scholarly journals Rapid characterization of hypanthium and seed in wild and cultivated rosehip: application of Raman microscopy combined with multivariate analysis

2021 ◽  
Vol 8 (3) ◽  
Author(s):  
Ilinka Pećinar ◽  
Djurdja Krstić ◽  
Gianluca Caruso ◽  
Jelena B. Popović-Djordjević
Keyword(s):  
Food Industry ◽  
Abiotic Factors ◽  
Storage Conditions ◽  
Chemical Profile ◽  
Rosa Canina ◽  
Lower Extent ◽  
Rapid Characterization ◽  
Dog Rose ◽  
And Storage

Rosehip (pseudo-fruit) of dog rose ( Rosa canina L.) is highly valued, and owing to nutritional and sensory properties it has a significant place in the food industry. This work represents an innovative report focusing on the evaluation of the phytochemical composition of rosehips (hypanthium and seed) grown in different locations in Serbia, using Raman microspectroscopy combined with multivariate data analysis. Some significant differences arose between the analysed rosehip samples with regard to the chemical profile of both hypanthium parenchyma cells and seed, although no evident discrimination was recorded between the samples of wild and cultivated rosehip. The differences between the hypanthium samples compared were mainly determined by the content of carotenoids, phenolic compounds and polysaccharides, whereas phenolics, polysaccharides (pectin, cellulose and hemicellulose) and lipids (to a lower extent) contributed to the seed sample discrimination. The differences observed between the rosehip samples may be attributed to abiotic factors (growing, ripening and storage conditions), which had a significant impact on the carotenoid and polyphenols biosynthesis.

scholarly journals Organogel-Based Emulsified Systems, Food Applications, Microstructural and Rheological Features – A Review

2021 ◽  
Vol 12 (2) ◽  
pp. 1601-1627
Keyword(s):  
Food Industry ◽  
Physicochemical Characteristics ◽  
Storage Conditions ◽  
Improved Stability ◽  
Physicochemical Features ◽  
Food Applications ◽  
The Difference ◽  
The Relationship ◽  
And Storage

Applications of organogelated emulsions in the food industry depend on their physicochemical features. The characteristics of organogelated emulsions bring together behaviors typical of an emulsion but also of an organogel. The development of these hybrids involves the use of stabilizing molecules such as surfactants and structuring agents. The physicochemical characteristics of organogelated emulsions depend on the interrelationship of different molecules that make them up. The differences in the nature of molecules, as well as methods of production and storage conditions, cause changes in the intermolecular interactions. The difference that exists between interactions of one set of components and another results in emulsified systems with unique characteristics. However, depending on the properties of each system, they will have different metastability. Structured emulsions have shown improved stability compared to some traditional emulsions. However, the mechanisms by which one system can maintain a metastable state longer than another have not been reported in much research. In recent years the food industry has shown interest in extending the metastability time of different emulsified systems. This article aims to review the latest advances in the characterization of organogelated emulsions and the relationship between microstructural and rheological properties and inter-component interactions in organogel W/O emulsions.

Effect of pH and temperature on the infectivity of human coronavirus 229E

1989 ◽  
Vol 35 (10) ◽  
pp. 972-974 ◽  
Author(s):  
Alain Lamarre ◽  
Pierre J. Talbot
Keyword(s):  
Incubation Period ◽  
Storage Conditions ◽  
Viral Infectivity ◽  
Human Coronavirus ◽  
Virus Growth ◽  
The Stability ◽  
And Storage ◽  
Influence Of Ph ◽  
Human Coronavirus 229E

The stability of human coronavirus 229E infectivity was maximum at pH 6.0 when incubated at either 4 or 33 °C. However, the influence of pH was more pronounced at 33 °C. Viral infectivity was completely lost after a 14-day incubation period at 22, 33, or 37 °C but remained relatively constant at 4 °C for the same length of time. Finally, the infectious titer did not show any significant reduction when subjected to 25 cycles of thawing and freezing. These studies will contribute to optimize virus growth and storage conditions, which will facilitate the molecular characterization of this important pathogen.Key words: coronavirus, pH, temperature, infectivity, human coronavirus.

scholarly journals Characterization of Fuji Apples from Different Harvest Dates and Storage Conditions from Measurements of Volatiles by Gas Chromatography and Electronic Nose

2004 ◽  
Vol 52 (10) ◽  
pp. 3069-3076 ◽  
Author(s):  
Gemma Echeverría ◽  
Eva Correa ◽  
Margarita Ruiz-Altisent ◽  
Jordi Graell ◽  
Jaume Puy ◽  
...  
Keyword(s):  
Gas Chromatography ◽  
Electronic Nose ◽  
Storage Conditions ◽  
Harvest Dates ◽  
And Storage

scholarly journals Characterization of Fuji Apples from Different Harvest Dates and Storage Conditions from Measurements of Volatiles by Gas Chromatography and Electronic Nose

2004 ◽  
Vol 52 (14) ◽  
pp. 4582-4582 ◽  
Author(s):  
Gemma Echeverría ◽  
Eva Correa ◽  
Margarita Ruiz-Altisent ◽  
Jordi Graell ◽  
Jaume Puy ◽  
...  
Keyword(s):  
Gas Chromatography ◽  
Electronic Nose ◽  
Storage Conditions ◽  
Harvest Dates ◽  
And Storage

Fumonisin-Producing Strains of Fusarium: A Review of Their Ecophysiology

2004 ◽  
Vol 67 (8) ◽  
pp. 1792-1805 ◽  
Author(s):  
SONIA MARÍN ◽  
NARESH MAGAN ◽  
ANTONIO J. RAMOS ◽  
VICENTE SANCHIS
Keyword(s):  
Abiotic Factors ◽  
Fusarium Species ◽  
Fusarium Verticillioides ◽  
Fumonisin B1 ◽  
Storage Conditions ◽  
Fusarium Proliferatum ◽  
Biotic And Abiotic Factors ◽  
And Storage

This review focuses on the fumonisin-producing Fusarium species and the ecophysiology of these species. The effects of environmental biotic and abiotic factors on germination, growth, and fumonisin B1 production by Fusarium verticillioides and Fusarium proliferatum have been investigated under laboratory, field, and storage conditions. An understanding of the factors involved in production of fumonisins is the first step in preventing accumulation of these toxins.

scholarly journals Characterization of Kefir Produced in Household Conditions: Physicochemical and Nutritional Profile, and Storage Stability

Foods ◽  
2021 ◽  
Vol 10 (5) ◽  
pp. 1057
Author(s):  
Emília Alves ◽  
Epole N. Ntungwe ◽  
João Gregório ◽  
Luis M. Rodrigues ◽  
Catarina Pereira-Leite ◽  
...  
Keyword(s):  
Food Product ◽  
Fermented Milk ◽  
Storage Conditions ◽  
Fermented Food ◽  
Cow Milk ◽  
Microbial Composition ◽  
Nutritional Profile ◽  
Metabolic Activities ◽  
And Storage

Kefir, a traditional fermented food, has numerous health benefits due to its unique chemical composition, which is reflected in its excellent nutritional value. Physicochemical and microbial composition of kefir obtained from fermented milk are influenced by the type of the milk, grain to milk ratio, time and temperature of fermentation, and storage conditions. It is crucial that kefir characteristics are maintained during storage since continuous metabolic activities of residual kefir microbiota may occur. This study aimed to examine the nutritional profile of kefir produced in traditional in use conditions by fermentation of ultra-high temperature pasteurized (UHT) semi-skimmed cow milk using argentinean kefir grains and compare the stability and nutritional compliance of freshly made and refrigerated kefir. Results indicate that kefir produced under home use conditions maintains the expected characteristics with respect to the physicochemical parameters and composition, both after fermentation and after refrigerated storage. This work further contributes to the characterization of this food product that is so widely consumed around the world by focusing on kefir that was produced in a typical household setting.

scholarly journals Extraction of bioactive metabolites from sucupira seeds (Pterodon emarginatus) using cachaça

2020 ◽  
Vol 9 (11) ◽  
pp. e2109119795
Author(s):  
Jhonatan Bispo de Oliveira ◽  
Ana Maria de Resende Machado ◽  
David Lee Nelson ◽  
Esther Maria Ferreira Lucas
Keyword(s):  
Preparation Method ◽  
Herbal Medicines ◽  
Storage Conditions ◽  
Alcohol Concentration ◽  
Bioactive Metabolites ◽  
Chemical Profile ◽  
Alcohol Content ◽  
Physical Chemical ◽  
Lower Alcohol ◽  
And Storage

This work aimed to evaluate the presence of the bioactive metabolites from sucupira seeds in prepared herbal medicines obtained by the immersion of the seeds in cachaça were evaluated by varying the physical-chemical characteristics of the cachaça used; the phytotherapic preparation method (extraction time of plant material) and storage conditions (with and without seeds immersed). The chemical profile of the extracts was determined GC-MS. The presence of some bioactive metabolites was observed, which were extracted with the cachaça of lower alcohol concentration (44.5%) after two months of contact with the seeds. These metabolites were not identified in samples stored for four months. The cachaça with an alcohol concentration of 46.5%, after 2 months of maceration, promoted the extraction of β-elemene, only and the others with contents of 48.5%, 49.5% and 50.4%, respectively, extracted the bioactive metabolites: spathulenol, D-germacrene, δ-cadinene, caryophylene and β-elemene in the maceration periods of 15 days and 2 months. In the extracts that were stored without seeds, the metabolites spathulenol and δ-cadinene were the only ones that remained present in all samples after two and four months of storage. The extraction of all metabolites was possible with the crushed and macerated seeds remaining for 2 months in cachaça with an alcohol content greater than 45%.

scholarly journals Modulation and Characterization of Wax-Based Olive Oil Organogels in View of Their Application in the Food Industry

Gels ◽  
2021 ◽  
Vol 7 (1) ◽  
pp. 12
Author(s):  
Pedro M. Silva ◽  
Artur J. Martins ◽  
Luiz H. Fasolin ◽  
António A. Vicente
Keyword(s):  
Olive Oil ◽  
Food Industry ◽  
Oxidation Stability ◽  
Real Life ◽  
Textural Properties ◽  
Storage Conditions ◽  
Rheological Parameters ◽  
Legal Limits ◽  
Gelation Concentration

Olive oil has recognized health benefits but lacks structural resilience to act in a similar fashion as do the typically used triglycerides (TAGs) when applied in food manufacturing. Therefore, olive oil structuring is critical to widening its use as a healthier alternative in spreadable products. Foreseeing the development of an application for the food industry, three types of natural waxes were used as organogelators, generating olive oil organogels with distinct properties. Retail-simulated storage conditions were used to mimic real-life industrial and commercial use. Organogel systems were evaluated according to their oxidation stability and textural and rheological properties. Textural and rheological parameters increased in response to increasing gelator concentration, while oxidation values (below 1.5 meq O2·kg−1) remained within legal limits. Organogels displayed similar textural properties to those of commercially available spreadable products, while displaying a low critical gelation concentration. In short, it was shown that tailoring the physicochemical properties of organogels towards specific applications is possible. The produced organogels showed similar properties to the ones of commercially available spreadable products, revealing favourable oxidative profiles. Therefore, an industrial application can be easily foreseen, building on the natural characteristics of olive oil as a healthier alternative to current spreadable products.

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