No full-text available
To read the full-text of this research,
you can request a copy directly from the authors.
Extending shelf life of Artemia urmiana during frozen storage using Vitamin E treatment
Abstract
Artemia is one of the most important live foods used for feeding larvae and also broodstocks of shrimp, marine fish, sturgeon and ornamental fish species, which can improve the growth performance and survival of larvae and also improve reproductive performance of these species. However, small scale centers need to purchase Artemia products from the market due to the time-consuming Artemia hatching and the need for science and equipment for Artemia hatching and cultivation. Considering the seasonal fluctuation of Artemia production and consumption, as well as the high sensitivity and perishability of Artemia even during frozen storage, this product underwent quality loss. In the present study, the effect of immersion in vitamin E solution at concentrations of 0.02, 0.2 and 0.4% on shelf life and quality of Artemia urmiana biomass during frozen storage (-18°C) was investigated. Total volatile basic nitrogen (TVB-N), peroxide value (PV), thiobarbituric acid (TBA), free fatty acid (FFA) values, pH, and proximate composition of Artemia tissue (moisture, protein, fat, ash) and the profile of fatty acids were determined for all studied treatments until the end of 8 months of storage. The results showed that vitamin E in the studied concentrations could effectively prevent the deterioration of Artemia quality during frozen storage compared to the control samples. The results indicated that vitamin E treatments in terms of pH, TVB-N, PV, TBA, FFA and nutritional value had a better condition compared to the control and with an increase in the concentration of vitamin E, better preservative effects were observed. In conclusion, the use of vitamin E is suggested to maintain the quality and extend the shelf life of Artemia during frozen storage, which is expected to show positive effects after feeding the aquatic animals with this product due to the transfer of vitamin E to the host
... Consequently, parents will relocate their children from their favored care facility if enough symptom alleviation cannot be achieved. [2]. Healthcare experts characterize home PPM as 'challenging, intricate, and uncertain,' indicating a potential deficiency in the necessary skills and training to assist caregivers and PP [3]. ...
Pain is a frequent issue, and the use of painkillers is widespread. Public Pharmacists (PP) serve as the main interfaces for patients and may significantly influence the direction of reasonable medication or unconventional pain treatment approaches. Nonetheless, there are no definitive academic programs or standardized norms to facilitate this position, and the awareness of this prospective job remains limited. This research investigated PP's awareness, perspectives, and functions in Pediatric Palliative Management (PPM) at Community-based Pharmacies (CbP) and Pharmaceutical Storefronts (PSs). An exploratory study was performed using SPSS version 25 to collect, analyze, and evaluate the information. The study further examined possible facilitators and obstacles and the application of current regulations. Of the 125 PPs solicited for the research, 100 consented to participate and submitted the survey responses. When evaluating alternative options, 37.2% concur that the exclusive use of analgesics and adjuvant medicines may successfully manage chronic pain, whereas a notable minority (28.1%) either dissent or maintain a neutral stance. Cognitive Behavioral Therapy (CBT) is extensively supported as an early intervention, with 52.8% of individuals in agreement and 17.2% in strong agreement, underscoring its acknowledgment as a non-pharmacological approach for chronic pain management. Ultimately, a significant majority (62.1%) of participants agree that the selection of painkillers should be predicated on pain severity, with 21.3% expressing a strong endorsement of this methodology.
Any noxious and unintended response to a drug that occurs at doses used in man for the prophylaxis, diagnosis or therapy of disease, or for the modification of physiological function" is how the World Health Organization defines an adverse drug reaction (ADR). Adverse drug responses, or ADRs, are undesirable or harmful side effects of a medication. In addition to drug factors like drug type, dosage, length of treatment, co-ingestion of other drugs, and route of administration, patient characteristics like age, gender, body weight, coexisting diseases, ethnicity, genetics, or geography also affect the frequency and severity of adverse drug reactions (ADRs). The purpose of this project is to identify, assess, manage, document, and share adverse drug responses. The current investigation determined the ADR pattern that the patients on ATT experienced. The incidence of ADRs was greater in males. The most frequent ADRs were related to the gastrointestinal tract. The majority of ADRs had a "possible" link with the implicated medications, according to an assessment of their causality. The majority of ADRs had "mild" severity. During the trial period, no serious, life-threatening adverse drug reactions were noted. For pupils to do well, procrastination is essential. The reviews of previous studies by researchers are included in the second chapter. The third chapter also provides examples of the study's methodology, which will outline the subjects being examined and the selection process for them. Additionally, the substance of the instrument that will be used to gather information will be described. Analyzing links or differences, separating or comparing with original or new hypotheses, and applying statistical tests of significance are all part of the fourth chapter, which aims to ascertain the validity of the data used to support any conclusions. The research conclusion is the final chapter.
There is a growing demand for nutritious food products that contain specific ingredients, such as long-chain polyunsaturated fatty acids (LCPUFAs). In the case of LCPUFAs, protection against lipid peroxidation is difficult, and microencapsulation emerges as an alternative. The aim of this research work is to develop mayonnaise containing spray-dried microcapsules (SDM). Fortified mayonnaise was developed using various treatments such as (T1) incorporating chia seed oil (CSO), (T2) incorporating fish oil (FO), (T3) incorporating blend of chia and fish oil, (T4) incorporating the SDM of CSO, (T5) incorporating the SDM of FO, and (T6) incorporating the SDM of chia and fish oil blend as well as controls. Thereafter, during the 15-day storage period, the fatty acids (FAs) composition, free fatty acids (FFAs), peroxide value (PV), and sensory properties of fortified mayonnaise were examined every 5 days. The overall results showed that the oxidative stability of mayonnaise formulated with SDM has been improved, and it can be used as a fortifying agent in the processing of many food products. Treatments containing SDM of up to 4% did not differ from the control in sensory analysis. Sensory scores of SDM samples showed a slight decrease in off-flavor scores and were in an acceptable range. Therefore, SDM developed from CSO and FO blends can be recommended for supplementation in different food products for long-time storage.
The beneficial effects of sardine consumption can be related to the presence of bioactive compounds, such as vitamin E and ω3 polyunsaturated fatty acids. In any case, the levels of these compounds in sardine fillet depend on different factors mainly related to the diet and reproductive cycle phase of the fish as well as the technological treatments carried out to cook the fillets. The aim of the present study is twofold: first, to evaluate changes in the total fatty acid profile, lipid oxidation , and vitamin E content of raw fillets from sardine (Sardina pilchardus) at different reproductive cycle phases (pre-spawning, spawning, and post-spawning); and second, to highlight how these nutritional profiles are affected by three oven treatments (conventional, steam, and sous-vide). For this purpose, raw fish was grouped into pre-spawning, spawning, and post-spawning phases according to the mesenteric fat frequency and the gonadosomatic index evaluation, and submitted to conventional (CO), steam (SO), and sous-vide (SV) baking. The ratio of EPA/DHA and vitamin E increased from post-spawning to pre-spawning, to spawning. Considering the reproductive phases, baking affected the oxidative degree differently: a CO > SO ≥ SV impact was found in the worst scenario (post-spawning), mitigated by vitamin E, to CO ≥ SO > SV in the best scenario (spawning). SV was the best treatment with high values of vitamin E in pre-spawning individuals (110.1 mg/kg). This study shows how vitamin E is correlated to the combined effect of endogenous and exogenous factors.
Fresh blue shrimp (Litopenaeus stylirostris) muscle was stored with antioxidants under different conditions: ANTIOX 2%, packed in bilayer film of polyamide-low density polyethylene film (PA-LDPE) with 2% α-tocopherol; ANTIOX 4%, packed in PA-LDPE film with 4% α-tocopherol; and ANTIOX-GLAZED, samples stored glazed with 2% α-tocopherol. Shrimps packed in PA-LDPE without α-tocopherol were used as CONTROL. All samples were stored at –20 °C for 120 days. As compared to the CONTROL, the shrimp stored with the antioxidant showed lower lipid oxidation (0.10-0.14 vs 1.58 mgMA/kg of muscle), lost less firmness and astaxanthin content. ANTIOX 2% and ANTIOX-GLAZED showed the lowest concentrations of formaldehyde (0.081-0.083 μM/g). There were no significant differences in color and sensory properties, but differences in the integrity of the muscle fibers were observed. The treatments with α-tocopherol maintained the shrimp muscle quality during frozen storage. However, no significant differences were found between these treatments.
Mackerel oil is prone to autooxidation because it has a high content of polyunsaturated fatty acids. Antioxidants therefore have to be added to the oil to control oxidation during processing. The effect of 50, 100, 250 and 500 parts per million (ppm) concentrations of α-tocopherol on the oxidation of unrefined mackerel oil samples (recovered by solvent extraction), was investigated at 30, 4 and −40 °C over a period of 66 days by monitoring changes in peroxide values, conjugated diene content as well as levels of thiobarbituric acid reactive substances. There were significant differences (P < 0.05) between treated and control samples at all the temperatures investigated for all the α-tocopherol concentrations over the storage period. Higher concentrations of α-tocopherol, i.e., 250 and 500 ppm were less effective in controlling oxidation in the oils than lower α-tocopherol levels (50 and 100 ppm). Oxidation was minimal at low temperatures as inferred from the methods used to assess autooxidation. Treatment of mackerel oil with 50 or 100 ppm α-tocopherol at −40 °C produced the lowest oxidation over the 66-day period and was considered as adequate levels of incorporation in crude mackerel oil to minimize oxidation. There was no significant difference (P > 0.05) between the effects of 50 and 100 ppm of α-tocopherol after 66 days. Fifty ppm of α-tocopherol is therefore regarded as the preferred concentration for controlling oxidation of mackerel oil on the basis of cost and efficacy.
The effect of salting and smoking method on the keeping quality of chub mackerel was studied over a period of 30 days. Quality assessment was based on sensory analysis and biochemical indices determination. The effect of salting on the preservation of non-smoked chub mackerel packaged and stored under the same conditions as the smoked samples was also studied. The two smoking methods applied, resulted in a clear preservative effect on fish samples. Total volatile basic nitrogen and trimethylamine nitrogen values of salted and smoked samples remained practically constant during the 30 day storage period. Salting had a noticeable preservative effect but lower than the combined effect of salting and smoking. 2-Thiobarbituric acid (TBA)-reactive substances of salted and smoked samples increased during the storage period but remained at low levels after 30 days of storage in contrast to TBA values of non-smoked samples. Relatively constant sensory characteristics were observed for salted and smoked samples during the 30 day storage period while slight differences were observed between two smoking methods mainly differences in texture. A significant reduction in the sensory scores was recorded for non-smoked samples during storage; which was higher for unsalted versus salted samples.
To investigate the role of antioxidants and cryoprotectants in minimizing protein denaturation in frozen lean fish, cod fillets were treated with either antioxidants (vitamin C (500 mg kg(-1)) or vitamin C (250 mg kg(-1)) + vitamin E (250 mg kg(-1))), antioxidants (vitamins C + E 250 mg kg(-1)each) with citrate (100 mg kg(-1)), cryoprotectants (4% (w/w) sucrose + 4% (w/w) sorbitol), or a mixture of antioxidants (vitamins C + E 250 mg kg(1)), citrate (100 mg kg(-1)), and cryoprotectants (sucrose 40 g kg(-1) + sorbitol 40 g kg(-1)). Untreated and treated fish samples were stored at -10 degrees C; cod fillets stored at -30 degrees C were used as a control. Stored frozen samples were analyzed at intervals for up to 210 days for changes in protein extractability, thermodynamic parameters (transition temperature T(m) and enthalpy DeltaH), structure by FT-Raman spectroscopy, and rheological properties by large and small deformation tests. Results indicated that protein denaturation and texture changes were minimized in the presence of cryoprotectants, as well as in the presence of antioxidants with citrate, antioxidants alone, or the mixture of antioxidants, citrate, and cryoprotectants. In the presence of increased formaldehyde levels in fish treated with vitamin C, toughening was still lower compared to that of the -10 degrees C control due to the antioxidant property of vitamin C. Thus, ice crystal formation and lipid oxidation products are the major factors that cause protein denaturation in lean frozen fish, and antioxidants in addition to cryoprotectants can be used to minimize toughness.
Lipid decomposition studies in frozen fish have led to the development of a simple and rapid method for the extraction and purification of lipids from biological materials. The entire procedure can be carried out in approximately 10 minutes; it is efficient, reproducible, and free from deleterious manipulations. The wet tissue is homogenized with a mixture of chloroform and methanol in such proportions that a miscible system is formed with the water in the tissue. Dilution with chloroform and water separates the homogenate into two layers, the chloroform layer containing all the lipids and the methanolic layer containing all the non-lipids. A purified lipid extract is obtained merely by isolating the chloroform layer. The method has been applied to fish muscle and may easily be adapted to use with other tissues.Lipid decomposition studies in frozen fish have led to the development of a simple and rapid method for the extraction and purification of lipids from biological materials. The entire procedure can be carried out in approximately 10 minutes; it is efficient, reproducible, and free from deleterious manipulations. The wet tissue is homogenized with a mixture of chloroform and methanol in such proportions that a miscible system is formed with the water in the tissue. Dilution with chloroform and water separates the homogenate into two layers, the chloroform layer containing all the lipids and the methanolic layer containing all the non-lipids. A purified lipid extract is obtained merely by isolating the chloroform layer. The method has been applied to fish muscle and may easily be adapted to use with other tissues.
The Official Method of Analysis. 17th Edition, Association of Official Analytical Chemist
AOAC, 2005. The Official Method of
Analysis. 17th Edition, Association of
Official Analytical Chemist, Washington
DC.328P.
Effect of Sargassum sp. and vitamin E on stability of fish oil enriched meat in broiler chickens
- F Armin
- S Rahimi
- A Mahdi Abkenar
- Y Ghofrani Ivari
- H Ebrahimi
Armin, F., Rahimi, S., Mahdi Abkenar,
A., Ghofrani Ivari, Y. and Ebrahimi,
H., 2015. Effect of Sargassum sp. and
vitamin E on stability of fish oil enriched
meat in broiler chickens. Iranian Journal
of Applied Animal Science, 5(2), 385-392.
Effect of whey protein concentrate coating cinamon oil on quality and shelf life of refrigerated beluga sturegeon (Huso huso)
- S Bahram
- M Rezaie
- M Soltani
- A Kamali
- M Abdollahi
- M Khezri Ahmadabad
- M Nemati
Bahram, S., Rezaie, M., Soltani, M.,
Kamali, A., Abdollahi, M., Khezri
Ahmadabad, M. and Nemati, M.,
2016. Effect of whey protein concentrate
coating cinamon oil on quality and shelf
life of refrigerated beluga sturegeon
(Huso huso). Journal of Food Quality,
39(6), 743-749. DOI:10.1111/jfg.12227.
Pearson's Chemical Analysis of Food. 9th Edn. Longman Scientific and Technical
- H Egan
- R S Kirk
- R Sawyer
Egan, H., Kirk, R.S. and Sawyer, R.,
1997. Pearson's Chemical Analysis of
Food. 9th Edn. Longman Scientific and
Technical, pp. 609-634.
Composition, in vitro antioxidant and angiotensin-converting enzyme inhibitory effects of lipids isolated from fifteen species of seaweeds
- T Gunathilake
- T O Akanbi
- H A R Suleria
- T D Nalder
- D S Francis
- C J Barrow
Gunathilake, T., Akanbi, T.O., Suleria,
H.A.R., Nalder,T.D., Francis, D.S. and
Barrow, CJ., 2022. Seaweed Phenolics
as Natural Antioxidants, Aquafeed
Additives, Veterinary Treatments and
Cross-Linkers
for
Microencapsulation.2022. Mar Drugs, 7,
20 (7), 445. DOI: 10.3390/md20070445.
PMID:
35877738;
PMCID:
PMC9319038.
Habeebullah, S.F.K., Alagarsamy, S.,
Sakinah Al-Haddad, S. and Al-Yamani, F., 2023. Composition, in vitro
antioxidant and angiotensin-converting
enzyme inhibitory effects of lipids
isolated from fifteen species of
seaweeds. Food Chemistry Advances,
3,100352,
ISSN
2772-753X,
DOI:10.1016/j.focha.2023.100352.
Stabilization of fish oil-loaded electrosprayed capsules with seaweed and commercial natural antioxidants: effect on the oxidative stability of capsule-enriched mayonnaise
- D Hermund
- C Javobsen
- L S Chronakis
- A Pelayo
- S Yu
- M Busolo
- J M Lagaton
- R Jonsdottir
- H G Kristinsson
- C C Akoh
- P G Garcia-Moreno
Hermund, D., Javobsen, C., Chronakis,
L.S., Pelayo, A., Yu, S., Busolo, M.,
Lagaton, J.M., Jonsdottir, R.,
Kristinsson, H.G., Akoh, C.C. and
Garcia-Moreno,
P.G.,
2019.
Stabilization
of
fish
oil-loaded
electrosprayed capsules with seaweed
and commercial natural antioxidants:
effect on the oxidative stability of
capsule-enriched mayonnaise. European
Journal of Lipid Science and
Technology,
121,
4.
DOI:10.1002/ejlt.201800396.10.1002/ej
lt.201800396.
Madkour, K., Dawood, M. A. and
Sewilam, H., 2022. The use of Artemia
for aquaculture industry: An updated
overview.
Annals
of
Animal
Science,Vol.23(1).
3-10.DOI:10.2478/aoas-2022-0041.
Investigatingincrease the shelf life of fish with edible alginate sodium-based film containingtocopherol
- M Paktarmani
- A Ehsani
- P Qajarbeygi
Paktarmani, M., Ehsani, A., and
Qajarbeygi, P., 2017. Investigatingincrease the shelf life of fish with edible
alginate sodium-based film containingtocopherol. Journal of Food Science and
Technology, 13, 61, pp.1-24.
Changes in selected chemical quality characteristics of channel catfish frame mince during chill and frozen storage
- N Sadeghi
- S M Ojagh
- B Shahanpour
- Sh Hasani
- S Songsaeng
- P Sophanodora
- J Kaewsrithong
- T Ohshima
- V Suvanich
- M Jahncke
- D Marshall
Sadeghi, N., Ojagh S. M., Shahanpour, B.,
and
Hasani,
Sh.,
2018.
. JFST. 15(82), 201-212.
URL: http://fsct.modares.ac.ir/article-7-12478-en.html.
Songsaeng,
S.,
Sophanodora,
P.,
Kaewsrithong, J. and Ohshima, T.,
2010. Quality changes in oyster
(Crassostrea belcheri) during frozen
storage as affected by freezing and
antioxidant. Food Chemistry, 123(2),
286-290.
Suvanich, V., Jahncke, M. and Marshall,
D., 2000. Changes in selected chemical
quality characteristics of channel catfish
frame mince during chill and frozen
storage. Journal of food science, 65(1),
24-29.
Study on Artemia culture in low salinity water in earthen ponds: how to avoid poor cysts production due to erratic rains and prolonged high temperatures resulting from the climate change
- H T Toi
- H T Quynh
- N T Van
Toi, H.T., Quynh, H.T. and Van, N.T.,
2021. Study on Artemia culture in low
salinity water in earthen ponds: how to
avoid poor cysts production due to erratic
rains and prolonged high temperatures
resulting from the climate change.
Aquaculture, Aquarium, Conservation
and Legislation, 14(6), 3189-3196.
The effect of and Innovation in Food
- H Tolouie
- J Mohtadi Niya
- S Arefhosseini
- M Jafarabadi
Tolouie, H., Mohtadi Niya, J.,
Arefhosseini,
S.
and
Asghari
Jafarabadi, M., 2012. The effect of
and
Innovation in Food Science and
Technology, 1(3), 153-164.