pH Determination in Acidified Foods: Collaborative Study

Boland, Frederick E; Li, Rong; Mulvaney, Thomas R; McClure, Foster D; Johnston, Melvin R.; Adkins, D; Cox, Beth; Durany, G; Gould, Wilbur A.; Halaby, G.; Hill, Margaret; Hoffman, Charles S.; Huhtanen, C. N.; Ito, Kinue; Klein, Penny; Krout, D; O’Korn, F; Thorn, John; Yetts, S

doi:10.1093/jaoac/64.2.332

Cited by 6 publications

(4 citation statements)

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“…The pH value of dried turmeric varieties were measured by using pH meter and following the method AOAC 981.12 [11]. The total acidity of the samples was determined by titration method (AOAC, 2012).…”

Section: Physicochemical Properties Analysismentioning

confidence: 99%

Study on the physicochemical, nutritional, and phytochemical properties in five turmeric varieties

Pheap,

Chhim,

Hoeun

et al. 2024

IOP Conf. Ser.: Earth Environ. Sci.

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Turmeric is a member of the Zingiberaceae family, which known as a traditional medicine in Southeast Asian countries and can be used as a spice, food preservative, and colorant. The aim of the study was to determine the physicochemical, nutritional, bioactive compound and curcuminoid of five types Turmeric varieties. Five turmeric varieties were collected from Siem Reap province and were freeze-dry before studying. According to the results, the L*, a*, b*, and ΔE value of dried turmeric varieties such as BLK, BG, SN1, FG, and BRN were in the range 58.17±0.00 to 81.89±0.01, -1.46±0.01 to 6.74±0.00, -0.72±0.01 to36.48±0.01, and 14.912±0.01 to 38.12±0.01, respectively. The pH and acidity value ranged from 5.82±0.05 to 6.32±0.01, 0.36±0.01 to 0.85±0.00%, respectively. Moreover, the results of physicochemical were 1.94±0.07 to 3.60±0.22% moisture, 3.26±0.27 to 7.55±0.48% ash, 1.37±0.70 to 11.76±0.67% fiber, and 2.09±0.23 to 10.12±0.87% lipid. The higher value of TPC, TFC, TCC, and TAA were found 11.96±0.98 mg GAE/g db, 83.70±8.11 mg QE/g db, 5.6±0.05%, and 80.71±1.43%. Furthermore, the higher value of CUR, DMC, and BDMC were found in the range 1.60±0.27, 5.87±0.01, and 1.38±0.02 mg/100g db. However, only two turmeric varieties, BLK and FG, were not detected in curcuminoid.

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Section: Physicochemical Properties Analysismentioning

confidence: 99%

Study on the physicochemical, nutritional, and phytochemical properties in five turmeric varieties

Pheap,

Chhim,

Hoeun

et al. 2024

IOP Conf. Ser.: Earth Environ. Sci.

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“…Afterward, the pellets were dried at 30℃ for 24 h and stored at -20℃ until use in the feeding trial. The pH of prepared diets was determined using a pH meter (Crison Basic 20, model) according to the procedure explained by Boland et al (1981).…”

Section: Preparation Of Experimental Dietsmentioning

confidence: 99%

Dietary powder and molecular imprinted polymer nanoencapsulated sodium propionate to enhance growth performance, digestive enzymes activity, antioxidant defense, and mucosal immune response in African cichlid (Labidochromis lividus) fingerlings

Sarkheil

Safari

Kordestani

2023

Annals of Animal Science

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This study was conducted to examine the effects of powder sodium propionate (P-SP) and SP-loaded molecular imprinted polymer (MIP) nanoparticles (MIP-SP NPs) on the growth, skin mucosal immune parameters, and digestive and liver enzymes activities of African cichlid (Labidochromis lividus) fingerlings. Fish with an average weight of 500±2 mg were stocked into 12 experimental units and fed on experimental diets prepared by supplementing the basal diet (control) with MIP NPs, P-SP (5 g SP Kg-1 of dry diet), and MIP-SP NPs for 8 weeks. The findings demonstrated that growth indices improved in the MIP-SP NPs followed by the P-SP dietary group compared to the control groups (P<0.05). The activity of digestive enzymes of lipase, trypsin, protease, and alkaline phosphatase was higher in the fish fed SP-supplemented diets than in the controls (P<0.05). The protease and lipase activities in the MIP-SP NPs dietary group increased by 29.33% and 48.81% compared to the control, respectively (P<0.05). In addition, the alanine aminotransferase (ALT) and aspartate aminotransferase (AST) levels of liver tissue decreased in the SP dietary groups, while the catalase (CAT), superoxide dismutase (SOD), and alkaline phosphatase (ALP) levels increased compared to the control groups (P<0.05). The highest SOD and ALP levels were observed in the fish fed on the MIP-SP NPs-supplemented diet (P<0.05). Furthermore, the skin mucosal immune indices including, alternative haemolytic complement activity (ACH50), lysozyme, and total immunoglobulin (Ig) levels increased in the MIP-SP NPs and P-SP dietary groups compared to the controls (P<0.05). The findings indicated that sodium propionate encapsulated in molecularly imprinted polymer nanoparticles could enhance the efficiency of dietary SP in African cichlid fish.

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“…Afterwards, the pellets were dried at 30°C for 24 h and stored at -20°C until use in the feeding trial. The pH of prepared diets was determined according to the procedure explained by Boland et al (1981) by using a pH meter (Crison, Basic 20 + , model).…”

Section: Preparation Of Experimental Dietsmentioning

confidence: 99%

Dietary powder and molecular imprinted polymer nanoencapsulated sodium propionate to enhance growth performance, digestive enzymes activity, antioxidant defense and mucosal immune response in African cichlid (Labidochromis lividus) fingerlings

Sarkheil

Safari

Kordestani

2022

Preprint

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This study was conducted to examine the effects of powder sodium propionate (P-SP) and SP loaded molecular imprinted polymer (MIP) nanoparticles (MIP-SP NPs) on growth, skin mucosal immune parameters and digestive and liver enzymes activities of African cichlid (Labidochromis lividus) fingerlings. The synthetized MIP-SP particles were characterized via FE-SEM/EDS, TEM, FTIR and ICP-OES techniques. Fish with an average weight of 500±2 mg were stocked into 12 experimental units and fed with experimental diets prepared by supplementation of basal diet (control) with MIP NPs, P-SP (5 g SP Kg−1 of dry diet) and MIP-SP NPs for 8 weeks. The findings demonstrated that growth performance parameters improved in the MIP-SP NPs followed by the P-SP dietary group compared to the control groups (P<0.05). The activity of digestive enzymes of lipase, trypsin, protease and alkaline phosphatase was higher in the fish fed with SP-supplemented diets than the controls (P<0.05). The highest activity of protease and lipase enzymes was observed in the MIP-SP NPs dietary group (P<0.05). The alanine aminotransferase (ALT) and aspartate aminotransferase (AST) levels of liver tissue decreased in the SP dietary groups, while the catalase (CAT), superoxide dismutase (SOD) and alkaline phosphatase (ALP) levels increased in comparison to the control groups (P<0.05). The highest SOD and ALP levels were observed in the fish fed with the MIP-SP NPs-supplemented diet (P<0.05). The skin mucosal immune indices including alternative haemolytic complement activity (ACH50), lysozyme and total immunoglobulin (Ig) levels increased in the MIP-SP NPs and P-SP dietary groups in comparison to the controls (P<0.05). The findings indicated that sodium propionate encapsulated in molecular imprinted polymer nanoparticles could enhance the efficiency of dietary SP in African cichlid fish.

show abstract

pH Determination in Acidified Foods: Collaborative Study

Cited by 6 publications

References 0 publications

Study on the physicochemical, nutritional, and phytochemical properties in five turmeric varieties

Study on the physicochemical, nutritional, and phytochemical properties in five turmeric varieties

Dietary powder and molecular imprinted polymer nanoencapsulated sodium propionate to enhance growth performance, digestive enzymes activity, antioxidant defense, and mucosal immune response in African cichlid (Labidochromis lividus) fingerlings

Dietary powder and molecular imprinted polymer nanoencapsulated sodium propionate to enhance growth performance, digestive enzymes activity, antioxidant defense and mucosal immune response in African cichlid (Labidochromis lividus) fingerlings

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