Increase of Cholesterol Oxidation and Decrease of PUFA as a Result of Thermal Processing and Storage in Eggs Enriched with n-3 Fatty Acids

In this work, cholesterol oxide formation and alteration of fatty acid composition were analyzed in n-3 enriched eggs under different storage periods and two temperatures. The eggs enriched with n-3 fatty acids were stored at 5 or 25 degrees C for 45 days and subsequently boiled or fried. For each treatment, 12 yolks were analyzed every 15 days including time zero. The concentrations of the cholesterol oxides 7-ketocholesterol, 7 beta-hydroxycholesterol, and 7 alpha-hydroxycholesterol increased during the storage period and were higher in fried eggs. Only the 7-ketocholesterol was affected by the storage temperature, and its concentration was highest in eggs stored at 25 degrees C. There was no significant difference in the contents of cholesterol and vitamin E at the different storage periods; however, the concentration of vitamin E decreased with thermal treatment. In addition, the n-3 polyunsaturated fatty acids, especially 18:3, 20:5, and 22:6, were reduced throughout the storage at 5 and 25 degrees C.

Influence of package, type of apple juice and temperature on the production of patulin by Byssochlamys nivea and Byssochlamys fulva

Although the production of patulin in apple fruits is mainly by Penicillium expansum, there is no information on the ability of heat resistant moulds that may survive pasteurization to produce this mycotoxin in juice packages during storage and distribution. In this study, the production of patulin by Byssochlamys spp (Byssochlamys nivea FRR 4421, B. nivea ATCC 24008 and Byssochlamys fulva IOC 4518) in cloudy and clarified apple juices packaged in laminated paperboard packages or in polyethylene terephthalate bottles (PET) and stored at both 21 degrees C and 30 degrees C, was investigated. The three Byssochlamys strains were able to produce patulin in both cloudy and clarified apple juices. Overall, the lower the storage temperature, the lower the patulin levels and mycelium dry weight in the apple juices (p<0.05). The greatest variations in pH and degrees Brix were observed in the juices from which the greatest mycelium dry weights were recovered. The maximum levels of patulin recovered from the juices were ca. 150 mu g/kg at 21 degrees C and 220 mu g/kg at 30 degrees C. HPLC-UV, HPCL-DAD and mass spectrometry analyses confirmed the ability of B. fulva IOC 4518 to produce patulin. Due to the heat resistance of B. nivea and B. fulva and their ability to produce patulin either in PET bottles or in laminated paperboard packages, the control of contamination and the incidence of these fungi should be a matter of concern for food safety. Control measures taken by juice industries must also focus on controlling the ascospores of heat resistant moulds. (C) 2010 Elsevier B.V. All rights reserved.

Physical-chemical analysis of the cerebrospinal fluid of healthy dogs submitted to different storage periods and temperatures

Disfunções envolvendo o sistema nervoso são de grande importância na Medicina Veterinária, pois tratam-se de enfermidades de elevada incidência e com poucos subsídios auxiliares no seu diagnóstico, prognóstico e na avaliação de terapias empregadas. Ainda hoje, o diagnóstico baseia-se, em grande parte, no histórico e no exame clínico neurológico. Dessa forma, a análise dos constituintes do fluido cefalorraquidiano torna-se uma das poucas alternativas de acesso clínico ao sistema nervoso central (SNC). Mesmo com a grande utilidade do exame físico-químico e citoscópico do liquor na neurologia veterinária, poucos são os estudos sobre a estabilidade dos seus constituintes sob estocagem. Dessa forma, o presente trabalho teve como finalidade verificar a influência da temperatura e do tempo de conservação nas características físico-químicas do liquor de cães hígidos. Para tanto, foram coletadas amostras de LCR, através da punção da cisterna cerebelo-medular de cães clinicamente sadios, as quais foram submetidas à análise da densidade específica, do pH, da glicorraquia, das proteínas totais e das atividades das enzimas creatina quinase (CK) e aspartato aminotransferase (AST), após conservá-las em diferentes temperaturas (25°C, 4°C e -4°C) e por diferentes períodos de tempo (logo após a colheita, 24 horas, 48 horas, uma semana e um mês). Dentre os resultados obtidos, foi possível verificar, principalmente, que houve estabilidade dos parâmetros estudados por até um mês de estocagem nas amostras mantidas sob a temperaturas de congelamento de -4°C.

Eletrical conductivity and deterioration of soybean seeds exposed to different storage conditions

Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)

Sperm characteristics of Steindachneridion parahybae (Steindachner, 1877) throughout 112h of storage at four temperatures

Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)

Analysis of Hue Spectra During Storage of Pepper (Capsicum annuum)

Color information is widely used in non-destructive quality assessment of perishable horticultural produces. The presented work investigated color changes of pepper (Capsicum annuum L.) samples received from retail system. The effect of storage temperature (10±2°C and 24±4°C) on surface color and firmness was analyzed. Hue spectra was calculated using sum of saturations. A ColorLite sph850 (400-700nm) spectrophotometer was used as reference instrument. Dynamic firmness was measured on three locations of the surface: tip cap, middle and shoulder. Significant effects of storage conditions and surface location on both color and firmness were observed. Hue spectra responded sensitively to color development of pepper. Prediction model (PLS) was used to estimate dynamic firmess based on hue spectra. Accuracy was very different depending on the location. Firmness of the tip cap was predicted with the highest accuracy (RMSEP=0.0335). On the other hand, middle region cannot be used for such purpose. Due to the simplicity and rapid processing, analysis of hue spectra is a promising tool for evaluation of color in postharvest and food industry.

Influência da embalagem de polietileno de baixa densidade e da temperatura na conservação do repolho minimamente processado

This research studied the effect of low density polyethylene packaging and storage temperature on the preservation of fresh-cut (minimally processed) cabbage. The cabbages, previously cooled to a temperature of 10 ºC, were selected, washed, cut in four parts (with the central stalk removed), sanitized, cut in strips, rinsed, put in the centrifuge, weighed and stored in plastic packaging of low density polyethylene (70 µm), and then stored in cold chambers at temperatures of 1 and 10 ºC for 20 days. The following aspects were evaluated: carbon dioxide, oxygen and ethylene in the internal atmosphere of the package as well as, pH, titratable acidity, total soluble solids, vitamin C, loss of fresh mass and the total soluble solids/acidity in the fresh-cut cabbage ratio. The experimental design was entirely casual, with three repetitions. The analysis parameters, except for the vitamin C, loss of fresh mass and ethylene, presented significant variation between the temperatures and days of storage. The cabbage stored at a temperature of 1 ºC presented a shelf life of around 15 days, significantly higher than that stored at 10 ºC. At this temperature, on the 8th day of storage, the product was completely decayed, unfit for commercialization or consumption.

Condições de atmosfera controlada para pêssegos "maciel" colhidos em dois estádios de maturação

O objetivo deste trabalho foi avaliar o efeito de duas temperaturas e condições de atmosfera controlada (AC) sobre a conservação de pêssegos da cultivar Maciel, colhidos em dois estádios de maturação. Os tratamentos avaliados foram: armazenamento refrigerado (AR) na temperatura de +0,5°C; AR na temperatura de -0,5°C; 2,0kPa O2 + 4,0kPa CO2 em -0,5°C; 1,0kPa O2 + 3,0kPa CO2 em -0,5°C; 2,0kPa O2 + 6,0kPa CO2 em -0,5°C. As avaliações foram realizadas após 60 dias de armazenamento e mais dois e quatro dias de exposição dos frutos à temperatura de 20ºC. Na análise realizada após dois meses de armazenamento, mais dois dias a 20°C, verificou-se que os frutos submetidos a 2,0kPa de O2 + 4,0 kPa de CO2 apresentaram maior firmeza de polpa em relação aos demais tratamentos, sendo que a mesma não foi influenciada pelo estádio de maturação. Os sólidos solúveis totais foram maiores em frutos com estádio de maturação maduro independente da condição de armazenamento. A ocorrência de podridões e escurecimento interno da polpa não foi influenciada pelo estádio de maturação. No entanto, a condição de AC de 1,0 kPa de O2 + 3,0kPa de CO2 proporcionou o menor percentual de podridões e escurecimento interno da polpa em relação aos demais tratamentos. Na avaliação realizada aos quatro dias de exposição a 20°C, os frutos colhidos no estádio maduro estavam completamente podres, independente da condição de armazenamento praticada.

Preservation of Phakopsora pachyrhizi uredospores

This study compared different temperatures and dormancy-reversion procedures for preservation of Phakopsora pachyrhizi uredospores. The storage temperatures tested were room temperature, 5 degrees C, -20 degrees C and -80 degrees C. Dehydrated and non-dehydrated uredospores were used, and evaluations for germination (%) and infectivity (no. of lesions/cm(2)) were made with fresh harvested spores and after 15, 29 76, 154 and 231 days of storage. The dormancy-reversion procedures evaluated were thermal shock (40 degrees C/5 min) followed or not by hydration (moist chamber,24 h). Uredospores stored at room temperature were viable only up to a month of storage, regardless of their hydration condition. Survival of uredospores increased with storage at lower temperatures. Dehydration of uredospores prior to storage increased their viability, mainly for uredospores stored at 5 degrees C, -20 degrees C and -80 degrees C. At 5 degrees C and -20 degrees C, dehydrated uredospores showed increases in viability of at least 47 and 127 days, respectively, compared to non-dehydrated spores. Uredospore germination and infectivity after storage for 231 days (7.7 months), could only be observed at -80 degrees C, for both hydration conditions. At this storage temperature, dehydrated and non-dehydrated uredospores exhibited 56 and 28% of germination at the end of the experiment, respectively. Storage at -80 degrees C also maintained uredospore infectivity, based upon levels of Infection frequency, for both hydration conditions. Among the dormancy-reversion treatments applied to spores stored at -80 degrees C, those involving hydration allowed recoveries of 85 to 92% of the initial germination.

Age gelation of UHT milk - A review

Gelation of UHT milk during storage (age gelation) is a major factor limiting its shelf-life. The gel which forms is a three-dimensional protein matrix initiated by interactions between the whey protein beta -lactoglobulin and the kappa -casein of the casein micelle during the high heat treatment. These interactions lead to the formation of a beta -lactoglobulin-kappa -casein complex (beta kappa -complex). A feasible mechanism of age gelation is based on a two-step process; in the first step, the beta kappa -complexes dissociate from the casein micelles due to the breakdown of multiple anchor sites on kappa -casein, and in the second step, these complexes aggregate into a three-dimensional matrix. When a critical volume concentration of the beta kappa -complex is attained, a gel of custard-like consistency is formed. Significant factors which influence the onset of gelation include the nature of the heat treatment, proteolysis during storage, milk composition and quality, seasonal milk production factors and storage temperature. In this review, age gelation is discussed in terms of these factors, causative mechanisms and procedures for controlling it.

New porphyrins tailored as biodiesel fluorescent markers

This work reports the synthesis, characterization, and evaluation of new porphyrins tailored to become biodiesel fluorescent markers. The compounds were obtained by the synthetic modification of the commercially available porphyrin 5,10,15,20-meso-tetrakis(pentafluorophenyl)porphyrin (TPPF(20)) using ethanol and hexadecan-1-ol (cetylic alcohol) as nucleophilic reagents. The stability of the marked biodiesel fuel solutions was investigated every 15 days for a total period of 3 months, and under different storage temperature and light exposure condition, simulating the conventional stock conditions. The influence of the different substituents of the porphyrins on the fluorescence properties of the biodiesel fuel markers was also assessed. The resulting porphyrins were highly soluble in biodiesel fuel and displayed strong fluorescence characterized by two strong emission bands. The fluorescent markers did not affect the biodiesel physical properties and were stable in storage conditions for at least 3 months at a concentration of 4 ppm. The best storage condition was found to be absence of light and 6 degrees C; the limit of detection by photoluminescence technique had magnitude of 10(-13) mol L(-1). The synthesized porphyrins were characterized by nuclear magnetic resonance ((1)H-NMR and (19)F-NMR), mass spectrometry (HRMS), ultraviolet visible absorption spectroscopy, and photoluminescence spectroscopy. (C) 2011 Elsevier Ltd. All rights reserved.

Diagnosing the cause of proteolysis in UHT milk

Proteolysis of UHT milk during storage at room temperature is a major factor limiting its shelf-life through changes in its flavour and texture. The latter is characterised by increases in viscosity leading in some cases to gel formation. The enzymes responsible for the proteolysis are the native milk alkaline proteinase, plasmin, and heat-stable, extracellular bacterial proteinases produced by psychrotrophic bacterial contaminants in the milk prior to heat processing. These proteinases react differently with the milk proteins and produce different peptides in the UHT milk. In order to differentiate these peptide products, reversed-phase HPLC and the fluorescamine method were used to analyse the peptides soluble in 12% trichloroacetic acid (TCA) and those soluble at pH 4.6. The TCA filtrate showed substantial peptide peaks only if the milk was contaminated by bacterial proteinase, while the pH 4.6 filtrate showed peptide peaks when either or both bacterial and native milk proteinases caused the proteolysis. Results from the fluorescamine test were in accordance with the HPLC results whereby the TCA filtrate exhibited significant proteolysis values only when bacterial proteinases were present, but the pH 4.6 filtrates showed significant values when the milk contained either or both types of proteinase. A procedure based on these analyses is proposed as a diagnostic test for determining which type of proteinase-milk plasmin, bacterial proteinase, or both-is responsible for proteolysis in UHT milk. (C) 2003 Swiss Society of Food Science and Technology. Published by Elsevier Science Ltd. All rights reserved.

Crystallisation and moisture sorption properties of selected Australian unifloral honeys

The sorption properties of yapunyah (Eucalyptus ochropholia) and yellow box (Eucalyptus melliodora) honeys (Australian unifloral honeys) were investigated in a controlled relative humidity (RH) environment at 30degreesC for 71 days. The original water activity of the honeys affected the sorption properties. These two honeys absorbed moisture at and above 67.9% RH and desorbed moisture at and below 51.4% RH. The crystallisation behaviour of tea tree (Melaleuca quinquenervia) and yapunyah honeys was studied during storage at 13 and 23 degreesC. The degree of crystallisation was monitored by measuring the absorbance at 660 and 665 nm using a spectrophotometer. The heat-treated honeys did not show any sign of crystallisation after S months, whereas a seeding with precrystallised honey induced crystallisation of the same honeys. This crystallisation was more rapid at 13 than at 23degreesC. (C) 2003 Society of Chemical Industry.

Revestimentos comestíveis na conservação pós-colheita de morangos cultivar Camarosa produzidos em sistema orgânico e convencional

As perdas pós-colheita de frutas promovem a elevação do custo dos produtos e diminuem a oferta ao consumidor. Suas principais causas estão na colheita, transporte e armazenamento inadequados. A aplicação de revestimentos comestíveis juntamente com a redução da temperatura de armazenamento constitui um dos métodos empregados para a conservação pós-colheita de produtos com vida útil curta, como frutas e hortaliças. O morango é um fruto consumido preferencialmente in natura. Desta forma, torna-se promissora a utilização de revestimento comestível para aumentar seu período de armazenamento e comercialização, sem alteração do sabor, da cor e do aroma dos frutos. A produção orgânica frente a convencional de frutos podem apresentar diferenças, sendo interessante o estudo envolvendo as formas de cultivo. Este estudo teve como objetivo avaliar a conservação pós-colheita de morangos cv. Camarosa, oriundos de cultivo orgânico e convencional revestidos com coberturas comestíveis. Os morangos foram revestidos com fécula de mandioca, gelatina e cera de carnaúba, armazenados durante 10 dias a 10 ºC. A cada 2 dias de armazenamento foram determinados perda de massa, sólidos solúveis, pH, acidez titulável, firmeza, antocianinas totais e podridão fúngica. Análise sensorial foi realizada para verificar a aceitação dos morangos e para avaliar a influência da informação nesta aceitação. A perda de massa foi maior no cultivo orgânico a partir do 8º dia de armazenamento, chegando a 11,47% contra 8,88% do cultivo convencional no final do 10º dia de armazenamento. O revestimento que possibilitou menor perda de massa foi o de cera de carnaúba em relação ao controle. A contaminação fúngica iniciou-se no 4º dia de armazenamento em ambos os tipos de cultivo. No 8º dia de armazenamento observou-se diferenças na podridão entre os tipos de cultivo, sendo o orgânico visualmente mais contaminado. O revestimento de cera de carnaúba apresentou menor podridão fúngica em relação aos outros revestimentos, porém não diferiu da amostra controle. Das variáveis físico-químicas avaliadas, apenas o teor de sólidos solúveis apresentou diferenças entre os tipos de cultivo, sendo o morango convencional o que obteve maiores valores. O teor de antocianinas dos morangos revestidos com fécula de mandioca diferiu do controle, porém o revestimento com fécula não diferiu dos revestidos com gelatina e cera de carnaúba. Foram verificadas diferenças na firmeza dos frutos em relação aos revestimentos. Ao longo do tempo foi observado diferenças no pH, teor de antocianinas e firmeza. O revestimento com cera de carnaúba se mostrou mais adequado em relação aos demais revestimentos, porém sua aparência mostrou-se com pouco brilho e esbranquiçado. Os frutos avaliados apresentaram vida útil pós-colheita de aproximadamente 6 dias. Os morangos, do ponto de vista microbiológico, se mostraram aptos para consumo. A aceitação dos morangos foi boa, não tendo ix diferenças significativas entre morango orgânico e convencional. O fornecimento da informação de “morango orgânico” e a apresentação de um texto adicional informativo não influenciaram na aceitação dos morangos. Entre os revestimentos testados o de cera de carnaúba se mostrou mais aplicável, os demais nas condições testadas não mostraram bons resultados.