Extending the shelf-life of beef steaks using acerola cherry powder and rosemary extract

Improvements in retail shelf-life of exported beef will help with merchandising and increase competitiveness in the worldwide market for US beef products. The objective of this study was to determine the effect of topically applying acerola cherry powder or rosemary extract from various suppliers on beef bone-in short rib steak and chuck roll steak shelf-life. USDA Choice beef bone-in short ribs (IMPS 123A) and chuck rolls (IMPS 116A) were aged (0°C) for 28 d post-fabrication. Following aging, 1.02 cm-thick steaks were cut (N = 126) and systematically assigned to a treatment based on steak location within the subprimal. Treatments included: untreated control (C), topically sprayed (2ml) with an acerola cherry powder solution (0.05%) from one of three suppliers (C1, C2, C3), or topically sprayed (2ml) with a rosemary extract solution (0.10%) from one of three suppliers (R1, R2, R3). Half of the steaks were assigned to d 0 lipid oxidation, metmyoglobin reducing activity (MRA), and oxygen consumption; the remaining steaks were assigned to color evaluation over 4 days of retail display followed by d 4 lipid oxidation and MRA. Short rib steaks treated with antioxidants had a brighter oxygenated lean color than control steaks (P < 0.001). There was an interaction (P = 0.028) between time of retail display and MRA. Short rib steaks treated with C3 and R2 did not change in MRA between d 0 and 4 (P = 0.620, P = 0.428, respectively). Chuck roll steaks treated with C1, C2, C3, R2, and R3, all had a higher, or more desirable, MRA than the control steaks on d 0 (P < 0.001). Applying topical antioxidants improves the shelf-life stability of steaks from beef bone-in short ribs and chuck rolls aged for an extended period.

Shelf-Life Stability of Ready-to-Use Green Rooibos Iced Tea Powder—Assessment of Physical, Chemical, and Sensory Properties

Green rooibos extract (GRE), shown to improve hyperglycemia and HDL/LDL blood cholesterol, has potential as a nutraceutical beverage ingredient. The main bioactive compound of the extract is aspalathin, a C-glucosyl dihydrochalcone. The study aimed to determine the effect of common iced tea ingredients (citric acid, ascorbic acid, and xylitol) on the stability of GRE, microencapsulated with inulin for production of a powdered beverage. The stability of the powder mixtures stored in semi-permeable (5 months) and impermeable (12 months) single-serve packaging at 30 °C and 40 °C/65% relative humidity was assessed. More pronounced clumping and darkening of the powders, in combination with higher first order reaction rate constants for dihydrochalcone degradation, indicated the negative effect of higher storage temperature and an increase in moisture content when stored in the semi-permeable packaging. These changes were further increased by the addition of crystalline ingredients, especially citric acid monohydrate. The sensory profile of the powders (reconstituted to beverage strength iced tea solutions) changed with storage from a predominant green-vegetal aroma to a fruity-sweet aroma, especially when stored at 40 °C/65% RH in the semi-permeable packaging. The change in the sensory profile of the powder mixtures could be attributed to a decrease in volatile compounds such as 2-hexenal, (Z)-2-heptenal, (E)-2-octenal, (E)-2-nonenal, (E,Z)-2,6-nonadienal and (E)-2-decenal associated with “green-like” aromas, rather than an increase in fruity and sweet aroma-impact compounds. Green rooibos extract powders would require storage at temperatures ≤ 30 °C and protection against moisture uptake to be chemically and physically shelf-stable and maintain their sensory profiles.

Chyawanprash: A Nutraceutical in the Treatment of Calcium Oxalate Kidney Stones: Let Food Be Your Medicine

Nephrolithiasis is a process of forming renal calculi or stones in the kidneys. Certain biochemical changes such as formation of reactive oxygen species are the potential causes for epithelial tissue damage resulting in the idiopathic formation and accumulation of calcium oxalate crystals. There are many evidences available for the protective involvement of antioxidants against oxidative stress in nephrolithiasis. Also many formulations of traditional plants having stone breaking, stone dissolving, and diuretic activities, are available in market as ayurvedic treatments for nephrolithiasis. Most of the ayurvedic formulations available in the treatment of nephrolithiasis are generally churna, syrups, tablets or capsules. Many patients show incompliance for regularly ingesting these formulations. Chyawanprash is one of the oldest and most popular Ayurvedic preparations; it is widely sold and consumed as a dietary supplement as well as health promotive and disease preventive formulation. Considering these factors the Chyawanprash formulation was made using all these traditional plants having well reported antinephrolithiatic, nephroprotective and diuretic activities to treat nephrolithiasis in effective and compliable manner. Chyawanprash is prepared as per the instructions documented in Ayurvedic texts Charaka Samhita, the ancient Ayurvedic treatise. Its evaluation is done to calculate its organoleptic properties, pH, shelf life, stability and microbial contamination, Phase separation. Hence we can conclude that Chyawanprash will no longer be just an Immunity builder but it can be used as an effective and compliable medicine for nephrolithiasis treatment. Key words: Chyawanprash, Traditional medicine, Nutraceutical formulations, Nephrolithiasis, Kidney stones, Calcium oxalate crystals.

Lipid Nanoparticles Loaded with Selected Iridoid Glycosides as Effective Components of Hydrogel Formulations

One possibility of improving active ingredient penetration into deeper skin layers to enhance the cosmetic product effectiveness, is the application of lipid nanoparticles. The aim of the study presented in this paper was to evaluate the potential of hydrogel formulations enriched with iridoid glycosides-loaded lipid nanoparticles. Lipid nanocarriers were produced using an emulsification-ultrasonication method based on multiple emulsions. The encapsulation efficiency was determined at the level of 89% and 77% for aucubin and catalpol, respectively. The next stage was the incorporation of the obtained dispersions of lipid nanoparticles into hydrogel formulations, followed by determination of their physicochemical properties, shelf-life stability, and application properties (in vivo tests). The introduction of lipid nanoparticles increased the stabilization of the consistency of the obtained hydrogel formulations, and was confirmed by viscosity measurements. No effect of lipid nanoparticle incorporation on shelf-life stability of the hydrogels was detected. In vivo studies showed improvements in moisture content of the epidermis, transepidermal water loss, skin topography, and macrorelief parameters. In particular, a synergistic effect of the active ingredients and lipid nanoparticles on the anti-wrinkle effect, moisturizing effect, and regeneration of the protective barrier of the stratum corneum was evidenced. The attractiveness of aucubin and catalpol as cosmetic raw materials in hydrogel formulations was evidenced, especially when the iridoid glycosides were applied in the form of lipid nanoparticles.

THE ROLES OF ENZYME IN FOOD PROCESSING - AN OVERVIEW

Enzymes haven used long in food processing before their discovery as a biological catalyst. Food fermentation was among the early art of food processing and the use of enzymes in fermentation and cheese making started about 6000 BC. The roles of enzymes in food processing and preservation contributed to the development of mankind. They contributed in the areas of baking, cheese making, dairy processing, milling, cereals technology, juice and beverages processing, vegetable processing, oils and fats processing, and wine processing among others. Microorganisms are the earliest and foremost source of enzymes used in food processing, other sources are plant and animal tissues and organs. Advances in science and technology disclosed more potentials of enzymes and biotechnology open doors for commercial production of enzymes with charming properties. The development of enzyme immobilization techniques allows the reused of enzymes without affecting their properties, structure, or activities. Recent advances in genetic engineering and recombinant DNA technology permit the production of enzymes with exceptional properties. The current trends in the production of Extremozymes will open doors for using enzymes under extreme conditions of temperature, pH, and pressure. In food, processing enzymes can be used as ingredients, processing aid, or as a catalyst for both pre-and post-consumption catalysis. Enzymes improve the quality, shelf life, stability, and sensory properties of foods. They play important roles in food processing by lowering energy consumption, minimizing waste, producing desired products specifically required, and making foods more affordable, palatable, and available

Adhesive Resins with High Shelf-Life Stability Based on Tetra Unsaturated Monomers with Tertiary Amines Moieties

This work reports the use of two monomers with two tertiary amines and four methacrylic (TTME) or acrylic (TTAC) terminal groups as co-initiators in the formulation of experimental resin adhesive systems. Both monomers were characterized by FT-IR and 1H NMR spectroscopies. The control adhesive was formulated with BisGMA, TEGDMA, HEMA, and the binary system CQ-EDAB as a photo-initiator system. For the experimental adhesives, the EDAB was completely replaced for the TTME or the TTAC monomers. The adhesives formulated with TTME or TTAC monomers achieved double bond conversion values close to 75%. Regarding the polymerization rate, materials formulated with TTME or TTAC achieved lower values than the material formulated with EDAB, giving them high shelf-life stability. The degree of conversion after shelf simulation was only reduced for the EDAB material. Ultimate tensile strength, translucency parameter, and micro-tensile bond strength to dentin were similar for control and experimental adhesive resins. Due to their characteristics, TTME and TTAC monomers are potentially useful in the formulation of photopolymerizable resins for dental use with high shelf-life stability.