scholarly journals Influence of Ozone on the Biochemical Composition of Birch Sap

2021 ◽  
Vol 11 (7) ◽  
pp. 2965
Author(s):  
Simona Paulikienė ◽  
Justas Mingaila ◽  
Vladas Vilimas ◽  
Edmundas Bartkevičius ◽  
Pranas Viskelis ◽  
...  
Keyword(s):  
Ascorbic Acid ◽  
Biochemical Composition ◽  
Statistical Significance ◽  
Titratable Acidity ◽  
Bacterial Count ◽  
Ozone Treatment ◽  
Total Bacterial Count ◽  
Microbiological Analysis ◽  
Total Sugars ◽  
Number Of Microorganisms

Studies have shown that ozone is a good oxidizer and a strong disinfectant. There are many uses for ozone in the food industry, but there is relatively little information about the influence of ozone on biochemical composition and the capacity to reduce the number of microorganisms in birch sap. In this study, sap was ozonated at different intervals for 5 min (O3: 0.087 ± 0.009 mg L−1), 10 min, 15 min, 20 min, 25 min, or 30 min (O3: 0.99 ± 0.09 mg L−1). The parameters of the birch sap were studied immediately after the ozone treatment as well as during storage for seven days at 2 °C and for five days at 20 °C. The parameters of ozonated birch sap were compared with the parameters of fresh sap (control). The microbiological analysis included total bacterial count, lactic acid bacterial count, and yeast and mold count. Birch sap color, pH, titratable acidity, and ºBrix values were also determined. Evaluation of monosaccharides, sucrose, total sugars, and ascorbic acid was carried out in fresh sap as well as sap ozonated for 30 min, immediately after ozonation. The results show the statistical significance of the inactivation of microorganisms after treatment in most cases. The microorganism counts gradually reduced with increasing intervals of ozone treatment. The best results were obtained after 25 and 30 min of ozonation. Ozone treatment did not significantly influence the pH, titratable acidity, or °Brix statistically. Values of monosaccharides, sucrose, total sugars, and ascorbic acid were influenced within the margin of error. Ozone had a significant influence on the chroma and hue angle.

scholarly journals Estimation of the shelf-life of halloumi cheese using survival analysis

2012 ◽  
Vol 30 (No. 6) ◽  
pp. 512-519 ◽  
Author(s):  
R. Kamleh ◽  
I. Toufeili ◽  
R. Ajib ◽  
B. Kanso ◽  
J. Haddad
Keyword(s):  
Survival Analysis ◽  
Shelf Life ◽  
Anaerobic Bacteria ◽  
Titratable Acidity ◽  
Bacterial Count ◽  
Microbial Populations ◽  
Total Bacterial Count ◽  
Failure Index ◽  
Good Manufacturing Practices ◽  
Yeasts And Molds

Halloumi cheese blocks, packaged in vacuum polyamide/polyethylene laminate bags, were stored at 5, 15, and 25&deg;C. The changes in total bacterial count, lactic acid bacteria, total anaerobic bacteria, yeasts and molds, pH, and titratable acidity were monitored during the storage. The appearance of the packaged Halloumi cheese exhibited significant correlations with the counts of the different microbial populations inhabiting the cheese. The shelf-life of the stored Halloumi cheese was determined using survival analysis and considering consumer rejection as a failure index. The nominal shelf-lives of Halloumi cheese were 79.6, 37.8, and 2.6 days when stored at 5, 15, and 25&deg;C, respectively. The Q<sub>10</sub> values (shelf-life at T &deg;C/shelf-life at T + 10&deg;C) at 5&deg;C and 15&deg;C were 2.1 and 14.5, respectively. The increase in the counts of different microbial populations during storage highlights the need for adherence to good manufacturing practices and maintenance of low temperatures during the storage and distribution of the packaged Halloumi cheese.

Incidence of Microorganisms on Environmental Surfaces in Some Secondary Schools in Birnin Kebbi, Kebbi State, Nigeria

2019 ◽  
pp. 1-14
Author(s):  
Famubo, Joseph A. ◽  
Oladunjoye, Bunmi B. ◽  
Sofoluwe, Yetunde O.
Keyword(s):  
Secondary School ◽  
Secondary Schools ◽  
Representative Sample ◽  
School Setting ◽  
Bacterial Count ◽  
Total Bacterial Count ◽  
Microbiological Analysis ◽  
Mannitol Salt Agar ◽  
Environmental Surfaces ◽  
Bacteria And Fungi

Due to the ubiquitous nature of bacteria and fungi, the microbiological analysis of environmental surfaces (chairs, tables, floors, hand rails, toilet door knobs and class door knobs) of five (5) secondary schools in Birnin Kebbi metropolis was carried out. Surface swabbing method was used for the collection of a representative sample on the surfaces. Media such as Nutrient agar, Eosin methylene blue, Sabouraud dextrose agar, and Mannitol salt agar were used for the isolation of the organisms. The total bacterial count ranged from 1.1×102 to 9.9×103 CFU/ml, while the total fungi count ranged from 0.0 to 3.6 ×103 CFU/ml. The bacteria isolated include: Corynebacterium kutsceri, Lactobacillus casei, Bacillus sphaerious, Staphlococcus aureus, Bacillus subtilis, Aeromonas spp, staphylococcus epidermidis, Pseudomonas spp, Micococcus varians, while the fungi isolated include Rhizopus stolonifer, Saccharyomyces cerevisae, Alternaria alternate, Aspergillus niger, Mucor spp., Fusarium spp. The isolation of these organisms followed series of procedures, starting with samples collected with swab sticks emulsified with peptone water, followed by the sterile dilution of each sample to a factor of 10-1 for chairs, tables, hand rail and door knobs while floor was diluted to a factor of 10-2. One millilitre (1ml) aliquots of which was used as a representative sample used for isolation of pure colonies was followed by series of biochemical test to confirm the identification of each isolate. Despite the routine cleaning practiced in secondary school setting, isolation of microorganisms from secondary school setting is inevitable.

scholarly journals Characterization of pasteurized milk spoilage by electronic nose in relation to its selected quality parameters

2021 ◽  
Vol 10 (2) ◽  
pp. 383-397
Author(s):  
Saleem Ehsan ◽  
Zahir Al-Attabi ◽  
Nasser Al-Habsi ◽  
Michel R. G. Claereboudt ◽  
Mohammad Shafiur Rahman
Keyword(s):  
Shelf Life ◽  
Electronic Nose ◽  
Principal Component ◽  
Titratable Acidity ◽  
Bacterial Count ◽  
Quality Parameters ◽  
Accurate Estimation ◽  
Total Bacterial Count ◽  
Microbial Count ◽  
Linear Discriminant

Pasteurized fresh milk requires an accurate estimation of shelf life under various conditions to minimize the risk of spoilage and product losses. Milk samples were stored for 56 h in an oven at 25°C and for 15 days in a refrigerator at 4°C. Samples were analyzed using an electronic nose (e-nose), total bacterial count, titratable acidity and pH to determine the quality of milk. Principal Component Analysis (PCA) and Linear Discriminant Analysis (LDA) were used to analyze e-nose data of milk stored at 25°C, and 4°C. A clear shift in quality was identified by the e-nose, which also appeared in the total bacterial count after 24 h and 12 days for storage at 25 and 4°C, respectively. On the other hand, titratable acidity exceeded the normal limits of 0.14 % - 0.21 % after 24 h for storage at 25°C (0.247 ± 0.006 %) and after 15 days for storage at 4°C (0.25 ± 0.01 %). If pH was a good indicator of quality for samples stored at 25°C, it showed no clear trends for samples stored at 4°C. Based on the microbial count data and e-nose output, the milk had a shelf life of 0.3 day (i.e. 8 h) when stored at 25°C. Shelf life was extended to 9 days when stored at 4°C.

scholarly journals Production and characterization of mixed pineapple and hibiscus jam

2019 ◽  
Vol 13 ◽  
pp. 155
Author(s):  
Eugênia Telis De Vilela Silva ◽  
Henrique Valentim Moura ◽  
Rossana Maria Feitosa de Figueiredo ◽  
Alexandre Jose De Melo Queiroz ◽  
Inácia Dos Santos Moreira
Keyword(s):  
Ascorbic Acid ◽  
Water Content ◽  
Ascorbic Acid Content ◽  
Titratable Acidity ◽  
High Water ◽  
Soluble Solids ◽  
High Water Content ◽  
Total Sugars ◽  
Total Soluble Solids ◽  
Total Anthocyanins

Pineapple is a food rich in vitamins, antioxidants and bromelain, but because it has high water content it becomes a highly perishable fruit. Hibiscus is a plant with flowers rich in phytochemicals that can be used as an ingredient to add value to processed products. The objective of this work was to prepare mixed jams using pineapple with hibiscus extract at different concentrations and to characterize the physicochemical properties of the jams produced. Experimental design was completely randomized with four replicates. The treatments consisted of three concentration levels of hibiscus extract (5, 10 and 15%) in pineapple jelly (50:50). Analyzed physical-chemical characteristics were: water content, water activity, ash, lipids, total sugars, reducing and non-reducing sugars, vitamin C, total titratable acidity, pH and total soluble solids. It was found that increasing concentrations of hibiscus in the formulations significantly influenced resulting jam composition. Increasing hibiscus concentration reduced the total sugars content and increased ascorbic acid content, acidity, total soluble solids and ash, as well as total anthocyanins and flavonoids contents. Among the jams produced, the formulation with 15% hibiscus was distinguished by its high content of ascorbic acid, flavonoids and anthocyanins. The addition of hibiscus to pineapple jelly improves the nutritional and functional value of the resulting jams, so it can be considered a high potential ingredient for this type of product.

scholarly journals Effect of fortification of skim milk with coconut milk on the proximate composition and manufacture of dahi, a traditional sweet curd

2016 ◽  
Vol 2 (2) ◽  
pp. 247-252
Author(s):  
Md Rezaul Hai Rakib ◽  
Morsheda Yesmin ◽  
Md Abu Hemayet ◽  
Md Ahsanul Kabir ◽  
Md Nurul Islam
Keyword(s):  
Nutritional Value ◽  
Skim Milk ◽  
Bacterial Count ◽  
Coconut Milk ◽  
Partial Replacement ◽  
Total Bacterial Count ◽  
Microbiological Analysis ◽  
Alternative Source ◽  
Organoleptic Score ◽  
Different Levels

The experiment was conducted to measure the feasibility of partial replacement of skim milk with different levels of coconut milk in the manufacture of dahi. Skimmed milk was replaced by 0, 5, 10, 15 and 20% of coconut milk to produce Dahi designated as A, B, C, D and E. All the samples were analyzed for organoleptic, chemical and microbiological qualities. Replacement of skim milk up to 10% with coconut milk increased total organoleptic score but score decreased when level of coconut milk was 15% and 20%. Dahi manufactured by incorporating 5% coconut milk gave superior results for body and consistency and also for colour and texture. In all levels of replacement increased fat, carbohydrates, ash and total solids were obtained, while protein and pH content were significantly decreased in Dahi samples. Total bacterial count was higher in the dahi manufactured by replacement of coconut milk than control. It could be concluded that 5 and 10% replacement of skim milk with coconut milk for the manufacturing of Dahi was acceptable and reduced the production cost and they were better in compare to others, according to organoleptic, chemical and microbiological analysis. The work showed the potential of coconut as an alternative source of skim milk in dahi manufacturing with improved nutritional value and consumer acceptability.Asian J. Med. Biol. Res. June 2016, 2(2): 247-252

A Study to Evaluate the Efficacy of an 810-nm Diode Laser in the Maintenance of Dental Implants: A Peri-Implant Sulcular Fluid Analysis

2020 ◽  
Vol 46 (4) ◽  
pp. 381-388
Author(s):  
Prerna Sanjay Ghodke ◽  
Rashmi Hegde ◽  
Waqas Ansari ◽  
Sangeeta Muglikar ◽  
Alia S. Dholkawala
Keyword(s):  
Real Time ◽  
Dental Implants ◽  
Diode Laser ◽  
Bacterial Count ◽  
Bactericidal Effect ◽  
Total Bacterial Count ◽  
Microbial Count ◽  
Microbiological Analysis ◽  
Median Percentage ◽  
Fluid Analysis

Biological implant failures are primarily related to biofilm, which can lead to peri-mucositis and, further on, peri-implantitis. The 810-nm diode laser has an affinity for pigmented chromophores, so its use in the peri-implant sulcus has a significant bactericidal effect on the black-pigmented anaerobes such as Porphyromonas gingivalis. Therefore, it can be used to eliminate or reduce the bacterial count in the peri-implant sulcular fluid (PISF), thus increasing the life of the implants and reducing the chances of failure. The purpose of this study was to evaluate the efficacy of the 810-nm diode laser for the maintenance of dental implants and its use as a regular in-office tool for limiting the microbiological count in the PISF. Twenty patients undergoing implant treatment at the Department of Periodontology and Oral Implantology were randomly selected for the study. PISF samples were collected before and after the sulcus was lased with an 810-nm diode laser and sent for quantitative microbiological analysis using universal bacterial count, and the quantity of P gingivalis was evaluated using real-time polymerase chain reaction (PCR). The analysis revealed that after diode application, the median percentage drop in the microbial count was 76.67% and the median percentage drop in P gingivalis count was 99.28%. The use of an 810-nm diode laser resulted in the following outcomes: (1) drastic reduction in the total bacterial count around the implant and (2) significant reduction in the P gingivalis count, as evaluated by real-time PCR.

scholarly journals Physicochemical and Antioxidant Changes in Six Alabama-grown Blackberry Cultivars

HortScience ◽  
2004 ◽  
Vol 39 (4) ◽  
pp. 807C-807
Author(s):  
Raymond H. Thomas ◽  
Floyd M. Woods* ◽  
William A. Dozier ◽  
Robert C. Ebel ◽  
Monte Nesbitt ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Ascorbic Acid ◽  
Soluble Sugars ◽  
Titratable Acidity ◽  
Natural Antioxidants ◽  
Soluble Solids ◽  
Total Sugars ◽  
Total Antioxidant ◽  
Initial Ph ◽  
Excellent Source

Blackberries are an excellent source of natural antioxidants. Fully ripened fruit of `Apache', `Arapaho', `Chester', `Loch Ness', `Navaho', and `Triple Crown' thornless blackberries were evaluated for their physicochemical and antioxidative activity. Differences in initial pH, titratable acidity (TA), total soluble solids (TSS), TSS/TA ratio and soluble sugars (reducing sugar, sucrose, and total sugars) differed among cultivars. Differences among cultivars with respect to reduced ascorbic acid (AA) were established, but there were no differences in either oxidized ascorbic acid (DHA) or total ascorbic acid (TAA) content. Antioxidant activity was determined by ABTS radical cation procedure for fractionated crude fruit extracts and the cultivars varied in the parameters evaluated. Hydrophilic antioxidant activity (HAA) was not different among cultivars evaluated. In contrast, lipophilic antioxidant activity (LAA) and total antioxidant activity (TAA) differed. The results obtained in this study indicate that Alabama-grown blackberries vary in their quality indices and are an excellent source of natural antioxidants. Information compiled will assist in marketing, handling, postharvest storage of these fruit and serve as a guide to partial fulfillment of recommended daily dietary requirements.

scholarly journals Effect of Selenium Biofortification and Beneficial Microorganism Inoculation on Yield, Quality and Antioxidant Properties of Shallot Bulbs

Plants ◽  
2019 ◽  
Vol 8 (4) ◽  
pp. 102 ◽  
Author(s):  
Golubkina ◽  
Zamana ◽  
Seredin ◽  
Poluboyarinov ◽  
Sokolov ◽  
...  
Keyword(s):  
Ascorbic Acid ◽  
Antioxidant Properties ◽  
Environmentally Friendly ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Sodium Selenate ◽  
Selenium Content ◽  
Total Sugars ◽  
Yield Quality ◽  
Amf Inoculation

Plant biofortification with selenium in interaction with the application of an arbuscular mycorrhizal fungi (AMF)-based formulate,with the goal of enhancing Se bioavailability, is beneficial for the development of the environmentally friendly production of functional food with a high content of this microelement. Research was carried out in order to assess the effects of an AMF-based formulate and a non-inoculated control in factorial combination with two selenium treatments with an organic (selenocystine) or inorganic form (sodium selenate) and a non-treated control on the yield, quality, antioxidant properties, and elemental composition of shallot (Allium cepa L. Aggregatum group). Selenocystine showed the best effect on the growth and yield of mycorrhized plants, whereas sodium selenate was the most effective on the non-inoculated plants. The soluble solids, total sugars, monosaccharides, titratable acidity, and proteins attained higher values upon AMF inoculation. Sodium selenate resulted in higher soluble solids, total sugars and monosaccharide content, and titratable acidity than the non-treated control, and it also resulted in higher monosaccharides when compared to selenocystine; the latter showed higher protein content than the control. Calcium, Na, S, and Cl bulb concentrations were higher in the plants inoculated with the beneficial microorganisms. Calcium and sodium concentrations were higher in the bulbs of plants treated with both the selenium forms than in the control. Selenocystine-treated plants showed enhanced accumulation of sulfur and chlorine compared to the untreated plants. The AMF inoculation increased the bulb selenium content by 530%, and the Se biofortification with selenocystine and sodium selenate increased this value by 36% and 21%, respectively, compared to control plants. The AMF-based formulate led to increases in ascorbic acid and antioxidant activity when compared to the non-inoculated control. The bulb ascorbic acid was increased by fortification with both selenium forms when compared to the non-treated control. The results of our investigation showed that both AMF and selenium application represent environmentally friendly strategies to enhance the overall yield and quality performances of shallot bulbs, as well as their selenium content.

scholarly journals Preparation of dahi from skim milk with different level of carrot juice

2016 ◽  
Vol 45 (1) ◽  
pp. 36-43 ◽  
Author(s):  
MN Islam ◽  
AAM Muzahid ◽  
R Habib ◽  
MA Mazed ◽  
MA Salam
Keyword(s):  
Chemical Analysis ◽  
Skim Milk ◽  
Bacterial Count ◽  
Total Bacterial Count ◽  
Microbiological Analysis ◽  
Carrot Juice ◽  
Total Solids ◽  
Physical Chemical ◽  
Different Types ◽  
Microbiological Parameters

An experiment was conducted to measure the feasibility of incorporating carrot (Dascusa carota) juice in the manufacture of dahi. Four different types of dahi were manufactured by adding 0, 5, 10, and 15 per cent carrot juice to skim milk. The prepared dahi samples were subjected to physical, chemical and microbiological analysis to evaluate their qualities. Data on physical, chemical and microbiological parameters were recorded and analyzed. It was observed that the addition of carrot juice with skim milk improved the physical qualities. Dahi with 5% carrot juice was superior to other dahi samples in respect of smell and taste, body and consistency and also for colour and texture. Chemical analysis showed that addition of carrot juice increased the total solids and acidity content but decreased the protein, fat, ash and pH content. Total bacterial count was higher in the dahi samples manufactured by incorporating carrot juice than the control. From this study, it was suggested that dahi could be successfully manufactured from skim milk by incorporating carrot juice and 5% was found better for this purpose.Bang. J. Anim. Sci. 2016. 45 (1): 36-43

scholarly journals Shelf-life, quality, safety evaluations of blueberry fruits coated with chitosan nano-material films

2021 ◽  
Vol 11 (1) ◽  
Author(s):  
Yang Li ◽  
Sami Rokayya ◽  
Fuguo Jia ◽  
Xin Nie ◽  
Jingwen Xu ◽  
...  
Keyword(s):  
Weight Loss ◽  
Ascorbic Acid ◽  
Shelf Life ◽  
Storage Temperature ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Microbiological Analysis ◽  
Nano Coating ◽  
Nano Material ◽  
Yeasts And Molds

AbstractChitosan coating (B/CH) in addition with nano-material films as silicon (B/CH/Nano-SiO2) and titanium (B/CH/Nano-TiO2) dioxides were developed and applied to detect potential changes on fresh blueberry fruits in commercial storage temperature. Physical, mechanical parameters (weight loss, decay rate, colour index and firmness), phytochemical contents (ascorbic acid, acidity, soluble solids concentration, titratable acidity, and repining index), phenolic enzymes (peroxidase and polyphenoloxidase), pigments (anthocyanin) and microbiological analysis (mesophilic aerobic, yeasts and molds populations) were detected every other day until the end of the experiment. Nano-coating based on (Nano-TiO2) established the most suitable values for weight loss (2.22%), titratable acidity (0.45% citric acid), and repining index. (B/CH/Nano-TiO2) reported a gradual increase in polyphenoloxidase and peroxidase enzyme activities (659.45 U/min g) and (20.39 U/min g), respectively. While, (B/CH/Nano-SiO2) established the slightest change in acidity (2.61), anthocyanin (105.19 cyanidin-3-O-glucoside mg/100 g FW) and minimized the growth of mesophilic aerobic, yeasts, and molds populations (3.73–3.98 log CFU/g), respectively. (B/CH) films maintained lightness (6.80% loss) and recorded the highest ascorbic acid content (7.34 g/100 g FW). Therefore, chitosan nano-material films can maintain nutrients and control the microbial growth for extending the shelf life of fresh blueberry fruits.

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