scholarly journals Food-Grade Gelatin Nanoparticles: Preparation, Characterization, and Preliminary Application for Stabilizing Pickering Emulsions

Foods ◽  
2019 ◽  
Vol 8 (10) ◽  
pp. 479 ◽  
Author(s):  
Xin Feng ◽  
Hongjie Dai ◽  
Liang Ma ◽  
Yong Yu ◽  
Mi Tang ◽  
...  
Keyword(s):  
Storage Time ◽  
Storage Stability ◽  
Cross Linking ◽  
Pickering Emulsions ◽  
Gelatin Nanoparticles ◽  
Food Grade ◽  
Good Thermal Stability ◽  
Internal Phase ◽  
And Storage ◽  
Preliminary Application

In this paper, the food-grade gelatin nanoparticles (GNPs) were prepared by a two-step desolvation method and using genipin as a cross-linker. The GNPs with narrow size distribution and good dispersion could be obtained only at pH 12. The effect of the genipin dosage (8–12 wt%) on the GNPs was systematically investigated. The results showed that the cross-linking degree of the GNPs increased with the increasing dosage of genipin, thus leading to a more obvious cross-linking morphology observed from scanning electron microscope (SEM). The obtained GNPs showed a good dispersibility with a size range of 386–438 nm. However, the GNPs cross-linked by 8 wt% genipin dosage revealed a relatively higher size because of the aggregation induced by hydrogen bond. The 10 wt% group had good thermal stability and storage stability. The optical microscopy results showed that the Pickering emulsions (30–50 vol% internal phase) stabilized by the GNPs had good uniformity and stability, even after 30 days of storage time, suggesting that the stable GNPs had great potential in food-grade Pickering emulsions.

scholarly journals Storage Stability of Probiotic Soy Yoghurts with Enzyme Hydrolyzed African Breadfruit and Rice Additives

2021 ◽  
pp. 110-121
Author(s):  
Lucretia I. Barber ◽  
Ngozika C. Onuegbu ◽  
Chijioke M. Osuji ◽  
Chika C. Ogueke
Keyword(s):  
Storage Time ◽  
Storage Stability ◽  
Titratable Acidity ◽  
Sensory Properties ◽  
Standard Methods ◽  
Overall Acceptability ◽  
African Breadfruit ◽  
Fermented Product ◽  
Ph Decrease ◽  
And Storage

Aims: This study investigated the effect of culture type and storage time on pH, titratable acidity (%Lactic acid), viscosity and syneresis, probiotic viability and sensory properties of probiotic soy yoghurts with enzyme hydrolyzed African bread fruit (HABF) and rice syrup. Methodology: Three sets of Soy-HABF Yoghurt were formulated by supplementing soymilk with 4% HABF and the addition of enzyme hydrolyzed rice syrup. The formulations were inoculated separately with Bifidiobacterium bifidum and Lactobacillus acidophillus as mono- and co-cultures and fermented at 42 °C for 8 h. Using standard methods, the samples were analyzed after fermentation representing day 1 and on the 5th, 10th, 15th and 20th days of storage at 4⁰ C. Results: Culture type and the storage time had significant (P≤0.05) effect on physicochemical, probiotic count and sensory properties of the probiotic soy-HABF yoghurt. pH decreased significantly (P ≤ 0.05) with storage time from 4.36 - 4.06, 4.30 – 3.97 and 4.35 - 4.26 for B, L and BL (B. bifidum, L. acidophilus and the co-culture of B. bifidum, and L. acidophilus fermented samples). L. acidophilus had highest pH decrease. Titratable acidity, viscosity and syneresis index increased significantly (P≤0.05) with increase in storage time. Probiotic counts varied from 7.72-6.54 and 8.56 – 7.70 Log CFU/ml for B. bifidum and L. acidophilus respectively in the mono-culture samples B and L and from 7.66 – 5.65 and 7.90 – 6.57 Log CFU/ml for B.bifidum and L. acidophilus in sample BL. Assessors’ degree of likeness for the aroma, appearance, taste and texture of the probiotic soy-HABF yoghurt varied from neither like nor dislike to moderate likeness. The overall acceptability indicated that the L. acidophilus fermented product (sample L) was more acceptable to the assessors within the first 5 days of storage. Conclusion: This study have shown that B.bifidum and L.acidophillus retained a viability of > log 6 within 15 days of storage. The physicochemical and sensory characteristics of soy/HABF yoghurt were also at optimum within the first 5 days at 4⁰ C. 

scholarly journals Omega-3-Fortified Lipid-Based Nutrient Supplement: Development, Characterization, and Consumer Acceptability

2017 ◽  
Vol 38 (2) ◽  
pp. 158-171 ◽  
Author(s):  
Shashank Gaur ◽  
Elizabeth M. Sloffer ◽  
Ankur Ojha ◽  
Falguni Patra ◽  
Dharmendra Shukla ◽  
...  
Keyword(s):  
Fatty Acid ◽  
Vitamin C ◽  
Water Activity ◽  
Storage Time ◽  
Storage Stability ◽  
Consumer Acceptability ◽  
Omega 3 ◽  
Pufa Ratio ◽  
Processing Stability ◽  
And Storage

Background: Incorporation of omega-3 polyunsaturated fatty acid (PUFA) sources to lipid-based nutrition supplement (LNS) formulations for undernourished populations presents a challenge due to reduced shelf life and poor consumer acceptability. Objective: To systematically develop an omega-3-fortified LNS formulation, using flaxseed oil (FO), by optimizing its processing stability and evaluating its sensory acceptance. Methods: LNS formulations were formulated to yield approximately 452 kcal, 13.2 g of protein, 30 g of fat, and 53 g of carbohydrates per 100 g. Response surface methodology (RSM) with 4-factor-3-level: omega-3 fatty acid source (FO; 0%-10%), antioxidant (ascorbyl palmitate: 0.0%-0.03%), emulsifier (soy lecithin: 0.5%-1.5%), and storage time (0-6 months at 40°C) was used to optimize LNS’s functionality and storage stability. Factor effects were evaluated for peroxide value, oil separation, water activity, moisture content, hardness, and vitamin C content of the samples. Consumer acceptability was assessed using a 9-point hedonic scale. Results: After 6 months of accelerated storage, the addition of FO to LNS formula resulted in increased peroxide values (7.75 mEq/kg fat) and lipid separation and a reduction in vitamin C and water activity. Optimal levels to maximize storage time and FO and minimize oxidation were 0.02% antioxidant, 1.5% emulsifier, and 4.9% FO. Indian women and students accepted LNS formulations with or without FO similar to other commercial supplements. Conclusion: An LNS containing FO with improved omega-6/omega-3 PUFA ratio was successfully formulated with staple Indian ingredients and optimized for storage stability using RSM.

scholarly journals Immobilization of laccase onto porous polyvinyl alcohol/halloysite hybrid beads for dye removal

2017 ◽  
Vol 77 (3) ◽  
pp. 809-818 ◽  
Author(s):  
Cong Chao ◽  
Huijuan Guan ◽  
Jun Zhang ◽  
Yang Liu ◽  
Yafei Zhao ◽  
...  
Keyword(s):  
Polyvinyl Alcohol ◽  
Dye Removal ◽  
Storage Stability ◽  
Halloysite Nanotubes ◽  
Immobilized Laccase ◽  
Good Thermal Stability ◽  
Ph Tolerance ◽  
The Stability ◽  
Laccase Immobilization ◽  
And Storage

Abstract Laccase was immobilized in polyvinyl alcohol beads containing halloysite nanotubes (PVA/HNTs) to improve the stability and reusability of enzyme. The porous structure of PVA/HNTs beads facilitates the entrapment of enzyme and prevents the leaching of immobilized laccase as well. Halloysite nanotubes act as bridge to connect the adjacent pores, facilitating the electron transfer and enhancing the mechanical properties. PVA/HNTs beads have high laccase immobilization capacity (237.02 mg/g) and activity recovery yield (79.15%), indicating it can be used as potential support for laccase immobilization. Compared with free laccase, the immobilized laccase on hybrid beads exhibits enhanced pH tolerance (even at pH 8.0), good thermal stability (57.5% of the initial activity can be maintained at 75 °C), and excellent storage stability (81.17% of enzyme activity could be retained after storage at 4 °C for 5 weeks compared with that for free enzyme of 60%). Also, the removal efficiency for reactive blue can reach as high as 93.41% in the presence of redox mediator 2,2-azinobis(3-ethylbenzthiazoline-6-sulfonate), in which adsorption and degradation exist simultaneously. The remarkable pH tolerance, thermal and storage stability, and reuse ability imply potential application of porous PVA/HNTs immobilized enzyme in environmental fields.

The Technology and Storage Stability Studies of Yam Functional Food

2014 ◽  
Vol 687-691 ◽  
pp. 4515-4519
Author(s):  
Jian Chun Zhao
Keyword(s):  
Functional Food ◽  
Room Temperature ◽  
Storage Time ◽  
Storage Stability ◽  
Stability Studies ◽  
Sample Storage ◽  
Room Temperature Sample ◽  
Index Changes ◽  
And Storage ◽  
Temperature Sample

In this paper, yam functional food technology and storage stability were studied, the results indicate that storage time and temperature on the results significantly higher than room temperature sample storage, cryogenic sample index changes significantly, the moisture content of the sample affect the sensory scores larger.

Preparation and Property Studies of Core-Shell Structure Polyacrylate Microspheres for Plastisol

2013 ◽  
Vol 750-752 ◽  
pp. 797-801
Author(s):  
Xiao Li Song ◽  
Zeng Hui Cheng ◽  
Ying Chen ◽  
Yu Zhi Xu ◽  
Chun Peng Wang
Keyword(s):  
Mechanical Properties ◽  
Storage Stability ◽  
Polymerization Process ◽  
Cross Linking ◽  
Latex Particles ◽  
Emulsion Copolymerization ◽  
Dynamic Viscoelasticity ◽  
Spherical Structure ◽  
Hard Shell ◽  
And Storage

Soft-core/hard-shell polyacrylate latex with different cross-linking degree and shell thickness were prepared by semi-continuous seed emulsion copolymerization .The size, size distribution and morphology of latex particles were characterized using dynamic light scattering (DLS) and scanning electron microscopy (SEM). The properties of plastisol were investigated by testing their dynamic viscoelasticity and storage stability as well as the mechanical properties. The results showed that the latex particles always keep regular spherical structure throughout the polymerization process; Dynamic viscoelasticity of plasticized system with different cross-linking degree however had little changed. The mechanical properties of the plastigels could be improved by increasing the thickness of shell.

Studies on Penicillium M2 Chitosanase Immobilized on CSG Hybrid Material by Cross-Linking Reaction

2012 ◽  
Vol 512-515 ◽  
pp. 2419-2423
Author(s):  
Yan Jun Wang ◽  
Shao Ling Zhuo ◽  
Sheng Chen
Keyword(s):  
Kinetic Parameter ◽  
Hybrid Material ◽  
Storage Stability ◽  
Immobilized Enzyme ◽  
Cross Linking ◽  
Optimal Conditions ◽  
Optimal Temperature ◽  
Carrier Material ◽  
And Storage

Chitosanase was immobilized on CSG hybrid material by cross-linking reaction and the immobilization conditions and characterization of the immobilized enzyme were carried out. The optimal conditions for immobilization were as follows: 0.1 g carrier material was treated with 2.5 ml 5% solution of glutaraldehyde and 2 ml chitosanase was immobilized on the carrier. Optimal temperature and pH for the immobilized enzyme were 60°C and 7.0, respectively. Kinetic parameter Km was10.64 g/l. The immobilized enzyme showed better operation and storage stability than the free enzyme.

scholarly journals Improved Enzyme Catalytic Characteristics upon Glutaraldehyde Cross-Linking of Alginate Entrapped Xylanase Isolated from Aspergillus flavus MTCC 9390

2015 ◽  
Vol 2015 ◽  
pp. 1-9 ◽  
Author(s):  
Bharat Bhushan ◽  
Ajay Pal ◽  
Veena Jain
Keyword(s):  
Enzyme Activity ◽  
Aspergillus Flavus ◽  
Storage Stability ◽  
Negative Impact ◽  
Enzyme Stability ◽  
Alginate Beads ◽  
Cross Linking ◽  
Support Material ◽  
Juice Processing ◽  
And Storage

Purified fungal xylanase was entrapped in alginate beads. Its further cross-linking using glutaraldehyde resulted in large enzyme aggregates which may function as both a catalyst and a support material for numerous substrate molecules. Enzyme cross-linking presented a negative impact on enzyme leaching during repeated washings and recovery of enzyme activity was substantial after twelve cycles of usage. The entrapment followed by cross-linking doubled the total bound activity and also greatly improved the enzyme stability at extreme chemical environment. The wide pH stability, better thermo- and storage stability, lowered Km value, and protection from some metal ions are salient achievements of present immobilization. The study shows the efficacy, durability, and sustainability of immobilized catalytic system which could be efficiently used for various juice processing operations.

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