Months Of Storage Period Research Articles

Bacterial cellulose nanofibers improved the emulsifying capacity of soy protein isolate as a stabilizer for pickering high internal-phase emulsions

In this work, we report for the first time the use of bacterial cellulose nanofibers/soy protein isolate (BCNs/SPI) composite colloidal particles as nature materials to be an effective particle stabilizer for the development of high internal phase emulsion (HIPE, oil-in-water) with 75% oil phase. The composite colloidal particles were prepared by an antisolvent approach, and the characterizations of the prepared composite colloidal particles with different BCNs/SPI ratios (1:25, 3:25, 5:25, 7:25 and 9:25 w/w) were investigated in the present work. FTIR analysis showed that BCNs/SPI colloidal particles were formed mainly through hydrogen bonds. The rheological property, crystallinity, thermal stability, and wettability of BCNs/SPI colloidal particles were improved as compared with pure SPI. Furthermore, the stability of HIPEs increased with the increase of BCNs/SPI ratios, where HIPEs stabilized by BCNs/SPI composite colloid particles with a ratio of 7:25 showed the highest stability during a 2-month storage period. Therefore, this study suggested that BCNs significantly improved the emulsifying capacity of SPI and the prepared BCNs/SPI composite colloids particles have great potential applications in the food industry.

Studies on Storage Quality Evaluation of Dried Wild Pomegranate Arils (Anardana) Prepared in Mechanical Cabinet Drier

Wild pomegranate (Punica granatum L.), fruit is widely found in hilly slopes of Himachal Pradesh, Uttarakhand and Jammu and Kashmir. It contains higher amount of acid content along with other quality characteristics. To exploit the appreciable amount of acid content in this fruit, a popular dried product known as anardana was prepared in mechanical cabinet drier from the fruits procured from Karsog area of Mandi district of Himachal Pradesh, India (1265 m above mean sea level). The anardana was packed in aluminium laminated pouch with vacuum (ALPV), aluminium laminated pouch (ALP) and gunny bags which were stored under ambient and refrigerated storage conditions so as to study the effect of packaging and storage on its quality. During storage, moisture, water activity, reducing sugars, NEB (Non enzymatic browning), HMF (Hydroxymethyl furfural) and furfural content increased whereas, TSS (Total soluble solids), titratable acidity, total sugars, ascorbic acid, anthocyanins, starch, total fibre and residual SO2 decreased during storage. After 12 months of storage period, higher retention of various quality characteristics was observed in anardana packed in ALPV followed by ALP and gunny bags. However, changes were slower in refrigerated storage conditions as compared to that under ambient conditions.

SÜT ENDÜSTRİSİ YAN ÜRÜNLERİ İLE ÜRETİLEN BİBER TURŞUSUNUN BAZI KALİTE PARAMETRELERİNİN ARAŞTIRILMASI

In this study, traditional pickled pepper was produced in 3 different formulations by using whey cheese and cheese crumbs, which are obtained as a by-product in the cheese-making process. In the scope of the study, the microbiological, chemical and sensory properties were examined during the 5 months of storage period. The initial E. coli contents of the samples were determined as 3.71, 2.73, 4.72 log cfu/g respectively and it was not detected in any of the group at the end of the 21st day. The 2nd group was the most acceptable in terms of taste (5.9-6.6), smell (6.2-6.6) and visual appearance (6.3-6.7) for 4 months. It was observed that there was no change in the chemical parameters of all groups that could negatively affect consumption during the storage period. As a result of the study, it was shown that a high value-added product can be produced by using dairy by-products.

Effect of storage on antioxidant components of onion (Alliumcepa L.) genotypes

In the present study, thirty different genotypes of onion were compared on the basis of nutraceuticals during storage at ambient temperature. Depending on the storage period, biochemical parameters showed the variations inside the onion bulbs. Quercetin content (0.54 to 1.43 mg g−1 DW) and total antioxidant capacity (TAC) were increased (62.44 to 90.11%) during the storage period, whereas flavonols, anthocyanins and ascorbic acid content decreased at ambient temperature storage. The interactions between genotypes vs biochemical parameters vs TAC did not show any particular trend during the storage as compared in first and last month of storage period. The results can be used for screening of onion genotypes on the basis of nutraceuticals and total antioxidant capacity.

Arabidopsis Hairy Roots Producing High Level of Active Human Gastric Lipase.

Arabidopsis hairy roots were used to produce human gastric lipase. When treated with 2,4-D, the hairy roots developed into thick organs that produced more protein than untreated roots. This was first assessed using green fluorescent protein-producing root lines from which the protein diffused into the culture medium. When growing hairy roots which express the human gastric lipase gene, very little lipase was found in the medium. Incubating the roots in a low pH buffer resulted in lipase diffusion into the buffer, avoiding the need for grinding. The activity of the enzyme on 4-methylumbellireryl-oleate and on tributyrin was determined. Approximately 6000 units of enzyme were recovered per gram of root. The enzyme was also extracted from freeze-dried roots before and after a 2-month storage period at room temperature. This work demonstrates the relevance of Arabidopsis hairy roots for the production of human gastric lipase.

Collaborative effect of fat reduction and α-tocopherol incorporation on oxidative stability in beef sausages

This study focuses on the changes in oxidative stability and sensory properties of reduced fat and/or α-tocopherol incorporated sausages during storage at 4°C for 3 months. In order to examine these changes, sausages were formulated with 20% fat and 20% fat+200 ppm α-tocopherol, coded as C20A0 and C20A1, respectively. Sausages formulated with 10% fat (C10A0) and 10% fat+200 ppm α-tocopherol (C10A0) were low fat sausages. Reduction of fat by 50% or adding α-tocopherol initially increased the peroxide values of sausages, but at the end of storage, conversely, reduction of fat and α-tocopherol addition retarded lipid peroxidation as well as malonaldehyde generation (p<0.05). The highest thiobarbituric acid reactive substance values were recorded for C20A0 sausages initially and at the end of the storage (p<0.05). Even though thiobarbituric acid reactive substance values of sausages with 20% fat were higher, the initial rancid taste of all sausages were similar at month 0, but differences in the rancid taste of sausages began to be revealed with increasing storage time (p<0.05). No significant differences were found in the general acceptability of all the sausages during the 3-month storage period (p>0.05).

Amino acid-based stable adalimumab formulation in spray freeze-dried microparticles for pulmonary delivery

Adalimumab is a monoclonal antibody that neutralizes tumor necrosis factor-α (TNF-α), which is involved in chronic inflammatory diseases including asthma. We aimed to prepare porous adalimumab microparticles with appropriate aerodynamic properties and stability for inhalable therapy. Adalimumab formulations were processed through spray freeze-drying (SFD) in the presence of amino acids. The effects of leucine, phenylalanine, glycine, and arginine on the physicochemical stability of adalimumab were studied by mass spectrometry, microchip electrophoresis, circular dichroism, UV spectrophotometry, and size-exclusion chromatography. The aerodynamic behavior of SFD-processed powders was assessed using a two-stage impinger. Biological activity of the adalimumab formulations was assessed using fibroblast L-929 cells. The microparticles prepared by SFD were highly porous, spherical, and 8–12 μm in diameter. The amino acids ensured the stability of adalimumab during the SFD process as well as over a 3-month storage period at 40 °C and 75% relative humidity. The stability results were well correlated with those of biological activity obtained in L-929 cells. Deterioration in the stability of adalimumab resulted in decreased biological activity. The adalimumab formulations containing leucine or phenylalanine exhibited the best aerodynamic performance. Thus, SFD-processed adalimumab prepared with leucine or phenylalanine could provide inhalable microparticles useful for anti-TNF-α therapy.

Multi-scale analysis of amorphous solid dispersions prepared by freeze drying of ibuprofen loaded acrylic polymer nanoparticles

Amorphous solid dispersions (ASDs) consisting of ibuprofen as a model drug, and Eudragit L100-55 as methacrylate copolymer carrier, were prepared by emulsification-diffusion method followed by freeze drying of nanoparticle suspensions. Subsequently, ibuprofen-loaded Eudragit L100-55 nanoparticles with different drug loadings were prepared. To understand the processing-structure-properties relationships, multi-scale analysis was performed. Average diameter of nanoparticles in all formulations was 234 ± 30 nm. Differential scanning calorimetry, X-ray diffraction and infrared spectroscopy showed that the formulations prepared from 9 to 16% of ibuprofen were fully amorphous while nano-crystalline domains localized inside the polymeric nanoparticles thanks to the atomic force microscopy analysis were detected in formulations prepared from higher content of ibuprofen (≥20%). Unexpected increase of the entrapment efficiency with the increase of ibuprofen loading was correlated with the increase of the viscosity of the organic phase. ASDs exhibited good dissolution profiles, characterized by sustained ibuprofen release, followed by supersaturation build-up. Physical stability tests performed on the ASDs showed that ibuprofen remained amorphous after 12 months of storage period. Therefore, Eudragit L100-55 plays a dual role in the ASDs, i.e. kinetic stabilization of ibuprofen in amorphous state during the storage period, and control of the drug release, and subsequent stabilization of the supersaturated state.

Comparison of two technological procedures to enrich peeled pears in halves with fructooligosaccharides for later canning as a new functional food

Osmotic treatment and vacuum impregnation have been tried as possible methods to put fructooligosaccharides (FOS) into pears, getting a new functional canned fruit. Vacuum impregnation changes the texture of pears, becoming those pears softer than not treated pears. This change was resolved adding calcium into the impregnation medium. FOS were able to enter into pears with the two treatments and keep stable their concentration during two months of storage period at ambient temperature (22 ± 2 ºC) after canning. The best retention of FOS (61%) was for the osmotic treatment. The concentration of FOS in the canned pears and the corresponding syrup was up to 14 times higher using the osmotic treatment than the vacuum infiltration. Furthermore, sensory properties of treated pears containing FOS after two months from canning were similar to sensory properties of not treated canned pears, since FOS do not contribute to the sweetness of the canned pears. These results indicated that canned pears rich in FOS have potential to be a new functional food that can be produced at industrial level.

Wpływ przechowywania pełnoziarnowej mąki owsianej na zawartość błonnika pokarmowego i właściwości reologiczne

The objective of the research study was to determine the effect of wholemeal oat flour storage on changes in a content of total (TDF), soluble (SDF), and insoluble (IDF) dietary fibre and in rheological properties of wholemeal oat flour. The analysis included the flours milled from naked oat grain in a laboratory. Those oat flours were stored for 3 months at temperatures of 20 ºC, 4 ºC and -20 ºC. The apparent viscosity (initial, maximal, final, setback) was determined in 5 % (w/w) water-based suspensions. Regardless of the storage temperature, an increase was reported in the content of IDF as was a decrease in the content of SDF during the 3-month period of storing flour. The widest range of changes in the individual dietary fibre fractions was reported during storage at 20 ºC. The changes in the rheological properties depended on the time and temperature of oat flour storage. The largest changes were reported in the case of the setback value during storage at 20 ºC and 4 ºC. The smallest range of changes in all the rheological properties was found in the flours stored at -20 ºC. During the 3-month period of storing flour the range of changes in the rheological properties was inconsiderable and it did not depend on the contents of individual dietary fibre fractions, therefore it should not have any significant effect on the changes in the technological properties of flours. No unequivocal dependences were reported between the changes in the content of dietary fibre fractions and the rheological properties. During the entire 3-month storage period, the smallest changes occurred in the dietary fibre composition and rheological properties of oat flour during storage at the -20 ºC temperature.

Physicochemical and functional properties of ash gourd/bottle gourd beverages blended with jamun.

This paper reports the formulation and storage stability of Ash gourd (Benincasa hispida) and Bottle gourd (Lagenaria siceraria) juice blended with the Jamun (Syzygium cumini). Both the beverages found to be rich in polyphenols, flavonoids, and anthocyanins. The Ash gourd-Jamun (AGJ) and Bottle gourd-Jamun (BGJ) beverages showed significant bio-accessibility of polyphenols, flavonoids, and anthocyanins. Moreover, the addition of sugar was found to enhance the bioaccessibility of these fractions in both the beverages. Further, the biochemical attributes such as physiochemical and functional properties of Ash gourd-Jamun and Bottle gourd-Jamun blended juice were evaluated during the accelerated storage. The total soluble solids and acidity and the sensory score did not change significantly during the storage period. The AGJ exhibited a 35%, 73%, 34% and 35%, whereas BGJ shows 32%, 65%, 35% and 20% decrease in total polyphenol, anthocyanin, DPPH and inflammatory activity during the 2months of storage period respectively. However, the reduction was less in Bottle gourd-Jamun beverage. Results of the study are promising and add to the necessity and potential of gourd family based functional food development.

The effects of adding \u201cflavour enhancers\u201d on levels of chloropropanediol esters and glycidyl esters in savoury shortbread

The effect of the addition of selected flavour enhancers (dried garlic, dried onion, caraway seeds, poppy seeds, kelp, sesame, Herbs de Provence) on levels of chloropropanediol esters (2-MCPDE, 3-MCPDE) and glycidyl esters (GE) was investigated in classic savoury shortbread with standard and reduced salt level. The changes in the amount of esters after a 2-month storage period were also analysed. Finally, selected products with reduced salt level were evaluated by consumers. The obtained results suggested that the MCPDE and GE present in bakery fat were transferred to the dough and partially decomposed during baking. Ester degradation depended on the presence of flavour additives and the amount of salt. The addition of poppy seeds or sesame accelerated the degradation, whereas onion and garlic inhibited the decomposition and, in some cases, promoted the endogenous formation of 3-MCPDE. The added salt also partially inhibited the decomposition of 3-MCPD esters but had no impact on 2-MCPDE changes. After a 2-month storage period, the level of 3-MCPDE increased in all samples that did not contain salt, while in salty products as well as for 2-MCPDE no such trends were observed. GE levels decreased after 2 months in almost all investigated samples. The consumer acceptability tests showed that the addition of poppy seeds or sesame seeds to the shortbread with reduced salt was highly evaluated by consumers. Hence, the addition of these flavour enhancers can mask the reduced salt amount, thereby lowering not only the level of sodium in the diet, but also the levels of toxic contaminants such as MCPDE or GE.

Development of value added green mango-mint-Tulsi squash by using honey as sweetner

In present study, the value added squash was prepared by blending green mango-mint- Tulsi in various proportions and it was observed that of 85: 5: 10 (on weight basis) was most acceptable over other proportions. The squash from the blends were prepared with 25 per cent pulp, 50 per cent TSS, 1.0 per cent acidity, 1 g/l sodium benzoate and 2 per cent black salt. Various proportions (5-20%) of honey was also used to partially substitute sugars in the value added green mango-mint- Tulsi squash and it was observed that 20 per cent substitution improved maximum the organoleptic quality of the squash. The developed value added squash with or without honey was packed in transparent colourless glass bottles and stored at room temperature (35±5°C). During three months of storage period, total soluble solids (TSS), total sugars and reducing sugars increased significantly, whereas acidity and pH of the squashes did not change significantly. However, the ascorbic acid content, total carotenoids, total chlorophyll and total phenols of the squashes decreased significantly during storage period of three months. A non-significant change in the organoleptic scores for colour, appearance, flavour, taste, mouth feel and overall acceptability of green mango-mint- Tulsi squashes prepared with or without honey was observed during storage.

Effects of blanching treatments on acrylamide, asparagine, reducing sugars and colour in potato chips.

This study aimed to determine the effect of combinations of blanching parameters, including blanching temperatures ranging from 65 to 85°C and duration times ranging from 2 to 10min, on reducing sugars, asparagine, acrylamide, and color levels of fried potato chips. Response surface methodology was used to develop response surface equations to estimate these effects. These latter were evaluated before and after a 3-month storage period of potato tubers at 10°C. It was found that certain blanching parameters resulted in optimal maximum reductions of 64.2, 49.8, and 61.3% for reducing sugar, asparagine, and acrylamide, respectively. Analysis of variance (ANOVA) determined that blanching time had a more significant impact than blanching temperature. The blanching time that resulted in maximum reductions of asparagine, reducing sugars-and ultimately acrylamide-were in the range of 8.8-9.7min at 68.7-75.0°C. ANOVA also determined that after the 3-month storage period of potato tubers, variations in blanching time and temperature did not result in any significant differences in acrylamide formation in fried chips. Blanching consistently improved the appearance of the fried chip products, indicated by increases in L* value and decreases in a* values. The relationship between acrylamide formation and a* value was linear (R2 = 0.839), while the relationship between acrylamide formation and L* value was not (R2 = 0.375).

Comparison of nano-calcium and calcium chloride spray on postharvest quality and cell wall enzymes activity in apple cv. Red Delicious

Abstract The aim of the experiment was to compare the effects of preharvest nano-calcium and calcium chloride spraying on postharvest quality and the cell wall enzyme activities of the apple fruit (Malus domestica L. cv. Red Delicious) at harvest and during storage (1, 2, 3, 4 month). Sprayings on apple trees were started from 70 d after full-bloom until one month before harvesting. They were sprayed 5 times, intervals of two weeks, with nano-calcium (0, 1.5, 2, and 2.5%), and calcium chloride (0, 1, 1.5, and 2%) solutions. After harvest, some fruit were transported to the laboratory to evaluate the parameters while other fruit were stored at 0 °C and at 90% RH for 4 months. Measurements were performed on fruit firmness, weight loss, titrable acidity (TA), total soluble solids (TSS), total phenolic content (TPC), browning, total antioxidant activity (TAA), and fiber content at 0, 1, 2, 3, and 4 months of storage period. Furthermore, assessments were made regarding enzymes in the cell wall such as polygalacturonase (PG), pectin methylesterase (PME), and β-galactosidase (β-Gal). Results showed that firmness, TA, TPC, TAA, and fiber content increased in fruit that treated with both nano-calcium and calcium chloride as compared to control fruit, however, these parameters decreased by prolonging the storage time. Meanwhile, weight loss, TSS, and internal browning increased during storage time, but, this increase in treated fruit was less than control fruit. Moreover, during storage, lower activities of PG, PME, and β-Gal enzymes were observed in fruit that sprayed with both calcium fertilizers. In addition, In short, it was observed that the quality of apple fruit treated with nano-calcium was better than those treated with calcium chloride in all parameters. So, it can be considered to use nano-calcium fertilizer instead of calcium chloride fertilizer for improving quality and storability of fruit such as apple.

Role of seed-Zn content on seed longevity of pigeonpea genotypes

Fifteen pigeonpea genotypes were selected to establish the role of seed-Zn content in maintaining seed longevity of pigeonpea genotypes. The present study revealed clear genotypic variability with respect to storability among different pigeonpea genotypes. The genotype with highest seed-Zn content (30.81 ppm) proved as good storer by recording highest seed quality parameters viz., seed germination (84.57 %), seedling length (27.67 cm), seedling vigour index (1303), speed of germination (23.29 %), dehydrogenase enzyme activity (0.551 OD value), a-amylase activity (28.46 mm) with lowest electrical conductivity (1.04 µS/cm) and moisture content (7.29 %) at the end of twelve months of storage period. Whereas, genotypes with low seed-Zn content showed lowest seed quality parameters.

Effect of storage period on special DUS characters in extant varieties of rice (Oryza sativa) for establishing distinctiveness

Under the PPV and FR Act 2001, a number of rice varieties have been registered based on morphological and biochemical DUS descriptors. In the present study, 61 extant varieties of rice (Oryza sativa L.) were characterized based on 55 morphological descriptors at different stages of plant growth. However, for the assessment of biochemical characters, namely; phenol reaction of lemma, amylose content and gelatinization temperature, the assessment is based on ripened seed onwards, and even after the seed is stored. Hence, there is a need to determine optimum period after seed ripening for recording biochemical characters to avoid confusion during grouping of varieties for establishing distinctiveness. For this, all the 61 varieties were examined to see the effect of storage period on biochemical characters. The observations were recorded beginning from freshly harvested seed (0 months) vis-Ã -vis stored seed up to one year (12 months). The data were recorded after every three months up to a period of one year. Results revealed that significant changes begin to occur during six months of storage and continue for remaining period. Phenol reaction of lemma colour in 26 varieties showed significant changes in colour intensity after six months of storage. Gelatinization temperature (GT) and amylose content are important cooking quality traits for rice. Among 61 varieties, 26 showed increase in Gelatinization temperature after six months of storage as ASV decreased from 6.7 to 6.0, while the remaining varieties showed constant ASV. Further, the average percentage of amylose content significantly increased after six months of storage period in all varieties. Hence, storage period significantly influences the character expression of biochemical traits. Therefore, it is recommended that the varieties should be evaluated for the biochemical assessment within six months of harvesting.

Effect of storage on acceptability and nutrient content of iron rich toffee

Iron rich toffees were prepared from, Rajkeera ( Amaranthus paniculatus ) and Bengal gram leaves ( Cicer arietenum ) powder. The prepared toffees were stored in airtight glass containers at room temperature for a period of six months. The periodical acceptability was evaluated at 0,1,2,3, 4,5 and 6 months of storage period. The nutrient content and microbial count of toffees was determined at 0, 3 and 6 months of storage period. The iron content of toffee R is 31.8 mg/100g and for toffee RB 28.30 mg /100g. The results of mean acceptability scores of organoleptic characteristics of iron rich toffees stored for six months showed that as the period of storage increased all the organoleptic scores decreased. Similarly the nutrient content was highest at initial stage and decreased for 3 and 6 months of storage except moisture. The results of storage study indicated that as the period of storage increased organoleptic characteristics and nutrient content decreased while microbial content increased.

Microbiological quality of surimi-based imitation crab

A survey was conducted to evaluate the microbiological quality of sliced, vacuumpacked, surimi-based imitation crab at the retail level, during a 3-month storage period. The roll shaped product imported from France, was sliced and packed in a fishery processing plant in the region of Thessaloniki. Twenty five samples were examined each month, and a total of 75 samples were examined during the three month storage period of the product. Psychrotropic, lactic acid and coliform bacteria, Escherichia coli I, yeasts, Staphylococcus aureus, Salmonella spp., Listeria spp. and Escherichia coli Θ157:Η7, were used as microbial indices, to evaluate the microbiological quality of the product. The following conclusions were derived from the evaluation of the results of the microbiological examinations. 1) The microbiological condition of the crab meat analogs examined on the 15th day of storage, was found satisfactory, since microbial populations were very low, while pathogenic bacteria were not detected in any of the examined samples. 2) The overall microbiological quality of the samples examined at the end of the second month of storage, was also good, since psychrotrophic and lactic acid bacteria exceeded 1Θ7 log cfu/g only in one sample), while coliform bacteria were not detected in 60% of the samples and Escherichia coli I was detected only in one sample. The mean value of the yeasts was 2.84 log cfu/g, while molds were not detected in any of samples examined. 3) The microbiological quality of the samples examined at the end of the three months storage period was not satisfactory, since the microbial indices in the majority of the samples (80%), were rather high. S. aureus, Salmonella spp, Listeria s pp. and E. coli 0157:H7 were not detected in any sample, during the three month storage period.

Impact of storage conditions on fungal community composition of green coffee beans Coffea arabica L. stored in jute sacks during 1year.

The purpose of this study was to evaluate the effect of warehouse storage conditions on the composition of the fungal community of green coffee beans (GCB) that were stored in jute sacks for 1year. Molecular characterization of the fungal community composition and population dynamics obtained by Q-PCR, CE-SSCP (Simpson's diversity index D) and Illumina MiSeq sequencing indicated that Saccharomycetales dominated during the first 6months of storage period with species as Meyerozyma guilliermondii and Pichia kluyveri. However, after 6months of storage, the filamentous genus Wallemia became dominant. Principal components analysis correlated this fungal dynamic with storage conditions and other variables as chromaticity (colour), water activity, moisture content, reducing sugars concentration, fungal infection and ochratoxin A production. This study demonstrated that GCB stored in jute sacks after 6months of storage lead to fungal population dynamics, decreased chromaticity in GCB by bleaching and, then, affected overall quality. Storage plays an important role in the quality evolution during the handling of the GCB. In this context, the composition of the microbial community could be considered a marker to assess the trade value of the coffee beans.