Effect of packaging materials and storage on quality attributes of freeze dried pineapple lassi powder for defence applications

2017 ◽  
Vol 2 (2) ◽  
pp. 193
Author(s):  
V. K. Shiby ◽  
V. Jayashree ◽  
S. Sanchita ◽  
M. C. Pandey
Keyword(s):  
Vitamin C ◽  
Antioxidant Properties ◽  
Colour Change ◽  
Packaging Materials ◽  
Browning Index ◽  
First Order ◽  
Freeze Dried ◽  
And Storage ◽  
Kinetics Of ◽  
Better Than

The study evaluates the effect of two different packaging materials on storage stabililty of and instant fruit-dairy functional beverage mix.  Freeze dried Pineapple lassi (PL) powder was packaged in Aluminium Laminated Polyethylene (ALP) and Metallised Polyester (MP). Quality changes at elevated temperature conditions (38±1°C, 33 % relative humidity) were evaluated.  Shelf life was calculated to be 44 and 62 days in MP and ALP pouches, respectively. Moisture, water activity, Vitamin C, Lactococci, TBA, colour change and Browning Index were studied in both packaging materials. ALP was found to be better than MP as samples kept in ALP preserved most of the antioxidant properties. The kinetics of Vitamin C degradation was of first order (K=-0.017 , R2= 0.99). Moisture content increased and  l<em>actococci </em> count decreased during storage

scholarly journals The influence of selected preservation methods and storage time on the content of antioxidants in blackthorn (Prunus spinosa L.) fruits

2019 ◽  
Vol 74 (1) ◽  
pp. 53-62
Author(s):  
KATARZYNA OLESIŃSKA ◽  
DANUTA SUGIER ◽  
ŁUKASZ SĘCZYK
Keyword(s):  
Room Temperature ◽  
Storage Time ◽  
Antioxidant Properties ◽  
Iron Ions ◽  
Polyphenol Content ◽  
Total Polyphenols ◽  
Dried Fruits ◽  
Prunus Spinosa ◽  
Freeze Dried ◽  
And Storage

The aim of the study was to determine the influence of selected methods of preservation and storage time on the content of antioxidants in blackthorn fruit (Prunus spinosa L.). Preserved fruits were stored for 13 and 26 weeks without light at room temperature (freeze-dried and convection dried) and at –20°C (frozen samples). It was shown that both the method of preservation and the storage time had significant influence on the content of polyphenols (anthocyanins, flavonoids, total polyphenols) and antioxidant properties (Fe3+ reduction strength) of blackthorn fruit. As the storage time progressed, the anthocyanins content decreased in all preservation variants. In the case of frozen fruit after 26 weeks of storage, the content of flavonoids (by 12.5%), total polyphenols (by 48%) and the ability to reduce the iron ions were increased (by 55%). In turn, in the dried fruits after this period, the anthocyanins content, the polyphenol content and reduction strength were reduced. The highest values of the parameters evaluated after the assumed storage time has been demonstrated in lyophilizates.

scholarly journals Bioactive Characteristics and Storage of Salt Mixtures Seasoned with Powdered Cereal Sprouts

2019 ◽  
Vol 2019 ◽  
pp. 1-9 ◽  
Author(s):  
Vesna Tumbas Šaponjac ◽  
Gordana Ćetković ◽  
Jasna Čanadanović-Brunet ◽  
Anamarija Mandić ◽  
Vanja Šeregelj ◽  
...  
Keyword(s):  
Antioxidant Capacity ◽  
Hplc Analysis ◽  
Dietary Habits ◽  
Phenolic Content ◽  
Colour Change ◽  
Total Phenolic ◽  
Daily Diet ◽  
Freeze Dried ◽  
Salt Mixtures ◽  
And Storage

Sprouting is a process that can improve nutritional and beneficial properties of seeds. This work studies the design of the new healthier product salt seasoned with freeze-dried powdered cereal sprouts. The cereal sprouts mixture (SM), including barley sprouts (BS), oat sprouts (OS), and wheat sprouts (WS), was optimized in terms of total phenolic content (TPh) and antioxidant capacity (AC). The sprouts mixture with optimal features (OSM), composed of 92.9% BS, 0% OS, and 7.1% WS, had 482.82 mg GAE/100 g of polyphenols and 797.97 µmol TE/100 g antioxidant capacity. HPLC analysis showed that the most abundant phenolic compound in OMS was gallic acid (94.27 mg/100 g). OSM was mixed with salt in different ratios (1 : 1, 1 : 2, and 1 : 3) and stored in transparent and amber bottles for six months. Colour, TPh, and AC retention of seasoned salts and OSM was significantly better (p<0.05) preserved in amber bottles during storage, protected from light. The sprout content was in correlation with TPh and AC retention and colour change. These results suggest that cereal sprouts can be used as a safe ingredient for food products such as seasoned salt, adding value to the basic daily diet with no changes in dietary habits.

Inactivation Kinetics of Avirulent Bacillus anthracis Spores in Milk with a Combination of Heat and Hydrogen Peroxide

2008 ◽  
Vol 71 (2) ◽  
pp. 333-338 ◽  
Author(s):  
SA XU ◽  
THEODORE P. LABUZA ◽  
FRANCISCO DIEZ-GONZALEZ
Keyword(s):  
Hydrogen Peroxide ◽  
Bacillus Anthracis ◽  
Capillary Tube ◽  
Inactivation Kinetics ◽  
First Order ◽  
Freeze Dried ◽  
Bacillus Anthracis Spores ◽  
The Mean ◽  
D Values ◽  
Kinetics Of

The combined effect of heat and hydrogen peroxide (HP) on the inactivation of avirulent Bacillus anthracis spores (Sterne strain 7702; strain ANR-1, an avirulent Ames derivative lacking the pXO2 plasmid; and strain 9131, a plasmid-less Sterne strain) was evaluated in milk. The study temperature ranged from 90 to 95°C, and the concentration of added HP varied from 0.05 to 0.5%. Decimal reduction times (D-values) were determined using a sealed capillary tube technique. The mean D- and z-values of hydrated freeze-dried spores of all three strains in milk ranged from 550 s at 90C to180s at 94°C and from 8.6 to 9.0°C, respectively. When 0.05% HP was added to the milk, the D-values were decreased at least threefold, and at 0.5% HP the D-values ranged from 1 to 10 s. At 90°C, all three strains had similar D-values when 0.05% HP was added. Increasing the concentration of HP to 0.5% had a greater reducing effect on the D-value for strain 7702 than on the values for strains ANR-1 and 9131. The rate of inactivation of each strain followed first-order reaction kinetics at each temperature-peroxide combination. Equations in the form of D = Constant × (HP concentration)n had R2 values greater than 0.97 for strains ANR-1 and 7702 and of at least 0.7 for strain 9131. This study suggests that a combination of high temperature (from 90 to 95°C) and HP could be used for inactivation of B. anthracis spores in the event of deliberate contamination of milk such that the contaminated milk could be disposed of safely.

Effects of maturity stage and storage on cactus berry (Myrtillocactus geometrizans) phenolics, vitamin C, betalains and their antioxidant properties

2011 ◽  
Vol 129 (4) ◽  
pp. 1744-1750 ◽  
Author(s):  
María G. Herrera-Hernández ◽  
Fidel Guevara-Lara ◽  
Rosalía Reynoso-Camacho ◽  
Salvador H. Guzmán-Maldonado
Keyword(s):  
Vitamin C ◽  
Antioxidant Properties ◽  
Maturity Stage ◽  
And Storage

scholarly journals Effect of packaging materials on the quality of oyster mushrooms (Pleurotus saijo caju) during storage

2021 ◽  
Vol 63 (12) ◽  
pp. 34-40
Author(s):  
Thu Ha Tran ◽  
◽  
Thi My Ngoc Trinh ◽  
Duy Trinh Nguyen ◽  
Van Giang Nguyen ◽  
...  
Keyword(s):  
Vitamin C ◽  
Weight Reduction ◽  
Fruit Body ◽  
Packaging Material ◽  
Packaging Materials ◽  
Kraft Paper ◽  
Oyster Mushrooms ◽  
Physiological And Biochemical ◽  
Better Than

The study aims to investigate the optimal packaging material to maximise the restriction of physiological and biochemical changes which reduce oyster mushroom (Pleurotus saijo caju) quality during the storage after harvesting. There are six packaging techniques tested, including PET box, PET box with kraft paper, PET box with kraft covered by GreenMAP bag, soft tray covered GreenMAP bag, soft tray with kraft paper in GreenMAP bag, and kraft paper. The result shows that the PET box with kraft paper in the GreenMAP bag is the most suitable for the storage of oyster mushrooms. After 10 days under 4oC, the lowest weight reduction can be seen with only 5.78%, soluble protein declines 65.49%, and decrease of vitamin C with 27.87 mg/100 g. In addition, the fruit body can maintain the colour, structure, and taste better than those packed with other materials

scholarly journals The Influence of Film and Storage on the Phenolic and Antioxidant Properties of Red Raspberries (Rubus idaeus L.) cv. Erika

Antioxidants ◽  
2019 ◽  
Vol 8 (8) ◽  
pp. 254 ◽  
Author(s):  
Angelo Maria Giuffrè ◽  
Lamia Louadj ◽  
Paola Rizzo ◽  
Emanuela De Salvo ◽  
Vincenzo Sicari
Keyword(s):  
Shelf Life ◽  
Antioxidant Properties ◽  
Packaging Material ◽  
Rubus Idaeus ◽  
Packaging Materials ◽  
Anthocyanin Content ◽  
Dpph Assay ◽  
Different Types ◽  
And Storage

In this paper, the effect of the packaging material and storage method on red raspberries produced at Reggio Calabria (Italy) was studied. For this purpose, the fruits were stored immediately after harvest in different conditions: in the fridge at 1 °C and in the freezer at −20 °C, using different packaging materials, two new patented films (nanoactive A) and (nanoactive B), one common packaging film (polyethylene terephthalate), and other fruits were left without any packaging material. Chemical parameters were analysed at harvest to have the initial characteristics without any conditioned storage and to distinguish the post-harvest effect on the fruits, then daily for storage in the fridge and monthly for storage in the freezer. The aims of our project were first to determine the qualitative characterization of these red raspberries, the optimization of their shelf-life during time in the fridge or freezer, using the different types of packaging materials and finally to highlight the usefulness of the new patented packaging materials. Nanoactive A film showed the best shelf-life in the fridge, and after 14 days the values, given as mg/100 g fresh weight, were: total phenolics (166.70), monomeric anthocyanin content (50.82), flavonoids (24.64), ascorbic acid (32.42), and 1, 1-diphenyl-2-picrylhydrazyl (DPPH) assay (95.93).

scholarly journals The Ex-Situ Bioremediation Kinetics of Raw and Treated Crude Oil Polluted Soil Using Aspergillus Niger and Pseudomonas Aeruginosa

2018 ◽  
Author(s):  
Modupe Ojewumi ◽  
Valentina Ejemen
Keyword(s):  
Pseudomonas Aeruginosa ◽  
Aspergillus Niger ◽  
Crude Oil ◽  
Polluted Soil ◽  
Total Petroleum Hydrocarbon ◽  
Ex Situ ◽  
First Order ◽  
Two Systems ◽  
Kinetics Of ◽  
Better Than

The study was done to investigate the kinetics of first order bioremediation. The effectiveness of remediating soils polluted with raw crude oil and treated crude oil using Aspergillus niger (fungi) and Pseudomonas aeruginosa (bacteria) were investigated. Eight systems of 500g soil sample were polluted with both raw and treated crude oil. Four systems were polluted with 40g treated crude oil while the other remaining four systems were polluted with 40g raw crude oil. Two systems with raw crude and treated crude were left as control (RCC and TCC). Raw crude samples were treated with Aspergillus niger only (RCA) and Pseudomonas aeruginosa (RCP) while treated crude samples were also treated with same (TCA) and (TCP) only. The last two systems were treated with both Pseudomonas aeruginosa and Aspergillus niger (RCAP and TCAP). The first order bioremediation kinetics and biostimulant efficiency for these systems were studied by monitoring Total Petroleum Hydrocarbon (TPH). At the end of the bioremediation period, the results obtained showed that treated crude oil polluted soil generally remediated faster and better than raw crude oil polluted soil. The highest level of bioremediation occurred in systems amended with both Pseudomonas aeruginosa and Aspergillus niger which had about 98% TPH decrease.

scholarly journals Microbiological Properties of Stored Freeze Dried Cow Milk Cheese and Soy Cheese

2020 ◽  
Vol 24 (3) ◽  
pp. 537-542
Author(s):  
T. Paul ◽  
B.A. Adejumo ◽  
I. Okosa ◽  
C.E. Chidinma-Edeh
Keyword(s):  
Cow Milk ◽  
Packaging Materials ◽  
Soy Milk ◽  
Microbial Composition ◽  
Storage Duration ◽  
Standard Procedures ◽  
Freeze Dried ◽  
And Storage ◽  
Polythene Film ◽  
Microbiological Properties

The microbiological properties of stored freeze dried cow milk cheese and soy cheese were investigated. Cow milk cheese and soy milk cheese were prepared using appropriate standard procedures. The microbial qualities of the stored freeze dried samples were determined using standard  methods as prescribed by Compendium of Methods for the Microbiological Examination of Foods and Bacteriological Analytical Manual. Data obtained were analyzed statistically to determine the effect of the packaging materials and storage duration on the microbial qualities of freeze dried cheese samples. Result of the microbial composition for the fresh cow milk and soy cheese for bacterial and fungi count are 3.00x103±0.01, 2.54x106±0.05 and 2.76x103±0.02, 2.60x106±0.10 while the result for the freeze dried cow milk and soy cheese before storage are 2.72x103±0.02, 2.35x106±0.30 and 2.54x103±0.03, 2.38x106±0.50. This indicates that all the packaging material types used have the ability to minimize the microbial growth of stored freeze dried cheese. Polythene film is recommended to be more suitable in terms of cost, availability, compactibility and weight. Keywords: cheese, freeze drying, microbial qualities, packaging materials.

scholarly journals Effect of Different Packaging Materials on Some Vitamins and Minerals of the Pasteurized Camel Milk

2021 ◽  
Vol 10 (9) ◽  
pp. 590-599
Author(s):  
Ahmed Elghali Mohamed Khalil Ayman Diaf Alla Ismail Alshikh ◽  
Ahmed Eltigani Almansoori Mohamed Abdelsalam Abdalla
Keyword(s):  
Vitamin A ◽  
Vitamin C ◽  
Storage Temperature ◽  
Camel Milk ◽  
Packaging Materials ◽  
Test Results ◽  
Glass Bottle ◽  
Retinyl Acetate ◽  
Aluminum Cans ◽  
And Storage

In this study the level of Pasteurized camel milk vitamins and minerals, vitamin A (Retinyl Acetate), Vitamin C (Ascorbic Acid), Selenium were monitored, Phosphorus and Calcium for 30 days period started day 0, through day 7, day 14, day 21 and day 30, different types of packaging materials (I) (PET) Bottle, (ii) (PP) Cup,(iii) (PS) Cup,(iv) (LDPE) Bottle,(v) (LPET) Bottle,(vi (HDPE) Bottle,(vii) Aluminum Cans, (viii) Glass(Emerald Green) and (ix) Cartoon bottles (250 ml size) were dispensed with the Pasteurized camel milk (80 ˚C, 16 s) at Aseptic condition and storage temperature 5 ˚C, to find out best packaging materials to transport high value from this nutrient to the end consumers, Result shown there is significant differences within packaging materials responds of test results about (Vitamin A), So The best packaging materials on Vitamin A of pasteurized Camel Milk is: Carton, Aluminum Can, Glass bottle) Respectively, Vitamin C shown significant differences within packaging materials responds of test results, So the best packaging materials on Vitamin C is:(Aluminum Can, Carton, Glass bottle) Respectively. Minerals results shown that there were no significant differences within packaging materials responds of test results about (Selenium (Se)) because the sig = (0.997) more than 0.05 and 0.01. so we can say responds in group equally at all packaging materials, Calcium results shown that there were significant differences within packaging materials, So the best packaging materials for Calcium (Ca) is:(HDPE, PET, LDPE) Respectively. Phosphorus also shown significant differences within packaging materials because the sig = (0.000) Less than 0.05 and 0.01. so responds in group not equally at all packaging materials, the best packaging materials on Phosphorous (P) s:(LDPE, HDPE, PET) respectively.

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