Improvement of storage stability and foaming properties of cream by addition of carrageenan and milk constituents

1988 ◽  
Vol 2 (6) ◽  
pp. 491-506 ◽  
Author(s):  
D. Precht ◽  
K.-H. Peters ◽  
J. Petersen
Keyword(s):  
Storage Stability ◽  
Foaming Properties

Functional peptides from yellowfin tuna (Thunnus albacares): Characterisation and storage stability assessment

2020 ◽  
Vol 67 (2) ◽  
Author(s):  
U. Parvathy ◽  
P. K. Binsi ◽  
S. Visnuvinayagam ◽  
A. A. Zynudheen ◽  
George Ninan ◽  
...  
Keyword(s):  
Bioactive Peptides ◽  
Storage Stability ◽  
Activity Index ◽  
Protein Hydrolysate ◽  
Red Meat ◽  
Yellowfin Tuna ◽  
Raw Material ◽  
Foaming Properties ◽  
Peptide Pattern ◽  
Promising Source

Present study attempted the effective utilisation of tuna red meat which is a major cannery waste from tuna industry, by recovery in the form of bioactive peptides. Protein hydrolysate from yellowfin tuna red meat was, characterised for functional properties. Molecular weight profile of the derived hydrolysate revealed its heterogeneity in peptide pattern with a major distribution above 10 kDa (60%). A protein recovery of 39.64% was obtained from the raw material with a protein content of 88.57±0.66% in the derived tuna protein hydrolysate (TPH). Present study revealed TPH to have rich levels of amino acids like glutamic acid, aspartic acid, lysine and leucine while phenyl alanine, tyrosine, methionine and cysteine were found in lower amounts. Variations in foaming properties at different pH levels ranging from 2-10 indicated these properties to be maximum at pH 6.0. Similarly, emulsion stability index was highest (48.09±2.69 min) at pH of 6.0. However, emulsifying activity index increased with increase in pH. The storage stability studies carried out for TPH at ambient (28oC) and chilled storage conditions (4oC) for upto six months indicated an uptake of moisture, increase in oxidative indices as well as changes in functionality which was more prominent under ambient conditions. Results suggested protein hydrolysate from tuna red meat to be a promising source of bioactive peptides, finding suitability in formulation of functional foods as well as nutraceutical products.

Functional surfaces produced by foam coating

TAPPI Journal ◽  
2016 ◽  
Vol 15 (8) ◽  
pp. 515-521 ◽  
Author(s):  
EIJA KENTTÄ ◽  
HANNA KOSKELA ◽  
SARA PAUNONEN ◽  
KARITA KINNUNEN-RAUDASKOSKI ◽  
TUOMO HJELT
Keyword(s):  
Life Time ◽  
Silica Coating ◽  
Foaming Properties ◽  
Coated Paper ◽  
Paper Properties ◽  
Foaming Agent ◽  
Foaming Agents ◽  
Size Stability ◽  
Stability Measurement ◽  
Standard Paper

This paper reports experiments on silica coating formulations that are suitable for application as a thin pigment layer with foam coating technique on a paper web. To understand the foaming properties of nanosilica dispersions, the critical micelle concentration, foam half-life time, and foam bubble size stability were determined with three different foaming agents. The results indicate that the bubble stability measurement is a useful characterization method for foam coating purposes. Pilot foam coating trials were done and the effects of the chosen foaming agents were studied on the properties of the nanosilica-coated paper. The surface hydrophilicity of silica coated paper was related not only to silica pigment, but also to the chemical nature of the foaming agent. Standard paper properties were not affected by the thin silica coating.

STUDY ON DEVELOPMENT OF PASTA PRODUCT WITH INCORPORATION OF OCIMUM SANCTUM (BASIL) TO ENHANCE THE SENSORY AND NUTRITIONAL QUALITY

2018 ◽  
Vol 24 (2) ◽  
Author(s):  
PIYUSH MISHRA ◽  
DEVENDRA KUMAR BHATT
Keyword(s):  
Ambient Temperature ◽  
Shelf Life ◽  
Nutritional Quality ◽  
Leaf Extract ◽  
Storage Stability ◽  
Natural Antioxidants ◽  
Sensory Properties ◽  
Ocimum Sanctum ◽  
Leaf Powder

Pasta was prepared by incorporation of Ocimum sanctum (Basil) for better textural and sensory properties. The pasta was incorporated with the leaf extract of Ocimum sanctum at different concentrations of control, 5, 10, and 15.The natural antioxidants present in the O. sanctum leaf powder that was incorporated in the fruit leather showed extended shelf-life over three months when compared with control, without any added preservative at ambient temperature. Also the nutritional stability of the product was studied under two flexible packages of polypropylene and polyester out of that the products packed in polypropylene showed better storage stability .

Studies on the storage stability of white beet sugar depending on its quality

2018 ◽  
pp. 581-589
Author(s):  
Philipp Bruhns ◽  
Timo Koch ◽  
Lothar Kroh
Keyword(s):  
Storage Stability ◽  
Crystal Surface ◽  
Surface Film ◽  
Quality Criteria ◽  
Color Distribution ◽  
Color Formation ◽  
Beet Sugar ◽  
Council Directive ◽  
Thick Juice ◽  
White Sugar

Storage stability of white beet sugar is an important factor determining the sugar quality. Due to color formation during storage the sugar color can exceed the quality criteria of the European council directive 2001/111/EC for white sugar. It is not possible to predict the color formation tendency of a white sugar lot at the time of its production. Also the source and the mechanism of color formation during storage are unknown. Color formation in general can be caused by several factors, which can be divided into external influences such as humidity and temperature during storage and internal causes such as contents of ash, polyphenols, mono- and oligosaccharides, and amino compounds. In this work, the effect of the above mentioned factors and the nature of the formed colorants were analyzed. Studies on the color distribution in sugar crystals were carried out and the nonsucrose compounds in the surface film were determined. The syrup film on the crystal surface contains the same compounds and in similar contents as thick juice. A correlation between the changes in the amino acid and monosaccharide content and the color formation was established, which shows that the Maillard reaction is responsible for the color development during storage of sugar.

Effects of Greek Pomegranate Extracts in the Antioxidant Properties and Storage Stability of Kefir

2019 ◽  
Vol 15 (4) ◽  
pp. 437-441 ◽  
Author(s):  
Vasiliki Lagouri ◽  
Georgia Dimitreli ◽  
Aikatarini Kouvatsi
Keyword(s):  
Antioxidant Activity ◽  
Dairy Products ◽  
Storage Time ◽  
Storage Stability ◽  
Flow Behavior ◽  
Antioxidant Properties ◽  
Flow Behavior Index ◽  
Ph Values ◽  
Dpph Activity ◽  
Behavior Index

Background: Oxidation reactions are known to shorten the shelf life and cause damage to foods rich in fat, such as dairy products. One way to limit oxidation and increase the shelf life of fermented dairy products is to use natural antioxidants. The aim of this study was to examine the effect of adding pomegranate extracts in the antioxidant properties, rheological characteristics and the storage stability of the fermented product of kefir. Methods: The Pomegranate Juice (PGJ) and Peel Extracts (PGPE) (5%, 10% w/v) were added to kefir and the antioxidant properties were evaluated by using the methods of radical scavenging activity (DPPH) and Ferric Reducing Antioxidant Power Activity (FRAP). Spectrophotometric and instrumental methods were used to determine the Total Phenols (TPs), pH values, viscosity and flow behavioral index values of enriched with pomegranate kefir samples. The same properties were tested when kefir samples stored at 4°C for 7, 14, 21 and 28 days. Results: The addition of PGJ and PGPE results in an increase in the antioxidant activity (DPPH, FRAP) and total phenol content (TPs) of kefir samples. Increasing the concentration of the added PGJ and PGPE, results in an increase in the TP content and the DPPH activity of kefir. As far as the storage time is concerned, the results showed an increase in the amount of TP at 7th day and a reduction in the DPPH activity in the 14th day of storage. In contrary to the DPPH method, the increase in storage time has resulted in a reduction in antioxidant activity by the FRAP method. The addition of PGJ and PGPE in kefir results in a decrease in pH values while the pH of kefir samples increased during storage at 4°C for 28 days. The addition of PGJ and PGPE to kefir samples results to a decrease in viscosity and an increase in the flow behavior index. Increasing storage time results in increased flow behavior index of kefir samples. Conclusion: The addition of PGJ and PGPE increased the antioxidant activity and total phenols of the kefir product and preserved its properties during the total storage time of 28 days at 4°C.

scholarly journals Effects of Sources and Forms of Vitamin K3 on Its Storage Stability in Vitamin Premixes or Vitamin Trace Mineral Premixes

Animals ◽  
2021 ◽  
Vol 11 (4) ◽  
pp. 1140
Author(s):  
Huakai Wang ◽  
Pan Yang ◽  
Longxian Li ◽  
Nan Zhang ◽  
Yongxi Ma ◽  
...  
Keyword(s):  
Relative Humidity ◽  
Storage Time ◽  
Storage Stability ◽  
Choline Chloride ◽  
Crystal Form ◽  
Negative Effects ◽  
Trace Mineral ◽  
Vitamin K3 ◽  
Choline Group ◽  
Micro Sphere

Six types of vitamin K3 (VK3); two sources (menadione sodium bisulfite, MSB; menadione nicotinamide bisulfite, MNB), and three different forms (crystal, micro-capsule, and micro-sphere) were used to determine the retention of VK3 in vitamin premixes (Experiment 1) or vitamin trace mineral (VTM) premixes (Experiment 2) after 1, 2, 3, and 6 months of storage. The retention of VK3 in vitamin premixes was evaluated at 25 °C/60% relative humidity or 40 °C/75% relative humidity in an incubator in Experiment 1 and in VTM premixes (choline chloride: 0 vs. 16,000 mg/kg) stored at room temperature in Experiment 2. The VK3 retention in vitamin premix or VTM premix decreased significantly with the extension of storage time (p < 0.05). In Experiment 1, the VK3 retention was higher in the 25 °C/60% incubator (56%) than in the 40 °C/75% incubator (28%). The MNB retention (52%) was higher than MSB retention (32%). The retention of VK3 in micro-capsules (43%) or micro-spheres (48%) was higher than the crystal form (35%) after six months of storage. In Experiment 2, there was no difference between the retention of MSB (49%) or MNB (47%). The retention of VK3 of micro-capsule (51%) or micro-sphere (54%) was higher than that of crystal form (40%). The VK3 retention was higher in the choline-free group (51%) than in the choline group (47%) after six months of storage. Finally, the predicted equations of VK3 retention with storage time in vitamin premixes or VTM premixes were established. The R2 of the prediction equations was ≥0.9005, indicating that time is an important factor in predicting VK3 retention. In conclusion, the higher temperature-relative humidity, choline had negative effects on VK3 retention during premix storage. MNB retention was higher than MSB during storage of vitamin premix. The encapsulated forms of VK3, micro-capsules and micro-spheres, could improve VK3 storage stability in vitamin premix and VTM premix.

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