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Bioactive components of fruit and vegetables play an important role in scavenging free radicals and protect the body from degenerative diseases. A kinetic study was conducted to quantify the losses occurring in bioactive components, antioxidant activity and changes in colour and firmness of four commonly used vegetables (beetroot, green pea, eggplant and green pepper) during heat treatment (70-90 °C). The study revealed that logistic model can predict the variation in bioactive components and antioxidant activity with higher R and lower root mean square error (RMSE) as compared to first order model due to logarithmic reduction in these properties in the beginning of the process itself. However zero and first order kinetic models were found suitable to predict the changes occurring in colour and firmness respectively during blanching. D, z value, activation energy (E), activation enthalpy and entropy were calculated for all measured parameters for selected vegetables in the temperature range of 70-90 °C. These finding would be useful in designing thermal processes and related calculations for these vegetables. [ABSTRACT FROM AUTHOR]

Strawberry fruits are highly perishable and cannot be stored for more than 1-2 days at ambient condition. Therefore, it was thought desirable to enhance the shelf-life of harvested strawberry using pectin methyl esterase and divalent ions. The freshly harvested fruits of strawberry were treated with different concentrations of pectin methyl esterase (50-300 units) and divalent calcium ions (calcium chloride) for 5-30 min using response surface methodology-Box-Behnken design. The treated and untreated (control) fruits were packed in plastic punnets and stored at two different temperature conditions, viz., 7 °C with 80 % relative humidity (RH) and 25 °C with 60 % RH, for evaluating the shelf-life. Appropriate physico-chemical and microbiological parameters were determined at alternate days during their storage. Overall firmness and color values ( L, a, b) decreased, while physiological weight loss (percent) increased during their storage. No food-borne pathogens, viz., Salmonella, Staphylococcus, and coliforms, were observed during storage. Total antioxidant capacity and ferric reducing antioxidant power decreased, while lipoxygenase and polyphenol oxidase activities increased during storage at 7 and 25 °C. The shelf-life of treated strawberry was found to be 10 days at 7 °C as against 6 days for control fruits under similar conditions. The treated strawberry had shelf-life of 2 days compared to 1 day for control maintained at 25 °C. [ABSTRACT FROM AUTHOR]

Presents a study on human urotensin-II (U-II), which is a vasoactive somatostatin-like cyclic peptide. Description of the identification of an orphan human G-protein-coupled receptor homologous to rat GPR14 and expressed predominantly in cardiovascular tissue, which functions as a U-II receptor; Human U-II as the most potent mammalian vasoconstrictor.