Impact of initial grain moisture, fumigation, and storage period on physicochemical characteristics of wheat in Pakistan

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.

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Influences of drying temperature and storage conditions for preserving the quality of maize postharvest on laboratory and field scales

Scientific Reports ◽

10.1038/s41598-020-78914-x ◽

2020 ◽

Vol 10 (1) ◽

Author(s):

Paulo Carteri Coradi ◽

Vanessa Maldaner ◽

Éverton Lutz ◽

Paulo Vinícius da Silva Daí ◽

Paulo Eduardo Teodoro

Keyword(s):

Grain Quality ◽

Storage Systems ◽

Storage Period ◽

Storage Conditions ◽

Drying Temperature ◽

Grain Moisture ◽

Storage Methods ◽

Maize Grain ◽

And Storage

AbstractDrying and storage methods are fundamental for maintaining the grain quality until processing. Therefore, the aim of this study was to evaluate the associations of the drying temperature with storage systems and conditions as a strategy for preserving the quality of maize grain postharvest on laboratory and field scales. An increase in temperature accelerated the reduction in grain moisture, but increased the deterioration. The wetting during the storage period reduced the grain quality. Hermetic and aerated storage systems maintained the chemical quality of the grains. The control with healthy and whole corn dried at 80 °C and stored in silos with natural aeration provided a satisfactory quality, equivalent to those of controlled drying and storage under airtight conditions and at low temperatures. Different conditions of drying and storage of corn on the laboratory and field scales were evaluated, which provides an appropriate management of these operations to maintain the grain quality.

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ANTIOXIDANT CAPACITY OF PEQUI (Caryocar brasiliense Camb.) PULP IS PRESERVED BY FREEZE-DRYING AND LIGHT-RESISTANT PACKAGING

Revista Brasileira de Fruticultura ◽

10.1590/0100-29452017150 ◽

2017 ◽

Vol 39 (1) ◽

Cited By ~ 1

Author(s):

NARA RÚBIA RODRIGUES DO NASCIMENTO ◽

ALINE MEDEIROS ALVES ◽

MARA REIS SILVA ◽

MARIA MARGARETH VELOSO NAVES

Keyword(s):

Phenolic Compounds ◽

Antioxidant Capacity ◽

Phenolic Compound ◽

Storage Period ◽

Aluminum Foil ◽

Physicochemical Characteristics ◽

Total Dietary Fiber ◽

Freeze Dried ◽

Caryocar Brasiliense ◽

And Storage

ABSTRACT Pequi (Caryocar brasiliense Camb.) pulp is rich in bioactive compounds. However, seasonality and perishability limit its availability in the market. This work aimed to determine the physicochemical characteristics, including phenolic compounds and carotenoid concentrations, as well as the antioxidant capacity of lyophilized pequi pulp during storage in various packaging materials for 180 days. Pequi fruits were pulped, ground, freeze-dried and then vacuum packaged in transparent polyethylene (TP), polyethylene coated by aluminum foil (PA) and laminated foil (LA), respectively. The samples were stored under controlled temperature, humidity and luminosity. Proximate composition, phenolic compounds and carotenoids concentrations, and antioxidant capacity (DPPH• assay) were determined at the beginning of the study and the end of each month, during 180 days. Lyophilized pequi pulp had 48.87, 6.17, and 4.20 g.100 g-1 lipids, proteins, and total dietary fiber, respectively, and 556.79 kcal.100 g-1 energy. PA and LA had similar effects against light-induced carotenoid oxidation. Negative correlations between the phenolic compound concentration and storage period, and antioxidant capacity and storage period; and a positive correlation between antioxidant capacity and phenolic compound content were observed. Light-resistant packaging decreased the carotenoid loss. Among the packaging, LA preserved the phenolic compounds and antioxidant capacity most effectively.

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The Influence Mechanism of Temperature and Storage Period on Polarization Properties of Poly (Vinylidene Fluoride–Trifluoroethylene) Ultrathin Films

Membranes ◽

10.3390/membranes11050301 ◽

2021 ◽

Vol 11 (5) ◽

pp. 301

Author(s):

Xingjia Li ◽

Zhi Shi ◽

Xiuli Zhang ◽

Xiangjian Meng ◽

Zhiqiang Huang ◽

...

Keyword(s):

Ultrathin Films ◽

Remanent Polarization ◽

Vinylidene Fluoride ◽

Storage Period ◽

Testing Temperature ◽

Fatigue Properties ◽

Inhibition Mechanism ◽

Poly Vinylidene Fluoride ◽

High Level ◽

And Storage

The effect of testing temperature and storage period on the polarization fatigue properties of poly (vinylidene fluoride-trifluoroethylene) (P(VDF–TrFE)) ultrathin film devices were investigated. The experimental results show that, even after stored in air for 150 days, the relative remanent polarization (Pr/Pr(0)) of P(VDF–TrFE) of ultrathin films can keep at a relatively high level of 0.80 at 25 °C and 0.70 at 60 °C. To account for this result, a hydrogen fluoride (HF) formation inhibition mechanism was proposed, which correlated the testing temperature and the storage period with the microstructure of P(VDF–TrFE) molecular chain. Moreover, a theoretical model was constructed to describe the polarization fatigue evolution of P(VDF–TrFE) samples.

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Changes in Particle Size, Sedimentation, and Protein Microstructure of Ultra-High-Temperature Skim Milk Considering Plasmin Concentration and Storage Temperature

Molecules ◽

10.3390/molecules26082339 ◽

2021 ◽

Vol 26 (8) ◽

pp. 2339

Author(s):

So-Yul Yun ◽

Jee-Young Imm

Keyword(s):

Particle Size ◽

High Temperature ◽

Storage Temperature ◽

Whey Proteins ◽

Skim Milk ◽

Storage Period ◽

Sediment Analysis ◽

Sediment Formation ◽

And Storage ◽

Ultra High Temperature

Age gelation is a major quality defect in ultra-high-temperature (UHT) pasteurized milk during extended storage. Changes in plasmin (PL)-induced sedimentation were investigated during storage (23 °C and 37 °C, four weeks) of UHT skim milk treated with PL (2.5, 10, and 15 U/L). The increase in particle size and broadening of the particle size distribution of samples during storage were dependent on the PL concentration, storage period, and storage temperature. Sediment analysis indicated that elevated storage temperature accelerated protein sedimentation. The initial PL concentration was positively correlated with the amount of protein sediment in samples stored at 23 °C for four weeks (r = 0.615; p < 0.01), whereas this correlation was negative in samples stored at 37 °C for the same time (r = −0.358; p < 0.01) due to extensive proteolysis. SDS-PAGE revealed that whey proteins remained soluble over storage at 23 °C for four weeks, but they mostly disappeared from the soluble phase of PL-added samples after two weeks’ storage at 37 °C. Transmission electron micrographs of PL-containing UHT skim milk during storage at different temperatures supported the trend of sediment analysis well. Based on the Fourier transform infrared spectra of UHT skim milk stored at 23 °C for three weeks, PL-induced particle size enlargement was due to protein aggregation and the formation of intermolecular β-sheet structures, which contributed to casein destabilization, leading to sediment formation.

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Wheat Grinding Process with Low Moisture Content: A New Approach for Wholemeal Flour Production

Processes ◽

10.3390/pr9010032 ◽

2020 ◽

Vol 9 (1) ◽

pp. 32

Author(s):

Waleed H. Hassoon ◽

Dariusz Dziki ◽

Antoni Miś ◽

Beata Biernacka

Keyword(s):

Particle Size ◽

Moisture Content ◽

Average Particle Size ◽

Average Particle ◽

Grinding Process ◽

Mixing Properties ◽

New Approach ◽

Grain Moisture ◽

Flour Production ◽

And Storage

The objective of this study was to determine the grinding characteristics of wheat with a low moisture content. Two kinds of wheat—soft spelt wheat and hard Khorasan wheat—were dried at 45 °C to reduce the moisture content from 12% to 5% (wet basis). Air drying at 45 °C and storage in a climatic chamber (45 °C, 10% relative humidity) were the methods used for grain dehydration. The grinding process was carried out using a knife mill. After grinding, the particle size distribution, average particle size and grinding energy indices were determined. In addition, the dough mixing properties of wholemeal flour dough were studied using a farinograph. It was observed that decreasing the moisture content in wheat grains from 12% to 5% made the grinding process more effective. As a result, the average particle size of the ground material was decreased. This effect was found in both soft and hard wheat. Importantly, lowering the grain moisture led to about a twofold decrease in the required grinding energy. Moreover, the flour obtained from the dried grains showed higher water absorption and higher dough stability during mixing. However, the method of grain dehydration had little or no effect on the results of the grinding process or dough properties.

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Probiotic Greek yogurt: effect of the addition of prebiotic fat substitutes on the physicochemical characteristics, probiotic survival, and sensory acceptance

Journal of Dairy Research ◽

10.1017/s0022029921000121 ◽

2021 ◽

Vol 88 (1) ◽

pp. 98-104

Author(s):

Sofia Sestito Dias ◽

Damarys de Souza Vergílio ◽

Arthur Marroni Pereira ◽

Suellen Jensen Klososki ◽

Vanessa Aparecida Marcolino ◽

...

Keyword(s):

Negative Impact ◽

Storage Period ◽

Titratable Acidity ◽

Physicochemical Characteristics ◽

Modified Starch ◽

Sensory Acceptance ◽

Ph Values ◽

Fat Substitutes ◽

Gastrointestinal Conditions ◽

The Impact

AbstractIn this research communication we evaluate the impact of the addition of prebiotic components (inulin, polydextrose, and modified starch, 40 g/l) as fat substitutes on the physicochemical characteristics, probiotic survival, and sensory acceptance of probiotic (Lacticaseibacillus casei 01, 108 CFU/ml) Greek yogurts during storage (7 °C, 28 d). All formulations had probiotic counts higher than 107 CFU/ml during storage and simulated gastrointestinal conditions (SGIC). The prebiotic components increased the probiotic survival to the enteric phase of the SGIC, with inulin producing the most pronounced effect. Inulin addition resulted in products with lower pH values and consistency and higher titratable acidity during storage, with negative impact on the sensory acceptance (flavor, texture, and overall impression) at the end of the storage period. Modified starch addition impacted negatively on the acceptance of the products (appearance, flavor, texture, and overall impression). Polydextrose addition resulted in products with lower consistency, but similar sensory acceptance to the full-fat yogurt. It can be concluded that it is possible to prepare potentially synbiotic Greek yogurts by desorption technique using L. casei as probiotic culture and inulin, polydextrose or modified starch as prebiotic components, with the utilization of polydextrose being advisable.

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Microbiological and Chemical Properties of Chokeberry Juice Fermented by Novel Lactic Acid Bacteria with Potential Probiotic Properties during Fermentation at 4 °C for 4 Weeks

Foods ◽

10.3390/foods10040768 ◽

2021 ◽

Vol 10 (4) ◽

pp. 768

Author(s):

Christos Bontsidis ◽

Athanasios Mallouchos ◽

Antonia Terpou ◽

Anastasios Nikolaou ◽

Georgia Batra ◽

...

Keyword(s):

Lactic Acid ◽

Lactic Acid Bacteria ◽

Chemical Properties ◽

Storage Period ◽

Probiotic Strain ◽

Physicochemical Characteristics ◽

Probiotic Properties ◽

Acid Fermentation ◽

Chokeberry Juice ◽

Fermented Juice

On the frame of this research survey, a novel potentially probiotic strain (Lactobacillus paracasei SP5) recently isolated from kefir grains was evaluated for chokeberry juice fermentation. Chokeberry juice was retrieved from the variety Aronia melanocarpa, a plant known to provide small, dark berries and to be one of the richest sources of antioxidants. The juice was subsequently fermented inoculating L. paracasei SP5 for 48 h at 30 °C. The fermented juices were left at 4 °C and tested regarding microbiological and physicochemical characteristics for 4 weeks. The potentially probiotic strain was proved capable of performing lactic acid fermentation at 30 °C. Cell viability of L. paracasei was detected in high levels during fermentation and the whole storage period, while the fermented juice showed higher levels of viability in juice with 40.3 g/L of initial sugar concentration. No ethanol was detected in the final fermented juice. Fermented chokeberry juice was characterized by aromatic desirable volatiles, which were retained in adequate levels for the whole storage period. Specifically, the occurrence of organic esters detected in fermented juices is considered as positive evidence of the provision of fruity and floral notes to the final product. During storage, total phenolics content and antioxidant activity were observed in higher levels in fermented chokeberry juice compared with non-fermented juice. Subsequently, fermentation of chokeberry juice by potentially probiotic lactic acid bacteria could provide high industrialization potential, providing the market with a nutritional beverage of good volatile quality with an enhanced shelf-life compared with an unfermented fresh juice.

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