,研究了3种助干剂及其添加量对芒果粉集粉率、溶解性及水分含量的影响。试验表明,最佳的助干剂方案为麦芽糊精的添加量为30%,β-环糊精的添加量为5%,可溶性淀粉的添加量为5%。

热风干燥制备速溶芒果粉配方及工艺研究

以攀西地区优质芒果(台农1号)为原料,采用热风干燥工艺制备速溶芒果粉。研究以产品的感官评价为主要考查指标,通过单因素试验、正交试验研究芒果粉的配方和热风干燥工艺。试验结果表明,鼓风干燥制备速溶芒果粉最佳辅料选用麦芽糊精,主要配方比例为芒果原浆︰麦芽糊精︰蔗糖︰柠檬酸为10︰1︰0.7︰0.04;热风干燥工艺参数是干燥温度为65℃,装盘厚度为0.8 cm,干燥时间为20 h,风速3 m/s。获得的芒果粉速溶性好,各项感官综合评分最高,β-胡萝卜素保留率为45.32%,VC保留率为38.03%。

混合果粉中营养成分的快速检测

以菠萝原粉、芒果原粉和椰子原粉为原料,配制比例不同的菠萝椰子混合果粉和芒果椰子混合果粉,测定其营养成分。采用偏最小二乘法建立近红外和红外光谱数据与菠萝椰子混合果粉和芒果椰子混合果粉中营养成分含量的模型。利用近红外光谱数据建立的2种混合果粉中总糖、蛋白质、总酸、灰分含量的模型校正、交叉验证、预测的相关系数都大于0.95;利用红外光谱数据建立的2种混合果粉中总糖、蛋白质、总酸、灰分含量的模型校正、交叉验证、预测的相关系数都大于0.80,且近红外和红外光谱所建模型的校正、交叉验证、预测的均方根误差都小于0.2。结果表明:近红外光谱技术和红外光谱技术用于菠萝椰子混合果粉和芒果椰子混合果粉中营养成分的快速检测都是可行的,且利用近红外光谱数据所建的模型更优,预测更准确。