Application of high-pressure treatment on alfalfa (Medicago sativa) and mung bean (Vigna radiata) seeds to enhance the microbiological safety of their sprouts

High-pressure treatment is useful for increasing the microbiological safety of ready-to-eat foods. With dry-cured hams, this treatment can be applied to the finished product after slicing and vacuum packaging. The effect of high-pressure treatment on the survival of inoculated Listeria monocytogenes Scott A and on the sensory characteristics of two Spanish dry-cured hams, Iberian and Serrano, was investigated. Ham slices were inoculated with L. monocytogenes at 6 × 106 CFU/g and held at 4°C for 20 h before high-pressure treatment. During this holding period, the population of the pathogen declined by 0.44 and 0.51 log CFU/g in Iberian and Serrano hams, respectively. Treatment at 450 MPa for 10 min at 12°C reduced L. monocytogenes populations by 1.50 and 1.16 log CFU/g in Iberian and Serrano hams, respectively. During the first week of storage at4or 8°C, L. monocytogenes populations declined by an average 0.89 log CFU/g in pressurized Iberian ham and 2.09 log CFU/g in pressurized Serrano ham. After 60 days at 4 or 8°C, the respective populations in pressurized and control hams were 3.24 and 4.70 log CFU/g for Iberian ham and 2.73 and 5.07 log CFU/g for Serrano ham. The color parameters L* and a* were not influenced by high-pressure treatment, and parameter b* was increased only in Iberian ham. Sensory characteristics of hams were not affected by high-pressure treatment. Treatment of Iberian and Serrano hams at 450 MPa for 10 min significantly reduced the population of L. monocytogenes Scott A without a detrimental effect on the sensory characteristics of the hams.

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Changes in selected vitamins, microorganism counts, and sensory quality during storage of pressurised sprouted seed of alfalfa (Medicago sativa L.)

Czech Journal of Food Sciences ◽

10.17221/3398-cjfs ◽

2011 ◽

Vol 23 (No. 6) ◽

pp. 246-250 ◽

Cited By ~ 9

Author(s):

GabrovskáD ◽

I. Paulíčková ◽

E. Mašková ◽

V. Fiedlerová ◽

K. Kocurová ◽

...

Keyword(s):

High Pressure ◽

Vitamin C ◽

Sensory Quality ◽

Pantothenic Acid ◽

Storage Period ◽

Pressure Treatment ◽

High Pressure Treatment ◽

Microbiological Safety ◽

Alfalfa Seed

The aim of this study was to examine the changes of nutritional and sensory quality of sprouted alfalfa seed treated by high pressure, that take place during storage. Along with this, microbiological safety was also observed. Sprouted alfalfa seed in citric acid pickle, packed in transparent laminated bags PA/PE 80, was treated with 500 MPa high pressure for 10 minutes. The processed seed in bags was stored in a refrigerator for 21 days. The bags were sampled in regular intervals to perform analyses. The changes in the contents of vitamin C, riboflavin, niacin, and pantothenic acid were observed during storage. The same samples were also checked for microbiological safety and sensory quality. Vitamin C showed a significant decrease during storage. The content of vitamin C fell markedly after high pressure treatment (by 77%) and further decreased by 10–20% during storage. The values of riboflavin content did not change very much as a consequence of pressurisation or the storage period. The contents of niacin and pantothenic acid kept decreasing until the 3<sup>rd</sup> day of storage by some 60% in total and then remained unchanged. Sensory descriptors indicated quality decrease. High pressure treatment damaged the tissues of sprouted alfalfa seed which subsequently manifested itself particularly in the deterioration of appearance and texture quality. An additional overall impairment of the seed appearance and texture occurred during its storage. Microbiological safety of sprouted alfalfa seed was preserved throughout the storage time.  

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The Changes of &alpha+-Galactosides during Germination and High Pressure Treatment of Legume Seeds

Czech Journal of Food Sciences ◽

10.17221/1076-cjfs ◽

2009 ◽

Vol 27 (Special Issue 1) ◽

pp. S76-S79 ◽

Cited By ~ 2

Author(s):

J. Dostálová ◽

P. Kadlec ◽

J. Bernášková ◽

M. Houška ◽

J. Strohalm

Keyword(s):

High Pressure ◽

Mung Bean ◽

Grain Legumes ◽

Pressure Treatment ◽

High Pressure Treatment ◽

Legume Seeds ◽

Germinated Seeds

The α-galactosides negatively affect of grain legumes digestibility. The most effective way of α-galactosides content decreasing is germination. The contents of αα-galactosides in legume seeds were decreased by germination up to 16% of original value (lentil). During the germination, the contents of microorganisms are arising to high values. The effective method for decreasing of microorganisms content is high pressure treatment. During the high pressure treatment (500 MPa for 10 min) the further α-galactosides are decomposed up to 5% of original value (mung bean). The contents of α-galactosides in high pressure treated germinated seeds were reduced up to 0 (lentil, mung bean) during 14 days storage at the temperature 4–8°C.

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Effect of high pressure treatment on properties of acid coagulated milk gel during manufacturing ofchhana– an Indian soft cottage cheese

Food Manufacturing Efficiency ◽

10.1616/1750-2683.0041 ◽

2009 ◽

Vol 2 (3) ◽

pp. 21-30

Author(s):

Jatindra K. Sahu

Keyword(s):

High Pressure ◽

Cottage Cheese ◽

Pressure Treatment ◽

High Pressure Treatment

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Comparison of Ricotta cheese made by high pressure treatment with that produced by heat treatment of sweet whey

Sciences des Aliments ◽

10.3166/sda.22.601-615 ◽

2002 ◽

Vol 22 (5) ◽

pp. 601-615 ◽

Cited By ~ 5

Author(s):

Souhail Besbes ◽

Christophe Blecker ◽

Hamadi Attia ◽

Carine Massaux ◽

Claude Deroanne

Keyword(s):

Heat Treatment ◽

High Pressure ◽

Pressure Treatment ◽

High Pressure Treatment ◽

Sweet Whey

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Effect of food processing on the antioxidant activity of flavones from Polygonatum odoratum (Mill.) Druce

Open Life Sciences ◽

10.1515/biol-2021-0010 ◽

2021 ◽

Vol 16 (1) ◽

pp. 92-101

Author(s):

Guanghui Xia ◽

Xinhua Li ◽

Zhen Zhang ◽

Yuhang Jiang

Keyword(s):

Antioxidant Activity ◽

High Pressure ◽

Food Processing ◽

Yeast Fermentation ◽

Pressure Treatment ◽

Processing Methods ◽

High Pressure Treatment ◽

Effect Of Food ◽

The Stability

Abstract Polygonatum odoratum (Mill.) Druce (POD) is a natural plant widely used for food and medicine, thanks to its rich content of a strong antioxidant agent called homoisoflavones. However, food processing methods could affect the stability of POD flavones, resulting in changes to their antioxidant activity. This study attempts to evaluate the antioxidant activity of POD flavones subject to different processing methods and determines which method could preserve the antioxidant activity of POD flavones. Therefore, flavones were extracted from POD samples, which had been treated separately with one of the four processing methods: extrusion, baking, high-pressure treatment, and yeast fermentation. After that, the antioxidant activity of the flavones was subject to in vivo tests in zebrafish embryos. The results show that yeast fermentation had the least disruption to the antioxidant activity of POD flavones, making it the most suitable food processing method for POD. By contrast, extrusion and high-pressure treatment both slightly weakened the antioxidant activity of the flavones and should be avoided in food processing. The research results provide a reference for the development and utilization of POD and the protection of its biological activity.

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