The Effect of Ultrasound and Lactic Acid Fermentation on the Selected Quality Parameters and Bioactive Compounds Content in Fermented Pumpkin ( L.).

Increasing the consumption of fruit and vegetables can be achieved by creating new products. A promising method seems to be the directed fermentation of vegetables. The aim of this study was to investigate the effect of ultrasonic pretreatment (US; 25 kHz; 5 min) and the lactic acid bacteria strain (LAB; 299v and GG) on the quality of fermented pumpkin ( L.

Effect of ultrasound on mass transfer during vacuum impregnation and selected quality parameters of products: A case study of carrots.

Many unit operations in the food industry are diffusional driven. These processes are usually very slow and difficult to handle for specific groups of raw materials. Vacuum impregnation (VI) is one example.

Assessment of ultrasound-assisted vacuum impregnation as a method for modifying cranberries' quality.

Combined vacuum impregnation and ultrasound was proposed as an alternative method to improve the infusion of ascorbic acid in berry fruit. The effect of ultrasound application at different stages of impregnation - vacuum, relaxation, and both stages - on the qualitative characteristics of impregnated cranberries was investigated. The quality assessment was based on porosity, color, antioxidant capacity, anthocyanin, polyphenol and structure compound content.

Tuning the aromatic backbone twist in dipyrrolonaphthyridinediones.

This communication describes the photophysical behavior of three analogs of cyclophane bearing the dipyrrolonaphthyridinedione (DPND) core. In these molecules, intersystem crossing (ISC) can be successfully induced by distinct changes in the deviation from planarity within the DPND core, allowing at the same time the emission maximum to shift from the green to red region of the visible spectrum without any synthetic modifications of the chromophore structure. This finding may build the foundation for a new paradigm for inducing ISC-type transitions within other centrosymmetric and planar cross-conjugated chromophores.

Potent strategy towards strongly emissive nitroaromatics through a weakly electron-deficient core.

Nitroaromatics seldom fluoresce. The importance of electron-deficient (n-type) conjugates, however, has inspired a number of strategies for suppressing the emission-quenching effects of the strongly electron-withdrawing nitro group. Here, we demonstrate how such strategies yield fluorescent nitroaryl derivatives of dipyrrolonaphthyridinedione (DPND).

Osmotic dehydration and convective drying of kiwifruit (Actinidia deliciosa) - The influence of ultrasound on process kinetics and product quality.

The aim of this study was to assess the impact of ultrasound on two subsequent processes - initial osmotic dehydration and convective drying of kiwifruit (Actinidia deliciosa). The effect of ultrasound (at a frequency of 25 kHz) was assessed both in terms of process kinetics and product quality. During the study, three different osmotic agents were used - erythritol, sorbitol, and sucrose - in an aqueous solution at a concentration of 50% (w/w).

Hybrid Drying of Carrot Preliminary Processed with Ultrasonically Assisted Osmotic Dehydration.

In this paper the kinetics of osmotic dehydration of carrot and the influence of this pretreatment on the post-drying processes and the quality of obtained products are analysed. Osmotic dehydration was carried out in the aqueous fructose solution in two different ways: with and without ultrasound assistance. In the first part of the research, the kinetics of osmotic dehydration was analysed on the basis of osmotic dewatering rate, water loss and solid gain.