scholarly journals Effect of Different Packaging Materials on Some Vitamins and Minerals of the Pasteurized Camel Milk

2021 ◽  
Vol 10 (9) ◽  
pp. 590-599
Author(s):  
Ahmed Elghali Mohamed Khalil Ayman Diaf Alla Ismail Alshikh ◽  
Ahmed Eltigani Almansoori Mohamed Abdelsalam Abdalla
Keyword(s):  
Vitamin A ◽  
Vitamin C ◽  
Storage Temperature ◽  
Camel Milk ◽  
Packaging Materials ◽  
Test Results ◽  
Glass Bottle ◽  
Retinyl Acetate ◽  
Aluminum Cans ◽  
And Storage

In this study the level of Pasteurized camel milk vitamins and minerals, vitamin A (Retinyl Acetate), Vitamin C (Ascorbic Acid), Selenium were monitored, Phosphorus and Calcium for 30 days period started day 0, through day 7, day 14, day 21 and day 30, different types of packaging materials (I) (PET) Bottle, (ii) (PP) Cup,(iii) (PS) Cup,(iv) (LDPE) Bottle,(v) (LPET) Bottle,(vi (HDPE) Bottle,(vii) Aluminum Cans, (viii) Glass(Emerald Green) and (ix) Cartoon bottles (250 ml size) were dispensed with the Pasteurized camel milk (80 ˚C, 16 s) at Aseptic condition and storage temperature 5 ˚C, to find out best packaging materials to transport high value from this nutrient to the end consumers, Result shown there is significant differences within packaging materials responds of test results about (Vitamin A), So The best packaging materials on Vitamin A of pasteurized Camel Milk is: Carton, Aluminum Can, Glass bottle) Respectively, Vitamin C shown significant differences within packaging materials responds of test results, So the best packaging materials on Vitamin C is:(Aluminum Can, Carton, Glass bottle) Respectively. Minerals results shown that there were no significant differences within packaging materials responds of test results about (Selenium (Se)) because the sig = (0.997) more than 0.05 and 0.01. so we can say responds in group equally at all packaging materials, Calcium results shown that there were significant differences within packaging materials, So the best packaging materials for Calcium (Ca) is:(HDPE, PET, LDPE) Respectively. Phosphorus also shown significant differences within packaging materials because the sig = (0.000) Less than 0.05 and 0.01. so responds in group not equally at all packaging materials, the best packaging materials on Phosphorous (P) s:(LDPE, HDPE, PET) respectively.

scholarly journals Effect of Different Types of Packaging Materials on the Shelf Life of Pasteurized Camel Milk

2021 ◽  
Vol 10 (9) ◽  
pp. 24-37
Author(s):  
Ahmed Elghali Mohamed Khalil Ayman Diaf Alla Ismail Alshikh ◽  
Ahmed Eltigani Almansoori Mohamed Abdelsalam Abdalla
Keyword(s):  
Shelf Life ◽  
Sensory Evaluation ◽  
Food Packaging ◽  
Camel Milk ◽  
Packaging Materials ◽  
Migration Test ◽  
Test Analysis ◽  
Food Packaging Materials ◽  
Different Types ◽  
Aluminum Cans

Nine types of packaging materials were tested on this study Included (I) Polyethylenetetraphthalate (PET) Bottle, (ii) Polypropylene (PP) Cup, (iii) polystyrene (PS) Cup, (iv) Low density polyethylene (LDPE) Bottle, (v) Light Proof Polyethyleneterephthalate(LPET) Bottle,(vi) High density Polyethylene(HDPE) Bottle, (vii) Aluminum Cans, (viii) Glass(Emerald Green) and (ix) Cartoon bottles (250 ml size) were dispensed in the aseptic condition with Pasteurized camel milk (80 ˚C,16s) for two seasons Summer and Winter and stored immediately inside the chiller at 5 ˚C for 30 days, The camel milk samples were examined for microbial quality, sensory evaluation, also food packaging materials were examined for overall migration test, approximate shelf life of the pasteurized camel milk at temperature 5 ˚C in all types of packaging materials in our study period 30 days, Sensory Evaluation results shown that there is significant differences within best packaging materials, so we can say best packaging materials not same in summer and winter. We see also the best packaging materials is not same in winter of all type of Sensory Evaluation with one ranking (PS, HDPE) respectively, but not difference in summer, so the best in winter is (PP - PS – PET) respectively, lastly the overall migration test analysis for the food packaging materials shown that there are no significant differences within packaging materials. So we can say responds in group equally at all packaging materials and all samples meets the specification limits as per Article 12, EU 10/2011.

Influence of packaging materials, oxygen and storage temperature on quality of germinated parboiled rice

LWT ◽  
2020 ◽  
Vol 121 ◽  
pp. 108926 ◽  
Author(s):  
Supaporn Klaykruayat ◽  
Busarakorn Mahayothee ◽  
Pramote Khuwijitjaru ◽  
Marcus Nagle ◽  
Joachim Müller
Keyword(s):  
Storage Temperature ◽  
Packaging Materials ◽  
Parboiled Rice ◽  
And Storage

scholarly journals EFFECT OF PACKAGING MATERIALS AND STORAGE TEMPERATURE ON QUALITY OF SOME LOCAL FRUIT JUICES

2009 ◽  
Vol 34 (3) ◽  
pp. 1723-1733
Author(s):  
Ayat Rizk ◽  
N. Ibrahim ◽  
A. Alian ◽  
Salwa El-Magoli
Keyword(s):  
Storage Temperature ◽  
Fruit Juices ◽  
Packaging Materials ◽  
And Storage

scholarly journals Effect of Pectin/Nanochitosan-Based Coatings and Storage Temperature on Shelf-Life Extension of “Elephant” Mango (Mangifera indica L.) Fruit

Polymers ◽  
2021 ◽  
Vol 13 (19) ◽  
pp. 3430
Author(s):  
Thi Minh Phuong Ngo ◽  
Thanh Hoi Nguyen ◽  
Thi Mong Quyen Dang ◽  
Thi Van Thanh Do ◽  
Alissara Reungsang ◽  
...  
Keyword(s):  
Vitamin C ◽  
Shelf Life ◽  
Storage Temperature ◽  
Mangifera Indica ◽  
Weight Maintenance ◽  
Titratable Acidity ◽  
Fruit Weight ◽  
Soluble Solids ◽  
Life Extension ◽  
And Storage

The aim of extending shelf-life and maintaining quality is one of the major issues regarding mango fruit preservation. The quality of mango fruits is greatly affected by postharvest factors, especially temperature and fruit treatment. In this study, the effect of coating and storage temperature on the characteristics of mango fruits was investigated. The mango fruits were immersed in different concentrations (1.5%, 2.0%, and 2.5%) of pectin/nanochitosan dispersion (with ratios of pectin:nanochitosan 50:50), and (0.75%, 1% and 1.25%) of nanochitosan dispersion and stored at 17, 25, and 32 °C for 24 days. Changes in fruit, including weight loss, firmness, color, chemical composition (such as the total soluble solids concentration (TSS)), total sugar, reducing sugar, titratable acidity (TA), and vitamin C were periodically recorded. The results indicated that the pectin/nanochitosan coating significantly prevented reductions in the fruit weight, firmness, TSS, TA, and vitamin C content. Additionally, pectin/nanochitosan at a low temperature (17 °C) had a greater positive effect on fruit shelf-life and weight maintenance than 25 and 32 °C. The coated mango fruits maintained good quality for 24 days at 17 °C, while coated fruits stored at 25 °C and 32 °C, as well as uncoated ones stored at 17 °C, were destroyed after two weeks. At the maximum storage time evaluated, the coating formulations containing pectin and nanochitosan exhibited microbial counts below the storage life limit of 106 CFU/g of fruit. In general, the results showed that the pectin/nanochitosan coating (2%) with a storage temperature of 17 °C is the most effective strategy for improving quality and extending the shelf-life of mango fruits.

scholarly journals Analisis Kandungan Vitamin C dan β-Karoten Lada Katokon Toraja, Cabai Besar dan Cabai Keriting di Makassar

DEDIKASI ◽  
2019 ◽  
Vol 21 (1) ◽  
Author(s):  
Sri Suhadiyah ◽  
Elis Tambaru ◽  
A. Masniawati
Keyword(s):  
Vitamin A ◽  
Vitamin C ◽  
Water Content ◽  
Capsicum Annuum ◽  
Spectrophotometric Method ◽  
Dry Weight ◽  
Test Results ◽  
Titration Method ◽  
Capsicum Annuum L ◽  
Β Carotene

Chili is one of the spices that are consumed by many Indonesians. It has several vitamins, one of which isvitamin C and ß-carotene is a pro-vitamin A which plays an important role in the formation of vitamin A. The studywas conducted in August 2018 and sampling from the regions Toraja and Malino. This study aims to determine thelevels of vitamin C in several types of chilli obtained by using iodine titration method and the levels of ß-caroteneby spectrophotometric method at a wavelength of 460-480 nm. The chili sample was first measuredmorphologically, weighed by base and dry weight and its water content. The test results showed vitamin C levels ofPepper Katokon Toraja Capsicum annuum L. Var. Sinensis is tested with seeds (0.129% / 10 g) and seedless(0.182% / 10 g). Large Chili Capsicum annuum L. Var. Abreviatum Fingerhuth was tested with seeds (0.220% / 10g) and seedless (0.223% / 10 g). Curly Chili Capsicum annuum L. Var. Longum sendt was tested with seeds(0.537% / 10 g) and seedless (0.592% / 10 g). Test results showed the levels of β-carotene Pepper Katokon TorajaCapsicum annuum L. Var. sinensis were tested with seeds (5.888mg / kg) and seedless (6.073mg / kg). Large ChiliCapsicum annuum L. Var. Abreviatum Fingerhuth was tested with seeds (5.529mg / kg) and seedless (6.338mg /kg). Curly Chili Capsicum annuum L. Var. Longum sendt was tested with seeds (6.655mg / kg) and seedless(6.942mg / kg). Conclusion The highest content of vitamin C and ß-carotene was found in Curly Chili Capsicumannuum L. Var. Longum sendt without seeds.

Increasing the safety of confectionery products of jelly-like consistency

2021 ◽  
Author(s):  
N.B. Kondratyev ◽  
Keyword(s):  
Chemical Composition ◽  
Shelf Life ◽  
Quality Indicators ◽  
Moisture Transfer ◽  
Storage Temperature ◽  
Packaging Materials ◽  
Transfer Processes ◽  
Confectionery Products ◽  
And Storage

The influence of various factors on the rate of moisture transfer processes during the storage of jelly marmalade has been investigated. The obtained results make it possible to substantiate additional requirements for quality indicators, chemical composition and type of structure-forming agents, properties of packaging materials and storage temperature to guarantee the preservation of quality during a given shelf life of marmalade and other confectionery products of a jelly-like consistency.

Sign in / Sign up

Export Citation Format

Share Document