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Minimally processed strawberries have high acceptability but a short shelf life. The application of edible coatings with essential oils may be an alternative to preserve these fruits. Our objective was to develop, apply and characterize the effect of bioactive edible coatings based on agar or sodium alginate with thyme and/or sweet orange essential oils with antimicrobial properties, mainly against Listeria monocytogenes, for strawberries. The effect of the coatings on the physicochemical, microbiological, and sensory properties that determine the shelf life of strawberries was verified at 1, 8, and 15 days. The effect against Listeria monocytogenes bacteria in strawberries artificially contaminated with this microorganism was also evaluated. Thyme and sweet orange essential oils had thymol and D-limonene, respectively, as main components. Alginate coating with sweet orange and thyme essential oil showed the best results. For Listeria monocytogenes, the coating applied after fruit contamination had an antimicrobial effect.
Las fresas mínimamente procesadas tienen una alta aceptación, pero una vida útil corta. La aplicación de recubrimientos comestibles con aceites esenciales puede ser una alternativa para conservar estos frutos. El objetivo fue desarrollar, aplicar y caracterizar el efecto del uso de recubrimientos comestibles bioactivos, a base de agar agar o alginato de sodio, adicionados con aceites esenciales de tomillo y/o naranja dulce, con propiedades antimicrobianas, principalmente anti-Listeria monocytogenes sobre la fresa. Se verificó el efecto de los recubrimientos sobre las características fisicoquímicas, microbiológicas y sensoriales que determinan la vida útil de las fresas a 1, 8 y 15 días. También se evaluó el efecto contra la bacteria Listeria monocytogenes en fresas contaminadas artificialmente con este microorganismo. Los aceites esenciales de tomillo y naranja dulce presentaron timol y D-limoneno como compuestos mayoritarios, respectivamente. El recubrimiento de alginato con aceite esencial de naranja dulce y tomillo mostró los mejores resultados. Para Listeria monocytogenes, el recubrimiento aplicado después de la contaminación de la fruta tuvo un efecto antimicrobiano.
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Aims: To evaluate the effectiveness of low pressure carbon dioxide as a hurdle in raw milk storage. Study Design: Milk samples were stored at under low pressure carbon dioxide at 29°C for 6 hours and the microbial quality of milk was compared with control milk. Place and Duration of Study: Department of Dairy Microbiology, Verghese Kurien Institute of Dairy and Food Technology (VKIDFT), Kerala Veterinary and Animal Sciences University, Mannuthy between January 2020 and December 2020. Methodology: Milk samples were collected from an organized farm. The initial microbial quality of milk was determined and samples were carbonated to a pressure of 20 psi and stored for six hours 29°C, uncarbonated milk sample kept at 29°C acted as the control. The microbial quality of the carbonated milk and uncarbonated milk was determined after storage in terms of total viable count, coliform count and gram negative organism count. Results: Significant growth suppression (P=0.05) of bacteria was observed in the carbonated milk. Total Viable count showed a suppression of 1.05 log cfu/ml while coliforms showed a suppression of 1.3 log cfu/ml. The greatest log reduction was observed in gram negative organisms with a difference of 2.2 log cfu/ml and psychrotrophic organisms with 1.54 log cfu/ml. Conclusion: Carbon dioxide was found to be an effective bacteriostatic agent which could be used for extending the keeping quality of raw milk. The bacteriostatic action could be due to anaerobic conditions developed by carbon dioxide and also due to the increased acidity of the medium.
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ABSTRACT Objective: To compare the initial stress distribution and displacement on mandibular dentition using extra and inter-radicular mini-implants for arch distalization, by means of finite element analysis. Methods: For this study, two finite element models of the mandible were designed. The models consisted of periodontal ligament (PDL) and alveolar bone of all teeth until second molars. In the Case 1, bilateral extra-radicular buccal-shelf stainless steel mini-implants (10.0-mm length; 2.0-mm diameter) were placed between first and second permanent molars. In the Case 2, bilateral inter-radicular stainless steel mini-implants (10.0-mm length; 1.5-mm diameter) were placed between second premolar and first permanent molar. Power hook was attached between canine and first premolar at a fixed height of 8mm. In the two cases, 200g of distalization force was applied. ANSYS v. 12.1 software was used to analyze and compare von Mises stress and displacement in the mandibular dentition, PDL and bone. Results: Higher stresses were observed in mandibular dentition with the inter-radicular implant system. The amount of von Mises stress was higher for cortical bone (85.66MPa) and cancellous bone (3.64MPa) in Case 2, in comparison to cortical bone (41.93MPa) and cancellous bone (3.43MPa) in Case 1. The amount of arch distalization was higher for mandible in Case 1 (0.028mm), in comparison to Case 2 (0.026mm). Conclusion: Both systems were clinically safe, but extra-radicular implants showed more effective and controlled distalization pattern, in comparison to inter-radicular implants, in Class III malocclusion treatment.
RESUMO Objetivo: Comparar a distribuição da tensão inicial e o deslocamento na dentição inferior usando mini-implantes extra e inter-radiculares para distalização da arcada, por meio da análise de elementos finitos. Métodos: Dois modelos de elementos finitos da mandíbula foram criados, os quais consistiram de ligamento periodontal (PDL) e osso alveolar de todos os dentes até os segundos molares. No Caso 1, mini-implantes extra-radiculares de aço inoxidável (10,0 mm de comprimento; 2,0 mm de diâmetro) foram colocados bilateralmente na buccal-shelf entre o primeiro e o segundo molares permanentes. No Caso 2, mini-implantes de aço inoxidável inter-radiculares (comprimento de 10,0 mm; diâmetro de 1,5 mm) foram colocados bilateralmente entre o segundo pré-molar e o primeiro molar permanentes. Um Power hook foi preso entre o canino e o primeiro pré-molar a uma altura fixa de 8mm. Nos dois casos, foi aplicada força de distalização de 200g. O software ANSYS v. 12.1 foi usado para analisar e comparar a tensão de von Mises e o deslocamento na dentição inferior, ligamento periodontal e osso. Resultados: Maiores tensões foram observadas na dentição inferior com o sistema de implantes inter-radiculares. A quantidade de tensões de von Mises foi maior para osso cortical (85,66MPa) e osso esponjoso (3,64MPa) no Caso 2, em comparação com osso cortical (41,93MPa) e osso esponjoso (3,43MPa) no Caso 1. A quantidade de distalização da arcada inferior foi maior no Caso 1 (0,028 mm), em comparação com o Caso 2 (0,026 mm). Conclusão: Ambos os sistemas foram clinicamente seguros, mas os implantes extra-radiculares mostraram um padrão de distalização mais eficaz e controlado, em comparação com os implantes inter-radiculares, para tratamento da má oclusão de Classe III.
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There are many kinds of orthodontic movements that make the clinical schedule a genuine test. With the appearance of the skeletal anchorage, it became more straightforward to take care of numerous issues, like anchorage, tipping, interruption among others. The reason for this article was to survey outright anchorage, including signs, implantation site, and any kind of orthodontic element
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This study was carried out to assess the influence of post-mortem processing methods on quality and shelf life of two breeds of sheep meat. A total of twelve sheep, six each from Balami and Ouda (two prominent breed of Sheep in Nigeria) were weighed, slaughtered and allotted to three processing methods which are scalding, singeing and skinning in a completely randomized experimental design in a 2 × 3 factorial arrangement (2 breeds and 3 post-mortem processing methods). The carcass characteristics, primal cuts, physico-chemical properties, sensory and microbial counts were assessed. The results showed that Ouda breed gave the highest (p<0.05) dressing % (36.43%), preferred (p<0.05) primal cuts in rounds (15.13%), Marbling score, lipid profile (Total cholesterol, LDL), and Lipid peroxidation, Balami sheep was however rated higher (p<0.05) in juiciness, tenderness and overall acceptability. The Scalded sheep had the highest dressing % (35.45%), with preferred marbling score (5.80), and microbial counts. The scalded samples were also the lowest (p<0.05) for crude Fiber, CF, total cholesterol (276.40 mg/dL) and LDL (183.89 mg/dL). Minimal exudate loses (cooking loss and drip loss) were recorded in singeing samples and was rated highest (p<0.05) with organoleptic properties. The microbial and fungi loads increased with the storage days. Conclusively, Ouda breed and Scalding method of post-mortem dressing gave the preferred values for optimum nutrients and shelf-life of sheep meat.
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Background: Mandibular buccal shelf (MBS) offers good quality and quantity of bone for orthodontic bone screw (OBS) insertion. Despite several reports of treated patients, there are numerous variables in selecting the exact placement site for OBS placement in the MBS. There are also anatomical variations in this area which must be considered. Objectives: This study aims to measure and compare the MBS bone characteristics for OBS placement using cone beam computed tomography (CBCT) between two different facial types. Materials and Methods: Eighty CBCT samples were collected (40 samples of group A horizontal growers and 40 of group B vertical growers). Each CBCT image was reconstructed and oriented with CS 3D CBCT software. The cortical bone thickness, the slope of the MBS, and buccolingual inclination of mandibular second molar were measured and analysed. Result: Cortical bone thickness among horizontal growers was 5.23 ± 0.58 mm and among vertical growers was 4.85 ± 0.37 mm. The slope of MBS among horizontal growers was 60.83 ± 6.15 degrees and among vertical growers was 66.75 ± 6.27 degrees. In both the parameters there was a statistically significant difference between the groups. There was no significant difference between the groups for the buccolingual inclination of 2nd molar. Conclusion: Increased cortical bone thickness and the flatter slope of MBS at the 2nd molar region allows for easier placement of OBS in horizontal growers than in vertical growers
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Postharvest loss of fruits is a critical problem due of rapid deterioration during handling, transportation and warehousing. Edible coating over fruits is utilised to boost their quality and shelf life. The effects of leaf extracts of Psidium guajava and Aloe vera gel on the elongation of the shelf life of orange fruits were evaluated. Orange fruits were treated with Guava leaf powder and A. vera gel to assess their effectiveness in extending their shelf life and quality in storage. Weight loss, firmness, post-harvest decay, marketability and shelf life of uncoated and coated samples were evaluated all through the period of this study. Fungi were also isolated from deteriorating samples. A. vera was able to preserve the orange samples for 21 days; P. guajava preserved them for 17 days while the untreated fruit samples stayed for 14 days. Three fungi viz: Botryodiplodia theobromae, Fusarium oxysporum and Rhizopus stolonifer were isolated from the decomposing orange fruits. The result shows that orange fruits coated with A. vera gel and guava leaf powder is effective in extending the shelf-life of orange fruits when compared to untreated fruit (control) in the following order: A. vera>P. guajava > control. The findings from this study indicate that plant extracts could be employed to prolong the shelf life and improve quality of orange fruits.
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Gladiolus spikes with fully turgid petals need to have a longer shelf life to fetch a higher price as well as display value. To improve the life duration of ornamental flowers, the ability of plants to produce silver nanoparticles (AgNP) was exploited. The ability of plants to produce AgNP when treated with silver nitrate solutions was juxtaposed by using Gladiolus (cut flowers): (i) To find the appropriate concentration of AgNO3 suitable for increasing shelf-life of Gladiolus cut flowers; (ii) To prepare silver nanoparticle from AgNO3; and (iii) To confirm the formation of silver nanoparticle using UV-vis spectrophotometry. Two different reductants (dehydrogenases present at the surface of the plant cells and sucrose) demonstrated the reduction of Ag+ to generate AgNPs. DLS (Dynamic Light Scattering) study revealed the presence of NPs in the AgNO3 salt solution incubated with Gladiolus cut flowers. The DLS data also suggested that the size of AgNPs decreased with increasing concentration of AgNO3. In the present study, along with silver nitrate, sucrose was also used. The shelf life and display value of the cut Gladiolus can be increased and optimized by incubating it in sucrose solution in combination with AgNO3.
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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.
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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)
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Animales , Sus scrofa , Fecha de Caducidad de Productos , Almacenamiento de Alimentos , Alimentación Animal/análisis , Grasas de la Dieta/análisis , Calidad de los AlimentosRESUMEN
Introducción. Se conoce como escudo de Blumer al engrosamiento neoplásico del fondo de saco de Douglas, palpable al tacto rectal como una protrusión en forma de resalte, presente en pacientes afectados por carcinomas con infiltración difusa. A pesar de haber sido descrito hace más de un siglo, se trata de un proceso diagnosticado infrecuentemente y con escasa mención en la literatura científica. Es preciso tener un alto nivel de sospecha clínica para correlacionar los síntomas pélvicos con la presencia de un tumor, habitualmente gástrico. Casos clínicos. Presentamos dos pacientes con hallazgo de escudo de Blumer, asociado a cáncer gástrico difuso, uno como diagnóstico primario de enfermedad metastásica y otro como recidiva de la enfermedad, meses después de ser operado. Ambos casos presentan un complejo proceso diagnóstico, en el que prima la sospecha clínica, apoyado sobre pruebas de imagen como tomografía computarizada y resonancia nuclear magnética, ya que tanto las biopsias obtenidas por endoscopia, como las biopsias intraoperatorias fueron negativas. Discusión. En el escudo de Blumer, las células tumorales infiltran el fondo de saco de Douglas de forma difusa por debajo de la serosa, sin necesidad de que existan implantes macroscópicamente visibles en el peritoneo visceral. La infiltración tumoral puede afectar extrínsecamente al recto, causando una estenosis del mismo, lo que produce sintomatología pélvica inespecífica, como tenesmo rectal y proctalgia. Por lo tanto, este ominoso proceso debe ser sospechado en pacientes con sintomatología pélvica, que presenten o hayan presentado cáncer gástrico
Introduction. The neoplastic thickening of the cul-de-sac of Douglas is known as "Blumer's shelf". It is palpable on rectal examination as a protrusion in the form of a projection, and it presents in patients affected by carcinomas with diffuse infiltration. Despite being described more than a century ago, it is a rare process with little mention in the scientific literature. A high level of clinical suspicion is required to correlate pelvic symptoms with the presence of a typically gastric tumor.Clinical cases. We present two patients with a Blumer's shelf finding associated with diffuse gastric cancer, one as a primary diagnosis of metastatic disease and the other as a recurrence of the disease, months after being operated on. Both cases present a complex diagnostic process, in which clinical suspicion prevails, supported by imaging tests such as computed tomography and magnetic resonance imaging, since both endoscopic biopsies and intraoperative biopsies were negative.Discussion. In Blumer's shelf, tumor cells infiltrate the cul-de-sac of Douglas in a diffuse and subserous manner, without the need for macroscopically visible implants in the visceral peritoneum. Tumor infiltration can extrinsically affect the rectum, causing its stenosis, which produces nonspecific pelvic symptoms such as rectal tenesmus and proctalgia. Therefore, this ominous process should be suspected in patients with pelvic symptoms, who present or have presented gastric cancer
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Humanos , Neoplasias Gástricas , Estómago , Adenocarcinoma , Linitis PlásticaRESUMEN
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.
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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.
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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)
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Rosmarinus , Thymus (Planta) , Almacenamiento de Alimentos/métodos , Carne/análisis , Sustancias Reactivas al Ácido Tiobarbitúrico/análisis , Cíclidos , Alimentos Congelados/análisisRESUMEN
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.
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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)
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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.
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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.
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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.
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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).