Impact Of Storage Temperature Research Articles

Texture, color, and sensory changes occurring in chocolate bars with filling during storage.

The impact of storage temperature (6, 12, 20, 30℃) and period (2, 6, 10, 18, 26 weeks) on the texture, color, and sensory characteristics of dark and milk‐filled chocolate bars was studied. Temperatures of 6 and 12℃ were the most suitable for bar storage; these samples were evaluated not to be significantly deteriorated by the storage period. The condition of samples stored at 20℃ started to deteriorate after 10 weeks in storage; the decline was observed mainly in meltdown rate and off‐flavors, resulting in low overall acceptability. This effect was more evident in dark chocolate bars. Keeping the bars at 24℃ for 24h immediately after production (retemperation) improved the bar resistance to fat bloom, even if the decrease in the sensory quality was observed at the beginning of the storage period.

Impact of storage temperature and duration on the nutritive content quality of Human Breastmilk

Impact of storage temperature and duration on the nutritive content quality of Human Breastmilk

Impact of storage temperature, storage duration, and deproteinization on plasma amino acid concentrations in dogs

Reliability of canine plasma amino acid analysis depends on sample stability which can be influenced by pre-analytical handling techniques, storage temperature, storage time, and deproteinization status. Extrapolating data to dogs from research in other species is limited given discordant methodology and interspecies differences. The present study investigated the effects of deproteinization status (non-deproteinized or deproteinized) and storage temperature (at −20 °C or − 80 °C) on the concentration of 22 canine plasma amino acids during a 300-day storage period.Storage time had a significant effect (p < 0.05) of overall declining concentration of most amino acids. Compared to non-deproteinized samples, deproteinization contributed to overall higher concentrations of cyst(e)ine and glutamic acid, and consistently modified the effect of storage time and temperature on cyst(e)ine, glutamic acid, and glutamine. Compared to −20 °C, storage at −80 °C contributed to a higher concentration of cyst(e)ine and glutamic acid, and modified the effect of storage time on arginine, glutamic acid, glutamine, and tryptophan.Storage time had a consistent, significant effect on amino acid concentrations in canine plasma samples. Although sample deproteinization and low storage temperature modified the effect of storage time, these interactions were variable among analyzed amino acids. Therefore, timely sample analysis is recommended. If delayed sample analysis is inevitable, deproteinization should be performed prior to sample banking to preserve amino acid stability.

Survival and growth of Listeria monocytogenes and Staphylococcus aureus in ready-to-eat Mediterranean vegetable salads: Impact of storage temperature and food matrix

This study aimed to evaluate the survival or growth behavior of L. monocytogenes and S. aureus in ready-to-eat vegetable salads including Arabic salad (tomato-cucumber salad) with or without 0.5% (w/w) salt and 1% (v/w) lemon juice, tahini salad, coleslaw salad, toum sauce salad (aioli) stored at 4, 10, and 24 °C for 5 d. L. monocytogenes showed greater growth or survival in all types of salads at all temperatures tested. L. monocytogenes grew in Arabic salad without additives at 10 °C and tahini salad at 4 and 10 °C. L. monocytogenes survived all preparation and storage conditions used in the current study and its numbers were detectable in all types of salads tested, and with a maximum reduction of 3.0 log CFU/g, except for toum sauce salad at 24 °C, the cells were not detected using enrichment broth. In addition, S. aureus survived in Arabic salad with or without additives and in tahini salad with a maximum reduction of 2.3 log CFU/g. However, S. aureus numbers sharply decreased in coleslaw and toum sauce salad and at 5 d they reached undetectable levels (≥2 log CFU/g) in coleslaw at 24 °C and in toum sauce at 10 and 24 °C. Addition of lemon juice and salt to Arabic salad significantly reduced the numbers of both pathogens.

Storage temperature of tiger nuts (Cyperus esculentus L) affects enzyme activity, proximate composition and properties of lactic acid fermented tiger nut milk derived thereof

The impact of storage temperature on tiger nut's (Cyperus esculentus L.) enzyme activity, proximate composition, and on the fermentation kinetics and sensory properties of lactic fermented tiger nut milk was investigated. Storage temperature significantly affected the protein, fat, fiber, ash and carbohydrate content of tiger nuts. Refrigeration of tiger nuts resulted in higher activities of α-amylase and lipase, whilst ambient or elevated storage showed higher sugar content of tiger nuts. Fermentation of tiger nut milk that was prepared from ambient-stored tiger nuts showed an increased rate of pH reduction and, hence, a significantly lower fermentation time. Fermented tiger nut milk from freshly harvested tiger nuts was more frequently described as grassy and raw. Storage of tiger nuts at ambient or elevated temperature led to lactic fermented tiger nut milk with sweet and sour attributes, and can be significant for improving the sensory quality.

Evaluation of Microbial Load, Formation of Odorous Metabolites and Lipid Stability during Wet Preservation of Nannochloropsis gaditana Concentrates

Wet preservation of algae allows us to bridge the time period between algae harvest and processing while avoiding the costs and nutritional losses associated with algae drying. This study aimed to identify suitable storage conditions for the wet preservation of Nannochloropsis gaditana concentrates. The impact of storage temperature, time and the way of closing the storage recipient was evaluated using a full factorial design. The effect of acetic acid addition was tested for one storage condition. Storage temperature was the main factor determining the microbial count and had a vast impact on the formation of odorous metabolites. Storage at 20 °C in closed recipients led to rapid O2 consumption, accumulation of malodorous short-chain fatty acids above their odor thresholds, and the production of H2S and methanethiol. These odorous metabolites were not formed or to a much lower extent during 4 °C and 8 °C storage in closed recipients. Acetic acid supplementation (50 mM) suppressed the formation of short-chain fatty acids during 8 °C storage in unsealed recipients and reduced the aerobic microbial count and the number of yeasts and molds by approximately one log unit after 14 days. Yet, acetic acid addition also induced lipid hydrolysis and decreased chlorophyll levels when algae were stored for more than one week. This study demonstrated that temperature control is needed and that acetic acid addition is a promising approach when N. gaditana concentrates are stored for less than one week.

Impact of Storage Conditions on the Methanogenic Activity of Anaerobic Digestion Inocula

The impact of storage temperature (4, 22 and 37 °C) and storage time (7, 14 and 21 days) on anaerobic digestion inocula was investigated through specific methanogenic activity assays. Experimental results showed that methanogenic activity decreased over time with storage, regardless of storage temperature. However, the rate at which the methanogenic activity decreased was two and five times slower at 4 °C than at 22 and 37 °C, respectively. The inoculum stored at 4 °C and room temperature (22 °C) maintained methanogenic activity close to that of fresh inoculum for 14 days (&lt;10% difference). However, a storage temperature of 4 °C is preferred because of the slower decrease in activity with lengthier storage time. From this research, it was concluded that inoculum storage time should generally be kept to a minimum, but that storage at 4 °C could help maintain methanogenic activity for longer.

Impact of storage temperature and time on Moldavian dragonhead oil – spectroscopic and chemometric analysis

AbstractMoldavian dragonhead (Dracocephalum moldavica L.) is a plant endemic to Asia where it has been used for centuries for the production of essential oils. With the constantly growing demand for vegetable fats it is necessary to find new methods of ensuring their high quality from the moment of production until their eventual purchase by the consumer. Correct assessment of the quality of oleaginous products is therefore one of the intensively explored scientific problems that stimulates the development of innovative methods of analysing such substances. One of the newer and, most importantly, faster alternatives in the context of analysing the quality of oil and the changes it undergoes during storage is offered by FTIR spectroscopy (Fourier-Transform Infrared spectroscopy). By measuring the relevant FTIR spectra, we were able to observe clear discrepancies in the intensity of bands characteristic of the aging processes taking place in the oleaginous samples due to the oxidation of their fat fractions. The chemometric analysis of FTIR spectra confirmed the high quality of the analysed oils. It is noteworthy that the analysed samples of Moldavian dragonhead oil did not show particularly extensive changes in terms of their FTIR spectra during long-term storage. It confirms their high durability and usability in food production as an excellent product. This is valuable information in order to make progress in the use of Moldavian dragonhead oil in food products.

Influence of gene regulation on rice quality: Impact of storage temperature and humidity on flavor profile

Effects of high temperature-high humidity (HT-HH) storage on the flavor profile of rice were investigated. Volatile compounds such as aldehydes, ketones, and furans increased when rice was stored under HT-HH conditions, leading to a pronounced deterioration in rice quality. Correspondingly, the fatty acid content of the rice significantly increased during storage. Lipid oxidation was also accelerated under HT-HH conditions leading to the formation of peroxides. However, catalase activity was reduced under these conditions promoting the accumulation of peroxides. For the first time, insights into the genetic mechanisms responsible for these changes were obtained using RNA-sequencing to establish the flavor metabolic pathways in rice. Under HT-HH conditions, gene expression of lipase increased while that of catalase decreased, leading to faster hydrolysis and oxidation of the rice lipids. As a result, a series of lipid degradation products was formed (such as fatty acids, aldehydes, and ketones) that decreased the rice flavor quality.

Impact of Storage Temperature on Quality Characteristics and Oxidation Kinetic of Perilla Seed

Impact of Storage Temperature on Quality Characteristics and Oxidation Kinetic of Perilla Seed

Influence of a storage conditions on migration of bisphenol A from epoxy-phenolic coating to canned meat products

The migration of bisphenol A (BPA) from epoxy-phenolic can coating into canned meat products, produced for the needs of the Serbian Armed Forces, was investigated in this work. The tinplate cans were made according to the special military demands, filled with the beef goulash or the meatballs in tomato sauce, and preserved by sterilization. The structure of internal can coating was analyzed by FTIR spectroscopy. The migration of BPA into content of the cans was investigated after storage under regular conditions in typical military facilities. The samples of beef goulash (BG) produced in 2010-2016, and the meatballs in tomato sauce (MB) produced in 2014?2017 were tested for the presence of BPA. Thereafter, the impact of storage temperature and degree of can damage on BPA migration was examined. Both meat products were thermostated on 20 and 40 ?C, and BPA level was measured after 3, 6, 9 and 12 months of storage. The level of BPA was determined in the content of undamaged cans, and cans with lower and higher degree of damage. The BPA was extracted from food with acetonitrile and the extracts were purified by QuEChERS procedure. The level of BPA was determined by LC?MS.

Stability assessment and laboratory scale fermentation of pastes produced on a pilot scale from mealworms (Tenebrio molitor)

European consumers generally still have a reluctant attitude towards the consumption of insects. One strategy to trigger the willingness to consume edible insects is to process them invisibly in familiar foodstuffs. To facilitate this, insects need to be processed to intermediates that can be incorporated readily in products by the food industry. To this end, a mealworm paste that was free of tastable exoskeleton particles was manufactured successfully using industrial equipment. Of this novel intermediate the proximate and fatty acid composition, moisture content, water activity, pH, viscosity, peroxide and p-anisidine values and colour was analysed. Next, the impact of storage temperature (4 °C and −21 °C) and presence of preservatives (sodium nitrite and sodium lactate) on the chemical and microbial stability of the paste were evaluated, as well as its fermentability to assess the most suited preservation strategy. During storage at −21 °C, all tested parameters remained constant for three months, except for some fat oxidation. At 4 °C, substantial microbial growth was observed during three weeks of storage, regardless of the use of preservatives. Finally, the paste was also shown to be suited for fermentation. Future research should assess whether fermentation can extend the storage time and/or improve the product quality.

Impact of Storage Temperature and Packaging on Seed Germination and Viability of Nemesia strumosa Benth

The seeds of Nemesia strumosa were packed in five different packaging (cloth bag in desiccator, plastic bin, polyethylene bag [600 gauze], cloth bag and aluminum foil pack) and stored in three storage chambers viz., cold storage (0–4°C and 90±2.7% RH), incubator (20–22°C and 75±1.5% RH) and ambient conditions for 18 months from May 2015 to October, 2016. The seed germination and seed viability were monitored at monthly interval from every packaging and storage chamber in three replications of 100 seed each. The seeds kept in cold storage depicted significantly higher germination (28.6%). The results revealed that seed germination remained above 90% during the initial four months of storage, which decreased gradually to 82.6% after five months in November. Maximum seed germination was recorded from aluminum foil pack (27.5%). The seed stored in cold store either in aluminum foil or desiccator showed germination upto 12 months while cloth bags gave least germination, irrespective of storage temperature. Maximum seed viability (30.5%) was recorded in cold store, followed by ambient storage (26.1%) for 18 months. The storage in desiccator maintained maximum viability (28.8%) which was at par with aluminum foil (28.4%) after 18 months of storage.

Effect of cold storage on platelets quality stored in a small containers: Implications for pediatric transfusion

Background & aimCold storage of apheresis Platelets (Plts) at 4 °C permits a better hemostatic products with longer storage lifetime. In pediatric transfusion medicine, limited data exists regarding the impact of storage temperatures on small Plts volume. In this study the storage effect of small-volume Plts aliquots for pediatric transfusions at either 22 °C or 4 °C on Plts quality including its functional and activation markers status was assessed. MethodsPlts obtained by apheresis from twenty five donors were stored at either 22 °C (room temperature “RT”) for 5 days with agitation or at 4 °C with and without agitation in small Plts containers and compared with their parent Plts as regard measurements of platelet counts, mean platelet volume, blood gas analytes, sterility, aggregation response, activation and apoptotic markers. ResultsPlts stored in small containers at 4 °C for 5 days showed a significant decrease in metabolic rate, and aggregate significantly better to different activating stimuli while Plts count was lower compared to RT-stored Plts (P < 0.05). In addition cold stored Plts showed a greater increase in Plts activation markers expression levels. No differences were detected between agitated and non agitated cold stored Plts. ConclusionSmall Plts aliquots for pediatric transfusion can be prepared and kept up to 5 days. Cold storage of small Plts aliquots in the small-volume gas permeable containers was efficient, perform better in functional tests and can maintain the quality and sterility of their parent Plts. Further agitation did not improve the cold stored Plts quality.

Temperature and wall coating dependence of alkali vapor transport speed in micron-scale capillaries

The impact of storage temperature and wall coatings on alkali vapor transport through micron-scale glass capillaries is analyzed. Glass microbore tubing, chromatography vials, and copper tubing are assembled into closed atomic spectroscopy units with varying capillary lengths and inner diameters. Such devices serve as valuable test models for integrated atomic spectroscopy platforms that rely on hollow-core optical waveguides for chip-scale implementation of quantum coherence phenomena such as slow and stopped light. The inside surface of the systems are coated with dimethyldichlorosilane (DMDCS) after which the system is loaded with rubidium vapor and hermetically sealed. The loaded units are stored in a tube furnace at elevated temperatures and tested daily for absorption over several weeks. Both a wall coating of DMDCS and higher storage temperature increases the transport speed of Rb vapor. The limits and implications of these results are discussed and compared to an expected theoretical model. Suggestions for increasing transport speed are given.

The Impact of Storage Temperature on the Quality of Liquid Bath Cosmetic Products

The Impact of Storage Temperature on the Quality of Liquid Bath Cosmetic Products

Impact of Storage Temperature (7°C) and Post-Harvest Pre-Treatments on Quality Characteristics and Storage Life of Tomato (LycopersiconEsculentum) Fruits

Impact of Storage Temperature (7°C) and Post-Harvest Pre-Treatments on Quality Characteristics and Storage Life of Tomato (LycopersiconEsculentum) Fruits

Impact of storage temperatures and modified atmospheres on quality of fresh-peeled garlic cloves

Impact of storage temperatures and modified atmospheres on quality of fresh-peeled garlic cloves

Impact of Storage Temperature on the Expression of Cell Survival Genes in Cultured ARPE-19 Cells

ABSTRACTPurpose: The development of a suitable storage method for retinal pigment epithelium (RPE) is necessary in the establishment of future RPE replacement therapy, and storage temperature has proven to be pivotal for cell survival. ARPE-19, a widely used model for RPE, has been shown to yield the greatest number of viable cells when stored at 16°C compared to other storage temperatures. In this study, we analyze the gene expression profile of cultured ARPE-19 cells after seven days of storage at different temperatures in an effort to predict the gene-level consequences of storage of RPE transplants.Materials and Methods: ARPE-19 cells were cultured until confluence and then stored in minimum essential medium at 4°C, 16°C, and 37°C for seven days. The total RNA was isolated and the gene expression profile was determined using DNA microarrays. The Results were validated using qPCR.Results: Principal component and hierarchical clustering analyses show that the gene expression profiles of cell cultures stored at different temperatures cluster into separate groups. Cultures stored at 4°C cluster closest to the control cultures that were not stored and display the least change in gene expression after storage (157 differentially expressed genes). Cultures stored at 16°C and 37°C display a much larger change in differential gene expression (1787 and 1357 differentially expressed genes, respectively). At 16°C, the expression of several genes with proposed tumor suppressor functions was markedly increased. Changes in regulation of several known signaling pathways and of oxidative stress markers were discovered at both 16°C and 37°C, and activation of the angiogenesis marker vascular endothelial growth factor (VEGF) was discovered at 37°C. There was no evidence of the activation of inflammatory processes in stored cell cultures.Conclusion: ARPE-19 cultures stored at 16°C show the greatest propensity to modulate their gene expression profile in a manner that supports cell survival during storage.

Evaluation of food grade solvents for lipid extraction and impact of storage temperature on fatty acid composition of edible seaweeds Laminaria digitata (Phaeophyceae) and Palmaria palmata (Rhodophyta)

This study evaluated the impact of different food- and non-food grade extraction solvents on yield and fatty acid composition of the lipid extracts of two seaweed species (Palmaria palmata and Laminaria digitata). The application of chloroform/methanol and three different food grade solvents (ethanol, hexane, ethanol/hexane) revealed significant differences in both, extraction yield and fatty acid composition. The extraction efficiency, in terms of yields of total fatty acids (TFA), was in the order: chloroform/methanol>ethanol>hexane>ethanol/hexane for both species. Highest levels of polyunsaturated fatty acids (PUFA) were achieved by the extraction with ethanol. Additionally the effect of storage temperature on the stability of PUFA in ground and freeze-dried seaweed biomass was investigated. Seaweed samples were stored for a total duration of 22months at three different temperatures (−20°C, 4°C and 20°C). Levels of TFA and PUFA were only stable after storage at −20°C for the two seaweed species.