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The agricultural produces from fruits and vegetables are mostly preserved by conventional processing, recently being the most cost effective means confirming microbial safety. Mangoes (Mangifera indica L.) are good source of nutrients, but huge qualitative loss found during the thermal processing. The aim of the study was focused on the inactivation of microbes during ohmic heating in different concentration of mango pulp (6, 10 and 14° brix). Mango pulp inoculated with bacteria and yeast/mold were subjected to ohmic heating with voltage gradients of 10, 15 and 20 V/cm and temperature of 60, 70 and 80° C. However in conventional heating, no of microbes found after 10 min treatment time at 90° C in high pulp content (14° brix). But the number of bacteria and yeast/mold reduced by increasing voltage gradient and temperature as 20 V/cm and 80° C was found to be effective among the different processes. As the sugar concentration increased (14° brix) the microbial number was also decreased due to less water activity. The bacterial load was found to be 80 cfu/ml and 7 cfu/ml for yeast/mold load, which was minimum among all the ohmic heated mango pulp samples (20 V/cm, 80° C and 14° brix) with a treatment time of 340 s. The results recommended that the lethal effect on microorganisms due to ohmic heating was not only due to thermal effect, but also a non-thermal effect (electroporation). Ohmic heating can be effectively used for the pasteurization of mango pulp, the conclusion made from the above results. [ABSTRACT FROM AUTHOR]

Background: Tumor cells that have the ability to express vascular endothelial growth factor (VEGF) are more competent to growth and metastasize by the adequate amount of blood and oxygen supply by the blood vessels to the growing mass of cells. Hypoxic tumors are known for its aggressiveness and resistance to the treatment. Targeting VEGF and hypoxia‑inducible factor‑1 alpha (HIF‑1α) is an attractive strategy to interrupt the multiple pathways crucial for tumor growth. In the present study, two thiazole acetamide derivative’s anticancer property, anti VEGF and HIF‑1α inhibitory property were investigated. Methodology: Two thiazole acetamide compounds were synthesized, TA1 and TA2 and its anticancer property was studied in Erlich’s ascites cancer cells. To evaluate the anticancer property the assays such as 3‑(4,5‑dimethylthiazol‑2‑yl)‑2,5‑diphenyltetrazolium bromide assay, DNA diffusion assay for apoptosis, and lactate dehydrogenase leakage assay were carried out. The cell culture media was used to assess the secreted VEGF level. Molecular docking studies were performed to analyze the binding efficiency of the study compounds to the kinase insert domain‑containing receptor (KDR) and fms‑like tyrosine kinase (FLT)‑binding domains of VEGF protein. HIF‑1α inhibitory study was performed by flow cytometry analysis using HUVEC cell line. Results: The study compounds inhibited HIF‑1α and VEGF secretion, these data shown positive prop up for the anticancer property of the derivatives. The docking studies showed moderate binding of study compounds to KDR and FLT‑binding domains of VEGF protein. Conclusion: These results conclude the anticancer and anti‑angiogenic property of the synthesized thiazole‑acetamide derivatives. [ABSTRACT FROM AUTHOR]

The reaction of a bulky acetyl acetone ligand 1,3-dimesitylpropane-1,3-dione (MesacacH) with hydrated lanthanide chlorides in the presence of tetramethylammonium hydroxide afforded a new family of neutral mononuclear LnIII complexes [Ln(Mesacac)3(DMF)] (Ln = Dy (1); Tb (2); Y0.91Dy0.09 (3); and Er (4)). The molecular structures of these complexes were confirmed by single crystal X-ray diffraction studies. The coordination geometries of the LnIII centre were analysed by SHAPE analysis which revealed a capped octahedral geometry in 1–4. Photoluminescence studies showed ligand-sensitized green emissions for 2 with an appreciable quantum yield of 0.83%. Static (dc) and dynamic (ac) magnetic studies of complexes 1 and 3 were performed. The dynamic magnetic study revealed that complex 1 exhibits zero-field slow relaxation of the magnetization without showing a clear maximum in the out-of-phase ac susceptibility plots. However, magnetic dilution of 1 with the YIII metal ion (complex 3) and/or the application of a dc magnetic field induces a strong frequency dependence of the ac susceptibility signals with χ′′M peaks in the 3–10 K temperature range, thus supporting field-induced SMM behaviour of 1. The relaxation process takes place through a combination of the Orbach and Raman mechanisms. The fitting of the temperature dependence of the relaxation time to the equation τ−1 = τ0−1 exp(–Ueff/kBT) + BTn, allows the extraction of the effective energy barrier Ueff/kB = 70 K (48.7 cm−1) and pre-exponential parameter of τ0 = 2.7 × 10−7 s for the Orbach mechanism (first term) and the parameters B = 0.04 s−1 K−n and n = 6.11, for the Raman mechanism (second term). [ABSTRACT FROM AUTHOR]

Abstract: In the present work, elephant apple powder (EAP) has been characterized as an adsorbent by analyzing its properties in Fourier transform infrared, scanning electron microscope, and Brunauer–Emmett–Teller surface analyser. Furthermore, the effect of EAP on the regeneration of fried soybean oil was studied by performing frying experiments with potato chips at 180 ± 5 °C for 5 hr/day in a deep fat fryer for 5 days. Oil samples were drawn periodically for evaluating the quality parameters (free fatty acid, peroxide value, iodine value, p‐anisidine value, and total polar content). The effect of process variables (contact time, heating time, and concentration of adsorbent) on the quality parameters of the fried oil was examined using response surface methodology. Results indicated that the process variables had a significant effect on the final quality of the oil. From the study, it was revealed that the quality of fried soybean oil has improved after treating with EAP. Practical applications: The present work provides the useful information regarding the treatment of deep fried oil using a natural adsorbent. The method used in the work is cost‐effective and regenerates oil with good quality. The method of regeneration may be utilized by small and medium scale food processors as the process is simple. The results of this study showed that elephant apple powder can be used as an adsorbent to improve the quality parameters of deep fried soybean oil. [ABSTRACT FROM AUTHOR]

BACKGROUND In the present work, the effect of high pressure processing ( HPP) on the quality parameters ( pH, °Brix, total acidity, viscosity, colour, antioxidant activity, total phenols, total flavonoids, microbial flora, and sensory analysis) of elephant apple ( Dillenia indica) juice was investigated. The juice samples were analysed periodically (0, 1, 2, 5, 10, 20, 30, 40, 50 and 60 days) during 60 days of storage period and results were compared with thermally processed as well as with untreated (fresh juice) samples. RESULTS Slight variations had been observed in the quality parameters like pH, °Brix and total acidity. Other parameters like colour values, antioxidant activity, total phenols and total flavonoids were varied significantly ( P < 0.05) in between the treated ( HPP and thermal) and untreated juice samples. The microbial counts of the HPP treated samples were lower than the other samples. Sensory results also showed similar results to those of the other analyses that the treated samples were better for consumption rather than the untreated samples. The shelf-life of the HPP processed elephant apple juice was established as 60 days at 4 °C. CONCLUSION This study showed that application of HPP effectively maintained quality attributes and extended shelf life of the elephant apple juice. It may be suggested that application of HPP could be considered for commercial application during storage and marketing. © 2016 Society of Chemical Industry [ABSTRACT FROM AUTHOR]