The effect of sodium fluoride, formaldehyde, and storage temperature on the stability of methamidophos in post-mortem blood and liver

This study assesses the storage temperature effect on the anthocyanins of pasteurized and unpasteurized açaí pulp. The data was obtained using a pasteurized and lyophilized pulp (PLP) to evaluate the temperature effect (0, 25, and 40 °C). Part of non-pasteurized frozen pulp (NPP) was pasteurized (NPP-P) at 90 °C for 30 seconds; both pulps were stored at 40 °C. The anthocyanin content reduction in the drink was evaluated from the half-life time (t1/2), activation energy (Ea), temperature quotient (Q10), and the reaction rate constant (k). The t1/2 of the PLP anthocyanins stored at 40 °C was 1.8 times less than that stored at 25 °C and 15 times less than that stored at 0 °C; therefore, the higher temperatures decreased the stability of anthocyanins. The pasteurization increased the t1/2 by 6.6 times (10.14 hours for NPP and 67.28 hours for NPP-P). The anthocyanin degradation on NPP-P followed a first order kinetic, while NPP followed a second order kinetic; thus it can be said that the pasteurization process can improve the preservation of anthocyanins in the pulp.

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Stability of Bortezomib 1-mg/mL Solution in Plastic Syringe and Glass Vial

Annals of Pharmacotherapy ◽

10.1345/aph.1e620 ◽

2005 ◽

Vol 39 (9) ◽

pp. 1462-1466 ◽

Cited By ~ 14

Author(s):

Pascal André ◽

Salvatore Cisternino ◽

Fouad Chiadmi ◽

Audrey Toledano ◽

Joël Schlatter ◽

...

Keyword(s):

Storage Temperature ◽

Color Change ◽

Hplc Method ◽

Initial Concentration ◽

Plastic Syringe ◽

The Mean ◽

The Stability ◽

And Storage ◽

Mean Concentration ◽

Antineoplastic Chemotherapy

BACKGROUND: The proteasome inhibitor bortezomib (BTZ), used in antineoplastic chemotherapy, must be diluted in NaCl 0.9% for injection and stored for no more than 3 hours in a syringe or 8 hours in a vial. Better information on its stability could improve storage. OBJECTIVE: To assess the stability of BTZ solution (1 mg/mL) in syringes and vials. METHODS: BTZ 1-mg/mL solutions were prepared by adding sterile NaCl 0.9% to Velcade vials containing 3.5 mg of lyophilized BTZ. Syringes were filled with 1 mL of solution and stored in the dark at 5 °C or 60 °C; others were not protected from light and stored at 22 °C. Velcade vials containing 1 mL of solution were stored at 5 °C in the dark. Samples were taken at various times over 23 days and assayed in duplicate. An HPLC method for assaying the stability of BTZ was validated. Appearance and pH were recorded. RESULTS: There was no color change or precipitation in the samples, and the pH was stable. Oxidation, light, and storage temperature all affected the chemical stability of BTZ. The mean concentrations of BTZ in syringes stored for 2, 3, and 5 days at 60, 22, and 5 °C were >95% of the initial concentration. The mean concentration of BTZ in vials stored for 5 days at 5 °C was >95% of the initial concentration. CONCLUSIONS: BTZ stored refrigerated in vials or syringes and protected from light is chemically stable for 5 days after reconstitution.

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Germination and Water Content of Cocoa Seeds After Storage Treatments

Pelita Perkebunan (a Coffee and Cocoa Research Journal) ◽

10.22302/iccri.jur.pelitaperkebunan.v34i3.329 ◽

2018 ◽

Vol 34 (3) ◽

pp. 146-155

Author(s):

Indah Anita-Sari ◽

Bayu Setyawan ◽

Agung Wahyu Susilo

Keyword(s):

Shelf Life ◽

Water Content ◽

Storage Temperature ◽

Seed Viability ◽

Vacuum Packaging ◽

Recalcitrant Seed ◽

R Program ◽

Randomized Design ◽

The Stability ◽

And Storage

The challenge of providing cocoa seeds is the characteristic of recalcitrant seed, thus requiring storage techniques that can slow down the decline in seed viability in an effort to manage the distribution of cocoa seeds which depend to the time of demand and harvest. The research aimed to study the effect ofpackaging method for storage of cocoa seeds; the effect of shelf life and temperature to germination and water content of seeds, and the stability of seed germination at different age and storage temperature. The research was conducted at Kaliwining Experimental Station, Indonesian Coffee and Cocoa Research Institute, Jember, East Java. The research used complete randomized design with research design using split plot. The treatments consisted of packaging methods, storage temperature and storage life. Packaging methods consisted of two methods, i.e. vacuum methods and non vacuum methods. Storage temperature consisted of three treatments, i.e. 15OC, 25OC and 30OC. both of packaging and temperature treatments were stored at four shelf life treatment included 1 week, 2 weeks, 3 weeks, and 4 weeks. Each treatment was repeated with three replications and each treatment per replication consisted of 50 seeds. Data analysis used SAS 9.0 and stability analysis used R program and PB Tool. Water content of seeds, germination of seeds and number of seedy seeds were observed. The results showed that type of packaging and storage temperature effect to germination of cocoa seeds but did not effect to seeds water content. Storage of cocoa seeds by non-vacuum packaging showed a higher of germination compared to vacuum packaging in all temperature treatments. Storage with non vacuum packaging at a temperature 25OC showed a germination more than 85% for 2 weeks of shelf life, while storage of cocoa seeds at a temperature of 30OC had a germination of more than 85% for only 1 week shelf life. Storage of cocoa seed at 15OC showed the lowest of germination at treatment. Storage treatments did not show effect on water content of cocoa seeds.

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Effect of polymers and storage temperature on the stability of freeze-dried lactic acid bacteria

Food Research International ◽

10.1016/0963-9969(95)00050-x ◽

1996 ◽

Vol 29 (5-6) ◽

pp. 555-562 ◽

Cited By ~ 84

Author(s):

Claude P. Champagne ◽

Francine Mondou ◽

Yves Raymond ◽

Denis Roy

Keyword(s):

Lactic Acid ◽

Lactic Acid Bacteria ◽

Storage Temperature ◽

Freeze Dried ◽

The Stability ◽

And Storage

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Viability, Efficacy, and Storage Stability of Freeze-Dried Biocontrol Agent Candida sake Using Different Protective and Rehydration Media

Journal of Food Protection ◽

10.4315/0362-028x-64.6.856 ◽

2001 ◽

Vol 64 (6) ◽

pp. 856-861 ◽

Cited By ~ 79

Author(s):

M. ABADIAS ◽

N. TEIXIDÓ ◽

J. USALL ◽

A. BENABARRE ◽

I. VIÑAS

Keyword(s):

Freeze Drying ◽

Storage Stability ◽

Storage Temperature ◽

Penicillium Expansum ◽

Freeze Dried ◽

Skimmed Milk ◽

The Stability ◽

Candida Sake ◽

Initial Starting ◽

And Storage

Viability, efficacy against Penicillium expansum on Golden Delicious apples, and storage stability of freeze-dried Candida sake strain CPA-1 were studied. The effect of several protective agents and rehydration media was investigated in the freeze drying of C. sake. Skimmed milk at 10% concentration was a good rehydration medium for all protectants tested. In general, good viability results were obtained when the same solution was used as a protectant and as a rehydration medium. The best survival was obtained when C. sake cells were protected with 10% lactose + 10% skimmed milk and rehydrated with skimmed milk (85% viability). The potential for biocontrol of the best freeze-dried treatments against P. expansum on apples was compared with that of fresh cells. Freeze-dried treatments at 1 × 107 CFU/ml reduced the incidence of decay by 45 to 66%. The best biocontrol effect was obtained with cells that had been freeze dried using 10% lactose + 10% skimmed milk as a protectant and 1% peptone as a rehydration medium, with a 66% reduction in rot incidence. However, in all treatments, the efficacy of freeze-dried cells was significantly lower than fresh cells. The stability of freeze-dried samples decreased during storage and was influenced by storage temperature. In the best treatment, storage of C. sake cells for 60 days at 4°C resulted in final concentrations of 2.5 × 108 CFU/ml, which was a 10-fold reduction in relation to the initial starting concentration of cells prior to freeze drying.

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The Effect of Pyrodextrin Source, Pyrodextrin Variation and Storage Temperature on the Stability of Paracetamol formulations: a Statistical Appraisal

Journal of Pharmaceutical Research ◽

10.18579/jpcrkc/2012/11/1/79328 ◽

2012 ◽

Vol 11 (1) ◽

pp. 6

Author(s):

M. U. Adikwu ◽

A. A. Attama ◽

L. Adima ◽

F. C. Okafor

Keyword(s):

Storage Temperature ◽

The Stability ◽

And Storage

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Kinetics of Lycopene Degradation in Sunflower and Grape Seed Oils

Oriental Journal Of Chemistry ◽

10.13005/ojc/340502 ◽

2018 ◽

Vol 34 (5) ◽

pp. 2229-2235 ◽

Cited By ~ 1

Author(s):

Antonio Zuorro ◽

Roberto Lavecchia ◽

Erenio González ◽

Viatcheslav Kafarov

Keyword(s):

Seed Oil ◽

Storage Temperature ◽

Degradation Kinetics ◽

Grape Seed ◽

Antioxidant Compounds ◽

First Order Kinetics ◽

Grape Seed Oil ◽

The Stability ◽

And Storage ◽

Kinetics Of

The stability of lycopene in two vegetable oils, sunflower seed oil (SSO) and grape seed oil (GSO), was investigated by analysing the carotenoid degradation kinetics in the temperature range of 10–40°C. A tomato oleoresin containing 6% (w/w) of lycopene was used to prepare lycopene-enriched oil samples. Analysis of kinetic data showed that lycopene degradation follows first-order kinetics, with an apparent activation energy of 70.7 kJ mol–1 in SSO and 69 kJ mol–1 in GSO. The estimated half-life of lycopene was found to depend on oil type and storage temperature. At 20°C, it varied between 59 and 122 days, while at 4°C it was comprised between 302 and 650 days. At all temperatures, lycopene was more stable in SSO than in GSO, which is likely due to the higher content of antioxidant compounds in SSO.

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