Combinations Of Sodium Tripolyphosphate Research Articles

Tailoring Breadfruit (Artocarpus altilis) Starch: Cross‐Linking Starch from This Non‐Conventional Source towards Improved Technologically Relevant Properties and Enabled Food Applications

AbstractThis contribution adds to the research on starch isolation from non‐conventional sources using green protocols, on which starch nanoparticles from breadfruit (Artocarpus altilis (Parkinson) Fosber), a traditionally underexploited, though starch‐rich species have previously reported. Here, it is demonstrated how cross‐linking can be used to overcome several technical limitations of native breadfruit starch that may hamper its use in food. Specifically, breadfruit starch is cross‐linked using a combination of sodium tripolyphosphate and sodium trimetaphosphate, which decreases the apparent amylose content while increases those of phosphorus and ash. Upon cross‐linking, starch density and oil uptake remain unchanged, water uptake is increased, and paste clarity is decreased by ca. 75%. Cross‐linking rendered breadfruit starch less prompt to retrogradation after five freeze‐thaw cycles. Native breadfruit starch swells less at 70 °C (2.68 g/g) than its cross‐linked counterpart (5.5 g/g), but the opposite behavior is observed at 90 °C (9.83 and 4.2 g/g, respectively). The greater resistance against syneresis and the lower swelling at higher temperatures drive cross‐linked breadfruit starch towards food products and processes that involve thermal treatment. Noteworthy, these benefits are achieved at a low degree of cross‐linking, which maintains phosphorus contents within the permitted levels.

Effects of Coating by Chitosan, TiO2 Nanoparticles, and Sodium Tripolyphosphate as Crosslinker on Stored Cucumber Fruits

Cucumber fruit contains essential nutrients and fibers and is used widely in salads dressing. Scarce research is available on its storage with nanoparticles and chitosan combined effects. Hence, the objective of this current research was to evaluate some Physico-chemical properties and microbial activity after coating with the combination of chitosan, TiO2 nanoparticles, and sodium tripolyphosphate to enhance the cucumbers storability and prolong the shelf-life. The cucumbers fruits were divided into four groups and dipped into several coating solutions for 10 minutes such as distilled water (Cu-uncoated), chitosan 1% (Cu-Chitosan), chitosan 1%, titanium dioxide nanoparticles 1% (Cu-Chitosan-TDN), and chitosan 1%, titanium dioxide nanoparticles 1%, sodium tripolyphosphate 2% (Cu-Chitosan-TDN-ST), respectively. The cucumber samples were then air-dried at ambient temperature and chilled to 10 °C for storage and evaluation for every seven days until three weeks. Cu-uncoated had the highest weight loss with a value of 5.15%, followed by Cu-Chitosan 4.11% while Cu-Chitosan-TDN and Cu-Chitosan-TDN-ST reported the least weight loss of (3.43% and 3.01%, respectively) after 7 days of the storage period. The results reported that the firmness of the samples was found to be decreased during the whole storage time except in the treatments Cu-Chitosan-TDN-ST and Cu-Chitosan-TDN in which it was noticed to be better in firmness after 21 days of storage (55.12 N/mm and 50.67 N/mm), respectively. Total soluble solids were lower in the coated cucumbers compared with the uncoated samples. Titratable acidity of Cu-Chitosan-TDN-ST 0.26% treated sample increased more as compared with Cu-Chitosan-TDN 0.24% samples at the end of the storage period. The highest increase in pectin content was recorded for Cu-Chitosan-TDN samples 0.042 g/100 g on the 21st day. Nano-coating with the combination of chitosan declared the dietary fiber content changes rate than in samples with the addition of sodium tripolyphosphate. Besides, the antimicrobial activity of the chitosan/nanofilms has been improved with the addition of sodium tripolyphosphate as crosslinker 3.67 CFU/g on the 21st day of storage. Thus, nano-coating with the combination of sodium tripolyphosphate has proven to be efficient method in extending the shelf-life of cucumber samples.

Karakterisasi Fisik Pati Tapioka Modifikasi Gabungan Hidroksipropilasi dengan Fosfat-Ikat Silang

Native tapioca starch has limited application in food industry due to its physicochemical characteristics that are not suitable for processing conditions, such as unstable at high temperature heating, acidic conditions, stirring, and undergoing syneresis. This deficiency can be overcome by applying a dual modification involving hydroxypropylation and cross-linking with phosphates. In this study, modification was carried out by hydroxypropylation using propylene oxide (8, 10, and 12%), followed by cross-linking with a combination of sodium tripolyphosphate (STPP) and sodium phosphate (STMP) with a ratio of 2%: 5%. The modified tapioca starch had water content of 7.82-8.19% with a pH value of 7.04-7.26, and phosphorus resiude of <0.4%. There were no change in starch granules and type of cristallline (A-tyype) of starch modifications. The dual modified starch with the addition of 10% propylene oxide concentration with a mixture of STMP : STTP ratio (2%:5% was selected to have acceptable physicochemical properties. It showed lowered pasting temperature, minimum break down viscosity, increased peak and setback viscosity compared to that of native starch. The modified tapioca starch also showed more heat stable and stirring resistant than that of native tapioca starch.

A Simple and Efficient RNA Extraction Method from Deep-Sea Hydrothermal Vent Chimney Structures.

RNA-based microbiological analyses, e.g., transcriptome and reverse transcription-quantitative PCR, require a relatively large amount of high quality RNA. RNA-based analyses on microbial communities in deep-sea hydrothermal environments often encounter methodological difficulties with RNA extraction due to the presence of unique minerals in and the low biomass of samples. In the present study, we assessed RNA extraction methods for deep-sea vent chimneys that had complex mineral compositions. Mineral-RNA adsorption experiments were conducted using mock chimney minerals and Escherichia coli total RNA solution, and showed that detectable RNA significantly decreased possibly due to adsorption onto minerals. This decrease in RNA was prevented by the addition of sodium tripolyphosphate (STPP), deoxynucleotide triphosphates (dNTPs), salmon sperm DNA, and NaOH. The addition of STPP was also effective for RNA extraction from the mixture of E. coli cells and mock chimney minerals when TRIzol reagent and the RNeasy column were used, but not when the RNeasy PowerSoil total RNA kit was used. A combination of STPP, TRIzol reagent, the RNeasy column, and sonication resulted in the highest RNA yield from a natural chimney. This indirect extraction procedure is simple, rapid, inexpensive, and may be used for large-scale RNA extraction.

Calcium chloride and tricalcium phosphate effects on the pink color defect in cooked ground and intact turkey breast

Calcium chloride (250, 500 ppm) was examined for its ability to reduce the pink color defect induced by sodium nitrite (10 ppm) and nicotinamide (1.0%) in cooked ground turkey in the presence and absence of sodium tripolyphosphate (0.25, 0.5%) and sodium citrate (0.5, 1.0%). The ability of tricalcium phosphate (0.1–0.5%) to reduce pink cooked color also was evaluated in ground turkey and both calcium chloride and tricalcium phosphate were tested for their effects on pink cooked color in whole breast muscle. The combination of calcium chloride and sodium tripolyphosphate, not calcium chloride alone, was necessary for a reduction in pink cooked color induced by nicotinamide. Subsequently, in the presence of phosphate, both calcium chloride and sodium citrate reduced pink cooked color and were most effective in combination. Tricalcium phosphate also was capable of reducing pink cooked color in ground turkey, however substituting tricalcium phosphate for sodium tripolyphosphate resulted in lower pH and cooking yields. Neither calcium chloride nor tricalcium phosphate was capable of reducing pink cooked color in whole turkey breast. Currently, a combination of sodium tripolyphosphate, calcium chloride, and sodium citrate represents the most suitable means for reducing or preventing the pink color defect in uncured ground turkey.

Instrumental and consumer evaluation of pork restructured with activa™ or with fibrimex™ formulated with and without phosphate

Pork treatments were restructured with: (1) 1.15 g/100 g Activa™ TG-RM (TG); (2) 10 g/100 g Fibrimex™ (control-10); (3) 5 g/100 g Fibrimex™(control-5); (4) 5 g/100 g Fibrimex™ plus 0.3 g/100 g sodium tripolyphosphate (STP). Color, proximate analysis, texture profile analysis, cook yield, dimensional change, and bind strength of raw and cooked treatments were evaluated. TG had the strongest raw and cooked bind ( P ⩽ 0.05 ). Hardness and gumminess were similar for all treatments ( P > 0.05 ); however, TG resulted in the most cohesiveness ( P ⩽ 0.05 ). Consumer analysis was performed on treatments 1, 2 and 4. Consumers rated TG higher for flavor and overall acceptability ( P ⩽ 0.05 ) with no differences among treatments for texture ( P > 0.05 ). Restructured pork steaks formulated with the combination of STP and 5 g/100 g Fibrimex™ were rated similar to 10 g/100 g Fibrimex™ in texture and flavor indicating that steaks formulated with the STP treatment are acceptable to consumers as well as being economically viable.

Effect of Salt and Phosphates During Tumbling of Turkey Breast Muscle on Meat Characteristics

Turkey breast muscle was injected with salt and various types of phosphate (sodium tripolyphosphate; 90% sodium tripolyphosphate and 10% sodium hexametaphosphate; 75% sodium tripolyphosphate and 25% sodium hexametaphosphate; 90% sodium tripolyphosphate and 10% tetrasodium pyrophosphate) solutions to 3% of green weight. After injection, breasts were tumbled in a cold room in a laboratory-sized tumbler for 2 hr at 20 rpm with alternate intervals of tumbling for 10 min and 10 min of rest for a total of 1 hr of tumbling.The presence of salt, during tumbling, significantly reduced expressible moisture and cooking losses but did not significantly affect shear values. All of the phosphates used significantly reduced expressible moisture and cooking losses without influencing shear values. Sensory properties (binding ability, juiciness, and flavor) of rolls made from tumbled meat were significantly improved when the breast muscle was tumbled in the presence of salt and phosphates. A combination of sodium tripolyphosphate and sodium hexametaphosphate significantly improved extractability of myofibrillar proteins during the tumbling process as compared to other phosphate sources. These results generally indicated that the presence of both salt and polyphosphates during tumbling improve sensory properties of turkey rolls.