New Edible Packaging Material with Function in Shelf Life Extension: Applications for the Meat and Cheese Industries

Nowadays, biopolymer films have gained notoriety among the packaging materials. Some studies clearly test their effectiveness for certain periods of time, with applicability in the food industry. This research has been carried out in two directions. Firstly, the development and testing of the new edible material: general appearance, thickness, retraction ratio, color, transmittance, microstructure, roughness, and porosity, as well as mechanical and solubility tests. Secondly, testing of the packaged products—slices of cheese and prosciutto—in the new material and their maintenance at refrigeration conditions for 5 months; thus, the peroxide index, color, and water activity index were evaluated for the packaged products. The results emphasize that the packaging is a lipophilic one and does not allow wetting or any changes in the food moisture. The results indicate the stability of the parameters within three months and present the changes occurring within the fourth and fifth months. Microbiological tests indicated an initial microbial growth, both for cheese slices and ham slices. Time testing indicated a small increase in the total count number over the 5-month period: 23 cfu/g were found of fresh slices of prosciutto and 27 cfu/g in the case of the packaged ones; for slices of cheese, the total count of microorganisms indicated 7 cfu/g in the initial stage and 11 cfu/g after 5 months. The results indicate that the film did not facilitate the growth of the existing microorganisms, and highlight the need to purchase food from safe places, especially in the case of raw-dried products that have not undergone heat treatment, which may endanger the health of the consumer. The new material tested represents a promising substitute for commercial and unsustainable plastic packaging.

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COGNITIVIZATION — THE NEXT STAGE OF INFORMATIZATION OF EDUCATION

Informatics and Education ◽

10.32517/0234-0453-2018-33-9-5-11 ◽

2018 ◽

pp. 5-11

Author(s):

A. S. Christochevskaya ◽

S. A. Christochevsky

Keyword(s):

Comparative Analysis ◽

Learning Resources ◽

Technical Base ◽

Initial Stage ◽

New Knowledge ◽

Good Material ◽

E Learning ◽

New Material ◽

High Level ◽

Paper Method

Informatization of education has been going on for 30 years. During this time, a good material and technical base appeared in schools, there are repositories of e-learning resources to which teachers have access. However, it is difficult to use these e-learning resources due to their too large number and not always high level. It is advisable to introduce a system of reviews and recommendations, to conduct a comparative analysis, as well as to make reviews of resources on a particular subject/topic. In addition, the demand for e-learning resources is affected by the fact that education authorities encourage not so much the use of e-learning resources as their development by the teacher himself. In general, the load on teachers has increased instead of the promised saving of time and effort when using the e-learning resources. At the same time, many e-learning resources are not very effective, since they do not meet the requirements of cognitiveness (they contribute not to learning, but to simple memorization of the material). It is necessary to explore the process of learning new material: this will allow you to create cognitive e-learning resources and other resources that would help you with equal probability to successfully acquire new knowledge for students belonging to different psycho-types. At the initial stage of the study of any subject, it is more expedient to use the usual “paper” method, that is, a textbook and not overload the student’s brain with excessive information. Only when he has mastered the basic provisions, we can turn to e-learning resources, bearing in mind that they must be cognitive, that is, they are aimed at logical perception and rapid intuitive learning, only in this case e-learning resources can be considered effective. The conclusion is formulated that cognitiveness is the next stage of informatization of education after the stage of electronization.

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Insights into Potent Therapeutical Antileukemic Agent L-glutaminase Enzyme Under Solid-state Fermentation: A Review

Current Drug Metabolism ◽

10.2174/1389200221666200421122147 ◽

2020 ◽

Vol 21 (3) ◽

pp. 211-220 ◽

Cited By ~ 1

Author(s):

Chandrasai Potla Durthi ◽

Madhuri Pola ◽

Satish Babu Rajulapati ◽

Anand Kishore Kola

Keyword(s):

Solid State ◽

Solid State Fermentation ◽

Food Industry ◽

Energy Requirement ◽

Production Studies ◽

Wide Range ◽

Hybridoma Technology ◽

Bacteria And Fungi ◽

The Stability ◽

Glutaminase Activity

Aim & objective: To review the applications and production studies of reported antileukemic drug L-glutaminase under Solid-state Fermentation (SSF). Overview: An amidohydrolase that gained economic importance because of its wide range of applications in the pharmaceutical industry, as well as the food industry, is L-glutaminase. The medical applications utilized it as an anti-tumor agent as well as an antiretroviral agent. L-glutaminase is employed in the food industry as an acrylamide degradation agent, as a flavor enhancer and for the synthesis of theanine. Another application includes its use in hybridoma technology as a biosensing agent. Because of its diverse applications, scientists are now focusing on enhancing the production and optimization of L-glutaminase from various sources by both Solid-state Fermentation (SSF) and submerged fermentation studies. Of both types of fermentation processes, SSF has gained importance because of its minimal cost and energy requirement. L-glutaminase can be produced by SSF from both bacteria and fungi. Single-factor studies, as well as multi-level optimization studies, were employed to enhance L-glutaminase production. It was concluded that L-glutaminase activity achieved by SSF was 1690 U/g using wheat bran and Bengal gram husk by applying feed-forward artificial neural network and genetic algorithm. The highest L-glutaminase activity achieved under SSF was 3300 U/gds from Bacillus sp., by mixture design. Purification and kinetics studies were also reported to find the molecular weight as well as the stability of L-glutaminase. Conclusion: The current review is focused on the production of L-glutaminase by SSF from both bacteria and fungi. It was concluded from reported literature that optimization studies enhanced L-glutaminase production. Researchers have also confirmed antileukemic and anti-tumor properties of the purified L-glutaminase on various cell lines.

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Identification and Public Acceptance on the Implementation Program of Acceleration of Local Resource Based Diversification of Food Consumption (P2KP - BSL) in Mataram

International Research Journal of Engineering IT & Scientific Research ◽

10.21744/irjeis.v2i9.166 ◽

2016 ◽

Vol 2 (9) ◽

pp. 20

Author(s):

Cahya Sulistyaningsih

Keyword(s):

Food Consumption ◽

School Children ◽

Food Processing ◽

Food Production ◽

Food Industry ◽

Local Resource ◽

Initial Stage ◽

Implementation Program ◽

Rice Consumption ◽

Field Schools

Program of acceleration of local resource based diversification of food consumption (P2KP - BSL) has nationally implemented as the initial stage for program socialization since 2009 and simultaneously implemented in 2011. This is a descriptive study. Districts of Sekarbela, Selaparang, and Ampenan were selected as the research focused-areas considering that the three districts have already implemented three sub-programs of P2KP – BSL that are; a) Sub-program of Optimizing Courtyard Utilization, b) Sub-program of Food Processing, c) Sub-program of Consumption Campaigns of Diverse Food, Balanced Nutrition, and Safe for School Children. Finding of the study in Mataram town shows that there are seven planned sub-programs of P2KP – BSL; however, due to the limited fund, there only three sub-programs; sub-program of Optimizing Courtyard Utilization, sub-program of Food Processing, and sub-program of Consumption Campaigns of Diverse Food, Balanced Nutrition, and Safe for School Children have been realized . Meanwhile, there are four other unimplemented programs; 1) sub-program of Specific Region Food Production Developments, 2) sub-program of Local Food Lift, 3) sub-program of Food Business Development and SMEs, and 4) sub-program of Agro-Food Industry Development. Government has effort to change people's habits aiming to reduce the rice consumption and started to diversify food consumption through a variety of ways - dissemination through print media, electronic media, trainings, and field schools.

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Anthocyanins Recovered from Agri-Food By-Products Using Innovative Processes: Trends, Challenges, and Perspectives for Their Application in Food Systems

Molecules ◽

10.3390/molecules26092632 ◽

2021 ◽

Vol 26 (9) ◽

pp. 2632

Author(s):

Henrique Silvano Arruda ◽

Eric Keven Silva ◽

Nayara Macêdo Peixoto Araujo ◽

Gustavo Araujo Pereira ◽

Glaucia Maria Pastore ◽

...

Keyword(s):

Food Systems ◽

Food Industry ◽

Biological Properties ◽

Extraction Techniques ◽

Naturally Occurring ◽

Current Review ◽

Natural Colorants ◽

Conventional Extraction ◽

The Stability ◽

By Products

Anthocyanins are naturally occurring phytochemicals that have attracted growing interest from consumers and the food industry due to their multiple biological properties and technological applications. Nevertheless, conventional extraction techniques based on thermal technologies can compromise both the recovery and stability of anthocyanins, reducing their global yield and/or limiting their application in food systems. The current review provides an overview of the main innovative processes (e.g., pulsed electric field, microwave, and ultrasound) used to recover anthocyanins from agri-food waste/by-products and the mechanisms involved in anthocyanin extraction and their impacts on the stability of these compounds. Moreover, trends and perspectives of anthocyanins’ applications in food systems, such as antioxidants, natural colorants, preservatives, and active and smart packaging components, are addressed. Challenges behind anthocyanin implementation in food systems are displayed and potential solutions to overcome these drawbacks are proposed.

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Dielectric Elastomer as a New Material for Electrostatically Actuated Microbeams: Stability Analysis

International Journal of Applied Mechanics ◽

10.1142/s1758825119500984 ◽

2019 ◽

Vol 11 (10) ◽

pp. 1950098

Author(s):

Mohammad Fathalilou ◽

Pegah Rezaei-Abajelou ◽

Afsoon Vefaghi ◽

Ghader Rezazadeh

Keyword(s):

Pitchfork Bifurcation ◽

Dielectric Elastomer ◽

Micro Electro Mechanical Systems ◽

High Deformation ◽

Electrostatically Actuated ◽

Eigen Value ◽

Deformation Ability ◽

New Material ◽

The Stability ◽

Stability Regime

Due to the interesting properties such as light weight and high deformation ability, dielectric elastomer (DE) resonators can be good alternatives for conventional silicon resonant beams used in micro-electro-mechanical systems (MEMS). This paper proposes a modeling in which a pre-stretched clamped-clamped DE-based microbeam oscillating above the ground substrate is subjected to an external electrostatic pressure. Using a DE-based beam affects the total rigidity of the system, which may lead to an anticipated saddle-node or pitchfork bifurcation. Hence, the present study tries to analyze the effects of DE properties on changing the stability regime of DE-based microbeams under electrostatic actuation. The stability of the system has been investigated using an eigen-value form of the problem. The effects of DE properties including pre-stress, relative permittivity and voltage value across the electrodes on pull-in or divergence instability as well as the frequency response of the system have been investigated. Moreover, the critical values of the DE voltage as a booster of instability occurrence have been obtained in either the presence or absence of the direct current (DC) voltage. It has been found that the pre-stress and appropriate DE permittivity can provide a needed magnitude of the DE actuating voltage to alter the resonance frequency and stability positions of the structure.

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Use of Phycobiliproteins from Atacama Cyanobacteria as Food Colorants in a Dairy Beverage Prototype

Foods ◽

10.3390/foods9020244 ◽

2020 ◽

Vol 9 (2) ◽

pp. 244 ◽

Cited By ~ 6

Author(s):

Alexandra Galetović ◽

Francisca Seura ◽

Valeska Gallardo ◽

Rocío Graves ◽

Juan Cortés ◽

...

Keyword(s):

Food Industry ◽

Skim Milk ◽

Antioxidant Property ◽

Exchange Chromatography ◽

Water Soluble ◽

Antioxidant Power ◽

Natural Pigments ◽

Freeze Dried ◽

The Stability ◽

Sensory Tests

The interest of the food industry in replacing artificial dyes with natural pigments has grown recently. Cyanobacterial phycobiliproteins (PBPs), phycoerythrin (PE) and phycocyanin (PC), are colored water-soluble proteins that are used as natural pigments. Additionally, red PE and blue PC have antioxidant capabilities. We have formulated a new food prototype based on PBP-fortified skim milk. PBPs from Andean cyanobacteria were purified by ammonium sulfate precipitation, ion-exchange chromatography, and freeze-drying. The stability of PE and PC was evaluated by changes in their absorption spectra at various pH (1–14) and temperature (0–80 °C) values. Purified PBPs showed chemical stability under pH values of 5 to 8 and at temperatures between 0 and 50 °C. The antioxidant property of PBP was confirmed by ABTS (2,2′-Azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt radical ion scavenging, and FRAP (Ferric Antioxidant Power) assays. The absence of PBP toxicity against Caenorhabditis elegans was confirmed up to 1 mg PBP/mL. Skim milk fortified with PE obtained a higher score after sensory tests. Thus, a functional food based on skim milk-containing cyanobacterial PBPs can be considered an innovative beverage for the food industry. PBPs were stable at an ultra-high temperature (138 °C and 4 s). PBP stability improvements by changes at its primary structure and the incorporation of freeze-dried PBPs into sachets should be considered as alternatives for their future commercialization.

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An Improved Structure Design of Rolling Drum for the Mixture of Different Sizes of Particles

Applied Mechanics and Materials ◽

10.4028/www.scientific.net/amm.556-562.456 ◽

2014 ◽

Vol 556-562 ◽

pp. 456-459

Author(s):

Yuan Lou Gao ◽

Li Zhou ◽

Xin Wang

Keyword(s):

Image Analysis ◽

Experimental Method ◽

Chemical Industry ◽

Food Industry ◽

Structure Design ◽

Cement Industry ◽

Mixing Rate ◽

Traditional Structure ◽

The Stability

In many industries, such as chemical industry, food industry and cement industry, rolling drum are widely used for the mixing of solids which in many cases is the mixture of particles of different sizes. The quality of product is directly determined by the mixing uniformity, thus it is desired to guarantee the stability of mixing extent of rolling drum. This paper describes a new structure design for the mixture of different sizes of particles, and an image-analysis-based experimental method to verify the effectiveness of this new structure. Results of the experiment showed that using the new structure would enable a faster mixing rate, and obtaia higher mixing extent relative to the traditional structure.

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COMPENSATION EFFECT OF MORTALITY: A CHALLENGE TO LIFE EXTENSION

Innovation in Aging ◽

10.1093/geroni/igz038.3504 ◽

2019 ◽

Vol 3 (Supplement_1) ◽

pp. S966-S967

Author(s):

Natalia S Gavrilova ◽

Leonid Gavrilov

Keyword(s):

Life Span ◽

Compensation Effect ◽

Life Extension ◽

Slope Parameter ◽

Aging Rate ◽

Convergence Point ◽

Gompertz Law ◽

The 1960S ◽

The Stability ◽

Species Specific

Abstract In order to develop genuine anti-aging interventions it is important to find the best estimate of the aging rate in humans, which is often measured as a slope parameter of the Gompertz law. The compensation effect of mortality (CEM), refers to mortality convergence, when higher values for the slope parameter are compensated by lower values of the intercept parameter (initial mortality) in different populations of a given species. The age of this convergence point is called the "species-specific life span". Due to CEM, factors associated with life span extension are usually accompanied by paradoxical increase in actuarial aging rate. We evaluated the stability of CEM by analyzing the United Nations abridged life tables for 241 countries and regions and estimating parameters of the Gompertz-Makeham model using method of non-linear regression in the age interval 30-80 years. We found that the species-specific lifespan is equal to 94.5 ± 0.5 years, which is the same as reported in the past for years before the 1960s: 95 ± 3 years (Gavrilov, Gavrilova, 1991). Thus, the convergence point of CEM is stable despite significant mortality decline over past 50 years and is not affected by factors decreasing mortality at younger ages. Populations deviating from CEM with apparently slow aging (with both slow actuarial aging rate and low intercept parameter) have been identified. The existence of CEM in mice (ITP data) allowed us to find interventions that are able to both extend lifespan and slow the actuarial aging rate giving promise for radical life extension.

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Stability of Donepezil in an Extemporaneously Prepared Oral Liquid

Journal of Pharmacy Practice ◽

10.1177/0897190006297459 ◽

2006 ◽

Vol 19 (5) ◽

pp. 282-285 ◽

Cited By ~ 2

Author(s):

Weeranuj Yamreudeewong ◽

Eric Kurt Dolence ◽

Deborah Pahl

Keyword(s):

High Performance ◽

Room Temperature ◽

Storage Time ◽

Microbial Growth ◽

Storage Period ◽

Significant Loss ◽

Ambient Room Temperature ◽

Oral Liquid ◽

Liquid Preparation ◽

The Stability

The stability of donepezil in an extemporaneously prepared oral liquid was studied. An aqueous liquid formulation of donepezil was prepared by reconstituting the powder from triturated 5-mg tablets with equal amounts of deionized water and 70% sorbitol solution with an expected donepezil concentration of 1 mg/mL. Polyethylene terephthalate plastic bottles containing donepezil liquid preparation were stored at ambient room temperature (22° C-26° C) and in the refrigerator (4° C-8° C). After a storage time of 1, 2, 3, and 4 weeks, donepezil liquid samples were analyzed in triplicate for donepezil concentrations by high-performance liquid chromatography. The concentrations of donepezil were found to be within the acceptable limit (± 10% of the initial concentration) in all test samples, which indicated that donepezil liquid preparation was stable at room temperature and in the refrigerator for up to 4 weeks. In addition, our study findings indicated that there was no microbial growth in the extemporaneously prepared donepezil liquid preparation after a storage period of 4 weeks in the refrigerator. In summary, the results of our study revealed that donepezil is stable (no significant loss of donepezil concentration and no microbial growth) in an extemporaneously prepared oral liquid when stored in the refrigerator for up to 4 weeks.

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