Addition Of Sodium Tripolyphosphate Research Articles

Effect of the Proportion of Rice Flour; Modified White Corn Flour (Zea mays L) and Addition of Sodium Tripolyphosphate (STPP) to Vermicelli Characteristics

Vermicelli, a form of food diversification from rice, was investigated in this study using modified rice flour and white corn flour (Zea mays L). The modification of white corn flour, employing the BIMO-CF starter containing various lactic acid bacteria, aimed to increase amylose levels. Sodium Tripolyphosphate (STPP) was added to improve the vermicelli's physical properties, including stickiness, color, hardness, and chewiness. A 2-factor Complete Randomized Design (CRD) with two replicates was utilized. Data were analyzed using ANOVA at a 5% significance level, followed by a DMRT 5% post-hoc test if significant effects were observed. Results demonstrated significant interactions between the proportions of rice flour, modified white corn flour, and STPP on vermicelli’s water content, ash content, protein content, starch content, amylose content, elasticity, and rehydration power. The optimal treatment was a combination of rice flour and modified white corn flour in a 50:50 ratio with 0.3% STPP, resulting in vermicelli with 8.65% water content, 0.72% ash content, 5.60% protein content, 52.5% elasticity, 127.5% rehydration power, and average sensory scores of 4.04 for color, 4.20 for aroma, 3.88 for taste, and 4.16 for texture, indicating favorable consumer acceptance.

Understanding the mechanism for sodium tripolyphosphate in improving the physicochemical properties of low-moisture extrusion textured protein from rapeseed protein and soybean protein blends

Our previous experiments found that rapeseed protein (RP) has applicability in low-moisture textured proteins. The amount of RP added is limited to <20 %, but the addition of 20 % RP still brings some negative effects. Therefore, in order to improve the quality of 20%RP textured protein, this experiment added different proportions of sodium tripolyphosphate (STPP) to improve the quality of the product, and studied the physical-chemical properties and molecular structure changes of the product to explore the possible modification mechanism. The STPP not only improved the expansion characteristics of extrudates, but also increased the brightness of the extrudates, the rehydration rate. In addition, STPP increased the specific mechanical energy during extrusion, decreased the material mass flow rate. Furthermore, STPP decreased the starch digestibility, increased the content of slow-digesting starch and resistant starch. STPP increased the degree of denaturation of extrudate proteins, the proportion of β-sheets in the secondary structure of proteins, as well as the intermolecular hydrogen bonding interactions. The gelatinization degradation degree of starch molecules also decreased with the addition of STPP. STPP also increased the protein-starch interactions and enhanced the thermal stability of the extrudate. All these indicate that STPP can improve the physical-chemical properties of extrudate.

Tuning the structure and physiochemical properties of sodium alginate and chitosan composite films through sodium tripolyphosphate (STPP) crosslinking

Sodium tripolyphosphate (STPP), an inorganic and non-toxic polyphosphate, has potential applications as a crosslinking agent in the fabrication of edible films. This study utilized STPP in the development of sodium alginate-chitosan composite films, with a focus on their suitability for food packaging applications. The results indicate that the incorporation of STPP led to an increase in film thickness (from 0.048 ± 0.004 to 0.078 ± 0.008 mm), elongation at break (from 11.50 ± 1.49 % to 15.88 ± 2.14 %), water permeation (from 0.364 ± 0.010 to 0.521 ± 0.021 gmm/(m2h*kPa)), and moisture content (from 25.98 ± 0.20 % to 28.12 ± 0.17 %). In contrast, there was a decrease in tensile strength (from 30.23 ± 2.08 to 25.60 ± 1.22 MPa) and swelling index (from 752.9 ± 17.1 to 533.5 ± 8.9 %). Scanning electron microscopy (SEM) analysis revealed the formation of distinctive needle-like microcrystals with the incorporation of STPP. Fourier-transform infrared spectroscopy (FTIR) analysis indicated intermolecular interactions between STPP and the film-forming biopolymers. The data obtained from Thermogravimetric analysis (TGA) and Differential Scanning Calorimetry (DSC) demonstrated enhanced thermal stability of STPP-loaded films at elevated temperatures. Furthermore, the films exhibited increased DPPH scavenging activity with the addition of STPP. This study underscores the potential of STPP as a crosslinking agent for the development of composite edible films, suggesting applications in the field of food packaging.

Impact of Sodium Tripolyphosphate on the Rheological Properties of Dams Sediments and Friction Factor during Hydraulic Dredging of Dams

The transporting of sediments across watershed systems and their placement in reservoirs causes expensive issues for the operators of dams in many different nations throughout the world. In addition to the reservoir's functional capacity steadily decreasing as sediment settles in it, silt removal is a sensitive and challenging process that frequently necessitates taking the reservoir out of service, which is practically unachievable in dry and semi-arid regions. De-silting by hydraulic dredging has recently become a necessity to increase their longevity. But during this operation there are load loss exists so it is necessary to find solutions to reduce it. The present paper revealed that use the Sodium Tripolyphosphate as a reducing agent of the friction factor during the hydraulic dredging of dams. To carry out this study, a rheumatic characterization of dams sediments and dams sediments -sodium tripolyphosphate mixtures was carried out using a torque controlled rheometer (Discovery Hybrid Rheometer DHR2 from TA instrument). The flow curves as a function of dose of sodium tripolyphosphate added to dam sediments were analysed by the modified Cross model. It is clearly shown, in this work, when the quantity of sodium tripolyphosphate is less than of 0.4 % causes a decrease in the yield stress, the zero shear rate viscosity (lower Newtonian plateau) and the infinite shear rate viscosity (upper Newtonian plateau). However, when dose of sodium tripolyphosphate is greater than the critical dose, the the yield stress, the zero shear rate viscosity (lower Newtonian plateau) and the infinite shear rate viscosity (upper Newtonian plateau) are increased. As a result, this study find that the increase on thixotropic behavior of dams sediments is occurred by the addition of sodium tripolyphosphate in a concentration ranging between 0.2 wt% and 0.8 wt% to 40 wt% and 45 wt% of dams sediments. The study also demonstrated that adding of 0.4 wt% of sodium tripolyphosphate to 40 wt% and 45 wt% dam sediments decreased the friction factor by 96% and 25% respectively.

Edukasi Sodium Tripoliphosphat Sebagai Alternatif Pengganti Boraks Pada Pembuatan Kerupuk Desa Turusgede

This service activity has the aim of providing socialization and education for kerupuk gendar (rice cracker) makers who still use borax. The object of this activity is the Kerupuk Gendar Manufacturing Center in Turusgede Village which has problems in the form of dependence on the use of borax to produce kerupuk gendar. The method used for this service activity is FGD, outreach and education, application and implementation of using alternative materials to replace borax, and evaluation through pre-test and post-test. The results of the socialization and education showed an increase in craftsmen's knowledge about the dangers of borax and alternative materials to replace borax by 80% and was able to increase in the desire to make borax-free crackers by 90%. The results of the FGD determined that the alternative material to replace borax which was considered suitable for making kerupuk gendar was Sodium Tripolyphosphate (STPP). Application and implementation activities in the form of experiments on making kerupuk gendar with the addition of STPP materials were considered successful. The craftsmen explained that there were several differences, namely in the form of the texture of the dough when it was still wet and when it was dry, the thickness of the crackers, the color of the crackers after they were fried, and the taste of the crackers. Kerupuk gendar with the addition of STPP has been standardized as evidenced by the results of laboratory tests which show that they are free of borax.

Effects of Phosphate and Two-Stage Sous-Vide Cooking on Textural Properties of the Beef Semitendinosus.

Comparing the effects of sodium tripolyphosphate (STPP) concentrations of 0.2% and 0.4% on beef semitendinosus is the objective of the current investigation. The samples were cooked at varied temperatures (45+60°C and 45+70°C) and times (1.5+1.5 h and 3+3 h) using staged cooking. The colour properties, cooking loss, water retention, shear force, water-holding capacity, sarcoplasmic, and myofibrillar solubility, and total collagen were investigated. The cooking time and temperature affected the water-holding capacity, cooking loss, CIE L*, CIE a*, CIE b*, myofibrillar, and sarcoplasmic solubility, with lower temperature and short time having the lower detrimental effect. However, the significant effect can be intensified after the addition of STPP with higher water-holding capacity and tender meat obtained with 0.4% phosphate concentration at any cooking conditions. The STPP lowered the collagen content and increased the protein solubility of myofibrillar and sarcoplasmic, which this degradation is used as a good indicator of tenderness.

Effects of Sodium Tripolyphosphate Addition on the Dispersion and Hydration of Pure Calcium Aluminate Cement.

In this paper, the effect of a sodium tripolyphosphate (STPP) addition on the dispersion and hydration of pure calcium aluminate cement (PCAC) was investigated, and the corresponding mechanism of effect was studied. The effects of STPP on the dispersion, rheology, and hydration processes of PCAC and its adsorption capacity on the surface of cement particles were analysed by measuring the 𝜁-potential on the surface of cement particles, the changes in the concentrations of elemental P and Ca2+ ions in a solution at different STPP additions. The experimental results show that STPP easily complexes with Ca2+ ions to produce the complex [CaP3O10]3- adsorbed on the surface of cement particles, which changes the potential on the surface of cement particles and increases the electrostatic repulsive force between cement particles, thus improving the dispersion and rheology of cement. At the same time, the contact area between cement particles and water is reduced, which hinders the hydration process and makes the time of hydration process longer. A comprehensive analysis shows that the best effect of STPP on pure calcium aluminate cements is achieved when the addition of STPP is 0.2%. This study can provide a reference for the addition of water-reducing agents in refractory castables as well as improving the quality of refractory materials.

L-lysine and dietary fiber improve the physicochemical properties of sausage without added phosphate and reduced salt levels

The demand for clean label foods has driven research in the meat product sector. The objective of this study was to evaluate the effect on the physicochemical properties of adding L-lysine, wheat fiber (WTF) and microcrystalline cellulose (MCC) in sausage without the addition of sodium tripolyphosphate (STPP) and with reduced salt levels. Eight treatments were produced in total. Three control treatments were: CON1 - 0.5 % sodium tripolyphosphate and 2 % salt; CON2 - without STPP and 2 % salt; CON3 - without STPP and 1 % salt. Five other treatments were carried out without STPP and 1 % of salt: LYS - 0.8 % L-lysine; WTF - 2 % wheat fiber; MCC - 2 % microcrystalline cellulose fiber; LYSWTF - 0.8 % L-lysine and 2 % wheat fiber; LYSMCC - 0.8 % L-lysine and 2 % microcrystalline cellulose fiber. L-lysine and wheat fiber provided good emulsion stability for sausages. L-lysine and MCC increased the yield of the products. Microcrystalline cellulose increased the red color value (a*) of sausages. The intensity of the yellow color value (b*) was significantly affected by the removal of STPP and the reduction of salt levels, but L-lysine and MCC improved this parameter, providing similar results to CON1. Adding of L-lysine and dietary fiber increased hardness in sausages without added STPP and with salt reduction. L-lysine and wheat fiber are promising for reformulating emulsified meat product without phosphate added and with reduced salt levels due to lipid oxidation control and improvement in emulsion stability.

Effect of citrus fiber on the phosphate-mediated gel properties of myofibrillar protein and partial replacement of phosphate

To evaluate the effect of citrus fiber (CF) on the phosphate-mediated gel properties of myofibrillar protein (MP) and partial replacement of phosphate, gels properties, emulsifying properties, molecular forces and structural characteristics, water distributions, microstructure of MP composite gels with sodium tripolyphosphate (STP) and CF were investigated. The results showed that the addition of STP and CF could enhance the gel properties by unfolding the structure of α-helix, and increasing the hydrophobic interactions and hydrogen bonds, which were the primary molecular forces to stabilize the structure of MP-STP-CF composite gels. The measurement of relaxation time and microstructure further verified that STP and CF could convert more free water into immobile water, forming a more stable three-dimensional network structure. MP gel added with 5% STP and 10% CF exhibited the best gel properties, but excessive CF addition would weaken the intermolecular forces and immobile water content, then destroyed the gel properties. Moreover, MP gel with 3% STP and 10% CF addition had no significant difference on the gel properties and structures compared with MP gel with 5% STP. The results provided basic theoretical support for the application of CF in improving the structure of meat products and the partial substitution of phosphate.

Improvement in Emulsifying Capacity of Goose Liver Protein Treated by pH Shifting with Addition of Sodium Tripolyphosphate and Its Proteomics Analysis.

Goose liver isolate treated by pH shifting and pH shifting/non-enzyme phosphorylation with goose liver isolate was used as a control. The functional property differences in the protein and proteins involved in the interfacial layer treated with pH shifting and non-enzyme phosphorylation were studied. Compared with the goose protein isolates (GPIs) at pH 7.0, the GPIs treated by pH shifting was not a good choice to be an emulsifier in a neutral environment, and non-enzyme phosphorylation inhibited the negative effects of pH shifting treatment and improved protein properties. The results of proteomics showed that the identified proteins in the interfacial layer belong to hydrophilic proteins. Non-enzyme phosphorylation increased the abundances of most proteins due to ion strength, including some phosphorylated proteins. Correlation analysis indicated that protein solubility was highly positively related with S0, intrinsic fluorescence, total sulfhydryl, free sulfhydryl, A0A0K1R5T3, R0KA48, R0KFP7, U3J1L1, P01989, R0JSM9, and R0LAD1, and was also highly negatively related with particle size and R0M210, R0M714, and R0LFA3. The emulsifying activity index (EAI) demonstrated highly positive correlation with protein solubility, and was correlated with R0JKI4, R0KK84, R0L1Y3, R0LCM7, A0A068C605, and U3IW62.

Contribution of phosphorylation modification by sodium tripolyphosphate to the properties of surimi-crabmeat mixed gels

The effect of sodium tripolyphosphate (STP)-induced chemical phosphorylation on mixed gels formed by surimi-crabmeat was investigated to study the means of improving the quality of surimi products from the perspective of protein phosphorylation. When the STP addition amount was low (≤0.6 g/100 g), the degree of protein phosphorylation in surimi-crabmeat increased. The breaking force, deformation, water holding capacity and moisture distribution of surimi-crabmeat protein gel with a P/T ratio (Ratio of the intensity (P) of protein bands stained with Pro-Q diamond to the intensity (T) of protein bands labeled with SYPRO Ruby) of 8.35 ± 0.07 were considerably enhanced when compared to the control group. The soluble peptide content of trichloroacetic acid increased first and then dropped with increasing STP amount, which opposed the changing trend of disulfide bond content. Less crosslinking of the myosin heavy chain was observed. The α-helix content reduced while the β-turn content increased in the phosphorylated protein of mixed gels. With the participation of a little amount of STP and NaCl, the gel surface was smoother, denser and more continuous, according to scanning electron microscopy observations.

Hydrophilic co-assembly of wheat gluten proteins and wheat bran cellulose improving the bioavailability of curcumin

Low-cost wheat by-products have been modified to become an effective delivery system for curcumin. Wheat bran cellulose (WBC) and wheat gluten proteins (WPs) were co-assembled by a pH cycle and addition of sodium tripolyphosphate (STP). Fluorescence spectroscopy and zeta-potential evidenced that the embedding of WBC into the WPs favored the formation composites a relative unfolding state. Modifying the nanocomposite with STP lowered the Dh and PDI of the co-assembled structure. The nanocomplexes had a typical core–shell structure according to TEM characterization, where proteins aggregate to form a hydrophobic core and the hydrophilic WBC and STP crosslinked to form the shell. To improve the bioavailability of curcumin, it was encapsulated in WWBCs composites by participating in their structural co-assembly. In vitro simulated gastrointestinal digestion experiments showed that the curcumin encapsulated in WWBCs possessed gastrointestinal slow and controlled release function, with a final release of curcumin of 77.8 ± 2.3 %.

Ceramifiable Silicone Rubber Composites with Enhanced Self-Supporting and Ceramifiable Properties.

Ceramifiable silicone rubber (SR) composites with excellent self-supporting properties and ceramifiable properties were prepared by incorporating silicate glass frits (SGFs) and sodium tripolyphosphate (STPP) into the SR. Ceramic residues were obtained by firing ceramifiable SR composites at 700, 850, and 1000 °C for 30 min. The bending angles of the composites were tested for evaluating the self-supporting property. To evaluate the ceramifiable properties of the ceramifiable SR composite, flexural strength, water absorption, and bulk density of its residues were tested. It was found that the addition of STPP improved the shape stability and the self-supporting property of the composites at high temperatures. The flexural strength of the ceramic residue of the composite with STPP firing above 850 °C is more than 5 MPa. X-ray diffraction (XRD) and Fourier transform infrared spectroscopy (FTIR) analysis showed that the relative content of the crystalline phase was enhanced by about 25% due to the addition of STPP. Furthermore, a possible mechanism for the formation of the crystalline phase was proposed. Scanning elector microscope (SEM) and energy dispersive spectrometry (EDS) analysis demonstrated that with the temperature increase, the inter-infiltration between these melts became easier, which implies that the bulk density of the ceramic residue was improved.

Active Bionanocomposite Coating Quality Assessments of Some Cucumber Properties with Some Diverse Applications during Storage Condition by Chitosan, Nano Titanium Oxide Crystals, and Sodium Tripolyphosphate

Cucumbers have a short shelf-life of about 14 days, they are perishable due to the high moisture content. This study aimed to study the effects of nano-coating material such as titanium nanoparticles and chitosan with the addition of sodium tripolyphosphate as a crosslinker to enhance cucumber quality during storage. Some essential physical, chemical, and biological parameters were determined. CH-Nano-ST (chitosan/nano titanium oxide crystals/sodium tripolyphosphate) retained the maximum greenness, −7.99, compared to CH-Nano samples, which recorded −7.31. CH-Nano (chitosan/nano titanium oxide crystals) remained the lightest, 44.38, and CH-Nano-ST was a little darker (43.73) compared to the others treatments. The discoloration was extra severe with control (22.30), which started to spoil after the end of the first week. After 21 days of the storage period at 10 °C, the reducing sugars content reduced to reach −0.64 g/100 g and −0.21 g/100 g for CH-Nano and CH-Nano-ST treatments, respectively. The CH-Nano-ST treatment presented a lower value of toughness, followed by CH-Nano at the end of the storage period. Moreover, the highest crispness index was detected for CH-Nano (5.12%), while CH-Nano-ST treatment had a slight decline to reach 4.92%. The biological results indicated that CH-Nano-ST treatment can be applied to delay the microbial contamination of Salmonella spp. in cucumbers as it reached 0.94 log CFU/g, while the CH-Nano treatment reached 1.09 log CFU/g, at the end of the storage period. In summary, nano-coating treatments with the addition of sodium tripolyphosphate can be applied to regulator postharvest quality measurements of the biological activities in cucumbers during storage at 10 °C until 21 days.

PENGARUH LAMA PENGADUKAN DAN KONSENTRASI STPP TERHADAP KARAKTERISTIK PATI SUWEG (Amorphophallus campanulatus) TERMODIFIKASI IKATAN SILANG

&lt;p&gt;This study aimed to find out the effect of the combination of Sodium Tripolyphosphate (STPP) and stirring time on physical and chemical characteristics of the produced suweg starch. A factorial completely randomized design (CRD) was used in this study. The study was conducted using 2 treatment factors, namely the addition of Sodium Tripolyphosphate (STPP) concentrations in 1% and 2% level and stirring time for 30 minutes and 60 minutes. The research method use 2 factorial Randomized Block Design (RBD). The data obtained was performed by ANOVA statistical tests and if the result significantly different it would be followed by the Duncan Multiple Range Test at a 5% confidence level. The results showed the effect of the combination of Sodium Tripolyphosphate (STPP) and stirring time on the physical and chemical characteristics of the resulting suweg starch compared to the control suweg starch in the form of an increase in the value of brightness, amylopectin content and solubility, while the value of redness (a*), yellowness (b*), water content, amylose content, and swelling power decreased&lt;/p&gt;

Effects of Coating by Chitosan, TiO2 Nanoparticles, and Sodium Tripolyphosphate as Crosslinker on Stored Cucumber Fruits

Cucumber fruit contains essential nutrients and fibers and is used widely in salads dressing. Scarce research is available on its storage with nanoparticles and chitosan combined effects. Hence, the objective of this current research was to evaluate some Physico-chemical properties and microbial activity after coating with the combination of chitosan, TiO2 nanoparticles, and sodium tripolyphosphate to enhance the cucumbers storability and prolong the shelf-life. The cucumbers fruits were divided into four groups and dipped into several coating solutions for 10 minutes such as distilled water (Cu-uncoated), chitosan 1% (Cu-Chitosan), chitosan 1%, titanium dioxide nanoparticles 1% (Cu-Chitosan-TDN), and chitosan 1%, titanium dioxide nanoparticles 1%, sodium tripolyphosphate 2% (Cu-Chitosan-TDN-ST), respectively. The cucumber samples were then air-dried at ambient temperature and chilled to 10 °C for storage and evaluation for every seven days until three weeks. Cu-uncoated had the highest weight loss with a value of 5.15%, followed by Cu-Chitosan 4.11% while Cu-Chitosan-TDN and Cu-Chitosan-TDN-ST reported the least weight loss of (3.43% and 3.01%, respectively) after 7 days of the storage period. The results reported that the firmness of the samples was found to be decreased during the whole storage time except in the treatments Cu-Chitosan-TDN-ST and Cu-Chitosan-TDN in which it was noticed to be better in firmness after 21 days of storage (55.12 N/mm and 50.67 N/mm), respectively. Total soluble solids were lower in the coated cucumbers compared with the uncoated samples. Titratable acidity of Cu-Chitosan-TDN-ST 0.26% treated sample increased more as compared with Cu-Chitosan-TDN 0.24% samples at the end of the storage period. The highest increase in pectin content was recorded for Cu-Chitosan-TDN samples 0.042 g/100 g on the 21st day. Nano-coating with the combination of chitosan declared the dietary fiber content changes rate than in samples with the addition of sodium tripolyphosphate. Besides, the antimicrobial activity of the chitosan/nanofilms has been improved with the addition of sodium tripolyphosphate as crosslinker 3.67 CFU/g on the 21st day of storage. Thus, nano-coating with the combination of sodium tripolyphosphate has proven to be efficient method in extending the shelf-life of cucumber samples.

Physical-chemical properties and in vitro digestibility of phosphorylated and glycosylated soy protein isolate

Increased demand for highly functional soy protein isolate (SPI) in the food industry draws extra attention to SPI modification. The structural properties and in vitro digestibility of phosphorylated and glycosylated SPI were investigated in this study. The phosphorylation was carried out with sodium tripolyphosphate addition at 45 °C for 4 h. Glucose and dextran were used for glycosylation at 100 °C for 1 h. Apparent molecular weight distribution was determined by size exclusion-high performance liquid chromatography. Thiol content and surface hydrophobicity were also determined. The apparent molecular weight and thiol content of phosphorylated SPI increased with the increase of phosphorylation degree. Meanwhile, phosphorylation negatively affected gastrointestinal digestibility, especially gastric digestibility. The fraction of glycosylated SPI was prone to be low molecular weight, suggesting glycosylation inhibited SPI aggregation, which resulted from the attenuated surface hydrophobicity. The digestibility of SPI was increased by glycosylation. Glucose-based glycosylation contributed to lower intestinal digestion compared with dextran-based glycosylated SPI. This work highlighted that the phosphorylation and glycosylation to SPI primarily affected the in vitro pepsin or pancreatin digestion, inspiring to produce modified SPI with balanced functional and nutritional properties for the food industry.

Whey protein isolate modified with sodium tripolyphosphate gel: A novel pH-sensitive system for controlled release of Lactobacillus plantarum

It is of great significance that lactic acid bacteria reach the intestinal tract successfully with the assistance of protective carriers. In this paper, novel pH-sensitive hydrogels based on whey protein isolate (WPI) grafted sodium tripolyphosphate (STP) due to their non toxicity and biodegradability, were synthesized and utilized as new carrier for specific pH-sensitive controlled Lactobacillus plantarum (L. plantarum) release. Evidences of STP grafting were extracted from FTIR, while the morphological structure of modified protein hydrogel was investigated by scanning electron microscopy. Factors affecting on the pH responsiveness and gel hardness were studied. The protection of L. plantarum in simulated gastric juice was evaluated as a function of STP addition and protein concentration. The swelling behavior of the modified WPI gel showed sensitivity to environmental pH as the amount of STP added was 9%, which shrunk in acidic system and stretched in alkaline environment. The modified WPI (9% STP, 5% protein) gel had the strongest protective effect on L. plantarum, and the survival rate of the strain increased by 6.41 log after being soaked in acidic environment (pH 2.0) for 30 min compared with control. Accordingly, grafting of STP has controlled release profile behavior. The preliminary results clearly suggested that the WPI-STP hydrogel may be a potential candidate for intestinal specific release of active substances.

Postharvest Physicochemical Properties and Fungal Populations of Treated Cucumber with Sodium Tripolyphosphate/Titanium Dioxide Nanoparticles during Storage

Cucumbers have a limited shelf-life, from 10 to 14 days at commercial temperatures with relative humidity (80%). The aim of the work was to evaluate the postharvest physicochemical properties and fungal populations of cucumber treated with sodium tripolyphosphate/titanium dioxide nanoparticles during storage at 10 °C to prolong the shelf-life to 21 days. Cucumber samples treated with chitosan/sodium tripolyphosphate/titanium dioxide nanoparticles (Cu-CHS-TDN-ST) and (Cu-CHS-TDN-ST) were found to be in a well-hydrated state and with a green-colored appearance upon day 21, with excellent quality for consumption. Chitosan coating (Cu-CHS) alone prolonged the cucumber shelf-life for 14 days of storage. The Cu-CHS coating was less evident in reducing the respiration rate of cucumbers on day 14 than both nanocoatings, which were reported at the end of the storage period to be 5.09 and 5.38 mg·kg−1 h−1 for Cu-CHS-TDN-ST and Cu-CHS-TDN, respectively. The Cu-CHS-TDN-ST treatment reduced the loss of ascorbic acid content to 13.17 mg/100 g, delayed chilling injury, and had the highest chlorophyll contents during the whole storage period. The presence of sodium tripolyphosphate with the nanocoating delayed tissue damage. Peroxidase enzyme activity reached the maximum of 54.65 Ug−1 for Cu-CHS-TDN-ST on day 21, followed by Cu-CHS-TDN 50.1 Ug−1. On day 21, the fungal populations of Cu-CHS-TDN samples (3.77 log CFU/g) were more than that of Cu-CHS-TDN-ST (3.15 log CFU/g) against Cu-Control (100 % spoiled). It was noted that the Cu-CHS-TDN-ST and CHS-TDN-ST coating treatments were capable of preserving the cucumber samples’ quality during storage. The addition of sodium tripolyphosphate as a crosslinker for stabilizing the nanoparticle polymers in the coating treatments prolonged the shelf-life and achieved excellent quality for the cucumbers.

Improving gelling properties of diluted whole hen eggs with sodium chloride and sodium tripolyphosphate: Study on intermolecular forces, water state and microstructure

Individual and synergistic effects of sodium chloride (NaCl) and sodium tripolyphosphate (STPP) on the physicochemical and gelling properties of highly diluted liquid whole eggs were studied. Results showed that NaCl and STPP acted differently whereby NaCl addition increased the surface hydrophobicity of the egg proteins and STPP addition increased the protein solubility and the negative surface charge. When combined together, these changes led to a significant increase in a number of intermolecular forces after heat treatment, including hydrophobic interactions, disulfide bonds, and hydrogen bonds, contributing to the best structure and texture of the whole egg gels enriched with binary salts. The amount of the free water in the heat-induced gel products with the addition of both NaCl and STPP were the least as compared to systems with single salt addition, which was related to the coarse and dense network microstructure.