scholarly journals Effect of packaging types and storage conditions on quality aspects of dried Thunbergia laurifolia leaves and degradation kinetics of bioactive compounds

2017 ◽  
Vol 54 (13) ◽  
pp. 4405-4415
Author(s):  
Traiphop Phahom ◽  
William L. Kerr ◽  
Ronald B. Pegg ◽  
Singhanat Phoungchandang
Keyword(s):  
Bioactive Compounds ◽  
Degradation Kinetics ◽  
Storage Conditions ◽  
Quality Aspects ◽  
And Storage ◽  
Kinetics Of ◽  
Thunbergia Laurifolia

scholarly journals Growth kinetics of Salmonella Typhimurium and Listeria monocytogenes in buffalo milk under different processing and storage conditions

2021 ◽  
Vol 51 (11) ◽  
Author(s):  
Joelson Sousa Lima ◽  
Ana Paula Presley Oliveira Sampaio ◽  
Mylla Christy da Silva Dufossé ◽  
Paula Fernanda Morais de Sousa ◽  
Josyane Brasil da Silva ◽  
...  
Keyword(s):  
Listeria Monocytogenes ◽  
Salmonella Typhimurium ◽  
Growth Kinetics ◽  
Storage Conditions ◽  
Buffalo Milk ◽  
Production Chain ◽  
Pasteurized Milk ◽  
Processing And Storage ◽  
And Storage ◽  
Kinetics Of

ABSTRACT: Buffalo milk is rich in nutrients and can serve as a substrate for the proliferation of microorganisms. Thus, the objective of the present study was to evaluate the growth kinetics of Salmonella Typhimurium and Listeria monocytogenes in buffalo milk under different processing and storage conditions. Samples of raw and pasteurized milk were inoculated with 1 CFU of each bacterium, separately and together, per 25 mL. After contamination, samples were stored at 8 °C or 37 °C, and bacterial counts were performed at 24, 48, and 168 h. In addition, the accompanying microbiota growth, pH, and the effect of these variables on the growth kinetics of microorganisms were monitored. The pathogens tested were able to proliferate under most conditions tested, reaching high titers throughout the experimental period. At 37 °C, there was a decrease in pH and an increase in the accompanying microbiota that interfered with the microbial growth curve. It was also observed that pasteurized milk subjected to 8 °C provided better conditions for the multiplication of bacteria. Therefore, it was concluded that care throughout the production chain, storage, and commercialization of milk must be adopted to guarantee the microbiological safety of this food.

scholarly journals An Investigation of Moroccan Vinegars: Their Physicochemical Properties and Antioxidant and Antibacterial Activities

2021 ◽  
Vol 2021 ◽  
pp. 1-8
Author(s):  
Driss Ousaaid ◽  
Hamada Imtara ◽  
Hassan Laaroussi ◽  
Badiaa Lyoussi ◽  
Ilham Elarabi
Keyword(s):  
Physicochemical Properties ◽  
Bioactive Compounds ◽  
Antibacterial Activities ◽  
Storage Conditions ◽  
Production Methods ◽  
Maximum Value ◽  
Processing And Storage ◽  
And Storage ◽  
Excellent Source

Vinegar is a natural product rich in bioactive compounds such as phenols, flavonoids, and organic acids. Several factors affect the quality of vinegars such as apple origin, environmental conditions, production methods, processing, and storage conditions. We investigated the quality of apple vinegars as well as their physicochemical properties and the antioxidant and antibacterial activities of vinegars collected from different areas in Morocco. For physicochemical properties, the outcomes showed the following values: pH (3.18–3.83), electrical conductivity (2.11–2.90), acidity (0.24–5.6), Brix (3.25–6), and density (1.0123–1.0233). The polyphenols content of samples was 68.91 mg AG/100 mL in sample S6 as the minimum value and 147.54 mg AG/100 mL in sample S2 as the maximum value. The best ability to scavenge the DPPH radical was observed in sample S3 (IC50 = 0.45 ± 0.013 µL/mL). Sample S2 showed moderate antibacterial effect against microorganisms tested with MICs ranging from 0.78 µL/mL to 1.125 µL/mL and with a diameter of inhibition ranging from 15.65 mm to 27.65 mm. In addition, a strong correlation was observed between the antibacterial activity of vinegars and physicochemical parameters (pH and total acidity). These outcomes have shown that our vinegar samples are an excellent source of bioactive compounds with potent antioxidant and antibacterial potentials.

Stability and Degradation Kinetics of Bioactive Compounds and Colour in Strawberry Jam during Storage

2009 ◽  
Vol 4 (7) ◽  
pp. 1245-1252 ◽  
Author(s):  
Ankit Patras ◽  
Nigel P. Brunton ◽  
B. K. Tiwari ◽  
Francis Butler
Keyword(s):  
Bioactive Compounds ◽  
Degradation Kinetics ◽  
Kinetics Of

Degradation Kinetics of Bioactive Compounds and Antioxidant Activity of Pomegranate Arils during the Drying Process

2014 ◽  
Vol 10 (4) ◽  
pp. 839-848 ◽  
Author(s):  
Mehmet Başlar ◽  
Salih Karasu ◽  
Mahmut Kiliçli ◽  
Ahmet Abdullah Us ◽  
Osman Sağdiç
Keyword(s):  
Bioactive Compounds ◽  
Degradation Kinetics ◽  
Moisture Diffusivity ◽  
Drying Process ◽  
Thin Layer Drying ◽  
Drying Models ◽  
Thin Layer Drying Models ◽  
Forced Air ◽  
Kinetics Of ◽  
Pomegranate Arils

Abstract In this study, the drying kinetics of pomegranate arils, the degradation kinetics of some bioactive compounds, and changes in color values during the drying process were investigated. The drying process was performed by a forced air circulating oven at 55, 65, and 75°C. Drying times were calculated to be 1,020, 520, and 330 min, respectively. Effective moisture diffusivity values ranged from 5.39×10−11 to 1.70×10−10 m2 s−1 and increased with increases in temperature. Six different thin-layer drying models were applied to evaluate the goodness of the model. The degradation rate of bioactive compounds increased at higher temperatures; however, remaining amounts of phenolic, anthocyanin, and flavonoid compounds after drying were higher in samples dried at 75°C. The highest antioxidant capacity value was observed in the pomegranate arils dried at 75°C. While the L* values of pomegranate arils decreased after the drying process, the a* values increased.

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