ascorbic-acid and calcium-ascorbate

In order to improve the mechanical properties, nutritional value and fresh-keeping ability of conventional sodium alginate edible composite membranes, a new type of edible composite film was prepared by adding water-blocking agent carnauba wax, plasticizer glycerin, antioxidant and nutritional enhancer sodium ascorbate on a basis of traditional sodium alginate composite film. In this study, the physical, mechanical and structural properties of different film components were investigated. The results showed the components did not simply combine, but produced interaction forces which improved the stability and mechanical properties of composite film. When the amount of calcium ascorbate was 0.4%, the water vapor transmittance of the composite film reached a minimum of 0.65 g·mm/(cm

Topics: Alginates; Ascorbic Acid; Malus; Preservatives, Pharmaceutical

This study investigated the effect of Ca ascorbate on the biocontrol efficacy of Pichia kudriavzevii and the possible mechanisms. The results indicated that the biocontrol activity of

Topics: Antibiosis; Antioxidants; Ascorbic Acid; Biological Control Agents; Botrytis; Catalase; Fruit; Oxidative Stress; Pichia; Plant Diseases; Solanum lycopersicum

Topics: Animals; Ascorbic Acid; Bacillus cereus; Calcium Compounds; Colony Count, Microbial; Food Contamination; Food Microbiology; Hot Temperature; Lactates; Salmo salar; Seafood; Spores, Bacterial

Wound healing is an orderly complex process involving inflammation, clotting, re-epithelialization, neovascularization and wound closure. In diabetic patients, such process is impaired and delayed, posing negative economic as well as social consequences. Diabetex, (patency# EP 0877617 A1) composed of L-alanine, d-ribose, nicotinic acid and calcium ascorbate, which was initially introduced to treat cancer is thought to have anti- diabetic effects. The present study was designed to investigate the therapeutic merit of diabetex as well as the cellular mechanisms involved in such effects and its safety profile compared to metformin in wounded diabetic rats.. Sixty adult male Sprague-Dawley albino rats were randomly divided into two major groups after induction of full thickness wound; control and treated groups. Liver and kidney function test, as well as cytokines (VEGF, TGF-β, PDGF and MMP2), fasting blood sugar were measured in animal sera. Histopathological studies including hematoxyline and eosin, Masson's trichrome stains were performed on wounded tissue.. Diabetex significantly improved wound healing, collagen formation, induced re-epithelialization and neovascularization. Moreover, cytokines involved in wound healing process were increased by the antidiabetic medication. Noteworthy, the drug exhibited a safe profile on liver and kidney function tests and significantly reduced fasting blood sugar.. The present study offers a novel approach for treating diabetic resistant wounds with a possible more economic, safe strategy.

Topics: Alanine; Animals; Ascorbic Acid; Blood Coagulation; Blood Glucose; Collagen; Diabetes Mellitus, Experimental; Drug Combinations; Inflammation; Male; Matrix Metalloproteinase 2; Neovascularization, Physiologic; Niacin; Platelet-Derived Growth Factor; Rats; Rats, Sprague-Dawley; Ribose; Skin; Transforming Growth Factor beta; Vascular Endothelial Growth Factor A; Wound Healing

New nanoparticles containing biomaterials are emerging as versatile active platforms in a great number of applications, for example, as skin substitutes and therapeutic media. The present study describes the preparation of silver nanoparticles (AgNPs) embedded in agarose films and the impact of calcium ascorbate in the formation of ANPs as well as in the final properties of the films. Colloidal AgNPs were synthetized by two chemical reduction routes: (i) applying calcium ascorbate and NaBH

Topics: Anti-Bacterial Agents; Ascorbic Acid; Chemistry Techniques, Synthetic; Metal Nanoparticles; Microbial Sensitivity Tests; Sepharose; Silver; Staphylococcus aureus

There is currently a high demand for natural and fresh-cut fruits. In this study, natural additives were applied to fresh-cut nectarines: (1) control, nontreated; (2) wedges were dipped in an antibrowning solution containing calcium ascorbate (AB); (3) and (4) wedges were dipped in an AB plus natural antimicrobial agents (vanillin or cinnamic acid, respectively). After these treatments, fresh-cut nectarines were packed and stored at 5 ℃ for eight days. The treatments AB+Vanillin and AB+Cinnamic inhibited microbial counts when compared with control and AB-only samples. The application of these solutions did not impart any aromas or off-flavors to nectarines and maintained firmness during the shelf-life period. AB solutions inhibited polyophenol oxidase action and reduced browning while stabilizing the soluble phenolic content, increasing consumer's acceptance. Nectarine wedges assimilated the ascorbic acid from the AB solution and retained it during the shelf-life period. The combination of an antibrowning agent and natural antimicrobials helped to control microbiological growth while maintaining high-quality parameters. They can be an attractive "green" alternative for organic fresh-cut products to other chemical sanitizers such as chlorine.

Topics: Anti-Infective Agents; Ascorbic Acid; Benzaldehydes; Catechol Oxidase; Cinnamates; Colony Count, Microbial; Consumer Behavior; Food Additives; Food Preservation; Fruit; Humans; Maillard Reaction; Nutritive Value; Prunus persica; Solutions

The purpose of this study was to evaluate the combined effects of sodium chloride (NaCl) substitutes, including potassium lactate (K-lactate) and calcium ascorbate (Ca-ascorbate), on the physicochemical and sensory characteristics of low-sodium frankfurter sausage (1.2% content of NaCl). Sausages produced with 40% substitution of NaCl with combined K-lactate and Ca-ascorbate showed a higher value of lightness (P<0.001) than sausages containing 2.0% content of NaCl (control). However, the sensory panels were unable to distinguish a difference in color intensity between the control and treatment groups. Frankfurter sausages produced with 30% K-lactate and 10% Ca-ascorbate exhibited similar water-holding capacity, textural properties, and organoleptic characteristics (P>0.05) when compared to control sausages. Thus, the use of these salt mixtures is a good way to reduce the NaCl content in meat products while maintaining the quality of meat products. These results may be useful in developing low-sodium meat products.

Topics: Adult; Animals; Ascorbic Acid; Chemical Phenomena; Color; Female; Food Additives; Food Handling; Humans; Hydrogen-Ion Concentration; Lactic Acid; Linear Models; Male; Meat Products; Potassium; Sodium Chloride; Swine; Taste; Young Adult

The effects of chilling method and moisture enhancement were examined for improving eating quality of semimembranosus (SM) and longissimus lumborum (LL) from 62 cull beef cows. Chilling method included hot boning muscles after 45 to 60 min postmortem or conventional chilling for 24 h. Moisture enhancement included 1) a non-injected control (CONT) or injection processing (10% of product weight) using 2) Sodium Tripolyphosphate/salt (Na/STP), 3) Sodium Citrate (NaCIT), 4) Calcium Ascorbate (CaASC), or 5) Citrus Juices (CITRUS). Chilling method by moisture enhancement treatment interactions (P<0.09) were due to decreased hue, chroma and sarcomere length values in hot boned vs. conventionally chilled product (SM and LL) for CaASC vs. other moisture enhancement treatments. Chilling method by moisture enhancement treatment interactions (P<0.05) were due to decreased shear force and increased tenderness in conventionally chilled vs. hot boned LL using CaASC vs. Na/STP. Moisture enhancement can improve tenderness of cull cow beef depending on combinations of chilling method and moisture enhancement treatments used.

Topics: Animals; Ascorbic Acid; Bone and Bones; Cattle; Citrates; Cold Temperature; Color; Female; Food Handling; Food Quality; Hot Temperature; Humans; Hydrogen-Ion Concentration; Meat; Muscle, Skeletal; Polyphosphates; Postmortem Changes; Sodium Citrate; Taste

Bioactivity-guided fractionation of extracts of Aglaia loheri Blanco (Meliaceae) yielded a cytotoxic isolate, termed Maldi 531.2[M + H]+. This phenolic ester was further investigated for its in vitro cytotoxicity toward human CCRF-CEM leukemia cells and their multi-drug resistant (MDR) subline, CEM/ADR5000. The intrinsic mitochondrial membrane potential (ΔΨm) and induction of apoptosis by this isolate were evaluated.. Chromatography techniques, mass spectrometry and proton NMR were employed to isolate Maldi 531.2[M + H]+. XTT cell proliferation and viability assay was used for cytotoxic test, and JC-1[5',5',6,6',-tetrachloro-1,1',3,3'-tetraethylbenzimidazoyl carbocyanine iodide was used to assess ΔΨm and initiation of apoptosis; Annexin V/FITC-PI staining was employed to analyse apoptosis.. Maldi 531.2[M + H]+ was cytotoxic towards both CCRF-CEM and CEM/ADR5000 cells with IC50 values of 0.02 and 0.03 μM, respectively. The mitochondrial membrane potential (ΔΨm) of MDR cells was significantly reduced in a dose-dependent manner leading to apoptosis as detected by flow cytometric Annexin V-FITC/ PI staining.. Maldi 531.2[M + H]+ may be a potential anti-cancer drug candidate whose mode of action include reduction of the mitochondrial membrane potential and induction of apoptosis.

Topics: Aglaia; Antineoplastic Agents; Apoptosis; Ascorbic Acid; Cell Line, Tumor; Cell Proliferation; Drug Resistance, Neoplasm; Humans; Leukemia; Membrane Potential, Mitochondrial; Phenols; Plant Extracts

The effect of 1-methylcyclopropene (1-MCP) treatment and two different post-controlled atmosphere air storage (PCAAS) durations on the quality and chemistry of fresh-cut Ambrosia apple slices was studied.. PCAAS for 1 or 2 weeks prior to slicing had an overall positive effect on the resultant quality of fresh-cut apple slices. The most significant responses to PCAAS were the suppression of both phenolic and o-quinone accumulation in slices, and this was related to the significantly lower browning potential values obtained for slices from PCAAS-treated apples. Polyphenol oxidase (PPO), peroxidase (POX) and ascorbate peroxidase (APOX) activities were not affected by 1-MCP or PCAAS treatments. PPO and POX activities were almost completely inhibited by a 50 g L⁻¹ calcium ascorbate anti-browning dip of apple slices from all treatments.. The most dramatic effect of the PCAAS treatments was to reduce the accumulation of soluble phenolics, which is likely the reason that o-quinone accumulation was also inhibited in treated fruits. The consequent reduction in browning potential may be the explanation as to why PCAAS treatment has been shown to reduce fresh apple slice browning in previous work.

Topics: Ascorbic Acid; Chemical Phenomena; Cyclopropanes; Enzyme Inhibitors; Fast Foods; Food Packaging; Food Preservatives; Food Quality; Food Storage; Fruit; Maillard Reaction; Malus; Mechanical Phenomena; Phenols; Quinones

A combined technological approach was applied in the development of healthier dry fermented sausages: a partial substitution of the pork back fat by pre-emulsified linseed oil and a partial replacement of sodium chloride with calcium ascorbate at two different levels, leading to low amounts of salt (14gSalt and 10gSalt, with 14 g and 10 g NaCl per kg of mixture, respectively).. The developed products (14gSalt and 10gSalt) showed adequate results for a(w) (0.85 and 0.87) and pH (4.98 and 5.21), and low lipid oxidation values (1.4 × 10(-4) and 1.5 × 10(-5) g malondialdehyde (MDA) kg(-1)). The lipid modification led to a significantly higher supply of ω-3 (23.3 g kg(-1) ) compared to the control (3.2 g kg(-1) ). Simultaneously, reductions of 38% and 50% in sodium content and a calcium supply of 4 and 5.2 g kg(-1) were achieved in the 14gSalt and 10gSalt formulations, respectively, compared to the control products (26 g salt and 0.87 g kg(-1) Ca). Instrumental analysis of colour and texture and sensory studies demonstrated that the organoleptic quality of the new formulations was similar to that of traditional products.. The developed dry fermented sausages showed healthier properties than traditional ones owing to their reduced sodium and higher calcium content and a significant supply of ω-3 fatty acids.

Topics: Animals; Ascorbic Acid; Calcium; Calcium, Dietary; Color; Diet; Dietary Fats; Fatty Acids, Omega-3; Fermentation; Flax; Food Technology; Humans; Hydrogen-Ion Concentration; Linseed Oil; Lipid Peroxidation; Malondialdehyde; Meat; Minerals; Sodium; Sodium Chloride, Dietary; Swine; Taste; Trace Elements

Sixty-two cull beef cows were slaughtered to investigate effects of skeletal separation and moisture enhancement on beef eating quality. Muscles from each carcass side were randomly assigned to 1) no postmortem processing (NPP), 2) prerigor skeletal separation (SS), 3) moisture enhancement (ME) using calcium ascorbate or 4) a combination of SS and ME (SS/ME). Postmortem processing treatment (PPT) by ageing (PM) interactions (P<0.01) for shear force were present for longissimus. As PM ageing increased from 7 to 21 d, there was a greater decrease (P<0.05) in shear force with NPP vs. all other PPT. Trained taste panellists found SS, ME and SS/ME improved (P<0.05) palatability attributes vs. NPP. An additive effect of combining SS and ME improved palatability traits versus SS or ME alone. Panellists found no differences (P>0.14) in softness and tenderness between SS/ME and Canadian AA or AAA beef. Postmortem processing of beef cows may produce beef as tender and juicy as beef from younger carcasses.

Topics: Aging; Animal Husbandry; Animals; Ascorbic Acid; Cattle; Chemical Phenomena; Food Additives; Food Quality; Food Storage; Hot Temperature; Humans; Meat; Meat-Packing Industry; Mechanical Phenomena; Muscle Development; Muscle, Skeletal; Ontario; Sensation; Shear Strength; Water

Edible coatings may extend fresh-cut fruit storage by preventing moisture loss and decreasing gas exchange. This study evaluated the effect of an antibrowning dip (calcium ascorbate, citric acid and N-acetyl-L-cysteine), followed or not with carboxymethylcellulose (CMC) or carrageenan coatings on quality of fresh-cut mangoes stored at 5 °C for up to 20 days. A fourth treatment, only used in one of four experiments, consisted of chitosan. Treatments were applied on 'Tommy Atkins', 'Kent' and 'Keitt' mangoes harvested from Homestead (FL), and on imported store-bought mangoes.. The antibrowning dips maintained the best visual quality during storage for all cultivars, as indicated by higher b*, hue and L*. The CMC coating maintained similar visual quality, but carrageenan or chitosan decreased L* and b*. The antibrowning dip containing calcium ascorbate reduced firmness loss on cut pieces of 'Keitt', 'Kent' and store-bought mangoes. The antibrowning treatment maintained higher titratable acidity for 'Kent' and 'Keitt', resulting in lower sensory sweetness.. This study with repeated experiments showed that calcium ascorbate with citric acid and N-acetyl-L-cysteine maintained cut mango slices attractiveness in storage by keeping light color in both varieties. The addition of a polysaccharide coating did not consistently improve quality.

Topics: Acetylcysteine; Ascorbic Acid; Carboxymethylcellulose Sodium; Carrageenan; Chemical Phenomena; Chitosan; Citric Acid; Food Handling; Food Microbiology; Food Preservation; Food Preservatives; Fruit; Humans; Hydrogen-Ion Concentration; Maillard Reaction; Mangifera; Pigmentation; Quality Control; Sensation; Time Factors

Processing treatments used to produce a microbiologically "safe" apple cider were evaluated to determine the impact of these treatments on the overall flavor characteristics. Apple cider with (0.1%) and without (0%) potassium sorbate was subjected to four processing treatments: untreated, irradiated at 2 kGy, irradiated at 4 kGy, and pasteurized. Volatile flavor compounds were isolated from the cider using solid-phase microextraction methods with gas chromatographic analysis. A trained descriptive analysis panel evaluated sensory attributes. The effects of the processing treatment were dependent on the presence of sorbate in the apple cider. Irradiation treatments resulted in a decrease in the content of esters characteristic of apple flavor and an increase in the content of alcohols and aldehydes formed through lipid oxidation reactions. The presence of sorbate reduced the effects of the irradiation treatments on these volatile flavor compounds. Sensory panelists, however, detected higher intensities of undesirable flavor attributes, including "cardboard flavor", and lower intensities of the desirable "apple flavor" in irradiated cider with added sorbate.

Topics: Alcohols; Aldehydes; Ascorbic Acid; Beverages; Dehydroascorbic Acid; Drug Combinations; Food Handling; Food Irradiation; Hot Temperature; Humans; Malus; Sorbic Acid; Taste; Threonine

The Osteogenic Disorder Shionogi (ODS) rat, Clea Inc., Tokyo, Japan lacks the ability to synthesize L-ascorbic acid (AA). As with man, monkey and the guinea pig, this rat lacks L-gulonolactone oxidase necessary for the synthesis of AA from glucose. This study shows this animal to be an alternative to the guinea pig in AA studies. The anti-scorbutic potency of Ester C (EC), a calcium ascorbate and calcium threonate mixture, was compared with an AA dose of equal ascorbate activity equivalents (AAE) for anti-scorbutic activity in the ODS rat. The minimal anti-scorbutic dose of EC was determined to be 0.44 mg/kg/day (AAE), while an AA dose of 0.51 mg/kg/day (AAE) was not anti-scorbutic in a 24 day study. At 24 days EC rats gained 125% of initial body weight (BW) and the AA rats only 45% BW. Scorbutic signs at 24 days were scored on a 0 (min) to 3 (max) scale. The EC/AA ratio scores were: hemorrhage 0/1.4, behavior change 0/2.0, piloerection 0/2.2, mobility 0.4/2.2, dysbasia 0.6/2.8 and ataxia 0.4/1.0. Pearson's correlation coefficient for BW versus AAE was r = .34 for the AA group and r = .90 for the EC group. The morbidity index for EC was 0/5 and for the AA group 2/5. The AAE dose of AA which was 16% higher/day than the EC AAE dose was not anti-scorbutic, while the EC dose was anti-scorbutic. EC rats had 3.5X greater weight gain, a sensitive indicator of scurvy, than the AA rats. EC rats had 3-4 times less, if any, scorbutic signs than AA rats. The results clearly show that, based on ascorbate activity equivalents, EC has more available ascorbate activity/potency than AA. The mechanism of this increased potency is believed to be due to the facilitated transport of AAE into the cell by the threonate (a normal in vivo metabolite of AA) present in the EC product. In addition, previous studies have shown EC (AAE) to be higher in plasma and excreted less rapidly than the AAE derived from AA administered orally.

Topics: Animals; Ascorbic Acid; Body Weight; Dehydroascorbic Acid; Drug Combinations; Random Allocation; Rats; Rats, Mutant Strains; Scurvy; Threonine

Topics: Ascorbic Acid; Head; Humans; Intracranial Embolism; Intracranial Embolism and Thrombosis; Skull; Thrombosis; Vitamins

Topics: Ascorbic Acid; Fracture Healing; Fractures, Bone; Humans; Vitamins

Topics: Ascorbic Acid; Calcium Phosphates; Humans

Topics: Ascorbic Acid; Calcium; Calcium Compounds; Calcium, Dietary; Otolaryngology

Topics: Ascorbic Acid; Calcium; Calcium, Dietary; Humans; Tuberculosis; Tuberculosis, Pulmonary

Topics: Ascorbic Acid; Calcium; Calcium Compounds; Permeability

Topics: Ascorbic Acid; Citrus sinensis; Dental Enamel; Dentin; Humans; Tooth; Vitamin B 12; Vitamins

Topics: Ascorbic Acid; Calcium; Humans; Inorganic Chemicals