Review on Development of Wine and Vermouth from the Blends of Different Fruits

The article presents review on prospective of wine production from various fruits, categorization of wines and current status of wine industry.

Vermouth is prepared from base wine by adding mixture of herbs and spices or their extract. Different parts of various plants (herbs and spices) such as the seeds, woods, leaves, barks or roots in dry form are used. These additives are infused, macerated or distilled in a base white wine and are added at the various stages of fermentation.

The liquid is filtered, pasteurized, and fortified, i.e. additional alcohol is added. Some vermouth is sweetened; however, unsweetened or dry vermouth tends to be bitter and both have different alcohol levels.

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Neurotransmitters and Pathogenicity of Vibrio sp. – Is there a Connection!

Vibrio vulnificus is a gram negative, motile human pathogen usually found in the estuarine waters and oysters are natural inhabitants in these waters where the salinity is approximately 3.5%. Eating raw or undercooked oysters can cause severe gastroenteritis and also generalized septicemia.

Necrotizing wound infections are known to occur when the wound is exposed in the estuarine waters harboring this pathogen. Immune compromised persons are more prone to severity of these symptoms.

Many human pathogens respond to stress conditions that may include, e.g. starvation or the unfavorable temperature of the surrounding environment by altering their physiological state.

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Optimization of Cyclodextrin Glycosyltransferase Production from Sorghum

A central composite experimental design was used to evaluate optimal conditions of the medium component, pH and temperature for cyclodextrin glycosyltransferase production from sorghum by Bacillus circulans (American Type Culture Collection).

Sorghum concentration, initial pH and temperature were optimized using the response surface method. Maximal CGTase production of 216.94 U.mL-1 was obtained after 48 hours of fermentation when the concentrations of the medium were 0.16% sifted sorghum, 0.5% triptone, 0.5% yeast extract, 1% sodium carbonate, 0.1% K2HPO4, 0.02% MgSO4•7 H2O, initial pH of 8.0 and temperature of 35°C under rotational shaking.

Further studies aimed at increasing the fermentation scale using optimal conditions for the high enzymatic production and high volumetric productivity are needed to improve the fermentation process described in the present study.

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Differential Expression of Two Different EeSTM Genes of Leafy Spurge and Root-directed Expression from EeSTM Promoter in Leafy Spurge and Arabidopsis

SHOOTMERISTEMLESS (STM) encodes a member of the class I KNOX homeodomain protein family that is required for meristem development and maintenance.

Leafy spurge is a model perennial weed that produces adventitious meristems on its roots and hypocotyl. These buds are capable of displaying para-, endo- and ecodormancy. We have cloned two different full length cDNAs of STM (EeSTM1 and EeSTM4) from leafy spurge that displays different tissue specific expression patterns.

EeSTM1 gene appears to be expressed only in young root and hypocotyl tissue. EeSTM4 is co-expressed with EeSTM1, but it is also expressed highly in the shoot apical meristem and in mature roots. An EeSTM promoter was able to drive GUS expression in the roots, hypocotyl, and shoot apical meristem of Arabidopsis,

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Table Olives: A Vehicle for the Delivery of Bioactive Compounds

Table olives and olive oil are sources of compounds with important biological properties and essential components of the Mediterranean Diet.

For a long period the scientific community focused its attention mainly on the beneficial effects of olive oil on health. The importance of the edible processed fruit was rather overlooked. Table olives contain a large amount of high quality fat, essential amino acids, minerals, vitamins, fiber and a group of minor compounds, which include biophenols and pentacyclic triterpenes.

In the last decade an effort is seen in the literature to re-evaluate table olives as sources of bioactive compounds. There is an impressive increase of papers dealing with the composition of processed olives, the effect of variety and processing methods on the level of antioxidants and other minor bioactive constituents, and generally the improvement of healthy features.

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Prevalence of Low Energy Availability in Collegiate Female Runners and Implementation of Nutrition Education Intervention

This study examined the prevalence of low energy availability in a sample of female collegiate athletes (N=25) then delivered nutrition education related to the female athlete triad and assessed change in knowledge and dietary behaviors.

Average energy intake was assessed pre- and post-education using Automated Self-Administered 24- Hour Dietary Recalls. We assessed body composition with multiple-site skinfold measures. Energy expenditure was assessed with accelerometers and a physical activity diary over a 3-day period. A 73-item questionnaire was used to assess knowledge and behavior changes.

At baseline, 92% had an index of energy availability <45 kcal/kg of fat free mass/day. 40% of participants were amenorrheic, and 32% had a history of stress fractures.

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Neurotransmitters and Pathogenicity of Vibrio sp. – Is there a Connection!

Vibrio vulnificus is a gram negative, motile human pathogen usually found in the estuarine waters and oysters are natural inhabitants in these waters where the salinity is approximately 3.5%.

Eating raw or undercooked oysters can cause severe gastroenteritis and also generalized septicemia. Necrotizing wound infections are known to occur when the wound is exposed in the estuarine waters harboring this pathogen. Immune compromised persons are more prone to severity of these symptoms.

Many human pathogens respond to stress conditions that may include, e.g. starvation or the unfavorable temperature of the surrounding environment by altering their physiological state.

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Optimization of Food Acidulant to Enhance the Organoleptic Property in Fruit Jellies

Citric acid, tartaric acid and malic acids are the commonly used additives in confectionary industries. Their acidity helps in increasing the organo-leptic property of the food product. Other than the flavour, they are also used for their health benefits.

They play a major role in boosting renal health, revitalizing skin, fighting free radicals etc. Every individual additive mentioned above has a wide range of health benefits. Initially these additives were used individually to obtain their source fruit’s taste. Later, they were mixed to obtain unique flavours.

Different level of additive mix gave different level of enhanced taste. This research work aims in appropriate optimization of these additives to provide an enhanced organoleptic property in fruit jelly. The following ratio of citric acid (CA) to malic acid (MA) to tartaric acid (TA) was used in this research work. The ratio was finalized from literature studies.

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Optimization of Ingredients for Development of Low-Fat Biscuits Using Response Surface Methodology

The objective of this study was to optimize the ingredients and develop low fat biscuits containing protein-based fat replacer (Simplesse). Response surface methodology and analysis of variance were the statistical techniques to analyze the experimental results.

Changes in physical, textural and sensory qualities due to change in the ingredient level were studied. Results showed that increasing the level of fat replacer in the formulation increased the hardness and brittleness of low fat biscuit but resulting in products with better textural characteristics in comparison to their no fat replacer counterparts.

Sugar and ammonium bicarbonate had a significant effect on the spread ratio of biscuits whereas water level significantly affected the Optimum level of ingredients generated from the models was sugar 29.88 g, fat 19.25 g, Simplesse 15.75 g, ammonium bicarbonate 2.26 g and water 21.5 ml.

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