‘Bhagwa’ Pomegranate Nectar: An Experimental Study | Chapter 4 | Research Highlights in Agricultural Sciences Vol. 4

 The experiment of standardisation of various combinations of liquid squeezed from plant levels was used for blue and red colors mixed together nectar development and evaluated for changes in biochemical, tactile, and quality limits over a six-month depository ending at room hotness. The experiment was conducted in the old age 2013 to 2014 at the Department of Post Harvest Technology, ASPEE College of Horticulture and Forestry, Navsari Agricultural University, Navsari. The increasing flow in TSS (17 to 17.51° brix), reducing sugars (4.24 to 7.64 %) and total sugars (16.37 to 16.67 %) inasmuch as decreasing flow in titratable acidity (0.35 to 0.30 %) and ascorbic acid (3.13 to 1.80 mg/100ml) was seen irrespective of situations during depository. Throughout the storage ending, there was a decrease in the tactile parameters of honey in terms of colour (8.34 to 7.78), flavour (8.72 to 8.09), and overall reputation (8.56 to 7.94). There was no sedimentation and no colony (microbial development) noticed during Total Plate Count (TPC) in the blue and red colors mixed together nectar all the while storage ending.

Author(s) Details:

A. H. Bhatt,
Department of Horticulture, B. A. College of Agriculture, Anand Agricultural University, Anand 388 110, India.

S. S. Arbat,
Department of Post Harvest Technology, ASPEE College of Horticulture and Forestry, Navsari Agricultural University, Navsari – 396 450, Gujarat, India.

Dev Raj,
Department of Post Harvest Technology, ASPEE College of Horticulture and Forestry, Navsari Agricultural University, Navsari – 396 450, Gujarat, India.

H. H. Sitapara,
Department of Horticulture, B. A. College of Agriculture, Anand Agricultural University, Anand 388 110, India.

N. I. Shah,
Horticulture College, Anand Agricultural University, Anand, India.

Please see the link here: https://stm.bookpi.org/RHAS-V4/article/view/8579

Novel Pyruvate-Enriched Medical Solutions and Beverages | Chapter 06 | Issues and Developments in Medicine and Medical Research Vol. 5

 This review's goal is to introduce new applications for pyruvate-enriched fluids. Since a half-century ago, pyruvate has been extensively and carefully investigated. Pyruvate is a unique anion that is more advantageous in protecting numerous cell/organ metabolism and function than anions found in commercial medical fluids and health beverages, according to a large body of experimental studies in both animals and people, both in vitro and in vivo. The robust benefits of pyruvate action include improved anoxia/hypoxia tolerance, correction of hypoxic lactic acidosis, and improvement of glucometabolic disorders, as well as anti-oxidative stress/inflammation and mitochondrial protection, leading to reversal of the Warburg effect in a variety of pathogenic attacks, such as severe hypoxia/ischemia, hypo/hyperglycemia, trauma/burn, and sepsis. In vivo studies in animals and humans have revealed pyruvate protections with no clinical side effects. Due to therapeutic effects as well as volume expansion, innovative pyruvate-enriched fluids, including crystalloids and colloids, would be preferable to current fluids in clinical resuscitation. In oral rehydration, peri-operative fluid management, and prehospital rescue, pyruvate-enriched oral rehydration salt (Pyr-ORS, equimolar pyruvate replacement of alkalizers in WHO-ORS) would be more advantageous than WHO-ORS. Oral Pyr-ORS-based beverages, on the other hand, may be beneficial in plateau tourism, diabetic management, and anti-aging. The most important animal trials and human testing with appropriate pyruvate dosages were noted in this study, demonstrating clinical usefulness and safety and unveiling novel Pyr-ORS-based beverages as both medical care fluids and functional drinks in endurance workouts. Pyruvate's implementation in clinical circumstances as a novel nutritional component would be another major medical breakthrough in this century.

Author(S) Details

Zhou, Fang-Qiang
Fresenius Medical Care, Dialysis Centers in Chicago, IL, USA.

View Book:- https://stm.bookpi.org/IDMMR-V5/article/view/5581

Physicochemical Characterization and Volatile Compounds of Vinegar and Wine Produced from Banana Pulp | Chapter 7 | Current Research in Agricultural and Food Science Vol.2

 

A considerable part of world banana production is discarded due to excessive handling and
inadequate storage during and after harvest. Nevertheless, these residues can be used for industrial
purposes, such as production of fermented beverages, since its pulp is rich in carbohydrates. In this
study, the kinetic of acetic fermentation process using banana pulp by-products for vinegar production
was evaluated. Banana wine from alcoholic fermentation presented 6.81% (v/v) of alcohol content.
Kinetics parameters of acetic fermentation were: medium time of 39.9 h, acetic acid yield of 53.1%
and acetic acid productivity of 0.216 g/Lh. The vinegar showed 49.2 g/L of acetic acid; esters
concentrations were higher than in banana wine. Minerals in wine and vinegar from banana were
consistent with the amount observed in the pulp. The final product showed a chemical composition
with nutritional and sensory interest.

Author(s) Details

Cyntia Akemi Tanaka
Department of Food Science and Technology, State University of Londrina (UEL), Celso Garcia Cid (PR 445) Road, Km 380, Londrina, Paraná, Brazil.

Flávia Imanishi Ruzon
Department of Food Science and Technology, State University of Londrina (UEL), Celso Garcia Cid (PR 445) Road, Km 380, Londrina, Paraná, Brazil.

Diego Galvan
Department of Food Science and Technology, State University of Londrina (UEL), Celso Garcia Cid (PR 445) Road, Km 380, Londrina, Paraná, Brazil.

Rodrigo José Gomes
Department of Food Science and Technology, State University of Londrina (UEL), Celso Garcia Cid (PR 445) Road, Km 380, Londrina, Paraná, Brazil.

Jéssica Barrionuevo Ressutte
Department of Food Science and Technology, State University of Londrina (UEL), Celso Garcia Cid (PR 445) Road, Km 380, Londrina, Paraná, Brazil.

Fernanda Carla Henrique Bana
Department of Food Science and Technology, State University of Londrina (UEL), Celso Garcia Cid (PR 445) Road, Km 380, Londrina, Paraná, Brazil.

Thais de Souza Rocha
Department of Food Science and Technology, State University of Londrina (UEL), Celso Garcia Cid (PR 445) Road, Km 380, Londrina, Paraná, Brazil.

Wilma Aparecida Spinosa
Department of Food Science and Technology, State University of Londrina (UEL), Celso Garcia Cid (PR 445) Road, Km 380,

Londrina, Paraná, Brazil

Raúl Jorge Hernan Castro-Gómez
Department of Food Science and Technology, State University of Londrina (UEL), Celso Garcia Cid (PR 445) Road, Km 380,Londrina, Paraná, Brazil.

View Book:- http://bp.bookpi.org/index.php/bpi/catalog/book/258