Effects of storage period and heat treatment on phenolic compound composition in dried Citrus peels (Chenpi) and discrimination of Chenpi with different storage periods through targeted metabolomic study using HPLC-DAD analysis

SummaryThe zona pellucida of mammalian oocytes stored in highly concentrated solutions of neutral salts is known to retain its biological and biochemical properties. However, the zona may become resistant to sperm penetration as the storage period is increased. In cattle and hamsters, the penetrability of zonae of salt-stored oocytes was restored or increased by treating the oocytes with moderate heat without altering the gross morphology of the zona. Although this technique did not work for salt-stored human ova, this may have been due to the use of so-called inseminated- unfertilised ova which (1) may have been fertilised but failed to activate, or (2) were not fertilised because of functionally defective zonae.

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Heat Treatment and Thirty-Day Storage Period Do Not Affect the Stability of Omega-3 Fatty Acid in Brown Flaxseed (<i>Linum Usitatissimum</i>) Whole Flour

Food and Nutrition Sciences ◽

10.4236/fns.2011.24040 ◽

2011 ◽

Vol 02 (04) ◽

pp. 281-286 ◽

Cited By ~ 4

Author(s):

Dayane de C. Morais ◽

Érica A. Moraes ◽

Maria Inês de S. Dantas ◽

Júlia C. C. Carraro ◽

Cassiano O. da Silva ◽

...

Keyword(s):

Heat Treatment ◽

Fatty Acid ◽

Linum Usitatissimum ◽

Storage Period ◽

Omega 3 ◽

Omega 3 Fatty Acid ◽

The Stability

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Quality maintenance of ‘Laetitia’ plum by application of 1- methylcyclopropene, ethanol vapor and heat treatment

Comunicata Scientiae ◽

10.14295/cs.v9i3.2767 ◽

2018 ◽

Vol 9 (3) ◽

pp. 312-321

Author(s):

Mariuccia Schlichting De Martin ◽

Cristiano André Steffens ◽

Diego Fernando Pavarin ◽

Marília Farias Rodrigues ◽

Cassandro Vidal Talamine do Amarante ◽

...

Keyword(s):

Heat Treatment ◽

Respiration Rate ◽

Ethylene Production ◽

Skin Color ◽

Storage Period ◽

Ethanol Vapor ◽

Soluble Solids ◽

Flesh Firmness ◽

Control Fruit ◽

Flesh Browning

The aim of this study was to evaluate the effect of 1-methylcyclopropene (1-MCP), ethanol and heat treatment on ripening behavior and internal browning occurrence of ‘Laetitia’ plum stored under regular air. The treatments were: control, 1-MCP (1,0 µL L-1), ethanol (500 and 1500 µL L-1) and heat treatment (37 and 40 °C) for 24 h. Fruit were stored under regular air for 25 or 35 d at 0.5±0,1 °C and 96±1% relative humidity (RH), and assessed for respiration rate, ethylene production, skin color, flesh firmness, titratable acidity, soluble solids content, incidence of decay and incidence and severity of internal flesh browning. In both storage periods, immediately at removal from cold room, fruit from all the treatments showed lower respiration rate and ethylene production than control fruit. Ethanol vapor at 1500 µL L-1, 1-MCP at 1,0 µL L-1 and heat treatment at 40 °C allowed a less reddish skin after 35 d of storage, as well as higher flesh firmness and lower intensity of internal flesh browning than control fruit, in both evaluated storage periods. In either 25 or 35 d of storage period, heat treatment at 40 °C increased the occurrence of decay. All the treatments provided lower incidence of internal flesh browning than control fruit in both evaluations. The postharvest application of ethanol at 1500 µL L-1, 1-MCP at 1,0 µL L-1 and heat treatment at 40 °C for 24 h delay the ripening process and reduce the incidence of internal flesh browning of ‘Laetitia’ plum.

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A modified ultra high temperature treatment for reducing microbial lipolysis in stored milk

Journal of Dairy Research ◽

10.1017/s0022029900025413 ◽

1987 ◽

Vol 54 (2) ◽

pp. 275-282 ◽

Cited By ~ 8

Author(s):

Anthony R. Bucky ◽

Patrick R. Hayes ◽

David S. Robinson

Keyword(s):

Heat Treatment ◽

Fatty Acids ◽

High Temperature ◽

Free Fatty Acids ◽

Storage Period ◽

Temperature Treatment ◽

High Temperature Treatment ◽

Viable Cells ◽

Whole Milk ◽

Ultra High Temperature

SummaryCultures ofPseudomonasP46 grown in whole milk to contain ∼ 2 × 107or 1 × 108viable cells ml−1before ultra high temperature (UHT) treatment (140°C for 5 s) demonstrated near linear increases in the concentration of short-chain free fatty acids (FFA) during storage at 20°C. However with 5 × 106cells ml−1before UHT heat treatment there was no detectable increase in these FFA levels over a 6-month storage period. A novel heat treatment (140°C for 5 s followed by 60°C for 5 min) reduced the rate of production of volatile FFA to < 10% of the rates achieved after the normal UHT treatment.

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Ripening of Sudanese Braided (Muddaffara) Cheese Manufactured from Raw or Pasteurized Milk: Effect of Heat Treatment and Salt Concentration on the Physicochemical Properties

International Journal of Food Science ◽

10.1155/2014/698263 ◽

2014 ◽

Vol 2014 ◽

pp. 1-7

Author(s):

Mohamed O. E. Altahir ◽

Elgasim A. Elgasim ◽

Isam A. Mohamed Ahmed

Keyword(s):

Heat Treatment ◽

Physicochemical Properties ◽

Rural Areas ◽

Interactive Effect ◽

Storage Period ◽

Total Solid ◽

Physicochemical Characteristics ◽

Pasteurized Milk ◽

Salt Level ◽

Manufacturing Procedure

The objective of the study was to investigate the interactive effect of heat treatment (raw or pasteurized milk), ripening in salted whey (SW) and storage period for up to 3 months on the physicochemical properties of Sudanese braided cheese (SBC). Braided cheeses were manufactured from raw (BCRM) and pasteurized (BCPM) milk and ripened in SW (0%, 5%, and 10% salt) for up to 90 days. All the treatments significantly (P≤0.05) affected the physicochemical characteristics of SBC. The total solid, protein, and fat contents of BCRM or BCPM decreased (P≤0.05), whereas their TA, SN, and salt contents increased significantly (P≤0.05) as storage period and the salt level of the whey were elevated. Both FRI and SRI of BCRM and BCPM increased with the increase in storage period and the salt level of the whey. For SN, FRI, SRI, pH, and moisture contents the magnitude of the change was more pronounced in BCRM than in BCPM, while for protein, fat, salt, and TS contents, the opposite was true; that is, the magnitude of the change was more pronounced in BCPM than in BCRM. Further studies are required to standardize muddaffara cheese manufacturing procedure particularly in rural areas.

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Changes in the Population of Schizosaccharomyces japonicus in Carissa edulis Vahl (Simple-spined Carissa) Juice Treated with Extracts of Citrus aurantifolia Christm. (lime) and Citrus limon Burm F. (lemon) Peels as Natural Preservatives during Storage

Journal of Advances in Biology & Biotechnology ◽

10.9734/jabb/2021/v24i530215 ◽

2021 ◽

pp. 26-35

Author(s):

Ugwu Eugene Ifeanyi ◽

Nyam Mary A. ◽

Ogbonna Abigail I.

Keyword(s):

Storage Period ◽

Yeast Cells ◽

Citrus Limon ◽

Yeast Population ◽

Sugar Fermentation ◽

Microbiological Methods ◽

Citrus Peels ◽

Lime Peel ◽

The Individual ◽

Natural Preservatives

Aim: This study was aimed at evaluating the changes in the population of Schizosaccharomyces japonicus in locally produced simple-spine Carissa juice and the effects of lemon peel, lime peel and combination of lime and lemon peels extract as preservatives on the juice samples. Methodology: Fruit juice produced was treated with different concentrations of citrus peels extracts (lemon, lime and lime+lemon) and their shelf lives were determined at room temperature for 30 days. The effects of the different preservatives on the pH of the juices were assessed and the Yeast count of the juice samples treated with the various concentrations of the citrus peels and the untreated samples were assessed using standard microbiological methods. The sugar fermentation and assimilation test of the isolate was also determined. Results: Yeast population increased in the juice samples that were without treatments (control) from 5.6×103±200 to 1.52×104±200 cfuml-1 indicating significant increase (p≥0.05). Treated juice samples showed significant decrease (p≤0.05) in yeast population in the order of 300>200>100 mg/ml of the natural preservatives. Juice samples treated with highest concentration (300 mg/ml) of combined lime+lemon peels recorded the least colony forming units of 2.0×103±100 ml-1 during the storage period. This showed that the highest concentration (300 mg/ml) of combined lime+lemon peels had more effects on yeast load reduction in the Carissa juice. The results of the preservative properties of the citrus peels revealed the combined preservative (lime+lemon) as the best among the individual preservatives of lime and lemon. The sugar fermentation and assimilation tests showed that Schizosaccharomyces japonicus is a good fermenter of most sugars and can also assimilate sugars for its growth. The pH (3.40±0.01 and 4.09±0.01) of the treated fruit juices were within the acidic ranges that support the growth of yeast cells in culture. Conclusion: From the findings, organic extracts of citrus peels can be used to extend the shelf-life of Carissa juice for up to three weeks.

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Kek ve Pilice İnoküle Edilen Salmonella Enteritidis’in Termal İnaktivasyonu

Turkish Journal of Agriculture - Food Science and Technology ◽

10.24925/turjaf.v6i4.401-407.1443 ◽

2018 ◽

Vol 6 (4) ◽

pp. 401

Author(s):

Ceyda Dadalı ◽

Duygu Kışla

Keyword(s):

Heat Treatment ◽

Thermal Treatment ◽

Salmonella Enteritidis ◽

Thermal Inactivation ◽

Storage Period ◽

Sensory Properties ◽

Point Location ◽

Heat Treated ◽

Cold Point ◽

Storage Temperatures

In this study, thermal inactivation of Salmonella Enteritidis inoculated to the cake dough and a whole raw chicken was investigated. The cake dough was inoculated with 6.15 log-cfu/g S. Enteritidis then, thermal treatment was applied at 160°C top-bottom fan cooking mode. The initial count of S. Enteritidis showed reductions 1.49 log-cfu/g, 2.06 log-cfu/g and 4.29 log-cfu/g in the samples from the cold point location from the geometric center of the cake at 5, 7 and 10 minutes of thermal treatment, respectively. Although S. Enteritidis is not detected at the end of 15 minutes of heat treatment, the center of the cake temperature has reached 85.69°C and the cake sample is uncooked and its sensory properties are not acceptable. The cake that is safe and favorable with the sensory properties to the consumers was obtained by heat treatment for 30 minutes. After the cold point of a whole raw chicken was inoculated with 7.29 log-cfu/g S. Enteritidis, thermal treatment was applied at 220°C top-bottom fan cooking mode. The temperature at the cold point of 35 and 45 minutes heat-treated chickens reached 59.33 and 74.08°C, respectively, and 1.93 log-cfu/g and 5.33 log-cfu /g S. Enteritidis reduction caused in the samples respectively. S. Enteritidis cells were not detected in the whole chicken heat treated at 220°C for 60 minutes. The cakes, heat treated at 160°C top-bottom fan cooking mode for 30 minutes, were stored at two different storage temperatures as 4°C and 25°C for 72 hours. The whole chicken, heat treated at 220°C top-bottom fan cooking mode for 60 minutes, was stored at 4°C for 72 hours. S. Enteritidis cells were not detected in the cake and the whole chicken samples after the storage period.

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Quality of Stored `Marsh' and `Ruby Red' Grapefruit after High-temperature, Forced-air Treatment

HortScience ◽

10.21273/hortsci.26.9.1188 ◽

1991 ◽

Vol 26 (9) ◽

pp. 1188-1191 ◽

Cited By ~ 5

Author(s):

W.R. Miller ◽

R.E. McDonald

Keyword(s):

Heat Treatment ◽

High Temperature ◽

Storage Period ◽

Fruit Fly ◽

Citrus Paradisi ◽

Caribbean Fruit Fly ◽

Heat Treated ◽

Fruit Decay ◽

Forced Air ◽

Subsequent Storage

`Marsh' and `Ruby Red' grapefruit (Citrus paradisi Macf.) tolerated a high-temperature, forced-air, vapor heat treatment of 43.5C for 260 minutes, a treatment applied for security against the Caribbean fruit fly [Anastrepha suspensa (Loew)]. Fruit did not develop symptoms of quality deterioration during subsequent storage. With `Marsh' fruit, 99% and 96% were sound, whereas with `Ruby Red' 98% and 94% were sound after storage at 10C for 28 days or 10C for 28 days plus 7 days at 21C, respectively. Differences in means for percentage of sound fruit were not significant for cultivar or vapor heat treatment. After the final storage period, there was significantly more (2.4-fold, P ≤ 0.05) aging observed on `Ruby Red' fruit than on `Marsh', averaged over all treatments. Vapor heat did not affect aging of `Ruby Red' but increased aging of `Marsh' fruit. Decay was reduced to ≈ 22.0% in vapor heat-treated fruit from 5.0% for nontreated fruit. The efficacy of thiabendazole to control stem end rot was increased on vapor heat-treated fruit compared with nontreated fruit. After the final inspection, the appearance of `Marsh' fruit was fresher (index 2.0) than that of `Ruby Red' fruit (index 2.3), but the appearance of vapor heat-treated and nontreated fruit was similar. Peel color of `Ruby Red' fruit was not affected by the vapor heat treatment, but, after 4 weeks at 10C plus 1 week at 21C, `Marsh' fruit that were not treated were greener than those treated with vapor heat. The vapor heat treatment tested is a potentially viable quarantine procedure for Florida grapefruit that can be applied without adversely affecting fruit quality during normal storage.

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Phenolic Compound Content and Antioxidant Activity of Citrus Peels

Journal of the Korean Society of Food Science and Nutrition ◽

10.3746/jkfn.2013.42.2.153 ◽

2013 ◽

Vol 42 (2) ◽

pp. 153-160 ◽

Cited By ~ 6

Author(s):

Joon-Ho Hwang ◽

Kyeong-Yeol Park ◽

You-Sung Oh ◽

Sang-Bin Lim

Keyword(s):

Antioxidant Activity ◽

Phenolic Compound ◽

Citrus Peels

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Lucerne investigations: III. Effect of heat treatment on germination and field establishment of lucerne seed

The Journal of Agricultural Science ◽

10.1017/s0021859600036248 ◽

1957 ◽

Vol 49 (2) ◽

pp. 234-245 ◽

Cited By ~ 4

Author(s):

A. Zaleski

Keyword(s):

Heat Treatment ◽

Storage Period ◽

Limiting Factor ◽

Germination Capacity ◽

Untreated Seed ◽

Hard Seed ◽

Heavy Soil ◽

Hard Seeds ◽

Treated Seed ◽

The Mean

1. Lucerne seed samples of known harvest history were treated by dry heat at various temperatures and durations; their germination capacity, emergence and establishment were tested by laboratory, greenhouse and field establishment tests on heavy Boil during 1952–6 at Cambridge.2. A successful and safe heat treatment was 42° C. for 5 days, increasing the germination by as much as 44% up to about 90% at the cost of hard seed.3. The establishment obtained on heavy soil from treated seed samples, although varying from season to season, was significantly higher (P > 0·001) at all seed rates than that obtained from untreated control samples.4. Significant differences were obtained in germination capacity and establishment between samples harvested at different conditions. High moisture content of seed and high percentage of dark brown seeds was associated with late harvest. Brown seeds had a significantly lower germination capacity than yellow seeds. Only samples with a high initial moisture and high percentage of brown seeds showed a substantial decrease in germination capacity during the storage period of 3 years.5. Although the mean number of plants established is significantly higher for higher seed rates the mean percentage of plants established decreases significantly with higher seed rates and the greatest wastage of seeds occurred at the high seed rate of 15 lb; per acre.6. The viability of seed and speed of germination and of emergence were the most important factors in determining the successful establishment of a crop on heavy soil.7. Hard seed is viable and could germinate and produce seedlings by the end of the season, but only a very small percentage of it could normally be established under field conditions. With untreated seed no significant correlations were established between laboratory germination and field establishment or between laboratory germination and greenhouse emergence, yet there were highly significant correlations in these cases for treated seed. With increased duration of laboratory germination test, corresponding to a decrease in the proportion of hard seed, values of r increased. Correlations between field establishment at three seed rates and greenhouse emergence were significant in the case of both untreated and treated seeds.8. When the hard seeds were added to germination or establishment the relationships between the results of these tests were very close and highly significant correlations were established for both lots of seed, untreated and treated. The high proportion of hard seeds was the main limiting factor preventing a close relation between tests for untreated seed.

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