Storability Of Products Research Articles

Current State and Future Perspectives of Starch Derivatives and Their Blends as Antimicrobial Materials

AbstractAntimicrobial resistance is increasingly recognized as a serious worldwide threat, jeopardizing medical progress, and the ability to treat infectious illness. Antimicrobial polymers have sparked the interest of researchers because of the increased demand for enhancing human health by lowering illness caused by different bacteria. Polysaccharides are ideal starting materials for the synthesis of antimicrobial polymers due to their bio renewability and broad availability. Starch is one such polysaccharide which has many advantages such as low‐cost, nontoxicicity, and renewable sourcing and thus can be used for the synthesis of antimicrobial polymers. Here, the most recent research on starch‐based antimicrobial polymers in the context of microbial infections is given in this article. The possibility of employing starch based films to alleviate environmental waste and prevent food spoiling is discussed in this paper. The goal of this study is to show the barrier and mechanical properties of starch containing antimicrobial agents, as well as their antimicrobial activity, in order to improve product storability. This study aims to advance knowledge in this area and urges additional research into the synthesis of starch‐based antibacterial materials.

Developing the new industrial flatbread baking system using numerical technique to increase the product quality

AbstractBread is one of the most important food sources for consumers, especially in developing and underdeveloped countries. Large quantities of bread are wasted every year because different factors affect the quantity of waste products include flour quality, bread production technology, and the storage condition of the bread. The objective of this study was to improve existing systems and developed the new flatbread industrial baking machine to increase product quality and product storability. Therefore, a rotary bread baking machine with an indirect heating system was designed, and the heat exchangers of the machine were simulated. The results of the simulation were utilized to investigate the uniformity of airflow velocity inside the exchanger and the distribution of heat on the dough on the baking bed. After achieving the most effective design, the exchangers were constructed and installed inside the baking machine. Bread baking experiments with the developed machine and the existing conventional machines were conducted to evaluate the instrumental, sensory, and staling characteristics of the produced flatbreads from different baking machines. The results indicated that the sensory qualities of the bread produced with the indirect heating system in the present study as well as uniformity of baking and sensory acceptability were superior compared to the bread produced from the conventional industrial machines with direct heating systems (with a total sensory score of 5.09 vs. 4.54).Practical ApplicationsIn this research, a superior flatbread baking machine with indirect heat was designed, constructed, and evaluated. The flatbread baked with the indirect heating system had better quality scores and a longer shelf life compared to the flatbread baked with the direct heating system. This type of the flatbread lasted more than 168 hr without mold and it was the best choice for longer‐term storage purposes and for the reduction of food waste. Also, bread prepared using the new machine was free of any contaminants such as polycyclic aromatic hydrocarbons.

Metabolites response to onion yellow dwarf virus (OYDV) infection in 'Rossa di Tropea' onion during storage: a 1 H HR-MAS NMR study.

Plant viral infections induce changes in metabolic components in the host plant, with potential effects on compositional, organoleptic and storability features of agricultural products. Identification of modulated metabolites may provide clues concerning pathways implementing responses in plant-pathogen interactions. A time course study of metabolic fingerprinting of onion yellow dwarf virus (OYDV)-infected versus healthy 'Rossa di Tropea' onion bulbs was performed using proton high-resolution magic angle spinning nuclear magnetic resonance (1 H HR-MAS NMR) and ultra-performance liquid chromatography (UPLC), providing an overview of the metabolic state of the bulb in response to OYDV infection during storage. Metabolites accumulated/depleted upon infection were identified, belonging to flavonoid, saccharide, amino acid and organic acid classes. A decrease in quercetin glucosides content and antioxidant activity was observed in infected bulbs; some amino acids (Arg, Asn, Phe, Val) accumulated, while others were depleted (Leu); for some metabolites, a bimodal time-course was observed during storage (Glc, Lys). Virus interference on metabolic pathways, and the effects of the metabolic shift on edible product storability, organoleptic and nutritional quality were discussed. OYDV infection induces a metabolic shift in 'Rossa di Tropea' onion during bulb storage, involving several pathways and affecting storability and organoleptic and nutritional quality of bulbs at marketable stage. © 2020 Society of Chemical Industry.

Prospects of practical use of new potatoes state varietal resources in the north-east Forest-Steppe of Ukraine

According to statistic evaluation of the manifestation of signs of the economic suitability of state sort resources of 2019 registration potatoes when growing it in different agro-climatic conditions, a significant advantage of influence of the forest-steppe conditions was determined. Compared to Polesia the increase of yield rose for 4.1 t/ha or 18 % (НІР05 = 2.18, Ffact= 12.65 > F05 = 4.22) and the amount of trade potato for 22.72 ha or 20 % (Ffact = 58.87). There is also a tendency to increase the number of starch from unit of area for – 17 % and the total consumer properties for – 8 %.
 However, there is a significant difference in the reduction of storability of products by 45 % and the lack of it’s resistance to macrosporiosis and late blight. It was proved that the yield of varieties for cultivation in the polesia zone by 25.7 % depended on the duration of the growing season (Ffact = 4.14 > F05 = 0.06). The relationship between yield and starch of potatoes in Polesia zone varieties was determined – 23.6 % and in forest-steppe – 17.3 % and starch collection, respectively, 33.6 % and 28.0 %. The dependence of storability of potato which grew in the polesia zone and in forest-steppe from the amount of starch for 15 % was mathematically proved (Ffact = 2.11 > F05 = 0.17) і 11.3 % (Ffact = 1.52 > F05 = 0.24); the dependence of storability on the duration of the growing season in the Forest-Steppe conditions was confirmed(Ffact = 0.66 > F05 = 0.43). In addition, the 12 % of tasting grade of the Forest-Steppe varieties depended on the starch content amount (Ffact = 1.65 > F05 = 0.22). According to the results of the regression analysis, mathematical models have been developed to predict yields, culinary and consumer properties, and the storability of new potato varieties under different growing conditions. The project of a conveyor for the consumption of fresh product in summer period with the involvement of varieties of early ripeness in the Forest-Steppe was presented: 80 days after planting – Sanibel, 90 days after planting – Medison, Paroli, 95 days after planting – Bazalia, Bernina, 100 days after planting – Donata, in the Polesia zone ‒ 80 days after planting – Sanibel, 90 days after planting – Paroli, 95 days after planting –Bazalia, 100 days after planting – Medison, Bernina, Donata. By distribution of varieties by predicted high content of phytonutrients there were bred varieties with red skin and creamy flesh – Bazalia and Sanibel, by high content with yellow flesh – Baltic Rosa and moderate content with white flesh – Oleksandrit, Fotynia, Ricarda. 
 Introduction of new varieties with certain high adaptive potential of storability and content of bioactive compounds in potatoes will provide growth of potato production in the conditions of the northeast forest-steppe and increase its competitiveness in the domestic and foreign markets and will solve the problem of year-round consumption of fresh quality products.

Mid-manufacturing storage: Antibody stability after chromatography and precipitation based capture steps.

Antibodies of the IgG2 subclass were captured from the clarified cell culture fluid either by protein A chromatography or by polyethylene glycol precipitation. The captured intermediates were stored as neutralized eluates (protein A chromatography) or in solid form as polyethylene glycol precipitates over a period of 13 months at three temperatures, −20°C, 5°C, and room temperature to compare the capture technologies in regard of the resulting product storability. Monomer content, high molecular mass impurities product loss and changes in the composition of the charge variants were determined at six time points during the storage. At the beginning and end of the study, samples were additionally tested by differential scanning calorimetry, differential scanning fluorimetry, and circular dichroism to determine structural alterations occurring during storage. Protein A purified material was highly stable at all tested temperatures in regard of monomer content and product losses. A transient, acidic isoform was formed during the chromatography step which re‐converted to the main charged variant upon storage within a matter of days. Precipitated antibodies could be stored at −20 or 5°C for 3 months without product losses but afterwards recovery yields dropped to 65%. At room temperature, the precipitated antibody was not stable and degraded within 3 months.

Nonthermal Plasma-Liquid Interactions in Food Processing: A Review.

Nonthermal processing methods are often preferred over conventional food processing methods to ensure nutritional quality. Nonthermal plasma (NTP) is a new field of nonthermal processing technology and seeing increased interest for application in food preservation. In food applications of NTP, liquid interactions are the most prevalent. The NTP reactivity and product storability are altered during this interaction. The water activated by NTP (plasma-activated water [PAW]) has gained considerable attention during recent years as a potential disinfectant in fruits and vegetable washing. However, detailed understanding of the interactions of NTP reactive species with food nutritional components in the presence of water and their stability in food is required to be explored to establish the potential of this emerging technology. Hence, the main objective of this review is to give a complete overview of existing NTP-liquid interactions. Further, their microbial inactivation mechanisms and the effects on food quality are discussed in detail. Most of the research findings have suggested the successful application of NTP and PAW for microbial inactivation and food preservation. Still, there are some research gaps identified and a complete analysis of the stability of plasma reactive species in food is still missing. By addressing these issues, along with the available research output in this field, it is possible that NTP can be successfully used as a food decontamination method in the near future.

Enhancement of agricultural produce quality and storability using citral-based edible coatings; the valuable effect of nano-emulsification in a solid-state delivery on fresh-cut melons model.

Emulsification approach is widely employed to deliver beneficial agents to liquid food products, whereas utilizing emulsions with solid food is scarce. In this research, coarse and nano emulsions of citral were prepared and embedded in chitosan or carboxymethyl cellulose (CMC) polysaccharides to form active edible coatings for solid-state delivery. Polysaccharides stabilized the emulsions by electrostatic interactions, while chitosan also prevented coalescence. The nano emulsion based films showed a more organized and dense morphology (E-SEM), higher water vapor barrier, better mechanical features (strength, elasticity and Young modulus) than the coarse ones. When applied on a solid food model, fresh-cut melons, the nanoemulsified edible coatings demonstrated a superior antimicrobial protection (up to a 5-log reduction) and significantly extended product's storability (up to 13 days). The presented approach could be further employed for the delivery of other beneficial agents (nutrients, aroma, antimicrobial, antioxidants) to solid food products, contributing a general progress in this field.

The Geography of Consumption

We use detailed information from U.S. consumers' credit card purchases to provide the first large scale description of the geography of consumption. We find that consumers' mobility is quite limited and document significant heterogeneity in the importance of gravity across sectors. We develop a simple model of consumer behavior, emphasizing the role of the durability/storability of products, to organize the main stylized facts. Heterogeneity in the storability of products across sectors generates a positive correlation between the strength of gravity and the frequency of transactions at the sector level; this correlation is a clear feature of the data. Using daily rain precipitation from thousands of weather stations in U.S., we show that shocks to travel costs change the spatial distribution of expenditure, and they do so differentially across sectors: hence, the level and heterogeneity of travel costs' shape the level and elasticity of any merchant's demand. This evidence suggests that incorporating the demand-side is essential to analyzing the distributional consequences of local and aggregate shocks across regions. These results also suggest the demand-side is critical to understanding the location of firms and employment in the large and understudied service sector.

The potential of soya oil and egg-yolk as sources of fat in beef sausages

A study was conducted to assess the effects of less-saturated fats [Egg yolk (EY) and soya oil (SO)] on characteristics and acceptability of beef sausages. Each of the fats was incorporated in beef sausages at three levels (5%, 10% and 15%), and compared with products formulated with only lean beef (Control). Fresh boneless beef was obtained and thoroughly trimmed of excess visible fats, and then minced. The minced beef was divided into portions of 4kg, and were randomly assigned to the fats. The fats were then mixed with the minced meats and allowed 15 minutes for the meat to absorb the fat. The products were formulated and evaluated for their sensory characteristics using BSI (1993) method, and storability by laboratory analyses. Addition of both fats up to 15% improved (P 0.05) on flavour liking and reduced acceptability of the EY3 products. Increasing levels of SO improved (P 0.05) effect on product storability. Comparatively, inclusion of SO up to 15% in beef sausages was preferred (P<0.001) to that of EY. SO could be used up to 15% in beef sausages for improved sensory characteristics and acceptability.

INFLUENCE OF CULTURAL PRACTICES AND PACKAGING MATERIALS ON TABLE GRAPE QUALITY

ABSTRACTThe quality loss of table grape (cv. Crimson seedless) packaged in different films was studied in order to appraise the effects induced by girdling technique combined with a gibberellins treatment on product storability. The cultural practices successfully enhanced the quality of the berries. From a packaging point of view, all the investigated films successfully preserved the quality of the packed fruit, with some relevant differences for the highest gas barrier films. A better score in the overall acceptability was for grape packaged in multi‐layer laminated nylon/polyolefin and biodegradable starch/polyester‐based films.PRACTICAL APPLICATIONSThe results obtained in this work can give a new contribution to the field by providing information on combined strategies to prolong the shelf life of ready‐to‐use table grape. The bio‐based packaging system exerted a very attractive performance, thus allowing proposing it as a potential alternative to petroleum source packaging.

Pricing Behavior and the Response of Hours to Productivity Shocks

Recent contributions have suggested that technology shocks have a negative impact on hours, contrary to the prediction of standard flexible‐price models of the business cycle. Some authors have interpreted this finding as evidence in favor of sticky‐price models, while others have either extended flexible‐price models or disputed the empirical finding itself. In this paper, we estimate a variety of alternative total factor productivity measures for a representative sample of Italian manufacturing firms and on average find a negative effect of productivity shocks on hours growth. More interestingly, using the reported frequency of price reviews, we show that the contractionary effect is stronger for firms with stickier prices and weaker or not significant for firms with more flexible prices. Price stickiness remains a crucial factor in shaping the response of hours after controlling for product storability or market power.

Asymmetry in farm to retail price transmission: Evidence from Brazil

AbstractIn this article, we describe the price transmission mechanism for three groups of agricultural products in Brazil to determine if they follow the pattern found in previous studies. These groups combine different dimensions of the two arguments normally used to explain price asymmetry: market concentration and product storability. Results from the study area in Brazil showed that neither product storability nor market concentration were required for intense price‐increase transmission. High and increasing Brazilian inflation rates found through 1994 led the population to expect continual price increases; the society may have been able to assimilate the most intense transmissions of price increments, independent of industry market power. Consequently, our results demonstrate that the findings from previous price transmission studies cannot be generalized to other industries or for other periods. New theoretical and empirical studies are needed to improve our understanding of asymmetrical price transmission. [EconLit Citations: L660, 810] © 2002 Wiley Periodicals, Inc.