Obtaining and Characterisation of Starch-Based Edible Films Incorporating Honey, Propolis and Bee Bread

2019 ◽  
Vol 23 (2) ◽  
pp. 193-198
Author(s):  
Monica Mironescu ◽  
Laura Fratila ◽  
Alexandru Hupert ◽  
Ion Dan Mironescu
Keyword(s):  
Water Activity ◽  
Mechanical Characteristics ◽  
Edible Films ◽  
Ash Content ◽  
Colour Intensity ◽  
Sensorial Analysis ◽  
Physical Chemical ◽  
Control Film ◽  
Bee Bread

Abstract This research investigates the physical-chemical, sensorial and mechanical characteristics of starch-based edible films incorporating three types of bee hive products: honey, propolis and bee bread, in concentrations varying from 1% to 3%, reported to starch. The results indicates an increasing of films moisture, water activity, ash content and acidity, in the order: honey<propolis<bee bread, all values increasing with the increasing of hive products percentage into the control film; aw is remaining at very low values, under 0.4. Sensorial analysis indicated honey as the better suited for improving taste and flavour and bee bread for increasing colour intensity of the films; the sensorial characteristics are maintained during 30 days of films storage, in all cases. Compared with the control starch-based film (which is elastic, brittle and hard), the films containing 2% bee hive products are elasto-plastic and more resistant to penetration, the resistance increasing in the order: bee bread<propolis<honey.

scholarly journals DEHYDRATED APICULTURE POLLEN QUALITY

2019 ◽  
Vol 16 (31) ◽  
pp. 335-340
Author(s):  
Elen Vanessa Costa da SILVA ◽  
Igor Fernando de Araújo REIS ◽  
Leandro das Neves Tolosa de ALMEIDA ◽  
Alan Reis dos PRAZERES ◽  
Josyane Brasil da SILVA ◽  
...  
Keyword(s):  
Natural Products ◽  
Microbiological Analysis ◽  
Salmonella Spp ◽  
Sensorial Analysis ◽  
Total Sugars ◽  
Physical Chemical ◽  
Microbiological Characteristics ◽  
The City ◽  
And Staphylococcus Aureus

Due to the increase in the consumption of natural products, there has been a growing use and commercialization of bee pollen, thus, the need for a greater quality control regarding the physical-chemical and microbiological characteristics of this product is justified. In this way, the research aimed to determine the physical-chemical, microbiological and sensorial characteristics of four brands of dehydrated pollen, marketed in natural products houses in different parts of the city of Belém-Pará. Microbiological (aerobic mesophilic bacteria, fungi and yeasts, Coliformes at 45°, Salmonella sp and Staphylococcus aureus) and sensorial analyzes were carried out in the physicochemical analyzes (moisture, ashes, lipids, proteins, pH, free acidity, total sugars). The results obtained were within the parameters of quality allowed by the Brazilian legislation for dehydrated pollen. Regarding the microbiological analysis, all brands showed absence of Staphylococus aureus and Salmonella spp. For the sensorial analysis, the C mark presented better results for both flavor and aroma, confirming the quality of the dehydrated pollen commercialized in Belém-Pa.

scholarly journals Na-Alginate Utilization of Brown Algae (Sargassum sp.) as A Halal Edible Film Basic Materials

2019 ◽  
Vol 1 (1) ◽  
pp. 9-13
Author(s):  
Nisa Nur Khasanah ◽  
Vina Amalia ◽  
Baiq Vera El Viera ◽  
Asti Sawitri
Keyword(s):  
Tensile Strength ◽  
Moisture Content ◽  
Brown Algae ◽  
Research Method ◽  
Edible Films ◽  
Ash Content ◽  
Edible Film ◽  
Isolation And Characterization ◽  
Two Stages

Edible films made of Na-alginate from brown algae have great potential to be developed as brown algae have a fairly high abundance in Indonesia but have not been widely used. Therefore, in this study conducted by making edible films made from Na-alginate modified by the addition of hydrocolloids carrageenan and glycerol plasticizier. The addition of carrageenan biopolymers is the property of the produced Edible film. The use of glycerol as a plasticizer aims to improve the properties of elasticity Edible films. This research method consists of two stages. First, the isolation and characterization of Na-alginate. Both the preparation and characterization of making edible films. Na-alginate characterization results in yield of 25.68%, 10.84% moisture content, ash content of 23.79%. The carrageenan on the formula Edible films affect the characterization of the resulting films. The value of water absorption from 333.13% to 335.45% and the elongation of 26.26% to 33.34%, and the declining value of tensile strength of 8.93 MPa to 4.17 MPa and young's modulus values of 0.34 MPa to 0.22 MPa with the addition of carrageenan on an Edible film formula.

scholarly journals Influence of drying on bioactive compounds and antioxidant activity of fruits of guabiju (Myrcianthes pungens)

2021 ◽  
Vol 10 (8) ◽  
pp. e5510817024
Author(s):  
Vanessa Barbieri Bombana ◽  
Carolina Elisa Demaman Oro ◽  
Diane Rigo ◽  
Caroline Chies Polina ◽  
Andressa Franco Denti ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
Vitamin C ◽  
Water Activity ◽  
Bioactive Compounds ◽  
Antioxidant Activities ◽  
Dry Extract ◽  
Influence Of Temperature ◽  
Physical Chemical ◽  
Influence Of Temperature On

The objective of this work was to evaluate the influence of temperature on the content of bioactive compounds of fruits of guabiju (Myrcianthes pungens (O. Berg) D. Legrand). The peel, pulp and seed of fresh guabiju were analyzed in relation to physical-chemical composition, metals, color, phenolic compounds, flavonoids, anthocyanins, vitamin C and antioxidant activity. On the dehydrated samples at temperature of 60 °C, where also determined the moisture and water activity. The fractions of the fruit showed high amounts of metals. After drying, moisture of 1.3, 1.0 and 0.9% were observed for peel, pulp and seed and water activity of 0.44 to 0.54. All the samples darkened, with less variation in the dehydrated peel (∆E 9.2). The samples showed high values of bioactive compounds, and in the fresh peel were observed higher levels of phenolic compounds (8459.8 mg EGA/100g dry extract), anthocyanins (152.0 mg/100 dry extract) and vitamin C (222.9 mg/100g) and on the dehydrated seed higher value of flavonoids (7480.7 mg EQ/100g dry extract). There was 86.3% degradation of anthocyanins in the dehydrated peel. The best values of antioxidant activities were obtained for the dehydrated peel (IC50 1.37 mg/mL), seed (IC50 1.49 mg/mL) and in the fresh peel (IC50 1.41 mg/mL).

scholarly journals DETERMINATION OF WATER ACTIVITY, pH, COAGULASE POSITIVE Staphylococcus COUNTS, TOTAL AND FECAL COLIFORM COUNTS IN MINAS MEIA CURA CHEESE SOLD IN STREET MARKETS IN THE SOUTHERN REGION OF THE CITY OF SÃO PAULO

2018 ◽  
Vol 13 (2) ◽  
pp. 201-207
Author(s):  
Claudia Flaborea Favaro ◽  
Marcos Amaku ◽  
Simone De Carvalho Balian ◽  
Evelise Oliveira Telles
Keyword(s):  
Water Activity ◽  
Fecal Coliform ◽  
Southern Region ◽  
Fecal Coliforms ◽  
Mean Values ◽  
Physical Chemical ◽  
Sanitary Conditions ◽  
The City ◽  
Coagulase Positive Staphylococcus

The objective of the present study was to determine the water activity and pH, as well as toenumerate coagulase positive Staphylococcus, total and fecal coliforms in 32 samples ofMinas meia cura cheese purchased in street markets in the southern region of the city of SãoPaulo. In order to classify the product in terms of percentage moisture content, 5 sampleswere submitted to the analysis. Mean values obtained in physical-chemical analyses were 0.96for water activity, 4.91 for pH. These values do not represent obstacles for the multiplication /survival of agents of hygienic-sanitary importance in the product. Considering that the meanmoisture level was 40.31%, this cheese is classified as presenting medium moisture,according to the regulation RDC no.12. In the analyses performed, 40.62 % (13/32) of thesamples presented fecal coliform counts above the standard determined by the regulation, and28.12% (9/32) of them were above the standard for coagulase positive Staphylococcus. Itshould be pointed out that 3 (9.37%) of the samples were above the standards for bothanalyses. Thus, 19 (59.38%) samples were considered to be inadequate for consumptionbecause they presented at least one of the microbiological requirements above the legalstandards determined for the product, and therefore, were classified as “products ininadequate sanitary conditions”.

Potential for pellet manufacturing with wood waste from construction in Costa Rica

2019 ◽  
Vol 38 (8) ◽  
pp. 886-895 ◽  
Author(s):  
Monzerrath Rivera-Tenorio ◽  
Roger Moya
Keyword(s):  
Costa Rica ◽  
Moisture Content ◽  
Mechanical Characteristics ◽  
Calorific Value ◽  
Ash Content ◽  
Wood Waste ◽  
Construction Sector ◽  
Pellet Quality ◽  
Energy Potential ◽  
Physical And Mechanical Characteristics

The construction sector in Costa Rica produces approximately 100 kg per square meter of residues, of which wood waste comprises 30%. Utilization of these wastes is still limited, but options are being sought and biomass is one of them. The aim of this work was to evaluate the characteristics of biomass produced from wood waste from construction, its energy potential, and its appropriateness for pellet manufacturing by determining its energy, physical, and mechanical characteristics. It was found that wood waste from construction is composed of different species with densities below 0.5 g/cm3, 26% moisture content, and 10% ash content; contamination with cement and nails can reach 6%. The process of pellet manufacturing can adapt adequately to using wood waste from construction, with an efficiency or yielding of 33%. Pellets presented a calorific value of 19573 kJ/kg, a bulk density of 1.25 g/cm3, an apparent density of 700 kg/m3, a failure force in compression of 467 N, and durability of 94.28%. According to different standards, the results obtained for biomass from wood waste are within the range established for pellet quality; therefore, wood waste from construction can be used to produce pellets, despite the disadvantage of it presenting high ash content.

Physical, Chemical, and Mechanical Characteristics of Polyphenyl Ether

1967 ◽  
Vol 6 (2) ◽  
pp. 81-88 ◽  
Author(s):  
D. R. Wilson ◽  
W. A. Marshall ◽  
R. E. Dolle ◽  
R. J. Benzing
Keyword(s):  
Mechanical Characteristics ◽  
Polyphenyl Ether ◽  
Physical Chemical

THE EFFECT OF SLICE THICKNESS AND FRYING TEMPERATURE CHARACTERISTICS OF PUMPKIN CHIPS BY VACUUM FRYING METHOD

2013 ◽  
Vol 3 (2) ◽  
pp. 83-97
Author(s):  
Sugito Sugito ◽  
Hermanto Hermanto ◽  
Arfah Arfah
Keyword(s):  
Antioxidant Activity ◽  
Moisture Content ◽  
Water Content ◽  
Block Design ◽  
Ash Content ◽  
Slice Thickness ◽  
Frying Temperature ◽  
Physical Chemical ◽  
Vacuum Frying ◽  
Randomized Block Design

The objective of research was to determine the effect of slice thickness and frying temperature on the physical, chemical and sensorycharacteristics of pumpkin chips by vacuum frying method. Research used a Factorial Completely Randomized Block Design with 2 treatments and 3 replications. A factor (the slice thickness: 1, 2, and 3 mm) and B factor (frying temperature : 80, 90, and 100oC). The results showed that the slice thickness had significant effect on the crispy texture, yield, and water content of pumpkin chips. The temperature had significant effect on the lightness, chroma, crispy texture, yield, and moisture content. Interaction slice thickness and temperature had significant effect on the water content of pumpkin chips. A3B3 treatment (slice thickness 3 mm and frying temperature 100oC) was the best treatment with physical characteristic (yield 17.47%, crispy texture 183.6 gf, colour with 54.63% lightness, 42.17% chroma and 54.90o hue), chemical cha-racteristic (1.63% water content, 8.08% ash content) and sensory characteristics by scoring preferences 3.48 crispy texture, 3.2 flavour, 2 colour and 3.32 taste. A3B3 treatment had 1.58 dissoluble fiber content, 12.92 mg/mL IC50 antioxidant activity, 21.90 fat rate,1.46 ppm total carotene.

Ferrochrome slag aggregate: physical-chemical characteristics and potential use in lightly cemented road bases

2021 ◽  
Vol ahead-of-print (ahead-of-print) ◽  
Author(s):  
Chewe Kambole ◽  
Phil Paige-Green ◽  
Williams Kehinde Kupolati ◽  
Julius Musyoka Ndambuki
Keyword(s):  
Mechanical Characteristics ◽  
National Standards ◽  
Chemical Characteristics ◽  
Test Procedures ◽  
Content Type ◽  
X Ray ◽  
Physical Chemical ◽  
Ferrochrome Slag ◽  
Ferrochrome Slag Aggregate ◽  
Road Bases

Purpose Most developing countries simply dump ferrochrome slag as waste which occupies huge areas of useful land. The purpose of this study is to underscore the significance of reusing ferrochrome slag as a sustainable and eco-friendly road aggregate material, with the added benefits of preventing possible environmental pollution and promoting sustainable mining of non-renewable construction materials. Design/methodology/approach Physical-mechanical characteristics were investigated using various South African National Standards test procedures. Chemical and mineralogical characteristics were evaluated using the X-ray fluorescence and the X-ray diffraction techniques, respectively. The toxicity characteristic leaching procedure test was used to evaluate the slag’s environmental suitability. Using two cement types, cement proportions of 1%, 2% and 3% of the slag aggregate weight mixed with optimum moisture content of the non-treated compacted slag were used to make lightly cemented ferrochrome slag aggregate (LCFSA) composites, subsequently tested for compressive strength. Findings Ferrochrome slag aggregates have excellent physical-mechanical characteristics that conform to international specifications for use in road base construction. The slag can be classified as non-hazardous solid waste. However, in acidic environments, some toxic elements may leach from the slag and pollute the environment. Optimum cement contents of 2.3% (CEM II) and 2.6% (CEM VB) can be mixed with the slag to produce LCFSA for road bases. Originality/value No research was found in literature on the use of LCFSA in road bases. This research, therefore, presents new data on mix design and strength properties of LCFSA as well as some physical-chemical characteristics of coarse ferrochrome slag aggregate.

Pemanfaatan Edible Film Dari Limbah Nasi Aking Sebagai Bahan Pelapis Dalam Pengawetan Buah

2021 ◽  
Vol 1 ◽  
pp. 75-79
Author(s):  
Mubarokah N Dewi ◽  
Iqbal Maulana ◽  
Gariza Fadha ◽  
Michelle S Sesira
Keyword(s):  
Mechanical Properties ◽  
Mechanical Characteristics ◽  
Food Additives ◽  
Edible Films ◽  
Edible Film ◽  
Edible Coatings ◽  
Food Ingredients ◽  
Percent Elongation ◽  
Fruit Preservation

The use of synthetic coatings as Food Additives consumed in the long term can damage human health. These horrible effects have paved the way for the development of edible films and natural edible coatings. One of the edible film ingredients is scorched rice which can be used as a coating in fruit preservation. However, the use of this edible film on food ingredients has some problems, especially its mechanical properties which tend to be fragile (not flexible). This article examines the mechanical characteristics of scorched rice with variations in the concentration of glycerol and carrageenan. Based on these results, it was concluded that the higher the volume of glycerol used, the percent elongation increased. The greatest elongation was obtained in the ratio of 3 g of carrageenan with 8 ml of glycerol. However, the addition of glycerol volume causes the biodegradable plastic to tear more easily. The greatest tensile strength value was obtained with a ratio of 5 g of carrageenan and 4 ml of glycerol. The edible film can prevent the spoilage of apples tested for 10 days.

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