Storage effects on nutritional quality of commonly consumed cereals

Storage effects on nutritional quality of commonly consumed cereal grains are studied. Freshly harvested wheat, maize and rice grains were stored at 10, 25 and 45 °C for six months. A significant decrease in pH and an increase in titratable acidity was observed during storage of these three cereal grains at 25 and 45 °C. A gradual decline in moisture, total available lysine and thiamine contents was observed during storage. Total available lysine contents decreased by 6.50% and 18.5% in wheat, 14.3% and 20.7% in maize and 23.7% and 34.2% in rice during six months of storage at 25 and 45 °C, respectively. Six month’s storage of rice, maize and wheat grains at 25 and 45 °C resulted in reduction of thiamine contents by 16.7% and 29.2%, 17.2% and 24.1% and 21.4% and 29.5%, respectively. About 36.4–44.4% decrease in total soluble sugars at 45 °C and 9.30–31.8% increase in total soluble sugars were observed at 10 and 25 °C during six months storage of these cereal grains. Protein and starch digestibilities of cereal grains also deceased during six months of storage at 25 and 45 °C. No significant change in nutritional quality was observed during storage of cereal grains at 10 °C.     

Effects of storage temperatures on the antioxidative activity and composition of yam

The effects of storage temperatures on the composition and antioxidative activities of one kind of Taiwanese yam tubers, Tainung No. 1 (TNG1) (Dioscorea alata), were investigated at room temperature (20 ± 8 °C), 17 ± 2 and 10 ± 1.5 °C. Measurements of the antioxidative activities included reducing power and α,α-diphenyl-β-pricryl-hydrazyl radical-scavenging activity. The crude lipid and fibre contents decreased with storage time at all three temperatures, but the reducing sugar contents increased during storage. Both the reducing power and DPPH radical-scavenging activity of TNG1 decreased after 3 and 11 weeks at room temperature and 17 °C, respectively. At 10 °C, significant decline in the reducing power was found after 14 weeks, while the DPPH radical-scavenging activity tended to increase after 7 weeks due to the microbes causing rottenness.     

Efficacy of combining Niger seed oil with malathion 5% dust formulation on maize against the maize weevil, Sitophilus zeamais (Coleoptera: Curculionidae)

The combined effects of Niger seed oil and malathion, 5% dust, against the maize weevil, Sitophilus zeamais, were evaluated to determine the minimum effective rate(s) of the combinations that can provide adequate protection to maize seed against attack by weevils. Niger seed oil at the rates of 0%, 10%, 20%, 30%, 40%, 50% and 100% of the recommended application rate, 5 ml kg⁻¹, was combined with malathion at the respective rates of 100%, 50%, 40%, 30%, 20%, 10% and 0% of the recommended application rate, 0.5 g kg⁻¹. All combinations provided complete protection to maize seed from the maize weevil up to 90 days after infestation. To determine the residual effects of the treatments, weevils were reintroduced to the grain that had been treated 90 days previously. In addition to 100% malathion, 10% Niger seed oil + 50% malathion, and 20% Niger seed oil + 40% malathion, were fully effective in controlling S. zeamais for a further 156 days after this re-infestation. Therefore, these combinations could be considered as a potential component in an effort to establish integrated management of the maize weevil. Residual performance of both oil and malathion against the weevils was primarily affected by the dose of malathion, with higher doses of malathion providing greater protection for a longer period. Niger seed oil treatment lowered the level of seed germination at the application rate of 5 ml per kg of maize.     

Residual toxicities and persistence of organophosphorus insecticides mixed with carbaryl as structural treatments against three liposcelidid psocid species (Psocoptera: Liposcelididae) infesting stored grain

Four organophosphorus insecticides, azamethiphos, fenitrothion, chlorpyrifos-methyl, and pirimiphos-methyl were each mixed with carbaryl and evaluated as structural treatments on concrete and galvanized steel panels (0.3×0.3 m) against adults of three liposcelidid psocids: Liposcelis bostrychophila Badonnel, L. entomophila (Enderlein), and L. paeta Pearman. Residual toxicities and persistence of these insecticide mixtures were assessed at 30±1°C, 70±2% r.h., and a photoperiod of 12:12(L:D) h from 1 day after treatment (0 week) and at weeks 1, 2, 4, 6, and 8, and then every 4 weeks up to week 40. Mortality was recorded at exposure periods of 6 h and then every 24 h until end-point was achieved. Significant enhancement in residual toxicities was observed in azamethiphos plus carbaryl against L. entomophila, and chlorpyrifos-methyl plus carbaryl and pirimiphos-methyl plus carbaryl against all three species on steel surfaces, compared with the individual effectiveness of these insecticides reported earlier. We conclude that combining carbaryl with either azamethiphos, chlorpyrifos-methyl, or pirimiphos-methyl as a structural treatment will provide long-term protection (up to 40 weeks) against infestation by all three psocid species on steel storage structures, whilst carbaryl with fenitrothion will give shorter protection (up to 8 weeks). On concrete structures, however, only azamethiphos plus carbaryl will provide long-term protection against L. bostrychophila (up to 28 weeks) and L. paeta (up to 16 weeks). None of the four insecticide mixtures studied would provide long-term protection against an L. entomophila infestation on concrete surfaces.     

Altered susceptibility of granary weevil Sitophilus granarius (L.) (Coleoptera: Curculionidae) populations to insecticides after selection with pirimiphos-methyl and deltamethrin

Toxicity of the contact insecticides dichlorvos, malathion, chlorpyrifos-methyl, pirimiphos-methyl, deltamethrin and cypermethrin to granary weevil Sitophilus granarius (L.) adults from five populations previously selected with deltamethrin and pirimiphos-methyl, and two populations that had no contact with pesticides over an interval of 12 generations, was investigated in the laboratory by application to filter paper. The populations originated from storage facilities situated in different parts of the former Yugoslavia.A population originating from Apatin and one from Belgrade Port were selected three times each at the LD₅₀ level with deltamethrin and pirimiphos-methyl, respectively. In separate experiments, weevils from Belgrade Port were selected once at the pirimiphos-methyl LD₇₀ level and Bijeljina and Kikinda populations both once at the deltamethrin LD₇₀ level. All selection doses were at a level obtained from determining weevil mortality after 24 h of exposure to treated filter paper.Compared with the toxicity to laboratory weevils, the weevils from Apatin after the third selection were found to be 32.1 and 51.9 times less susceptible to deltamethrin at the LD₅₀ and LD₉₅ levels, respectively, while those from Belgrade Port were 2.7 and 3.2 times less susceptible to pirimiphos-methyl. Selection of Belgrade Port weevils at the pirimiphos-methyl LD₇₀ did not significantly affect their susceptibility to that insecticide but it caused a significant decrease in deltamethrin toxicity, which is indicative of a cross-resistance between the two compounds. Selection of Bijeljina weevils caused an increased resistance to deltamethrin, while selection of Kikinda weevils had little effect on their susceptibility to dichlorvos, but it caused a significant decrease in malathion and cypermethrin toxicity, and resistance to deltamethrin markedly increased (RR=238.8 at LD₅₀ and 660.8 at LD₉₅ levels, compared with laboratory weevils). Chlorpyrifos-methyl was the most toxic insecticide to all populations, while cypermethrin was the least toxic compound.     

Development, reproduction, and control of the Indian meal moth, Plodia interpunctella (Hübner) (Lepidoptera: Pyralidae), in stored seed garlic in Mexico

Developmental time, fecundity, and egg hatch rate were determined for the Indian meal moth, Plodia interpunctella (Hübner), reared on fresh garlic seed at room temperature in Mexico. Duration of the egg stage averaged 4.7±0.8 days with an egg hatch rate ranging from 82% to 95%. Five larval instars were determined based on head-capsule width. Total larval developmental time from egg hatch to adult emergence ranged from 42 to 47 days. Adult females began to oviposit within 12-48 h after mating with the maximum oviposition rate occurring during the first 24 h after mating. The mean (±SE) number of eggs laid by females was 212±34 with a range of 117-303. Application of pirimiphos-methyl, malathion, and permethrin to 30 kg lots of garlic seed failed to prevent infestation and bulb damage by the larvae. However, compared with controls, the percentage of damaged bulbs and the number of larvae detected during 12 weeks of storage was smaller on garlic treated with four doses of pirimiphos-methyl.     

Variation in contents of phenolic compounds during growth and post-harvest storage of pigeon pea seedlings

The variation in contents of seven phenolic compounds in pigeon pea seedlings during growth and storage was investigated. Maximum contents of vitexin, isovitexin and orientin were found in leaves growing 40 days, which were 0.99 ± 0.06, 6.63 ± 0.35 and 30.89 ± 1.92 mg/g DW. Apigenin and luteolin were extensively distributed in leaves, stems and roots. Pinostrobin and cajaninstilbene acid were mainly accumulated in leaves, the peak values 3.53 ± 0.18 and 2.49 ± 0.13 mg/g DW appeared at the 60th day. Slight and steady increases of seven phenolic compounds were found in room temperature (25 °C) stored pigeon pea leaves up to 120 days. The highest accumulation of seven phenolic compounds at chilling temperature (4 °C) was observed at the 45th day, after which the contents decreased sharply. The stems extracts exhibited more efficient DPPH radical-scavenging ability while the roots extracts demonstrated the strongest lipid peroxidation inhibitory activity.     

A histological study of the microstructure sizes of the red and white muscles of Atlantic salmon (Salmo salar) fillets during superchilling process and storage

Atlantic salmon (Salmo salar) fillets were partial frozen in an impingement freezer at −30 °C and 227 W/m2.K for 2.1 min prior to storage at a superchilling storage temperature of −1.7 ± 0.3 °C for 28 days. The aim of this article is to study the microstructure of the red and white muscles during superchilling process and during superchilled storage. The histology and microscopic analysis of the red and white muscles were carried out. It was found that the size of the ice crystals formed in the red muscles was smaller than those formed in the white muscles. The equivalent diameters of the intracellular ice crystals obtained upon superchilling (day 0) were 17 ± 2 and 29 ± 1 μm for the red and white muscles, respectively. Significant differences were initially observed between the size of the ice crystals formed during the superchilling process and after 1 day of storage. However, after temperature equalisation (day 1), there was no significant change in the size of the ice crystals.     

Degradation kinetics of pirimiphos-methyl residues in maize grains exposed to ozone gas

This work investigates the kinetics of degradation of pirimiphos-methyl residues in maize grains exposed to ozone gas and evaluates the effect of ozonation on grain quality. The assays employed maize grains treated with the insecticide, namely Actellic 500 CE^® (pirimiphos-methyl), which were exposed for different periods to ozone gas at a concentration of 0.86 mg L⁻¹, provided at a continuous flow rate of 1.0 L min⁻¹. The insecticide residues were extracted from the grains using solid-liquid extraction with low temperature partitioning. The extracts were analyzed by gas chromatography with electron capture detection. Ozone effectively degraded more than 91% of the pirimiphos-methyl residues, with the degradation efficiency increasing in direct proportion to the duration of exposure to the gas. A first order kinetic model provided the best fit to the degradation data. The use of ozone gas did not alter the qualitative characteristics of the maize.     

Effects of cysteine and different incubation temperatures on the microflora,chemical composition and sensory characteristics of bio-yogurt made from goat’s milk

Yogurt and bio-yogurts were made from goat’s milk using a starter culture and probiotic culture, with or without cysteine addition (0.5%). Incubation was carried out at 37 and 42 °C until pH 4.6 was reached and yogurts were stored 4 ± 1 °C for 14 days. Yogurts were analysed 1, 7 and 14 days after production. The addition of cysteine, incubation temperature and storage time significantly influenced overall properties of the samples. During storage, whey separation, pH and acetaldehyde decreased, while lactic acid increased. Viable bacterial counts in all bio-yogurts were above 10⁷ cfu g⁻¹ at the end of storage. Whey separation, titratable acidity and lactic acid contents were lower, while acetaldehyde and viable bacterial counts were higher in the bio-yogurts incubated at 37 °C and supplemented with cysteine, in comparison to other samples. This indicates that lower temperature incubation and addition of cysteine can be used satisfactorily for the manufacture of bio-yogurt.     

Physicochemical changes in fresh-cut wax apple (Syzygium samarangenese [Blume] Merrill & L.M. Perry) during storage

Physicochemical changes, such as peel and flesh colours, total anthocyanin content, browning index, firmness, total soluble solid (TSS), titratable acidity (TA), sugar acid ratio (TSS/TA), antioxidant capacity, total phenolic content and ascorbic acid content, in fresh-cut Taaptimjan wax apple fruit stored at 4 ± 2 °C and 12 ± 2 °C for 7 days were investigated. The skin of fresh-cut fruit stored at 4 ± 2 °C showed higher a^∗ value, chroma and total anthocyanin content and lower hue angle than those stored at 12 ± 2 °C. Lightness (L^∗ value) and whiteness index of the fresh-cut fruit flesh stored at 12 ± 2 °C showed significantly lower than those stored at 4 ± 2 °C which related to an significant increase in browning index. Firmness, total soluble solid, titratable acidity and sugar acid ratio did not significant changes during storage. Antioxidant capacity and total phenolic content increased throughout storage. Ascorbic acid content of the fresh-cut fruit stored at 4 ± 2 °C remained constant throughout storage whilst ascorbic content at 12 ± 2 °C decreased and was lower than that at 4 ± 2 °C. At 4 ± 2 °C antioxidant capacity and ascorbic acid content were higher than that stored at 12 ± 2 °C whilst there was no significant difference in total phenolic content. In conclusion, the reduction of whiteness index and the increase in browning index of fresh-cut wax apple flesh were the key factors affecting its quality and storage at 4 ± 2 °C could reduce the change in the flesh colour and maintained the peel colour and nutritional values of fresh-cut wax apple fruit during storage.     

Residual effects of deltamethrin and malathion on different populations of Sitophilus granarius (L.) on treated wheat grains

The impact of 2-, 7-, 14-, 30-, 90-, 150- and 720-day-old deposits of deltamethrin, applied with or without the synergist piperonyl butoxide (PBO), and of malathion, on adults of different populations of granary weevil Sitophilus granarius on wheat was investigated in the laboratory. The insecticides used were commercial formulations and their application rates were as recommended: deltamethrin (dustable powder) 0.5 mg a.i./kg, deltamethrin + PBO (1:10) (emulsifiable concentrate) 0.25 mg a.i./kg, and malathion (dustable powder) 10 mg a.i./kg. The weevil populations examined were: (a) a laboratory population, (b) field populations with different susceptibility to some insecticides as established previously, and (c) populations selected in the laboratory with deltamethrin or pirimiphos-methyl.The 2-day-old deposit of malathion caused complete mortality of all weevil populations after 7 and 14 days. The corresponding deposit of deltamethrin was 100% effective only against the laboratory weevils after 7-14 days, while deltamethrin at the lower level formulated with PBO caused about 90% mortality of laboratory weevils and much lower levels of kill among field and selected weevils.Deposits of deltamethrin and malathion up to 90 days old killed all field weevils after 14 days of exposure. The 150-day-old deposit of deltamethrin was also 100% effective against field weevils exposed for 14 days, while the effectiveness against selected populations was around 50%. Malathion deposits of the same age gave 40-50% mortality of field weevils, and 4-68% mortality of selected weevils. The 720-day-old deposits of malathion were ineffective against all weevil populations, while the mortality of laboratory weevils after 14 days contact with deltamethrin deposits of the same age was 76%, and that of field and selected weevils about 50%.     

Cooking quality of faba bean after storage at high temperature and the role of lignins and other phenolics in bean hardening

Selected physical and chemical characteristics of faba beans (Vicia faba L.) cv. Fiesta were studied after 12 months storage at 5, 15, 25, 37, 45 or 50 °C (±2 °C) in relation to the hard-to-cook phenomenon. In comparison with control (seeds stored at 5 °C), seeds stored at 15 and 25 °C demonstrated non-significant (p?0.05) changes in most of the physical and chemical characteristics including hydration and swelling coefficients, acid detergent fibre, lignin and tannin contents, whereas seeds stored at ?37 °C demonstrated significant changes (p?0.05). Solutes and electrolytes leaching after 18 h soaking substantially increased with increased temperature. Faba bean hardness tested by the hard-to-cook test also increased substantially with increased storage temperature. After 8 h soaking followed by 2 h cooking, the puncture force required for seeds stored at 5 °C was 3.3 N seed⁻¹ whereas seeds stored at 50 °C required a much higher puncture force of 15.2 N seed⁻¹. There was a high negative correlation (r²=0.98) between storage temperature and cooking ability of faba bean. Substantial increases in acid detergent fibre and lignin contents occurred with increased storage temperatures. There was a three-fold increase in lignin content of faba bean stored at 50 °C compared to those stored at 5 °C and it was correlated with bean hardness (r²=0.98). Storage at high temperatures for 12 months led to a substantial reduction in total free phenolics especially in the testa and there was a greater reduction with increasing storage temperature. Reduction in free phenolics was negatively correlated (r²=0.75) with bean hardness.     

Vitamins A and E content in infant milk-based powdered formulae after opening the packet

Vitamins A and E were determined by HPLC in 20 starting, milk-based powdered infant formulae from local markets. We traced the evolution of these compounds, once the packets had been opened, during 0, 30 and 70 days of storage at room temperature (≈25 °C; min. 23 °C, max. 25.5 °C). Immediately after opening the packets, vitamin A ranged from 0.55 to 0.94 mg RE/100 g (93.3–183 μg RE/100 kcal) and vitamin E from 6.58 to 27.8 mg α-TE/100 g (1.36–5.39 mg α-TE/100 kcal). All the samples had higher vitamins A and E contents than those declared on the label, vitamin A mean adequacy values: 134% ± 17, min. 98%, max. 162%, and vitamin E 185% ± 47, min. 101%, max. 286%, including values at 0, 30 and 70 days of storage.     

Kinetics of ascorbic acid degradation in fruit-based infant foods during storage

The kinetics of ascorbic acid (AA) degradation in a fruit-based beikost product added with AA were determined after storage at 4, 25, 37 and 50 °C during 4, 8, 12, 16 and 32 weeks in plastic polypropylene/ethylene–vinyl alcohol vacuum packaging. It was confirmed that AA degradation followed an Arrhenius first-order kinetics, with an activation energy of 20.11 ± 0.33 kcal mol⁻¹. No AA losses at 4 °C were recorded during the entire storage period. In contrast, a time- and temperature-dependent decrease (p < 0.05) in AA was observed at the other tested temperatures – the degradation rate decreasing from 50 °C to 25 °C, as expected. AA percentage retention at the end of storage ranged between 6.4% (50 °C/16 weeks) and 100.9% (4 °C/32 weeks).     

A study of the ice crystals in vacuum-packed salmon fillets (Salmon salar) during superchilling process and following storage

The aim of this work was to study the microstructure of vacuum-packed salmon fillets superchilled in an impingement freezer at −30 °C (air temperature) and 227 W/m² K (surface heat transfer coefficient, SHTC) for 2.1 min prior to storage at a superchilling storage temperature of −1.7 ± 0.3 °C for 28 days. The microstructure of vacuum-packed salmon fillets were analysed at the surface, mid-centre and centre layers. Significant differences were observed between the ice crystals formed at the surface, mid-centre and centre layers. The size of ice crystals at the centre of the superchilled fillets was 3 times larger than those at the surface layer. Significant differences were observed between the size of ice crystals formed during the superchilling process and following storage. The results further indicated that, after temperature equalisation (1 day of storage) the growth of the intracellular ice crystal was not significant at (P < 0.05) at any storage time.     

Microencapsulation of Lactobacillus acidophilus La-5 by spray-drying using sweet whey and skim milk as encapsulating materials

The aim of this study was to evaluate the effect of encapsulating material on encapsulation yield, resistance to passage through simulated gastrointestinal conditions, and viability of Lactobacillus acidophilus La-5 during storage. Microparticles were produced from reconstituted sweet whey or skim milk (30% total solids) inoculated with a suspension of L. acidophilus La-5 (1% vol/vol) and subjected to spray-drying at inlet and outlet temperatures of 180°C and 85 to 95°C, respectively. The samples were packed, vacuum-sealed, and stored at 4°C and 25°C. Encapsulation yield, moisture content, and resistance of microencapsulated L. acidophilus La-5 compared with free cells (control) during exposure to in vitro gastrointestinal conditions (pH 2.0 and 7.0) were evaluated. Viability was assessed after 0, 7, 15, 30, 45, 60, and 90 d of storage. The experiments were repeated 3 times and data were analyzed by ANOVA and Tukey test for the comparison between means. The encapsulating material did not significantly affect encapsulation yield, average diameter, or moisture of the particles, which averaged 76.58 ± 4.72%, 12.94 ± 0.78 μm, and 4.53 ± 0.32%, respectively. Both microparticle types were effective in protecting the probiotic during gastrointestinal simulation, and the skim milk microparticles favored an increase in viability of L. acidophilus La-5. Regardless of the encapsulating material and temperature of storage, viability of the microencapsulated L. acidophilus La-5 decreased on average 0.43 log cfu/g at the end of 90 d of storage, remaining higher than 10⁶ cfu/g.     

Quality and shelf life evaluation of pork nuggets incorporated with fermented bamboo shoot (Bambusa polymorpha) mince

Pork nuggets were processed by incorporating fermented bamboo shoot mince and their physico-chemical, microbiological and sensory characteristics were evaluated during 35 day storage at refrigeration temperature (4 ± 1 °C). Addition of fermented bamboo shoot significantly affects the pH, moisture, protein, fat, fiber, instrumental color values and texture profiles of nuggets, especially at 6% and 8% addition levels. Nuggets with 6% and 8% FBSM had significantly lower TBARS values at the end of the storage period (i.e. 0.39 and 0.33 mg malonaldehyde/kg respectively) compared to the control (0.84 mg malonaldehyde/kg). Bamboo shoot addition significantly improved the microbial and sensory qualities of the pork nuggets. Incorporation of fermented bamboo shoot at 8% level increased the shelf life of pork nuggets by at least two weeks i.e. from 21 days to 35 days at 4 ± 1 °C compared to the control.     

Sugar metabolism and involvement of enzymes in sugarcane (Saccharum officinarum L.) stems during storage

Sugarcane (Saccharum officinarum L. cv. Badila) was harvested at the mature stage and stored at 2, 10, and 20 °C for 30, 90, and 120 days, respectively. Metabolic changes in the contents of sucrose and reducing sugar in relation to the activities of soluble acid invertase (SAI), neutral invertase (NI) and sucrose-phosphate synthase (SPS), in sugarcane juice, were studied. Extractable juice, sucrose and vitamin C declined significantly with increasing storage temperatures, while respiration rate increased. There was a rapid increase in titratable acidity during storage, with a more rapid rate at higher temperatures. A sharp increase in reducing sugar was observed within 20 days at 20 °C and 70 days at 10 °C, followed by a rapid decrease. Both SAI and NI activities showed a sharp increase within 15 days at 20 °C, followed by a rapid decrease, while a moderate increase occurred within 40–60 days at 10 °C. Slight increases were observed in SPS activity within 20 days at 20 °C and 50 days at 10 °C. Enzyme activities remained steady or underwent a small change in canes stored at 2 °C. Enzyme activities were significantly correlated with reducing sugar content.     

Optimisation of the aqueous extraction conditions of phenols from meadowsweet (Filipendula ulmaria L.) for incorporation into beverages

Meadowsweet was extracted in water at a range of temperatures (60–100 °C), and the total phenols, tannins, quercetin, salicylic acid content and colour were analysed. The extraction of total phenols followed pseudo first-order kinetics, the rate constant (k) increased from 0.09 ± 0.02 min⁻¹ to 0.44 ± 0.09 min⁻¹, as the temperature increased from 60 to 100 °C. An increase in temperature from 60 to 100 °C increased the concentration of total phenols extracted from 39 ± 2 to 63 ± 3 mg g⁻¹ gallic acid equivalents, although it did not significantly affect the proportion of tannin and non-tannin fractions. The extraction of quercetin and salicyclic acid from meadowsweet also followed pseudo first-order kinetics, the rate constant of both compounds increasing with an increase in temperature up until 90 °C. Therefore, the aqueous extraction of meadowsweet at temperatures at or above 90 °C for 15 min yields extracts high in phenols, which may be added to beverages.