Processing and storage effects on the oxidative stability of hemp (Cannabis sativaL.) oil-in-water emulsions

2015 ◽  
Vol 50 (10) ◽  
pp. 2316-2322 ◽  
Author(s):  
Vassilios Raikos ◽  
Vasiliki Konstantinidi ◽  
Garry Duthie
Keyword(s):  
Oxidative Stability ◽  
Oil In Water ◽  
Storage Effects ◽  
Processing And Storage ◽  
And Storage

scholarly journals Effect of Herbal Addition on the Microbiological, Oxidative Stability and Sensory Quality of Minced Poultry Meat

Foods ◽  
2021 ◽  
Vol 10 (7) ◽  
pp. 1537
Author(s):  
Danuta Jaworska ◽  
Elżbieta Rosiak ◽  
Eliza Kostyra ◽  
Katarzyna Jaszczyk ◽  
Monika Wroniszewska ◽  
...  
Keyword(s):  
Oxidative Stability ◽  
Sensory Quality ◽  
Meat Products ◽  
Black Pepper ◽  
Poultry Meat ◽  
Piper Nigrum ◽  
Thymus Vulgaris ◽  
Processing And Storage ◽  
And Storage

The study aimed to assess the effect of herbal additions with antioxidant properties (pepper, thyme and oregano) on the microbiological and oxidative stability as well as the sensory quality of minced poultry meat. Meatballs treatments without additives and treatments with the addition of three types of spices in two forms—dry spices and industrial extracts were examined. Popular seasoning additives of oregano (Origanum vulgare), thyme (Thymus vulgaris) and black pepper (Piper nigrum) at 0.3% of dry herbal or 0.003% as industrial extract were added to minced meat. The microbiological, chemical and sensory tests were performed at specified times and storage temperature. Based on the studied criteria, products maintained constant and adequate quality by up to 10 days while stored in 4 °C. In the case of all tested samples, the overall sensory quality began to deteriorate after 10 days of storage. The preservative role of herbs and extracts in meat products during processing and storage was observed. Oregano and black pepper in both forms maintained good microbial quality and showed their inhibitory effects on the growth of psychrotrophic bacteria. It was observed that dried herbs revealed a stronger antioxidant effect than additives in the form of extracts. The studied dried herbs played an antioxidant, antimicrobial and preservative role in meat products during processing and storage.

Processing and Storage Effects on the Ellagitannin Composition of Processed Blackberry Products

2010 ◽  
Vol 58 (22) ◽  
pp. 11749-11754 ◽  
Author(s):  
Tiffany J. Hager ◽  
Luke R. Howard ◽  
Ronald L. Prior
Keyword(s):  
Storage Effects ◽  
Processing And Storage ◽  
And Storage

Extraction, Processing, and Storage Effects on Curcuminoids and Oleoresin Yields from Curcuma longa L. Grown in Jamaica

2008 ◽  
Vol 56 (10) ◽  
pp. 3664-3670 ◽  
Author(s):  
Cheryl E. Green ◽  
Sheridan L. Hibbert ◽  
Yvonne A. Bailey-Shaw ◽  
Lawrence A. D. Williams ◽  
Sylvia Mitchell ◽  
...  
Keyword(s):  
Curcuma Longa ◽  
Storage Effects ◽  
Processing And Storage ◽  
And Storage

scholarly journals Antioxidant capacity and lipid stability egg during processing and storage.

2014 ◽  
Vol 4 (1) ◽  
pp. 19
Author(s):  
Michelle Garcêz Carvalho ◽  
Alfredo Tenuta Filho
Keyword(s):  
Oxidative Stability ◽  
Antioxidant Capacity ◽  
Lipid Fraction ◽  
Thiobarbituric Acid ◽  
Storage Conditions ◽  
Limit Of Quantification ◽  
Total Antioxidant ◽  
Processing And Storage ◽  
And Storage

<p>Different processing conditions, packaging and storage can affect the natural antioxidant protection of the egg. Thus, the objectives were: (a) To standardize a methodology able to evaluate in vitro antioxidant capacity of fresh and processed egg, (b) investigate the effect of pasteurization and spray on the oxidative stability of the lipid fraction of egg and (c) evaluate the antioxidant capacity and oxidative stability of fatty acids from whole egg pasteurized atomized, bottle of high density polyethylene, opaque, under nitrogen, at 5&plusmn;2&ordm;C for up to 90 days. The phosphomolybdenum method to measure the total antioxidant capacity of lipid fraction (CATL) Egg presented analytical adequacy, with a limit of quantification of 0.017 mg &alpha;-tocoferol/mL. The CATL decreased with the progress of processing and the reverse was observed for the lipids, 7-CETO (7-ketocholesterol) and TBARS (thiobarbituric acid reactive substances). The pasteurized egg atomized (OIPA) kept under ideal storage conditions considered stable in relation to hydration, CATL and TBARS. It is concluded that the method of phosphomolybdenum suitability presented analytical sufficient. Pasteurization did not affect any of the parameters evaluated, but the atomization caused significant decrease CATL, and elevated lipids, TBARS and 7-CETO. Was maintained hydration and stability of the lipid OIPA stored for 90 days at 5&deg;C, indicating that the conditions for packaging and storage were effective.&nbsp;</p><p>&nbsp;</p><p>DOI:&nbsp;<a href="http://dx.doi.org/10.14685/rebrapa.v4i1.102">http://dx.doi.org/<span>10.14685/rebrapa.v4i1.</span><span>102</span></a></p><p><span><br /></span></p>

Processing and Storage Effects on Orange Juice Aroma: A Review

2008 ◽  
Vol 56 (21) ◽  
pp. 9785-9796 ◽  
Author(s):  
Pilar Ruiz Perez-Cacho ◽  
Russell Rouseff
Keyword(s):  
Orange Juice ◽  
Storage Effects ◽  
Processing And Storage ◽  
And Storage
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