scholarly journals DEHYDRATION AND SPRAYING OF BURITI PULP (Mauritia flexuosa L.): SHELF-LIFE EVALUATION

2017 ◽  
Vol 39 (spe) ◽  
Author(s):  
JAIME PAIVA LOPES AGUIAR ◽  
FRANCISCA DAS CHAGAS DO AMARAL SOUZA
Keyword(s):  
Shelf Life ◽  
Storage Period ◽  
Plastic Packaging ◽  
Life Evaluation ◽  
Mauritia Flexuosa ◽  
Microbiological Parameters ◽  
Different Temperatures ◽  
Microbiological Stability ◽  
Storage Temperatures ◽  
Granule Diameter

ABSTRACT The present study aimed to process buriti fruits by dehydration and spraying and to evaluate their shelf-life in polyethylene plastic packaging at different storage temperatures. The edible part of the fruit was dehydrated, crushed and sieved for granule diameter standardization, packaged in polyethylene plastic packaging and stored at different temperatures 24°C (Ambient), 4°C (Cooling) and -12°C (Freezer). Fresh and dehydrated fruits were analyzed for moisture, pH, acidity, total and reducing sugars, proteins, lipids, ashes, carbohydrates, energy, ß-carotene and retinol equivalent. Dehydrated and sprayed buriti was analyzed every 30 days for 150 days of storage for peroxide, acid and iodine indexes and also for microbiological parameters. The constituents that stood out both in fresh and dehydrated and sprayed fruits were: lipids, carbohydrates and consequently, energy and ß-carotene. In relation to shelf-life, all treatments presented good chemical and microbiological stability during the 150 days of storage period. It was concluded that dehydrated and sprayed buriti remained with good chemical and microbiological stability for at least 150 days of storage at temperatures of 4°C and -12°C. It is suggested that this product can be used as an ingredient in formulated foods aimed at supplementation of pro-vitamin A.

Quality assessment of sprouted mung beans at various storage temperatures

2019 ◽  
Vol 56 (1) ◽  
pp. 26
Author(s):  
Shashi Prabha ◽  
Sangeeta Goomer
Keyword(s):  
Vitamin C ◽  
Shelf Life ◽  
Room Temperature ◽  
Plate Count ◽  
Microbial Count ◽  
Subsequent Decrease ◽  
Microbiological Parameters ◽  
Different Temperatures ◽  
Shelf Life Studies ◽  
Storage Temperatures

The present study was conducted with an objective to assess the quality of sprouted mung beans stored at different temperatures. Mung beans sprouts were processed at laboratory in controlled conditions, packed in LDPE pouches and were stored at summer room temperature (SRT) (30-32°C), winter room temperature (WRT) (15-18°C) and refrigeration temperature (RT) (7°C). Shelf life studies were conducted periodically for physical, chemical and microbiological parameters for 5 days at their respective storage temperatures. During shelf life studies, several changes were observed in sprouted samples of mung beans. There was a significant (p<0.05) increase in shoot length of sprouted mung beans samples stored at SRT followed by WRT and RT. Decrease in moisture content was significantly (p<0.05) more at RT followed by WRT and SRT. Vitamin - C content increased significantly (p<0.05) up to 1st day of storage at SRT and WRT, with decrease thereafter. Whereas at RT significant (p<0.05) increase was observed till 2nd day of storage followed by decrease afterwards. Vitamin - C content retained better at RT (16.6%) followed by WRT (6.3 %), while at SRT loss of 6.9% was observed. Acidity increased significantly at all three storage temperatures followed by subsequent decrease. Microbial count in terms of total plate count, yeast and mold count was comparatively higher at SRT followed by WRT and RT, though within acceptable range, whereas Coliform count was not detected at any stage. Thus it can be concluded that at RT (7°C) within two days of storage, optimal retention of physicochemical and microbiological qualities are achieved.

scholarly journals Shelf Life Studies of Three Wasabi Flavoured Sauces

1970 ◽  
Vol 44 (2) ◽  
pp. 147-156
Author(s):  
Tamanna Sultana ◽  
GP Savage ◽  
NG Porter ◽  
DL McNeil ◽  
JR Sedcole
Keyword(s):  
Shelf Life ◽  
Storage Temperature ◽  
Initial Level ◽  
Tomato Sauce ◽  
Wasabia Japonica ◽  
Different Temperatures ◽  
Small Change ◽  
Shelf Life Studies ◽  
The Stability ◽  
Storage Temperatures

Isothiocyanates (ITCs) contained in purees extracted from wasabi (Wasabia japonica (Miq) Matsum) can be used to manufacture a range of interesting spicy foods. In New Zealand, local manufacturers are showing interest in producing various forms of processed wasabi based sauces. However, isothiocyanates have been shown to degrade quickly in some situations. Therefore, in this study, the stability of allyl ITC was investigated in three wasabi flavoured products stored at four different temperatures (4, 10, 20 and 30°C) for 22 weeks. Two creamy (mayonnaise and tartare) sauces and a non-creamy sauce were prepared from an original recipe and flavoured with a known volume of "wasabi oil". Two types of pouches (clear and metallic plastic) were used to store each product and allyl ITC content was measured in the stored sauces at two week intervals. The initial level of allyl ITC found in mayonnaise, tartare and smoky tomato sauces were 415.3, 411.4 and 144.7 mg/ kg respectively, prior to storage. Temperature showed a strong influence in reducing allyl ITC (P=0.005 to <0.001) but no significant effect was identified for the two types of packets used. The non-creamy smoky tomato sauce was very unstable at 10°C or higher temperatures and the allyl ITC contents reduced rapidly with increasing storage temperatures. For instance, at 30°C, a 66% loss occurred by week 2 and a 90% loss occurred by week 6 in the smoky tomato sauce. However, mayonnaise and tartare sauces had a shelf life of 8 to 9 weeks with only a marginal reduction in allyl ITC (2% overall) at all the stored temperatures (4-30°C). These creamy sauces were characterized by a sudden fall in 10 weeks ending in a 69-70% loss of allyl ITC at 22 weeks. No microbial growth occurred in any of the sauces stored at any of the temperatures during the course of this storage experiment though very small change of colour was noticed for the sauces when stored at 30°C. Keywords: Bangladesh J. Sci. Ind. Res. 44(2), 147-156, 2009DOI: 10.3329/bjsir.v44i2.3665Bangladesh J. Sci. Ind. Res. 44(2), 147-156, 2009

scholarly journals Extended Storage of Yellow Pepper Fruits at Suboptimal Temperatures May Alter Their Physical and Nutritional Quality

Agronomy ◽  
2020 ◽  
Vol 10 (8) ◽  
pp. 1109
Author(s):  
Kumar Lama ◽  
Sharon Alkalai-Tuvia ◽  
Daniel Chalupowicz ◽  
Elazar Fallik
Keyword(s):  
Ascorbic Acid ◽  
Shelf Life ◽  
Nutritional Quality ◽  
Nutrient Content ◽  
Total Phenolic ◽  
Optimum Temperature ◽  
External Quality ◽  
Plastic Packaging ◽  
Nutritional Qualities ◽  
Storage Temperatures

Yellow sweet peppers (Capsicum annuum L. cv. Dinamo) are generally more susceptible than red sweet peppers to physiological and pathological deterioration after harvest. Yellow peppers also fetch higher prices at market. In this study, we examined the external and nutritional quality attributes of yellow pepper fruits stored at suboptimal temperatures of 1.5 and 4 °C for 3 weeks, followed by a 3-day shelf-life simulation. Notably, yellow peppers kept in plastic (Xtend®, Stepac, Tefen, Israel) bags at 4 °C maintained their external quality just as well as peppers stored at the optimum temperature of 7 °C. In addition, nutrient content (namely ascorbic acid) and total phenolic and hydrophilic antioxidant contents were not reduced when the peppers were kept at suboptimal storage temperatures of 4 or 1.5 °C in Xtend® plastic packaging. Thus, the external and nutritional qualities of yellow pepper fruits can be preserved at suboptimal temperatures of 4 °C with Xtend® plastic packaging. This is particularly significant in light of the fact that storage at such temperatures is sometimes used as a quarantine method to eliminate pests on produce imported into Israel.

Shelf-life of Almond Pastry Cookies with Different Types of Packaging and Levels of Temperature

2010 ◽  
Vol 16 (3) ◽  
pp. 233-240 ◽  
Author(s):  
F.V. Romeo ◽  
S. De Luca ◽  
A. Piscopo ◽  
V. Santisi ◽  
M. Poiana
Keyword(s):  
Shelf Life ◽  
Dry Matter ◽  
Area Under The Curve ◽  
Aluminum Foil ◽  
Storage Conditions ◽  
Critical Parameters ◽  
Modified Atmosphere ◽  
Different Types ◽  
Different Temperatures ◽  
Storage Temperatures

Almond pastries are typical cookies of the south of Italy. Introduction of new packaging for this kind of cookies requires shelf-life assessments. This study, related to different types of packaging under various storage conditions of time and temperature, identifies critical parameters, as color and texture, to track during storage studies and to extend the shelf-life. The cookies were packed in three different ways and stored at two different temperatures. The pastries were separately stored: (1) in polyvinylchloride film; (2) in aluminum foil (ALL); (3) with modified atmosphere (MAP) in plastic vessels sealed into a polyamide/ polyethylene film; and (4) in vessels without any polymeric film. The storage temperatures were 20 and 30 °C. Evolution of texture, water activity, dry matter and color was assessed. Texture was evaluated by a texture analyzer with a puncturing test. Indices for hardening were the area under the curve (N × mm) up to 10 mm of distance, and the maximum force (N) corresponding to the crust fracture. The best results were obtained with ALL packaging and MAP condition, and above all, in all the trials a temperature of 30 °C reduced the crust hardness.

scholarly journals Changes in Biochemical Characteristics and Activities of Ripening Associated Enzymes in Mango Fruit during the Storage at Different Temperatures

2014 ◽  
Vol 2014 ◽  
pp. 1-11 ◽  
Author(s):  
Md. Anowar Hossain ◽  
Md. Masud Rana ◽  
Yoshinobu Kimura ◽  
Hairul Azman Roslan
Keyword(s):  
Shelf Life ◽  
Biochemical Parameters ◽  
Storage Time ◽  
Storage Temperature ◽  
Starch Content ◽  
Titratable Acidity ◽  
Different Temperatures ◽  
Soluble Solid ◽  
Storage Temperatures ◽  
Carbohydrate Contents

As a part of the study to explore the possible strategy for enhancing the shelf life of mango fruits, we investigated the changes in biochemical parameters and activities of ripening associated enzymes of Ashwina hybrid mangoes at 4-day regular intervals during storage at −10°C, 4°C, and30±1°C. Titratable acidity, vitamin C, starch content, and reducing sugar were higher at unripe state and gradually decreased with the increasing of storage time at all storage temperatures while phenol content, total soluble solid, total sugar, and nonreducing sugar contents gradually increased. The activities of amylase,α-mannosidase,α-glucosidase, and invertase increased sharply within first few days and decreased significantly in the later stage of ripening at30±1°C. Meanwhile polyphenol oxidase,β-galactosidase, andβ-hexosaminidase predominantly increased significantly with the increasing days of storage till later stage of ripening. At −10°C and 4°C, the enzymes as well as carbohydrate contents of storage mango changed slightly up to 4 days and thereafter the enzyme became fully dormant. The results indicated that increase in storage temperature and time correlated with changes in biochemical parameters and activities of glycosidases suggested the suppression ofβ-galactosidase andβ-hexosaminidase might enhance the shelf life of mango fruits.

scholarly journals Frozen Soursop Puree

1969 ◽  
Vol 54 ◽  
pp. 220-236
Author(s):  
F. Sánchez Nieva ◽  
I. Hernández ◽  
L. M. Iguina de George
Keyword(s):  
Ascorbic Acid ◽  
Shelf Life ◽  
Chemical Constituents ◽  
Sugar Content ◽  
Storage Period ◽  
Cane Sugar ◽  
Processing Temperature ◽  
Appreciable Change ◽  
Different Temperatures ◽  
Four Levels

The effect of the processing temperature, of the addition of sugar to 45° and 59° Brix and of the addition of four levels of ascorbic acid, 0.5, 0.75, 1.0, and 1.5 g. per pound, on the quality, shelf-life, and ascorbic acid retention of frozen soursop pulp was investigated. When unsweetened soursop pulps were processed at temperatures ranging from 74° to 200° F., no appreciable change in organoleptic properties were observed during a period of storage at —10° F. for over 400 days, in the pulps heated below 200° F. The pulp heated to 200° F. was found inferior to the others. No change in chemical composition or color was observed. The data for the ascorbic acid retention during storage do not show any definite trend which could be related to a temperature effect. Ascorbic acid retention varied from 70.8 to 94.3 percent. Pulps with cane sugar added to 45° to 59° Brix, respectively, and heated to temperatures ranging from 72° to 225° F. behaved like the unsweetened pulps when stored at —10° F. for about 400 days. No change in total acidity, pH, total and reducing-sugar content, or color was observed during the storage period. In the samples sweetened to 45° Brix, ascorbic retention values ranged from 98.18 to 133.9 percent. The retention of ascorbic acid in the 59° Brix pulps ranged from 75.0 to 91.7 percent, with the lower retention found in the sample processed at 225° F. Neither heating to different temperatures nor the addition of two levels of sugar were found to affect the shelf-life. Pulps processed at 175° F. and enriched by the addition of 0.5, 0.75, 1.0, and 1.5 g. of ascorbic acid per pound retained their flavor very well during the storage period showing less change in the organoleptic rating than the unriched sweetened and unsweetened pulps. The level of ascorbic acid had no effect on shelf-life or sample quality. Ascorbic acid retention ranged from 94.1 to 104.6 percent. No change in other chemical constituents or color were observed during the period of observation. Heating of the pulps reduced the plate counts of microorganisms. When the pulps were heated to about 175° F., almost sterile packs were obtained. Peroxidases were inactivated at 150° F. in the unsweetened pulps and at 185° F. in the sweetened. The results of this work indicate that two types of products can be prepared from soursop pulp: 1, A frozen pulp without sugar added, to be used for the manufacture of nectars, drinks, ice creams, and other similar products; and 2, a nectar base for direct consumer use prepared by the addition of sugar to 45° or 59° Brix which can be reconstituted for serving by the addition of 3 volumes of water. The addition of ascorbic acid to the nectar base would improve the shelf-life and the resulting product would have a vitamin C content higher than that contained in orange juice.

scholarly journals Development and packaging of a leucine-rich composite flour for treatment of moderate wasting in children aged 6 – 24 months

2021 ◽  
Vol 21` (01) ◽  
pp. 17140-17157
Author(s):  
Jeff Wamiti ◽  
◽  
W Kogi-Makau ◽  
S Ngala ◽  
FE Onyango ◽  
...  
Keyword(s):  
Shelf Life ◽  
Minimum Energy ◽  
Foxtail Millet ◽  
Storage Period ◽  
Sensory Attributes ◽  
Composition Analysis ◽  
Composite Flour ◽  
Lean Tissue ◽  
Life Evaluation ◽  
Plastic Containers

Wasting, categorized as either severe or moderate, is a form of child malnutrition that manifests with a low weight-for-height Z-score. Previous treatment methods for moderate wasting, which affects approximately 300,000 children in Kenya, were ineffective as they lacked a mechanism to replace the accelerated loss of lean tissue. Supplementation with leucine, maybe a safe and effective method for treating moderate wasting. At a high dosage, leucine activates the mammalian target of rapamycin within the muscles which enhances gain of lean tissue. Leucine supplements are currently inaccessible to populations affected by moderate wasting in Kenya. The objective of this study was,therefore,to formulate a leucine-rich composite flour (TheraPEM) from locally available foods for treatment of moderate wasting. Six composite flours were prepared using combinations of beans (Phaseolus vulgaris), groundnuts (Voandzeia subterranea), and foxtail millet (Setaria italica) selected for their high leucine content, local availability and relatively low cost. Nutrient composition analysis and sensory evaluation were conducted on each of the six flours. The three preferred flours in terms of sensory attributes were subjected to accelerated shelf-life evaluation to determine changes in peroxide value, fat acidity, moisture content and total viable count. Kraft paper, gunny bags and plastic containers were the packaging materials used.All six flours met the Codex Alimentarius food standards for minimum energy density (80 kcal/100g) and maximum fat content (27 %) in processed cereal-based foods used for complementary feeding of infants and young children. They all also met the required > 1050 mg leucine per 100 grams of flour. Formulations 2, 3 and 5 had the most preferred sensory attributes and were thus subjected to accelerated shelf-life evaluation. At the fifth month, fat acidity was least in the flours packaged in plastic containers. There was no peroxide formation in any of the three samples during the storage period. The study generated six formulations that meet the minimum requirement for leucine in treatment of moderate wasting but formulation 3, had the most preferred sensory attributes. It is recommended that formulation three be subjected to a study to further validate its effectiveness in the treatment of moderate wasting prior to release for up-scaled use.

Effects of Different Temperatures on Storage Quality of Heavily Salted Cod (Gadus morhua)

2011 ◽  
Vol 7 (1) ◽  
Author(s):  
Minh V Nguyen ◽  
Asbjorn Jonsson ◽  
Kristin A Thorarinsdottir ◽  
Sigurjon Arason ◽  
Gudjon Thorkelsson
Keyword(s):  
Water Content ◽  
Gadus Morhua ◽  
Storage Period ◽  
Quality Criterion ◽  
Yellow Orange ◽  
Different Temperatures ◽  
Water Holding ◽  
Storage Temperatures ◽  
Cooking Yield

The aim of this study was to compare the effects of different storage temperatures (+2°C, -4°C, -12°C, -18°C and -24°C) and time (0, 1, 3 and 6 weeks) on the quality of heavily salted cod. The color, water content, water holding capacity (WHC), cooking yield, total volatile basic nitrogen (TVB-N) and trimethylamine (TMA) of the samples were determined. Results showed that the whiteness of the salted cod decreased slightly, whereas the yellow/orange color increased during the storage period. The WHC and cooking yield increased and were inversely related to water content. The TVB-N value increased slightly, whilst a lightly decrease in TMA value was observed. Storage at -4°C and lower temperatures had a detrimental influence on the color of the product which is the main quality criterion for salted cod. Therefore, it is not suitable to store the product at -4°C or lower temperatures.

scholarly journals Microbiological Stability and Overall Quality of Ready-to-Heat Meals Based on Traditional Recipes of the Basilicata Region

Foods ◽  
2020 ◽  
Vol 9 (4) ◽  
pp. 406
Author(s):  
Attilio Matera ◽  
Giuseppe Altieri ◽  
Annamaria Ricciardi ◽  
Teresa Zotta ◽  
Nicola Condelli ◽  
...  
Keyword(s):  
Shelf Life ◽  
Nutritional Value ◽  
Modified Atmosphere Packaging ◽  
Storage Period ◽  
Modified Atmosphere ◽  
Basilicata Region ◽  
Challenge Testing ◽  
Microbiological Stability ◽  
Partial Inactivation

The quality of ready meals is affected by several factors that may impair stability and nutritional value. In this work, we evaluated the overall quality of four traditional meals (Basilicata region) prepared according to the cook&chill method, packaged in air or modified atmosphere packaging (MAP; 70% N2 and 30% CO2), and stored at 4 °C for seven days. The shelf-life was determined by Listeria monocytogenes challenge testing and inactivation by microwave (MW) heating was assessed. The counts at the production day were excellent in three meals out of four, whereas one had high levels of spoilage and pathogens both as soon as the preparation and after seven days. MAP was partially effective only against the growth of the aerobic mesophilic species, whereas sensory analysis revealed that MAP may preserve many of sensory attributes. The average shelf-life of the meals ranged from 11 to 13 days, however, the potential shelf-life was undetectable in one out four meals, as L. monocytogenes growth was inhibited two days after the inoculum. In the inoculated meals, MW heating provided a partial inactivation (25%) of the pathogen. The overall quality of type the meals was partially satisfactory; post-cooking contaminations may affect the microbial load and reduce the palatability over the storage period and, above all, may involve biological hazards which consumers’ habits may not be able to eliminate.

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