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 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 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.

scholarly journals Effects of processing and storage conditions of cocoyam strips on the quality of fries

2016 ◽  
Vol 4 (6) ◽  
pp. 906-914 ◽  
Author(s):  
Oyindamola Oguntowo ◽  
Adewale O. Obadina ◽  
Olajide P. Sobukola ◽  
Mojisola O. Adegunwa
Keyword(s):  
Storage Conditions ◽  
Processing And Storage ◽  
And Storage

scholarly journals Influence of the time/temperature binomial on the hydroxymethylfurfural content of floral honeys subjected to heat treatment

2012 ◽  
Vol 36 (2) ◽  
pp. 204-209 ◽  
Author(s):  
Roberta de Oliveira Resende Ribeiro ◽  
Carla da Silva Carneiro ◽  
Eliane Teixeira Mársico ◽  
Fernanda Lima Cunha ◽  
Carlos Adam Conte Junior ◽  
...  
Keyword(s):  
Heat Treatment ◽  
Process Optimization ◽  
Storage Condition ◽  
Time Intervals ◽  
Maximum Value ◽  
Heat Treated ◽  
Different Temperatures ◽  
Processing And Storage ◽  
And Storage

Hydroxymethylfurfural (HMF) content is internationally recognized for its ability to indicate the freshness or lack of freshness of honey and can be used to judge the processing and storage condition of honey. The objective of the present study was to evaluate the evolution of HMF levels in fresh extracted honeys submitted to different temperatures ranging from 30 to 100º C, during pre-established time intervals (30, 45, 60, 180 and 720 minutes).The test was conducted in floral honey with an initial HMF content of 2.2 mg/Kg. The maximum value recommended by the Brazilian law (60 mg/Kg) was not exceeded in the samples subjected to heating for 30, 45 and 60 minutes regardless of the temperatures used. When the samples were heat treated during 180 minutes at 90º C the official value was surpassed. The highest values were observed in samples subjected to heating over 720 minutes, and the limit was exceeded at 70º C. The results obtained indicate that the HMF content gradually increases when the honey is heated at high temperatures for long periods. Therefore, we suggest a process optimization, considering the initial HMF content of the product and standardizing times and temperatures to ensure a good quality of the final product.

scholarly journals Sensory Lexicons and Formation Pathways of Off-Aromas in Dairy Ingredients: A Review

Molecules ◽  
2020 ◽  
Vol 25 (3) ◽  
pp. 569
Author(s):  
Xueqian Su ◽  
Monica Tortorice ◽  
Samuel Ryo ◽  
Xiang Li ◽  
Kim Waterman ◽  
...  
Keyword(s):  
Storage Conditions ◽  
Formation Mechanisms ◽  
Dairy Proteins ◽  
Chemical Structures ◽  
Similar Chemical ◽  
Dairy Ingredients ◽  
Flavor Chemistry ◽  
Processing And Storage ◽  
And Storage

Consumers are becoming increasingly aware of the health benefits of dairy ingredients. However, products fortified with dairy proteins are experiencing considerable aroma challenges. Practices to improve the flavor quality of dairy proteins require a comprehensive understanding of the nature and origins of off-aroma. Unfortunately, existing information from the literature is fragmentary. This review presents sensory lexicons and chemical structures of off-aromas from major dairy ingredients, and it explores their possible precursors and formation mechanisms. It was found that similar chemical structures often contributed to similar off-aroma descriptors. Lipid degradation and Maillard reaction are two primary pathways that commonly cause aroma dissatisfaction. Traditional and novel flavor chemistry tools are usually adopted for off-aroma measurements in dairy ingredients. Strategies for improving aroma quality in dairy derived products include carefully selecting starting materials for formulations, and actively monitoring and optimizing processing and storage conditions.

Odour quality of spray-dried hens’ egg powders: The influence of composition, processing and storage conditions

2013 ◽  
Vol 138 (2-3) ◽  
pp. 905-914 ◽  
Author(s):  
Cécile Rannou ◽  
Florence Texier ◽  
Michelle Moreau ◽  
Philippe Courcoux ◽  
Anne Meynier ◽  
...  
Keyword(s):  
Storage Conditions ◽  
Processing And Storage ◽  
And Storage ◽  
Spray Dried

scholarly journals Effect of Storage on Physicochemical Characteristics of Some Selected Vegetable Oils

2016 ◽  
Vol 59 (3) ◽  
pp. 121-125
Author(s):  
Zahida Karim ◽  
Farhat Ikram ◽  
Aneela Karim ◽  
Khalid Mohammed Khan
Keyword(s):  
Vegetable Oils ◽  
Oil Quality ◽  
Fats And Oils ◽  
Physicochemical Characteristics ◽  
Storage Conditions ◽  
Peroxide Values ◽  
Processing And Storage ◽  
Physical And Chemical ◽  
And Storage

The quality of fats and oils is analysed by several physical and chemical parameters that are dependent on the source of oil as well as processing and storage conditions. In the present study, refractive index, peroxide, saponification, and acid values of different branded and unbranded vegetable oils were determined. Storage stability of oil samples were investigated and fastest deterioration was observed when samples were exposed to day light. UV radiations also caused oxidative damage, as indicated by the increased peroxide values for the samples exposed to UV radiations for 0, 5 and 10 min, respectively. Direct sunlight and UV rays are particularly found responsible for the degradation of oil quality.

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