Effect of Some Extracting Methods and Storage Temperature on Quality Stability of Shiikuwasha (Citrus depressa Hayata) Fruit Juice during Storage: Stability of Polymethoxylated Flavones and Synephrine

2009 ◽  
Vol 35 (1) ◽  
pp. 3-9
Author(s):  
KAZUNA MIYAGI ◽  
TOMOKO FUJISE ◽  
NOBUYUKI KOGA ◽  
KOUJI WADA ◽  
MASAMICHI YANO ◽  
...  
Keyword(s):  
Storage Stability ◽  
Fruit Juice ◽  
Storage Temperature ◽  
Quality Stability ◽  
Citrus Depressa ◽  
Polymethoxylated Flavones ◽  
And Storage

scholarly journals Synthesis and Storage Stability of Diisopropylfluorophosphate

2016 ◽  
Vol 2016 ◽  
pp. 1-5 ◽  
Author(s):  
Derik R. Heiss ◽  
Donald W. Zehnder ◽  
David A. Jett ◽  
Gennady E. Platoff ◽  
David T. Yeung ◽  
...  
Keyword(s):  
Storage Stability ◽  
Storage Temperature ◽  
Acetylcholinesterase Inhibitor ◽  
Degradation Process ◽  
Synthesis Route ◽  
Toxicological Studies ◽  
Commercial Source ◽  
And Storage ◽  
Hydrolysis Of

Diisopropylfluorophosphate (DFP) is a potent acetylcholinesterase inhibitor commonly used in toxicological studies as an organophosphorus nerve agent surrogate. However, LD50values for DFP in the same species can differ widely even within the same laboratory, possibly due to the use of degraded DFP. The objectives here were to identify an efficient synthesis route for high purity DFP and assess the storage stability of both the in-house synthesized and commercial source of DFP at the manufacturer-recommended storage temperature of 4°C, as well as −10°C and −80°C. After 393 days, the commercial DFP stored at 4°C experienced significant degradation, while only minor degradation was observed at −10°C and none was observed at −80°C. DFP prepared using the newly identified synthesis route was significantly more stable, exhibiting only minor degradation at 4°C and none at −10°C or −80°C. The major degradation product was the monoacid derivative diisopropylphosphate, formed via hydrolysis of DFP. It was also found that storing DFP in glass containers may accelerate the degradation process by generating waterin situas hydrolytically generated hydrofluoric acid attacks the silica in the glass. Based on the results here, it is recommended that DFP be stored at or below −10°C, preferably in air-tight, nonglass containers.

Viability, Efficacy, and Storage Stability of Freeze-Dried Biocontrol Agent Candida sake Using Different Protective and Rehydration Media

2001 ◽  
Vol 64 (6) ◽  
pp. 856-861 ◽  
Author(s):  
M. ABADIAS ◽  
N. TEIXIDÓ ◽  
J. USALL ◽  
A. BENABARRE ◽  
I. VIÑAS
Keyword(s):  
Freeze Drying ◽  
Storage Stability ◽  
Storage Temperature ◽  
Penicillium Expansum ◽  
Freeze Dried ◽  
Skimmed Milk ◽  
The Stability ◽  
Candida Sake ◽  
Initial Starting ◽  
And Storage

Viability, efficacy against Penicillium expansum on Golden Delicious apples, and storage stability of freeze-dried Candida sake strain CPA-1 were studied. The effect of several protective agents and rehydration media was investigated in the freeze drying of C. sake. Skimmed milk at 10% concentration was a good rehydration medium for all protectants tested. In general, good viability results were obtained when the same solution was used as a protectant and as a rehydration medium. The best survival was obtained when C. sake cells were protected with 10% lactose + 10% skimmed milk and rehydrated with skimmed milk (85% viability). The potential for biocontrol of the best freeze-dried treatments against P. expansum on apples was compared with that of fresh cells. Freeze-dried treatments at 1 × 107 CFU/ml reduced the incidence of decay by 45 to 66%. The best biocontrol effect was obtained with cells that had been freeze dried using 10% lactose + 10% skimmed milk as a protectant and 1% peptone as a rehydration medium, with a 66% reduction in rot incidence. However, in all treatments, the efficacy of freeze-dried cells was significantly lower than fresh cells. The stability of freeze-dried samples decreased during storage and was influenced by storage temperature. In the best treatment, storage of C. sake cells for 60 days at 4°C resulted in final concentrations of 2.5 × 108 CFU/ml, which was a 10-fold reduction in relation to the initial starting concentration of cells prior to freeze drying.

scholarly journals The Effect of Dietary Fat and Storage Temperature on the Storage Stability of Turkey Meat

1973 ◽  
Vol 52 (1) ◽  
pp. 314-317 ◽  
Author(s):  
R.E. Salmon ◽  
J.B. O’Neil
Keyword(s):  
Dietary Fat ◽  
Storage Stability ◽  
Storage Temperature ◽  
Turkey Meat ◽  
And Storage

scholarly journals The Effects of Temperature on the Quality and Storage Stalibity of Sweet Potato (Ipomoea batatas L. [Lam]) Grown in Central Europe

Agronomy ◽  
2020 ◽  
Vol 10 (11) ◽  
pp. 1665
Author(s):  
Barbara Krochmal-Marczak ◽  
Barbara Sawicka ◽  
Barbara Krzysztofik ◽  
Honorata Danilčenko ◽  
Elvyra Jariene
Keyword(s):  
Sweet Potato ◽  
Central Europe ◽  
Ipomoea Batatas ◽  
Storage Stability ◽  
Storage Temperature ◽  
Weight Losses ◽  
Genetic Features ◽  
Effects Of Temperature ◽  
And Storage

The research focuses on the effects of temperature on the quality and storage stability of sweet potato (Ipomoea batatas L. [Lam]). It is based on the results of a field experiment conducted between 2015–2017 in Żyznów (49°49′ N, 21°50′ E). The experimental factors were: storage temperatures (5° and 15 °C) and sweet potato cultivars (‘Carmen Rubin’, ‘White Triumph’, ‘Beauregard’, ‘Satsumo Imo’, ‘Purple’). Tubers were harvested at BBCH stage 97. Tubers were stored in a climatic chamber with temperature control and fixed ambient humidity for 6 months during the 2015/16–2017/18 seasons. The storage of tubers at 15 °C helped reduce tuber waste and weight losses resulting from germination, transpiration, respiration and rotting. The quality of the stored tubers depended mostly on storage temperature. It was observed that at 15°, the content of dry matter and total sugars was higher than at 5°, whereas the content of starch was lower. The factor determining storage stability was the genetic features of the cultivars under study. The cultivars ‘Purple’ and ‘Satsumo Imo’ demonstrated good storage stability. The cultivar ‘Carmen Rubin’ turned out least suitable for long storage. The experiment results can contribute to developing storage technology of sweet potato tubers cultivated in Central Europe.

scholarly journals Physiological Activities of Perilla Frutescens Var. Frutescens Leaf Extracts and Storage Stability in Kneaded Noodles

2018 ◽  
Vol 2 (2) ◽  
pp. 12
Author(s):  
Yoshiyuki Watanabe ◽  
Hiroko Kitayama ◽  
Mina Yamamoto ◽  
Yusuke Kono ◽  
Yasue Yamada ◽  
...  
Keyword(s):  
Storage Stability ◽  
Storage Temperature ◽  
Radical Scavenging ◽  
Suppressive Effect ◽  
Perilla Frutescens ◽  
Processed Food ◽  
Inhibitory Effects ◽  
Leaf Extracts ◽  
Acidic Fraction ◽  
And Storage

<p><em>P</em><em>erilla </em><em>(Perilla frutescens var. frutescens) </em><em>lea</em><em>ves</em><em> w</em><em>ere</em><em> fractionated</em><em> based </em><em>on their chemical </em><em>properties</em><em>, and the physiological activities of the fractions were evaluated</em><em>.</em><em> </em><em>T</em><em>he acidic fraction had high </em><em>radical scavenging </em><em>ability</em><em>, whereas the superoxide dismutase-like activities of all fractions were low</em><em>.</em><em> A positive correlation was observed between scavenging activity and polyphenol content. The inhibitory effects of the extracts on </em><em>a</em><em>-amylase and on </em><em>a</em><em>-glucosidase activities were low, indicating a weak suppressive effect of the leaf extracts on diabetes. The acidic and phenolic fractions suppressed pancreatic lipase activity and accelerated lipid hydrolysis in adipocytes differentiated from 3T3-L1 cells. F</em><em>lour noodles kneaded </em><em>with </em><em>lea</em><em>f</em><em> powder</em><em> </em><em>were prepared, and storage stability was </em><em>examine</em><em>d</em><em>. The functional compounds in the leaves were heat-sensitive in the flour noodles. We fractionated perilla leaves to isolate and identify valuable components to provide functionality to processed food and determined that some conditions, such as storage temperature, must be considered to effectively use the compounds.</em><em></em></p>

scholarly journals Changes in Particle Size, Sedimentation, and Protein Microstructure of Ultra-High-Temperature Skim Milk Considering Plasmin Concentration and Storage Temperature

Molecules ◽  
2021 ◽  
Vol 26 (8) ◽  
pp. 2339
Author(s):  
So-Yul Yun ◽  
Jee-Young Imm
Keyword(s):  
Particle Size ◽  
High Temperature ◽  
Storage Temperature ◽  
Whey Proteins ◽  
Skim Milk ◽  
Storage Period ◽  
Sediment Analysis ◽  
Sediment Formation ◽  
And Storage ◽  
Ultra High Temperature

Age gelation is a major quality defect in ultra-high-temperature (UHT) pasteurized milk during extended storage. Changes in plasmin (PL)-induced sedimentation were investigated during storage (23 °C and 37 °C, four weeks) of UHT skim milk treated with PL (2.5, 10, and 15 U/L). The increase in particle size and broadening of the particle size distribution of samples during storage were dependent on the PL concentration, storage period, and storage temperature. Sediment analysis indicated that elevated storage temperature accelerated protein sedimentation. The initial PL concentration was positively correlated with the amount of protein sediment in samples stored at 23 °C for four weeks (r = 0.615; p < 0.01), whereas this correlation was negative in samples stored at 37 °C for the same time (r = −0.358; p < 0.01) due to extensive proteolysis. SDS-PAGE revealed that whey proteins remained soluble over storage at 23 °C for four weeks, but they mostly disappeared from the soluble phase of PL-added samples after two weeks’ storage at 37 °C. Transmission electron micrographs of PL-containing UHT skim milk during storage at different temperatures supported the trend of sediment analysis well. Based on the Fourier transform infrared spectra of UHT skim milk stored at 23 °C for three weeks, PL-induced particle size enlargement was due to protein aggregation and the formation of intermolecular β-sheet structures, which contributed to casein destabilization, leading to sediment formation.

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