End Of Storage Period Research Articles

Evaluating the coating process of titanium dioxide nanoparticles and sodium tripolyphosphate on cucumbers under chilling condition to extend the shelf-life

Cucumber is a highly perishable fruit, that can easily suffer from water loss, condensation, shriveling, yellowing and decay. The present investigation aim was to extending the shelf-life of cucumber using eco-friendly sodium tripolyphosphate and nano-material. Decay; hardness; succinate dehydrogenase activity (SDH); condensation and shriveling rates; and visual quality assessments of cucumbers fruits were evaluated during 21 days of storage period at 10 °C. There was a slight incidence of decay among (Chitosan/Titanium Dioxide Nanoparticles) CS-TiO2 and (Chitosan/Titanium Dioxide Nanoparticles/Sodium Tripolyphosphate) CS-TiO2-STP samples, which reported the lowest decay incidence 2.21% in CS-TiO2, while CS-TiO2-STP did not show any decay at end of storage period. CS-TiO2-STP recorded the lowest value in SDH activity 0.08 ∆OD min−1 mg protein−1. Very slight hardness, water condensation, and shriveling were detected in CS-TiO2 samples, while CS-TiO2-STP was the lowest compared with other SC samples and control. In general, CS-TiO2-STP treatment was found most potential to enhance the postharvest shelf life of cucumber throughout the storage period up to 21 day.

Pre Storage Application of 1- Methylcyclopropane (1-MCP) on Quality and Extending Storability of Tommy Atkins Mango Fruits

1-Methylcyclopropane (1-MCP) is an ethylene inhibitor tested for maintaining fruit quality and extending storability of Tommy Atkins mango fruits as an export variety.The fruits were harvested at maturity stage in July 2019 and 2020, immersed in (1-MCP) water solution at 750,1500 and 2250 ppb for 5 minutes besides control fruits soaked in tap water for the same period. Fruits were air dried then cold stored at 8°C ad RH 85-90% for 15,30,45and 60 days. After each storage period fruits were holding to ripe at 20°C for 7 days, At the end of storage period either 8°C and 20°C, fruit quality characteristics (weight loss,decay percentage, firmness and respiration rate, TSS %,and total acidity %) were evaluated. The results evaluated that (1-MCP) at 1500 ppb and storage at 8°C for 45 days was the best treatment for maintaining fruit quality after cold storage and the following ripening period at 20°C.

Use composite coating of chitosan-chia seed gum enriched with microliposomes of Bay laurel essential oil to increase the shelf life of quail fillets.

In this study, the effect of composite chitosan‐chia seed coating (CH‐CG) with Bay laurel (Laurus nobilis) essential oil (BE) in two forms including free and nanocapsulated on the shelf life of quail fillets during the 16‐day refrigeration (4 ± 1℃) period was investigated. For this purpose, first, BE was extracted by Clevenger apparatus. Then, nanoliposomes BE were produced, and the properties of BE and nanoliposomes BE were investigated. In order to investigate the shelf life of quail, 6 treatments were produced including 1: control (C), 2: CH‐CG, CH‐CG+BE at 800 ppm, 3: CH‐CG+BE at 1600 ppm, 4: CH‐CG+nano BE at 800 ppm, 5: CH‐CG+nano BE at 1600 ppm, and periodically chemical parameters (peroxide value, free fatty acid, total volatile basic nitrogen, texture firmness, and chewing ability) and microbial (total viable bacteria (TVC) and psychrotrophic bacteria), and the effect of different treatments on control in Escherichia coli and Staphylococcus aureus inoculated populations in quail was also investigated. The BE had high antioxidant and antimicrobial properties. The particle size and microencapsulation efficiency of BE nanoliposome were 98.3 nm and 75.95%, respectively. The results of chemical and microbial analysis showed that in general, the coating with essential oil slowed down the increasing trend of oxidation and microbial indices compared to the control treatment and nanocapsulation of essential oil has increased its antimicrobial and antioxidant properties (p < .05). At the end of storage period, in all tests, treatments of 3, 4, and 5 had the allowed microbial and chemical range and they also inhibited the growth of these bacteria (p < .05). Overall, considering the higher sensory score of treatment 4 and economic efficiency, it seems that this treatment can be used as a natural preservative in the meat industry.

Wild thyme (Thymus serpyllum L.) supercritical extract as antioxidant in precooked pork chops during chilled storage

The effect of thyme supercritical extract on oxidative stability of precooked and cold-stored (at 4°C for 6 days) pork chops was analysed. Thyme extract was applied with a marinated process (SF1), or was introduced on the surface of the chops after cooking (SF2). Thyme extract in SF1 samples showed a significant protective effect towards oxidation of lipids during the cooking process. Both processes of thyme application showed potential for lipid oxidation inhibition throughout the refrigerate storage period of precooked pork chops, thus protecting colour and sensory characteristics of the samples. Finally, at the end of storage period, the lowest oxidative changes were determined for SF1chops.

Antibacterial Activity of Yogurt Cheese Made from Barki Sheep Milk Supplemented with Olive Oil

The purpose of this study was investigating the antibacterial effects of olive oil supplemented to cheese yoghurt made from Barki sheep milk, on the growth of some probiotic bacterial strains (Bifidobacterium bifidum (ATCC15708), Lactobacillus acidophilus (ATCC4356), Lactobacillus delbrueckii spp. bulgaricus (ATCC7995) and Streptococcus thermophilus (DSM20259) as well as some pathogenic bacterial strains. Results showed that olive oil (1%) had no effect on the growth of all probiotic bacterial strains used in Barki cheese yoghurt making. No yeasts, moulds, Enterobacteria spp and Staphylococcus spp were detected in cheese yoghurt containing olive oil (1%) through the entire storage period (21days). However, control treatment had Yeast and Moulds at the end of storage period. When four strains of pathogens were added to cheese yoghurt containing different probiotic bacteria and supplemented with olive oil (1%) then stored at 5C for 72hours, results revealed that E. coil (ACCT8739) was the most sensitive microorganism while, Staphylococcus aureus (ATCC6538) was the most resistant one. The antibacterial activity of cheese yoghurt supplemented with olive oil (1%) was higher than control treatment because olive oil supported the growth of Lactic acid bacteria. From these results, it is recommended that olive oil (1%) can be used as a natural and safe anti-microbial substance in Barki cheese yoghurt and other dairy products, and olive oil may well have the beneficial role in promoting probiotic bacteria and inhibiting harmful bacteria.

Fate of Salmonella Typhimurium and Listeria monocytogenes on Whole Papaya during Storage and Antimicrobial Efficiency of Aqueous Chlorine Dioxide Generated with HCl, Malic Acid or Lactic Acid on Whole Papaya.

Papaya-associated foodborne illness outbreaks have been frequently reported worldwide. The goal of this study was to evaluate the behavior of Salmonella Typhimurium and Listeria monocytogenes on whole papaya during storage and sanitizing process. Fresh green papayas were inoculated with approximately 7 log CFU of S. Typhimurium and L. monocytogenes and stored at 21 or 7 °C for 14 days. Bacteria counts were determined on day 0, 1, 7, 10 and 14. Fresh green papayas inoculated with approximately 8 log CFU of the bacteria were treated for 5 min with 2.5, 5 and 10 ppm aqueous chlorine dioxide (ClO2). The ClO2 solutions were generated by mixing sodium chlorite with an acid, which was HCl, lactic acid or malic acid. The detection limit of the enumeration method was 2.40 log CFU per papaya. At the end of storage period, S. Typhimurium and L. monocytogenes grew by 1.88 and 1.24 log CFU on papayas at 21 °C, respectively. Both bacteria maintained their initial population at inoculation on papayas stored at 7 °C. Higher concentrations of ClO2 reduced more bacteria on papaya. 10 ppm ClO2, regardless the acid used to generate the solutions, inactivated S. Typhimurium to undetectable level on papaya. 10 ppm ClO2 generated with HCl, lactic acid and malic acid reduced L. monocytogenes by 4.40, 6.54 and 8.04 log CFU on papaya, respectively. Overall, ClO2 generated with malic acid showed significantly higher bacterial reduction than ClO2 generated with HCl or lactic acid. These results indicate there is a risk of survival and growth for S. Typhimurium and L. monocytogenes on papaya at commercial storage conditions. Aqueous ClO2 generated with malic acid shows effectiveness in inactivating the pathogenic bacteria on papaya.

Influence of red grape pomace powder on physiochemical, antioxidant, nutritional, microbial, and sensory properties of probiotic yoghurt

Yoghurt is a fermented milk that consume all over the world. Yoghurt provide many health benefits. The benefits can be increased if prebiotic and probiotic bacteria included in its formulation. In this study, we investigated the effect of 2 and 4 % grape pomace powder (GPP) on the physiochemical, nutritional, microbial and sensory properties of probiotic yoghurt (contains Lactobacillus acidophilus and Bifidobacterium Bifidum) within the storage period per 7-day intervals (for 28 days). The results revealed that the pH, fat, protein, syneresis and sensory scores of samples decreased with elevation the grape pomace powder (GPP) level and also storage time. Ash, fiber, energy, total flavonoid, antioxidant activity, total phenol and the counting (log cfu/mL) of probiotic microorganisms decreased during storage, but the treatments with higher GPP had higher ash, fiber, energy, total flavonoid, antioxidant activity, total phenol content and probiotic counts. In converse, the acidity and viscosity increased with time storage and increase the GPP level. The probiotic yoghurt supplanted with 4% GPP in 0 day had the highest ash (1.2), fiber (0.75), energy (73.8), total flavonoid (4.9) and antioxidant activity (42.4). The highest viable count at the end of storage period (28 day) were obtained for probiotic yoghurt contains 4% GPP (8.03 log cfu/mL) and the lowest for control (6.2 log cfu/mL). Also the highest organoleptical scores belonged to yoghurt supplemented with 2% GPP at 0 day. The results of this research showed that grape pomace can use in the production of probiotic yogurt as a functional food.

Antioxidant and antimicrobial effects of Zataria multiflora Boiss. and Cuminum cyminum L. alcoholic extracts in bioactive coatings on chicken meat shelf life

The environmental hazards of polymer packaging have increased the tendency to use the biodegradable composites. Due to the use limitations of synthetic antioxidants and antibiotics, the use of alternative natural products has been developed. In this study, the antioxidant and antimicrobial effects of Zataria multiflora Boiss. and Cuminum cyminum L. alcoholic extracts in the bioactive coatings on the shelf life of chicken meat were evaluated and compared with propyl gallate. For this purpose, an experiment was conducted in a completely randomized design with five experimental treatments including the uncoated chicken fillets (control), fillets coated with 8% sodium caseinate, sodium caseinate-based coated enriched with thyme extract (1.5%), cumin extract (1.5%), and propyl gallate (100 ppm) and three replications for 10 days at refrigerator temperature. The results showed that the use of sodium caseinate coating reduced the number of aerobic mesophilic bacteria, psychrophilic bacteria, thiobarbituric acid index, peroxide value, and total volatile nitrogen compounds of the fillets during storage. The use of plant extracts and propyl gallate increased the antioxidant and antimicrobial efficiency of the bioactive coatings. At the end of storage period, the fillets coated with sodium caseinate- cumin extract showed the lowest amount of aerobic mesophilic and psychrophilic bacteria and the total volatile nitrogen compounds (p <0.05) with no statistically significant difference with the bioactive coatings containing propyl gallate. Therefore, the bioactive coating of sodium caseinate containing cumin and thyme extracts can be used to increase the shelf life of chicken fillets at the refrigerator storage for at least 10 days.

Achemical and Microbiological study of Healthy Labneh Made from Different Types of Milk

The aim of this study was to use different kinds of milk for manufacturing of healthy soft Labneh with addition of the probiotics and chemical, microbiological and organoleptic properties studies were performed of the Labnah during different storage periods namely, 1, 8 and 16 days. Results showed that, the labneh which was manufactured from 100% whole buffalo milk contained high percent of protein, fats and total solid, and ash was higher than those labneh which were manufactured from other kinds of milk (cow milk, skim buffalo milk). As these percentage were 10.63% ,14.97% ,33.34% ,1.61% respectively and these percentage increased with increasing storage period. Results showed that, the Labnah which was manufactured from 100% whole buffalo milk contained less percentage of moisture than labneh of other kinds of milk, which was 66.66% of age 1 day and with using traditional starter and became 66.52% of age 8 days and then gradually reduced with increasing storage period. and its acidity was rapidly developed compared with other labneh and the acidity was increased when healthy bacteria was added with increasing storage period until accomplished 2.85% of age 16 days. While it was the lowest percentage of acidity in the sample of labneh made from skim milk as it was 1.24% at the same age. The numbers of healthy bacteria in the soft labnah were within the logic and acceptable number which was 106 C.F.U/g labneh until the end of storage period. However, concerning to the numbers of yeast and molds, it was noticed that their numbers were increased with increasing the storage period, whereas, the numbers of pathogenic bacteria such as E. coli bacteria, results showed that, the labnah was unoccupied of it.

Influence of desiccants on seed quality attributes of wheat crop under hermetic storage

An investigation was undertaken with main objectives to know the effect of desiccants on seed quality parameters of crop seeds during storage and to assess the benefit cost ratio of storage method (economics) in wheat with initial seed moisture content of 12.3 %, was carried out at Department of Seed Science and Technology, College of Agriculture, UAS, Dharwad. Quantity of desiccants stored per kilogram of seed in wheat seeds is 0.37 kg for zeolite beads, one kg for silica gel, calcium carbonate and control without desiccant in airtight container. The experiment was laid out in Completely Randomized Design with four treatments and five replications. Seed stored with zeolite beads recorded the highest germination (88.8 %) which was on par with silica gel (87.2 %) at the end of storage period. Lower seed moisture and hundred seed weight was observed in the seeds stored with silica gel at the end of storage period. Higher shoot length, root length, seedling vigour-I and seedling dry weight was observed in seeds stored with zeolite beads which was on par with Silica gel at the end of storage period. compared to control. Therefore, it can be concluded that the zeolite beads can safely be used for seed drying without impairment in seed quality.

Potential application of ginger, clove and thyme essential oils to improve soft cheese microbial safety and sensory characteristics

Due to consumers growing concerns about synthetic preservatives, essential oils (EOs) come into the focus of pharmaceutical and food applications as natural alternatives because of their inherent antimicrobial activity. However, EOs food applications have been challenged by their strong aroma that adversely affects consumers acceptability. In this study, EOs of Zingiber officinale (ginger), Syzygium aromaticum (clove), and Thymus vulgaris (thyme) were extracted and assessed for their potential use to produce cheese with high degree of microbial safety and sensory acceptability. Phytochemical profiling showed camphene and zingiberene as major constituents in ginger oil, whereas thymol and eugenol represented the chief volatiles in thyme and clove, respectively. The EOs antimicrobial activity against seven strains of pathogenic and spoilage bacteria, yeast and mold revealed MIC of 0.001%. Additionally, studied EOs demonstrated interesting safety profile displaying good to very weak cytotoxicity on human hepatocellular carcinoma (HepG2) with CC50 6.31–452.95 μg/mL and very low cytotoxicity on normal human lung fibroblasts (WI-38) with CC50 728.94–841.66 μg/mL. Sensory characterization of EOs-fortified laboratory manufactured fresh soft cheese displayed scores significantly higher than control samples (P < 0.001) in relation to overall acceptability. Viability study of Methicillin-resistant Staphylococcus aureus (MRSA) and Pseudomonas aeruginosa in fortified cheese matrix showed complete reduction of S. aureus at the end of first and second weeks of storage of thyme and ginger fortified cheese, respectively, and about 50% reduction of P. aeruginosa by the end of storage period. This study opens interesting new perspectives for the agro-industrial applications of EOs as natural preservatives.

Comparative effects of Lime and Garlic extracts on the Bacterial Load and Nutritional Quality of processed Shrimps (Penaeus notialis) from Sombreiro River, River State

Shrimps are highly valued worldwide. They deteriorate rapidly after harvest except preserved. This study was undertaken to determine the bacterial load and nutritional quality of shrimps subjected to 20% lime juice, 50% garlic extract and distilled water followed by smoking and storage at ambient (room) temperature for 28 days. Fresh shrimp samples from Sombreiro River in Degema Local Government Area of Rivers State were used for this study. The Shrimps were analyzed for total viable counts (TVCs), Coliform, Staphylococcal, Vibrio, Salmonella, and Shigella counts. The control samples had highest protein content of 21.2±0.018 immediately after treatment while after smoking, samples treated with lime and garlic had higher protein content; highest in samples treated with lime juice with protein content of 63.27±1.20, garlic-treated samples and control sample had protein content of 60.5±2.49 and 51.27±10.76 respectively at end of storage. Garlic-treated samples had highest ash content of 15.46±0.11, lime-treated samples and control had ash content of 13.29±0.11 and 11.75±0.11 at the end of storage period. There were slight increases in nutrient level with storage. Samples treated with lime juice had lowest bacterial count throughout the four weeks of storage. At day 0, samples treated with lime, garlic- treated samples and control had total viable count of 1.7×103, 2.11×103 and 4.5×104 respectively, at the end of storage period. Lime-treated samples, garlic-treated samples and control had coliform count of 2.3×102, 5.89×102 and 5.27×104 respectively at the end of storage period. Total Staphylococcal count for lime-treated samples, garlic-treated samples and control at the end storage period were 4.9×102, 4.8×102 and3.5×103 respectively. Samples treated with lime and garlic had no Vibrio, Salmonella and Shigella after smoking till end of storage. In this study 20% lime juice proved more effective against bacteria though with no significant difference (p&gt;0.05) and increased the nutritional value of smoked shrimps more than 50% garlic extract.

Effect of pre-treatments on dehydrated Kasuri methi (Trigonella corniculata L.)

Kasuri methi (Trigonella corniculata L.) is a popular leafy vegetable use as a spices in India. Kasuri methi is mainly grown for green herbage as well as dried herb. To achieve the target of feeding the increasing population as well as meeting the requirements of the raw material for processing industry and export trade, only increase in area and productivity of crops are not enough. Much attention needs to be given on post-harvest management and value addition of these perishable vegetable crops. Keeping this in view, present investigation entitled “Effect of Pre-Treatments on Dehydrated Kasuri Methi (Trigonella corniculata L.)” was carried out during the year 2016-17 at Post Harvest Technology Laboratory, College of Agriculture, Dr. Panjabrao Deshmukh Krishi Vidyapeeth, Akola with the objectives to study the effect of different pre-treatments on physiochemical properties of dehydrated kasuri methi and to find out the suitable pre-treatment for better quality of dehydrated kasuri methi. The observations in respect to physical and chemical evaluation were recorded periodically at 30 days of intervals from 1st day of storage upto 180 days of storage period of dried kasuri methi. At the end of storage period, pre-treatment i.e. T9 Blanching in water + Stepping in 0.15% NaHCO3+0.15% MgO for 2 minutes were recorded significantly minimum dehydration ratio and moisture content, while significantly maximum rehydration ratio, ascorbic acid, chlorophyll, protein and oleoresin content.

Effect of hyperbaric pressure on postharvest conservation of “Palmer” mangoes

This study investigated the influence of hyperbaric pressure on the postharvest conservation of “Palmer” mango. The fruit was stored in hyperbaric chambers at 100 (control), 200, 400, 600, or 800 kPa at 22°C for 2 and 4 days. At the end of storage period, one batch of fruits was evaluated immediately and another batch kept at room condition (22°C, 51%–53% RH, at 100 kPa) for 3 days. During storage at hyperbaric pressure, there was an average 0.4% lower weight loss and 10.8% soluble solids in treatments with higher pressures (400, 600, and 800 kPa), and higher acidity preservation. Mangoes stored at 800 kPa presented a respiratory rate 22.7% lower than the control. Fruit treated at 800 kPa, at room temperature, presented lower weight loss, color maintenance, lower soluble solids, and higher titratable acidity. Hyperbaric pressure showed a positive effect on postharvest conservation of “Palmer” mango stored at 22°C. Novelty impact statement Hyperbaric pressures at 600 and 800 kPa applied for 4 days improve the postharvest conservation of “Palmer” mangoes; Hyperbaric pressures prevented weight loss and decreased the respiratory rate at ambient temperature (22°C); The treatment at 800 kPa retarded the physicochemical processes of ripening in mangoes, confirmed by the color maintenance, the lower soluble solids, and the higher titratable acidity.

The effects of different dietary fiber use on the properties of kefir produced with cow's and goat's milk

The present study investigated the effects of quinoa flour and inulin on some properties of cow milk kefir and goat milk kefir. In samples produced with both types of milk, inulin addition significantly (p < .05) increased viscosity and decreased syneresis. The lowest pH value was obtained in cow milk kefir produced with 0.5% quinoa flour at the end of storage period. Storage and various formulations of kefir samples had significant effects on the syneresis, viscosity, Streptococci and Lactobacilli counts, total phenolic content, antioxidant activity, titratable acidity and L*, a*, and b* values. Antioxidant activities in cow milk and goat milk kefir varied between 15.27 and 33.71 and between 9.00 and 20.45 (µmol Trolox Equivalent/L), respectively. Quinoa flour addition led to a decrease in the general appreciation score. The highest taste-aroma and general acceptability scores were obtained with the sample that included 1% inulin in both milk types. Novelty impact statement Goat milk kefir exhibited lower total phenolic content and antioxidant activity when compared to cow milk kefir. Kefir with 1% inulin exhibited the highest Lactobacilli count at the beginning of storage. Inulin addition enhanced sensory properties, especially general acceptability and taste-aroma scores.

Comparative Preservative Potential of Essential Oils of Ocimum gratissimum from Bambili of the North West and Mbonge of the South West Regions of Cameroon on Scomber scombrus

Essential oils serve as a natural alternative to chemical or synthetic antimicrobials and antioxidants to fight against food borne pathogens or spoilage organisms, inhibiting lipid peroxidation and extending the shelf life of fish and other seafood. This study examines the antibacterial properties of essential oils from leaves of Ocimum gratissimum L. from two localities of the North West and South West of Cameroon on some pathogenic spoilage gram negative and positive bacteria isolated from mackerel, and their antimicrobial and antioxidant effectiveness on the fish quality during preservation for one month at -18oC. The plant materials were harvested from Bambili, the North West Region of Cameroon and from Mbonge, the South West Region of Cameroon and the essential oils extracted by hydro-distillation using Clevenger-type apparatus. Escherichia coli, Salmonella typhi and Staphylococcus aereus were isolated from mackerel by culture techniques and their susceptibility to the essential oils determined by well diffusion method. Psychrophilic bacteria and Enterobacteraceae counts were used to evaluate the microbiological quality of the fish during storage. Total volatile basic nitrogen and thiobarbituric acid reactive substance assays were used as indices to assess the biochemical quality of the fish during storage. Antibacterial susceptibility test showed that essential oils of O. gratissimum from the North West and South West Regions were active on all the tested microorganisms with different degree.The inhibitory diameters for essential oil from the South West Region were 28.0 mm, 27.2 mm and 26.0 mm while that for essential oil from the Bambili were 24.1 mm, 20.4mm and 21.9 mm for Staphylococcus aereus, Escherichia coli and Salmonella typhi respectively. At the end of storage periods, the values of Psychrotrophs plate counts, total volatile base nitrogen and thiobarbituric acid reactive substances for fish samples treated with essential oil from the Mbonge were 2.71log10cfu/g, 12.88 mgN/100g and 0.88 mgMDA/Kg, while that treated with North West essential oil were 3.00 log10cfu/g, 16.24 mgN/100g and 1.26 mgMDA/Kg respectively. From the obtained results, essential oil of O. gratissimum from the Mbonge was the most effective in preserving Atlantic mackerel.

Effect of Cladosporium cladosporioides on the Composition of Mycoflora and the Quality Parameters of Table Eggs during Storage

The eggshells of 120 experimental one-day-old table eggs were contaminated with the spore suspension of Cladosporium cladosporioides, divided into three groups (A–C) and stored at three different temperatures (3 °C, 11 °C and 20 °C) for 28 days. Visible growth of molds on/in experimental eggs was not observed within the entire storage period. No significant differences in the numbers of molds were found between particular groups of eggs. However, the composition of egg mycoflora was greatly influenced by storage conditions. Three mold genera were identified using the PCR method. The highest mold numbers were determined on Day 14 (Groups A and C) and Day 21 (Group B) when the maximum relative humidity and dew point temperature were recorded. On the same days, the dominance of Penicillium spp. and the minimum eggshell firmness were observed. Noticeable changes in egg quality were observed in eggs stored at 20 °C, and most of these eggs were downgraded at the end of storage period. The growth ability differed significantly among three mold genera. Penicillium spp. and Fusarium spp. showed better growth intensity at increased values (0.91–0.94) of water activity (aw) indicating a possible risk associated with the occurrence of mycotoxins in the egg contents.

Stability of iron and vitamin A in pasta enriched with variable plant sources during processing and storage

Present investigation was carried out to develop enriched pasta by utilizing vegetable (spinach and carrot) powders (6%–18%) and millet (pearl millet and sorghum) flours (10%–30%) to increase the iron and vitamin A contents. The product was analyzed for their cooking quality, color characteristics, overall acceptability, and micronutrient (iron and vitamin A) stability against processing. More than 94% retention was observed for both the micronutrients at each level of variable plant source enrichment. Best formulated pasta with better cooking performances and acceptable sensory scores was selected and assessed for shelf stability under variable conditions of storage. More than 93% of iron retention and 54%–73% of vitamin A activity were found retained at the end of storage period. Highest losses of vitamin A were observed for pasta packed in polypropylene packets stored at 40°C. The fortified pasta were acceptable after 4 months of storage with minor changes in moisture and free fatty acid content. Novelty impact statement Pasta were enriched with vegetable powders (spinach and carrot) and millet flours (pearl millet and sorghum). Enrichment of pasta with 12% vegetable powder and 20% for millet flour yielded pasta with improved nutritional characteristics. Pasta remains acceptable after storage for 4 months with better retention rates of vitamin A and iron at 25°C in laminated pouches.

The Effects of Garlic Oil and Tartaric Acid on the Quality of Shrimp Stored at 4°C

The objectives of this study were to determine the effects of garlic oil (GO) and tartaric acid (TA) on microbiological, pH, and Thiobarbituric Acid Reactive Substances (TBARS) (lipid peroxidation) of shrimp stored at 4°C. Shrimp of 2 kg were dipped in GO and TA solutions at 1:2 shrimp/treatment solutions (w/w) for 30 mins under 25ºC. Sodium metabisulfite (MBS) and sterile distilled water (dH20) were used as positive and negative controls, respectively. Shrimp were drip-dried for 5 mins, packaged, and stored in a chiller (4°C) for 10 days. The shrimp were analysed on days 0, 3, 5, 7, and 10. Total aerobic plate count, psychotropic bacteria count, Listeria monocytogenes, Salmonella enterica serovar Typhimurium (S. Typhimurium) and Vibrio parahaemolyticus counts ranged from 3.52-8.73 log CFU/g, &lt;3.30-5.16 log CFU/g, 3.48-7.60 log CFU/g, 3.42-6.34 log CFU/g and 3.48-5.55 log CFU/g, respectively. The pH of shrimp ranged from 6.64 to 8.03. The pH of shrimp dipped in MBS (7.70) and TA+GO (7.70) was lowest at the end of storage period. TBARS values ranged from 0.70-2.66 and TBARS values for shrimp treated with MBS (1.83) were lowest at day 10. In general, microbiological counts, pH and TBARS values of sample treated with TA+GO increased with storage time, however comparable to MBS. Treatment of shrimp with GO and TA could inhibit the growth of foodborne pathogens. The pH of the test and control shrimp were similar on day 10. Lipid peroxidation was lowest for TA and MBS treated shrimp by day 10.

The Effects of Garlic Oil and Tartaric Acid on the Quality of Shrimp Stored at 4°C

The objectives of this study were to determine the effects of garlic oil (GO) and tartaric acid (TA) on microbiological, pH, and Thiobarbituric Acid Reactive Substances (TBARS) (lipid peroxidation) of shrimp stored at 4°C. Shrimp of 2 kg were dipped in GO and TA solutions at 1:2 shrimp/treatment solutions (w/w) for 30 mins under 25ºC. Sodium metabisulfite (MBS) and sterile distilled water (dH20) were used as positive and negative controls, respectively. Shrimp were drip-dried for 5 mins, packaged, and stored in a chiller (4°C) for 10 days. The shrimp were analysed on days 0, 3, 5, 7, and 10. Total aerobic plate count, psychotropic bacteria count, Listeria monocytogenes, Salmonella enterica serovar Typhimurium (S. Typhimurium) and Vibrio parahaemolyticus counts ranged from 3.52-8.73 log CFU/g, &lt;3.30-5.16 log CFU/g, 3.48-7.60 log CFU/g, 3.42-6.34 log CFU/g and 3.48-5.55 log CFU/g, respectively. The pH of shrimp ranged from 6.64 to 8.03. The pH of shrimp dipped in MBS (7.70) and TA+GO (7.70) was lowest at the end of storage period. TBARS values ranged from 0.70-2.66 and TBARS values for shrimp treated with MBS (1.83) were lowest at day 10. In general, microbiological counts, pH and TBARS values of sample treated with TA+GO increased with storage time, however comparable to MBS. Treatment of shrimp with GO and TA could inhibit the growth of foodborne pathogens. The pH of the test and control shrimp were similar on day 10. Lipid peroxidation was lowest for TA and MBS treated shrimp by day 10.