scholarly journals Comparative assessment of storage stability of ginger-garlic and chemical preservation on fruit juice blends

10.5219/1262 ◽  
2020 ◽  
Vol 14 ◽  
pp. 88-94
Author(s):  
Abiola Olaniran ◽  
Helen Abu ◽  
Ruth Afolabi ◽  
Charles Okolie ◽  
Akinyomade Owolabi ◽  
...  
Keyword(s):  
Storage Stability ◽  
Fruit Juice ◽  
Comparative Assessment ◽  
Maximum Decrease ◽  
Chemical Preservatives ◽  
The One ◽  
Natural Preservatives ◽  
Mouth Feel ◽  
Growth Of Bacteria ◽  
Biological Advantage

The study aimed at reduction of wastage of fruit, encourage production, consumption and preservation of fruit juice blends using garlic ginger filtrate with health benefits as biopreservative thus providing alternatives with biological advantage over chemical preservatives (ascorbic and benzoate acids) without altering the organoleptic and physicochemical properties of fruit juice blends. The study evaluated the potential of natural preservatives (ginger, garlic and ginger-garlic filtrates) in comparison with two conventional chemical preservatives (ascorbic and benzoate acids) for fruit juice blends preservation. The juice blend used was cashew, pineapple and watermelon. In terms of flavor and mouth feel, the order of preference of the juice were the preserved with 1% garlic-ginger > 1% ginger > 1% garlic > 1% ascorbic acid > and preserved with 1% sodium benzoate at ambient temperature. Maximum decrease in pH was observed in the juice sample that had no added preservative. Generally, all the fruit blends (preserved and unpreserved), with the exception of the one preserve with 1% ginger-garlic showed growth of bacteria after one week of storage. Juice blends preserved with the 1% ginger-garlic were most acceptable compared to other preservatives. The synergistic biopreservative ability observed with the ginger-garlic may be a preferable alternative to conventional preservatives.

Ontological commitment

2018 ◽  
Author(s):  
Michael Jubien
Keyword(s):  
Ontological Commitment ◽  
Comparative Assessment ◽  
Philosophical Problem ◽  
The Other ◽  
General Question ◽  
Existence Of God ◽  
Central Figure ◽  
Occam’S Razor ◽  
The One ◽  
Occam's Razor

A person may believe in the existence of God, or numbers or ghosts. Such beliefs may be asserted, perhaps in a theory. Assertions of the existence of specific entities or kinds of entities are the intuitive source of the notion of ontological commitment, for it is natural to think of a person who makes such an assertion as being ‘committed’ to an ‘ontology’ that includes such entities. So ontological commitment appears to be a relation that holds between persons or existence assertions (including theories), on the one hand, and specific entities or kinds of entities (or ontologies), on the other. Ontological commitment is thus a very rich notion – one in which logical, metaphysical, linguistic and epistemic elements are intermingled. The main philosophical problem concerning commitment is whether there is a precise criterion for detecting commitments in accordance with intuition. It once seemed extremely important to find a criterion, for it promised to serve as a vital tool in the comparative assessment of theories. Many different criteria have been proposed and a variety of problems have beset these efforts. W.V. Quine has been the central figure in the discussion and we will consider two of his formulations below. Many important philosophical topics are closely connected with ontological commitment. These include: the nature of theories and their interpretation; interpretations of quantification; the nature of kinds; the question of the existence of merely possible entities; extensionality and intensionality; the general question of the nature of modality; and the significance of Occam’s razor.

scholarly journals Effect of natural preservatives on the organoleptic characteristics and storage stability of smoked Heterotis niloticus

Agro-Science ◽  
2020 ◽  
Vol 19 (2) ◽  
pp. 31-35
Author(s):  
K.E. Amuneke ◽  
O.R. Oguntade ◽  
F.C. Ikeogu ◽  
U.A. Nomeh
Keyword(s):  
Shelf Life ◽  
Storage Stability ◽  
Control Sample ◽  
Muscle Quality ◽  
Value Addition ◽  
E Coli ◽  
Organoleptic Characteristics ◽  
Microbial Analysis ◽  
Natural Preservatives ◽  
And Storage

Improvement of consumer’s palatability of Heterotis niloticus was investigated by value addition with natural spices and salt to improve its  palatability and shelf-life. The major problem of H. niloticus is its poor taste, hence low demand and poor consumer’s acceptability which affects the market value. The objective of this study was to improve the palatability and shelf-life of H. niloticus using selected natural spices. Heterotis niloticus, procured and treated with natural spices and salt were allowed to drain for one hour, subjected to charcoal fired smoking kiln for 12 hours, cooled and stored for 8 weeks at ambient temperature before microbial analysis. The result showed that treatment 1 had the best quality (37.7%), followed by control sample (34.7%), and treatment 2 (28.9%), while the least was treatment 3 (21.6%). Microbial analysis shows that no Salmonella, Coliforms and E. coli were detected from the samples after smoking. Staphylococcus aureus count ranged from 2 × 102 to 9 × 102 but it was not detected in treatment 1. Improvement of the consumers’ palatability of H. niloticus and improved storage stability by spicing methods improved the  poor taste of H. niloticus which has been discriminated despites excellent muscle quality. Key words: Heterotis niloticus, organoleptic, spicing, microbial analysis

Storage stability of a stimulant coconut water-acerola fruit juice beverage

2009 ◽  
Vol 44 (7) ◽  
pp. 1445-1451 ◽  
Author(s):  
Andréa da S. Lima ◽  
Geraldo A. Maia ◽  
Paulo H. M. de Sousa ◽  
Giovana M. do Prado ◽  
Sueli Rodrigues
Keyword(s):  
Storage Stability ◽  
Fruit Juice ◽  
Coconut Water

scholarly journals EFFECTIVENESS OF GELATIN EXTRACTED FROM CHICKEN CLAWS AS A NATURAL PRESERVATIVES FOR BEEF AND FISH

2016 ◽  
Vol 10 (2) ◽  
pp. 195
Author(s):  
Ganjar Fadilah ◽  
Pramudita Putri Kusuma ◽  
Teguh Endah Saraswati
Keyword(s):  
Inhibition Test ◽  
Oxidation Number ◽  
Hydrolysis Method ◽  
Texture Parameters ◽  
Inhibitory Region ◽  
Bacteria Inhibition ◽  
Gelatin Concentration ◽  
Natural Preservatives ◽  
And Control ◽  
Growth Of Bacteria

<p>Gelatin  has  been  successfully  extracted  from  chicken  clawsby  acid  hydrolysis method through four major stages of degreasing, demineralization, extraction and drying. The yield of  extracted  gelatin obtained  from wet chicken claws  was about 6.21  %  (w/w). The  effectiveness  of  gelatin  as  preservative  applied  in  beef  and  fish  was  physically, chemically and microbiologically  studied  by  organoleptic  analysis,  peroxide test, bacteria inhibition  test  and  number  calculation, respectively. Organoleptic analysis by hedonic  test shows  there  were significant  differences  for  color  and  texture  parameters  between  gelatin coated  samples  and control  samples  at  concentrations  of  1:1  (w/w).  Peroxide number analysis  by  iodometry  indicates  the  use  of  gelatin  in  the  preservation  of  meat  and  fish decreased the oxidation number. The result of inhibition test againts Staphylococcus aureus bacteria  shows  the  gelatin  concentration  of  20  %  provided  greatest  halo  zone  diameter (inhibitory  region)  as  19.44  ±  2.11  mm. The colony bacteria test shows the use of gelatin potentially  inhibited  the growth  of  bacteria  up to  75  %.  Overall,  the results  conclude  that gelatin  extracted from chicken claws  has the potential  activities  as a  natural preservative for beef and fish.</p>

scholarly journals DEVELOPMENT OF METHODS FOR ASSESSMENT AND SELECTION OF UNMANNED AERIAL VEHICLE FOR MINE RECONNAISSANCE

ScienceRise ◽  
2020 ◽  
pp. 44-50
Author(s):  
Vadym Neroba
Keyword(s):  
Unmanned Aerial Vehicle ◽  
Comparative Assessment ◽  
Problem Solution ◽  
Special Equipment ◽  
Long Time ◽  
Aerial Vehicle ◽  
Scientific Results ◽  
The One ◽  
Selection Of ◽  
Technological Product

Object of research: comparative assessment and selection of an unmanned aerial vehicle for mine reconnaissance sample. Investigated problem: substantiation of the methodological apparatus for comparative assessment and selection of an unmanned aerial vehicle for mine reconnaissance sample, taking into consideration the presence of both quantitative and qualitative indicators. Main scientific results: the methods of comparative assessment and selection of an unmanned aerial vehicle for mine reconnaissance sample is developed. The technique is based on an expert method, which allows a drone sample to be evaluated and selected objectively, taking into consideration the presence of both quantitative and qualitative indicators. At the same time, group interaction and discussion of experts are realized. When the judgments do not coincide, an artificial consensus is not imposed. The number of experts is not limited. The experts are not linked in any way. The need to ensure transitive consistency (10–12 %) makes it possible to record attempts by an expert (experts) to artificially overestimate the indicators of one of the drone samples (or the one being evaluated), therefore, the indicators of another sample will automatically deteriorate. The principle of impartiality and fairness is maintained. A well-trained objective coordinator is not required, and the reality is that the absence of the disrupting the problem solution possibility is due to a change in the psychological situation among the experts. Area of practical use of research results: humanitarian demining in the interests of ensuring the detection of mines for various purposes by sappers from a safe distance. At the same time, an increase within the probability of mines detecting is ensured due to special equipment installed onboard the drone. Innovative technological product: a technique has been developed that allows not only assessing the drone samples for mine reconnaissance objectively, but making an objective choice of a sample for specific requirements also. Scope of application of the innovative technological product: clearance of the terrain remaining after the end of hostilities. With the help of unmanned aerial vehicles, a significant acceleration of the demining process is possible, especially in those territories where mines are installed and being for a sufficiently long time.

scholarly journals The Effects of Turmeric Infusion and Turmeric Juice (Curcuma Domestica) on The Staphylococcus Aureus Growth in Vitro

2021 ◽  
Vol 2 (2) ◽  
pp. 54-60
Author(s):  
Renny Novi Puspitasari ◽  
Handayani Handayani ◽  
Ratna Sofaria
Keyword(s):  
Staphylococcus Aureus ◽  
Pearson Correlation ◽  
Food Poisoning ◽  
Average Growth ◽  
Phenol Derivatives ◽  
Group I ◽  
The One ◽  
Insect Bites ◽  
Growth Of Bacteria

Background: Turmeric is a plant that grows in tropical areas and functions as medicine. The chemical compounds contained in turmeric have a role as antioxidants, antimicrobials, anti-cancer, indigestion, smallpox, insect bites. The curcumin content in turmeric has antibacterial activity against various types of Gram negative, Gram positive, antiviral and anti-tumor bacteria. Essential oils can be used as antibacterial because they contain hydroxyl and carbonyl functional groups which are phenol derivatives. Flavonoids can interfere with cell wall formation with peptidoglycan transpeptidase activity which will break down cell walls and damage cell membranes so that important components such as proteins, nucleic acids, nucleotides will be lysis. Staphylococcus bacteria are normal flora on the skin, respiratory tract, and digestive tract of food in humans. These bacteria can cause disease when they reach 1,000,000 or 106 per gram, an amount sufficient to produce the toxin. S. aureus bacteria can cause various types of infections ranging from minor skin infections, food poisoning to systemic infections. The aim of our study was to analyze the effects of infusion and turmeric juice (Curcuma domestica val) on the growth of bacteria Staphylococcus aureus through invitro. Method: This study is a laboratory experimental study with the aim of analyzing turmeric infusion (Curcuma domestica val) and turmeric juice effect on the growth of staphylococcus aureus by invitro. This research was conducted in an integrated laboratory, FK UNUSA. The samples in this study were 4 replications per treatment. The independent variables in this study were turmeric infusion and turmeric juice (with a concentration of 10%, 30%, 50% while the dependent variable in this study was the growth of Staphylococcus aureus bacteria. Data analysis used was the one way ANOVA test and Pearson correlation to determine the effect of giving turmeric infusion and turmeric juice on the growth of bacteria staphylococcus aureus through invitro. Result: The average growth of bacteria in the turmeric infusion in group I (control), 10%, 30% and 50% of turmeric infusion was 4.89 ± 0.4425 log CFU / ml, 3.07 ± 0.61330 log CFU / ml, 2.99 ± 0.63986 log CFU. / ml and 3.02 ± 0.22650 log CFU / ml. The average growth of this bacteria in giving turmeric juice in group I (control), giving 10%, 30% and 50% turmeric infusion was 4.89 ± 0.04425 log CFU / ml, 4.40 ± 0.18355log CFU / ml, 3.10 ± 0.58926 log CFU / ml and 3.02 ± 0.38206 log CFU / ml. Conclusion: In this study, found that there was an effect of giving turmeric infusion and turmeric juice (Curcuma domestica val) on Staphylococcus aureus growth and there was an effect of giving multilevel doses of turmeric infusion and turmeric juice (Curcuma domestica val) on Staphylococcus aureus growth through invitro.

scholarly journals A Localized Study on Reducing Total Dissolved Solids Present in Southern California Tap Water

2021 ◽  
Author(s):  
Bill Wang
Keyword(s):  
Activated Carbon ◽  
Sodium Bicarbonate ◽  
Southern California ◽  
Tap Water ◽  
Water Hardness ◽  
Electrical Current ◽  
Maximum Decrease ◽  
The One ◽  
Nutritional Benefits ◽  
Mineral Levels

Abstract This study, based in San Bernardino County, Southern California, explores the feasibility of adopting non-industrial equipment and methods to reduce water hardness in local tap water. We have utilized water boiling, activated carbon and sodium bicarbonate additives, as well as electrolysis methods to investigate how water quality could be improved. The results of this study show that when water is heated to a temperature around 50 °C (122°F), there is a maximum decrease in water hardness as well as its TDS levels. When water is left to boil for more than 10 minutes, there is a significant increase in TDS, making the water unfavorable for drinking. Activated carbon is unable to lower TDS, because it is unable to bind to any impurities present in the water. However, adding less than 4 mg/L of sodium bicarbonate will further eliminate water hardness by reacting with magnesium ions and improve taste, while increasing the pH. Electrolysis is the one of the methods that are successful in eliminating TDS, resulting in a direct proportion from an increasing electrical current and duration of time lowering the amount of TDS. These results will help residents determine safer and more effective ways to lower their water hardness and control mineral levels for their health and nutritional benefits.

scholarly journals The study of the sociospatial aspect of green building in St.Petersburg: theoretical and practical aspects

2019 ◽  
Vol 135 ◽  
pp. 03054 ◽  
Author(s):  
Tamara Orlovskaya ◽  
Svetlana Ershova
Keyword(s):  
Quality Of Life ◽  
Green Building ◽  
Comparative Assessment ◽  
The Other ◽  
Large Cities ◽  
The One ◽  
The City ◽  
Paired Analysis ◽  
Selection Of

The article discusses the modern problems of green building. The duality of the greening problem in large cities is noted: on the one hand, this is one of the factors of conflict, on the other hand, the factor of the quality of life, creativity of the city, and its image level. The selection of factors for the analysis was carried out taking into account the research of Russian and foreign scientists and the possibility of obtaining reliable statistics. The study was conducted according to the landscaping of the districts of St. Petersburg. As a result of the study, clustering of St. Petersburg districts was carried out according to greenery indicators, the level of green construction in each of the considered territories of the city was estimated. A paired analysis of indicators made it possible to identify the most problematic areas of the city, to conduct a comparative assessment of the districts according to the level of greenery and their sufficiency to create a comfortable environment

Un péage à l'orée du bois? (Essai) | A tollbooth at the forest edge? (Essay)

2009 ◽  
Vol 160 (8) ◽  
pp. 244-246
Author(s):  
Olivier Guex
Keyword(s):  
Public Interest ◽  
Supply And Demand ◽  
Forest Edge ◽  
Comparative Assessment ◽  
The Other ◽  
The Public ◽  
Du Bois ◽  
Private Interests ◽  
The One ◽  
The Right

Does the principle of multifunctionality mean that the forest must fulfill every requirement put forward? Does the modern notion of “commodity”, drawn from the laws of supply and demand, give forest owners the right to expect payment for every service provided? In view of the current difficult economic situation and the increase and diversification of these requirements, the questions are justified. This article does not have the pretension to provide all the answers. However, by means of further questions and through the introduction of various examples, the reader is invited to consider the subtly differentiated proportions of the importance of the public interest on the one hand as opposed to that of private interests on the other, and thus to be able to draw conclusions. Thanks to this comparative assessment, possibilities concerning the magnitude and the source of these payments should become clear.

Potential Applications of Antibacteria in Edible Coating as Fish Preservative

2021 ◽  
Vol 30 (5) ◽  
pp. 454-469
Author(s):  
Maulidan Firdaus ◽  
◽  
Desy Nila Rahmana ◽  
Diah Fitri Carolina ◽  
Nisrina Rahma Firdausi ◽  
...  
Keyword(s):  
Microbial Contamination ◽  
Edible Coating ◽  
Edible Coatings ◽  
Psychrophilic Bacteria ◽  
Antibacterial Compounds ◽  
Potential Applications ◽  
Natural Preservatives ◽  
Physical Changes ◽  
Growth Of Bacteria

Fish is a product that breaks down quickly due to biochemical reactions that cause a decrease in the quality of its nutritional and sensory values. Natural preservatives make fish safer for consumption than fish preserved with formalin. Edible coating is a preservative that can be eaten, can prevent biological, chemical and physical changes, is able to prevent mass transfer, acts as a moisture barrier, be contained antimicrobial/antibacterial and antioxidants, increases shelf life, as well as protects food from microbial contamination. Antimicrobial/antibacterial compounds added to edible coatings are able to inhibit food degradation and/or remodel toxic compounds such as free radicals. Antimicrobials can be obtained from plant extracts such as alkaloids, flavonoids, saponins, tannins, phenolic acids, and eugenol. These compounds can slow the growth of bacteria in fish namely Escherichia coli, Pseudomonas aeruginosa, Staphylococcus sp., Staphylococcus aureus, Psychrotrophic and Psychrophilic bacteria counts, Enterobacteriaceae, and lactic acid bacteria. This article reviews the application of various antibacterial compounds from various plants that are added to edible coatings as preservatives in fish.

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