Fourth Week Of Storage Research Articles

The effects of chitosan biofilm in combination with vinegar, sodium alginate, and carboxymethyl cellulose on the transformation of biochemical and physiological indexes of pears during storage

Pears have a characteristically delicious taste and are rich in nutritional value, especially sugar, vitamin C, vitamin A, and minerals. This study aimed to determine the amount of chitosan-derived probiotics that can be combined with edible vinegar and sodium alginate carboxymethyl cellulose to create a pear preservation process. Formulated chitosan in combination with table vinegar, sodium alginate, and carboxymethyl cellulose at a rate of 160 g chitosan/160 mL table vinegar/7,000 mL water, 4 g sodium alginate, and 0.5 g carboxymethyl cellulose to preserve 180 kg of pears. In 5 preservation test formulations, it was determined that the content of probiotics at 1.0% is suitable for preserving pears. When stored in the content of this probiotic, it has limited the transformation of biochemical and physicochemical indexes. Especially by the fourth week of storage, pears still retained their characteristic values; the natural loss rate was only 5.23% and the rot rate was 5.07%, both lower than when stored in other biological products. In comparison to fresh pears before being put into storage, the change in biochemical and physicochemical indexes of preserved pears with a biological content of 1.0% is only a little.

The shelf life of cooked sausages with reduced salt content

The aim of this study was to compare the microbiological quality of cooked sausages produced with a traditional salt content (2.1%) and reformulated batches with a salt content reduced to 1.7%. The reformulation was tested on two types of comminuted meat products – Špekáčky sausage with a diameter of up to 46 mm or Bologna-type sausages in diameter of 85 mm (Gothaj sausage) or 75 mm (Junior sausage). The total viable count (TVC) increased only slightly during the four-week storage (4 ± 1 °C) of all batches of Špekáčky sausage. Comparing batches 1.7 and 2.1, there is an evident difference in the number of CFU/g, with samples of Špekáčky 1.7 showing numbers of bacteria higher by approximately 1 logarithmic order throughout practically the entire storage period (P = 0.001). The population of lactic acid bacteria (LAB) remained well beneath a value of 5.0 log CFU/g even at the end of the experiment. For Bologna-type sausages, the TVC was either beneath the limit of detection or at its boundary in all samples. LAB were not detected during storage of Bologna-type sausages. The results confirmed that the proportion of salt in cooked sausages can be reduced to 1.7% without negatively affecting the shelf life or safety of the final products.

A simple and efficient alginate hydrogel combined with surface-enhanced Raman spectroscopy for quantitative analysis of sodium nitrite in meat products.

Sodium nitrite is a commonly used preservative and color protectant in the food industry. Conventional analytical methods are highly susceptible to food matrix interference, time-consuming and costly. In this study, the ion cross-linking method was employed to prepare alginate hydrogel substrates, and phenosafranin was chosen as a single-molecule probe to analyze sodium nitrite. Our investigation centered on elucidating the effects of alginate and cross-linking ion concentrations on Raman signal characteristics. The optimal Raman response was observed in the precursor solution with 1% sodium alginate and 0.1 mol L-1 cross-linking ions. The relative standard deviations (RSDs) of the feature peaks from the three substrate batches ranged from 1.22% to 16.30%, attesting the robustness and consistency of the substrates. The signal reduction of the substrates after a four-week storage period remained below 10%, indicating that the substrates had good reproducibility and stability. The limits of detection (LODs) for sodium nitrite in extracts from cured meat, luncheon meat, and sliced ham were determined to range from 3.75 mg kg-1 to 8.11 mg kg-1, with low interference from the food matrix. The support vector machine algorithm was utilized to train and predict the data, which proved to be more accurate (98.6%-99.8% recovery) than the traditional linear regression model (81.9%-112.7% recovery) in predicting the spiked samples. The application of hydrogel-based surface-enhanced Raman spectroscopy (SERS) substrates for nitrite detection in food, combined with machine learning for regression prediction in data processing, collectively augmented the potential of SERS technology in the field of food analysis.

Feed Durability and Feed Quality of Concentrate Feed with Addition of Monosodium Glutamate Manufacturing by-products

This research was conducted at the Nutrition and Animal Feed Laboratory, Beef Cattle Research Institute, Grati, Pasuruan, East Java. This study aimed to determine the effect of the addition of MSG by-product on the durability and nutritional content of the concentrate. The material used in this research was concentrate, which contained several raw materials and was added with MSG by-product with several levels. The treatments applied were: Treatment A: 5 Kg Concentrate (C) + 12% MSG by product (OP); Treatment B: C + 16% OP; Treatment C: C + 20% OP; and Treatment D: C + 24% OP. Observations on variables were carried out for 4 weeks, and the data obtained were analyzed descriptively. The results showed that until the fourth week of storage, there were no differences in flavor, clumpiness, louse, and fungus in treatments A, B, C, and D. In the color of the concentrate, it was known that treatment D had a brownish color but was the darkest when compared to the other treatments and the dust produced by treatment A appears to have the highest dust. However, it was found that the total acid content in treatment D has the highest total acid content, as a result of adding the highest OP concentration and resulting in the highest total acid formation when fermentation occurs during the feed shelf life. Based on these data, it can be concluded that adding OP to the concentrate could maintain its durability and quality until the fourth week of storage in the feed warehouse.

The Effect of Storage on Potentially Synbiotic Emulsion Spread Based on Milk Fat and Inulin

The effect of four-week storage of milk fat–inulin emulsion as a product designed for spreading on bread was analysed. The emulsion contained 20% inulin, 20% milk fat, and 2% whey protein concentrate as an emulsifier. Salt (0.2%), β-carotene (0.04%), Lactobacillus acidophilus La-5, Streptococcus thermophilus, as well as Bifidobacterium animalis BB-12 were also added. Rheological and textural analysis showed either no significant (p ≤ 0.05) or no substantial effects of storage on apparent viscosity, storage and loss modulus, hardness, cohesiveness, adhesiveness, and spreadability. The applied probiotic bacteria stayed alive at a level above 107 cfu/g during four-week storage, which is expected from a probiotic product. The whole time period of storage did not affect the chemical composition of the applied milk fat in the product. Sensory analysis showed that milk fat–inulin spread is acceptable and usually no different than commercial products, however, some off-taste and off-flavours were detected by panellists. In summary, a potentially pro-healthy product for spreading on bread was designed and studied. Besides the presence of fibre and health-promoting bacteria, the studied emulsion characterized a stable chemical composition and rheological as well as textural properties similar to commercial spreads.

Biocomposite fabrication from pilot-scale steam-exploded coconut fiber and PLA/PBS with mechanical and thermal characterizations

Biodegradable fiber-reinforced biocomposites from steam-exploded coconut fibers and polylactic acid (PLA) and polybutylene succinate (PBS) plastic were developed in this study. Biocomposite filaments and samples were produced using a commercial-scale screw extruder and a 3D printer, respectively. In-depth mechanical and thermal analyses were also performed. The results showed that the tensile strengths of PLA mixed with 3% coconut fiber (PLA97/F3) and 6% coconut fiber (PLA94/F6) decreased by approximately 22% and 23%, respectively, compared to the 64% reduction of that of the original PLA after four-week storage. The bending modulus of the PLA/fiber composite was better than that of the original PLA (21–29% higher), whereas a 5–8% improvement was observed for the PLA/PBS/fiber composites. The impact strengths of PLA97/F3 and PLA77/PBS20/F3 were approximately 8.5% and 7.4% higher than those of the original PLA and PLA/PBS, respectively. During the degradation test, both PLA97/F3 and PLA77/PBS20/F3 exhibited higher tensile strengths than the original materials. Finally, this research presents encouraging results for the production of biodegradable fiber-reinforced biocomposites that are applicable to 3D printing platforms. The final products can be used as replacement or aftermarket components of automobiles.

Evaluation of selected hematological, biochemical and oxidative stress parameters in stored canine CPDA-1 whole blood

Blood transfusions are mainly given to intensive care patients; therefore, additional complications that could arise from storage lesions in preserved blood should be avoided. It has been shown that human stored red blood cells are subject to changes that are considered to be a number of interdependent processes involving metabolic disarrangement and oxidative stress. The aim of our study was to determine alterations in selected hematological and biochemical parameters and to assess whether and when oxidative stress is a significant phenomenon in stored dog CPDA-1 whole blood. Ten ½ unit bags of whole blood donated from dogs and preserved with CPDA-1 (anticoagulant containing citrate, phosphate, dextrose and adenine) were stored for 5 weeks. Each week, a 9 ml sample was drawn aseptically to measure hematological parameters, selected metabolites, free hemoglobin content, osmotic fragility, antioxidant enzyme activity, total antioxidant capacity, malondialdehyde concentration and protein carbonyl content.The results revealed an MCV decrease in the first week of storage and then a gradual increase; osmotic fragility decreased at that time and remained low throughout the study period. Leukodepletion became significant in the fourth week of storage. The free hemoglobin concentration continuously increased, with the greatest changes observed in the last two weeks of storage. The total antioxidant capacity changed in a reverse manner. Superoxide dismutase and glutathione peroxidase activities decreased from week 0 to week 3, and catalase activity tended to decrease over time. The highest malondialdehyde concentrations in blood supernatant were measured in the first week of storage, and the carbonyl concentration increased after 35 days.Hematological changes and oxidative stress are already present in the first week of storage, resulting in depletion of the antioxidant system and subsequent accumulation of oxidation products as well as erythrocyte hemolysis, which are most pronounced at the end of the storage period.

Studies on the storage stability of betacyanins from fermented red dragon fruit (Hylocereus polyrhizus) drink imparted by xanthan gum and carboxymethyl cellulose

Red dragon fruit is rich in health-benefited betacyanins that are susceptible to degradation. The present study was to improve the fermented red dragon fruit drink (FRDFD) betacyanins stability by incorporating hydrocolloids solution of xanthan gum (XG, 0.15–0.30%, w/v) and carboxymethyl cellulose (CMC, 0.3–0.5%, w/v) to produce Improved-FRDFD-dH2O. Results revealed the viscosities of all samples were significantly increased as the hydrocolloids concentration increased. All the samples’ pH, aw, total soluble solids (TSS) and betacyanins content were not significantly affected by the hydrocolloids solution added. After four-week storage (25 °C), the formulation of 0.3% XG and 0.5% CMC had significantly reduced the betacyanins degradation from 60.55% to 30.66%. Meanwhile, all samples added with 0.3% XG and 0.3–0.5% CMC remained no significant change in viscosity, pH, aw and TSS after storage. These conclude the hydrocolloids solution of 0.3% XG and 0.5% CMC successfully stabilise the betacyanins in the FRDFD at 25 °C over four-week storage.

Improved stability of vitamin D3 encapsulated in whey protein isolate microgels

Whey protein isolate (WPI) microgels formed via cold-set gelation encapsulated vitamin D3 (VD3) forming VD3 WPI (WPI/VD3) microgels. The microgel encapsulation efficiency and stability against temperature (72 °C for 15 s or 63 °C for 30 min), UV-light (254 nm) and four-week storage (4, 20 and −20 °C) was analysed. The microgels encapsulated up to 98% of VD3. Moreover, the microgels significantly improved the stability of VD3 compared with the control when exposed to environmental stresses. An in vitro digestion model was used to assess the gastrointestinal behaviour of WPI/VD3 microgels. The oral and gastric phases revealed negligible VD3 release. However, in the intestinal phase 97% VD3 was released at the end of digestion. This indicates that the microgels can protect VD3 through early digestion and release at the optimal phase for absorption. The results demonstrated that cold-set WPI microgels can serve as a potential food-grade vehicle for VD3 with potential applications in functional foods.

Effects of storage and toothbrush simulation on color, gloss, and roughness of CAD/CAM, hand-cast, thermoforming, and 3D-printed splint materials.

ObjectivesThe aim was to investigate color, gloss, or roughness of splint materials after storage in liquids and toothbrush simulation.Materials and methodsA total of 58 × 8 (n = 10 per material and group) specimens were fabricated (hand-cast, thermoforming, CAD/CAM-milled, 3D-printed materials); stored in air, water, coffee, red wine, and cleaning tablets; and investigated after fabrication, 24 h, two-, and four-week storage or toothbrushing. Color values (L*, a*, b*; ISO 11664–4:2008; CM–3500d, Konica-Minolta), gloss (ISO 2813:2014), and roughness values were determined (3D laser-scanning-microscope, KJ 3D, Keyence) before and after simulation or storage. Statistics: Levene-test, one-way ANOVA, Bonferroni post hoc test, between-subjects effects, Pearson correlation (α = 0.05).ResultsColor, gloss, and roughness altered due to contact with staining solutions/toothbrush simulation. Highest impact on color, gloss, and roughness presented the material followed by storage time (ΔE material (η2 = 0.239/p < 0.001), storage time (η2 = 0.179/p < 0.001); gloss (η2 = 0.751/p < 0.001) (η2 = 0.401/p < 0.001); Ra/Rz (η2 ≥ 0.801/p < 0.001) (η2 ≥ 0.416/p < 0.001)). Correlations were found between Rz and Ra (Pearson 0.887/p ≤ 0.001) or Rz and ΔE (0.517/p ≤ 0.001) or Ra and ΔE (0.460/p ≤ 0.001).ConclusionsStorage and toothbrushing were accompanied by a change in color, gloss, and roughness. Almost all materials showed visible discoloration after 4 weeks of storage. Gloss values decreased as storage time increased. The initial roughness and polishability were better with harder materials.Clinical relevance.Milled and 3D printed splints show good color, gloss, and roughness resistance after 4-week storage or toothbrush application.

Stability of Amylase Crude Powder from Aspergillus awamori KT-11 at Different Storage Temperatures

Amylase is one kind of biotechnology product that has been used in many sector industries. Production of amylase powder from Aspergillus awamori KT-11 has been optimized successfully in the previous study. However, the stability of its activity, which is crucial in industrial application, has not yet been well studied. This study aimed to investigate the stability of amylase crude powder activity from A. awamori KT-11 at different storage temperatures. Amylase crude powder was stored at 4oC and 25oC. For the stability test, the crude powder with optimum storage temperature was diluted with phosphate buffer pH 4.8 and stored at 4oC, 25oC, and -20oC. The results showed that the activity of amylase crude powder was stable at 25 oC after nine months of storage with total activity of 2807 U/mL. On the other hand, the amylase extract liquid enzyme shows better activity when stored at 4 oC (with total activity 1000 U/mL after four-week storage time) than stored at temperatures 25oC or -20 oC. The findings also showed that crude amylase liquid extracts are not stored in a negative temperature environment. This is beneficial to enterprises because it lowers the cost of obtaining negative temperatures and saves energy.

Application of an Ultrasound-Assisted Extraction Method to Recover Betalains and Polyphenols from Red Beetroot Waste

Agriculture and food industries generate substantial quantities of waste material with a huge potential for bioactive ingredients to be recovered and converted into high-value chemicals. Red beetroot, known for its high content in betalains, natural red pigments, as well as polyphenols, fiber, and nitrate, is experiencing increasing demand, in particular as juice, which is leaving behind large amounts of waste. The present study focused on the recovery of betalains and polyphenols from dried whole beetroot and wet and dried beet pulp waste from the juicing industry. As part of an ultrasound-assisted extraction, ethanol/water-based solvent mixtures were used as they were found to be more effective than single solvents. Enzyme-assisted extraction was initially examined in the case of wet pulp but was not able to retain betalains. Betalains appear to be more stable in dried pulp. Ultrasound-assisted extraction was found to be more suitable to effectively extract both betalains and polyphenols with a high bioactive yield from dried pulp. The total betalain and polyphenol profiles as well as storage stability and antioxidant capacities were evaluated over a period of four weeks after extraction from the dried waste. During the four-week storage, betalains quickly degraded at room temperature in contrast to −20 °C, whereas polyphenols and antioxidative activity were much less influenced by temperature. When compared, dried samples from the beetroot juicing industry demonstrate good betalain and polyphenol extractability; thus, these data indicate that dried beet waste can serve as a good source of betalains for the color industry and other technological sectors.

Time-Stability Dispersion of MWCNTs for the Improvement of Mechanical Properties of Portland Cement Specimens.

This study shows the energy optimization and stabilization in the time of solutions composed of H2O + TX-100 + Multi-Wall Carbon Nanotubes (MWCNTs), used to improve the mechanical properties of Portland cement pastes. For developing this research, sonication energies at 90, 190, 290, 340, 390, 440, 490 and 590 J/g are applied to a colloidal substance (MWCNTs/TX-100 + H2O) with a molarity of 10 mM. Raman spectroscopy analyses showed that, for energies greater than 440 J/g, there are ruptures and fragmentation of the MWCNTs; meanwhile at energies below 390 J/g, better dispersions are obtained. The stability of the dispersion over time was evaluated over 13 weeks using UV-vis spectroscopy and Zeta Potential. With the most relevant data collected, sonication energies of 190, 390 and 490 J/g, at 10 mM were selected at the first and the fourth week of storage to obtain Portland cement specimens. Finally, we found an improvement of the mechanical properties of the samples built with Portland cement and solutions stored for one and four weeks; it can be concluded that the MWCNTs improved the hydration period.

Survival of Lactobacillus salivarius CECT 4063 and Stability of Antioxidant Compounds in Dried Apple Snacks as Affected by the Water Activity, the Addition of Trehalose and High Pressure Homogenization.

Survival of probiotic microorganisms in dried foods is optimal for water activity (aw) values between 0.1 and 0.3. Encapsulating and adding low-molecular weight additives can enhance probiotic viability in intermediate aw food products, but the effectiveness of sub-lethal homogenization is still not proven. This study evaluates the effect of 10% (w/w) trehalose addition and/or 100 MPa homogenization on Lactobacillus salivarius CECT 4063 counts and antioxidant properties of apple slices dried to different water activity values (freeze-drying to a aw of 0.25 and air-drying at 40 °C to a aw of 0.35 and 0.45) during four-week storage. Optical and mechanical properties of dried samples were also analyzed. Freeze-drying had the least effect on the microbial counts and air drying at 40 °C to a aw of 0.35 had the greatest effect. Antioxidant properties improved with drying, especially with convective drying. Decreases in both microbial and antioxidant content during storage were favored in samples with higher water activity values. Adding trehalose improved cell survival during storage in samples with a water activity of 0.35, but 100 MPa homogenization increased the loss of viability in all cases. Air-dried samples became more translucent and reddish, rather rubbery and less crispy than freeze-dried ones.

Shelf life and quality of Bologna-type fat reduced turkey sausage

This study aimed to evaluate the effect of refrigerated storage on the microbial properties and organoleptic quality of Bologna-type turkey sausage, in which fat was partially replaced with pea fibre or potato starch. Each manufactured sausage had lower counts of Esherichia coli and enterobacteria than 1 log CFU·g−1, counts were below 2 log CFU·g−1 for Staphylococcus aureus, moreover, no Salmonella spp. were found in any of the sausages. The counts of mesophilic aerobic bacteria did not exceed 4 log CFU·g−1 for each sausage formulation during four-week storage at 4 °C. Spectrocolorimetric measurements revealed that there was no decline in luminosity (L*) and redness (a*) by time, namely colour fading did not occur. Saltiness and juiciness values of sausages were directly proportional. Low-fat sausages were perceived less salty than full-fat analogue with the same salt content at the early stage of storage. Nevertheless, this phenomenon was temporary as sausages had the same saltiness at the end of four-week storage period. Sausages, in which 25% of fat was substituted with pea fibre or potato starch, were assessed as having the same odour, consistency, taste, and overall impact like control during the four-week refrigerated storage.

Core-shell nanoparticles for co-encapsulation of coenzyme Q10 and piperine: Surface engineering of hydrogel shell around protein core

In the present study, the fabrication and characterization of novel core-shell-type surface-engineered nanoparticles were reported for co-encapsulation of coenzyme Q10 and piperine, which were natural nutraceuticals with synergistic biological activities. Initially, nutraceutical-loaded zein nanoparticles were formed by antisolvent precipitation method. Then, κ-carrageenan was adsorbed to the surface of zein nanoparticles using electrostatic deposition. Finally, the κ-carrageenan layer was induced into a hydrogel shell by using K+ as a cross-linking agent. At low K+ levels (0–4 mmol/L), the relatively small spherical anionic nanoparticles were formed and were stable. However, at high K+ levels (4–10 mmol/L), the nanoparticles formed were relatively large and tended to aggregate. A photodegradation result showed that the half-lives of coenzyme Q10 and piperine were increased by 3.0- and 1.8-fold, respectively, when encapsulated in the biopolymer nanoparticles compared to the free forms. Moreover, their retention rates were increased by 151% and 200% during thermal treatment, and 111% and 131% during a four-week storage, respectively. Besides, the release of the nutraceuticals from the biopolymer nanoparticles in a simulated gastrointestinal tract could be retarded by increasing the degree of interfacial cross-linking. In summary, the core-shell nanoparticles developed here are an effective approach for the co-delivery of synergistic nutraceuticals.

Solubility and Antioxidant Potential of a Pyrogallol Derivative for Biodiesel Additive.

Biodiesel is a renewable plant-based fuel as an alternative for fossil diesel fuel which has many advantages. However, its high content of unsaturated fatty acid causes an oxidation instability during storage. Numerous additives have been used and developed to overcome this problem such as the application of phenolic compound-based antioxidants. Pyrogallol is reported to be one of the best phenolic antioxidants for biodiesel. Unfortunately, pyrogallol has a low solubility in oil solution. In this research, pyrogallol solubility is increased by preparing a pyrogallol derivative through a reaction between pyrogallol and methyl linoleate in the presence of radical 2,2-diphenyl-1-picrylhydrazyl (DPPH). The spectrophotometric method was used for solubility test. Antioxidant potential was examined using acid value determination during a four-week storage period as well as the Rancimat test to see its performance under accelerated oxidation conditions. The reaction produced a molecule which has a molecular weight of 418 g/mol, representing pyrogallol derivative which has a new C–O covalent bond with methyl linoleate. The result was confirmed by using nuclear magnetic resonance (1H-NMR, 13C-NMR, and 2D-HMQC) resulting in a molecular structure of methyl (10E,12E)-9-(2,6-dihydroxyphenoxy)octadeca-10,12-dienoate and its isomer methyl (9E,11E)-13-(2,6-dihydroxyphenoxy)octadeca-9,11-dienoate with a yield of 12.86% and selectivity of 21.05% on the basis of pyrogallol. Compared to pyrogallol, tert-butylhydroquinone (TBHQ), and gallic acid, the pyrogallol derivative has the highest solubility and acid value stability in palm oil biodiesel. The Rancimat induction time (IP) result of the pyrogallol derivative is higher than the biodiesel and is above the accelerated oxidation test American Society for Testing and Materials (ASTM) D 6751 standard.

Effect of Dietary Modulation of Selenium Form and Level on Performance, Tissue Retention, Quality of Frozen Stored Meat and Gene Expression of Antioxidant Status in Ross Broiler Chickens.

Simple SummaryAlthough the importance of usage of selenium as essential trace element in poultry production has been proven, the best source and level has not been fully addressed yet. Three different dietary selenium forms with three different levels were chosen to be added in broiler diet. Met-Se or nano-Se up to 0.6 mg/kg increased their performance and was more efficiently retained in the body than SeS. Frozen stored meat quality was improved in a dose-dependent manner especially with both Met-Se and nano-Se. Nano-Se was more potent than Met-Se, which in turn was more potent than inorganic Se against oxidative stress, which improved the quality of meat under frozen conditions.This study compares between different selenium forms (sodium selenite; SeS, selenomethionine; Met-Se or nano-Se) and levels on growth performance, Se retention, antioxidative potential of fresh and frozen meat, and genes related to oxidative stress in Ross broilers. Birds (n = 450) were randomly divided into nine experimental groups with five replicates in each and were fed diets supplemented with 0.3, 0.45, and 0.6 mg Se/kg as (SeS, Met-Se), or nano-Se. For overall growth performance, dietary inclusion of Met-Se or nano-Se significantly increased (p < 0.05) body weight gain and improved the feed conversion ratio of Ross broiler chicks at the level of 0.45 and 0.6 mg/kg when compared with the group fed the same level of SeS. Se sources and levels significantly affected (p < 0.05) its concentrations in breast muscle, liver, and serum. Moreover, Se retention in muscle was higher (p < 0.05) after feeding of broiler chicks on a diet supplemented with Met-Se or nano-Se compared to the SeS group, especially at 0.6 mg/kg. Additionally, higher dietary levels from Met-Se or nano-Se significantly reduced oxidative changes in breast and thigh meat in the fresh state and after a four-week storage period and increased muscular pH after 24 h of slaughter. Also, broiler’s meat in the Met-Se and nano-Se groups showed cooking loss and lower drip compared to the SeS group (p < 0.05). In the liver, the mRNA expression levels of glutathione peroxidase, superoxide dismutase, and catalase were elevated by increasing dietary Se levels from Met-Se and nano-Se groups up to 0.6 mg/kg when compared with SeS. Therefore, dietary supplementation with 0.6 mg/kg Met-Se and nano-Se improved growth performance and were more efficiently retained than with SeS. Both sources of selenium (Met-Se and nano-Se) downregulated the oxidation processes of meat during the first four weeks of frozen storage, especially in thigh meat, compared with an inorganic source. Finally, dietary supplementation of Met-Se and nano-Se produced acceptable Se levels in chicken meat offered for consumers.

Effects of storage on borehole water quality stored in plastic containers for prolong periods

Water may become contaminated at any point between collection, storage and usage. This study examined the effects of storage on borehole water quality stored in plastic containers for prolong periods. Three brands of plastic containers filled with borehole water were collected from homes in Ugbowo, Benin city. Physicochemical parameters were determined using standard methods. Total bacterial and coliform counts were determined using the pour plate technique. Conductivity, TDS, Chloride, Sulphate and Nitrate were within the recommended standards while turbidity and total iron were above recommended standards. The isolates identified include: Klebsiella sp, Bacillus sp, E. coli , Pseudomonas aeruginosa , Aspergillus flavus , Saccharomyces sp and Aspergillus niger . The total bacterial count in the water samples ranged from 1.4×10 3 cfu/ml to1.8×10 3 cfu/ml at week four while fungal counts was 1.3×10 2 cfu/ml to 1.6×10 2 cfu/ml. Bisphenol A was discovered to leach at detectable levels from the plastic containers as storage increased. The result of the BPA analysis revealed that BPA congeners ranged from 0.023mg/l within days of collection to 0.251ml/l at the fourth week of storage. This study has shown that storage of borehole water in plastic containers for prolonged period affects the bacteriological and chemical properties of the water, hence storage of borehole water in plastic for prolonged periods should be discouraged and discontinued. Keywords: Plastic contaminant, borehole water, bisphenol A

Evaluate the physical, chemical and sensory parameters of probiotic yoghurt during storage

Dairy foods like yoghurt are the main types of food matrices supplemented with probiotic bacteria and they have a beneficial health effects among consumers. In this study, to evaluate the physico-chemical parameters and sensory attributers of probiotic added yoghurts using different concentrations (0%, 0.1%, 0.2%, 0.3% and 0.4%) of probiotic (Bifidobacterium spp). The samples were analyzed for physico-chemical, microbiological, and sensorial properties at a week interval during storage of four weeks. The results showed that, the quality parameters such as total solids, ash, fat, reducing sugar, total sugar, pH and titratable acidity did not show any significant difference (P>0.05) for all types of yoghurt at during the first day of storage . Syneresis was high in 0.4% probiotic added yoghurt (40.73±2.05%) and was lower in without probiotic yoghurt (37.70±1.32%). During the storage period, total solids, total sugar, reducing sugar, pH, and titratable acidity were (p < 0.05) varied among the different types of yoghurt sample. At the end of storage 0.4% probiotic added yoghurt showed higher average value of total solids (21.87±1.40%) and titratable acidity (0.67±0.04%), while yoghurt without probiotic showed higher values of reducing sugar (2.17±0.02%), total sugar (10.72±0.21%) and pH (4.38±0.01). At the end of storage, yoghurt without probiotic showed low value of total solids (15.80±1.93%) and yoghurt with 0.1% probiotic showed low value (0.62±0.02%) of titratable acidity yoghurt with 0.4 % probiotic showed low value of reducing sugar, total sugar and pH. During the storage period, dry matter, ash and titratable acidity increased with increasing concentration of probiotic in the yoghurt. Reducing sugar, total sugar and pH decreased with increasing concentration of probiotic. The high numbers of bacterial colony forming unit was showed during second of weeks of storage than fourth week of storage, which is lower than those without probiotic yoghurt. The sensory evaluation of the produced yogurts revealed the superiority of yogurts with 0.3% probiotic was highly preferred by consumers for their taste and overall acceptability comparison with the other types of yogurt. Finally, yogurts with 0.3% probiotic were more suitable for the consumption.