Foil Bags Research Articles

Effect of Various Thermal Processing Methods on the Sensory, Textural, and Physicochemical Characteristics of Foal Meat.

Previous research on the impact of various heat treatment methods on meat has primarily focused on conventional meats from common livestock animals, with limited studies on the effects of different heat treatments on foal meat. The aim of this study was to evaluate how different heat treatments, including sous-vide, affect the sensory, textural, and physicochemical characteristics of foal meat. This allowed for the identification of the most effective heat treatment method to preserve the optimal quality attributes of foal meat while enhancing sensory and textural qualities preferred by consumers. Samples of m. longissimus thoracis were subjected to traditional cooking in two variants: in water at 100 °C in a foil bag for 1.5 h, and cooked to a core temperature of 85 °C (16 half-carcasses × 2 traditional heat treatment methods = 32 samples). Additionally, m. longissimus thoracis was subjected to sous-vide at 55 °C and 65 °C for 4 and 24 h (16 half-carcasses × 2 temperature settings × 2 time settings = 64 samples). Chemical composition, physicochemical properties, color parameters, hem pigment levels, texture characteristics, and sensory properties were analyzed. Compared to sous-vide samples, traditionally cooked foal meat exhibited higher weight loss (p = 0.002), higher fat content (p = 0.003), and lower water content (p = 0.03). Significant improvements in tenderness were observed in sous-vide samples, with the lowest shear force values (52.86 N/cm2 at 55 °C and 48.39 N/cm2 at 65 °C; p = 0.001) and meat hardness (102.44 N and 101.27 N, respectively; p = 0.015) after 24 h of thermal processing. Moreover, sous-vide cooking significantly improved sensory properties of foal meat, particularly juiciness (p = 0.002), tenderness (p = 0.002), and flavor desirability (p = 0.03), which were highly rated by consumers.

The effect of seed packaging materials, storage period and conditions on the physiological sorghum seedlings

Seed quality is fundamental to agricultural productivity and sustainability. Sorghum, as a versatile crop with a wide range of applications, requires high-quality seeds for optimal production. Understanding the seed storage condition, storage period and packaging materials on seed physiological quality is a basis of field crop establishment. This study aimed to evaluate the impact of packaging materials, storage conditions, and storage periods on the physiological quality of sorghum seedlings. One hundred grams of sorghum seed from 5.4 kg of cleaned sorghum seeds were packed in polyethylene bags, polypropylene bags, and aluminium foil. The seeds in packaging materials were stored at 3 different temperatures for 2, 4, and 6 months and the sample of ten grams was taken every 2 months of storage time for germination test. The data on normal seedlings, abnormal seedlings lengths, and seedling dry weight were recorded. The results showed that polyethylene bags at 10°C and 2 months of storage preserved seedling physiological quality more than aluminium foil and polypropylene bags. This may be attributed to the impervious properties of polyethylene hence preventing oxidative reactions and seed deterioration. To guarantee the successful field establishment and strong plant stand of sorghum crops, findings advise seed producers and farmers regarding appropriate seed storage procedures.

Marigold Seed Pelleting with Plant Nutrients on Germination, Growth, Storage and Flower Yields

Background: Seed pelleting, a method involving seed coatings to enlarge seed size, is advantageous for marigold seeds because it improves water utilization efficiency during germination. Furthermore, the incorporation of vital plant nutrients into seeds fosters germination and growth, facilitating accelerated growth and increased yield in marigold plants. Methods: Marigold seeds were pelleted with NH4NO3 at rates of 0.048, 0.096 and 0.192 g, NaH2PO4.H2O at rates of 0.064, 0.128 and 0.256 g and KCl at rates of 0.013, 0.026 and 0.052 g. Growth was determined after incubation in 4 × 6 inch bags for 56 days. Storage longevity was determined after incubation in aluminum foil bags under controlled (15°C, 50% RH) and ambient conditions (27±2°C, 70% RH) for 6 months. Result: Seeds pelleted with NH4NO3, NaH2PO4.H2O and KCl demonstrated superior germination rates and germination speed. NaH2PO4.H2O pelleting led to increased shoot dry weight. The use of 0.256 g NaH2PO4.H2O resulted in the highest germination rate over 6 months. Pelleting with all three nutrients resulted in higher plants, particularly 0.256 g NaH2PO4.H2O, which led to more flowers per plant. Therefore, pelleting seeds with 0.256 g NaH2PO4.H2O is recommended to optimize the quality of marigold seeds.

Effect of Packaging Formats on the Quality of the Seasoned Fried Sajor-caju Mushroom Product during Storage

The study focuses on transforming Sajor-caju mushrooms into snack foods through frying and flavoring. The main objective is to examine how different packaging formats impact the quality of seasoned fried mushroom products. The process involves steaming and drying the mushrooms until the moisture content is below 6 %. Subsequently, the mushrooms are fried in a vacuum fryer at 115 °C under a vacuum pressure of 620 mm Hg for 5 min. The mushrooms obtained were developed into herb-flavored fried mushrooms according to the recipe and method from the model farm project, Than To District, Yala Province of Thailand. The products were packed in 3 different packaging formats; in PP bags (control sample), in polypropylene plastic bags containing oxygen absorber (PP+O2 absorber), and in aluminum foil bags (AL), stored at room temperature, 29±2 °C for 90 days. The study revealed that different packaging formats resulted in the seasoned fried mushroom product in the color value (L* a* b*), aw value, moisture content, TBA value, total microbial and fungal counts, and sensory acceptance score (p < 0.05) with statistical significance. From the results, it could be concluded that packing in polypropylene plastic bags could store the product for 30 days, and products packed in PP+O2 absorber could maintain an acceptable sensory quality similar to the one newly prepared for up to 45 days. Packing in aluminum foil bags was the most suitable packing format. It could maintain the product quality in physical, chemical, microbial, and sensory properties for up to 75 days while the product still conformed to the Community Product Standard (303/2004). Moreover, the results from this study can be applied to other snack products and further commercialized. HIGHLIGHTS Seasoned fried Sajor-caju mushroom is an exciting snack containing high nutritional value and can potentially be an export product that can replace other snack foods Greasiness occurring in the frying process is still problematic for seasoned fried mushrooms causing a rancid smell and resulting in the product not being stored for a long time Packing seasoned fried mushroom products in aluminum foil bags was the most suitable packing format. It could maintain the product quality in physical, chemical, microbial, and sensory properties for up to 75 days at room temperature (29±2 °C) GRAPHICAL ABSTRACT

Influence of flake density and starch retrogradation on in vitro gas production kinetics, digestibility, and ruminal fermentation characteristics of steam-flaked corn.

Previous research has demonstrated that decreasing starch availability of steam-flaked corn by increasing flake density or increasing the degree of starch retrogradation influences in vitro gas production kinetics. However, it is unclear if increasing flake density or the degree of starch retrogradation influences end-products of in vitro ruminal fermentation (methane, volatile fatty acids, ammonia). The objective of this experiment was to evaluate the effects of increasing flake density and the degree of starch retrogradation on in vitro gas production kinetics, digestibility, and ruminal fermentation characteristics of steam-flaked corn. Three ruminally cannulated steers were fed a high-concentrate diet and sampled for ruminal digesta for an in vitro fermentation experiment with a 5 × 2 factorial arrangement of treatments. Steam-flaked corn was produced to flake densities of 257, 296, 335, 373, and 412g/L by adjusting the rolls of a steam-flaker. Samples were stored for 3 d at either 23 °C to produce fresh steam-flaked corn or at 55 °C in heat-sealed foil bags to produce retrograded steam-flaked corn. In vitro fermentation vessels were incubated for 24h and then assessed for fermentation parameters including dry matter digestibility, volatile fatty acid concentrations, and total gas and methane production. Increasing the degree of starch retrogradation decreased (P < 0.01) the rate of gas production across all flake densities of steam-flaked corn but did not decrease the extent of gas production. In vitro methane production, dry matter digestibility, and microbial biomass concentration were not influenced by increasing flake density or starch retrogradation. Increasing the degree of starch retrogradation decreased (P = 0.03) the molar propionate proportion and increased (P < 0.06) the molar proportions of butyrate, isobutyrate, and isovalerate and the acetate:propionate ratio. Enzymatic starch availability of steam-flaked corn was positively correlated with mean propionate proportion (r2 = 0.93) and negatively correlated with the mean butyrate proportion (r2 = 0.89). Results from the current study demonstrate that increasing the degree of starch retrogradation of steam-flaked corn decreased the rate of in vitro gas production and altered volatile fatty acid profiles in the ruminal fermentation media.

Effect of Different Post-harvest Treatments on Shelf Life and Quality of Sweet Orange (Citrus sinensis Osbeck.) Fruit#

Background: Several post-harvest treatments are used for extension of storage life of sweet orange fruits. The present investigation was carried out at Department of Horticulture, MPKV, Rahuri, during 2019-20 and 2020-21 in order to study the effect of different packaging materials and storage conditions on quality and shelf life of fresh fruit of sweet orange cv. Phule Mosambi. Methods: The experiment consists of six types of packaging materials viz., P1- Plyethylene bags (150 gauge), P2- PE paper coating bags, P3- LDPE (200 gauge), P4- Cotton bags, P5- Aluminum foil bags, P6- Nano silver-based bags and untreated control under two storage conditions viz., S1- Room temperature (RT) and S2- Cold storage (CS, 12±2°C and 90% RH) in Factorial Completely Randomized Design (FCRD) with three replications. Result: The data revealed that, the sweet orange fruits packed in nano silver-based bags and stored at cold storage i.e. P6S2 recorded significantly lowest PLW (7.81%) and spoilage (4.18%) with highest firmness (10.87 N), juice content (46.59%) and overall acceptability (8.73) at the end of storage life of 60 days.

Product Development of Fish Crisp from Sucker Mouth Fish (Hypostomus plecostomus)

The study aimed to develop a standard formula and process for baking sliced Sucker Mouth Fish and maintaining its quality at room temperature. The chemical components of the fish were analyzed, revealing moisture level, protein, fat, coarse fiber, and carbohydrate to be 83.20±0.24, 14.63±0.51, 0.48±0.61, 0.61±0.03, 1.40±0.20, and 0.11±0.12, respectively. During the study, testers preferred the second formula for baked sliced fish production and gave it higher average scores in all aspects, so the second formula was used. Testers unanimously preferred the 0:100 ratio when assessing palatability using various ratios (100:0, 25:75, 50:50, 75:25, and 0:100). The physical qualities of the product were also analyzed, including lightness (L*), red value (a*), and yellow value (b*), resulting in values of 43.11±0.3, 15.70±0.30, and 18.96±0.48, respectively. The water activity (aw) and crispiness level were measured at 0.41±0.00 and 7.08±1.10, respectively, both within the standardized range. The packaged foil bag with absorbent was kept at room temperature for 2 weeks and analyzed using sensory evaluation, with results showing no significant difference (p&gt;0.05).

The effect of cryopreservation in liquid nitrogen on the viability of flax seeds

Background. A promising technique for preserving plant genetic resources is cryopreservation of seeds in liquid nitrogen at –196°C. The lack of information on cryopreservation of flax seeds and on the effect of liquid nitrogen on their viability makes this work relevant for the conservation of valuable flax germplasm.Materials and methods. Seeds of the fiber flax cultivar ‘Orshansky 2’ were used in the experiment. The experiment was carried out in 2 replications; each of them included 6 options. In options 1 and 2, the seeds were stored in paper bags at room temperature (1 – control, seeds without treatment; 2 – treated with a biodegradable polymer of 3-hydroxybutyric acid [P(3GB)]). In options 3, 4, 5 and 6, the seeds were stored in liquid nitrogen without treatment and with P(3GB) treatment (in 3 and 4 in gauze packaging, and in 5 and 6 in laminated foil bags).Results. Laboratory-based germination energy and viability of control seeds were the same in all options of the experiment (99%), and field viability averaged 83%. The lowest germination energy, laboratory-based and field germination capacity were observed after storage in laminated bags, without P(3HB) processing: option 5. stage II (79%); option 5, stage III (74%), and with P(3HB): processing: option 6, stage II (78%); option 6, stage III (82%). A two-factor analysis of variance showed that liquid nitrogen had significant effect on laboratory germination energy, field germination capacity, laboratory germination energy and capacity after 6 months of storage at room temperature: the effect size was 42, 11, 31, and 24%, respectively, while treatment with P(3HB) had no significant effect on any of the options of the experiment with its application.Conclusion. Flax seeds tolerated direct immersion in liquid nitrogen (t = –196°C) best of all in gauze packaging. The biodegradable polymer P(3HB) did not produce a significant effect on seed viability in any option.

COMPARABILITY OF RADIOCARBON MEASUREMENTS IN DISSOLVED INORGANIC CARBON OF SEAWATER PRODUCED AT ETH-ZURICH

ABSTRACT Radiocarbon observations (Δ14C) in dissolved inorganic carbon (DIC) of seawater provide useful information about ocean carbon cycling and ocean circulation. To deliver high-quality observations, the Laboratory of Ion Beam Physics (LIP) at ETH-Zurich developed a new simplified method allowing the rapid analysis of radiocarbon in DIC of small seawater samples, which is continually assessed by following internal quality controls. However, a comparison with externally produced 14C measurements to better establish an equivalency between methods was still missing. Here, we make the first intercomparison with the National Ocean Sciences Accelerator Mass Spectrometry (NOSAMS) facility based on 14 duplicate seawater samples collected in 2020. We also compare with prior deep-water observations from the 1970s to 1990s. The results show a very good agreement in both comparisons. The mean Δ14C of 12 duplicate samples measured by LIP and NOSAMS were statistically identical within one sigma uncertainty while two other duplicate samples agreed within two sigma. Based on this small number of duplicate samples, LIP values appear to be slightly lower than the NOSAMS values, but more measurements will be needed for confirmation. We also comment on storage and preservation techniques used in this study, including the freezing of samples collected in foil bags.

In vitro gas production kinetics are influenced by grain processing, flake density, starch retrogradation, and Aspergillus oryzae fermentation extract containing α-amylase activity.

Grain processing such as particle size, flake density, or starch retrogradation can influence ruminal degradability characteristics; however, it is unclear how exogenous α-amylase supplementation interacts with different processed grains. Four experiments were conducted to compare the effects of Aspergillus oryzae fermentation extract (Amaize; Alltech Biotechnology Inc., Nicholasville, KY) supplementation on in vitro gas production kinetics of grain substrates with different processing methods that are common in the feedlot industry. In experiment 1, corn processing (dry-rolled, high-moisture, steam-flaked) and Amaize supplementation (0 or 15 U α-amylase activity/100 mL) were evaluated in a 3 × 2 factorial arrangement of treatments. The rate of gas production for dry-rolled corn was higher (P < 0.001) with Amaize supplementation. In experiment 2, flake density (296, 322, 348, 373, and 399 g/L) and starch retrogradation (storage in heat-sealed foil bags for 3 d at 23 or 55°C) were evaluated in a 5 × 2 factorial arrangement of treatments. There was a flake density × starch retrogradation interaction (P < 0.01) for the rate of gas production because the decrease in the rate of gas production with starch retrogradation was greater at lighter flake densities compared with heavier flake densities. In experiment 3, Amaize supplementation was evaluated across flake densities of nonretrograded steam-flaked corn (stored at 23°C) used in experiment 2. There was a flake density × Amaize interaction (P < 0.01) for the rate of gas production where Amaize supplementation resulted in a lower rate of gas production at lighter flake densities (296, 322, and 348 g/L) but a higher rate of gas production at heavier flake densities (373 and 399 g/L). In experiment 4, Amaize supplementation was evaluated across flake densities of retrograded steam-flaked corn (stored at 55°C) used in experiment 2. Gas production was lower after 24 h with Amaize supplementation for retrograded flakes produced to a density of 322 and 399 g/L while Amaize supplementation did not influence gas production at 24 h at other flake densities. There was a flake density × Amaize interaction for the rate of gas production because Amaize supplementation resulted in a faster (P < 0.01) rate of gas production for all flake densities except retrograded flakes produced to a density of 296 g/L. Enzymatic starch availability was positively correlated with the rate of gas production. These data demonstrate that supplementation of 15 U/100 mL of Amaize resulted in greater rates of gas production for dry-rolled corn, corn steam-flaked to heavier densities, and retrograded steam-flaked corn.

The Effect of Pretreatment and Packaging Material on the quality of Stored Dried Catfish (Clarias gariepinus)

The study was conducted to determine effects of pretreatment and locally available packaging materials on the quality of dried and stored catfish (Clarias gariepinus). The freshly obtained catfish was cut into pieces measuring 20×5×6mm. The treatment group was pre-treated with lemon juice, while the control was prepared without pretreatment. Both the treatment and control were dried using hot air at 80 °C to constant weight. The dried sample was then stored using three packaging materials (aluminum foil, unbleached paper and low-density polyethylene bag) in triplicate and stored in iron basket in the laboratory for observation at 25 °C and 55 % relative humidity. Samples were then taken out from storage for further analysis after every week and finally concluded at six weeks. The analysis done was proximate composition, moisture content, total volatile basic nitrogen (TVBN), bacterial and fungal count. The fresh sample had the following data: 72.49%, 19.72, 5.6, 1.04, 1.15 % for moisture content, protein, fat, crude fibre respectively. That of the pre-treated sample obtained was 72.80% moisture content, 17.01% protein content, 3.37% fat content,0.53% ash content and 1.16% crude fibre content. The moisture content for lemon treated dried cat fish ranged between 28-30% (wb). The result showed that the higher the moisture content, the lower the protein content, ash content and fibre. Therefore, as the moisture content decreased, the protein content, crude fibre, fat and oil content increased. The total volatile basic nitrogen (TVBN) of the fresh sample was higher than that of the lemon treated sample due to its chemical compositions with the mean value of 5.60% for the fresh sample and 2.80% for the lemon treated sample. Bacterial and fungal counts on the fresh samples were more than that of the treated samples. After drying, the only microorganisms that survived the heat were thermophilic microorganisms (Bacillus furinus, Pseudomonas aureginosa and Aspergillus terraus) and they weren’t significantly influenced during storage. The results of the analysis of variance (ANOVA) showed that the most suitable packaging material was aluminum foil and the organic acid added to the fish also helped to prolong shelf life. This is because the aluminum foil preserved the quality of the fish hence the proximate compositions of the fish was better than the fish kept in polyethylene and the paper.

Development of garam masala powder using organic seed spices and its storability under different packaging materials

In the current study garam masala powder from organically produced seed spices was developed and to retain its quality for a longer time, a storability study was carried out using different packaging materials. The garam masala was first standardized with the combination of key ingredients i.e. coriander seeds, cumin seeds, dry ginger powder, black pepper, cardamom pods (green), bay leaves, cinnamon, nutmeg, shah jeera and asafetida. The prepared garam masala was tested on dhal and dum aloo curry based on the hedonic score for sensory evaluation. The best masala was again compared with the commercial brands available in the local market. Hedonic scores were recorded and acceptability comparisons were performed with the popular brands available. The standardized garam masala was assessed for essential oil and total oil content and microbial load under different packaging materials (100gauge polythene bag, 200gauge polythene bags, aluminium foil bag, vacuum packing and paper bag) for 18 months with a 6-month interval. The maximum essential oil content (2.58 %, 2.51 % and 2.5 %, respectively) at 6, 12, and 18 months of storage was recorded in the garam masala packed in vacuum packing (polythene 100 gauge). The highest total oil per cent was recorded in vacuum packing (1000gauge polythene) which was 11.96%, 11.6% and 10.1% respectively for 6 months, 12 months and 18 months of storage. The bacterial count in different packaging materials was within the safer limit of consumption. The fungal count was absent during the storage period. The garam masala was found acceptable in quality parameters i.e. essential oil, total oil and microbial load till 18 months of storage. The findings showed that the packaging materials had a marked effect on the concentration of essential oil and total oil of garam masala and the garam masala may be packed in vacuum packaging and aluminium foil packaging for 18 months for longer shelf life.

High-Throughput Assessments for Storage Stability, In Vitro Release, and Particle Size of Encapsulated Biocontrol Fungi in Hydrogel Beads.

Use of biocontrol fungi (BF) such as Trichoderma spp. minimizes fungicide input and increases both plant nutrition and protection from disease. Thus, the introduction of BF by novel inoculants in crop management is an excellent strategy to promote sustainable antagonism activity. Within these strategies, encapsulation in polymeric matrices such as hydrogel beads will play a prominent role in providing an effective carrier/protector and long-lasting bioproduct. These studies have used biomaterials with tunable physicochemical features, providing differential morphologies, compaction, and disintegration, among other parameters. Aiming at developing bioproducts within polymeric hydrogel beads, viability of encapsulated conidia, storage stability, release of active ingredient, and particle size are essential. However, there are no reports that detail standardized and comprehensive methods to evaluate the characterization of these bioproducts. We describe step-by-step protocols that go from sample preparation to testing the viability and storage stability using vacuum-sealed aluminum foil bags. We also describe a high-throughput in vitro method for quantifying released fungal conidia of BF at different pH values. Finally, the particle size of beads is established by bright-field microscopy. These protocols could be transferable to other biological actives, accessible to researchers in the microbiology and bioengineering communities. © 2022 Wiley Periodicals LLC. Basic Protocol 1: Viability of encapsulated conidia Basic Protocol 2: Study of stability of prototypes under storage Basic Protocol 3: Release profile of encapsulated conidia at different pH conditions Basic Protocol 4: Determination of capsule size.

Corn processing, flake density, and starch retrogradation influence ruminal solubility of starch, fiber, protein, and minerals.

Five ruminally cannulated steers (body weight = 390 ± 7.86 kg) were used in three experiments to evaluate effects of corn processing, flake density, and starch retrogradation on in situ ruminal degradation. In experiment 1, corn was left whole or processed with no screen, ground through a 6-mm screen, or ground through a 1-mm screen. In experiment 2, we produced steam-flaked corn at four densities: 309, 335, 360, and 386 g/L. These four flake densities were sifted for 20 s through a 4-mm screen to produce two particle sizes within each flake density: sifted flakes (>4 mm) and sifted fines (<4 mm). In experiment 3, sifted flakes (335 g/L) were stored for 3-d at either 23 °C (starch availability = 55%) or 55 °C to induce starch retrogradation (starch availability = 41%). All samples for each of the three experiments were weighed into nylon bags and ruminally incubated for 0-h to estimate the soluble fraction. The residue remaining was analyzed for nutrient composition. In experiment 1, whole shelled corn had lesser (P < 0.01) ruminal solubility of all nutrients measured compared with ground corn. Corn ground with a screen (6 and 1 mm) had greater (P < 0.01) ruminal solubility of all nutrients measured compared with corn ground with no screen. Corn ground through a 1-mm screen had greater (P < 0.03) ruminal solubility of DM, total starch, CP, ADF, AHF, P, Mg, K, S, Zn, Fe, and Mn compared with corn ground through a 6-mm screen. In experiment 2, increasing flake density linearly decreased (P < 0.02) the soluble fraction of DM, total starch, CP, ADF, AHF, P, K, S, and Zn of sifted flakes. The soluble DM fraction of sifted fines tended to decrease (P = 0.06) linearly with increasing flake density. Total starch, CP, NDF, and Zn soluble fractions of sifted fines were not influenced by flake density. In experiment 3, storage of sifted flakes in heat-sealed foil bags at 55 °C for 3-d decreased (P < 0.04) the soluble fractions of DM, total starch, CP, NDF, P, Mg, K, S, and Fe. With each increase in the degree of corn processing, there was an increase in the solubility of nutrients. Increasing flake density can decrease ruminal solubility of flakes; however, the soluble fraction of sifted fines is not influenced as much by changes in flake density. Inducing starch retrogradation decreases ruminal solubility of starch, nonstarch OM, and minerals.

Oleoresin and Color of Zingiber officinale and Alpinia galanga Powder in Three Types Packaging Material during Storage

Ginger (Zingiber officinale) and galangal (Alpinia galanga) are commodities that function as seasoning and herbs. Fresh ginger and galangal have bulky properties and short shelf life, therefore need to be processed into powder. The objective of this research was to analyze the oleoresin content and color of ginger and galangal powdered during storage in a polyethylene terephthalate (PET) bottle, polypropylene (PP) plastic bag, and aluminum foil bag bag. Ginger and galangal were processed into powder, packed, sealed, and then stored ofat 23 - 32 °C (ambient temperature). The analysis of oleoresin and the color of powder was carried out periodically for 3, 6, and 9 months. Ginger powder packaged in PP plastic and aluminum foil bag for 9 months storage had a decrease in oleoresin content of 0.88% and 2.22% respectively, while the decrease in color saturation of ginger powder packaged in aluminum foil bag, PP plastic, and PET bottle were 18.95%, 26.62%, and 22.99% respectively. Galangal powder packaged in PET bottle, aluminum foil bag, and PP plastic during 9 months of storage had a decrease in oleoresin content of 5.19%, 6.59%, and 11.21%, respectively, and a decrease in color saturation of 8.61%, 4.09%, 8.66% respectively.

Effect of Drying Methods and Processing Conditions on the Quality of Curcuma longa Powder

Turmeric (Curcuma longa) is a spice that has been used for a long time in traditional medicine for its anti-inflammatory properties and recently used in the food industry for its dyeing and flavoring properties. This work studied the effect of different drying methods (convection oven drying, fluidized bed drying, and traditional solar drying) on the quality of Curcuma longa powder. The effect of UV radiation on turmeric powder using different packaging materials (glass, aluminum foil bag, and low-density polyethylene bag), was also studied. Subsequently, the fluidized bed drying method was used to evaluate the effect of drying temperature. The results show that convection and fluidized bed drying had no significant impact on turmeric quality. However, solar drying degraded curcuminoids by 36.5% and the ORAC value decreased by 14%. Regarding the packaging materials, the aluminum bag prevented the deterioration of 14% of the curcuminoids for the powder exposed to UV radiation. Finally, the effect of temperature on fluidized bed drying was evaluated at 50–80 °C, finding that there were no significant differences in the curcuminoid content and antioxidant capacity of turmeric powder. This implies that the range of temperature used in this study is appropriate for drying this material using fluidized bed drying, producing a turmeric powder with a high content of bioactive compounds, when compared to convection oven and solar drying. Therefore, the turmeric powder obtained in this way can be used as an active ingredient in the formulation of different kinds of foods and supplements.

Viability and vigor of sugarcane (Saccharum spp. Hybrid) seeds from intrageneric and intergeneric crosses at various storage periods

Sugarcane is one of the essential crops with high economic value in Indonesia, because it is the primary source of sugar. Sugarcane is propagated vegetatively for commercial purposes, but for genetic improvement, crosses carried out to produce seeds with the new genetic combinations. This study aims to determine the viability and vigor of seeds from intrageneric and intergeneric crosses at various storage periods. This study used seed samples from 19 intrageneric and intergeneric crosses conducted by ISRI from 2006 to 2016. The seeds were kept in aluminum foil bags in the freezer at -20oC. Viability and vigor of seeds were determined by evaluating germination, growth speed, growth synchronously, vigor index, and maximum growth potential. The results showed that the type of crosses and the storage time of seeds had a very significant effect on germination, growth speed, growth synchronously, vigor index and maximum growth potential. However, the longer storage of sugarcane seeds was not always accompanied by a decrease in seed viability and vigor, both seeds resulting from intergeneric and intrageneric crosses. In addition, the viability and vigor of seeds from intergeneric crosses was lower than the viability and vigor of seeds from intrageneric crosses.

Flake density and starch retrogradation influence in situ ruminal degradability characteristics of steam-flaked corn and predicted starch digestibility and energetic efficiency.

Five ruminally cannulated steers (body weight = 390 ± 7.86 kg) were used in two experiments to evaluate the effects of flake density and starch retrogradation on in situ ruminal degradation of steam-flaked corn. In experiment 1, sifted flakes with flake densities of 257, 296, 335, 373, and 412 g/L (enzymatic starch availabilities: 87%, 76%, 66%, 43%, and 49%, respectively) were evaluated in a randomized complete block design experiment. In experiment 2, the experimental design was a randomized complete block design with a 3 × 2 factorial arrangement of treatments. Three steam-flaked corn fractions corresponding to different particle sizes were used: flakes + fines (not sifted; >4 and <4 mm), sifted flakes (>4 mm), and sifted fines (<4 mm). Particle size fractions were stored for 3 d at either 23 °C or 55 °C (starch availabilities averaged across particle sizes: 53.3% and 25.5%, respectively) in heat-sealed foil bags. Samples were ruminally incubated for 0, 3, 6, 12, 24, 48, 72, or 96 h. Degradation data were modeled to obtain the rate and extent of degradation and passage rate was set to 6% per hour. In experiment 1, the rate of degradation decreased linearly (P < 0.01) and in situ ruminal dry matter (DM) degradability decreased linearly (P < 0.01) from 78.9% to 57.3% as flake density increased from 257 to 412 g/L. In experiment 2, storage of steam-flaked corn samples at 55 °C for 3 d decreased (P < 0.01) the rate of degradation by 37.6% across all particle sizes. Storing samples at 55 °C for 3 d decreased (P < 0.01) in situ ruminal DM degradability of flakes + fines, sifted flakes, and sifted fines by 20.9%, 22.6%, and 14.7%, respectively. Using data from experiment 1 and 2, enzymatic starch availability of sifted flakes was positively correlated (R2 = 0.97; P < 0.01) with in situ ruminal DM degradability. The results demonstrate that decreased starch availability resulting from either starch retrogradation or increased flake density is associated with decreased ruminal digestibility. Decreases in starch availability and in situ ruminal degradability may indicate that increasing flake density or starch retrogradation could potentially alter the site of digestion in cattle. Using prediction equations, decreases in ruminal starch digestibility of steam-flaked corn caused by increasing flake density or increasing starch retrogradation could increase energetic efficiency, depending on the rate of passage and if small intestinal starch digestibility is maintained.

Influence of air equilibration time, sampling techniques, and storage temperature on enzymatic starch availability of steam-flaked corn.

Measuring enzymatic starch availability is commonly used as a quality control method to ensure steam-flaked corn manufacturing consistency in commercial cattle feeding operations. However, starch availability estimates can be variable. We conducted five experiments to evaluate factors influencing starch availability estimates of steam-flaked corn. In Exp. 1, sample handling methods were evaluated. Sifted flakes were immediately placed into a plastic bag, air equilibrated for 240 min, oven-dried, or freeze-dried. Directly oven-drying samples at 55°C decreased (P < 0.01) starch availability compared to other sample handling methods. In Exp. 2, sifted flakes were air equilibrated for 0, 15, 30, 60, 120, or 240 min. Air equilibration time did not influence (P ≥ 0.54) starch availability. In Exp. 3, samples were evaluated for effects of sifting through a 4-mm screen (flakes + fines vs. sifted flakes) and air equilibration time (0 vs. 240 min). Both sifting steam-flaked corn samples and air equilibration for 240 min increased starch availability (P < 0.01 and P = 0.02, respectively). In Exp. 4, we evaluated the effects of air equilibration time (0 vs. 240 min) on the two sifted portions (sifted flakes vs. sifted fines). There was an air equilibration time × sifted portion interaction for starch availability because air equilibration time increased (P < 0.01) starch availability of sifted fines but did not influence starch availability of sifted flakes. Concentrations of crude protein, soluble crude protein, neutral and acid detergent fiber, ether extract, and acid-hydrolyzed fat, Ca, P, K, Mg, S, Fe, Zn, Mg, and Cu were greater (P < 0.01) for sifted fines compared to sifted flakes. Starch availability and total starch concentration were greater (P < 0.01) for sifted flakes compared to sifted fines. In Exp. 5, effects of air equilibration time (0 vs. 240 min) and storage temperature (23°C vs. 55°ºC) on flakes + fines were evaluated. Storage of flakes + fines in heat-sealed foil bags at 55°C for 3-d decreased (P < 0.01) starch availability by 40.7%. Sifted flakes contained less moisture, greater total starch concentrations, and greater starch availability than sifted fines. Moisture, sifting, air equilibration time, and storage temperature influence starch availability of steam-flaked corn. Adoption of the strategies discussed in the current study will lead to more consistent estimates of starch availability.

Isolation and identification of Pantoea agglomerans from the inflated bag with dried hop pellets stored under a modified atmosphere.

Isolation, characterization and identification of possible microbial contaminant(s) in the inflated foil bag containing hop pellets packed and stored in a modified atmosphere. Package gas of the inflated foil bag containing hop pellets was analysed by gas chromatography. Compared with the reference modified atmosphere, containing about 16vol.% of CO2 , the inflated bag atmosphere contained 53vol.% CO2 , suggesting possible microbial contamination. Therefore, several standard and mineral media, with added hop pellets or hop infusion, were used for cultivation at different temperatures under an anaerobic atmosphere. Cultivation in mineral medium with hop pellets yielded a bacterial isolate that was identified by MALDI-TOF mass spectrometry and verified by partial 16S rRNA gene analysis as Pantoea agglomerans, a known plant epiphyte. A novel strain of P. agglomerans (designed as DBM 3696) was found to be suspicious of causing inflation of the foil bag containing dried hop pellets packed in modified atmosphere. This study suggests that P. agglomerans, probably hop epiphyte, could cause sporadic inflation of bags with hop pellets packed in modified atmosphere causing logistical problems during bags transport.