Search Results (5)

Garcinia gummi-gutta, commonly known as Garcinia cambogia (syn.), is a popular traditional herbal medicine known for its role in treating obesity, and has been incorporated into several nutraceuticals globally for this purpose. The fruit rind is also used as a food preservative and a condiment because of its high content of hydroxycitric acid, which imparts a sharp, sour flavour. This review highlights the major bioactive compounds present in the tree Garcinia gummi-gutta, with particular emphasis on (2S, 3S)-tetrahydro-3-hydroxy-5-oxo-2,3-furan dicarboxylic acid, commonly referred to as garcinia acid. This acid can be isolated in large amounts through a simple procedure. Additionally, it explores the synthetic transformations of garcinia acid into biologically potent and functionally useful enantiopure compounds, a relatively under-documented area in the literature. This acid, with its six-carbon skeleton, a γ-butyrolactone moiety, and two chiral centres bearing chemically amenable functional groups, offers a versatile framework as a chiron for the construction of diverse molecules of both natural and synthetic origin. The synthesis of chiral 3-substituted and 3,4-disubstituted pyrrolidine-2,5-diones, analogues of the Quararibea metabolite—a chiral enolic-γ-lactone; the concave bislactone skeletons of fungal metabolites (+)-avenaciolide and (−)-canadensolide; the structural skeletons of the furo[2,3-b]furanol part of the anti-HIV drug Darunavir; (−)-tetrahydropyrrolo[2,1-a]isoquinolinones, an analogue of (−)-crispine A; (−)-hexahydroindolizino[8,7-b]indolones, an analogue of the naturally occurring (−)-harmicine; and furo[2,3-b]pyrroles are presented here. Full article

Whey protein and sourdough ferment were used in different combinations to prepare functional sponge cakes, and their mutual influence on batter rheological behaviour as well as product physico–chemical, textural, colour and sensory properties were evaluated. All samples containing whey protein concentrate could bear the nutrition claim ‘a source of protein’. The substitution of wheat flour with whey protein significantly influenced batter viscoelastic behaviour, lowered cake-specific volume, increased product hardness, chewiness, gumminess, and browning index and modified its sensory characteristics. The incorporation of sourdough in protein-enriched sponge cakes improved product-specific volume and appearance compared to a protein-containing sample without sourdough. Although sourdough addition has less of a deteriorating effect on sponge cake rheological and textural properties, when combined with whey protein, it led to a significant reduction in batter elasticity and an increase in product hardness. It was also shown that spontaneously fermented sourdough cannot act as the only leavening agent in sponge cake production. In general, the results of this study have shown that sourdough addition can contribute to improvement in protein-enriched sponge cake quality and that further investigations are necessary in terms of different sourdough and flour type incorporation to minimize the negative effects of protein addition. Full article

Ferromanganese crusts from four different areas of the North-West Pacific Ocean—the Detroit (northern part of the Imperial Ridge) guyot, the Zubov (Marshall Islands) guyot, the “Gummi Bear” seamount (an intraplate volcano near the Krusenstern FZ), and Belyaevsky volcano (the Sea of Japan)—were studied. Samples from the Detroit and Zubov guyots and the “Gummi Bear” seamount have similar chemical and mineral compositions of hydrogenetic cobalt-rich ferromanganese crusts. Crust from the Sea of Japan seems to reflect a hydrothermal influence. The gold content in most samples from the Detroit guyot was 68 ppb and from the Zubov guyot varied from 180 to 1390 ppb, which is higher than the average for the Pacific crusts (55 ppb). Gold content in two other samples was less than 10 ppb. Based on the electron microscopic studies, aggregation of gold particles with a size of 680 μm were identified in the Detroit guyot crust. The sizes of the Au particles are up to 10–15 μm, which has not been previously noted. Gold particles similar in morphology and size were also found in the Zubov guyot crust, which is located far from the Detroit guyot. The largest particle of gold (≈60 μm), represented by electrum, was found in the clay substrate from the “Gummi Bear” seamount. The lamellar, rudaceous morphology of the gold particles from the Detroit and Zubov guyots reflects their in situ formation, in contrast to the agglutinated, rounded with traces of dragging gold grain found in the substrate of the sample from the “Gummi Bear” seamount. Three-component (Ag-Au-Cu) gold particles were found in the hydrothermal crust from the Belyaevsky underwater volcano. Grains similar in composition were also found in Co-rich crust. The research results show that the gold was probably added to by hydrothermal fluid in the already-formed hydrogenetic ferromanganese crusts during rejuvenated volcanic stages. Biogeochemical processes may have played a major role in the formation of submicron solid-phase gold particles. Full article

Biochemical methane potential (BMP) tests are commonly applied to evaluate the recoverable amount of methane from a substrate. Standardized protocols require inclusion of a positive control with a known BMP to check the experimental setup and execution, as well as the performance of the inoculum. Only if the BMP of the positive control is within the expected range is the entire test validated. Besides ignorance of this requirement, limited availability of the standard positive control microcrystalline cellulose might be the main reason for neglecting a positive control. To address this limitation, eight widely available grocery store products have been tested as alternative positive controls (APC) to demonstrate their suitability. Among them, Tic Tacs and gummi bears were very promising, although they are dominated by easily degradable sugars and so do not test for hydrolytic performance. Coffee filters exhibited a similar performance to microcrystalline cellulose, while whole milk might be chosen when a more balanced carbohydrate:protein:lipid ratio is important. Overall, the approach of predicting the BMP of a substrate based on the nutritional composition provided on the product packaging worked surprisingly well: BMP of the eight tested products was 81–91% of theoretical maximum BMP based on nutritional information and generic chemical formulas for carbohydrates, proteins, and lipids. Full article

The increased interest in functional materials of natural origin has resulted in a higher market demand for preservative-free, “clean label”, or natural ingredients-based products. The gummy bear food supplements are more acceptable to consumers and have fewer limitations compared to other dosage forms. The aim of our study was to produce natural ingredients-based gummy bear composition, and evaluate the influence of the selected ingredients on the product’s textural properties, its acceptance in vivo, and the gummy bear’s quality. The optimal base composition was determined using a surface response design: gelatin 4.3 g and agave syrup 6.3 g. The investigated sweeteners did not affect the textural properties (p > 0.05). However, further studies demonstrated that a 100% increase of agave results in up to 27% higher flexibility (p < 0.05). The addition of calcium and cholecalciferol reduced firmness by 59.59 ± 1.45% (p < 0.05). On the other hand, acai berry extract had no significant effect. The presence of calcium resulted in a decreased smell and taste; however, the data indicated that experimental texture analysis is a more accurate technique than in vivo evaluation. The acai berry extract did not improve all of the tested sensory properties. We can conclude that the suggested gummy bear base can be supplemented with various active ingredients and commercialized, though further studies are needed to investigate the other natural sources to mask the unpleasant taste of active ingredients and avoid water loss. Full article