THE EFFECTS OF STORAGE CONDITIONS ON THE COLOR CHANGES OF LOCALLY PRODUCED CAPSICUM IN OMAN.

2021 ◽  
pp. 65-67
Author(s):  
Arin Idhant ◽  
Mohammed al Rizeiqi
Keyword(s):  
Nutritional Value ◽  
Storage Temperature ◽  
Storage Conditions ◽  
Food Samples ◽  
Optimum Temperature ◽  
Color Changes ◽  
Color Measurements ◽  
Bell Peppers ◽  
Genus Capsicum ◽  
The Impact

Capsicum annuum is a species of the plant genus Capsicum. It is also known as Bell Peppers and is the most commonly grown member of the genus o in Oman. The objective of this study is to assess the impact of factors like storage temperature C, Relative humidity (%), and time (days) on the color of locally produced Capsicum products in Oman, and thereby assessing the impact of storage conditions on freshness and nutritional value of food samples. Eight capsicum samples grown in Oman were selected for this study. The samples were stored in different conditions and over a period of 5 days, their color measurements were taken. A spectrophotometer was used for color measurements. The study showed the variation in o color measurements due to storage temperature C and humidity(%). The color measurements are an indicator of the nutritional quality and overall o freshness of the sample. The study showed that the optimum temperature for storing capsicum is -18 C. The study provided information about optimum storage conditions for the preservation of capsicum. The study could be directed to assess the impact of storage temperature on the amount of phytochemicals and health. Furthermore, it could also be directed to assess the impact of vacuum drying powders on the functional compounds in colored capsicum

scholarly journals The Effects of Storage Temperature on the Aroma of Whole Bean Arabica Coffee Evaluated by Coffee Consumers and HS-SPME-GC-MS

Beverages ◽  
2018 ◽  
Vol 4 (3) ◽  
pp. 68 ◽  
Author(s):  
Andrew Cotter ◽  
Helene Hopfer
Keyword(s):  
Room Temperature ◽  
Storage Temperature ◽  
Solid Phase ◽  
Storage Conditions ◽  
Gas Chromatography Mass Spectrometry ◽  
Green Beans ◽  
Projective Mapping ◽  
Shelf Stable ◽  
Product Maps ◽  
The Impact

Although from a food safety point, coffee is considered a shelf-stable product, changes in volatiles over time due to out-gassing and chemical reactions lead to perceivable differences in coffee aroma and “freshness”. Previous studies have looked at the impact of storage conditions on ground or brewed coffee. This study seeks to answer the question of how coffee consumers perceive the smell of coffee grounds of whole beans that have been stored under different conditions: freezer vs. room temperature for 9 weeks compared to a newly roasted control (stored for 1 day). Green beans from the same production lot were roasted to two different levels to also evaluate the impact of roast level on aroma changes. Using projective mapping (PM) followed by ultra-flash profiling (UFP), 48 coffee consumers evaluated, using only smell, 6 different freshly ground coffee samples presented in blind duplicates. In parallel, the profiles of 48 previously reported important coffee volatiles were measured by headspace-solid phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS) to relate chemical changes to perceivable sensory aroma changes. Overall, consumer product maps mimicked the instrumental measurements in that the lighter roast coffees showed smaller changes due to storage conditions compared to the dark roast samples. Consumers also perceived the frozen dark roast samples to be more similar to the newly roasted control than the samples stored at room temperature.

scholarly journals Evaluation of Conditions Affecting Properties of Gac (Momordica Cocochinensis Spreng) Oil-Loaded Solid Lipid Nanoparticles (SLNs) Synthesized Using High-Speed Homogenization Process

Processes ◽  
2019 ◽  
Vol 7 (2) ◽  
pp. 90 ◽  
Author(s):  
Huynh Mai ◽  
Thai Nguyen ◽  
Thi Le ◽  
Duy Nguyen ◽  
Long Bach
Keyword(s):  
Solid Lipid Nanoparticles ◽  
High Speed ◽  
Lipid A ◽  
Storage Temperature ◽  
Tween 80 ◽  
Storage Conditions ◽  
Lipid Nanoparticles ◽  
Homogenization Method ◽  
Solid Lipid ◽  
The Impact

In this study, we attempted the preparation of gac oil-loaded solid lipid nanoparticles (SLNs) by the high-speed homogenization method using Naterol SE solid lipid, a cosmetic self-emulsifying base, and surfactant and investigated the effects of different conditions on the characteristics of the resulting nanoparticles. The suspensions containing 5% active agents (gac-oil, w/w) were dispersed in a surfactant concentration of 5% (w/w) (Span 80:Tween 80 ratio of 28:72 w/w) and 2.5% (w/w) of solid lipid (Naterol SE) concentration. Suitable conditions for hot homogenization were 13,000 rpm, 60 min and 60 °C for speed, time and temperature, respectively. The suitable conditions for the subsequent cold homogenization were 25 min of homogenization time and 5 °C of temperature. The results showed that the mean size of SLNs-gac oil was 107 nm (measured by laser diffraction spectrometry, LDS), and dried size of SLNs-gac oil ranged from 50 to 80 nm (measured by transmission electron microscope, TEM). In addition, the study investigated the impact of gac oil content on the particle size of SLNs-gac oil and its stability under different storage conditions of UV radiation and storage temperature. At high storage temperatures, the color changes (ΔE) of the samples were more profound in comparison to that at the low storage temperature. The ΔE value of the blank sample (SLN-FREE gac-oil) was higher than that of the Gac oil-loaded SLNs samples (SLN-gac oil).

Physical Integrity of Long-Grain Hybrid, Pureline, and Medium-Grain Rice Kernels as Affected by Storage Conditions

2020 ◽  
Vol 36 (4) ◽  
pp. 579-588
Author(s):  
Zeinab Mohammadi Shad ◽  
Griffiths Atungulu
Keyword(s):  
Sodium Chloride ◽  
Storage Temperature ◽  
Rice Yield ◽  
Storage Conditions ◽  
List Type ◽  
Milled Rice ◽  
Physical Integrity ◽  
Head Rice ◽  
Head Rice Yield ◽  
The Impact

Highlights Rice kernel physical integrity diminished at higher storage temperature and moisture content. Variation in rice kernel physical integrity was noticeable among rice cultivars. Fungal attack lessened rice kernel physical integrity. Abstract . Rice kernel physical integrity directly correlates with rice milling yield and quality. In this study, the impact of storage conditions on rice kernel physical integrity was examined by assessing changes in head rice yield (HRY) and kernel microstructure. Long-grain hybrid (XL753), long-grain pureline (Roy J), and medium-grain (Titan) rice were stored at different storage moisture contents (16% and 21% MCs, wet basis), storage temperatures (20°C, 30°C, and 40°C), and storage durations (4, 8, 12, and 16 weeks); the samples were also treated with antifungals, sodium chloride, and natamycin. Results show that kernel physical integrity was highly dependent on the rice storage environment. At the same storage conditions, the physical integrity of medium-grain cultivar was significantly higher than that for the two long-grains. Generally, the long-grain hybrid rice exhibited more resilience to breakage than pureline under the same storage conditions. An average of 4% reduction in HRY was seen for the three cultivars when 16% MC rice was stored at 40°C compared to at 20°C; however, the HRY reduction was 12% for rice stored at the highest MC (21%). Decreases in kernel physical integrity were also associated with unique microstructural changes in rice kernels. Sodium chloride treatment of rice kernels significantly and negatively impacted their physical integrity during storage compared to natamycin treatment and untreated control samples. Multiple regression models, developed for each cultivar were applicable for predicting changes in rice kernel physical integrity as a function of studied storage conditions and antifungal treatments. Keywords: Antifungal treatment, Head rice yield, Microstructure, Milled rice quality, Storage, Rice kernel physical integrity.

scholarly journals Implications of Seed Vault Storage Strategies for Conservation of Seed Bacterial Microbiomes

2021 ◽  
Vol 12 ◽  
Author(s):  
Ankush Chandel ◽  
Ross Mann ◽  
Jatinder Kaur ◽  
Sally Norton ◽  
Jacqueline Edwards ◽  
...  
Keyword(s):  
Bacterial Community ◽  
Storage Temperature ◽  
Plant Genetic Resources ◽  
Bacterial Community Composition ◽  
Seed Storage ◽  
Storage Condition ◽  
Storage Conditions ◽  
Bacterial Composition ◽  
Subsequent Storage ◽  
The Impact

Global seed vaults are important, as they conserve plant genetic resources for future breeding to improve crop yield and quality and to overcome biotic and abiotic stresses. However, little is known about the impact of standard storage procedures, such as seed drying and cold storage on the seed bacterial community, and the ability to recover seed-associated bacteria after storage. In this study, soybean [Glycine max (L.) Merr.] seeds were analyzed to characterize changes in the bacterial community composition and culturability under varying storage conditions. The G. max bacterial microbiome was analyzed from undried seed, dried seed, and seed stored for 0, 3, 6, and 14months. Storage temperatures consisted of −20°C, 4°C, and room temperature (RT), with −20°C being commonly used in seed storage vaults globally. The seed microbiome of G. max was dominated by Gammaproteobacteria under all conditions. Undried seed was dominated by Pantoea (33.9%) and Pseudomonas (51.1%); however, following drying, the abundance of Pseudomonas declined significantly (0.9%), Pantoea increased significantly (73.6%), and four genera previously identified including Pajaroellobacter, Nesterenkonia, env.OPS_17, and Acidibacter were undetectable. Subsequent storage at RT, 4, or −20°C maintained high-abundance Genera at the majority of time points, although RT caused greater fluctuations in abundances. For many of the low-abundance Genera, storage at −20°C resulted in their gradual disappearance, whereas storage at 4°C or RT resulted in their more rapid disappearance. The changes in seed bacterial composition were reflected by cultured bacterial taxa obtained from the stored G. max seed. The main taxa were largely culturable and had similar relative abundance, while many, but not all, of the low-abundance taxa were also culturable. Overall, these results indicate that the initial seed drying affects the seed bacterial composition, suggesting that microbial isolation prior to seed drying is recommended to conserve these microbes. The standard seed storage condition of −20°C is most suitable for conservation of the bacterial seed microbiome, as this storage temperature slows down the loss of seed bacterial diversity over longer time periods, particularly low-abundance taxa.

scholarly journals Influence of a storage conditions on migration of bisphenol A from epoxy-phenolic coating to canned meat products

2019 ◽  
Vol 84 (4) ◽  
pp. 377-389 ◽  
Author(s):  
Branislav Stojanovic ◽  
Ljubica Radovic ◽  
Dejan Natic ◽  
Margarita Dodevska ◽  
Gordana Vrastanovic-Pavicevic ◽  
...  
Keyword(s):  
Bisphenol A ◽  
Ftir Spectroscopy ◽  
Storage Temperature ◽  
Meat Products ◽  
Armed Forces ◽  
Storage Conditions ◽  
Tomato Sauce ◽  
Canned Meat ◽  
Military Facilities ◽  
The Impact

The migration of bisphenol A (BPA) from epoxy-phenolic can coating into canned meat products, produced for the needs of the Serbian Armed Forces, was investigated in this work. The tinplate cans were made according to the special military demands, filled with the beef goulash or the meatballs in tomato sauce, and preserved by sterilization. The structure of internal can coating was analyzed by FTIR spectroscopy. The migration of BPA into content of the cans was investigated after storage under regular conditions in typical military facilities. The samples of beef goulash (BG) produced in 2010-2016, and the meatballs in tomato sauce (MB) produced in 2014?2017 were tested for the presence of BPA. Thereafter, the impact of storage temperature and degree of can damage on BPA migration was examined. Both meat products were thermostated on 20 and 40 ?C, and BPA level was measured after 3, 6, 9 and 12 months of storage. The level of BPA was determined in the content of undamaged cans, and cans with lower and higher degree of damage. The BPA was extracted from food with acetonitrile and the extracts were purified by QuEChERS procedure. The level of BPA was determined by LC?MS.

scholarly journals Impact of Storage Conditions on the Breast Milk Peptidome

Nutrients ◽  
2020 ◽  
Vol 12 (9) ◽  
pp. 2733
Author(s):  
Vanessa Howland ◽  
Maik Klaedtke ◽  
Johanna Ruhnau ◽  
Vishnu M. Dhople ◽  
Hans J. Grabe ◽  
...  
Keyword(s):  
Breast Milk ◽  
Storage Temperature ◽  
Storage Conditions ◽  
Human Breast Milk ◽  
Human Breast ◽  
Human Donor ◽  
The Stability ◽  
The Impact ◽  
Increased Activity ◽  
Degradation Of Peptides

Human donor milk (HDM) provides appropriate nutrition and offers protective functions in preterm infants. The aim of the study is to examine the impact of different storage conditions on the stability of the human breast milk peptidome. HDM was directly frozen at −80 °C or stored at −20 °C (120 h), 4 °C (6 h), or room temperature (RT for 6 or 24 h). The milk peptidome was profiled by mass spectrometry after peptide collection by ultrafiltration. Profiling of the peptidome covered 3587 peptides corresponding to 212 proteins. The variance of the peptidome increased with storage temperature and time and varied for different peptides. The highest impact was observed when samples were stored at RT. Smaller but significant effects were still observed in samples stored at 4 °C, while samples showed highest similarity to those immediately frozen at −80 °C when stored at −20 °C. Peptide structures after storage at RT for 24 h point to the increased activity of thrombin and other proteases cleaving proteins at lysine/arginine. The results point to an ongoing protein degradation/peptide production by milk-derived proteases. They underline the need for immediate freezing of HDM at −20 °C or −80 °C to prevent degradation of peptides and enable reproducible investigation of prospectively collected samples.

scholarly journals Impact of Storage Conditions on the Methanogenic Activity of Anaerobic Digestion Inocula

Water ◽  
2020 ◽  
Vol 12 (5) ◽  
pp. 1321 ◽  
Author(s):  
Sergi Astals ◽  
Konrad Koch ◽  
Sören Weinrich ◽  
Sasha D. Hafner ◽  
Stephan Tait ◽  
...  
Keyword(s):  
Anaerobic Digestion ◽  
Room Temperature ◽  
Storage Time ◽  
Storage Temperature ◽  
Storage Conditions ◽  
Methanogenic Activity ◽  
Specific Methanogenic Activity ◽  
The Impact ◽  
And Storage ◽  
Over Time

The impact of storage temperature (4, 22 and 37 °C) and storage time (7, 14 and 21 days) on anaerobic digestion inocula was investigated through specific methanogenic activity assays. Experimental results showed that methanogenic activity decreased over time with storage, regardless of storage temperature. However, the rate at which the methanogenic activity decreased was two and five times slower at 4 °C than at 22 and 37 °C, respectively. The inoculum stored at 4 °C and room temperature (22 °C) maintained methanogenic activity close to that of fresh inoculum for 14 days (<10% difference). However, a storage temperature of 4 °C is preferred because of the slower decrease in activity with lengthier storage time. From this research, it was concluded that inoculum storage time should generally be kept to a minimum, but that storage at 4 °C could help maintain methanogenic activity for longer.

scholarly journals The Influence of Breaks in Storage Temperature on ‘Cripps Pink’ (Pink Lady™) Apple Physiology and Quality

HortScience ◽  
2008 ◽  
Vol 43 (3) ◽  
pp. 818-824 ◽  
Author(s):  
Andrew R. East ◽  
David J. Tanner ◽  
Jenny J. Jobling ◽  
Kate M. Maguire ◽  
A. John Mawson
Keyword(s):  
Ethylene Production ◽  
Storage Temperature ◽  
Storage Conditions ◽  
Color Measurement ◽  
Multiple Exposures ◽  
Hue Angle ◽  
Harvest Maturity ◽  
Short Time ◽  
Fruit Harvest ◽  
The Impact

The maintenance of optimal storage conditions for fresh produce is rarely achieved in commercial cool chains. The impact of deviations for short time periods from these optimal storage conditions on fruit quality has not been thoroughly investigated. In this study, ‘Cripps Pink’ apples (Malus domestica) stored at 0 °C in air were exposed to periods at 20 °C (for 1, 3, and 6 days) to simulate breaks in the cool chain. The influence of harvest maturity, storage time before exposure, length of exposure, and multiple exposures to 20 °C on fruit physiology during and after the exposures was monitored through 27 laboratory-based scenario simulations. Preclimacteric apples exposed to 20 °C hastened climacteric development, whereas postclimacteric apples were induced to produce ethylene at ≈1.5 times the normal on return to cool storage at 0 °C irrespective of the fruit harvest maturity or timing, length, and number of exposures to 20 °C. The observed increase in ethylene production did not increase rates of reduction of either fruit stiffness (a measure of flesh texture) or background color measurement (hue angle). This research suggests that fluctuations in temperature have a greater effect in terms of changes in quality for preclimacteric apples than postclimacteric fruit. The reasons why changes in fruit stiffness and background hue angle in postclimacteric fruit did not respond to increases in ethylene production require further investigation.

Population Study on the Impact Food Chemical Composition on Patients with Non-Alcoholic Fatty Liver Diseases

2018 ◽  
Vol 69 (4) ◽  
pp. 961-964
Author(s):  
Andrei Vasile Olteanu ◽  
Georgiana Emmanuela Gilca Blanariu ◽  
Gheorghe Gh. Balan ◽  
Dana Elena Mitrica ◽  
Elena Gologan ◽  
...  
Keyword(s):  
Chemical Composition ◽  
Fatty Liver ◽  
Nutritional Value ◽  
Liver Steatosis ◽  
Saturated Fat ◽  
Control Group ◽  
Healthy Population ◽  
Alcoholic Fatty Liver ◽  
Major Interest ◽  
The Impact

Non-alcoholic fatty liver disease (NAFLD) has become of major interest worldwide, it is estimated that more than 20% of the general population suffer from liver steatosis. NAFLD is highly associated with metabolic risk factors like type 2 diabetes mellitus, obesity and dyslipidemia, the patients diagnosed with NAFLD should adopt a high fiber low calorie diet, with reduced saturated fat and carbohydrates content, leading to weight loss and improvement of metabolic profile. Our study is aiming to shape the profile of the patient interested in being informed related to food quality and chemical composition and to evaluate the aspects on the food products label which are important for the customer. Between June 2017 and December 2017, 83 patients diagnosed with NASH were included in the study, representing the study group, while 33 subjects, without metabolic syndrome or digestive diseases, selected from patient list belonging to two general practitioners, constituted the control group. Related to the interest of being informed about the chemical composition and nutritional value of the products bought, the study showed a low interest for the provided information on nutritional value. lack of confidence in the provided information and complexity of the information are understandable, the high number of subject reasoning through lack of immediate clinical benefit is surprising. Among the healthy population the willingness to pay attention to this aspect is extremely low.

scholarly journals Impact of Preharvest and Postharvest on Color Changes during Convective Drying of Mangoes

Foods ◽  
2021 ◽  
Vol 10 (3) ◽  
pp. 490
Author(s):  
Alioune Diop ◽  
Jean–Michel Méot ◽  
Mathieu Léchaudel ◽  
Frédéric Chiroleu ◽  
Nafissatou Diop Ndiaye ◽  
...  
Keyword(s):  
Regression Models ◽  
Convective Drying ◽  
Color Changes ◽  
Ripening Time ◽  
Physico Chemical ◽  
C 30 ◽  
The Impact

The purpose of this study was to evaluate the impact of the harvest stage, ripening conditions and maturity on color changes of cv. ‘Cogshall’ and cv. ‘Kent’ variety mangoes during drying. A total of four harvests were undertaken, and the fruits were ripened at 20 and 35 °C for five different ripening times at each temperature. At each ripening time, mangoes were dried at 60 °C/30% RH/1.5 m/s for 5 h. A wide physico-chemical and color variability of fresh and dry pulp was created. The relationships according to the L*, H* and C* coordinates were established using mixed covariance regression models in relation to the above pre- and postharvest (preprocess) parameters. According to the L* coordinate results, browning during drying was not affected by the preprocess parameters. However, dried slices from mangoes ripened at 35 °C exhibited better retention of the initial chroma, and had a greater decrease in hue than dried slices from mangoes ripened at 20 °C. However, fresh mango color, successfully managed by the pre- and postharvest conditions, had more impact on dried mango color than the studied parameters. The preprocess parameters were effective levers for improving fresh mango color, and consequently dried mango color.

Sign in / Sign up

Export Citation Format

Share Document