This study discusses the composition analysis and comparison of Jaboticaba under different processing conditions for fermented liquid, jam, fruit powder, and fruit vinegar. The differences and comparison of the conten...This study discusses the composition analysis and comparison of Jaboticaba under different processing conditions for fermented liquid, jam, fruit powder, and fruit vinegar. The differences and comparison of the contents of total polyphenols, anthocyanins, resveratrol, superoxide dismutase, small molecular peptides and ellagic acid in their products were analyzed. After analysis and comparison of results, the content of total polyphenols was found to be the highest 44.82 ± 0.89 (mg/g) after being fermented directly from fresh fruit. The fresh fruit was dried at low temperature and ground into powder, with a maximum ellagic acid content of 12.799 ± 0.12 (mg/g). Fresh fruit was then made into jam, with the highest anthocyanin content of 57.39 ± 1.20 (mg/g). The fruit vinegar was produced by fermentation. Except for the content of small molecule peptides, which was similar to the content of fermentation broth and fruit powder, they were 20.63 ± 1.61, 23.84 ± 2.51 and 20.52 ± 1.21 (mg/g), and the rest of the composition was not as good as other samples. In the fresh fruit fermentation broth samples, resveratrol was produced and detected, and its content was 2.14 (mg/L), while it was not detected in other samples, and a superoxide dismutase (SOD)-like enzyme was detected in the fresh fruit fermentation broth. The highest activity was 49002.5 units/mL. Jaboticaba is prepared using a fermentation broth processing method with fresh fruit, and its total polyphenol content is higher than that of fruit powder, jam, and fruit vinegar. The commercial value of Jaboticaba and the establishment of composition content data are relatively improved, which is more promising for the future.展开更多
Corn starch,glycerol and agroindustrial residues were used to produce films by casting.By-products from juice processing,blueberry and jaboticaba in powder with different particle sizes were added in the filmogenic ma...Corn starch,glycerol and agroindustrial residues were used to produce films by casting.By-products from juice processing,blueberry and jaboticaba in powder with different particle sizes were added in the filmogenic matrix to evaluate its potential as a colorimetric indicator.Blueberry and jaboticaba peels are commonly discarded although contain high amount of important compounds as anthocyanins.These compounds have the ability to color change after immersion in different pH values,demonstrating its potential for the intelligent packaging development.Analyses were performed in a colorimeter after films immersion in different buffer solutions.Visual color changes were perceived;reddish and bluish color in acidic and basic pH values,respectively.Independently of the particle size,theΔE* values were greater than 5,showing visually perceptible change to the human eye.The results indicate the potential of use of these residues as a pH indicator for the development of renewable and biodegradable sensor of food deterioration.展开更多
'Acompany shall have its commitment to build a century-old business if it hopes to continue operation for a long time.'John Soo is the third generation of Chinese immigrants in Malaysia and CEO of Ally Biz Int...'Acompany shall have its commitment to build a century-old business if it hopes to continue operation for a long time.'John Soo is the third generation of Chinese immigrants in Malaysia and CEO of Ally Biz International Group. His forefathers were engaged in traditional plantation business. As a new-generation Malaysian Chinese who have received higher education and worked in many international companies as accountant or CEO, John Soo found that the business opportunities in traditional plantation industry has becoming slim. The challenge is to seek a better business project for new breakthroughs.展开更多
文摘This study discusses the composition analysis and comparison of Jaboticaba under different processing conditions for fermented liquid, jam, fruit powder, and fruit vinegar. The differences and comparison of the contents of total polyphenols, anthocyanins, resveratrol, superoxide dismutase, small molecular peptides and ellagic acid in their products were analyzed. After analysis and comparison of results, the content of total polyphenols was found to be the highest 44.82 ± 0.89 (mg/g) after being fermented directly from fresh fruit. The fresh fruit was dried at low temperature and ground into powder, with a maximum ellagic acid content of 12.799 ± 0.12 (mg/g). Fresh fruit was then made into jam, with the highest anthocyanin content of 57.39 ± 1.20 (mg/g). The fruit vinegar was produced by fermentation. Except for the content of small molecule peptides, which was similar to the content of fermentation broth and fruit powder, they were 20.63 ± 1.61, 23.84 ± 2.51 and 20.52 ± 1.21 (mg/g), and the rest of the composition was not as good as other samples. In the fresh fruit fermentation broth samples, resveratrol was produced and detected, and its content was 2.14 (mg/L), while it was not detected in other samples, and a superoxide dismutase (SOD)-like enzyme was detected in the fresh fruit fermentation broth. The highest activity was 49002.5 units/mL. Jaboticaba is prepared using a fermentation broth processing method with fresh fruit, and its total polyphenol content is higher than that of fruit powder, jam, and fruit vinegar. The commercial value of Jaboticaba and the establishment of composition content data are relatively improved, which is more promising for the future.
文摘Corn starch,glycerol and agroindustrial residues were used to produce films by casting.By-products from juice processing,blueberry and jaboticaba in powder with different particle sizes were added in the filmogenic matrix to evaluate its potential as a colorimetric indicator.Blueberry and jaboticaba peels are commonly discarded although contain high amount of important compounds as anthocyanins.These compounds have the ability to color change after immersion in different pH values,demonstrating its potential for the intelligent packaging development.Analyses were performed in a colorimeter after films immersion in different buffer solutions.Visual color changes were perceived;reddish and bluish color in acidic and basic pH values,respectively.Independently of the particle size,theΔE* values were greater than 5,showing visually perceptible change to the human eye.The results indicate the potential of use of these residues as a pH indicator for the development of renewable and biodegradable sensor of food deterioration.
文摘'Acompany shall have its commitment to build a century-old business if it hopes to continue operation for a long time.'John Soo is the third generation of Chinese immigrants in Malaysia and CEO of Ally Biz International Group. His forefathers were engaged in traditional plantation business. As a new-generation Malaysian Chinese who have received higher education and worked in many international companies as accountant or CEO, John Soo found that the business opportunities in traditional plantation industry has becoming slim. The challenge is to seek a better business project for new breakthroughs.
