scholarly journals Changes in oxidative stability, composition and physical characteristics of oil from a non-conventional source before and after processing

2020 ◽  
Vol 19 (3) ◽  
pp. 1389-1400
Author(s):  
F. Hernandez-Centeno ◽  
◽  
M. Hernández-González ◽  
H.Y. López-De la Peña ◽  
R. López-Trujillo ◽  
...  
Keyword(s):  
Oxidative Stability ◽  
Physical Characteristics ◽  
Before And After

scholarly journals Vibrating Mesh Nebulisation of Pro-Antimicrobial Peptides for Use in Cystic Fibrosis

Pharmaceutics ◽  
2019 ◽  
Vol 11 (5) ◽  
pp. 239 ◽  
Author(s):  
Éanna Forde ◽  
Graeme Kelly ◽  
Louise Sweeney ◽  
Deirdre Fitzgerald-Hughes ◽  
Ronan MacLoughlin ◽  
...  
Keyword(s):  
Cystic Fibrosis ◽  
Antimicrobial Peptides ◽  
Droplet Size ◽  
Droplet Size Distribution ◽  
Antimicrobial Activities ◽  
Physical Characteristics ◽  
Mechanically Ventilated ◽  
Delivery Times ◽  
Before And After ◽  
Spontaneously Breathing

Background: There has been considerable interest in the use of antimicrobial peptides (AMPs) as antimicrobial therapeutics in many conditions including cystic fibrosis (CF). The aim of this study is to determine if the prodrugs of AMPs (pro-AMPs) can be delivered to the lung by a vibrating mesh nebuliser (VMN) and whether the pro-AMP modification has any effect on delivery. Methods: Physical characteristics of the peptides (AMP and pro-AMP) and antimicrobial activity were compared before and after nebulisation. Droplet size distribution was determined by laser diffraction and cascade impaction. Delivery to a model lung was determined in models of spontaneously-breathing and mechanically-ventilated patients. Results: The physical characteristics and antimicrobial activities were unchanged after nebulisation. Mean droplet size diameters were below 5 μm in both determinations, with the fine particle fraction approximately 67% for both peptides. Approximately 25% of the nominal dose was delivered in the spontaneously-breathing model for both peptides, with higher deliveries observed in the mechanically-ventilated model. Delivery times were approximately 170 s per mL for both peptides and the residual volume in the nebuliser was below 10% in nearly all cases. Conclusions: These results demonstrate that the delivery of (pro-)AMPs to the lung using a VMN is feasible and that the prodrug modification is not detrimental. They support the further development of pro-AMPs as therapeutics in CF.

scholarly journals Egg Yolk Antioxidants Profiles: Effect of Diet Supplementation with Linseeds and Tomato-Red Pepper Mixture before and after Storage

Foods ◽  
2019 ◽  
Vol 8 (8) ◽  
pp. 320 ◽  
Author(s):  
Besma Omri ◽  
Nadir Alloui ◽  
Alessandra Durazzo ◽  
Massimo Lucarini ◽  
Alessandra Aiello ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Oxidative Stability ◽  
Control Diet ◽  
Oxidation Stability ◽  
Dietary Treatment ◽  
Egg Yolk ◽  
Red Pepper ◽  
Standard Diet ◽  
Tomato Paste ◽  
Before And After

This study evaluated the effect of dietary incorporation of linseed alone or along with dried tomato paste-pepper powder mix on egg physical characteristics, antioxidant profiles, lipid oxidative status, and yolk coloration before and after storage at 4 °C for one month. Sixty Novogen White laying hens, 27 weeks-old, were divided into three groups and given 100 g/hen/day of a standard diet (C), standard diet containing 4.5% of ground linseed (L), linseed diet containing 1% of dried tomato paste and 1% of sweet red pepper (LTP). Linseeds increased (p < 0.05) egg yolk antioxidant capacity but not lipid oxidative stability (p > 0.05). However, dietary inclusion of LTP did not improve fresh egg yolk antioxidant activity and lipid oxidation stability (p > 0.05). With reference to the stored eggs, only antioxidant activity measured by phosphomolybdenum reduction and lipid oxidative stability were influenced (p < 0.05) by the dietary treatment. Fresh egg yolk of hens fed on linseeds tended to have a slightly more yellow, redder, and less light color than the eggs of hens fed with the control diet. Dietary supplementation of LTP increased (p < 0.05) the Roche yolk color fan (RYCF) score and redness (a*) and decreased (p < 0.05) lightness (L*) without affecting (p > 0.05) saturation (C*). Storage of hens’ eggs fed on the control diet did not influence (p > 0.05) yolk color.

scholarly journals Influence of grilling pretreatment and optimization of sous vide processing parameters on the physicochemical and microbiological quality of pirarucu fillet

2020 ◽  
Vol 27 (1) ◽  
pp. 84-96
Author(s):  
Enrique Pino−Hernández ◽  
Wanessa Almeida da Costa ◽  
Eder A Furtado Araujo ◽  
Pedro M Villa ◽  
Lúcia de F Henriques Lourenço ◽  
...  
Keyword(s):  
Computational Modelling ◽  
Microbiological Quality ◽  
Processing Parameters ◽  
Heat Transfer Process ◽  
Physical Characteristics ◽  
Water Holding Capacity ◽  
Significant Difference ◽  
Before And After ◽  
Sous Vide ◽  
Water Holding

The demand for high-quality food products has promoted the study of techniques for its processing and conservation. The present research aimed to evaluate the influence of grilling pretreatment on the physical characteristics of pirarucu fillets and the heat transfer process by a computational modelling, and to optimize the sous vide process parameters. Before and after the sous vide process, the samples were analysed for microbiological, chemical and physical characteristics. There was no significant difference between the total experimental time of grilling and that obtained by computational modelling. Immersion in brine for 300 s in combination with grilling at 200 ℃/120 s was selected because of its water-holding capacity (%) 79.40 ± 0.31, texture (N) 1.91 ± 0.40 and value of L* 74.44 ± 0.38 in the fillets. Cooking at 60 ℃ for 568.8 s were the best sous vide parameters obtained, with highest water-holding capacity (%) 93.60, texture (N) 6.24, Δ E* 7.43, and with microbiological loads below 6 log CFU/g and 7 log MPN/g in the final product. Useful information obtained from this study highlighted the brine and grill pretreatment in combination with sous vide proved it is a potential solution for developing pirarucu products even at an industrial scale.

scholarly journals The Effect of Hybrid Barley in the Diets of Fattening Pigs on Pork Oxidative Stability Related to the Fatty Acid Profile

Animals ◽  
2021 ◽  
Vol 11 (7) ◽  
pp. 2134
Author(s):  
Anna Szuba-Trznadel ◽  
Małgorzata Korzeniowska ◽  
Tomasz Hikawczuk ◽  
Bogusław Fuchs
Keyword(s):  
Fatty Acid ◽  
Oxidative Stability ◽  
Meat Quality ◽  
Thermal Processing ◽  
Pork Meat ◽  
Group I ◽  
Before And After ◽  
Meat Samples ◽  
Fattening Pigs

Feed determines the quality of pork meat, in which the composition of the fatty acid (FA) profile is one of the easiest to modify by the application of selected feed components. Barley grains are considered to have an impact on meat quality, including pork; however, there are still limited data on the use of hybrid barley in fattening pigs’ nutrition in relation to meat quality. The aim of this study was to determine the relation between meat quality, i.e., its oxidative stability, especially the FA profile, and fattening pigs’ diets with hybrid barley and/or wheat. In group I, hybrid barley (HB) composed 80% of the feed; in group II, a mixture of (40% each) wheat and barley was used; and in group III, wheat (W) composed 80% of the feed. Meat samples were taken from twelve randomly selected carcasses chosen from each group. The meat analyses covered the physicochemical and sensory traits. The results showed that the pork meat of fattening pigs fed fodder with 80% HB had decreased palmitic acid concentrations and increased oleic acid concentrations. The meat of these pigs was characterised by the best marbling, which was closely related to its juiciness after thermal processing and determined its final culinary quality. Moreover, the meat from these pigs exhibited a reddish colour, before and after thermal processing. In summary, the application of hybrid barley into pig nutrition improved the quality of the culinary meat.

Tribological properties of polyol-ester-based lubricants and their influence on oxidation stability

2018 ◽  
Vol 233 (6) ◽  
pp. 823-830
Author(s):  
Weimin Li ◽  
Cheng Jiang ◽  
Nan Xu ◽  
Rui Ma ◽  
Xiaobo Wang
Keyword(s):  
Oxidative Stability ◽  
Oxidation Stability ◽  
Oxidative Degradation ◽  
Antiwear Additives ◽  
Protective Film ◽  
Surface Wear ◽  
Lubricant Formulation ◽  
Before And After ◽  
Mechanical Shearing ◽  
Nascent Surface

Unlike oxidative degradation of lubricants, tribology-induced degradation is rarely studied. In this work, the tribological performance and oxidative stability of ester-based lubricants were evaluated before and after tribological testing. Results showed that the tribological performances of base oils are highly dependent on the lubricant formulation and test conditions. Tribological processes could cause detrimental effects on oxidative stability even under moderate conditions. The addition of antiwear additives seems to effectively inhibit the chemically breakdown of esters by forming a protective film. Mechanical shearing, high temperature in contact zones, catalytic effect of nascent surface, wear debris, as well as self- catalysis are the major reasons that are responsible for the oxidative deterioration of the lubricant after tribological testing.

scholarly journals Impact of plum processing on the quality and oxidative stability of cold-pressed kernel oil

2021 ◽  
Vol 72 (1) ◽  
pp. e395
Author(s):  
B.B. Rabrenović ◽  
M.A. Demin ◽  
M.G. Basić ◽  
L.L. Pezo ◽  
D.M. Paunović ◽  
...  
Keyword(s):  
Fatty Acid ◽  
Oxidative Stability ◽  
Oxidation Stability ◽  
Tocopherol Content ◽  
Induction Periods ◽  
Kernel Oil ◽  
Rancimat Method ◽  
Before And After ◽  
Cold Pressed ◽  
Plum Brandy

Plum kernels of the “Čačanska rodna” variety, by-products from plum brandy production, were collected before and after fermentation and distillation, and used for cold-pressed oil production. Fatty acid and tocopherol contents were determined by capillary GC and HPLC, while the oxidation stability of the resulting cold-pressed oils was tested by the Rancimat method. The results showed that oleic fatty acid was dominant in the oil samples with a content of 56.6 to 61.8%, regardless of the plum kernels’ origin. The fermentation and distillation processes had a pronounced effect on the tocopherol content and oxidative stability of the resulting kernel oils. Tocopherol contents were 61.8 mg·100g-1, 87.4 mg·100g-1, 79.6 mg·100g-1 of oil, while the induction periods were 38.7, 44.4 and 33.6 hours for samples before fermentation, after fermentation and distillation, respectively. Based on the results, it could be concluded that the fermentation process increased the content of tocopherols in kernel oil whereas the high temperature during the distillation process adversely affected the tocopherol content and oxidative stability of the obtained kernel oil.

Influence of Pasteurization Before and After Separation of Cream on the Oxidative Stability of Ripened Cream Butter

1977 ◽  
Vol 40 (7) ◽  
pp. 480-483
Author(s):  
J. FOLEY ◽  
J. J. KING
Keyword(s):  
Oxidative Stability ◽  
Pasteurized Milk ◽  
Relative Ratio ◽  
Before And After ◽  
Copper Distribution ◽  
Fat Globule

Ripened cream butter manufactured from cream separated from pasteurized milk (80 C for 15 sec) was more susceptible to oxidative changes than the corresponding butter manufactured from cream which was separated from milk at 50 C and the cream subsequently pasteurised (80 C for 15 sec). The propensity to oxidation is related to changes in copper distribution between the serum and fat globule phases and also to the relative ratio of serum to fat at the time of pasteurization.

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