scholarly journals Use of Edible Coating to Preserve Pecans at Room Temperature

HortScience ◽  
2006 ◽  
Vol 41 (1) ◽  
pp. 188-192 ◽  
Author(s):  
Elizabeth A. Baldwin ◽  
Bruce Wood
Keyword(s):  
Shelf Life ◽  
Room Temperature ◽  
Carya Illinoinensis ◽  
Acid Oxidation ◽  
Edible Coatings ◽  
Ambient Conditions ◽  
Ambient Temperatures ◽  
Plastic Bags ◽  
Off Flavors ◽  
Hedonic Scale

Unsaturated fatty acid oxidation results in rancid off-flavors in pecan [Carya illinoinensis(Wangenh.) K. Koch] kernels, which shortens shelf life under ambient conditions. For this reason kernels are stored under costly refrigeration. Edible coatings [hydroxypropyl cellulose (HPC) and carboxymethyl cellulose (CMC), plus various additives] were used to restrict oxygen contact with kernel associated fats by acting as a barrier to gas exchange. Fresh pecans were acquired from orchards, air-dried, shelled, and treated with various coating formulations. The kernels were then drained, dried, and stored several months in open air or perforated zip-lock plastic bags at 20 to 25 °C and periodically evaluated by 18 to 20 sensory panelists using a 9-point hedonic scale for appearance, shine, off-flavor or overall flavor, and texture. Coated kernels generally scored lower for off-flavor, and higher for overall flavor. Preliminary coatings resulted in a less preferred appearance, but modifications to formulations of subsequent coatings resulted in either improved appearance or had no effect on appearance of kernels compared with uncoated control. Coatings with CMC imparted a shine to coated kernels, but did not generally affect texture. Hexanal accumulation, a good indicator of rancidity, of the homogenate of kernels stored at ambient temperatures for 5 and 9 months was lower in kernels coated with CMC than in the uncoated control, with CMC coatings including α-tocopherol being most effective. Thus, CMC-based coatings exhibit potential for extending the shelf life of pecan kernels.

scholarly journals 106 Cellulose Coatings Reduce Rancidity of Pecans

HortScience ◽  
2000 ◽  
Vol 35 (3) ◽  
pp. 407B-407
Author(s):  
E.A. Baldwin ◽  
Bruce W. Woods
Keyword(s):  
Fatty Acids ◽  
Gas Chromatography ◽  
Free Fatty Acids ◽  
Unsaturated Fatty Acids ◽  
Oxidative Cleavage ◽  
Carya Illinoinensis ◽  
Edible Coatings ◽  
Ambient Conditions ◽  
Off Flavors ◽  
Hydrolysis Of

Pecans (Carya illinoinensis) are full of unsaturated fatty acids, which are subject to oxidative cleavage. This results in the development of rancid off-flavors, which render the nuts unmarketable. For this reason, pecans must be stored under costly refrigerated conditions. Furthermore, pecans usually undergo retail distribution and marketing at ambient conditions, which promote development of off-flavors. Application of cellulose-based edible coatings reduced off-flavor, and improved overall flavor scores while adding shine to the nuts during 14 months of storage under ambient conditions. Development of rancidity involves hydrolysis of glycerides into free fatty acids, oxidation of double bonds of unsaturated fatty acids to form peroxides and then autooxidation of the free fatty acids once the peroxides reach a sufficient level to perpetuate this reaction. One of the products of autooxidation is hexanal which is, thus, a good indicator of rancidity. Analysis of pecans by gas chromatography revealed that hexanal levels were reduced in coated nuts by 5- to over 200-fold compared to uncoated controls, depending on the coating treatment. Some of the coating treatments affected nut color, but overall flavor and appearance were improved by certain formulations.

Stability of Cotrimoxazole in Peritoneal Dialysis Fluid

1990 ◽  
Vol 10 (2) ◽  
pp. 157-160 ◽  
Author(s):  
Sandra E. Holmes ◽  
Stephen Aldous
Keyword(s):  
Peritoneal Dialysis ◽  
Shelf Life ◽  
Room Temperature ◽  
Dialysis Fluid ◽  
Plastic Bags ◽  
Peritoneal Dialysis Fluid ◽  
The Stability ◽  
Similar Solutions ◽  
Plastic Containers ◽  
Hplc Analyses

This study examines the stability of both components of the antibacterial combination, cotrimoxazole (trimethoprim and sulphamethoxazole) in peritoneal dialysis fluid stored in polyvinyl chloride bags and glass ampoules at room temperature for up to nine days. Greater than 10% loss of trimethoprim occurred within three days for admixtures stored in plastic bags, whereas the original concentration remained virtually unchanged after nine days for similar solutions stored in glass ampoules. This indicated that the loss of trimethoprim observed in solutions stored in plastic bags was associated primarily with the nature of the container, presumably due to some form of uptake by or loss through the plastic. Greater than 10% loss of sulphamethoxazole occurred within two days for all admixtures examined, stored in either glass or plastic containers. This degree of loss was achieved within 12 h for one admixture stored in plastic. There was also the time-dependent appearance of an additional peak in HPLC analyses of these solutions, indicating that loss of sulphamethoxazole was due to chemical decomposition of the drug in the peritoneal dialysis fluid. The shelf-life of such admixtures would be limited by the stability of the sulphamethoxazole component, with the available data suggesting a shelf-life of 12 h for solutions stored at room temperature.

scholarly journals Stability of Sorgum, Peanut Blende (Spb) Food Supplement under Ambient Conditions for Treatment of Moderate Acute Malnutrition in Children 6-59 Months

2016 ◽  
Vol 5 (5) ◽  
pp. 82
Author(s):  
Amegovu Kiri Andrew ◽  
Mawadri Micheal
Keyword(s):  
Length Of Stay ◽  
Shelf Life ◽  
Sensory Quality ◽  
Control Sample ◽  
Food Supplement ◽  
Quality Attributes ◽  
Ambient Conditions ◽  
Two Samples ◽  
Significant Difference ◽  
Hedonic Scale

Shelf life is the recommended maximum time for which the defined quality of specified characteristics of the goods or products remains acceptable under expected (or specified) conditions of handling, storage and distribution and or display. Stability assessment of a local food supplement consisting of a premix of milled sorghum, ground nut paste, honey and cow ghee (SPB) was conducted from November 2014to January 2015. The study investigate the length of stay of SPB at ambient conditions with desirable sensory quality attributes of taste, color and texture. This was a cross sectional study design with a sensory evaluation questionnaire using a 5-point hedonic scale. Control sample was labeled as (A) and experimental (B). Sample A was freshly prepared once every week while sample B was kept constant. 24 participants with similar demographic characteristics were randomly selected to evaluated the sensory attributes of the porridges made from each sample. Only the investigator was aware of the treatment given to the participants. Sensory scores for all attributes were greater than four on a five-point hedonic scale. There were no significant differences (P>0.05) in all the five attributes between the two samples in the first 5 weeks of evaluation. A significant difference was observed in color during the week 9 (P<0.02), aroma in week 6 (P < 0.01) and taste in week 7 (P< 0.01). There was no significant difference in the texture of the samples throughout the time of the study. Taste and aroma recorded the lowest scores at 3.0 and 3.7 respectively after 9 weeks. Texture did not change during study time. Honey has anti-microbial properties and its inclusion improves water-binding capacity which prolong shelf life. The length of stay of SPB at room temperature with desirable sensory quality attributes of taste, color and texture was 8 weeks. This storage time could further be increased by use of antioxidants. 

scholarly journals Studies on the Freezing of Red Spanish and Smooth Cayenne Pineapples

1969 ◽  
Vol 61 (3) ◽  
pp. 354-360
Author(s):  
F. Sánchez Nieva ◽  
I. Hernández
Keyword(s):  
Ascorbic Acid ◽  
Shelf Life ◽  
Plastic Bags ◽  
Off Flavors ◽  
Quality And Shelf Life

Slices of Red Spanish and Smooth Cayenne pineapples vacuum packed in plastic bags without sirup developed strong off flavors during storage at -10° F (-23.3° C) even though the bromelin and the peroxidases were inactivated by blanching. Red Spanish slices frozen in sirup with 100 to 300 mg of ascorbic acid/lb of pack retained their original quality without developing appreciable off flavors when stored at -10° F for about 280 days. When the slices were packed in sirup, blanching to inactivate the peroxidases and the bromelin improved slightly both quality and shelf life of the frozen product. The quality of the frozen slices, however, was low and sometimes inferior to the canned product.

ANTIBACTERIAL, ANTIFUNGAL ACTIVITY OF COMPOSITE EDIBLE COATING INCORPORATED WITH CITRUS LIMON L. PEEL EXTRACT AND IT’S EFFECT ON FUJI APPLES.

2020 ◽  
Author(s):  
Renu Jaisinghani ◽  
Vishnu Vasant Dayare
Keyword(s):  
Shelf Life ◽  
Antimicrobial Properties ◽  
Edible Coating ◽  
Dilution Method ◽  
Citrus Limon ◽  
Edible Coatings ◽  
Lemon Peel ◽  
Fruit Shelf Life ◽  
Broth Dilution ◽  
Peel Extract

Edible film and coatings are been looked upon for preservation of fruits, vegetables and bakery products. Extended shelf life with preservation of natural properties of food is always been a challenge; by incorporation of bio-actives in edible coatings, the shelf life can be increased as they are known for their antioxidant and antimicrobial properties. With this view, present study was undertaken, where edible coatings were prepared from starch, gelatin and glycerol and incorporated with Lemon peel extracts and coated on apples for increased shelf life. Antimicrobial activity of Lemon peel extracts was studied on eight organisms by broth dilution method and were found to be effective at concentration 3mg/mL-9mg/mL for bacteria and 50mg/mL- 90mg/mL for fungi. Fuji apples coated with starch-gelatin based edible formulation containing lemon peel extracts were studied for the effect of coating on fruit shelf life during storage for 28 days. Incorporation of lemon peel extract into edible coating improved shelf life with reducing rate of browning of apples.

Antioxidant activity of cookiessupplemented with sugarbeet dietary fiber

2011 ◽  
pp. 151-157 ◽  
Author(s):  
Marijana B. Saka ◽  
Julianna F. Gyura ◽  
Aleksandra Mišan ◽  
Zita I. Šereš ◽  
Biljana S. Pajin ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Shelf Life ◽  
Dietary Fiber ◽  
Wheat Flour ◽  
Room Temperature ◽  
Antioxidant Activities ◽  
Radical Scavenging Activity ◽  
Antioxidant Properties ◽  
Radical Scavenging ◽  
Functional Characteristics

The antioxidant activity of cookies prepared by the addition of sugarbeet dietary fibers was investigated in order to estimate their influence on functional characteristics and shelf-life of cookies. Treated fiber (TF) was obtained from sugarbeet by extraction with sulfurous acid (75 °C at pH = 5.7during 60 min) and treatment with hydrogen peroxide (20 g/LH2O2 at pH = 11 during 24 h). The fiber obtained was dried (80 °C), ground and sieved. TF was investigated in comparison with commercially available Fibrex®. The cookies were prepared by the addition of 0, 7, 9 and 11% of sugarbeet dietary fiber as a substitute for wheat flour in the formulation of cookies. The antioxidant properties of cookies were tested every 7 days using a DPPH (1,1-diphenyl-2-picrylhydrazyl) radical scavenging activity test during 6 weeks of storage at room temperature (23 ± 1 ºC). The obtained results indicated that substitution of wheat flour with Fibrex® in the formulation of cookies upgraded the antioxidant activity, i.e. the functional characteristics of Fibrex®-enriched cookies and could prolong their shelf-life. In contrast, TF did not increase the antioxidant activity of TF-enriched cookies. The better antioxidant activities of Fibrex®-enriched cookies could be attributed to the presence of ferulic acid.

Visible-light-initiated Catalyst-free Oxidative Cleavage of Triaryl-Substituted Alkenes C=C Bonds under Ambient Conditions

2021 ◽  
Author(s):  
Wenjing Li ◽  
Shun Li ◽  
Lihua Luo ◽  
Yichen Ge ◽  
Jiaqi Xu ◽  
...  
Keyword(s):  
Visible Light ◽  
Room Temperature ◽  
Ambient Air ◽  
Oxidative Cleavage ◽  
Ambient Conditions ◽  
Blue Led ◽  
Catalyst Free

The catalyst-free oxidative cleavage of (Z)-triaryl-substituted alkenes bearing pyridyl motif with ambient air under irradiation of blue LED at room temperature has been developed. The reaction was facile and scalable,...

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