scholarly journals STABILITAS EKSTRAK WARNA BUNGA ASOKA (Ixora javanica) BERDASARKAN VARIASI pH SELAMA MASA PENYIMPANAN

KOVALEN ◽  
2019 ◽  
Vol 5 (2) ◽  
pp. 207-213
Author(s):  
Ellditna Jenianti ◽  
Nurhaeni ◽  
Pasjan Satrimafitrah ◽  
Dwi Juli Pusptasari
Keyword(s):  
Storage Period ◽  
Ph Stability ◽  
Natural Food ◽  
Effect Of Ph ◽  
Flower Extract ◽  
Food And Beverage ◽  
The Stability

Research on the potential of Ashoka (Ixora javanica) flower as a natural food and beverage coloring agent in terms of pH stability during the storage period. This study aims to determine the stability of Asoka flower extract on the effect of pH during the storage period. The time used was 10 days and the variation of pH of  2,3,4,5 and 6, respectively. The results show that Asoka flower extract was stable at pH 2 after a 10-day storage period with degradation presentation of 36.21%, while Ashoka flower extract dyes were unstable at pH 6 after a 10-day storage period with degradation percentage is 78.02%. This proves that the different acidic atmosphere influences the stability of Ashoka flower extract. Keywords : Dyes, stability of Ashoka flowers, degradation

PRODUCTION OF GRANULATED INSTANT KISSEL BASED ON WHEY AND VEGETABLE RAW MATERIALS

2020 ◽  
Author(s):  
А.Л. Майтаков ◽  
Л.Н. Берязева ◽  
Н.Т. Ветрова ◽  
К.Б. Плотников
Keyword(s):  
Storage Temperature ◽  
Raw Materials ◽  
Storage Period ◽  
Technical Documentation ◽  
Plant Raw Materials ◽  
Temperature Conditions ◽  
Aronia Melanocarpa ◽  
Organoleptic Characteristics ◽  
Local Plant ◽  
The Stability

Разработан новый быстрорастворимый продукт (кисель) с определенным фазовым составом и строением на основе молочной сыворотки и местного растительного сырья – черноплодной рябины (Aronia melanocarpa). Разработана модель технологии производства быстрорастворимого гранулированного продукта (кисель) на основе молочной сыворотки и черноплодной рябины. Исследована сохраняемость киселя в трех температурных режимах: 1-й (21 ± 1)°С; 2-й с низкой плюсовой температурой (5 ± 1)°С; 3-й с повышенной (39 ± 1)°С при влажности окружающей среды 80%. По окончании годичного исследования сохраняемости при температурных режимах (21 ± 1)°С и (5 ± 1)°С изменений в органолептических показателях продукта не наблюдали. Скорость растворения продукта при температурных условиях хранения (21 ± 1)°С и (5 ± 1)°С не изменялась на протяжении 9 мес. Установлено, что при хранении в условиях пониженных положительных температур 4–6°С и в режиме комнатной температуры (21 ± 1)°С исследуемый пищеконцентрат по окончании 6 мес. хранения не изменил свойств по показателям качества. Сроки испытания продукта превышали по длительности в 2 раза заданный срок хранения (коэффициент запаса). Результаты испытаний явились основанием для разработки технической документации на производство быстрорастворимых гранулированных плодово-ягодных киселей. A new fast – soluble product (kissel) with a certain phase composition and structure based on whey and local plant raw materials Aronia melanocarpa. A model of technology for the production of a rapidly soluble granular product (kissel) based on whey and Aronia melanocarpa has been developed. The stability of kissel in three temperature modes was studied: 1st (21 ± 1)°C; 2nd with a low plus temperature (5 ± 1)°C; the 3rd with the increased (39 ± 1)°C at 80% ambient humidity. At the end of a year-long study at temperature conditions (21 ± 1)°С and (5 ± 1)°С, no changes in the organoleptic characteristics of the product were observed. Dissolution rate of the product under storage temperature conditions (21 ± 1)°C and (5 ± 1)°C did not change for 9 months. It is established that when stored at low positive temperatures 4–6°C. With and at room temperature (21 ± 1)°C. At the end of 6 months of storage, the food concentrate under study did not change its properties in terms of quality. The product testing period was 2 times longer than the specified storage period. The test results were the basis for the development of technical documentation for the production of instant granulated fruit and berry kissel.

scholarly journals Investigation of the effect of pH adjustment on the stability of nanofluid

2018 ◽  
Author(s):  
Sadik Umar ◽  
Fauziah Sulaiman ◽  
Nurhayati Abdullah ◽  
Saiful Najmee Mohamad
Keyword(s):  
Effect Of Ph ◽  
Ph Adjustment ◽  
The Stability

The stability of Fe(III)-As(V) co-precipitate in the presence of ascorbic acid: Effect of pH and Fe/As molar ratio

Chemosphere ◽  
2019 ◽  
Vol 218 ◽  
pp. 670-679 ◽  
Author(s):  
Zidan Yuan ◽  
Guoqing Zhang ◽  
Jinru Lin ◽  
Xiangfeng Zeng ◽  
Xu Ma ◽  
...  
Keyword(s):  
Ascorbic Acid ◽  
Molar Ratio ◽  
Effect Of Ph ◽  
Acid Effect ◽  
The Stability

scholarly journals Enhance the Stability of Traditional Concentrated Yoghurt using Natural Antioxidants Additives

2020 ◽  
Vol 36 (05) ◽  
pp. 879-888
Author(s):  
Ziad Ayyad ◽  
Muhannad Qurie ◽  
Amal Odeh Natshe ◽  
Saleh Sawalha ◽  
Fuad Al-Rimawi
Keyword(s):  
Storage Time ◽  
Virgin Olive Oil ◽  
Control Sample ◽  
Storage Period ◽  
Natural Antioxidants ◽  
Total Phenol Content ◽  
Positive Trend ◽  
The Stability ◽  
Quality Indexes ◽  
Natural Additives

The stability of virgin olive oil (VOO) used as a packing medium for traditional concentrated Yoghurt decreased during time and the product could deteriorate during the storage time. In this investigation, different natural additives such as dried Arum Palaestinum leaves (AP), Tomato Peel (TP) and Chili Pepper (CP) have been used to enhance the quality and stability of packing medium VOO for traditional canned concentrated Yoghurt balls. Parts VOO samples added with natural additives were stored as packing medium for traditional canned concentrated Yoghurt balls. Other part was stored without concentrated Yoghurt in the same storage conditions. All samples were analyzed for their initial quality indexes and during the storage period of six months. At the end of storage, results revealed that the % acidity for all VOO samples used as a packing medium showed a higher value than the samples stored without concentrated Yoghurt balls. On the other side, peroxide values for all stored samples of both parts were less than the control sample without additives. Extinction coefficients (K232, K270) for VOO samples with the natural additives showed increased trend during the storage time, but it didn't exceed the accepted limit for VOO. Total phenol content for all samples were gradually decreased during storage period, whereas samples with the natural additives showed higher values than the controls. All the natural additives (CP, TP, AP) showed a positive trend in enhancing and improving the different VOO quality indexes in our study in particular those samples added with CP during the storage time.

scholarly journals Survival of free and microencapsulated Lactobacillus acidophilus and Bifidobacterium lactis in Doogh (a yogurt drink)

2019 ◽  
Author(s):  
Shahin Zomorodi
Keyword(s):  
Lactobacillus Acidophilus ◽  
Storage Period ◽  
Sensory Properties ◽  
Bifidobacterium Lactis ◽  
Sample Distribution ◽  
Cold Room ◽  
Probiotic Strains ◽  
Sensory Evaluations ◽  
The Stability ◽  
Yogurt Drink

The present study was investigated the survival of probiotic strains, namely Lactobacillus acidophilus (LAFTI-L10) and Bifidobacterium lactis (LAFTI-B94), in both microencapsulated and free forms in Doogh as a yogurt drink. The effects of probiotic strains on physicochemical and sensory properties, stability, and microstructures of Doogh were evaluated during storage for 45 days in a cold room at a temperature of 5±1 °C. The statistical analysis of the results showed that the number of L. acidophilus and B. lactis in free forms decreased about 1.1 and 2.2 log cycles, respectively. However, the number of the microencapsulated forms were remained relatively constant during the storage period. Both free and microencapsulated forms were successful in keeping the counts of L. acidophilus and B. lactis in Doogh high enough for the therapeutic minimum (106-107 cfug-1) after 45 days. Nonetheless, the number of microencapsulated probiotics was higher than that of the free cells. The acidity, pH, and stability were significantly different between the samples. The microstructure of the samples was affected by the microencapsulation of bacteria because the sample distribution of the clusters and particles was more regular in the samples containing microencapsulated probiotics than in those containing free forms. According to the results of sensory evaluations, probiotics not only exerted no adverse effects on the physicochemical and sensory properties of Doogh but also improved the stability, microstructure, and flavor of this drink. Therefore, Doogh can be considered an effective food carrier for the delivery of probiotic organisms.

scholarly journals Ekstraksi dan Uji Stabilitas Zat Warna Alami dari Bayam Merah (Alternanthera amoena Voss)

KOVALEN ◽  
2020 ◽  
Vol 6 (3) ◽  
pp. 212-217
Author(s):  
Khairuddin ◽  
Joy Noldy Baciang ◽  
Indriani ◽  
Nov Irmawati Inda
Keyword(s):  
Sun Exposure ◽  
Natural Dye ◽  
Natural Dyes ◽  
Stability Test ◽  
Stability Testing ◽  
Effect Of Ph ◽  
Color Degradation ◽  
The Stability ◽  
Better Than

Research on the extraction and stability test of natural dye from red spinach (Alternanthera amoena Voss) has been carried out. This study aims to determine the effect of pH and length of sun exposure on the stability of the dye from red spinach. Extraction using the maceration method with ethanol solvent and measurement using a UV-Vis spectrophotometer. Stability testing is carried out at pH 2-5 and sun exposure for 1-4 hours using a dark and light container. The results obtained, at pH 2 and pH 3, anthocyanins were more stable, compared to pH 4 and 5 which had greater color degradation. In exposure to sunlight, dark containers with a degradation percentage of 31.70% were better than clear containers with a percentage of 48.78%. Keywords: Anthocyanin, red spinach, natural dyes stability.

scholarly journals BALLAST WATER POLLUTION RISK ASSESSMENT IN THE BLACK SEA

2021 ◽  
Vol 10 (4) ◽  
pp. 35-40
Author(s):  
Vasile RAŢᾸ ◽  
Liliana RUSU
Keyword(s):  
Risk Assessment ◽  
Black Sea ◽  
Marine Environment ◽  
Ballast Water ◽  
Safety Net ◽  
The Black Sea ◽  
Natural Food ◽  
Economic Activities ◽  
Living Organisms ◽  
The Stability

Since the emergence of humanity, the marine environment has provided a safety net in many ways, has fostered socio-economic development, creating links between states, between continents. In the same time, it represents a priority source of food for a considerable percentage of the population. The same marine environment also creates solutions to current global problems, as a potential source of sustainable energy for the future. In recent decades, the stability of this ecosystem has been  considerably shaken by the various types of pollution resulting from human activities. The Black Sea is not immune to these results from economic activities, such as the transport of goods by water, which creates the context for the migration of living organisms from one geographical region to another. The threat of ecosystems has been intensified by the process of globalization, by changing the natural food chains following the accidental introduction of non- indigenous marine life by discharging ballast water from ship tanks. Risk assessment to limit the effects of this biohazard problem is the first step in a normal regional chain of action..

scholarly journals EFFECT OF STERILIZATION BY HEATING IN THE PRESENCE OF BACTERICIDE AND BACTERIAL FILTERED MEMBRANE ON THE STABILITY OF EYE DROPS CONTAINING 0.5% CHLORAMPHENICOL AT VARIOUS pH

2019 ◽  
pp. 103-109
Author(s):  
SRI AGUNG FITRI KUSUMA ◽  
MARLINE ABDASSAH
Keyword(s):  
Room Temperature ◽  
Membrane Filter ◽  
Storage Period ◽  
Eye Drops ◽  
Percentage Reduction ◽  
Ph Change ◽  
Sterilization Method ◽  
Filter Membrane ◽  
The Stability ◽  
Antibacterial Potential

Objective: The purpose of this study was to determine a sterile 0.5% chloramphenicol eye drop formula with the best potency of antibacterial by determining the appropriate sterilization method and the supporting pH. Methods: 0.5% chloramphenicol was formulated with 0.01% thimerosal, which act as a bactericide and combines with borate buffer to produce eye drop formulas with variations in pH (6.8, 7.0 and 7.4). All formulas were stored at room temperature for 28 d and were evaluated, including: organoleptic of the preparations, sterility, pH stability, and the antibacterial potency of chloramphenicol in eye drops. Results: All dosage formulas did not undergo photodegradation reactions which were marked by no change in color until the end of the storage period. However, the formula with pH 6.8 which was sterilized by heating in a presence of bactericide, showed the presence of more particulate precipitates than in the pH 6.8 formula which was sterilized using membrane filter bacteria. However, both methods of sterilization produced sterile chloramphenicol eye drops. The preparation using a method of heat sterilization with bactericide decreased the pH greater than the preparation using a sterile bacterial filter sterilization method. C2 preparations at pH 7.0 and sterilized using the bacterial filter membrane sterilization method were more stable because they had the smallest pH change of 0.05 and the percentage reduction in antibacterial potential was smaller at 1.15%. Conclusion: The best treatment for the chloramphenicol eye drop was kept the pH formula at pH 7 and sterilized using bacterial filter membrane sterilization method.

scholarly journals Effect of pH on the stability of quartz in a multi-phase system of kaolinite, hydrous Al (hydr)oxide and quartz

2019 ◽  
Vol 1 (5) ◽  
Author(s):  
Abdullah Musa Ali ◽  
Eswaran Padmanabhan ◽  
Abubakar Mijinyawa ◽  
Mohammed Yerima Kwaya
Keyword(s):  
Phase System ◽  
Effect Of Ph ◽  
The Stability ◽  
Multi Phase
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