Course Of Storage Period Research Articles

Physicochemical, oxidative and anti-oxidant stabilities of kenaf seed oil-in-water nanoemulsions under different storage temperatures

Kenaf seed oil-in-water nanoemulsions stabilised by sodium caseinate, Tween 20 and β-cyclodextrin complexes were produced using high pressure homogeniser. This formulation has been shown to possess good lipid digestion and increased bioaccessibility of tocopherols and total phenolic contents. However, its physicochemical and oxidative stability during storage was unknown. Therefore, the main objectives of this study were to evaluate the effects of three storage temperatures (4°C±2°C, 25°C±2°C and 40°C±2°C) on the physicochemical, oxidative and antioxidant stability of formulated kenaf seed oil-in-water nanoemulsions. The results showed that nanoemulsions stored at 4°C had maintained the highest stability with the highest zeta-potential value (−36.6mV), lowest changes of PDI and pH over 12 weeks of storage. It also presented the lowest reduction of polyunsaturated fatty acids (PUFA) over the course of storage period. In contrast, nanoemulsions that stored at 40°C exhibited lowest stability with the lowest zeta-potential (−27.3mV). Sediment was observed in 8 weeks of storage and it had the highest reduction of PUFA. Total phenolic contents in nanoemulsions that stored at 4°C and 25°C showed decreasing trend during the storage period, except for nanoemulsions that stored at 40°C showed a significant increase (p<0.05) in the first week of storage, but subsequently also displayed decreasing trend. The overall results showed that nanoemulsions that stored at 4°C and 25°C were stable for up to 8 weeks of storage. Nanoemulsions that stored under accelerated storage temperature of 40°C were stable for 1 week, which is equivalent to 28days at room temperature (RT) based on Arrhenius equation. The results of this study could provide better understanding of the storage stability of kenaf seed oil-in-water nanoemulsions under different storage temperatures. It could be served as a predictive model to estimate its shelf-life.

유자즙 첨가량을 달리한 마요네즈 저장 중 품질특성

The purpose of this study was to examine the antioxidant activity and quality characteristics of mayonnaise with varied amounts of yuzu juice added during the storage period. The viscosities of the yuzu juice groups were significantly higher than that of the control group (p&lt;0.05). In terms of color, the L values of the yuzu juice groups were lower than that of the control group, and these L values significantly decreased during the storage period (p&lt;0.05). In the meantime, the a values of the Y-75 and Y-100 groups significantly increased during the storage period (p&lt;0.05). The DPPH free-radical scavenging activities of all the groups decreased during the storage period while the yuzu juice groups demonstrated higher DPPH free-radical scavenging activities compared to the control group (p&lt;0.05). With an increment in the added amount of yuzu juice lower have been the acid values and peroxide values of yuzu juice groups than that of the control group even though they have been increased with the course of storage period (p&lt;0.05). Based on these results, it can be concluded that yuzu juice added to the mayonnaise may be useful for improving its quality and storage stability.

Growth and Survival Rates of Lactobacillus plantarum in Thai Cereal Cultivars

In this study, the viability of probiotic Lactobacillus plantarum TISTR 2075 in different kind of cereal extracts was determined during fermentation and storage. During storage at 4°C for 144 h, fermented Plai Ngahm Prachin Buri rice extract exhibited the highest survival rate of 94.91% which was significant difference (P<0.05) from other fermented cereal extracts. Whereas, the highest survival rate of the strain stored at 37°C for 60 h was detected in fermented black glutinous rice extract (83.40% survival rate). Furthermore, the stability of the strain could be considered in a term of the specific rate of degradation (k). The lowest k value of 0.0034 h-1 and 0.0181 h-1 was also observed in fermented Plai Ngahm Prachin Buri rice extract storage at 4°C and fermented black glutinous rice extract storage at 37°C, respectively. Total reducing sugar and free amino nitrogen evolution of all fermented cereal extracts decreased over the course of storage period.

Hasat Sonrası UV-C Uygulamalarının Giant Erik Çeşidinin Meyve Kalitesi ve Soğukta Muhafazası Üzerine Etkileri

The aim of this study is to determine effectiveness of different UV-C treatments on fruit quality and cold storage period of cv. Giant plum. After fruits were treated UV-C from 50 and 100 cm distance for 5, 10 and 20 min, they were placed in container (750 g) and packed with polyethylene bag. All packages were stored at 0-1 0 C and 90±5 % relative humidity for 5 weeks. During the storage period, weight loss, fruit firmness, soluble solids content, titretable acidity, soluble solids content / titretable acidity , fruit juice pH and sensorial (taste and appearance) analyze measurements in fruit samples were performed at 1 week interval. Although it changed according to treatments, weight loss and soluble solids content generally increased; fruit firmness and titretable acidity decreased in the course of storage period. In the research, the highest quality losses were observed in UV-C treatment from 100 cm distance for 5, 20 min and control at the end of 35 days, the best results were obtained from UV-C treatment from 50 cm for 5 and 10 min.