Investigation of Volatile Reducing Substances as an Indicator of Decomposition for Raw and Processed Foods

1969 ◽  
Vol 52 (6) ◽  
pp. 1135-1141
Author(s):  
Barbara R Moorhouse ◽  
Harold Salwin
Keyword(s):  
Freeze Drying ◽  
Aeration Rate ◽  
Operating Conditions ◽  
Processed Foods ◽  
Reference Solution ◽  
Empirical Procedure ◽  
Freeze Dried ◽  
Experimental Parameters ◽  
Raw Foods ◽  
Reducing Substances

Abstract Volatile reducing substances (VRS) in foods were determined by an empirical procedure in which volatiles are stripped by aeration from an aqueous extract of a sample, passed through alkaline potassium permanganate, and measured by the extent of permanganate reduction. Experimental parameters were investigated as a step toward developing a standardized procedure. Dilute methanol was investigated as a reference solution, the equipment described in published procedures was simplified, and some operating conditions were controlled. The amount of permanganate reduction increased with length of aeration, but variations in aeration rate from 1360 to 1790 ml/min were not critical. The method was applied to ground beef, shrimp, and peaches. The raw food materials were stored at ice or refrigeration temperatures until they reached a decomposed state. Samples withdrawn at intervals during storage were processed and preserved by freezing or by freeze-drying. The content of VRS in raw samples increased as the foods decomposed. The VRS were partly lost during cooking and completely lost during freeze-drying. Therefore, the VRS content appears to have promise as an index of decomposition for a variety of raw foods and possibly for some cooked foods, but not for foods that have been freeze-dried.

Effects of Prior Freezing Conditions on the Quality of Blueberries in a Freeze-Drying Process

2017 ◽  
Vol 60 (4) ◽  
pp. 1369-1377 ◽  
Author(s):  
Hien Thi Ngo ◽  
Seishu Tojo ◽  
Takuya Ban ◽  
Tadashi Chosa
Keyword(s):  
Freeze Drying ◽  
Far Infrared ◽  
Aroma Compounds ◽  
Operating Conditions ◽  
Test Material ◽  
Freezing Process ◽  
Sublimation Process ◽  
Freeze Dried ◽  
Infrared Heater ◽  
Ice Crystal Size

Abstract. Freeze-drying has played an increasingly important role in the production of dehydrated foods. This article discusses the operating conditions of the prior freezing process of blueberry fruit to maintain the fruit aroma during the sublimation process. The properties of frozen fruit, such as ice crystal size, seem to depend on the freezing speed, leading to some aroma loss during the sublimation process. The temperature of the deep freezer was set at -20°C, -40°C, -60°C, or -80°C to determine the effects of changing the freezing speed of blueberries during prior freezing. Northern highbush blueberry cultivars Dixi and Elliott harvested in a university orchard (Tokyo, Japan) were used as the test material. The sublimation process of freeze-drying was done using a transparent vacuum desiccator connected to a vacuum pump through a vapor cooling trap under heating conditions provided by a far-infrared heater. Trapped vapors were analyzed with GC-MS to identify and quantify the aroma compounds of the blueberries, such as benzaldehyde. The change in the appearance of the freeze-dried blueberries following prior freezing at various speeds is also described. The amounts of typical volatile compounds, such as acetic acid, 2-hexanol, and 3-hexanol, decreased as the freezing speed increased. Most volatile aroma compounds could be preserved when blueberries were frozen rapidly in a deep freezer. Keywords: Aroma loss, Blueberry, Freeze drying, Freezing speed, Prior freezing.

Scanning Electron Microscopy-cuticular Lesions on the Roundworm Ascaris Suum

1970 ◽  
Vol 28 ◽  
pp. 114-115
Author(s):  
P. A. Madden ◽  
W. R. Anderson
Keyword(s):  
Electron Microscopy ◽  
Scanning Electron Microscopy ◽  
Freeze Drying ◽  
Room Temperature ◽  
Secondary Electron ◽  
Distilled Water ◽  
Freeze Dried ◽  
Silver Paint ◽  
To Come ◽  
Scanning Electron

The intestinal roundworm of swine is pinkish in color and about the diameter of a lead pencil. Adult worms, taken from parasitized swine, frequently were observed with macroscopic lesions on their cuticule. Those possessing such lesions were rinsed in distilled water, and cylindrical segments of the affected areas were removed. Some of the segments were fixed in buffered formalin before freeze-drying; others were freeze-dried immediately. Initially, specimens were quenched in liquid freon followed by immersion in liquid nitrogen. They were then placed in ampuoles in a freezer at −45C and sublimated by vacuum until dry. After the specimens appeared dry, the freezer was allowed to come to room temperature slowly while the vacuum was maintained. The dried specimens were attached to metal pegs with conductive silver paint and placed in a vacuum evaporator on a rotating tilting stage. They were then coated by evaporating an alloy of 20% palladium and 80% gold to a thickness of approximately 300 A°. The specimens were examined by secondary electron emmission in a scanning electron microscope.

Revealing gross three-dimensional structure in the SEM

1987 ◽  
Vol 45 ◽  
pp. 656-657
Author(s):  
Sterling P. Newberry
Keyword(s):  
Freeze Drying ◽  
Three Dimensional ◽  
Dimensional Structure ◽  
Small Object ◽  
Final Solution ◽  
Dimensional Representation ◽  
X Ray ◽  
Three Dimensional Representation ◽  
Freeze Dried ◽  
Critical Point Drying

The beautiful three dimensional representation of small object surfaces by the SEM leads one to search for ways to open up the sample and look inside. Could this be the answer to a better microscopy for gross biological 3-D structure? We know from X-Ray microscope images that Freeze Drying and Critical Point Drying give promise of adequately preserving gross structure. Can we slice such preparations open for SEM inspection? In general these preparations crush more readily than they slice. Russell and Dagihlian got around the problem by “deembedding” a section before imaging. This some what defeats the advantages of direct dry preparation, thus we are reluctant to accept it as the final solution to our problem. Alternatively, consider fig 1 wherein a freeze dried onion root has a window cut in its surface by a micromanipulator during observation in the SEM.

scholarly journals Effect of Freeze Drying and Simulated Gastrointestinal Digestion on Phenolic Metabolites and Antioxidant Property of the Natal Plum (Carissa macrocarpa)

Foods ◽  
2021 ◽  
Vol 10 (6) ◽  
pp. 1420
Author(s):  
Faith Seke ◽  
Vimbainashe E. Manhivi ◽  
Tinotenda Shoko ◽  
Retha M. Slabbert ◽  
Yasmina Sultanbawa ◽  
...  
Keyword(s):  
Freeze Drying ◽  
Array Detector ◽  
Gastrointestinal Digestion ◽  
Liquid Chromatograph ◽  
Antioxidant Power ◽  
Intestinal Phase ◽  
Glucosidase Activity ◽  
Freeze Dried ◽  
Small Intestinal ◽  
The Impact

Natal plums (Carissa macrocarpa) are a natural source of bioactive compounds, particularly anthocyanins, and can be consumed as a snack. This study characterized the impact of freeze drying and in vitro gastrointestinal digestion on the phenolic profile, antioxidant capacity, and α-glucosidase activity of the Natal plum (Carissa macrocarpa). The phenolic compounds were quantified using high performance liquid chromatography coupled to a diode-array detector HPLC-DAD and an ultra-performance liquid chromatograph (UPLC) with a Waters Acquity photodiode array detector (PDA) coupled to a Synapt G2 quadrupole time-of-flight (QTOF) mass spectrometer. Cyanidin-3-O-β-sambubioside (Cy-3-Sa) and cyanidin-3-O-glucoside (Cy-3-G) were the dominant anthocyanins in the fresh and freeze-dried Natal plum powder. Freeze drying did not affect the concentrations of both cyanidin compounds compared to the fresh fruit. Both cyanidin compounds, ellagic acid, catechin, epicatechin syringic acid, caffeic acid, luteolin, and quercetin O-glycoside from the ingested freeze-dried Natal plum powder was quite stable in the gastric phase compared to the small intestinal phase. Cyanidin-3-O-β-sambubioside from the ingested Natal plum powder showed bioaccessibility of 32.2% compared to cyanidin-3-O-glucoside (16.3%). The degradation of anthocyanins increased the bioaccessibility of gallic acid, protocatechuic acid, coumaric acid, and ferulic acid significantly, in the small intestinal digesta. The ferric reducing antioxidant power (FRAP), 2,2′-azino-bis-3-ethylbenzthiazoline-6-sulphonic acid (ABTS) activities, and inhibitory effect of α-glucosidase activity decreased in the small intestinal phase. Indigenous fruits or freeze-dried powders with Cy-3-Sa can be a better source of anthocyanin than Cy-3-G due to higher bioaccessibility in the small intestinal phase.

Process for production of microencapsulated anthocyanin pigments from Rosa pimpinellifolia L. fruits: optimization of aqueous two-phase extraction, microencapsulation by spray and freeze-drying, and storage stability evaluation

2020 ◽  
Vol 16 (9) ◽  
Author(s):  
Halil İbrahim Odabaş ◽  
Ilkay Koca
Keyword(s):  
Freeze Drying ◽  
Fold Increase ◽  
Drying Methods ◽  
Phase Extraction ◽  
Extraction Temperature ◽  
Two Phase ◽  
Freeze Dried ◽  
Anthocyanin Pigments ◽  
Promising Source ◽  
Aqueous Two Phase Extraction

AbstractRosa pimpinellifolia L. fruits (RPF) are promising source of anthocyanin pigments. The objectives of this study were to optimization of the aqueous two-phase extraction (ATPE) process of anthocyanin from RPF and microencapsulation of anthocyanin-rich RPF extract. The optimal ATPE conditions were as follows: 0% HCl, 30% ethanol, 19% ammonium sulfate, and liquid to solid ratio 51.71, 97.71 min, and 30°C extraction temperature. Predicted anthocyanin yield at the optimum conditions was 1578.90 mg cyanidin 3-glucoside equivalent/100 g dry fruit. ATPE resulting in 1.80-fold increase in the purity of anthocyanins when compared to conventional solvent extraction (CSE). The composition of the anthocyanins were determined with HPLC-QTOF-MS. Freeze-drying and spray-drying methods were employed for the production of microencapsulated anthocyanin pigments. The half times of microencapsulated anthocyanins at 4, 25 and 37°C were determined as 12.16, 6.60 and 3.12 months for freeze-dried microcapsules, and 16.50, 9.24 and 4.29 months for spray-dried microcapsules, respectively.

Preparation and Characterization of Chitosan-Based Scaffolds for Biomedical Applications

2006 ◽  
Vol 514-516 ◽  
pp. 1005-1009 ◽  
Author(s):  
José V. Araújo ◽  
J.A. Lopes da Silva ◽  
Margarida M. Almeida ◽  
Maria Elisabete V. Costa
Keyword(s):  
Biomedical Applications ◽  
Freeze Drying ◽  
Average Pore Size ◽  
Composite Scaffolds ◽  
Average Pore ◽  
Chitosan Matrix ◽  
Freeze Dried ◽  
Porous Chitosan ◽  
Interconnected Structure

Porous chitosan/brushite composite scaffolds were prepared by a freeze-drying technique, starting from brushite suspensions in chitosan solutions. The obtained scaffolds showed a regular macroporous and interconnected structure with brushite particles uniformly distributed in the chitosan matrix. The variation of the brushite concentration affected the microstructure of the final freeze-dried scaffold, in particular, its porosity and its average pore size. The yield strengths of the composite scaffolds could also be improved by the increase of the brushite content.

scholarly journals The Quality of Red Bell Pepper Subjected to Freeze-Drying Preceded by Traditional and Novel Pretreatment

Foods ◽  
2021 ◽  
Vol 10 (2) ◽  
pp. 226
Author(s):  
Katarzyna Rybak ◽  
Artur Wiktor ◽  
Dorota Witrowa-Rajchert ◽  
Oleksii Parniakov ◽  
Małgorzata Nowacka
Keyword(s):  
Freeze Drying ◽  
Bell Pepper ◽  
Total Phenolic ◽  
Thermal Methods ◽  
Drying Time ◽  
Freeze Dried ◽  
Dehydration Processes ◽  
Vacuum Freezing ◽  
Better Than

It has been demonstrated previously in the literature that utilization of PEF or a combination of a pulsed electric field (PEF) and ultrasounds (US) can facilitate dehydration processes and improve the quality of dried products even better than the application of thermal methods such as blanching. The aim of the study was to evaluate the quality of red bell pepper subjected to freeze-drying preceded by blanching or PEF or US treatment applied in a single and combined mode. Furthermore, the freeze-drying was preceded by shock freezing or vacuum freezing performed inside the freeze-dryer as a result of pressure drop during the first stage of freeze-drying. All of the analyzed technological variants enhanced the drying kinetics when compared to the intact material. Freeze-dried bell pepper subjected to non-thermal pretreatment exhibited higher vitamin C, total phenolic and carotenoids content than blanched material despite the fact that blanching reduced drying time the most compared to all other analyzed methods.

scholarly journals Fourier transform infrared spectroscopy coupled with machine learning classification for identification of oxidative damage in freeze-dried heart valves

2021 ◽  
Vol 11 (1) ◽  
Author(s):  
Dejia Liu ◽  
Sükrü Caliskan ◽  
Bita Rashidfarokhi ◽  
Harriëtte Oldenhof ◽  
Klaus Jung ◽  
...  
Keyword(s):  
Fourier Transform ◽  
Infrared Spectroscopy ◽  
Oxidative Damage ◽  
Fourier Transform Infrared Spectroscopy ◽  
Heart Valve ◽  
Freeze Drying ◽  
Heart Valves ◽  
Fourier Transform Infrared ◽  
Freeze Dried ◽  
Nbt Staining

AbstractFreeze-drying can be used to ensure off-the-shelf availability of decellularized heart valves for cardiovascular surgery. In this study, decellularized porcine aortic heart valves were analyzed by nitroblue tetrazolium (NBT) staining and Fourier transform infrared spectroscopy (FTIR) to identify oxidative damage during freeze-drying and subsequent storage as well as after treatment with H2O2 and FeCl3. NBT staining revealed that sucrose at a concentration of at least 40% (w/v) is needed to prevent oxidative damage during freeze-drying. Dried specimens that were stored at 4 °C depict little to no oxidative damage during storage for up to 2 months. FTIR analysis shows that fresh control, freeze-dried and stored heart valve specimens cannot be distinguished from one another, whereas H2O2- and FeCl3-treated samples could be distinguished in some tissue section. A feed forward artificial neural network model could accurately classify H2O2 and FeCl3 treated samples. However, fresh control, freeze-dried and stored samples could not be distinguished from one another, which implies that these groups are very similar in terms of their biomolecular fingerprints. Taken together, we conclude that sucrose can minimize oxidative damage caused by freeze-drying, and that subsequent dried storage has little effects on the overall biochemical composition of heart valve scaffolds.

scholarly journals The effect of drying temperature on the properties of gelatin from carps (Cyprinus carpio) skin

2019 ◽  
Vol 37 (No. 4) ◽  
pp. 246-251 ◽  
Author(s):  
Joanna Tkaczewska ◽  
Maciej Wielgosz ◽  
Piotr Kulawik ◽  
Marzena Zajac
Keyword(s):  
Cyprinus Carpio ◽  
Freeze Drying ◽  
Treatment Method ◽  
Thermal Hydrolysis ◽  
Gel Properties ◽  
Drying Temperature ◽  
Freeze Dried ◽  
Different Temperatures ◽  
Pre Treatment ◽  
Hydrolysis Of

The influence of drying temperature on the characteristics and gel properties of gelatine from Cyprinus carpio L. skin was studied. Gelatine was extracted from the carp skin using NaOH and ethanol pre-treatment method, extracted in water in 45°C and then dried in 4 different temperatures: 50, 70, 80°C and freeze-dried. The  electrophoresis and functional properties of gelatines were investigated. Freeze drying allowed to obtain a high gelling force, and all other methods did not give satisfactory results. The proteins in gelatines dried at higher temperatures separated by electrophoresis gave severely blurred bands. It may be explained by thermal hydrolysis of collagen fibrils. Freeze drying is the only effective method for drying this product, which can be used in industry.

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