scholarly journals The Impact of Package Type and Temperature on the Changes in Quality and Fatty Acids Profile of Table Eggs during Their Storage

Foods ◽  
2021 ◽  
Vol 10 (9) ◽  
pp. 2047
Author(s):  
Kamil Drabik ◽  
Tomasz Próchniak ◽  
Damian Spustek ◽  
Karolina Wengerska ◽  
Justyna Batkowska
Keyword(s):  
Fatty Acids ◽  
Room Temperature ◽  
Research Work ◽  
Storage Period ◽  
Specific Weight ◽  
Water Conductivity ◽  
Shell Weight ◽  
Fatty Acids Profile ◽  
Lower Permeability ◽  
The Impact

The aim of the study was to evaluate the possibility of reducing changes in the quality of consumer hen eggs by storing them in various package type and under various temperature conditions (room and refrigeration). The material consisted of 960 chicken eggs packed in cardboard or plastic boxes, 10 pcs in each. Half of the packages were stored at room temperature (21 °C), the rest in the refrigerator (5 °C). The eggs were stored for 28 days qualitatively evaluated at 14-day intervals. The characteristics of whole egg (weight, specific weight, proportion of morphological elements, air cell depth) as well as of shell (weight, color, crushing strength, thickness, density, water conductivity), albumen (height, Haugh units, weight, pH) and yolk (weight, color, pH) were analyzed. The fatty acids profile of yolks was also evaluated as a freshness indicator. Packaging types available on the market, apart from its marketing and eggs protection function, can also influence the quality and stability of the product during storage. The use of plastic boxes can help to maintain higher eggs quality during the storage period, even after a significant extension of the storage time. Eggs stored in plastic boxes at room temperature had very similar results to those stored under refrigeration using conventional cardboard boxes. This effect is probably related to the lower permeability of plastic boxes in comparison to cardboard ones, but detailed research work in this direction is necessary to verify this relation.

scholarly journals Analytical Quality Assessment, Microbial Activity and Shelf Life Determination of Commercial Butter Samples in India

2019 ◽  
pp. 275-278
Author(s):  
Parankusham Chandana Narayan ◽  
Barika Anam ◽  
Khairunnisa Amreen
Keyword(s):  
Quality Assessment ◽  
Microbial Activity ◽  
Room Temperature ◽  
Research Work ◽  
Storage Period ◽  
Project Based Learning ◽  
Activity Data ◽  
Different Temperatures ◽  
Master Level

This study aimed to train the master level students for carrying out the research work as a part of minor research project based learning. In this the quality assessment of butter samples obtained from the local super market in India was performed. Thirty different butter samples (commercially available) were analyzed. Quality assessment was carried out by calculation of the Reichert-Meissl (RM) value. Microbiological activity was also tested by storing the samples in two different temperatures: room temperature and refrigerated conditions. Based on the RM value and microbial activity data taken for a period of six consecutive months, self life of the butter samples were calculated to estimate the appropriate storage period and conditions suitable for consumption.

scholarly journals Physicochemical Potential of Balanites aegyptiaca Seed Kernel Oil from Northern Cameroon for Biodiesel valorization

2021 ◽  
pp. 21-31
Author(s):  
Davy Fiwa Kaoke ◽  
Emmanuel Siryabe ◽  
Djakaou Iya-Sou ◽  
Emmanuel Talla ◽  
Patrick Mountapmbene Kouotou
Keyword(s):  
Fatty Acids ◽  
Chemical Engineering ◽  
Unsaturated Fatty Acids ◽  
Research Work ◽  
Seed Kernel ◽  
Balanites Aegyptiaca ◽  
Kernel Oil ◽  
Fatty Acids Profile ◽  
Soxhlet Apparatus ◽  
Northern Cameroon

This research work reports the physicochemical potentialities of Balanites aegyptiaca kernel oil for biodiesel valorization. Balanites seed was sampling from Pitoa, Maroua and Moutourwa localities located from North Cameroon and the kernel oil was extracted using Soxhlet apparatus. The physicochemical and the free fatty acid composition of kernel oils was determined. Among the three samples, those of Pitoa shows the higher oil yield (56.6 %). All the Refractive index of these oils were ranged in ASTM and their kinematic viscosities were small compared to the EN ISO 3104 standard. The Acid values measured were all less than EN 14104 standard and the iodine values were in accordance with EN 14111 standard, whereas, the saponification value for the samples of Maroua (139.5 ± 0.07) was higher than those of Pitoa (123.6 ± 0.04) and Moutourwa (131.5 ± 0.06) and the Peroxide values measured were lower than 10 meq/Kg. Unsaturated fatty acids were higher for the sample of Maroua (78.8 %) than those of Moutourwa (76.9%) and Pitoa (77.7 %). This research work indicate that B.aegyptiaca kernel oil obtainable from North Cameroon as higher yield (50.7-56.6%). The kernel oil shows good physicochemical properties and fatty acids profile which can be valorised as a feedstock for the production of biodiesel. Place and Duration of Study: School of Chemical Engineering and Minerals Industries - Department of Chemical Engineering, University of Ngaoundere – Cameroon  work takes place between October 2020 and Jun 2021.

scholarly journals The influence of plant addition to some physicochemical, textural, microstructural, melting ability and sensory properties of Mozzarella cheese

2020 ◽  
Vol 70 (4) ◽  
pp. 300-312
Author(s):  
Oktay Yerlikaya ◽  
Ozer Kinik ◽  
Ayse Demet Karaman ◽  
Ozge Yildiz Bayram ◽  
Ecem Akan
Keyword(s):  
Fatty Acids ◽  
Free Fatty Acids ◽  
Storage Period ◽  
Sensory Properties ◽  
Hot Water ◽  
Mentha Piperita ◽  
Control Group ◽  
Mozzarella Cheese ◽  
Rosmarinus Officinalis L ◽  
The Impact

Mozzarella cheese is produced by kneading the curd, which has a fibrous structure with melting and elongation properties, in hot water. The present study aimed to investigate the impact of the addition of some plants on certain properties of Mozzarella cheese. Rosemary (Rosmarinus officinalis L.), basil (Ocimum basilicum L.), mint (Mentha piperita L.) and Turkish Oregano (Origanum onites L.) were added to Mozzarella cheese at the curd kneading stage, and physicochemical, textural, microstructural, meltability and sensory properties were investigated during the storage period. No plants were added to the control group cheese. Plant addition to Mozzarella cheese affected some physicochemical properties such as pH, acidity, free fatty acids, as well as textural and microstructural properties. Furthermore, it affected sensory properties, especially Turkish Oregano and mint addition provided high general acceptability and taste-aroma scores. While higher pH and lower titration acidity were determined in rosemary-added cheese samples, the lowest free fatty acid (ADV) levels were determined in the mint-added cheese sample. Rosemary-added cheeses had higher hardness and a more even microstructure, while the highest sensory scores were obstained for cheeses that included Turkish Oregano and mint. In conclusion, the present study findings demonstrated that the short shelf life of Mozzarella cheese could be extended with the addition of various plants due to their effects on pH, acidity and free fatty acids.

Soursop (Annona muricata L.) and sugar apple (Annona squamosa L.)

2012 ◽  
Vol 42 (6) ◽  
pp. 434-441 ◽  
Author(s):  
Débora Maria Moreno Luzia ◽  
Neuza Jorge
Keyword(s):  
Fatty Acids ◽  
Design Methodology ◽  
Room Temperature ◽  
Functional Foods ◽  
Unsaturated Fatty Acids ◽  
Content Type ◽  
Fatty Acids Profile ◽  
Food And Feed ◽  
Practical Implications ◽  
Apple Seeds

PurposeThis study aims to analyze the soursop and sugar apple seeds as to its composition, to evaluate the antioxidant potential of seeds extract and characterize the oil extracted from them, regarding the fatty acids profile and content of tocopherols.Design/methodology/approachTo obtain the extracts, dried and crushed seeds were extracted with ethanol for 30 minutes, at a ratio of 1:3 (m/m, seed: ethyl alcohol) under continuous stirring at room temperature. Then, the mixture was filtered and the supernatants subjected to rotoevaporator at 40°C aiming to determine, by direct weighing, the yields of dry extracts.FindingsAccording to the results, the soursop and sugar apple seeds constituted significant sources of lipids, proteins and carbohydrates and can therefore be used in food and feed, and offer relevant antioxidant activity of phenolic compounds. The oil seeds are a good source of unsaturated fatty acids, especially oleic and linoleic acids and they have significant amounts of total tocopherol.Research limitations/implicationsImplications are the identification of bioactive compounds extracted from seeds of tropical and subtropical fruits, and to prevent certain types of diseases.Practical implicationsThe information presented might be directly used for developing of functional foods such as fruits.Originality/valueThe article tries to identify new source of compounds extracted from fruits.

scholarly journals Oxidative Stability at Different Storage Conditions and Adulteration Detection of Prickly Pear Seeds Oil

2020 ◽  
Vol 2020 ◽  
pp. 1-12
Author(s):  
Fatima Ettalibi ◽  
Abderraouf El Antari ◽  
Chemseddoha Gadhi ◽  
Hasnaâ Harrak
Keyword(s):  
Fatty Acids ◽  
Oxidative Stability ◽  
Room Temperature ◽  
Negative Impact ◽  
Storage Conditions ◽  
Prickly Pear ◽  
Economic Losses ◽  
Fatty Acids Composition ◽  
Quality Aspects ◽  
The Impact

Lipid oxidation and adulteration have a negative impact on functionality and notoriety of foods especially vegetable oils and cause economic losses. The present study investigates the control of two commercial quality aspects of prickly pear seeds oil (PPSO): oxidative stability during storage and detection of adulteration. Peroxide index, specific extinction coefficients K232 and K270, free acidity, and fatty acids composition were evaluated during different periods of incubation (6, 12, and 18 months) at various temperatures (4°C, 25°C, 40°C, and uncontrolled room temperature ranging between 4°C and 40°C) with different packaging (protected and unprotected from sunlight, with and without nitrogen gas bubbling). Based on the physicochemical and biochemical parameters evolution, this study has shown that PPSO stored at 4°C for 18 months preserves the initial quality. However, at 40°C, an intense lipid oxidative process occurred after 6 months of storage. The changes have also affected fatty acids composition, especially rates of linoleic and oleic acids. The shelf-life of oils stored at 25°C and at uncontrolled room temperature can be limited to 6 months. Regarding the impact of light and nitrogen bubbling, sunlight has affected seriously the oxidative stability of oils after 12 months of storage and the bubbling with nitrogen has improved their stability when they have been stored in clear glass bottles. The levels of adulteration detection using fatty acids as markers are relatively high. The detection of oil adulteration can be depicted by fatty acids composition up to 15% of olive and almond oils and up to 20% of rapeseed oil. The iodine value could also be an indicator of the sunflower oil presence in PPSO. Therefore, other minor compounds including sterols and tocopherols should be investigated to depict PPSO adulteration with cheaper oils and to determine lower levels of detection in order to ensure the authenticity of PPSO.

scholarly journals Effect of starter culture addition on fatty acid profile, oxidative and sensory stability of traditional fermented sausage (Petrovská klobása)

2016 ◽  
pp. 75-81
Author(s):  
Branislav Sojic ◽  
Natalija Dzinic ◽  
Vladimir Tomovic ◽  
Predrag Ikonic ◽  
Marija Jokanovic ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Starter Culture ◽  
Storage Period ◽  
Thiobarbituric Acid ◽  
Sensory Properties ◽  
Sensory Characteristics ◽  
Thiobarbituric Acid Reactive Substance ◽  
Fermented Sausage ◽  
Fatty Acids Profile ◽  
Tbars Values

This work is concerned with the oxidative stability and sensory characteristics of traditional fermented sausage Petrovsk? klob?sa, produced with the addition of commercial starter culture (SC). Fatty acids profile, thiobarbituric acid-reactive substance (TBARS) values and sensory properties of odor and taste have been determined at the end of drying and after 2 and 5 months of storage. The sum of saturated, unsaturated and polyunsaturated fatty acids was not significantly different (P>0.05) in SC and control sausage at the end of storage. After 5 months of storage TBARS value of SC sausage amounted to 0.57 mg MDA/kg, and it was significantly lower (P<0.05) compared to control (0.84 mg MDA/kg). Also, sensory properties of odor and taste of SC sausage (3.66) were better in comparison to control (3.55). This study demonstrated that the addition of starter culture can hinder lipid oxidation and contribute to the preservation of desirable sensory characteristics of fermented sausages during a long storage period.

scholarly journals The effects of nisin used at different concentrations on fatty acids profile of sea bass (Dicentrarchus labrax) fillets under chilled (4±2°C) and vacuum-packed conditions

2020 ◽  
Vol 37 (1) ◽  
pp. 43-51
Author(s):  
Yılmaz Uçar ◽  
Fatih Özoğul ◽  
Mustafa Durmuş ◽  
Ali Rıza Kösşker ◽  
Yeşim Özoğul
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Unsaturated Fatty Acids ◽  
Dicentrarchus Labrax ◽  
Storage Period ◽  
Sea Bass ◽  
Oxidation Reactions ◽  
High Concentration ◽  
Treatment Groups ◽  
Fatty Acids Profile

In this study the effects of nisin used at different concentrations (0.2%, 0.4% and 0.8% w/v) on the fatty acids profile of vacuum-packed sea bass (Dicentrarchus labrax) fillets were investigated during the 18 day of cold storage period. As a result of the fatty acid analysis throughout storage high concentration saturated fatty acids (SFA) were determined as myristic acid (C14:0), palmitic acid (C16:0) and stearic acid (C18:0) and high concentrations of monounsaturated fatty acids (MUFA) were determined as palmitoleic acid (C16:1), oleic acid (C18:1n9), waxenic acid (C18:1n7), eicozenoic acid (C20:1n9). Polyunsaturated fatty acids (PUFA) which were determined at high concentration were linoleic acid (C18:2n6), linolenic acid (C18:3n3), eicosapentaenoic acid (EPA, C20:5n3) and decosahexaenoic acid (DHA, C22:6n3). At the end of the storage period, saturated fatty acid levels in the control and nisin treatment groups increased and monounsaturated and polyunsaturated fatty acid levels generally decreased. This is thought to be related to the transformation of especially unsaturated fatty acids to peroxides and aldehydes, ketones and alcohols as a result of auto-oxidation reactions. In the present study, lowest polyunsaturated fatty acid levels were found in the control group on the last day of the storage period. Among treatment groups, 0.8% nisin group gave the highest PUFA content. It was thought that the application of nisin delay the auto-oxidation reactions of unsaturated fatty acids. It was thought that the type of oil used to prepare nanoemulsions can have a positive effect on fatty acid compositions. As a result, it is thought that the nisin depending on the dose used can have a positive effect on fatty acid compositions of seabass fillets.

scholarly journals Storage stability and fatty acid composition of Sanliurfa butterfat

Mljekarstvo ◽  
2021 ◽  
Vol 71 (2) ◽  
pp. 124-131
Author(s):  
Naciye Ünver ◽  
Keyword(s):  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Free Fatty Acids ◽  
Acid Composition ◽  
Peroxide Value ◽  
Induction Time ◽  
Room Temperature ◽  
Storage Period ◽  
Acid Value

In this research, Sanliurfa butterfat, collected from local small-sized dairy plants located in Karacadağ Region of Sanliurfa, were stored at two different temperatures (4 and 20 °C) for 12 months. The butterfat samples have been analysed to determine some biochemical parameters (free fatty acids, acid value, peroxide value, induction time, and pH) and fatty acid composition on the 1st, 30th, 90th, 120th, 180th, 270th and 360th days of storage. The mean value of free fatty acids, acid value and peroxide value of the butterfat stored in refrigerator conditions (4 °C) were lower, and the induction time was higher than the butterfat stored at room temperature (20 °C) (P<0.05). Furthermore, the acid value, free fatty acids value, C16:1, C17:1, C18:2n6c and MUFA of the butterfat increased significantly during the storage period (P<0.05). The ratio of saturated fatty acid of the butterfat decreased during the storage (P<0.05). According to the results of free fatty acids, traditional Sanliurfa butterfat at room temperature (20 °C) could be stored safely for a maximum of 3 months, while this period could be up to 6 months for the butterfat stored at refrigerated temperature (4 °C).

Piezoelectric β-polymorph formation of new textiles by surface modification with coating process based on interfacial interaction on the conformational variation of poly (vinylidene fluoride) (PVDF) chains

2020 ◽  
Vol 91 (3) ◽  
pp. 31301
Author(s):  
Nabil Chakhchaoui ◽  
Rida Farhan ◽  
Meriem Boutaldat ◽  
Marwane Rouway ◽  
Adil Eddiai ◽  
...  
Keyword(s):  
High Efficiency ◽  
Vinylidene Fluoride ◽  
Research Work ◽  
Research Area ◽  
Interfacial Interaction ◽  
Tetraethyl Orthosilicate ◽  
Poly Vinylidene Fluoride ◽  
Carbon Nanofillers ◽  
The Impact ◽  
Advanced Applications

Novel textiles have received a lot of attention from researchers in the last decade due to some of their unique features. The introduction of intelligent materials into textile structures offers an opportunity to develop multifunctional textiles, such as sensing, reacting, conducting electricity and performing energy conversion operations. In this research work nanocomposite-based highly piezoelectric and electroactive β-phase new textile has been developed using the pad-dry-cure method. The deposition of poly (vinylidene fluoride) (PVDF) − carbon nanofillers (CNF) − tetraethyl orthosilicate (TEOS), Si(OCH2CH3)4 was acquired on a treated textile substrate using coating technique followed by evaporation to transform the passive (non-functional) textile into a dynamic textile with an enhanced piezoelectric β-phase. The aim of the study is the investigation of the impact the coating of textile via piezoelectric nanocomposites based PVDF-CNF (by optimizing piezoelectric crystalline phase). The chemical composition of CT/PVDF-CNC-TEOS textile was detected by qualitative elemental analysis (SEM/EDX). The added of 0.5% of CNF during the process provides material textiles with a piezoelectric β-phase of up to 50% has been measured by FTIR experiments. These results indicated that CNF has high efficiency in transforming the phase α introduced in the unloaded PVDF, to the β-phase in the case of nanocomposites. Consequently, this fabricated new textile exhibits glorious piezoelectric β-phase even with relatively low coating content of PVDF-CNF-TEOS. The study demonstrates that the pad-dry-cure method can potentially be used for the development of piezoelectric nanocomposite-coated wearable new textiles for sensors and energy harvesting applications. We believe that our study may inspire the research area for future advanced applications.

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