Assessment of Shellac and Lemongrass Oil Blend as Edible Coating to Prolong Shelf Life of Pili Nut (Canarium ovatum)

2021 ◽  
Vol 902 ◽  
pp. 121-125
Author(s):  
Anna Pamela O. De Jesus ◽  
Mark Paul Selda Rivarez ◽  
Ranzivelle Marianne L. Roxas-Villanueva ◽  
Marvin U. Herrera
Keyword(s):  
Shelf Life ◽  
Acid Value ◽  
Coating Technology ◽  
Ultraviolet Exposure ◽  
Oxygen Penetration ◽  
Number Of Layers ◽  
Aesthetic Appearance ◽  
Lemongrass Oil ◽  
Coating Layers ◽  
Oil Blend

Shelf life in ground and tree nuts are often assessed based on aesthetic appearance, nut integrity, color and most importantly, taste and edibleness. Nuts with considerable level of rancidity and free fatty acids due to degradation of oils indicate expiration or decay. We prepared a shellac-lemongrass oil blend coating using food-grade ingredients and assessed its potential to extend shelf life of Pili nut (Canarium ovatum) kernels. A glossy, hard but considerably brittle coating for the pili kernels were prepared with varying numbers of layers. On average, the mass of coating added per dip is 0.10 g, and the thickness of 5-layers of coating is 0.3 mm. The obtained reflectance spectra of the coated pili kernels implied the translucent nature of the coating, but becomes opaque as the number of layers are increased. Peroxide value (PV) and free fatty acid value (FFAV), were also measured at 10 days after application of coating. PV was lowest in the nuts with 5 coating layers, while this treatment did not reduce FFAV. These results indicate the effectiveness of our coatings in preventing peroxide production probably by blocking oxygen penetration and ultraviolet exposure, which are important triggers production of peroxide and other free radicals. Further tests and time-series experiments are planned to assess the dynamics of peroxide levels and the overall potential of our coating technology for Pili nut.

scholarly journals Effect of frying on physicochemical properties of sesame and soybean oil blend

2021 ◽  
Vol 13 (3) ◽  
pp. 820-829
Author(s):  
Meenakshi Garg ◽  
Surabhi Wason ◽  
Prem Lata Meena ◽  
Rajni Chopra ◽  
Susmita Dey Sadhu ◽  
...  
Keyword(s):  
Physicochemical Properties ◽  
Soybean Oil ◽  
Peroxide Value ◽  
Seed Oil ◽  
Sesame Seed ◽  
Acid Value ◽  
Sesame Oil ◽  
Oil Blends ◽  
Sesame Seed Oil ◽  
Oil Blend

Most common cooking oil, such as soybean oil, can not be used for high-temperature applications, as they are highly susceptible to oxidation. Sesame seed oil rich in natural antioxidants provides high oxidative stability. Therefore, blending sesame oil with soybean oil offer improved oxidative stability. This study aims to determine the effect of frying on the physicochemical properties of sesame and soyabean oil blend. Soybean oil (SO) was blended with sesame seed oil (SSO) in the ratio of A-40:60, B-60:40 and C-50:50 so as to enhance its market acceptability. The changes occurring in soybean and sesame seed oil blend during repeated frying cycles were monitored. The parameters assessed were: Refractive index, specific gravity, viscosity, saponification value, free fatty acid (FFA) , peroxide value, and acid value. Fresh and fried oil blends were also characterised by Fourier Transform Infrared Spectroscopy (FTIR). No significant changes were observed for refractive index and specific gravity values in oil blends. Viscosity of blend B blend was the least, making it desirable for cooking purposes. However, FFA, acid value and peroxide value increased after each frying cycle. The increment of FFA and AV was found low for blend A (10% and 10%,) than blend B (27%,13%) and blend C (13%,13%). The peroxide value of all samples was within the acceptable range. The results of the present study definitely indicated that blending sesame oil with soybean oil could produce an oil blend which is economically feasible and provide desirable physicochemical properties for cooking purposes.

Characterization and stability study of lemongrass oil blend microemulsion as natural preservative

2019 ◽  
Vol 269 ◽  
pp. 012026
Author(s):  
Jenny Lee Pei Ling ◽  
Faridah Kormin ◽  
Nurul Alyani Zainol Abidin ◽  
Nor Aini Fatihah Mohamed Anuar
Keyword(s):  
Stability Study ◽  
Natural Preservative ◽  
Lemongrass Oil ◽  
Oil Blend

Obtaining Biodiesel with High Oxidation Stability from the Oil Blend Extracted from Seeds of Citrullus lanatus and Vitis vinifera

2018 ◽  
Vol 69 (6) ◽  
pp. 1378-1385
Author(s):  
Mihaela Gabriela Dumitru
Keyword(s):  
Vitis Vinifera ◽  
Energy Demand ◽  
Citrullus Lanatus ◽  
Oxidation Stability ◽  
Oxidative Degradation ◽  
Acid Value ◽  
Degradation Process ◽  
Fuel Quality ◽  
The Public ◽  
Oil Blend

The increase of energy demand associated with stringent worldwide emission legislation and the depletion of fossil resources has led to the use of biodiesel and biodiesel blends from various feedstocks. One of the main problems with biodiesel is the susceptibility to oxidation and degradability due to the environmental factors. The oxidation process is complex affecting the fuel quality resulting in choking of injector and formation of deposits in fuel system. Antioxidants are used to limit the oxidative degradation. The present paper review some attempts to use natural and synthetic antioxidants form different papers available in the public domain. Two types of biodiesel from oils of Citrullus lanatus and Vitis vinifera were obtained by base catalyzed transesterification. Peroxide value, iodine value, acid value and induction period were determined monthly to observe the degradation process for biodiesel samples. The biodiesel from Citrullus lanatus 90% and oil of Vitis vinifera 10% exhibits presented the best oxidation stability over a period of 12 months. A single cylinder diesel engine setup was used to determine the performance and gas emissions for biodiesel samples. The results show that biodiesel can be used without engine modification with results comparable with diesel fuel.

Effects of Aluminizing on the High Temperature Oxidation Behavior of High Silicon Cast Iron

2009 ◽  
Vol 79-82 ◽  
pp. 2151-2154
Author(s):  
Meng Bin Lin ◽  
Chaur Jeng Wang
Keyword(s):  
Cast Iron ◽  
High Temperature ◽  
High Temperature Oxidation ◽  
Temperature Oxidation ◽  
Outward Diffusion ◽  
X Ray ◽  
Oxygen Penetration ◽  
Coating Layers ◽  
High Silicon ◽  
High Temperature Oxidation Behavior

In this study, the aluminizing of high silicon cast iron by hot-dipping in pure Al melt was performed and their high temperature oxidation behaviour was tested at 750 °C for virous exposure time. After high temperature oxidation tests, the microstructure analysis of all samples were investigated by means of metallographical examination, scanning electron microscopy (SEM) equipped with energy-dispersive X-ray spectrometer (EDS) and X-ray diffractometry (XRD).The results showed that the coating layers consisted of three layer, in the sequence of Al, Fe-Al and Si-rich layers from external topcoat to substrate. Nodules graphite had a blocking effect to retard the outward diffusion of Fe atoms and impeded the growth of Fe2Al5 in C-axis. Eventually, the cast iron substrate was oxidized directly by oxygen penetration via the greater cracks and pores to form Fe oxide nodules after 750 °C oxidation for 48h.

Shelf-life prediction of microencapsulated Β-galactosidase powder prepared using enteric double-coating technology

2017 ◽  
Vol 41 (3) ◽  
pp. e12664 ◽  
Author(s):  
Sung-Il Ahn ◽  
Hae-Soo Kwak ◽  
Mohammad Al Mijan ◽  
Jin-Woo Jhoo ◽  
Gur-Yoo Kim ◽  
...  
Keyword(s):  
Shelf Life ◽  
Life Prediction ◽  
Coating Technology ◽  
Shelf Life Prediction ◽  
Double Coating

scholarly journals Steryl Sinapate as a New Antioxidant to Improve Rapeseed Oil Quality during Accelerated Shelf Life

Materials ◽  
2021 ◽  
Vol 14 (11) ◽  
pp. 3092
Author(s):  
Dobrochna Rabiej-Kozioł ◽  
Marek P. Krzemiński ◽  
Aleksandra Szydłowska-Czerniak
Keyword(s):  
Shelf Life ◽  
Rapeseed Oil ◽  
Oil Quality ◽  
Control Sample ◽  
Oxidative Degradation ◽  
Acid Value ◽  
Oxidation Products ◽  
Food Industries ◽  
Steryl Esters ◽  
Accelerated Storage

In recent years, steryl esters have become an attractive for the cosmetic, pharmaceutical, and food industries. Hence, the effect of exogenous antioxidant, β-sitosteryl sinapate on oxidative stability and antioxidant activity (AA) of refined rapeseed oil was evaluated by the accelerated shelf-life test. Oxidative parameters of refined rapeseed oil—peroxide value (PV), anisidine value (p-AnV), acid value (AV), and spectrophotometric indices (K232, K268)—increased during storage. However, the addition of β-sitosteryl sinapate caused a decrease of the primary and secondary oxidation products in the supplemented oils in comparison with the control sample. Moreover, oils with steryl ester had higher AA than oil without the synthetic antioxidant. The accelerated storage negatively affected the antioxidant potential of refined and enriched oils causing the AA decrease by 25–54% and 7–15%, respectively. Studies have consistently demonstrated beneficial associations between the presence of β-sitosteryl sinapate in oil samples and the inhibition of their oxidative degradation under the accelerated conditions. Additionally, the possibility of using the synchronous fluorescence (SF) spectroscopy and excitation–emission matrix (EEM) fluorescence spectroscopy for identification and observing changes in main fluorescent components present in non-supplemented and supplemented rapeseed oils during the accelerated storage was attempted.

scholarly journals Determination of Fuel Properties of Biodiesel from Sand Apple Seed Oil with Automotive Gas Oil Blend

2021 ◽  
Vol 25 (8) ◽  
pp. 1365-1369
Author(s):  
D.T. Adeyemi ◽  
A. Saleh ◽  
F.B. Akande ◽  
O.O. Oniya ◽  
F.A. Ola
Keyword(s):  
Seed Oil ◽  
Iodine Content ◽  
Acid Value ◽  
Diesel Oil ◽  
Flash Point ◽  
Fuel Properties ◽  
Gas Oil ◽  
Apple Seed ◽  
Oil Blend ◽  
Astm D6751

The objective of this study was to determine the fuel properties of Sand Apple Ethyl Ester (SAEE) and its blends with Automotive Gas Oil (AGO).using eggshell as catalyst. Sand apple seed oil (SASO) obtained was characterized based on America Society for Testing and Material (ASTM D6751) to determine acid value, saponification, iodine content, density, kinematic viscosity, flash point, cloud point and pour point. Sand Apple fruits were processed and oil extracted using solvent extraction method. Raw eggshells were calcined at 800oC for 120 min in the muffle furnace. SAEE was blended with AGO at 5 – 25 % mix. Data obtained was analyzed using ANOVA at P < 0.05 significant level. Cloud and pour points obtained for SASO are 4.68 and 3.09℃ . Flash point was 103℃ which fell within ASTM D93 range indicating that SASO is safe for handling and storage. Heating value was 42.61 MJ/kg, slightly lower than that of diesel oil of 44.8 MJ/kg shows that AGO has ability to produce heat of combustion than SASO. Iodine value was 80.71 g I/100g while acid value was determined to be 2.62 mgKOH/g, which was higher than that of ASTM D6751 of 0.5 mgKOH/g. Sulphur contents for AGO and SASO–AGO blends were 0.006, 0.009, 0.014, 0.016 and 0.004%, respectively. Low sulphur values indicates that hazardous sulphur dioxide emission of SAEE has reduced. This study established that all the properties obtained, except acid value, fell within the ASTM specification and could suitably be compared with those of fossil diesel.

scholarly journals Application of starch-based edible coating enriched with lemongrass oil as antimicrobials to improve shelf life of red-bell pepper

2017 ◽  
Vol 13 (1) ◽  
pp. 11
Author(s):  
NFN Widaningrum ◽  
NFN Miskiyah ◽  
Christina Winarti
Keyword(s):  
Shelf Life ◽  
Capsicum Annuum ◽  
Microbiological Quality ◽  
Edible Coating ◽  
Coating Material ◽  
Bell Pepper ◽  
Sago Starch ◽  
Randomized Design ◽  
Lemongrass Oil ◽  
Bell Peppers

<p>Red-bell peppers (<em>Capsicum annuum var. Athena</em>) is a perishable vegetable, so it is necessary to improve its shelf life. The edible coating technology can potentially be used to increase shelf life and improve microbiological quality of paprika. This study aimed to determine the effect of sago starch-based coating material with incorporation of natural antimicrobial lemongrass oil on the characteristics of red-bell pepper during storage at 20 and 8°C. The study included preparation of sago starch-based coating material with the addition of lemongrass oil as antimicrobial, their application on red-bell pepper and analysis of physical properties as well as the total microbial during storage. The research design used was factorial completely randomized design consisting of two factors (concentration of lemongrassoil as an antimicrobial and dipping time) with three replications. The results showed that the best treatment was dipping of red-bell peppers into coating formula containing lemongrass oil 0.2% for 5 minutes and storing at 8°C. This treatment provided enhancement of red-bell pepper shelf life up to 7 days with the acceptable total microbials and quite fresh conditions.</p><p> </p><p><strong>APLIKASI BAHAN PENYALUT BERBASIS PATI SAGU DAN ANTIMIKROBA MINYAK SEREH UNTUK MENINGKATKAN UMUR SIMPAN PAPRIKA (<em>Capsicum Annum Var. Athena</em>) MERAH</strong></p><p>Paprika (<em>Capsicum annuum var. Athena</em>) termasuk jenis bahan pangan yang mudah rusak, sehingga diperlukan upaya untuk meningkatkan umur simpannya. Teknologi bahan penyalut potensial digunakan untuk meningkatkan masa simpan dan memperbaiki mutu mikrobiologis paprika. Penelitian ini bertujuan mengetahui pengaruh penggunaan bahan penyalut berbasis pati sagu dengan inkorporasi antimikroba alami minyak sereh terhadap karakteristik paprika merah selama penyimpanan pada suhu 20 dan 8° C. Penelitian meliputi pembuatan bahan penyalut berbasis pati sagu dengan penambahan minyak sereh sebagai antimikroba, aplikasinya pada paprika merah, dan analisis sifat fisik serta total mikrobanya selama penyimpanan. Rancangan penelitian yang digunakan yaitu rancangan acak lengkap pola faktorial yang terdiri atas dua faktor (konsentrasi minyak sereh sebagai antimikroba dan lama pencelupan) serta dilakukan sebanyak tiga kali ulangan. Hasil penelitian menunjukkan bahwa perlakuan terbaik adalah perlakuan paprika merah dengan pencelupan selama 5 menit dalam formula bahan penyalut yang ditambah minyak sereh sebagai antimikroba pada konsentrasi 0,2% dan disimpan pada suhu 8 °C. Pada perlakuan tersebut, paprika merah mampu meningkat masa simpannya sampai 7 hari dengan jumlah total mikroba yang masih dapat diterima dan kondisi yang cukup segar.</p>

scholarly journals Penentuan Umur Simpan Yoghurt Sinbiotik Dengan Penambahan Tepung Gembolo Modifikasi Fisik

EDUFORTECH ◽  
2017 ◽  
Vol 2 (1) ◽  
Author(s):  
Rizqy Zainul Ihsan ◽  
Dewi Cakrawati ◽  
Mustika Nuramalia Handayani ◽  
Sri Handayani
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Shelf Life ◽  
Room Temperature ◽  
Arrhenius Equation ◽  
Storage Temperature ◽  
Critical Factor ◽  
Acid Value ◽  
Total Acid ◽  
C Storage

The study aim was to determine the shelf life of yogurt sinbiotik at several temperatures with the addition of Dioscorea esculenta modified flour. Lactic Acid Bacteria used for yoghurt making consist of Lactobacillus acidophilus, Bifidobacterium longun, Streptococcus themophillus. The method used Accelerated shelf life test (ASLT) with the characteristics observed namely pH, total acid value using titration method, and total lactic acid bacteria with TPC method. The concentration level of modified flour of Dioscorea esculenta was 2%. The shelf life of yogurt can be determined from the critical factor based on most rapid damage to the Arrhenius equation y = -3504,1x + 9.1043 and R2 = 0.5125. Yogurt sinbiotik stored at room temperature shelf life is 9.5 days. At 4 ° C storage temperature, shelf life is 23.2 days. At 40 ° C storage temperature, shelf life is 5.4 days. The addition of Dioscorea esculenta tuber starch in yogurt sinbiotik affect viability of LAB in the yogurt, since viability of lactic acid bacteria during storage has decreased, but the numbers are still within the range of CFU / ml on the final day of storage 

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