Direct measurement of rice bran lipase activity for inactivation kinetics and storage stability prediction

Abstract In this study, stabilization was performed using three different oven temperatures (110, (T1) 130 (T2) and 150 °C(T3)) in the oven set at 10% moisture. The effect of stabilization on lipase activity, functional, and thermal properties of rice bran. Lipase activity of control (27.92 U/g) was to be higher than stabilized rice bran samples. Starch gelatinization peak temperature ranged from 70.05 (T3) to 85.09 °C (control). DPPH scavenging effect of control was 12.99 mmol TE. The highest DPPH radical scavenging effect value (15.72 mmol TE) was determined in the T3 sample. ABTS radical scavenging effect of stabilized samples significantly increased (p < 0.05) and the increase for T1, T2, and T3 was found to be 73, 75, and 77%, respectively. The highest ferulic (4284 μg/g) and p-coumaric acid (1180 μg/g) contents were determined in T3 and T1 samples, respectively. The content of bound ferulic and p-coumaric acids of stabilized rice bran samples was 2.41 and 2.33 times higher than control samples. While prolamine content was 3.38–4.18 mg/mL; glutelin content ranged from 4.45 to 5.11 mg/mL. An obvious state change during stabilization was observed in all samples around 70–85.9 °C. The results of the study revealed that stabilization might change the functional and thermal properties of rice bran.

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Studying of Physical and Chemical Properties of tomato Seed Oil and Storage Stability

Basrah Journal of Agricultural Sciences ◽

10.33762/bagrs.2016.120266 ◽

2016 ◽

Vol 29 (2) ◽

pp. 266-274

Author(s):

Bushra B. Jerd ◽

Ali A. Sahi

Keyword(s):

Seed Oil ◽

Storage Stability ◽

Chemical Properties ◽

Physical And Chemical Properties ◽

Tomato Seed ◽

Physical And Chemical ◽

And Storage ◽

And Chemical Properties ◽

Tomato Seed Oil

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Asphalt Incorporation with Ethylene Vinyl Acetate (EVA) Copolymer and Natural Rubber (NR) Thermoplastic Vulcanizates (TPVs): Effects of TPV Gel Content on Physical and Rheological Properties

Polymers ◽

10.3390/polym13091397 ◽

2021 ◽

Vol 13 (9) ◽

pp. 1397

Author(s):

Nappaphan Kunanusont ◽

Boonchai Sangpetngam ◽

Anongnat Somwangthanaroj

Keyword(s):

Storage Stability ◽

Ethylene Vinyl Acetate ◽

Softening Temperature ◽

Plastic Waste ◽

Gel Content ◽

Modified Asphalt ◽

C Storage ◽

Thermoplastic Vulcanizates ◽

Polymer Modified Asphalt ◽

And Storage

Plastic waste has been incorporated with asphalt to improve the physical properties of asphalt and alleviate the increasing trend of plastic waste being introduced into the environment. However, plastic waste comes in different types such as thermoplastic or thermoset, which results in varied properties of polymer modified asphalt (PMA). In this work, four thermoplastic vulcanizates (TPVs) were prepared using different peroxide concentrations to produce four formulations of gel content (with varying extent of crosslinked part) in order to imitate the variation of plastic waste. All four TPVs were then mixed with asphalt at 5 wt% thus producing four formulations of PMA, which went through physical, rheological, and storage stability assessments. PMA with higher gel content possessed lower penetration and higher softening temperature, indicating physically harder appearance of PMA. Superpave parameters remained unchanged among different gel content PMA at temperatures of 64, 70, and 76 °C. PMA with any level of gel content had lower Brookfield viscosity than PMA without gel content at a temperature of 135 °C. Higher gel content resulted in shorter storage stability measured with greater different softening temperatures between top and bottom layers of PMA after 5 days of 163 °C storage. This study shows that asphalt with thermoset plastic waste is harder and easier to pave, thus making the non-recycling thermoset plastic waste more useful and friendly to the environment.

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Effect of extrusion on physical and chemical properties and storage stability of corn germ

Cereal Chemistry ◽

10.1002/cche.10464 ◽

2021 ◽

Author(s):

Zhigang Xiao ◽

Kexin Wang ◽

Fanshu Li ◽

Huiying Cao ◽

Qingsong Duan ◽

...

Keyword(s):

Storage Stability ◽

Chemical Properties ◽

Corn Germ ◽

Physical And Chemical Properties ◽

Physical And Chemical ◽

And Storage ◽

And Chemical Properties

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Folate in Red Rhapsody Strawberry—Content and Storage Stability.

Proceedings ◽

10.3390/foods_2020-07670 ◽

2020 ◽

Vol 70 (1) ◽

pp. 47

Author(s):

Julius Rami ◽

Caroline Dumler ◽

Nadine Weber ◽

Michael Rychlik ◽

Gabriele Netzel ◽

...

Keyword(s):

Storage Stability ◽

Active Form ◽

Food Composition ◽

Biologically Active ◽

Stable Isotope Dilution ◽

Isotope Dilution Assay ◽

C Storage ◽

Vitamin B9 ◽

Adults And Children ◽

And Storage

Folate (Vitamin B9) is critical for a range of biological functions in adults and children, including DNA, protein and neurotransmitter synthesis. It is also essential for the healthy development of the fetus in early pregnancy and for the prevention of neural tube defects, such as spina bifida. Strawberries are considered a tasty and healthy fruit consumed all over the world and may potentially be an important dietary source of natural folates. However, the relative importance of strawberry as a dietary source will depend on the total folate concentration, vitamer profile, storage stability and bioavailability to humans. Red Rhapsody, an important commercial strawberry cultivar in Australia, was screened for its folate content and storage stability by stable isotope dilution assay (SIDA). Total folate content ranged from 90–118 μg/100 g fresh weight (fw), which was well above the value in the Australian Food Composition Database (39 μg/100 g fw). 5-Methyltetrahydrofolate, the biologically active form in humans, was the principal vitamer present. Furthermore, folate remained relatively stable during refrigerated (4 °C) storage (loss of only 28% after 14 days of storage). This information is relevant for consumers since the inherent perishability of strawberry fruit makes refrigerated storage common practice in Australian households.

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