This study aimed to optimize the mixed juice powder through foam mat drying to achieve a high solubility index. The process variables were optimized using a central composite design, assessing the ...influence of foaming agent concentration (5, 10, and 15) (% w/w), drying temperature (50, 60, and 70) °C, and foam thickness (2, 4, and 6) mm on powder solubility. The optimized juice was evaluated for the physical, chemical, technological characteristics and bioactive compounds. The optimal conditions were determined as a drying temperature (60.27 °C), foam thickness (2.82 mm), and 8.56 (% w/w) maltodextrin. The final product characterization revealed notable properties, including a soluble solids content of 8.75 °Brix, pH of 4.48 ± 0.01, and water activity of 0.44 ± 0.04. The analysis covered aspects related to color, porosity, sedimentation index, and solubility, highlighting a browning index of 0.81 ± 0.03. The powder microstructure exhibited a variety of shapes, reflecting the stability of the foam. The results confirmed the stability of the mixed juice powder, indicating that it maintained a consistent total carotenoid concentration of 10.65 μg/g and preserved its physicochemical characteristics. The cubic response surface model was the most suitable for solubility response with maximum value desirability (1.00).
•Fruits and vegetables rich in bioactive hold the potential for dehydrated foods.•Maltodextrin as a foam agent has a crucial impact on powder solubility.•Overcoming limitations of fresh produce shelf life through foam mat drying.
Bouchetat F, Ghana R, Himour S, Bouaroudj S, Benfikh LA. 2023. Effect of genotype by environment interactions on quality parameters and grain yield of durum wheat. Biodiversitas 24: 5565-5571. Two ...experimental trials were conducted at different bioclimatic levels, with the aim to investigate the effect of genotype x environment (Gx E) interaction on grain yield and technological parameters of eight durum wheat (Triticum durum Desf.) varieties. The experiment was set up in a randomized complete block with three replications. The results showed a high Gx E effect on the expression of all evaluated traits. Varieties V4 and V1 with respectively, (24.95 q/ha and 24.73 q/ha) exhibited the highest average yield values across targeted environments. Averaged over the variety main effect, a significant difference of 42 q/ha, in favor of a humid environment, came out for yield. Varieties V3 (84.1 kg/hl) and V6 (83.36 kg/hl) demonstrated the best average specific weight values ??per hectolitre. Similarly, V2; V3; V5 and V7 had the highest rates of black point, while V2 shawled resistance to vitreous kernels (4.33 %). The V3 variety was strongly resistant to grain scalding (2.16 %). The highest levels of protein content were obtained in V6 and V4 (13.38 %; 13.3 %). Varieties: V3; V6 and V1 expressed the best wet gluten content (27.7 %; 26.15 % and 26.13 %). Indeed, the results obtained indicate that each variety is expressed by a particular behavior in relation to environmental diversity.
Kefir is a symbiotic microbial blend of lactic acid bacteria, yeast, and acetic acid bacteria anchored to a polysaccharide matrix, endowing remarkable health benefits. The increase in the number of ...lactose intolerant, vegan and vegetarian consumers, led, in recent years, to develop fruit or vegetable-based healthy formulas. This review has been conceived to be a complete collection of different classes of non-dairy kefir products. Fruit or vegetable-based are used as substrates for milk or water kefir grains fermentation. The microbiological, chemical-physical, technological, and sensory aspects were discussed for each formulation. Moreover, when available, other potential health benefits were reported and discussed.
•Alternative substrates for kefir fermentation were analysed and discussed.•Non-dairy kefir beverages show different features compared to milk-based product.•Like traditional one these products are rich in probiotic microorganisms.•Fruit or vegetable-based fermented drink possess antioxidant activity.•Grains can be used for multiple fermentations reducing production cost.
•Fertigation divided in two-times application promoted the photosynthesis parameters compared to a single fertilization and to the non-treated vines.•Via fertigation, biological and physiological ...activity of the whole plant was enhanced.•Fertigation tendentially and significantly improved the qualitative, productive, physiological, and oenological parameters of “Schioppettino” wine.
Nowadays a balance in plant production is required, especially in terms of nutrition, yield and for an optimal aroma and sensory profile of resulted wines. In this research, we compared two different methods of plant nutrition: one-single application (single-fertilization-SF) and two applications with the same amount adopting the fertigation (split fertigation-SpF), including a control not-treated, in a specific Italian region where grapevine Schiopettino cv. is being cultivated and this practice was not investigated yet. SpF promoted the photosynthesis parameters compared to a SF and to the non-treated vines (NTC). On these basis, the biological and physiological activity of the whole plant was enhanced. SpF treatment tendentially and significantly improved the qualitative, productive, physiological, and oenological parameters of “Schioppettino” wine.
A major concern in the grape breeding programs is crepresented by the impact of the viral infections in the vineyards performance and the importance of producing virus-free material, measure ...controlled and regulated also by the governmental institutions. The aim of this study was to identify the presence of the most common and damaging viruses, active in Romanian vineyards, and to evaluate the effect of the viral infection on the selected grapevine plant performance. A total of 21 grapevines belonging to two Romanian cultivars were randomly selected from a plantation located in the Valea Calugareasca viticultural center, in order to be verified for the presence of ArMV, GLRaV-1+3 and GFkV viruses, by using Enzyme-linked immunosorbent assay method. From the total of 21 vines, four vines (FN 3, FN 4, FN 8, FN 14) were identified as having present one virus and five grapevine (FN 1, FN 5, NA 1, NA 3, NA 4) plants showed, in different combination, infection with two viruses. The presence of a single virus respectively, mixed virus combinations, had a visible impact on the results for both types of the analyzed parameters, technological and physicochemical. The current study confirmed the influence of the viral infection presence and highlighted the importance of the virus-free material on the grapevine plant performance.
El objetivo del estudio fue determinar los parámetros tecnológicos de la lana de razas ovina de lana y carne obtenidas por transferencia de embriones provenientes de Australia, y destinadas para la ...mejora de rebaños ovejeros de la sierra central del Perú. El estudio se llevó a cabo en el Centro Experimental Casaracra de la Universidad Nacional Daniel Alcides Carrión, Región Junín, Perú, a 3772 msnm. Las razas fueron East Friesian, Poll Dorset, Corriedale, Texel, Merino Dohne y Finnish Landrace. El modelo aditivo lineal incluyó los factores raza, sexo, edad y región corporal de muestreo como característica propia, mientras que las interacciones fueron consideradas residuales. Se encontró una asociación inversa el diámetro de fibra con la curvatura del rizo (-0.59) y con el factor de confort (-0.98), así como entre la curvatura del rizo con longitud de mecha (-0.43). La asociación fue directa entre el factor de confort con la curvatura del rizo (0.55). Las hembras (28.5±0.42 µm), los dientes de leche (26.4±0.95 µm) y Merino Dohne (18.5±0.45 µm) evidenciaron un menor diámetro de fibra en comparación a los machos, otros grupos etarios y razas, respectivamente. El Merino Dohne puede ser implementado en rebaños mejorados de finura media (Finnish Landrace, Corriedale), mientras el East Friesian, Texel, Poll Dorset y el cruce de Texel con Poll Dorset podrían ser introducidos en rebaños criollos.
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