scholarly journals  pH and thermal stability of anthocyanin-based optimised extracts of Romanian red onion cultivars

2013 ◽  
Vol 31 (No. 3) ◽  
pp. 283-291 ◽  
Author(s):  
S. Oancea ◽  
O. Drághici
Keyword(s):  
Thermal Stability ◽  
Total Phenolics ◽  
Order Rate Constant ◽  
Food Composition ◽  
Daily Consumption ◽  
Scanning Calorimetry ◽  
Allium Cepa L ◽  
Processing And Storage ◽  
And Storage ◽  
Anthocyanin Degradation

Total phenolics and anthocyanins in ten samples of Romanian red onion cultivars, extraction optimisation and pH/thermal stability were investigated. Extraction with 80% aqueous ethanol leads to an increased anthocyanin yield. The level of phenolics and anthocyanins in bulbs is highly variable and was found higher in the Red of Turda cultivar. The highest value of 99.66 mg/100 g FM was obtained for red onion dry skins. Strong acidic conditions favoured the better stability of anthocyanin extracts during 10-day storage. The first order rate constant value of anthocyanin degradation during storage calculated at different pH increased almost 17 times when pH increased from 1.0 to 9.0. Results of thermal analysis performed by differential scanning calorimetry showed that temperatures over 45°C already induced anthocyanin degradation in extracts. These results may become useful for establishing the appropriate conditions of processing and storage of anthocyanin-based foods. The obtained data on total phenolics and anthocyanins in Allium cepa L. may become relevant for future estimation studies of their daily consumption and for completing the national food composition databases.  

Effect of jam processing and storage on total phenolics, antioxidant activity, and anthocyanins of different fruits

2011 ◽  
Vol 91 (6) ◽  
pp. 1096-1102 ◽  
Author(s):  
Taha M. Rababah ◽  
Majdi A. Al-Mahasneh ◽  
Isra Kilani ◽  
Wade Yang ◽  
Mohammad N. Alhamad ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Total Phenolics ◽  
Processing And Storage ◽  
And Storage

scholarly journals Characterization and Processing of Table Olives: A Special Issue

Foods ◽  
2020 ◽  
Vol 9 (10) ◽  
pp. 1469
Author(s):  
Beatriz Gandul-Rojas ◽  
Lourdes Gallardo-Guerrero
Keyword(s):  
Starter Cultures ◽  
Special Issue ◽  
Table Olives ◽  
Daily Consumption ◽  
Industrial Sustainability ◽  
Storage Effects ◽  
Processing And Storage ◽  
And Storage

Table olives are recognized as an essential component of the Mediterranean diet, having been explicitly included in the second level of its nutritional pyramid as an aperitif or culinary ingredient, with a recommended daily consumption of one to two portions (15–30 g). Producers demand innovative techniques improving the performance and industrial sustainability, as well as the development of new products that respond efficiently to increasingly demanding consumers. The purpose of this special issue was to publish high-quality papers with the aim to cover the state-of-the-art, recent progress and perspectives related to characterization and processing of table olives. Two reviews offer an overview about the processing and storage effects on the nutritional and sensory properties of table olives, as well as the main technologies used for olive fermentation, and the role of lactic acid bacteria and yeasts characterizing this niche during the fermentation. A total of 10 research papers cover a broad range of aspects such as characterization of their chemical composition, bioavailability, advances in the processing technology, chemical and microbiological changes, optimized use of starter cultures for the improvement of the different fermentative processes, and new strategies to reduce sodium and additives to stabilize the organoleptic properties and avoid defects.

Influence of post-harvest processing on ochratoxin A content in cocoa and on consumer exposure in Cameroon

2011 ◽  
Vol 4 (2) ◽  
pp. 141-146 ◽  
Author(s):  
P. Mounjouenpou ◽  
D. Gueule ◽  
M. Ntoupka ◽  
N. Durand ◽  
A. Fontana-Tachon ◽  
...  
Keyword(s):  
Young Children ◽  
Cocoa Butter ◽  
Ochratoxin A ◽  
Cocoa Beans ◽  
Daily Consumption ◽  
Daily Exposure ◽  
Post Harvest ◽  
Processing And Storage ◽  
And Storage ◽  
By Products

Ochratoxin A (OTA) is a mycotoxin that contaminates several foodstuffs, including cocoa. It has nephrotoxic, teratogenic and carcinogenic properties in humans. The effect of post-harvest processing and storage on the OTA contamination of cocoa was studied over three successive cocoa seasons (2005, 2006 and 2007) in Cameroon. The type of fermentation (box or heap) did not significantly influence bean OTA content, which varied from undetectable (<0.03 ng/g) to 0.25 ng/g, remaining below 2 ng/g (the defined standard for cocoa beans). However, pod damage and late pod opening were aggravating factors for OTA contamination of cocoa. If pods were not intact (intentionally or naturally damaged), OTA was found in samples with contents of up to 75.5 ng/g before processing and 32.2 ng/g after 4 months' storage. This contamination exceeded the levels tolerated for export. In addition, some of the cocoa produced is processed locally and consumed as chocolate, cocoa powder, chocolate filled sweets, cocoa-based drinks and cocoa butter. In Cameroon, the average daily consumption of cocoa by-products is estimated at 0.75 g/d for adults and 1 g/d for children. Consequently, for maximum OTA contamination of cocoa beans, the maximum daily exposure to OTA would be 1.61 ng/kg bw/d in young children weighing around 20 kg, greatly contributing to the exposure of young consumers.

scholarly journals Total Phenolics and Antioxidant Capacity of Cocoa Pulp: Processing and Storage Study

2016 ◽  
Vol 41 (4) ◽  
pp. e13029 ◽  
Author(s):  
Vidya Endraiyani ◽  
Richard D. Ludescher ◽  
Rong Di ◽  
Mukund V. Karwe
Keyword(s):  
Antioxidant Capacity ◽  
Total Phenolics ◽  
Storage Study ◽  
Pulp Processing ◽  
Processing And Storage ◽  
And Storage

HUBUNGAN HIGIENE SANITASI DENGAN KANDUNGAN ESCHERICHIA COLI PADA ES BATU INDUSTRI RUMAH TANGGA DI TEPI JALAN WAHID HASYIM 2 KECAMATAN SEMPAJA KOTA SAMARINDA TAHUN 2015

2018 ◽  
Vol 2 (1) ◽  
pp. 43
Author(s):  
Suwignyo Suwignyo ◽  
Abdul Rachim ◽  
Arizal Sapitri
Keyword(s):  
Escherichia Coli ◽  
Data Analysis ◽  
Random Sampling ◽  
Preliminary Test ◽  
Raw Material ◽  
Almost Everywhere ◽  
Ice Cube ◽  
Processing And Storage ◽  
And Storage ◽  
Cluster Random Sampling

Ice is a water that cooled below 0 °C and used for complement in drink. Ice can be found almost everywhere, including in the Wahid Hasyim Sempaja Roadside. From the preliminary test, obtained 5 samples ice cube were contaminated by Escherichia coli. The purpose of this study was to determine relationship between hygiene and sanitation with presence of Eschericia coli in ice cube of home industry at Wahid Hasyim Roadside Samarinda. This research used quantitative with survey methode. The population in this study was all of the seller in 2nd Wahid Hasyim Roadside. Sample was taken by Krejcie and Morgan so the there were 44 samples and used Cluster Random Sampling. The instruments are questionnaries, observation and laboratory test. Data analysis was carried out univariate and bivariate (using Fisher test p= 0.05). The conclusion of this study there are a relation between chosing raw material (p=0,03) and saving raw material (p=0,03) with presence of Eschericia coli. There was no relation between processing raw material into ice cube with presence of Eschericia coli (p=0,15).Advice that can be given to ice cube should maintain hygiene and sanitation of the selection, processing and storage of ice cube.

Thermal Stability of N-Heterocycle-Stabilized Iodanes – A Systematic Investigation

2019 ◽  
Author(s):  
Andreas Boelke ◽  
Yulia A. Vlasenko ◽  
Mekhman S. Yusubov ◽  
Boris Nachtsheim ◽  
Pavel Postnikov
Keyword(s):  
Thermal Stability ◽  
Differential Scanning Calorimetry ◽  
Thermogravimetric Analysis ◽  
Systematic Investigation ◽  
Scanning Calorimetry ◽  
Thermal Stability Of

<p>The thermal stability of pseudocyclic and cyclic <i>N</i>-heterocycle-stabilized (hydroxy)aryl- and mesityl(aryl)-l<sup>3</sup>-iodanes (NHIs) through thermogravimetric analysis (TGA) and differential scanning calorimetry (DSC) is investigated. NHIs bearing <i>N</i>-heterocycles with a high N/C-ratio such as triazoles show among the lowest descomposition temperatures and the highest decomposition energies. A comparison of NHIs with known (pseudo)cyclic benziodoxolones is made and we further correlated their thermal stability with reactivity in a model oxygenation. </p>

Prospects for the development of agrarian production systems in in the Right Bank Polesie of Ukraine

2018 ◽  
Vol 2 (95) ◽  
pp. 69-72
Author(s):  
Yu.A. Tarariko ◽  
L.V. Datsko ◽  
M.O. Datsko
Keyword(s):  
Agricultural Production ◽  
Production Systems ◽  
Economic Feasibility ◽  
Capital Investments ◽  
Resource Potential ◽  
Grain Processing ◽  
Processing And Storage ◽  
The Right ◽  
And Storage ◽  
Agricultural Production Systems

The aim of the work is to assess the existing and prospective models for the development of agricultural production in Central Polesie on the basis of economic feasibility and ecological balance. The evaluation of promising agricultural production systems was carried out with the help of simulation modeling of various infrastructure options at the levels of crop and multisectoral specialization of agroecosystems. The agro-resource potential of Central Polesie is better implemented in the rotation with lupine, corn and flax dolguntsem with well-developed infrastructure, including crop, livestock units, grain processing and storage systems, feed, finished products and waste processing in the bioenergetic station. The expected income for the formation of such an infrastructure is almost 8 thousand dollars. / with a payback period of capital investments of 2-3 years.

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