Effect of enzyme pre-treatment on extraction yield and quality of fennel (Foeniculum vulgare) volatile oil

2016 ◽  
Vol 8 ◽  
pp. 248-256 ◽  
Author(s):  
Kumaranthara Chacko Baby ◽  
Thottiam Vasudevan Ranganathan
Keyword(s):  
Volatile Oil ◽  
Extraction Yield ◽  
Foeniculum Vulgare ◽  
Yield And Quality ◽  
Pre Treatment

scholarly journals Effect of Talc Addition on the Extraction Yield and Quality of Extra Virgin Olive Oils from Coratina Cultivar after Production and during Storage

2014 ◽  
Vol 63 (11) ◽  
pp. 1125-1132 ◽  
Author(s):  
Francesco Caponio ◽  
Julieta I. Monteleone ◽  
Giovanni Martellini ◽  
Carmine Summo ◽  
Vito M. Paradiso ◽  
...  
Keyword(s):  
Extraction Yield ◽  
Virgin Olive Oils ◽  
Olive Oils ◽  
Yield And Quality

Effect of nitrogen rates on yield and quality of fennel (Foeniculum vulgare Mill.) accessions

2012 ◽  
Vol 35 (1) ◽  
pp. 121-125 ◽  
Author(s):  
Ali Ehsanipour ◽  
Jamshid Razmjoo ◽  
Hosseian Zeinali
Keyword(s):  
Foeniculum Vulgare ◽  
Yield And Quality ◽  
Nitrogen Rates

scholarly journals EFFECT OF ULTRASOUND ON PRETREATMENT OF TUNA SKIN FOR GELATIN PRODUCTION

2018 ◽  
Vol 54 (4A) ◽  
pp. 55
Author(s):  
Dang Minh Nhat
Keyword(s):  
Lipid Content ◽  
Acid Treatment ◽  
Treatment Method ◽  
Alkaline Treatment ◽  
Extraction Yield ◽  
Gel Strength ◽  
Yield And Quality

This paper presents the result of study on the effect of ultrasound on extraction yield and quality of gelatin obtained from tuna skins using alkaline treatment method and alkaline-acid treatment method with ultrasound assistance. The results showed that ultrasound could shorten the time of alkaline treatment, while ensured the yield and the quality of obtained gelatin. Accordingly, the appropriate parameters of ultrasound mode that gave the best yield and quality of gelatin were determined as follows: for alkaline treatment method: amplitude of 80 %, period of 0.8s and ultrasound time of 90 min; for the alkaline-acid treatment method: amplitude of 8 0%, period of 0.8s and ultrasound time of 30 min. The former method produced gelatin with better yield and gel strength compared to the latter one (22.7 % and 143.3 g in comparison with 15.8 % và 122.4 g, respectively). The method with ultrasound support gave the gelatin with better quality in term of lipid content and gel strength in comparison with the traditional alkaline treatment method without ultrasound assistance.

scholarly journals EFEITO DAS CONDIÇÕES DE EXTRAÇÃO NO RENDIMENTO E QUALIDADE DO LEITE DE CASTANHA-DO-BRASIL DESPELICULADA

2002 ◽  
Vol 20 (1) ◽  
Author(s):  
ILANA FERBERG ◽  
LAIR CHAVES CABRAL ◽  
ELISABETH BORGES GONÇALVES ◽  
ROSIRES DELIZA
Keyword(s):  
Preference Test ◽  
Extraction Yield ◽  
Point Of View ◽  
Basic Process ◽  
Yield And Quality ◽  
Sensorial Evaluation

O objetivo deste trabalho foi avaliar os efeitos das condições de extração no rendimento e qualidade do leite de castanhado- Brasil despeliculada. O processo básico para elaboração do referido leite incluiu as etapas de despeliculação das amêndoas das castanhas, desintegração das castanhas despeliculadas e centrifugação do produto. Na etapa de desintegração foram estudadas 4 temperaturas (25, 50, 75 e 100 ºC) com uma ou duas extrações. As amostras experimentais obtidas foram avaliadas quanto à composição, rendimento em extração e avaliação sensorial de doçura. Os leites de castanha obtidos a 75 ºC com 1 e 2 extrações apresentaram rendimento em sólidos, proteínas e óleo significativamente (p = 0,05) superiores aos demais. O leite de castanha elaborado a 75 ºC com uma extração, considerado o melhor sob o ponto de vista tecnológico, foi formulado com diferentes concentrações de açúcar (2, 3 e 4%) e submetido ao teste de preferência. O leite de castanha, com 3% de açúcar foi preferido por 78% dos consumidores que avaliaram o produto. EFFECT OF EXTRACTION CONDITIONS IN YIELD AND QUALITY OF SKINNED BRAZILIAN NUTS MILK Abstract The objective of the present work was to evaluate the extraction conditions in yield and quality of skinned brazilian nuts milk. The basic process for the elaboration of such milk included the stages of skinning the brazilian nuts, desintegration of the skinned nuts and centrifugation of the product. In the stage of desintegration 4 temperatures were studied (25, 50, 75, and 100 ºC) with one or two extractions. The experimental samples obtained were evaluated for composition, extraction yield and sensorial evaluation of sweetness. The nut milks obtained at 75 ºC with 1 or 2 extractions presented solid yield, proteins and oil significantly superior to the others. The nut milk elaborated at 75ºC with one extraction considered the best in the technological point of view, was formulated with different concentrations of sugar (2, 3 e 4%) and submitted to preference test. The nut milk with 3% of sugar was prefered by 78% of consumers that evaluated the product.

scholarly journals Effect of tuna skin gelatin-based coating enriched with seaweed extracts on the quality of tuna fillets during storage at 4 °C

2017 ◽  
Vol 6 (2) ◽  
Author(s):  
Milene Vala ◽  
Ana Augusto ◽  
André Horta ◽  
Susana Mendes ◽  
Maria M. Gil
Keyword(s):  
Fucus Vesiculosus ◽  
Extraction Yield ◽  
Chemical Additives ◽  
Seaweed Extracts ◽  
Preservation Technology ◽  
Thunnus Obesus ◽  
Previously Treated ◽  
Pre Treatment ◽  
The Stability

Nowadays, consumers demand high quality food products with an extended shelf-life without chemical additives. Edible coatings (EC) containing natural compounds are a promising preservation technology for raw seafood without compromising fresh-like appeal and nutritional content.The aim of this work was to evaluate the effect of Thunnus obesus skin gelatin-based EC containing Codium spp. or Fucus vesiculosus extracts on raw tuna preservation. Three gelatin-based EC (gelatin (5 %) + glycerol (25 %); gelatin (5 %) + Codium spp. (1 %) + glycerol (25 %); gelatin (5 %) + Fucus vesiculosus (1 %) + glycerol (25 %)) were applied directly on the surface of tuna fillets. Functional properties of gelatin and gelatin-based EC containing seaweed extracts were also studied. The gelatin was extracted by an acid-swelling process in the presence/absence of pepsin, followed by subsequent heating/refrigeration, after a pre-treatment with NaOH. The type of acid, temperature and concentration of NaOH greatly influence the process yield. The higher extraction yield was achieved using acetic acid in the presence of pepsin by subsequent refrigeration, especially when skins were previously treated with NaOH (0.2 M). Tuna quality was assessed over 12 days of storage at 4 ± 1 °C in terms of chemical and microbial indices. Results showed that tuna skin gelatin-based EC avoids tuna deterioration. Microbial growth, assessed by total viable counts, and total volatile basic nitrogen were maintained below the maximum limits recommended, contrarily to the control. Additionally, the use of EC increased the stability of red colour during storage. 

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