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1.
J Sci Food Agric ; 2024 Mar 20.
Article in English | MEDLINE | ID: mdl-38507299

ABSTRACT

BACKGROUND: The use of the emerging technique of microwave-assisted roasting on TGN (TGN) flour was investigated. Tiger nuts were subjected to microwave irradiation at 450, 600, and 900 W each at 5, 10, and 15 min, and milled to flour. The flours were analyzed for proximate, bioactive, techno-functional, morphological, thermal, and storage effects on their composition. An untreated sample was the control. RESULTS: The results revealed that microwave treatment significantly (P < 0.05) elicited various modifications in the proximate composition and techno-functional properties. The treatment improved the bioactive composition of phenolic content together with the antioxidant activity of the flour. Progressive microwave treatment of TGNs resulted in flours with darker colors and reduced pasting parameters. Structural modification of starch granules, protein denaturation, and starch-protein complexes occasioned by microwave treatment were evidenced in the functional group analysis, including morphological agglomeration, increased particle size, and thermal properties. Treatment also enhanced the microbiological qualities of flour after 8 weeks of storage. CONCLUSION: This study shows that microwave treatment produces excellent physical modifications that lead to improvements in the nutritional, functional, sensory, and color properties, and safety attributes of TGN flour for food application. This is a development that could present opportunities for novel food formulation by the food industry and related industries. © 2024 Society of Chemical Industry.

2.
Food Sci Technol Int ; : 10820132231176579, 2023 May 31.
Article in English | MEDLINE | ID: mdl-37259520

ABSTRACT

A novel approach in promoting the valorisation of fruit waste as potential bio-ingredients in food applications is gaining research attention in recent times. In the present study, hog plum bagasse (HPB) treated with citric acid alone (0.12 dm3, 99.0% purity) and in synergistic treatment with ultrasound (40 KHz, 400 W, 0.348 W/cm3, 60 min, 80 °C). Treated samples were evaluated for proximate and lignocellulose composition, functional, bioactive, structural, morphology and microbial properties, while the untreated samples served as control. HPB showed varied proximate values with treatment effect. Notably, a significant reduction (42.06%) was observed in fibre content. A similar reduction was observed in the hemicellulose and lignin fraction but improved the yield of the cellulose component. Furthermore, treatment increased bulk density (0.120-0.131 g/cm3), water absorption capacity (5.60-6.35 g/g), swelling power (8.85-9.94 g/g) and solubility index (1.01-2.32%) but reduced oil absorption capacity (7.50-4.15 g/g). All colour parameters were reduced with treatment, while the total phenolic compound and antioxidant capacity of treated bagasse improved by 24.70% and 45.37%. Fourier transform infra-red spectroscopy alterations were observed in the absorption spectra with treatment, while scanning electron microscopestructure in treated samples showed cavity formation. Also, the microbial population was reduced to a non-detectable level after treatment. Ultrasound-assisted treatment of HPB holds a valorisation potential for its food application by relevant agro-based industries.

3.
Ultrason Sonochem ; 70: 105316, 2021 Jan.
Article in English | MEDLINE | ID: mdl-32889410

ABSTRACT

The use of thermosonication (TS) technique to preserve the qualities of fruit juice as an alternative to conventional pasteurization has attracted research interest in recent times. In the present study, freshly prepared hog plum juice (control), and the juice samples subjected to pasteurization (90 °C for 60 s) and thermosonication (40 kHz, 400 W at 40, 50 and 60 °C each for 5, 10, 20 and 30 min) were each analyzed for physicochemical, bioactive, microbial and sensory properties. After treatment, no significant changes in pH, total soluble solids and titratable acidity were observed. Notably, TS at 40 and 50 °C significantly (p < 0.05) improved color parameters, cloudiness and browning index. Furthermore, thermosonication increased ascorbic acid (11.40-18.55%), total phenolic content (17.98-18.35%), carotenoids (2.19-4.30%), flavonoids (10-16%) and antioxidant activity (32.52-48.5%) relative to the control. Both treatments significantly reduced the microbial count to non-detectable level after processing, while sensory attributes slightly improved. However, TS treatment at 60 °C decreased most of the quality parameters. Results showed that TS can improve quality, safety and economic potential of hog plum juice as a feasible alternative to pasteurization.


Subject(s)
Fruit and Vegetable Juices/standards , Prunus domestica/chemistry , Sonication/methods , Temperature , Antioxidants/analysis , Carotenoids/analysis , Colony Count, Microbial , Hot Temperature , Phenols/analysis , Prunus domestica/microbiology
4.
Braz. j. microbiol ; 47(3): 757-763, July-Sept. 2016. tab, graf
Article in English | LILACS | ID: lil-788979

ABSTRACT

ABSTRACT The inhibition of Listeria monocytogenes ATCC 7644 on fresh-cut tomato was investigated using nisin alone, and in combinations with organic salts. Nisin at a concentration of 5000 UI/mL was introduced alone or in combination with an organic salt (sodium citrate or sodium acetate each at 3 and 5 g/100 mL each) on fresh-cut tomato previously inoculated with 108 CFU/mL of L. monocytogenes ATCC 7644. Chlorine at 200 ppm was used as a control. The inoculated samples were incubated at different temperatures (4, 10 and 25 °C) and examined at 0, 24, 48 and 72 h. The effects of the antimicrobial treatments on quality parameters of tomato (pH, soluble solids, titratable acidity and vitamin C) were also evaluated, and colour parameters were observed at the lowest storage temperature for 10 days. Both nisin and the organic salts inhibited growth of L. monocytogenes, but the combinations of two compounds were more effective. The nisin-sodium citrate (5%) combination was significantly (p ≤ 0.05) effective, while chlorine was least effective against L. monocytogenes. The quality parameters were substantially retained, especially at 4 °C, suggesting good shelf stability at a low temperature. These results substantiate the use of the cheap and eco-friendly approach to reducing this pathogen of health concern in common fresh produce.


Subject(s)
Salts/pharmacology , Solanum lycopersicum/microbiology , Listeria monocytogenes/drug effects , Nisin/pharmacology , Colony Count, Microbial , Microbial Viability/drug effects , Food Microbiology , Food Preservation/methods , Food Preservatives , Listeria monocytogenes/isolation & purification , Anti-Bacterial Agents/pharmacology
5.
Braz J Microbiol ; 47(3): 757-63, 2016.
Article in English | MEDLINE | ID: mdl-27261167

ABSTRACT

The inhibition of Listeria monocytogenes ATCC 7644 on fresh-cut tomato was investigated using nisin alone, and in combinations with organic salts. Nisin at a concentration of 5000UI/mL was introduced alone or in combination with an organic salt (sodium citrate or sodium acetate each at 3 and 5g/100mL each) on fresh-cut tomato previously inoculated with 10(8)CFU/mL of L. monocytogenes ATCC 7644. Chlorine at 200ppm was used as a control. The inoculated samples were incubated at different temperatures (4, 10 and 25°C) and examined at 0, 24, 48 and 72h. The effects of the antimicrobial treatments on quality parameters of tomato (pH, soluble solids, titratable acidity and vitamin C) were also evaluated, and colour parameters were observed at the lowest storage temperature for 10 days. Both nisin and the organic salts inhibited growth of L. monocytogenes, but the combinations of two compounds were more effective. The nisin-sodium citrate (5%) combination was significantly (p≤0.05) effective, while chlorine was least effective against L. monocytogenes. The quality parameters were substantially retained, especially at 4°C, suggesting good shelf stability at a low temperature. These results substantiate the use of the cheap and eco-friendly approach to reducing this pathogen of health concern in common fresh produce.


Subject(s)
Listeria monocytogenes/drug effects , Nisin/pharmacology , Salts/pharmacology , Solanum lycopersicum/microbiology , Anti-Bacterial Agents/pharmacology , Colony Count, Microbial , Food Microbiology , Food Preservation/methods , Food Preservatives , Listeria monocytogenes/isolation & purification , Microbial Viability/drug effects
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