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Storage Stability (storage + stability)
Selected AbstractsSTORAGE STABILITY OF STRAWBERRY JAM COLOR ENHANCED WITH BLACK CARROT JUICE CONCENTRATEJOURNAL OF FOOD PROCESSING AND PRESERVATION, Issue 5 2007EGÜL KIRCA ABSTRACT Black carrot juice concentrate was added to enhance the color of strawberry jams prepared from two locally grown cultivars, Osmanl, and Kara. Compared to other cultivars processed to jams, these two cultivars are lightly colored but very aromatic. Color and pigment stability of colored and noncolored (control) strawberry jams were studied during storage. The use of black carrot concentrate as a source of natural colorant stabilized the color of strawberry jam. The stabilization was more noticeable for jams prepared from Osmanl, cultivar. Monomeric anthocyanin degradation was fitted to a first-order reaction model. Storage temperature had a strong influence on anthocyanin degradation. As the storage temperature increased, the stability of anthocyanins decreased significantly in both colored and noncolored jams. Parallel to decrease in monomeric anthocyanins, hue (h°) values of all jam samples increased throughout the storage. However, increase in h° values was much smaller in colored samples than in noncolored samples. High correlation was found between h° value and anthocyanin concentration at 22C (r = 0.910,0.978) and 37C (r = 0.931,0.981). [source] SENSORY ANALYSIS AND STORAGE STABILITY OF FLAVORED SOYBEAN SPREADS PRODUCED FROM HOT-GROUND SOYMILK,JOURNAL OF FOOD QUALITY, Issue 2 2002K.A. KHATIB Flavored and unflavored soybean spreads were produced from a soybean variety low in beany off-flavors. The stability of the spreads was evaluated by chemical, physical, and microbiological tests over 35 days at 4C and 50% RH. Descriptive, focus group and consumer acceptance analyses were also conducted. Spreads were rated for degrees of beany flavor, aroma, and aftertaste. Total plate and psychrotrophic counts increased during storage, but no syneresis nor coliforms were detected over the storage period for either flavored or unflavored spreads. No significant treatment by day interactions were noted among pH, moisture content, water activity, lightness, and saturation index of spreads. Flavored spreads scored 6.2 on a 9-point hedonic scale and were more accepted by consumers than unflavored spreads. Shelf-life of flavored and unflavored soybean spreads was estimated to be 28 days at 4C. [source] SENSORY AND PHYSICAL CHARACTERISTICS AND STORAGE STABILITY OF HONEY-FLAVORED LOW-FAT EXTRUDED CHIPSJOURNAL OF FOOD QUALITY, Issue 1 2000JAMES F. FALLER ABSTRACT Consumer demand for low-fat "healthy" snacks challenges manufacturers to improve the health profile of their products while maintaining their appetizing taste. The objectives of this study were to: (1) investigate the effect of addition levels of honey on texture and consumer acceptability of extruded, baked low-fat/honey-flavored chips; (2) determine the degree of liking for the product; (3) and evaluate the influence of honey on storage stability. The product, consisting of grade A light amber honey (0, 6, 12, and 18%) in a corn masa/flour blend, was extrusion formed into a ribbon through a slit die. The product was baked, dried, packaged, and stored in an ambient environment. Increased honey level significantly increased flavor liking, sweetness and honey flavor intensity for the fresh and 10 week storage samples, and positively influenced consumer overall acceptability. [source] Quality Attributes and Microbial Storage Stability of Caviar from Cultivated White Sturgeon (Acipenser transmontanus)JOURNAL OF FOOD SCIENCE, Issue 1 2010Joong-Han Shin ABSTRACT:, Caviar was prepared from white sturgeon (Acipenser transmontanus) roe by adjusting the water phase salt (WPS) to 4.0% to 6.3% by adding food grade NaCl. Fish were obtained from 2 different farms from the Inland Northwest (N,= 5). Salt was absorbed at a different rate and to a different extent by roe from different fish. The lipid content in the fish roe varied from 10.2% to 14.4% (w/w), with palmitic acid and oleic acid being the most abundant saturated and monounsaturated fatty acids present, respectively. The caviar contained high levels of polyunsaturated fatty acids (PUFA) (35% to 37%) with docosahexanoic acid being the most abundant ,-3 long chain fatty acid. There were no significant differences in microbial storage stability for caviars from different fish stored at 3 °C. However, for caviar stored at 7 °C, there was less growth of,Listeria monocytogenes,(using a cocktail of ATCC 19114, 7644, 19113 strains) in 2 samples (2B46 and 0F05) until day 20. In 2 other samples (453F and 2519), which had lower initial microbial loads, less overall microbial growth was observed, indicating that culture and harvest practices result in compositional differences between fish, which may impact both product composition and storage stability. [source] Thermal and Storage Stability of Nutraceuticals in a Milk Beverage Dietary SupplementJOURNAL OF FOOD SCIENCE, Issue 3 2007M. Uzzan ABSTRACT:, Under the Dietary Supplement Health and Education Act (DSHEA), fluid skim milk can be used to serve as a vehicle to deliver certain metabolites (nutraceuticals or new dietary ingredients), which provide health benefits as related to aging problems for those over 55. This opens a new avenue for an increase in milk consumption and may replace taking pills. Milk beverages enriched with various nutraceutical ingredients (soy isoflavones, glucosamine, chondroitin sulfate, creatine, and lactoferrin) were thermally processed at different combinations of temperatures from 72 to 138 °C for different holding times using a Microthermics pilot plant thermal processing unit and were incubated at refrigeration, room, or elevated storage temperatures. Residual concentrations of the active compounds were measured by high performance liquid chromatography or by immunodifusion (for lactoferrin) and degradation kinetics were determined. Results showed a very good stability of isoflavones and chondroitin sulfate in the milk environment while glucosamine, lactoferrin, and creatin showed only limited stability at either processing or storage. Glucosamine destabilized the milk protein system at boiling temperature or higher, which caused drastic precipitation in the heat exchangers. Nevertheless, all the tested nutraceutical compounds can be used to design milk beverage dietary supplements but an overrun of over 25% may be required for some of them. [source] Storage stability of a high dietary fibre powder from orange by-productsINTERNATIONAL JOURNAL OF FOOD SCIENCE & TECHNOLOGY, Issue 4 2009Juana Fernández-López Summary The goal of this investigation was to evaluate the effects of storage time and conditions on the physicochemical and microbiological properties of a high dietary fibre powder (HDFP). HDFP for this study was manufactured from orange juice industry by-products. The storage period was 11 months and samples were stored under vacuum or air exposure and under dark or light exposure. The HDFP is a stable product (based on chemical, microbiological and physicochemical properties) with large amounts of dietary fibre (71.62 ± 0.24 g 100 g,1 dry sample) and polyphenols content (40.67 ± 0.45 mg g,1 dry sample). Hesperidin is the major compound identified in HDFP (higher than 50% of total phenolic compounds). The packaging material used protects the HDFP only up to 6 months. After this time, the increase in moisture content decreases the quality of the product. The best storage conditions are packaging under vacuum and darkness. Both conditions preserve the colour of the fibres probably by means of avoiding pigment degradation. [source] Ultrasonic rheology of a monoclonal antibody (IgG2) solution: Implications for physical stability of proteins in high concentration formulationsJOURNAL OF PHARMACEUTICAL SCIENCES, Issue 12 2007Atul Saluja Abstract The purpose of this work was to investigate if physical stability of a model monoclonal antibody (IgG2), as determined by extent of aggregation, was related to rheology of its solutions. Storage stability of the model protein was assessed at 25°C and 37°C for three months in solutions ranging from pH 4.0 to 9.0 and ionic strengths of 4 mM and 300 mM. The rheology of IgG2 solutions has been characterized at 25°C in our previous work and correlation of solution storage modulus (G,) with protein,protein interactions established. The extent of aggregation was consistent with solution rheology as understood in terms of changes in G, with protein concentration. Thermodynamic stability of native IgG2 conformation increased with increasing pH. The correlation between rheology and aggregation was also assessed at increased ionic strengths. The decrease in aggregation was consistent with change in solution rheology profile at pH 7.4 and 9.0. The results provide evidence of a relationship between solution rheology and extent of aggregation for the model protein studied. The implications of this relationship for formulation and physical stability assessment in high concentration protein solutions are discussed. © 2007 Wiley-Liss, Inc. and the American Pharmacists Association J Pharm Sci 96: 3181,3195, 2007 [source] Acceptability, storage stability and costing of ,-amylase-treated maize,beans,groundnuts,bambaranuts complementary blendJOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, Issue 6 2007Victor O Owino Abstract The effects of ,-amylase treatment on physical properties, acceptability to mothers, and cost of roasted and extruded maize,beans,groundnuts,bambaranuts complementary porridge recipes were assessed prior to their industrial production. Storage stability of the extruded ,-amylase-treated fortified blend was assessed at 2 weeks and 6 months by sensory evaluation, peroxide value, water activity and microbiological load. The use of ,-amylase at 0.04% w/w enhanced porridge acceptability and resulted in 88% and 122% increase in flour concentration for roasted and extrusion-cooked porridge flour, respectively, while maintaining porridge viscosity at 1000-fold lower than that of traditionally used porridges. The extrusion cooked blend was stable for 6 months. ,-Amylase application increased the unit cost of the developed blend by only 1.4%. The total cost was less than US $ 2 kg,1, half the minimum price of commercially available complementary foods. Further work on marketing and the efficacy of this inexpensive food on growth of infants is warranted. Copyright © 2007 Society of Chemical Industry [source] Electrogenerated Chemiluminescence Sensor Based on Tris(2,2,-bipyridine)ruthenium(II)-Immobilized Natural Clay and Ionic LiquidELECTROANALYSIS, Issue 2 2010Ping Jiang Abstract A novel electrogenerated chemiluminescence (ECL) sensor based on natural clay and ionic liquid was fabricated. Tris(2,2,-bipyridine)ruthenium(II) (Ru(bpy)32+) was immobilized on natural clay surface through simple adsorption. An ECL sensor was prepared by mixing Ru(bpy)32+ -incorporated clay, graphite powder and an ionic liquid (1-butyl-3-methylimidazolium hexafluorophosphate) as the binder. The electrochemical behavior and ECL of the immobilized Ru(bpy)32+ was investigated. It was observed that the ECL of immobilized Ru(bpy)32+ was activated by the ionic liquid. The proposed ECL sensor showed high sensitivity to tri- n -propylamine (TPrA) and the detection limit was found to be 20,pM. In addition, the ECL sensor displayed good stability for TPrA detection and long-term storage stability. [source] Application of Exchangeable Biochemical Reactors with Oxidase-Catalase-Co-immobilizates and Immobilized Microorganisms in a Microfluidic Chip-CalorimeterENGINEERING IN LIFE SCIENCES (ELECTRONIC), Issue 5 2008M. Leifheit Abstract Several methods for the quantitative detection of different compounds, e.g., L -amino acids, sugars or alcohols in liquid media were developed by application of an automatic measuring unit including a fluid chip-calorimeter FCC-21. For this purpose, enzymes were immobilized covalently on the inner and outer surface of CPG (controlled porous glass)-spherules with an outer diameter of 100,,m and filled into a micro flow-through reaction chamber (VR = 20,,L). The design of the measuring cell allows for easy insertion into the calorimeter device of a stored series of comfortably pre-fabricated measuring cells. These cells can be filled with different enzyme immobilizates. Different oxidases were used and co-immobilized with catalase for the improvement of the detection sensitivity. A signal amplification could be achieved up to a factor of 3.5 with this configuration. ,- D -glucose, ethanol and L -lysine could be detected in a range of 0.25,1.75,mM using glucose oxidase, alcohol oxidase and lysine oxidase. The group of oxidases in combination with the enzymatic catalysis of the intermediate H2O2 allows the quantitative detection of a large number of analytes. A good measurement and storage stability could be achieved for several weeks by this immobilization method. In addition to enzyme-based detection reactions, it was shown that living microorganisms can be immobilized in the reaction chamber. Thus, the system can be used as a whole-cell biosensor. The quantitative detection of phenol in the range of 10,100,,M could be performed using the actinomycete Rhodococcus sp. immobilized on glass beads by means of embedding into polymers. [source] Storage stability study of margarines produced from enzymatically interesterified fats compared to margarines produced by conventional methods.EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY, Issue 7-8 2005Physical properties Abstract In this study, margarine hardstocks were produced from two enzymatically interesterified fats at conversion degrees of 80 and 100%, a chemically randomized fat and a physically mixed fat, respectively. These four hardstocks blended with 50% of sunflower oil were mainly used for the production of table margarines in a pilot plant. Storage stability studies were carried out at storage temperatures of 5 and 25,°C during 12,wk. Margarines from the enzymatically interesterified fats were compared to the margarines produced by conventional methods and to selected commercial products. The changes in the physical properties of margarines, including hardness, dropping point, crystal form, and sensory evaluation, were examined during storage. It was observed that margarine storage stability increased with increasing conversion degree. The color of margarines made from the enzymatically interesterified fats was more similar to that of the physically mixed fat than that of the margarine from the chemically randomized fat, which had less color. Crystal transformation was accelerated at high storage temperature. Crystal size was not only related to the types of crystals, but also to the driving force of temperature difference. A larger crystal size was observed at 5,°C than at 25,°C for the margarine made from the blend. Margarines produced from interesterified fats had better physical properties than the blend. Overall, the margarine produced from the enzymatically fully converted fat had physical properties similar to the margarine produced from the chemically interesterified fat. [source] Synthesis and Characterization of Thrombin Conjugated ,-Fe2O3 Magnetic Nanoparticles for HemostasisADVANCED ENGINEERING MATERIALS, Issue 12 2009Ofra Ziv Abstract Thrombin is the final protease produced in the clotting pathways. Thrombin has been used in the clinic more than six decades for topical hemostasis and wound management. In human plasma the half-life of thrombin is shorter than 15 seconds due to close control by inhibitors. In order to stabilize thrombin, this enzyme was conjugated covalently and physically to ,-Fe2O3 magnetic nanoparticles. The physical conjugation was accomplished through adsorption of thrombin to BSA coating on the nanoparticles. The coagulant activity of the covalently bound thrombin was significantly lower than that of the physically adsorbed thrombin. Leakage of the physically bound thrombin into PBS containing 4% HSA was negligible. The physical conjugation of thrombin onto the nanoparticles stabilized the thrombin against its major inhibitor antithrombin III and improved its storage stability. At optimal CaCl2 concentration, the clotting time by the bound thrombin is shorter than that of the free enzyme. This novel conjugated thrombin may be an efficient candidate for topical hemostasis and wound healing. [source] Fermentation patterns of small-bale silage and haylage produced as a feed for horsesGRASS & FORAGE SCIENCE, Issue 2 2005C. E. Müller Abstract The fermentation quality of small-bale silage and haylage for feeding to horses in Sweden, and using a conventional high-density hay baler, was investigated in two experiments. Treatments studied were use of additives (inoculants containing lactic acid bacteria and a chemical additive consisting of hexamethylenetetramine, sodium nitrate, sodium benzoate and sodium propionate), the influence of dry-matter (DM) content of wilted herbage and the effect of number of stretch film layers on fermentation pattern and aerobic stability. All silages and haylages were made from predominantly Timothy swards and were well fermented as indicated by low levels of ammonia and butyric acid. Values of pH were higher and concentrations of organic acids were lower in haylages than in the silages. This was not considered to be indicative of a poor fermentation in the haylage but of a restricted fermentation due to the high DM content of the herbage. The additives enhanced aerobic storage stability because of inhibition of mould growth. The only statistically significant effect of varying the number of stretch film layers was a higher content of CO2 inside the bales when ten layers of stretch film were applied compared with six layers. [source] Physicochemical, textural, sensory characteristics and storage stability of goat meat patties extended with full-fat soy paste and soy granulesINTERNATIONAL JOURNAL OF FOOD SCIENCE & TECHNOLOGY, Issue 3 2008Arun K. Das Summary The performance of full-fat soy paste (FFSP) with reduced beany flavour made by simple processing technology was compared with the commercially available textured soy granules in goat meat patties. Addition of soy proteins (soy paste and soy granules) did not significantly affect the emulsion stability and product yield. Shrinkage of patties with soy paste was comparable with control. A significant (P < 0.05) reduction in redness and increase in yellowness of patties was due to addition of soy proteins than in control. Patties with soy paste had comparable but slightly higher total lipid and cholesterol content with that of control but significantly (P < 0.05) higher than patties with soy granules. Lower force was required to compress or shear the sample, as hardness decreased in soy-added patties. Flavour and overall acceptability scores between control and patties with soy paste did not differ significantly, whereas patties with soy granules were rated significantly lower. The patties remained stable with minor changes in physicochemical, microbiological and sensory quality during refrigerated storage (4 ± 1 °C) for 20 days. It is concluded from this study that FFSP had potential application similar to commercially available textured soy granules in comminuted meat products. [source] Dietary supplementation of ,-tocopheryl acetate on ,-tocopherol levels in duck tissues and its influence on meat storage stabilityINTERNATIONAL JOURNAL OF FOOD SCIENCE & TECHNOLOGY, Issue 3 2004Elizabeth Anne Russell Summary The effect of feeding three levels of ,-tocopheryl acetate on quality and stability of duck meat was studied. Day-old white Peking ducklings (n = 75) were assigned to three dietary treatments (n = 25) 20 mg , -tocopheryl acetate per kg feed (E20, control), 400 mg , -tocopheryl acetate per kg feed (E400) and 1000 mg , -tocopheryl acetate per kg feed (E1000). , -Tocopherol concentrations in breast, thigh, liver and heart tissues were significantly (P < 0.05) increased, in a dose-dependent manner. Supplementation also enhanced oxidative stability of duck muscle. Breast muscle was more susceptible to lipid oxidation than thigh muscle for all groups studied, even though breast muscle contained higher , -tocopherol levels than thigh muscle. These findings are significant because previous studies using chickens and turkeys showed that breast meat was always more stable than thigh meat and that thigh meat always had higher , -tocopherol levels than breast meat. Supplementation with , -tocopheryl acetate did not improve the colour stability of duck meat. [source] Characterization of end-functionalized styrene,butadiene,styrene copolymers and their application in modified asphaltJOURNAL OF APPLIED POLYMER SCIENCE, Issue 1 2007Qiang Wang Abstract End amino, carboxylic acid, and hydroxyl functionalized styrene,butadiene,styrene (SBS) triblock copolymers were prepared with 1,5-diazabicyclo[3.1.0]hexane, carbon dioxide, and epoxy ethane as capping agents, respectively. The effects of the end polar groups on the morphology and dynamic mechanical properties were investigated. Transmission electron microscopy images suggested that the group at the end of the polystyrene (PS) segment made the morphology of the PS domains disordered and incompact. Dynamic mechanical results showed that the storage and loss modulus increased after SBS was end-functionalized. End amino and carboxylic acid groups improved the compatibility and storage stability of SBS-modified asphalt. However, the effect of the end-hydroxyl group on the improvement of the storage stability of SBS-modified asphalt was not obvious. The differential scanning calorimetry analysis of SBS-modified asphalt further showed that the compatibility and storage stability of SBS-modified asphalt were improved by the attachment of amino or carboxylic acid groups through the anionic polymerization method. © 2006 Wiley Periodicals, Inc. J Appl Polym Sci 103: 8,16, 2007 [source] MOISTURE SORPTION ISOTHERM, PROPERTIES OF SORBED WATER AND HEAT OF SORPTION OF SANDESH, AN INDIAN MILK PRODUCTJOURNAL OF FOOD PROCESSING AND PRESERVATION, Issue 1 2010J.K. SAHU ABSTRACT Moisture sorption isotherm of sandesh, one of the most popular milk products in India, was determined in terms of its moisture adsorption isotherms by gravimetrical method at 20 and 30C using various saturated salt solutions in the range of 11.2 to 97.2%. The isotherms obtained were of sigmoid shape and of the Brunauer,Emmett,Teller type. Out of three sorption models fitted to the experimental data, Caurie's model was found superior in interpreting the moisture adsorption characteristics of sandesh. The monolayer moisture content as calculated from the Caurie's model at 20 and 30C were 5.89% (dry basis [d.b.]) and 5.21% (d.b.), respectively. The values of isosteric heat of sorption as calculated from Clausius,Clapeyron equation was found to increase with decreasing moisture content at lower moisture content and approached the value of heat of vaporization of free water above 17.25% (d.b.). PRACTICAL APPLICATIONS The present paper describes basically the storage stability of sandesh. The sandesh is a heat,acid coagulated product of milk in Indian subcontinent and forms the part and parcel of social life, ceremonies and festivals. It has an excellent market potential and higher profit margin compared with other milk products like table butter, cheese and milk powder. Although Indian dairy industry has made rapid strides in the last few decades, there is no proper packaging system, developed so far, for storage of sandesh. Keeping pace with the growing consumers' demand for fresh, convenient and microbiologically free foods, design of proper packaging system is the need of the hour. The data presented in the paper will be very much essential for the researchers and research and development institutions for proper designing of packaging system for sandesh. [source] QUALITY AND STABILITY OF BLUEBERRY JUICE BLENDED WITH APPLE, GRAPE AND CRANBERRY JUICE,JOURNAL OF FOOD QUALITY, Issue 2 2001GARY MAIN ABSTRACT Sensory quality and storage stability of blueberry juice blends were investigated with the goal of maintaining dominant blueberry flavor, aroma and color. Apple juice, Concord and Venus grape juices and cranberry juice cocktail were blended at 75, 50 and 25% with blueberry juice. As the percent of blueberry juice decreased, the intensity of blueberry-related sensory attributes decreased. The 25% Concord and Venus blends were the only blends that resulted in blueberry flavor similar to the reference. Apple and cranberry juice cocktail blended with blueberry juice produced several blends with good flavor and aroma, but they were not readily characterized as blueberry juice. All blends at the 25% level produced blueberry color equal to or greater than the reference. The juice samples were evaluated initially and after three months of storage at 37C. After storage, all blends had decreased red color. [source] SENSORY AND PHYSICAL CHARACTERISTICS AND STORAGE STABILITY OF HONEY-FLAVORED LOW-FAT EXTRUDED CHIPSJOURNAL OF FOOD QUALITY, Issue 1 2000JAMES F. FALLER ABSTRACT Consumer demand for low-fat "healthy" snacks challenges manufacturers to improve the health profile of their products while maintaining their appetizing taste. The objectives of this study were to: (1) investigate the effect of addition levels of honey on texture and consumer acceptability of extruded, baked low-fat/honey-flavored chips; (2) determine the degree of liking for the product; (3) and evaluate the influence of honey on storage stability. The product, consisting of grade A light amber honey (0, 6, 12, and 18%) in a corn masa/flour blend, was extrusion formed into a ribbon through a slit die. The product was baked, dried, packaged, and stored in an ambient environment. Increased honey level significantly increased flavor liking, sweetness and honey flavor intensity for the fresh and 10 week storage samples, and positively influenced consumer overall acceptability. [source] Quality Attributes and Microbial Storage Stability of Caviar from Cultivated White Sturgeon (Acipenser transmontanus)JOURNAL OF FOOD SCIENCE, Issue 1 2010Joong-Han Shin ABSTRACT:, Caviar was prepared from white sturgeon (Acipenser transmontanus) roe by adjusting the water phase salt (WPS) to 4.0% to 6.3% by adding food grade NaCl. Fish were obtained from 2 different farms from the Inland Northwest (N,= 5). Salt was absorbed at a different rate and to a different extent by roe from different fish. The lipid content in the fish roe varied from 10.2% to 14.4% (w/w), with palmitic acid and oleic acid being the most abundant saturated and monounsaturated fatty acids present, respectively. The caviar contained high levels of polyunsaturated fatty acids (PUFA) (35% to 37%) with docosahexanoic acid being the most abundant ,-3 long chain fatty acid. There were no significant differences in microbial storage stability for caviars from different fish stored at 3 °C. However, for caviar stored at 7 °C, there was less growth of,Listeria monocytogenes,(using a cocktail of ATCC 19114, 7644, 19113 strains) in 2 samples (2B46 and 0F05) until day 20. In 2 other samples (453F and 2519), which had lower initial microbial loads, less overall microbial growth was observed, indicating that culture and harvest practices result in compositional differences between fish, which may impact both product composition and storage stability. [source] Production and Properties of Spray-dried Amaranthus Betacyanin PigmentsJOURNAL OF FOOD SCIENCE, Issue 7 2000Y.Z. Cai ABSTRACT: Amaranthus betacyanin extracts were spray-dried using a range of maltodextrins [10-25 dextrose equivalent (DE)] and starches (native/modified) as carrier and coating agents at 5 inlet/outlet air temperatures and 4 feed solid contents. Higher inlet/outlet air temperatures caused greater betacyanin loss during spray drying, and affected slightly the pigment stability during storage. Adding maltodextrins and starches significantly reduced the hygroscopicity of the betacyanin extracts and enhanced storage stability. The 25 DE/10 DE mixed powders provided a longer predicted half-life (63.6 wk) compared to the 25 DE and the 10 DE powders separately. The best dried pigment-containing powder made was superior to commercial red beet powder in physical properties. [source] Architecture and performance of mesoporous silica-lipase hybrids via non-covalent interfacial adsorptionAICHE JOURNAL, Issue 2 2010Shan Lu Abstract To investigate the effects of surface property of mesoporous supports on the lipase immobilization and the performance of immobilized lipase, the mesoporous molecular sieve SBA-15 is functionalized with three organic moieties, dimethyl (DM), diisopropyl (DIP), and diisobutyl (DIB), respectively, by post-synthesis grafting and one-pot synthesis methods. Porcine pancreas lipase (PPL) is immobilized on SBA-15 supports through hydrogen bonding and hydrophobic interaction. The hydrophobic adsorption involves no active sites of PPL, and neither hyper-activation nor total inactivation occurs. The study on the intrinsic stability of PPL, including thermal stability, pH stability, and storage stability, indicates that the entrapment in mesoporous supports, and especially in organic-functionalized supports, makes PPL more resistant to temperature increment but more sensitive to pH change. The reusability investigation shows that the organic modification of mesoporous surface inhibits the enzyme leaching to some extent, resulting in a better operational stability. © 2009 American Institute of Chemical Engineers AIChE J, 2010 [source] Drying-induced variations in physico-chemical properties of amorphous pharmaceuticals and their impact on stability (I): Stability of a monoclonal antibody,JOURNAL OF PHARMACEUTICAL SCIENCES, Issue 8 2007Ahmad M. Abdul-Fattah Abstract The present study was conducted to investigate the impact of drying method and formulation on the storage stability of IgG1. Formulations of IgG1 with varying levels of sucrose with and without surfactant were dried by different methods, namely freeze drying, spray drying, and foam drying. Dried powders were characterized by thermal analysis, scanning electron microscopy, specific surface area (SSA) analysis, electron spectroscopy for chemical analysis (ESCA), solid state FTIR, and molecular mobility measurements by both isothermal calorimetry and incoherent elastic neutron scattering. Dried formulations were subjected to storage stability studies at 40°C and 50°C (aggregate levels were measured by size exclusion chromatography initially and at different time points). Both drying method and formulation had a significant impact on the properties of IgG1 powders, including storage stability. Among the drying methods, SSA was highest and perturbations in secondary structure were lowest with the spray-dried preparations. Sucrose-rich foams had the lowest SSA and the lowest protein surface accumulation. Also, sucrose-rich foams had the lowest molecular mobility (both fast dynamics and global motions). Stability studies showed a log-linear dependence of physical stability on composition. Preparations manufactured by "Foam Drying" were the most stable, regardless of the stabilizer level. In protein-rich formulations, freeze-dried powders showed the poorest storage stability and the stability differences were correlated to differences in secondary structure. In stabilizer-rich formulations, stability differences were best correlated to differences in molecular mobility (fast dynamics) and total protein surface accumulation. © 2007 Wiley-Liss, Inc. and the American Pharmacists Association J Pharm Sci 96:1983,2008, 2007 [source] Anthrax vaccine powder formulations for nasal mucosal deliveryJOURNAL OF PHARMACEUTICAL SCIENCES, Issue 1 2006Ge Jiang Abstract Anthrax remains a serious threat worldwide as a bioterror agent. A second-generation anthrax vaccine currently under clinical evaluation consists of a recombinant Protective Antigen (rPA) of Bacillus anthracis. We have previously demonstrated that complete protection against inhalational anthrax can be achieved in a rabbit model, by intranasal delivery of a powder rPA formulation. Here we describe the preformulation and formulation development of such powder formulations. The physical stability of rPA was studied in solution as a function of pH and temperature using circular dichroism (CD), and UV-visible absorption and fluorescence spectroscopies. Extensive aggregation of rPA was observed at physiological temperatures. An empirical phase diagram, constructed using a combination of CD and fluorescence data, suggests that rPA is most thermally stable within the pH range of 6,8. To identify potential stabilizers, a library of GRAS excipients was screened using an aggregation sensitive turbidity assay, CD, and fluorescence. Based on these stability profiles, spray freeze-dried (SFD) formulations were prepared at pH 7,8 using trehalose as stabilizer and a CpG-containing oligonucleotide adjuvant. SFD formulations displayed substantial improvement in storage stability over liquid formulations. In combination with noninvasive intranasal delivery, such powder formulations may offer an attractive approach for mass biodefense immunization. © 2005 Wiley-Liss, Inc. and the American Pharmacists Association J Pharm Sci 95:80,96, 2006 [source] Pharmaceutical and immunological evaluation of a single-shot hepatitis B vaccine formulated with PLGA microspheresJOURNAL OF PHARMACEUTICAL SCIENCES, Issue 4 2002Li Shi Abstract A single-shot Hepatitis B vaccine formulation using poly(d,l)-lactide-co-glycolide acid (PLGA) microspheres as a delivery system was examined using a variety of biophysical and biochemical techniques as well as immunological evaluation in C3H mice. PLGA microsphere encapsulation of the Hepatitis B surface antigen (HBsAg), a lipoprotein particle, resulted in good recoveries of protein mass, protein particle conformational integrity, and in vitro antigenicity. Some partial delipidation of the HBsAg, however, was observed. The loading and encapsulation efficiency of HBsAg into the PLGA microspheres were measured along with the morphology and size distribution of the vaccine-loaded PLGA microspheres. The in vitro release kinetics of HBsAg from the PLGA microspheres was evaluated and found to be affected by experimental conditions such as stirring rate. HBsAg showed enhanced storage stability at 37°C in the slightly acidic pH range reported to be found inside PLGA microspheres; thus, the antigen is relatively stable under conditions of temperature and pH that may mimic in vivo conditions. The immunogenicity of the microsphere formulations of HBsAg was compared with conventional aluminum adjuvant formulated HBsAg vaccine in C3H mice. Comparisons were made between aluminum formulations (one and two injections), PLGA microsphere formulations (single injection), and a mixture of aluminum and PLGA microsphere formulations (single injection). The nine-month serum antibody titers indicate that a single injection of a mixture of aluminum and PLGA-formulated HBsAg results in equal or better immune responses than two injections of aluminum-formulated HBsAg vaccine. Based on these invitro and in vivo studies, it is concluded that HBsAg can be successfully encapsulated and recovered from the PLGA microspheres and a mixture of aluminum-adjuvanted and PLGA-formulated HBsAg can auto-boost an immune response in manner comparable to multiple injections of an aluminum-formulated vaccine. © 2002 Wiley-Liss, Inc. and the American Pharmaceutical Association J Pharm Sci 91:1019,1035, 2002 [source] Chitosan,alginate,CaCl2 system for membrane coat applicationJOURNAL OF PHARMACEUTICAL SCIENCES, Issue 8 2001Lishan Wang Abstract Water-based formulations are preferred for membrane coat application because they do not require the use of noxious solvents. A novel aqueous chitosan,alginate,CaCl2 system was evaluated as a potential formulation to produce water-insoluble membranes of biodegradable polymers. Chitosan,alginate coacervates were prepared by controlled reaction of chitosan (0.25% w/v) and sodium alginate (0.25% w/v) solutions. Coherent membranes were obtained by casting and drying the coacervates suspended in aqueous CaCl2 solutions (0.05,0.07% w/v). Increasing the calcium content did not modify membrane thickness (25,26 ,m), but reduced the water vapor transmission rate from 658 to 566 g/m2/day, and improved the tensile strength of the membranes from 9.33 to 17.13 MPa. Differential scanning calorimetry, Fourier transform infrared spectroscopy, and elemental analyses of the chitosan,alginate coacervates indicated they were stable for up to 4 weeks of storage in distilled water at ambient temperature. Membranes of the stored coacervates required less calcium to attain maximum mechanical strength. They also had higher water vapor transmission rates than corresponding films prepared from fresh coacervates. On the basis of the properties of the cast film and its storage stability, the chitosan,alginate,CaCl2 system can be considered for potential membrane coat application. © 2001 Wiley-Liss, Inc. and the American Pharmaceutical Association J Pharm Sci 90:1134,1142, 2001 [source] PHYSICAL, SENSORY AND FLOW PROPERTIES OF WHEAT STARCH,DAIRY BY-PRODUCT SPRAY-DRIED PEKMEZ MIXTURESJOURNAL OF TEXTURE STUDIES, Issue 2 2008DURMU ABSTRACT Pekmez, also known as a concentrated grape juice, was spray dried in a laboratory-type pilot drying unit to obtain pekmez powder (PP). The flow characteristics of PP, wheat starch (WS) and some dairy by-products (whey powder, skim milk powder, calcium caseinate and sodium caseinate) systems as binary and ternary mixtures were studied. The empirical power law model fitted the apparent viscosity,rotational speed data. PP,dairy by-product and WS,dairy by-product mixed solutions exhibited a shear-thinning behavior at 21C with flow behavior index (n) values of 0.86 , n , 0.92 and 0.06 , n , 0.27, respectively. WS,dairy by-product mixed solutions showed high shear-thinning behavior with the highest consistency index (k = 25,425,180,599 mPa·sn). However, PP,WS and PP,WS,dairy by-product mixed solutions at the same temperature exhibited the shear-thickening behavior with flow behavior index (n) values of 1.05 , n , 1.18. PRACTICAL APPLICATIONS Pekmez has become popular as a healthy food product; therefore, its rheologic properties were extensively studied by some researchers. However, pekmez powder (PP) is a new product and has not been produced yet in the food industry. Spray drying of foods has been spread recently in almost all food industry branches because it provides some advantages such as extending the shelf life, storage stability, decreasing the storage costs of the food products, etc. For this reason, production technology is first developed; PP is produced and studied in this study. There is no published data informing the rheologic, physical and sensory properties of pekmez or PP as binary and ternary mixtures with other components such as wheat starch (WS) and any dairy by-product. The purpose of this study was mainly to characterize the rheologic behavior of the PP,WS,dairy by-product mixed solutions and determine their physical and sensory properties. [source] Physicochemical, textural and viscoelastic properties of palm diacylglycerol bakery shortening during storageJOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, Issue 13 2010Ling-Zhi Cheong Abstract BACKGROUND: Diacylglycerol (DAG), which has health-enhancing properties, is sometimes added to bakery shortening to produce baked products with enhanced physical functionality. Nevertheless, the quantity present is often too little to exert any positive healthful effects. This research aimed to produce bakery shortenings containing significant amounts of palm diacyglycerol (PDG). Physicochemical, textural and viscoelastic properties of the PDG bakery shortenings during 3 months storage were evaluated and compared with those of commercial bakery shortening (CS). RESULTS: PDG bakery shortenings (DS55, DS64 and DS73) had less significant increments in slip melting point (SMP), solid fat content (SFC) and hardness during storage as compared to CS. Unlike CS, melting behaviour and viscoelastic properties of PDG bakery shortenings remained unchanged during storage. As for polymorphic transformation, CS contained only , crystals after 8 weeks of storage. PDG bakery shortenings managed to retard polymorphic transformation for up to 10 weeks of storage in DS55 and 12 weeks of storage in DS64 and DS73. CONCLUSION: PDG bakery shortenings had similar if not better storage stability as compared to CS. This is mainly due to the ability of DAG to retard polymorphic transformation from ,, to , crystals. Thus, incorporation of DAG improved physical functionality of bakery shortening. Copyright © 2010 Society of Chemical Industry [source] Acceptability, storage stability and costing of ,-amylase-treated maize,beans,groundnuts,bambaranuts complementary blendJOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, Issue 6 2007Victor O Owino Abstract The effects of ,-amylase treatment on physical properties, acceptability to mothers, and cost of roasted and extruded maize,beans,groundnuts,bambaranuts complementary porridge recipes were assessed prior to their industrial production. Storage stability of the extruded ,-amylase-treated fortified blend was assessed at 2 weeks and 6 months by sensory evaluation, peroxide value, water activity and microbiological load. The use of ,-amylase at 0.04% w/w enhanced porridge acceptability and resulted in 88% and 122% increase in flour concentration for roasted and extrusion-cooked porridge flour, respectively, while maintaining porridge viscosity at 1000-fold lower than that of traditionally used porridges. The extrusion cooked blend was stable for 6 months. ,-Amylase application increased the unit cost of the developed blend by only 1.4%. The total cost was less than US $ 2 kg,1, half the minimum price of commercially available complementary foods. Further work on marketing and the efficacy of this inexpensive food on growth of infants is warranted. Copyright © 2007 Society of Chemical Industry [source] Protein digestibility-corrected amino acid scores, acceptability and storage stability of ready-to-eat supplementary foods for pre-school age children in TanzaniaJOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, Issue 9 2005Theobald CE Mosha Abstract This study was conducted to evaluate protein quality, acceptability and storage stability of processed cereal,bean,sardine composite foods for pre-school age children in Tanzania. Four composite products namely corn,bean,sardine meal (CBSM), bean meal (BM), sorghum,bean,sardine meal (SBSM) and rice,bean,sardine meal (RBSM) were formulated to maximize the amino acid score for pre-school age children and were processed by extrusion, drum-processing and conventional cooking. The products were evaluated for true protein digestibility (TPD) and protein digestibility-corrected amino acid score (PDCAAS). The TPD and PDCAAS were highest in the extruded products. The TPD values for the products ranged from 82 to 93%. The PDCAAS values for the composite foods were 64,86% and were greater than the minimum value of 60% recommended by FAO/WHO/UNU. There were no significant (p > 0.05) variations in the amino acid contents for foods processed by extrusion, drum-processing or conventional cooking. Threonine was most limiting in the CBSM, SBSM and RBSM while methionine + cysteine were most limiting in the BM. Sensory evaluation showed that, relative to the traditional cornmeal,Uji, the extruded CBSM and SBSM had significantly superior (p , 0.05) texture and highly acceptable color and taste. Storage of the products up to 16 weeks at 38 °C resulted in a small but significant increase (p , 0.05) in the malondialdehyde concentrations; nevertheless, the levels remained within the acceptable range found in processed commercial supplements. Total acids, pH and organoleptic attributes did not change significantly (p > 0.05) during storage and the foods were acceptable to the end of the storage period. Copyright © 2005 Society of Chemical Industry [source] | ||||||||||||||||