scholarly journals The effect of UV-C stimulation of potato tubers and soaking of potato strips in water on density differences of intermediates for French-fry production

2018 ◽  
Vol 10 ◽  
pp. 02031 ◽  
Author(s):  
Zygmunt Sobol ◽  
Tomasz Jakubowski ◽  
Paulina Wrona
Keyword(s):  
Density Difference ◽  
Control Group ◽  
Potato Tubers ◽  
Storage Duration ◽  
French Fry ◽  
Group 3 ◽  
Pre Treatment ◽  
And Storage ◽  
Uv C ◽  
Stimulation Of

The paper describes the effect of UV-C stimulation of potato tubers and immersing of potato strips in water on differences in density of intermediate products for French-fry production. The density difference used for description of the experiment was defined as a relationship between the post-treatment density and pre-treatment density. The study was conducted on tubers of the Innovator variety. The studies of density changes induced by absorption of water involved measurements of the mass of potato strips in air and in water. Potato strips measured 10 × 10 mm and 60 mm in length. The strips were cut lengthwise along the longest tuber axis set between the proximal and distal tuber end. Water absorption was investigated by immersing strips in water (1) at a temperature of 20°C for 15 min and (2) at 40°C for 20 min. In addition, the study included the group (3) where strips were blanched at a temperature of 90°C for 2 min and a control group (0) which was not immersed in water. Potato tubers were irradiated by UV-C in the following ways: (1) irradiation on one side for 30 min, (2) irradiation on both sides for 15 min each, (0) control group (no irradiation). The studies were conducted at two dates: (0) after harvest and (1) after 3-month storage. Laboratory and storage experiments were conducted in 2016-2017. The density difference was statistically significantly influenced by storage time, UV-C stimulation and immersion conditions of potato strips. The density difference increased with the increase in storage duration of tubers, immersion duration of strips, water temperature (up to starch gelification temperature) and UV-C stimulation.

scholarly journals Correction: The Effect of UV-C Stimulation of Potato Tubers and Soaking of Potato Strips in Water on Color and Analyzed Color by CIE L*a*b* Sustainability 2020, 12, 3487

2020 ◽  
Vol 12 (18) ◽  
pp. 7473
Author(s):  
Zygmunt Sobol ◽  
Tomasz Jakubowski ◽  
Piotr Nawara
Keyword(s):  
Potato Tubers ◽  
Uv C ◽  
Stimulation Of

Given that the expressions of concern in this paper [...]

scholarly journals Pre-sowing seeds stimulation by UV-C and X-ray irradiation on the content of antioxidants in inflorescence plants genotypes Matricia chammomila L.

2021 ◽  
Vol 22 (2) ◽  
pp. 182-188
Author(s):  
V.V. Zhuk ◽  
◽  
O.P. Kravets ◽  
D.O. Sokolova ◽  
V.I. Sakada ◽  
...  
Keyword(s):  
Control Group ◽  
X Ray ◽  
Flavonoid Synthesis ◽  
Uv C ◽  
Stimulation Of

The differences in the dynamics of the flavonoids and phenols content in plants of eight genotypes of matricaria in the control and at presowing UV-C and X-ray irradiation of seeds were studied. Groups of genotypes by the stimulating effect on the content of antioxidants were determined mainly by UV-C irradiation, as well as groups with a significant increase in the content of antioxidants during X-ray irradiation have been identified. A high significant correlation (R = 0.84) between stimulation of flavonoid synthesis by X-ray irradiation and the level of these antioxidants in the control group is shown. Above average (R = 0.64), but insignificant, the correlation is observed between the level of flavonoids in UV-C stimulation and the level of these antioxidants in the control group. No correlation was found between the content of phenols in the control group and the increase of this indicator after irradiation.

scholarly journals Effect of UV-C Irradiation, Storage and Subsequent Cooking on Chemical Constituents of Fresh-Cut Potatoes

Foods ◽  
2021 ◽  
Vol 10 (8) ◽  
pp. 1698
Author(s):  
Zdenka Pelaić ◽  
Zrinka Čošić ◽  
Sandra Pedisić ◽  
Maja Repajić ◽  
Zoran Zorić ◽  
...  
Keyword(s):  
Antioxidant Capacity ◽  
Chlorogenic Acid ◽  
Chemical Constituents ◽  
Sodium Ascorbate ◽  
Storage Duration ◽  
Applied Dose ◽  
Fresh Cut ◽  
And Storage ◽  
Uv C ◽  
Potato Slices

UV-C irradiation successfully reduces the growth of microorganisms, but it can also affect the content of phenolics and sugars of fresh-cut potatoes (FCP). This could consequently alter antioxidant capacity of FCP or its potential for acrylamide formation. Therefore, this paper investigates the influence of UV-C irradiation on the content of phenolics [chlorogenic acid (CA)] and individual sugars during storage of FCP as well as after cooking. Acrylamide was also monitored in FCP after frying. Potato slices pre-treated with sodium ascorbate solution and vacuum-packaged were UV-C irradiated for 0, 3, 5, and 10 min in order to obtain irradiation doses of 0, 1.62, 2.70, and 5.40 kJ m−2, respectively, stored for 23 days (+6 °C), and subsequently boiled and fried. As the applied dose and storage duration increased, the CA content in raw FCP decreased (it retained for 75.53–88.34%), while the content of sugars as well as acrylamide in fried FCP increased. Although the increase was the most noticeable at the applied dose of 2.70 kJ m−2, the acrylamide content was always below proposed limit. Boiling and frying reduced the content of CA and sugars. In spite of certain alterations, applied doses of irradiation can ensure acceptable product in regard to phenolics and sugars, and acrylamide content particularly.

scholarly journals Impact of UV-C Stimulation of Tubers, Immersion of Potato Sticks in Water and Frying Fat Type on the Content of Fat in Dry Mass of French Fries

2020 ◽  
Vol 24 (1) ◽  
pp. 47-55
Author(s):  
Zygmunt Sobol ◽  
Tomasz Jakubowski ◽  
Paulina Wrona
Keyword(s):  
Statistical Analysis ◽  
Biological Material ◽  
Dry Mass ◽  
French Fries ◽  
Potato Tubers ◽  
Electro Magnetic ◽  
The Impact ◽  
Frying Fat ◽  
Uv C ◽  
Stimulation Of

AbstractThe aim of the experiment was to determine the impact of UV-C stimulation of tubers, immersion of potato sticks in water, and a frying fat type on the content of fat in dry mass of French fries. Tests were carried out on Innovator tubers which is one of the most often used cultivator in production of French fries by the European and Polish companies. Radiation of potato tubers with ultraviolet in band C were performed with the use of the original stand for stimulation of biological material with electro-magnetic radiation. A statistical analysis of the obtained results of tests indicates that stimulation of tubers and a type of frying fat had a statistically significant impact on the fat content in dry mass of French fries.

scholarly journals Effect of Magnesium Supply and Storage Time on Anti-Nutritive Compounds in Potato Tubers

Agronomy ◽  
2020 ◽  
Vol 10 (3) ◽  
pp. 339
Author(s):  
Elżbieta Wszelaczyńska ◽  
Jarosław Pobereżny ◽  
Wojciech Kozera ◽  
Tomasz Knapowski ◽  
Elke Pawelzik ◽  
...  
Keyword(s):  
Solanum Tuberosum L ◽  
Daily Intake ◽  
Storage Conditions ◽  
Soil Conditions ◽  
Potato Tubers ◽  
Physical Damage ◽  
Storage Duration ◽  
Long Term Storage ◽  
Nitrate And Nitrite ◽  
And Storage

The nutritional quality of potato tubers is cultivar-specific and depends on climate-soil conditions and agrotechnical practices, as well as the conditions during long-term storage. Studies were performed from 2009–2011 to determine the effects of magnesium fertilisation and storage duration on the contents of the anti-nutritive compound nitrates, nitrites and total glycoalkaloids (TGA) in potato tubers of mid-early cultivar “Bila” (Solanum tuberosum L.). Magnesium (Mg) was applied in doses of 0, 20, 40, 60, 80 and 100 kg MgO ha−1, respectively, in the form of kieserite–magnesium sulphate (26% MgO). Potato quality after harvest and after three and six months of storage was determined. The content of nitrates in tubers after harvest ranged from 303 to 356 mg kg−1 FW and nitrites from 1.59 to 1.67 mg kg−1 FW. Increasing magnesium fertilisation reduced the nitrate and nitrite content of tubers but increased TGA content. Possible explanations for the TGA increase after Mg supply are discussed. Tubers that contained less TGA after harvest also had less glycoalkaloids after storage. However, physical damage during harvest or transportation, exposure to light and bad storage conditions increase the concentrations of glycoalkaloids in tubers. The consumption of cultivar “Bila” would not exceed the acceptable daily intake of harmful substances.

scholarly journals The place of neurotrophic therapy in the concept of stimulation of secondary angiogenesis in acute focal cerebral ischemia

2019 ◽  
Vol 85 (4) ◽  
pp. 18-26
Author(s):  
V.S. Lychko
Keyword(s):  
Endothelial Cells ◽  
Cerebral Ischemia ◽  
Brain Tissue ◽  
Focal Cerebral Ischemia ◽  
Control Group ◽  
Average Area ◽  
Group 3 ◽  
Group 2 ◽  
Stimulation Of ◽  
Group 1

The features of changes in the structural and functional characteristics of brain tissue were studied in 60 outbred male Wistar rats during modelling of acute focal cerebral ischemia (AFCI) in the dynamics of treatment with human cryopreserved cord blood serum (CCBS). Electronic and optical microscopic examination of the sensorimotor area of the cerebral cortex was performed. All animals were divided into three groups: the first (control) group consisted of intact rats without trauma and treatment; the second group consisted of animals after modelling AFCI without treatment; third group consisted of rats after modelling AFCI, which were injected by CCBS. Each group consisted of 20 animals. Material for morphological examination was taken after administration of CCBS solution to animals with the model of AFCI at 12, 24, 72 hours and 7th days after the start of the experiment. The average area of perivascular spaces, which is an indicator of vasogenic oedema in rats of group 2 was 45 times higher than in rats of group 1. In contrast, in rats of group 3 with CCBS, this figure was exceeded 37 times. The average area of pericellular spaces, indicating the degree of cytotoxic oedema, in animals of group 2 on the 7th day after AFCI was almost 23 times higher than the results of group 1. This figure in rats of group 3 was increased 20 times compared with data in group 2. Against the background of the use of this drug, there were signs of reactive changes in endothelial cells in the form of an increase in the number of ribosomes and polysomes in the cytoplasm, a decrease in the degree of perivascular oedema of brain tissue by 21.4 %. The surface area of endothelial cells in the zone of AFCI on the 7th day of the experiment in animals that additionally received CCBS was (1483.00±26.48) μm2, which indicates a positive anti-inflammatory effect of the drug. On the 7th day of the experiment in group 3 rats by optical microscopy was found to increase the density of cerebral capillaries compared with group 2, which indicates the stimulation of the restoration of the ultrastructure of damaged capillaries, increase their density, the formation of new capillaries under the components of CCBS.

Effects of Pausinystalia Yohimbe Extract On Xylazine Anaesthesia In The Red Sokoto Buck

2018 ◽  
Vol 1 (2) ◽  
pp. 48-53
Author(s):  
V.O Kolawole
Keyword(s):  
Plant Extract ◽  
Treatment Time ◽  
Control Group ◽  
Group 4 ◽  
Group 3 ◽  
Pre Treatment ◽  
Group 2 ◽  
Group Control Group ◽  
Different Doses ◽  
Group 1

The effects of Pausinystalia yohimbe extract and xylazine on the onset of sleep, duration of sleep and vital parameters were used as investigating parameters. Twenty (20) red Sokoto bucks were divided into four (4) groups consisting of five (5) bucks per group. Control group 1 (20mg Xylazine); Group 2 (10, 20, 30 mg plant extract); Group 3 (Plant extract and xylazine); Group 4. Different doses of Pausinystalia yohimbe extract were administered at 5 minutes pre-treatment time of xylazine HCI (20mg/kg). There was significant (p < 0.05) increase of different doses of Pausinystalia yohimbe in respiratory rate, pulse rate and temperature but a significant (p<0.05) decrease on combination of xylazine and Pausinystalia yohimbe extract.

scholarly journals The Effect of UV-C Stimulation of Potato Tubers and Soaking of Potato Strips in Water on Color and Analyzed Color by CIE L*a*b*

2020 ◽  
Vol 12 (8) ◽  
pp. 3487 ◽  
Author(s):  
Zygmunt Sobol ◽  
Tomasz Jakubowski ◽  
Piotr Nawara
Keyword(s):  
Organic Compound ◽  
Beneficial Effect ◽  
Reducing Sugars ◽  
Amide Group ◽  
French Fries ◽  
Potato Tubers ◽  
Color Analysis ◽  
Uv C ◽  
Potato Products ◽  
Stimulation Of

The color of French fries is an organoleptic attribute indicative of this product quality and also a reliable indicator of its safety. The darker the product color, the higher its acrylamide concentration. Acrylamide is an organic compound of the amide group showing neurotoxic and potential mutagenic actions in the human body. The content of acrylamide in fried potato products essentially depends on the contents of reducing sugars in intermediates of French fries’ production. The present study aimed to investigate the effect of UV-C irradiation and the soaking of potato strips in water on French fries’ color. The study was conducted on French fries obtained from tubers of the Innovator variety. The study was performed with the use of a special chamber for UV-C irradiation of biological samples and the CIE L*a*b* model for color analysis. The results of the study demonstrated that UV-C stimulation of potato tubers before processing had a beneficial effect on French fries’ color while the blanching of potato strips and soaking in water at a temperature of 40 °C resulted in the production of French fries lighter in color.

Influence of DAFS-25+polizon composition on blood and functional state of liver of steers at fattening

2020 ◽  
pp. 15-18
Author(s):  
Inna R. Kilmetova ◽  
◽  
Igor A. Rodin ◽  
Nazira I. Khayrullina ◽  
Nikolay G. Fenchenko ◽  
...  
Keyword(s):  
Functional State ◽  
White Blood Cells ◽  
Live Weight ◽  
The Body ◽  
Farm Animals ◽  
Control Group ◽  
Standard Diet ◽  
The Impact ◽  
Experimental Group ◽  
Stimulation Of

Summary. The disbalanced feeding and the uneven distribution of micro- and macroelements in the environment leads to a trace element, in particular hypomelanosis. To accelerate the growth and preservation of young farm animals include in the diet of various biological additives and drugs, which include selenium. For stimulation of weight gain in the livestock industry, as well as for the prevention and treatment of pathological processes in addition to micro - and macrouse amino acids, primarily methionine. The aim of this work was to study the influence of composition of DAFS-25+Polizon on morpho-biochemical parameters of blood and functional state of the liver in fattening bulls of black-motley breed in the conditions of the Republic of Bashkortostan. Experiments using were conducted on bull-calves of black-motley breed of the properties in the properties age from 6 to 15 months. The first experimental group during the experiment was additionally given the composition of DAFS-25+Polizon at a dose of 2 mg/kg, the animals of the control group received a standard diet. To assess the impact of the composition DAFS-25+Polizon on metabolism cattle studied morphological and biochemical indicators of blood and conducted histological examination of the liver. It is established that the use of the composition of DAFS-25+Polizon at a dose of 2 mg/kg increases the number of erythrocytes and hemoglobin in the experimental group and reduces the amount of white blood cells. The serum content of total protein, phosphorus and calcium increases in the group of experimental animals. Microscopic examination of the liver revealed no changes in the structure of the organ and hepatocytes in the experimental group, whereas in the control group hemodynamic disorders and dystrophic changes in liver cells were observed. Thus, the use of the composition DAFS-25+Polizon at a dose of 2 mg/kg of live weight in fattening bulls black-and-white breed contributes to the increase of redox processes in the body, stimulation of metabolism, prevent the development of liver disorders of cellular mechanisms of metabolism, optimizes the structure of the liver, which generally provides higher productivity.

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