Effect of Hot Water Treatment with Organic Additives in Fresh Cut Carrot

2021 ◽  
Vol 7 (1) ◽  
pp. 1-9
Author(s):  
Taslima Ayesha Aktar Nasrin ◽  
◽  
Latifa Yasmin ◽  
Most Sadia Arfin ◽  
Mohammad Mainuddin Molla ◽  
...  
Keyword(s):  
Aqueous Solution ◽  
Sodium Chloride ◽  
Citric Acid ◽  
Respiration Rate ◽  
Sensory Quality ◽  
Beta Carotene ◽  
Bacterial Count ◽  
Total Bacterial Count ◽  
Heat Treated ◽  
Fresh Cut

Fresh cut carrot (Daucus carota L.) slices were treated with hot (60°C) water and hot aqueous solution (2% sodium chloride, 2% citric acid and 10% lime juice) for 1 min and then surface water was removed. Following treatment, fresh-cut carrot slices were kept in a polypropylene (PP) box and stored in a refrigerator (4±1°C and 50±5% RH) for 12 days. The effectiveness of the treatments in extending shelf life was evaluated by determining respiration rate, firmness, weight loss, external colour, whiteness index (WI), some chemical parameters (ascorbic acid content, TSS, acidity, pH, total sugar, reducing sugar and beta carotene), total bacterial count (TBC) and sensory quality. The highest increment of WI (48.4%) was observed without heat-treated carrot slices. On the other hand, WI was increased by 12.1% and 21.7% in carrot slices treated with hot aqueous solution of 2% citric acid and with hot aqueous solution of 2% sodium chloride respectively at 12 days of storage. On the 12th day of storage, fresh-cut carrot treated with hot aqueous solution of 2% citric acid scored 7.3 and the rest of the sample scored less than 4.5 (indicate as unacceptable) in overall acceptability. Carrot slices treated with hot aqueous solution of 2% citric acid and 2% sodium chloride retained a minimum number of TBC and delayed changes in WI, external colour and beta carotene content compared to without heat-treated carrot slices. Keywords: Citric acid, respiration rate, sensory quality, sodium chloride, total bacterial count, whiteness index

scholarly journals Combined Effect of Dipping in Oxalic or in Citric Acid and Low O2 Modified Atmosphere, to Preserve the Quality of Fresh-Cut Lettuce during Storage

Foods ◽  
2020 ◽  
Vol 9 (8) ◽  
pp. 988
Author(s):  
Bernardo Pace ◽  
Imperatrice Capotorto ◽  
Michela Palumbo ◽  
Sergio Pelosi ◽  
Maria Cefola
Keyword(s):  
Citric Acid ◽  
Respiration Rate ◽  
Modified Atmosphere Packaging ◽  
Packaging Material ◽  
Combined Effect ◽  
Modified Atmosphere ◽  
Iceberg Lettuce ◽  
Fresh Cut ◽  
Main Factor

Leaf edge browning is the main factor affecting fresh-cut lettuce marketability. Dipping in organic acids as well as the low O2 modified atmosphere packaging (MAP), can be used as anti-browning technologies. In the present research paper, the proper oxalic acid (OA) concentration, able to reduce respiration rate of fresh-cut iceberg lettuce, and the suitable packaging materials aimed to maintaining a low O2 during storage, were selected. Moreover, the combined effect of dipping (in OA or in citric acid) and packaging in low O2 was investigated during the storage of fresh-cut iceberg lettuce for 14 days. Results showed a significant effect of 5 mM OA on respiration rate delay. In addition, polypropylene/polyamide (PP/PA) was select as the most suitable packaging material to be used in low O2 MAP. Combining OA dipping with low O2 MAP using PP/PA as material, resulted able to reduce leaf edge browning, respiration rate, weight loss and electrolyte leakage, preserving the visual quality of fresh-cut lettuce until 8 days at 8 °C.

scholarly journals Study of ready to use onion paste for prolonged shelf life

2019 ◽  
Vol 30 (2) ◽  
pp. 219-226
Author(s):  
S Arefin ◽  
MHR Bhuiyan ◽  
N Yeasmen ◽  
MA Islam ◽  
M Shams Ud Din
Keyword(s):  
Citric Acid ◽  
Chemical Constituents ◽  
Bacterial Count ◽  
Storage Conditions ◽  
Point Of View ◽  
Total Bacterial Count ◽  
Acceptable Quality ◽  
Sensorial Quality ◽  
The Individual ◽  
And Storage

This paper attempts to show the effect of preservatives and storage on the chemical, sensorial and microbial aspect of ready to use (RtU) onion paste, stored at two conditions i.e. ambient temperature (AT: 30±30C) and refrigerated temperature (RT: 5±10C) over a period of 180 days after treating with preservatives i.e. Potassium metabisulphites (KMS), Sodium benzoate (SB) and Citric acid (CA) at two levels i.e. 750 and 1000 ppm respectively. In the context of chemical aspect, a throughout observations over 180 days with 60 days interval showed negligible changes in chemical constituents of RtU onion paste both at AT and RT conditions with a little exception. Over the period pH slightly increased for both the storage conditions. Towards the sensorial point of view, use of preservatives in RtU onion paste resulted in the acceptance of color, flavor and texture up to 60 and 120 days of storage at AT and RT, respectively. To improve the effect of preservatives, mixture of them (KMS & CA; SB & CA) was also applied into to the sample (onion paste) besides the individual application. As a consequence, sensorial quality was better sustained by the addition of CA (0.8%) with other preservatives in comparison to the samples without CA. Onion paste, in specific, treated with 1000 ppm KMS & 0.8% citric acid stored both at AT and RT condition retained the most acceptable quality attributes compared to other treatments. However, onion paste without any preservative (control) was found acceptable only up to 20 days of storage at RT while storage at AT condition resulted in the more worse situation (acceptable up to 5 days). Total bacterial count was found in the lowest amount in RtU onion paste treated with the combination of KMS (1000 ppm) and CA (0.8%). Progressive Agriculture 30 (2): 219-226, 2019

Effect of Packaging Films on Quality of Fresh-Cut Broccoli

2014 ◽  
Vol 881-883 ◽  
pp. 785-788 ◽  
Author(s):  
Dan Wang ◽  
Xue Li ◽  
Yue Ma ◽  
Xiao Yan Zhao
Keyword(s):  
Respiratory Rate ◽  
Respiration Rate ◽  
Sensory Quality ◽  
Gas Composition ◽  
Packaging Films ◽  
Headspace Gas ◽  
Fresh Cut

In order to reveal the effect of packaging films on quality of fresh cut broccoli, three different properties of films were selected as materials. The effect of packaging films on headspace gas composition in the bag, respiratory rate and sensory quality of fresh cut broccolis were studied. The results showed that the samples in PE2 exhibited the best quality. The samples in PE1 had less quality than PE2. Although broccolis in PE3 had the lower O2concentration and highest CO2concentration, which retarded a great extent of respiration rate than others, but this condition induced anaerobe respiration, and then leading to the worst sensory quality.

scholarly journals Using Punica l. Shell Extract As A bacteriostatic For Staphylococcus aureus And Inhancing Locally Processed Sausage

2007 ◽  
Vol 31 (2) ◽  
pp. 61-69
Author(s):  
Ali H. Ali
Keyword(s):  
Staphylococcus Aureus ◽  
Sensory Quality ◽  
Bacterial Count ◽  
Food Additive ◽  
Total Bacterial Count ◽  
Staph Aureus ◽  
Minimum Dose

This study was carried out to evaluate Punica L. shell extract as abacteriostatic for Staphylococcus aureus Invitro , and select the minimaldosage to used as a food additive with species for processing locally sausageand evaluate the microbial and sensory quality .The results obtained revealedthat 0.22 % of Punica L. extract was the minimum dose has the effectivebacteriostatic for Staph. aureus Invitro and adding this percentage in mixtureof locally processed sausage significantly decreased total bacterial count andno growth of Staph. aureus were noticed . No significant differences in the

scholarly journals The effect of various heat-treatment methods on colostrum quality, health and performance of dairy calves

2020 ◽  
Vol 43 ◽  
pp. e49844
Author(s):  
Saeid Hesami ◽  
Amir-Davar Foroozandeh Shahraki ◽  
Amir Zakian ◽  
Gholamreza Ghalamkari
Keyword(s):  
Heat Treatment ◽  
Protein Profile ◽  
Bacterial Count ◽  
Total Bacterial Count ◽  
Treatment Groups ◽  
First Feeding ◽  
Heat Treated ◽  
Feces Sample ◽  
Quality Health ◽  
And Performance

To investigate the effect of feeding heat-treated colostrum at different duration on the health and performance, 48 Holstein calves were enrolled randomly into four treatment groups before first feeding and consumed untreated colostrum (H0, n = 12), heat-treated colostrum at 60ºC for 30 min. (H30, n = 12), heat-treated colostrum at 60ºC for 60 min. (H60, n = 12) and heat-treated colostrum at 60ºC for 90 min. (H90, n = 12). Blood samples were collected for analyses of IgG and protein profile at 0, 6, and 24h of age. The colostrum sample from treated and untreated batches and feces sample from each calf also were taken. The results showed heat-treatment of colostrum at 60ºC for 60 (p = 0.03) and 90 min. (p = 0.01) reduced total bacterial count, while colostral IgG concentration maintained up to 60 min. Serum total protein (p = 0.02), IgG concentrations (p = 0.03), and apparent efficiency of IgG absorption (p = 0.02) were significantly greater at 6 and 24h in calves that were fed heat-treated colostrum (H90) compared to calves fed unheated colostrum (H0). General health status of calves that were received heat-treated colostrum was better and the prevalence of diarrhea-induced pathogens was lower than calves were fed unheated colostrum. In conclusion, the consumption of heat-treated colostrum had a positive effect on health, growth characteristics, and performance of calves during the suckling period.

scholarly journals Influence of Deposition Condition on Y2O3Coatings Produced by Pulsed Electrophoretic Deposition

2016 ◽  
Vol 2016 ◽  
pp. 1-7 ◽  
Author(s):  
Hidetoshi Miyazaki ◽  
Asumi Ichikawa ◽  
Hisao Suzuki ◽  
Toshitaka Ota
Keyword(s):  
Aqueous Solution ◽  
Citric Acid ◽  
Bias Voltage ◽  
Electrophoretic Deposition ◽  
Second Step ◽  
Deposition Condition ◽  
Nanoparticle Suspension ◽  
Heat Treated ◽  
Deposited Film ◽  
Deposition Conditions

Y2O3nanoparticle suspension aqueous solution was prepared using citric acid. Then, Y2O3film was deposited using this solution with pulsed electrophoretic deposition (EPD). A dense Y2O3film of 25.7 μm thickness was obtained with deposition conditions of 0.5 wt% Y2O3concentration, bias voltage of 0.5 V, and bias frequency of 1 kHz. The respective resistivities of the as-deposited film and films heat-treated at 200°C and 400°C were 2.84 × 103 Ω·cm, 5.36 × 104 Ω·cm, and 2.05 × 106 Ω·cm. A 59.8 μm thick dense Y2O3film was obtained using two-step deposition with change of the bias voltage: a first step of 0.5 V and a second step of 2.0 V.

scholarly journals Identification of causative agent for fungal infection and effect of disinfectants on hatching and survival rate of common carp (C. carpio) larvae

2016 ◽  
Vol 1 (3) ◽  
pp. 578-588 ◽  
Author(s):  
Syeda Maksuda Yeasmin ◽  
Md Anisur Rahman ◽  
Md Mer Mosharraf Hossain ◽  
Md Habibur Rahman ◽  
Abdulla Al Asif
Keyword(s):  
Methylene Blue ◽  
Survival Rate ◽  
Sodium Chloride ◽  
Malachite Green ◽  
Common Carp ◽  
Bacterial Load ◽  
Bacterial Count ◽  
Total Bacterial Count ◽  
Hatching Rate ◽  
Mycological Examination

Common carp (Cyprinus carpio) is one of the commercially important and commonly cultured fish. In the hatchery intensive incubation leads to microbial overgrowth in C. carpio eggs that hamper egg development, hatchability and larval survivability. The aim of this study is to find out causes of mass mortality in C. carpio eggs during peak- breeding season between March to May 2015 at Mafatema fish hatchery, Chanchra, Jessore sadar upazilla. In the present study three disinfectants with three different concentrations in each such as methylene blue 1, 3 and 5mg/L., malachite green 1, 3 and 5mg/L., sodium chloride 1, 2 and 3g/L were used to observe the hatching rate of fertilized eggs and survival rate of larvae. Bacterial load of culture water was examined during the induced breeding of C. carpio with mycological examination of egg samples with different disinfectants. The total bacterial count fluctuated from 3.4 x 108 CFU/ml to 32.7 x 108 CFU/ml during the period of fertilization to 4days of hatching. The fertilized eggs infected by Saprolegnia spp. were appeared as tuft hairy like balls with a white cottony envelop. Among all the treatment 1mg/L methylene blue, 3mg/L malachite green and 1g/L sodium chloride showed significantly better (P<0.05) hatching rate 95·33±2·08, 88.00±2.64 and 92.33±4.04% respectively. The same concentration of methylene blue, malachite green and sodium chloride showed significantly better (P<0.05) better survival rate 95·00±4.35, 75.00±3.00 and 87.00±6.24% respectively. Finally among all the treatment 1mg/L of methylene blue showed significantly better (P<0.05) hatching and survival rate 95·33±2·08% and 95·00±4.35 % respectively. So 1mg/L of methylene blue is the best disinfectant for C. carpio fertilized egg treatment.Asian J. Med. Biol. Res. December 2015, 1(3): 578-588

Green Electrospinning and Crosslinking of Polyvinyl Alcohol/Citric Acid

2015 ◽  
Vol 32 ◽  
pp. 32-42 ◽  
Author(s):  
Jing Jing Shi ◽  
En Long Yang
Keyword(s):  
Heat Treatment ◽  
Aqueous Solution ◽  
Citric Acid ◽  
Polyvinyl Alcohol ◽  
X Ray Diffraction ◽  
Heat Treated ◽  
Acid Aqueous Solution ◽  
Ft Ir ◽  
Citric Acid Content ◽  
Nanofiber Membranes

The present study reports green electrospinning of polyvinyl alcohol (PVA) / citric acid nanofiber membranes, and the membranes were then crosslinked by heat treatment. The electric conductivity of the PVA aqueous solution increases rapidly and the growth slows down along with the increase of citric acid content. The viscosity of 13 wt% PVA aqueous solutions with citric acid had a small increase and remained stable in one week, which was suitable for electrospinning fibers. Porous, interconnected nonwoven nanofiber membranes were electrospun from a thoroughly mixing of PVA/ citric acid aqueous solution. The membranes were then heat treated at 140 °C for 2 h. The postelectrospinning crosslinked nanofiber membranes were insoluble in water, while the non-crosslinked electrospun nanofiber membranes dissolved instantaneously. FT-IR spectrum, X-ray diffraction, and DSC thermograms reveal that crosslinking of PVA nanofiber membranes occurred through esterfication reaction during heat treatment.

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