scholarly journals Application of Furcellaran Nanocomposite Film as Packaging of Cheese

Polymers ◽  
2021 ◽  
Vol 13 (9) ◽  
pp. 1428
Author(s):  
Agnieszka Pluta-Kubica ◽  
Ewelina Jamróz ◽  
Gohar Khachatryan ◽  
Adam Florkiewicz ◽  
Pavel Kopel
Keyword(s):  
Silver Nanoparticles ◽  
Nanocomposite Film ◽  
Microbiological Quality ◽  
Inhibitory Effect ◽  
Quality Properties ◽  
In Situ Method ◽  
And Migration ◽  
Total Bacteria

There is a serious need to develop and test new biodegradable packaging which could at least partially replace petroleum-based materials. Therefore, the objective of this work was to examine the influence of the recently developed furcellaran nanocomposite film with silver nanoparticles (obtained by an in situ method) on the quality properties of two cheese varieties: a rennet-curd (gouda) and an acid-curd (quark) cheese. The water content, physicochemical properties, microbiological and organoleptic quality of cheese, and migration of silver nanoparticles were examined. Both the number of Lactococcus and total bacteria count did not differ during storage of gouda regardless of the packaging applied. The number of Lactococcus decreased in analogous quark samples. The use of the film slowed down and inhibited the growth of yeast in gouda and quark, respectively. An inhibitory effect of this film on mold count was also observed; however, only regarding gouda. The level of silver migration was found to be lower in quark than in gouda. The film improved the microbiological quality of cheeses during storage. Consequently, it is worth continuing research for the improvement of this film in order to enable its use in everyday life.

scholarly journals ANALISA TOTAL BAKTERI PADA IKAN TUNA ASAP YANG DIRENDAM DENGAN ASAP CAIR “WAA SAGU” SELAMA PENYIMPANAN PADA SUHU KAMAR

2014 ◽  
Vol 1 (1) ◽  
pp. 43-48
Author(s):  
Esterlina Nanlohy
Keyword(s):  
Room Temperature ◽  
Antibacterial Properties ◽  
Microbiological Quality ◽  
Plate Count ◽  
Tuna Fish ◽  
Liquid Smoke ◽  
Preservation Method ◽  
Temperature Liquid ◽  
Total Bacteria

Backgroud: During this traditional way of preserving fish is usually done by fumigation but is now developed another preservation method that uses liquid smoke method. Method: Liquid smokes used in this study are from the liquid smoke “waa sago” with concentration 5% + NaCl 5%, soaked 10 minute, the type of fish used tuna (Thunus sp). Meat tuna soaked in liquid smoke and stored for 10 days at room temperature. This study aimed to determine the microbiological quality (total plate count), soaked smoked tuna with liquid smoke "waa sago" during storage at room temperature. Result: Results of analysis of total bacteria in smoked tuna still eligible SNI and safe and suitable for consumption. Liquid smoke "waa sago" can extend the shelf life of tuna fish for 10 days at room temperature. Liquid smoke has antibacterial properties more easily applied and more secure than conventional smoke and tar fraction containing aromatic hydrocarbons have been separated, so that the products are free polutean liquid smoke and carcinogens. Conclusion: Total bacteria in tuna, marinated with liquid smoke waa sago stored for 10 days, still meets ISO standards. Liquid smoke from sago waa potential as an antibacterial because it can maintain the quality of smoked tuna microbiologically during storage at room temperature.

scholarly journals Impact Des Facteurs De Pollution Sur La Qualite Des Eaux De La Zone Aval De La Vallee De L’oued Nekor (Al-Hoceima, Maroc)

2017 ◽  
Vol 13 (3) ◽  
pp. 43
Author(s):  
Fouad Dimane ◽  
Khadija Haboubi ◽  
Issam Hanafi ◽  
Abdelouahad El Himri ◽  
Kaouthar Andaloussi
Keyword(s):  
Microbiological Quality ◽  
Nitrate Pollution ◽  
Fecal Coliforms ◽  
Human Consumption ◽  
Well Water ◽  
Chemical Parameters ◽  
Physico Chemical ◽  
Al Hoceima ◽  
Total Bacteria

Water is a precious and essential natural resource for multiple uses. Its use for food or hygiene requires excellent physicochemical and microbiological quality. To assess the quality of well water for human consumption in the Al Hoceima region which is located in North of Morocco, a physico-chemical and bacteriological control was carried out on the basis of 10 water samples from wells in this area. The analyzes were performed on these samples by measuring the following physic-chemical parameters: temperature, pH, electric conductivity (EC), chloride (Cl -),dissolved oxygen, nitrate (NO3 -), and possibly seeking unwanted bacteria (total bacteria, total coliforms, fecal coliforms, fecal streptococci). The samples were analyzed systematically to measure all the physicochemical indicators of pollution. Correlation between pollution parameters were conducted to give a reponse element on the main causes pollution. The results performed analysis, revealed a pollution of an agricultural origin. This is confirmed by the maximum levels of chlorides, which exceed 2640 mg/l, thereby explaining the high conductivity levels (4800μs/cm). In addition 14% of analyzed wells have nitre levels 50mg/l nitrate pollution a not alarming. However, if a pollution of agricultural origin is mentioned, the lithological contribution can not be neglected on the results obtained.

scholarly journals STUDY OF PHYSICOCHEMICAL AND MICROBIOLOGICAL QUALITY OF THE SPRING WATERS OF THE REGION OF OUM TEBOUL WILAYA OF EL TARF- ALGERIA

2020 ◽  
Vol 26 (3) ◽  
pp. 52-57
Author(s):  
SABRINA BOUCHELAGHEM ◽  
SAMIA MOUISSI ◽  
CHAIMA BENZERAA ◽  
ROUMAISSA KHALFOUN
Keyword(s):  
Drinking Water ◽  
Microbiological Quality ◽  
Point Of View ◽  
Fecal Coliforms ◽  
Total Coliforms ◽  
Drinking Water Standards ◽  
Physico Chemical ◽  
Microbiological Parameters

The present work aims to assess the physico-chemical and microbiological parameters of the waters of the three sources (Ain Bergougaya, Ain Sigleb and Siporex) in the region of Oum el Teboul wilaya of El Tarf. Parameters such as temperature, pH, conductivity and salinity were measured in situ with a field multimeter. Hardness (62 mg/L to 266 mg/L), salinity (0.01 to 1 mg/L). From a microbiological point of view, there has been no evidence of the complete absence of germs of contamination such as total coliforms and fecal coliforms. This study compared to the drinking water standards shows that the waters in the area studied are of good quality.

scholarly journals Colletotrichum Gloesporioides Inhibition In Situ by Chitosan-Ruta graveolens Essential Oil Coatings: Effect on Microbiological, Physicochemical, and Organoleptic Properties of Guava (Psidium guajava L.) during Room Temperature Storage

Biomolecules ◽  
2019 ◽  
Vol 9 (9) ◽  
pp. 399 ◽  
Author(s):  
Carlos David Grande Tovar ◽  
Johannes Delgado-Ospina ◽  
Diana Paola Navia Porras ◽  
Yeimmy Peralta-Ruiz ◽  
Alexander Pérez Cordero ◽  
...  
Keyword(s):  
Essential Oil ◽  
Microbiological Quality ◽  
Pathogenic Fungi ◽  
Psidium Guajava ◽  
Ruta Graveolens ◽  
In Situ Investigation ◽  
The Stability ◽  
Temperature Storage

Guava is a fruit appreciated worldwide for its high content of bioactive compounds. However, it is considered a highly perishable fruit, generally attacked by pathogenic species such as the fungi Colletotrichum gloeosporioides, which causes anthracnosis. To diminish the losses caused by pathogenic fungi, coatings of chitosan (CS) with Ruta graveolens essential oil (RGEO) in different concentrations (0.5, 1.0, 1.5% v/v) were applied in situ and their effects on the physical properties and microbiological quality of the guavas were studied. The CS+RGEO coated fruits exhibited better physicochemical behavior and lower microbiological decay as compared to the uncoated guavas, demonstrating the effectiveness of the coatings, especially those with 1.5% of RGEO content. All the fruits coated had greater acceptance and quality than the controls, being more those with essential oil incorporation. In situ investigation of C. gloesporioides infection of guavas demonstrated that the CS+RGEO coated guavas showed a high percentage of inhibition in the development of anthracnose lesions. In the present investigation, an alternative method has been proposed to extend the stability of the guavas fruit up to 12 days with application in the food industry.

scholarly journals Preparation and In-Vitro Assessment of Hierarchal Organized Antibacterial Breath Mask Based on Polyacrylonitrile/Silver (PAN/AgNPs) Nanofiber

Nanomaterials ◽  
2018 ◽  
Vol 8 (7) ◽  
pp. 461 ◽  
Author(s):  
Davood Kharaghani ◽  
Muhammad Khan ◽  
Amir Shahzad ◽  
Yuma Inoue ◽  
Takayuki Yamamoto ◽  
...  
Keyword(s):  
Silver Nanoparticles ◽  
Antibacterial Activity ◽  
Direct Relationship ◽  
Release Profile ◽  
Heating Method ◽  
In Situ Method ◽  
In Vitro Assessment ◽  
Pan Nanofiber

In this report, we designed and synthesized polyacrylonitrile/silver (PAN/AgNPs) nanofibers via an in-situ method to obtain a washable with high-dispersed silver nanoparticles membrane to form the hierarchically organized antibacterial mask to prevent the two-way effect of bacteria from person to environment and environment to person. For this objective, the electrospun PAN nanofibers were stabilized via the heating method. Different amounts of AgNPs were loaded into the PAN nanofibers by using silver nitrate and sodium hydroxide solutions. The basic results showed that AgNPs was homogenously loaded in PAN nanofiber matrixes. Furthermore, the release profile based on two-stage release theory showed that when the negligible amount of AgNPs was loaded into the nanofibers, the release significantly decreased, whereas antibacterial activity increased. The greatest potential antibacterial activity of the lowest amount of AgNPs showed controllable AgNPs release from PAN nanofibers that has a direct relationship with the washability and could promote the application of the produced product.

Microbiological and Sensory Effects of Musts Treated by High-pressure Homogenization

2008 ◽  
Vol 14 (5_suppl) ◽  
pp. 5-11 ◽  
Author(s):  
A. Puig ◽  
P. Olmos ◽  
J.M. Quevedo ◽  
B. Guamis ◽  
S. Mínguez
Keyword(s):  
High Pressure ◽  
Lactic Acid ◽  
Alcoholic Fermentation ◽  
Microbiological Quality ◽  
High Pressure Homogenization ◽  
Food Properties ◽  
Sensory Effects ◽  
Total Bacteria ◽  
Fermentative Process

The winemaking sector needs to ensure the microbiological quality of its products to guarantee acceptance and wide commercialization. There are treatments such as high pressure homogenization (HPH) that, apparently, do not affect the final nutritional and sensory food properties. This study is presented to evaluate possibilities of utilizing HPH treatments to reduce the indigenous flora accompanying wine musts, as well as their effects on the fermentative process, oenological parameters, color, aroma, and taste properties. Two different must varieties were used: a white must (Parellada variety) and a red one (Trepat variety). Results showed that the use of HPH at 200 MPa is capable of reducing the microbial load of musts. Residual populations of total bacteria were detected, but neither fungi, nor yeasts, nor lactic acid bacteria were detected after the treatment in either musts. Furthermore, as a result of the decrease of the wild microbiota of the musts, the implantation of the selected yeast for alcoholic fermentation was improved. Sensory assessments of the must and wines showed that there were no significant changes caused by the treatment.

Effect of Potassium Sorbate on the Microbiological Quality of Butter

1979 ◽  
Vol 42 (8) ◽  
pp. 656-657 ◽  
Author(s):  
AJAY KAUL ◽  
JASJIT SINGH ◽  
R. K. KUILA
Keyword(s):  
Sodium Chloride ◽  
Storage Temperature ◽  
Microbiological Quality ◽  
Inhibitory Effect ◽  
Potassium Sorbate ◽  
Mold Growth ◽  
Coliform Count ◽  
Different Temperatures

Butter samples treated with potassium sorbate and sodium chloride were analyzed weekly for bacteriological qualities after storage at different temperatures. Addition of 0.1% potassium sorbate and incorporation of 2% sodium chloride plus 0.1 percent potassium sorbate resulted in inhibition of mold growth in all the samples at the end of 4 weeks at 18 C and 5 C. However the effect of potassium sorbate alone was less pronounced, irrespective of storage temperature. As regards coliform count in control butter, it increased rapidly at 22 C, but decreased when butter was stored at 5 C or – 18 C. Addition of potassium sorbate to butter samples stored at 18 C reduced the coliform count to zero after 4 weeks. while butter with added potassium sorbate and sodium chloride showed a zero count after 1 week, indicating a cumulative inhibitory effect.

scholarly journals Physicochemical, Sensory and Microbiological Quality of Table Wine Produced from Coconut water, Honey and Zobo

2020 ◽  
Vol 2 (5) ◽  
Author(s):  
C. O. Ajogun ◽  
S. C. Achinewhu ◽  
D. B. Kiin-Kabari ◽  
O. M. Akusu
Keyword(s):  
Sugar Content ◽  
Microbiological Quality ◽  
Wine Yeast ◽  
White Wine ◽  
Coconut Water ◽  
Total Acid ◽  
Overall Acceptability ◽  
Significant Difference ◽  
Total Bacteria

Physicochemical, sensory and microbiological quality of table wine produced from coconut, water, honey and zobo. Coconut water was collected and mixed with Zobo at a ratio of 5:1 and with honey also at 5:1 ratio. The various mixtures were fermented with wine yeast at room temperature (28±2 °C) for 7 days to produce table wine. There was no significant difference (P>0.05) in the fat, protein, ash and Carbohydrate content of all the wine samples, including control (commercial red and white table wines). Total Acid and alcohol content ranged from 0.576–0.921% and 5.87-11.50%, respectively. Sugar content ranging from 11.00-12.00%, however, difference in sugar content of all the wine samples were not statistically significant (P>0.05). The specific gravity of the coconut wines was significantly (P<0.05) higher than those of the control (commercial red and white wine). Total yeast count (TYC) on the fresh wine after 7 days’ fermentation period ranging from 7.66 Log10 CFU/ml to 8.91 Log10CFU/ml, with sample CWHN (coconut water and honey wine without yeast) given significantly (P<0.05) higher value of 8.91 Log10CFU/ml. Total bacteria count (TBC) on the aged wine (after 21 days of storage) ranged from 5.145 Log10CFU/ml to 6.230 Log10CFU/ml with sample CWH (coconut water and honey) wine given significantly higher value of 6.23 Log10CFU/ml. The taste of sample CWZ compared favourably with those of the commercial red and white wines. Sample CWZ (coconut/zobo wine) received equal overall acceptability with the commercial table wines.

scholarly journals EVALUASI CEMARAN BAKTERI PADA SUSU DI TINGKAT PETERNAK, LOPER, DAN KUD DI KECAMATAN GETASAN KABUPATEN SEMARANG

MEDIAGRO ◽  
2019 ◽  
Vol 14 (2) ◽  
Author(s):  
Any Widiyastuti ◽  
Dian Wahyu Harjanti ◽  
Bhakti Etza Setiani
Keyword(s):  
Positive Result ◽  
Bacterial Contamination ◽  
Microbiological Quality ◽  
Bacterial Count ◽  
Fresh Milk ◽  
Milk Contamination ◽  
Dairy Cooperatives ◽  
Quality Of Milk ◽  
Total Bacteria

This research was conducted to evaluate the bacterial contamination in fresh milk from farmers, milk collectors, and dairy cooperative (KUD) in Getasan Subdistrict, Semarang Regency. The evaluation of bacterial contamination has been observed by the number of bacteria, milk distribution time, reductation test, alcohol test and pH test of fresh milk samples which had been taken from 30 farmers, 30 milk collectors and 4 dairy cooperatives in Getasan Subdistrict. The result showed that in the farmers, there is 1 positive alcohol test from 30 samples, pH 6, reductation time of 7 hours, and has total bacteria 3.01 × 105 cfu / ml milk. The alcohol test of the milk from collectors also show 1 positive result from 30 samples with pH 6, reduction time of 6 hours and has total bacteria 6.17 × 105 cfu / ml milk. While in alcohol test of dairy cooperative shows 2 positive result, from 4 samples with pH 6, reductation time of 5 hours and has total bacteria 1.38 × 106 cfu / ml milk. The duration of milk distribution from farmer to KUD were 111 minutes. Thus, it is concluded that microbiological quality of milk in farmers and milk collectors level is good because it is below the maximum limit of total bacteria according to Indonesian Standart, but the amount of bacteria milk contamination in dairy cooperative is high due to the duration of distribution (111 minutes) without cooling.Keywords: bacterial count, milk quality, milk safety, distribution time

Fabrication of Nanocomposite Thin Film of Hydroxyapatite and Polyvinylalcohol and its Ionic Conductive Properties

2004 ◽  
Vol 847 ◽  
Author(s):  
Toshihiko Takaki ◽  
Kazuyuki Fukuda ◽  
Yoshiro Tajitsu
Keyword(s):  
Ionic Conductivity ◽  
Nanocomposite Film ◽  
Casting Method ◽  
Film Properties ◽  
Gas Barrier ◽  
Pencil Hardness ◽  
In Situ Method ◽  
Carboxylic Groups ◽  
Conductive Properties

ABSTRACTA hydroxyapatite (HAp)-polyvinylalcohol (PVA) nanocomposite was prepared by the in-situ method. When the HAp was synthesized by reacting Ca(OH)2 with H3PO4 in the presence of PVA having carboxyl groups, the interaction between the carboxylic groups of PVA and calcium ions of HAp led to the formation of nanometer-sized spindle HAp particles (long axis ca. 80 nm and short axis ca. 25 nm). The reactant was stable and formed transparent thin films by the casting method. Nanometer-sized HAp particles were uniformly dispersed in PVA film. Properties of the HAp-PVA nanocomposite film, such as tensile strength, gas barrier, and pencil hardness, were superior to those of the pure PVA. Furthermore, the nanocomposite film had high ionic conductivity compared to pure PVA and traditional composite. The ionic conductivity of the stretched film (PVA: HAp = 1:1) with 35wt % content of LiN(CF3SO2)2 was about 10-3 S/m at room temperature. Regarding the mechanism of this study, we believe that the HAp particles play a crucial role in increasing the free lithium cations to accelerate the ionic conductivity, according to the ionic interaction on the HAp surface.

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