scholarly journals Effect of Packaging Materials, Storage Conditions on the Vitamin C and pH Value of Cashew Apple (Anacardium occidentale L.) Juice

2015 ◽  
Vol 3 (4) ◽  
pp. 160 ◽  
Author(s):  
Emelike Nkechi Juliet Tamuno
Keyword(s):  
Vitamin C ◽  
Ph Value ◽  
Storage Conditions ◽  
Anacardium Occidentale ◽  
Packaging Materials ◽  
Cashew Apple

scholarly journals Effect of storage conditions, preservative levels and packing materials on ascorbic acid juice of mandarin cv. Nagpur Santra

2020 ◽  
pp. 38-41
Author(s):  
Zaki Ahmad Faizi
Keyword(s):  
Ascorbic Acid ◽  
Vitamin C ◽  
Cold Storage ◽  
Nutritional Value ◽  
Storage Time ◽  
Storage Period ◽  
Storage Conditions ◽  
Packaging Materials ◽  
Glass Bottle ◽  
Pet Bottles

The research was done with the aim of considering vitamin C affectability under different storage conditions and packages at the post-harvest center of Mpkv, Rahuri Agricultural University in India. Juice of Nagpur Santra in three packaging materials glass bottles of 200 mL (B1), pet bottles of 200 mL (B2) and standy pouches (B3) which were added sodium benzoate as preservative substance in three levels 150 ppm (P1), 250 ppm (P2) and 350 ppm (P3), were kept in roam temperature range 19 to 28°C (S1) and cold storage 5±2°C (S2) were used for vitamin C consideration at days 30, 60, 90, 120, 150 and 180 of storage period. Results showed that ascorbic acid of Nagpur Santra juice was significantly influenced by storage conditions, preservative levels, packaging materials and their -1 interactions. The ascorbic acid (AA) of fresh juice was 43.46 mg 100 mL . During storage AA was found to be decreased in all the treatment combinations. However, the rate was faster under ambient condition (S1) as compared to cold storage (S2) condition. The minimum decrease in AA of juice was found in high preservative level when packed in glass bottle and stored in cold storage. The maximum AA was recorded in S2P3B1 (35.21 mg 100 mL-1) followed by S2P3B2 (34.23 mg 100 mL-1) at 180 days of storage. The minimum AA was recorded in S1P1B3 (23.69 mg 100 mL-1) followed by S1P1B2 (24.60 mg 100 mL-1) at 90 days of storage period and afterward it spoiled. It can be said due to high quantity of AA in Nagpur Santra even after long period of storage time the level of AA of mentioned fruit juice was at acceptable level from view point of nutritional value.

scholarly journals Bioactive compounds and total antioxidant capacity of cashew apples (Anacardium occidentale L.) during the ripening of early dwarf cashew clones

2012 ◽  
Vol 36 (3) ◽  
pp. 325-332 ◽  
Author(s):  
Mônica Maria de Almeida Lopes ◽  
Maria Raquel Alcântara de Miranda ◽  
Carlos Farley Herbster Moura ◽  
Joaquim Enéas Filho
Keyword(s):  
Vitamin C ◽  
Antioxidant Capacity ◽  
Human Health ◽  
Total Antioxidant Capacity ◽  
Anacardium Occidentale ◽  
Polyphenol Content ◽  
Total Anthocyanin ◽  
Ripening Stages ◽  
Cashew Apple ◽  
Total Antioxidant

Lately, tropical fruit consumption has increased due to a higher knowledge of its nutritional and therapeutic value. The aim of this work was to evaluate the antioxidant potential of cashew apples from different early dwarf clones during their ripening. The clones analyzed included: CCP 76, CCP 09, BRS 189 and BRS 265 in seven ripening stages. They were analyzed for vitamin C, total carotenoid, total anthocyanin, yellow flavonoids and polyphenol content and total antioxidant capacity. Clone BRS 265 ripe cashew apple presented the highest vitamin C content (279.37 mg x 100 g-1). The ripe BRS 189 cashew apple is colored bright red, and its total anthocyanin content was the highest (21.16 mg x 100 g-1). The yellow flavonoids content was higher for ripe CCP 76 and BRS 189 cashew apples with 56.32 and 50.75 mg x 100 g-1, respectively. The highest levels of extrable polyphenols and antioxidant capacity were observed in CCP 09 in the first five ripening stages. The antioxidant activity of cashew apples (Anacardium occidentale L.) is mainly attributed to polyphenol content (r = 0.90; p < 0.01), and, therefore, they may be considered relevant sources of antioxidant compounds, which are necessary for human health. Cashew apples are consumed fresh which confers direct benefits for human health and present high potential for the development of new products with functional properties.

Effect of indirect cold plasma treatment on cashew apple juice (Anacardium occidentale L.)

LWT ◽  
2017 ◽  
Vol 84 ◽  
pp. 457-463 ◽  
Author(s):  
Óscar Rodríguez ◽  
Wesley F. Gomes ◽  
Sueli Rodrigues ◽  
Fabiano A.N. Fernandes
Keyword(s):  
Plasma Treatment ◽  
Cold Plasma ◽  
Apple Juice ◽  
Anacardium Occidentale ◽  
Cashew Apple Juice ◽  
Cashew Apple

scholarly journals Anti-inflammatory and wound healing potential of cashew apple juice (Anacardium occidentale L.) in mice

2015 ◽  
Vol 240 (12) ◽  
pp. 1648-1655 ◽  
Author(s):  
Mirele da Silveira Vasconcelos ◽  
Neuza F Gomes-Rochette ◽  
Maria Liduína M de Oliveira ◽  
Diana Célia S Nunes-Pinheiro ◽  
Adriana R Tomé ◽  
...  
Keyword(s):  
Wound Healing ◽  
Apple Juice ◽  
Anacardium Occidentale ◽  
Cashew Apple Juice ◽  
Cashew Apple ◽  
Anti Inflammatory

The effect of packaging materials and an ethylene absorber on the preservation of сilantro

2021 ◽  
pp. 24-27
Author(s):  
Е.В. Янченко ◽  
А.В. Янченко ◽  
М.И. Иванова ◽  
Г.В. Ткаченко ◽  
К.В. Порвалов
Keyword(s):  
Potassium Permanganate ◽  
Maximum Yield ◽  
Storage Conditions ◽  
Perishable Products ◽  
Packaging Materials ◽  
Modified Atmosphere ◽  
Plastic Bags ◽  
Ma Packaging ◽  
Biochemical Quality

Кориандр овощной, как и все зеленные культуры, относится к скоропортящейся продукции, которая быстро теряет свои товарные качества. Для продления срока хранения зелени кориандра необходим альтернативный способ хранения. В 2020–2021 годах проведены исследования по изучению влияния упаковочных материалов (в том числе пакетов Xtend израильской компании StePac, создающих модифицированную атмосферу), используемых в комплексе с абсорбером этилена (саше) на основе перманганата калия Save Fresh, на изменение органолептических и биохимических показателей качества кориандра овощного сорта Бородинский при различных условиях хранения. Свежие листья кориандра упаковывали в полиэтиленовые пакеты плотностью 15 и 35 мкм, размером 36×25 см и массой 300 г и в пакеты Xtend, размером 66×54 см и массой 800 г. Контролем служили образцы, уложенные в открытый полимерный ящик. Хранили продукцию в течение пяти суток при температуре 10–12 °С, 14 суток при температуре 4–6 °С и 21 сутки при температуре 1–3 °С в холодильной камере с контролируемыми условиями. Относительная влажность воздуха – 90±3%. Максимальный выход товарной продукции кориандра отмечен при использовании упаковки Xtend МА/МВ с абсорбером этилена Save Fresh: при хранении в течение 5 суток при температуре 10–12 °C – 95,7%, 14 суток при 4–6 °C – 94,3%, 21 суток при 1–3 °С – 91,7%. Максимальное сохранение витамина С в продукции зафиксировано в варианте с Xtend-упаковкой – 33,8 мг% при показателе 40,1 мг% сразу после срезки зелени. Использование Xtend-упаковки израильской фирмы StePac, создающей модифицированную атмосферу/модифицированную влажность вместе с абсорбером этилена на основе перманганата калия Save Fresh, позволяет снизить потери и обеспечить сохранение качества зелени кориандра овощного сорта Бородинский в процессе транспортировки, хранения и реализации. Cilantro, like all green crops, refers to perishable products that quickly lose their marketable qualities. To extend the shelf life of cilantro greens, an alternative storage method is needed. In 2020–2021, studies were conducted to study the influence of packaging materials (including Xtend packages of the Israeli company StePac, which create a modified atmosphere) used in combination with an ethylene absorber (sachet) based on potassium permanganate Save Fresh, on the change in organoleptic and biochemical quality indicators of cilantro of the vegetable variety Borodinsky under various storage conditions. Fresh cilantro leaves were packed in plastic bags with a density of 15 and 35 microns, a size of 36×25 cm and a weight of 300 g and the Xtend packages, measuring 66×54 cm and weighing 800 g. The samples placed in an open polymer box served as a control. The products were stored for five days at a temperature of 10–12 °C, 14 days at a temperature of 4–6 °C and 21 days at a temperature of 1–3 °C in a refrigerator with controlled conditions. The relative humidity of the air is 90±3%. The maximum yield of commercial cilantro products is noted when using Xtend MA packaging/MH with an ethylene absorber Save Fresh: when stored for 5 days at a temperature of 10–12 °C – 95.7%, 14 days at 4–6 °C – 94.3%, 21 days at 1–3 °C – 91.7%. The maximum preservation of vitamin C in products is recorded in the Xtend packaging variant – 33.8 mg% with an indicator of 40.1 mg% immediately after cutting the greens. The use of Xtend packaging from the Israeli company StePac, which creates a modified atmosphere/modified humidity, together with an ethylene absorber based on potassium permanganate Save Fresh, allows you to reduce losses and ensure the preservation of the quality of cilantro greens of the Borodinsky vegetable variety during transportation, storage and sale.

CONTAMINATING LEUKOCYTES INFLUENCE THE STORAGE CONDITIONS OF PLATELET CONCENTRATES

1987 ◽  
Author(s):  
R N I Pietersz ◽  
D de Korte ◽  
D Roos ◽  
H W Reesink
Keyword(s):  
Ph Value ◽  
Hla Antigens ◽  
Lactate Production ◽  
Critical Factor ◽  
Glucose Consumption ◽  
Storage Conditions ◽  
Rank Test ◽  
Platelet Concentrates ◽  
Group I

Leukocyte poor platelet concentrates (PC), containing less than 10 leukocytes, prepared from buffycoats can be stored in normal PVC bags for 7 days at 22°C without deterioration of the pH. We assumed that a low number of leukocytes present in the PC, is a critical factor to maintain the pH. To test this hypothesis increasing amounts of leukocytes were added to four groups of three PC with comparable plasma volumes (mean 58.6 ± 0.8 (SD) ml) and platelet concentrations (1.01 ± 0.04×109 /ml). Group I had a leukocyte concentration of 0.14±0.048×106 /ml, group II 1.96±0.09×106 /ml, group III 5.53±0.98×106 /ml, and group IV 13.0±0.93×106 /ml. The PC were stored in normal PVC bags for 7 days at 22°C. Measurements in vitro were performed at day 0, 2, 5 and 7.The initial mean pH value was 7.12±0.02 (SD) for all PC and dropped to 6.89, 6.85, 6.77 and 6.61 for group I to IV respectively, at day 7. A significant correlation (Spearman rank test) between low pH values and high leukocytes was found. The same significant positive correlation was observed between high leukocyte concentrations and high glucose consumption and high lactate production and LDH release during storage.These results show that the amount of leukocytes in PC has a significant contribution to the detrimental effect on pH during platelet storage. It is therefore important to prepare PC with a leukocyte count lower than 10 . Moreover the risk of alloimmunisation against HLA antigens will be diminished.

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