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1.
BAG, J. basic appl. genet. (Online) ; 32(2): 41-50, dic. 2021. graf
Article in Spanish | LILACS-Express | LILACS | ID: biblio-1355730

ABSTRACT

RESUMEN En el mejoramiento del tomate (Solanum lycopersicum L.) se ha logrado un incremento significativo para el rendimiento y otras características productivas en un período corto de tiempo. Como consecuencia se redujo notablemente la diversidad genética. Si bien el germoplasma silvestre se ha utilizado principalmente como fuente de genes de resistencia para enfermedades y plagas, nuestro grupo inició en la década de 1990, un programa de mejoramiento genético en tomate para mejorar la calidad del fruto con especial énfasis en incrementar la vida poscosecha y también ampliar la variabilidad genética con la incorporación de estos genes al gran cultivo. Hemos desarrollado diferentes poblaciones a partir del cruzamiento interespecífico entre el cultivar argentino Caimanta de S. lycopersicum y la accesión LA0722 de S. pimpinellifolium L. Mediante la generación de cruzamientos entre estos padres selectos y el posterior avance generacional de la selección se ha tratado de dilucidar las bases genéticas que definen la calidad del fruto. Para ello se integraron al programa de mejoramiento información obtenida de datos genómicos, posgenómicos y bioinformáticos. Al mismo tiempo hemos desarrollado cuatro nuevos cultivares con características de calidad de fruto superiores al ser comparados con híbridos comerciales. Para conservar y estudiar la diversidad del cultivo también estamos desarrollado una colección de germoplasma que en la actualidad cuenta con 162 genotipos de tomate de diferentes especies y orígenes. Además, se ha iniciado la transferencia directa de plantines a huertas urbanas y periurbanas para favorecer el acceso a semillas de estos cultivares desarrollados en instituciones públicas.


ABSTRACT The genetic improvement of tomato (Solanum lycopersicum L.) has achieved an increase for yield and other agronomic traits in a short period of time. As a consequence, genetic diversity has been notably reduced. Wild germplasm has been mostly used as a source of resistance genes for diseases and pests. Our group started in the 1990' a breeding program in tomato for improving fruit quality, with special emphasis on increasing fruit shelf life and broadening the genetic variability with the incorporation of wild genes. We have developed different populations from the interspecific cross between the Argentine cultivar Caimanta of S. lycopersicum and the accession LA0722 of S. pimpinellifolium L. Through crosses between these selected parents and the subsequent generational selection advance, we attempted to elucidate the genetic bases that underlie tomato fruit quality. To do that, we use state-of-the-art technology available in the field of genetics and breeding programs, including genomic, post-genomic and bioinformatic data. At the same time, we have developed four new cultivars with improved fruit quality traits compared to commercial hybrids. To conserve and study the tomato diversity, we have developed a germplasm collection that currently contains 162 tomato genotypes from different species and origins. In addition, we have started a direct transfer of our cultivars to urban and peri-urban community orchards to facilitate them the access to genotypes that were developed in Argentine public institutions.

2.
Arq. bras. med. vet. zootec. (Online) ; 73(5): 1194-1208, Sept.-Oct. 2021. tab, ilus
Article in English | LILACS, VETINDEX | ID: biblio-1345265

ABSTRACT

The aim of this study was to evaluate the variations in the stability and nutrient concentration in concentrates for piglet feeding. Five treatments were established: T1 - Control, standard concentrate formulation (SCF); T2 - PXMore5, SCF with more 5% vitamin-mineral premix (VMP); T3 - PXLess5, SCF with less 5% VMP. All these three treatments used 400kg batches in an INTECNIAL mixer; T4 - FeedMixer, SCF using a 4,000kg batch in an IMOTO mixer; T5 - PremixMixer, SCF using a 1,200kg batch in an MUYANG mixer. For each treatment, bags of 20kg were stored in three storage places for four months where room temperature and relative humidity was recorded daily. The concentration of nutrients was evaluated through centesimal and mineral analysis. The water activity of concentrate was affected by temperature and relative air humidity in different storage places. The greatest variation in concentration of crude protein, mineral residue, copper, zinc, and selenium was due to the PremixMixer treatment. Regarding the guaranteed levels, the critical value was verified only for the chrome concentration.(AU)


O objetivo deste estudo foi avaliar as variações na estabilidade e na concentração de nutrientes em concentrados para alimentação de leitões. Foram estabelecidos cinco tratamentos: T1 - controle, concentrado com formulação padrão (CFP); T2 - PXMais5, CFP com 5% a mais de vitaminas e minerais da pré-mistura (PVM); T3 - PXMenos5, CFP com 5% a menos de PVM (todos os três tratamentos utilizaram lotes de 400kg em um misturador INTECNIAL); T4 - FeedMixer, CFP usando um lote de 4.000kg em um misturador IMOTO; T5 - PremixMixer, CFP usando um lote de 1.200kg em um misturador MUYANG. Para cada tratamento, sacos de 20kg foram armazenados em três ambientes distintos por quatro meses, onde a temperatura ambiente e a umidade relativa do ar foram registradas diariamente. A concentração de nutrientes foi avaliada por meio de análises centesimal e mineral. A atividade de água do concentrado foi afetada pela temperatura e a umidade relativa do ar nos diferentes locais de armazenamento. A maior variação na concentração de proteína bruta, resíduo mineral, cobre, zinco e selênio foi devido ao tratamento "MistPremix". Em relação aos níveis de garantia, foi verificado valor crítico apenas para a concentração de cromo.(AU)


Subject(s)
Animals , Sus scrofa , Date of Validity of Products , Food Storage , Animal Feed/analysis , Dietary Fats/analysis , Food Quality
3.
Ciênc. rural (Online) ; 51(2): e20200423, 2021. tab, graf
Article in English | LILACS-Express | LILACS | ID: biblio-1142753

ABSTRACT

ABSTRACT: Sausages are highly susceptible to microbial spoilage. Lactic acid bacteria (LAB) is the main group of spoilage bacteria in vacuum packed cooked sausages. To control microbial growth natural antimicrobials have been used as food preservatives. The aim of this study was to identify strains of lactic acid bacteria isolated from spoiled commercial Calabresa sausages and use them in an in vitro challenge with the natural antimicrobials, nisin (NI) and ε-poly-L-lysine (ε-PL). Mass spectrometry identification of LAB isolated from sausages using MALDI-TOF revealed a predominance of L. plantarum in the LAB population. RAPD-PCR of L. plantarum strains showed four different genetic profiles. Minimal inhibitory concentration (MIC) and minimal bactericidal concentration (MBC) of NI and ε-PL, alone and in combination, against a pool of different profiles L. plantarum were determined. MIC of NI and ε-PL were 0.468 mg/ L and 75 mg/ L; respectively, whereas MBC of NI and ε-PL were 12.48 mg/L and 150 mg/L, respectively. The combined effect of NI and ε-PL was determined using concentrations at 1/4 and 1/8 of individual MICs. Synergistic effect was confirmed at both concentrations showing a fractional inhibitory concentration index of 0.5 and 0.2, respectively. The combination of NI and ε-PL at a small concentration of 0.05 mg/L and 9.375 mg/L, respectively, showed inhibitory effect towards spoilage L. plantarum Results show the potential of the combined use of NI and ε-PL to control sausage spoilage-associated with lactobacilli.


RESUMO: Linguiças são altamente susceptíveis à deterioração microbiana. As bactérias ácido lácticas (BAL) são o principal grupo de bactérias deteriorantes em linguiças cozidas embaladas a vácuo. Para controlar o crescimento microbiano, antimicrobianos naturais têm sido utilizados como conservantes de alimentos. O objetivo deste estudo foi identificar cepas de bactérias ácido lácticas isoladas de linguiças Calabresa em deterioração e utilizá-las como modelo in vitro com os antimicrobianos naturais nisina (NI) e ε-poly-L-lysina (ε-PL). A identificação por espectrometria de massa das BAL isoladas das linguiças usando a técnica de MALDI-TOF revelou predominância de L. plantarum. A PCR-RAPD revelou quatro perfis genéticos diferentes. A concentração inibitória mínima (CIM) e a concentração bactericida mínima (CBM) de NI e ε-PL, individualmente e em combinação, contra o pool de L. plantarum foram determinadas. O valor de CIM de NI e ε-PL foi 0,468 mg/L e 75 mg/L, respectivamente, e de CBM de NI e ε-PL foi 12,48 mg/L e 150 mg/L, respectivamente. O efeito da combinação de NI e ε-PL foi determinada usando concentrações de 1/4 e 1/8 dos CIMs individuais. O efeito sinérgico foi confirmado em ambas concentrações mostrando um índice de concentração inibitório fracionado de 0,5 e 0,2, respectivamente. A combinação de NI e ε-PL em baixa concentração, 0,05 mg/L e 9,375 mg/L, respectivamente, mostrou efeito inibitório contra L. plantarum. Os resultados demonstram o potencial do uso combinado de NI e ε-PL para o controle de lactobacilos associados à deterioração em linguiça.

4.
Ciênc. rural (Online) ; 51(4): e20200599, 2021. tab
Article in English | LILACS-Express | LILACS | ID: biblio-1153883

ABSTRACT

ABSTRACT: The effect of sunflower oil (SO), sunflower oil-pomegranate sauce (PS1) and sunflower oil-plum sauce (PS2) on shelf life of marinated carp fillets was investigated in terms of sensory evaluation, chemical (peroxide value (POV), thiobarbituric acid (TBA), free fatty acids (FFA), total volatile basic nitrogen (TVB-N) and pH), and microbiological properties (Total viable count (TVC), Escherichia coli, Total coliform, Staphylococci/Micrococci, Salmonella spp.) during 30 days of storage. Proximate composition, which includes total crude protein%, fat%, moisture% and ash% of fresh carp fillets before marination process was analyzed and found 18.69±0.86, 4.08±0.19, 74.33±0.63 and 2.17±0.45, respectively. Sensory evaluation analysis showed that total appearance, odor-taste and texture scores decreased during storage. TVB-N significantly increased in all group after 1 month of storage (P<0.05). At the end of storage, the lowest TBA value (1.38 mg MA/kg carp fillet) was determined in the PS1 group. During storage, the highest POV value was observed in the control group (8.49 mEq O2/kg) compared to other groups. Initial TVC of 1.5 log CFU/g, 1.7 log CFU/g and 1.8 log CFU/g increased to 3.7 log CFU/g, 2.9 log CFU/g and 3.2 log CFU/g in SO, PS1 and PS2 groups, respectively. Results showed that the shelf life of marinated carp fillets treated with sunflower oil and in combination with pomegranate and plum sauce was more than 1 month.


RESUMO: O efeito do óleo de girassol (SO), molho de óleo de girassol-romã (PS1) e molho de óleo de girassol-ameixa (PS2) na vida útil de filetes de carpa marinados foi investigado em termos sensorial, químico (valor de peróxido (PV), ácido tiobarbitúrico) (TBA), ácidos graxos livres (AGL), nitrogênio básico volátil total (TVB-N) e pH) e propriedades microbiológicas (contagem viável total (TVC), Escherichia coli, coliforme total, estafilococos/Micrococos, Salmonella spp.). Durante 30 dias de armazenamento. A composição aproximada, que inclui % de proteína bruta total, % de gordura, % de umidade e % de cinzas de filés de carpa frescos antes do processo de marinação foi analisada e encontrada 18,69 ± 0,86, 4,08 ± 0,19, 74,33 ± 0,63 e 2,17 ± 0,45, respectivamente. A análise sensorial mostrou que os escores totais de aparência, odor e sabor diminuíram durante o armazenamento. TVB-N aumentou significativamente (P <0,05) em todos os grupos após 1 mês de armazenamento. No final do armazenamento, o menor valor de TBA (1,38 mg MA / kg de filé de carpa) foi determinado no grupo PS1. Durante o armazenamento, o maior valor de POV foi observado no grupo controle (8,49 mEq O2/kg) em comparação com outros grupos. O TVC inicial de 1,5 log CFU/g, 1,7 log UFC/g, 1,8 log CFU/g aumentou para 3,7 log CFU/g, 2,9 log CFU/g, 3,2 log CFU/g nos grupos SO, PS1 e PS2, respectivamente. Os resultados mostraram que a vida útil dos filés de carpa marinados tratados com óleo de girassol e em combinação com molho de romã e ameixa era superior a um mês.

5.
Arq. bras. med. vet. zootec. (Online) ; 72(5): 1821-1829, Sept.-Oct. 2020. tab
Article in English | LILACS, VETINDEX | ID: biblio-1131537

ABSTRACT

The food industry and the frozen fish sector in particular have benefitted greatly from advancements in food processing technologies. This study investigated the effect of adding natural antioxidants such as rosemary and thyme oil to frozen fillets of Nile tilapia (Oreochromis niloticus) in order to preserve their quality for consumers. Fillets were treated with rosemary and thyme at two concentrations (1% and 1.5%) and then were stored at 4°C. Samples were analyzed over 4 days for bacteriological (aerobic plate count, psychotropic count, and coliform count), chemical (determination of pH, thiobarbituric acid reactive substances-TBARS, and total volatile base nitrogen-TVB-N), and sensory quality examination (color, texture, and odor). Significant differences (P<0.05) were observed among different groups in terms of aerobic plate count, psychotropic count, and coliform count during the storage. Moreover, pH, TVB-N, and TBARS mean values in the treated groups were lower than those in the untreated group. The best sensory quality was obtained at the highest concentrations (1.5%) of thyme and rosemary oil.(AU)


A indústria de alimentos e o setor de peixes congelados, em particular, se beneficiaram dos avanços nas tecnologias de processamento de alimentos. Este estudo investigou o efeito da adição de antioxidantes naturais, como óleo de alecrim e tomilho, a filetes congelados de tilápia do Nilo (Oreochromis niloticus), a fim de preservar sua qualidade para os consumidores. Os filés foram tratados com alecrim e tomilho em duas concentrações (1% e 1,5%) e, em seguida, foram armazenados a 4°C. As amostras foram analisadas durante 4 dias para análises bacteriológicas (contagem de placas aeróbicas, psicotrópicas e coliformes), químicas (determinação do pH, substâncias reativas ao ácido tiobarbitúrico-TBARS e nitrogênio base volátil total-TVB-N) e exame da qualidade sensorial (cor, textura e odor). Diferenças significativas (P<0,05) foram observadas entre os diferentes grupos na contagem aeróbia de placas, contagem psicotrópica e contagem de coliformes durante o armazenamento. Além disso, os valores médios de pH, TVB-N e TBARS nos grupos tratados foram inferiores aos do grupo não tratado. A melhor qualidade sensorial foi obtida nas maiores concentrações (1,5%) de tomilho e óleo de alecrim.(AU)


Subject(s)
Rosmarinus , Thymus Plant , Food Storage/methods , Meat/analysis , Thiobarbituric Acid Reactive Substances/analysis , Cichlids , Frozen Foods/analysis
6.
J Ayurveda Integr Med ; 44013; 11(3): 213-216
Article | IMSEAR | ID: sea-214143

ABSTRACT

Background: Laghu Sutashekhara Rasa (LSR) is a herbo mineral formulation containing Shuddha Gairika(Fe2O3) and Shunthi (Zingiber officinale Roxb.) with the levigation of Nagawalli Swarasa (fresh juice ofPiper betel Linn.) prepared as per the reference of Rasatarangini Parishistha. This is an importantformulation in Ayurveda therapeutics, but its shelf life is not evaluated till date. The Govt. of India Gazettespecifies the shelf life of various Ayurvedic medicines. However, there is a need to revalidate the shelf lifeof individual formulations by following parameters prevalent in respective scenario.Objectives: To evaluate shelf life of Laghu Sutashekhara Rasa.Materials and methods: Laghu Sutashekhara Rasa was prepared in the Pharmacy, Gujarat Ayurved University, Jamnagar following classical guidelines. The samples were subjected to accelerated stabilitystudy maintaining temperature and humidity 40 ± 2 _x005F_x005F_x0001_C and 75 ± 5% respectively. Relevant analyticalparameters were analyzed at an interval of 0, 1, 3 and 6 months to check the degradation levels in theformulation.Result: Product was free from microbial contamination and heavy metals were within the prescribedlimits. There were insignificant changes in physico-chemical profiles at different intervals of analysis.On extrapolation of the observations, the shelf life of Rasayoga was found to be 2 years and 8 months.Conclusion: The shelf life of Laghu Sutashekhara Rasa was found to be less than the given standards inofficial gazettes of Govt. of India. This decreased shelf life may be because of the predominantly(approximately 70%) herbal component present in the formulation.

7.
Article | IMSEAR | ID: sea-210949

ABSTRACT

Pickle from native desi chicken meat was prepared and stored at room temperature (32±5ºC) in polyethylene teraphthalate (PET) bottles. The samples were evaluated for physico-chemical parameters, microbial quality and sensory attributes at regular intervals of 0, 5, 15, 30, 45,60, 75 and 90 days of storage. Non significantly increase in pH values were observed with increasing storage period and value remained below 5.0 up to 60 days of storage period. Non significantly increase in titrable acidity (% acetic acid) and free fatty acids (as % oleic acid) values were observed with increasing storage period. However, significantly decreased in moisture (%) values were observed with increasing storage period. A significant (P<0.05) and progressive increase in Thiobarbituric Acid (TBA) values (mg malonaldehyde / kg) were observed with increasing storage period and increase in TBA values between 0 and 60 days of storage did not turn out to be statistically significant. Microbiological counts were nonsignificantly increased between day 0 to 60, thereafter significantly (P<0.05) increased with the advancement of storage period and throughout the storage period, all microbial counts were within the acceptable limits. Sensory evaluation scores indicate that native desi chicken meat was very acceptable up to 60 days of storage and thereafter native desi chicken meat pickle was moderately acceptable between 60 to 90 days of storage at room temperature (32±5°C)

8.
Article | IMSEAR | ID: sea-210607

ABSTRACT

Shelf life determination of herbal medicines is of paramount importance as it relates to activity of constituents of theproduct. This work sought to determine shelf life of four herbal products (Nibima, Asena, Lippia tea, and NPK 500capsules). The method involved the determination of marker content of products (three batches each) at time points(0, 3, 6, 9, 12, and 18 months) at storage temperature and humidity of 30°C ± 2°C/70% RH ± 5% RH using highperformance liquid chromatography (HPLC) analyses. Batch blending was employed for preparation of referencesamples of products. In UV analyses, λmax of 289, 291, 327, and 289 nm were obtained from spectra for (Nibima,Asena, Lippia tea, and NPK 500 capsules, respectively. A common 230 nm UV marker was observed for all theproducts. Optimized HPLC conditions were developed for products using methanol: water: 0.1%v/v acetic acidsystem with mobile phase ratios of 9:0:1 (Nibima), 7:2:1 (Asena), 8:1:1 (Lippia tea), and 90:5:5 (NPK 500 capsules).Wavelength of detection used for HPLC analyses were 283, 290, 332, and 290 nm for Nibima, Asena, Lippia tea, andNPK 500 capsules, respectively. HPLC marker content analyses with time produced shelf life of 23.14, 21.16, 62.97and 32.91 months for Nibima, Asena, Lippia tea, and NPK 500 capsules, respectively. Obtained shelf life indicatesrelative stability of products.

9.
J Environ Biol ; 2020 Mar; 41(2): 247-254
Article | IMSEAR | ID: sea-214501

ABSTRACT

Aim: The study aimed to evaluate different packaging materials at different storage conditions for improving the shelf life of guava fruits.Methodology: The guava fruits (Cv. Sardar) were stored at ambient and cold storage conditions (10°C, 90% RH) in four packaging materials viz., Cellulose acetate film bags (CAFB), Breathing bags (BB), Polypropylene bags (PPB) and Brown paper bags (BPB). The quality attributes like physiological loss in weight, colour, fruit firmness, sensory score and biochemical parameters such as non-reducing sugars, reducing sugars, total sugar, acidity, ascorbic acid, Total Soluble Solids (TSS) and pectin were evaluated. Results: There was significant effect of packaging materials and storage conditions on quality of guava fruits during storage. The average weight loss at ambient condition irrespective of packaging material was twice (0.86 % per day) than that of cold storage condition (0.41 % per day). The average weight loss irrespective of storage conditions was highest for control fruits at ambient condition (1.88 % per day) and lowest for the fruits packed in Polypropylene bags (0.018 % per day). The fruit firmness decreased with storage period. Non-reducing sugars, reducing sugars and total sugars increased initially and subsequently decreased. Titrable acidity, ascorbic acid and pectin reduced and total soluble solids increased with advancement of storage period. Sensory evaluation revealed that fruits stored in cellulose acetate film bags and breathing bags at cold storage conditions could achieve shelf life of 18 days with high overall acceptability. Interpretation: Studies revealed that the guava fruits can be stored upto 18 days in cellulose acetate film bags and breathing bags at 10°C with 90% RH storage conditions with acceptable sensory score.

10.
Article | IMSEAR | ID: sea-210717

ABSTRACT

Palms are considered as familiar strangers. Various studies reported that the genus Phoenix was mostly cultivated,traditionally used plants as medicine, and also as an ornamental plant. In this present study, preliminary phytochemicalanalysis, the study of microscopical structures and the chemical constituents of Phoenix pusilla root was evaluated.Transverse Section of P. pusilla root was studied by sectioning the two different thickness roots and also powdermicroscopy was carried out. Non-polar, volatile constituents of crude ethanolic extract of root were analyzed byGC–MS. Primary and secondary metabolites quantification revealed that the carbohydrate content and total phenolicsconcentration were higher than the other metabolites. The physicochemical analysis showed the moisture content was3.78 ± 0.54, the ash content value was 2.46 ± 0.95, and the crude fiber content was higher than protein, fat content.Microscopy study showed the presence of unique tracheids. Metabolite profiling revealed the presence of 96 differentconstituents and more than 10 found to have biological importance. Pharmacognostic study is an important step ofresearch which reveals about shelf-life of the drug, adulterations, etc.

11.
Int J Pharm Pharm Sci ; 2020 Feb; 12(2): 119-123
Article | IMSEAR | ID: sea-206054

ABSTRACT

Objective: In the present study, an attempt was made to assess the shelf life of the Snuhi latex which is frequently used in fresh condition for the preparation of Ksharasutra, a medicated thread, used in Ayurveda. Methods: The latex of E. antiquorum, E. caducifolia, E. nivulia and E. tirucalli were collected individually and stored in air tight glass vials during the month of May, 2018. Physical attributes like Colour, odour, appearances, pH and microbial load of all four samples were assessed as per standard protocol. Assessment was made every day, 9 AM, for 7 d in room temperature and for 10 d in refrigerated samples. Results: Result shows that, pH range (start-end day) was 4.25-5.18, 4.79-5.12, 4.48-4.76 and 4.40-5.42 in case of E. antiquorum, E. caducifolia, E. nivulia and E. tirucalli at room temperature. It was found that, Aspergillus niger was found in Euphorbia antiquorum, Euphorbia caducifolia whereas Candida albicans was found in Euphorbia tirucalli latex in fungal culture on the 7th day after collection, when the samples were stored at room temperature. All the samples were free from microbial growth up to 10thday when stored at 4-5 °C in a refrigerator. Conclusion: Temperature, and moisture affects the quality of fresh snuhi latex. The latex remains free from microbial growth up to six days in room temperature and up to 10 d under at refrigerated temperature (4-5 °C).

12.
Braz. arch. biol. technol ; 63: e20200178, 2020. tab, graf
Article in English | LILACS | ID: biblio-1132216

ABSTRACT

Abstract Whey, a by-product of dairy industry, is a feedstock widely employed in the production of biodegradable films. However, these films present some limitations when considering the performance of synthetic polymers, especially biological transformation by decomposition. This work aimed to evaluate the effects of chitosan addition to whey-based films to improve films physical-chemical properties and resistance to microbial degradation. The results showed that there was an interaction effect between the chitosan concentration and the storage time for the physical-chemical properties of elongation at break and opacity. There was statistical difference among the formulations; however, for the moisture content and film thickness, there was no interaction effect between the formulation and the storage time. The films with 1.5 and 3.0 wt.% chitosan presented a yellowish hue, characteristic of the polysaccharide; this could also be detected by SEM analysis. The films presented an excellent biodegradability, being decomposed in about 8 days. Considering all chitosan contents tested had similar performances, the chitosan content of 0.15 wt.% was the one with the better cost-benefit relation.


Subject(s)
Biotransformation/drug effects , Chitosan/pharmacology , Whey/drug effects , Edible Films , Anti-Bacterial Agents/pharmacology , Time Factors , Product Storage , Chemical Phenomena
13.
rev. udca actual. divulg. cient ; 22(1): e1166, Ene-Jun. 2019. tab, graf
Article in Spanish | LILACS-Express | LILACS | ID: biblio-1094767

ABSTRACT

RESUMEN La arveja, una fuente económica para pequeños y medianos agricultores de la zona andina, evidencia un incipiente manejo pos-cosecha y un nulo nivel de transformación. Tras la cosecha y debido a su naturaleza temporal y perecedera, la arveja acelera su metabolismo, disminuyendo su calidad y vida útil. Una opción económica y que esté disponible para los productores y LOS comercializadores para conservar sus características es el uso de empaques y la refrigeración. El objetivo fue evaluar tipos de empaques (bolsa de polietileno de baja densidad -PE-LD-, envase plástico termoformado perforado -PE-HD- y bandeja de poliestireno -PS-) y temperaturas de almacenamiento (0°C, 4°C y 18°C) en dos variedades de arveja, Sureña y Obonuco Andina. Se utilizó un diseño irrestrictamente al azar con arreglo factorial 3x3x2, teniendo como factores temperatura, empaque y variedad y como variables de estudio, las constantes cinéticas (K) de porcentaje de brotación, firmeza, pérdida de peso e índice de color. Los resultados mostraron que, para la brotación, se presentó el valor más bajo de K en Sureña, en PE-LD, a 0°C. La temperatura afectó la firmeza de los granos, conservándose a 0°C. La menor pérdida de peso se evidenció en PE-HD, a 0°C, independiente de la variedad. Para el índice de color, la K más baja se encontró en PS, a 0°C, en Obonuco Andina. Con la ecuación de Arrhenius en la variable índice de color, se estimó tiempos de vida útil de 13; 7; 5 y 2 días a temperaturas de 0°C, 6°C, 10°C y 24°C, respectivamente.


ABSTRACT The pea, an economic source for small and medium farmers in the Andes zone, evidences an incipient postharvest handling and a null level of transformation. After the harvest and due to its temporary and perishable nature, the pea accelerates its metabolism, decreasing its quality and shelf life. An economic option that is available to producers and marketers to preserve their characteristics is the use of packaging and refrigeration. The objective was to evaluate types of packaging (low density polyethylene bag (PE-LD), perforated thermoformed plastic container (PE-HD) and polystyrene tray (PS)) and storage temperatures (0°C, 4°C and 18°C) in two pea varieties (Sureña and Obonuco Andina). An unrestricted random design with a 3x3x2 factorial arrangement was used, taking as factors temperature, packing and variety; and as study variables the kinetic constants (K) of percentage of sprouting, firmness, weight loss and color index. The results showed that, for the sprouting, the lowest value of K was shown in Sureña, in PE-LD at 0°C. The temperature affected the firmness of the grains, remaining at 0°C. The lowest weight loss was evidenced in PE-HD at 0°C, regardless of the variety. For the color index, the lowest K was found in PS at 0°C, in Obonuco Andina. With the Arrhenius equation in the variable color index, useful life times of 13; 7; 5 and 2 days were estimated at temperatures of 0°C, 6°C, 10°C and 24°C respectively.

14.
Biosci. j. (Online) ; 35(2): 503-508, mar./apr. 2019. tab
Article in English | LILACS | ID: biblio-1048605

ABSTRACT

The aim of this study was to evaluate the effect of banana leaf extract on the quality and shelf life of rainbow trout compared to plastic bags at freezing temperature for 40 days. For evaluating this propose, the antioxidant activity of banana leaf extract was assessed. In addition, the shelf life of fish filets was determined by measuring thiobarbituric acid (TBA) and pHof fish. The banana leaves extract showed the highest content of vitamin E (5.8 ± 0.61 mg /g) and carotenoids (12.8 ± 0.1 mg /g). The potential of Cu (II) reduction the extract was 1.76 ± 0.09. The magnitude of modification in TBA and pH of the packed fish with banana leaves were less than the control samples. The present study demonstrated that the use of banana leaf extract will retard lipid oxidation in fish. fillet during freezing storage that may due to its strong antioxidant properties.


O objetivo deste estudo foi avaliar o efeito do extrato de folhas de bananeira sobre a qualidade e vida de prateleira da truta arco-íris comparada a sacolas plásticas na temperatura de congelamento por 40 dias. Para avaliar essa proposta, foi determinada a atividade antioxidante do extrato de folhas de bananeira. Além disso, a vida de prateleira dos filés de peixe foi determinada medindo o ácido tiobarbitúrico (TBA) e o pH do peixe. O extrato de folhas de bananeira apresentou o maior teor de vitamina E (5,8 ± 0,61 mg/g) e carotenóides (12,8 ± 0,1 mg/g). O potencial de redução de Cu (II) no extrato foi de 1,76 ± 0,09. A magnitude da modificação no TBA e pH do peixe embalado com folhas de bananeira foi menor que as amostras controle. O presente estudo demonstrou que o uso de extrato de folhas de bananeira é capaz de retardar a oxidação lipídica no filé de peixe durante o armazenamento de congelamento, devido às suas fortes propriedades antioxidantes.


Subject(s)
Plant Extracts , Oncorhynchus mykiss , Musa , Date of Validity of Products , Antioxidants , Product Packaging , Freezing
15.
Article | IMSEAR | ID: sea-210826

ABSTRACT

The storage stability study was conducted for precooked breast fillets T1 (without post-mortem ageing, T2 (PM ageing for 4 h at room temp) and T3 (PM ageing for 24 h at refrigeration temp). Nutritional profiles were evaluated on 0 day and 15th day of aerobic storage. The samples were also evaluated for physico-chemical, microbiological and sensory parameters at 5 days interval up to 20 days. Moisture content decreased significantly (P≤0.05) from 0 day to 20th day of storage. The overall protein content was significantly lower at 20 day of storage as compared to fresh sample. Fat content showed slight decrease in T1, T2 and T3 during storage period. pH values were increased with the increase of storage intervals but after 10th day onwards the values showed decreasing trends. T3 showed least Warner Bratzler shear force value (W-BSFV) but values were decreased non-significantly. Overall thiobarbituric acid reactive substances (TBARS) values were increased with the increase of storage time, and accordingly amongst the different treatments, overall TBARS values in breast fillets were also differed significantly. Peroxide value (PV) showed significantly increasing trends for T1, T2 and T3 with advancement of storage days. Highest overall free fatty acids (FFA) content was observed for T3. T2 and T3 showed significantly higher overall titrable acidity than T1. Titrable acidity range was between 18 to 20%. Changes in microbiological quality were observed with the increase of storage days. However, these only the values of standard plate count (SPC) were much lower than the permissible limits of FSSAI for meat products. However, overall acceptability scores of breast fillets decreased significantly up to 20th day of storage period. The breast fillets of T3 sample had significantly higher overall acceptability score.

16.
Article | IMSEAR | ID: sea-187986

ABSTRACT

Aims: The objective of this study is to use different essential oils (cinnamon, clove, rosemary, almond sweet, sesame, wheat germ, and cedar wood) in concentrated yoghurt as antimicrobial agents to increase shelf life of concentrated yoghurt. Place and Duration of Study: Department of Food Technology, Faculty of Science and Technology, Al-Quds University, Palestine, between January 2015 to August 2016. Methodology: Essential oils were added to concentrated yogurt at a concentration of 250 μl\kg. Antibacterial activity and properties of major borne bacteria such as total aerobic count bacteria, yeast, mold, Staphylococcus aureus, were evaluated by plate count method, (pouring plate method). All yogurt samples were sensory evaluated for flavor, body and texture, and appearance. Total solid content, and titratable acidity of different yogurt samples were also determined. Results: Total solids and pH of concentrated yogurt samples treated with essential oils were only slightly affected. The best three essential oils used in terms of influence on total bacterial viable count and mold count were found to be cinnamon, clove and rosemary. The most acceptable organoleptic properties of treated concentrated yogurt were those samples treated with sesame and rosemary oils. Conclusion: The addition of cinnamon, clove and rosemary essential oils could increase the shelf life of concentrated yogurt.

17.
J Environ Biol ; 2019 Mar; 40(2): 245-251
Article | IMSEAR | ID: sea-214588

ABSTRACT

Aim: The aim of the present study was to evaluate the retting of jute (Corchorus olitorius L. and C. capsularis L.) using the endospores of microbial consortium of three strains of Bacillus pumilus with extended shelf-life. Methodology: Endospore and vegetative cells of Bacillus pumilus were tested for viability by introducing them into different temperature, pH, UV radiation and antibiotics. Laboratory, as well as field-trials of jute retting was performed with 6 and 18-months-old endospores and vegetative cells of Bacillus pumilus with estimation of enzymatic activities for comparison of their retting efficiency. Results: Endospores of Bacillus pumilus recorded very high colony forming unit (109 to 108ml-1) compared to their vegetative cells (106 to 104ml-1) after 6 to 18 months of their preservation. Endospores also showed higher resistance to temperature, pH, UV irradiation and antibiotic than their vegetative forms. High colony forming unit and higher release of pectinolytic and xylanolytic enzymes during retting of jute by endospores resulted in complete of jute retting in 10 days with good quality jute fibre compared to talc based formulation. Interpretation: It can be concluded from the study that endospores remained highly efficient in rejuvenating higher CFU and quantitatively larger pool of enzymes to accelerate retting of jute after prolonged preservation. Therefore, the endospores of Bacillus pumilus can be used cost effectively in place of their talc based formulation for higher shelf life of the product, faster retting and better fibre quality of jute.

18.
Article | IMSEAR | ID: sea-203655

ABSTRACT

The present article represents the results of examining meat and fish samples processed with high pressure. Processing vacuum-packedmeat under the pressure 800 MPa for 5 minutes, and fish under the pressure 600 and 800 MPa for 30 seconds ensures the death ofmicroorganisms, prevents protein cleavage, restrains oxidation processes of lipid components, and significantly increases the acid andperoxide values. It was established that treatment of chilled carp with a pressure of 600 and 800 MPa for 300 seconds provides highorganoleptic characteristics of fish. An increase in pressure from 600 to 800 MPa did not affect the organoleptic characteristics. During thestorage of control samples of carp, a significant decrease was observed in the protein content after 30 days of refrigerated storage by15.4%. The results obtained indicate that during the storage of prototype carp, protein decomposition does not occur; therefore, processingof chilled fish with high pressure ensures the safety of the product. The acid and peroxide numbers of lipids in the samples of chilled carp inthe control group were significantly higher than in the experimental group. The increase in pressure during the processing of chilled fishfrom 600 to 800 MPa significantly increases the acid and peroxide values. Processing chilled fish with high pressure ensures the death ofmicroorganisms. The obtained results testifies that using high pressure in technology of chilled meat and chilled fish preservation helpsincrease sell-by date.

19.
Hig. Alimentar ; 32(286/287): 120-125, Novembro/Dezembro 2018.
Article in Portuguese | LILACS-Express | LILACS | ID: biblio-1391728

ABSTRACT

Em busca de novos processos tecnológicos para se obter alimentos seguros com características sensoriais e sabor idênticos aos preparados na hora, o sistema centralizado cook--chill apresenta uma evolução nesta área, um processo de preparação e resfriamento dos alimentos que prolonga o armazenamento, otimiza a distribuição e garante o consumo de forma segura e nutritiva. O objetivo desta pesquisa foi comprovar a maior validade dos alimentos tratados por este processo, até 120 horas, em contra-ponto com a CVS n°5 de 9/4/2013 que estabelece 72 horas. Para este estudo foram selecionados três alimentos básicos que fazem parte das refeições coletivas, arroz, feijão e carne bovina, perfazendo um total de 108 amostras retiradas em 4 momentos diferentes da produção para avaliação de alterações microbiológicas e sensoriais ao longo do período de 120 horas. Os resultados obtidos demonstraram a eficiência do sistema garantindo a maior validade dos alimentos preparados, atendendo tanto indicadores microbiológicos da legislação, bem como aspectos sensoriais no período estudado


In search of new technological processes to obtain safe foods with sensorial characteristics and flavor identical to those prepared on the spot, the centralized cook-chill system presents an evolution in this area, a food preparation and cooling process that prolongs storage, optimizes the distribution and ensures consumption in a safe and nutritious way. The objective of this research was to prove the greater validity of the foods treated by this process, up to 120 hours, in counterpoint with CVS n°5 of 9/4/2013 that establishes 72 hours. For this study, three basic foods that are part of collective meals, rice, beans and beef were selected, making a total of 108 samples taken at 4 different moments of production to evaluate microbiological and sensorial changes over the 120 hour period. The results obtained demonstrated the efficiency of the system guaranteeing the greater validity of prepared foods, taking into account microbiological indicators of the legislation, as well sensorial aspects in the studied period

20.
rev. udca actual. divulg. cient ; 21(2): 439-448, jul.-dic. 2018. tab, graf
Article in Spanish | LILACS-Express | LILACS | ID: biblio-1094746

ABSTRACT

RESUMEN El objetivo de este estudio fue evaluar el efecto de las condiciones de secado y presecado en muestras de café pergamino, almacenadas durante 6 meses, en condiciones controladas de humedad relativa, 70% y temperatura, 25°C, determinando la Conductividad Eléctrica (CE), Lixiviación de Potasio (LK) y Acidez Grasa (AG), de granos secos de café. El proceso de secado consistió en procesos combinados a temperaturas 50 y 60°C, dos periodos de 4 y 8 horas en el presecado mecánico y, posteriormente, llevado a humedad comercial en patio solar y dos tratamientos testigos, conformados por el secado mecánico completo y el secado solar completo. Los resultados mostraron los siguientes valores: 6,35 - 16,34µSm cm-1/ g MS, para CE; 2,0 - 4,45ppm/gMS, para LK y 0,76 - 1,57mL KOH/ 100g MS, para AG, donde los análisis estadísticos mostraron que no hubo efecto del tipo de secado sobre las variables estudiadas; sin embargo, los mayores promedios acumulados en el tiempo de almacenamiento fueron observados para el secado mecánico completo. Los valores encontrados no indicaron daños de la estructura celular atribuidos según, el marco referencial, a secados con alta temperatura o prolongado almacenamiento. Las pruebas de Conductividad Eléctrica (CE) y Acidez Grasa (AG) mostraron sensibilidad al tiempo de almacenamiento, mientras que la prueba de Lixiviación de Potasio (LK), no se constituyó en un indicador del deterioro del grano, atribuible al estrés termomecánico o al tiempo de almacenamiento.


ABSTRACT The aim of this study was to evaluate the effect of drying and pre-drying conditions of samples of parchment coffee stored during 6 months under controlled conditions of relative humidity of 70% and temperature of 25°C quantifying the Electrical Conductivity (EC), Potassium Leaching (KL) and Fatty Acidity (FA) of the grain. The coffee drying consisted on combined processes using air temperatures of 50°C and 60°C and two periods of 4 and 8 hours in the mechanical pre-drying and subsequently taken to commercial moisture content under patio drying, and two control treatments consisting of complete mechanical drying and complete solar drying. The results of the tests showed the following values: 6.35 - 16.34 µSm cm-1 / g DM (EC), 2.0 - 4.45ppm / g DM (KL) and 0.76 - 1.57mL KOH / 100g MS (FA), where the statistical analysis shows that there is no effect of the drying type on the studied variables. However, the highest accumulated averages in the storage time were observed for the complete mechanical drying. The values did not show deterioration of the cellular structure attributed to the frame of reference of drying with high temperature or prolonged storage. The tests of Electrical Conductivity (EC) and Fatty Acidity (FA) shows sensitivity to the storage time while the Potassium Leaching (KL) test did not constitute an indicator of grain deterioration attributable to thermomechanical stress or storage time.

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