scholarly journals The Optimum Storage Conditions on the Quality of the Stingless bee Honey

2021 ◽  
Vol 2049 (1) ◽  
pp. 012003
Author(s):  
Imron Meechai ◽  
Isma-ae Chelong ◽  
Romlee Chedoloh
Keyword(s):  
Moisture Content ◽  
Physicochemical Properties ◽  
Sugar Content ◽  
Storage Condition ◽  
Storage Conditions ◽  
Stingless Bee ◽  
Significant Difference ◽  
Storage Times ◽  
And Storage

Abstract Honey of stingless bee has a higher moisture content than bees. Long-term storage may cause fermentation processes to change the physicochemical properties and taste. Thus, the aim of this research was evaluation of the optimum storage condition on the quality of stingless bee honey. Stingless bee honey (Tetragonular larviceps) was contained in plastic bottle and kept at ambient temperature (30-35°C) and low temperature (4-8°C) for 0-45 days. Before and after storage honey were analyzed the physicochemical properties and sensory investigation for comparison of quality. The results showed that temperatures and storage times have affected on the reducing sugar content, pH, conductivity, color, moisture content with significant difference (p<0.05). While, temperatures and storage times have unaffected on the °Brix value (p>0.05). Additionally, the physicochemical properties of honey were according with previously quality report. The sensory investigation indicated that the smell natural flavor, consistency, taste and sourness were not significant difference (p>0.05). In contrast, the color and overall preference were significant difference (p<0.05). For honey quality, Thus, the honey might keep at 4-35°C for ≤45 day of this study.

scholarly journals An Investigation of Moroccan Vinegars: Their Physicochemical Properties and Antioxidant and Antibacterial Activities

2021 ◽  
Vol 2021 ◽  
pp. 1-8
Author(s):  
Driss Ousaaid ◽  
Hamada Imtara ◽  
Hassan Laaroussi ◽  
Badiaa Lyoussi ◽  
Ilham Elarabi
Keyword(s):  
Physicochemical Properties ◽  
Bioactive Compounds ◽  
Antibacterial Activities ◽  
Storage Conditions ◽  
Production Methods ◽  
Maximum Value ◽  
Processing And Storage ◽  
And Storage ◽  
Excellent Source

Vinegar is a natural product rich in bioactive compounds such as phenols, flavonoids, and organic acids. Several factors affect the quality of vinegars such as apple origin, environmental conditions, production methods, processing, and storage conditions. We investigated the quality of apple vinegars as well as their physicochemical properties and the antioxidant and antibacterial activities of vinegars collected from different areas in Morocco. For physicochemical properties, the outcomes showed the following values: pH (3.18–3.83), electrical conductivity (2.11–2.90), acidity (0.24–5.6), Brix (3.25–6), and density (1.0123–1.0233). The polyphenols content of samples was 68.91 mg AG/100 mL in sample S6 as the minimum value and 147.54 mg AG/100 mL in sample S2 as the maximum value. The best ability to scavenge the DPPH radical was observed in sample S3 (IC50 = 0.45 ± 0.013 µL/mL). Sample S2 showed moderate antibacterial effect against microorganisms tested with MICs ranging from 0.78 µL/mL to 1.125 µL/mL and with a diameter of inhibition ranging from 15.65 mm to 27.65 mm. In addition, a strong correlation was observed between the antibacterial activity of vinegars and physicochemical parameters (pH and total acidity). These outcomes have shown that our vinegar samples are an excellent source of bioactive compounds with potent antioxidant and antibacterial potentials.

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.

Effects of Packaging and Storage on Keeping Quality of Bleached lac

2017 ◽  
Vol 4 (04) ◽  
Author(s):  
S. K. PANDEY ◽  
N. PRASAD ◽  
S. C. SHARMA ◽  
S. SRIVASTAVA
Keyword(s):  
Moisture Content ◽  
Acid Value ◽  
Storage Condition ◽  
Packaging Material ◽  
Packaging Materials ◽  
Open Storage ◽  
Keeping Quality ◽  
Poly Ethylene ◽  
And Storage

A study on the effect of different packaging materials and storage conditions was carried out on keeping quality of freshly prepared bleached lac packaged in five different types of packaging materials: Low Density Poly Ethylene (LDPE ), High Density Poly Ethylene (HDPE), Poly Propylene (PP), Metalized Polypropylene film (METPP) and five layer craft Paper Bag (PG). The samples were stored in both ambient and refrigerated conditions (14-160C) and quality parameters were evaluated at quarterly interval after 3, 6, 9 and 12 months of storage followed by comparison with samples stored in open condition. For storage under ambient condition in room, the flow value (fluidity), life (heat polymerization time) and acid value (AV) of the packaging material was highest for metalized film bag i.e.10mm, 5 min. and 70.69 respectively and impurity content was least (2%) after 3 months of storage due to high amount of moisture (4.12% db) retained in the sample. These parameters were lower in other packaging materials due to lower moisture content (1.38-2.40% db) with the lowest value (1.01% db) in open storage condition. For storage under the refrigerated condition, these parameters were higher compared to ambient storage for all packaging material. Flow value, life and acid value of samples in the metalized bag were highest; 35mm, 10 min. and 74.36 after 3 months of storage. However, these parameters were lower in others packaging materials due lower moisture content (1.50-2.61% db) with lowest value (1.23% db) in open storage condition. The flow and life of samples packaged in metalized film bag were highest i.e. 25mm and 5 minutes respectively after six months of storage as compared to when packaged in others. During the study it was observed that keeping quality of bleached lac samples was better in metalized film bag (82.5µ) compared to other packaging materials for both ambient and refrigerated storage condition.

scholarly journals Gelatin Application of Nile Tilapia (Oreochromis niloticus) Bone to The Quality of The Jelly Candy

2012 ◽  
Vol 6 (1) ◽  
pp. 62-70
Author(s):  
Maryani Maryani ◽  
Titi Surti ◽  
Ratna Ibrahim
Keyword(s):  
Escherichia Coli ◽  
Moisture Content ◽  
Nile Tilapia ◽  
Sugar Content ◽  
Gum Arabic ◽  
Chemical Characteristic ◽  
Gelling Agent ◽  
Randomized Design ◽  
Significant Difference

The characteristic of a jelly candy is sweet in taste and has elastic texture. The elastic texture due to gelling agent addition such as carrageenan, sea weed, gum arabic, and gelatin. The Utilization of nile tilapia bone as the source of gelatin product is away to prevent gelatin that is not halal. The aim of the research was to know the concentration of nile tilapia bone gelatin which produced the best quality of jelly candies based on physical chemical characteristic as well as the member of Escherichia coli and hedonic value. The experiment was designed using a Completely Randomized Design with 3 treatments (9%, 10%, 11%) of nile tilapia bone gelatin concentrations. Each treatment was done in triplicate. Data of elasticity, moisture content, water activity, pH, sugar contents were analyzed with Analysis of Varians (ANOVA). A Honestly Significant Difference (HSD) test was conducted to find out the difference among the treatments. The data of hedonic quality was analyzed by a Kruskall Wallis test and continued by a Multiple Comparison. The result showed that the addition of 10% nile tilapia bone gelatin produced the best quality product which had the elasticity (14.20 Newton); moisture content (17.06%); Aw 0.785; pH 4.78; sugar content (48.23%); hedonic (8.13) and the product did not content Escherichia coli bacteria. Key Words : Jelly Candy, Nile Tilapia Bone Gelatin, Quality

scholarly journals Innovation in Utilizing Pineapple Waste for Making Jam by Effect of Addition of Maizena Flour and Palm Sugar

2019 ◽  
Vol 1 (1) ◽  
Author(s):  
Mauliza Agustina ◽  
Salfauqi Nurman ◽  
Ruka Yulia
Keyword(s):  
Moisture Content ◽  
Sugar Content ◽  
Organoleptic Test ◽  
Randomized Design ◽  
Significant Difference ◽  
Palm Sugar ◽  
Pineapple Pulp ◽  
Variable Influence ◽  
Test Color

<p>The purpose of this study was to determine the effect of adding cornstarch and palm sugar to the quality of pineapple pulp and to determine the best treatment and variable influence on processing pineapple pulp. The variables used were addition of cornstarch (2%, 5% and 5%), with the addition of palm sugar (20%, 30% and 40%). While the parameters analyzed are moisture content, organoleptic test (color, aroma, taste, texture), topping and sugar content. The research data were processed using Factorial Completely Randomized Design (RAL) with 2 replications, data analysis with ANOVA and the Smallest Significant Difference Advanced Test (LSD). The best treatment in this study is the treatment of Z1G3 SNI quality requirements for pineapple pulp 3726-2008 in general the water content is max 20% with a moisture content value of 46.47%, organoleptic test color value 3.90 (somewhat like), aroma value 4.13 (likes), taste 4.37, texture 4.17 (likes), topical power of 4.04% and SNI max sugar content of 45% in the research produced 26.47% sugar content.</p>

scholarly journals Quality of Brazil nuts stored in forced aeration silos

Revista CERES ◽  
2016 ◽  
Vol 63 (3) ◽  
pp. 305-314 ◽  
Author(s):  
David Aquino da Costa ◽  
Virgínia de Souza Álvares ◽  
Roberta Martins Nogueira ◽  
Jorge Ferreira Kusdra ◽  
Vlayrton Tomé Maciel ◽  
...  
Keyword(s):  
Moisture Content ◽  
Storage Period ◽  
Physicochemical Characteristics ◽  
Storage Conditions ◽  
Microbiological Analysis ◽  
Traditional System ◽  
Brazil Nuts ◽  
Forced Aeration ◽  
And Storage

ABSTRACT The traditional system of collection and storage of Brazil nut compromises seriously the quality of these almonds as it contributes to the high incidence of contaminants, like fungi of the genus Aspergillus, which can produce aflatoxins. In this study, the objective was to evaluate the influence of the storage period in studied conditions, on the physicochemical characteristics and on the microbiological contamination of Brazil nuts. The experimental was designed as completely randomized, considering as treatments the storage period (0 - control, 30, 60, 90, 120 and 150 days) with four replicates of 3 kg of Brazil nuts each. The samples were submitted to physicochemical and microbiological analysis. It was observed that almonds submitted to the storage had their moisture content reduced by 78.2% at 150 days of storage, however, this reduction was not fast enough to avoid surface contamination by filamentous and potentially aflatoxins producing fungi. The critical period of contamination occurred on the first 30 days of storage when there was an increase of the studied fungi, as well as B1 and total aflatoxin. The studied storage conditions were four times more effective in reducing the product moisture content than the traditional methods, however, pre-drying is necessary to avoid contamination of the product.

Effects of hemolysis and storage condition on neuron-specific enolase (NSE) in cerebrospinal fluid and serum: implications in clinical practice

2005 ◽  
Vol 43 (11) ◽  
Author(s):  
Laurent Ramont ◽  
Henri Thoannes ◽  
Ariel Volondat ◽  
François Chastang ◽  
Marie-Christine Millet ◽  
...  
Keyword(s):  
Cerebrospinal Fluid ◽  
Clinical Practice ◽  
Neurodegenerative Diseases ◽  
Neuron Specific Enolase ◽  
Storage Condition ◽  
Storage Conditions ◽  
Serum Samples ◽  
Duration Of Storage ◽  
And Storage

AbstractThe concentration of neuron-specific enolase (NSE) in serum and cerebrospinal fluid (CSF) has been used as a biomarker in some cancers and, more recently, in neurodegenerative diseases. Pre-analytical conditions are very important for the quality of returned results. In this study, we evaluated the effects of storage conditions (temperature and duration of storage) and hemolysis on the concentration of NSE in serum and CSF. Our results demonstrate that samples for NSE measurement may be stored at −80°C for no more than 6 months in the case of CSF and 9months in the case of serum samples. Even invisible hemolysis may increase NSE levels in samples. Consequently, an index of hemolysis should be determined before deciding whether or not to perform NSE measurement.

scholarly journals Impact of Chemicals and Storage Conditions on Post-harvest Quality of Litchi (Litchi chinensis Sonn.) cv. China

2021 ◽  
pp. 17-25
Author(s):  
Mary Sumi ◽  
Animesh Sarkar ◽  
C. S. Maiti ◽  
Akali Sema ◽  
S. P. Kanaujia
Keyword(s):  
Room Temperature ◽  
Calcium Nitrate ◽  
Storage Condition ◽  
Storage Conditions ◽  
Hot Water ◽  
Soluble Solids ◽  
Anthocyanin Content ◽  
Litchi Fruit ◽  
And Storage

The efficacy of chemical dips and different storage condition, alone and in combination were imposed in freshly harvested litchi fruit to investigate the changes of bio-chemical composition of fruits at regular interval for a certain period of storage. The pre-cooled litchi fruits after disinfectant were dipped for 60 seconds in lecithin (0.5% & 1%), Hot water, HCl (3%) with hot water, CaCl2 (1% & 2%), CaSO4 (1% & 2%), wax emulsion (5% & 10%), CaNO3 (0.5% & 1%), Chitosan (1% & 2%) and Kaolin (1% & 2%). The treated fruits were stored at room temperature as well as at 4°C & 90% R.H and the quality attributes were assessed at 2, 4, 6 and 8 days interval. Calcium nitrate @ 1% under refrigerated conditions recorded maximum ascorbic acid (54.50 mg/100g pulp), fruit firmness (1.75 kg cm-2) and the lowest acidity (0.42%). Total soluble solids (18.17°B), total sugar (11.27%) and polymeric colour retention with high anthocyanin content (48.94 mg/100g pulp) in peel was found in treated fruits with calcium chloride @1% at 4°C & 90% R.H even after 8 days of storage.

scholarly journals Physiological quality of graniferous sorghum seeds during storage

2020 ◽  
Vol 9 (6) ◽  
pp. e27963152
Author(s):  
Gabrielly Bernardes Rodrigues ◽  
Osvaldo Resende ◽  
Lígia Campos de Moura Silva ◽  
Weder Nunes Ferreira Junior
Keyword(s):  
Electrical Conductivity ◽  
Moisture Content ◽  
Accelerated Aging ◽  
Seedling Length ◽  
Physiological Quality ◽  
Forced Air ◽  
Storage Times ◽  
Air Circulation ◽  
And Storage

The present study aimed to evaluate the effect of different drying temperatures and storage times on the physiological quality of graniferous sorghum seeds. Graniferous sorghum seeds were manually harvested after maturation, with moisture content of approximately 21% d.b., in the municipality of Jataí – GO, Brazil. The seeds were then dried in a forced air circulation oven at controlled temperatures of 40, 50, 60 and 70 °C until a final moisture content of 12 ± 1% d.b.. The seeds were stored in kraft paper packages for six months under laboratory conditions and evaluated for: moisture content, electrical conductivity, emergence in sand, emergence speed index, seedling length, seedling dry matter and accelerated aging. Parameters such as emergence, accelerated aging and seedling length decreased along storage, whereas electrical conductivity increased over time.

scholarly journals The effect of drying temperatures and storage of seeds on the growth of soybean seedlings

2016 ◽  
Vol 38 (4) ◽  
pp. 287-295 ◽  
Author(s):  
Cesar Pedro Hartmann Filho ◽  
André Luís Duarte Goneli ◽  
Tathiana Elisa Masetto ◽  
Elton Aparecido Siqueira Martins ◽  
Guilherme Cardoso Oba
Keyword(s):  
Moisture Content ◽  
Storage Time ◽  
Storage Conditions ◽  
Soybean Seeds ◽  
Climate Control ◽  
Soybean Seedlings ◽  
Different Temperatures ◽  
Physiological Quality ◽  
And Storage

Abstract: Drying of seeds reduces their moisture content to levels appropriate for storage. However, care in the temperatures applied in the process is necessary to avoid damage to the seeds that are dried. The aim of this study was to evaluate the effect of different drying temperatures and storage on the growth of soybean seedlings. Harvested with a moisture content of approximately 23% (w.b.), the seeds were dried at different temperatures (40, 50, 60, 70, and 80 °C) until reaching moisture content of 12.5 ± 0.7% (w.b.), and they were subsequently stored for 180 days in an environment without climate control. A germination test and evaluations of seedling performance were carried out every 45 days, determining the full length of the seedling and hypocotyl and root lengths, along with their respective dry matter weights. The results showed that: a) the increase in the temperature of drying air affects the physiological quality of soybean seeds, and this effect is accentuated over time, especially on root length; and b) the air temperature of 40 °C can be recommended for drying of soybean seeds in association with the storage time of 180 days under storage conditions without climate control.

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