Formulation of a Nasogastric Liquid Feed and Shelf-Life Extension Using Gamma Radiation

2014 ◽  
Vol 77 (8) ◽  
pp. 1308-1316 ◽  
Author(s):  
SACHIN N. HAJARE ◽  
SATYENDRA GAUTAM ◽  
ANJALI B. NAIR ◽  
ARUN SHARMA
Keyword(s):  
Gamma Radiation ◽  
Shelf Life ◽  
Milk Powder ◽  
High Water ◽  
Microbial Load ◽  
Life Extension ◽  
High Water Content ◽  
Immunocompromised Patients ◽  
Liquid Feed ◽  
Calcium Iron

Nasogastric liquid feed formulation (NGLF) was developed for immunocompromised patients who are vulnerable targets of pathogenic assault. NGLF consisted of cereals, pulses, vegetables, and milk powder to provide balanced nutrients; however, the shelf life was only a few hours because this product was highly prone to microbial contamination and proliferation due to its high water content and rich nutrients. Postpreparation storage and distribution was very difficult, even at chilled temperatures. To overcome this problem, the NGLF was irradiated at various doses (2.5 to 10 kGy). Gamma irradiation at 10 kGy reduced the microbial load to nondetectable levels, and the product could be stored up to 1 month without any detectable increase in microbial load. The sensory evaluation did not indicate differences between the nonirradiated fresh, irradiated fresh, and stored samples. Nutritional quality in terms of total carbohydrates, dietary fiber, proteins, calories, vitamins A and C, and the micronutrients calcium, iron, and zinc was not affected by irradiation. NGLF also possessed antimutagenic potential against ethylmethanesulphonate-induced mutagenesis in Escherichia coli cells as evaluated by the rifampin resistance assay. This property of NGLF remained unchanged even after exposure to a 10-kGy dose of gamma radiation. Thus, irradiated NGLF seemed to be a safe and wholesome food for immunocompromised patients.

scholarly journals Adding Kaffir Lime (Citrus hystrix) Leaf Essential Oil to Gelatin Coating for Extending the Shelf Life of Red Snapper Fillet

2021 ◽  
Vol 11 (4) ◽  
pp. 718-724
Author(s):  
Ika Febriana ◽  
Endang Dewi Mashithah ◽  
Heru Pramono
Keyword(s):  
Essential Oil ◽  
Shelf Life ◽  
Bacterial Growth ◽  
Sensory Quality ◽  
High Water ◽  
Plate Count ◽  
High Water Content ◽  
Randomized Design ◽  
Leaf Essential Oil ◽  
Gelatin Coating

Red Snappers contain high content protein and water which makes them highly perishable. However, they are widely processed into the fillet. One of the disadvantages of filleting is the short shelf life due to the high water content turning the fillets into an ideal media for bacteria. The edible coating protects the meat from perishability by reducing the water vapor, aroma, and lipid migration. One of the potential protein sources for coating is gelatin. The essential oil content that has a role in inhibiting bacterial growth is citronellal. The present study aimed to determine the effects of adding Kaffir limes (Citrus hystrix) leaf essential oil to a gelatin coating on the shelf life of red snappers’ fillet. An experiment was conducted using a completely randomized design with four treatment groups based on the concentration of Citrus hystrix essential oil and five replications (n = 3 per group). In this regard, the treatments were named P0 (0% of Citrus hystrix), P1 (1% of Citrus hystrix), P2 (1.5% of Citrus hystrix), and P3 (2% of Citrus hystrix). The investigated parameters included total plate count, sensory quality, and acidity. Data analysis was performed using ANOVA followed by Duncan’s multiple range test. The results showed that the addition of 1.5% and 2% Citrus hystrix essential oil decreased the number of bacteria, and led to a higher sensory quality. In conclusion, The addition of Citrus hystrix essential oil in the gelatin-coating process can be used as a method of processing the fishery products to extend the shelf life of red snappers’ fillet at room temperature and inhibit bacterial growth.

scholarly journals Effect of metabolized polyethylene terephthalate, vacuum packaging and storage temperature on shelf life of papaya pulp Kalakand (Indian cookie)

2016 ◽  
Vol 8 (3) ◽  
pp. 1375-1379
Author(s):  
Kartik M. Patel ◽  
Jignesh M. Patel ◽  
Dharmesh C. Patel ◽  
Navin B. Patel ◽  
Jeetendra K. Raval ◽  
...  
Keyword(s):  
Shelf Life ◽  
Polyethylene Terephthalate ◽  
Storage Temperature ◽  
Value Added ◽  
High Water ◽  
Vacuum Packaging ◽  
High Water Content ◽  
Milk Product ◽  
Value Addition ◽  
Met Pet

The dairy plants are looking for newer products for diversification and value addition. There is scope for the dairy industry to introduce newer products as healthy, convenience and ready to eat foods for capacity utilization and value addition, but because of complex biochemical composition and high water content, milk and milk products act as an excellent culture medium for growth and multiplication of varieties of microorganisms. Vacuum packaging reduces product shrinkage, trim losses by eliminating oxidation and freezer burn resulting it can enhance product quality. Now a day metabolized polyethylene terephthalate (MET PET) with vacuum packaging have a promising role in storage of various value added milk product. The developed value added Kalakand product (Indian cookie) could be stored successfully for 5 days in MET PET packaging material at 4±1°C and when the product was packaged under vacuum the shelf life increased up to 10 days at 4±1°C.

scholarly journals Shelf Life Extension of Banana (Musa sapientum) by Gamma Radiation

1970 ◽  
Vol 15 ◽  
pp. 47-53 ◽  
Author(s):  
W Zaman ◽  
D Paul ◽  
K Alam ◽  
M Ibrahim ◽  
Parvez Hassan
Keyword(s):  
Gamma Radiation ◽  
Shelf Life ◽  
Chemical Constituents ◽  
Ascorbic Acid Content ◽  
Experimental Period ◽  
Life Extension ◽  
Nutrient Contents ◽  
Shelf Life Extension ◽  
Gamma Irradiated ◽  
A Minor

The effect of gamma radiation on the shelf life extension of Bananas was studied. Bananas were treated with three gamma radiation doses of 0.30k Gy; 0.40k Gy and 0.50k Gy for 5 mins respectively and stored in a dry place under room conditions (25±2°C/ 80± 5% RH). The physical conditions of the radiation treated and control bananas were observed at every 2 days interval for their organoleptic properties till spoilage. The control bananas ripened within 6 days while the gamma irradiated bananas ripened within 26 days, indicating that the shelf life of banana was extended by 20 days thereby delaying banana ripening. The nutrient contents as well as some important physico-chemical parameters of the irradiated Bananas and the control Bananas were analyzed quantitatively at an interval of 2-4 days throughout the experimental period. A minor decrease in the ascorbic acid content was the only adverse effects observed in irradiated bananas and no other major changes occured in nutritional and organoleptic qualities and the chemical constituents of banana is maintained. A taste-testing panel of 16 panelists determined the acceptability of the fruit. The scores given by the panelists were statistically analyzed and the treated bananas were found to be acceptable up to 26 days at room temperature whereas in the case of control the fruits were spoiled within 6 days. Thus, radiation can be used for the shelf life extension of Bananas and is not harmful to health.  Key words: Banana, gamma-irradiation, shelf life extension.   doi: 10.3329/jbs.v15i0.2202 J. bio-sci. 15: 47-53, 2007

Effect of gamma Radiation on High-Water-Content-Glasses

1982 ◽  
Vol 65 (9) ◽  
pp. 407-410 ◽  
Author(s):  
J. ACOCELLA ◽  
M. TAKATA ◽  
M. TOMOZAWA ◽  
E.B. WATSON ◽  
J.T. WARDEN
Keyword(s):  
Gamma Radiation ◽  
Water Content ◽  
High Water ◽  
High Water Content

Use of gamma radiation in sheep butter manufacturing process for shelf-life extension

2017 ◽  
Vol 71 ◽  
pp. 43-49 ◽  
Author(s):  
Inês Carvalho Santos ◽  
Joana Pinto ◽  
Andreia I. Pimenta ◽  
Joana Madureira ◽  
Paula Matos ◽  
...  
Keyword(s):  
Gamma Radiation ◽  
Shelf Life ◽  
Manufacturing Process ◽  
Life Extension ◽  
Shelf Life Extension

Shelf life extension of fresh turmeric (Curcuma longa L.) using gamma radiation

2009 ◽  
Vol 78 (9) ◽  
pp. 791-795 ◽  
Author(s):  
R. Dhanya ◽  
B.B. Mishra ◽  
K.M. Khaleel ◽  
Abdul Jaleel Cheruth
Keyword(s):  
Gamma Radiation ◽  
Shelf Life ◽  
Curcuma Longa ◽  
Life Extension ◽  
Shelf Life Extension

scholarly journals PROCESSING BILIMBI INTO JUMBO RAISIN WITH DIFFERENT SUGAR ADDITIONS

2021 ◽  
Vol 9 (1) ◽  
pp. 25-33
Author(s):  
Ema Lestari ◽  
◽  
Adzani Ghani Ilmannafian ◽  
Saripah Saripah ◽  
◽  
...  
Keyword(s):  
Vitamin C ◽  
Shelf Life ◽  
Water Content ◽  
High Water ◽  
High Water Content ◽  
Sugar Solution ◽  
Nutritional Content ◽  
Single Factor ◽  
Randomized Design ◽  
Completely Randomized Design

Based on its nutritional content, bilimbi contains high vitamin C, high water content, and has a relatively short shelf life. This study aimed to make jumbo raisins to produce raisins preferred by consumers, and analyze its quality based on its water content, vitamin C content, and the level of panelist acceptance. This study used a completely randomized design (CRD) single factor with variations of concentration of sugar solution (50%, 75% and 100%). The quality tests were including water content by drying using an oven, vitamin C content by iodometry, and the level of acceptance through organoleptic tests (taste, color and aroma). The results showed that bilimbi raisin with 100% sugar is preferred by panelists based on its taste (score 3) and aroma (score 3), and had a water content of 11.91% and vitamin C content of 5.13 mg / 100 g.

scholarly journals Sugar content, acidity and antioxidant activity in dehydrated blackcurrant

2020 ◽  
Vol 82 (1) ◽  
pp. 183-186
Author(s):  
D. I. Barbashin
Keyword(s):  
Antioxidant Activity ◽  
Ascorbic Acid ◽  
Shelf Life ◽  
Raw Materials ◽  
Osmotic Dehydration ◽  
Sugar Content ◽  
High Water ◽  
Raw Material ◽  
High Water Content ◽  
High Antioxidant Activity

The main reason for spoilage of berry raw materials is the high water content in it. And in order to increase the shelf life of such raw materials and products based on it, various dehydration methods are used. Osmotic dehydration, considered in this article, is one of the best and suitable methods for increasing the shelf life of berry products, as well as increasing the biological value of the product. This method is preferred relative to other methods of dehydration due to the fact that when it is used in raw materials, more vitamins and minerals are preserved, and the color, aroma and taste of berries are also better preserved. Osmotic dehydration is a process due to the presence of semi-permeable membranes, during which the concentration is balanced. Osmosis takes place during the immersion of fruits in concentrated solutions of osmotically active substances. In such a system, two opposite processes occur: water diffuses from the product into the solution, and the dissolved substance diffuses from the solution into the product. This article discusses the features of the process of osmotic dehydration of blackcurrant berries. Blackcurrant is a promising raw material for processing enterprises. The berry contains a large amount of ascorbic acid, anthocyanins and has a high antioxidant activity. Methods were studied for samples of dried blackcurrant berries (by convection), with preliminary osmotic dehydration with various osmotic agents (sucrose, flower honey), using the following methods: ascorbic acid and antioxidant activity were determined titrimetrically using the Folin-Ciocalteu reagent polyphenols, spectrophotometrically anthocyanins.

scholarly journals Quality and shelf-life extension of refrigerated (4°C) Spotted snakehead (Channa punctata) using γ-radiation and food-grade preservative

2021 ◽  
Vol 9 (1-2) ◽  
pp. 1-12
Author(s):  
Efat Ara Mou ◽  
Md Enamul Haque ◽  
Arzina Hossain ◽  
Mahfuza Islam ◽  
Md Kamruzzaman Munshi ◽  
...  
Keyword(s):  
Gamma Radiation ◽  
Shelf Life ◽  
Microbiological Quality ◽  
Storage Period ◽  
Life Extension ◽  
Potassium Sorbate ◽  
Control Panel ◽  
Channa Punctata ◽  
Food Grade ◽  
Shelf Life Extension

Investigations were carried out to evaluate the effect of gamma radiation (1.0 and 1.5 kGy) and food-grade preservative (2% potassium sorbate) on the shelf-life of refrigerated (4°C) Spotted snakehead, Channa punctata (Bloch, 1793). Quality assessments were evaluated by sensory (OS), chemical (TV), microbial (TBC and TCC) analyses. Based on control panel, OS was shown to be gradually decreased with the storage time. Irradiated and potassium sorbate treated samples were found acceptable (edible) up to 28 and 21 days, respectively of storage period. TV were lower in irradiated samples with dose of 1.5 kGy compared to other samples. Though microbial load of each of the irradiated samples were within the acceptable limits up to 28 days but 1.5 kGy dose was found more effective. Gamma radiation in combination with good refrigeration could be most effective treatment for the shelf-life extension and microbiological quality improvement for snakehead preservation. Moreover, this preservation technique may be applicable for other fish species to enhance food safety for public health issues. Jahangirnagar University J. Biol. Sci. 9(1 & 2): 1-12, 2020 (June & December)

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