scholarly journals Physicochemical, microbiological and bioactive evaluations of ‘Araçá-Boi’ (Eugenia stipitata Mc Vaugh) pulp exposed to Gamma Irradiation

2020 ◽  
Vol 9 (8) ◽  
pp. e131985453
Author(s):  
Romário Oliveira de Andrade ◽  
Gustavo Santos de Lima ◽  
Saul Ramos de Oliveira ◽  
Ana Raquel Carmo de Lima ◽  
Auryclennedy Calou de Araújo ◽  
...  
Keyword(s):  
Vitamin C ◽  
Gamma Irradiation ◽  
Water Activity ◽  
Physicochemical Parameters ◽  
Microbiological Quality ◽  
Agricultural Practices ◽  
The Other ◽  
Brazilian Legislation ◽  
Different Doses

The aim of this research was to evaluate the physicochemical, microbiological and bioactive quality of ‘Araçá-Boi’ pulps exposed to Gamma Irradiation. Manual harvesting was done in the morning, using good agricultural practices, and fruits were packed in thermal boxes and transported to the ‘Laboratório de Armazenamento e Processamento de Produtos Agrícolas’ of the ‘Universidade Federal de Campina Grande’, to obtain the pulp. The ‘Araçá-Boi’ pulp was irradiated in the ‘Laboratório de Irradiação Gama do Centro de Desenvolvimento de Tecnologia Nuclear’ (CDTN), located at UFPE - Recife, PE, where three doses of Gamma Irradiation (2, 3, 4 kGy) were applied for later comparison with the non-irradiated sample (control). After irradiation, the microbiological, physicochemical parameters and the quantification of vitamin C and flavonoids were evaluated it can be observed that dose 6 is grouped in a set with differential characteristics of the other treatments, as it provided higher AA, pH, luminosity and water activity (Aw). It was observed that there was no microorganism development after irradiation in all analyzed treatments. It can be concluded that the different doses of Gamma Irradiation guaranteed the microbiological quality of the ‘Araçá-Boi’ pulp, remaining fit for consumption and in compliance with the Brazilian legislation.

scholarly journals Physicochemical and microbiological quality of raspberries (Rubus idaeus) treated with different doses of gamma irradiation

2013 ◽  
Vol 33 (2) ◽  
pp. 316-322 ◽  
Author(s):  
Isabela Costa Guimarães ◽  
Evandro Galvão Tavares Menezes ◽  
Priscilla Silva de Abreu ◽  
Ariel Costa Rodrigues ◽  
Paulo Rogério Siriano Borges ◽  
...  
Keyword(s):  
Gamma Irradiation ◽  
Microbiological Quality ◽  
Rubus Idaeus ◽  
Different Doses

scholarly journals Effect of gamma irradiation on physicochemical properties and microbiological quality of wet yellow noodle fortified with water spinach (Ipomoea aquatica)

Food Research ◽  
2019 ◽  
pp. 34-41
Author(s):  
Wan Zunairah W.I. ◽  
Nuradilah, M.P. ◽  
Ahmad Zainuri M.D. ◽  
Nor-Khaizura M.A.R. ◽  
Nor Afizah, M. ◽  
...  
Keyword(s):  
Moisture Content ◽  
Physicochemical Properties ◽  
Gamma Irradiation ◽  
Water Activity ◽  
Microbiological Quality ◽  
Textural Properties ◽  
Water Spinach ◽  
Cooking Properties ◽  
Breaking Length

Effect of gamma irradiation on physicochemical properties and microbiological quality of wet water spinach yellow (WYS) noodles were investigated. Water spinach has been substituted with the wheat flour at level 5%, 10% and 15% and irradiated at 0 kGy, 3 kGy, 5 kGy and 7 kGy with a dose rate of 34 Gy/minutes by using Cobalt-60. Gamma irradiation significantly decreased the cooking yield, hardness and lightness while significantly increased cooking loss and breaking length of WYS noodles. All doses of irradiation did not affect the moisture content, pH, water activity, greenness and yellowness of the noodles. Cross sections of WYS noodles were observed under VPSEM at 500X magnification and irradiation gave little changes to starch granules. Increasing substitution level of water spinach and irradiation dose showed elongated and clumped together. Moisture content and color of yellow noodles increased gradually on increasing the level of water spinach substituted. However, a decreasing trend was observed in breaking length, hardness, lightness and yellowness. Total plate counts of the WYS noodles that stored at 27°C were examined at day 0, 3 and 5. It showed that certain dose such as 7 kGy of irradiation able to reduce the bacteria count in noodles. On day 5, most of the samples showed high bacteria count more than 108 CFU/g was not safe to be consumed. In conclusion, gamma irradiation and substitution of water spinach gave significantly effect cooking properties, textural properties and lightness while no effect on moisture content, pH, water activity, greenness and yellowness of WYS noodles.

Effects of Mandarin Cultivar on Quality of Mandarin Juice

2008 ◽  
Vol 14 (4) ◽  
pp. 307-313 ◽  
Author(s):  
F. Beltrán ◽  
A.J. Perez-López ◽  
J.M. López-Nicolás ◽  
A.A. Carbonell-Barrachina
Keyword(s):  
Vitamin C ◽  
Volatile Compounds ◽  
Experimental Results ◽  
The Other ◽  
Total Volatile ◽  
Color Coordinates ◽  
Juice Processing ◽  
Other Hand ◽  
Cielab Color

Eight mandarin cultivars have been analyzed for their content of vitamin C, minerals (Ca, Mg, K, Na, Fe, Cu, Mn, and Zn), CIELab color coordinates (L*, a*, b*, C*, and h ab), total volatile compounds content and sensory aroma intensity of juice. Experimental results proved that no important enough differences were found in the minerals contents to decide which mandarin cultivar was of higher quality. Clemenules provided the darkest juice with the highest vitamin C content and with the most intense mandarin aroma. On the other hand, Nova and Hernandina mandarin could be considered as the worst cultivars for juice production. Finally if Clemenules mandarins were not available for juice processing, Orogrande, Clemenpons, Ellendale, and Marisol could also be good options.

scholarly journals AVALIAÇÃO DA QUALIDADE DE SUCO DE LARANJA INDUSTRIALIZADO

2000 ◽  
Vol 18 (1) ◽  
Author(s):  
VERA LÚCIA ARROXELAS GALVÃO DE LIMA ◽  
ENAYDE DE ALMEIDA MÉLO ◽  
LUECI DOS SANTOS LIMA
Keyword(s):  
Vitamin C ◽  
Orange Juice ◽  
Physicochemical Analysis ◽  
Retail Trade ◽  
The Other ◽  
Soluble Solids ◽  
Total Acidity ◽  
Refrigerated Storage ◽  
Trade Market

Avaliou-se a qualidade do suco de laranja pasteurizado exposto à comercialização. Amostras refrigeradas e envasadas em embalagens “TetraPak”, coletadas ao acaso, foram adquiridas no mercado varejista da cidade do Recife, durante o período de Setembro/98 a Julho/99. Foram avaliadas 03 marcas comerciais denominadas A, B e C, perfazendo 60 amostras. Para cada marca comercial, as amostras foram adquiridas em duplicata, sendo uma destinada às análises físicoquímicas (vitamina “C”, acidez total titulável, sólidos solúveis totais e pH) e a outra ao teste de incubação (35 ºC durante 10 dias). As marcas analisadas atenderam ao padrão de qualidade estabelecido pelo Ministério da Agricultura, exceto a marca C. Esta apresentou em 70% das amostras analisadas, teor de sólidos solúveis totais (SST) inferior ao padrão e sinais de deterioração durante o teste de incubação em 10% das amostras, evidenciando falhas no processamento térmico. O processamento asséptico associado ao armazenamento sob refrigeração permitiu que todas as amostras das marcas analisadas apresentassem quantidades de vitamina “C” acima do valor mínimo estabelecido pelo Ministério da Agricultura. Abstract The quality of pasteurized orange juice exposed to commercialization was evaluated. Samples, refrigerated and packed in “TetraPak” randomly collected were bought at the retail trade market of Recife, during the period of September/98 to July/99. Three commercial labels named A, B and C were evaluated, making a total of 60 samples. For each commercial label, the samples were acquired in two replicates, one of which was destined to physicochemical analysis (vitamin C, total acidity, total soluble solids and pH) and the other to the incubation test (35 ºC during 10 days). The labels assayed assisted to the established quality pattern of the Ministry of Agriculture, except the C label. This label presented in 70% of the analyzed samples, lower TSS rates than those considered as standard, it also showed signs of deterioration during the incubation test in 10% of the samples, evidencing flaws in the thermal procedure. The aseptic procedure associated to the refrigerated storage allowed all samples of the assayed labels to show vitamin C levels higher than the minimum established by the Ministry of Agriculture.

Note: The effect of Ethephon on the colour, composition and quality of mango (Mangifera indica, cv Kent) / Nota: Efecto del Ethephon sobre el color, la composición y la calidad del mango (Mangifera indica cv Kent)

1998 ◽  
Vol 4 (3) ◽  
pp. 199-205 ◽  
Author(s):  
A.R. Centurión Yah ◽  
S.A. González Novelo ◽  
J.A. Tamayo Cortés ◽  
J.J. Argumedo ◽  
E. Sauri Duch
Keyword(s):  
Chemical Composition ◽  
Vitamin C ◽  
Reducing Sugars ◽  
Mangifera Indica ◽  
The Other ◽  
Soluble Solids ◽  
Ripe Fruit ◽  
Yellow Colour ◽  
General Acceptance

Mango cv Kent, as grown on the Yucatan Peninsula, despite its satisfactory ripening, pleasant flavour, correct pulp colour and general acceptance, shows a skin without the characteristic red- yellow colour of the regular ripe fruit; it remains green and this makes it slightly unattractive to the consumer. On the other hand, ethylene and some other components such as Ethephon, have been used to homogenize the ripening in many fruits and to improve its colour. This work shows the results of the effect of nine different treatments with Ethephon on the colour, composition and quality of mango cv Kent. Fruit was treated by immersion in solutions of Ethephon at three different concentrations (500, 1500 and 2000 ppm) and for three different lengths of times (3, 6 and 9 min). The colour improvement depended upon the concentration and time of the treatment with Ethephon. In general, it was found that treatment with Ethephon had a significantly posi tive effect on the colour of the mango skin, as it caused the degradation of chlorophyll, which gave the appearance of the characteristic yellow and red colours to 100% of the fruit treated with 2500 ppm. Treatments influenced significantly the chemical composition of the pulp, particularly the concentration of total soluble solids, reducing sugars, carotenoids, vitamin C and acidity. The best sensorial acceptance was obtained from treatments with 1500 ppm.

scholarly journals Quality of raw milks in three milk processing plants in Cordoba

2014 ◽  
Vol 6 (1) ◽  
pp. 103 ◽  
Author(s):  
VIRGINIA RODRÍGUEZ, R. ◽  
ALFONSO CALDERÓN R. ◽  
OSCAR VERGARA G.
Keyword(s):  
Physicochemical Parameters ◽  
Microbiological Quality ◽  
Raw Milk ◽  
Fecal Coliforms ◽  
Processing Plant ◽  
Normal Range ◽  
Dual Purpose ◽  
Milk Processing ◽  
Processing Plants

An important condition in dairy processing plant is to obtain materials of excellent physicochemical and microbiological quality to reduce public health risks. High counts of mesophilic show contamination and lack of good manipulation in milking and milk conservation. Coliforms are a demonstration of contamination with fecal material. The norms in Colombia establish the mesophilic count as standard of microbiological quality. The purpose of this study was to determine the physicochemical and microbiological quality and health of the udders, in raw milk from dual purpose farms, supplying three milk processing plants in Cordoba (Colombia). 149 raw milk samples were collected of tree processing plants in Cordoba department. Physicochemical parameters set out in Decree 616 of 2006 were determined and aerobic mesophilic, total coliforms, fecal coliforms, and somatic cell count were established too. The variables obtained were analyzed by descriptive statistics using SAS. The physicochemical parameters were within the normal range but averages of mesophilic and somatic cells counts were high, which allows conclude that the physicochemical quality is good, but there are shortcomings in the microbiological quality and in the udder health, and is on the farms devoted to milk production where must be implemented and certified excellent management and prevention practices.

scholarly journals PEMATANGAN BUAH MANGGA (Mangifera indica, L.) CV. GEDONG MENGGUNAKAN GAS ETILEN

2021 ◽  
Vol 17 (3) ◽  
pp. 165
Author(s):  
Wisnu Broto ◽  
Sari Intan Kailaku ◽  
Irpan Badrul Jamal ◽  
Rahmawati Nurjanah ◽  
Enrico Syaifullah
Keyword(s):  
Vitamin C ◽  
Physicochemical Parameters ◽  
Mangifera Indica ◽  
International Markets ◽  
Ambient Condition ◽  
Ambient Conditions ◽  
Total Acid ◽  
Gas Concentration ◽  
The Right

<p class="Abstrak">Mangga (<em>Mangifera indica, </em>L.) cv. Gedong merupakan salah satu kultivar unggulan Jawa Barat,dengan daya saing tinggi di pasar domestik dan internasional. Sulitnya mendapatkan kematangan serempak merupakan tantangan yang harus diatasi dengan teknologi pascapanen yang tepat. Penggunaan karbit sebagai pemacu kematangan buah tidak lagi dianjurkan dan perlu diganti dengan bahan lainya seperti etilen. Penelitian ini bertujuan untuk mendapatkan konsentrasi gas etilen dan lama paparan serta kondisi pemeraman terbaik untuk menghasilkan buah mangga Gedong matang sempurna dengan mutu yang baik.   Penelitian dilakukan dengan Rancangan Acak Lengkap Faktorial. Perlakuan yang diterapkan adalah konsentrasi gas etilen (0, 30, 60 dan 90 ppm) selama 24 jam pada kondisi <em>ambient </em>dan dalam ruangan berpendingin (AC).   Hasil penelitian  menunjukkan bahwa,  perlakuan  terbaik  untuk  mendapatkan  mangga  cv.  Gedong matang sempurna dengan mutu yang baik yaitu penggunaan etilen 30 ppm. Dengan perlakuan tersebut kematangan buah mangga tercapai 2 hari pada suhu berpendingin dan 4 hari   pada kondisi <em>ambient  </em>lebih cepat dibandingkan mangga tanpa paparan gas etilen. Suhu ruangan pemeraman lebih berpengaruh terhadap mutu buah mangga Gedong matang yang dihasilkan. Pemeraman dengan gas etilen meningkatkan kadar TPT (89,55%), vitamin C (71,31%), dan total fenol (167,23%) serta menurunkan total asam (92,62%) dan  total flavonoid (71,67%) dari buah mangga Gedong matang.  Konsentrasi gas etilen tidak berpengaruh terhadap kadar air, TPT, total asam dan vitamin C pada buah mangga Gedong matang hasil pemeraman. Gas etilen tidak menyebabkan penurunan mutu berdasarkan parameter fisikokimia yang diamati.</p><p class="Abstrak"> </p><p class="Abstrak"><strong>Ripening of Mango (<em>Mangifera Indika </em>L.) CV. Gedong Using Ethylene Gas</strong></p><p class="Abstrak">Mango (<em>Mangifera indica,</em> L.) CV. Gedong is one of the leading cultivars in West Java, with high competitiveness in the domestic and international markets. The difficulty of obtaining simultaneous ripe fruits is a challenge that must be overcome with the right postharvest technology. The use of carbide as a ripening booster is no longer recommended and needs to be replaced with ethylene gas which has been practiced internationally. This study aims to obtain the best ethylene gas concentration and exposure time and ripening conditions to produce perfectly  ripe  Gedong  mangoes  with  good  quality.  The  research  was  conducted  with  a completely randomized factorial design. The treatment applied was the concentration of ethylene gas (0, 30, 60 and 90 ppm) for 24 hours in ambient conditions and in an air conditioned room. The results showed that, the concentration of 30 ppm ethylene gas was the best treatment to produce fully ripe mangos with good quality, where maturity was obtained 2 days (air-conditioned room) to 4 (ambient condition) days earlier compared to those without ethylene gas exposure. The temperature of the ripening room has more effect on the quality of the ripe Gedong mango produced. Ripening with ethylene gas increased levels of TPT (89.55%), vitamin C (71.31%), and total phenols (167,23%) and decreased total acid (92.62%) and total flavonoids (71.67%) from ripe Gedong mangoes. Ethylene gas concentration had no effect on water content, TPT total acid and vitamin C in ripened mango Gedong. Ethylene gas did not cause deterioration based on observed physicochemical parameters.</p><p> </p>

Characteristics of the raw fruit, industrial pulp, and commercial jam elaborated with Spanish quince (Cydonia oblonga Miller)

2020 ◽  
pp. 623
Author(s):  
Esther Vidal Cascales ◽  
José María Ros García
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
Vitamin C ◽  
Water Activity ◽  
Soluble Solids ◽  
Total Phenolic ◽  
Microbiological Analysis ◽  
Total Phenolic Compounds ◽  
And Storage

Quince fruit and two industrial derivates (pulp and jam) were characterized from physicochemical, nutritional and microbiological viewpoint. Quinces were collected at maturity (September) in Murcia (Spain). Quinces were converted at a processing factory in pulp (intermediate product) and, in the same factory, this pulp was transformed in jam. The pH, soluble solids, acidity, color, moisture, water activity, total phenolic compounds, antioxidant activity, vitamin C and flavonoids were measured for all samples, while for microbiological analysis was only used quince jam. There were significant differences among quince fruit, industrial pulp and commercial jam. Processing caused pH, moisture and water activity decrease, while soluble solids increase. Total phenolic compounds and antioxidant activity increased in the pulp and in the jam. The effect of cooking and storage was a decrease of vitamin C and flavonoids in the jam. Quince jam presented a total number of molds and yeasts lower than 2 log cfu/g. Although the production parameters affect to the quality of the quince jam, it is a sensory attractive food with healthy properties.

Microbiology of Potatoes and Potato Products: A Review

2000 ◽  
Vol 63 (5) ◽  
pp. 668-683 ◽  
Author(s):  
CRAIG H. DOAN ◽  
P. MICHAEL DAVIDSON
Keyword(s):  
Microbiological Quality ◽  
Agricultural Practices ◽  
Storage Conditions ◽  
Minimally Processed ◽  
Human Contact ◽  
Natural Microflora ◽  
Processed Products ◽  
And Storage ◽  
Potato Products

Many types of spoilage and pathogenic microorganisms exist on fresh, minimally processed, and fully processed potato products. Potatoes are processed into many products including frozen, dried, ready-to-eat, and minimally processed. The microbiological quality of finished potato products is influenced by the natural microflora, processing, handling, and human contact. The natural microflora of potatoes are influenced by soil and airborne inocula, agricultural practices, harvesting methods, and storage conditions. The microflora of processed products are influenced by all of the factors and conditions affecting the natural microflora as well as the processes applied to the product. Increased consumer demand for new and existing potato products highlights the importance of ensuring their microbiological safety. This review considers the sources of microorganisms, microflora, foodborne disease pathogens, and outbreaks associated with, and selected microbiological research involving, potatoes and potato products.

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