High Density Polyethylene Bags Research Articles

Improved Seed Storage Technique in Groundnut (Arachis hypogaea L.) cv. G7 in Coastal Environment

Background: Non-availability of good quality seeds at the right time is a major problem faced by groundnut growers. Groundnut seeds lose their viability quickly due to several biotic and abiotic factors during storage. Seed moisture content, storage temperature and relative humidity are three major factors affecting seed storability in coastal environments. Generally, groundnut seeds are stored as pods in gunny bags. Those seeds lose their viability rapidly due to the moisture-pervious nature of the container. Vacuum storage techniques may help in protecting the seed quality from the external environment in coastal areas. Methods: With this background, the experiment was conducted with two major objectives, to prolong the seed storability of groundnut and to reduce storage volume by using the kernel storage method in the place of pod storage. Each 20 kilograms of freshly harvested pods and 10 kilograms of kernels of Groundnut cv. G7 were treated with double spectrum fungicide (Carboxin 37.5% + Thiram 37.5%) and stored in three different containers viz., Gunny bag, High-Density Poly Ethylene (HDPE) bag and Super grain bag comprising a total of 12 treatments and those were tested at bimonthly intervals to assess the quality. Result: The results shown that all the seed quality traits were differed significantly with duration of storage, storage container, method of storage and seed treatment. Irrespective of containers, untreated kernels lose their viability within a month of storage. Further, treated and untreated pods and kernels stored in gunny bags failed to fulfill the minimum germination standards (70%) after three months of storage. However, the kernels treated with fungicide and stored in HDPE or Super grain bags fulfilled minimum germination standards even after 11 months of storage. Hence, groundnut kernels treated with fungicide may be safely stored in Super grain bags or HDPE bags with reduced volume of storage as compared to pod storage. Accordingly, kernel storage in groundnut is possible if kernels pre-treated with double spectrum fungicide (Carboxin 37.5% + Thiram 37.5%) and stored in super grain bags or HDPE bags. Thus, the results have a high degree of practical utility for groundnut farmers and seed growers.

Impact of liquid whey and barley flour fortification on the physicochemical, microbial, and sensory characteristics of buns stored in different packaging materials

Buns are soft-puffed bakery snacks that are popular around the world, particularly in low- and middle-income countries. Buns are often made from refined wheat flour, which lacks fibre and other nutritional components. In an attempt to nutritionally fortify this bakery product, refined wheat flour buns (RWB) and liquid whey wheat barley buns (LWWBB) were prepared in the current investigation using barley flour, liquid whey, and wheat flour. In RWB, wheat flour was at 100 % level and water was used for the dough preparation; in LWWBB, barley flour (46.60 %) and wheat flour (53.40 %) were incorporated, and liquid whey with 91.70 % water was used for the dough preparation. The RWB and LWWBB were stored in high-density polyethylene (HDPE) bags and aluminium laminate pouches (ALP). During the storage period, comparative analyses of moisture content (MC), water loss (%), free fatty acids ((FFA) oleic acid equivalent), peroxide value ((PV) meq peroxide/kg), total plate count (TPC), yeast and mould count, and sensory characteristics for RWB and LWWBB packed in HDPE bags and ALP were performed periodically on the 0th, 1st, 3rd, 5th, 7th, and 9th days. Results revealed that buns stored in ALP had a better shelf life as compared to HDPE. The overall acceptability of RWB packed in HDPE bags and ALP decreased by 18 % and 16 %, respectively, at the 7th day of the storage period, while for LWWBB packed in HDPE bags and ALP, the overall acceptability decreased by 11 % and 9 %, respectively, at the 5th day of the storage period. LWWBB had a lower shelf life (5 days) as compared to RWB (7 days), but since it is nutritionally superior, antimicrobials or antioxidants could be used to increase its shelf life.

Hermetic storage for eco-friendly management of insect pests infesting stored sesame (Sesamum indicum L.)

Sesame provides excellent food, nutrition, health care, edible oil, and biomedicine. Insect pest infestations in stored sesame have been a problem of major concern in recent years. Two hermetic storage bags, viz., high density polyethylene (HDPE) bag and double layered polythene (DLP) bag, were evaluated alone and in combination with botanical treatment (sweet flag rhizome powder @ 10 g/kg seed) against rice moth and red flour beetle under storage condition in comparison with conventional farmers’ storage bags (jute gunny bag and cloth bag). Among the treatments, sesame seeds stored in HDPE bag with sweet flag rhizome powder and HDPE bag recorded significantly low seed damage due to the pests as compared to sesame seed stored in cloth and jute gunny bags at 6 months after treatment. The study revealed that HDPE bag alone or in combination with sweet flag rhizomepowder could be employed as an eco-friendly method for preventing storage insect pests infesting sesame under storage conditions.

Sensory acceptability and storage stability of pasta produced from yellow yam and kidney bean composite flour

Globally, there are urgent concerns for food and nutrition insecurity, with major potential to the contribution of sustainability. In lieu to address this problem, diversification of the agricultural system for alternative food for humans is encouraged. The study evaluated the sensory acceptability and storage stability of pasta made from yellow yam and kidney bean composite flour. The pasta with the highest overall acceptability scores were packaged in a high density polyethylene bag, stored for the period of four weeks and analyzed for chemical, physical and microbial properties. The result obtained for the sensory acceptability showed that samples (80:20, 82.50: 17.50 and 87.50:12.50) were accepted by most of the panellists. Changes in moisture content, free fatty acid and peroxide value of pasta increased throughout the period of storage. Range of value for lightness, redness and yellowness of samples 80:20, 82.50: 17.50 and 87.50:12.50 were: 35.86–42.73, 3.32–9.80 and 9.81–12.95 respectively. However, there were little changes in the total plate count and total fungi count of the pasta during storage. The study showed that yellow yam and kidney bean flour had better acceptability in production of pasta.

Quality Improvement and Shelf-Life Extension of Iced Nile Tilapia Fillets Using Natural Garlic Extract

Fish represent one of the most perishable food groups. Therefore, it is important to find viable alternatives that contribute to the preservation of quality and increase the shelf life of fishery products, and one alternative is to use natural extracts with antimicrobial activity. The objective of this study was to determine the effect of a natural extract prepared with garlic (NGE) on the quality and shelf life of tilapia fillets stored on ice for 18 days. For this purpose, NGE was prepared by homogenizing peeled garlic cloves with distilled water, which were then centrifuged to obtain the extract (NGE); then, the fish fillets were immersed in the extract and were coated in NGE. The fillets with NGE were packed in high-density polyethylene bags and stored in crushed ice for 18 days. The adenosine 5′-triphosphate (ATP) and degradation products, K-value, color, texture, water holding capacity, pH, total mesophilic count, and total volatile bases (TVB-N) were monitored during storage. The ATP content, K-value, pH, total microbial count, and TVB-N changed with respect to ice storage time, and the results between fillets with NGE and control fillets differed. In conclusion, the application of NGE increased the shelf life of fillets stored on ice by 6 days, obtaining a shelf life of 18 days on ice, which shows its potential to improve the utilization of the species.

Effect of varietal differences on chemical and pasting properties of composite wheat-cassava flours produced from low postharvest physiologically deteriorated cassava roots (Manihot esculenta Crantz)

This study investigated the effect of varietal differences on the chemical and pasting properties of composite wheat-cassava flours produced with blend of wheat and high-quality cassava flour from low postharvest physiologically deteriorated (PPD) cassava roots. Wholesome four varieties of yellow-fleshed low PPD cassava roots and one variety of high PPD cassava root were, peeled, washed, grated, pressed, pulverized, flash dried at 120 °C for 8 minutes, milled with cyclone hammer mill fitted with a screen of 250 µm aperture size, cooled and packed into high density polyethylene bag. The high-quality cassava flours (HQCF) were composited with wheat flour and analyzed for chemical and pasting properties. Data obtained were subjected to analysis of variance (ANOVA) using Statistical Package for Social Sciences (SPSS version 25.0) and significant means were separated applying Duncan multiple range test and Pearson’s correlation was also determined. The results depict that moisture, protein, fat, ash, sugar, starch, dry matter and energy value ranged from 12.45 - 13.10 %, 10.30 - 11.65 %, 0.40 - 3.71 %, 0.58 - 0.62 %, 1.75± - 2.08 %, 70.94 - 74.40 %, 86.90 - 87.55 % and 1464.29 - 1531.66 KJ/kg, respectively. Peak, trough, breakdown, final, setback, peak time and pasting temperature ranged from 180.63 - 247.21 RVU, 95.84 - 129.00 RVU, 83.42 - 118.21 RVU, 139.29 - 253.71 RVU, 83.79 - 124.71 RVU, 5.90 - 6.17 min and 69.00 - 73.48 °C, respectively. Considering the relatively high dry matter content, energy value, peak viscosity, low breakdown viscosity and pasting time, flour blends C-C1368-W and C-C0593-W prepared with HQCFs from IITA-TMS-IBA-011368 and IITA-TMS-IBA-070593 cassava varieties could find application in baking and confectionery industry.

Effect of storage condition on the nutritional and anti-nutritional composition of kurkura (Ziziphus mauritiana Lam.) fruit from North-Eastern Ethiopia

Ziziphus mauritiana is used as food and medicine. It is very nutritive and contains high amounts of calcium, phosphorus, iron, vitamin C, and beta-carotene. To choose an appropriate technique for fruit preservation, this study evaluated the effect of temperature and time on the nutritional and anti-nutritional qualities of Ziziphus mauritiana fruit harvested from Kobo Woreda in North-Eastern Ethiopia. This study assessed the impact of preservation parameters on the nutritional and anti-nutritional properties of Ziziphus mauritiana fruit, such as storage temperature and preservation day (time). Ziziphus mauritiana fruit was also analyzed to evaluate storage temperature and preservation day on its nutritional and antinutritional composition and found moisture content (5.25–10.99%), ash content (4.74–10.70%), crude fiber (3.81–17.88), fat (0.49–2.16), nitrogen content (1.01–1.8%), protein content (6.33–11.27), phytate content (67.27–659.33 mg/100 g m), and tannin content (3842.46–16577.80 mg/100 g m). The findings revealed that both individual and interaction effects were highly significant differences (p-value, 0.0001) in each nutritional and antinutritional content of the fruit. The results of this study showed that it was possible to store Ziziphus mauritiana fruit using plastic bags (High-Density Polyethylene Bags), and further deep-freezing the fruit had the best effect on preserving it in its fresh state (without damage) for up to 45 days.

Sensory and Microstructural Properties of Cakes Made with Flour from Low Postharvest Physiologically Deteriorated Cassava

The pertinent information generated from studying quality characteristics such as the structure and crumb properties of baked food products such as bread, cake etc. is very critical as it enhances product quality and inevitably help improve consumer acceptability. This research was carried out to assess the sensory qualities and investigate the microstructural properties of cakes made with high quality cassava flour (HQCF) from selected varieties of low postharvest physiologically deteriorated (PPD) cassava. Wholesome four varieties of yellow-fleshed Low PPD cassava and one variety of high PPD cassava were processed into high quality cassava flour flowing unit operations such peeling, washing, grating, pressing, pulverization and eventual drying using flash dryer operated at 120 °C for 10 minutes followed by milling with cyclone hammer mill fitted with a screen of 250 µm aperture size; the HQCF was allowed to cool, sieved and then packed into high density polyethylene bag. The cakes were analyzed for sensory and microstructural properties. Analysis of variance was performed on the data generated while significant means were separated applying Duncan Multiple Range Test using Statistical Package for Social Sciences (SPSS version 25.0). Generally, there was no significant difference (p≥0.05) in the sensory qualities (Color, texture, aroma, taste, flavor and overall acceptability) of the cakes made. The cake samples had sensory scores with ranges: (2.20 – 3.40), texture (2.60 – 4.10), aroma (2.90 – 4.20), taste (3.10 – 3.80) favor (2.90 – 3.80) and overall acceptability (2.90 – 3.70). The most preferred cake sample was C-070593 (cake sample baked with HQCF from IITA-TMS-IBA070593 cassava. Microstructural properties of cake baked with wheat flour was significantly different from cakes baked with HQCF from low PPD cassava owing to water absorption capacity, starch gelatinization characteristics and dough composition such as gluten quality. Cakes of acceptable sensorial and microstructural characteristics similar to that made with 100% wheat flour were produced with HQCF from selected varieties of low PPD cassava.

Detection and quantification of aflatoxins in spices stored in different food packaging materials

The current research aims to examine the effect of storage conditions on aflatoxin production in different spices. For this purpose, different samples of spices (Red chilies, Black peppers, and Cumin) were packaged in different packing materials, high-density polyethylene bags, and jute bags and stored in a controlled environment at 25 °C temperature with varying relative humidity conditions (RH: 65%, 75%, 85%) and evaluated for moisture content, total phenolics, Aspergillus count, total fungal count, and aflatoxins. Packaging materials and storage conditions showed a gradual increase in the tested parameters with increased humidity. The mean Aspergillus count for red chillies, cumin, and black pepper was lowest in HDPE (2.20 × 102, 3.00 × 101 and 4.50 × 101, respectively) with 65% moisture content. Aflatoxins were also detected highest (3.33 ppb) in the jute package with 85% moisture content as compared to HDPE (0.9 ppb) for red chilies. Evaluated results proved that spices packed and stored in polyethylene bags retained better quality at 65% relative humidity, where aflatoxin levels were not detected even at 90 days storage period. However, the aflatoxin level was observed lowest (0.13 ppb in cumin) after 120 days of storage. Thus, the utilization of polyethylene packages as compared to jute bags has a better effect on the safety and quality of spices by controlling aflatoxin production during storage.

Life cycle environmental impacts of consumer packaging products in Japan.

Several Japanese companies and the government are recently promoting a plastic ban and imposing a tax levy to curb litter and reduce greenhouse gas emissions. This has led to a rapid rise of nonplastic packaging alternatives. While plastics and litter are pressing concerns, it is paramount to examine environmental risks of other alternatives before wide application and legislative action, to not further the risk of environmental damage. This study aims to quantify and compare plastic products such as polyethylene-terephthalate (PET) bottles and high-density polyethylene (HDPE) bags with widely available alternatives in Japan like glass bottles, aluminum bottles, paper bags, and textile bags, to find a product with the least environmental impact. A life cycle assessment is conducted from a cradle-to-grave environmental impact approach that includes raw material extraction, production, transportation, end-of-life treatment, and disposal. Sixteen impact categories including climate change, acidification, aquatic-toxicity, so forth, and weighing is assessed using the MiLCA software. The functional unit is one piece of each packaging product, and impacts of product-filling, storage, recycling, and reuse are excluded for a consistent comparison. HDPE bags performed better than paper and textile bags in 15 of the 16 analyzed impact categories. Similarly, PET bottles outperformed aluminum and glass bottles in 12 out of the 16 impact categories analyzed. Weighted results also highlight the heightened negative environmental impacts of replacing plastic packaging with widely available alternatives.

Microbial quality of gamma-irradiated dried Roselle (Hibiscus sabdariffa L.) calyx powder

The influence of gamma irradiation on the microbial shelf life of Hibiscus sabdariffa (Roselle) calyx powder was determined in this study. Roselle calyx powder samples were procured from a local market, packaged in high-density polyethylene bag, irradiated at 0, 2, 4, 6, 8 and 10 kGy and then stored at ambient temperature (27 ± 3 °C) for 3 months. During the storage period, samples were taken at 0, 1, 2 and 3 months for microbial analysis. Gamma irradiation doses (2, 4 and 6 kGy) significantly reduced the microbial load of the dried calyx powder. Microbial counts were not detected in samples irradiated at 8 and 10 kGy. This implies that gamma irradiation doses of 8 and 10 kGy completely eliminated microorganisms in the samples. Decontamination using gamma irradiation improves the microbial shelf life of Roselle calyx powder.

Evaluating pinhão conservation by using ionizing radiation and refrigeration

Pinhão is highly perishable due to its high water activity, being easily affected by fungi during storage and also susceptible to infestation by larvae. This seed is usually marketed in the pinhão cones itself, or bulk threshed, and packed in plastic bags, chilled or ground frozen. Pinhão conservation and industrialization techniques should be developed to promote its commercialization and consumption at other times of the year, besides the seasonal period, encouraging its sustainable production, extraction and commercialization, considering its essentially extractive character. The objective of this study was to evaluate the conservation of pinhão by the use of gamma radiation and refrigeration. The pinhões were irradiated with a cobalt–60 source at a dose rate of 1 kGy. A non-irradiated sample was used as a control. The pinhões were packed in high-density polyethylene bags and stored at ambient temperature and refrigerated at 4 ºC, during 90 days. Pinhões were evaluated for weight loss, acidity, reducing sugars, vitamin C, firmness, color, total phenolic compounds, antioxidant activity and microbiological analyzes. The isolated use of gamma radiation was not effective for the maintenance of the evaluated parameters. However, when used in conjunction with refrigerated storage, it reduced the growth of aerobic fungi, as well as mesophilic and psychrotrophic microorganisms. The isolated use of refrigeration showed a reduction in weight loss, reducing sugars and an increase in vitamin C content and antioxidant activity. Thus, to increase the benefits, we suggest evaluating higher doses of radiation as a function of the thick pinhão shell.

Effects of Binders on Physico-chemical Characteristics of Egg Albumen Paneer (EAP)

Background: An innovative food product from egg albumen analogous to the conventional paneer was developed by inclusion of different types of binders and their effects on the physico-chemical qualities of the product were studied. Methods: Different cereal flours were used as binders viz., juoha rice flour (JRF), glutinous rice flour (GRF), wheat flour (WF) and oat flour (OF) in different ratios, with the egg albumen as the base material for the production of egg albumen paneer (EAP). EAP cubes were packed in food grade high density polyethylene bags and stored at 5-7oC for physico-chemical evaluation upto 90 days. Rehydration properties of the dried products were also studied. Result: Studies of EAP revealed that pH and water activity differ significant (P less than 0.01) among the treatments groups and decreased gradually during storage irrespective of the treatment groups and days of storage. The Thiobarbituric acid and Tyrosine values also showed significant (P less than 0.01) differences among the treatment formulations as well as during the storage days. The rehydration percentage, increase in volume after rehydration and coefficient of rehydration recorded highest in T1 than the other samples. Both the rehydration ratio and rehydration percentage were recorded highest in T2 group.

Effect of different packaging materials on shelf life and postharvest quality of tomato (Lycopersicum esculentum var. Srijana)

Tomatoes, being highly perishable, experience extreme post-harvest losses due to improper packaging materials. Experimentation was done to investigate the effect of different packaging materials on shelf life and quality traits of tomato var. Srijana at the horticulture laboratory of the Institute of Agriculture and Animal Science, Lamjung Campus under a completely randomized design. Seven treatments viz. no packaging (control), unperforated low-density polyethylene (LDPE) bag, perforated (4 holes of 2 mm) LDPE bag, unperforated high-density polyethylene (HDPE) bag, perforated HDPE bag, unperforated non-woven fabric bag, and perforated non-woven fabric bag with 3 replications were used. Tomatoes were evaluated for weight loss, color development, total soluble solids, titratable acidity, pH, and shelf life. Among the treatments, the lowest percentage of weight loss (0.66%) was observed on tomatoes packed in an unperforated HDPE bag, however, it had a higher fungus attack. No packaging group showed rapid shriveling of fruits with the highest percentage of weight loss (14.70%). Although packaging in a non-woven fabric bag was better than control, it showed a higher percentage of weight loss than plastic packaging due to its high permeability to gases and water vapor. The TSS and pH values were found to be higher and TA to be lower in no packaging compared to other packagings. The longest shelf life of tomatoes was observed in perforated LDPE (24 days), followed by HDPE (23 days) whereas the lowest was observed in control (16 days). Overall, the perforated plastic packaging was found best among all treatments with no significant variation among perforated HDPE and perforated LDPE for maintaining qualities of tomatoes and longer shelf life.

The effect of storage conditions and washing on microplastic release from food and drink containers

Microplastic production due to storage and washing for re-use for commonly used food and drink containers in eat-in and takeaway catering was quantified and characterised using a combination of Nile Red staining, Scanning Electron Microscope imaging and infrared microscopy. The containers received ‘hot’ (water at 95 ºC added) or ‘cold’ (water with ice added) storage treatments for 1 or 5 h dependent on typical usage. All treatments resulted in microplastic production. Plastics listed by the manufacturer as being used for the production of the containers were identified as produced microplastics with additional types of microplastic also produced. Nile Red staining showed an average microplastic production of 176 particles/L (p/L) with the higher production (261 p/L) from takeaway polystyrene boxes due to its fibrous structure. Higher microplastic production also occurred in ‘hot’ treatment (192 p/L) relative to ‘cold’ treatment (90 p/L) for takeaway high-density polyethylene bags. Repeated washing of an eat-in melamine bowl showed microplastic production was an order of magnitude greater after washing 100 times (394 p/L) relative to a bowl washed once (18 p/L). Using the MP production measured in this study we estimate an individual’s annual microplastic ingestion in Southeast Asian countries to typically be ~195,000 microplastic particles from takeaway/eat-in food and drink storage. MP production from food and drink storage and washing therefore represents a key source of microplastic contamination in the human diet.

Effect of antibacterial nanocomposite film on the preservation of cheese

High density polyethylene (HDPE) and nano-ZnO were used to prepare nano-ZnO/HDPE composite film with a nano-ZnO content of 0.5wt%. The morphology, mechanical, barrier and antibacterial properties, as well as the preservation to cheese of the films were studied. The results showed that the ZnO nanoparticles had a good dispersion in HDPE matrix so that the improvement of the mechanical, barrier and antibacterial performances of the film was achieved after the addition of nano-ZnO to HDPE. In comparison to cheese packaged in HDPE bags, it was found that the sensory score of the cheese in nano-ZnO/HDPE bags increased from 66.6 to 73.7 and the pH of cheese was closer to the standard sample at storage time of 7d. Furthermore, nano-ZnO/HDPE inhibited effectively the increase of the total bacterial count (TBC) on cheese contrast of HDPE. That indicates the prepared nano-ZnO/HDPE is potential in cheese packaging to extend the shelf life.

Microbiological Quality of High Quality Cassava Flour Produced from Selected Varieties of Low Postharvest Physiological Deterioration Cassava (Manihot esculenta Crantz)

The microbial properties of food are important quality characteristics of food materials as it relates directly with the health of the consumer. This study examined the microbiological properties of high quality cassava flours produced from low postharvest physiological deterioration (PPD) cassava. Wholesome four varieties of yellow-fleshed Low PPD cassava and one variety of high PPD cassava were, peeled, washed, grated, pressed, pulverized, flash dried at 120 °C for 8 minutes, milled with cyclone hammer mill fitted with a screen of 250 µm aperture size, cooled and packed into high density polyethylene bag. The high quality cassava flours produced were analyzed for total viable fungal and bacteria count, fungi isolated were further characterized and identified using molecular methods. Data obtained were subjected to one way analysis of variance (ANOVA) using SPSS 25.0 and significant means were separated applying Duncan multiple range test. The mold count ranged from 1.50±0.71 - 2.50±0.71 cfu/ml, with flour produced from IITA-TMS-IBA-011371 and TMEB 419 having the lowest count while the highest was recorded in IITA-TMS-IBA-011368, respectively. The yeast count ranged from 1.00±0.00 - 2.0±0.00 cfu/ml, with flours produced from IITA-TMS-IBA-070593 and IITA-TMS-IBA-011371 having the lowest count while the highest was recorded in flour from IITA-TMS-IBA-011368, respectively. The total viable bacterial and fungal count (microbiological quality) of the flours prepared from IITA-TMS-IBA-011368, IITA-TMS-IBA-070593, IITA-TMS-IBA-011412, IITA-TMS-IBA-011371 and TMEB 419 cassava varieties were within the permissible limit of the microbial load of food allowed for human consumption according to the Standard Organization of Nigeria and CODEX alimentraius.

INFECTIVITY OF BEAUVERIA BASSIANA (BALSAMO) AGAINST TRIBOLIUM CASTANEUM (COLEOPTERA: TENEBRIONIDAE)

Tribolium castaneum is a major pest in wheat flour but can attack other processed foodstuffs. Control of these pests can be done in various ways, one of them by biological control using entomopathogenic fungus Beauveria bassiana. This study aims to determine the infectivity of B. bassiana entomopathogenic fungus against T. castaneum populations in the laboratory. The experiment was completed with random preparations, each preparation was repeated three times. Imago T. castaneum was sprayed with a conidia suspension of B. bassiana at a density of 106 and 107 conidia/mL on three different storage media namely PDA, rice, and corn media. Mortality was calculated based on the percentage of imago that died of B. bassiana fungi. One week observation showed the mortality of T. castaneum after the application of B. bassiana fungus was 55.33% with 107 conidia/mL in corn media. The highest spore density was found in rice media with an average of 10.53 x 106 conidia/mL. Meanwhile, the value of the results showed LC50 of 2.11 x 107 conidia/mL and the fastest LT50 in corn media was 5.31 days

Effect of Moisture Absorber and High-Density Polyethylene Bags on Shelf Life of Edible Coated Jaggery Cubes During Storage

Designed experiments were carried out to study the behavior of moisture absorber and high-density polyethylene bags for increasing the shelf life of jaggery cubes stored under ambient conditions for 150 days of storage period. The results revealed that coated jaggery cubes were packed in HDPE bags with moisture absorber in preventing the absorption of moisture content inside the package to maintain the quality of jaggery cubes. Minimum changes in water activity, reducing sugar, TVC, and colour of jaggery cubes were obtained due to the presence of moisture absorber kept into HDPE bags. The water activity, colour difference (ΔE) and TVC decreased with increase in the thickness of HDPE bags followed by moisture absorber; it maintains the dry conditions inside the bags and forms uniform matrix over the dried jaggery cubes. The study recommended that coated jaggery cubes can be stored for 150 days at optimum conditions of moisture absorber (1.5 g/l), HDPE bags (100 µm) and concentration of CMC and HPMC (0.8 g/100 ml) without any change in the quality of jaggery.

ADHERENCIA TERAPÉUTICA EN PACIENTES CON ENFERMEDADES CRÓNICAS DEL CLUB DE ADULTOS MAYORES DE UN CENTRO DE SALUD, ECUADOR

One of the traditional fresh cheeses in Ecuador is the artisanal leafcheese, a kind of stretched-curd cheese. The artisanal product is wrapped in achira leaves (Canna indica), while the industrial leafcheese is packed at vacuum in high density polyethylene bags. In this study the microbiological quality of both products was compared. The hygienic-sanitary microbial indicators and lactic acid bacteria (LAB) were quantified. The LAB isolated were characterized phenotypically. The samples were obtained from artisanal cheese-making and industrial located in Latacunga city province Cotopaxi. The total aerobic mesophilic count was made based on national regulations (NTE INEN 1529 5); total coliforms, Escherichia coli and Staphylococcus aureus was evaluated using petrifilm methods (AOAC 991.14 – AOAC 2003.07) and to LAB was used PRT-712.02-047. The results show high quantities of total coliforms, E. coli and S. aureus in both products, these data exceed the limits of acceptability established in Ecuadorian regulations, this evidence poor hygienic quality of the processes or incorrect controls of milk as raw material. The lactic acid bacteria count showed statistically significant differences, the industrial cheeses had a reduction of 18,15% of Lactobacillus and 14,27% of Lactococcus compared with artisanal cheeses. A total of 32 strains of lactic acid bacteria were isolated, these showed similar phenotypic characteristics, but these had a different response at the level of pH (4,4;9,4) and NaCl (6,5%). The sensory evaluation will be an important complement in this type of study.