Influence of storage period on the thermal and oxidation stability of jatropha biodiesel and their blends

2022 ◽  
Author(s):  
UTSAV KUNDU ◽  
SWAPNIL DEWANGAN ◽  
SOURIN ROY ◽  
VEDANTH CHAKRABORTY ◽  
ARJUN DEY ◽  
...  
Keyword(s):  
Oxidation Stability ◽  
Storage Period

scholarly journals FAME Storage Time in an Optimized Natural Antioxidant Mixture

2013 ◽  
Vol 2013 ◽  
pp. 1-11 ◽  
Author(s):  
Rodolfo Lopes Coppo ◽  
Dionísio Borsato ◽  
Jaqueline Laís Pereira ◽  
Hágata Cremasco da Silva
Keyword(s):  
Oxidative Stability ◽  
Shelf Life ◽  
Storage Time ◽  
Oxidation Process ◽  
Oxidation Stability ◽  
Storage Period ◽  
Process Variable ◽  
Antioxidant Effect ◽  
Rancimat Method ◽  
The Ideal

The study of B100 biodiesel oxidation stability, and its conservation, is extremely important to control its quality, especially regarding storage. Many spices have shown antioxidant effect and are the targets of study. Knowing the oxidation process in greater detail allows a reliable storage period to be stipulated for the biodiesel without its degradation until the time of use. Results have shown that according to the accelerated stove method, the optimal mixture, composed of 100% of oregano extract, can confer a 535-day shelf life to biodiesel without evident oxidation. According to the results obtained by the Rancimat method, the ideal mixture consists of 100% rosemary, resulting in 483 days of storage. The application of the process variable showed that the accelerated stove method was more suitable to determine oxidative stability of biodiesel.

scholarly journals An assessment of meat products with added selected bioactive substances

2020 ◽  
Vol 123 (2) ◽  
pp. 107-120
Author(s):  
Wiesław Przybylski ◽  
Danuta Jaworska ◽  
Katarzyna Kajak-Siemaszko ◽  
Piotr Sałek ◽  
Mateusz Lubański
Keyword(s):  
Heat Treatment ◽  
Sensory Quality ◽  
Meat Product ◽  
Oxidation Stability ◽  
Meat Products ◽  
Storage Period ◽  
Wheat Bread ◽  
Chicken Breast ◽  
Freeze Dried ◽  
Colour Parameters

Implementation of bioactive antioxidant compounds into the product can enhance the product quality and extend the shelf-life of meat and meat products. The aim of the study was to evaluate the effect of fish oil, lyophilisate of tomato concentrate and thyme extract additives on the oxidation stability, colour parameters and sensory quality of the meat product during its storage. This study was conducted on a model meat product in the form of meatballs made from minced: chicken breast muscles, turkey drumstick muscles, pork meat, with addition of eggs, wheat bread, salt, black pepper and herbal pepper. After heat treatment, the samples were cooled and were stored under vacuum at 4 ºC for 14 days. It was shown that addition of 2 % freeze-dried tomato concentrate to meatballs resulted in cooking yield increase during heat treatment, decrease of pH and changes in colour parameters as well as stabilization of colour during storage. The addition of tomato concentrate also improved the sensory quality and also influenced the maintenance of the overall quality during the initial storage period. The addition of 4 % thyme extract to meatballs stopped oxidative changes and did not significantly affect the technological and sensory quality. Meatballs with the addition of cod liver oil and thyme extract were characterized by the highest overall quality after heat treatment. Based on sensory evaluation and oxidative status, meatballs can be stored for up to 7 days.

scholarly journals Evaluation of Technological Properties and Oxidative Stability of Organic Dry Fermented Probiotic Sausages During Long-Term Storage

2012 ◽  
Vol 56 (3) ◽  
pp. 305-314 ◽  
Author(s):  
Karolina M. Wójciak ◽  
Monika Trząskowska ◽  
Danuta Kołożyn-Krajewska ◽  
Zbigniew J. Dolatowski
Keyword(s):  
Oxidative Stability ◽  
Ph Value ◽  
Oxidation Stability ◽  
Storage Period ◽  
Probiotic Strain ◽  
Peroxide Number ◽  
Sodium Ascorbate ◽  
Long Term Storage ◽  
Term Storage

Abstract The objective of this work was to study the oxidative stability of organic dry fermented probiotic sausages during long-term storage (6 months). Four test samples were prepared: sample A - control sausage, sample B - with 0.05% addition of sodium ascorbate, sample C - with addition of Lb. casei LOCK 0900 (2x106 CFU/g) probiotic strain, 0.6% of glucose, and 0.05% of sodium ascorbate, and sample D - with 0.05% of sodium ascorbate, probiotics, and 0.6% of lactose. The study covered evaluation of the ripening process (21 d) by evaluating loss in the sausage weight. The pH value, oxidation-reduction potential, TBARS values, acid number, peroxide number, browning index after ripening (0) and after 2nd, 4th, and 6th month of chilling storage were identified. The total colour difference of sausages subjected to 3 h exposure to fluorescent light, texture parameters, and count of lactic acid bacteria (LAB) were identified after ripening (0) and after 6 months of storage. It was observed that an addition of probiotic bacteria and glucose (sample C) contributed to a significant decrease in the pH value and water activity in the sausage directly after ripening and during the entire chilling storage period. In samples with probiotics the option with glucose had a lower (P≤0.05) pH value by ca. 0.5 unit as compared to the sample with lactose. Significantly higher (P≤0.05) values of TBARS were observed in samples with probiotics as compared to control samples. The greatest oxidation stability during the entire chilling storage period was found in the sample with sodium ascorbate. Among samples with probiotic strain, the sample with glucose had the lowest peroxide number value (0.58-3.56 meqO2/kg) and TBARS (1.10-2.08 mg MDA/kg) but also the greatest colour stability during exposure to light. The order of decline in oxidative stability was: sample B > sample C > sample D > sample A.

Storage of Human Blood Platelets

1974 ◽  
Vol 32 (02/03) ◽  
pp. 405-416 ◽  
Author(s):  
M. R Hardeman ◽  
Carina J L. Heynens
Keyword(s):  
Storage Temperature ◽  
Platelet Rich Plasma ◽  
Blood Platelets ◽  
Storage Period ◽  
Serotonin Uptake ◽  
Hypotonic Shock ◽  
Glycolytic Intermediates

SummaryStorage experiments were performed at 4°, 25° and 37° C with platelet-rich plasma under sterile conditions. In some experiments also the effect of storing platelets at 4° C in whole blood was investigated.Before, during and after three days of storage, the platelets were tested at 37° C for their serotonin uptake and response to hypotonic shock. In addition some glycolytic intermediates were determined.A fair correlation was noticed between the serotonin uptake and hypotonic shock experiments. Both parameters were best maintained at 25° C. Also platelet counting, performed after the storage period, indicated 25° C as the best storage temperature. Determination of glycolytic intermediates did not justify any conclusion regarding the optimal storage temperature. Of the various anticoagulants studied, ACD and heparin gave the best results as to the serotonin uptake and hypotonic shock response, either with fresh or stored platelets. The use of EDTA resulted in the lowest activity, especially after storage.The results of these storage experiments in vitro, correspond well with those in vivo reported in the literature.

EFEKTIVITAS ANTIBAKTERI BAWANG PUTIH (Allium sativum L) SEBAGAI PENGAWET ALAMI PADA IKAN LELE DUMBO (Clarias gariephinus) SEGAR

2019 ◽  
Vol 14 (1) ◽  
pp. 26
Author(s):  
Dyah Anggraeni ◽  
Nurlela Nurlela
Keyword(s):  
Room Temperature ◽  
Allium Sativum ◽  
Research Result ◽  
Clarias Gariepinus ◽  
Storage Period ◽  
The Body ◽  
Garlic Extract ◽  
African Catfish ◽  
Natural Preservatives ◽  
Colony Counter

Background: Natural preservatives are compounds produced by natural ingredients that can suppress bacterial growth and development. Natural preservatives are carried out because most of the preservatives circulating are chemicals and unsafe for the body. One of the natural preservatives is by using garlic extract (Allium sativum L).  Objective: This study is aimed to determine the effectiveness of the antibacterial garlic (Allium sativum L) as a natural preservative in fresh African catfish (Clarias gariepinus).  Method: This research used the Pour Plate iroculation method. African catfish (Clarias gariepinus) which is soaked with garlic (Allium sativum L) with a concentration of 7%, 14% and 21% for 30 minutes, then the fish will be kept at room temperature with a storage period of 24 hours and 48 hours and calculated growth in bacterial numbers with the Colony counter.  Result: Based on the research result, it was found that garlic extract (Allium sativum L) can obstruct the effectiveness of antibacterial in African catfish (Clarias gariepinus) at a concentration of 14%.

EFFECT OF SODIUM LACTATE ON QUALITY OF LIGHTLY SALTED FISH IN OXYGEN FREE PACKAGING

2017 ◽  
pp. 128-137
Author(s):  
Elena Yuryevna Porotikova ◽  
Boris Lazarevich Nekhamkin ◽  
Mikhail Pavlovich Andreev
Keyword(s):  
Modified Atmosphere Packaging ◽  
Storage Period ◽  
Sodium Lactate ◽  
Vacuum Packaging ◽  
Storage Life ◽  
Clupea Harengus ◽  
Modified Atmosphere ◽  
Salted Fish ◽  
Baltic Herring ◽  
Organoleptic Characteristics

The present article investigates the effect of sodium lactate on microbiological, physico-chemical and sensory characteristics of lightly salted Pacific herring ( Clupea pallasii ) and Baltic herring ( Clupea harengus membras ) during refrigerated storage 5 ± 0.3°C. There have been analyzed different processing methods of lightly salted samples of Pacific and Baltic herring: control (without sodium lactate), and experiment (3% sodium lactate), both in vacuum packaging and modified atmosphere packaging (MAP - 40% CO2/60% N2). For vacuum and MAP there were used bags with low oxygen permeability (3 cm3/m2/day). It was found that 3% sodium lactate keeps firmness of the texture of salted fish muscle and reduces the release of water into the package during storage. Adding 3% sodium lactate reduces the value of the water activity in lightly salted Pacific and Baltic herring by 0.01-0,012 units. The lowest pH (0.02 units) was registered in samples without sodium lactate packed in MAP. Organoleptic signs of spoilage in fish without sodium lactate appeared much earlier, and using 3% sodium lactate both in vacuum and in MAP helped protect and improve organoleptic characteristics of the product during storage. Total biological semination of experimental samples packed in MAP kept at the very low level during the whole storage period, i.e. combined effect of using 3% sodium lactate and MAP inhibited microbial growth. This combination allows to reduce twice the rate of accumulation nitrogen in terminal amino-groups and to increase 1.5-2 times storage life of lightly salted Pacific and Baltic herring, compared to their storage life in vacuum packaging without sodium lactate. The results obtained allow us to recommend using sodium lactate in production of lightly salted fish in oxygen-free packaging, especially in modified atmosphere packaging (40% CO2/60% N2).

Development of Ketchup from Sudanese Red karkade (Hibiscus sabdariffa L.) byproduct

Food Biology ◽  
1970 ◽  
pp. 19-23
Author(s):  
Nawal Abdel-Gayoum Abdel-Rahman
Keyword(s):  
Sensory Quality ◽  
Chemical Properties ◽  
Storage Period ◽  
Gum Arabic ◽  
Raw Material ◽  
Soluble Solids ◽  
Hibiscus Sabdariffa ◽  
Overall Acceptability ◽  
Physico Chemical ◽  
Tomato Ketchup

The aim of this study is to use of karkede (Hibiscus sabdariffa L.) byproduct as raw material to make ketchup instead of tomato. Ketchup is making of various pulps, but the best type made from tomatoes. Roselle having adequate amounts of macro and micro elements, and it is rich in source of anthocyanine. The ketchup made from pulped of waste of soaked karkede, and homogenized with starch, salt, sugar, ginger (Zingiber officinale), kusbara (Coriandrum sativum) and gum Arabic. Then processed and filled in glass bottles and stored at two different temperatures, ambient and refrigeration. The total solids, total soluble solids, pH, ash, total titratable acidity and vitamin C of ketchup were determined. As well as, total sugars, reducing sugars, colour density, and sodium chloride percentage were evaluated. The sensory quality of developed product was determined immediately and after processing, which included colour, taste, odour, consistency and overall acceptability. The suitability during storage included microbial growth, physico-chemical properties and sensory quality. The karkede ketchup was found free of contaminants throughout storage period at both storage temperatures. Physico-chemical properties were found to be significantly differences at p?0.05 level during storage. There were no differences between karkade ketchup and market tomato ketchup concerning odour, taste, odour, consistency and overall acceptability. These results are encouraging for use of roselle cycle as a raw material to make acceptable karkade ketchup.

Renewable Diesel Blendstocks and Biopriviliged Chemicals Distilled from Algal Biocrude Oil Converted via Hydrothermal Liquefaction

2019 ◽  
Author(s):  
Wan-Ting (Grace) Chen ◽  
Zhenwei Wu ◽  
Buchun Si ◽  
Yuanhui Zhang
Keyword(s):  
Oxidation Stability ◽  
Ash Content ◽  
Hydrothermal Liquefaction ◽  
Fractional Distillation ◽  
Chemical Compositions ◽  
Steam Temperature ◽  
Renewable Diesel ◽  
Commodity Chemicals ◽  
Biocrude Oil ◽  
Specification Analysis

This study aims to produce renewable diesel and biopriviliged chemicals from microalgae that can thrive in wastewater environment. <i>Spirulina</i> (SP) was converted into biocrude oil at 300ºC for a 30-minute reaction time via hydrothermal liquefaction (HTL). Next, fractional distillation was used to separate SP-derived biocrude oil into different distillates. It was found that 62% of the viscous SP-derived biocrude oil can be separated into liquids at about 270ºC (steam temperature of the distillation). Physicochemical characterizations, including density, viscosity, acidity, elemental compositions, higher heating values and chemical compositions, were carried out with the distillates separated from SP-derived biocrude oil. These analyses showed that 15% distillates could be used as renewable diesel because they have similar heating values (43-46 MJ/kg) and carbon numbers (ranging from C8 to C18) to petroleum diesel. The Van Krevelan diagram of the distillates suggests that deoxygenation was effectively achieved by fractional distillation. In addition, GC-MS analysis indicates that some distillates contain biopriviliged chemicals like aromatics, phenols and fatty nitriles that can be used as commodity chemicals. An algal biorefinery roadmap was proposed based on the analyses of different distillates from the SP-derived biocrude oil. Finally, the fuel specification analysis was conducted with the drop-in renewable diesel, which was prepared with 10 vol.% (HTL10) distillates and 90 vol.% petroleum diesel. According to the fuel specification analysis, HTL10 exhibited a qualified lubricity (<520 µm), acidity (<0.3 mg KOH/g) and oxidation stability (>6 hr), as well as a comparable net heat of combustion (1% lower), ash content (29% lower) and viscosity (17% lower) to those of petroleum diesel. Ultimately, it is expected that this study can provide insights for potential application of algal biocrude oil converted via HTL.

Assessment of locally produced waxing materials on the shelf life and fruit quality of two tomato varieties (Solanum lycopersicum)

2017 ◽  
Vol 4 (1) ◽  
pp. 36-47
Author(s):  
R. Osae G. Essilfie J. O. Anim
Keyword(s):  
Shelf Life ◽  
Tomato Fruit ◽  
Chemical Properties ◽  
Storage Period ◽  
Cassava Starch ◽  
Soluble Solids ◽  
Shea Butter ◽  
Tomato Fruits ◽  
Randomized Design ◽  
Colour Development

The study was conducted to assess the effect of different waxing materials on the quality attributes of tomato fruits. A 2 x8 factorial experiment layout in complete randomized design with 16 treatment combinations and 3 replication was adopted.The materials that were used for the experiment are two (2) varieties of tomatoes (Pectomech and Power Rano) and seven(7) waxing material (shea butter, cassava starch, beeswax, and a combination of shea butter + cassava starch, shea butter + beeswax, cassava starch + beeswax, shea butter + cassava starch + beeswax) and a control. Results from the experiment indicated that all waxing treatments delayed the development of weight loss, firmness, pH, total soluble solids, and total titrable acidity. The results also suggested that edible wax coatings delayed the ripening process and colour development of tomato fruits during the storage period and extended the shelf life. However Beewax treatment and its combinations performed better than the other treatments. It was therefore recommended that locally produced wax such as Beewax, Shea butter, Cassava Starch treatments and their combinations could be a good technology for preserving the quality and extending the shelf life of fresh tomato fruit as well as maintaining the physical and chemical properties.

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