Effect Of Chemical Preservatives Research Articles

Effects of chemical preservatives and liquid smoke on the microbial quality of smoked and oven dried tilapia fish (Oreochromis niloticus)

Effects of chemical preservatives and liquid smoke on the microbial quality of smoked and oven dried tilapia fish (Oreochromis niloticus)

Effect of chemical preservatives and packaging treatment on storage quality of peeled shallot onion

The study was conducted for increasing the availability of ready-to-serve fresh-peeled onion (shallot) in the consumer market and to determine the quality of the product during storage. The peeled shallot was treated in chemical solutions of 2 % CaCl2 (T1), 0.05 % sodium benzoate (T2), 0.2 % citric acid (T3), and a combination of all the above preservatives (T4) for 5 min, and the control samples the one without any chemical preservatives. The treated samples were vacuum-packed, and stored at 4 °C and the quality parameters were evaluated every three days at intervals up to 15 days. The results show that firmness, acidity, and TSS were found high in T1, and the respiration rate, weight loss, and yellowness (b*) were less in T1 compared to control and other samples which indicates the freshness of the product. Among the chemical treatments, the vacuum-packed CaCl2 treated peeled shallot has maintained its quality for 15 days at 4 ºC.

Rectification of late sowing problem for wheat crop using power tiller operated relay seeder

The effort was made during the present investigation to evaluate the consequence of sodium benzoate (SB), potassium sorbate (PS) and ascorbic acid at various concentrations on microbiological and sensory stability of red fleshed dragon fruit pulp during storage at -20 ± 0.5 °C. The inhibitory effect of chemical preservatives and ascorbic acid on microbial and sensory attributes was analysed periodically at initial, first, second and third month after storage. The experiment was carried out in Completely Randomized Design (CRD) with ten treatments and three replications. The outcomes of the research noted that significant inhibition of the total bacterial count was observed on treating chemical preservatives, however ascorbic acid was shown to be more inhibitory. Organoleptic parameters of the dragon fruit pulp samples were affected negatively on addition of chemical preservatives however, superior sensory quality was obtained in the sample preserved with ascorbic acid at 1000 ppm and accepted by the sensory panelist even after three months of storage.

Standardization of a process for development of onion paste

A technology for onion paste was prepared form two onion varieties of Bhima Super and Agrifound Light Red. Effect of chemical preservatives was also studied on quality characteristics of onion paste. Onion paste was prepared by using various concentrations of salt (0.5 to 1.5%), palm oil (5 to 15%), citric acid (0.1 to 0.3%) and sodium meta bi sulfate (0.1 and 0.3%). Results showed that onion paste treated with concentration of 0.3% citric acid and 0.3% sodium meta bi sulphite were found as a best preservatives for Bhima super variety of onion.

Effect of chemical preservatives on the shelf life of tomato juice

Abstract This research conducted with the fully fresh, ripe and sound tomato (Lycopersicon esculentum Mill.) was collected then washed, peeled, seeds removed and transferred to the juice extractor. Sugar, preservatives were added to the extracted filtrated juice. Then the juice was heated, cooled and bottled for preservation. Tomato juice was prepared with three different treatments. Among the three treatments T1, T2 and T3 sample were prepared with no preservative, Na-benzoate preservative and potassium meta-bisulphite (KMS) preservative respectively. The organoleptic observation of this tomato juice was studied for 60 days storage period. Chemical analysis and sensory tests were carried out during the 30 days at an interval of 15 days to assess the effect of chemical additives on the shelf life of tomato juice. Negligible Change in chemical constituents except vitamin C was observed in the prepared juice throughout the 30 days storage period. Color was gradually faded and slightly off flavor develops at the end of the storage periods. The treatment T2 secured highest score for color, flavor, taste and overall acceptability and ranked as “Like very much” by a taste testing panel. Tomato juice prepared with no preservative (T1) spoiled after 45 days storage and juice prepared with KMS preservative (T3) spoiled after 60 days storage. Total number of viable bacteria was highest in tomato juice treated with no preservative (T1) and KMS preservative (T3). Tomato juice with Na-benzoate preservative (T2) contained least viable bacteria which was better than T1 and T3 sample. Considering all the parameters, Na-benzoate tends to be better additives than potassium meta-bisulphite (KMS) for preservation of tomato juice.

A combination of evaporation and chemical preservation for long‐term storage of fresh sweet sorghum juice and subsequent bioethanol production

Evaporation and chemical preservation were combined for long‐term storage of sweet sorghum juice (SSJ). The preserved SSJ was further used as substrate for ethanol fermentation. Different chemicals including hydrogen peroxide, sodium hypochlorite, sodium benzoate, and methyl paraben were used as co‐preservatives and were added into concentrated SSJ that contains ~40% (w/v) of sugars. The effects of chemical preservatives on sugar storage and ethanol fermentation were compared. The results showed that methyl paraben has better sugar preservation ability and an acceptable yeast toxicity when compared with other chemicals. The addition of methyl paraben in concentrated SSJ was further evaluated and optimized. By adding 0.4 g/L of methyl paraben, 95.1% of fermentable sugars in SSJ were preserved after a 90‐day preservation at room temperature. Ethanol concentration of 121.1 ± 4.6 g/L with a yield of 0.45 ± 0.02 g/g was obtained using the preserved SSJ in batch fermentation. PRACTICAL APPLICATIONS: Ethanol production by sugar‐containing juices is of interest because it is more effective, cheaper, and easier than the lignocellulosic routes. However, the commercialization of the bioethanol plants that uses the sweet sorghum juice as a substrate has long suffered from the deterioration of sugars. As a consequence, the ethanol fermentation process is limited by the short intermittent substrate supplementation in order to satisfy the harvest of the fresh stalks. This work comes up with a novel “evaporation+chemical” preservation method. The synergistic effect of high concentration of sugars and methyl paraben preservative showed inspiring sugar preservation results. Most of the sugars in the sweet sorghum juice were preserved for at least 90 days at room temperature and can be used for ethanol fermentation effectively. The continuity of fermentation can be significantly improved, which showed promising results in year‐round operations.

Effect of chemical preservatives on quality and storage condition of tomato puree

Tomato puree was prepared from tomato fruit of Roma cultivar with different concentration of chemical preservatives, packaged in plastic jars and stored at room temperature (32 ± 2 oC). The stored puree samples were analyzed with 15days intervals for physicochemical composition, sensory attributes and colour breakup. The aim of the research work was to investigate the effect of potassium meta bisulphite and sodium benzoate on tomato puree with addition of citric acid. The colour of TTP3 was very good showed at last analysis by Tintometer (Red: 22.9, Yellow: 7.1, Blue: 1.7). Statistical results revealed that TTP3 (sample treated with 0.05% Potassium meta bisulphite + 0.05% Sodium benzoate) was found best both physicochemically and sensory. The overall acceptability results showed less percent decrease in TTP3 (12.46%) followed by TTP1 (14.91%) and TTP6 (15.32%) respectively. The findings of statistical analysis also shows a significant effect (P <0.05) on treatments and storage of tomato puree. Keywords: Citric acid; Overall acceptance; Preservatives; Plastic bottles; Tintometer; Tomato puree http://dx.doi.org/10.19045/bspab.2018.70072

The Effect of Selected Chemical Preservatives and Starter Cultures on the Sensory Characteristics and Shelf Life of Rice Injera

Injera is yeast-risen flat bread with a unique, slightly spongy texture. It is a national staple in Ethiopia that is eaten daily in virtually every household. Rice injera has a very short life (2-3 days) at room temperature and essentially spoils due to mould growth. The use of weak organic acid as preservative is allowed in acidic foods, primarily as mould inhibitors. In this study, the effects of chemical preservatives: benzoic acid, sodium benzoate, and potassium sorbate and starter cultures (Lactobacillus plantarum+Saccharomyces cerevisiae) on the quality and shelf life of rice injera were investigated. Benzoic acid (0.1%), sodium benzoate (0.1%), potassium sorbate (0.2%) and a 1:1:1 blend of the three (0.2%) were added immediately before baking. Qualitative descriptive analysis (n=10) was used to describe the characteristics of the injera samples. A consumer acceptability panel (n=30) was used to determine the acceptability and shelf life of injera. The preservatives significantly (p<0.05) prolonged the shelf life of injera for up to 10 days with the combination of the three starters achieving the greatest effect. The findings of this study showed that the rice injera prepared with chemical preservatives (0.1 benzoic acid, 0.2% potassium sorbate, 0.1% sodium benzoate and 0.2% of the three preservatives retains maximum overall acceptability. Rice injera produced under controlled fermentation L. plantarum, and S. cerevisiae produce injera with better sensory quality than the traditional by using Irsho. Nine descriptors/attributes describing appearance, aroma/odor, taste, and texture were generated to characterize the sensory properties of rice injera. Softness, rollablity, fluffiness, eye size, whitness of top and bottom surfaces and slight sour taste are main characterstics descriptors of rice injera. Softness, fluffiness, spongness, slight sourness and eye size are attributes associated with quality of rice injera. Therefore, a starter combination of L. plantarum+S. cerevisiae together with 0.2% of the blend of the preservatives (0.1% benzoic acid+0.1% sodium sorbate+0.2% potassium sorbate) in 1:1:1 ratio preservatives can be used to produce acceptable injera with a shelf life of 10 days at room temperature.

Effect of chemical preservatives on shelf life of mushroom (Pleurotus ostreatus) cultivated on cassava peels

SummaryShort shelf life is a major impediment to the processing and distribution of mushroom. The effect of chemical preservatives on some quality attributes of mushroom during storage was investigated. Mushroom were soaked in four preservatives at two concentrations for 10 mins, packaged, stored at 4 °C for 30 days and analysed at intervals for their microbial population, colour, firmness and weight loss. Sodium benzoate (0.05%, 0.1%) lost its preservative effect on all the micro‐organisms enumerated after 3 days, and samples treated with 0.1% potassium sorbate had the lowest microbial load at the end of the storage period. Change in colour of the potassium sorbate (0.1%)‐treated sample was lower than and significantly different from the citric acid (2%, 4%)‐treated samples. The values of the firmness of the 4% citric acid preserved mushroom were significantly different (P ≤ 0.05) from other samples throughout the storage period. There was a significant negative correlation (r = −0.807, P &lt; 0.01) between the firmness and weight loss of the preserved mushroom. Potassium sorbate (0.1%) and citric acid (4%) extended the shelf life of mushroom for 24 days.

The Effect of Chemical Preservatives, Pasteurization and Refrigeration on the Shelf Life of Agadagidi A Fermented Plantain Drink

The Effect of Chemical Preservatives, Pasteurization and Refrigeration on the Shelf Life of Agadagidi A Fermented Plantain Drink

Studies on Effect of Chemical Preservatives on Keeping Quality of Kesar Mango Pulp

Studies on Effect of Chemical Preservatives on Keeping Quality of Kesar Mango Pulp

Studies on Effect of Chemical Preservatives on Physico-Chemical Changes of Beverages in Lime and Ginger Juice with their Combinations

The physico-chemical character of lime and ginger RTS and blended RTS were evaluated after addition of potassium meta-bi-sulphite (KMS) and sodium benzoate stored at ambient temperature up to 150 days. Lime and ginger RTS preserved with KMS (0.1%) retained more ascorbic acid and acidity as compared to other treatments. During storage, total soluble solids, reduction and total sugars showed an increasing trend with increasing period of storage under ambient condition in KMS (0.1%) as compared to other treatments. Among the various treatment RTS prepared from ginger juice with KMS 0.1% could be stored for extended period of time for sensory characteristics.

Effect of Chemical Preservatives on the Shelf Life of Bread at Various Temperatures

The study was conducted to evaluate the of chemical preservatives on the shelf life of bread at various temperatures at the Institute of Food Sciences and Technology, Sindh Agriculture University, Tandojam, in 2008. Two chemical preservatives i.e. calcium propionate (CP) and calcium lactate (CL) at (14±1), (22±1) and ambient temperature (32±2 C) were assessed for their effect on keeping quality of bread. o

Oxidative behaviour of fresh‐cut ‘Fuji’ apples treated with stabilising substances

AbstractBACKGROUND:Although changes in the quality of fresh‐cut products treated with chemical stabilisers have been extensively described in the literature, very little is known about the physiology of these products. This work aims to describe the physiological aspect and particularly the effects of chemical preservatives on the oxidative behaviour of fresh‐cut apples.RESULTS:Immediately after treatment, the samples treated with the anti‐browning agents (ascorbic acid + cysteine) exhibited a sharp increase in H2O2 levels (a five‐fold increase when compared to the other samples) and peroxidative damage, especially at the beginning of the storage period (two‐fold increase after 1 day). In line with this result, peroxidase (POX) activity decreased by 50% during the first day of storage, but no significant changes in superoxide dismutase (SOD) and catalase (CAT) activities were found between the different samples. H2O2 accumulation was not attributed to the action of cysteine but to a specific action of ascorbic acid, which mainly acted as a pro‐oxidant under these conditions.CONCLUSION:The results presented in this work showed that ascorbic acid cause important oxidative damage in fresh‐cut Fuji apples. Alternatives are required to prevent detrimental loss of quality resulting from this oxidative action. Copyright © 2008 Society of Chemical Industry

Stability and preservation of primary calibration solutions of nutrients

In the absence of commercially available calibration solutions in a seawater matrix, the accurate determination of concentrations of nutrients (nitrate, nitrite, ammonia, phosphate, silicate) relies primarily on laboratory calibration solutions, especially primary salt solutions. Their stability is therefore a main factor for quality assurance of data. Since the existing information on nutrient calibration solution stability does not refer to published data, stability tests performed in our laboratory are presented. Various conditions, including bottle type, storage time and effect of chemical preservatives have been investigated. Preservatives appear to be either unnecessary or even a source of adverse effects. Potential problems of combined nutrient calibration solutions are discussed. The main suggestions for managing primary calibration solutions for most nutrient purposes are: (i) to prepare one-salt solutions, (ii) to add no preservatives, (iii) to store solutions indifferently in glass (except silicate) or plastic bottles, chilled or at room temperature, (iv) to handle with care to prevent evaporation and contamination, (v) to renew solutions at least every 6–12 months (for nitrite: every 1–2 months).

Some studies on Nigerian palm wine with special reference to yeasts

AbstractThe identification and enumeration of yeasts and the effect of chemical preservatives on the yeast load in Nigerian palm wine have been studied. Yeast found largely belong to the genus Saccharomyces. Other genera found were Candida, Endomycopsis, Hansenula, Kloeckera, Pichia, Saccharomycoides and Schizosaccharomyces. The viable yeast count ranged from 0.5 × 107 cfu/ml to 4.2 × 109 in both fresh Elaeis and Raphia spp. of palms. Yeasts in palm wine were least sensitive to sodium nitrate and most sensitive to sodium benzoate. The addition of these two chemical preservatives amongst others reduced the yeast count to 3.2 × 108 (in Raphia sp.), and 4.1 × 109 (in Elaeis sp.) with 0.025% sodium nitrate and 1.2 × 106 (in Raphia sp.) and 1.9 × 107 (in Elaeis sp.) with 0.1% sodium benzoate. The values of the yeast count in bottled and fresh palm wine were between 1.3 × 103 cfu/ml to 9.8 × 106 and 0.5 × 107 to 4.2 × 109, respectively. Maximum values of actual dry and theoretical yeast weights were 1.09 and 42 mg/ml, respectively.

The effect of packaging film on the shelf‐life of treated refrigerated pre‐peeled potatoes

AbstractThe effect of chemical preservatives (sodium bisulphite, citric acid, ascorbic acid, potassium sorbate and sodium erythorbate) on microbial growth and surface colour during refrigerated storage of pre‐peeled potatoes packaged in plastic films of different gas permeabilities was studied.For storage periods shorter than 2 weeks, treatment with sodium bisulphite was essential when polyethylene film was used.When the storage times required are longer than 2 weeks, vacuum packaging and films of low gas permeablility must be used. Sodium bisulphite can be replaced by citric acid, ascorbic acid, or mixtures of citric and ascorbic acids with potassium sorbate, without any significant change in cost.

Effects of Chemical Preservatives on Storage and Nutrient Composition of Soybean Curd

ABSTRACTStorage and nutrient composition of soybean curd in immersion solutions were determined. Chemical preservatives (acetic acid or potassium sorbate + acetic acid) in soybean curd immersion solutions maintained low viable cell counts but had little effect on soybean curd nutritional quality during storage at 4–7°C for 21 days. Thiamin and riboflavin in soybean curd decreased (P&lt;0.05) during storage, representing leaching of the vitamins into immersion solutions. After 14 days of storage, soybean curd protein decreased and carbohydrate increased (P&lt;0.05). Decreases (P&lt;0.05) in proline and arginine occurred following 14 days of storage, but no losses were found in remaining amino acids.

Effects of Chemical Preservatives and Storage on Constituents Used to Characterize Lemon Juice

Abstract The effects of sulfur dioxide, sodium benzoate, and potassium sorbate preservatives on the analytical methods for chemically characterizing lemon juice were studied. None of the preservatives had any effects on the analyses for total acidity as citric acid, the l-malic acid, the UV absorbance at the 330 m/x peak (referred to as the total phenolics), or the formol determination of total amino acids (after expelling the S02 by boiling 1 min). The study was continued over storage periods of up to 17 weeks at room temperature and 6 weeks at 30 °C. The constituents measured remained relatively stable except for some small but statistically significant changes that were apparently a function of both the juice and, in the case of the total phenolics, the preservative used. For practical applications, the changes did not affect the multiple regression approach to the chemical characterization of lemon juice