Application of Non-ionising Radiation Based Enzyme

Application of Non-ionising Radiation Based Enzyme APPLICATION OF NON-IONISING RADIATION BASED ENZYME INACTIVATION OF BITTER GOURD (Mordica charania L.): A COMPARATIVE STUDY Nalawade S. A, Akanksha, H.Umesh Hebbar Introduction Although many processing technologies could be used to extend the shelf life of fruits and vegetables, the commonly used ones in current food industry are blanching and dehydration. Blanching is a pre-processing operation carried out before drying of fruits and vegetables. The main purpose of blanching is to inactivate enzymes such as peroxidase, polyphenoloxidases and phenolase which cause many adverse changes of a product (Fellows, 1990; Hiranvarachat, Devahastin, Chiewchan, 2011; Vishwanathan, Giwari, Hebbar, 2013). Conventional blanching involves processing with hotwater, steamand acid. The conventional blanching has many drawbacks such as loss of water soluble nutrients (Lavelli, Zanoni, Zaniboni, 2007), quality deterioration (Gornicki Kaleta, 2007) and environmental problems (Bomben, 1977). Bitter gourd is known for its medicinal properties and has been used in various Asian and African herbal medicine systems from a long time Grover and Yadav (2004), Beloin et al., (2005), Ananya Paul and Sarmistha Sen Raychaudhuri (2010). It has antidiabetic, antitumorous, anticancer, anti-inflammatory, antiviral, and cholesterol lowering capacity Ahmed et al., (2001), Grover and Yadav (2004) and Taylor (2002).The compound responsible for anti-diabetic property in bitter gourd is Charantin, a hypoglycemic compound which is a mixture of two compounds (1:1) sitosteryl glucoside (C35H60O6) and stigmasteryl glucoside (C35H58O6) that has been isolated from the seeds, leaves and fruit of Momordica charantia (Raman and Lau, 1996). Storage of raw bitter gourd is difficult because of presence of some enzymes which deteriorate the product quality. Hence, Blanching is carried out before drying operation. Primary purpose of blanching is to inactivate enzymes such as Peroxidase (POD), Polyphenol oxidase (PPO) allowing stabilization and minimize the degradation of other quality attributes (Canet, 1989). Peroxide (POD) is considered as enzymatic indicator for blanching (Gunes and Bayindirli, 1993, Sheu and Chen, 1991 and Zhu and Pan, 2009) which is one of the most heat resistant enzymes, therefore when POD is inactivated most of other enzymes present might not survive (Halpin Lee, 1987). 90% reduction in POD activity was considered as the end point, since persistence of 3-10% is considered sufficient for drying purpose (Gunes and Bayindirli, 1993). Conventional blanching method includes processing the sample with hot water and steam. The advantages of electromagnetic radiation (MW and IR) employed blanching over conventional blanching methods (water or steam) are rapid inactivation of enzyme complexes that cause quality degradation and minimal/no leaching of vitamins, flavor, pigments, carbohydrates and other water soluble components (De Ancos et al. 1999).These methods have drawbacks such as quality deterioration (Gornicki Kaleta, 2007) and loss of water soluble nutrients (Lavelli, Zanoni, Zaniboni, 2007). The application of microwave radiation for blanc hing or enzyme inactivation (Ramaswamy and Fakhouri, 1998; Ponne, Baysal, Yuksel, 1994; Begum and Brewer, 2001; Brewer and Begum, 2003; Roberts et al., 2004; Lin and Brewer, 2005; Zhu Pan, 2009; Lin and Ramaswamy, 2011; G.C. Jeevitha et.al ,2013 ;Vishwanathan et al., 2013 ) showing its effectiveness and suitability. From the results of Ramaswamy and Fakhouri (1998), Ramesh et al. (2002), G.C. Jeevitha et.al ,2013 and Bengang Wu et al.,2014 it is possible to observe that vegetable tissue blanched with microwave and infrared radiation retained better nutritional value. G.C. Jeevitha et.al,2013 reported better retention of water-soluble nutrients during dry blanching of red bell pepper (Capsicum annuum L.) slices using infrared (IR) and microwave (MW) radiations and its performance compared with conventional methods. There are a few reports on MW blanching (Chung et al. 1981; Ramesh et al. 2002; Brewer and Begum 2003) and IR blanching (Ponne et al. 1994) indicating their benefits in terms of nutrient retention over steam or water blanching. The objectives of present study were to: evaluate kinetics of Bitter gourd peroxidase (POD) polyphenol oxidase (PPO) inactivation and determine adequacy of both conventional (water and steam) and Dry blanching (IR and MW); to evaluate effect on product quality in terms of moisture, ascorbic acid, chlorophyll and charantin. Materials and Methods Bitter gourd dark green (moisture content 92  ± 1.2%w.b) were purchased from a local market. All the fruits were washed with running water under tap to remove adhering dust and reduce the surface micro-flora and stored at 4  ± 1 °C until further use. The bitter gourd fruits were procured from a single source and almost the same degree of maturity was maintained in order to minimize variation in raw material quality. Sample preparation Bitter gourd fruits were washed thoroughly with tap water and sliced using Robot coupe slicer of dimension 5 mm. seeds were removed manually and used for the study. Blanching Systems Water Blanching Bitter gourd slices (100 g) were immersed in hot water (1:3) maintained at 90  ± 2 °C for 2 min. The blanched samples were immediately cooled to room temperature (25 °C) by dipping in water for 5 min. Surface excess moisture of slices was removed using filter paper and subjected for analysis. Steam Blanching Bitter gourd slices (30 g) were subjected to steam blanching by exposing the slices to steam in an autoclave (100C and 1atm) for 3 min. The steam blanched Bitter gourd slices were immediately cooled to room temperature by dipping in water for 5 min. Samples was subjected for analysis after removing the surface moisture. IR Blanching. About 100 g of bitter gourd slices spread uniformly on the stainless steel (AISI 304) conveyor of IR heater developed (Hebbar and Ramesh 2006) at the authors institute and exposed to IR radiation at a chamber air temperature 200 °C for 8 min. The IR heater, fitted with near IR heat sources (1.1 THz; 0.26 kW/m2) on top and bottom sides of the wire mesh conveyor, was used for the study. IR heat was applied intermittently to control blanching temperature. The chamber was preheated to the required temperature before blanching. The blanched slices were cooled rapidly to room temperature by blowing air. MW Blanching MW blanching was carried out in a domestic microwave oven (BPL, 2,450 MHz) at an intensity of 5.57, 7.36 and 8.8 W/g. For all the runs, the position of the bitter gourd slices were maintained the same on the turntable to minimize variation. Crude extract preparation Slices were homogenized with 0.1 M sodium phosphate buffer of pH 7 in the ratio of 1:3. Homogenate was filtered through muslin cloth and centrifuged at 5,100 g for 20 min at 4 ° C. Supernatant was collected and used for the assay. Enzyme analysis. POD Assay The substrate solution was composed of 1.0 mL of phosphate buffer of pH 6, 1.0 mL of 15 mM guaiacol and 1 mL of 3 mM H2O2. To the substrate solution, 50  µL of enzymatic extract were added and the increase in OD was recorded at 470 nm for 5 min using ultraviolet (UV) visible spectrophotometer (UV- 160A, Shimadzu, Japan). Enzyme activity was determined from the slope of the linear portion of the graph relating absorbance with time and expressed as ΔAbs470/min.g sample (Fujita et al. 1997). PPO Assay A spectrophotometric assay at 411 nm using 0.1 M catechol as substrate was used to quantify PPO activity (Weemaes et al. 1997). Moisture content Moisture content of raw and blanched bitter gourd was analyzed using the AOAC method. Values reported are the average of triplicate determinations Estimation of Ascorbic acid The ascorbic acid was determined by 2,6-dichlorophenol- indophenol visual titration methods,(Ranganna 1986) given as follows: Standardization of dye Ascorbic acid (100 mg of l-ascorbic acid) was dissolved in 3% HPO3 and volume made up to 100mL. Further, 10 ml of this solution was diluted to 100mL with HPO3. From this, 5mL was transferred to Erlenmeyer flasks containing 5mL of metaphosphoric acid (3%). A burette was filled with the dye, prepared from dissolution of 50 mg of the sodium salt of 2, 6-dichlorophenol in hot distilled water (150 mL) containing 42 mg of NaHCO3, which was made up to 200mL with distilled water. Then, the ascorbic acid solution was titrated against the standard indophenol solution to a rose pink color, which persisted for around 15 s. The dye factor was determined as milligram of ascorbic acid per milliliter of the dye, using the formula: Sample preparation and assay, the sample (10 g) was macerated with metaphosphoric acid (3%) in a pestle and mortar, filtered, and made up to 100 ml. The filtrate (5 mL) was taken and titrated against the standard dye to a pink end point, which persisted for at least 15 s. The vitamin C content was calculated as: Percentage retention of ascorbic acid was calculated by, Where A= amount of ascorbic acid present after processing A0= amount of ascorbic acid present in fresh bitter gourd Both values taken dry basis Estimation of Chlorophyll Estimation of chlorophyll was carried out according to the procedure of Ranganna.[25] bitter gourd slices (1 g) were macerated with 80% acetone in a pestle and mortar. The supernatant layer was decanted and the extraction was repeated until the residue was colorless. Then the extracts were pooled, filtered, and made up to 100mL in a volumetric flask. The absorbance measured at 645nm and 663nm using spectrophotometer (Schemadzu UV-1800) The amount of chlorophyll present in the extract mg chlorophyll per g tissue was calculated using the following equation Where, A=absorbance at specific wavelength V= final volume of chlorophyll extracted in 80% acetone W= weight of tissue extracted The results were expressed as % on dry basis. Percentage retention of ascorbic acid was calculated by, Where A= amount of chlorophyll present after processing A0= amount of chlorophyll present in fresh bitter gourd Both values taken dry basis Estimation of Charantin Soxhlet extraction About 1.0 g of bitter melon fruit powder was extracted with 200 ml of ethanol for 150 min. Charantin remained in the sample residue was extracted repeatedly in 30 ml volumes of methanol using ultrasonication. The extract was filtered and evaporated to obtain viscous crude extract and purified prior to the analysis with HPLC. Sample purification To purify the crude extract, the protocol as described in Chanchai (2002) was carried out. Briefly, 5 ml of 50:50 (v/v) methanol–water was added to the crude extract. The mixture was then sonicated for 15 min and centrifuged at 3500 rpm for 15 min to separate the supernatant from the precipitate. The precipitate was then added with 5 ml of 70:30 (v/v) methanol–water, and the mixture was again sonicated and centrifuged. The precipitate from this step was added with 3 ml of hexane, and the step was repeated. The precipitate from this step was re-dissolved in 200  µl of 1:1 (v/v) chloroform–methanol mixture, and then adjusted to volume with methanol to 2 ml volume for that obtained with Soxhlet extraction. The purified solution was filtered through a 0.45 µm nylon membrane filter (Millipore, USA) before being analyzed by an HPLC. Analysis HPLC analysis was carried out for the quantification of Charantin present in the sample with C-18 Ascentis column (5 µm particle, 4.6 mm Ãâ€" 250mm ID). The mobile phase used was 100:2 (v/v) methanol-water and flow rate was maintained at 1mL/min. The UV detector was set at the wavelength of 204nm and the sample injection volume was 20 µL. Percentage retention of charantin was calculated by, Where A= amount of charantin present after processing A0= amount of charantin present in fresh bitter gourd Both values taken dry basis Kinetics of enzyme inactivation The reaction rate constant was determined using first order equation Where A is the peroxidase or polyphenol oxidase activity at time t; A0 is the initial enzyme activity; t is the blanching time (s); k is the reaction rate constant (s-1) at given temperature. Decimal reduction time (D) of enzyme is the time required for one log10 reduction in activity of the enzyme (Cigdem and Zerrin 2005), was determined using the following equation: RESULTS AND DISCUSSION Enzyme Inactivation The activity of POD and PPO in fresh samples were found POD 4Ãâ€"103 U/g and PPO- 322 U/g (fresh weight), respectively. The blanching was continued till the POD activity was reduced to 10% of the initial activity. The slices were blanched in water maintained at 95 °C (fig. a) and exposed to steam (fig. b) for different time intervals (15 to 180 sec). The time taken for water and steam blanching was 120 and 180 sec, respectively. The inactivation of PPO was also significant during this period. The bitter gourd slices were blanched using IR radiation at 200 °C chamber temperature for different time intervals. The time required for blanching was 8 min (fig. c). PPO inactivation trend was similar to that of POD, with marginally quicker inactivation. The initial content of ascorbic acid was 666.7 ± 2.3 mg ascorbic acid/100 g dry weight .Ascorbic acid is considered as a relevant nutritional quality index of food during blanching and drying because of its low stability during thermal treatments and its water solubility. Ascorbic acid is significantly lost (20– 70%) during water and steam blanching and one of the advantages of dry blanching is the higher retention of this water soluble micronutrient. IR blanching at 200 °C retained higher ascorbic acid (∠¼ 93%) compared with other two conditions.(table.1) The results showed that that the duration–temperature combination decided the retention of ascorbic acid, rather than temperature or duration alone. IR blanching removed nearly 10% moisture, which could be a favorable factor, if drying is the subsequent step. Acknowledgement The Author would like to thank UGC for the award of Junior Research Fellowship (RGNF). Authors wish to thanks Director, CFTRI for extending infrastructure other facilities for carrying out this work.

Capitalist Society in The Death of a Salesman by Arthur Miller Essay ex

Capitalist Society in The Death of a Salesman by Arthur Miller "Death of a salesman" is a "tragedy of a common man". Throughout the play the reader sees how Willy Loman struggles to achieve something, which is beyond his capability. He has a dream, the American dream of success and accomplishment. And yet, he is not able to ever thrive because his idea of how to succeed is wrong. The times have changed, the play is set in the period of an economic boom and increasing desire for material goods in America and the Loman family is now living in a capitalist society, however, Willy seems not to have realised that things have changed. He is constantly battling between the present and the past, the reality and a dream. The play is about a conflict between a man and his society, it's a "hanging fire" between suicide and intolerably changing world. To begin with, however, it is important to identify what is meant by the term "capitalist system". Capitalist system is a type of an economy where the owners of the businesses retain all the profits for themselves. This type of a system encourages people to want more, as they hold total responsibility of how much they earn. The importance of the employer and employee relationship increases, as the workers are judged by the quality of the work they are putting into the company. It becomes a tough competition between the staff to survive and keep their jobs. There is now a need to impress on the employer with the effort and work you put into his firm and consequently climb up the ladder of success. The relationship between Howard and Willy in the play is very ambiguous. Howard on one hand is running... ... physically and mentally. He desperately tries to integrate, but he was left behind the modern world. Unable to control his senses of past and present, mixing and confusing the two, Willy fails to see the flawed nature of the system he functions in. He follows wrong dreams and ideas, which are mainly imposed upon him by the society, only to prove himself; nonetheless he is "crushed" by the unjust, competitive culture. And in addition, his personal failures add to the self-perceived wasted life of a "common man". 1. C.W.E. Bigsby: "A critical introduction to Twentieth-century American Drama"; Volume One 1900-1940 2. York Notes Advanced: "Death of a salesman, Arthur Miller"; editor: Adrian Page, 1998 3. Stratford-upon-Avon Studies: "American Theatre"; general editors: John Russel Brown, Bernard Harris, 1967

English as a Global Language Essay

In recent decades, the entire world has bared witness to the rise of English as the world’s primary language. Apart from being the primary forms of communication for ordinary people, English has also poses as a means of communication in other domains such as mass communications, economics, engineering, business, aviation, political affairs, and entertainment. The question has thus become apparent, how did English become the world’s lingua franca? Originally, English was only spoken as a vernacular language of people within the British Isles, but since the expansion of the British Empire from the middle ages to the middle of 18th century, the English colonizers have taken their local dialect to the territories they conquer (Schitz, 2004). With the exception of Egypt and Sudan, figure 1 shows that most of the nations under the British Empire’s control manifest the influence of the English language to the local populace. Figure 1 (Schitz, 2004) Today, the English language is considered the primary language of most countries such as the United States, Australia, Canada, New Zealand, Ireland, Asia, Africa (Schitz, 2004). Putting the number of speakers aside, the placement of English in the pedestal of global language can also be attributed to the stature of the global superpower. From the very reason of the spread of English to the world’s consciousness, power plays a vital role in recognition of language. David Crystal explains that language itself is dependent, in a sense that language only exists in the human senses of those who speak it, when such people of a particular language succeed, their language comes with them (1997, 7). As mentioned in the previous paragraph, the United States being a superpower nation is the major factor why English is a global language. And being the emblem for world dominance for the last five decades reflects that power has played a vital role in the emergence of the United States’ brand of English as a global language (Bruthiaux, 2003, 9). Gillaume Schitz (2004) relates the strength of America as a superpower to the constant migrations in the country in recent decades. Figure 2 (Schitz, 2004) Based on Schitz’s analysis, the diction and/or accent of American English varies dependent of the regions within the American geography, but regardless of the diversity of the American English norms, generally, American English is a world standard because of its stature among the world’s nations. In a similar magnitude, the American English language contributes to success in various fields such as culture, business and economy while complementing the fact that the success of the United States in other facets of human endeavour also establishes English as a global language. For instance, the multinational fast-food chain McDonalds primarily invaded the food industries of non-English speaking nations through the introduction of their food products to the markets of most countries in the world. English as a global language provides an extensive communication system in the advent of globalization through overseas employment, tourism, international security and information dissemination (Crystal, 1997, 100). Overseas employment requires a universal language since there are applicants and employers who do not understand the native language of one another. Similar principles can be applied in the art of music, a song cannot grasp international success and recognition if the lyrics cannot be understood (Crystal, 1997, 104). Braj B. Kachru (1995) has come up with the three circle model to represent English as a global language by categorizing the use of English as primary, secondary, and tertiary language. The drastic change in the world’s collective culture is another considerable factor on why English is the global language. Much of this is brought about by the fact that most influences on the world’s cultural trends come from Americans. The technology of personal computers for instance, contributes to the proliferation of English in the context of a global language because the American life has transformed the personal computer from a sophisticated technological device to a standard business tool and home appliance. And as David Groddol indicates, English is used in most computer and internet applications simply because most of these applications are made by Americans (Graddol, 1997, 4). In addition to the trend that most transactions today are processed in computers and that the internet can be used as a means of education and resource for information (Graddol, 1997, 4). Technology in terms of communication is another vital factor that manifests the reason why English is the language of globalization (Crystal, 1997, 86), since English can serve as the universal medium to share cultures. English can also serve as the universal informant of international affairs and other international issues. English should be the world language simply because it has become popular over the centuries. The rise and fall of the British empire, the drastic changes in culture, economy, bussiness, technology and communication contribute to putting the english language in the pedestal of universality. The given points in the essay answers the question should english be become the world’s language, and justifies the answers to the said questions as well. In this sense, english can be the only medium that can unite a diverse world. References Bruthiaux, P. Tonkin, H. , and Reagan, T. G. (Eds). (2003). Contexts and Trends for English as a Global Language. In Language in the Twenty-first Century. Philadelphia: John Benjamins Publishing Company. Crystal, D. (1997). English as a Global Language. Cambridge: Cambridge University Press. Graddol, D. (1997) The Future of English?. London: The British Council. Kachru, B, B. , Quirk, R. and Widdowson, H. G. (Eds). (1985) Standards, codification and sociolinguistic realism: The English language in the Outer Circle. In English in the world: Teaching and learning the language and literatures. Cambridge: Cambridge University Press. Schitz, Guilaume. â€Å"Lecture 7 – World-Wide English. † 6 February 2004. eHistLing. 3 March 2008

My Views On Educational Psychology - 932 Words

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