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Physicochemical and Sensory Characterization of Pitaya (Stenocereus thurberi) Jelly - Juniper Publishers

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  Nutrition and Food Science International Journal - Juniper Publishers Abstract The pitayo (Stenocereus thurberi) is an indigenous cactus from northern Mexico and the southwest region of United States which produces a small, sweet fruit known as pitaya, which is closely related to pitahaya (Hylocereus genus) or dragon fruit. In this study, pitaya fruit were processed to obtain a jelly. The fruit was harvested from wild plants of the Sonora desert to formulate four different jellies using sugar (33 % or 50 %) and pectin (0.8 % or 1.2 %), which were then sensory evaluated. The total soluble solids concentration of jellies varied from 65 % -67.5 %; the pH from 3.6 - 4.2; the water activity (aw) was measured at 0.69 - 0.77; and the reducing sugars fluctuated between 23 % - 33 %. The product composed of 49.2 % fruit, 50 % sugar and 0.8 % pectin had the lowest spreadability score, as well as the lowest viscosity value of 2.64. This food product could be profitable for local communities ...
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Antiproliferative Effect of Green Papaya on Lymphocytic Leukemic Cells - Juniper Publishers

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  Nutrition and Food Science International Journal - Juniper Publishers Abstract Numerous edible plants have been reported to interfere with the carcinogenic process, and therefore, the regular consumption of these plant products may reduce the risk of developing cancer. We investigated the effect of papaya fruit and leaves on the cell proliferation of Jurkat T-lymphocytic and Daudi B-lymphocytic leukemia cells. Cells were treated with aqueous or methanolic extracts from leaves, skin, pulp, and seeds from green papaya. The papaya fractions were tested for total phenolic content, total flavonoids content, and anti-oxidation activity using chemical assays. Cell proliferation was measured using a WST-1 assay. Our data indicate that methanol and water extracts of seeds and leaves contained higher concentrations of total phenolic compounds and higher anti-oxidation activity than that of extracts from skin and pulp. Both methanol and water extracts from leaves and skin potently inhibited...
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What does the Name Change Entail? Differentiation of Strains for Bacterial Names - Juniper Publishers

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  Nutrition and Food Science International Journal - Juniper Publishers Abstract The frequent change of bacterial names and the consequences have been discussed in brief, with recent examples of Bacillus spp, and Lactococcus spp. Keywords: Bacterial classification, B. paralicheniformis, B. licheniformis, L. plantarum and L. pentosus Opinion The bacterial classification change of names  “Bacillus licheniformis  into  B. paralicheniformis,  Lactobacillus plantaruam,  L. pentosus and L. paraplantarum”  and implications. The change of a strain name creates many hurdles in representing, patenting, and in academic events. Even more important, patents filed under the previous name may disappear as the new name appears. The incorporation of a new name locally is easy, but this is a major concern globally. In 2019, we filed a patent on the Bioprocess developed for the purification of ( B. licheniformis ), bacteriocin as a result, the patent granted. During the ...
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