microbial stability
Recently Published Documents


TOTAL DOCUMENTS

154
(FIVE YEARS 55)

H-INDEX

25
(FIVE YEARS 4)

2022 ◽  
Vol 67 (4) ◽  
pp. 33-41
Author(s):  
D. Esther Lydia ◽  
Anuja Mohandas ◽  
Shanmugha Priya ◽  
Sarah Jane Monica ◽  
Márió Gajdács ◽  
...  

Excessive use of refined flour, solid fats, and sugar in preparing baked products are considered to be unhealthy and is intricately linked with the development of lifestyle diseases. Replacing refined flour with whole wheat flour and solid fats with cold-pressed oil serves as an alternate option. The study was aimed at evaluating the physicochemical properties, nutrient composition, sensory attributes, and shelf life of cupcakes enriched using pomegranate seed oil (PSO). Vanilla and chocolate cupcake variants were prepared using 25 and 50% of PSO. A sensory panel consisting of 30 semi-trained participants was selected for evaluating the formulated products using a five-point hedonic scale. Nutrient content was estimated using standard techniques. The stability of the formulated product was determined by evaluating the physicochemical traits and microbial growth on the 0th, 4th, and 7th day. Mean scores of the sensorial analysis showed that the incorporation of PSO in cupcakes was highly accepted by the panel members. Chocolate cupcake containing 50% of PSO was found to be the most preferred product (3.53±0.94), followed by vanilla cupcake containing 25% of PSO (3.4±0.62). The moisture, protein, and fat content of chocolate cupcakes containing 25% of PSO were high. Cupcakes prepared with PSO can be stored for four days at room temperature. GC-MS analysis showed the presence of punicic acid, oleic acid, tocopherols, campesterol, sitosterols, stigmasterol, and α-tocopheryl acetate as pre-dominant fatty acid in unheated and heated PSO. In conclusion, cupcakes prepared using PSO showed acceptable physicochemical qualities and sensory properties which indicated its successful consumption by people affected with metabolic disorders.


2021 ◽  
Vol 9 (3) ◽  
pp. 855-865
Author(s):  
Neha Yadav ◽  
Aparna Kumari ◽  
Anil Kumar Chauhan ◽  
Tarun Verma

The present pandemic situation has increased the demand for plant-based functional foods that enhancing the immunity of all aged groups against COVID-19. This factor has led to innovation in confectionery market because healthy and good quality confectionery products are lacking. In this study, an attempt has been made to develop functional candy from various combinations of banana, ginger, skim milk powder, and honey at 2-10% and evaluated its sensory, nutraceutical, functional properties and microbial stability for 60 days. Among various combinations of banana and ginger pulp, candy prepared from 96:6 w/w (banana: ginger) ratio was found better than other combinations in respect to organoleptic and nutritional quality. Ginger and skim milk powder addition increased the contents of protein (4.54%), ash (2.82%), phenolic (8.59 mgGAE/g), flavonoid (2.43 mQ/g), and antioxidant activity (36.15% DPPH activity) of functional candy. Microbial studies of functional candy revealed it could be stored up to 60 days without microbial contamination and acceptable by the consumer. The cost of functional candy was Rs.1.53 per candy, which was less than market candy. This study showed that candy manufactured from banana, ginger, skim milk powder, and honey was nutritionally and economical improved with acceptable sensory properties. Developed functional candy increases the market's revenue and enables confectionary market to develop a new candy type.


Processes ◽  
2021 ◽  
Vol 9 (12) ◽  
pp. 2243
Author(s):  
Thatyane Vidal Fonteles ◽  
Maria Karolina de Araújo Barroso ◽  
Elenilson de Godoy Alves Filho ◽  
Fabiano Andre Narciso Fernandes ◽  
Sueli Rodrigues

Standalone and sequential ultrasound (US) and ozone (OZ) processes were applied to cashew apple juice. An unsupervised method, by principal component analysis (PCA), was used to understand the effect of the non-thermal treatments on the cashew apple composition. The US processing (373 W/cm2; 10 min; 40 °C) promoted the highest peroxidase inactivation and increased the flavonoid content and antioxidant activity (DPPH ABTS and FRAP methods). The ozone processing (0.24 mg O3/mL) increased total phenolic compounds (TPC). Sequential processing was carried out by applying both of the processes, using the best processing conditions for US and OZ. Sequential processing resulted in the higher retention of yellow flavonoids than in the control and single processing. However, the effect of sequential US and OZ processing can be deleterious to vitamin C and TPC after 30 days of cold storage while maintaining the flavonoids of the cashew apple juice. Furthermore, the synergy between US and OZ reduced native microbiota counts, suggesting a microbiologically safe juice. Further studies on the mechanism of bioactive compound degradation might be helpful for product quality modulation.


Author(s):  
Nguyen Phuoc Minh

Non-heat ahead-treatment in advance of the main dehydration is essential to preserve the quality and ensure food safety. Pulsed electric field (PEF) utilizes a high-voltage electric field in a very short duration to inhibit microbes and enzymes while maintaining the most sensory and nutritional characteristics. For thermal sensitive components, the dehydration process should be performed at low temperatures. Freeze dehydration, vacuum dehydration required high cost for equipment, energy consumption, low quantity in long dehydration time. Microwave-air dehydration is considered as a promising alternative technical approach. Sesban (Sesbania sesban) flower contains numerous phytochemical components promoting health-benefit. However, it’s highly perishable after harvesting. Consumers enjoy the dried sesban flower as a healthy drink. This study examined the possibility of PEF ahead-treatment in microbial inhibition and enzymatic inactivation; essential oil and Microwave-air dehydration on retention of total phenolic content (TPC), vitamin C, 2,2 diphenyl-1-picrylhydrazyl of free radical scavenging (DPPH), ferric reducing antioxidant power (FRAP) of the dehydrated sesban flower. Research also monitored the microbial stability of the dehydrated sesban flower during 12 months of preservation. Results showed that PEF at pulse strength 1000 kV/cm, pulse duration 90 µs, pulse number 45 was remarkably inactivated polyphenol oxidase and peroxidase in raw material. Rosemary essential oil soaked for sesban flower before dehydration positively preserved the ascorbic acid, phenolic content and antioxidant capacity. These PEF and essential oil ahead-treatments strongly facilitated for the main Microwave-air dehydration. Among different air temperatures from 20°C to 40°C in microwave-air dehydration, the highest Vitamin C, TPC, DPPH and FRAP of the dried flower were recorded at air temperature from 20°C to 30°C with no significant difference. Meanwhile, airspeed 1.2 m/s showed the highest Vitamin C, TPC, DPPH and FRAP of the dried flower with no significant difference with airspeed 1.4 m/s and 1.6 m/s. There was no significant difference in Vitamin C, TPC, DPPH and FRAP of the dried flower by microwave power from 1.15 to 1.45W/g. Therefore, a combination of microwave and air dehydration at air temperature 25°C, airspeed 1.2 m/s, the microwave energy density of 1.45 W/g was recommended to better preserve vitamin C, TPC, DPPH, FRAP. Microbial stability of the dehydrated flower was also observed during 12 months of storage by 3 month-interval sampling. Coliform, yeast and mold criteria in dried product were stable within acceptable limits.


2021 ◽  
Vol 12 ◽  
Author(s):  
Chafiaa Sab ◽  
Concepción Romero ◽  
Manuel Brenes ◽  
Alfredo Montaño ◽  
Akli Ouelhadj ◽  
...  

Olives from the Sigoise, Verdale, and Sevillana cultivars were elaborated as Spanish-style table olives by four Algerian factories, and the quality and food safety of the industrial table olives have been studied by the analysis of physicochemical and microbiological parameters. Differences were observed between the treatments carried out by the different factories throughout the manufacturing process, especially during the washing stage, but no significant differences were found between the analyzed samples for the concentration of sugars and polyphenols. The final pH values reached at the end of fermentation ranged between 5.04 and 4.27, and the titratable acidity was above 0.4% for all samples. Lactic and acetic acids were produced in mean concentrations of 0.68% and 0.21% as a result of lactic acid bacteria (LAB) and yeast metabolism, respectively. However, the presence of butyric, isobutyric, and propionic acids was also detected, and was related to the growth of undesirable spoilage microorganisms, responsible for secondary fermentations. The high-throughput sequencing of bacterial DNA suggested the dominance of LAB species belonging to genera Lactiplantibacillus, Leuconostoc, Pediococcus, Oenococcus, or Enterococcus. The Enterobacteriaceae family was detected during the first days of brining and in only one sample after 120 days of fermentation. Other spoilage microorganisms were found, such as Lentilactobacillus buchneri or the Pectinatus and Acetobacter genera, capable of consuming lactic acid and these played an essential role in the onset of spoilage. The Clostridium and Enterobacter genera, producers of butyric and propionic acids, were responsible for the malodorous fermentation present in the industrial samples that were analyzed. The study concluded that the safety of the table olives analyzed was compromised by the presence of undesirable microorganisms and microbial stability was not guaranteed. The elaboration process can be improved by reducing the washing steps and the time should be reduced to avoid the loss of fermentable matter, with the goal of reaching a pH < 4.0 after the fermentation and preventing the possibility of the growth of spoilage microorganisms and foodborne pathogens.


2021 ◽  
Author(s):  
Yuchen Zhang ◽  
Yinhu Li ◽  
Yuguang Yang ◽  
Yiqing Wang ◽  
Xiao Cao ◽  
...  

Abstract Periodontitis and peri-implantitis are common biofilm-mediated infectious diseases affecting teeth and dental implants, and have been considered to be initiated with microbial dysbiosis. To further understand the essence of oral microbiome dysbiosis in terms of bacterial interactions, community structure, and microbial stability. We analyzed 64 plaque samples from 34 participants with teeth or implants under different health conditions using metagenomic sequencing. After taxonomical annotation, we computed the core microbiome, analyzed the bacterial community structure, and calculated the microbial stability in supra- and subgingival plaques from hosts with different health conditions. The results showed that when inflammation arose, the subgingival communities became less connective and competitive with fewer hub species. In contrast, the supragingival communities tended to be more connective and competitive with an increased number of hub species. Besides, periodontitis and peri-implantitis were associated with significantly increased microbial stability in subgingival microbiome. These findings indicated that the periodontal and peri-implant dysbiosis is associated with aberrant alterations in the bacterial correlations, community structures, and local stability. The highly connected hub species, as well as the major contributing species of negative correlations should also be given more concern in future studies.


2021 ◽  
Vol 854 (1) ◽  
pp. 012028
Author(s):  
M Dučić ◽  
C Barcenilla ◽  
A Alvarez-Ordoñez ◽  
M Prieto

Abstract Fast acidification is one of the main factors of microbial stability of dry fermented sausages. Development of functional starter cultures for improving safety of sausages without altering their quality is under way. This study compared aspects of physicochemical, technological, hygienic and instrumental quality of sausages produced with or without functional starter culture. Finished sausages with starter had lower water activity and lower levels of enterobacteria and lactic acid bacteria, compared to artisanal ones. During most of the ripening, pH was lower in sausages with starter, but in the final products, the same pH was observed in both groups of sausages. In sausages with starter lower redness was determined than in artisanal sausages, while other parameters, colour and chewiness, did not differ significantly. Use of starter culture improved physicochemical, technological and hygienic characteristics of the final products.


Sign in / Sign up

Export Citation Format

Share Document