scholarly journals Impact of storage conditions and premix type on phytase stability

2020 ◽  
Vol 4 (3) ◽  
Author(s):  
Marut Saensukjaroenphon ◽  
Caitlin E Evans ◽  
Chad B Paulk ◽  
Jordan T Gebhardt ◽  
Jason C Woodworth ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Storage Time ◽  
Storage Condition ◽  
Storage Conditions ◽  
Mineral Oil ◽  
Heat Pulse ◽  
Pulse Treatment ◽  
And Storage ◽  
Potential Use ◽  
Oil Type

Abstract Potential use of medium-chain fatty acids (MCFA), increased temperatures and exposure time may be implemented to mitigate biological hazards in premixes and feed ingredients. However, there are no data on how these strategies influence phytase stability. For Exp. 1, there were no four- and three-way interactions among premix type (PT), oil type (OT), storage condition (SC), and storage time (ST) for phytase stability (P > 0.111). There were two-way interactions for PT × SC (P < 0.001) and SC × ST (P < 0.001). The OT did not affect phytase stability when premixes-containing phytase were added as either mineral oil (MO) or MCFA (P = 0.382). For Exp. 2, there was no interaction between PT and OT (P = 0.121). There were also no differences for phytase stability between vitamin premix (VP)- and vitamin trace mineral (VTM) premix-containing phytase were heated at 60 °C (P = 0.141) and between premixes-containing phytase were mixed with 1% MO added and 1% MCFA (P = 0.957). Therefore, the phytase was stable when mixed with both VP and VTM premix and stored at 22 °C with 28.4% relative humidity (RH). The phytase stability was dramatically decreased when the phytase was mixed with premixes and stored at 39.5 °C with 78.8% RH. Also, MCFA did not influence phytase degradation during storage up to 90 d and in the heat pulse process. The phytase activity was decreased by 20% after the premixes containing the phytase was heated at 60 °C for approximately 9.5 h. If both MCFA and heat pulse treatment have similar efficiency at neutralizing or reducing the target pathogen, the process of chemical treatment could become a more practical practice.

scholarly journals Impact of storage conditions and premix type on fat-soluble vitamin stability1

2020 ◽  
Vol 4 (3) ◽  
Author(s):  
Marut Saensukjaroenphon ◽  
Caitlin E Evans ◽  
Chad B Paulk ◽  
Jordan T Gebhardt ◽  
Jason C Woodworth ◽  
...  
Keyword(s):  
Vitamin E ◽  
Vitamin A ◽  
Chemical Treatment ◽  
Storage Time ◽  
Storage Condition ◽  
The United States ◽  
Heat Pulse ◽  
Pulse Treatment ◽  
Fat Soluble Vitamins ◽  
And Storage

Abstract Feed ingredients and additives could be a potential medium for foreign animal disease entry into the United States. The feed industry has taken active steps to reduce the risk of pathogen entry through ingredients. Medium chain fatty acid (MCFA) and heat pulse treatment could be an opportunity to prevent pathogen contamination. The objective of experiment 1 was to determine the impact of 0, 30, 60, or 90 d storage time on fat-soluble vitamin stability when vitamin premix (VP) and vitamin trace mineral premix (VTM) were blended with 1% inclusion of MCFA (1:1:1 blend of C6:C8:C10) or mineral oil (MO) with different environmental conditions. Samples stored at room temperature (RT) (~22 °C) or in an environmentally controlled chamber set at 40 °C and 75% humidity, high-temperature high humidity (HTHH). The sample bags were pulled out at days 0, 30, 60 and 90 for RT condition and HTHH condition. The objective of experiment 2 was to determine the effect of heat pulse treatment and MCFA addition on fat-soluble vitamin stability with two premix types. A sample from each treatment was heated at 60 °C and 20% humidity. For experiment 1, the following effects were significant for vitamin A: premix type × storage condition (P = 0.031) and storage time × storage condition (P = 0.002) interactions; for vitamin D3: main effect of storage condition (P < 0.001) and storage time (P = 0.002); and for vitamin E: storage time × storage condition interaction (P < 0.001). For experiment 2, oil type did not affect the stability of fat-soluble vitamins (P > 0.732) except for vitamin A (P = 0.030). There were no differences for fat-soluble vitamin stability between VP and VTM (P > 0.074) except for vitamin E (P = 0.016). Therefore, the fat-soluble vitamins were stable when mixed with both vitamin and VTM and stored at 22 °C with 28.4% relative humidity (RH). When premixes were stored at 39.5 °C with 78.8%RH, the vitamin A and D3 were stable up to 30 d while the vitamin E was stable up to 60 d. In addition, MCFA did not influence fat-soluble vitamin degradation during storage up to 90 d and in the heat pulse process. The vitamin stability was decreased by 5% to 10% after the premixes was heated at 60 °C for approximately nine and a half hours. If both chemical treatment (MCFA) and heat pulse treatment have similar efficiency at neutralizing or reducing the target pathogen, the process of chemical treatment could become a more practical practice.

scholarly journals Environment is crucial to the cooking time of beans

2012 ◽  
Vol 32 (3) ◽  
pp. 573-578 ◽  
Author(s):  
Bruna Arruda ◽  
Altamir Frederico Guidolin ◽  
Jefferson Luís Meirelles Coimbra ◽  
Jaqueline Battilana
Keyword(s):  
Storage Time ◽  
Storage Condition ◽  
Storage Conditions ◽  
Cooking Time ◽  
Dependent Manner ◽  
Simple Linear Regression ◽  
Long Term Storage ◽  
And Storage ◽  
Term Storage

The objectives of this study were to understand how genotype, storage time, and storage conditions affect cooking time of beans and to indicate storage techniques that do not affect the cooking time. The grains were subjected to five different storage periods and six different storage conditions. The cooking time was estimated using the Mattson Cooker. The data were subjected to analysis of variance and a subsequent adjustment of simple linear regression for deployment of the interactions between the factors. Contrasts were used to determine the best levels of the factor storage condition. Genotype did not impact cooking time when the storage time and storage conditions were considered. Time and storage conditions affect the cooking time of beans in a dependent manner, but time of storage had the biggest influence. The best conditions for long-term storage of beans ensuring a smaller increase in cooking time is plastic storage at low temperatures. Thus, plastic freezer storage is a practical alternative for consumers.

scholarly journals Botanicals to Control Soft Rot Bacteria of Potato

2012 ◽  
Vol 2012 ◽  
pp. 1-6 ◽  
Author(s):  
M. M. Rahman ◽  
A. A. Khan ◽  
M. E. Ali ◽  
I. H. Mian ◽  
A. M. Akanda ◽  
...  
Keyword(s):  
Plant Extracts ◽  
Curcuma Longa ◽  
Soft Rot ◽  
Storage Condition ◽  
Storage Conditions ◽  
Leaf Extracts ◽  
Corchorus Capsularis ◽  
Rot Disease ◽  
And Storage

Extracts from eleven different plant species such as jute (Corchorus capsularisL.), cheerota (Swertia chiraitaHam.), chatim (Alstonia scholarisL.), mander (Erythrina variegata), bael (Aegle marmelosL.), marigold (Tagetes erecta), onion (Allium cepa), garlic (Allium sativumL.), neem (Azadiracta indica), lime (Citrus aurantifolia), and turmeric (Curcuma longaL.) were tested for antibacterial activity against potato soft rot bacteria,E. carotovorasubsp.carotovora (Ecc)P-138, underin vitroand storage conditions. Previously,EccP-138 was identified as the most aggressive soft rot bacterium in Bangladeshi potatoes. Of the 11 different plant extracts, only extracts from dried jute leaves and cheerota significantly inhibited growth ofEccP-138in vitro. Finally, both plant extracts were tested to control the soft rot disease of potato tuber under storage conditions. In a 22-week storage condition, the treated potatoes were significantly more protected against the soft rot infection than those of untreated samples in terms of infection rate and weight loss. The jute leaf extracts showed more pronounced inhibitory effects onEcc-138 growth both inin vitroand storage experiments.

scholarly journals A review on potato microtuber storability and dormancy

2016 ◽  
Vol 8 (4) ◽  
pp. 2319-2324 ◽  
Author(s):  
Murlidhar J. Sadawarti ◽  
K. K. Pandey ◽  
B. P. Singh ◽  
R. K. Samadiya
Keyword(s):  
Significant Role ◽  
Carbon Disulphide ◽  
Potato Production ◽  
Storage Condition ◽  
Storage Conditions ◽  
Dormancy Breaking ◽  
Tuber Dormancy ◽  
Seed Potato Production ◽  
Sprouting Ability ◽  
And Storage

Potato microtubers plays important role in seed potato production technology as it has great advantage of storage, transport and mechanization due to their little size and reduced weight. Dormancy in potato microtubers is very important and storage conditions as well as size of microtubers influences the dormancy in microtubers. Increasing size of the micro-tuber resulted in significant increase in the viability and sprouting ability of microtubers with reduced durations of dormancy and weight loss at the end of storage. Small microtubers are more vulnerable to storage damage. The larger microtubers lost moisture content more slowly and retained firmness longer when stored at 40C. Development of dormancy during storage strongly affected by the storage condition especially the temperature regime, the presence of light and the relative humidity. The dormancy duration was linearly and inversely correlated with the length of storage. Storage containers and conditions are also important for microtuber storage. Endogenous hormones ABA, ethylene, cyokinin and gibberllic acid play a significant role in tuber dormancy regulation.Microtubers with thick diameter which have passed more times in dormancy and have better functionality than small microtubers with less time in dormancy. Growth regulators like gibberellic acid, thiourea, gibberllic acid + thiourea, randite and carbon disulphide plays significant role in dormancy breaking of microtubers.

scholarly journals The Composition of Fatty Acids in Ostrich Meat Influenced by the Type of Packaging and Refrigerated Storage

Molecules ◽  
2019 ◽  
Vol 24 (22) ◽  
pp. 4128
Author(s):  
Olaf K. Horbańczuk ◽  
Małgorzata Moczkowska ◽  
Joanna Marchewka ◽  
Atanas G. Atanasov ◽  
Marcin A. Kurek
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Storage Time ◽  
Modified Atmosphere Packaging ◽  
Vacuum Packaging ◽  
Modified Atmosphere ◽  
Refrigerated Storage ◽  
High Quality ◽  
Significant Deterioration ◽  
And Storage

Ostrich meat is a high-quality dietetic product, however, it is very sensitive to deterioration during storage. The aim of this study was to assess the effect of packaging systems on the fatty acid (FA) profiles in ostrich meat during refrigerated storage. The systems were: Vacuum packaging (VP) and modified atmosphere packaging (MAP) in two combinations of gases: MAP1 (40% O2/40% CO2/20% N2) and MAP2 (60% O2/30% CO2/10% N2). Samples were taken from the M. ilifibularis (IF) muscles of eight ostriches in each treatment group. The packs were stored in a refrigerator at 2 °C and analyzed at 0, 4, 8, 12 and 16 days. The packaging conditions and storage time had an impact on the concentration of bioactive compounds such as polyunsaturated fatty acids (PUFA), including n-3 such as C18:3, C20:5 (EPA) and C22:6 (DHA). The least changes in composition of n-3 and the sum of PUFA were recorded in ostrich meat packaged in vacuum, followed by that packaged using MAP1 and MAP2. The sum of n-6 PUFAs decreased significantly by 2.1% for MAP2, and only by 0.7% for vacuum packaging as the experiment progressed. A significant deterioration of these compounds was observed in all package systems, especially from day 12 until day 16 of storage.

scholarly journals Evaluation of Bis (2-ethylhexyl) phthalate (DEHP) in the PET Bottled Mineral Water of Different Brands and Impact of Heat by GC-MS/MS

2021 ◽  
Author(s):  
Laxmi Kant Bhardwaj ◽  
Archana Sharma
Keyword(s):  
Storage Time ◽  
Mineral Water ◽  
Storage Conditions ◽  
Gas Chromatography Mass Spectrometry ◽  
Local Market ◽  
Batch Number ◽  
Water Filling ◽  
And Storage ◽  
Ethylhexyl Phthalate ◽  
Bottled Mineral Water

Abstract Phthalates are one of the ubiquitous contaminants in the environment due to the extensive use in the last few years. They are easily released because they are not chemically bonded to polymers. They migrate into the food during food packing while in water, they migrate during water filling or storage and bottle manufacturing. They are toxic to human health and known as carcinogen/ endocrine disruptors. A total of sixty PET (polyethylene terephthalate) bottled mineral water samples of different six brands were purchased from the local market of Noida, India. These bottles were of two different batch numbers of each brand. Two bottles of each brand with a different batch number were analyzed immediately after purchase while the other eight bottles were analyzed after two and six months when they were stored in sunlight (~ 45 o C) and - 20 o C. The aim of the present study was to determine the migration of DEHP and its impact on storage conditions of PET bottled mineral water in retail stores or homes. We used a gas chromatography-mass spectrometry (GC-MS/MS) for the estimation of DEHP in these samples. We observed that the migration of DEHP was dependent on high temperature and storage time. DEHP was present only in those samples, which were stored in sunlight for two & six months and at - 20 o C for six months. While found below the detection limit in those samples which were analyzed immediately after purchase and stored at - 20 o C for two months.

scholarly journals Enrichment of Cinta Senese burgers with omega-3 fatty acids. Effect of type of addition and storage conditions on quality characteristics

2018 ◽  
Vol 69 (1) ◽  
pp. 235 ◽  
Author(s):  
C. Aquilani ◽  
T. Pérez-Palacios ◽  
F. Sirtori ◽  
E. Jiménez-Martín ◽  
T. Antequera ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Fish Oil ◽  
Frozen Storage ◽  
Storage Conditions ◽  
Quality Characteristics ◽  
Omega 3 ◽  
Epa And Dha ◽  
Physico Chemical ◽  
Cooked Meat ◽  
And Storage

The most beneficial omega-3 PUFAs to human health, EPA and DHA fatty acids, are typically present in fish products, but extraneous to meat. Therefore, Cinta Senese pork burgers were added with microencapsulated (M) and bulk fish oil (F) and subjected to three storage conditions: no storage (T0), chilled (T5) and frozen storage (T30). The physico-chemical and sensory attributes of raw and cooked burgers were investigated. After storage and cooking, EPA and DHA were better preserved in M burgers than in F samples, which showed the highest TBAR values at T0 and T5, while M samples presented scores similar to the control. Panelists observed differences mainly in greasy appearance, odor intensity and cooked meat odor and flavor. The M group showed the best scores at T5 with respect to the control and F burgers. So, fish oil microencapsulation was an effective method to prevent EPA and DHA oxidation while respecting burger quality characteristics.

scholarly journals Effect of Packaging and Storage on Quality Characteristics of Dried Wild Pomegranate Arils (Anardana) Prepared in Solar Tunnel Drier

2020 ◽  
pp. 8-23
Author(s):  
Abhimanyu Thakur ◽  
N. S. Thakur ◽  
Hamid . ◽  
Pradeep Kumar ◽  
Kanchan Bhatt
Keyword(s):  
Value Added ◽  
Storage Period ◽  
Titratable Acidity ◽  
Punica Granatum ◽  
Storage Condition ◽  
Storage Conditions ◽  
Quality Characteristics ◽  
Ambient Conditions ◽  
Hydroxymethyl Furfural ◽  
And Storage

Wild pomegranate (Punica granatum L.) fruits were procured from Karsog area of Mandi district of Himachal Pradesh, India (1265 m above mean sea level). The arils extracted from the fruits were dehydrated in a solar tunnel (30-45°C) drier to prepare value added product Anardana. The developed product was packed in three different packaging materials viz. gunny bags, aluminium laminated pouches (ALP) and aluminium laminated pouches with vacuum (ALPV) and stored under ambient and refrigerated temperature for a period of 12 months so as to evaluate overall effect of storage period, storage condition and packaging material. After 12 months of storage period, higher retention of various quality characteristics like TSS, titratable acidity, ascorbic acid, total sugars, anthocyanins content, sensory characteristic scores with less increase in moisture content, NEB (non-enzymatic browning),HMF (hydroxymethyl furfural) and furfural content was observed in Anardana packed in ALPV followed by ALP and gunny bags. The changes in the quality characteristics of the Anardana were slower in refrigerated storage conditions as compared to ambient conditions.

scholarly journals The Optimum Storage Conditions on the Quality of the Stingless bee Honey

2021 ◽  
Vol 2049 (1) ◽  
pp. 012003
Author(s):  
Imron Meechai ◽  
Isma-ae Chelong ◽  
Romlee Chedoloh
Keyword(s):  
Moisture Content ◽  
Physicochemical Properties ◽  
Sugar Content ◽  
Storage Condition ◽  
Storage Conditions ◽  
Stingless Bee ◽  
Significant Difference ◽  
Storage Times ◽  
And Storage

Abstract Honey of stingless bee has a higher moisture content than bees. Long-term storage may cause fermentation processes to change the physicochemical properties and taste. Thus, the aim of this research was evaluation of the optimum storage condition on the quality of stingless bee honey. Stingless bee honey (Tetragonular larviceps) was contained in plastic bottle and kept at ambient temperature (30-35°C) and low temperature (4-8°C) for 0-45 days. Before and after storage honey were analyzed the physicochemical properties and sensory investigation for comparison of quality. The results showed that temperatures and storage times have affected on the reducing sugar content, pH, conductivity, color, moisture content with significant difference (p<0.05). While, temperatures and storage times have unaffected on the °Brix value (p>0.05). Additionally, the physicochemical properties of honey were according with previously quality report. The sensory investigation indicated that the smell natural flavor, consistency, taste and sourness were not significant difference (p>0.05). In contrast, the color and overall preference were significant difference (p<0.05). For honey quality, Thus, the honey might keep at 4-35°C for ≤45 day of this study.

Effects of Flavorings, Storage Conditions, and Storage Time on Survival of Staphylococcus aureus in Sürk Cheese

2005 ◽  
Vol 68 (7) ◽  
pp. 1487-1491 ◽  
Author(s):  
TUĞRUL M. MASATCIOĞLU ◽  
YAHYA K. AVŞAR
Keyword(s):  
Staphylococcus Aureus ◽  
Room Temperature ◽  
Storage Time ◽  
Storage Conditions ◽  
Black Pepper ◽  
Ash Content ◽  
Mold Growth ◽  
Storage Duration ◽  
And Storage ◽  
Over Time

The objectives of this study were to determine the cumulative effects of flavorings (chili pepper, thyme, mint, cumin, nutmeg, allspice, clove, cinnamon, black pepper, salt, and hot red pepper paste), storage conditions, and storage time on the survival of Staphylococcus aureus in Sürk cheese and to monitor the associated chemical changes. Sürk cheese, a traditional Turkish cheese, was produced by heating diluted nonfat yogurt and adding flavorings to the resultant acid-heat curd. The cheese was later inoculated with S. aureus, shaped conically, and stored aerobically for mold growth and anaerobically in olive oil for 30 days at room temperature. The moisture content of aerobically stored cheese decreased over time and led to increases in total solids, salt, salt-in-moisture, and ash content during ripening (P &lt; 0.05). The presence or absence of the flavorings had no significant effect, whereas storage conditions and storage duration decreased the survival of S. aureus (P &lt; 0.05).

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