Accelerated Storage Test Research Articles

Quality characteristics of goat milk powder produced by freeze drying followed by UV-C radiation sterilization

Goat milk was directly freeze-dried into milk powder after freezing and then sterilized using UV-C radiation to produce low-dose, medium-dose and high-dose UV-C radiation sterilized freeze-dried goat milk powder (LGP, MGP and HGP). UV-C sterilization effectively reduced the total bacteria count and coliform bacteria in the goat milk powder while preserving the active proteins, and maintaining the color unchanged. Additionally, LGP, MGP, and HGP all exhibited a moisture content below 5 g/100 g and water activity below 0.5. Upon reconstitution, the milk powder formed uniform and stable emulsion. During accelerated storage tests, the increased Aw did not compromise the microbial quality of milk powder, and there were no significant changes in active proteins as confirmed via SDS-PAGE results. Furthermore, the color parameters (a*, b* and ΔE) showed a strong correlation with hydroxymethyl furfural levels.

STUDI STABILITAS FORMULASI SELF NANO EMULSIFYING DRUG DELIVERY SYSTEM (SNEDDS) EKSTRAK DAUN SERUNAI SEBAGAI ANTI DIABETES DENGAN VARIASI KONSENTRASI ASAM OLEAT

Management of diabetes mellitus can use chemical drugs and traditional medicine. One of the medicinal plants used by the community is chrysanthemum leaves (C.Odorata). The use of traditional medicine still has drawbacks, one of which is that its pharmacological effects are relatively weak and slow, affecting bioavailability and the therapeutic effect is not optimal. The aim of the study was to determine the stability of the formulation of the SNEDDS of chrysanthemum leaf extract as an anti-diabetic agent and to determine the effect of variations in the concentration of oleic acid in the formulation of the SNEDDS on evaluation and stability testing. This research method uses the Quasy Experimental Design method. The simplicia was made into an extract and then made into a nanoemulsion preparation with varying concentrations of oleic acid. The results of this study in the centrifugation test were stable at F3. Unstable hot-cold and freeze-thaw cycle tests. Stable resistance to dilution test at F2 250 ml. Week 0 and 4 accelerated storage tests were stable on F3 and F1. The evaluation results showed that variations in the concentration of oleic acid had no effect on particle size and PDI values ​​but had an effect on the transmittance value (%) as shown in the One Way Anova statistical analysis (p<0.05). The evaluation results showed that F2 with 10% oleic acid concentration was a stable formula because it had the smallest particle size and PDI (Polydispers Index) value.

Antibacterial and antibiofilm effects of Camellia oleifera seed dreg extract and its application in cosmetics.

Cosmetic care products contain a high proportion of water and nutrients. Therefore, preventing bacterial growth is an important issue to ensure product quality and safety. The application of antibacterial natural ingredients derived from plants is considered to have the potential to maintain product quality and reduce the use of chemicals in formulations. Additionally, chemically synthesized antiseptic and antibacterial agents are widely used in the industry at present. However, some preservative ingredients have been reported that may cause skin irritation, redness, allergies, and even dermatitis. This study aimed to prepare extract from Camellia oleifera tea seed dregs (CTSD), investigate the antibacterial effects on two pathogenic bacteria and evaluate the product preservative ability. Ethanol extraction was prepared and subjected to characterize their triterpenoid contents. The minimum inhibitory concentration (MIC), minimum bactericidal concentration (MBC), and minimum biofilm eradication concentration (MBEC) were determined for Pseudomonas aeruginosa and Staphylococcus aureus. The product's stability and preservative qualities, along with its ability to scavenge free radicals through antioxidant activity, were also assessed. The gram-positive S. aureus showed greater susceptibility to the treatment. In additional, CTSD possessed significant free radical scavenging activity invitro and cultured normal human skin fibroblast CCD-966SK cells under nontoxic concentration. The challenge test and accelerated storage test confirmed the CTSD containing formulated emulsion is eligible for commercialization. CTSD has the potential to be developed as an alternative agent to control microbial biofilm formation, or can be used as an adjuvant compound for infectious disease control.

Enhanced storage stability and in-vitro digestibility of powdered-solid lipid nanoparticles with high-algae oil-load

Algae oil is the primary natural source of docosahexaenoic acid (DHA), which is a type of omega-3 polyunsaturated fatty acids with many healthful properties. However, it is prone to oxidation and degradation. The present study aimed to design and prepare powdered-solid lipid nanoparticles (SLNs) with high algae oil load (>300 mg/g powder) using palmitic acid, protein (sodium caseinate or whey protein isolate) and (2-Hydroxypropyl)-β-cyclodextrin. All of the spray-dried powdered SLNs were mostly spherical (2 to 10 μm). Our results showed palmitic acid had a significant effect on the storage stability and in-vitro digestibility of the powdered SLNs. Palmitic acid content enhanced the storage stability of the powdered SLNs with low increases in peroxide and p-anisidine values during the accelerated storage test. Unsaturated oils encapsulated within the solid lipids (palmitic acids) crystalline matrix structure could prevent contact of oxidation agents with unsaturated fats. Additionally, powdered SLNs with high concentration of palmitic acids showed a high release of total titratable acids as well as high DHA hydrolysis efficiency, indicating higher in-vitro digestibility.

Evaluation of storage stability and safety of hypoglycemic Pueraria-Ophiopogon tea

Pueraria-Ophiopogon tea (POT), a hypoglycemic green tea-based functional food product, is mainly mixed with Pueraria, Ophiopogon and green tea, and supplemented with Ganoderma and American ginseng. This study aimed to demonstrate the storage stability and safety of POT for further utilization and development. POT was evaluated for the accelerated stability test during storage at 37 ± 1 °C and 75% relative humidity for 3 months via senses, pesticide residue level, physicochemical indexes and microbiological indexes. The safety of POT was measured using the acute oral toxicity test, repeated dose 30-day oral toxicity test and genotoxic test. POT has high active ingredient content and an excellent physicochemical profile during the accelerated storage tests. In the acute oral (20000 mg/kg) and repeated dose 30-day oral toxicity study (2500 mg/kg; 5000 mg/kg; 10000 mg/kg), the treatment of POT did not produce significant changes in the physiological, biochemical, hematological, and histopathological parameters. Further, there was no evidence of genotoxicity of POT in the in vivo micronucleus test, the sperm abnormality test and the in vitro Ames test. The results concluded that the oral approximate lethal doses of POT were > 20000 mg/kg and the no observed adverse effect level of POT was 10000 mg/kg/day in mice and rats. This study suggests that POT could be considered a stable and safe hypoglycemic alternative strategy and provides a framework for evaluating the safety and stability of herb tea.

The Influence of Antioxidant Plant Extracts on the Oxidation of O/W Emulsions

The demand for natural cosmetics has steadily increased in recent years. However, challenges occur especially in quality preservation regarding oxidative spoilage of natural cosmetic products, as the use of synthetic preservatives and antioxidants is limited. Therefore, it is important to find nature-based ingredients to ensure shelf life in natural cosmetic formulations. As a result, potential is seen in the use of plant-based antioxidant extracts. The aim of this work was to determine the suitability of the method combination by measuring the antioxidant activity, oxygen concentration, and volatile oxidation products via gas chromatography (hexanal) for the characterization of the influence of some plant extracts on the oxidative stability of natural cosmetic emulsions. Plant extracts of Riesling (Vitis vinifera) pomace, apple (Malus domestica) pomace, coffee (Coffea arabica) grounds, cocoa (Theobroma cacao) husk, and coffee (Coffea arabica) powder extract were incorporated in stable O/W emulsion formulations, while an emulsion without extract functioned as blank. Afterwards, the emulsions were subjected to 3-month accelerated storage tests with and without light exposure. Their oxygen uptake was investigated, and headspace gas chromatography measurements were performed to detect the fatty acid oxidation products formed during oxidative processes in the samples. The results showed that all emulsion samples under light exposure had a higher oxygen uptake and an increase in the characteristic fatty acid oxidation products compared with those stored under light exclusion. However, differences in oxygen uptake under light exposure were observed depending on the plant extract. Therefore, for O/W emulsions, the daily oxygen consumption rate correlated exponentially with the antioxidant activity, and the hexanal concentration correlated linearly with the daily oxygen consumption rate.

Volatilome evolution during storage and in vitro starch digestibility of high-power ultrasonication pretreated wholegrain Oryza sativa L.

The potential of high-power ultrasonication (HPU) to enhance the physicochemical stability of bran-containing cereal products has been demonstrated, but the information concerning how the wholegrain volatilome and key quality-related chemical reactions evolve responding to HPU remains scarcely reported. The objective of this work was to examine the headspace volatile fingerprinting features of sonicated wholegrain brown rice (WBR; 400 W, 28 kHz, 30 min) following an accelerated storage testing (37 °C, 20 days), and simultaneously to identify the key chemical reactions induced by ultrasonication. A total of 70 aroma compounds were identified by the untargeted headspace GC–MS, including 9 alkanes, 6 alkenes, 15 aldehydes, 6 furans, 12 ketones, 9 alcohols and 13 miscellaneous compounds. Multivariate statistical analysis demonstrated that HPU pretreatments before a storage process significantly influenced the volatilome evolution, as revealed by a clear classification between sonicated and unsonicated grains. Supervised orthogonal partial least squares discriminant analysis identified the volatiles including acetic acid, pentanoic acid, hexanal, ethyl hexanoate and 2-pentyl-furan as HPU-related markers, inferring that HPU mainly modified the chemical reactions involving lipid decomposition, free fatty acids oxidation and esterification. This was further confirmed by targeted monitoring of lipid peroxidation products, with 13.22–14.84 % of MDA contents reduced (p < 0.05) in sonicated samples after storage. Besides, the ultrasonic effects resulted in a slight improvement of in vitro starch digestibility of WBR samples depending on the rice ecotype. This investigation demonstrated the potential of HPU pretreatments for prolonging the oxidative stability of WBR grains, without significantly compromising digestion properties.

Enrichment of Yogurt with Encapsulated Fish Oil by Complex Coacervation Using Almond Gum and Gelatin as Wall Materials

ABSTRACT This study reported the efficiency of almond gum as a novel wall material in complexation with type B gelatin to encapsulate fish oil containing 37% omega-3 fatty acids. Results showed that the obtained microcapsules exhibited an encapsulation efficiency of 70.5% with particle size of 3.2 μm. The oxidative stability of encapsulated and non-encapsulated fish oil, tested in accelerated storage test (60°C, 4 weeks), showed that encapsulated fish oil possessed a significant stability against oxidation. Produced fish oil microcapsules were used to produce fortified yogurt. Yogurt samples were stored for 4 weeks at 4°C. Enriched yogurts showed higher amount of omega-3 fatty acids, where 82% of omega-3 fatty acids was preserved after 4 weeks of storage compared to 67% in yogurt fortified with non-encapsulated fish oil.

The effect of microfluidization pressure on the physical stability of vitamin A in oil-in-water emulsions

In this study, vitamin A was encapsulated within oil-in-water emulsions by high-pressure microfluidization prepared using phosphate buffer (90%), corn oil (10%), and whey protein isolate (2%) as an emulsifier. The influence of microfluidization pressure (10, 50, 100, 200 MPa) on the particle size, zeta potential, and the physical and chemical stability of emulsions was evaluated. The physical stability of emulsion was determined by multiple light scattering technique. The content of vitamin A was measured by HPLC–DAD during an accelerated storage test at 40 °C during 4 weeks. The color of the samples was monitored using a colorimeter. The results showed that the lowest particle size distribution and the highest absolute value of zeta potential on the droplets’ surface charge were obtained by applying a pressure of 100 MPa. Nanoemulsions prepared at 100 MPa also showed the highest colloidal stability. However, higher microfluidization pressure (up to 200 MPa) had a negative impact on the prepared emulsion’s stability. The results of chemical stability by HPLC measurements during storage time were in agreement with the results of physical stability and color change.

Optimisation of headspace solid-phase microextraction with comprehensive two-dimensional gas chromatography–time of flight mass spectrometry (HS-SPME–GC × GC–ToFMS) for quantitative analysis of volatile compounds in vegetable oils using statistical experimental design

The analysis of volatile organic compounds (VOCs) influencing the aroma of an oil is essential for evaluating its quality. Although a large number of extraction methods exists, the simple and reliable protocols for quantitative analysis of VOCs in oils are scarce. Therefore, this study aimed to develop an analytical methodology using headspace solid-phase microextraction with comprehensive two-dimensional gas chromatography–time of flight mass spectrometry (HS-SPME–GC × GC–ToFMS) for the quantification of the volatile compounds in rapeseed oil that can influence its aroma. The method optimised using design of experiment (DOE) approach was then applied to track changes in VOCs during roasting and the accelerated storage test of rapeseed and camelina oils. The optimal conditions were established at an equilibration time of 6 min and extraction for 38 min at 58 ºC using a Carboxen™/PDMS fibre. The statistical experimental design effectively selected the optimal values of each factor and analysed interactions between them. This methodology proved to be reliable for the routine analysis of oil samples. The proposed protocol can be easily extended to quantify other VOCs and can be used in future studies on the aroma of vegetable oils.

Evaluation of Hemp Seed Oils Stability under Accelerated Storage Test.

The interest in hemp seed oil has recently increased, due to the latest regulations which allow its use as food. Hemp seed oil is characterized by a high content of polyunsaturated fatty acids, which are highly prone to oxidation. Accelerated thermal oxidation (60 °C, 18 days) has been applied to nine types of cold-pressed hemp seed oils to monitor the evolution of the samples during oxidative deterioration. The results showed that the only determinations of primary (peroxide value) and secondary (TBARs) oxidation products did not allow a sufficient or correct evaluation of the oxidative changes of hemp seed oils during storage. In fact, samples at the end of the test were primarily characterized by a high presence of oxidation volatile compounds and a significant decrease of antioxidants. Several volatiles identified before the accelerated storage, such as the predominant α-pinene and β-pinene, gradually decreased during the accelerated storage period. On the other hand, aldehydes (hexanal, (E)-2-hexenal, heptanal, (E,E)-2,4-hexadienal, (E)-2-heptenal, (E,E)-2,4-heptadienal, (E,Z)-2,4-heptadienal, 2-octenal, nonanal, nonenal, 2,4-nonadienal, (E,E)- 2,4-decadienal and 2,4-decadienal), ketones (1-octen-3-one, 3-octen-2-one, (E,E)-3,5-octadien-2- one and 3,5-octadien-2-one), acids (propionic acid, pentanoic acid, hexanoic acid and heptanoic acid) and 2-pentyl-furan increased during the accelerated storage, as principal markers of oxidation.

Directed‐Vat‐Set starter producing ACE ‐inhibitory peptides: Optimization and evaluation of stability

Angiotensin convening enzyme (ACE) inhibitory peptides can inhibit ACE effectively, which is crucial to regulating blood pressure. Many studies on the production of ACE-inhibitory peptides by probiotics, but few works have been carried out on Directed-Vat-Set (DVS) starter producing ACE-inhibitory peptides. In the study, The DVS starter producing ACE-inhibitory peptides were optimized using Lactiplantibacillus plantarum L69 (L69) and starter with Lactobacillus bulgaricus and Streptococcus thermophilus (Starter LS) through the single factor and the Box–Behnken design. The optimum conditions were: Addition of DVS starter is 0.20%, which is composed of Lactiplantibacillus plantarum powder and starter in the ratio of 1:1, cultivation time of 4.5 hr, fermentation temperature 42°C, and the response value were pH of 4.63, optical density (OD) of 0.759, ACE-inhibition activity of 87.20% in fermented milk. The accelerated storage test demonstrated that the inactivation rate constant of the DVS starter was k−18 = 4.24 × 10−3 at −18°C, indicating good stability. Practical applications ACE-inhibitory peptides have a significant antihypertensive effect and are safe without toxic side effects compared with ordinary antihypertensive drugs. In this study, Single-factor and Box–Behnken design were used to optimize the conditions of producing ACE-inhibitory peptides from DVS starter and the acceleration test was used to evaluate its stability. The fermentation time of DVS starter is shorter and the storage property is better. This study provided technical support for the development of DVS starter for functional dairy products.

The antifungal activity of cinnamaldehyde in vapor phase against Aspergillus niger isolated from spoiled paddy

Cinnamaldehyde (CA) is a natural and safe agent with prominent antimicrobial activities. Its use in liquid phase has been reported in-depth, but few studies have elucidated the application and the antimicrobial mechanism of CA in vapor phase. This work evaluated the antifungal effects of CA vapor against Aspergillus niger HY2 and its effectiveness in paddy matrices was also explored. The results showed that CA in vapor phase was more effective than CA in liquid phase. CA vapor could inhibit the ergosterol synthesis of A. niger HY2, promote malondialdehyde production and cause plasma membrane damage, which would further lead to the leakage of intracellular contents. The decrease of mitochondrial membrane potential, adenosine triphosphatase, and succinate dehydrogenase activities also revealed that mitochondrial function was impaired. The accelerated storage test showed that CA vapor could inhibit the increase of fatty acid content, and then delay the deterioration of paddy quality. But the effect of CA on inhibiting the growth of A. niger HY2 on paddy was minor. In summary, all results above confirmed that the antifungal activity of CA vapor was mainly conducted by disrupting mycelial ultrastructure. Therefore, CA vapor can be used as a promising antifungal agent in food storage and transportation.

Effect of catalase on lipid oxidation and flavor substances of α- instant rice during storage

Lipid oxidation is one of the important factors affecting the quality of α-instant rice. In this study, α- instant rice was detected with hydrogen peroxide value (POV), malondialdehyde value (MDA) and fatty acid value (FAV), colorimeter, electronic nose and HS-SPME GC/MS before and after storage. As well as, the effect of catalase treatment on the quality of α-instant rice during storage was investigated The results showed that the content of MDA in α-instant rice decreased by 41.4% in the late stage of the accelerated storage test (21 days), which was 4.3% lower than that of α-instant rice treated with BHT. At the same time, catalase had more advantages in maintaining the whiteness and aroma of α-instant rice, and inhibiting the aldehydes, ketones, hydrocarbons and various volatile odor substances produced by lipid oxidation of α-instant rice. Therefore, catalase, as a natural substitute for synthetic antioxidants, has great potential in the antioxidation of convenience foods.

Antioxidant Activity of Phenolic Compounds in Ethanolic Extract of Hibiscus sabdariffa L. on Oxidative Stability of Soybean Oil

Background:The current interest in natural antioxidants from vegetable sources, mainly in bioactive antioxidants, has been increasing in Brazil. The Hibiscus sabdariffa L. is rich in bioactive compounds, besides having antioxidant and antimicrobial properties.Objective:This study aimed to evaluate the antioxidant effect of hibiscus extract on the oxidative stability of soybean oil in an accelerated storage test.Methods:The ethanolic extracts of calyces and hibiscus seeds were evaluated for total phenolic compounds and antioxidant activity using DPPH, FRAP, and β-carotene/linoleic acid. The treatments identified as OS, Tocopherol, Extract, and Mixture, were prepared and submitted to accelerated storage at 60°C. The samples were analyzed on days 0, 6, and 12 for peroxides index, p-anisidine, total oxidation value, oxidative stability, and tocopherols.Results:The extract of calyces of hibiscus presented higher amounts of total phenolic compounds and antioxidant activity. Therefore, it was added to soybean oil. The Extract treatment promoted greater efficiency to inhibit the formation of primary and secondary compounds of lipid oxidation. It provided high oxidative stability to the soybean oil, in addition to greater retention of tocopherols, mainly α- and γ-tocopherol isomers.Conclusion:Among the treatments studied, Extract promoted greater efficiency in the inhibition of the formation of primary and secondary compounds of lipid oxidation, besides providing greater oxidative stability and greater retention of tocopherols during storage.

The effects of Curcuma longa L. leaf extracts on the prevention of oxidation in soybean oil.

The use of natural plant antioxidants has been an alternative approach to synthetic antioxidants for food applications. This study investigated the antioxidant properties of the leaves of Curcuma longa L. against the oxidation of soybean oil using leaf extracts obtained from seven different types of organic solvents and compared to the action of efficient synthetic antioxidants which are widely used and low cost but with toxicity risk. The application of natural alternatives from sources still little studied is a proposal and the extraction of compounds with high antioxidant capacity may vary according to the type of solvent, its mixture, its polarity and other factors that burden or harm the health of the consumer. The leaf extracts were sanitized, dried, and obtained for solvent selection. The quantification of total phenolic compounds (TPC) and antioxidants was performed by using different combinations and proportions of solvents: water (100%), ethanol (100%), methanol (100%), ethanol/water (70%:30%), methanol/water (70%:30%), methanol/acetic acid (99.5%:0.5%), and acetone/water/acetic acid (70%:28:2%). The solvent selected was the one that extracted the highest content of phenolic and antioxidant compounds (using the free radical DPPH scavenging method and FRAP assay). It used an accelerated storage test and experimental design to assess oxidative stability (using peroxide index (PI), thiobarbituric acid reactive substances (TBARS), dienes (DC) and triple conjugates (TC) and statistical analysis). The ethanol/water solvent was efficient in the extraction of TPC (2422 mg GAE 100 g-1). The mixture of solvents extracted an average of 23.65% more TPC when compared to the single solvents. Regarding the antioxidant capacity, the ethanol/water solvent showed 1847 mg TE 100 g-1 using the DPPH and 217 μmol of FeSO4 100 g-1 using the FRAP assays. In addition, the oxidation of soybean oil was delayed by the accelerated storage test showing equivalent results to BHT at 0.02% for the values of PI, TBARS and DC/TC. The E/W extract showed the highest yield in the extraction of phenolic compounds and is a safe solvent for food. The addition of Curcuma longa L. leaf extract to soybean oil caused reductions in PI, TBARS, CD and CT values. The leaf extract of C. longa L. is considered to be a good alternative to synthetic antioxidants against the oxidative degradation of soybean oil.

Microencapsulation of Phenolic Extracts from Cocoa Shells to Enrich Chocolate Bars

Cocoa bean shells were subjected to green extraction technologies, based on the absence of toxic organic solvents, to recover polyphenols; the extract was then encapsulated using a spray dryer and maltodextrin as coating agent. The best conditions observed in the spray drying tests (core-to-coating ratio 1:5; inlet temperature 150 °C; flow rate 6 ml min−1) were applied to produce the microcapsules used to enrich the same cocoa mass as the shells and processed for the preparation of the chocolate bars. Sensory analysis showed no significant differences between enriched chocolate bar and the unenriched reference one, except for the appearance. Both samples were then subjected to accelerated storage tests, at the end of which the polyphenols in the control chocolate bar (0.85 g 100 g−1) were reduced by about 50% (0.42 g 100 g−1), while in the enriched chocolate (1.17 g 100 g−1) by only 22% (0.97 g 100 g−1). The proposed process significantly enriched the chocolate bars with phenolic antioxidants recovered from cocoa waste without increasing the sensations of bitterness and astringency.

Effects of konjac glucomannan on the long-term retrogradation and shelf life of boiled wheat noodles.

Starch retrogradation and moisture migration of boiled wheat noodles (BWNs) result in quality deterioration and short shelf life. The objective of this research was to investigate whether konjac glucomannan (KGM) could improve the quality of BWNs and further establish the shelf-life prediction model. The moisture distribution, recrystallization, and thermal properties of BWNs during refrigerated or ambient temperature storage were determined. Low-field nuclear magnetic resonance data showed that KGM addition induced left-shifts of T21 and T22 values, indicating that KGM limited the mobility of bound and immobile water among noodle matrices. X-ray diffraction spectra revealed that KGM did not change the crystal patterns of BWNs but could inhibit the starch recrystallization after refrigerated storage. The Tp and ΔH values of retrograded samples notably (P < 0.05) decreased with the increase of KGM addition, suggesting the hinderance of starch retrogradation behavior by KGM. The shelf life of BWNs was predicted by accelerated storage test combined with the Arrhenius equation. The present data displayed that the predicted shelf life of vacuum-packed and sterilized BWNs with 10g kg-1 KGM at 25 °C was 733 days, 2.4-fold that of the control group. BWNs with KGM addition could inhibit starch retrogradation and improve the storage stability, consequently promoting noodle quality. © 2021 Society of Chemical Industry.

Blending of Sunflower Oil with Pomegranate Seed Oil from Blanched Seeds: Impact on Functionality, Oxidative Stability, and Antioxidant Properties

Seed oil blending is a novel approach that may enhance the oil antioxidant capacity. The study evaluated the effect of blending sunflower oil (SO) with pomegranate seed oil (BPSO) from blanched seeds (95 °C/ 3 min) on oxidative stability and antioxidant properties of the oil blends. SO and pomegranate seed oil from unblanched seeds (PSO) were used as controls. Blending SO with BPSO and PSO was assessed in the following respective proportions: 90:10, 85:15, and 80:20 (w/w) with respect to total phenolic content, total carotenoids content, tocopherols content, and fatty acid composition to establish the best blending ratio. An accelerated storage test was conducted using the best blending ratio (85:15) at 60 ± 2 °C for 20 days. The evolution of peroxide value, ρ-anisidine value and, total oxidation value, together with the depletion of the oils’ 2.2-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) and 2.2-diphenyl-1-picryl hydrazyl (DPPH) and radicals scavenging capacity were evaluated. Volatile oxidation compounds (VOCs) were assessed at the end of the accelerated storage test. Blended oils exhibited better oxidative stability than SO. Nevertheless, the oxidative stability of SO:PSO and SO:BPSO blends did not significantly vary. Additionally, blended oils showed a lower rate of DPPH and ABTS radical scavenging capacity depletion than SO, although this did not significantly vary between the oil blends. The concentration of VOCs was significantly higher in SO than blended oils. No significant difference in the content of VOCs was observed between SO:PSO and SO:BPSO blends. The findings of this study are valuable to the food industry, which is presently interested in nonconventional oils and functional foods to improve health and human nutrition.

Analysis of electrochemical performance of lithium carbon fluorides primary batteries after storage

Lithium carbon fluorides (Li/CFx) primary batteries are of highly interests due to their high specific energy and power densities. The shelf life is one of the major concerns when they are used as backup power, emergency power and storage power in landers, manned spacecraft or military applications. In this work, real-time storage tests are carried out for both energy-type and power-type Li/CFx pouch batteries at 25 °C. Accelerated storage tests are performed at elevated temperature of 55 °C. The electrochemical tests are conducted throughout the aging period of 0–365 days for various batteries to study the effects of temperature on both type of batteries. The observed electrochemical behaviors are explained with the evidences from multiple characterizations for post-tested samples.