Effect of milled flaxseed and storage conditions on sensory properties and selected bioactive compounds in banana and cinnamon muffins used in a clinical trial

2018 ◽  
Vol 99 (2) ◽  
pp. 831-843 ◽  
Author(s):  
Amalia Santiago ◽  
Donna Ryland ◽  
Steve Cui ◽  
Heather Blewett ◽  
Michel Aliani
Keyword(s):  
Clinical Trial ◽  
Bioactive Compounds ◽  
Storage Conditions ◽  
Sensory Properties ◽  
Milled Flaxseed ◽  
And Storage

scholarly journals An Investigation of Moroccan Vinegars: Their Physicochemical Properties and Antioxidant and Antibacterial Activities

2021 ◽  
Vol 2021 ◽  
pp. 1-8
Author(s):  
Driss Ousaaid ◽  
Hamada Imtara ◽  
Hassan Laaroussi ◽  
Badiaa Lyoussi ◽  
Ilham Elarabi
Keyword(s):  
Physicochemical Properties ◽  
Bioactive Compounds ◽  
Antibacterial Activities ◽  
Storage Conditions ◽  
Production Methods ◽  
Maximum Value ◽  
Processing And Storage ◽  
And Storage ◽  
Excellent Source

Vinegar is a natural product rich in bioactive compounds such as phenols, flavonoids, and organic acids. Several factors affect the quality of vinegars such as apple origin, environmental conditions, production methods, processing, and storage conditions. We investigated the quality of apple vinegars as well as their physicochemical properties and the antioxidant and antibacterial activities of vinegars collected from different areas in Morocco. For physicochemical properties, the outcomes showed the following values: pH (3.18–3.83), electrical conductivity (2.11–2.90), acidity (0.24–5.6), Brix (3.25–6), and density (1.0123–1.0233). The polyphenols content of samples was 68.91 mg AG/100 mL in sample S6 as the minimum value and 147.54 mg AG/100 mL in sample S2 as the maximum value. The best ability to scavenge the DPPH radical was observed in sample S3 (IC50 = 0.45 ± 0.013 µL/mL). Sample S2 showed moderate antibacterial effect against microorganisms tested with MICs ranging from 0.78 µL/mL to 1.125 µL/mL and with a diameter of inhibition ranging from 15.65 mm to 27.65 mm. In addition, a strong correlation was observed between the antibacterial activity of vinegars and physicochemical parameters (pH and total acidity). These outcomes have shown that our vinegar samples are an excellent source of bioactive compounds with potent antioxidant and antibacterial potentials.

scholarly journals Growth Inhibitory Effect of Garlic Powder and Cinnamon Extract on White Colony-Forming Yeast in Kimchi

Foods ◽  
2021 ◽  
Vol 10 (3) ◽  
pp. 645
Author(s):  
Mi-Ju Kim ◽  
Seong-Eun Kang ◽  
Chang Hee Jeong ◽  
Sung-Gi Min ◽  
Sung Wook Hong ◽  
...  
Keyword(s):  
Xanthan Gum ◽  
Storage Conditions ◽  
Inhibitory Effect ◽  
Sensory Properties ◽  
Growth Inhibitory Effect ◽  
Pichia Kudriavzevii ◽  
Garlic Powder ◽  
Spoilage Yeast ◽  
Growth Inhibitory ◽  
And Storage

White colony-forming yeast (WCFY), also referred to as film forming yeast or spoilage yeast, that appear on the surface of kimchi can deteriorate the sensory properties of kimchi, such as odor and texture. Thus, the aim of this study was to develop a method to inhibit the formation of the white colony in kimchi. First, alterations in kimchi manufacturing and storage conditions, including temperatures, pH, salinity, and anaerobic condition, were investigated to determine if they could inhibit the growth of WCFY (i.e., Kazachstania servazzii, Candida sake, Debaryomyces hansenii, Pichia kudriavzevii, and Hanseniaspora uvarum). Thereafter, the anti yeast activity of freeze-dried garlic powder (FGP) and cinnamon ethanol extract (CEE) was evaluated against WCFY using the agar-well diffusion assay. Following the direct application of FGP and CEE to the surface of the kimchi, the inhibitory effects on white colony were determined. The results showed that WCFY can grow under various manufacturing and storage conditions of kimchi. Regarding the growth inhibitory effect on WCFY, FGP exhibited anti yeast activity against four WCFYs. It did not show anti yeast activity against K. servazzii. However, CEE showed anti yeast activity against K. servazzii. In particular, the mixture of 10% FGP and 1.75% CEE, which was manufactured considering the influence of sensory properties in kimchi, exhibited anti yeast activity against all WCFY. Furthermore, the application of the FGP and CEE mixture supplemented with 0.02% xanthan gum to kimchi to enhance adhesion to the kimchi surface, led to a delay in the formation of a white colony on the surface of the kimchi by an average of 17 d at 10 °C compared to the control group. Collectively, the use of a FGP, CEE, and xanthan gum mixture could be an effective method for the inhibition of white colony formation on the surface of kimchi, extending its shelf life.

Comparison of Postmortem Handling Methods for Effects on Quality Characteristics of Mature Beef

1982 ◽  
Vol 45 (13) ◽  
pp. 1214-1217
Author(s):  
H. R. CROSS ◽  
B. W. BERRY
Keyword(s):  
Electrical Stimulation ◽  
Storage Conditions ◽  
Quality Characteristics ◽  
Sensory Properties ◽  
Beef Carcasses ◽  
Pvc Film ◽  
Blade Tenderization ◽  
Handling Methods ◽  
And Storage ◽  
Beef Muscle

The longissimus, semitendinosus and semimembranosus muscles from 60 U.S. Utility beef carcasses were used to investigate the effects of electrical stimulation (ES), different postmortem boning times, blade tenderization coupled with enzyme dip, and storage conditions on the quality, appearance, cooking and sensory properties of cooked beef muscle. Muscles were removed from stimulated and nonstimulated sides at 1, 3 or 24-h Postmortem, wrapped in PVC film and either immediately frozen at −40°C or stored at 2 to 3 C for 24 h and then frozen at −40°C. Before freezing, part of the muscles was allocated to blade tenderization and/or enzyme dip treatments while the remainder served as controls. Electrical stimulation increased tenderness in muscles excised at 1 h postmortem; however, as boning time increased, the effects of ES on tenderness decreased. It was concluded that electrical stimulation increased tenderness sufficiently to allow boning at 1 or 3-h postmortem. Blade tenderization and/or enzyme dip treatments did not significantly improve tenderness of any of the muscles over the effects of ES. With the exception of the semitendinosus, muscles chilled 24 h before freezing were significantly (P<.05) more tender than those frozen immediately.

Effect of Thermal Treatment and Storage Conditions on the Physical and Sensory Properties of Grapefruit Juice

2013 ◽  
Vol 7 (1) ◽  
pp. 191-203 ◽  
Author(s):  
M. Igual ◽  
C. Contreras ◽  
M. M. Camacho ◽  
N. Martínez-Navarrete
Keyword(s):  
Thermal Treatment ◽  
Grapefruit Juice ◽  
Storage Conditions ◽  
Sensory Properties ◽  
And Storage

scholarly journals STORAGE MANAGEMENT OF CLINICAL RESEARCH SUPPLIES OF A PHASE IIB/III, NATIONAL, MULTI-CENTRE, DOUBLE-BLIND AND RANDOMIZED STUDY

2016 ◽  
Vol 13 (4) ◽  
pp. 430
Author(s):  
Luiz Teruo Kawamoto Junior ◽  
Adriano Maniçoba Da Silva ◽  
William De Paula Ferreira ◽  
Enio Fernandes Rodrigues ◽  
Lila M. Harada
Keyword(s):  
Clinical Trial ◽  
Randomized Study ◽  
Storage Conditions ◽  
Storage Management ◽  
New Drugs ◽  
Patient Recruitment ◽  
Double Blind ◽  
Efficient Management ◽  
The One ◽  
And Storage

Abstract:  New drugs suffer a long and slow proceeding to reach the market. On the one hand there are difficulties from the regulatory agency that delays the onset of clinical trial studies, on the other hand there is a slow patient recruitment during the course of the trial that prevents its completion. An efficient management of clinical trial supplies throughout the supply chain is essential. Thus, the objective of this study was to characterize the clinical supplies storage management in a national, multi-centre, double-blind and randomized study to evaluate the efficiency and safety of a combination of drugs to treat acute pain. The study was primarily focused on storage conditions of clinical supplies, detailing their distribution to the research sites. According to the data observed in this study, the clinical supplies storage management was not determinant for the slow patient recruitment process that reflected the delay to the end of the study. And although the centers were located in different states, there were no delays, loss or damage during storage and distribution that could compromise the proper stock and storage management of clinical trial supplies.

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