scholarly journals The Use of Sodium Benzoate on Shelf-Life and Quality Attributes of Dried Chili Fish Paste Stored in Different Packaging Containers

Foods ◽  
2021 ◽  
Vol 10 (8) ◽  
pp. 1802
Author(s):  
Jaksuma Pongsetkul ◽  
Soottawat Benjakul
Keyword(s):  
Shelf Life ◽  
Polyethylene Terephthalate ◽  
Sodium Benzoate ◽  
Room Temperature ◽  
Quality Attributes ◽  
Quality Characteristics ◽  
Oxidation Products ◽  
Quality Changes ◽  
Browning Index

This study was carried out to assess the quality changes and shelf-life of dried chili fish paste treated with 0.1% sodium benzoate (SB) and stored in various packaging containers, including polypropylene (PP+SB), polyethylene-terephthalate (PET+SB), and LLDPE-aluminum Ziplock bag (ZL+SB) during 20-week storage at room temperature (25–28 °C) compared with samples without preservatives (PP, PET, and ZL). The result found that samples treated with 0.1% SB exhibited slower rate of quality changes throughout storage, including pH, browning index, oxidation products, as well as microorganisms, etc. These samples can store at room temperature for at least 20 weeks without any spoilage. Moreover, the sensorial scores of them, assessed by 50 untrained panelists who were familiar with this product, were more than 7.0 in all aspects, for example, color, flavor, and texture. In contrast, samples without preservatives, which revealed the higher rate of the changes in all quality characteristics, underwent spoilage during 20-week storage at different times depending on the packaging container. The shelf-life of PP, PET, and ZL were 6, 10, and 10 weeks, respectively, as indicated by the excess of total microorganisms (>1.00 × 104 CFU/g sample). Overall, the results indicated that using sodium benzoate at the level of 0.1% can effectively extend the shelf-life of dried chili fish paste for at least 5 months with prime quality.

scholarly journals Stability of Betaine Capsules

2013 ◽  
Vol 2013 ◽  
pp. 1-4
Author(s):  
Mirza Akram Hossain ◽  
Stéphanie Boily ◽  
Natasha Beauregard ◽  
Jean-Marc Forest ◽  
Grégoire Leclair
Keyword(s):  
Shelf Life ◽  
Analytical Method ◽  
Room Temperature ◽  
Quality Attributes ◽  
Content Uniformity ◽  
Capsule Formulation ◽  
Critical Quality Attributes ◽  
Acceptable Quality

Betaine is used to treat homocystinuria and is not available in Canada as a formulated drug. In order to facilitate the administration of this compound to patients, a capsule formulation and an evaluation of its stability were required. Capsule formulations of betaine were developed (160 mg and 625 mg of betaine per capsule). As betaine has no chromophore, an HPLC-ELSD analytical method was also developed. The critical quality attributes of these formulations were evaluated (content assay, content uniformity, and dissolution) as well as their stability. Capsules with acceptable quality attributes were produced. These capsules remained stable for 1 year when stored in airtight containers at controlled room temperature. However, shelf life decreased dramatically in nonairtight containers at 30°C (3 months for the lactose-containing capsules of 160 mg and 6 months for the capsules of 625 mg).

scholarly journals Quality Changes and Respiration Rate of Eggplant Fruits Infected with Phytophthora capsici L.

HortScience ◽  
1995 ◽  
Vol 30 (4) ◽  
pp. 825B-825
Author(s):  
R. Garcia ◽  
M. Muy ◽  
E. Araiza ◽  
M. Báez ◽  
J. Siller ◽  
...  
Keyword(s):  
Weight Loss ◽  
Shelf Life ◽  
Phytophthora Capsici ◽  
Fruit Size ◽  
Titratable Acidity ◽  
Quality Characteristics ◽  
Quality Changes ◽  
Significant Difference ◽  
Spread Area ◽  
Quality And Shelf Life

Classic-type eggplant fruits collected at the packing line were stored at 21C to evaluate respiration, weight loss, and quality characteristics. Fruits were divided on two groups. One group was inoculated with Phytophthora capsici. Fruit size, postharvest changes in color, compositional characteristics, CO2 production, weight loss, and spread area of the disease were monitored daily. Fruit size at harvest ranged between 15 to 17 cm of longitude and 7 to 9 cm of diameter. Seventy two hours after inoculation (HAI) of the fruits with P. capsici, a significant increase on respiration was detected even before the fungus was visually present. After 144 HAI, respiration on infected fruits reached 49 ml CO2/kg per h, while healthy fruits achieved only 15.7 ml CO2/kg per h, reducing quality and shelf-life on rotten fruits. Firmness, titratable acidity, and pH showed a significant difference between healthy and infected fruits. pH on infected fruits change from 4.96 after 96 HAI to 6.91 after 144 HAI, while healthy fruits did not change in the same period. Results were closely related with time after inoculation. Forty-eight HAI, the surface affected was of 2.7 cm by 1.8 cm; while 168 HAI, the affected surface area increased to 12.2 cm by 13.4 cm, representing damage above 60% of the total surface of the fruit.

scholarly journals Effect of Antimelanotic Treatment and Vacuum Packaging on Melanosis and Quality Condition of Ice Stored Farmed Tiger Shrimp (Penaeus monodon)

2014 ◽  
Vol 11 (2) ◽  
pp. 33-47 ◽  
Author(s):  
Vijay Kumar Reddy ◽  
Pradnya A Shinde ◽  
Faisal R Sofi ◽  
Piyusha S Shelar ◽  
SB Patange
Keyword(s):  
Shelf Life ◽  
Penaeus Monodon ◽  
Storage Period ◽  
Quality Attributes ◽  
Quality Characteristics ◽  
Vacuum Packaging ◽  
Storage Life ◽  
The Other ◽  
Tiger Shrimp

The objective of the study was to evaluate the effect of vacuum packaging in combination with antimelanotic treatment on quality characteristics and melanosis in farmed tiger shrimp (Penaeus monodon) collected from Ratnagiri region of Maharashtra. The processed shrimps were treated with sulfite mixture in water (30 g kg-1) and divided into two lots each with 250 shrimps. One of them was vacuum packed, the other was air packed and stored under ice. The ice stored shrimps were analyzed for quality attributes and melanosis for a period of 27 days. The treated vacuum packed shrimps had a shelf life of 24 days, whereas air packed shrimp had 16 days only. Melanosis was absent in the shrimps from both the lots throughout the storage period. Based on the results, it could be concluded that the combination of antimelanotic treatment (sulphite mixture) and packaging could significantly delay the occurrence of melanosis and increase the storage life of shrimp in ice. DOI: http://dx.doi.org/10.3329/sja.v11i2.18400 SAARC J. Agri., 11(2): 33-47 (2013)

Antioxidant activity of cookiessupplemented with sugarbeet dietary fiber

2011 ◽  
pp. 151-157 ◽  
Author(s):  
Marijana B. Saka ◽  
Julianna F. Gyura ◽  
Aleksandra Mišan ◽  
Zita I. Šereš ◽  
Biljana S. Pajin ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Shelf Life ◽  
Dietary Fiber ◽  
Wheat Flour ◽  
Room Temperature ◽  
Antioxidant Activities ◽  
Radical Scavenging Activity ◽  
Antioxidant Properties ◽  
Radical Scavenging ◽  
Functional Characteristics

The antioxidant activity of cookies prepared by the addition of sugarbeet dietary fibers was investigated in order to estimate their influence on functional characteristics and shelf-life of cookies. Treated fiber (TF) was obtained from sugarbeet by extraction with sulfurous acid (75 °C at pH = 5.7during 60 min) and treatment with hydrogen peroxide (20 g/LH2O2 at pH = 11 during 24 h). The fiber obtained was dried (80 °C), ground and sieved. TF was investigated in comparison with commercially available Fibrex®. The cookies were prepared by the addition of 0, 7, 9 and 11% of sugarbeet dietary fiber as a substitute for wheat flour in the formulation of cookies. The antioxidant properties of cookies were tested every 7 days using a DPPH (1,1-diphenyl-2-picrylhydrazyl) radical scavenging activity test during 6 weeks of storage at room temperature (23 ± 1 ºC). The obtained results indicated that substitution of wheat flour with Fibrex® in the formulation of cookies upgraded the antioxidant activity, i.e. the functional characteristics of Fibrex®-enriched cookies and could prolong their shelf-life. In contrast, TF did not increase the antioxidant activity of TF-enriched cookies. The better antioxidant activities of Fibrex®-enriched cookies could be attributed to the presence of ferulic acid.

scholarly journals Synthesis, antibiotic structure–activity relationships, and cellulose dissolution studies of new room-temperature ionic liquids derived from lignin

2021 ◽  
Vol 14 (1) ◽  
Author(s):  
Shihong Liu ◽  
Michael Gonzalez ◽  
Celine Kong ◽  
Scott Weir ◽  
Aaron M. Socha
Keyword(s):  
Antibacterial Activity ◽  
Ionic Liquids ◽  
Room Temperature ◽  
Oxidation Products ◽  
Cellulose Dissolution ◽  
Melting Points ◽  
E Coli ◽  
Alkyl Chains ◽  
Renewable Feedstocks ◽  
Commodity Chemicals

Abstract Background Ionic liquids (ILs) are promising pretreatment solvents for lignocellulosic biomass, but are largely prepared from petroleum precursors. Benzaldehydes from depolymerized lignin, such as vanillin, syringaldehyde, and 4-methoxy benzaldehyde, represent renewable feedstocks for the synthesis of ionic liquids. We herein report syntheses of novel lignin-derived ionic liquids, with extended N-alkyl chains, and examine their melting points, cellulose dissolution capacities, and toxicity profiles against Daphnia magna and E. coli strain 1A1. The latter organism has been engineered to produce isoprenol, a drop-in biofuel and precursor for commodity chemicals. Results The new N,N-diethyl and N,N-dipropyl methyl benzylammonium ILs were liquids at room temperature, showing 75–100 °C decreased melting points as compared to their N,N,N-trimethyl benzylammonium analog. Extension of N-alkyl chains also increased antibacterial activity threefold, while ionic liquids prepared from vanillin showed 2- to 4-fold lower toxicity as compared to those prepared from syringaldehyde and 4-methoxybenzaldehyde. The trend of antibacterial activity for anions of lignin-derived ILs was found to be methanesulfonate < acetate < hydroxide. Microcrystalline cellulose dissolution, from 2 to 4 wt% after 20 min at 100 °C, was observed in all new ILs using light microscopy and IR spectroscopy. Conclusions Ionic liquids prepared from H-, S- and G-lignin oxidation products provided differential cytotoxic activity against E. coli and D. magna, suggesting these compounds could be tailored for application specificity within a biorefinery.

scholarly journals Quantitative and Predictive Modelling of Lipid Oxidation in Mayonnaise

Antioxidants ◽  
2021 ◽  
Vol 10 (2) ◽  
pp. 287
Author(s):  
Donny W. H. Merkx ◽  
Andries Swager ◽  
Ewoud J. J. van Velzen ◽  
John P. M. van Duynhoven ◽  
Marie Hennebelle
Keyword(s):  
Lipid Oxidation ◽  
Oxidative Stability ◽  
Shelf Life ◽  
Onset Time ◽  
Predictive Modelling ◽  
Oxidation Products ◽  
Food Emulsions ◽  
Hydroperoxide Formation ◽  
Life Tests ◽  
Volatile Aldehydes

Food emulsions with high amounts of unsaturated fats, such as mayonnaise, are prone to lipid oxidation. In the food industry, typically accelerated shelf life tests are applied to assess the oxidative stability of different formulations. Here, the appearance of aldehydes at the so-called onset time, typically weeks, is considered a measure for oxidative stability of food emulsions, such as mayonnaise. To enable earlier assessment of compromised shelf-life, a predictive model for volatile off-flavor generation is developed. The model is based on the formation kinetics of hydroperoxides, which are early oxidation products and precursors of volatile aldehydes, responsible for off-flavor. Under accelerated shelf-life conditions (50 °C), hydroperoxide (LOOH) concentration over time shows a sigmoidal curvature followed by an acceleration phase that occurs at a LOOH-concentration between 38–50 mmol/kg, here interpreted as a critical LOOH concentration (CCLOOH). We hypothesize that the time at which CCLOOH was reached is related to the onset of aldehyde generation and that the characterization of the LOOH-generation curvature could be based on reaction kinetics in the first days. These hypotheses are tested using semi-empirical models to describe the autocatalytic character of hydroperoxide formation in combination with the CCLOOH. The Foubert function is selected as best describing the LOOH-curvature and is hence used to accurately predict onset of aldehyde generation, in most cases within several days of shelf-life. Furthermore, we find that the defining parameters of this model could be used to recognize antioxidant mechanisms at play.

Sign in / Sign up

Export Citation Format

Share Document