The effect of processing temperature on microbial safety and antioxidant activity of minimally processed "raw food"

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F00216275%3A25310%2F16%3A39901551" target="_blank" >RIV/00216275:25310/16:39901551 - isvavai.cz</a>

Nalezeny alternativní kódy

RIV/70883521:28110/16:43875135

Výsledek na webu

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DOI - Digital Object Identifier

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Jazyk výsledku

angličtina

Název v původním jazyce

The effect of processing temperature on microbial safety and antioxidant activity of minimally processed "raw food"

Popis výsledku v původním jazyce

The assessment of the effect of dehydration temperatures (40 oC, 50 oC, and 60 oC) on the microbiological quality, antioxidant activity and oxidative stability of lipids of buckwheat-based inimally processed "raw food" (MPRF) was performed. Buckwheat flakes with various ingredients were soaked in sterile distilled water for 20 h, then MPRF samples were formed and dehydrated at constant temperature. Total viable counts, coliform, fungi, yeasts and aerobic spore-forming bacteria counts were evaluated in dehydrated products. While fungi were effectively reduced at all drying temperatures, higher total viable and coliform counts were found in MPRF samples after drying at 40 oC and 50 oC. Generally, antioxidant activity of MPRF samples did not significantly differ, and superoxide dismutase activity remained constant with the increase of drying temperature. The inhibition of lipid peroxidation was significantly higher in MPRF samples dehydrated at 40 oC than in those dehydrated at higher temperatures. Lipid oxidation stability measured by peroxide value, conjugated dienes content and thiobarbituric acid-reactive substances assay was not substantially affected during the dehydration process. Preparing MPRF by dehydration at 40 oC and 50 oC was considered as representing a microbial hazard whereas overall antioxidant activity was found to be minimally influenced by the dehydration temperatures.

Název v anglickém jazyce

The effect of processing temperature on microbial safety and antioxidant activity of minimally processed "raw food"

Popis výsledku anglicky

The assessment of the effect of dehydration temperatures (40 oC, 50 oC, and 60 oC) on the microbiological quality, antioxidant activity and oxidative stability of lipids of buckwheat-based inimally processed "raw food" (MPRF) was performed. Buckwheat flakes with various ingredients were soaked in sterile distilled water for 20 h, then MPRF samples were formed and dehydrated at constant temperature. Total viable counts, coliform, fungi, yeasts and aerobic spore-forming bacteria counts were evaluated in dehydrated products. While fungi were effectively reduced at all drying temperatures, higher total viable and coliform counts were found in MPRF samples after drying at 40 oC and 50 oC. Generally, antioxidant activity of MPRF samples did not significantly differ, and superoxide dismutase activity remained constant with the increase of drying temperature. The inhibition of lipid peroxidation was significantly higher in MPRF samples dehydrated at 40 oC than in those dehydrated at higher temperatures. Lipid oxidation stability measured by peroxide value, conjugated dienes content and thiobarbituric acid-reactive substances assay was not substantially affected during the dehydration process. Preparing MPRF by dehydration at 40 oC and 50 oC was considered as representing a microbial hazard whereas overall antioxidant activity was found to be minimally influenced by the dehydration temperatures.

Druh

J_x - Nezařazeno - Článek v odborném periodiku (Jimp, Jsc a Jost)

CEP obor

GM - Potravinářství

OECD FORD obor

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Projekt

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Návaznosti

S - Specificky vyzkum na vysokych skolach<br>I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Rok uplatnění

2016

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Název periodika

Journal of Food and Nutrition Research

ISSN

1336-8672

e-ISSN

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Svazek periodika

55

Číslo periodika v rámci svazku

4

Stát vydavatele periodika

SK - Slovenská republika

Počet stran výsledku

9

Strana od-do

352-360

Kód UT WoS článku

000390335200008

EID výsledku v databázi Scopus

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