Tag: M.W=200-350

Minh, Nguyen Phuoc published the artcileTechnical parameters affecting the spray drying of roselle (Hibiscus sabdariffa) powder, Synthetic Route of 64519-82-0, the main research area is tech parameter spray drying roselle powder.

Roselle (Hibiscus sabdariffa) was a member of Malvaceae family. Its calyxes had bright red color due to presence of anthocyanin with an excellent antioxidant property. Raw roselle (Hibiscus sabdariffa L.) calyx was highly perishable due to its high moisture content. In order to diversify products from this plant, this research evaluated the possibility of spray drying for roselle extract into dried powder for long-term consumption. We focused on the effect of sugar alcs. (mannitol, sorbitol, isomalt, xylitol, erythritol) at 8%, carrier agents (maltodextrin, gum arabic, glutinous starch, whey protein concentrate, CM-cellulose) at 12%, operating parameters of spray dryer (inlet/outlet air temperature, feed rate) on physicochem. quality (bulk d., solubility, total phenolic content, total flavonoid content, anthocyanin content) of rosselle powder. Results showed that the optimal spray drying variables for rosselle powder should be 8% isomalt, 12% whey protein concentrate, inlet/ outlet air temperature 140/85°C/°C, feed rate 12 mL/min. Based on these optimal conditions, the highest physicochem. attributes of the dried roselle calyx powder would be obtained.

Journal of Pure and Applied Microbiology published new progress about Anthocyanins Role: BSU (Biological Study, Unclassified), BIOL (Biological Study). 64519-82-0 belongs to class alcohols-buliding-blocks, name is (3R,4R,5R)-6-(((2S,3R,4S,5S,6R)-3,4,5-Trihydroxy-6-(hydroxymethyl)tetrahydro-2H-pyran-2-yl)oxy)hexane-1,2,3,4,5-pentaol, and the molecular formula is C12H24O11, Synthetic Route of 64519-82-0.

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

Martinelli, F. published the artcileEffects of irrigation on fruit ripening behavior and metabolic changes in olive, Safety of (3R,4R,5R)-6-(((2S,3R,4S,5S,6R)-3,4,5-Trihydroxy-6-(hydroxymethyl)tetrahydro-2H-pyran-2-yl)oxy)hexane-1,2,3,4,5-pentaol, the main research area is olive irrigation fruit ripening metabolism.

Olive (Olea europaea, cv Leccino) fruits grown under different water regimes were analyzed by metabolomics and specific transcript accumulation analyses. The fruit from non-irrigated (rain-fed) and irrigated trees cultivated under field conditions, with a seasonal water amount equivalent to the calculated crop evapotranspiration (ETc) was compared in the last developmental phase and, in particular, at com. harvest. Metabolomics (GC-MS) anal. identified several hundred metabolites in ripe mesocarp, 46 of which showed significantly different contents in the rain-fed and irrigated samples. Some compounds involved in primary metabolism (carbohydrates, amino acids, organic acids) and secondary metabolism (squalene, simple phenols) appeared to be more abundant when irrigation was performed. Higher levels of total polyphenol were observed in the rain-fed fruit, which at ripening showed an increase in anthocyanin concentration Thus, ripening in olives is affected by irrigation. In addition, expression analyses of three key polyphenol biosynthetic genes (phenylalanine ammonia lyase (PAL), chalcone synthase (CHS), dihydroflavonol reductase (DFR)) and two genes involved in triterpenoid metabolism (β-amyrin synthase and cycloartenol synthase) were also performed. The analyzed genes showed different expression patterns throughout ripening, and the resulting PAL, DFR and β-amyrin synthase transcript accumulation was found to be affected by the different water regimes at specific stages of fruit development.

Scientia Horticulturae (Amsterdam, Netherlands) published new progress about Anthocyanins Role: BSU (Biological Study, Unclassified), BIOL (Biological Study). 64519-82-0 belongs to class alcohols-buliding-blocks, name is (3R,4R,5R)-6-(((2S,3R,4S,5S,6R)-3,4,5-Trihydroxy-6-(hydroxymethyl)tetrahydro-2H-pyran-2-yl)oxy)hexane-1,2,3,4,5-pentaol, and the molecular formula is C12H24O11, Safety of (3R,4R,5R)-6-(((2S,3R,4S,5S,6R)-3,4,5-Trihydroxy-6-(hydroxymethyl)tetrahydro-2H-pyran-2-yl)oxy)hexane-1,2,3,4,5-pentaol.

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

Konar, Nevzat published the artcileRapid tempering of sucrose-free milk chocolates by βV seeding: textural, rheological and melting properties, Computed Properties of 64519-82-0, the main research area is sucrose free milk chocolate tempering seeding.

In the present study, it was aimed to produce sucrose-free milk chocolate including isomalt or maltitol by βV seeding technique as an alternative to conventional tempering process which was performed by using temper machine (47-27-32 °C). For this aim, conched milk chocolates were melted and crystallized with βV seeds added at different concentrations (0.5, 0.6, 0.7, 0.8, 0.9 and 1.0 g/100 g chocolate). The influence of βV seed concentrations on the textural, rheol. and melting properties of the end products was investigated, and the results were compared with those of conventional sucrose-free milk chocolates. Hardness value of isomalt including samples decreased at βV seeds concentrations of 0.7, 0.8, 0.9 g/100 g chocolate. For the maltitol containing samples it increased significantly at 0.9 g/100 g chocolate compared to traditional chocolate. However, generally, hardness value of the samples varies in a narrow range by seeding technique. Milk chocolate samples containing maltitol were found to have higher hardness values than isomalt containing chocolate samples (p < 0.05). Melting characteristics of the samples were not affected by βV seed concentrations According to casson model, seeding at 1 g/100 g chocolate for maltitol samples and 0.9 g/100 g chocolate for isomalt samples significantly increased yield stress compared to control samples. However, by seeding technique yield stress only varied between 2.48 and 5.91 Pa. Therefore, the findings of this study showed that it is possible to produce sucrose-free chocolates by tempering with βV seeds with desired quality similar to sucrose-free milk chocolate produced by using conventional tempering. European Food Research and Technology published new progress about Cocoa butter Role: BSU (Biological Study, Unclassified), BIOL (Biological Study). 64519-82-0 belongs to class alcohols-buliding-blocks, name is (3R,4R,5R)-6-(((2S,3R,4S,5S,6R)-3,4,5-Trihydroxy-6-(hydroxymethyl)tetrahydro-2H-pyran-2-yl)oxy)hexane-1,2,3,4,5-pentaol, and the molecular formula is C12H24O11, Computed Properties of 64519-82-0.

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

Oba, Sirin published the artcileRheological and melting properties of sucrose-free dark chocolate, Category: alcohols-buliding-blocks, the main research area is sucrose free dark chocolate isomalt maltitol.

In this study, sugar-free dark chocolate was produced from isomalt and maltitol by βV seeding technique as an alternative to conventional tempering process. The effect of βV seed concentrations on the particle size distribution (PSD), textural, rheol. and melting properties of the final products were examined and the results were compared with those of conventional sugar-free dark chocolates. For this aim, conched dark chocolates were melted and crystallized with βV seeds which were added at different concentrations (0.5, 0.6, 0.7, 0.8, 0.9 and 1.0%, m/m). According to the results PSD, hardness, rheol. and melting properties were not influenced by seeding technique compared to conventional tempering method. On the other hand, inverse relation was observed between largest particle size and sp. surface area of the samples. Hardness values of isomalt and maltitol including samples were found to change between 15.33-18.79 N. Casson model best described the flow behavior of the sugar-free chocolates. As a result, seeding technique can be used as an alternative method in sugar-free dark chocolate production in terms of quality and phys. properties.

International Journal of Food Properties published new progress about Cocoa butter Role: BSU (Biological Study, Unclassified), BIOL (Biological Study). 64519-82-0 belongs to class alcohols-buliding-blocks, name is (3R,4R,5R)-6-(((2S,3R,4S,5S,6R)-3,4,5-Trihydroxy-6-(hydroxymethyl)tetrahydro-2H-pyran-2-yl)oxy)hexane-1,2,3,4,5-pentaol, and the molecular formula is C12H24O11, Category: alcohols-buliding-blocks.

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

Mendonca, Kamilla published the artcileMass Transfer Kinetics of the Osmotic Dehydration of Yacon Slices with Polyols, Related Products of alcohols-buliding-blocks, the main research area is Smallanthus mass transfer kinetics osmotic dehydration polyol.

Osmotic dehydration using different polyols was studied. Yacon slices were immersed in solutions of xylitol, maltitol, erythritol, isomalt and sorbitol. The kinetics of solid gain (SG), water loss (WL) and water activity (aw) were evaluated (0, 10, 30, 45, 60, 90 and 120 min). The effective diffusion coefficients of water (Deffw) and solids (Deffs) were calculated with the models of Fick and Barbosa Junior et al. At the end of the process, the highest SG was obtained with erythritol solutions; the lowest with sorbitol and maltitol and intermediate values of SG were acquired in osmotic processes with solutions of isomalt and xylitol. The samples treated in sorbitol, xylitol and erythritol solutions presented the highest Deffw and were more effective at increasing WL and reducing aw. The model of Barbosa Junior et al. presented the best fitness. The Deffw/Deffs ratio showed better results for osmotic processes involving sorbitol and xylitol. Practical Applications : Yacon tuber is typical from Latin America. It is considered an important source of fructooligosaccharides (FOS). This class of carbohydrate is employed on the control of diseases such as obesity and diabetes, due its low glycemic index. However, yacon roots are highly perishable and techniques for conservation are required. Osmotic dehydration is a pretreatment process that provides partial water removal from a food product, with low energy consumption. Polyols are widely employed as osmotic agents due their low caloric value. The kinetics of mass transfer on osmotic process are function of process variables, sample matrix characteristics, mol. weight of osmotic agents and others. This study investigate the water loss, solid gain, effective diffusivity and water activity of the OD of yacon with five different polyols and provide information about mass transfer kinetics of osmotic processes using two different empirical models.

Journal of Food Processing and Preservation published new progress about Carbohydrates Role: BSU (Biological Study, Unclassified), BIOL (Biological Study). 64519-82-0 belongs to class alcohols-buliding-blocks, name is (3R,4R,5R)-6-(((2S,3R,4S,5S,6R)-3,4,5-Trihydroxy-6-(hydroxymethyl)tetrahydro-2H-pyran-2-yl)oxy)hexane-1,2,3,4,5-pentaol, and the molecular formula is C12H24O11, Related Products of alcohols-buliding-blocks.

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

Chang, Xuefei published the artcileMetabolic analysis reveals Cry1C gene transformation does not affect the sensitivity of rice to rice dwarf virus, HPLC of Formula: 64519-82-0, the main research area is Oryza rice dwarf virus Cry1C gene transformation metabolism; Cry1C rice; RDV infection rates; free amino acids; metabolites; rice dwarf virus.

Metabolomics is beginning to be used for assessing unintended changes in genetically modified (GM) crops. To investigate whether Cry1C gene transformation would induce metabolic changes in rice plants, and whether the metabolic changes would pose potential risks when Cry1C rice plants are exposed to rice dwarf virus (RDV), the metabolic profiles of Cry1C rice T1C-19 and its non-Bt parental rice MH63 under RDV-free and RDV-infected status were analyzed using gas chromatog.-mass spectrometry (GC-MS). Compared to MH63 rice, slice difference was detected in T1C-19 under RDV-free conditions (less than 3%), while much more metabolites showed significant response to RDV infection in T1C-19 (15.6%) and in MH63 (5.0%). Pathway anal. showed biosynthesis of lysine, valine, leucine, and isoleucine may be affected by RDV infection in T1C-19. No significant difference in the contents of free amino acids (AAs) was found between T1C-19 and MH63 rice, and the free AA contents of the two rice plants showed similar responses to RDV infection. Furthermore, no significant differences of the RDV infection rates between T1C-19 and MH63 were detected. Our results showed the Cry1C gene transformation did not affect the sensitivity of rice to RDV, indicating Cry1C rice would not aggravate the epidemic and dispersal of RDV.

Metabolites published new progress about Carbohydrates Role: BSU (Biological Study, Unclassified), BIOL (Biological Study). 64519-82-0 belongs to class alcohols-buliding-blocks, name is (3R,4R,5R)-6-(((2S,3R,4S,5S,6R)-3,4,5-Trihydroxy-6-(hydroxymethyl)tetrahydro-2H-pyran-2-yl)oxy)hexane-1,2,3,4,5-pentaol, and the molecular formula is C12H24O11, HPLC of Formula: 64519-82-0.

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

Nguyen, P. T. N. published the artcileSugar alcohols – Multifunctional agents in the freeze casting process of foods, Category: alcohols-buliding-blocks, the main research area is isomalt xylitol sugar cocoa tablet phys property freeze casting.

The successful production of a new convenient dosage form, namely, a fast and easily dissolving/dispersal tablet was presented in a previous study (Nguyen and Ulrich, 2014). The highlight and interesting point of that work is the introduction of sugar as a binder which dramatically improved both the tensile strength and dispersal behavior of produced tablets. In this work, the investigation on the effect of sugar alcs. (i.e., isomalt and xylitol) was carried out in order to find the mechanism on how the binders (sugar alcs.) change the properties of the tablets. The effects of sugar, isomalt and xylitol on the key properties of the tablets (i.e., the tensile strength, the dispersal/dissolution behavior), the morphol. of pores and tablets, especial the thermodn. properties of aqueous suspensions were investigated. It was found that sugar alcs. depress the f.ps. of aqueous suspensions, reduce the ice growth rate and induce to form a new pore morphol., a sphere-like porous solid body. Isomalt as binder improves the properties of the produced tablets to a higher degree than sugar and xylitol. A fast dispersal cocoa tablet (16 mm Oe, 10 mm height) with a fast dispersal time of lower than 1 min and a better crushing force of 45 N (i.e. 0.18 N/mm2 diametral tensile strength) was obtained.

Journal of Food Engineering published new progress about Carbohydrates Role: BSU (Biological Study, Unclassified), BIOL (Biological Study). 64519-82-0 belongs to class alcohols-buliding-blocks, name is (3R,4R,5R)-6-(((2S,3R,4S,5S,6R)-3,4,5-Trihydroxy-6-(hydroxymethyl)tetrahydro-2H-pyran-2-yl)oxy)hexane-1,2,3,4,5-pentaol, and the molecular formula is C12H24O11, Category: alcohols-buliding-blocks.

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

van der Sman, R. G. M. published the artcileStarch gelatinization temperature in sugar and polyol solutions explained by hydrogen bond density, Related Products of alcohols-buliding-blocks, the main research area is starch gelatinization temperature sugar polyol solution hydrogen bond density.

In this paper we show that the shift of the gelatinization temperature of starch in sugar and polyol solutions is explained by nOH,eff, the volumetric d. of hydrogen bonds in the solutions nOH,eff is computed using the dry glass transition temperatures of the low mol. weight carbohydrates. This correlation of starch gelatinization temperature to nOH,eff is shown for 19 different sugar and polyol compounds in solutions at different concentrations, as measured in an earlier study by Allan et al. (2018). The earlier study found that the measured viscosity of the solutions best correlated to starch gelatinization temperature, but it was assumed that there is a more fundamental property of the sweetener that alters both the viscosity and the starch gelatnization behavior. Here, it is shown that nOH,eff is this fundamental property responsible for controlling both the viscosity and starch gelatinization temperature differences in the used sugar and polyol solutions Because nOH,eff is also related to Tg, the glass transition temperature of the carbohydrate solutions, the viscosity of a wide variety of carbohydrate solutions can be mapped to a single master curve if plotted against Tg/T, the ratio of glass transition and the actual temperature Older hypotheses concerning the shift of the starch gelatinization temperature in carbohydrate solutions have explained it in terms of water activity. However, we show that nOH,eff relates to water activity only for carbohydrates with similar mol. weights We conclude that sugar and polyol solutions can be viewed effectively as a single solvent, which is characterized by nOH,eff. This measure for volumetric d. of hydrogen bonds in these solutions can be used to predict the starch gelatinization temperature in different formulations.

Food Hydrocolloids published new progress about Carbohydrates Role: BSU (Biological Study, Unclassified), BIOL (Biological Study). 64519-82-0 belongs to class alcohols-buliding-blocks, name is (3R,4R,5R)-6-(((2S,3R,4S,5S,6R)-3,4,5-Trihydroxy-6-(hydroxymethyl)tetrahydro-2H-pyran-2-yl)oxy)hexane-1,2,3,4,5-pentaol, and the molecular formula is C12H24O11, Related Products of alcohols-buliding-blocks.

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

Nopianti, R. published the artcileCryoprotective effect of low-sweetness additives on protein denaturation of threadfin bream surimi (Nemipterus spp.) during frozen storage, Formula: C12H24O11, the main research area is lactitol maltodextrin polydextrose trehalose Nemipterus protein denaturation frozen storage.

The cryoprotective effects of lactitol, maltodextrin, palatinit, polydextrose, trehalose on the protein denaturation of threadfin bream surimi during six months of frozen storage were investigated. The characteristics analyzed were Ca2+-ATPase activity, protein solubility, sulfhydryl (SH) content, electrophoresis, surface morphol., and thermal stability. The effectiveness of all cryoprotectants generally decreased as the storage time increased. Polydextrose was able to maintain Ca2+-ATPase activity, protein solubility, and SH content of 33.5%, 71.3%, 71.8%, resp. Sucrose was able to maintain Ca2+-ATPase activity, protein solubility, and SH content of 32.4%, 68.1%, 75.6%, resp. Electrophoresis showed that the myosin heavy chain (MHC) and actin band intensity almost disappeared by the end of storage. Anal. by SEM (SEM) demonstrated that the number of pores formed increased after storage. Thermal stability anal. showed a decrease in myosin but no significant change in actin content. This study suggests that polydextrose as a cryoprotectant is able to maintain protein from denaturation as the same as sucrose.

CyTA–Journal of Food published new progress about Calcium pumps Role: BSU (Biological Study, Unclassified), BIOL (Biological Study). 64519-82-0 belongs to class alcohols-buliding-blocks, name is (3R,4R,5R)-6-(((2S,3R,4S,5S,6R)-3,4,5-Trihydroxy-6-(hydroxymethyl)tetrahydro-2H-pyran-2-yl)oxy)hexane-1,2,3,4,5-pentaol, and the molecular formula is C12H24O11, Formula: C12H24O11.

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

Martinelli, F. published the artcileMetabolic profiling of ripe olive fruit in response to moderate water stress, Category: alcohols-buliding-blocks, the main research area is Olea fruit water stress metabolomics.

The concentrations of different metabolites in olive (Olea europaea (L.)) fruit at harvest can be affected by water availability, with significant consequences on the composition and the quality of the resulting oil. The aim of the present study was to profile the metabolic composition of ripe olives (cv. Cipressino) grown under water-stress and irrigated conditions applied during the last part of the fruit developmental cycle (from pit hardening to com. harvest). The imposed conditions resulted in a moderate water stress (-3.5 MPa) at the end of the exptl. period. Samples (pulp + skin) of fruit collected at the stage of complete epicarp pigmentation were analyzed by means of GC-MS. In total, 176 metabolites were detected, of which 57 were identified. Principal component anal. (PCA) of stress and non-stress treatments resulted in clearly separated profiles with the first principal component (PC1) mostly correlated with the organic acid content. Of the 57 compounds identified, 19 metabolites (organic acids, fatty acids, soluble sugars, and terpens) accumulated differently in the two sets of samples. A reduction in soluble sugars and unsaturated fatty acids was detected in water stressed samples, suggesting an acceleration of the ripening process. These results highlighted the validity of metabolic profiling to study the effects of water stress in terms of both fruit composition and physiol.

Scientia Horticulturae (Amsterdam, Netherlands) published new progress about Carbohydrates Role: BSU (Biological Study, Unclassified), BIOL (Biological Study). 64519-82-0 belongs to class alcohols-buliding-blocks, name is (3R,4R,5R)-6-(((2S,3R,4S,5S,6R)-3,4,5-Trihydroxy-6-(hydroxymethyl)tetrahydro-2H-pyran-2-yl)oxy)hexane-1,2,3,4,5-pentaol, and the molecular formula is C12H24O11, Category: alcohols-buliding-blocks.

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts