scholarly journals Utilization of Ozone for the Improvement of Mentha piperita L. Quality by Reduction of Microbial Load and Impact of the Process on the Herb Properties

2020 ◽  
Vol 24 (2) ◽  
pp. 156-164
Author(s):  
Piotr Antos ◽  
Tomasz Piechowiak ◽  
Krzysztof Tereszkiewicz ◽  
Maciej Balawejder
Keyword(s):  
Adverse Effect ◽  
Essential Oils ◽  
Sensory Evaluation ◽  
Microbial Contamination ◽  
Food Poisoning ◽  
Microbial Load ◽  
Mentha Piperita

AbstractHerbs can be contaminated with microorganisms, which affects their quality while increasing the risk of food poisoning. Thus, there is a need for efficient decontamination techniques. In this study, the microbial load was reduced in peppermint herb (Mentha piperita L.) exposed to ozone at 10 ppm for 60 minutes. The quality of the ozonated herb was assessed by the determination of microbial load and essential oils content. Total microbial content was reduced by 4 log cfu g−1 of the microorganisms whereas the contamination with molds was reduced from 10.07 log cfu g−1 of the microorganisms to zero. Moreover, sensory evaluation of the herb aroma was conducted. These characteristics were not significantly affected by the treatment. Therefore, ozone can be used to improve the peppermint herb quality by reduction of the microbial contamination of peppermint herb while having no adverse effect on the herb aroma.

Contribution to the Optimization of a Gas Chromatographic Method by QbD Approach used for Analysis of Essential Oils from Salvia officinalis

2019 ◽  
Vol 70 (6) ◽  
pp. 2015-2020
Author(s):  
Silvia Robu ◽  
Aurelia Romila ◽  
Olimpia Dumitriu Buzia ◽  
Adrian Florin Spac ◽  
Camelia Diaconu ◽  
...  
Keyword(s):  
Essential Oil ◽  
Essential Oils ◽  
Plant Material ◽  
Mobile Phase ◽  
Chromatographic Method ◽  
Salvia Officinalis ◽  
Salvia Officinalis L ◽  
Gas Chromatographic Method

Numerous articles on Salvia officinalis L. have been published regarding the composition of their essential oil. The considerable variation found may be due to the quality of the plant material as well as to the methods used for analysis. A simple GC-MS method was developed and optimized in the QbD approach, for the determination of sage essential oils. The optimization of GC-MS analysis was performed using different mobile phase flows, injection volumes, split ratios and temperature programs. The optimized method proved to be simple and can be successfully applied for the determination of sage essential oils.

scholarly journals Microbial quality of beef and hygiene practices in small and medium slaughterhouses and butcheries in Uganda

2020 ◽  
Author(s):  
Juliet Kyayesimira ◽  
Wangalwa Rapheal ◽  
Grace Kagoro Rugunda ◽  
Lejju Julius Bunny ◽  
Morgan Andama ◽  
...  
Keyword(s):  
Microbial Contamination ◽  
Microbiological Quality ◽  
Microbial Load ◽  
Microbial Quality ◽  
E Coli ◽  
Hygiene Practices ◽  
Safe Level ◽  
Microbiological Methods ◽  
Beef Carcass

Abstract Background If hygiene practices along the beef processing nodes at small and medium enterprise (SME) slaughter houses and butcheries are not observed, they may pose a health risk due to microbial contamination. In SME slaughterhouses and butcheries, the risk may be higher due to transmission of foodborne pathogens. This study determined the hygienic practices and microbial quality risk among meat handlers (MH) in SME slaughterhouses and butcheries. Methods Assessment of microbiological quality of beef was carried out at slaughter houses and butcher shops in the districts of Western, Central and Eastern regions of Uganda. A cross sectional study was conducted from June 2017 to January 2018 using observation checklists to record unhygienic practices among the various actors. Microbial load at slaughter and butchery was determined from a total of 317 swab samples collected from carcass, tools, protective clothing and hands of meat handlers. The microbiological quality of beef was evaluated using standard microbiological methods. The samples were inoculated into differential and selective media. Results Butcheries had the highest microbial load on beef carcass ranging from 4.76 log 10 cfu/cm 2 to 7.90 log 10 cfu/cm 2 Total Viable Counts (TVC) while Total Coliform Counts (TCC) ranged from 1.42 log 10 cfu/cm 2 to 3.05 log 10 cfu/cm 2 , E. coli ranged from 0.68 log 10 cfu/cm 2 to 1.06 log 10 cfu/cm 2 and Staphylococcus aureus ranged from 3.25 log 10 cfu/cm 2 to 4.84 log 10 cfu/cm 2 . Salmonella was absent in all the samples analysed. Results of overall microbial quality of beef in Uganda indicated that only TCC (1.60±0.26 log 10 cfu/cm 2 ) of the beef carcass samples at slaughter houses was not significantly above the safe level (p = 0.693). Overall microbial load (TVC, TCC, E. coli and S. aureus ) at butcheries were significantly (p < 0.05) above the safe level. Butcheries of Mbale district had the highest percentage (70%) of beef carcass samples above the TCC safe levels whereas butcheries of Mbarara district had the highest percentage (40%) of beef carcass samples above the E. coli safe levels. TVC from hands and clothes at butchery across the three study districts varied significantly (p=0.007) with the highest counts (7.23 log 10 cfu/cm 2 ) recorded from personnel clothes and lowest (5.46 log 10 cfu/cm 2 ) recorded from hands. On the other hand, swab samples picked from chopping board and working table at the butchery did not show significant variation in TVC, TCC, E. coli and S. aureus microbial loads across the three study districts. Conclusion Hygienic handling of carcasses after slaughter is critical in preventing contamination and ensuring meat safety in informal meat trading sectors in Uganda. Handling practices of beef at Ugandan slaughterhouses and butcheries are not hygienic hence not up to standard and they contribute to microbial contamination of beef posing a risk to consumers. The distribution stage is the most critical period, during which the quality of meat can easily be compromised.

scholarly journals Functional handmade minions - consumers and experienced tasters sensory evaluation of the new product

2021 ◽  
pp. 217-227
Author(s):  
Jovanka Popov-Raljic ◽  
Ivana Blesic ◽  
Milan Ivkov ◽  
Marko Petrovic ◽  
Tamara Gajic ◽  
...  
Keyword(s):  
Sensory Evaluation ◽  
Sensory Quality ◽  
Principal Component ◽  
New Product ◽  
Sensory Properties ◽  
Nonparametric Model ◽  
Sum Of Ranking Differences ◽  
Near Future

The study examines consumer sensory preferences of 12 different handmade pastry products in the form of minions, made of rice and flaxseed flour, tapioca starch with natural taste ingredients and with addition of prebiotic (inulin), herbs and other ingredients. The sensory evaluation was performed by professionals (experienced tasters). Preferred minion flavour was tested at group of 324 consumers (hotel guests) of different nationality. ANOVA and t-test were performed to reveal differences in attitudes related to socio-demographic characteristics of the consumers. Also, determination of taste preferences according to consumer nationality was examined as an additional consumer care aspect. The evaluation of equality of the samples? average rates, as well as the groups of minions, is done by parametric or nonparametric model of variance analysis. Principal component analysis (PCA) was applied in order to group the investigated minions regarding their sensory properties, while the sum of ranking differences (SRD) was used to determine the minions with the best sensory properties. Consumers and experienced tasters have almost the same opinion about the sensory quality of minions, which indicates that assessment of the consumer can be considered as a representative opinion in the near future. Such functional food - minions could be widely used as a substitute for the most common commercial sweets rich in sugar and fat.

scholarly journals Determination of essential oil content in caraway (Carum carvi L.) species by means of supercritical fluid extraction

2011 ◽  
Vol 49 (No. 6) ◽  
pp. 277-282 ◽  
Author(s):  
J. Sedláková ◽  
B. Kocourková ◽  
L. Lojková ◽  
V. Kubáň
Keyword(s):  
Essential Oil ◽  
Essential Oils ◽  
Supercritical Fluid Extraction ◽  
Supercritical Fluid ◽  
Small Samples ◽  
Fluid Extraction ◽  
Carum Carvi ◽  
Main Portion

Dependently on planting conditions caraway fruits contain 1&ndash;9% of essential oils consisting of about 30 compounds. Carvone and limonene account for the main portion, about 95%. To evaluate the quality of various registered caraway (Carum carvi L.) cultivars (Kepron, Prochan and Rekord) planted during 1998&ndash;2000, regarding the effect of sample grinding and preparation, plant treatment and time of harvest, the amounts of essential oil and the carvone/limonene ratio were determined. Both whole and ground caraway seeds were extracted. As obvious from the results, SFE is not suitable for the determination of essential oils in whole seeds since the results are lower in comparison with those of ground caraway. The way of grinding was also examined. Of the three mills used, a&nbsp;splintery mill VIPO seemed to be the most suitable. Further, the amount of essential oil was studied in caraway gathered at the beginning of maturation (sample A) and at full ripeness (sample B) of caraway seeds. It was found that the samples gathered at full ripeness (samples B) had more essential oil. It was also concluded that the use of the regulator Roundup Bioaktiv during caraway maturation to unite the ripening of achenes in the main umbel and the first-order umbels, and the use of fungicides (Alert S&nbsp;and Prelude 10) affected positively the amount of essential oil in caraway. Possibilities of SFE application for the essential oil determination in small samples gathered during breeding were investigated. The results were used as a&nbsp;one of the criteria during breeding. Classical way of the essential oil determination does not allow this option. An alternative method for the isolation and determination of essential oils &ndash; supercritical fluid extraction (SFE) &ndash; was investigated in this study.

Preliminary Study of Ozone Utilization in Elimination of Bacterial Contamination in Metalworking Fluids

2013 ◽  
Vol 581 ◽  
pp. 143-147
Author(s):  
Kristina Gerulova ◽  
Eva Buranská ◽  
Ondrej Tatarka ◽  
Zuzana Szabova
Keyword(s):  
Adverse Effect ◽  
Ozone Concentration ◽  
Bacterial Contamination ◽  
Microbial Contamination ◽  
Metalworking Fluids ◽  
Extreme Conditions ◽  
Quality Performance ◽  
Preliminary Study ◽  
Micro Organisms

Metalworking fluids (MWFs) are used during machining to prolong the life of the tool, carry away debris, and protect the surfaces of work pieces. During their lifetime they are prone to intensive microbial deterioration. Microbial contamination can be a problem, primarily because of potentional adverse effect to the operators health and effect on a fluid quality, performance and economics. Bactericides are added to control the growth of micro-organisms. The paper deals with possible utilization of ozone for sterilization of MWFs to avoid presence of biocides. There were tested 16 MWFs for their reaction to ozone application in extreme conditions (concentration of MWF 1% (v/v), ozone concentration 15 g hour-1, application of ozone 4 hours). After, was realized pilot sanitation of selected in-use MWF for elimination of presence bacterias by applying lower concentration of O3, there were measured few parameters to control the quality of treatment fluid.

Coatings comprising chitosan and Mentha piperita L. or Mentha×villosa Huds essential oils to prevent common postharvest mold infections and maintain the quality of cherry tomato fruit

2015 ◽  
Vol 214 ◽  
pp. 168-178 ◽  
Author(s):  
Ingrid Conceição Dantas Guerra ◽  
Priscila Dinah Lima de Oliveira ◽  
Alline Lima de Souza Pontes ◽  
Ana Sílvia Suassuna Carneiro Lúcio ◽  
Josean Fechine Tavares ◽  
...  
Keyword(s):  
Essential Oils ◽  
Tomato Fruit ◽  
Mentha Piperita ◽  
Cherry Tomato

scholarly journals Assessment of the Suitability of Aromatic and High-Bitter Hop Varieties (Humulus lupulus L.) for Beer Production in the Conditions of the Małopolska Vistula Gorge Region

Fermentation ◽  
2021 ◽  
Vol 7 (3) ◽  
pp. 104
Author(s):  
Barbara Sawicka ◽  
Mateusz Śpiewak ◽  
Anna Kiełtyka-Dadasiewicz ◽  
Dominika Skiba ◽  
Bernadetta Bienia ◽  
...  
Keyword(s):  
Physicochemical Properties ◽  
Essential Oils ◽  
Humulus Lupulus ◽  
High Yield ◽  
Brewing Industry ◽  
Monoterpene Hydrocarbons ◽  
Humulus Lupulus L ◽  
Beer Production

The aim of the study was to assess the yield of cones and the quality of six hop varieties (“Iunga”, “Lubelski”, “Sybilla”, “Magnum”, “Lomik”, “Marynka”) in terms of their suitability for beer production, under the conditions of the Małopolska Vistula Gorge Region (21°53′ E; 51°16′ N) (2015–2017). The scope of the research included the determination of the yield of cones and their physicochemical properties, as well as determination of the contents of hop resins and essential oils. In bitter varieties, the ratio of alpha-acids to beta-acids was stable, while, in aromatic varieties, it was variable. In the essential oils of the studied hop varieties, compounds with myrcene and α-humulene were identified and dominated the profiles. “Iunga”, “Sybilla”, “Lubelski”, and “Lomik” were rich in monoterpene hydrocarbons, mainly myrcene, while there was a bit more α-humulene in the “Marynka” variety. “Magnum” was characterized by an even distribution of monoterpenes and sesquiterpenes. The “Magnum variety turned out the most useful for the brewing industry in this region. The Małopolska Vistula Gorge Region is a region where hops not only achieve a high yield of cones, but also good-quality. The bitterness and aroma content of the hops in this region is high.

scholarly journals Determination of staphylococcal enterotoxins in cheese by immunoenzyme assays

2012 ◽  
Vol 64 (4) ◽  
pp. 1449-1454 ◽  
Author(s):  
Vesna Jankovic ◽  
Vesna Djordjevic ◽  
Brankica Lakicevic ◽  
Branka Borovic ◽  
B. Velebit ◽  
...  
Keyword(s):  
Staphylococcus Aureus ◽  
Food Poisoning ◽  
Raw Milk ◽  
Foodborne Illness ◽  
Staphylococcal Enterotoxins ◽  
Official Gazette ◽  
Microbiological Criteria ◽  
Coagulase Positive Staphylococci

Staphylococcal food poisoning is one of the most common foodborne diseases resulting from the ingestion of staphylococcal enterotoxins (SEs) preformed in foods by enterotoxigenic strains of coagulase-positive staphylococci (CPS), mainly Staphylococcus aureus. The presence of enterotoxigenic strains of coagulase-positive staphylococci in raw milk during the production process leads to the contamination of products and outbreaks of alimentary intoxication. The problem of Staphylococcus aureus in cheese remains significant on a global level. Domestic cheese contaminated with enterotoxigenic staphylococci can result in the formation of enterotoxin, which can produce foodborne illness when the product is ingested. Due to microbiological contamination, microbiological criteria are tools that can be used in assessing the safety and quality of foods. In order to avoid foodborne illness, the Serbian Regulation on General and Special Conditions for Food Hygiene (Official Gazette of RS, No. 72/10) provides microbiological criteria for staphylococcal enterotoxins in dairy products.

Microbiological Condition of Ground Meat Retailed in Monterrey, Mexico

2001 ◽  
Vol 64 (8) ◽  
pp. 1249-1251 ◽  
Author(s):  
NORMA HEREDIA ◽  
SANTOS GARCÍA ◽  
GUADALUPE ROJAS ◽  
LUCÍA SALAZAR
Keyword(s):  
Microbial Contamination ◽  
Food Poisoning ◽  
Microbiological Quality ◽  
Fecal Coliforms ◽  
Ground Meat ◽  
Fusarium Spp ◽  
Salmonella Spp ◽  
Shigella Spp ◽  
Low Levels

Eighty-eight samples of ground meat were randomly collected from retail stores in the metropolitan area of Monterrey, Mexico, and were analyzed for microbial contamination. Methods were those recommended by the Mexican regulation and/or the U.S. Food and Drug Administration. Over 75% of the samples contained 105 total mesophilic microorganisms per g, and over 40% had 106 total coliforms per g. Fecal coliforms were present in most samples. Staphylococcus aureus was detected in 2.3% of the samples, Salmonella spp. in 11.4%, Listeria spp. in 62%, and L. monocytogenes in 16%. Escherichia coli was detected in 76% of samples, but none was serotype O157:H7. Shigella spp. was not found in any sample. Fusarium spp. and Mucor spp. were detected in 3.4% of the samples, and low levels of yeast in 93%. The microbiological quality of the ground meat analyzed was unsatisfactory, and the product could be an important cause of food poisoning.

scholarly journals Sensory analysis as a supporting method for marjoram breeding

2001 ◽  
Vol 7 (2) ◽  
Author(s):  
I. Novák ◽  
M. Héjja ◽  
H. Horváth ◽  
É. Héthelyi
Keyword(s):  
Chemical Composition ◽  
Essential Oil ◽  
Sensory Evaluation ◽  
Sensory Analysis ◽  
Suitable Method ◽  
Significant Differentiation ◽  
Organoleptic Quality ◽  
Sensory Tests

Marjoram is one of the most important spices in Hungary, which is utilized both in phytotherapy as well as in alimentary industry. Organoleptic quality of the drugs of two Hungarian varieties of Majorana hortensis /'Francia' and 'Magyar'/ were investigated by two different methods of sensory analysis. The chemical composition of the material was checked by GC analysis of the distilled essential oil. Although their main compounds and proportions showed similar patterns, both the human and instrumental sensory tests based on the complex odour and aroma of the drug, proved a significant differentiation of the two varieties. On the basis of our results, sensory evaluation may be a useful tool in the practice in determination of complex aromatic values of marjoram, as a spice. At the same time it seems to be a suitable method in promotion of breeding efforts.  

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