Rice bran was incorporated into lowdensity polyethylene (LDPE) at different concentrations by compounding in a twin-screw extruder and blown into films of uniform thickness. The rice bran incorporation influenced physical, mechanical, barrier, optical, thermal properties, and biodegradation of LDPE. The mechanical and optical properties decreased as the percentage of rice bran increased. The effect of rice bran on the morphology of LDPE blends was examined using scanning electron microscopy. Oxygen transmission rate and water vapor transmission rate increased with the increased content of rice bran. Addition of rice bran did not alter the melting temperature (T m ) of the blends; however the thermal stability decreased, while glass transition temperature (T g ) increased. Kinetics of thermal degradation was also investigated and the activation energy for thermal degradation indicated that for up to 10% filler addition, the dispersion and interfacial adhesion of rice bran particles in LDPE was good. Aerobic biodegradation tests using municipal sewage sludge and biodegradation studies using specific microorganism (Streptomyces species) revealed that the films are biodegradable.
Convenient, ready-to consume thermally processed potato stuffed parothas retaining their natural sensory attributes have been developed. Response Surface Methodology was used to optimize the Stuffing: dough ratio along with other ingredients. Optimized Stuffed parothas were packed in indigenously developed retortable pouches and processed in a steam-air retort. The time-temperature history was recorded during heat processing using an Ellab data cum Fo recorder. The total processing time was 25 min with a Fo value of 3.5. The quality of the developed product was evaluated chemically, sensorily and microbiologically to assess the shelf-life. After 12 months of storage, peroxide value (PV), thiobarbituric acid value (TBA) and free fatty acid value (FFA) increases significantly (p≤0.05) from 9.98 to 29.16 meqO 2 /Kg fat, 0.101 to 0.171 mg MA/Kg sample and 1.01 to 2.66 % oleic acid respectively. The chemical changes and overall acceptability scores were found to be negatively correlated during storage. Textural and colour values also had an impact on the sensory scores of stuffed parothas during storage. After 12 months of storage, sensory scores decreases significantly (p≤0.05) from 8.6 to 7.1 on a nine point hedonic scale. Microbiologically stuffed parothas remained stable during entire period of storage.
Effect of retort (thermal) processing on the shelf life and safety of ethnic Indian food products namely egg curry and egg burji were investigated. Ready-to-eat egg products were packed in four layer laminated retort pouches and processed in a steam-air retort with overriding pressure. Timetemperature profile of thermal processing was determined and the same was used for heat penetration characteristics. The thermal processing parameters like retort temperature, heating lag factor (J h ), heating rate index (f h ), process time (B), F 0 value and cook value (C g ) were determined. The retort processed egg products were analysed for microbiological sensory and chemical characteristics under ambient (27-30°C) and accelerated temperature (45°C) for a period of 12 months. Microbiological analysis indicated that retort processing has significantly reduced the microbial loads (P ˂ 0.05). The changes in chemical characteristics and sensory quality on storage were insignificant. Microbiological analysis revealed that product was commercially sterile and fit for consumption. The samples were rated excellent by the taste panel and remained in good condition even after 12 months of storage under ambient conditions.
The complexity of food materials owing to the diverse matrices and biochemical composition poses challenge to microbiologists especially to identify the microbial contamination at low level. The present study describes the development and evaluation of a ready to use self-contained food sample homogenization bag (All-In-Bag) with the required sterile diluent and an in-built filter for subsequent clarification of the homogenate for microbiological analysis. Three-ply non-foil laminate comprising outer alumina oxide coated polyester film, middle nylon and inner polypropylene layers were used for the outer layers while non-woven polypropylene sheet with of 50 μ to 100 μ size porosity was sandwiched between the laminated sheets to restrain the food debris but allow the microbial cells to pass through across along with the diluent. The homogenization bag along with the diluent was sterilized by thermal (retort) processing with F0 value (lethality value) of 12 to ensure the sterility of diluent during storage. The effectiveness of the All-in-Bag for the homogenisation of different food sample matrices for microbiological analysis was compared with BagPage®+ bag. All-in-Bag withstood the shearing action during sample paddling in the bag mixer/stomacher and no significant difference was observed for both aerobic plate count. Spike and recovery of E. coli from the different food matrices indicating absence of interference for microbial recovery in newly developed All-in-Bag. The All-in-Bag, the first of its kind with 12 months shelf life does away with the requirement of sterile diluent preparation and additional steps for the clarification of the homogenate and thus making microbial food quality analysis easier in places with limited resources.
The purpose of this study is to establish thermal processing validation of tender coconut water by using SYBR green Real time PCR assay for direct detection of the biological indicator bacteria, B. cereus, a frequent cross contaminant in packaged tender coconut water. Nucleotide sequences coding for the hemolytic enterotoxin hemolysin BL (Hbl) widely associated with B. cereus food poisoning was used as the target gene for the real time PCR assay. Specific amplification was observed with B. cereus when the specificity of the assay was examined using other closely related spore forming food spoilage Bacilli. The present real-time PCR assay provides a detection of limit (LOD) of 10 3 CFU/ ml of tender coconut water. the thermal resistance of B. cereus (ATCC 14579) was found that D 95 2.46 min and Z value 10.45°C in tender coconut water. To validate the thermal processing conditions, B. cereus was artificially contaminated into coconut water, which was thermally processed and checked with real-time PCR assay to detect the survival of B. cereus in tender coconut water bottles without pre-enrichment. The bacterial load enumerated by the real-time PCR assay correlated with the time consuming standard conventional culture method. The thermal processing of tender coconut water packed in polypropylene bottles was validated with 6D concept and minimum 18 min of process time is required to achieve sterilization value (F-value) of 15. The product was analyzed for its physical, chemical properties and commercial sterility after the validated processing conditions and products were acceptable for 6 months without preservative.
scite is a Brooklyn-based organization that helps researchers better discover and understand research articles through Smart Citations–citations that display the context of the citation and describe whether the article provides supporting or contrasting evidence. scite is used by students and researchers from around the world and is funded in part by the National Science Foundation and the National Institute on Drug Abuse of the National Institutes of Health.
hi@scite.ai
10624 S. Eastern Ave., Ste. A-614
Henderson, NV 89052, USA
Copyright © 2024 scite LLC. All rights reserved.
Made with 💙 for researchers
Part of the Research Solutions Family.