scholarly journals Effect of Lactobacillus acidophilus added to a starch coating related to the microbiological contamination, quality and acceptability of fresh cheese

2021 ◽  
Vol 74 (3) ◽  
pp. 9757-9761
Author(s):  
Stalin Santacruz Terán
Keyword(s):  
Weight Loss ◽  
Lactobacillus Acidophilus ◽  
Control Sample ◽  
Aerobic Bacteria ◽  
Processing Conditions ◽  
Starch Solution ◽  
Treated Sample ◽  
Fresh Cheese ◽  
Hedonic Scale ◽  
And Control

The fresh cheese produced in the province of Manabí is an Ecuadorian artisan cheese. The processing conditions commonly do not comply Ecuadorian regulations, resulting in the presence of pathogenic microorganisms such as Salmonella. The high number of cases of Salmonellosis in the province of Manabí justifies the need to identify and control the possible sources of this pathogenic microorganism. In the present work, the effect of the addition of Lactobacillus acidophilus to fresh cheese was studied, by immersing it in a starch solution with 1x108 CFU mL-1 of L. acidophilus with further storage for 30 days at 4 °C. The pH, acidity, weight loss, instrumental firmness, number of CFU of mesophilic aerobic bacteria and acceptability of fresh cheese were analyzed. At the same time, a duo-trio analysis was carried out, followed by a satisfaction analysis with the participation of semi-trained panelists. The presence of L. acidophilus reduced the pH and acidity in the fresh cheese in relation to the control sample. Satisfaction results, on a five-point hedonic scale, which ranged from 1 (I dislike it very much) to 5 (I like it very much), showed that the cheese treated with L. acidophilus and the control sample received a rating between “I neither like nor dislike” and “I like it moderately”, with values of 3.63 for the treated sample and 3.50 for the control. The application of L. acidophilus did not affect the organoleptic acceptability of cheese and produced less changes in pH, acidity and weight loss during storage for 30 days at 4 °C in relation to the control sample.

scholarly journals Consciousness Energy Healing Treatment: Spectroscopic and Calorimetric Evaluation of the Biofield Energy Treated Hydroxypropyl β-Cyclodextrin

2019 ◽  
Vol 2 (2) ◽  
pp. 14-24
Author(s):  
Dahryn Trivedi ◽  
Mahendra Kumar Trivedi ◽  
Alice Branton ◽  
Gopal Nayak ◽  
Snehasis Jana
Keyword(s):  
Weight Loss ◽  
Latent Heat ◽  
Control Sample ◽  
Raw Material ◽  
Heat Of Fusion ◽  
Drug Preparation ◽  
Pharmaceutical Chemical ◽  
Treated Sample ◽  
New Form ◽  
Energy Healing

Hydroxypropyl β-Cyclodextrin (HPBCD) used in food, pharmaceutical, chemical industries, as well as environmental, and agriculture engineering. But the major issue related to HPBCD is the low solubility profile. In this study, the influence of the Consciousness Energy Healing Treatment (the Trivedi Effect®) on the physicochemical properties of HPBCD was evaluated using spectroscopic and calorimetric analytical techniques. The test sample (HPBCD) was divided into control sample and treated sample. The control sample did not receive the Biofield Energy Treatment. Whereas, the treated sample received the Biofield Energy Treatment remotely by a renowned Biofield Energy Healer, Dahryn Trivedi. The particle size values of the treated sample were decreased by 3.28%(d10), 1.36%(d50), 0.45%(d90), and 1.04%{D(4,3)}; therefore, the specific surface area was increased by 1.9% compared with the control sample. The evaporation temperature of the treated HPBCD sample was significantly decreased by 19.89%; however, the latent heat of evaporation and latent heat of fusion were significantly increased by 56.27% and 47.41%, respectively compared with the control sample.The total weight loss in the treated HPBCD was decreased by 5.11%; whereas, the residue amount was significantly 309.67% more compared to the control sample.The results indicated that the Trivedi Effect® might have produced a new form of HPBCD which may show better thermal stability, solubility, dissolution rate, and bioavailability. This new form of HPBCD would be more useful for improvement of solubility of the lipophilic drug, preparation of cholesterol free food products, weight loss supplements, anti-obesity medication, stabilize volatile and unstable compounds, and other manufacturing industry using it as a raw material.

scholarly journals Physicochemical, Thermal and Spectroscopic Characterization of the Energy of Consciousness Healing Treated Withania somnifera (Ashwagandha) Root Extract

2021 ◽  
Vol 5 (1) ◽  
pp. 1-10
Author(s):  
Snehasis Jana
Keyword(s):  
Weight Loss ◽  
Thermal Degradation ◽  
Control Sample ◽  
Analytical Techniques ◽  
Spectroscopic Characterization ◽  
Root Extract ◽  
Degradation Temperature ◽  
Physico Chemical ◽  
Treated Sample ◽  
The Impact

Ashwagandha root extract is widely used in nutraceutical preparations due to its broad range of pharmacological activities. The objective of this study was to analyse the impact of Biofield Energy Treatment (The Trivedi Effect ® ) on the physico- chemical, thermal and spectral properties of ashwagandha root extract by using various analytical techniques. The sample of ashwagandha root extract was divided into two parts in which one part was kept untreated and called as control sample; while the other part was provided with the Consciousness Energy Healing Treatment remotely by the Biofield Energy Healer, Mr. Mahendra Kumar Trivedi and termed as Biofield Energy Treated sample. The study reported that the particle size values at d 10 , d 50 , d 90 , and D (4,3) in the Biofield Energy Treated sample was significantly decreased by 9.23%, 9.04%, 11.86%, and 10.59%, respectively compared with the control sample. Thus, the surface area of the treated sample was significantly increased by 10.75% compared to the control sample. The PXRD analysis showed that the control as well as the Biofield Energy Treated samples was amorphous in nature. The DSC analysis showed that the onset evaporation temperature and latent heat of vaporization were significantly altered by 2.18% and-10.29%, respectively in the Biofield Energy Treated sample compared with the control sample. The TGA analysis indicated the four step thermal degradation of both the samples. The 1 st , 2 nd , 3 rd , and 4 th steps of thermal degradation of the treated sample showed an alteration in the weight loss by -6.59%, 1.97%, -1.80%, and -8.65%, respectively along with 0.81% reduction in the total weight loss, compared with the control sample. Besides, the maximum thermal degradation temperature (T max ) in the control sample was observed at 234.17°C and 365.12°C for the two broad peaks, which was decreased by 1.73% and 0.82%, respectively compared to the control sample. The overall analysis suggests that the Energy of Consciousness Healing Treatment might enhance the solubility, absorption, and bioavailability profile of ashwagandha root extract along with altered thermal stability. Such altered properties might help in designing better pharmaceutical and nutraceutical preparations; thereby provide better therapeutic response against various diseases such as amnesia, arthritis, anxiety, cancer, impotence, neurodegenerative, and cardiovascular diseases.

scholarly journals Impact of Different Drying Temperatures and Osmotic Treatments on Quality of Pineapple Slices during Storage

2020 ◽  
Vol 1 (1) ◽  
pp. 80-85
Author(s):  
Chaudhary Vipul ◽  
◽  
Kumar Vivak ◽  
Sunil Sunil ◽  
Kumar A Anil ◽  
...  
Keyword(s):  
Ascorbic Acid ◽  
Ph Value ◽  
Control Sample ◽  
Acid Value ◽  
Sugar Solution ◽  
Rehydration Ratio ◽  
Storage Study ◽  
Hot Air ◽  
Treated Sample ◽  
And Control

The investigation was carried out using different drying temperatures and osmotic treatments. Storage study was also carried out for a period of 3 months for pineapple slices packed in HDPE bags. The effect on dehydrated pineapple samples determined by moisture content, ash, ascorbic acid, rehydration ratio and pH content. The highest moisture value was found 8.22% for control sample dried at 50°C after 90 days of storage while lowest 4.49% for 60°Brix sample dried at 70°C before storage. The highest ash value was found 3.80% 50°Brix treated sample dried at 50°C before storage while lowest 0.80% for control sample dried at 70°C after 90 days of storage. The highest ascorbic acid value was found 169.1 mg/100 g for 50°Brix treated sample dried at 50°C before storage while lowest 79.8 mg/100 g for control sample dried at 70°C after 90 days of storage. The highest rehydration ratio value was found 4.88 for control sample dried at 50°C before storage while lowest 2.57 for 60°Brix treated sample dried at 70°C after 90 days of storage. The highest pH value was found 5.2 for 50°Brix sample dried at 50°C before storage while lowest was found 4.6 for control sample dried at 70°C after 90 days of storage packed in HDPE bags. In most of the quality characteristics hot air oven drying at 50°C for 50°Brix sugar solution treated sample presented better values in comparison to 60°Brix and control samples.

scholarly journals Analysis of porosity comparison formed on film layer of self-processed copal and alcohol based varnish against manufacture based varnish

2016 ◽  
Vol 28 (3) ◽  
Author(s):  
Agustina Dewi ◽  
Zulia Hasratiningsih ◽  
Elin Karlina ◽  
Nadia Greviana
Keyword(s):  
Raw Materials ◽  
Dental Materials ◽  
Control Sample ◽  
Control Groups ◽  
Treated Sample ◽  
Thin Film Layer ◽  
Independent Test ◽  
Film Layer ◽  
And Control ◽  
Test Result

Introduction: Varnish is one of the dental materials that can be used to protect the pulp. Raw materials for making varnish were easy to be obtained using simple technique and composition. Self-processed varnish which has 40 gr of copal, 50 ml of 95% alcohol and 10 ml of chloroform was produced. When applied, varnish formed a thin film layer which tend to porous. The purpose of this study was to analyze the comparison between porosity which formed in film layer of self-processed and  factory varnish. Method: This study was true experimental with  12 third upper molars that had been cut horizontally as specimens and were divided into 2 groups as treated and control groups. First group had 1, 2, 3 and 4 times application of processed varnish as treated sample and second group samples were applied with factory varnish as control sample. Porosity was tested using SEM then its percentage was calculated by comparing the  porosity and the tooth area. The data was then tested  with t- independent test. Result: The result showed that self-processed varnish obtained larger percentage of porosity. Started at the third application time, both processed and factory varnish showed no porosity. Conclusion: The conclusion of this study was that there is difference between  porosity which formed in film layer of self-processed and  factory varnish.

scholarly journals Investigating the Effect of Spirulina Platensis Microalgae on Textural and Sensory Properties of Baguette Bread

2018 ◽  
Author(s):  
Somayeh Sanjari ◽  
Hamid Sarhadi ◽  
Fatemeh Shahdadi
Keyword(s):  
Spirulina Platensis ◽  
Profile Analysis ◽  
Control Sample ◽  
Ethanol Extract ◽  
Sensory Properties ◽  
Tissue Properties ◽  
Texture Profile ◽  
Texture Characteristics ◽  
Hedonic Scale ◽  
And Control

Background: Spirulina platensis is a photosynthetic microalgae with fibrous filamentous that belongs to the cyanobacteria family. In this study, we investigated the effects of ethanol and methanol extracts as well as the powder of spirulina platensis microelements on the sensory and texture properties of the bread. Methods: In order to determine the texture characteristics, we applied a texture analyser and conducted the Texture Profile Analysis test (Double-Density Compression). Sensory evaluation (hedonic scale 1−5) of the samples was performed by 10 trained panelists. Results: The results showed that use of spirulina microalgae in the formulation of bread altered the tissue properties significantly compared with the control sample. Addition of the spirulina decreased the hardness of the bread compared to the control sample. Moreover, addition of the methanol extract resulted in the highest adhesiveness, while addition of ethanol extract and spirulina microalgae powder led to the highest springiness rate among the samples. The highest and lowest amounts of gumminess were observed in bread samples containing spirulina microalgae powder and control treatments, respectively. The control sample received the highest score regarding all of the sensory features. Samples with spirulina powder received the lowest sensory properties. Conclusion: We can produce spirulina fortified bread with desirable nutritional and sensory characteristics.

scholarly journals Evaluation of Physicochemical, Spectral and Thermal Properties of Energy of Consciousness Healing Treated Iron Sulphate

2021 ◽  
Vol 3 (2) ◽  
pp. 50-68
Author(s):  
Mahendra Kumar Trivedi ◽  
Snehasis Jana
Keyword(s):  
Weight Loss ◽  
Thermal Properties ◽  
Iron Deficiency ◽  
Iron Deficiency Anaemia ◽  
Kidney Diseases ◽  
Control Sample ◽  
Deficiency Anaemia ◽  
Treated Sample ◽  
Iron Sulphate ◽  
The Impact

Iron sulphate is used in the treatment of iron deficiency anaemia and other chronic disorders such as heart and kidney diseases. This study has the objective to analyze the impact of The Trivedi Effect®-Energy of Consciousness Healing Treatment on the physicochemical, spectroscopic and thermal properties of iron sulphate using various analytical techniques. In this, the test compound, i.e., iron sulphate was divided into two parts; one as control (without Biofield Energy Treatment), and the other as Biofield Energy Treated, which received the Biofield Energy Treatment remotely by the renowned Healer, Mr. Mahendra Kumar Trivedi. The PXRD analysis of the Biofield Energy Treated sample showed significant alterations in the range of -39.49 to 301.40% in the relative intensities, and from -15.40 to 33.36% in the crystallite sizes, compared with the control sample. The average crystallite size of the treated sample was also increased by 4.98% as compared to the control sample. The particle sizes in the treated sample at d10, d50, d90 and D(4,3) values were significantly increased by 67.12%, 47.72%, 33.18% and 42.01%, respectively; whereas, the specific surface area was significantly reduced by 38.39%, compared with the control sample. The TGA thermograms showed three steps of thermal degradation in which, the weight loss of Biofield Energy Treated sample in the first and second step was reduced by 5.82% and 16.09%, respectively, while, it was increased by 6.78% in the third step, compared to the control sample. The total weight loss in the treated sample was also reduced by 2.76%, along with slight alteration in the maximum thermal decomposition temperature, compared with the control sample. The DSC analysis showed the decrease in the melting temperatures of the 1st, 2nd and 4th peaks by 8.24%, 19.29%, and 0.61%, respectively, while 4.57% increase in the 3rd peak of the treated sample, compared with the control sample. The latent heat of fusion (ΔH) corresponding to the 1st, 2nd, 3rd and 4th peaks of the treated sample also showed alterations by -92.29, -86.29, 60.92, and 6.37%, respectively, compared with the control sample. The Trivedi Effect®-Consciousness Energy Healing Treatment might produce a novel polymorphic form of iron sulphate having increased crystallite and particle size along with enhanced thermal stability. It may help in improving the quality, safety and stability during the process of handling, storage, and shipment of the iron sulphate with better therapeutic response against iron deficiency anaemia.

scholarly journals Modified insulated punnets and conventional packaging films for retail storage of robusta banana fruits

2017 ◽  
Vol 1 ◽  
pp. 46
Author(s):  
Adams Abdul-Rahaman ◽  
Abdul-Wahab Salifu, Leori Inusah and Pasenaa Peter
Keyword(s):  
Weight Loss ◽  
Shelf Life ◽  
Fresh Produce ◽  
Control Sample ◽  
Consumer Acceptance ◽  
Soluble Solids ◽  
Packaging Films ◽  
And Control ◽  
Quality And Shelf Life ◽  
Control Samples

The application of poor consumer packaging technology to Banana fruits can increase fruit susceptibility to diseases which affect quality and shelf-life. Understanding the use of appropriate consumer packages is crucial in developing packages for the fresh produce sector. In this study, four different consumer packages and Control Samples (CT) which included Perforated Insulated Punnet (PP), Non-perforated Punnet (NP), Perforated Films (PF) and Non-perforated Films (NF) were used. Fruits in packages were stored at 27°C for 7 days where rate of ripening, weight loss, total soluble solids, taste, pulp texture and consumer acceptance were assessed. The results demonstrated that the use of perforated punnets was better in reducing the rate of ripening. The changes in TSS was progressive in all the treatments but the control sample produced the highest Brix at 16% compared with Brix 15% for fruits in PP, NP. PF and NF. Weight loss was more pronounced in the control sample 11.7% compared with the least weight loss of 0.7% for fruits in NF. Except, Sweetness and TSS without dilution all the parameters assessed were statistically significant at P ≤ 0.05. Based on the results obtained in this research, it can be shown that the use of insulation and perforations of punnets demonstrated appropriateness which offers a promise and can be adopted for consumer use in the fresh produce sector.

scholarly journals A Novel Approach for Tuning the Physicochemical, Textural, and Sensory Characteristics of Plant-Based Meat Analogs with Different Levels of Methylcellulose Concentration

Foods ◽  
2021 ◽  
Vol 10 (3) ◽  
pp. 560
Author(s):  
Allah Bakhsh ◽  
Se-Jin Lee ◽  
Eun-Yeong Lee ◽  
Nahar Sabikun ◽  
Young-Hwa Hwang ◽  
...  
Keyword(s):  
Profile Analysis ◽  
Control Sample ◽  
Texture Profile ◽  
Crude Fiber Content ◽  
A Value ◽  
Novel Approach ◽  
Meat Analog ◽  
And Control ◽  
Water Holding ◽  
Different Levels

This study assessed the effects of Methylcellulose (MC) at different concentrations on plant-based meat analog (PBMA) patties, comprised of commercial texture vegetable protein (C-TVP) and textured isolate soy protein (T-ISP) as key ingredients, and compared to beef patty control. A significantly higher difference was observed in moisture content in control with increasing MC concentration than the C-TVP and T-ISP patties. However, protein varied significantly among three different protein sources, with control had higher protein content than PBMA patties. Crude fiber content recorded higher values in C-TVP as compared to control. Significantly lower pH values were recorded in control than C-TVP and T-ISP respectively. Regardless, with the addition of MC or ingredient PBMA and control patties tend to reduce lightness (L*) and redness (a*) value after cooking. Although control sample before cooking exhibits lighter and redder than PBMA patties (C-TVP and T-ISP). Likewise, water holding capacity (WHC) decreases as the concentration of MC increases (1.5–4%) in control and PBMA patties. Warner-Bratzler shear force (WBSF) and texture profile analysis (TPA), including hardness, chewiness, and gumminess of control, were significantly higher than C-TVP and T-ISP. Consequently, panelists’ in the sensory analysis presented that C-TVP patties containing 3% of MC had better sensory properties than T-ISP. Hence, PBMA patties with C-TVP and incorporation of 3% MC are considered ideal for manufacturing of meat analog as related to control (beef).

Characterization and Control of Erwinia spp. and Pluralibacter sp. in Tuna Salad Preparations

2019 ◽  
Vol 82 (6) ◽  
pp. 1071-1081
Author(s):  
KRISTIN BJORNSDOTTIR-BUTLER ◽  
SUSAN McCARTHY ◽  
RONALD A. BENNER
Keyword(s):  
Growth Conditions ◽  
Whole Genome ◽  
Processing Conditions ◽  
Optimum Growth ◽  
Significant Growth ◽  
Ph Values ◽  
Histamine Production ◽  
Different Temperatures ◽  
And Control ◽  
Erwinia Persicina

ABSTRACT Histamine-producing Erwinia and Pluralibacter spp. capable of producing toxic histamine levels were isolated from ingredients commonly used in tuna salad preparations. The characterization and control of these histamine-producing bacteria are necessary to prevent illness from tuna salad consumption. We confirmed the identity of two Erwinia spp. and one Pluralibacter sp. previously isolated from tuna salad ingredients through whole genome sequencing and phylogenic analysis and characterized them for growth and histamine production at different temperatures, pH values, and salt concentrations. In addition, we examined the effects of dried vinegar (DV) powder on growth and histamine production of these strains in inoculated tuna salad preparations. Optimum growth temperatures in tryptic soy broth (TSB) for the two Erwinia spp. and one Pluralibacter sp. were 30.1, 31.1, and 33.9°C, respectively, and growth in TSB was observed at 5°C for both genera. Optimum histamine production of Erwinia persicina, Erwinia spp., and Pluralibacter spp. in TSB with histidine occurred from 25 to 30°C, pH 4 to 6, and 0 to 4% NaCl. No significant growth or histamine production was observed in tuna salad preparations stored at 4°C. Growth and histamine production by Erwinia or Pluralibacter spp. was inhibited in tuna salad containing celery and onion and 2% DV, whereas significant growth and histamine production occurred in tuna salad without DV. Understanding optimum growth conditions and histamine production can provide guidance to tuna salad manufacturers in formulating products and adjusting processing conditions that minimize hazards from these histamine-producing bacteria. Addition of 2% DV to tuna salad preparations may prevent histamine production in the event of temperature abuse. HIGHLIGHTS

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