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Mangifera indica fruit (mango) is one of the most commercialized fruits around the world occupying the 2nd position as a tropical crop, due to the great variety of existing cultivars from which different food products such as drinks, juices, concentrates, and jams are prepared. The wastes generated during the processing of this fruit (20 million tons), which represent up to 60% of the weight of the fruit and consist mainly of peels (12%) and kernels seeds (20%), cause a series of environmental and economic problems for entrepreneurs in the sector. This is because there are no clear policies for its disposal and reuse. Nevertheless, the development of biotechnological tools has led to these wastes becoming subject of interest for their use in multiple industries such as food and pharmaceuticals, since it has been shown that they can be used as raw material to obtain phenolic compounds with biological activities (antioxidant, antimicrobial, anticancer, etc.). This review compiles the most relevant works from 2016 to 2021 about extraction, quantification, identification, biological activities, and applications of phenolic compounds obtained from the mango tree, with special focus on the fruit, with the objective to promote the use of mango from a sustainable perspective, and with a biorefinery approach. [ABSTRACT FROM AUTHOR]

Fruit juices and their concentrates are popular drinks consumed by people of all ages for their sensory and nutritional qualities. In this paper, the physicochemical and rheological properties of african star apple, apple, apricot, banana, cherry, goldenberry, grape, guava, mango, medlar, orange, peach, pear, plum, pomegranate and pomelo juices, and their concentrates were reviewed. The selection of cultivars is a critical factor for the production of juices rich in healthy compounds and the quality of fruit juice strongly depends on processing technology. In summary, carbohydrates (fructose, glucose, sorbitol and sucrose), organic acids (ascorbic, citric, malic and shikimic acids), amino acids (asparagine, proline, glycine, serine, methionine and alanine) and phenolic compounds (catechin, chlorogenic acid and rutin) are among the significant constituents of fruit juices, and their concentrates. Also, the content of organic acids in fruit juices not only influence their taste and flavour but also their nutrition, stability, acceptability and keeping quality. Understanding of rheological properties of fruit juice is essential for quality control, process engineering application (designing and selection of proper equipment including heat exchangers, transport systems, evaporators and pumps), calculating energy usage and power requirement for mixing. The rheological behaviour of fruit juices and concentrates can be described by different rheological models depending on the nature of the juices. Several investigators used and suggested the Newtonian and Herschel-Bulkley models describe the rheological behaviour of various fruit juices. The apparent viscosity of fruit juice decreased considerably at higher temperatures. The effect of temperature on the apparent viscosity is generally expressed by the Arrhenius relationship and the activation energy (Ea) for fruit juices flow increased with the concentration of the juices. Higher activation energy means that the apparent viscosity is relatively more sensitive to temperature change. [ABSTRACT FROM AUTHOR]

Cryoconcentration technology produces high-quality concentrates that retain valuable components found in fruit juices, such as polyphenols. The aim of this study was to evaluate the effect of centrifugation-assisted block freeze concentration under different freezing conditions on polyphenol retention and physicochemical properties of cryoconcentrated blueberry juice. As the cryoconcentration cycles progressed, the total polyphenol and monomer contents increased significantly, which was reflected in the high retention percentage (over 70%). The color evaluation showed that the final concentrate was darker than the initial sample (decreased L* and ΔE* > 12). Based on the process parameters, −20 °C/unidirectional was the best freezing condition in terms of efficiency (60%), percentage of concentrate (71%) and solute yield (0.78 kg solute/kg initial). Therefore, centrifugal cryoconcentration of blueberry juice was effective in obtaining a cryoconcentrate with high retention of polyphenol monomers, as well as notable values in terms of solutes, color and process parameters. [ABSTRACT FROM AUTHOR]

The effect of the temperature and concentration on rheological behavior of Cabernet Sauvignon juice concentrates was assessed using a rheometer over a wide range of temperature (1–66 °C) and concentrations (13.6–45.0 Brix) at shear rates of 0.84–212.1 1/s. The Ostwald-De Waele was the best rheological model fitted the data (R 2 = 0.99957 and relative error = 7.77%). The Cabernet Sauvignon juice concentrates presented a non-Newtonian pseudoplastic behavior (n < 1). The consistency levels were significantly reduced with the increase of temperature and increased with the increase of the concentrations. The flow activation energy ranged from 28.87 (45.0 Brix) to 38.05 KJ/mol (37.0 Brix) with a R 2 = 0.9798 for both cases. Density and specific heat were influenced by both temperature and concentration; however, thermal conductivity was only influenced by concentration. The Cabernet Sauvignon juice concentrates will be useful as wine chaptalization agent in future studies. [ABSTRACT FROM AUTHOR]

The objective of this study was to examine the effects of predicted milk yields sustained by grazed grass ('Milk-from-Grass': LOW, MED or HIGH) and Parity (primiparous or multiparous) on the performance and concentrate requirements of grazed Holstein-Friesian dairy cows offered concentrates on a 'feed-to-yield' basis during the grazing season. The mean Milk-from-Grass values assigned to cows in the LOW, MED and HIGH treatment groups (sixteen multiparous and eight primiparous cows per group) during the experiment (24 May to 2 October; 131 d) were 12·7, 15·4 and 18·1 kg cow−1 d−1, respectively. Concentrate allocations were adjusted every two weeks (approximately) based on individual cows' milk yields, and concentrate was offered at a rate of 0·45 kg for each kg of milk produced above the assigned Milk-from-Grass value at that time. Increasing Milk-from-Grass from LOW to MED to HIGH decreased both the mean daily concentrate allocations (4·90, 3·17 and 1·79 kg cow−1 d−1, respectively) and milk yields (23·8, 21·8 and 19·0 kg cow−1 d−1) of the cows. Cows in the LOW treatment group had lower mean and final (i.e. at the end of the study) BCS and LW than those in the MED or HIGH groups. The effects of Milk-from-Grass were similar for both primiparous and multiparous cows. [ABSTRACT FROM AUTHOR]

In this study, natural cloudy lemon juice and their concentrates were produced after extraction of Interdonato variety lemon removed from rough particles of pulp and lemon juice can be pasteurized. Effects of the processing steps on the some quality were investigated during the lemon juice production and the obtained concentrates were stored at -25 °C for 180 days. Natural cloudy lemon juices with application at 90 °C for 15 seconds of 7.39% residual pectinmethylesterase (PME) activity was determined. In the values of pH, titratable acidity, soluble solids and total solids were not significantly determined with the production stages and storage. Values of ascorbic acid were observed reductions with stages of the production and storage. Viscosity and total pectin contents were determined increased with naturall cloudy lemon juices were concentrated, values of PME activity and turbidity were determined decreases. Values of total pectin and turbidity was not a significantly observed except for PME activity during storage of concentrates. [ABSTRACT FROM AUTHOR]

Highlights: [•] Coconut kernel by products; coconut milk residue (MR) and virgin coconut oil residue (VOR) are rich sources of fibre. [•] Coconut cell wall polysaccharides (CCWP) in VOR were isolated by chemical treatments. [•] The fibre content and water retention, oil retention and swelling capacities improved in CCWP compared to VOR. [•] A high potential of coconut kernel by-products as sources of dietary fibre was observed. [ABSTRACT FROM AUTHOR]

Highlights: [•] Master curve technique to model overall rheological properties of juice. [•] Double shifting steps to superposition temperature and concentration over shear rate. [•] Rheological modelling of soursop juice concentrates using available models. [•] Description of consistency coefficient with temperature via Arrhenius relationship. [•] Exponential relationship to describe consistency coefficient with concentration. [Copyright &y& Elsevier]

Abstract: Over 89days, 10 lambs (S) were fed concentrates and hay in stall, while 9 lambs (P) grazed at pasture. Two groups of 9 animals grazed at pasture until switching to a concentrate-based diet for 14 or 37 days before slaughter (P-S14 and P-S37). The fat content of longissimus dorsi muscle (LM) increased with increasing duration of concentrate feeding (P= 0.05). As a consequence, the concentration of polyunsaturated fatty acids (PUFA) and of the highly peroxidisable (HP) PUFA in the polar lipids was similar between treatments. Lipid oxidation in fresh LM over 8days of storage was affected by the diet (P< 0.0005) with the P-S37 and P treatments producing, respectively, the highest and the lowest TBARS values. The P treatment reduced TBARS in cooked minced LM over 2days of storage and no difference was found between the P-S14, P-S37 and S treatments. Colour stability of fresh LM was not noticeably affected by the dietary treatment. [Copyright &y& Elsevier]

After food consumption, the motivation to eat (wanting) decreases and associated brain reward responses change. Wanting-related brain responses and how these are affected by consumption of specific foods are ill documented. Moreover, the predictive value of food-induced brain responses for subsequent consumption has not been assessed. We aimed to determine the effects of consumption of sweet and savory foods on taste activation in the brain and to assess how far taste activation can predict subsequent ad libitum intake. Fifteen healthy men (age: 27 ± 2 y, BMI: 22.0 ± 1.5 kg/m2) participated in a randomized crossover trial. After a >3-h fast, participants were scanned with the use of functional MRI before and after consumption of a sweet or savory preload (0.35 L fruit or tomato juice) on two occasions. After the scans, the preload juice was consumed ad libitum. During scanning, participants tasted the juices and rated their pleasantness. Striatal taste activation decreased after juice consumption, independent of pleasantness. Sweet and savory taste activation were not differentially affected by consumption. Anterior cingulate taste activation predicted subsequent ad libitum intake of sweet (r = -0.78; P < 0.001uncorrected) as well as savory juice (r = -0.70; P < 0.001 uncorrected) In conclusion, we showed how taste activation of brain reward areas changes following food consumption. These changes may be associated with the food's physiological relevance. Further, the results suggest that anterior cingulate taste activation reflects food-specific safety. This extends our understanding of the representation of food specific-appetite in the brain and shows that neuroimaging may provide objective and more accurate measures of food motivation than self-report measures. [ABSTRACT FROM AUTHOR]

Super concentrated beer was study using sucrose as adjunct and adding papain protolithic enzyme in the mashing process, increasing the hydrolysis of malt proteins, balancing the nitrogen dilution caused by the sucrose addition. Five different concentrations of the original wort were tested, determining their concentration of residual fermentable wort, alcohol concentration and fermentation efficiency. The results, statistically processed, showed that the better efficiency, expressed as ethanol, (48,73 g/100 g fermentable wort) was obtained when producing 113,3 g/L of ethanol, equivalent to 14,33% vol/vol. [ABSTRACT FROM AUTHOR]

The article discusses dosing errors in clinical practice in children. Different concentrations lead to confusion and cause adverse drug events due to their small body size. Weight based dosing is necessary. The dose, formulation and frequency should be clearly explained to parents. Drug dispensing should be done only by trained personnel. Pictographic depiction would help parents. Pharma companies should indicate the different concentrations, in different packaging, or by color graphics.

This study was undertaken with the objective of estimating the concentration of Caffeine of seven brands of soft drinks with the use of an analytical method, which will tell us the best brand amongst different brands containing caffeine. The highest concentration of caffeine was found in Power-ex (46 μg/ml), so it is a strongest CNS stimulant among all samples and it is harmful for health. And the lowest concentration of caffeine was found in XXX (19.5 μg/ml), so it is a weakest CNS stimulant among all samples. [ABSTRACT FROM AUTHOR]