Sprout Caffeoylquinic Acid Profiles as Affected by Variety, Cooking, and Storage

Various health-promoting properties inherent to plant-based foods have been attributed to their rich bioactive compounds, including caffeoylquinic acids (CQAs). The potential health benefits of CQAs have been well-documented. While sprouts are widely recognized as health-promoting foods owing to their high phytonutrient content, our knowledge regarding the effect of cooking and storage, commonly practiced by consumers, on the CQA content remains limited. First, sunflower sprouts were found to have the highest total CQA content (~ 22 mg/g dry weight) out of 11 commonly available sprouts. Then, the effect of variety, cooking, and low-temperature storage on the CQA profile of sunflower sprouts was investigated. Among the four different varieties of sunflower sprouts, variety 1 harbored the highest total CQA content. Notably, cooking adversely affected the CQA content of sunflower sprouts relative to the uncooked samples in a time-dependent manner, possibly due to the heat sensitivity of CQAs. Under simulated home-refrigeration storage conditions, we observed a significant decline in the content of major CQA compounds (5-monoCQA and 3,5-diCQA) at days 10 and 13 of storage. The results obtained herein provide consumers and food industrialists with increased insight into the effect of cooking and refrigeration on the CQA content of sunflower sprouts.

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Optimizing Walnut Storage Conditions: Effects of Relative Humidity, Temperature, and Shelling on Quality after Storage

HortScience ◽

10.21273/hortsci15881-21 ◽

2021 ◽

pp. 1-9

Author(s):

Claire Adkison ◽

Kelly Richmond ◽

Nico Lingga ◽

Veronique Bikoba ◽

Elizabeth Mitcham

Keyword(s):

Relative Humidity ◽

Storage Conditions ◽

Low Temperature Storage ◽

Quality Degradation ◽

Shell Temperature ◽

Effects Of Temperature ◽

The Relationship ◽

And Storage ◽

Storage Temperatures ◽

Temperature Storage

With increasing walnut production in California, walnuts are stored for longer times. It is increasingly important to optimize storage conditions, wherever possible, to reduce quality degradation. We examined the effects of temperature (5, 15, and 25 °C) and relative humidity (20%, 40%, and 60% in year 1 and 40%, 60%, and 80% in year 2) on the rate of quality degradation of four walnut varieties. The relationship between water activity and moisture content was investigated for each variety. In addition, the effects of harvest timing (early vs. late) and storage as shelled or in-shell product were investigated. Later harvested walnuts had darker kernel color (P < 0.001), and walnuts stored as kernels (shelled) had higher rates of peroxide formation and free fatty acid development than walnuts stored in-shell. Temperature had a significant effect on quality with faster degradation at higher temperatures. There was a significant interaction between temperature and relative humidity effects on quality. The effects of relative humidity were often not significant at storage temperatures of 5 °C but were apparent at 15 °C and at 25 °C. Managing relative humidity during walnut storage is difficult under typical commercial storage conditions; however, when low temperature storage is used, quality is preserved even when relative humidity is not controlled, although storage at 80% relative humidity should be avoided. To reduce the rate of color darkening and rancidity development during commercial storage, operators should emphasize storage at lower temperatures, at least below 15 °C.

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Low-Temperature Storage Improves the Over-Time Stability of Implantable Glucose and Lactate Biosensors

Sensors ◽

10.3390/s19020422 ◽

2019 ◽

Vol 19 (2) ◽

pp. 422 ◽

Cited By ~ 7

Author(s):

Giulia Puggioni ◽

Giammario Calia ◽

Paola Arrigo ◽

Andrea Bacciu ◽

Gianfranco Bazzu ◽

...

Keyword(s):

Storage Conditions ◽

Time Stability ◽

Low Temperature Storage ◽

Specificity And Sensitivity ◽

Short Period ◽

Analytical Parameter ◽

The Impact ◽

And Storage ◽

Over Time ◽

Temperature Storage

Molecular biomarkers are very important in biology, biotechnology and even in medicine, but it is quite hard to convert biology-related signals into measurable data. For this purpose, amperometric biosensors have proven to be particularly suitable because of their specificity and sensitivity. The operation and shelf stability of the biosensor are quite important features, and storage procedures therefore play an important role in preserving the performance of the biosensors. In the present study two different designs for both glucose and lactate biosensor, differing only in regards to the containment net, represented by polyurethane or glutharaldehyde, were studied under different storage conditions (+4, −20 and −80 °C) and monitored over a period of 120 days, in order to evaluate the variations of kinetic parameters, as VMAX and KM, and LRS as the analytical parameter. Surprisingly, the storage at −80 °C yielded the best results because of an unexpected and, most of all, long-lasting increase of VMAX and LRS, denoting an interesting improvement in enzyme performances and stability over time. The present study aimed to also evaluate the impact of a short-period storage in dry ice on biosensor performances, in order to simulate a hypothetical preparation-conservation-shipment condition.

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Strawberry-Derived Exosome-Like Nanoparticles Prevent Oxidative Stress in Human Mesenchymal Stromal Cells

Biomolecules ◽

10.3390/biom11010087 ◽

2021 ◽

Vol 11 (1) ◽

pp. 87

Author(s):

Francesca Perut ◽

Laura Roncuzzi ◽

Sofia Avnet ◽

Annamaria Massa ◽

Nicoletta Zini ◽

...

Keyword(s):

Oxidative Stress ◽

Vitamin C ◽

Mesenchymal Stromal Cells ◽

Stromal Cells ◽

Mammalian Cells ◽

Dependent Manner ◽

Potential Health ◽

Human Mesenchymal Stromal Cells ◽

Health Promoting ◽

Size And Morphology

Plant-derived exosome-like nanovesicles (EPDENs) have recently been isolated and evaluated as potential bioactive nutraceutical biomolecules. It has been hypothesized that EPDENs may exert their activity on mammalian cells through their specific cargo. In this study, we isolated and purified EPDENs from the strawberry juice of Fragaria x ananassa (cv. Romina), a new cultivar characterized by a high content of anthocyanins, folic acid, flavonols, and vitamin C and an elevated antioxidant capacity. Fragaria-derived EPDENs were purified by a series of centrifugation and filtration steps. EPDENs showed size and morphology similar to mammalian extracellular nanovesicles. The internalization of Fragaria-derived EPDENs by human mesenchymal stromal cells (MSCs) did not negatively affect their viability, and the pretreatment of MSCs with Fragaria-derived EPDENs prevented oxidative stress in a dose-dependent manner. This is possibly due to the presence of vitamin C inside the nanovesicle membrane. The analysis of EPDEN cargo also revealed the presence of small RNAs and miRNAs. These findings suggest that Fragaria-derived EPDENs may be considered nanoshuttles contained in food, with potential health-promoting activity.

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Low-temperature storage of the poultry red mite, Dermanyssus gallinae, facilitates laboratory colony maintenance and population growth

Parasitology ◽

10.1017/s0031182020000463 ◽

2020 ◽

Vol 147 (7) ◽

pp. 740-746

Author(s):

Chuanwen Wang ◽

Xiaolin Xu ◽

He Yu ◽

Yu Huang ◽

Hao Li ◽

...

Keyword(s):

Low Temperature ◽

Survival Rates ◽

Storage Conditions ◽

Egg Laying ◽

Dermanyssus Gallinae ◽

Control Group ◽

Poultry Red Mite ◽

Low Temperature Storage ◽

Laboratory Colony ◽

Temperature Storage

AbstractThe poultry red mite, Dermanyssus gallinae, is currently the most common ectoparasite affecting egg-laying hens. Since continuous culture of D. gallinae on birds is a biologically and economically costly endeavour, storage techniques for mites are urgently needed. Effects of temperature on adult and nymph survival were first studied to optimize storage conditions. Then, fecundity of D. gallinae was studied after mites were stored at optimal storage conditions. Results showed the survival rates of protonymphs (42.11%), deutonymphs (8.19%) and females (19.78%) at 5°C after 84 days were higher than those at 0, 25 and 30°C. Thereafter the fecundity and the capability of re-establishing colonies of D. gallinae were evaluated after they were stored for 40 and 80 days at 5°C. After storage, the mean number of eggs showed no statistical difference between treated (5°C for 40 or 80 days) and control groups (25°C for 7 days), while the hatching rates of eggs were in all cases above 97%. The dynamic changes of mite populations and egg numbers showed similar trends to the control group after the stored adult or nymph mites were fed on chicks. Dermanyssus gallinae can be successfully stored at 5°C for 80 days with no interference with the fecundity of mites, and the stored mites could re-establish colonies successfully. Adults and nymphs were two main stages with capability for low temperature storage. These results suggest that low temperature storage is a viable option for colony maintenance of D. gallinae under laboratory conditions.

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Survival of Hepatitis A Virus in Spinach during Low Temperature Storage

Journal of Food Protection ◽

10.4315/0362-028x-72.11.2390 ◽

2009 ◽

Vol 72 (11) ◽

pp. 2390-2393 ◽

Cited By ~ 27

Author(s):

Y. CAROL SHIEH ◽

DIANA S. STEWART ◽

DAVID T. LAIRD

Keyword(s):

Hepatitis A ◽

Hepatitis A Virus ◽

Plaque Assay ◽

Storage Conditions ◽

Inactivation Rate ◽

Low Temperature Storage ◽

Foodborne Outbreaks ◽

Phosphate Buffered Saline ◽

Temperature Storage ◽

Spinach Leaves

Spinach leaves are frequently consumed raw and have been involved with past foodborne outbreaks. In this study, we examined the survival of hepatitis A virus (HAV) on fresh spinach leaves in moisture- and gas-permeable packages that were stored at 5.4 ± 1.2°C for up to 42 days. Different eluents including phosphate-buffered saline (PBS), pH 7.5 (with and without 2% serum), and 3% beef extract (pH 7.5 and 8) were compared for how efficiently they recovered viruses from spinach by using a simple elution procedure (<1 h). The recoveries were compared and determined by a plaque assay with FRhK-4 cells. Culture grade PBS containing 2% serum was found to be appropriate for HAV elution from spinach leaves, with an average recovery of 45% ± 10%. Over 4 weeks of storage at 5.4 ± 1.2°C, HAV in spinach decreased slightly more than 1 log, with 6.75% of the original titer remaining. HAV survived under refrigerated temperatures on spinach leaves with a D-value of 28.6 days (equivalent to an inactivation rate of 20.035 log of HAV per day, r2 = 0.88). In comparison, HAV in PBS containing 2% serum under the same storage conditions remained constant throughout 7 weeks. The inactivation rate of 20.035 log each day for HAV on spinach leaves was possibly due to the interaction of the virus and the leaf.

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Development of bio-yoghurt chewable tablet: a review

Nutrition & Food Science ◽

10.1108/nfs-07-2019-0202 ◽

2019 ◽

Vol 50 (3) ◽

pp. 539-553 ◽

Cited By ~ 1

Author(s):

Yong Lin Chan ◽

Nurul Aini Jamalullail ◽

Chin Ping Tan ◽

Mohd Yazid Abdul Manap ◽

O.M. Lai

Keyword(s):

Shelf Life ◽

Storage Conditions ◽

Growth Potential ◽

Heat Sensitivity ◽

Chewable Tablet ◽

Content Type ◽

Heavy Weight ◽

Food Standard ◽

The World ◽

And Storage

Purpose This paper aims to discuss the limitations surrounding the yoghurt industry and challenges to producing a bio-yoghurt tablet. The paper looks into challenge facing the yoghurt industry, such as manufacturing and distribution, its short shelf life, heat-sensitivity and relatively heavy weight. It further looks into the selection of strains, excipients and storage conditions with special consideration towards maintaining the viability of the probiotics inside bio-yoghurt tablets. The paper also discusses yoghurt standards and definitions across various countries and suggests a more uniform standard be embraced across countries for ease of categorization and production. Design/methodology/approach The paper is divided into a few major sections; each exploring various aspects of the yoghurt industry. Topics discussed include challenges in yoghurt production and storage; processes involved in bio-yoghurt tablet production, e.g. maximising viability, choice of excipients and more; market trends of yoghurt consumption and potential; and various food standards in countries around the world with a focus on yoghurt. Findings The review finds that yoghurt is a segment of the food industry with big growth potential. Most of the problems associated with yoghurt, i.e. poor shelf life, and heavy weight, can be circumvented by transforming it into a bio-yoghurt tablet. The paper further identifies food standard variations among different countries around the world which could impede yoghurt manufacture and acceptance. Originality/value This paper looks the various challenges surrounding the increased uptake of yoghurt, specifically in the Asian markets and suggests a viable option to overcome this problem, i.e. the use of a bio-yoghurt tablet. Should the worldwide bodies come together and agree to a universal standard involving yoghurt, the industry may see an even bigger expansion.

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Conservative Prediction of Time to Clostridium botulinum Toxin Formation for Use with Time-Temperature Indicators To Ensure the Safety of Foods

Journal of Food Protection ◽

10.4315/0362-028x-61.9.1154 ◽

1998 ◽

Vol 61 (9) ◽

pp. 1154-1160 ◽

Cited By ~ 25

Author(s):

GUY E. SKINNER ◽

JOHN W. LARKIN

Keyword(s):

Botulinum Toxin ◽

Empirical Relationship ◽

Critical Time ◽

Food Product ◽

Toxin Production ◽

Storage Conditions ◽

Potential Health ◽

And Storage ◽

Infinite Set ◽

Toxin Formation

Integrating-type time-temperature indicators (TTIs) may be utilized to warn food processors and consumers about storage conditions that may have rendered a food potentially hazardous. As an example of how integrated TTIs could be manufactured to emulate an infinite set of time-temperature situations, a set of conditions which have supported C. botulinum growth and toxin production was compiled. The time-temperature curve representing conservative times required for toxin formation was constructed with data from literature relating to toxin formation as a function of temperature in any media or food product. This set of critical time-temperature data is fit by a conservative empirical relationship that can be used to predict combinations of incubation times and storage temperatures that represent a potential health risk from C. botulinum in foods. A TTI could be constructed to indicate deviation from such a given set of conditions to bring attention to foods that may have been exposed to potentially hazardous temperatures with respect to C. botulinum toxin formation.

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Moisture diffusivity of table grape stems during low temperature storage conditions

Biosystems Engineering ◽

10.1016/j.biosystemseng.2013.03.013 ◽

2013 ◽

Vol 115 (3) ◽

pp. 346-353 ◽

Cited By ~ 8

Author(s):

Mduduzi E.K. Ngcobo ◽

Pankaj B. Pathare ◽

Mulugeta A. Delele ◽

Lan Chen ◽

Umezuruike Linus Opara

Keyword(s):

Low Temperature ◽

Moisture Diffusivity ◽

Storage Conditions ◽

Table Grape ◽

Low Temperature Storage ◽

Temperature Storage

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Further studies on the sterilization of T.A.B.C. vaccine

Journal of Hygiene ◽

10.1017/s0022172400011748 ◽

1939 ◽

Vol 39 (2) ◽

pp. 131-142 ◽

Cited By ~ 2

Author(s):

S. G. Rainsford

Keyword(s):

Silver Nitrate ◽

Saline Solution ◽

Physiological Saline ◽

Storage Conditions ◽

Destructive Effect ◽

Low Temperature Storage ◽

Physiological Saline Solution ◽

The Stability ◽

Vi Antigen ◽

Temperature Storage

1. Silver nitrate or sodium merthiolate can be used for the sterilization of suspensions of B. typhosus and neither have any immediate destructive effect on the Vi, O or H antigens.2. Two methods of employing silver nitrate as a sterilizing agent are described.3. Physiological saline solution with silver nitrate added is bactericidal for B. typhosus and the staphylococcus but has no inhibitory action on the growth of moulds.4. Vaccines sterilized and preserved with silver nitrate after storage for 6 months at 7° C. were found to have retained their Vi antibody stimulating properties.5. A vaccine sterilized and preserved with “katadyn” after storage for 18 months at 7° C. still contained some Vi antigen and was superior as an immunogenic agent to a freshly prepared heat-killed-phenolized vaccine.6. It would appear that the stability of Vi antigen is increased by the addition of silver within certain limits, but this effect is only obtained if low temperature storage conditions are maintained.7. A vaccine sterilized and preserved with sodium merthiolate after 6 months' storage at 7°C. failed to stimulate any Vi antibody in the rabbit.

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Effect of Mechanical Injury and Low Temperature Storage on the Accumulation of Glycoalkaloids in the Tubers of 7 Varieties of Potato (Solanum Tuberosum L.) grown in Oman

Sultan Qaboos University Journal for Science [SQUJS] ◽

10.24200/squjs.vol8iss2pp83-95 ◽

2003 ◽

Vol 8 (2) ◽

pp. 83

Author(s):

Elsadig A. Eltayeb ◽

Sana Salem Al-Sinani ◽

I. A. Khan

Keyword(s):

Low Temperature ◽

Solanum Tuberosum L ◽

Storage Period ◽

Mechanical Injury ◽

Potato Tubers ◽

Low Temperature Storage ◽

Glycoalkaloid Content ◽

And Storage ◽

Safety Limit ◽

Temperature Storage

Tubers from 7 potato varieties were analyzed for their rates of glycoalkaloid accumulation in response to stresses of three types of mechanical injury and low temperature storage. Mechanical injuries were found to greatly stimulate glycoalkaloid accumulation in both peel and flesh of tubers. The extent of glycoalkaloid accumulation appears to depend on variety, type of mechanical injury, and storage period. Most of the injury-stimulated glycoalkaloid accumulation occurred within 7 and 14 days after treatment. Cutting the tubers resulted in the highest content of glycoalkaloids both in flesh and peel up to levels that exceeded the upper safety limit of 200 mg/kg FW. Injury stimulated α-solanine accumulation in stored potato tubers is more than α-chaconine, resulting in a decrease in the α-chaconine: α-solanine ratio. When tubers were stored at low temperature, the rate of glycoalkaloid accumulation was found to be independent of the glycoalkaloid level at harvest. The greatest increase in total glycoalkaloid content of the seven varieties was found after two weeks of storage at both 4 ºC and 10 ºC. Further storage at these temperatures resulted in a decrease in the rate of glycoalkaloid accumulation in most of them. At 10 ºC glycoalkaloid content tended to increase more rapidly than at 4 ºC. The α-solanine content of the tubers showed an increase following low temperature storage.

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