-
Electron Microscopic Studies in Escherichia Coli on Mode of Action of Sodium Benzoate and Potassium Sorbate
Norma Angélica Santiesteban-López,
Teresa Gladys Cerón-Carrillo,
José Luis Carmona-Silva,
Javier Castro-Rosas
Issue:
Volume 4, Issue 4, December 2019
Pages:
82-86
Received:
11 March 2019
Accepted:
15 May 2019
Published:
24 October 2019
Abstract: Traditionally food antimicrobials was utilized to extent the lag phase or inhibit the growth of microorganisms; however, it has been demonstrated that exposure to antimicrobials such as sodium benzoate and potassium sorbate in sublethal concentrations, and gradually increasing the dose, allowed the adaptation of microorganisms of interest in food, such as E. coli, exhibiting induced resistance by unknown mechanisms. Therefore, the objective of this study was to identify the ultrastructural changes in viable cells of E. coli adapted to high concentrations (7000 ppm) of these antimicrobials, using transmission electron microscopy (TEM). After treatment with potassium sorbate, E. coli presented important morphological changes such as the separation of the cell membrane from the cytoplasm and cell wall, the appearance of a remarkable electronic light at the center of cells containing condensed deoxyribonucleic acid (DNA) molecules, as well as the appearance of small dense granules of electrons. Therefores, potassium sorbate induced more severe shape structural changes, presence of unusual structures and loss of integrity compared to viable cells adapted to sodium benzoate.
Abstract: Traditionally food antimicrobials was utilized to extent the lag phase or inhibit the growth of microorganisms; however, it has been demonstrated that exposure to antimicrobials such as sodium benzoate and potassium sorbate in sublethal concentrations, and gradually increasing the dose, allowed the adaptation of microorganisms of interest in food, ...
Show More
-
Physicochemical Properties of the Seed Kernels and the Oil of Custard Apple (Annona squamosa L.)
Dalia H. Eshra,
Attia R. Shehata,
Abdel-Nabey A. Ahmed,
Jehan I. Saber
Issue:
Volume 4, Issue 4, December 2019
Pages:
87-93
Received:
7 July 2019
Accepted:
22 October 2019
Published:
19 November 2019
Abstract: Custard apple (Annona squamosal L.) seed kernel and the extracted oil were characterized for their physicochemical properties. Crude ether extract was found to be the main component where, the seed kernels had 31.22%. Moreover, protein content was 20.01%. On the other hand, the crude fiber and total ash were 15.43 and 1.89%, respectively. Total phenolic compounds, antioxidant activity and IC50 of CASKF were 42.02 mg GAE/ 100g, 87.55% and 22.84 μg/ml, respectively. The results indicated that CASKF is rich in content of K, P, Ca, Mg and Na. Nevertheless, very low levels of Cd and Pb were detected. The amino acid composition of the defatted CASKF indicated that glutamic, aspartic, alanine, leucine and arginine were the predominant amino acids. The total amount of essential amino acids in the defatted CASKF was 37.77 g /100g protein (-) which is higher than that reported in FAO/ WHO pattern. The dominant fatty acids of custard apple seed kernel oil were oleic (49.75%), Linoleic (22.50%), palmitic (15.06%) and stearic and (4.63%). The oil could be classified as a semi-dry oil. Total lipid fractions consisted mainly of nine classes in which triacylglycerols were the major class.
Abstract: Custard apple (Annona squamosal L.) seed kernel and the extracted oil were characterized for their physicochemical properties. Crude ether extract was found to be the main component where, the seed kernels had 31.22%. Moreover, protein content was 20.01%. On the other hand, the crude fiber and total ash were 15.43 and 1.89%, respectively. Total phe...
Show More
-
Quality Assessment of Oven Dried and Traditional Sun Dried Channa Punctatus
Syeda Nusrat Jahan,
Salma Akhtar
Issue:
Volume 4, Issue 4, December 2019
Pages:
94-99
Received:
12 September 2019
Accepted:
14 October 2019
Published:
23 December 2019
Abstract: The aim of the present study was to compare the quality assessment in terms of freshness, chemical composition and bacterial load of sun dried fishes and oven dried Channapunctatus during July 2017 to December 2017. Traditionally dried and fresh raw C. punctatus were collected from the Singrabajar of Chalanbeel area, Bangladesh and brought into the laboratory of Department of Fisheries of University of Rajshahi, Bangladesh. Fresh species were processed and dried in the electric oven at 105°C. After the organoleptic analysis it was observed that the appearance, odor, color, texture and overall acceptability of traditionally sun dried fishes were 6.75±0.43, 7.00±0.00, 7.12±0.78, 6.62±0.51, 6.75±0.46 and oven dried fishes were 7.75±1.29, 6.87±0.92, 7.25±1.63, 7.5±1.30 and 7.50±1.30, respectively. Significant difference was found between the sun dried and oven dried C. punctatus for the mean values of all organoleptic characteristics. In case of proximate composition the lipid, protein, ash and moisture contents were 3.10±0.60%, 57.50±2.30%, 21.00±1.20% and 14.83±1.45% in sun dried fishes and 5.85±1.25%, 70.15±1.30%, 13.00±1.50% and 8.50±1.40% was observed in oven dried fish. Significant difference was found in proximate composition. The pH contents varied from 6.3±0.31 (oven dried) to 6.75±0.70 (sun dried). The lowest TVB-N content (3.85mg/100g) was found in oven dried fishes and the highest (4.02mg/100g) was found in sun dried fishes and the microbial load varied from 4.9×102 (oven dried) to 3.9×103 (sun dried). Significant difference was found between the sun and oven dried C. punctatus for the aerobic plate count and TVB-N, but those are belongs in acceptable range.
Abstract: The aim of the present study was to compare the quality assessment in terms of freshness, chemical composition and bacterial load of sun dried fishes and oven dried Channapunctatus during July 2017 to December 2017. Traditionally dried and fresh raw C. punctatus were collected from the Singrabajar of Chalanbeel area, Bangladesh and brought into the...
Show More
