Shelf-life Prediction Modeling and Physicochemical Changes of Canned African Giant Snail (Achachatina achatina) Based Products during Storage Using Sensory and Kinetic Data

Canned African giant snails (brine, egusi and sauce) of low acidity (pH 4.5) were produced using Thermal Death Time (TDT) techniques. Sixty cans of each product were stored for 6 months at normal temperature (30oC). The physicochemical and sensory properties of these products were evaluated monthly. And also, 28 cans of each product were equally evaluated at accelerated storage temperatures stress (50, 60, 70 & 80oC) for 6 weeks. Changes in pH and overall acceptability were described by first and second order kinetics respectively. The extent of proteolysis, peroxidase activities, and extent of fat hydrolysis i.e peroxide and thiobabituric acid values did not change significantly (P > 0.05) during storage. Regression analysis was used to fit models for Gibbs free energy of activation for physicochemical changes as a function of temperature and to predict models for overall acceptability as a function of pH. Shelf-life prediction models were fitted based on sensory and pH kinetic data. Shelf-lives of 27.6 months, 27-25 months and 18-16.8 months were estimated for snail in brine (SIB) snail in egusi (SES) and snail in sauce (SIS) respectively during storage at 30OC.

The effect of fats and their hydrolysis products on the proteolytic activity of pancreatic and gastric juices

The effect of various concentrations of fat hydrolysis products on the pancreatic and gastric juices OPA using casein-fat emulsion (casein + tributyrin, casein + sunflower oil) was studied. It is concluded that the hydrolysis products of sunflower oil, contributes to a significant decrease in pancreatic juice OPA, which are less pronounced under the influence of tributyrin hydrolysis products.The hydrolysis products of both sunflower oil and tributyrinare less pronounced in an acidic environment to reduce the gastric juice OPA. An increase in the concentration of both sunflower oil and tributyrin in the emulsion with casein contributes to a significant increase in pancreatic juice OPA. At the same time, the effect of tributyrinis less pronounced than when using sunflower oil. At the same time, an increase in the concentration of both tributyrin and sunflower oil to a lesser extent affects the increase in the gastric juice gastric arteries.

Use of Silica Based Materials as Modulators of the Lipase Catalyzed Hydrolysis of Fats under Simulated Duodenal Conditions

The effect of silica materials and their functionalization in the lipase catalyzed fat hydrolysis has been scarcely studied. Fifteen silica materials were prepared and their effect on the fat hydrolysis was measured, under simulated duodenal conditions, using the pH-stat method. The materials are composed of the combination of three supports (Stöber massive silica nanoparticles, Stöber mesoporous nanoparticles and UVM-7) and four surface functionalizations (methyl, trimethyl, propyl and octyl). In addition, the non-functionalized materials were tested. The functional groups were selected to offer a hydrophobic character to the material improving the interaction with the fat globules and the lipase. The materials are able to modulate the lipase activity and their effect depending on the support topology and the organic covering, being able to increase or reduce the fat hydrolysis. Depending of the material, relative fat hydrolysis rates of 75 to 140% in comparison with absence of the material were obtained. The results were analyzed by Partial Least Square Regression and suggest that the alkyl modified mesopores are able to improve the fat hydrolysis, by contrast the non-porous nanoparticles and the textural pores tend to induce inhibition. The effects are more pronounced for materials containing long alkyl chains and/or in absence of taurodeoxycholate.

PENGGUNAAN FILM PLASTIK UNTUK KEMASAN KELAPA KOPYOR

<p>ABSTRAK</p><p>Kelapa kopyor memiliki kandungan gizi yang penting, seperti karbohidrat, protein, lemak, dan asam lemak. Selama penyimpanan kelapa kopyor mudah mengalami kerusakan karena proses oksidasi dan hidrolisis lemak. Hal ini menyebabkan kelapa kopyor mengalami ketengikan dan perubahan warna dari putih menjadi kuning kecoklatan. Untuk mengatasi hal tersebut, dilakukan pengemasan dengan film plastik dan menyimpannya pada suhu dingin. Tujuan penelitian adalah untuk Memberikan informasi mengenai keefektifan film plastik untuk penyimpanan daging kelapa kopyor. Bahan penelitian adalah kelapa kopyor dari Kalianda (Lampung Selatan). Kelapa kopyor dikemas film plastik jenis Polyamide (PA), Polypropylene (PP), dan High Density Polyethylene (HDPE). Arameter mutu yang dianalisis adalah Thiobarbituric acid (TBA), asam lemak bebas (ALB), total padatan terlarut (TPT), pH, total mikrob, kadar lemak, serta uji organoleptik warna, aroma, dan rasa. Penelitian menggunakan Rancangan Acak Lengkap dengan dua faktor. Faktor pertama adalah film plastik dengan tiga taraf (PA, PP, HDPE), dan faktor kedua adalah suhu dengan dua taraf (5 ± 2 dan 10 ± 2 ^oC). Hasil penelitian menunjukkan jenis film plastik PA pada penyimpanan suhu 5 ± 2 ^oC merupakan kemasan yang efektif dalam mempertahankan mutu kelapa kopyor hingga enam hari, yang dibuktikan dengan rendahnya total mikrob, TBA, dan ALB. Selain itu, panelis masih menyukai kelapa kopyor dari warna, aroma dan rasa.</p><p>Kata kunci: kelapa kopyor, plastik film, mutu, suhu, waktu penyimpanan</p><p> </p><p>The Usage of Plastic Film for Kopyor Coconut Packaging </p><p>ABSTRACT</p><p>Kopyor coconut contains important nutrients, such as carbohydrates, protein, fat, and fatty acids. During storage kopyor coconut is easily suffered damage, because of oxidizing and fat hydrolysis processes. The processes cause kopyor coconut suffered rancidity and color change from white to brownish-yellow. Packaging kopyor coconut with plastic film and keep it in a cool temperature could overcome this problem. The aim of the research was to provide information the effectiveness of plastic films for kopyor coconut storage. Research material was kopyor coconut obtained from Kalianda (South Lampung). Kopyor coconut packaged in plastic film type Polyamide (PA), Polypropylene (PP), and High Density Polyethylene (HDPE). The quality parameters observed were Thiobarbituric acid (TBA), free fatty acids (FFA), pH, total soluble solid (TSS), pH, total microbes, fat content, and sensory characteristics including color, flavor, and taste. This research used Randomized Complete Design with two factors. The first factor was the packaging material with three different types (PA, PP, HDPE), and the second factor was the storage temperature at two levels of 5 ± 2 and 10 ± 2 ^oC. The results showed that the type of plastic film packaging PA at storage temperature 5 ± 2 ^oC is effective in maintaining the quality of kopyor coconut up to six days, as evidenced bythe low total microbe, TBA, and ALB. In addition, panelists still like kopyor coconut of color aroma and taste.</p>

A STUDY ON AN EFFECT OF THE GREEN TEA EXTRACT ON QUALITY AND SHELF LIFE OF ANIMAL FATS DURING STORAGE

An analysis of an effect of the green tea extract on quality and shelf life of animal fats is presented. It is shown that the rate and depth of fat hydrolysis depend on a storage temperature. The higher the storage temperature, the higher the rate of fat hydrolysis and, consequently, the acid value. During storage for more than 3 days at any temperature, fats (except mutton fat) begin to change their properties. Mutton fat shows the first signs of spoilage (an increase in the acid value of more than 2.2 mg КОН, MAC ND) after 10 days of storage. An insignificant variation in the peroxide value of all tested fats during 10 days of storage, which was within the range of MAC, was established. After 10 days of storage, the rate of formation of peroxides and hydroperoxides rose sharply, which was confirmed by the peroxide value of these fats. Addition of antioxidants of the green tea extract in an amount of 10 g per 100 kg fat ensured appropriate storage of all fat types upon storage conditions that corresponded to the normative and technical documentation.

Increasing oxidative stability of precooked trout fillet using herbal essential oils

The antioxidant effect of tarragon and summer savory herbal essential oils (EOs) on precooked trout fillets during frozen storage period was investigated in this study. Three groups of fish fillets were treated with tarragon EO and three other groups were treated with summer savory EO and then cooked by different cooking methods (frying, oven baking and steaming). During the storage period, fat hydrolysis was evaluated through measuring free fatty acid value (FFA) and oxidation products were measured via peroxide value (PV) and thiobarbutiric acid reactive substances value (TBARS). During the storage period, the amount of FFA was high in oven baked samples (0.34–0.53% oleic acid) and steamed fillets (0.56–0.84% oleic acid). Following the control, the highest PV was obtained from fried fillets treated with summer savory (4.53–4.67 meq/kg) (P<0.05). Also, TBARS in fried and steamed samples containing summer savory was higher than samples containing tarragon (P<0.05). Overall acceptability score of antioxidant treated samples was higher than that of controls (P<0.05). The results of this study showed that tarragon and summer savory essential oils retarded the oxidation during frozen storage and samples treated with tarragon showed slower hydroperoxide and malonaldehyde formation than those of summer savory-treated or the control samples.

Bariatric Surgery in Rats Upregulates FSP27 Expression in Fat Tissue to Affect Fat Hydrolysis and Metabolism

Purpose. To explore the changes in FSP27 expression and fat metabolism in adipose tissue and their relationship after bariatric surgery in rats. Method. Food intake, body weight, triglyceride content, fat distribution, and fat cell morphology were evaluated in rats grouped into control, sham, sleeve gastrectomy (SG), and Roux-en-Y gastric bypass (RYGB) groups. Immunohistochemistry and western blotting were used to detect protein expression and real-time PCR was used to detect mRNA expression. Mouse 3T3-L1 preadipocytes were used to assess the effects of different energy levels and nutrient factors on FSP27 in adipocytes. Result. Food intake, body weight, and triglyceride levels were reduced in RYGB and SG rats within 28 days after surgery, with a more pronounced effect in the RYGB group. Weight loss was mainly due to loss of fat mass rather than loss of lean mass, with the most pronounced decrease in trunk fat. FSP27 expression increased in lean rat adipocytes accompanied by increased lipid droplets (LDs). In SG and RYGB rats, the FSP27 protein concentration gradually increased in white adipose tissue (WAT) after operation. Hormone-sensitive lipase (HSL), p-HSL/HSL, Adipose Triglyceride Lipase (ATGL), and Comparative Gene Identification-58 (CGI-58) gradually decreased in SG and RYGB rats, but they were always higher than in control and sham animals. FSP27 was also decreased in 3T3-L1 adipocytes of animals with a high-energy diet. Conclusion. FSP27 is associated with rat lipid metabolism and its expression varies with energy and nutrient supply. It can inhibit excessive hydrolysis and fat accumulation by regulating HSL and ATGL expression and by mediating LDs formation.

Diagnosis and treatment of diabetes mellitus in chronic pancreatitis

Diabetes secondary to pancreatic diseases is commonly referred to as pancreatogenic diabetes or type 3c diabetes mellitus. It is a clinically relevant condition with a prevalence of 5-10% among all diabetic subjects in Western populations. In nearly 80% of all type 3c diabetes mellitus cases, chronic pancreatitis seems to be the underlying disease. The prevalence and clinical importance of diabetes secondary to chronic pancreatitis has certainly been underestimated and underappreciated so far. In contrast to the management of type 1 or type 2 diabetes mellitus, the endocrinopathy in type 3c is very complex. The course of the disease is complicated by additional present comorbidities such as maldigestion and concomitant qualitative malnutrition. General awareness that patients with known and/or clinically overt chronic pancreatitis will develop type 3c diabetes mellitus (up to 90% of all cases) is rather good. However, in a patient first presenting with diabetes mellitus, chronic pancreatitis as a potential causative condition is seldom considered. Thus many patients are misdiagnosed. The failure to correctly diagnose type 3 diabetes mellitus leads to a failure to implement an appropriate medical therapy. In patients with type 3c diabetes mellitus treating exocrine pancreatic insufficiency, preventing or treating a lack of fat-soluble vitamins (especially vitamin D) and restoring impaired fat hydrolysis and incretin secretion are key-features of medical therapy.