Effects of Processing and Storage on the Stability of Folate Vitamers and Pantothenic Acid in Sea Buckthorn Berries and Related Products (Hippophaë rhamnoidesL. ssp. rhamnoides)

2010 ◽  
pp. 115-127
Author(s):  
Derek Gutzeit ◽  
Gerold Jerz ◽  
Michael Rychlik ◽  
Bernd Klaubert ◽  
Peter Winterhalter
Keyword(s):  
Pantothenic Acid ◽  
Sea Buckthorn ◽  
The Stability ◽  
Processing And Storage ◽  
And Storage

scholarly journals Morphology, Stability, and Application of Lycopene Microcapsules Produced by Complex Coacervation

2013 ◽  
Vol 2013 ◽  
pp. 1-7 ◽  
Author(s):  
Glaucia A. Rocha-Selmi ◽  
Carmen S. Favaro-Trindade ◽  
Carlos R. F. Grosso
Keyword(s):  
Encapsulation Efficiency ◽  
Gum Arabic ◽  
Average Diameter ◽  
Stability Test ◽  
Free Form ◽  
Complex Coacervation ◽  
The Stability ◽  
Processing And Storage ◽  
High Degree ◽  
And Storage

The interest in lycopene has increased in recent years due to studies that associate it with the reduction in risk of developing cardiovascular diseases and cancer. However, due to its high degree of unsaturation, this carotenoid is inclined to isomerize and oxidize during processing and storage, making it difficult to use in the food industry. Microencapsulation can improve this situation, increasing its stability and making incorporation into food formulations possible. Thus, the aim of this study was to microencapsulate lycopene by complex coacervation using gelatin and gum Arabic as the encapsulating agents. The microcapsules were evaluated based on the encapsulation efficiency and their morphology and then submitted to a stability test and applied in cake making. Most of the systems studied presented spherical microcapsules with defined walls. The encapsulation efficiency values were above 90%, and the average diameter of the capsules ranged from 61 to 144 μm. The stability test showed that microencapsulation offered greater protection to the lycopene as compared to its free form. The application of nonfreeze dried coacervated microcapsules in cake making was satisfactory, but the color transference was low when freezedried coacervated microcapsules were used.

Effect of Processing and Storage on the Stability of Flaxseed Lignan Added to Bakery Products

2006 ◽  
Vol 54 (1) ◽  
pp. 48-53 ◽  
Author(s):  
Helena K. Hyvärinen ◽  
Juha-Matti Pihlava ◽  
Jaakko A. Hiidenhovi ◽  
Veli Hietaniemi ◽  
Hannu J. T. Korhonen ◽  
...  
Keyword(s):  
Bakery Products ◽  
The Stability ◽  
Processing And Storage ◽  
And Storage

Procedure To Evaluate the Stability during Processing and Storage of a Medicated Premix and Medicated Farm Feed:  Erythromycin Thiocyanate

2001 ◽  
Vol 49 (8) ◽  
pp. 3709-3712 ◽  
Author(s):  
Jaime A. Bernabéu ◽  
María A. Camacho ◽  
María E. Gil-Alegre ◽  
Ana I. Torres-Suárez
Keyword(s):  
The Stability ◽  
Processing And Storage ◽  
And Storage

scholarly journals Effect of Prestorage Thermal Treatments, Vacuum Infused Mycostatic Treatments, and Storage Relative Humidity on the Stability of Chinese Chestnuts

HortScience ◽  
1996 ◽  
Vol 31 (4) ◽  
pp. 644f-644
Author(s):  
Durward Smith ◽  
Joseph D. Norton
Keyword(s):  
Relative Humidity ◽  
Vacuum Treatment ◽  
Test Methods ◽  
Thermal Treatments ◽  
Weight Losses ◽  
Perishable Commodity ◽  
Efficient Processing ◽  
The Stability ◽  
Processing And Storage ◽  
And Storage

Chinese chestnuts (Castanea molissima Blume) are a highly perishable commodity which requires artificial storage means and is easily spoiled by fungi. This investigation was designed to develop processes and adapt equipment for more efficient processing and storage of Chinese chestnuts, establish parameters for optimum fresh storage, and to compare the yields and qualities of the chestnuts processed by the test methods. Chinese chestnuts were prepared for fresh storage by vacuum infusing mycostatic solutions and modified starch coatings inside the shells. Vacuum treatment facilitated perfect contact of these solutions with the surfaces of the kernels, and was a more rapid method than atmospheric or pressure soaking methods. Vacuum infused pretreatments limited desiccation, minimized spoilage, reduced storage weight losses, and yielded products with better color and texture than conventional storage. Thermal treatments for surface pasteurization were defined. A storage relative humidity of 87% was found to be optimal.

scholarly journals MOISTURE AND ACIDITY AS INDICATORS OF THE QUALITY OF HONEY ORIGINATING FROM VOJVODINA REGION

2015 ◽  
Vol 7 (2) ◽  
pp. 99-109 ◽  
Author(s):  
Nadežda Prica ◽  
Milica Živkov Baloš ◽  
Sandra Jakšić ◽  
Željko Mihaljev ◽  
Brankica Kartalović ◽  
...  
Keyword(s):  
Moisture Content ◽  
Storage Conditions ◽  
Physicochemical Analysis ◽  
Yeast Fermentation ◽  
The Stability ◽  
Processing And Storage ◽  
And Storage ◽  
Alcohol Formation ◽  
Positive Quality

The color, aroma and fl avor are major sensory characteristics of honey, which are mainly determined by the botanical origin of honey as well as by processing and storage conditions. Increased moisture content above the maximum permitted level could result in honey spoilage, which aff ects its sensory properties. The higher water-in-honey content, the greater possibility of yeast fermentation and thus the change of the fl avor and color ofhoney. Fermentation process results in alcohol formation and, in the presence of oxygen, the alcohol will break down to acetic acid and water, which causes honey to have sour taste. Thus, moisture content of honey is a critical parameter for its quality as it aff ects the stability of honey and its resistance to microbial spoilage during storage. Physicochemical analysis of moisture content and acidity of honey play an important role in determining the overall characteristic of honey and final assessment of its quality. In this study, the investigation of aforementioned parameters resulted in positive quality assessment for 48 of 50 examined honey samples produced in 2013 in the territory of Vojvodina.

scholarly journals Evaluation of the stability of Bacillus coagulans MTCC 5856 during processing and storage of functional foods

2016 ◽  
Vol 51 (4) ◽  
pp. 894-901 ◽  
Author(s):  
Muhammed Majeed ◽  
Shaheen Majeed ◽  
Kalyanam Nagabhushanam ◽  
Sankaran Natarajan ◽  
Arumugam Sivakumar ◽  
...  
Keyword(s):  
Functional Foods ◽  
Bacillus Coagulans ◽  
The Stability ◽  
Processing And Storage ◽  
And Storage

scholarly journals Dehydroascorbic Acid Affects the Stability of Catechins by Forming Conjunctions

Molecules ◽  
2020 ◽  
Vol 25 (18) ◽  
pp. 4076
Author(s):  
Lin Chen ◽  
Wei Wang ◽  
Jianyong Zhang ◽  
Weiwei Wang ◽  
Dejiang Ni ◽  
...  
Keyword(s):  
Green Tea ◽  
Sensory Quality ◽  
Epigallocatechin Gallate ◽  
Dehydroascorbic Acid ◽  
Dual Function ◽  
Epicatechin Gallate ◽  
Series Of Experiments ◽  
The Stability ◽  
Processing And Storage ◽  
And Storage

Although tea catechins in green tea and green tea beverages must be stable to deliver good sensory quality and healthy benefits, they are always unstable during processing and storage. Ascorbic acid (AA) is often used to protect catechins in green tea beverages, and AA is easily oxidized to form dehydroascorbic acid (DHAA). However, the function of DHAA on the stability of catechins is not clear. The objective of this study was to determine the effects of DHAA on the stability of catechins and clarify the mechanism of effects by conducting a series of experiments that incubate DHAA with epigallocatechin gallate (EGCG) or catechins. Results showed that DHAA had a dual function on EGCG stability, protecting its stability by inhibiting hydrolysis and promoting EGCG consumption by forming ascorbyl adducts. DHAA also reacted with (−)-epicatechin (EC), (−)-epicatechin gallate (ECG), and (−)-epigallocatechin (EGC) to form ascorbyl adducts, which destabilized them. After 9 h of reaction with DHAA, the depletion rates of EGCG, ECG, EC, and EGC were 30.08%, 22.78%, 21.45%, and 13.55%, respectively. The ability of DHAA to promote catechins depletion went from high to low: EGCG, ECG, EGC, and EC. The results are important for the processing and storage of tea and tea beverages, as well as the general exploration of synergistic functions of AA and catechins.

scholarly journals STABILITY OF ANTHOCYANIN DURING PROCESSING, STORAGE AND SIMULATED DIGESTION OF PURPLE SWEET POTATO PASTA

2018 ◽  
Vol 19 (1) ◽  
pp. 1
Author(s):  
Ira Mulyawanti ◽  
Slamet Budijanto ◽  
Sedarnawati Yasni
Keyword(s):  
Product Development ◽  
Sweet Potato ◽  
Food Product ◽  
Anthocyanin Content ◽  
Simulated Digestion ◽  
Purple Sweet Potato ◽  
Food Product Development ◽  
The Stability ◽  
Processing And Storage ◽  
And Storage

<p class="Default">Purple sweet potato is rich in anthocyanin giving a potential application in food product development.  However, anthocyanin is relatively unstable and easily degraded during processing and storage. Understanding the stability and bio-accessibility of anthocyanin during processing, storage and simulated digestion is very important. The study aimed to investigate changes in anthocyanin degradation during processing, storage and simulated digestion of purple sweet potato pasta. The pasta was prepared through several processing steps, i.e. steaming the tuber, steaming the dough formula, extrusion, drying and boiling. Anthocyanin was analyzed at every stages of processing and storage of the pasta. The durability of the pasta during storage was analysed using an accelerated shelf-life testing method at 30, 40 and 50ºC for 28 days. The study showed that anthocyanin content decreased during the whole stages of processing and storage, but slightly increased during steaming. The highest loss of the anthocyanin occurred in the boiling process. Based on resistance to stomach and intestinal conditions, the bio-accessibility of anthocyanin was better in the digestive system in the stomach than that in the intestines. The increased anthocyanin appeared again in the colon. This study provides useful information for designing an effective method to minimize an extensive loss of anthocyanin of purple sweet potato for food product development.</p>

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