Johannes de Bruijn - Academia.edu (original) (raw)
Papers by Johannes de Bruijn
The influence of different solvents on the extraction yield, antioxidant activity and polyphenoli... more The influence of different solvents on the extraction yield, antioxidant activity and polyphenolic and flavonoid contents in extracts of Grifola gargal fruit bodies was investigated. Solvents such as acetone, ethanol, ethyl acetate, n-hexane, water, and ethanol-water mixtures were used for extraction. Antioxidant capacity was evaluated by four different assays, namely, 2,2-azino-bis-(3-ethylbenzothiazoline-6-sulfonic acid) and 2,2-diphenyl-1-picrylhydrazyl radical scavenging, reducing power and chelating ability. Acetone extracts showed the highest free-radical scavenging activity equivalent to 96.0 mg ascorbic acid/L in the 2,2-azino-bis-(3-ethylbenzothiazoline-6-sulfonic acid) assay, and 92.9% in the 2,2-diphenyl-1-picrylhydrazyl assay. Water-ethanol extracts showed a strong reducing power (135.6 mg ascorbic acid/L), while ethyl acetate extracts had a chelating ability of 19.8%. Water extracts showed the highest flavonoids contents (6.1 mg/100 g), while water-ethanol extracts (20:80, v/v) had the highest polyphenols contents (63.8 mg/100 g). The antioxidant activities [both 2,2-azino-bis-(3-ethylbenzothiazoline-6-sulfonic acid) free-radical scavenging and reducing power] correlated well (R≥0.93) with the polyphenol and flavonoid contents of the extracts. Specific antioxidant attributes of Gargal mushroom extracts were strongly dependent upon the kind of solvents used for extraction.
International Journal of Food Science and Technology, Jul 24, 2019
The physical characteristics, chemical composition, and nutritional value of distillers dried gra... more The physical characteristics, chemical composition, and nutritional value of distillers dried grains with solubles (DDGS) from seven beverage alcohol and two fuel alcohol manufacturers were evaluated in studies with chicks and pigs. Color scores of the DDGS ranged from very light to very dark and odor scores ranged from normal to burnt or smoky. The DDGS ranged from 23.4 to 28.7% CP, 2.9 to 12.8% fat, 8.8 to 36.9% ADIN, 28.8 to 40.3% NDF, 10.3 to 18.1% ADF, and 3.4 to 7.3% ash. Lysine concentrations of the DDGS ranged from .43 to .89%. In the first experiment, 12 corn-based diets were fed to l-d-old chicks for 21 d to assess the nutritional value of the DDGS sources. A low-protein basal diet was supplemented with soybean meal to provide 13.6, 16.5, or 19.0% CP or supplemented with 20% DDGS, which supplied approximately the same amount of CP as the highest level of soybean meal. Weight gain, feed Key Words: Distillers intake, and feedigain were influenced (P < .O 1) by source of DDGS. The weight gain of chicks fed the DDGS sources ranged from 85% of that of chicks fed the highest level of soybean meal to less than that of chicks fed the low-protein basal diet. Blends of the three best sources of DDGS and the three poorest sources of DDGS were evaluated in a subsequent chick trial. The relative nutritional values of the two blends were similar to the average of the sources that made up the blends. Performance responses to various blends of DDGS in the pig experiment paralleled those of the chick trial. Rate and efficiency of gain were correlated with color of the DDGS and concentrations of CP, lysine, S-amino acids, ADIN, and ADF in the DDGS. The results indicate that there is a great amount of variability in the physical, chemical, and nutritional properties among the sources of DDGS that are available to the feed industry. Grains, Pigs, Chicks lJournal paper no. 92-5-29 of the Kentucky Agric. Exp. Sta., Lexington. zThis research was partially supported by a grant-in-aid from the Distillers Feed Research Council, Des Moines, IA.
Food and Bioproducts Processing, Sep 1, 2005
ABSTRACT In this study a model was developed that describes membrane blocking during cross-flow u... more ABSTRACT In this study a model was developed that describes membrane blocking during cross-flow ultrafiltration (UF). This fouling model is able to predict the relative importance of internal pore blocking, blocking of the pore entrance and filter cake formation related to permeation of model solutions of dextran T-70 and dextran 2000. The effects of transmembrane pressure, solute concentration and kind of solute on permeate volume were studied. When using a 0.1% dextran T-70 solution, membrane fouling was due to both internal pore blocking and cake formation. For the other operating conditions, membrane permeation was governed by just one blocking mechanism.
Lebensmittel-Wissenschaft & Technologie, Jun 1, 2003
Ultrafiltration (UF) performance to clarify apple juice was studied using a Carbosep® membrane of... more Ultrafiltration (UF) performance to clarify apple juice was studied using a Carbosep® membrane of 15 and 50kDa, tangential velocity of 2 and 7m/s and transmembrane pressure of 150 and 400kPa. Effect of operating conditions on membrane fouling, process efficiency and juice quality were studied. Average permeate flux varied between 56 and 157L/(m2h). The results indicate no unique optimum operating condition
... Johannes de Bruijn,1* José Martınez-Oyanedel,2 Cristina Loyola,1 Javier Seiter,2 ... Summary ... more ... Johannes de Bruijn,1* José Martınez-Oyanedel,2 Cristina Loyola,1 Javier Seiter,2 ... Summary After ultrafiltration (UF) thermally unstable compounds of Sauvignon blanc wines were concentrated in the retentate fractions of 1030 kDa increasing heat-induced haze 8.9-fold ...
Resumen en: The effect of heat pretreatment of Gargal mushroom (Grifola gargal) on the extraction... more Resumen en: The effect of heat pretreatment of Gargal mushroom (Grifola gargal) on the extraction yield, the antioxidant activity and polyphenolic compounds of mush...
Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca. Food Science and Technology, 2020
Copper metal as a contact surface was studied during the germination of alfalfa seeds (Medicago s... more Copper metal as a contact surface was studied during the germination of alfalfa seeds (Medicago sativa L.) inside a rotating drum on a laboratory scale and compared with a plastic surface of food-grade. A system of three rotating drums was used inside a thermo-regulated chamber to germinate seeds. Alfalfa seeds were inoculated with 4.2 log cfu g-1 of Escherichia coli and after 84 h of germination sprouts were evaluated for E. coli, mesophilic aerobic bacteria, the content of copper and other minerals (potassium, calcium, magnesium, sodium, iron, manganese, and zinc), total mass, unit mass and length, and color. The contact of alfalfa sprouts with copper sheets allowed to reduce the E. coli load from 6.54 to <0.1 log cfu g-1. However, all sprouts exceeded in copper (> 10 ppm) according to Food Sanitary Regulations. Germinated mass and length decreased after copper treatments. No statistically significant differences were observed between treatments for the remaining quality par...
Journal of Food Engineering, 2007
A hybrid process comprising column adsorption and crossflow microfiltration was applied to reduce... more A hybrid process comprising column adsorption and crossflow microfiltration was applied to reduce the unstable proteins of Pinot Noir wine and improve the permeate flux during wine microfiltration. The process was performed using a packed column with zirconium oxide and a ceramic membrane. Proteins and polyphenols were reduced by bentonite and activated carbon addition in order to evaluate their influence on permeate flux decline. The column adsorption process achieved a better protein stability and increased the permeate flux by 15-20%. The molecular weight range of 20-70 kDa could be related to unstable proteins or cause membrane fouling. The phenolic composition of wine was not affected by adsorption with zirconium oxide or the microfiltration process.
Asian Journal of Agriculture and Food Sciences, 2020
Journal of Agro-industry Sciences
Oxidation of bioactive components is detrimental to some technological properties because they ca... more Oxidation of bioactive components is detrimental to some technological properties because they cause browning (enzymatic and non-enzymatic); a phenomenon commonly observed in the drying of fruit products and their by-products. To reduce this effect, three temperature levels (40, 55, and 70 °C) were compared in the drying of yellow dragon fruit (Hylocereus megalanthus) peel. A tray dryer with an airflow rate of 0.5 m/s was used. Drying time (hours) and color parameters (CIE Lab) were evaluated using a one-way ANOVA analysis of variance and the low significant difference (LSD) post hoc test, working at a 5% significance level (α = 0.05). In this way, a lower drying temperature (40 °C) provided a darker coloration in dragon fruit peel flour compared to drying at 55 and 70 °C, the latter ones being statistically similar (p > 0.05) in color and drying time. In conclusion, with drying at 55 °C, a light-colored dragon fruit peel flour was obtained, which would reduce changes in the visu...
Journal of Agro-industry Sciences
In this research, the effect of ultrasound treatment on the extraction of pectin from dragon frui... more In this research, the effect of ultrasound treatment on the extraction of pectin from dragon fruit peels was evaluated. In this sense, 13 treatments were compared, evaluating the effect on the degree of esterification (DE) as a dependent variable. Likewise, the factors contained in the treatments evaluated were pause time (PT), liquid-solid ratio (LSR) and total application time (TAT), being their levels: one, three and five seconds for PT; 30, 50 and 70 mL/g for LSR; and 15, 37.5 and 60 minutes for TAT. In this way, significant differences were found (p < 0.05) with the DE values in the range of 41.1% to 58.1%. The correlation was also searched between the factors evaluated and DE using the Pearson method, with PT having the greatest influence on DE (0.70). Finally, these results could be used to obtain a low GE pectin (< 50 %) and be applied in the formulation of low fat meat products; for this purpose, the best treatment would be with the following extraction parameters: 1 ...
Journal of Agro-industry Sciences
Vineyards affected by smoke from wildfires may result in wines with undesired sensory properties.... more Vineyards affected by smoke from wildfires may result in wines with undesired sensory properties. This study aimed to evaluate the aeration efficiency to ameliorate the chemical and sensory properties of smoke-tainted must and wine. Smoke-affected musts and wines were treated by aeration at different air flow and duration process conditions. Treated wines at intermediate aeration conditions (3 L min-1 – 4.5 h; 8 L min-1 – 0.67 h) yielded significantly lower concentrations of m-cresol, 4-methylguaiacol and guaiacol and exhibited a less intense smoke aroma and flavour compared with untreated must and wine. Aeration using the appropriate process conditions can diminish smoke taint in wine.
Horticulturae
Tomatoes (Solanum lycopersicum L.) are widely cultivated and consumed, but ripening should be car... more Tomatoes (Solanum lycopersicum L.) are widely cultivated and consumed, but ripening should be carried out in controlled storage conditions to extend their shelf life and avoid economic losses. The aim of this study was to investigate the effects of visible artificial light on the ripening and quality of fresh market tomatoes stored at a low temperature and high humidity. The postharvest performance with respect to the ripening of organically grown tomatoes in the Toscano cultivar, with a long storage life, was studied in the presence and the absence of visible LED light. The maturation kinetics of the tomatoes was modeled using the Power Law equation. Results showed that tomatoes stored in the presence of light exhibited an increased respiration rate and a faster preclimacteric phase. Lycopene content, total soluble solids, and maturity index increased in the presence of light. Hence, light increased the postharvest ripening of tomatoes, affecting their shelf life.
Chilean Journal of Agricultural Research, 2017
The need to reuse grapevine (Vitis vinifera L.) byproducts avoiding negative environmental impac... more The need to reuse grapevine (Vitis vinifera L.) byproducts
avoiding negative environmental impact
demands the search for new valorization methods like
thermomaceration. The combination of grapevine byproducts
and grape must may be an alternative to get
hold of additional aroma. The objective of this study
was to assess the aroma potential of grape pomace,
grapevine leaves and canes for País (PA) and Lachryma
Christi (LC) cultivars to enrich grape must. Fifty aroma
compounds were identified in the samples using stir bar
sorptive extraction followed by thermal desorption, gas
chromatography and mass spectrometry. ‘País’ must
showed high contents of esters with a characteristic
fruity odor, while benzenoids prevail in LC must giving
a phenolic, balsamic odor. Thermomaceration increased
contents of 13 free and bound volatile compounds, as
well as new compounds (isoeugenol, phenol, vanillin
and 2-ethyl hexanol) appeared in enriched juice (EJ).
Cluster analysis showed differences among PA, LC and EJ
samples. Principal component analysis was successfully
applied to discriminate grape juice samples (p < 0.05)
being D-limonene, 5-hydroxymethyl-2-furfural and
hexadecanoic acid the compounds that contributed most
to the differentiation and increase of free and hydrolyzed
aroma compounds after thermomaceration. Both grapegrapevine
by-products and juice processing conditions
affected the generation and increase of free and bound
aroma compounds after thermomaceration of grape must.
The influence of different solvents on the extraction yield, antioxidant activity and polyphenoli... more The influence of different solvents on the extraction yield, antioxidant activity and polyphenolic and flavonoid contents in extracts of Grifola gargal fruit bodies was investigated. Solvents such as acetone, ethanol, ethyl acetate, n-hexane, water, and ethanol-water mixtures were used for extraction. Antioxidant capacity was evaluated by four different assays, namely, 2,2-azino-bis-(3-ethylbenzothiazoline-6-sulfonic acid) and 2,2-diphenyl-1-picrylhydrazyl radical scavenging, reducing power and chelating ability. Acetone extracts showed the highest free-radical scavenging activity equivalent to 96.0 mg ascorbic acid/L in the 2,2-azino-bis-(3-ethylbenzothiazoline-6-sulfonic acid) assay, and 92.9% in the 2,2-diphenyl-1-picrylhydrazyl assay. Water-ethanol extracts showed a strong reducing power (135.6 mg ascorbic acid/L), while ethyl acetate extracts had a chelating ability of 19.8%. Water extracts showed the highest flavonoids contents (6.1 mg/100 g), while water-ethanol extracts (20:80, v/v) had the highest polyphenols contents (63.8 mg/100 g). The antioxidant activities [both 2,2-azino-bis-(3-ethylbenzothiazoline-6-sulfonic acid) free-radical scavenging and reducing power] correlated well (R≥0.93) with the polyphenol and flavonoid contents of the extracts. Specific antioxidant attributes of Gargal mushroom extracts were strongly dependent upon the kind of solvents used for extraction.
International Journal of Food Science and Technology, Jul 24, 2019
The physical characteristics, chemical composition, and nutritional value of distillers dried gra... more The physical characteristics, chemical composition, and nutritional value of distillers dried grains with solubles (DDGS) from seven beverage alcohol and two fuel alcohol manufacturers were evaluated in studies with chicks and pigs. Color scores of the DDGS ranged from very light to very dark and odor scores ranged from normal to burnt or smoky. The DDGS ranged from 23.4 to 28.7% CP, 2.9 to 12.8% fat, 8.8 to 36.9% ADIN, 28.8 to 40.3% NDF, 10.3 to 18.1% ADF, and 3.4 to 7.3% ash. Lysine concentrations of the DDGS ranged from .43 to .89%. In the first experiment, 12 corn-based diets were fed to l-d-old chicks for 21 d to assess the nutritional value of the DDGS sources. A low-protein basal diet was supplemented with soybean meal to provide 13.6, 16.5, or 19.0% CP or supplemented with 20% DDGS, which supplied approximately the same amount of CP as the highest level of soybean meal. Weight gain, feed Key Words: Distillers intake, and feedigain were influenced (P < .O 1) by source of DDGS. The weight gain of chicks fed the DDGS sources ranged from 85% of that of chicks fed the highest level of soybean meal to less than that of chicks fed the low-protein basal diet. Blends of the three best sources of DDGS and the three poorest sources of DDGS were evaluated in a subsequent chick trial. The relative nutritional values of the two blends were similar to the average of the sources that made up the blends. Performance responses to various blends of DDGS in the pig experiment paralleled those of the chick trial. Rate and efficiency of gain were correlated with color of the DDGS and concentrations of CP, lysine, S-amino acids, ADIN, and ADF in the DDGS. The results indicate that there is a great amount of variability in the physical, chemical, and nutritional properties among the sources of DDGS that are available to the feed industry. Grains, Pigs, Chicks lJournal paper no. 92-5-29 of the Kentucky Agric. Exp. Sta., Lexington. zThis research was partially supported by a grant-in-aid from the Distillers Feed Research Council, Des Moines, IA.
Food and Bioproducts Processing, Sep 1, 2005
ABSTRACT In this study a model was developed that describes membrane blocking during cross-flow u... more ABSTRACT In this study a model was developed that describes membrane blocking during cross-flow ultrafiltration (UF). This fouling model is able to predict the relative importance of internal pore blocking, blocking of the pore entrance and filter cake formation related to permeation of model solutions of dextran T-70 and dextran 2000. The effects of transmembrane pressure, solute concentration and kind of solute on permeate volume were studied. When using a 0.1% dextran T-70 solution, membrane fouling was due to both internal pore blocking and cake formation. For the other operating conditions, membrane permeation was governed by just one blocking mechanism.
Lebensmittel-Wissenschaft & Technologie, Jun 1, 2003
Ultrafiltration (UF) performance to clarify apple juice was studied using a Carbosep® membrane of... more Ultrafiltration (UF) performance to clarify apple juice was studied using a Carbosep® membrane of 15 and 50kDa, tangential velocity of 2 and 7m/s and transmembrane pressure of 150 and 400kPa. Effect of operating conditions on membrane fouling, process efficiency and juice quality were studied. Average permeate flux varied between 56 and 157L/(m2h). The results indicate no unique optimum operating condition
... Johannes de Bruijn,1* José Martınez-Oyanedel,2 Cristina Loyola,1 Javier Seiter,2 ... Summary ... more ... Johannes de Bruijn,1* José Martınez-Oyanedel,2 Cristina Loyola,1 Javier Seiter,2 ... Summary After ultrafiltration (UF) thermally unstable compounds of Sauvignon blanc wines were concentrated in the retentate fractions of 1030 kDa increasing heat-induced haze 8.9-fold ...
Resumen en: The effect of heat pretreatment of Gargal mushroom (Grifola gargal) on the extraction... more Resumen en: The effect of heat pretreatment of Gargal mushroom (Grifola gargal) on the extraction yield, the antioxidant activity and polyphenolic compounds of mush...
Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca. Food Science and Technology, 2020
Copper metal as a contact surface was studied during the germination of alfalfa seeds (Medicago s... more Copper metal as a contact surface was studied during the germination of alfalfa seeds (Medicago sativa L.) inside a rotating drum on a laboratory scale and compared with a plastic surface of food-grade. A system of three rotating drums was used inside a thermo-regulated chamber to germinate seeds. Alfalfa seeds were inoculated with 4.2 log cfu g-1 of Escherichia coli and after 84 h of germination sprouts were evaluated for E. coli, mesophilic aerobic bacteria, the content of copper and other minerals (potassium, calcium, magnesium, sodium, iron, manganese, and zinc), total mass, unit mass and length, and color. The contact of alfalfa sprouts with copper sheets allowed to reduce the E. coli load from 6.54 to <0.1 log cfu g-1. However, all sprouts exceeded in copper (> 10 ppm) according to Food Sanitary Regulations. Germinated mass and length decreased after copper treatments. No statistically significant differences were observed between treatments for the remaining quality par...
Journal of Food Engineering, 2007
A hybrid process comprising column adsorption and crossflow microfiltration was applied to reduce... more A hybrid process comprising column adsorption and crossflow microfiltration was applied to reduce the unstable proteins of Pinot Noir wine and improve the permeate flux during wine microfiltration. The process was performed using a packed column with zirconium oxide and a ceramic membrane. Proteins and polyphenols were reduced by bentonite and activated carbon addition in order to evaluate their influence on permeate flux decline. The column adsorption process achieved a better protein stability and increased the permeate flux by 15-20%. The molecular weight range of 20-70 kDa could be related to unstable proteins or cause membrane fouling. The phenolic composition of wine was not affected by adsorption with zirconium oxide or the microfiltration process.
Asian Journal of Agriculture and Food Sciences, 2020
Journal of Agro-industry Sciences
Oxidation of bioactive components is detrimental to some technological properties because they ca... more Oxidation of bioactive components is detrimental to some technological properties because they cause browning (enzymatic and non-enzymatic); a phenomenon commonly observed in the drying of fruit products and their by-products. To reduce this effect, three temperature levels (40, 55, and 70 °C) were compared in the drying of yellow dragon fruit (Hylocereus megalanthus) peel. A tray dryer with an airflow rate of 0.5 m/s was used. Drying time (hours) and color parameters (CIE Lab) were evaluated using a one-way ANOVA analysis of variance and the low significant difference (LSD) post hoc test, working at a 5% significance level (α = 0.05). In this way, a lower drying temperature (40 °C) provided a darker coloration in dragon fruit peel flour compared to drying at 55 and 70 °C, the latter ones being statistically similar (p > 0.05) in color and drying time. In conclusion, with drying at 55 °C, a light-colored dragon fruit peel flour was obtained, which would reduce changes in the visu...
Journal of Agro-industry Sciences
In this research, the effect of ultrasound treatment on the extraction of pectin from dragon frui... more In this research, the effect of ultrasound treatment on the extraction of pectin from dragon fruit peels was evaluated. In this sense, 13 treatments were compared, evaluating the effect on the degree of esterification (DE) as a dependent variable. Likewise, the factors contained in the treatments evaluated were pause time (PT), liquid-solid ratio (LSR) and total application time (TAT), being their levels: one, three and five seconds for PT; 30, 50 and 70 mL/g for LSR; and 15, 37.5 and 60 minutes for TAT. In this way, significant differences were found (p < 0.05) with the DE values in the range of 41.1% to 58.1%. The correlation was also searched between the factors evaluated and DE using the Pearson method, with PT having the greatest influence on DE (0.70). Finally, these results could be used to obtain a low GE pectin (< 50 %) and be applied in the formulation of low fat meat products; for this purpose, the best treatment would be with the following extraction parameters: 1 ...
Journal of Agro-industry Sciences
Vineyards affected by smoke from wildfires may result in wines with undesired sensory properties.... more Vineyards affected by smoke from wildfires may result in wines with undesired sensory properties. This study aimed to evaluate the aeration efficiency to ameliorate the chemical and sensory properties of smoke-tainted must and wine. Smoke-affected musts and wines were treated by aeration at different air flow and duration process conditions. Treated wines at intermediate aeration conditions (3 L min-1 – 4.5 h; 8 L min-1 – 0.67 h) yielded significantly lower concentrations of m-cresol, 4-methylguaiacol and guaiacol and exhibited a less intense smoke aroma and flavour compared with untreated must and wine. Aeration using the appropriate process conditions can diminish smoke taint in wine.
Horticulturae
Tomatoes (Solanum lycopersicum L.) are widely cultivated and consumed, but ripening should be car... more Tomatoes (Solanum lycopersicum L.) are widely cultivated and consumed, but ripening should be carried out in controlled storage conditions to extend their shelf life and avoid economic losses. The aim of this study was to investigate the effects of visible artificial light on the ripening and quality of fresh market tomatoes stored at a low temperature and high humidity. The postharvest performance with respect to the ripening of organically grown tomatoes in the Toscano cultivar, with a long storage life, was studied in the presence and the absence of visible LED light. The maturation kinetics of the tomatoes was modeled using the Power Law equation. Results showed that tomatoes stored in the presence of light exhibited an increased respiration rate and a faster preclimacteric phase. Lycopene content, total soluble solids, and maturity index increased in the presence of light. Hence, light increased the postharvest ripening of tomatoes, affecting their shelf life.
Chilean Journal of Agricultural Research, 2017
The need to reuse grapevine (Vitis vinifera L.) byproducts avoiding negative environmental impac... more The need to reuse grapevine (Vitis vinifera L.) byproducts
avoiding negative environmental impact
demands the search for new valorization methods like
thermomaceration. The combination of grapevine byproducts
and grape must may be an alternative to get
hold of additional aroma. The objective of this study
was to assess the aroma potential of grape pomace,
grapevine leaves and canes for País (PA) and Lachryma
Christi (LC) cultivars to enrich grape must. Fifty aroma
compounds were identified in the samples using stir bar
sorptive extraction followed by thermal desorption, gas
chromatography and mass spectrometry. ‘País’ must
showed high contents of esters with a characteristic
fruity odor, while benzenoids prevail in LC must giving
a phenolic, balsamic odor. Thermomaceration increased
contents of 13 free and bound volatile compounds, as
well as new compounds (isoeugenol, phenol, vanillin
and 2-ethyl hexanol) appeared in enriched juice (EJ).
Cluster analysis showed differences among PA, LC and EJ
samples. Principal component analysis was successfully
applied to discriminate grape juice samples (p < 0.05)
being D-limonene, 5-hydroxymethyl-2-furfural and
hexadecanoic acid the compounds that contributed most
to the differentiation and increase of free and hydrolyzed
aroma compounds after thermomaceration. Both grapegrapevine
by-products and juice processing conditions
affected the generation and increase of free and bound
aroma compounds after thermomaceration of grape must.