scholarly journals Effect of Some Essential Oils on the Shelf Life of Whey

2016 ◽  
Vol 64 (1) ◽  
pp. 177-183 ◽  
Author(s):  
Jana Teplá ◽  
Květoslava Šustová ◽  
Táňa Lužová ◽  
Lenka Dostálová ◽  
Libor Kalhotka ◽  
...  
Keyword(s):  
Essential Oils ◽  
Shelf Life ◽  
Titratable Acidity ◽  
Storage Life ◽  
Microbiological Analysis ◽  
Life Changes ◽  
Ph Titration ◽  
Microbial Spoilage ◽  
Sweet Basil ◽  
Titration Acidity

The aim of this work was to determine whether the addition of different herbal oils (anise, sweet basil, blue chamomile, clove, true cinnamon, common sage) into whey will extend its shelf life. Changes in pH, titration acidity and microbiological analysis of whey during storage life were chosen as parameters for monitoring of whey shelf life. Based on these analyses possibility of utilization of herbal oils has been confirmed for the purpose of extension of the lifetime of whey. The use of essential oils blue chamomile and common sage did not help to extend the shelf life of fresh whey. The treatment of whey by herbal essential oils anise, sweet basil, clove and cinnamon extend the shelf life up to 21 days without significant changes in pH and titratable acidity. The results of our study show that essential oils could be used to inhibit microbial spoilage whey and to prolong its shelf life.

scholarly journals Antifungal Activity of Carboxymethyl Cellulose Edible Films Enriched with Propolis Extracts and Their Role in Improvement of the Storage Life of Kashkaval Cheese

2021 ◽  
Vol 9 (2) ◽  
pp. 487-499
Author(s):  
Yulian Dimitrov Tumbarski ◽  
Mina Mihaylova Todorova ◽  
Mariyana Georgieva Topuzova ◽  
Petya Ivanova Georgieva ◽  
Zlatka Angelova Ganeva ◽  
...  
Keyword(s):  
Carboxymethyl Cellulose ◽  
Effective Means ◽  
Fungal Growth ◽  
Storage Period ◽  
Titratable Acidity ◽  
Edible Films ◽  
Physicochemical Analysis ◽  
Storage Life ◽  
Microbiological Analysis ◽  
Kashkaval Cheese

Propolis (bee glue) is a complex biological product known for its antimicrobial activity and antioxidant potential, and widely used as food additive and biopreservative. The aim of the present research was to examine the effects of propolis on the improvement of the storage life of ripened kashkaval cheese. For this purpose, three types of 1% carboxymethyl cellulose edible films containing three different ethanolic propolis extracts in concentration of 1% were prepared. Double-layer edible films were applied on the kashkaval cheese surface, and the samples were designated as T1, T2, and T3. An untreated sample was kept as a control. The four experimental groups (T1, T2, T3, and control) were then stored under refrigeration conditions at 4°C and 75% relative humidity (RH) for 56 days. During the storage period, the cheese was observed for visible changes, and samples for physicochemical and microbiological analyses were taken. The results from physicochemical analysis demonstrated that values of titratable acidity decreased in all experiment groups during the storage period. The results from microbiological analysis revealed that three types of edible films T1, T2, and T3 did not affect the decreasing number of lactic acid bacteria, a normal process for the period after the cheese ripening. The application of T1, T2, and T3 edible films did not affect the increasing number of yeasts in kashkaval cheese through the storage period. However, T1 and T2 edible films effectively inhibited the fungal growth on cheese surface, and no signs of spoilage were observed until the end of the storage for 56 days. In contrast, T3 treatment delayed but did not inhibit the fungal growth, and the first signs of fungal decay appeared between the 35th and 42nd day of the storage, compared to the control (28th day). Thus, the application of propolis can be considered an effective means for the prevention of fungal spoilage of kashkaval cheese.

Improvement of Storability and Shelf-life of ‘Blackamber’ Plums Treated with 1-methylcyclopropene

2006 ◽  
Vol 12 (5) ◽  
pp. 437-443 ◽  
Author(s):  
A. P. Candan ◽  
J. Graell ◽  
C. Crisosto ◽  
C. Larrigaudière
Keyword(s):  
Shelf Life ◽  
Ethylene Production ◽  
Chilling Injury ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Quality Changes ◽  
Soluble Solids Content ◽  
Life Changes ◽  
Flesh Colour ◽  
Solids Content

Rapid softening is one of the most important factors that limits the market life of plums. To avoid this problem, ‘Blackamber’ plums were treated with 0, 150, 300 and 600ppb of 1-methylcyclopropene (1- MCP) and their quality evaluated after 15, 30 and 50 days of storage at 0°C, immediately and after 6 days at 25°C. 1-MCP treatment effectively decreased ethylene production during storage and shelf-life in fruits kept 15 and 30 days at 0°C. In contrast, fruits kept for 50 days at 0°C showed a significant increase in ethylene production during shelf-life. Changes in ethylene production by 1-MCP were associated with a decrease of firmness loss and maintenance of titratable acidity but not with the development of red flesh colour. Soluble solids content of the fruit was not affected by the 1-MCP treatment. In this assay no significant symptoms of chilling injury (CI) or rot were observed. Overall, the results presented in this assay ascertained ethylene on quality changes in ‘Blackamber’ plums. They also showed that 1- MCP could be considered commercially to improve the storage life and resistance to mechanical bruising in ‘Blackamber’ plums without prejudicial effects on quality.

scholarly journals Shelf-life, quality, safety evaluations of blueberry fruits coated with chitosan nano-material films

2021 ◽  
Vol 11 (1) ◽  
Author(s):  
Yang Li ◽  
Sami Rokayya ◽  
Fuguo Jia ◽  
Xin Nie ◽  
Jingwen Xu ◽  
...  
Keyword(s):  
Weight Loss ◽  
Ascorbic Acid ◽  
Shelf Life ◽  
Storage Temperature ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Microbiological Analysis ◽  
Nano Coating ◽  
Nano Material ◽  
Yeasts And Molds

AbstractChitosan coating (B/CH) in addition with nano-material films as silicon (B/CH/Nano-SiO2) and titanium (B/CH/Nano-TiO2) dioxides were developed and applied to detect potential changes on fresh blueberry fruits in commercial storage temperature. Physical, mechanical parameters (weight loss, decay rate, colour index and firmness), phytochemical contents (ascorbic acid, acidity, soluble solids concentration, titratable acidity, and repining index), phenolic enzymes (peroxidase and polyphenoloxidase), pigments (anthocyanin) and microbiological analysis (mesophilic aerobic, yeasts and molds populations) were detected every other day until the end of the experiment. Nano-coating based on (Nano-TiO2) established the most suitable values for weight loss (2.22%), titratable acidity (0.45% citric acid), and repining index. (B/CH/Nano-TiO2) reported a gradual increase in polyphenoloxidase and peroxidase enzyme activities (659.45 U/min g) and (20.39 U/min g), respectively. While, (B/CH/Nano-SiO2) established the slightest change in acidity (2.61), anthocyanin (105.19 cyanidin-3-O-glucoside mg/100 g FW) and minimized the growth of mesophilic aerobic, yeasts, and molds populations (3.73–3.98 log CFU/g), respectively. (B/CH) films maintained lightness (6.80% loss) and recorded the highest ascorbic acid content (7.34 g/100 g FW). Therefore, chitosan nano-material films can maintain nutrients and control the microbial growth for extending the shelf life of fresh blueberry fruits.

scholarly journals Effect of fungicide and essential oils amended wax coating on quality and shelf life 77-90 of sweet orange (Citrus sinensis Osbeck)

2021 ◽  
Vol 16 (1) ◽  
pp. 77-90
Author(s):  
M Bhandari ◽  
N Bhandari ◽  
M Dhital
Keyword(s):  
Vitamin C ◽  
Essential Oils ◽  
Shelf Life ◽  
Citrus Sinensis ◽  
Consumer Preferences ◽  
Titratable Acidity ◽  
Quality Parameters ◽  
Superior Performance ◽  
Laboratory Research ◽  
Eucalyptus Oil

Laboratory research was conducted to study the effect of wax amended coating on the shelf life of Citrus sinensis Osbeck during 2017-18 at Rampur, Chitwan. The experiment was conducted in single factor Completely Randomized Design (CRD) with nine treatments and four replications. The treatments consisted of carbendazim and three essential oils viz. lemongrass, mentha and eucalyptus oil at two different concentrations of 0.1% and 0.5%, all of them infused with 10% wax emulsion. The wax treatment devoid of fungicide and essential oils served as control. The application of essential oils with wax improved shelf life and enhanced juice retention, firmness, titratable acidity, vitamin C and disease reduction. But total soluble solid was found higher in fruits treated with wax emulsion only. The highest shelf life and disease control was obtained with wax with 0.5% carbendazim but waxing with 0.5% eucalyptus oil and 0.5% lemongrass oil can be better alternatives considering their superior performance in environmental aspects, consumer preferences and quality parameters like juice retention, firmness, titratable acidity and vitamin C.

scholarly journals Effect of Different Essential Oils on the Shelf Life of Concentrated Yogurt

2019 ◽  
pp. 1-9 ◽  
Author(s):  
Claude Elama ◽  
Mohanad Alayoubi ◽  
Mohannad Jazzar ◽  
Fuad Al-Rimawi .
Keyword(s):  
Essential Oils ◽  
Shelf Life ◽  
Antimicrobial Agents ◽  
Titratable Acidity ◽  
Total Solid ◽  
Viable Count ◽  
Solid Content ◽  
Plate Count ◽  
Total Solid Content ◽  
Plate Count Method

Aims: The objective of this study is to use different essential oils (cinnamon, clove, rosemary, almond sweet, sesame, wheat germ, and cedar wood) in concentrated yoghurt as antimicrobial agents to increase shelf life of concentrated yoghurt. Place and Duration of Study: Department of Food Technology, Faculty of Science and Technology, Al-Quds University, Palestine, between January 2015 to August 2016. Methodology: Essential oils were added to concentrated yogurt at a concentration of 250 μl\kg. Antibacterial activity and properties of major borne bacteria such as total aerobic count bacteria, yeast, mold, Staphylococcus aureus, were evaluated by plate count method, (pouring plate method). All yogurt samples were sensory evaluated for flavor, body and texture, and appearance. Total solid content, and titratable acidity of different yogurt samples were also determined. Results: Total solids and pH of concentrated yogurt samples treated with essential oils were only slightly affected. The best three essential oils used in terms of influence on total bacterial viable count and mold count were found to be cinnamon, clove and rosemary. The most acceptable organoleptic properties of treated concentrated yogurt were those samples treated with sesame and rosemary oils. Conclusion: The addition of cinnamon, clove and rosemary essential oils could increase the shelf life of concentrated yogurt.

scholarly journals Production of a Functional Fresh Cheese Enriched with the Probiotic Strain Lb. Plantarum T571 Isolated From Traditional Greek Product

2016 ◽  
Vol 4 (Special-Issue-October) ◽  
pp. 169-181 ◽  
Author(s):  
Olga Papadopoulou ◽  
Nikos Chorianopoulos
Keyword(s):  
Shelf Life ◽  
Main Idea ◽  
Titratable Acidity ◽  
Probiotic Strain ◽  
Added Value ◽  
Microbiological Analysis ◽  
Inoculum Level ◽  
Initial Inoculum ◽  
Probiotic Cheese ◽  
Fresh Cheese

The aim of the study was the production of fresh cheese with enhanced quality, standardized characteristics and increased functional and nutritional value. The main idea was to produce probiotic cheese with the use of probiotic bacteria isolated from the microflora of traditional Greek products. For this reason, fresh cheese was produced according to the traditional method (control) and the probiotic strain Lb. plantarum T571 was also added as co-culture (probiotic). All samples were inoculated with L. monocytogenes (3 strains) of 3 log CFU/g initial inoculum level. Microbiological analysis occured during cheese production and until the end of the shelf life of the product stored at 4°C under vacuum packaging. pH, water activity (aW) and titratable acidity were also monitored along with the sensory analysis of the product. The survival of probiotic and Listeria strains was assessed by Pulsed Field Gel Electrophoresis (PFGE). Results showed that on the 1st day of manufacture the population levels of lab exceeded 8 log CFU/g for all inoculated samples. By the end of shelf life, the population levels of lab in probiotic samples were approximately 7.5 log CFU/g. However, the probiotic samples resulted to significantly higher acidity, lower pH and reduced counts of coliforms and Listeria spp. The quality characteristics of probiotic products compared with the control ones were better according to the test panel. Regarding the PFGE results, Lb. plantarum T571 strain was found in all cases at populations above 7 log CFU/g. Although further research is needed, the results of the current study were encouraging for producing a probiotic fresh cheese with high added value and increased safety levels.

scholarly journals Prediction of Microbial Spoilage and Shelf-Life of Bakery Products Through Hyperspectral Imaging

IEEE Access ◽  
2020 ◽  
Vol 8 ◽  
pp. 176986-176996
Author(s):  
Zainab Saleem ◽  
Muhammad Hussain Khan ◽  
Muhammad Ahmad ◽  
Ahmed Sohaib ◽  
Hamail Ayaz ◽  
...  
Keyword(s):  
Shelf Life ◽  
Hyperspectral Imaging ◽  
Bakery Products ◽  
Microbial Spoilage

Revalorized broccoli by-products and mustard improved quality during shelf life of a kale pesto sauce

2021 ◽  
pp. 108201322098310
Author(s):  
Noelia Castillejo ◽  
Ginés Benito Martínez-Hernández ◽  
Francisco Artés-Hernández
Keyword(s):  
Shelf Life ◽  
Antimicrobial Properties ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Antioxidant Compounds ◽  
Color Differences ◽  
Total Antioxidant ◽  
Sensory Analyses ◽  
Solids Content ◽  
By Products

The effect of revalorized Bimi leaves (B) and/or mustard (M) addition, as supplementary ingredients, to develop an innovative kale (K) pesto sauce was studied. Microbial, physicochemical (color, total soluble solids content -SSC-, pH and titratable acidity –TA-) and sensory quality were studied during 20 days at 5 °C. Bioactive compounds changes (total phenolics, total antioxidant capacity and glucoraphanin contents) were also monitored throughout storage. The high TA and pH changes in the last 6 days of storage were avoided in the K+B pesto when adding mustard, due to the antimicrobial properties of this brassica seed. SSC was increased when B + M were added to the K pesto, which positively masked the kale-typical bitterness. Mustard addition hardly change yellowness of the K pesto, being not detected in the sensory analyses, showing K+B+M pesto the lowest color differences after 20 days of shelf life. The addition of Bimi leaves to the K pesto enhanced its phenolic content while mustard addition did not negatively affect such total antioxidant compounds content. Finally, mustard addition effectively aimed to glucoraphanin conversion to its bioactive products. Conclusively, an innovative kale pesto supplemented with Bimi by-products was hereby developed, being its overall quality well preserved up to 20 days at 5 °C due to the mustard addition.

Salicylic acid and oxalic acid in enhancing the quality and extending the shelf life of grape cv. Thompson seedless

2021 ◽  
pp. 108201322110206
Author(s):  
TK Hazarika ◽  
Tangkasil Marak
Keyword(s):  
Salicylic Acid ◽  
Oxalic Acid ◽  
Shelf Life ◽  
Titratable Acidity ◽  
Ethylene Biosynthesis ◽  
Fungal Decay ◽  
Grape Berries ◽  
Overall Acceptability ◽  
Table Grapes ◽  
Acid Ratio

Postharvest life of table grapes is usually shortened by berry softening, berry drop, stem browning, fungal decay. Salicylic acid reduces fruit respiration and ethylene biosynthesis, during storage of fruits. Similarly, application of oxalic acid is a secure and hopeful postharvest handling technology for keeping quality and prolonging storage life of fruit. To study the effect of Salicylic acid and oxalic acid in enhancing the quality and extending the shelf life of grape, the present investigation was conducted. The grape berries were treated with Oxalic acid (OA) (1, 2, 3, 4, and 5 mM) and Salicylic acid (SA) (0.5, 1, 1.5 and 2 mM). The treatments were compared within 16th days at an interval of 4 days. Among the treatments, SA (2 mM) showed superiority in different quality attributing characters like physiological loss in weight (PLW), berry firmness, rachis browning, berry appearance, fungal decay, berry shattering, TSS, ascorbic acid, titratable acidity, total sugars, reducing sugars, TSS: acid ratio, taste, overall acceptability and shelf life. Hence, SA (2 mM) can be used as an effective strategy for maintaining quality of table grapes.

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