scholarly journals Changes in the Population of Schizosaccharomyces japonicus in Carissa edulis Vahl (Simple-spined Carissa) Juice Treated with Extracts of Citrus aurantifolia Christm. (lime) and Citrus limon Burm F. (lemon) Peels as Natural Preservatives during Storage

2021 ◽  
pp. 26-35
Author(s):  
Ugwu Eugene Ifeanyi ◽  
Nyam Mary A. ◽  
Ogbonna Abigail I.
Keyword(s):  
Storage Period ◽  
Yeast Cells ◽  
Citrus Limon ◽  
Yeast Population ◽  
Sugar Fermentation ◽  
Microbiological Methods ◽  
Citrus Peels ◽  
Lime Peel ◽  
The Individual ◽  
Natural Preservatives

Aim: This study was aimed at evaluating the changes in the population of Schizosaccharomyces japonicus in locally produced simple-spine Carissa juice and the effects of lemon peel, lime peel and combination of lime and lemon peels extract as preservatives on the juice samples. Methodology: Fruit juice produced was treated with different concentrations of citrus peels extracts (lemon, lime and lime+lemon) and their shelf lives were determined at room temperature for 30 days. The effects of the different preservatives on the pH of the juices were assessed and the Yeast count of the juice samples treated with the various concentrations of the citrus peels and the untreated samples were assessed using standard microbiological methods. The sugar fermentation and assimilation test of the isolate was also determined. Results: Yeast population increased in the juice samples that were without treatments (control) from 5.6×103±200 to 1.52×104±200 cfuml-1 indicating significant increase (p≥0.05). Treated juice samples showed significant decrease (p≤0.05) in yeast population in the order of 300>200>100 mg/ml of the natural preservatives. Juice samples treated with highest concentration (300 mg/ml) of combined lime+lemon peels recorded the least colony forming units of 2.0×103±100 ml-1 during the storage period. This showed that the highest concentration (300 mg/ml) of combined lime+lemon peels had more effects on yeast load reduction in the Carissa juice. The results of the preservative properties of the citrus peels revealed the combined preservative (lime+lemon) as the best among the individual preservatives of lime and lemon. The sugar fermentation and assimilation tests showed that Schizosaccharomyces japonicus is a good fermenter of most sugars and can also assimilate sugars for its growth. The pH (3.40±0.01 and 4.09±0.01) of the treated fruit juices were within the acidic ranges that support the growth of yeast cells in culture. Conclusion: From the findings, organic extracts of citrus peels can be used to extend the shelf-life of Carissa juice for up to three weeks.

EFEKTIVITAS ANTIBAKTERI BAWANG PUTIH (Allium sativum L) SEBAGAI PENGAWET ALAMI PADA IKAN LELE DUMBO (Clarias gariephinus) SEGAR

2019 ◽  
Vol 14 (1) ◽  
pp. 26
Author(s):  
Dyah Anggraeni ◽  
Nurlela Nurlela
Keyword(s):  
Room Temperature ◽  
Allium Sativum ◽  
Research Result ◽  
Clarias Gariepinus ◽  
Storage Period ◽  
The Body ◽  
Garlic Extract ◽  
African Catfish ◽  
Natural Preservatives ◽  
Colony Counter

Background: Natural preservatives are compounds produced by natural ingredients that can suppress bacterial growth and development. Natural preservatives are carried out because most of the preservatives circulating are chemicals and unsafe for the body. One of the natural preservatives is by using garlic extract (Allium sativum L).  Objective: This study is aimed to determine the effectiveness of the antibacterial garlic (Allium sativum L) as a natural preservative in fresh African catfish (Clarias gariepinus).  Method: This research used the Pour Plate iroculation method. African catfish (Clarias gariepinus) which is soaked with garlic (Allium sativum L) with a concentration of 7%, 14% and 21% for 30 minutes, then the fish will be kept at room temperature with a storage period of 24 hours and 48 hours and calculated growth in bacterial numbers with the Colony counter.  Result: Based on the research result, it was found that garlic extract (Allium sativum L) can obstruct the effectiveness of antibacterial in African catfish (Clarias gariepinus) at a concentration of 14%.

scholarly journals Prolonged Storage of Lemons Using Individual Seal-packaging

1990 ◽  
Vol 115 (2) ◽  
pp. 251-255 ◽  
Author(s):  
E. Cohen ◽  
S. Lurie ◽  
B. Shapiro ◽  
S. Ben-Yehoshua ◽  
Y. Shalom ◽  
...  
Keyword(s):  
Water Potential ◽  
Water Relations ◽  
High Density Polyethylene ◽  
Storage Period ◽  
High Density ◽  
Prolonged Storage ◽  
Citrus Limon ◽  
Plastic Film ◽  
Maturity Indices

`Eureka' lemons [Citrus limon (L.) Burro. f.] treated for commercial storage were held for 6 months at 13C. One-half of the fruits were individually sealed in high-density polyethylene (HDPE) plastic film and half not sealed. The HDPE-seaIed lemons showed little change in the water relations characteristics, while unsealed lemons lost weight and decreased in water potential throughout the storage period. The maturity indices in the two treatments were generally similar during the first 3 months of storage, after which maturation of wrapped fruit was slower than that of the control. The overall marketable quality of the fruit was higher in HDPE-sealed lemons than in unsealed. From these results, it appears feasible to introduce seal packaging in packing lines where lemons will be placed in extended storage.

scholarly journals Size control models of Saccharomyces cerevisiae cell proliferation.

1982 ◽  
Vol 2 (4) ◽  
pp. 361-368 ◽  
Author(s):  
A E Wheals
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Cell Proliferation ◽  
Critical Size ◽  
Transition Probability ◽  
Size Control ◽  
Time Lapse ◽  
Growth Conditions ◽  
Yeast Cells ◽  
Cycle Times ◽  
The Individual

By using time-lapse photomicroscopy, the individual cycle times and sizes at bud emergence were measured for a population of saccharomyces cerevisiae cells growing exponentially under balanced growth conditions in a specially constructed filming slide. There was extensive variability in both parameters for daughter and parent cells. The data on 162 pairs of siblings were analyzed for agreement with the predictions of the transition probability hypothesis and the critical-size hypothesis of yeast cell proliferation and also with a model incorporating both of these hypotheses in tandem. None of the models accounted for all of the experimental data, but two models did give good agreement to all of the data. The wobbly tandem model proposes that cells need to attain a critical size, which is very variable, enabling them to enter a start state from which they exit with first order kinetics. The sloppy size control model suggests that cells have an increasing probability per unit time of traversing start as they increase in size, reaching a high plateau value which is less than one. Both models predict that the kinetics of entry into the cell division sequence will strongly depend on variability in birth size and thus will be quite different for daughters and parents of the asymmetrically dividing yeast cells. Mechanisms underlying these models are discussed.

scholarly journals Evaluation of Physical-Chemical Indexes, Sugars, Pigments and Phenolic Compounds of Fruits from Three Apple Varieties at the End of Storage Period

2014 ◽  
Vol 71 (1) ◽  
pp. 45
Author(s):  
Andruta Elena Muresan ◽  
Sevastita Muste ◽  
Andrei Borsa ◽  
Romina Alina Vlaic ◽  
Vlad Muresan
Keyword(s):  
Chemical Composition ◽  
Starch Content ◽  
Storage Period ◽  
Soluble Solids ◽  
Total Soluble Solids ◽  
Industrial Processing ◽  
Apple Varieties ◽  
The Individual ◽  
High Level ◽  
Detailed Chemical

Apples are the most cultivated and consumed fruits in the world. They not only taste great, but there are also rich sources of monosaccharides, pigments, fibers, functional compounds such as polyphenols which are well-known for their antioxidant action. Due to the high level of apples consumption, it is important to monitor and know the detailed chemical composition of this fruits on the market shelf. The aim of this paper was to study the detailed chemical composition of apples from three varieties. Samples from three varieties (Ionathan, Golden Delicious and Starkrimson) were taken from the Romanian market. Individual sugars composition was performed by HPLC, total polyphenols content by Folin Ciocalteu method, antioxidant capacity by using the DPPH test, while pigments were analysed by spectrophotometric specific methods and the total starch content measured by a polarimetric method. Water content, acidity, total soluble solids and pH were also monitored through specific methods. There were found differences between varieties particularly in relation to the polyphenols content, carotenoids and chlorophyll. Regarding the individual sugars composition, fructose and glucose were predominant followed by sucrose for all samples. Values of starch, moisture, acidity, total soluble solids and the pH were according to other apple varieties found in literature. These results provide important information regarding the chemical composition of apple varieties from Romanian market, for both human direct consumption and industrial processing. 

scholarly journals Pengaruh Konsentrasi Asap Cair Bambu Tabah (Gigantochloa nigrociliata Buse-Kurz) dan Lama Perendaman Terhadap Kesegaran Pisang Cavendish (Musa Acuminata)

2021 ◽  
Vol 9 (1) ◽  
pp. 45
Author(s):  
K Justikha Natalia Praja ◽  
Pande Ketut Diah Kencana ◽  
I Gusti Ketut Arya Arthawan
Keyword(s):  
Weight Loss ◽  
Storage Temperature ◽  
Storage Period ◽  
Soaking Time ◽  
Average Value ◽  
Liquid Smoke ◽  
Randomized Design ◽  
Two Factors ◽  
Four Levels ◽  
Natural Preservatives

ABSTRAK Buah pisang Cavendish merupakan salah satu produk hortikultura yang rentan mengalami kemunduran fisiologis dan sangat rentan terhadap kerusakan fisik setelah panen. Penggunaan berbagai konsentrasi asap cair bambu tabah dengan lama perendaman yang berbeda dapat digunakan sebagai pengawet alami. Buah pisang yang digunakan adalah pisang Cavendish yang berasal dari Kabupaten Buleleng, dalam satu sisir berisi paling sedikit10 buah dengan panjang rata-rata 18.89 cm dan berat rata-rata 125  gram (g). Tujuan penelitian ini adalah menemukan kombinasi perlakuan terbaik dari perlakuan konsentrasi asap cair dan lama perendaman untuk menjaga kesegaran dan masa simpan pada buah pisang Cavendish selama penyimpanan. Rancangan percobaan yang digunakan dalam penelitian ini adalah Rancangan Acak Lengkap (RAL) faktorial dengan dua faktor, yaitu faktor pertama adalah konsentrasi asap cair bambu tabah dan faktor kedua adalah lama perendaman. Faktor pertama terdiri dari empat taraf konsentrasi yaitu 1%, 3%, 5%, dan 7%. Faktor kedua terdiri dari tiga taraf lama perendaman yaitu 10 menit, 20 menit dan 30 menit dengan suhu penyimpanan menggunakan suhu ruang (28±2oC).  Parameter yang diamati dalam penelitian ini adalah laju respirasi, susut bobot, kekerasan, TPT, tingkat kerusakan, dan organoleptik. Hasil interaksi terbaik ditunjukkan pada perlakuan 7% konsentrasi asap cair bambu tabah dan perendaman 10 menit, dengan nilai rata-rata parameter laju respirasi 51.18 ml CO2/kg.jam, nilai rata-rata susut bobot dengan nilai 17.61%, nilai rata-rata kekerasan 3.82 kg, nilai rata-rata TPT 15.65 %Brix, nilai tingkat kerusakan 2.40, nilai rata-rata organoleptik rasa sebesar 4.67, aroma sebesar 4.54 dan warna sebesar 3.87. Disimpulkan bahwa kombinasi perlakuan A4B1 (konsentrasi asap cair bambu tabah 7% dengan perendaman selama 10 menit) adalah kombinasi terbaik untuk menjaga kesegaran dan memperlambat penurunan kualitas buah pisang Cavendish hingga akhir periode penyimpanan hari ke-15. ABSTRACT Cavendish banana one of the horticultural products that are prone to physiological setbacks and very vulnerable to physical damages after harvest. Various concentrations of tabah bamboo liquid smoke with different soaking times can use as natural preservatives. The bananas used in this study were Cavendish bananas from Buleleng, every bunch consists of at least ten banana with a length of 18.59 cm and a weight of 125 ± 5 g. This study aims to find the best treatment combination of the treatmentoof liquid smoke concentration and soaking time to maintain freshness and shelf life of Cavendish bananas during storage. The experimental design used in this study was a Completely Randomized Design (CRD) with two factors, the first factor was the concentration of tabah bamboo liquid smoke, and the second factor was the soaking time. The first factor consists of four levels of concentration namely 1%, 3%, 5%, and 7%. The second factor consists of three levels of soaking time, namely 10 minutes, 20 minutes and 30 minutes with storage temperature using room temperature (28 ± 2oC).  The parameters observed in this study are: repiration rate, weight loss, hardness, level of damages, TPT and organoleptics. The best interaction results are shown in the treatment of 7% concentration of tabah bamboo liquid smoke with 10 minutes of soaking with an average value of respiration rate parameters of 51.18 ml CO2 / kg.hour, an average value of weight loss with a value of 17.61%, an average value of hardness of 3.82 kg, the average value of TPT was 15.65% Brix, the value of the level of damage was 2.40, the average organoleptic value of taste was 4.67, aroma was 4.54 and color was 3.87. The conclus of this study indicates that the combination of A4B1 (7% tabah bamboo liquid smoke concentration with soaking for 10 minutes) is the best combination to keep freshness and the quality of green bananas until the storage period of the 15th day.

scholarly journals The Effect of Concentrations of Basil Leaves Extract as Natural Preservatives in Mullet Fillet on Bacterial Growth in Low-Temperature Storage

2020 ◽  
pp. 30-41
Author(s):  
Shafa Shofiani ◽  
Junianto . ◽  
Iis Rostini ◽  
Eddy Afrianto
Keyword(s):  
Low Temperature ◽  
Shelf Life ◽  
Bacterial Growth ◽  
Leaf Extract ◽  
Storage Period ◽  
Grey Mullet ◽  
Central Laboratory ◽  
Low Temperature Storage ◽  
Natural Preservatives ◽  
Temperature Storage

This research aimed to know the shelf life of mullet fillet with basil leaves extract treatment in different concentration based on the amount of bacteria contained on mullet fillet during low temperature storage. The research was conducted at The Central Laboratory and The Laboratory of Fishery Product Processing, Padjadjaran University, Jatinangor. The method used in this research was experimental with four treatments by duplo. Basil leaves extract treatment concentrations were given in 0%, 1.5%, 3% and 4.5% concentrations, soaked for 30 minutes and stored at low temperature (5-10℃). The observations for grey mullet fillet with 0% concentration (without soaking on basil leaf extract treatment) were made on the 1st, 3td, 5th, 6th, 7th, 8th and 9th day of research. The observations for 1.5%, 3% and 4.5 concentrations were made on the 1st, 3rd, 5th, 6th, 7th, 8th, 9th, 10th, 11th and 12th day of storage period. The parameters observed in this research was the amount of bacteria. The result of research showed that the use of basil leaf extract in concentration of 3% on mullet fillet during low temperature storage has the longest shelf life, that was until 11 days with total amount of bacteria about 4.55 x  cfu/g.

scholarly journals Additive inhibitory effect of the peels of Citrus limon and Citrus sinensis against amylase and glucosidase activity

2020 ◽  
Vol 11 (4) ◽  
pp. 6876-6880
Author(s):  
Rangarajan N ◽  
Sangeetha R ◽  
Mohanasundaram S ◽  
Sampath V ◽  
Porkodi K ◽  
...  
Keyword(s):  
Orange Peel ◽  
Inhibitory Effect ◽  
The Body ◽  
Hypoglycemic Agents ◽  
Citrus Limon ◽  
Oral Hypoglycemic Agents ◽  
Major Health Problem ◽  
Glucose Levels ◽  
Inhibitory Potential ◽  
The Individual

Diabetes mellitus is a major health problem and it is a metabolic disorder characterized by hyperglycemia. Decreased utilization of glucose by the body cells and continuous raise in the plasma glucose levels are the major characteristic symptoms of diabetes. Uncontrolled hyperglycemia is associated with pathological conditions, mostly micro and macrovascular. Treatment for diabetes is aimed at the management of hyperglycemia using oral hypoglycemic agents which inhibit carbohydrate degrading enzymes, namely amylase and glucosidase. The purpose of this study was to investigate the naturally available inhibitors of amylase and glucosidase present in the peels of citrus fruits such as lemon and orange. The hydroalcoholic extract of the fruit peels were studied for their amylase and glucosidase inhibitory potential and the extract of lemon peel was found to exhibit better inhibition than the orange peel. The extracts were further evaluated for their additive effect. The combined effect of the extracts (50% inhibition achieved at 40 and 80mcg) proved to exhibit better inhibitory potential than the individual effect (50% inhibition achieved at 80 and 160mcg). Thus, from this study, it was very clear that our choice drug sources is containing potential antidiabetic principles that need to be studied further to understand the mechanism of action in detail.

scholarly journals Nutritional and microbiological quality assessment of salt-smoke-dried product prepared from tengra (Mystus tengara) kept at ambient (26-28°C) and refrigeration temperature (4°C)

2017 ◽  
Vol 2 (4) ◽  
pp. 678-684
Author(s):  
Md Masud Rana ◽  
Subhash Chandra Chakraborty
Keyword(s):  
Ambient Temperature ◽  
Dry Matter ◽  
Microbiological Quality ◽  
Storage Period ◽  
Ash Content ◽  
Natural Preservatives ◽  
Better Than ◽  
Microbiological Aspects ◽  
Matter Basis

Study was conducted to identify the changes in nutritional and microbiological aspects of fresh, smoked, salt-smoke-dried (SSD: treated with salt, smoke and sunlight), Control dried (CD: treated only with sunlight) tengra (Mystus tengara) during storage at ambient temperature (26-28oC) and refrigeration temperature (40C). The study was done to investigate the effect of natural preservatives salt and smoke on the shelf life of the product over the storage period. The moisture content of fresh tengra was 76.06% whereas 18.80 and 18.36% for SSD and CD respectively. Fresh tengra had 13.45% protein, 7.46% lipid and 2.80% ash. The initial value of protein, fat and ash content of SSD tengra was 63.40, 19.95 and 16.55% respectively on dry matter basis. During 60 days storage period moisture increased whereas protein, fat, and ash content decreased considerably. After two month storage at ambient temperature the protein, lipid and ash content for SSD tengra were 62.75, 19.07 and 15.99% respectively whereas the values of the same parameters stored at refrigeration temperature were 62.54, 19.54 and 16.12% respectively on dry matter basis. The initial TVB-N and SPC value for SSD tengra was 5.86 mg/100g and 1.02×104 CFU/g respectively. During storage period the TVB-N and SPC value slowly increased and the values reached to 18.21 mg/100g and 3.32×104 CFU/g respectively for salt-smokedried tengra stored at ambient condition whereas 11.81mg/100g and 2.14×104 CFU/g respectively for the products stored at refrigeration temperature. The overall quality of salt-smoke-dried product was better than control dried product on the basis of organoleptic, nutritional and microbial aspects. Information obtained from this study it is cleared that, combination of salting, smoking and drying is efficient method of fish processing which could be useful to consumers, processors, and nutritionist at national and global basis.Asian J. Med. Biol. Res. December 2016, 2(4): 678-684

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