Effect of packaging method on quality and functional parameters in cryopreserved porcine spermatozoa with alpha tocopherol

2021 ◽  
Vol 1 ◽  
pp. 1
Author(s):  
Maria Mercedes Satorre ◽  
Elizabeth Breininger
Keyword(s):  
Quality Parameters ◽  
Alpha Tocopherol ◽  
Sperm Parameters ◽  
Simple Method ◽  
Packaging System ◽  
Functional Parameters ◽  
Frozen Semen ◽  
Boar Spermatozoa ◽  
And Storage ◽  
Porcine Spermatozoa

Objectives: Evaluate the effect of the packaging method in porcine semen cryopreserved with α-tocopherol on quality and functional sperm parameters. In porcine production, although the use of frozen semen is very limited, there are obvious advantages to use this technology. Material and Methods: Sperm samples were cryopreserved in pellets or straws with or without α-tocopherol and quality and functional parameters were determined in all groups. Results: As regards quality parameters, a significant individual effect was observed, with a similar behavior despite the packaging system evaluated. The same results were obtained in functional tests. Both packaging systems, pellets and straws, showed a similar behavior with respect to the effect of the antioxidant α-tocopherol on the quality and functional sperm parameters. Interestingly, the better results were obtained in pellets than in straws. Conclusion: The results obtained allow us to suppose that this efficient, economical and simple method, with little expensive equipment or supplies, can be used to cryopreserve boar spermatozoa for research. In fact, since the results have been better in tablets, if identification and storage problems of pellets were solved, this freezing method could be used for production purposes.

scholarly journals Study on Quality Parameters and Storage Stability of Mango Coated with Developed Nanocomposite Edible Film

2019 ◽  
Vol 8 (04) ◽  
pp. 2899-2935 ◽  
Author(s):  
Praveen Kumar Dubey ◽  
Rama Nath Shukla ◽  
Gaurav Srivastava ◽  
Atul Anand Mishra ◽  
Ashutosh Pandey
Keyword(s):  
Storage Stability ◽  
Quality Parameters ◽  
Edible Film ◽  
And Storage

scholarly journals Potentially Synbiotic Grape Juice: What is the Impact of The Addition of Lacticaseibacillus casei and Prebiotic Components?

2020 ◽  
Vol 11 (3) ◽  
pp. 10703-10715
Keyword(s):  
Storage Stability ◽  
Grape Juice ◽  
Physicochemical Characteristics ◽  
Quality Parameters ◽  
Sensory Acceptance ◽  
Texture Properties ◽  
Hedonic Scale ◽  
Grape Juices ◽  
The Impact ◽  
And Storage

The objective of this study was to evaluate the impact of the addition of oligofructose or polydextrose (2 g/100 g) and Lacticaseibacillus casei (2 g/L) on the quality parameters of grape juices during storage (7 oC/28 days in polyethylene terephthalate flasks). The addition of probiotics or prebiotics did not alter the physicochemical characteristics, texture properties, and storage stability of the grape juices; however, they changed the color and/or turbidity. Oligofructose and polydextrose did not show a protective effect on the probiotic, but the products showed probiotic viability higher than 106 CFU/mL. The grape juice with oligofructose had similar acceptance to the control juice. The addition of polydextrose or reduced probiotic acceptance in most of the evaluated attributes. All grape juices presented scores higher than 6 on a 9-point hedonic scale and an acceptability index higher than 70%. It is possible to produce potentially synbiotic grape juices with suitable quality parameters, probiotic survival, and sensory acceptance.

scholarly journals IbDM PEMANFAATAN TEKNOLOGI DALAM PENGEMBANGAN PRODUK “ATUN” SEBAGAI OLAHAN KHAS NAGARI LUBUK BESAR, KABUPATEN DHARMASRAYA

2019 ◽  
Vol 3 (2) ◽  
pp. 199
Author(s):  
Cesar Welya Refdi ◽  
Novelina Novelina ◽  
Ismed Ismed ◽  
Daimon Syukri ◽  
Felga Zulfia Rasdiana ◽  
...  
Keyword(s):  
Shelf Life ◽  
Business Management ◽  
Vacuum Packaging ◽  
Traditional Food ◽  
Stored Products ◽  
Packaging System ◽  
Entrepreneurial Spirit ◽  
Traditional Market ◽  
Product Technology ◽  
And Storage

Kabupaten Dharmasraya yang terdapat hampir disepanjang jalan lintas Sumatera belum dikenal makanan khasnya. Makanan yang biasa dijadikan oleh-oleh hanya keripik tempe. Di Nagari Lubuk Besar terdapat produk olahan khas yang biasa disajikan pada acara-acara adat dan pernikahan, yaitu Atun. Sebagian ibu-ibu dari masyarakat Nagari Lubuk Besar hanya mampu menjual produk ini sesekali pada ‘hari pasa’ (jadwal pasar tradisional), karena permasalahan umur simpan produk yang singkat yaitu 1-2 hari. Hal ini juga yang menjadi kendala Atun dijadikan sebagai oleh-oleh khas Kabupaten Dharmasraya. Teknologi pengemasan vakum adalah sistem pengemasan hampa udara sehingga memperpanjang umur simpan, sehingga produk akan lebih bertahan 2-3 kali lebih lama daripada produk yang yang disimpan dengan nonvakum.Selain itu, pembuatan produk Atun Instan dapat bertahan lebih lama dan menjadi inovasi agar Atun dapat dikonsumsi oleh konsumen yang lebih jauh. Tujuan dari kegiatan IbDM ini secara umum adalah meningkatkan pengetahuan, keterampilan, kemandirian dan semangat berwirausaha bagi anggota kelompok Wanita “Lubuk Besar Bersinar” yang tergabung dalam Kelompok PKK Nagari Lubuk Besar dengan aplikasi teknologi. Dalam pengembangan produk atun ini dilakukan transfer teknologi dalam bentuk pelatihan teknologi pengemasan hampa dan penyimpanan, pembuatan atun instan, serta penyuluhan pemasaran dan manajemen bisnis Atun dalam mengembangkan produk Atun sebagai oleh-oleh khas Nagari Lubuk Kabupaten Dharmasraya. Kata Kunci: Atun, Atun Instan, Pengemasan Vakum, Makanan Tradisional ABSTRACT Dharmasraya District, located almost along the trans-Sumatra road, is not yet known for its traditional food. Food that is used as gifts is only tempeh chips. At Lubuk Besar Village, a village of Dharmasraya, there are typically snack usually served at traditional events and weddings, namely Atun. Some woman from the community of Nagari Lubuk Besar are only able to occasionally sell this product on 'Pasa Day' (traditional market schedule) because of the short shelf life of the product, which is 1-2 days. It also became Atun's obstacle as a souvenir of the Dharmasraya District. Vacuum packaging technology is a packaging system without oxygen that extends shelf life so that products will last 2-3 times longer than non-vacuum stored products. Additionally, Instant Atun products' production can last longer and become an innovation so that more distant consumers can consume Atun. This IbDM program aims to increase knowledge, skills, independence, and an entrepreneurial spirit for members of the "Lubuk Besar Bersinar" Women group and the Lubuk Besar PKK Group with the application of technology. In developing Atun product, technology transfer is carried out in the form of training on vacuum packaging and storage technology, making instant Atun, and counseling on Atun's marketing and business management in developing Atun products as souvenirs from Dharmasraya District.ogy, making instant Atun, and counseling on Atun's marketing and business management in developing Atun products as souv Keywords: Atun, Instan Atun, Vacuum Packaging, Traditional Food

Anaerobic Collection and Storage of Blood Micro Samples

PEDIATRICS ◽  
1969 ◽  
Vol 44 (1) ◽  
pp. 123-125
Author(s):  
M. Klein ◽  
H. de V. Heese ◽  
V. C. Harrison ◽  
Lydia Abel
Keyword(s):  
Cerebrospinal Fluid ◽  
Full Advantage ◽  
Blood Gas ◽  
Acid Base ◽  
Simple Method ◽  
Base Analysis ◽  
And Storage

A simple method for taking anaerobic blood micro samples directly from indwelling arterial, venous, and cerebrospinal fluid needles or catheters is described. This method allows full advantage to be taken of the micro techniques available for blood-gas and acid-base analysis. The tubes may be stored in metal thermometer cases which have previously been imbedded in ice.

scholarly journals Innovations in Smart Packaging Concepts for Food: An Extensive Review

Foods ◽  
2020 ◽  
Vol 9 (11) ◽  
pp. 1628
Author(s):  
Emanuela Drago ◽  
Roberta Campardelli ◽  
Margherita Pettinato ◽  
Patrizia Perego
Keyword(s):  
Intelligent Systems ◽  
Food Packaging ◽  
Active Component ◽  
High Quality ◽  
Packaging System ◽  
Manufacturing Technologies ◽  
Packaged Food ◽  
And Storage ◽  
Quality And Shelf Life

Innovation in food packaging is mainly represented by the development of active and intelligent packing technologies, which offer to deliver safer and high-quality food products. Active packaging refers to the incorporation of active component into the package with the aim of maintaining or extending the product quality and shelf-life. The intelligent systems are able to monitor the condition of packaged food in order to provide information about the quality of the product during transportation and storage. These packaging technologies can also work synergistically to yield a multipurpose food packaging system. This review is a critical and up-dated analysis of the results reported in the literature about this fascinating and growing field of research. Several aspects are considered and organized going from the definitions and the regulations, to the specific functions and the technological aspects regarding the manufacturing technologies, in order to have a complete overlook on the overall topic.

8 THE USE OF ANNEXIN V MAGNETIC-ACTIVATED CELL SORTING TO SEPARATE APOPTOTIC SPERM FROM THE EJACULATE OF STALLIONS

2011 ◽  
Vol 23 (1) ◽  
pp. 110
Author(s):  
M. A. Coutinho da Silva ◽  
C. R. F. Pinto ◽  
J. M. Young ◽  
K. Cole
Keyword(s):  
Cell Sorting ◽  
Semen Quality ◽  
Sperm Quality ◽  
Cleveland Clinic ◽  
Membrane Integrity ◽  
Annexin V ◽  
Sperm Parameters ◽  
Control Group ◽  
Frozen Semen ◽  
Magnetic Activated Cell Sorting

Magnetic-activated cell sorting (MACS) has been used successfully in humans to remove apoptotic sperm from the ejaculate. Annexin V-conjugated microbeads recognise sperm with externalized phosphatidylserine, which is considered one of the features of apoptosis, and the labelled sperm is separated by MACS. The goals of the study were to determine if MACS can be used to separate apoptotic sperm from the ejaculate of stallions; and to determine if removal of apoptotic sperm improves the quality of stallion sperm. Our hypothesis was that MACS would improve semen quality by removing apoptotic sperm, resulting in samples with higher motility and viability. Two ejaculates from three different stallions of good fertility were used. Sperm were diluted with Tyrode’s albumin lactate pyruvate (TALP) and incubated with annexin V-conjugated microbeads for 15 min at 37°C. Control samples were incubated in the absence of annexin V microbeads. The suspension was then loaded into the separation column containing iron globes, which were fitted in a magnet (MiniMACS; Miltenyi Biotec Inc., Auburn, CA, USA). The effluent sample containing annexin-negative sperm was collected and then, the column was removed from the magnetic field and rinsed with TALP to collect the annexin-positive cells. Sperm viability, motility, morphology and caspase activation were determined in all three samples: control, annexin-negative, and annexin-positive. Data were evaluated by ANOVA and individual comparisons were performed by Tukey’s hsd test. Significance was set at P < 0.05 and data is presented as means ± SEM (Table 1). The main effect of stallion was significant only for sperm motility parameters. Sperm recovery rate following MACS was 46 ± 3%. In conclusion, the use of MACS was effective in removing apoptotic sperm from the ejaculate. The annexin-positive population displayed a higher proportion of sperm with activated caspases and lower membrane integrity and motility. However, removal of apoptotic sperm from the ejaculate did not improve sperm parameters in the annexin-negative group compared to control group. In addition, sperm morphology was not affected by MACS. Further studies are necessary to determine if MACS could be used successfully to improve sperm quality from subfertile stallions and frozen semen. Table 1.Sperm parameters following annexin V MACS (mean ± SEM) The authors are thankful to Mark Williams at Miltenyi Biotec Inc. for providing supplies; and Dr Ashok Agarwal at The Center for Reproductive Medicine, Cleveland Clinic, for scientific input.

scholarly journals WAVE FORCES ON SQUARE CAISSONS

1976 ◽  
Vol 1 (15) ◽  
pp. 132 ◽  
Author(s):  
G.R. Mogridge ◽  
W.W. Jamieson
Keyword(s):  
Experimental Data ◽  
Theoretical Method ◽  
Wave Forces ◽  
Simple Method ◽  
Method Of Calculation ◽  
Wave Flume ◽  
Wide Range ◽  
Wave Heights ◽  
And Storage ◽  
Water Depths

The forces and overturning moments exerted by waves on large vertical square-section caissons have been measured in the laboratory. Each model caisson extended from the bottom of a wave flume through the water surface and was oriented either with one side perpendicular to the direction of wave propagation or turned through an angle of forty-five degrees to this position. For a given orientation, each model was tested for a range of wave heights (up to the point of breaking) for various wave periods and water depths. A digital computer was used for the acquisition, processing, plotting and storage of the experimental data. In addition to the experimental work, an approximate theoretical method is presented which allows the wave loadings on a square caisson to be estimated by means of a simple desk calculation. The experimental data shows that this simple method of calculation is reasonably accurate over a wide range of wave conditions and caisson sizes.

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