Production and evaluation of sweet almond and sesame oil nanoemulsion and their effects on physico-chemical, rheological and microbial characteristics of enriched yogurt

2020 ◽  
Author(s):  
Masoumeh Heydari Gharehcheshmeh ◽  
Akram Arianfar ◽  
Elham Mahdian ◽  
Sara Naji-Tabasi
Keyword(s):  
Sesame Oil ◽  
Microbial Characteristics ◽  
Physico Chemical ◽  
Sweet Almond

scholarly journals Physico-chemical and Bacteriological Water Quality Evaluation of the Four Tributaries in Mt. Matutum Protected Landscape (MMPL), South Cotabato, Philippines

2018 ◽  
Vol 1 ◽  
pp. 3
Author(s):  
Tres Tinna B. Martin ◽  
Gerald G. Lobredo ◽  
Emmanuel P. Leaño ◽  
Maximo C. Aljibe ◽  
Edna P. Oconer
Keyword(s):  
Total Coliform ◽  
Dry Season ◽  
Microbial Load ◽  
Wet Season ◽  
E Coli ◽  
Microbial Characteristics ◽  
Physico Chemical ◽  
Domestic Use ◽  
Standard Limit ◽  
Riverine Systems

Healthy riverine systems provide ecological services that can be translated into human use and consumption. However, human activities cause environmental degradation limiting available pristine water supply and raising public health concerns. In the present study, four tributaries surrounding Mt. Matutum Protected Landscape (MMPL) were selected (Glandang, Linan, Kawit, and Amlok) for evaluation of their physicochemical and microbial characteristics between wet and dry season. The pH and total dissolved solids (TDS) of the river waters ranged from 6.75-8.68 and 55.96-221.89 ppm, respectively, with a pronounced pH fluctuation and TDS increase in Glandang and Linan tributaries from upstream to downstream stations. All tributaries showed varying dissolved oxygen (DO) levels upstream but become relatively stable downstream. All DO values, however, are below the standard limit set for freshwater quality. In terms of microbial load, total coliform ranged from 51-275 cfu/ml while E. coli showed absence (0 cfu/ml) to as high as 77 cfu/ml. Higher total coliform counts were observed on Kawit and Amlok tributaries which are situated in areas that are relatively more forested than the other two rivers. Presence of E. coli was also detected in the water samples from all tributaries. Temporal variation is significant indicating increased pH, TDS and microbial load during the wet season and DO during the dry season. The present microbial load of the four tributaries would restrict the utilization of water resource and necessitate proper treatments prior to domestic use. Read full article here.

scholarly journals Physical properties and caffeine release from creams prepared with different oils

2014 ◽  
Vol 27 (4) ◽  
pp. 224-228 ◽  
Author(s):  
Katarzyna Wojciechowska ◽  
Maria Zun ◽  
Dorota Dwornicka ◽  
Katarzyna Swiader ◽  
Regina Kasperek ◽  
...  
Keyword(s):  
Mode Of Delivery ◽  
Coconut Oil ◽  
Sesame Oil ◽  
Jojoba Oil ◽  
Walnut Oil ◽  
Almond Oil ◽  
Coffee Arabica ◽  
The Central Nervous System ◽  
Physical Tests ◽  
Sweet Almond

Abstract Caffeine is a methylxanthine typically found in the Coffee Arabica L plant. Generally, caffeine is well-known as a orally administered mild stimulant of the central nervous system. However, for cosmetic purpose, caffeine is an active compound ingredient, at 7% concentration, in several anticellulite products. The efficiency of this mode of delivery is not fully understood. Hence, the aim of the study was to ascertain the effectiveness of particular carriers to release this ingredient. In so doing, we prepared six creams based upon different oils (Sesame oil, Rice oil, Walnut oil, Coconut oil, Sweet almond oil and Jojoba oil), containing 5% of caffeine, and compared the release of the substance from the obtained preparations. Initially, all of the creams were subjected to a variety of physical tests, among these being for slippage and spreadability. Furthermore, their rheological properties were evaluated. Subsequently, the creams were tested for caffeine release. In the slippage and spreadability tests, the coconut oil-based cream was revealed as having the best parameters. However, the rheological tests showed that all of the preparations had the pseudoplastic character of flowing according to the Ostwald de Waele power law model. The power low index (n) for all the preparations was from 0.2467-0.3179 at 20°C and 0.2821-0.3754 at 32°C. At 20°C, the Sesame oil-, Walnut oil-, Sweet almond oil- and Jojoba oil-based creams were thixotropic, but at 32°C, thixotropy appeared only in the Walnut oil-based creams. The release studies, conducted by way of an extracting chamber (according to Polish Pharmacoeia IX) in the Paddle Apparatus (according to Polish Pharamcopoeia IX), showed that the amount of released caffeine is the largest in the case of Jojoba oil-based cream, at 85.23% ± 0.8% (SD), and the least in the case of Coconut oil-based cream, at 62,78%± 0.87% (SD).

scholarly journals Physicochemical, Sensory, and Microbial Characteristics of Kindirmou and Pendidam, Two Traditional Fermented Milks of Adamawa - Cameroon, as Affected by the Fermentation Vessels

2021 ◽  
pp. 25-38
Author(s):  
Noël Mervie Mbiada Tchamba ◽  
Bouba Adji Mohammadou ◽  
Majesté Pahane ◽  
Justine Maiwore ◽  
Léopold Ngoune Tatsadjieu
Keyword(s):  
Phenolic Compounds ◽  
Sugar Content ◽  
Titratable Acidity ◽  
Physicochemical Characteristics ◽  
Fecal Coliforms ◽  
Total Phenolic ◽  
Microbial Characteristics ◽  
Physico Chemical ◽  
Fermentation Vessel ◽  
Yeasts And Molds

Recent data show that the containers traditionally used for fermentation, due to their nature, exchange with the fermented product, the consequence being a modification of the physico-chemical, microbiological and organoleptic properties of these products. The objective of this work is to study the influence of the fermentation vessel on the sensory, physicochemical, and microbial properties of kindirmou and pendidam, two traditional fermented milks from Adamawa - Cameroon. To this end, a descriptive test was used to generate the sensory properties of fermented milks in different containers, followed by biochemical (pH, titratable acidity, protein, sugar content, and total phenolic compounds) and microbiological analyses (total aerobic mesophilic flora, coliforms, lactic acid bacteria, yeasts and molds). Regarding sensory evaluation, samples of kindirmou and pendidam fermented in calabashes have a higher general acceptability than those fermented in plastic buckets and enamel plates. The total mesophilic flora and total coliforms were higher than the norm (≥ 6log10) for kindirmou and pendidam regardless of the fermentation vessel. The absence of yeasts and molds is noted in the samples of kindirmou, while they are found at very high levels in the samples of pendidam fermented in the calabash and in the enamel plates ((≥ 6log10). Fecal coliforms are absent in samples of kindirmou and pendidam fermented in the calabash, while they are found in samples fermented in plastic buckets and enamel plates. On the physicochemical level, the results obtained showed that the kindirmou fermented in the calabash had the highest soluble protein content (1.47 ± 0.04 g / 100 mL of milk) than those fermented in plastic bucket and enamel plates. The phenolic compounds are present only in the samples of milk fermented in the calabash and the average contents are 93.41 ± 3.04 mg / 100 mL of milk for kindirmou and 111.20 ± 2.01 mg / 100 mL for pendidam. To conclude, kindirmou and pendidam fermented in calabashes exhibit the best sensory and physicochemical characteristics, and are rich in bioactive compounds than those fermented in plastic buckets and enamel plates.

Physico-Chemical Characterization of Sesame Oil Derivatives

Lipids ◽  
2008 ◽  
Vol 43 (9) ◽  
pp. 877-886 ◽  
Author(s):  
Iacopo Zanardi ◽  
Valter Travagli ◽  
Alessandro Gabbrielli ◽  
Luisa Chiasserini ◽  
Velio Bocci
Keyword(s):  
Chemical Characterization ◽  
Sesame Oil ◽  
Physico Chemical ◽  
Oil Derivatives

scholarly journals Nanoemulsion of Sesame Seeds Oil: Preparation, Evaluation and Stability

2019 ◽  
Vol 31 (12) ◽  
pp. 3004-3008
Author(s):  
A.A. El-Refai ◽  
M.M. Rabie ◽  
Rania E. El-Gammal ◽  
W.A. Al-Saban
Keyword(s):  
Droplet Size ◽  
Chemical Properties ◽  
Sesame Seed ◽  
Acid Value ◽  
Sesame Oil ◽  
Oil Emulsion ◽  
Sesame Seeds ◽  
Physico Chemical ◽  
Sesame Seed Oil ◽  
The Stability

This work aims to study the effect of using nanoemulsion particles on the stability of sesame seed oil emulsion. During the roasting process of sesame seeds (Sohage-1), some physico-chemical properties of sesame seeds and its oil were determined. The moisture, protein and fiber contents were decreased whereas oil, ash and arbohydrates contents were increased. Sesame oil was extracted from roasted sesame seeds using mechanical pressing; some physico-chemical properties for extracted oil were determined. Results indicated that colour, acid value, free fatty acids (%), peroxide and hydrolysis values were increased, while saponification value was decreased in sesame oil. Also traditional and nanoemulsions form of sesame oil were prepared. Characterization of these emulsions particles was conducted using zeta potential and transmission electron microscope (TEM). The results also indicated that small droplet size of nanoemulsion particles being 26.28 nm in emulsion which prepared by using nano-technique as compared with those of 638.8 nm in traditional emulsion type and low polydispersity index (PDI) was nanoemulsion particles 0.266. This lead to more uniformity in droplet size thus could improve the stability of emulsion system. The TEM results of nanoemulsion particles of sesame oil showed that spherical droplets and nearly similarity in shape in nanoemulsion in compared with semi-spherical and varied particles size in traditional one. Creaming index, centrifugation test, conductivity and freeze-thaw cycles were used to evaluate all type of prepared emulsion stability. The nanoemulsion particles of sesame oil were found to be more stable than those of traditional one. These results indicated that the nanoemulsion process could increase the stability of prepared emulsion. Thus, using of nanoemulsion technique could be used as commercial way to enhance the stability of prepared emulsion.

Physico-chemical and microbial characteristics of drinking and potable water in suburban Orlu, Imo state, Nigeria

2008 ◽  
Vol 3 (3) ◽  
Author(s):  
J N Egwurugwu ◽  
J O Duruibe ◽  
O C Abanobi ◽  
C S Ufearo ◽  
C R Nwokocha ◽  
...  
Keyword(s):  
Potable Water ◽  
Imo State ◽  
Microbial Characteristics ◽  
Physico Chemical
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