Effect of the Processing Steps on Cactus Juice Production

Combining fracture mechanics and rheology to investigate the impact of micro-aeration on chocolate oral processing

This study presents a rigorous mechanical characterisation investigation on milk chocolate with varying porosities, at different temperatures and strain rate levels. Uniaxial compression tests at temperatures varying from 20 °C to 30 °C were performed to measure the bulk properties of chocolate as a function of porosity and temperature. Fracture experiments were also conducted to compute the fracture energy at temperature levels between 20 °C and 30 °C for all tested samples. Additionally, rheological experiments are conducted to compute the viscosity of the different chocolates at 37 °C. This combined experimental analysis of solid mechanics, fracture mechanics, and rheology aims to define the impact of temperature and chocolate's phase change from solid to liquid on its mechanical properties. Moreover, the impact of micro-aeration on the relationship between material properties and temperature is discussed. The results demonstrate a significant impact of both temperature and micro-aeration on the chocolate's material properties; fracture stresses decrease with micro-aeration due to the presence of micro-pores creating weak links in the chocolate matrix, the critical strain energy release rate decreases with micro-aeration at temperatures up to 25 °C and increases at temperatures above 30 °C. Finally, the viscosity at 37 °C increases with increasing porosity due to the obstruction of the flow by micro-pores acting as "solid" particles. The results highlight how the impact of micro-aeration on the material properties of chocolate alters as the testing temperature rises and the material changes phase. The relationships between the micro-aeration and material properties and the dependence of temperature on the different mechanical properties are used to explain the difference in textural attributes as obtained from temporal dominance sensation tests. This study seeks to contribute valuable insights into the field of chocolate technology, emphasizing the need for a combined engineering approach to understand the structural breakdown of chocolate during oral processing as mechanisms such as chewing, melting, mixing and shearing occur.

Effects of composition, temperature and shear rate on chocolate milk rheology: an empirical modeling approach incorporating yield behavior

This study elucidates the effects of composition and temperature on the rheological behavior of chocolate milk formulation. The fat [0.5, 1 and 1.5 g] and xanthan gum contents [0.05, 0.1 and 0.15 g] varied and shear stress-strain rate data were recorded at varying temperature [21.4, 65 and 80 °C]. All compositions showed predominantly a pseudoplastic behavior [i.e., pseudoplasticity index, n < 1] with a strong influence on composition and temperature. Three semi-empirical rheological models, i.e. Power-law, Herschel–Bulkely, and Casson models were fitted on the data using an in-house developed computer program for the best statistical fit. The pseudoplasticity index [n] varied with the composition that initially decreased with temperature and subsequently increased. The other model parameters such as consistency index [k], Casson and Herschel–Bulkely yield stress, and Casson viscosity [at a specified rate i.e., 34.7 s−1] were computed through model fitting and correlated to the microstructural changes inside the fluid keeping in view the composition and temperature. This study helps in correlating chocolate milk processing and quality control based on complex microstructure to the rheological parameters measured at simulated temperatures and shear rates.

Cereus hildmannianus (K.) Schum. (Cactaceae): Ethnomedical uses, phytochemistry and biological activities

ETHNOPHARMACOLOGICAL RELEVANCE

Cereus hildmannianus (K.) Schum. (syn. C. peruvianus) is a native medicinal plant in the Neotropical region. C. hildmannianus cladodes extracts are used in folk medicine for weight loss, reducing cholesterol, low-density lipoprotein (LDL) levels, as diuretic and cardiotonic, and to treat various diseases, including pulmonary disorders, rheumatism, and in topical treatment for wounds and lithiasis. Fruits and flowers of C. hildmmanianus have high nutritional value.

AIM OF THE REVIEW

In this review, previous reports on C. hildmannianus (syn. C. peruvianus) concerning its botanical description, geographical distribution, ethnomedicinal use, phytochemistry, in vitro and in vivo pharmacological properties, food benefits and plant biotechnology were summarized.

MATERIALS AND METHODS

Scientific search engines, including ScienceDirect, Capes Journals Portal, Google Scholar, PubMed, Scielo, and Scifinder, were consulted to gather data on C. hildmannianus. The present review is an up-to-date and comprehensive analysis of phytochemical compounds, ethnomedicinal uses, phytopharmacological activities, and food value of cladodes, flowers, fruits, seeds, and tissue culture from C. hildmannianus.

RESULTS

In traditional medicine, C.hildmannianus is used to treat various diseases, including pulmonary disorders, rheumatism, and in topical treatment for wounds and lithiasis. The extracts from the cladodes of C. hildmannianus exhibited numerous in vitro and in vivo pharmacological activities such as gastroprotective, antioxidant, antifungal, ovicidal, hemagglutinating and slimming, and anticancer activity. These extracts' substances belong to different classes of chemical compounds such as fatty acids, polysaccharides, terpenes, alkaloids, phenolic acids, and flavonoids CONCLUSIONS: Ethnomedicinal surveys have indicated the use of C. hildmannianus, an important medicinal plant in South America, for the treatment of various diseases. The ethnobotanical, phytochemical, pharmacological, and ethnomedicinal properties from various morphological parts of the plant of C. hildmannianus were highlighted in this review, which provides information for future studies, commercial exploration and reveals that this plant has a huge potential for pharmaceutical and nutraceutical applications.

Application of FTIR-ATR to discriminate peach nectars with higher and lower sugar contents

Abstract Fruit juice does not have the same nutritional value as fresh fruit with regards to the vitamin, mineral and dietary fibre contents and the antioxidant properties. However, it can be part of a healthy diet if it is produced with the minimal addition of sugar. This study aimed to evaluate the performance of the FTIR-ATR technique to discriminate the authenticity (concerning the addition of other pulps) and amount of sugar in peach nectars. This technique is usually used in food analysis because it does not require sample preparation, is quick and allows for the determination of several parameters with a single sample aliquot. The nutritional information provided on the labels of 69 samples of 23 different brands of commercial peach juice, was analysed. The differences in the nutritional composition and in the ingredients were determined according to an analysis of the labels. The largest differences observed between the samples were the sugar contents, the percentages of pulp and the addition of other pulps. All samples were analysed by FTIR-ATR equipped with a controlled temperature flow-through cell. The spectral multivariate analysis suggested it was possible to identify differences in the amount of sugar present and identify the presence of fruit pulps other than peach.

Spray dried melon seed milk powder: physical, rheological and sensory properties

Melon seed milk (MSM) powder was produced by aiming to get alternative vegetable milk from crushed Kırkağaç (Cucumis melo subsp. melo cv. Kırkağaç) and Çeşme (C. melo subsp. melo cv. Çeşme) type melon seeds. MSM was converted to powder form via spray dryer at inlet air temperature of 150 °C, air flow rate of 473 l · h(-1), aspiration ratio of 24 m(3) · h(-1)and feed flow rate of 8 ml · min(-1) in order to extend the shelf life and usage area. The moisture content and water activity of samples changed in range of 2.1 to 2.4 % and 0.260 to 0.310, respectively. Bulk densities and the tapped densities of powders were ranged from 340 to 360 kg · m(-3) and 730 and 740 kg · m(-3). MSM powders showed poor flow behavior as determined from Carr Index. The particle densities of powders ranged between and 1069 kg · m(-3). Wettability time of powders was found as 7 s. The Bingham model was the best model fitted to rheological data of MSM beverages. Sensory evaluation test results showed that, the beverage obtained from reconstituted Kırkağaç powder achieved the highest score by panelists.