Evaluation of the Viability of Probiotic Microorganisms in Microcapsules with Passion Fruit Pulp Resulting From the Ionic Gelation Process

2021 ◽  
Vol 6 (2) ◽  
pp. 1-8
Author(s):  
Anne Caroline R Xavier
Keyword(s):  
Shelf Life ◽  
Storage Time ◽  
Passion Fruit ◽  
Entire Period ◽  
Limiting Factors ◽  
Ionic Gelation ◽  
Fruit Pulp ◽  
Gelation Process ◽  
Glass Containers ◽  
Nutritional Characteristics

One of the limiting factors of food probiotic microorganism’s addition consists in its viability. Several microencapsulation techniques were explored, the external ionic gelation proved to be viable in the preservation of probiotic cultures. The objective of this study was to evaluate the effect of the ionic gelation process of passion fruit pulp with probiotics, in order to verify the storage time of these products when submerged in their own pulp and packaged in glass containers submitted to storage refrigerated. The product submitted shelf life of 60 days and the microorganism showed feasibility during the entire period of storage studied. It is then emphasized the viability of the ionic gelification of the passion fruit pulp, as the microcapsules obtained in this process present nutritional characteristics similar to the passion fruit pulp.

scholarly journals Pengaruh Perlakuan Waktu dan Suhu Penyimpanan Dingin terhadap Mutu Kubis Bunga (Brassica Oleracea Var. Botrytis L.)

2019 ◽  
Vol 8 (1) ◽  
pp. 138
Author(s):  
Chyntia Wulandari Eka Saputri ◽  
I. A. Rina Pratiwi Pudja ◽  
Pande Ketut Diah Kencana
Keyword(s):  
Weight Loss ◽  
Shelf Life ◽  
Cold Storage ◽  
Storage Time ◽  
Consumption Rate ◽  
Storage Temperature ◽  
Treatment Time ◽  
O2 Consumption ◽  
Damage Level ◽  
Four Levels

Tujuan dari penelitian ini adalah untuk menentukan waktu perlakuan optimal dan suhu penyimpanan dingin untuk mutu kubis bunga. Penelitian ini menggunakan rancangan acak lengkap (RAL) yang terdiri dari dua faktor, faktor pertama adalah suhu yang digunakan dan faktor kedua adalah waktu selama show case. Faktor pertama terdiri dari dua level, yaitu (P1): show case temperature 8oC, dan (P2): show case temperature 15oC dan tambah kontrol (P0). Faktor kedua terdiri dari empat level, yaitu (A0): penyimpanan selama 0 jam, (A1): penyimpanan selama 12 jam, (A2): penyimpanan selama 16 jam, (A3): penyimpanan selama 20 jam dan diulang untuk 3 kali ulangan. Kubis bunga sebagai kontrol disimpan pada suhu kamar (28 ± 1 ?). Parameter kualitas yang diamati dalam penelitian ini termasuk penurunan berat badan, tingkat konsumsi O2, warna (warna berbeda), uji organoleptik termasuk umur simpan dan tingkat kerusakan. Hasil penelitian menunjukkan parameter penurunan susut bobot, laju konsumsi O2, warna, umur simpan, tingkat kerusakan pada suhu perlakuan suhu terbaik adalah suhu 8 ? dan waktu penyimpanan 20 jam (P1A3).Kata kunci: kembang kol, waktu penyimpanan, suhu penyimpanan dingin   The purpose of this study was to determine the optimal treatment time and cold storage temperature for the quality of cabbage flowers. This study uses a completely randomized design (CRD) consisting of two factors, the first factor is the temperature used and the second factor is the time during the showcase. The first factor consists of two levels, namely (P1): showcase temperature of 8oC, and (P2): showcase temperature of 15oC and added a control (P0). The second factor consists of four levels, namely (A0): storage for 0 hours, (A1): storage for 12 hours, (A2): storage for 16 hours, (A3): storage for 20 hours and repeated for 3 replications. Flower cabbage as control was stored at room temperature (28 ± 1 ?). The quality parameters observed in this study included weight loss, O2 consumption rate, color (color different), organoleptic tests including shelf life and damage level. The results showed the parameters of weight loss, O2 consumption rate, color, shelf life, damage rate at the best temperature of 8 ? and storage time of 20 hours (P1A3). Keywords: cauliflower, storage time, cold storage temperature

scholarly journals UV-VIS spectroscopy for monitoring yogurt stability during storage time

2016 ◽  
Vol 8 (30) ◽  
pp. 5962-5969 ◽  
Author(s):  
B. Aliakbarian ◽  
L. Bagnasco ◽  
P. Perego ◽  
R. Leardi ◽  
M. Casale
Keyword(s):  
Storage Time ◽  
Dairy Product ◽  
Entire Period ◽  
Vis Spectroscopy ◽  
The Stability ◽  
Color Texture

Color, texture and taste are key elements of a consumer's buying decision; thus, monitoring the stability of these features throughout the entire period of yogurt validity is fundamental for dairy product producers.

Passion fruit seed extract as an antioxidant additive for biodiesel; shelf life and consumption kinetics

Fuel ◽  
2021 ◽  
Vol 289 ◽  
pp. 119906
Author(s):  
Shubham Jain ◽  
Sukumar Purohit ◽  
Dipesh Kumar ◽  
Vaibhav V. Goud
Keyword(s):  
Shelf Life ◽  
Seed Extract ◽  
Passion Fruit ◽  
Antioxidant Additive

scholarly journals Water adsorption isotherms and isosteric sorption heat of spray-dried and freeze-dried dehydrated passion fruit pulp with additives and skimmed milk

2011 ◽  
Vol 35 (6) ◽  
pp. 1196-1203 ◽  
Author(s):  
Kelly Tafari Catelam ◽  
Carmen Sílvia Fávaro Trindade ◽  
Javier Telis Romero
Keyword(s):  
Moisture Content ◽  
Equilibrium Moisture Content ◽  
Gum Arabic ◽  
Passion Fruit ◽  
Drying Methods ◽  
Fruit Pulp ◽  
Heat Of Sorption ◽  
Freeze Dried ◽  
Equilibrium Data ◽  
Skimmed Milk

Moisture equilibrium data of passion fruit pulp powders with maltodextrin and gum arabic were obtained by two different drying methods (spray drying and freeze drying) and determined at 20, 30, 40 and 50º C. Skimmed milk was used to substitute part of these additives in the samples. One formulation using passion fruit pulp/maltodextrin/skimmed milk (PMS) was prepared, and another using passion fruit pulp/gum arabic/skimmed milk (PGS). The behavior of curves was type III, according to Brunauer's classification. GAB models were fitted to experimental equilibrium data. The parameters obtained from GAB models was affected by the presence of additives. The behavior of the sorption isotherms for different temperatures are similar, noting only a small effect of temperature. There were little differences between both drying methods and additives used in relation to equilibrium moisture content. The parameters obtained with the addition of the skimmed milk were considered satisfactory (Xm values ranged from 0,04084 to 0,06488 in dry basis), demonstrating that it is an effective and cheap alternative for regular additives. A progressive increase in the heat of sorption in relation to decreasing moisture content was observed and the heat of sorption values of different samples are all similar, comparing the relative equilibrium moisture content.

scholarly journals PEMANFAATAN KITOSAN DARI CANGKANG RAJUNGAN (Portonus sanginolentus L.) SEBAGAI PENGAWET IKAN KEMBUNG (Rastrelliger sp) DAN IKAN LELE (Clarias Batrachus)

2015 ◽  
Vol 3 (4) ◽  
pp. 18-24
Author(s):  
Rika Silvia ◽  
Sari Wahyu Waryani ◽  
Farida Hanum
Keyword(s):  
Acetic Acid ◽  
Moisture Content ◽  
Shelf Life ◽  
Microbial Activity ◽  
Storage Time ◽  
Chitosan Solution ◽  
Ash Content ◽  
Clarias Batrachus ◽  
Test Results ◽  
Chitin And Chitosan

The use of appropriate anti-microbial compounds can extend the shelf life of a product as well as ensure the safety of the product. That requires a material that is naturally anti-microbial so as not harmful to health. The use of chitosan to inhibit microbial activity on mackerel (Rastrelliger sp) and catfish (Clarias batrachus) to test it's effectiveness. In this research chitosan that used as an anti-microbial extracted from the shells of crabs (Portunus sanginolentus L.). Chitin and chitosan that were successfully extracted were characterized it's results includes moisture content testing, ash content, and degrees of deacetylation. Characterized chitosan, were used as an anti-microbial mackerel (Rastrelliger sp) and catfish (Clarias batrachus). Chitosan was dissolved in 1% acetic acid with varying concentrations of chitosan as 1%, 1.5%, 2%, and 2.5%. The storage time of fish: 0 hours, 10 hours, 15 hours, 20 hours, and 25 hours. The results of research chitosan form as granules / powder, 5% moisture content, ash content  2% and the degree of deacetylation which amounted to 61,08%. Chitosan solution test results on fish showed that fish preservation by soaking with chitosan addition of 1.5% was the best variable and could extend the shelf life of fish  more than 5 hours while fish preservation by spraying gave the best variable with addition of chitosan 2.5% and could extend the shelf life of fish less than 5 hours.

scholarly journals Shelf-life of traditionally-seasoned Aloreña de Málaga table olives based on package appearance and fruit characteristics

2019 ◽  
Vol 70 (2) ◽  
pp. 306 ◽  
Author(s):  
V. Romero-Gil ◽  
F. Rodríguez-Gómez ◽  
M. Á. Ruiz-Bellido ◽  
A. Benítez Cabello ◽  
A. Garrido-Fernández ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Shelf Life ◽  
Storage Time ◽  
Physicochemical Characteristics ◽  
Point Of View ◽  
Table Olives ◽  
Fruit Characteristics ◽  
Willingness To Buy ◽  
Color Fading ◽  
Table Olive

Few studies have been carried out to determine the shelf-life of the Aloreña de Málaga table olive packaging from a physicochemical, microbiological and sensorial point of view. This study showed that under the current packaging conditions, commercial products were free from Enterobacteriaceae, the initial yeast population was progressively inhibited, and only lactic acid bacteria grew during shelf-life. Among the physicochemical characteristics, pH decreased, lactic acid was formed while citric acid and mannitol were consumed. These changes resulted in gradual olive texture degradation and green color fading during packaging. A multivariate analysis showed that the packaged olives with storage time between 6 and 42 days enjoyed the highest acceptance; while after the 74th day, they were progressively losing acceptability, which was mainly evident at the 131st day of packaging (willingness-to-buy attribute was reduced to 50%). A complete microbiological stabilization would require the use of alternative preservatives since thermal treatment is not convenient for this type of olive speciality.

scholarly journals Adição de polpa de maracujá na elaboração de balas comestíveis

2017 ◽  
Vol 1 (37) ◽  
pp. 27 ◽  
Author(s):  
Luana Nóbrega Batista ◽  
Edivaldo Josué De Lima ◽  
Rayana Soares Ferreira ◽  
João Ferreira Neto ◽  
Dalany Menezes Oliveira ◽  
...  
Keyword(s):  
Passion Fruit ◽  
Added Value ◽  
Soluble Solids ◽  
Sodium Hypochlorite Solution ◽  
Fruit Pulp ◽  
Physical Chemical ◽  
Plastic Bags ◽  
Functional Value ◽  
Glucose Syrup ◽  
Fruit Processing

<em>Industries are technologically perfecting their products by adding new components, in order to meet the demands of consumers. The extraction of pulp from several tropical fruits for manufacture of bullets has been widely used, due to its nutritional and functional value. The aim this study was to develop an edible candy with the addition of passion fruit pulp adding nutritional value from natural ingredients. In order to carry out this study, fruits were purchased in the city of Sousa-PB, then sent to fruit processing sector located at IFPB Campus-Sousa, where the weighing process, sanitization in sodium hypochlorite solution was carried out 100ppm for 15 minutes, then the fruits were cut in half. The extraction was done manually, sieved for aryl separation. Soon after they were packed in plastic bags and sealed, a part sent to physicalchemical and microbiological analyzes and another frozen part to be used in elaboration of bullet. In process of bullet preparation (56.25%) of sucrose, (37.5%) glucose syrup and 6.25% of the passion fruit pulp were used. Microbiological and physical-chemical analyzes (moisture, ash, pH, acidity in citric acid, protein, soluble solids, flavonoids) were performed in the pulp and afterwards, hygroscopicity and color were only performed on bullet. According to results obtained, pulp and passion fruit bullet presented physical-chemical and microbiological results as established by legislation. The addition of concentrated passion fruit pulp extract may be an alternative, making a differentiated product with higher added value nutritionally, offering consumers health benefits without addition of dyes and artificial preservatives. </em>

scholarly journals Karakteristik Fisikokimia dan Aktifitas Antioksidan Daging Itik yang Dilapisi Ekstrak Propolis Selama Penyimpanan Suhu Ruang

2021 ◽  
Vol 9 (3) ◽  
pp. 151-157
Author(s):  
A. Apriantini ◽  
S. Adinata ◽  
Y. C. Endrawati
Keyword(s):  
Shelf Life ◽  
Storage Time ◽  
Ph Value ◽  
Edible Coating ◽  
Cooking Loss ◽  
Propolis Extract ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
Storage Times ◽  
And Storage

Duck meat is a perishable food that has a short shelf-life. Therefore, packaging is needed to be used tomaintain duck meat quality during storage, one of the ways to extend shelf-life of duck meat is usingpropolis extract as edible coating which is contained antioxidant substances which can be used to extendduring storage. The aim of this research was to analyze the effect of propolis extract as an edible coatingmaterial on duck meat to maintain the quality and extend shelf-life of duck meat at room temperature.The research was used a completely randomized design (CRD) factorial 4x3 with 3 replications,consisting of 4 propolis concentrations (0.0%, 0.5%, 1.0%, 1.5%) and 3 storage times (0 hours, 6 hoursand 24 hours). Duck meats coated with propolis extracts had a significant effect on the water content andantioxidant activity of duck meat (P < 0.05). The storage time had a significant effect on the pH valueand the cooking loss of duck meat (P <0.05). The addition of propolis extract and storage time had asignificant effect on the pH value, cooking loss and antioxidant activity of duck meat (P <0.05).

Shelf-Life of Meat Loaves Packaged in Vacuum or Nitrogen Gas I. Effect of Storage Temperature, Light and Time on the Microflora Change

1984 ◽  
Vol 47 (2) ◽  
pp. 128-133 ◽  
Author(s):  
B. H. LEE ◽  
R. E. SIMARD ◽  
C. L. LALEYE ◽  
R. A. HOLLEY
Keyword(s):  
Shelf Life ◽  
Storage Time ◽  
Storage Temperature ◽  
Initial Level ◽  
Nitrogen Gas ◽  
Cured Meat ◽  
The Times ◽  
Yeasts And Molds ◽  
Lactobacillus Spp ◽  
Vacuum Storage

The effects of storage temperature, light and time on the microflora of vacuum- or nitrogen-packed meat loaves were examined at intervals during 49 d at −4, 0, 3 and 7°C under dark and lighted displays. Storage of cooked cured meat loaves at −4°C for 49 d produced little increase in lactobacilli numbers (from log10 5.2 to 6.3) but resulted in significant (P&lt;0.05) increases in psychrotrophs (log10 3.9 to 5.9) and anaerobes (log10 5.1 to 6.3 under vacuum). Storage time and temperature above 0°C resulted in a significant (P&lt;0.05) increase in lactobacilli, psychrotroph and anaerobe numbers, regardless of packaging atmospheres, but the times at which counts reached approx. 108/g were deferred, i.e., day 7 at 7°C, day 21 at 3°C and day 28 at 0°C. Apart from a few exceptions in the numbers of psychrotrohs and lactobacilli, there were no significant differences in the numbers of microflora between vacuum- and nitrogen-packed meat loaves. At day 0, the dominant flora in both types of packaged samples was composed of Pseudomonas (32 to 34%), Brochothrix (24 to 38%), Micrococcus (9 to 22%) and Lactobacillus spp. (7 to 20%). By day 49, Lactobacillus spp. became a predominant part (62 to 76%) of the psychrotrophs. Few significant differences in the composition of psychrotrophs were found among different treatments. With an initial level of 102 coliforms per gram, there was no significant (P&gt;0.05) change in coliforms counts between treatments but the numbers of yeasts and molds were lower in nitrogen-packed samples at 3 and 7°C as compared with similarly treated vacuum-packed samples.

scholarly journals ESTUDO DA VIDA-DE-PRATELEIRA DE BEBIDA ELABORADA PELA MISTURA DE GARAPA PARCIALMENTE CLARIFICADA-ESTABILIZADA E SUCO NATURAL DE MARACUJÁ

2004 ◽  
Vol 22 (2) ◽  
Author(s):  
PATRICIA PRATI ◽  
ROBERTO HERMÍNIO MORETTI ◽  
HELENA MARIA ANDRÉ BOLINI CARDELLO ◽  
ANA LOURDES NEVES GÂNDARA
Keyword(s):  
Ascorbic Acid ◽  
Shelf Life ◽  
Sugar Cane ◽  
Acid Content ◽  
Fruit Juice ◽  
Ascorbic Acid Content ◽  
Passion Fruit ◽  
Pet Bottles ◽  
Cane Juice ◽  
Sugar Cane Juice

O objetivo desta pesquisa foi estudar a vida-de-prateleira de produto elaborado com garapa, parcialmente clarificadaestabilizada, e suco de maracujá (5%). A mistura foi adicionada de antioxidante, conservante e espessante em concentrações pré-estabelecidas. Após pasteurização, o produto foi resfriado, embalado em garrafas de polietileno tereftalato (PET) e armazenado sob refrigeração pelo período de um mês. Foram realizadas determinações microbiológicas (Contagem Padrão, Contagem de Bolores e Leveduras, Coliformes Totais e Fecais), físico-químicas (pH, ºBrix, acidez, relação Brix/Acidez, teor de ácido ascórbico, turbidez), e sensoriais. Os resultados da análise sensorial, considerados os mais relevantes para a pesquisa, indicaram que o produto (mistura de garapa parcialmente clarificadaestabilizada com suco de maracujá) pode ser elaborado e comercializado por até quinze dias sob refrigeração, pois as condições do processo permitiram a manutenção da qualidade microbiológica e sensorial. O teor de ácido ascórbico manteve-se em bom nível até o final da estocagem, com perda de apenas 20% em relação ao teor adicionado. SHELF-LIFE STUDY OF A BEVERAGE ELABORATE BY BLEND OF PARTIALLY CLARIFIED-STABILIZED SUGAR-CANE JUICE AND NATURAL PASSION FRUIT JUICE Abstract The objective of this research was to study the shelf-life of a product elaborated with sugar cane juice, partially clarified-stabilized, and passion-fruit juice (5%). The blend was added of antioxidant, preservative and thickener in pre-established concentration. After pasteurization the product was refrigerated in polyethylene teraftalate (PET) bottles and stored for 1 month period under refrigeration. Microbiological determinations (Standard Count, Mould and Yeasts Count, Total and Faecal Coliforms), physico-chemical (ºBrix, pH, acidity, relation Brix/acidity, ascorbic acid content, turbidity) and sensorial were accomplished. The results of sensorial analysis, considered the more relevant for the research, indicated that the product (blend of sugar-cane juice partially clarified/stabilized with passion fruit juice) may be elaborated and commercialized until 15 days under refrigeration, because the conditions of the process allowed the maintenance of microbiological and sensorial quality. Ascorbic acid content maintained a good level until the end of storage, with lost of only 20% in relation to the concentration added.

Sign in / Sign up

Export Citation Format

Share Document