Storage In Different Conditions Research Articles

Quality examination of ice cream products made from melon grown in Khorezm area

The results of qualitative examination of melon ice cream, its raw materials, preparation technology, vitamin C content in various recipes of ice cream, as well as regulatory documents on various microbiological safety standards in the product, methods for studying the necessary microbiological indicators, as well as microbiological studies of melon ice cream in storage in different conditions are presented.

Eco-friendly and efficient monitoring of physico-chemical parameters of some mineral water from Slanic Moldova (Romania) during storage in different conditions – a case study

Abstract In this study, six natural mineral waters (from sources named 1bis, 5, 10, 14, 15, “Sonda 2”) with therapeutic potential from Slanic Moldova area (Romania) were assessed for physico-chemical parameters during storage in different conditions (bottled in PET or glass containers and kept at 20-22 °C or 4 °C) for a period of maximum 360 days. The main parameters investigated were pH, conductivity, total dissolved solids, salinity, as well as the major ions (Na+, K+, Ca2+, Mg2+, F−, Cl−, SO4 2−, HCO3 −), using fast and environmentally friendly instrumental techniques (electrochemical and spectrometric / UV-Vis and ICP-MS). The physico-chemical indicators were measured at six time intervals (within 24 hours, after 7, 30, 90, 180 and 360 days) and the results obtained indicated that the pH variation was significant for the majority of samples kept at room temperature in PET containers (between 0.4 pH units - Spring 15 and over 2 pH units - springs 10, 14, 1bis and 5), while cold storage is most favorable for all natural mineral water samples. The monitoring of the chemical parameters determined during cold storage in glass containers did not reveal statistically significant variations and therefore it can be considered that these natural mineral waters are characterized by the stability of the chemical composition. For the entire analyzed period, the smallest variations of all twelve analyzed parameters were recorded for “Sonda 2”, in all storage conditions, followed by springs 1bis, 15, 14, 10 and 5 stored at 4 °C in glass containers.

Application and comparison of lyophilisation protocols to enhance stable long-term storage of filovirus pseudotypes for use in antibody neutralisation tests

Filoviruses encompass highly pathogenic viruses placing significant public health burden on countries affected. Efforts for improved diagnostics and surveillance are needed. The requirement for high-containment can be circumvented by using pseudotype viruses (PV), which can be handled safely, in tropism, drug screening, vaccine evaluation, and serosurveillance studies. We assessed the stability and functionality after long-term storage of lyophilised filovirus pseudotypes for use in neutralisation assays. We generated a panel of filovirus lentiviral pseudotypes followed by lyophilisation and storage in different conditions. Next, we reconstituted and tested PVs in infection experiments and pseudotype neutralisation assays where possible. Lyophilised Ebola and Marburg PVs retained production titres for at least two years when stored at+4˚C or less. Lyophilised Ebola PVs performed similarly to non-lyophilised PVs in neutralisation assays after reconstitution. When stored at high temperatures (+37˚C), lyophilised PVs did not retain titres after 1-month storage, however, when lyophilised using pilot-scale facilities EBOV PVs retained titres and performed as standard in neutralisation assays after on 1-month storage at 37˚C. Filovirus PVs are amenable to lyophilisation and can be stored for at least 2 years in a household fridge to be used in antibody assays. Lyophilisation performed in the right conditions would allow transportation at room temperature, even in warmer climates.

Development of Storage and Assessment methods suited for organic Archaeological artefacts (StAr) - JPI-CH project

Abstract StAr project - Development of Storage and assessment methods suited for organic archaeological artefacts – started in 2020 within the framework of Joint Programming Initiative on Cultural Heritage and Global Change (JPI-CH) Conservation, Protection and Use. The project arises from the need for chemical-physical stabilization strategies of archaeological finds (mainly wood and leather), for long time (up to several months) in the waterlogged state, i.e., under pre-treatment conditions, without compromising the archaeological and scientific evidences they contain. Several methods of controlling storage conditions will be tested on archaeological wooden and leather objects. The experimentations will entail a systematic chemical analysis and monitoring of the organic materials before, during and after storage in different conditions, both in laboratory and on-field at the Biskupin archaeological excavation site in Poland.

Immobilization of β-Galactosidase by Encapsulation of Enzyme-Conjugated Polymer Nanoparticles Inside Hydrogel Microparticles.

Increasing the shelf life of enzymes and making them reusable is a prominent topic in biotechnology. The encapsulation inside hydrogel microparticles (HMPs) can enhance the enzyme’s stability by preserving its native conformation and facilitating continuous biocatalytic processes and enzyme recovery. In this study, we present a method to immobilize β-galactosidase by, first, conjugating the enzyme onto the surface of polymer nanoparticles, and then encapsulating these enzyme-conjugated nanoparticles (ENPs) inside HMPs using microfluidic device paired with UV-LEDs. Polymer nanoparticles act as anchors for enzyme molecules, potentially preventing their leaching through the hydrogel network especially during swelling. The affinity binding (through streptavidin-biotin interaction) was used as an immobilization technique of β-galactosidase on the surface of polymer nanoparticles. The hydrogel microparticles of roughly 400 μm in size (swollen state) containing unbound enzyme and ENPs were produced. The effects of encapsulation and storage in different conditions were evaluated. It was discovered that the encapsulation in acrylamide (AcAm) microparticles caused an almost complete loss of enzymatic activity. Encapsulation in poly(ethylene glycol) (PEG)-diacrylate microparticles, on the other hand, showed a residual activity of 15–25%, presumably due to a protective effect of PEG during polymerization. One of the major factors that affected the enzyme activity was presence of photoinitiator exposed to UV-irradiation. Storage studies were carried out at room temperature, in the fridge and in the freezer throughout 1, 7 and 28 days. The polymer nanoparticles showcased excellent immobilization properties and preserved the activity of the conjugated enzyme at room temperature (115% residual activity after 28 days), while a slight decrease was observed for the unbound enzyme (94% after 28 days). Similar trends were observed for encapsulated ENPs and unbound enzyme. Nevertheless, storage at −26°C resulted in an almost complete loss of enzymatic activity for all samples.

CHANGES IN QUALITY OF AMARANTH GRAIN IN THE PROCESS OF POST-HARVESTING PROCESSING AND STORAGE

One of the ways to solve the problem of deteriorating human health can be the widespread use of plant products, among which the most valuable are vegetable oils, including amaranth oil. It contains a complex of vitamins, micro- and macroelements, unsaturated fatty acids and essential amino acids and a unique natural biologically active substance, squalene, which performs a number of key functions in the human body. However, post-harvest processing of amaranth grain, in particular drying, and its subsequent storage in different conditions can significantly impair its valuable natural properties. The research presents the results of studies of changes in the chemical composition and microbiological characteristics of amaranth grain in the process of drying and storage in different conditions, which will ensure its guaranteed quality during storage. The effect of drying amaranth to humidity of 9% at temperatures of 50 °С and 60 °С , has been studied on the total amount of saponified substances, content of squalene, linolenic, linoleic, oleic, palmitic and stearic acids, which were determined by gas – liquid chromatography. It has been found that after drying amaranth grain there is a decrease in the content of saponified substances by 10% and squalene by 14% compared to freshly harvested grain, and the content of free fatty acids in the unsaponified fraction remains unchanged. When storing amaranth during the year at temperatures of +5 °С, +15 °С and +25 °С and relative humidity of 55% and 75%. Changes in the content of such basic indicators of grain quality as protein, starch, fiber, fat, ash, as well as acid number and acidity of fat were determined. At the same time, the protein content decreased by 13.5%, starch by 8.7%, fat by 29.0%. The content of fiber and ash has not changed. Under the same storage conditions, there was also a significant deterioration in the quality of fat -acid number increased by 6.9 times, the acidity of the alcohol extract by 2.9 times. When storing amaranth at a temperature of +5 °С and a relative humidity of 55%, the decrease in the content of the main components was significantly smaller and amounted to 8.1% for protein, 2.9% for starch and 4.2% for fat. Under the same conditions, the activity of microorganisms is significantly reduced, which allowed to recommend these storage conditions for industrial use.

Stabilization of vitamin C in emulsions of liquid crystalline structures

Emulsified systems are widely used for topical delivery with the aim of optimizing cutaneous absorption and offering a pleasant sensory. They also may provide a protection of the active molecule against oxidation and/or degradation. The oil phase of o/w emulsions may consist of liquid crystalline structures, especially lamellar structures which are similar to those found in the stratum corneum lipids. In the present work, o/w emulsions containing liquid crystals of mixed cetyl alcohol and Polysorbate 60 were developed for topical delivery of vitamin C, a potent antioxidant with several applications in the cosmetic and pharmaceutical fields. In addition to the well-documented lipid supplementation of the stratum corneum, the liquid crystal emulsions provide a significant chemical stabilization of vitamin C against its degradation. Emulsions were characterized by X-ray diffraction, polarized optical microscopy, and transmission electron microscopy. The stability of vitamin C in the formulations was evaluated upon storage in different conditions of temperature. The emulsions contain a complex colloidal structure, consisting of lamellar liquid crystalline (Lα) and crystalline lamellar gel (Lβ) phases, that provide a very efficient protection of vitamin C against its degradation.

The influence of storage method on the transparency of pig crystalline lens.

The porcine eye is frequently used as a research model. This paper analyzes the effect of different storage methods on the transparency of pig crystalline lens. A spectral transmission curve (from 220 to 780 nm) for the crystalline lens was determined experimentally after storage in different conditions: saline solution, formalin, castor oil, and freezing at -80°C. The total transmission in the visible spectrum, which was used as an index of transparency, was calculated from these curves. For comparative purposes, fresh lenses were evaluated and used as controls. Storing the porcine crystalline lens in saline solution or castor oil resulted in a transparency loss of approximately 10% after 24 h and storage in formalin resulted in a loss of nearly 30%. Storage by freezing at -80°C for 4 weeks maintained the transparency of the crystalline lens; the spectral transmission measured immediately after defrosting at room temperature coincided exactly with that of the freshly extracted lens. The transparency of porcine crystalline lens is affected by the storage method. The visible spectrum is the most affected, evidenced by the effect on the transparency and consequently the amount of light transmitted. The results show that freezing at -80°C maintains the transpa rency of the crystalline lens for at least 4 weeks.

Bioinformatics and enzymatics investigation of Trametes laccase for optical biosensing application

Laccase has recently drawn a considerable attention as a promising tool for optical biosensing application, mainly due to its attractive intrinsic optical properties. The discovery of a laccase with great enzyme stability is the principal step for enzyme-based optical biosensing application in in vitro environments. In this paper, we found that Trametes sp. SQ1 laccase retained more than 150% activity after storage in different conditions for 96 h, and the laccase activity was not affected by freeze–thaw. The reduced form of enzyme showed a new maximal increase in absorbance peak at 400 nm, while the fluorescence intensity of the oxidized form of enzyme was much stronger than that of the reduced enzyme. Therefore, Trametes sp. SQ1 laccase with good stability and optical properties will be a competitive candidate for optical biosensing application. Moreover, bioinformatics analysis on Trametes laccases revealed that the enzymes may be modified by N-glycosylation and have intermolecular disulfide bond for forming functional oligomer, which plays a role in stabilizing enzyme function. The results indicate that Trametes laccases are able to be with good stability. It will provide a guide in searching stable laccases for optical biosensing application.

Encapsulation of TOPO stabilized NaYF4:Er3+,Yb3+ nanoparticles in biocompatible nanocarriers: Synthesis, optical properties and colloidal stability

The emulsification process leading to up-converting NaYF4:Er3+,Yb3+ NPs encapsulation, was performed using a modified water/oil/water double emulsion evaporation method, where poly(lactic-co-glycolic acid) was used as biocompatible polymer. Span 80 and Cremophor A25 were applied as non-ionic surfactants and dichloromethane as oily phase. The use of trioctylphosphine oxide ligands for the synthesis of up-converting NaYF4:Er3+,Yb3+ NPs allowed to obtain spherical particles with sizes below 10nm, what further facilitated the efficient encapsulation process. Those newly designed nanosystems were subjected to analysis of their morphology, colloidal stability and optical properties by: dynamic light scattering, ζ-potential, atomic force microscopy, transmission electron microscopy and measuring the up-conversion emission spectra of free and loaded NaYF4:Er3+,Yb3+ NPs. The encapsulated NaYF4:Er3+,Yb3+ NPs showed increased colloidal stability for a long period of 60 days of storage in different conditions. Simultaneously, the encapsulation process did not significantly influenced their optical properties and strong visible emission could be observed upon nearinfrared excitation.

Behaviour of Listeria monocytogenes in Lighvan cheese following artificial contamination during making, ripening and storage in different conditions

This study investigated the behaviour and fate of Listeria monocytogenes at different ripening temperatures and NaCl concentrations in traditional Lighvan cheese. L. monocytogenes was added to raw sheep's milk. After producing the cheese, they were stored in 8%, 12% and 15% NaCl at 4, 9 and 14 °C. Sampling was performed for 150 days. Different temperature and NaCl concentrations had a significant effect on the survival of L. monocytogenes (P < 0.001). The lowest growth and survival rates of L. monocytogenes were in 15% NaCl at 14 °C and 12% NaCl at 14 °C, respectively. Also, the highest growth and survival rates of the bacterium were in 8% NaCl at 4 °C.

Antioxidant activity of membrane-fractionated coffee extracts in dependence of the storage conditions

Present paper aims at one of the important aspects of the application of products with antioxidant activity: namely the preservation and change of their properties during the storage in different conditions, as well as their reliable characterisation.The tests of antioxidant properties were conducted with membrane-separated coffee extracts, isolated using a “Microdyn Nadir NP030P” type of commercial nanofiltration membrane (30% retention of NaCl; MWCO∼400). Prepared coffee permeates and retentates were stored 0÷10 days in cool/warm conditions, with/without air access and at different illumination conditions. The kinetics of content changes was evaluated according to Folin-Ciocalteu method of total phenolic/reducing content determination.

Development of nanoemulsions for topical delivery of vitamin K1

Vitamin K1 (VK1) is a natural and lipophilic compound currently used in dermatological formulations. In this work, nanoemulsions containing VK1 have been proposed to overcome some issues associated to semisolid VK1-incorporating formulations. The study has been focused on the design of a lipid-free aqueous formulation, easy to prepare and with low cost of production. Thus, a simply protocol, using a low-energy method, has been used to spontaneously form the nanoemulsions. The nanoemulsion composition has been optimized to improve its physical stability during storage in different conditions. Then, the possibility to administer VK1-containing nanoemulsions by nebulization without significant alteration of the formulation was tested. Moreover, the VK1 accumulation into the skin layers have been evaluated through permeation experiments on Franz cells, ATR-FITR analysis, confocal laser scanning microscopy (CLSM) observations, and high performance liquid chromatography (HPLC) analysis. The study demonstrated that NEs represent an interesting option for the commercial development of an aqueous spray formulation for the topical delivery of VK1.

저장조건이 포장 한우 등심의 관능적 특성 및 지방산 조성에 미치는 영향

This study was carried out to determine the effect of storage condition, such as temperature and relative humidity(RH), on the change of sensory properties and free fatty acid composition of pre-packed Hanwoo loin (Musculus longissimus) until 21 st day of storage. The Hanwoo loin was sliced in 1.0±0.2cm thickness and each of the sliced pieces was packed in a foamed polystyrene tray with linear low-density polyethylene (LLD-PE) film to simulate the pre-packed Hanwoo loin sold in retail market, then stored in home-style refrigerator (Con; 5℃, 17%RH), and temperature and RH controled chambers (T1; 5℃, 55%RH, T2; 5℃, 85%RH, and T3; -1℃, 99%RH), respectively. The sensory characteristics of pre-packed Hanwoo loin during storage in different conditions were measured on raw or after cooking. After 21 days of storage, the loin stored in T3 showed significantly high color and acceptability scores (7.46±1.07, 7.06±1.36, respectively) on raw loin, and flavor and acceptability scores (7.16±0.90, 6.90±0.92, respectively) on cooked loin than those of others (p st day of storage. The concentration of palmitic acid of Hanwoo loin stored in T2 was increased significantly after 4 th day of storage (p th day of storage (p th day of storage in all tested storage conditions (p 0.05). From those results, it was considered that storage condition affects on the sensory acceptability and fatty acid composition of pre-packed Hanwoo loin as storage period was increased.

Physico-chemical characterization of Ilex paraguariensis St. Hil. during the maturation

In Brazil, yerba mate is consumed after processing; however, in Chile and Uruguay, the consumers prefer the cured product, which acquires a yellow color. For that yerba-mate is stored for a period of six months to one year, which increases the cost of the final product for the overseas market. This study evaluated the effect of humidity and temperature in maturation chamber on the time required for the product to get this characteristic. The changes in the color, pH, moisture and water activity were evaluated during the time of storage in different conditions of temperature and humidity. Yerba-mate subjected to higher temperature and humidity showed nearest color of the product submitted to natural storage. The loss of green color was related to the reduction in pH and increase in the moisture of the samples. The higher humidity allowed the mate to reach conditions near to market requirements abroad in approximately 60 days of maturation.

Apple Pollination Biology for Stable and Novel Fruit Production: Search System for Apple Cultivar Combination Showing Incompatibility, Semicompatibility, and Full-Compatibility Based on theS-RNaseAllele Database

Breeding and cultivation of new apple cultivars are among the most attractive and important issues for apple researchers. As almost all apple cultivars exhibit gametophytic self-incompatibility (GSI), cross-pollination between genetically different cultivars and species is essential not only for stable fruit production, but also for breeding of new cultivars. For cross-pollination by insect or hand pollination, pollen viability and pistil fertility are key factors, but also the mechanism of GSI has to be taken into account. This paper reviews the germination rate of pollen after storage in different conditions, at different periods of flowering, and in combination with pistil fertility and cross-compatibility among wild-, crab-, and cultivated apples. Furthermore, suitable cultivar combinations for new attractive apple cultivars based on GSI are explored. Especially, details aboutS-genotypes of apple cultivars, which are present in recent cultivar catalogues, are introduced together with a newly established on-line searchable database ofS-genotypes of cultivars, wild apples and crab apples that shows incompatibility, semicompatibility, and full-compatibility.

Representativeness of wood biomechanical properties measured after storage in different conditions

Obtaining representative values of green wood properties is essential for studies investigating the biomechanical aspects of tree development and ecology. Here, we compare the biomechanical properties of wood stored in various conditions between their collection in the field and their measurement. The study was performed on a large sample of wood specimens from different tropical species and different location in the trees, representing a wide diversity in wood structures. Elastic and viscoelastic properties are measured on green wood, and measured again after storage in different conditions: immersion in cold water during various durations, storage in an ethanol solution with or without washing in water, and air drying with or without rehydration. The systematic and random errors induced by these storage methods are quantified. Storage in cold water is the best way to preserve wood native properties. Soaking in ethanol is a fair alternative regarding elastic properties, but induces a significant change in viscoelastic properties. Air drying causes important, and partly irreversible, changes in mechanical properties. However, regarding elastic properties, this change is a systematic bias so that the air-dried elastic modulus provides a good basis for comparative studies of green wood stiffness.

Modelamiento de la Interfaz de Crecimiento / no Crecimiento del Alicyclobacillus acidoterrestris CRA 7152 en jugo de naranja COMO FUNCIÓN del pH, temperatura, Brix y Concentración de nisina

The growth probability of Alicyclobacillus acidoterrestris CRA 7152 in orange juice was studied in different product conditions. The microorganism response was monitored until 47 days of storage in different conditions of pH (3 to 5.8), soluble solids (11 to 19°Brix), temperature (20 to 54°C) and nisin concentration (0 to 70 IU/ml). Growth/no growth data were modeled by the polynomial logistics regression model. The concordance of the obtained model was 96.3% indicating good fitting of observed data. The results showed fast growth in the conditions 0 IU nisin/ml juice, pH 4.4 and 15oBrix, at 35oC. For 70 IU nisin/ml there was no growth, pH 4.4, at 37oC, up to 47 days of storage. Simple juices (11°Brix) with pHs between 3.5 to 3.7 can keep stable and withstand abuse temperatures up to 36°C, since added in 70IU nisin/ml, extending its shelf life. With 0.05 growth probability and using the logistics model, high pH critical values can be obtained when 50 IU nisin/ml, at 25oC, are present in the juice, however increases in temperature and decreases in soluble solids concentration make the pH critical values decrease. It is then concluded that nisin incorporation is an alternative for controlling A. acidoterrestris growth in orange juice, as well as the logistics regression model proved to be an important tool for determining the microbial response under critical values of the variables,besides predicting growth probabilities for the different studied conditions.

Preservation of probiotic strains isolated from kefir by spray drying

This work aims to investigate the survival of Lactobacillus kefir CIDCA 8348, Lactobacillus plantarum CIDCA 83114 and Saccharomyces lipolytica CIDCA 812, all isolated from kefir, during spray drying and subsequent storage. Micro-organisms were grown in De Man, Rogosa, Sharpe (MRS) or yeast medium (YM) medium and harvested in the stationary phase of growth. The thermotolerance in skim milk (D and Z values), the survival of spray drying at different outlet air temperatures and subsequent storage in different conditions during 150 days were studied. The resistance to the heat treatments was higher in Lact. plantarum compared to Lact. kefir and S. lipolytica. The three micro-organisms studied varied considerably in their ability to survive to spray drying processes. Lactobacillus plantarum showed the highest survival rate for all the tested outlet air temperatures and also to the further storage in the dried state. The survival rates of Lact. kefir and S. lipolytica through drying and subsequent storage in the dried state decreased when the drying outlet air temperatures increased. Spray drying is a suitable method to preserve micro-organisms isolated from kefir grains. A high proportion of cells were still viable after 80 days of storage at refrigerated temperatures. It is the first report about spray-dried probiotic strains isolated from kefir grain and contributes to the knowledge about these micro-organisms for their future application in novel dehydrated products.

Kinetic study on unsaponifiable fraction changes and lactose hydrolysis during storage of Mozzarella di Bufala Campana PDO cheese

Cholesterol, vitamin E and vitamin A isomers, components of the unsaponifiable fraction, and lactose contents in Mozzarella di Bufala Campana PDO cheese have been studied during storage in different conditions: at 6–8°C, and at room temperature (traditional habits). During cold storage there were no significant differences in the unsaponifiable compounds, while during storage at room temperature an increase of the 13-cis isomer and a decrease of all-trans-retinol were observed. Trans/cis-retinol isomerization, expressed as the Degree of Retinol Isomerization (13-cis/all-trans%) showed an increase in all samples during storage at room temperature following a linear correlation. The decrease of lactose content during storage was studied by a first-order differential relaxation equation. Apart from the traditional habits, consumers should be aware that, during storage at room temperature, the most important changes in the considered nutrients occur. These changes can be negative (vitamin A reduction) but also positive (lactose reduction).