Hurdle technology for shelf stable minimally processed French beans (Phaseolus vulgaris): A response surface methodology approach

Gupta, Sumit; Chatterjee, Suchandra; Vaishnav, Jasraj; Kumar, Vinod; Variyar, Prasad S.; Sharma, Arun

doi:10.1016/j.lwt.2012.03.010

Cited by 39 publications

(18 citation statements)

References 26 publications

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“…Even though microbial counts in irradiated samples were below the established criteria by day 15, further sampling was cancelled due to unacceptable visual quality noticed on the following days. A similar behavior was reported by Gupta et al (), Prakash et al (), and Prakash, Inthajak, Huibregtse, Caporaso, and Foley () who studied the effect of irradiation on native microbiota of other vegetables. Slightly different results were found by Kamat, Pingulkar, Bhushan, Gholap, and Thomas (): they reported initial reductions in total bacteria of roughly 2, 4, and 5 log cycles, respectively, for coriander leaves irradiated at 1, 2, and 3 kGy.…”

Section: Resultssupporting

confidence: 85%

Safety improvement and quality retention of gamma irradiated spinach leaves

Finten

Garrido

Cova

et al. 2017

Journal of Food Safety

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The purpose of this work was to evaluate γ‐irradiation effects on native microbiota, some phytochemicals and sensory attributes of fresh spinach (Spinacia oleracea L.) throughout 15 days of storage (6 °C ± 1 °C). The proposed treatment (1.5 kGy) effectively reduced native microbiota extending shelf life under refrigeration to 14 days, and the evaluated phytochemicals (polyphenols, compounds with antioxidant capacity, chlorophyll, carotenoids) were preserved with the exception of ascorbic acid, which was reduced by more than 80% after treatment. Sensory acceptability, evaluated by a consumer panel, of samples irradiated either at 1.5 or 3.0 kGy was good till the last analysis date (day 14). The target dose had a great performance, presenting scores in some attributes significantly higher than those of control samples (overall liking and appearance on day 2). Overall, the performance of gamma rays was acceptable and significantly increased product acceptability; therefore, it represents a feasible alternative for spinach disinfection. Practical applications Gamma irradiation has attracted attention as a potential nonthermal decontamination strategy to ensure the safety of fresh fruits and vegetables. Several studies have demonstrated the high efficiency of this technology applied on different vegetables to control typical pathogens, but vegetables tolerance to radiation can vary, so process validation is required in each case. Hopefully the results presented herein could encourage large‐scale adoption of this technology by the fresh produce industry.

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Section: Resultssupporting

confidence: 85%

Safety improvement and quality retention of gamma irradiated spinach leaves

Finten

Garrido

Cova

et al. 2017

Journal of Food Safety

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“…Therefore development of shelf-stable meat product is required which can be stored at room temperature without refrigeration facilities. Hurdle technologies provide a framework for combining a number of milder preservation techniques to achieve an enhanced level of product safety and stability (Gupta et al 2012). In present study modified atmospheric packaging and processing conditions like steaming and drying were hurdles applied during preparation and storage of noodles.…”

Section: Introductionmentioning

confidence: 99%

Optimization of meat level and processing conditions for development of chicken meat noodles using response surface methodology

et al. 2014

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Response surface methodology (RSM) is a mathematical and statistical technique for testing multiple process variables and their interactive, linear and quadratic effects, and useful in solving multivariable equations obtained from experiments simultaneously. In present study optimum meat level and processing conditions for development of shelf stable chicken meat noodles was determined using central composite design of response surface methodology (RSM). Effects of meat level (110-130 g); processing conditions such as steaming time (12-18 min) and drying time (7-9 h) on the water activity, yield, water absorption index, water solubility index, hardness, overall acceptability and total colour change of chicken noodles were investigated. The aim of present study was to optimize meat level and processing conditions for development of chicken noodles. The coefficients of determination, R 2 of all the response variables were higher than 0.8. Based on the response surface and superimposed plots, the optimum conditions such as 60 % meat level, 12 min steaming time and 9 h drying time for development of chicken noodles with desired sensory quality was obtained.

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“…Response surface methodology (RSM) is a statistical method based on the multivariate nonlinear model, which has been widely used for optimal processing in the food industry (Gupta et al ., ). RSM is one of the most popular optimisation techniques due to being a less laborious method than other approaches (Nwabueze, ; Prasad et al ., ).…”

Section: Introductionmentioning

confidence: 99%

Optimisation of the combined treatments of aqueous chlorine dioxide, fumaric acid and ultraviolet‐C for improving the microbial quality and maintaining sensory quality of common buckwheat sprout

Chun

Song

2013

Int J of Food Sci Tech

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Summary The effects of the combined treatments with aqueous chlorine dioxide (ClO2), fumaric acid and ultraviolet‐C (UV‐C) on the microbial quality of common buckwheat sprouts were examined using a response surface methodology. The populations of total aerobic bacteria, yeast and mould, and coliform decreased with increasing aqueous ClO2 and fumaric acid concentrations and increasing UV‐C irradiation dose. However, the increase in the UV‐C irradiation dose had a negative effect on the sensory quality. Therefore, the optimal combined treatment condition of 100 ppm aqueous ClO2, 0.31% fumaric acid and 1.9 kJ m−2 UV‐C was selected for the buckwheat sprouts by providing reductions of 3.9, 1.8 and 2.4 log CFU g−1 on the populations of total aerobic bacteria, yeast and mould, and coliform, respectively. The combined treatment also maintained an acceptable sensory quality. These results suggest that the optimised combined treatment can be used as a microbial inactivation method for buckwheat sprouts.

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Hurdle technology for shelf stable minimally processed French beans (Phaseolus vulgaris): A response surface methodology approach

Cited by 39 publications

References 26 publications

Safety improvement and quality retention of gamma irradiated spinach leaves

Safety improvement and quality retention of gamma irradiated spinach leaves

Optimization of meat level and processing conditions for development of chicken meat noodles using response surface methodology

Optimisation of the combined treatments of aqueous chlorine dioxide, fumaric acid and ultraviolet‐C for improving the microbial quality and maintaining sensory quality of common buckwheat sprout

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