scholarly journals Evaluation of Modified Atmospheric Packaging (MAP), Chemical Treatments and Low Temperature on Biochemical and Textural Attributes of Button Mushroom (Agaricus bisporus)

2020 ◽  
Author(s):  
Pallavi Srivastava ◽  
Pravin Prakash ◽  
Durga Shankar Bunkar
Keyword(s):  
Low Temperature ◽  
Profile Analysis ◽  
Modified Atmosphere Packaging ◽  
Storage Conditions ◽  
Ambient Conditions ◽  
Button Mushroom ◽  
Texture Profile ◽  
Post Harvest ◽  
Chemical Treatments ◽  
Chemically Treated

Background: The increasing awareness on the nutritional and medicinal value of button mushroom is the guiding light for the increased production and consumption of mushroom across the world. Due to its perishable nature it cannot be stored for long period. Different methods are used for increasing mushroom post-harvest shelf life which includes chemical treatments, low temperature storage conditions, modified atmosphere packaging (MAP) and use of thick packaging material. Methods: Button mushroom were chemically treated with CaCl2 (2.5% w/v), citric acid (3% w/v) and sorbitol (0.1% w/v) which was followed by packaging in polyethylene film under three different MAP compositions and stored at 8oC temperature for further studies. Physico-chemical and texture profile analysis were done for 16 days at interval of four days. Result: Significant changes were obtained in three different MAP treatments. MAP composition with 6% O2 and 12%CO2 were found best for post-harvest storage of button mushroom. Blanched samples without chemical treatments and packed under ambient conditions were spoiled after 16 days as compared to chemically treated samples stored in MAP packaging.

scholarly journals Physico-chemical and enzymatic changes in peach (Prunus persica (L.) Batsch) fruit in response to sodium salts during low temperature storage

2016 ◽  
Vol 8 (4) ◽  
pp. 2116-2119
Author(s):  
S. K. Jawandha ◽  
P. P. S. Gill ◽  
Annu Verma ◽  
Navdeep Kaur
Keyword(s):  
Low Temperature ◽  
Sodium Bicarbonate ◽  
Prunus Persica ◽  
Storage Conditions ◽  
Ambient Conditions ◽  
Post Harvest ◽  
Low Temperature Storage ◽  
Physico Chemical ◽  
Enzymatic Changes ◽  
Temperature Storage

‘Shan-i-Punjab’ is a leading cultivar of peach (Prunus persica (L.) Batsch) in Punjab. After harvesting peach fruits cannot be stored for a longer period under ambient conditions. To prolong the post-harvest life of fruits, an experiment was conducted during the year 2014. Physiological mature fruits of peach cv. Shan-i-Punjab were harvested and subjected to various post-harvest dip treatments viz. sodium bicarbonate (@ 0.5 and 1%), sodium benzoate (@ 0.5 and 1%) for 5 mins. Treated and untreated (control) fruits were packed in Corrugated fibre board CFB boxes and kept under low temperature storage conditions (0-10 C and 90-95% RH) for 6 weeks. Stored fruits were analyzed for various physico-chemical characteristics after 2, 4, 5 and 6 weeks of storage. Fruits treated with 0.5% sodium bicarbonate showed better results in terms low PLW (5.05%), high palatability rating (7.66), TSS (11.26%), acidity (0.70%) and PME activity (1.28 ml of 0.02N NaOH used) upto 4 weeks of storage as compared to control. It can be concluded that peach fruits of the cultivar Shan-i-Punjab treated with sodium bicarbonate @ 0.5% can be safely stored upto 4 weeks with acceptable quality under low temperature conditions.

scholarly journals Retail Packaging Affects Colour, Water Holding Capacity, Texture and Oxidation of Sheep Meat more than Breed and Finishing Feed

Foods ◽  
2022 ◽  
Vol 11 (2) ◽  
pp. 144
Author(s):  
Minh Ha ◽  
Robyn Dorothy Warner ◽  
Caitlin King ◽  
Sida Wu ◽  
Eric N. Ponnampalam
Keyword(s):  
Profile Analysis ◽  
Vastus Lateralis ◽  
Modified Atmosphere Packaging ◽  
Water Holding Capacity ◽  
Standard Diet ◽  
Texture Profile ◽  
Sheep Meat ◽  
Camelina Meal ◽  
Finishing Feed ◽  
Water Holding

This study investigated the CIELab colour, water holding capacity, texture and oxidative stability of sheep meat from different breeds, finishing feeds, and retail packaging methods. Leg primal cuts from a subset of Composite wether lambs (n = 21) and Merino wether yearlings (n = 21) finished on a standard diet containing grain and cereal hay, a standard diet with camelina forage, or a standard diet with camelina meal, were used in this study. Semimembranosus and Vastus lateralis were packaged in vacuum skin packaging (VSP), or modified atmosphere packaging with 80% O2 and 20% CO2 (HioxMAP), or with 50% O2, 30% N2, and 20% CO2 (TrigasMAP). Packaging had a greater effect (p < 0.001) on L*, a*, b*, hue, and chroma than the effects from breed and finishing feed. Purge loss was affected by packaging. Cooking loss was affected by breed for Semimembranosus and packaging for both muscle types. HioxMAP and TrigasMAP increased WBSF and Texture Profile Analysis hardness of the meat compared to VSP. Lipid oxidation, assessed by TBARS, were lower in camelina forage or camelina meal supplemented diets and TrigasMAP compared to standard diet and HioxMAP, respectively. Total carbonyl and free thiol content were lower in VSP. Thus, supplementing feed with camelina forage or meal and lowering oxygen content in retail packaging by TrigasMAP or VSP are recommended to ensure optimal sheep meat quality.

scholarly journals Development of Commercial Tapioca Pearls used in Bubble Tea by Microwave Heat–Moisture Treatment in Cassava Starch Modification

2020 ◽  
Vol 5 (1) ◽  
pp. 103-106
Author(s):  
Ashani Uthpala Bulathgama ◽  
G. D. M. Gunasekara ◽  
I. Wickramasinghe ◽  
M. A. D. Somendrika
Keyword(s):  
Profile Analysis ◽  
Standard Procedure ◽  
Food Product ◽  
Storage Conditions ◽  
Cassava Starch ◽  
Refrigerated Storage ◽  
Industrial Processing ◽  
Texture Profile ◽  
Microbiological Stability ◽  
Cyanide Content

Bubble tea is a trending food product around the globe and capture a high demand in the high-end market in Asian region as well. This product contains a chewy bubble in enhancing the palatability and the acceptability of the final bubble tea product, which is made with cassava starch. Cassava is an important high caloric tropical food crop, yet has a limited utilization due to its perishability and high cyanide content. Industrial processing of cassava into several food products is one of the most preferred solution for this and thus, tapioca pearl production is also one of the major food application of cassava starch. So the main objective of this study to develop a standardized and much preferred method of tapioca pearl production, and develop a tapioca pearl to be incorporated in bubble tea with higher sensory acceptance, and lower cost. A standard procedure was developed after several trials, and considering the economic benefit, cassava flour incorporated pearls were also tried. The made pearls were subjected to sensory evaluation, proximate composition and cyanide content analysis, as well as texture profile analysis, and finally, the microbiological stability of the product was also checked under refrigerated storage conditions. According to the obtained results, the final product was sensory accepted (p<0.05) over the commercially available product and had a laboratory proven shelf life of 30 days under refrigerated storage conditions.

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).

scholarly journals Hybrid Acrylated Chitosan and Thiolated Pectin Cross-Linked Hydrogels with Tunable Properties

Polymers ◽  
2021 ◽  
Vol 13 (2) ◽  
pp. 266
Author(s):  
Shaked Eliyahu ◽  
Alexandra Galitsky ◽  
Esther Ritov ◽  
Havazelet Bianco-Peled
Keyword(s):  
Electrostatic Interactions ◽  
Profile Analysis ◽  
Hybrid Hydrogel ◽  
Texture Profile ◽  
Ph Values ◽  
X Ray Scattering ◽  
Wide Range ◽  
Michael Type Addition ◽  
Physical And Chemical ◽  
Hydrogel System

We developed and characterized a new hydrogel system based on the physical and chemical interactions of pectin partially modified with thiol groups and chitosan modified with acrylate end groups. Gelation occurred at high pectin thiol ratios, indicating that a low acrylated chitosan concentration in the hydrogel had a profound effect on the cross-linking. Turbidity, Fourier transform infrared spectroscopy, and free thiol determination analyses were performed to determine the relationships of the different bonds inside the gel. At low pH values below the pKa of chitosan, more electrostatic interactions were formed between opposite charges, but at high pH values, the Michael-type addition reaction between acrylate and thiol took place, creating harder hydrogels. Swelling experiments and Young’s modulus measurements were performed to study the structure and properties of the resultant hydrogels. The nanostructure was examined using small-angle X-ray scattering. The texture profile analysis showed a unique property of hydrogel adhesiveness. By implementing changes in the preparation procedure, we controlled the hydrogel properties. This hybrid hydrogel system can be a good candidate for a wide range of biomedical applications, such as a mucosal biomimetic surface for mucoadhesive testing.

scholarly journals Surface acoustic wave nebulization improves compound selectivity of low-temperature plasma ionization for mass spectrometry

2021 ◽  
Vol 11 (1) ◽  
Author(s):  
Andreas Kiontke ◽  
Mehrzad Roudini ◽  
Susan Billig ◽  
Amarghan Fakhfouri ◽  
Andreas Winkler ◽  
...  
Keyword(s):  
Mass Spectrometry ◽  
Low Temperature ◽  
Acoustic Wave ◽  
Surface Acoustic Wave ◽  
Ionization Mechanism ◽  
Low Temperature Plasma ◽  
Ambient Conditions ◽  
Temperature Plasma ◽  
Plasma Ionization ◽  
Surface Acoustic Wave Nebulization

AbstractMass spectrometry coupled to low-temperature plasma ionization (LTPI) allows for immediate and easy analysis of compounds from the surface of a sample at ambient conditions. The efficiency of this process, however, strongly depends on the successful desorption of the analyte from the surface to the gas phase. Whilst conventional sample heating can improve analyte desorption, heating is not desirable with respect to the stability of thermally labile analytes. In this study using aromatic amines as model compounds, we demonstrate that (1) surface acoustic wave nebulization (SAWN) can significantly improve compound desorption for LTPI without heating the sample. Furthermore, (2) SAWN-assisted LTPI shows a response enhancement up to a factor of 8 for polar compounds such as aminophenols and phenylenediamines suggesting a paradigm shift in the ionization mechanism. Additional assets of the new technique demonstrated here are (3) a reduced analyte selectivity (the interquartile range of the response decreased by a factor of 7)—a significant benefit in non-targeted analysis of complex samples—and (4) the possibility for automated online monitoring using an autosampler. Finally, (5) the small size of the microfluidic SAWN-chip enables the implementation of the method into miniaturized, mobile LTPI probes.

scholarly journals Combined Effects of Calcium Addition and Thermal Processing on the Texture and In Vitro Digestibility of Starch and Protein of Black Beans (Phaseolus vulgaris)

Foods ◽  
2021 ◽  
Vol 10 (6) ◽  
pp. 1368
Author(s):  
Marbie Alpos ◽  
Sze Ying Leong ◽  
Indrawati Oey
Keyword(s):  
Thermal Processing ◽  
Profile Analysis ◽  
Protein Digestibility ◽  
In Vitro Digestibility ◽  
Texture Profile ◽  
Black Beans ◽  
Calcium Addition ◽  
The Impact ◽  
Cacl2 Solution

Legumes are typically soaked overnight to reduce antinutrients and then cooked prior to consumption. However, thermal processing can cause over-softening of legumes. This study aimed to determine the effect of calcium addition (0, 100, 300, and 500 ppm in the form of calcium chloride, CaCl2), starting from the overnight soaking step, in reducing the loss of firmness of black beans during thermal processing for up to 2 h. The impact of calcium addition on the in vitro starch and protein digestibility of cooked beans was also assessed. Two strategies of calcium addition were employed in this study: (Strategy 1/S1) beans were soaked and then cooked in the same CaCl2 solution, or (Strategy 2/S2) cooked in a freshly prepared CaCl2 solution after the calcium-containing soaking medium was discarded. Despite the texture degradation of black beans brought about by increasing the cooking time, texture profile analysis (TPA) revealed that their hardness, cohesiveness, springiness, chewiness, and resilience improved significantly (p < 0.05) with increasing calcium concentration. Interestingly, beans cooked for 2 h with 300 ppm CaCl2 shared similar hardness with beans cooked for 1 h without calcium addition. Starch and protein digestibility of calcium-treated beans generally improved with prolonged cooking. However, calcium-treated beans cooked for 1 h under S2 achieved a reduced texture loss and a lower starch digestibility than those beans treated in S1. A lower starch digestion could be desired as this reflects a slow rise in blood glucose levels. Findings from this result also showed that treating black beans with high level of CaCl2 (i.e., 500 ppm) was not necessary, otherwise this would limit protein digestibility of cooked black beans.

Effect of different post-harvest storage conditions and heat treatment on tomatine content in commercial varieties of green tomatoes

2021 ◽  
Vol 96 ◽  
pp. 103735
Author(s):  
Alessio Pardini ◽  
Marco Consumi ◽  
Gemma Leone ◽  
Claudia Bonechi ◽  
Gabriella Tamasi ◽  
...  
Keyword(s):  
Heat Treatment ◽  
Storage Conditions ◽  
Post Harvest

Crystal chemistry of transition metal diarsenates M 2As2O7 (M = Mn, Co, Ni, Zn): variants of the thortveitite structure

2010 ◽  
Vol 66 (6) ◽  
pp. 603-614 ◽  
Author(s):  
Matthias Weil ◽  
Berthold Stöger
Keyword(s):  
Crystal Structure ◽  
Low Temperature ◽  
Transition Metal ◽  
Basic Structure ◽  
Structure Type ◽  
Ambient Conditions ◽  
Modulated Structure ◽  
Triclinic Crystal System ◽  
Space Groups ◽  
Unit Cells

The structures of the 3d divalent transition-metal diarsenates M 2As2O7 (M = Mn, Co, Ni, Zn) can be considered as variants of the monoclinic (C2/m) thortveitite [Sc2Si2O7] structure type with a ≃ 6.7, b ≃ 8.5, c ≃ 4.7 Å, α ≃ 90, β ≃ 102, γ ≃ 90° and Z = 2. Co2As2O7 and Ni2As2O7 are dimorphic. Their high-temperature (β) polymorphs adopt the thortveitite aristotype structure in C2/m, whereas their low-temperature (α) polymorphs are hettotypes and crystallize with larger unit cells in the triclinic crystal system in space groups P\bar 1 and P1, respectively. Mn2As2O7 undergoes no phase transition and likewise adopts the thortveitite structure type in C2/m. Zn2As2O7 has an incommensurately modulated crystal structure [C2/m(α,0,γ)0s] with q = [0.3190 (1), 0, 0.3717 (1)] at ambient conditions and transforms reversibly to a commensurately modulated structure with Z = 12 (I2/c) below 273 K. The Zn phase resembles the structures and phase transitions of Cr2P2O7. Besides descriptions of the low-temperature Co2As2O7, Ni2As2O7 and Zn2As2O7 structures as five-, three- and sixfold superstructures of the thortveitite-type basic structure, the superspace approach can also be applied to descriptions of all the commensurate structures. In addition to the ternary M 2As2O7 phases, the quaternary phase (Ni,Co)2As2O7 was prepared and structurally characterized. In contrast to the previously published crystal structure of the mineral petewilliamsite, which has the same idealized formula and has been described as a 15-fold superstructure of the thortveitite-type basic structure in space group C2, synthetic (Ni,Co)2As2O7 can be considered as a solid solution adopting the α-Ni2As2O7 structure type. Differences of the two structure models for (Ni,Co)2As2O7 are discussed.

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