scholarly journals Encapsulated NOLA™ Fit 5500 Lactase—An Economically Beneficial Way to Obtain Lactose-Free Milk at Low Temperature

Catalysts ◽  
2021 ◽  
Vol 11 (5) ◽  
pp. 527
Author(s):  
Katarzyna Czyzewska ◽  
Anna Trusek
Keyword(s):  
Low Temperature ◽  
Storage Temperature ◽  
Competitive Inhibition ◽  
Caloric Content ◽  
Substrate Diffusion ◽  
Galactose Inhibition ◽  
The Subject ◽  
And Storage ◽  
Food Processes ◽  
Hydrolysis Of

The current requirements of industrial biocatalysis are related to economically beneficial and environmentally friendly processes. Such a strategy engages low-temperature reactions. The presented approach is essential, especially in food processes, where temperature affects the quality and nutritional value foodstuffs. The subject of the study is the hydrolysis of lactose with the commercial lactase NOLA™ Fit 5500 (NOLA). The complete decomposition of lactose into two monosaccharides gives a sweeter product, recommended for lactose intolerant people and those controlling a product’s caloric content. The hydrolysis reaction was performed at 15 °C, which is related to milk transportation and storage temperature. The enzyme showed activity over the entire range of substrate concentrations (up to 55 g/L lactose). For reusability and easy isolation, the enzyme was encapsulated in a sodium alginate network. Its stability allows carrying out six cycles of the complete hydrolysis of lactose to monosaccharides, lasting from two to four hours. During the study, the kinetic description of native and encapsulated NOLA was conducted. As a result, the model of competitive galactose inhibition and glucose mixed influence (competitive inhibition and activation) was proposed. The capsule size does not influence the reaction rate; thus, the substrate diffusion into capsules can be omitted from the process description. The prepared 4 mm capsules are easy to separate between cycles, e.g., using sieves.

scholarly journals Synthesis and Storage Stability of Diisopropylfluorophosphate

2016 ◽  
Vol 2016 ◽  
pp. 1-5 ◽  
Author(s):  
Derik R. Heiss ◽  
Donald W. Zehnder ◽  
David A. Jett ◽  
Gennady E. Platoff ◽  
David T. Yeung ◽  
...  
Keyword(s):  
Storage Stability ◽  
Storage Temperature ◽  
Acetylcholinesterase Inhibitor ◽  
Degradation Process ◽  
Synthesis Route ◽  
Toxicological Studies ◽  
Commercial Source ◽  
And Storage ◽  
Hydrolysis Of

Diisopropylfluorophosphate (DFP) is a potent acetylcholinesterase inhibitor commonly used in toxicological studies as an organophosphorus nerve agent surrogate. However, LD50values for DFP in the same species can differ widely even within the same laboratory, possibly due to the use of degraded DFP. The objectives here were to identify an efficient synthesis route for high purity DFP and assess the storage stability of both the in-house synthesized and commercial source of DFP at the manufacturer-recommended storage temperature of 4°C, as well as −10°C and −80°C. After 393 days, the commercial DFP stored at 4°C experienced significant degradation, while only minor degradation was observed at −10°C and none was observed at −80°C. DFP prepared using the newly identified synthesis route was significantly more stable, exhibiting only minor degradation at 4°C and none at −10°C or −80°C. The major degradation product was the monoacid derivative diisopropylphosphate, formed via hydrolysis of DFP. It was also found that storing DFP in glass containers may accelerate the degradation process by generating waterin situas hydrolytically generated hydrofluoric acid attacks the silica in the glass. Based on the results here, it is recommended that DFP be stored at or below −10°C, preferably in air-tight, nonglass containers.

scholarly journals The Degreening of `Fallglo' Tangerine

1997 ◽  
Vol 122 (4) ◽  
pp. 547-552 ◽  
Author(s):  
Peter D. Petracek ◽  
Lymari Montalvo
Keyword(s):  
Low Temperature ◽  
Exposure Time ◽  
Water Loss ◽  
Storage Temperature ◽  
Citrus Reticulata ◽  
Early Season ◽  
Low Temperature Storage ◽  
Time Periods ◽  
And Storage ◽  
Temperature Storage

`Fallglo' (Bower citrus hybrid [Citrus reticulata Blanco × (C. reticulata Blanco × C. paradisi Macf.)] × `Temple' [C. reticulata Blanco × C. sinensis L.] is an early season tangerine that is reportedly hypersensitive to ethylene exposure during degreening. The effects of ethylene exposure time, waxing, and storage temperature on `Fallglo' color were examined to assess degreening strategies. Exposure to 5 μL·L-1 ethylene for 24 or 48 hours hastened degreening, and internal ethylene levels increased following the time periods of ethylene exposure. Fruit not exposed to ethylene, or exposed for shorter periods (2 or 6 hours), degreened slowly during storage at 15.5 °C and internal ethylene levels remained low. Low-temperature storage (4.5 °C) or waxing hindered degreening after ethylene exposure but decreased water loss. Degreening after ethylene exposure was faster for fruit stored at 15.5 than 26.5 °C.

Development of Processing Technology and Stability of Peanut Beverage

2012 ◽  
Vol 429 ◽  
pp. 92-96
Author(s):  
Xi Hong Zhao ◽  
Xiao Hui Dai ◽  
You Hong Zhang ◽  
Peng Wang ◽  
Zhen Bo Xu ◽  
...  
Keyword(s):  
Low Temperature ◽  
Room Temperature ◽  
Storage Temperature ◽  
Far Infrared ◽  
Processing Technology ◽  
Tea Leaves ◽  
Orthogonal Experiments ◽  
Major Factors ◽  
And Storage ◽  
Optimal Formula

Objective: To study the processing technology and formula of peanut–tea beverage, and further provide reference for the plant protein beverage. Methods: The peanut was baked in the far-infrared oven, soaked with soft water containing 5% NaHCO3, rinsed and then cooked for 30 min, milled at 0.05 mm spacing grinding, filtered and finished peanut slurry. Tea leaves were extracted twice by water of 90°C. The two ingredients were combined with other supplement, refined by colloid mill, homogenized twice, followed by bottling, sealed, sterilization, cooled and other processing. In this study, the formula, stabilizers and additives by orthogonal experiments were investigated. Results: The peanut slurry and sugar were found to be major factors which affected the beverage’s quality. The formula was optimized when the content of peanut slurry, tea and sucrose reached 75 mL, 25 mL and 4 g especially in per 100 mL peanut-tea beverage. As single stabilizer, CMC-Na showed the most significant effect, and storage temperature was found to be better at room temperature than low temperature. Compared with single stabilizer, compound stabilizer was better. The optimal formula was CMC-Na 0.4 g/L, seaweed sodium 0.2 g/L, gelatin 0.8 g/L. Conclusion: The peanut-tea beverage, with unique flavor and rich nutrients, was a novel type of health plant beverage which was suitable for a large variety of people, and had a promising market.

scholarly journals Influence of short anoxia treatment and maturity on quality and storage life of tomatoes

2011 ◽  
Vol 56 (2) ◽  
pp. 121-131
Author(s):  
Mirjana Mojevic ◽  
Dejana Tesanovic
Keyword(s):  
Weight Loss ◽  
Low Temperature ◽  
Storage Temperature ◽  
Tomato Fruit ◽  
Quality Parameters ◽  
Sensory Attributes ◽  
Combined Effect ◽  
Soluble Solids ◽  
Physical Chemical ◽  
And Storage

The influence of short anoxia treatment on physical, chemical and sensory attributes of mature green and pink red tomatoes during storage was investigated. Matured green and pink red fruits were kept for 24 hrs under humidified pure N2, while the control was not treated. Subsequently, the fruits were stored at 12?C and 20?C for 14 days. Quality parameters including weight loss, firmness, total soluble solids, colour, sensory and decay were analyzed. Generally, weight loss increased after 14 days of storage and depending on anoxia treatment, maturity and storage temperature. Tomato fruit treated with anoxia and kept at 12?C showed a minimal deterioration of the quality attributes and could be stored for longer periods compared to those stored at 20?C. Results for TSS were higher in tomato fruit treated with anoxia. However, pink red fruit stored at 20?C showed lower TSS than untreated fruit. Untreated and anoxia-pretreated mature green tomatoes showed higher sourness and off-flavour scores than those stored at 20?C. However, mature green and pink red tomatoes kept at 20?C showed higher acceptance (%) than those stored at 12?C. Therefore, combined effect of anoxia and low temperature could have delayed the ripening of the tomatoes.

Effects of age, salinity and temperature on the metamorphosis and survival of Capitulum mitella cyprids (Cirripedia: Thoracica: Scalpellomorpha)

2020 ◽  
Vol 100 (1) ◽  
pp. 55-62
Author(s):  
Xiaozhen Rao ◽  
Gang Lin
Keyword(s):  
Low Temperature ◽  
Room Temperature ◽  
Storage Temperature ◽  
Wide Spectrum ◽  
Economic Value ◽  
Salinity Range ◽  
Intrinsic Factors ◽  
Low Temperature Storage ◽  
And Storage ◽  
Complete Metamorphosis

AbstractCapitulum mitella is a tropical/sub-tropical intertidal barnacle of high economic value. However, no studies have yet focused on the effects of the extrinsic and intrinsic factors that affect the metamorphosis of this species. The current study stored cyprids at room temperature (24–26°C) and low temperature (7°C) and then compared the effects of age and storage temperature on cyprid metamorphosis. The effects of salinity and temperature on cyprid metamorphosis and survival were examined. Results showed the following. (1) Young 0-day cyprids were not competent to metamorphose, and C. mitella cyprids had a pre-competent phase. (2) The cyprid metamorphosis percentage at different storage temperatures with the same age was higher at room temperature than at 7°C. Low temperature storage of cyprids appeared to be unsuitable for C. mitella. The ideal storage time at room temperature for cyprids was 3–5 days. (3) The cyprids could complete metamorphosis at a salinity range of 20–45 mg l−1, and the optimum salinity range for metamorphosis was 25–35 mg l−1. At 15 mg l−1 salinity, the cyprids could survive but failed to metamorphose. (4) The cyprids could survive and complete metamorphosis at 18–36°C, and the optimum temperature range for metamorphosis was 21–33°C. The metamorphosis of C. mitella cyprids can tolerate a wide spectrum of salinity and temperature, which is related to the distribution location, habitat environment and lifestyle. Results of this study may provide a basis for the settlement biology, recruitment ecology and aquaculture of this species.

scholarly journals Influence of temperature and beta-carotene on the processes of hydrolysis and oxidation of triacylglycerins in extra virgin olive oil during storage

2021 ◽  
Vol 83 (2) ◽  
pp. 126-132
Author(s):  
V. S. Kolodiaznaia ◽  
M. Alnakoud ◽  
Т. В. Аlekseeva
Keyword(s):  
Fatty Acids ◽  
Olive Oil ◽  
Storage Temperature ◽  
Virgin Olive Oil ◽  
Beta Carotene ◽  
Extra Virgin Olive Oil ◽  
Climatic Conditions ◽  
Oxidative Processes ◽  
And Storage ◽  
Hydrolysis Of

The article presents the results of studies on the effect of antioxidant beta-carotene and storage temperature on hydrolytic and oxidative processes occurring during storage of extra virgin olive oil obtained from olives grown in the soil and climatic conditions of Syria. The aim is to study the effect of temperature and beta-carotene on the kinetics of reactions of hydrolysis of triacylglycerides (TAG) and oxidation of free fatty acids (FFA) of olive oil during storage. The object of the study was extra virgin olive oil obtained from olives grown in the soil and climatic conditions of Syria according to the generally accepted technology (harvest 2019). Control sample № 1 (without the addition of antioxidant) and experimental samples with the addition of beta-carotene in the amount of 400 (№ 2) and 600 mg/100 g (№ 3) were stored at a temperature of 18 °C for 7 months. Oil sample № 4 without the addition of antioxidants was stored at 4 °C. In the samples under study, the acid value was periodically determined by the titration method, according to the change in which the formation of free fatty acids during the hydrolysis of TAG, as well as the peroxide value characterizing the formation of FFA oxidation products, was estimated. The organoleptic assessment of the oil quality indicators according to the studied descriptors was 5 points. The rate constants of TAG hydrolysis and oxidation of FFA in olive oil have been calculated. It has been shown that during the storage of experimental oil samples the hydrolytic and oxidative processes of TAG significantly slow down with the addition of the antioxidant beta-carotene. It was found that minimal changes in the content of TAG hydrolysis products and FFA oxidation during storage of olive oil at a temperature of + 18 °C are characteristic for samples containing 400 mg/L of beta-carotene and for oil samples stored at a temperature of + 4 °C without the addition of an antioxidant. Expiration dates of olive oil are substantiated depending on the dose of beta-carotene and storage temperature

Innovations in Food Production - Status and Directions of Development

2012 ◽  
Vol 7 (2) ◽  
pp. 183-193
Author(s):  
Barbara Grzybowska
Keyword(s):  
Functional Food ◽  
Food Production ◽  
Food Industry ◽  
Statistical Data ◽  
New Products ◽  
Technological Innovations ◽  
The Status ◽  
Product Manufacturing ◽  
The Subject ◽  
And Storage

This paper characterises the directions of innovative activities undertaken by food industry enterprises concerning the manufacturing of food products. Based on the subject literature and secondary statistical data, the status of food industry innovativeness and areas of innovative activities related to implementation of technological and non-technological innovations are presented. The activities of enterprises focus on manufacturing new products in response to the ever-changing needs and expectations of consumers. In particular, the production of so-called functional food (which seeks to promote health, minimise the risk of specific diseases, improve psychophysical fitness, lose weight, etc.) is increasingly extensive. Manufacturers must also improve the technologies and techniques of product manufacturing, packaging and storage. 

Hydrothermic Treatment Effects on Some Ripening Changes on Mango Fruits (Mangifera indica L) `Crillo de Bocado' during Storage: II. Chemical Parameters

HortScience ◽  
1998 ◽  
Vol 33 (3) ◽  
pp. 520e-520
Author(s):  
Juan E Manzano ◽  
Oswaldo Valor
Keyword(s):  
Low Temperature ◽  
Storage Time ◽  
Storage Temperature ◽  
Mangifera Indica ◽  
Soluble Solids ◽  
Soluble Solids Content ◽  
Chemical Parameters ◽  
Randomized Design ◽  
Solids Content ◽  
Green Stage

Mango fruits `Criollo de Bocado' harvested at the mature-green stage were treated with a hydrothermic treatment of 55 °C for 3 min and stored for 20 days at temperatures of 10 ± 2, 15 ± 2 and 28 ± 2 °C. A randomized design 2 × 3 × 4 with three replications was used. Some chemical parameters were analyzed, such as total soluble solids content (% TSS), pH, tritatable acidity, and TSS/tritatable acidity ratio. TSS content increased with storage time at low temperature. The pH increased measurably with storage temperature, while tritatable acidity values results had inconsistent data.

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