Control ofBacillus cereusspore germination and outgrowth in cooked rice during chilling by nonorganic and organic apple, orange, and potato peel powders

Abstract

The inhibition of Bacillus cereus growth from spores in cooked rice by nine fruit and vegetable peel powders was investigated. The powders were mixed into rice at 10% (wt/wt) along with fourstrain B. cereus cocktail to obtain a spore concentration of about 2.04 log spores per gram. Aliquots (5 g) of cooked rice were cooled from 54.5 to 7.2 8C in 12, 15, 18, or 21 hr, resulting in 1.93, 2.82, 3.83, and 3.58 log cfu/g increases, respectively, in B. cereus levels. Both organic and nonorganic naval orange peel, nonorganic red delicious apple peel as well as organic and nonorganic golden delicious apple peel supplemented in cooked rice were most effective in restricting growth after cooling in 21 hr. The results show that incorporation of 10% food-derived peels into rice may reduce the potential risk of B. cereus germination and outgrowth during abusive cooling regimes, thus reducing the risk to consumers. Practical applicationsThe results presented will play a significant role in eliminating hazards associated with Bacillus cereus in rice.

Acrylamide Content of Experimental Flatbreads Prepared from Potato, Quinoa, and Wheat Flours with Added Fruit and Vegetable Peels and Mushroom Powders

“…As previously reported [12,14], whole fruits and vegetables, except cherry tomatoes, were individually washed with water, dried with absorbent paper tissue, and manually peeled using a potato peeler. The cherry tomatoes were subjected to blanching before peeling.…”

“…We are also engaged in a parallel effort designed to define the potential health benefits of antioxidative fruits and vegetable peels, as well the peel (hull) from rice, which are often discarded as a food-processing waste product [9,10,11]. As part of this effort, we have shown that (a) the dietary supplementation of potato peel powders reduced weight gain in mice on a high-fat diet [12]; (b) potato peel powders inhibited the growth of pathogenic trichomonads (protozoa) that cause sexually transmitted diseases in humans and cattle [13]; (c) apple, orange, and potato peel powders inhibited the outgrowth of pathogenic Bacillus cereus bacteria from spores in cooked rice [14]; and (d) a rice hull smoke extract reduced weight gain in mice on a high-fat diet [15]. We also recently determined the content of phenolic and flavonoid compounds and antioxidative activities of 12 melon peel powders [16].…”

Potato Peels and Their Bioactive Glycoalkaloids and Phenolic Compounds Inhibit the Growth of Pathogenic Trichomonads

“…Interest in potato peels arises from the fact that the annual worldwide production of about 1.3 billion tons of food waste includes potato peels, a peeling byproduct of the industrial production of potato fries, chips, and flour. Because potato and other peels derived from fruits and vegetables contain numerous bioactive compounds, they are a useful and inexpensive source for medical and food uses. − …”

“…Because potato and other peels derived from fruits and vegetables contain numerous bioactive compounds, they are a useful and inexpensive source for medical and food uses. 7−12 As part of a systematic screening of food processing byproducts containing bioactive compounds, and that have been shown to be active against cancer cells 13 and pathogenic microorganisms 12 and to reduce weight gain in mice on a highfat diet, 14 we tested potato peels, a byproduct of the potatoprocessing industry, against the three pathogenic trichomonads mentioned above. Potato peels are a rich source of bioactive compounds, including the glycoalkaloids α-solanine and αchaconine, as well as a number of antioxidative phenolic compounds such as quercetin and chlorogenic and caffeic acids.…”

Phenolic composition and cell-based biological activities of ten coloured potato peels (Solanum tuberosum L.)

“…Moreover, purple-fleshed potatoes are rich sources of anthocyanins, and the amounts stored in peels are usually higher than the flesh when both flesh and peels are coloured (Chaves-Silva et al, 2018). Previous studies have highlighted the bioactive potential of potato peel extracts, for instance their antioxidant (Jeddou et al, 2018;Singh et al, 2011;Singh & Rajini, 2004;Yin et al, 2016), anti-inflammatory (Wahyudi, Ramadhan, Wijaya, Ardhani, & Utami, 2020), antimicrobial (Juneja, Friedman, Mohr, Silverman, & Mukhopadhyay, 2018) and anticancer properties (Reddivari, Vanamala, Chintharlapalli, Safe, & Miller, 2007).…”