scholarly journals The impact of nitrogen gas flushing on the stability of seasonings: volatile compounds and sensory perception of cheese & onion seasoned potato crisps

2018 ◽  
Vol 9 (9) ◽  
pp. 4730-4741 ◽  
Author(s):  
Deepa Agarwal ◽  
Lim Mui ◽  
Emma Aldridge ◽  
Richard Mottram ◽  
James McKinney ◽  
...  
Keyword(s):  
Shelf Life ◽  
Volatile Compounds ◽  
Sensory Perception ◽  
Food Product ◽  
Snack Food ◽  
Nitrogen Gas ◽  
Potato Crisps ◽  
The Stability ◽  
The Impact

Flavoured potato crisps is the UK's most consumed snack food product. Addition of N2gas flushing extended shelf life by 2 weeks and the addition of seasoning further enhanced the shelf life of the base crisps by 2 weeks under accelerated conditions.

scholarly journals Limitations and Challenges in the Stability of Cysteamine Eye Drop Compounded Formulations

2021 ◽  
Vol 15 (1) ◽  
pp. 2
Author(s):  
Cristina Martín-Sabroso ◽  
Mario Alonso-González ◽  
Ana Fernández-Carballido ◽  
Juan Aparicio-Blanco ◽  
Damián Córdoba-Díaz ◽  
...  
Keyword(s):  
Shelf Life ◽  
Stability Study ◽  
Eye Drops ◽  
Microbiological Analysis ◽  
Nitrogen Gas ◽  
Long Term Stability ◽  
Main Degradation Product ◽  
The Stability ◽  
Unstable Molecule

Accumulation of cystine crystals in the cornea of patients suffering from cystinosis is considered pathognomonic and can lead to severe ocular complications. Cysteamine eye drop compounded formulations, commonly prepared by hospital pharmacy services, are meant to diminish the build-up of corneal cystine crystals. The objective of this work was to analyze whether the shelf life proposed for six formulations prepared following different protocols used in hospital pharmacies is adequate to guarantee the quality and efficacy of cysteamine eye drops. The long-term and in-use stabilities of these preparations were studied using different parameters: content of cysteamine and its main degradation product cystamine; appearance, color and odor; pH and viscosity; and microbiological analysis. The results obtained show that degradation of cysteamine was between 20% and 50% after one month of storage in the long-term stability study and between 35% and 60% in the in-use study. These data confirm that cysteamine is a very unstable molecule in aqueous solution, the presence of oxygen being the main degradation factor. Saturation with nitrogen gas of the solutions offers a means of reducing cysteamine degradation. Overall, all the formulae studied presented high instability at the end of their shelf life, suggesting that their clinical efficacy might be dramatically compromised.

scholarly journals The progression of lipid oxidation, β-carotenes degradation and sensory perception of batch-fried sliced sweet potato crisps during storage

2021 ◽  
Author(s):  
Deepa Agarwal ◽  
Lim Mui ◽  
Emma Aldridge ◽  
James McKinney ◽  
Louise Hewson ◽  
...  
Keyword(s):  
Lipid Oxidation ◽  
Shelf Life ◽  
Sweet Potato ◽  
Sensory Perception ◽  
Sensory Properties ◽  
Sweet Potatoes ◽  
Potato Crisps ◽  
Β Carotene

Lipid oxidation markers, degradation markers of β-carotene and changes in sensory properties were tracked in fried sliced sweet potatoes over shelf life and under different frying conditions.

scholarly journals Radio Frequency Heating of Milk–Effects on Quality, Safety, and Shelf Life Assessed Using Artificial Senses and Chemometric Tools

Electronics ◽  
2018 ◽  
Vol 7 (12) ◽  
pp. 402 ◽  
Author(s):  
Ambra Di Rosa ◽  
Francesco Leone ◽  
Fernando Bressan ◽  
Giuseppe Battaglia ◽  
Tania Veccia ◽  
...  
Keyword(s):  
Radio Frequency ◽  
Shelf Life ◽  
Bovine Milk ◽  
Storage Period ◽  
Food Product ◽  
Hot Water ◽  
Radio Frequency Heating ◽  
Temperature Regimes ◽  
The Impact ◽  
Frequency Heating

Thermal treatments are widely-used strategies in the food industry to inactivate microorganisms and enzymes in order to guarantee safe products without the need for preservatives, while still prolonging their shelf life. Commercial sterilization usually relies on pressurized hot water or steam, often leading to long process times and to surface dehydration phenomena and overheating. However, from the recent studies in the field of radio frequency heating, it has emerged that food products can be processed with time-temperature regimes that are much milder than those required with conventional techniques, resulting in minimal modification of the sensory and nutritive attributes of the food product itself. In the present work, raw bovine milk was sterilized through a combination of steam and radio frequencies, at various temperatures. Alongside the chemical composition, the pH, acidity, and total mesophilic count have been evaluated before and after the process and at the different exit temperatures, in order to study the impact of this technique on milk quality and safety aspects, during a storage period of 55 days at +4°C. Moreover, the organoleptic properties of milk have been studied using artificial senses coupled with chemometrics. Different temperatures lead to homogenous physicochemical and microbiological results, which conform to those expected for a good quality bovine milk. The assessment of flavor and appearance revealed retained or the minimally modified milk sensorial properties. Therefore, RF heating appears to be a suitable technique for the production of safe milk with a prolonged shelf life up to 40–45 days and without significant alterations of the organoleptic and nutritional attributes.

Dietary Vitamin and Stability of Oral Anticoagulation: Proposal of a Diet with Constant Vitamin K1 Content

1997 ◽  
Vol 77 (03) ◽  
pp. 504-509 ◽  
Author(s):  
Sarah L Booth ◽  
Jacqueline M Charnley ◽  
James A Sadowski ◽  
Edward Saltzman ◽  
Edwin G Bovill ◽  
...  
Keyword(s):  
Dietary Intake ◽  
Vitamin K ◽  
High Performance ◽  
Case Reports ◽  
Food Composition ◽  
Dietary Guidelines ◽  
Dietary Vitamin ◽  
Vitamin K1 ◽  
The Stability ◽  
The Impact

SummaryCase reports cited in Medline or Biological Abstracts (1966-1996) were reviewed to evaluate the impact of vitamin K1 dietary intake on the stability of anticoagulant control in patients using coumarin derivatives. Reported nutrient-drug interactions cannot always be explained by the vitamin K1 content of the food items. However, metabolic data indicate that a consistent dietary intake of vitamin K is important to attain a daily equilibrium in vitamin K status. We report a diet that provides a stable intake of vitamin K1, equivalent to the current U.S. Recommended Dietary Allowance, using food composition data derived from high-performance liquid chromatography. Inconsistencies in the published literature indicate that prospective clinical studies should be undertaken to clarify the putative dietary vitamin K1-coumarin interaction. The dietary guidelines reported here may be used in such studies.

The stability and shelf-life of food

2000 ◽  
Author(s):  
David Kilcast ◽  
Persis Subramaniam
Keyword(s):  
Shelf Life ◽  
The Stability

IMPACT OF GOVERNMENT DEBT ON FINANCIAL SECURITY OF UKRAINE

2017 ◽  
Author(s):  
Olena Pikaliuk ◽  
◽  
Dmitry Kovalenko ◽  
Keyword(s):  
Economic Development ◽  
Public Debt ◽  
Positive Impact ◽  
The State ◽  
Financial Security ◽  
State Budget ◽  
The Public ◽  
Debt Security ◽  
The Stability ◽  
The Impact

One of the main criteria for economic development is the size of the public debt and its dynamics. The article considers the impact of public debt on the financial security of Ukraine. The views of scientists on the essence of public debt and financial security of the state are substantiated. An analysis of the dynamics and structure of public debt of Ukraine for 2014-2019. It is proved that one of the main criteria for economic development is the size of public debt and its dynamics. State budget deficit, attracting and using loans to cover it have led to the formation and significant growth of public debt in Ukraine. The volume of public debt indicates an increase in the debt security of the state, which is a component of financial security. Therefore, the issue of the impact of public debt on the financial security of Ukraine is becoming increasingly relevant. The constant growth and large amounts of debt make it necessary to study it, which will have a positive impact on economic processes that will ensure the stability of the financial system and enhance its security.

Influence of internal and external risks on sustainability of financial system of Аltai krai

2018 ◽  
Vol 35 (4) ◽  
pp. 133-136
Author(s):  
R. N. Ibragimov
Keyword(s):  
Sustainable Development ◽  
Financial Stability ◽  
Management Strategy ◽  
Financial System ◽  
Risk Management Strategy ◽  
The Sustainable Development ◽  
The Stability ◽  
The Impact

The article examines the impact of internal and external risks on the stability of the financial system of the Altai Territory. Classification of internal and external risks of decline, affecting the sustainable development of the financial system, is presented. A risk management strategy is proposed that will allow monitoring of risks, thereby these measures will help reduce the loss of financial stability and ensure the long-term development of the economy of the region.

scholarly journals How Different Fermentation Type Affects Volatile Composition of Plum Jerkums

2021 ◽  
Vol 11 (10) ◽  
pp. 4658
Author(s):  
Magdalena Januszek ◽  
Paweł Satora
Keyword(s):  
Volatile Compounds ◽  
Current Paper ◽  
Higher Alcohols ◽  
High Quality ◽  
Volatile Composition ◽  
Spontaneous Fermentation ◽  
Fermentation Efficiency ◽  
Yeast Strains ◽  
The Impact

Quality of plum jerkum is significantly associated to the profile of volatile compounds. Therefore, we decided to assess the impact of various fermentation types on selected properties of plum jerkums, especially compounds which contribute to the aroma of the finished product. We used the following yeast strains: S. cerevisiae S1, H. uvarum H2, and Ethanol RED (S. cerevisiae). Moreover, we considered spontaneous fermentation. S. cerevisiae and H. uvarum strains were isolated during the fermentation of Čačanska Lepotica or Węgierka Dąbrowicka (plum cultivars), respectively. As for fermentation type, spontaneous fermentation of H. uvarum H2 provided the best results. It could be associated to the fact that plum juices fermented with H. uvarum H2 presented the highest concentration of terpenoids, esters, or some higher alcohols. In the current paper, application of indigenous strains of yeasts resulted in the required oenological characteristics, e.g., highest fermentation efficiency and concentration of ethanol was determined in juices fermented with Ethanol RED (S. cerevisiae) and also with S. cerevisiae S1. Our results suggested that indigenous strains of yeasts present in plums demonstrate great potential for the production of plum jerkums of high quality.

scholarly journals Influence of Whey Protein Micro-Gel Particles and Whey Protein Micro-Gel Particles-Xanthan Gum Complexes on the Stability of O/W Emulsions

Polymers ◽  
2021 ◽  
Vol 13 (14) ◽  
pp. 2301
Author(s):  
Man Zhang ◽  
Bin Liang ◽  
Hongjun He ◽  
Changjian Ji ◽  
Tingting Cui ◽  
...  
Keyword(s):  
Oxidative Stability ◽  
Whey Protein ◽  
High Speed ◽  
Xanthan Gum ◽  
Physical Stability ◽  
Theoretical Support ◽  
Gel Particles ◽  
Oil In Water ◽  
The Stability ◽  
The Impact

Appropriate pretreatment of proteins and addition of xanthan gum (XG) has the potential to improve the stability of oil-in-water (O/W) emulsions. However, the factors that regulate the enhancement and the mechanism are still not clear, which restricts the realization of improving the emulsion stability by directional design of its structure. Therefore, the effects of whey protein micro-gel particles (WPMPs) and WPMPs-XG complexes on the stability of O/W emulsion were investigated in this article to provide theoretical support. WPMPs with different structures were prepared by pretreatment (controlled high-speed shear treatment of heat-set WPC gels) at pH 3.5–8.5. The impact of initial WPC structure and XG addition on Turbiscan Indexes, mean droplet size and the peroxide values of O/W emulsions was investigated. The results indicate that WPMPs and XG can respectively inhibit droplet coalescence and gravitational separation to improve the physical stability of WPC-stabilized O/W emulsions. The pretreatment significantly enhanced the oxidative stability of WPC-stabilized O/W emulsions. The addition of XG did not necessarily enhance the oxidative stability of O/W emulsions. Whether the oxidative stability of the O/W emulsion with XG is increased or decreased depends on the interface structure of the protein-XG complex. This study has significant implications for the development of novel structures containing lipid phases that are susceptible to oxidation.

scholarly journals Post-Processing Techniques for the Improvement of Liposome Stability

Pharmaceutics ◽  
2021 ◽  
Vol 13 (7) ◽  
pp. 1023
Author(s):  
Ji Young Yu ◽  
Piyanan Chuesiang ◽  
Gye Hwa Shin ◽  
Hyun Jin Park
Keyword(s):  
Freeze Drying ◽  
Protective Agent ◽  
Post Processing ◽  
Additional Process ◽  
Spray Freeze Drying ◽  
The Stability ◽  
Processing Techniques ◽  
The Impact ◽  
Self Aggregation ◽  
Liposome Stability

Liposomes have been utilized as a drug delivery system to increase the bioavailability of drugs and to control the rate of drug release at the target site of action. However, the occurrence of self-aggregation, coalescence, flocculation and the precipitation of aqueous liposomes during formulation or storage can cause degradation of the vesicle structure, leading to the decomposition of liposomes. To increase the stability of liposomes, post-processing techniques have been applied as an additional process to liposomes after formulation to remove water and generate dry liposome particles with a higher stability and greater accessibility for drug administration in comparison with aqueous liposomes. This review covers the effect of these techniques including freeze drying, spray drying and spray freeze drying on the stability, physicochemical properties and drug encapsulation efficiency of dry liposomes. The parameters affecting the properties of liposomes during the drying process are also highlighted in this review. In addition, the impact of using a protective agent to overcome such limitations of each process is thoroughly discussed through various studies.

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