Maceration using

The influence of enzyme maceration using pectinolytic enzyme preparations (Pectofruit and Pectofruit Press) on anthocyanin extraction at 43°C from two variants of black currant berries was studied. Enzymes accelerated the extraction yield the yield of anthocyanin extraction was similar for both enzymes and the duration did not influence the total content of released pigments. 

Plant material is macerated using two volumes of 2-propanol as the extraetion solvent. The 2-propanol solvent is then deeanted and filtered. Any solid material in the filter is returned to the extraction vessel, and the entire proeedure is reiterated until the extract produced is colorless. A small volume of dioxane, 15% of the total extraeted volume, is added to the combined extracts. The chlorophyll-containing solution is then triturated with water until it is turbid, and then it is placed in a refrigerator for 2 to 3 h. 

Palynological Investigations. All the zones petrographically delimited were macerated for the study of spore and pollen assemblages. They were macerated using Schulze s solution and then treated with 7% potassium hydroxide. The spores and pollen were mounted in glvcerol jelly The spore and... 

We wish to report data on a series of whole coals and coal macerals using conventional CP/MAS, dipolar dephasing, and 2-D dipolar dephasing techniques. These data provide a wealth of new structural information and demonstrate that multiple pulse and 2-D spectroscopic techniques can be utilized on complex carbonaceous materials. We also report data obtained on maceral samples separated by the density gradient centrifugation method which separates coal maceral groups according to density. 

The hydrogen atom exchange reactions between Tetralin and diphenylmethane and the reduction of the ketones were studied in the presence of a selected group of raw whole coals, demineralized whole coals, and demineralized macerals. The macerals used in this work were obtained from two hvA bituminous coals, one from the Kentucky Upper Elkhorn No. 3 Seam (PSOC-1103) and one from the Ohio Lower Kittaning No. 5 Seam (PSOC-297) two hvB bituminous coals, one from the Indiana No. 1 Block Seam (PSOC-106) and one from the Hiawatha King 6 Mine and two hvC bituminous coals, one from the Illinois No. 2 Seam and one from the Indiana Brazil Block Seam (PSOC-828). 

We are indebted to G.R. Dyrkacz and his collaborators and to R.E. Winans and K.L. Stock for the preparation of the macerals used in this study. The research was supported by the Department of Energy. The whole coal samples were provided by W. Spackman from the Pennsylvania State University Coal Sample Bank. 

Several compounds have also been extracted from flowers such as magnolia (26,27), lavender (28), crimson glory fresh flowers (29), and chamomile (30), for which SFE both at the analytical and preparative scale offered considerable advantages over the traditional methods such as steam distillation, Soxhlet extraction, and maceration. Using CO2, extractions were performed in a shorter time (30 min by SFE versus 6 h by Soxhlet and 3 days by maceration) and under mild conditions, thus minimizing degradation of thermolabile components (e.g., matricine) and increasing the yield of volatile analytes (31). 

Cagniant, D., Gmber, R., Lacordaire-Wilhelm, C, Schulten, H.-R. (1992) Pyrolysis-field ionization mass spectrometry of extracts separated from a gas coal and its macerals using N-methyl-2-pyrrohdinone. Energy Fuels, 6,702-708. 

Method 2 - Solvent partitioning of crude extract. To prepare the crude cranberry extract, 100 g of frozen whole cranberries were macerated using a blender in methanol/ 2% formic acid (300 mL/100 g berries), vacuum-filtered and washed. The filtrate was lyophilized to produce a dark red semisolid crude extract. The solvent partitioning protocol of Kupchan (3) was used to separate conq)onents by polarity as follows. Crude extract (8.0 g) was first partitioned between 100 mL water and 200 mL chloroform. The water layer was further partitioned between 100 mL water and 200 mL ethyl acetate to draw some organic-soluble con onents out of aqueous solution. The chloroform extract was partitioned between 100 mL each of hexane and 90% methanol. Extracts were then dried in vacuo. Extracts were assayed for radical-scavenging activity and tumor cell cytotoxicity as described below. From 100 g berries a typical yield of 8.54 g crude extract was obtained. Partitioning of the crude extract yielded 0.201 g solids from hexane, 0.132 g from methanol, 0.631 g from ethyl acetate and 4.228 g from the aqueous layer. 

In the older method, still used in some CIS and East European tar refineries, the naphthalene oil is cooled to ambient temperatures in pans, the residual oil is separated from the crystals, and the cmde drained naphthalene is macerated and centrifuged. The so-called whizzed naphthalene crystallizes at ca 72—76°C. This product is subjected to 35 MPa (350 atm) at 60—70°C for several minutes in a mechanical press. The lower melting layers of the crystals ate expressed as Hquid, giving a product crystallizing at 78—78.5°C (95.5—96.5% pure). This grade, satisfactory for oxidation to phthaHc anhydride, is referred to as hot-pressed or phthaHc-grade naphthalene. 

Process Va.ria.tlons. The conventional techniques for tea manufacture have been replaced in part by newer processing methods adopted for a greater degree of automation and control. These newer methods include withering modification (78), different types of maceration equipment (79), closed systems for fermentation (80), and fluid-bed dryers (81). A thermal process has been described which utilizes decreased time periods for enzymatic reactions but depends on heat treatment at 50—65°C to develop black tea character (82). It is claimed that tannin—protein complex formation is decreased and, therefore, greater tannin extractabiUty is achieved. Tea value is beheved to be increased through use of this process. 

Vitrinite Reflectance. The amount of light reflected from a poHshed plane surface of a coal particle under specified illumination conditions increases with the aromaticity of the sample and the rank of the coal or maceral. Precise measurements of reflectance, usually expressed as a percentage, ate used as an indication of coal rank. 

This type of impeller would be used in a somewhat conventional appearing pump to perform a chopping, grinding, or macerating action... 

When ready to serve, spoon about 1 teaspoon of macerated pear into the bottom of a Champagne flute. Pour Champagne slowly into the flute (Craft uses a Riedel Restaurant Series glass, with more of a wineglass shape), because it tends to bubble up in reaction to the pears. Serve. 

Bautista-Ortin. A.B., Improving color extraction and stability in red wines the use of maceration enzymes and enological taimins, Int. J. Food Sci. Technol., 40, 1, 2005. 

Maceration of crnshed or gronnd material in methanol containing small amounts of HCl (<1%) is commonly used at refrigerated temperatures for times ranging from a few hours to overnight. The extracted material is usually too dilute for further analyses and the extraction procednre is usually followed by evaporation of the methanol using vacnnm and mild temperatures (30 to 40°C). Alternatively, the plant materials and solvents can be mixed well with a laboratory blender for a few minutes or a chemical-resistant stir bar for a longer time. Concentration of anthocyanin extracts can be done by rotary evaporation under vacuum conditions for volatile solvents or lyophilization for water. 

Exogenous enzymes are used to produce fruit juices more easily during different stages of the process i.e. maceration, liquefaction or juice depectinisation These biochemical tools induce specific degradations that the processor can integrate into his process line to manage and valorize the fruits transformation into juice. 

Enzymatic maceration, which is a softening of plant tissue by the use of enzymes, has some potential quality advantages over mechanical-thermal disintegration as maceration is obtained with less damage to the cell walls. The major part of the plant cells remains intact by enzymatic maceration [25], as the enzymes attack only the space between the cells, and with only rare injury to the cell membrane [26]. The intact cells protect nutritional components within the cells which minimise flavour changes and deterioration on storage [27,28]. 

When the apple tissues were treated with enzyme preparation for liquefaction (Fig. 3), the cell-wall materials were solubilised with different yields, 95, 86, 66 and 59 % for zones B, C, D and A, respectively. The sequence was the same with the maceration treatment (use of polygalacturonase [PG] only) but the yields were lower. 

---