Longer Storage Periods Research Articles

Humic substances reduce the erodibility of soils in mining areas

The management of mineral processing wastes is a fundamental issue in the cleaner production and sustainable development of mining industry. This work demonstrates that the humic substances obtained from the recycling of mineral coal tailings can minimize the environmental impact associated with the exploitation of ornamental rocks and could be used in the recovery process for large agricultural areas that are currently degraded. Results of disaggregation tests with specimens of different ages reveal that the incorporation of the humic substrate results in greater stability of the solid particles of the material due to insoluble two- or three-dimensional structures that act as cementing agents by increasing the tensile strength of the solid matrix. It was also shown an increase in the tensile strength in specimens that were subjected to a long period of storage (i.e., the strength in test specimens with 5% of humic substances as compared to no incorporation of humic substances doubled in a period of 1 year, from 3.23 KPa to 6.74 KPa). Moreover, the stability of long-term humic substrate seems to be an advantage over products of easy degradation that only confer an intense effect on the initial stability of aggregates after incorporation, which is a short-term effect. Results from optic and electron microscopy corroborate the above statement. Moreover, results from microscopy clearly show that the effect of the incorporation of humic substance is more apparent over a longer period of time. The results of this study may be useful for other countries where mining industry causes erodibility of soils.

Influence of Pasteurization and Storage on Dynamic In Vitro Gastric Digestion of Milk Proteins: Quantitative Insights Based on Peptidomics.

It is important to evaluate the nutritional quality of milk during the shelf-life, especially during home storage, from a consumer viewpoint. In this study, we investigated the impact of pasteurization (85 °C/15 s) and subsequent storage (at 4 °C for 7 days) on the coagulation behavior of milk and protein digestibility in a dynamic in vitro gastric digestion test. A high level of hydration in curd formed in pasteurized milk upon 7-day cold storage compared to raw and pasteurized milk, indicating fast pepsin diffusion in the interior of curds, increasing the hydrolysis rate. The digesta collected at various time points throughout the gastric digestion were studied using o-phthaldialdehyde (OPA), sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE), liquid chromatography tandem mass spectrometry (LC-MS/MS), and amino acid analysis. These results showed that milk proteins were hydrolyzed quickly upon a long period of cold storage. Additionally, qualitative and quantitative results obtained using LC-MS/MS exhibited significant differences between samples, especially in pasteurized milk upon cold storage. Processing and storage played a decisive role in bioactive peptide generation. Such knowledge could provide insights into and directions for the storage of pasteurized milk for further clinical studies on protein bioavailability and the generation of bioactive peptides for desired health outcomes.

Polyvalent Phage CoNShP-3 as a Natural Antimicrobial Agent Showing Lytic and Antibiofilm Activities against Antibiotic-Resistant Coagulase-Negative Staphylococci Strains.

Synthetic antimicrobials have a negative impact on food quality and consumer health, which is why natural antimicrobials are urgently needed. Coagulase-negative staphylococci (CoNS) has gained considerable importance for food poisoning and infection in humans and animals, particularly in biofilms. As a result, this study was conducted to control the CoNS isolated from food samples in Egypt. CoNS isolates were selected on the basis of their antibiotic susceptibility profiles and their biofilm-associated behavior. In this context, a total of 29 different bacteriophages were isolated and, in particular, lytic phages (6 isolates) were selected. The host range and physiological parameters of the lytic phages have been studied. Electron microscopy images showed that lytic phages were members of the families Myoviridae (CoNShP-1, CoNShP-3, and CoNSeP-2 isolates) and Siphoviridae (CoNShP-2, CoNSsP-1, and CoNSeP-1 isolates). CoNShP-1, CoNShP-2, and CoNShP-3 were found to be virulent to Staphylococcus haemolyticus, CoNSsP-1 to Staphylococcus saprophyticus and CoNSeP-1 and CoNSeP-2 to Staphylococcus epidermidis. Interestingly, the CoNShP-3 exhibited a typical polyvalent behavior, where not only lysis CoNS, but also other genera include Staphylococcus aureus, methicillin-resistant Staphylococcus aureus (MRSA), vancomycin-resistant Staphylococcus aureus (VRSA), Bacillus cereus and Bacillus subtilis. In addition, CoNShP-3 phage showed high stability at different temperatures and pH levels. Indeed, CoNShP-3 phage showed an antibiofilm effect against Staphylococcus epidermidis CFS79 and Staphylococcus haemolyticus CFS43, respectively, while Staphylococcus saprophyticus CFS28 biofilm was completely removed. Finally, CoNShP-3 phage demonstrated a high preservative efficacy over short and long periods of storage against inoculated CoNS in chicken breast sections. In conclusion, this study highlights the control of CoNS pathogens using a polyvalent lytic phage as a natural antibacterial and antibiofilm agent from a food safety perspective.

Age-Related Changes in Hair Shaft Protein Profiling and Genetically Variant Peptides

Recent reports highlight possible improvements in individual identification using proteomic information from human hair evidence. These reports have stimulated investigation of parameters that affect the utility of proteomic information. In addition to variables already studied relating to processing technique and anatomic origin of hair shafts, an important variable is hair ageing. Present work focuses on the effect of age on protein profiling and analysis of genetically variant peptides (GVPs). Hair protein profiles may be affected by developmental and physiological changes with age of the donor, exposure to different environmental conditions and intrinsic processes, including during storage. First, to explore whether general trends were evident in the population at different ages, hair samples were analyzed from groups of different subjects in their 20’s, 40’s and 60’s. No significant differences were seen as a function of age, but consistent differences were evident between European American and African American hair profiles. Second, samples collected from single individuals at different ages were analyzed. Mostly, these showed few protein expression level differences over periods of 10 years or less, but samples from subjects at 44 and 65 year intervals were distinctly different in profile. The results indicate that use of protein profiling for personal identification, if practical, would be limited to decadal time intervals. Moreover, batch effects were clearly evident in samples processed by different staff. To investigate the contribution of storage (at room temperature) in affecting the outcomes, the same proteomic digests were analyzed for GVPs. In samples stored over 10 years, GVPs were reduced in number in parallel with the yield of identified proteins and unique peptides. However, a very different picture emerged with respect to personal identification. Numbers of GVPs sufficed to distinguish individuals despite the age differences of the samples. As a practical matter, three hair samples per person provided nearly the maximal number obtained from 5 or 6 samples. The random match probability (where the log increased in proportion to the number of GVPs) reached as high as 1 in 108. The data indicate that GVP results are dependent on the single nucleotide polymorphism profile of the donor genome, where environmental/processing factors affect only the yield, and thus are consistent despite the ages of the donors and samples and batchwise effects in processing. This conclusion is critical for application to casework where the samples may be in storage for long periods and used to match samples recently collected.

Effect of frozen time on Ctenopharyngodon idella surimi: With emphasis on protein denaturation by Tri-step spectroscopy

As frozen surimi, the key raw material of surimi products, is commonly stored at low temperature, surimi quality especially its protein constantly deteriorates through long periods of storage, thus integrated evaluation of protein denaturation would be essential for quality control of surimi industry. The objective of this study is to investigate the effect of frozen time on surimi by exploring the denaturation mechanism of surimi protein during low temperature storage by Tri-step infrared spectroscopy. During frozen storage, FT-IR peaks of 1219 cm−1, 1238 cm−1 (amide III) and 1396 cm−1 (-CH3) gradually attenuate from strong to weak and finally disappear, while 1534 cm−1 (amide II), 1611 cm−1 and 1638 cm−1 (amide I) also have obvious changes in surimi. Spectral curve-fitting results disclose that the contents of α-helix and β-sheet are continuously decreased and transformed to random coil and β-turn. 2DCOS-IR results further reveal that the denaturation process of protein can be generally divided into three periods: stable period, slow change period and deterioration period.

Hair as an alternative noninvasive matrix: sources of variation in testosterone levels

Hair is one widely used alternative matrix for endocrine studies. Not only can it maintain hormone content during storage for long periods of time, but its collection also induces little to no stress. Noninvasive techniques have broadened the opportunities for endocrine research, particularly regarding wild animals. Despite its advantages, many sources of variation may affect the steroid concentration found in hair, such as body location harvested, fur color, reproductive status, and sex. Thus, domestic species, such as the dog, are an excellent and approachable model for understanding this variability. For such, we addressed diverse sources of variation in testosterone concentrations from 24 domestic dogs (Canis lupus familiaris) of the Poodle breed of various colors and neuter status, and from both sexes. The variation comprised the comparison between 2 different matrices (blood vs hair); 2 different extraction storage methods (refrigerator vs freezer); 3 body regions (head, torso, and limbs); 3 coat colors (black, brown, and white); different neuter status (intact vs castrated males) and, finally, sex. Our results showed no correlation between blood and hair testosterone concentrations. Additionally, we did not find differences related to the storage method, body region, or coat color. There were differences in concentration between males and females, but not between females and castrated males. We discuss hair testosterone levels exhibited reasonable stability, and we present practical applications for both domestic and wildlife animals.

Assessment of shelf life study on microbial and organoleptic quality of little millet flakes and its products

Little millet is an important food for millions of people and is a major source of calories and the vital component of food security in the developing world important to know the keeping quality of the little millet flakes for consumption, changes and the level of microbial activity that would make the flakes unfit for consumption in longer storage periods. The little millet whole grain flakes were analyzed for various microbiological quality attributes and also the products prepared from little millet flakes were subjected to organoleptic qualities during the storage period. The average total plate count was 2.30 log cfu/g in the little millet flakes. However, there was no coliforms and yeast and molds were observed in the product. The initial overall acceptability of the little millet flakes was 8.18 in metalized polyester. As the storage increased, the overall acceptability was decreased. The overall acceptability observed was 8.10, 8.04, 8.01, 7.92, 7.28 and 6.85 respectively after storage period of 15, 30, 45, 60, 75 and 90 days stored in a metalized packaging material. The initial overall acceptability of the little millet flakes was 8.12 in polypropylene pouch. The overall acceptability observed was 8.08, 8.02, 7.76, 7.56, 7.12 and 6.98 respectively after storage period of 15, 30, 45, 60, 75 and 90 days. Microbial study suggested that the products are of acceptable quality. Storage studies revealed that the product can be stored safely for a period of 3 months.

Long-term microbiological and chemical changes in bee pollen for human consumption: influence of time and storage conditions

In order to evaluate if bee pollen properly processed could be conserved for more than 12 months without suffering alterations on its microbiological and chemical qualities, 48 dried bee pollen samples from Argentina were stored at room (23 ± 2 °C) and at refrigerated temperatures (4 °C) during two years. The microbiological (culturable heterotrophic mesophilic bacteria, yeasts and filamentous fungi, Enterobacteriaceae, coliforms, spore-forming bacteria, Salmonella sp., Escherichia coli, Staphylococcus aureus and Clostridium perfringens) and chemical qualities (moisture, pH, ash, proteins and carbohydrates) of three samples from each treatment were evaluated every three months over two years. In bee pollen samples, human pathogenic bacteria were not detected. In general, the count of yeasts, culturable heterotrophic mesophilic bacteria and filamentous fungi were statistically lower at room temperature compared to refrigerated temperature over the storage period. Aerobic spore-forming bacteria populations did not show significant changes at the different storage periods neither at room nor at refrigerated temperatures. The protein and the ash content did not differ while carbohydrate content, moisture and pH changed over the storage period. The results show that microorganisms do not multiply in dried bee pollen although they can be present after a long period of storage at both studied temperatures. Bee pollen has maintained its microbiological and chemical qualities for more than six months at both temperatures, however, at room temperature, its sensory properties were altered after nine months from the beginning of the storage. The shelf life could be longer if it was preserved at fridge temperature.

Study of basic characteristics of quinoa seeds

Quinoa crop is considered as a source of healthy nutrition due to its energy and nutritional value. The nutritional parameters of quinoa seeds exceed the characteristics of traditional cereals. The high protein content distinguishes quinoa seeds from other plant food. Quinoa contains all the important amino acids, it is rich in minerals and vitamins. The special chemical composition of grain can ensure the production of gluten-free food products. Quinoa due to its unique chemical composition and lack of gluten, can be used as a valuable raw material for the creation of specialized (gluten-free) products for people suffering from celiac disease and for products of high nutritional value. This crop may be an alternative one in areas with water deficiency, droughts and salinization, where other crops are unprofitable. Problematic aspects of the crop production are level of seed germination in the field condition, low and unstable yields.
 The main condition for the quinoa spread, like other plant species, is the success of the initial phases of plant development. The ability to form in new growing conditions a crop with certain parameters of standing density provides the possibility of further steps in the beeding process and technological optimization of crop indicators.
 The evolutionary way of the trait formation such as the absence of the seed dormancy period are analyzed, the mechanisms and dynamics of the decrease in the viability of seeds in the modern crop of quinoa are revealed. Significant differences in the seed characteristics of 2019 and 2018 harvest years (storage period of 14 and 28 months, respectively) indicate the difficulty of maintaining the economic indicators of seeds for the 2-nd and subsequent storage years.
 Based on the experiment result to determine the dynamics of water absorption of seeds, their reactions to soaking and heating, the basic characteristics of quinoa breeding samples (perspective for introduction in the zone of the north-eastern forest-steppe of Ukraine) were determined.
 It was found that the level of passive water absorption was in the range of 79.7–81.5 % of the mass of dry seeds. The maximum intensity of water absorption was fixed within 1-st hour. Seeds with a longer storage period are characterized by more intense initial water absorption. At temperature of 18 °C, the total duration of the seed swelling period is 7‒8 hours.
 The highest efficiency of seed soaking was noted for seed samples of the 2019 harvest year, compared with which the growth of indicators of germination energy and laboratory germination was + 9.5 and + 5.8 %. The same seed sample had the best parameters according to the results of heating: + 6.9 and + 2.4 % respectively.

Storage performance of primed bell pepper seeds with 24‐Epibrassinolide

AbstractSeed response to priming with 24‐epibrassinolide (24‐EpiBL) has been studied to investigate the effects on speed of germination, often leading to improved stand establishment. However, knowledge about the response of primed seeds treated with 24‐EpiBL during storage remains insufficient. This research was performed to verify the effects of bell pepper seed priming (Capsicum annuum L.) with 24‐EpiBL after storage. Two cultivars (AF‐6 and AF‐7) were used, represented respectively by three and four seed lots of different physiological potential. All lots were stored for 0, 3, 6, 9, and 12 mo after priming with 24‐EpiBL. Seeds were evaluated for germination and vigor (germination first count; saturated salt accelerated aging, and using the Seed Vigor Imaging System); unprimed seeds represented the control. Priming with 24‐EpiBL promoted positive effects on germination speed, seed tolerance to heat stress, and initial development of seedlings with responses being more evident in lower vigor seed lots. The beneficial effects of priming with 24‐EpiBL in bell pepper seeds is maintained after storage, but may gradually decrease after longer storage period.

Formulation design of microemulsion collector based on gemini surfactant in coal flotation

The production of slime is extremely huge, which floated by the existing hydrocarbon oil collectors without favorable efficiency. To improve the efficiency of coal slime flotation, the microemulsion collector was synthesized by a gemini non-ionic surfactant (ethoxylated 2, 4, 7, 9-tetramethyl-5-decyne-4, 7-diol, Surfynol® 485) as the surfactant and diesel as the oil phase. To explore the effect of the components of the on stability of microemulsion and determine the optimal composition of the microemulsion, the simplex lattice mixture design method was adopted for the first time. Furthermore, the solubilization performance of the resulting microemulsion was determined based on its pseudo ternary phase diagram, and the optimal concentrations (mass fraction) of the gemini nonionic surfactant (Surfynol® 485), n-octanol, diesel, and water corresponding to the smallest droplet size were found to be 30.97%, 30.97%, 32.37%, and 5.69%, respectively. In addition, the microemulsion was found to remain stable even after storage for long periods at different temperatures and exhibited good homogeneity even after being centrifuged at various speeds, as confirmed by visual inspection (phase separation). Stability experiments showed that the optimized microemulsion collector had a polydispersity index of less than 0.06, suggesting it exhibited good dispersibility. The results of flotation experiments showed that the microemulsion exhibited a yield as high as 69.70% for a dosage of 3 kg/t without a frother, the dosage of which is significantly less than diesel, the microemulsion had a greater collection capacity and thus can replace diesel for the flotation of coal slime.

Spontaneous Combustion Tendency in Bagasse Stockpiles: Biotic and Abiotic Responses Relation

Microbial activity in stockpiled bagasse was investigated using: (1) acidity levels within the stockpile and (2) detected amounts of flammable volatile organic compounds (VOCs) above the stockpile, as potential factors to identify their impacts on spontaneous combustion. Temperature, moisture content, microbial activity (estimated by the number of spores obtained from plate counting), pH value, amount of acetic acid at different depths (0.5, 1.0, 1.5, 2.0 and 2.5 m from the stockpile surface) and the flammable VOCs above the stockpile surface after different storage periods (100, 150, 200 and 250 days from the first stockpiled day) were investigated. The temperature and moisture content of the stockpile were in the ranges 50–65 °C and 50–65%, respectively. A decrease in the pH value (pH 4 to 3) after longer storage periods was observed, which was related to the decreases in mesophile spores (1 order of magnitude) and thermophiles spores (1 order of magnitude) within the stockpile. Increases were observed in the temperature (5–10 °C), in the production of acid (3.6% m/m on dried bagasse) and of flammable VOCs, such as ethanol in the range 118–130 µg per cubic meter of air and others above the stockpile. Acid production increased the flammable VOCs, the temperature and the moisture content, suggesting that these parameters have the potential to be used for monitoring the stockpile characteristics. The acidity level is particularly useful since it is easy to measure.

Study of the drying kinetics of the malt bagasse in a pneumatic transporter

Malt bagasse is a by-product of the brewing industry that has high moisture, making it very unstable and susceptible to fast microbial deterioration. This work evaluated drying kinetic models of malt bagasse during pneumatic transport with air flow at 30, 45 and 60?C and layouts of 4.5 and 7.0 m. The results showed that the decrease of moisture from malt bagasse was favored at higher air temperature due to the higher diffusion coefficient. In the ranges measured, the values of the effective moisture diffusivity and heat transfer coefficient were obtained between 2.05?10?10 to 12.74?10?10 m2/s and 175 to 363 W/(m2 K), respectively. Average energy for liquid diffusion in the malt bagasse drying process was 44.30 kJ/mol. Pneumatic transport with air flow at 60?C and layout of 7.0 m reached rapidly the final moisture of 12% (w.b.), which may reduce transport costs and allow for long periods of stable storage for malt bagasse. The statistical tests results showed that the experimental data presented excellent fit using the modified Henderson-Pabis model, in the temperature range for both layouts.

Minor compositional alterations in faecal microbiota after five weeks and five months storage at room temperature on filter papers

The gut microbiota is recognized as having major impact in health and disease. Sample storage is an important aspect to obtain reliable results. Mostly recommended is immediate freezing, however, this is not always feasible. Faecal occult blood test (FOBT) papers are an appealing solution in such situations, and most studies find these to be applicable, showing no major changes within 7 days storage at room temperature (RT). As fieldwork often requires RT storage for longer periods, evaluation of this is warranted. We performed 16S rRNA gene sequencing of 19 paired faecal samples immediately frozen or kept five weeks and five months at RT on FOBT papers. Alpha-diversity evaluation revealed no effect of FOBT storage, and evaluation of beta-diversity showed that host explained 65% of community variation, while storage method explained 5%. Evaluation of community dispersion and the Firmicutes/Bacteroidetes ratio revealed a larger effect of storage time for fresh-frozen samples. Single taxa evaluation (order-to-genus level) showed significant alterations of four (of 37) genera after five weeks and five genera after five months. When comparing the two timepoints, alterations were only detectable for fresh-frozen samples. Our findings reveal that long term storage on FOBT papers is an applicable approach for microbiota research.

Dynamics of changes in total carotenoids and antioixdant activity in fruits of selected varieties of Cucurbita moschata Duch. during storage

Cucurbita moschata Duch. is a vegetable, native to the Central America and the northern parts of South America, not very well known in Slovak republic. It is a seasonal crop which is appreciated for its nutrimental and bioactive components providing human health benefits and its option of relatively long period of storage. The aim of this study was to assess the dynamics of changes of total carotenoids content and antioxidant activity in the pulp of the fruit of Cucurbita moschata Duch. after the harvest and during the storage, as well as the effect of the variety on total carotenoids content and antioxidant activity. The experiment was realised in 2018 in the experimental fields of the Botanical Garden of Slovak University of Agriculture (SUA) in Nitra. Six different varieties of Cucurbita moschata Duch. – Liscia, Matilda, Orange, Serpentine, UG 205 F1 and Waltham were examined. The harvest was was held in the second week of September 2018. The storage took place in the hall of Departmet of Vegetable. The analysis were realised after the harvest (day 0), after the storage (day 60 and day 120). Total carotenoids content after the harvest ranged from 3.80 to 8.42 mg.100g-1 FM. In the DM the content ranged from 49.66 to 91.32 mg.100g-1 .The period of 60 days of storage had positive influence on total carotenoids content in FM, as we have recorded an increase of TCC in the case of all observed varieties. After the period of 120 days of storage we have recorded both increase and decrease, depending on the variety. The increase of the total carotenoids content during the whole period of storage was by 15%. The values of the antioxidant activity after the harvest ranged from 2.76% to 10.31%. After the 60 days of storage, we have recorded both increase in ̔ Liscia, Serpentine, Waltham ̓ and decrease in the ̔ Matilda, Orange, UG 205 F1 ̓ variety. During the following 60 days of storage significant differences were found for all the varieties in all observed variants (storage period), except for the ̔ Matilda ̓ variety. Antioxidant activity significantly decreased after 60 days of storage (by 15%), but it was followed by statstically significant increase (by 25%) after 120 days of storage. The increase of the antioxidant activity during the whole period of storage was by 6.5%, but this change was not statistically significant. The variety of Cucurbita moschata Duch. had stastically proven effect both on the total carotenoids content and the antioxidant actvity.

The effect of chitosan coating and vacuum packaging on the microbiological and chemical properties of beef

Beef is an animal food sensitive to deterioration due to its rich nutrient content. Therefore, some preservation techniques are applied. These include vacuum packaging, a modified atmosphere, a controlled atmosphere and an edible film coating. In this study, it was aimed to extend the shelf life of beef using vacuum packaging (VP) and chitosan coating with vacuum packaging (CC + VP). For this purpose, total mesophilic aerobic bacteria (TMAB), Stapylococcus aureus, lactic acid bacteria (LAB) counts, thiobarbituric acid (TBA) values and total volatile basic nitrogen (TVB-N) content were analyzed in beef obtained from local markets. As a result, it was found that the chitosan coating reduced the TMAB, LAB and TVB-N values and inhibited all S. aureus up to day 15 of storage. In addition, it was seen that the application of CC + VP was significantly more effective (p˂0.05) on the reduction of the TBA value, compared to the VP application over a long period of storage (45 days). The combined use of the two technologies is more effective on TVB-N. According to the data obtained from this study, because of the antimicrobial and antioxidant properties of chitosan, it has been concluded that it can be used as a bio-preservative in the meat industry.

NAD(P)H fluorescence lifetime measurements in fixed biological tissues

Autofluorescence based fluorescence lifetime imaging microscopy (AF-FLIM) techniques have come a long way from early studies on cancer characterization and have now been widely employed in several cellular and animal studies covering a wide range of diseases. The majority of research in autofluorescence imaging (AFI) study metabolic fluxes in live biological samples. However, tissues from clinical or scientific studies are often chemically fixed for preservation and stabilization of tissue morphology. Fixation is particularly crucial for enzymatic, functional, or histopathology studies. Interpretations of metabolic imaging such as optical redox intensity imaging and AF-FLIM, have often been viewed as potentially unreliable in a fixed sample due to lack of studies in this field. In this study, we carefully evaluate the possibility of extracting microenvironment information in fixed tissues using reduced nicotinamide adenine dinucleotide (phosphate) (NAD(P)H) endogenous fluorescence. The ability to distinguish changes such as metabolism and pH using intrinsic fluorescence in fixed tissues has great pathological value. In this work, we show that the lifetime based metabolic contrast in a sample is preserved after chemical fixation. The fluorescence lifetime of a sample increases with an additive fixative like formaldehyde; however, the fixed tissues retain metabolic signatures even after fixation. This study presents an opportunity to successfully image archived unstained histopathology tissues, and generate useful AF-FLIM signatures. We demonstrate the capability to draw metabolic interpretations in fixed tissues even after long periods of storage.

Sensory Shelf Life Estimation of Novel Fortified Blended Foods Under Accelerated and Real-Time Storage Conditions.

Fortified blended foods (FBFs), a staple of food aid around the world, must maintain desirable characteristics for long periods of storage. This study estimated the shelf life of FBFs, including a traditional FBF (nonextruded corn soy blend plus [CSB+]) and 13 novel extrusion cooked FBFs. All products were stored under accelerated and real-time environments (real time = 30 °C and 65% relative humidity [RH], accelerated = 50 °C and 70% RH based on a Q10 factor of 2). Products were made into porridges and evaluated by a descriptive sensory panel for five times in each shelf life condition. Rancid and painty sensory characteristics were key determining factors for shelf life. Real-time (RT) and accelerated shelf life (ASL) testing agreed that most novel extrusion cooked FBFs had shelf lives of at least 2 years, which is comparable to current CSB+. However, ASL testing failed to predict RT shelf life of two novel FBFs, which were estimated by RT testing to have a 2+ year shelf life. The results indicated that novel extrusion cooked FBFs have high potential for use as alternative complementary food and maintain quality for long storage periods. It is essential to conduct RT testing parallel with ASLT testing, especially for new products, to obtain a more precise estimation of products' shelf life. PRACTICAL APPLICATION: These findings show that extrusion cooked novel fortified blended foods made with extrusion generally can last up to or exceeding 24 months at ambient conditions as measured either real-time or under accelerated conditions. This is plenty of time for storage, shipping, distribution, and home storage of such products by recipients. Thus, there should be no concerns about shelf life of these products for international distribution.

Methods of air-cured and dried fish storage technique improvement

The article gives the review of production and consumption of air-cured and dried fish in Russia. While storaging there may be prominent mass losses because of shrinking caused by different factors. To reduce air-cured and dried fish shrinking there may be used different methods of creating and supporting the temperature and humidity conditions, different kinds of packaging, solutions for fish surface treatment. Refrigerated counters, used for fish storage and sales, have some drawbacks. The major drawbacks of the traditional methods of fish storage are changes of relative humidity in a holding room, of fish humidity, and of temperature, which leads to shortening of storage time and to fish shrinking. The use of different adsorbents allows to reach the necessary air humidity in refrigerated counters, and a fat substitute allows to reduce food shrinking. The investigation shows that the use of monoglyceride helps to increase fish storage period, but at the same time the taste of sea- or river-fish changes. Carbon dioxide considerably slows different microorganisms development, and consequently, increases a storage period. The use of carbon dioxide does not substantially influence the taste of fish. Though carbon dioxide increases the humidity in a holding room, its chemical properties sustain considerable lessening of oxygen concentration in a holding room, thus slowing the process of outer and inner changes in fish tissues, which results in a longer storage period. In the course of investigation the advantages and disadvantages of each method have been developed and their efficiency has been estimated.

Development and substantiation of the technology for producing structured olives containing the encapsulated olive oil

The technology of the production of structured olive containing the encapsulated olive oil was developed and substantiated. The technology is based on the structuring methods with the use of ionotropic polysaccharides. The developed technology belongs to the technologies of extrusive formation of food products in the medium of sodium alginate with obtaining structured form of olive, that is, its imitated shapes. The implementation of this method implies comprehensive processing olive raw material to obtain several kinds of new products – encapsulated olive oil, structured olive and their combined form. The product is a capsule in the shell of a gel forming agent with internal content of olive puree or the products of their processing (fiber, pulp) with evenly distributed olive oil capsules (filler of structured olive). It is possible to produce the structured olive of various diameters (d=6...18 mm), different color at various ratios of inner content – shell. Regulation of structural-mechanical and organoleptic parameters is achieved through the use of the mixed gel formation of related structure-forming agents (sodium alginate and agar). The alginic shell of the structured olive modified by agar makes it possible to ensure high acid resistance and stability of products over a long period of storage. Based on the complex of research, the main indicators of quality and safety of new product, the storage terms and conditions were established. Scientific and practical experience during the implementation of the technology can be applied to different types of fruit and vegetable raw materials. This makes it possible to obtain food products with different physical form. Involvement in technological process of inferior parts of fruit and vegetable raw material makes it possible to recycle raw materials comprehensively, increasing the profitability and efficiency of technological processes. Structuring technology as a method of technological influence makes it possible to expand the range of food products and effectively control the chemical composition and nutritional value of structured products.