Effects of packaging and storage conditions on the quality of amoxicillin-clavulanic acid – an analysis of Cambodian samples

Abstract Theoretical and applied aspects of the concept of using biomimetic protective coatings GREEN ARTICLE (ARTIficial cutiCLE) in the poultry industry, namely in the production of table and hatching eggs, are developed. The basic matrix component of the protective coatings GREEN ARTICLE is chitosan, an environmentally friendly, inexpensive, and harmless material. It is experimentally proved that electrochemical and ultrasonic technologies for modifying a solution of chitosan in peroxide compounds (peracetic acid and hydrogen peroxide) with nanoparticles of oxides like titanium, iron, zinc, and metals, such as titanium, copper, and calcite, allow to create protective coatings of double action in accordance with the technologies: (a) extending the shelf life of table eggs, food green article (FGA) and (b) preventing contamination of hatching eggs with pathogenic microflora, increasing the hatchability of eggs, and the quality of chicken, hatching green article (HGA). In the technology of storing table eggs, artificial cuticles based on chitosan FGA are characterized by the following characteristics: increased thickness of 6–10 µm, low gas and moisture permeability, and high biocidal activity against pathogenic bacteria and viruses. It is shown that the use of FGA technology in the production of table eggs can extend the period of transportation and storage of products by 33–35 days at a temperature of 24°C and maintained a grade A (Haugh unit = 71–60) through the entire 35 days period. The technology HGA reduces the rate of contamination of hatching eggs with pathogenic microflora by 99.29–99.7%, while increasing the egg hatching rate by 2.3–11.6% compared to the control, depending on the cross of the poultry and the storage conditions of the hatching eggs. It is important that these technologies have a great prospect for application in countries that develop green technologies for the production of poultry products.

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An Investigation of Moroccan Vinegars: Their Physicochemical Properties and Antioxidant and Antibacterial Activities

Journal of Food Quality ◽

10.1155/2021/6618444 ◽

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.

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Critical assessment of formulation, processing and storage conditions on the quality of alveolar baked products determined by different analytical techniques: A review

Trends in Food Science & Technology ◽

10.1016/j.tifs.2018.09.014 ◽

2018 ◽

Vol 81 ◽

pp. 159-171 ◽

Cited By ~ 2

Author(s):

Zeineb Nhouchi ◽

Eliot Patrick Botosoa ◽

Romdhane Karoui

Keyword(s):

Analytical Techniques ◽

Storage Conditions ◽

Critical Assessment ◽

Baked Products ◽

Processing And Storage ◽

And Storage

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The effects of rapid chilling and storage conditions on the quality of Brigitta Blue cultivar highbush blueberries (Vaccinium corymbosum L.)

Folia Horticulturae ◽

10.1515/fhort-2015-0006 ◽

2014 ◽

Vol 26 (2) ◽

pp. 147-153 ◽

Cited By ~ 2

Author(s):

Karolina Kozos ◽

Ireneusz Ochmian ◽

Piotr Chełpiński

Keyword(s):

Storage Conditions ◽

Vaccinium Corymbosum ◽

Fresh Fruit ◽

Controlled Atmosphere ◽

Controlled Atmosphere Storage ◽

Cold Room ◽

Highbush Blueberries ◽

Atmosphere Storage ◽

And Storage

ABSTRACT Controlled atmosphere storage allows for the long-term and short-term storage of fruit without a significant decrease in quality, resulting in a longer shelflife of fresh fruit. The Department of Horticulture at the West Pomeranian University of Technology in Szczecin conducted research on the effects of post-harvest precooling (3-4°C within two hours) and storage conditions (conventional cold room and controlled atmosphere storage) on fruit firmness, chemical composition, colour and weight loss. After six weeks of storage, it was found that the quality of fruit had declined. In comparison with fresh fruit, the harvest was found to have lost weight and darkened in colour. In addition, a decrease in firmness and the content of ascorbic acid and polyphenolic compounds was also observed. The fruits that were stored in a cold room with a controlled atmosphere and rapidly chilled immediately after harvest were the least affected. In addition, the research showed that there was a high correlation between the anthocyanin index and the polyphenol content in the fruits. To maintain the high quality of the fruit, the fruit must be very rapidly cooled soon after harvest and stored under optimal conditions - a cold room with a controlled atmosphere.

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Influence of production and storage conditions on the quality of heat-treated tar-bonded refractories

Refractories ◽

10.1007/bf01283562 ◽

1992 ◽

Vol 33 (3-4) ◽

pp. 186-187

Author(s):

P. I. Sham ◽

S. A. Nagornyi ◽

A. P. Nagornyi ◽

V. A. Tkal' ◽

E. A. Ivanov

Keyword(s):

Storage Conditions ◽

Heat Treated ◽

And Storage

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Effect of Mechanical Damages and Storage Conditions on Quality of Markies cv. Potatoes for Processing

Journal of Experimental Agriculture International ◽

10.9734/jeai/2019/v36i230231 ◽

2019 ◽

pp. 1-5

Author(s):

Dreice Nascimento Gonçalves ◽

Luciana Gomes Soares ◽

Ariana Mota Pereira ◽

Paula Acácia Silva Ramos ◽

Maria Eduarda Da Silva Guimarães ◽

...

Keyword(s):

Soluble Sugar ◽

Mechanical Damage ◽

Storage Conditions ◽

Reducing Sugar ◽

Control Treatment ◽

Experimental Unit ◽

Total Soluble Sugar ◽

And Control ◽

And Storage

Aims: Evaluate whether mechanical damage and storage conditions affect the quality of the ‘Markies’ potato for processing. Study Design: The experimental design was the completely randomized, in the scheme of split-plots. The plots were composed of treatments with and without mechanical damage and the subplots were made up by the evaluation times, with 5 replicates, where the experimental unit was composed of 2 tubers. Place and Duration of Study: Tubers of the ‘Markies’ cultivar from the producing region of Perdizes, State of Minas Gerais, were planted in June 2016 and harvested in October 2016. Methodology: The tubers were stored for 2 months at 8°C, and further divided into treatment with damage, in which the tubers were subjected to impact and abrasion; and control treatment, in which the tubers were not damaged. After that, they were stored at 28°C and evaluated for their loss of loss of accumulated fresh mass (FML), total soluble sugar (TSS), reducing sugar (RS), non-reducing sugar (NRS) and color after frying in the periods of 0, 12, 24, 36 and 48 h after being placed at room temperature. Results: The mechanical damage in the tubers increased FML, however, it did not affect the content of TSS, NRS, RS and color after frying. Increases were observed in the content of TSS and NRS after 12 h of evaluation. Grade 2 was assigned to the coloring scale after frying for the tubers regardless of treatment or evaluation period. Conclusion: Mechanical damage increases the FML and the ‘Markies’ cultivar is suitable for the industry of pre-fried potato processing even under the occurrence of mechanical damage and exposure to high temperatures.

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Effect of postharvest treatments on shelf life and quality of tomato

Bangladesh Journal of Agricultural Research ◽

10.3329/bjar.v33i4.2291 ◽

1970 ◽

Vol 33 (4) ◽

pp. 579-585 ◽

Cited By ~ 7

Author(s):

TAA Nasrin ◽

MM Molla ◽

M Alamgir Hossaen ◽

MS Alam ◽

L Yasmin

Keyword(s):

Shelf Life ◽

Substantial Reduction ◽

Life Quality ◽

Storage Conditions ◽

Treatment Combination ◽

Postharvest Treatments ◽

Compositional Changes ◽

And Storage ◽

Effect Of Chlorine

An experiment was conducted to study the effect of chlorine, packaging and storage conditions on quality and shelf life of tomato. Tomato treated with chlorine; packed in perforated (0.25%) polyethylene bag and kept at ambient (Temperature 20-25Â°C & relative humidity 70-90%) condition resulted in substantial reduction in losses caused by decay and weight loss. This treatment combination also considerably delayed compositional changes in TSS, total sugar, reducing sugar, vitamin-C, B-carotene, etc. Under this condition, shelf life of tomato had extended upto 17 days as compared to non-treated and kept in ambient condition without packaging or packed in gunny bag for 7 days only. Key Words: Postharvest treatments, shelf-life, quality of tomato. doi: 10.3329/bjar.v33i4.2291 Bangladesh J. Agril. Res. 33(4) : 579-585, December 2008

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