scholarly journals Using a concentrate of phenols obtained from olive vegetation water to preserve chilled food: two case studies

2016 ◽  
Vol 5 (2) ◽  
Author(s):  
Luca Fasolato ◽  
Barbara Cardazzo ◽  
Stefania Balzan ◽  
Lisa Carraro ◽  
Nadia Andrea Andreani ◽  
...  
Keyword(s):  
Lipid Peroxidation ◽  
Shelf Life ◽  
Sparus Aurata ◽  
Chicken Breast ◽  
Lag Phase ◽  
Plant Metabolites ◽  
Significant Difference ◽  
Vegetation Water ◽  
Fresh Products ◽  
The Impact

Phenols are plant metabolites characterised by several interesting bioactive properties such as antioxidant and bactericidal activities. In this study the application of a phenols concentrate (PC) from olive vegetation water to two different fresh products – gilt-head seabream (<em>Sparus aurata</em>) and chicken breast – was described. Products were treated in a bath of PC (22 g/L; chicken breast) or sprayed with two different solutions (L1:0.75 and L2:1.5 mg/mL; seabream) and then stored under refrigeration conditions. The shelf life was monitored through microbiological analyses – quality index method for seabream and a specific sensory index for raw breast. The secondary products of lipid-peroxidation of the chicken breast were determined using the thiobarbituric acid reactive substances (TBARs) test on cooked samples. Multivariate statistical techniques were adopted to investigate the impact of phenols and microbiological data were fitted by DMfit software. In seabream, the levels of PC did not highlight any significant difference on microbiological and sensory features. DMfit models suggested an effect only on H<sub>2</sub>S producing bacteria with an increased lag phase compared to the control samples (C: 87 h <em>vs</em> L2: 136 h). The results on chicken breast showed that the PC bath clearly modified the growth of <em>Pseudomonas</em> and <em>Enterobacteriaceae</em>. The phenol dipping was effective in limiting lipid-peroxidation (TBARs) after cooking. Treated samples disclosed an increase of shelf life of 2 days. These could be considered as preliminary findings suggesting the use of this concentrate as preservative in some fresh products.

scholarly journals Edible coating based on achira starch containing garlic/oregano oils to extend the shelf life of double cream cheese

2020 ◽  
Vol 73 (1) ◽  
pp. 9099-9108 ◽  
Author(s):  
Junior B. Molina-Hernández ◽  
Andrés Echeverri Castro ◽  
Hugo A. Martinez-Correa ◽  
Margarita M. Andrade-Mahecha
Keyword(s):  
Shelf Life ◽  
Antimicrobial Agents ◽  
Ph Value ◽  
Physicochemical Characteristics ◽  
Edible Coatings ◽  
Antimicrobial Compounds ◽  
Cream Cheese ◽  
Significant Difference ◽  
Fresh Products ◽  
Oregano Oil

Edible coatings provide food products with a barrier to gases and water vapor exchange; additionally, when complemented with antimicrobial agents, they can be suitable to extend food shelf life. This study aimed to evaluate the effect of using edible coatings based on achira starch (Canna indica L.), microcrystalline cellulose, and natural antimicrobial compounds (garlic and oregano oils) on the quality of double cream cheese during storage at 5 °C for 42 days. The physicochemical characteristics of the cheeses, such as weight loss, hardness, water activity, and color, were evaluated on days 1, 8, 21, and 42. The microbiological analyses were carried out on days 1, 21, and 42, and the sensorial analysis on days 1 and 42. The coated cheese samples maintained the pH value of fresh products during storage, whereas the pH of the uncoated samples progressively decreased. No effect (P≥0.05) was observed at the different storage times on the weight and color of the coated samples, as compared to the control. The hardness of the coated samples was lower (50% for oregano oil treatment and 18% for garlic oil treatment) at the end of the storage, with a significant difference (P≤0.05) from the control. Additionally, the use of coatings containing garlic or oregano oil prevented the growth of pathogenic or contaminating microorganisms on the product during 42-day storage. The results indicated that the use of edible coatings incorporating garlic or oregano oil as antimicrobial compounds are an alternative to extend the shelf life of double cream cheese.

scholarly journals Predictive Modeling of the Shelf Life of Fish under Nonisothermal Conditions

2001 ◽  
Vol 67 (4) ◽  
pp. 1821-1829 ◽  
Author(s):  
Konstantinos Koutsoumanis
Keyword(s):  
Shelf Life ◽  
Sparus Aurata ◽  
Effect Of Temperature ◽  
Lag Phase ◽  
Type Model ◽  
Temperature Profiles ◽  
Growth Data ◽  
Natural Microflora ◽  
Nonisothermal Conditions ◽  
Real Temperature

ABSTRACT The behavior of the natural microflora of Mediterannean gilt-head seabream (Sparus aurata) was monitored during aerobic storage at different isothermal conditions from 0 to 15°C. The growth data of pseudomonads, established as the specific spoilage organisms of aerobically stored gilt-head seabream, combined with data from previously published experiments, were used to model the effect of temperature on pseudomonad growth using a Belehradek type model. The nominal minimum temperature parameters of the Belehradek model (T min) for the maximum specific growth rate (μmax) and the lag phase (t Lag) were determined to be −11.8 and −12.8°C, respectively. The applicability of the model in predicting pseudomonad growth on fish at fluctuating temperatures was evaluated by comparing predictions with observed growth in experiments under dynamic conditions. Temperature scenarios designed in the laboratory and simulation of real temperature profiles observed in the fish chill chain were used. Bias and accuracy factors were used as comparison indices and ranged from 0.91 to 1.17 and from 1.11 to 1.17, respectively. The average percent difference between shelf life predicted based on pseudomonad growth and shelf life experimentally determined by sensory analysis for all temperature profiles tested was 5.8%, indicating that the model is able to predict accurately fish quality in real-world conditions.

scholarly journals Biomapping of Microbial Indicators on Beef Subprimals Subjected to Spray or Dry Chilling over Prolonged Refrigerated Storage

Foods ◽  
2021 ◽  
Vol 10 (6) ◽  
pp. 1403
Author(s):  
Diego E. Casas ◽  
Rosine Manishimwe ◽  
Savannah J. Forgey ◽  
Keelyn E. Hanlon ◽  
Markus F. Miller ◽  
...  
Keyword(s):  
Shelf Life ◽  
Hot Water ◽  
Cold Chain ◽  
Prolonged Storage ◽  
Refrigerated Storage ◽  
Indicator Organisms ◽  
Sample Collection ◽  
Significant Difference ◽  
Packaged Beef ◽  
The Impact

As the global meat market moves to never frozen alternatives, meat processors seek opportunities for increasing the shelf life of fresh meats by combinations of proper cold chain management, barrier technologies, and antimicrobial interventions. The objective of this study was to determine the impact of spray and dry chilling combined with hot water carcass treatments on the levels of microbial indicator organisms during the long-term refrigerated storage of beef cuts. Samples were taken using EZ-Reach™ sponge samplers with 25 mL buffered peptone water over a 100 cm2 area of the striploin. Sample collection was conducted before the hot carcass wash, after wash, and after the 24 h carcass chilling. Chilled striploins were cut into four sections, individually vacuum packaged, and stored to be sampled at 0, 45, 70, and 135 days (n = 200) of refrigerated storage and distribution. Aerobic plate counts, enterobacteria, Escherichia coli, coliforms, and psychrotroph counts were evaluated for each sample. Not enough evidence (p > 0.05) was found indicating the hot water wash intervention reduced bacterial concentration on the carcass surface. E. coli was below detection limits (<0.25 CFU/cm2) in most of the samples taken. No significant difference (p > 0.05) was found between coliform counts throughout the sampling dates. Feed type did not seem to influence the (p > 0.25) microbial load of the treatments. Even though no immediate effect was seen when comparing spray or dry chilling of the samples at day 0, as the product aged, a significantly lower (p < 0.05) concentration of aerobic and psychrotrophic organisms in dry-chilled samples could be observed when compared to their spray-chilled counterparts. Data collected can be used to select alternative chilling systems to maximize shelf life in vacuum packaged beef kept over prolonged storage periods.

Usefulness of a New Polymer Sampling Tube for Coagulation Testing in Untreated Patients and in Patients on Traditional Anticoagulant Therapy. Results of a Multicentre Evaluation.

Blood ◽  
2004 ◽  
Vol 104 (11) ◽  
pp. 3974-3974 ◽  
Author(s):  
Pierre A. Toulon ◽  
Marie-Francoise Aillaud ◽  
Dominique Arnoux ◽  
Benedicte Delahousse ◽  
Celine Gourmel
Keyword(s):  
Shelf Life ◽  
Coagulation System ◽  
Blood Collection ◽  
Anticoagulant Treatment ◽  
Citrate Concentration ◽  
Coagulation Testing ◽  
Significant Difference ◽  
Glass Tubes ◽  
The Impact ◽  
Polymer Tubes

Abstract For years, laboratories have used evacuated glass tubes for blood collection. To improve the safety of blood collection, plastic tubes have been developed but various interactions with the coagulation system and/or antithrombotic drugs were reported with the first generation of such tubes. The aim of this multicentre study was to compare the results of different coagulation parameters measured in evacuated polymer (polyethylene terephtalate outer layer and polypropylene inner layer) tubes (Vacuette®, Greiner Bio-One) containing two different citrate concentrations (0.109 M and 0.129 M) with those measured in evacuated siliconized glass tubes (Vacutainer®, Becton-Dickinson) containing the same citrate concentrations. In addition, the impact of aging of the polymer tube was investigated by collecting blood samples in tubes at 11 months (beginning of shelf life=BSL) and at 1 month (end of shelf life=ESF) from expiry (only evaluated using the 0.109 M citrate concentration). A single batch of the different tubes was used in the present study. For that purpose, blood was drawn in the 5 participating centers from untreated patients (n=60), patients on oral anticoagulant treatment (OAT, n=168), and patients treated with either unfractionated heparin (UFH, n=123) or a low molecular weight derivative (LMWH, n=106). The sampling order of the different tubes was randomly defined. Prothrombin time (PT) or INR, activated partial thromboplastin time (APTT), factor V as well as anti-Xa activity (when applicable) were performed in each center using its own routine techniques, immediately after centrifugation. Coagulation activation markers i.e. thrombin-antithrombin complexes (TAT) and prothrombin fragment 1+2 (F1+2) were analyzed in a subset of untreated patients (n=30) after centralization in a single center. In addition, the stability of the samples was evaluated for the routine tests over a 6-hour period in untreated patients. The results of the coagulation tests were significantly different in polymer and glass tubes, from an analytical point of view (paired Student’s T-test). However, the difference was without any clinical relevance (Bland-Altman analysis), whatever the citrate concentration and the patients group. Furthermore, there was no significant difference in the results obtained in BSL and ESL polymer tubes. Interestingly, the plasma levels of TAT and F1+2 were significantly lower when blood was drawn in the polymer tubes for both citrate concentrations, even if the markers remained within the expected range in all cases. A significant evolution of the results, comparable for all types of tubes, was demonstrated for PT, APTT and FV over the 6-hour period. These results suggest that samples collected into the Vacuette® polymer tubes allow accurate routine coagulation testing both in untreated patients and in patients on traditional anticoagulant treatment during the whole shelf life indicated by the manufacturer. In addition, the observation of a lower activation of the coagulation system in the polymer tubes than in the glass tubes, containing a similar citrate concentration, deserves to be further investigated.

scholarly journals Bacteria from the Bacillus cereus group as contaminants in requeijão curd cheeses and especialidade láctea tipo requeijão

2018 ◽  
Vol 85 (0) ◽  
Author(s):  
Jamile de Oliveira Hachiya ◽  
Gabriel Augusto Marques Rossi ◽  
Higor Oliveira Silva ◽  
Rafael Akira Sato ◽  
Ana Maria Centola Vidal ◽  
...  
Keyword(s):  
Bacillus Cereus ◽  
Shelf Life ◽  
Dairy Products ◽  
Bacterial Group ◽  
Bacillus Cereus Group ◽  
Significant Difference ◽  
The Impact

ABSTRACT: This study aimed to evaluate the occurrence of Bacillus cereus group in requeijões and especialidades lácteas tipo requeijão (regular and light) and to verify if there is differences in relation to this occurrence among different categories of these products. A set of 14 (35%) lots was contaminated with this bacterial group from the 40 lots with low counts (maximum 3.1 × 10 CFU/g), and no significant difference regarding counts or presence/absence were observed among the categories of the products. It can be concluded that contamination by B. cereus group in these products is unable to consist in risk to consumers, regarding adequate refrigeration during selling. This study was the first one to report this bacteria group for these dairy products and highlights the needs of further investigations to evaluate the impact of its spoilage during shelf life.

Efficacy of Various Antimicrobials on Reduction of Salmonella and Campylobacter and Quality Attributes of Ground Chicken Obtained from Poultry Parts Treated in a Postchill Decontamination Tank

2014 ◽  
Vol 77 (11) ◽  
pp. 1882-1888 ◽  
Author(s):  
XI CHEN ◽  
LAURA J. BAUERMEISTER ◽  
GRETCHEN N. HILL ◽  
MANPREET SINGH ◽  
SACIT F. BILGILI ◽  
...  
Keyword(s):  
Salmonella Typhimurium ◽  
Shelf Life ◽  
Negative Impact ◽  
Cetylpyridinium Chloride ◽  
Quality Attributes ◽  
Color Measurement ◽  
Chicken Breast ◽  
Log Reduction ◽  
Spoilage Microflora ◽  
The Impact

Ground chicken is likely to have higher microbiological loads than whole carcasses and parts. Therefore, it is necessary to identify antimicrobials that reduce pathogens and overall microbial loads without negatively impacting meat quality. The objectives of this research were to evaluate the effect of various postchill antimicrobials on reducing Salmonella and Campylobacter, and determine the impact of these treatments on shelf life and quality attributes of ground chicken. Five treatments (0.003% chlorine, 0.07 and 0.1% peracetic acid [PAA], and 0.35 and 0.6%cetylpyridinium chloride [CPC]) were evaluated. Samples (n = 120) of skin-on chicken breast and thigh meat were inoculated with Salmonella Typhimurium (108 CFU/ml) and C. jejuni (108 CFU/ml). Following a 30-min attachment time, parts were rinsed with either chlorine, PAA, or CPC in a decontamination tank for 23 s. Parts then were ground, samples (25 g) were plated, and reduction of Salmonella Typhimurium and C. jejuni was determined. Noninoculated ground breast and thigh meat were used for sensory and shelf-life determination. Samples (n = 200) for shelf-life determination were collected on days 1, 4, 7, and 10 to estimate spoilage microflora of ground chicken stored at 4°C. Additionally, color measurement and sensory evaluation were conducted on days 1, 4, and 7. Ground chicken treated with 0.07 and 0.1% PAA had the greatest reductions (P ≤ 0.05) in Salmonella and Campylobacter providing approximately a 1.5-log reduction, followed by a 0.8-log reduction after treatment with 0.35 and 0.6% CPC. Chlorine (0.003%) was the least effective treatment (P ≤ 0.05), while treatments with 0.07 and 0.1%PAA also extended the shelf life of ground chicken for 3 days. None of the treatments had negative impact on color or sensory attributes of ground chicken patties during the storage (P ≤ 0.05). Results from this study indicated that using PAA as an antimicrobial agent in a postchill decontamination tank to treat ground poultry parts is effective for the reduction of Salmonella and Campylobacter while maintaining product quality.

scholarly journals Shelf life quality of Labisia pumila extract and effect of granulation on dissolution rate

2019 ◽  
Vol 3 (5) ◽  
pp. 7-11
Author(s):  
Aidee Kamal Khamis ◽  
Keyword(s):  
Shelf Life ◽  
Dissolution Rate ◽  
Life Quality ◽  
Bioactive Compound ◽  
Downstream Processing ◽  
Quality Analysis ◽  
Significant Difference ◽  
Ph Level ◽  
The Impact ◽  
Capsule Size

: Lyophilized from plants extract is a process to prolong the amounts of phytochemicals in a solid form. The bioactive compound in LP, which is Gallic acid should be stable and bioavailable during the downstream processing such as drying process in order to achieve its optimum health benefits. Therefore, this study focuses on the impact of lyophilize methods such as spray drying followed by granulator method in order to determine the stability of bioactive compound in LP during drying and storage. After the powdered produce, it will test on the model of human digestion (dissolution study) either the amounts of phytochemicals still remain stable. Finally, shelf-life quality analysis and the dissolution rate (capsule size 0 and 1) were carried out. The results obtained show the methods employed in this study can be used for analysis of quality content and dissolution tests of LP capsules. For LB in shelf-life quality study, parameters for appearance and TYMC showed no significant difference after 3 months. For pH, the slight decrease in pH level will increase the number of TAMC in powder form. Compared to granule form, the pH level more consistent and the number of TAMC also in a control condition. The dissolution of capsules containing powder and granulated of LP showed a high percentage of bioactive compound released into the dissolution medium, although the bioactive compound content of herbal products (capsule size 1) was found to be half that of capsules size 0. Through observation for both capsules size content of LP, the maximum dissolution was achieved after 100 min.

scholarly journals Changes in the quality of kefir for baby food from different manufacturers during storage

2019 ◽  
Vol 60 (11) ◽  
pp. 63-68
Author(s):  
Yulia V. Shcherbakova ◽  
◽  
Farida Yu. Ahmadullina ◽  
Egor K. Rastegaev ◽  
Svetlana M. Gunicheva ◽  
...  
Keyword(s):  
Lipid Peroxidation ◽  
Antioxidant Activity ◽  
Shelf Life ◽  
Control Period ◽  
Indirect Evidence ◽  
Fermented Milk ◽  
Baby Food ◽  
Milk Products ◽  
The Impact ◽  
Fermented Milk Products

In this article was stydied the influence of the shelf life of kefir for baby food on their quality, estimated by the titrated acidity and intensity of lipid peroxidation process. The last was determined by the change in the concentration of compounds reacting with thiobarbituric acid. Were researched Children's kefir of brands "Adventures of Jovi", "For kids", "Agusha", fat content of 2.5% and 3.2% manufacturers of JSC "lactis", JSC "Zelenodolsk milk processing combine" and LLC "Wimm bill Dann". For these samples of fermented milk products for baby food is characterized by different declared shelf life, equal to 6, 15, 9 and 15 days, respectively, which serves as indirect evidence of differences in the methods of their production. The control period of research took into account both the shelf life of the product, declared by the manufacturer, and the period of time a week after its end. This allows, in our opinion, both to assess the impact of the conditions of production of commodity products on its, and it is possible to assess the level of safety of the analyzed kefir in the declared shelf life and, thus, to identify the best brand. The results were compared with data on the integrated antioxidant activity of the studied fermented milk products. Their values were obtained earlier by coulometric titration with electrogenated bromine, which allows to cover the largest number of antioxidants present in the control products at the time of the research. As a result of the comparative analysis it is shown, that children's kefir, the brand " for kids” in the declared shelf life of the manufacturer, is characterized by a lower content of secondary products of lipid peroxidation, causing rancidity of kefirs, while its antioxidant activity is the highest among the studied samples of kefirs for baby food. The results suggest that the technology for producing baby kefir of this brand is optimal, providing high quality, which is very important for the growing up body.

scholarly journals Modeling the growth rate of Listeria innocua influenced by coriander seed essential oil and storage temperature in meat using FTIR

2020 ◽  
Vol 12 (SP1) ◽  
pp. 1-8
Author(s):  
Marzieh Omidi-Mirzaei ◽  
Mohammad Hojjati ◽  
Behrooz Alizadeh Behbahani ◽  
Mohammad Noshad
Keyword(s):  
Growth Rate ◽  
Essential Oil ◽  
Shelf Life ◽  
Storage Temperature ◽  
Control Sample ◽  
Fold Increase ◽  
Listeria Innocua ◽  
Lag Phase ◽  
The Impact ◽  
Coriander Seed

The use of natural compounds to preserve food and the application of new tools for monitoring food safety is of great interest. In this study, the growth rate, including the lag time of Listeria innocua in ground lamb as a function of storage temperature (4, 10, 25, and 37°C) influence of the coriander seed essential oil (CEO), as an antimicrobial agent, was modeled. Fourier-transform infrared (FTIR) spectroscopy was used to monitor chemical changes in investigated specimens that may indicate spoilage in ground lamb. Results showed the use of CEO reduced growth rate of L. innocua, to approximately 0.0051 (CFU/h) for a sample containing CEO and to 0.042 (CFU/h) in control samples cultivated at 4°C. Increasing the cultivation temperature from 4 to 37°C led to a 5-fold increase of the growth rate (0.042 to 0.222 in the control sample) and 28-fold growth from 0.0051 to 0.147 in a sample containing the CEO. Minimum-recorded temperatures (Tmin) were –0.57 and 0.60°C for the control sample and a sample containing the CEO. The comparison of FTIR spectra of samples during the shelf life indicated that the increased shelf life and bacterial growth results in decreased moisture (1600–1650 cm–1) and protein content in the samples; while the intensity and sharpness of peaks increased in the range 1000–1100 cm–1, indicating the impact of bacterial activity on amounts of amines and amino acids. In conclusion, the CEO increased the L. innocua growth rate lag phase and improved the shelf life of the ground lamb. It is also recommended to use the FTIR to monitor the spoilage in meat.

Measuring Impact of Stress in Sandwich Generation Caring for Demented Parents

GeroPsych ◽  
2014 ◽  
Vol 27 (4) ◽  
pp. 171-179 ◽  
Author(s):  
Laurence M. Solberg ◽  
Lauren B. Solberg ◽  
Emily N. Peterson
Keyword(s):  
Factor Analysis ◽  
Exploratory Factor Analysis ◽  
Social Worker ◽  
Resource Availability ◽  
Well Being ◽  
Sandwich Generation ◽  
Item Questionnaire ◽  
Significant Difference ◽  
Adult Caregivers ◽  
The Impact

Stress in caregivers may affect the healthcare recipients receive. We examined the impact of stress experienced by 45 adult caregivers of their elderly demented parents. The participants completed a 32-item questionnaire about the impact of experienced stress. The questionnaire also asked about interventions that might help to reduce the impact of stress. After exploratory factor analysis, we reduced the 32-item questionnaire to 13 items. Results indicated that caregivers experienced stress, anxiety, and sadness. Also, emotional, but not financial or professional, well-being was significantly impacted. There was no significant difference between the impact of caregiver stress on members from the sandwich generation and those from the nonsandwich generation. Meeting with a social worker for resource availability was identified most frequently as a potentially helpful intervention for coping with the impact of stress.

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