scholarly journals Antioxidant activity and microbiological quality of bee bread collected from three different species honey bee

2020 ◽  
Vol 475 ◽  
pp. 012033
Author(s):  
F Jaya ◽  
D Rosyidi ◽  
L E Radiati ◽  
S Minarti ◽  
Mustakim ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Honey Bee ◽  
Microbiological Quality ◽  
Bee Bread

scholarly journals Nutritional and Microbiological Quality of Tiger Nut Tubers (Cyperus esculentus), Derived Plant-Based and Lactic Fermented Beverages

Fermentation ◽  
2018 ◽  
Vol 5 (1) ◽  
pp. 3 ◽  
Author(s):  
Elena Roselló-Soto ◽  
Cyrielle Garcia ◽  
Amandine Fessard ◽  
Francisco Barba ◽  
Paulo Munekata ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Foodborne Pathogens ◽  
Microbiological Quality ◽  
Nutritional Composition ◽  
Cyperus Esculentus ◽  
Gluten Free ◽  
Fermented Beverages ◽  
Mycotoxigenic Fungi ◽  
Tiger Nuts

Tiger nut (Cyperus esculentus) is a tuber that can be consumed raw or processed into beverages. Its nutritional composition shows a high content of lipid and dietary fiber, close to those of nuts, and a high content of starch, like in other tubers. Tiger nuts also contain high levels of phosphorus, calcium, and phenolic compounds, which contribute to their antioxidant activity. From those characteristics, tiger nuts and derived beverages are particularly relevant to limit food insecurity in regions where the plant can grow. In Europe and United States, the tiger nut derived beverages are of high interest as alternatives to milk and for gluten-free diets. Fermentation or addition of probiotic cultures to tiger nut beverages has proven the ability of lactic acid bacteria to acidify the beverages. Preliminary sensory assays concluded that acceptable products are obtained. In the absence of pasteurization, the safety of tiger nut-based beverages is not warranted. In spite of fermentation, some foodborne pathogens or mycotoxigenic fungi have been observed in fermented beverages. Further studies are required to select a tailored bacterial cocktail which would effectively dominate endogenous flora, preserve bioactive compounds and result in a well-accepted beverage.

scholarly journals Application of Gum Arabic and Methyl Cellulose Coatings Enriched with Thyme Oil to Maintain Quality and Extend Shelf Life of “Acco” Pomegranate Arils

Plants ◽  
2020 ◽  
Vol 9 (12) ◽  
pp. 1690
Author(s):  
Tatenda Gift Kawhena ◽  
Alemayehu Ambaw Tsige ◽  
Umezuruike Linus Opara ◽  
Olaniyi Amos Fawole
Keyword(s):  
Antioxidant Activity ◽  
Weight Loss ◽  
Microbiological Quality ◽  
Methyl Cellulose ◽  
Gum Arabic ◽  
Thyme Oil ◽  
Plate Counts ◽  
Pomegranate Arils ◽  
Total Yeast

The effects of gum arabic (GA; 1.5% w/v) and methyl cellulose (MC; 1% w/v) enriched with thyme oil (TO; 0.25 and 0.5% v/v) on the quality of “Acco” pomegranate arils were studied. Coating treatments, namely, MC, MC + TO0.5%, MC + TO0.25%, GA, GA + TO0.5% and GA + TO0.25% were applied on arils by dipping, and evaluations were made on physicochemical and microbiological quality, phytochemicals and antioxidant capacity of arils stored (5 ± 1 °C, 95 ± 2% RH) for 16 days. Dipping arils in GA or MC, both containing TO (0.5% v/v) significantly (p < 0.0001) reduced weight loss and enhanced antioxidant activity (FRAP) (p = 0.0014). However, dipping arils in GA combined with TO (0.25% v/v) had the highest influence on reducing aril respiration rate compared with other treatments. Overall, results showed that application of coatings (GA + TO0.5% and GA + TO0.25%) reduced total yeast and mould and total plate counts and maintained quality up to 8 days of storage. These findings suggest that either GA + TO0.5% or GA + TO0.25% coatings have the capability to extend storage life of “Acco” pomegranate arils.

scholarly journals MUTU YOGHURT SUSU KUDA LIAR DENGAN PENAMBAHAN EKSTRAK KAYU MANIS PADA BERBAGAI KONSENTRASI

Pro Food ◽  
2021 ◽  
Vol 7 (1) ◽  
pp. 773-784
Author(s):  
Siska Cicilia ◽  
Nazaruddin Nazaruddin ◽  
Siti Sarah Marnianti
Keyword(s):  
Antioxidant Activity ◽  
Protein Content ◽  
Ph Value ◽  
Microbiological Quality ◽  
Chemical Quality ◽  
Organoleptic Quality ◽  
Cinnamon Extract ◽  
Randomized Design ◽  
Significant Difference

ABSTRACT Objective of this research was to find out the quality of y Sumbawa wild horse milk yogurt added with cinnamon extract at various concentrations. This research used a single factor completely randomized design (CRD) with a concentration of cinnamon extract (P) consisting of 6 treatments, i.e. P1 (0%), P2 (2%), P3 (4%), P4 (6%), P5 (8%) and P6 (10%). The parameters observed were chemical quality (antioxidant activity, protein content and pH value), physical quality (viscosity and color), microbiological quality (total LAB) and organoleptic quality (color, aroma, taste, and thickness). The data from the observations were analyzed using Anova with a real level of 5% using Costat software. If there was a significant difference, a further Orthogonal Polynomial test carried out for chemical quality, HSD at a significant level of 5% for organoleptic quality, and microbiological quality were analyzed descriptively. The results showed that the addition of cinnamon extract affected the quality of the yogurt. The higher the concentration of cinnamon extract, the higher the antioxidant activity, protein content, viscosity, color, total LAB and the lower the pH value. The best quality of yogurt is produced with the addition of 10% cinnamon extract with 35.76% of antioxidant activity, 3.85% of protein content, 4.65 of pH value, 4,746.67 mPa.s of viscosity, color 62o of oHue value and 43,88 of lightness value, 8,2 x 109 CFU/ml of LAB total in accordance with the quality requirements of yoghurt based on SNI 2981: 2009 as well as organoleptics acceptable to the panelists.   ABSTRAK Penelitian ini bertujuan untuk mengetahui mutu yoghurt susu kuda liar Sumbawa yang ditambahkan dengan ekstrak kayu manis pada berbagai konsentrasi. Rancangan penelitian menggunakan Rancangan Acak Lengkap (RAL) faktor tunggal adalah konsentrasi ekstrak kayu manis (P) yang terdiri atas 6 perlakuan, yaitu P1 (0%), P2 (2%), P3 (4%), P4 (6%), P5 (8%) dan P6 (10%) yang diulang sebanyak 3 kali. Parameter yang diamati yaitu mutu kimia (aktivitas antioksidan, kadar protein dan nilai pH), mutu fisik (viskositas dan warna), mutu mikrobiologi (total BAL) dan mutu organoleptik (warna, aroma, rasa, dan kekentalan). Data hasil pengamatan dianalisis menggunakan Anova dengan taraf nyata 5% dengan menggunakan software Costat. Apabila terdapat perbedaan nyata, maka dilakukan uji lanjut Polynomial Orthogonal untuk mutu kimia, uji lanjut BNJ pada taraf nyata 5% untuk mutu organoleptik, dan mutu mikrobiologis dianalisis secara deskriptif. Hasil penelitian menunjukkan bahwa penambahan ekstrak kayu manis mempengaruhi mutu yoghurt. Semakin tinggi konsentrasi ekstrak kayu manis, maka semakin meningkat aktivitas antioksidan, kadar protein, viskositas, warna, total BAL serta semakin rendah nilai pH. Mutu yoghurt terbaik dihasilkan dengan penambahan 10% ekstrak kayu manis dengan aktivitas antioksidan 35,76%, kadar protein 3,85%, nilai pH 4,65; viskositas 4746,67 mPa.s; warna dengan nilai ˚Hue 62˚ dan nilai lightness sebesar 43,88; total BAL 8,2x109 CFU/ml yang sesuai dengan persyaratan mutu yoghurt berdasarkan SNI 2981:2009 serta organoleptik yang dapat diterima oleh panelis.

scholarly journals Phytochemical study and antioxidant activity of Dalbergia ecastaphyllum

Rodriguésia ◽  
2020 ◽  
Vol 71 ◽  
Author(s):  
Cátia Ionara Santos Lucas ◽  
Adailton Freitas Ferreira ◽  
Maria Angélica Pereira de Carvalho Costa ◽  
Fabiane de Lima Silva ◽  
Leticia Miranda Estevinho ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Microbiological Quality ◽  
Biological Properties ◽  
Chemical Profile ◽  
Salmonella Spp ◽  
Phytochemical Study ◽  
Dpph Method ◽  
The Family ◽  
Microbiological Analyses

Abstract The chemical profile of Dalbergia ecastaphyllum has been indicated as the botanical origin of Brazilian red propolis, an apicultural product with proven therapeutic properties. However, few studies have investigated this plant species. This study evaluated and compared microbiological quality, chemical composition, and antioxidant activity of stem and leaf samples of D. ecastaphyllum. The samples were collected in February 2015, in the southern region of the state of Bahia, Brazil. We performed the microbiological analyses, determined the contents of fatty acid, total phenol and flavonoid, and identified the chemical profile and antioxidant activit. Escherichia coli, Salmonella spp. and sulfite reducing clostridial spores were not detected in the samples. Acids of the family ω3 were recorded in the stems and ω6 in the leaves. The leaves presented better nutritional quality of the fraction, better antioxidant capacity in the tests by the DPPH method and β-carotene bleaching. There were 49 chemical compounds, of which 38 belonged to the class of flavonoids. The results indicate that stems and leaves of D. ecastaphyllum have biological properties. Leaves particularly are better for functional food formulation and as natural antioxidant.

Microbiological quality of ready to hang enteral formulas

2005 ◽  
Vol 30 (03) ◽  
Author(s):  
J Kehr ◽  
B Morales ◽  
P Contreras ◽  
L Castillo ◽  
W Aranda
Keyword(s):  
Microbiological Quality ◽  
Enteral Formulas

Impact of Raw Materials and Processing Techniques on The Microbiological Quality of Egyptian Domiati Cheese

2020 ◽  
Keyword(s):  
Raw Materials ◽  
Microbiological Quality ◽  
Raw Milk ◽  
Plate Count ◽  
E Coli ◽  
Fresh Cheese ◽  
Processing Techniques ◽  
The Impact ◽  
Total Yeast

Domiati cheese is the most popular brand of cheese ripened in brine in the Middle East in terms of consumed quantities. This study was performed to investigate the impact of the microbiological quality of the used raw materials, the applied traditional processing techniques and ripening period on the quality and safety of the produced cheese. Three hundred random composite samples were collected from three factories at Fayoum Governorate, Egypt. Collected samples represent twenty-five each of: raw milk, table salt, calf rennet, microbial rennet, water, environmental air, whey, fresh cheese, ripened cheese & swabs from: worker hands; cheese molds and utensils; tanks. All samples were examined microbiologically for Standard Plate Count (SPC), coliforms count, Staphylococcus aureus (S. aureus) count, total yeast & mould count, presence of E. coli, Salmonellae and Listeria monocytogenes (L. monocytogenes). The mean value of SPC, coliforms, S. aureus and total yeast & mould counts ranged from (79×102 CFU/m3 for air to 13×108 CFU/g for fresh cheese), (7×102 MPN/ cm2 for tank swabs to 80×106 MPN/ml for raw milk), (9×102 CFU/g for salt to 69×106 CFU/g for fresh cheese) and (2×102 CFU/cm2 for hand swabs to 60×104 CFU/g for fresh cheese), respectively. Whereas, E. coli, Salmonella and L. monocytogenes failed to be detected in all examined samples. There were significant differences in all determined microbiological parameters (p ≤0.05) between fresh and ripened cheese which may be attributed to different adverse conditions such as water activity, pH, salt content and temperature carried out to improve the quality of the product.

Microbiological quality of residues from drinking water preparation

1995 ◽  
Vol 31 (5-6) ◽  
pp. 75-79 ◽  
Author(s):  
M. Würzer ◽  
A. Wiedenmann ◽  
K. Botzenhart
Keyword(s):  
Waste Water ◽  
Escherichia Coli ◽  
Pseudomonas Aeruginosa ◽  
Drinking Water ◽  
Water Treatment ◽  
Pathogenic Bacteria ◽  
Waste Water Treatment ◽  
Microbiological Quality ◽  
Detection Limits

In Germany the application of procedures such as flocculation and filtration in the preparation of drinking water results in the annual production of an estimated 500,000 t of sediments and sludges. Some of these residues have a potential for being reused, for example in agriculture, forestry, brickworks or waste water treatment. To assess the microbiological quality of residues from waterworks methods for the detection of enterobacteria, Escherichia coli, Salmonella, Pseudomonas aeruginosa, Legionella, poliovirus, Ascaris suis eggs and Cryptosporidium have been evaluated regarding their detection limits and were applied to various residues from German waterworks. Results show that sediments and sludges may contain pathogenic bacteria, viruses and protista. When residues from waterworks are intended to be reused in agriculture or forestry the microbiological quality should therefore be considered.

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