Microwave irradiation of hazelnuts for the control of aflatoxin producing Aspergillus parasiticus

Basaran, Pervin; Akhan, Ümran

doi:10.1016/j.ifset.2009.08.010

Cited by 44 publications

(23 citation statements)

References 27 publications

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“…Microwave drying was found to be capable of reducing the total aerobic mesophilic bacterial count. Similar findings related to microbiological evaluation of spices and herbs were reported by Dababneh (), Aziz, Mahrous, and Youssef (), and Basaran and Akhan ().…”

Section: Resultssupporting

confidence: 89%

The effect of gamma irradiation on microbial load of purple basil (Ocimum bacilicum L.) leaves dried in different methods

Altay

Dirim

Hayaloğlu

2018

Journal of Food Safety

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The effect of different drying methods on microbial load of the purple basil leaves was studied with sunlight drying, convective drying at 50 °C, a microwave drying at 460 W and freeze‐drying. Microbial contamination control was evaluated using a gamma irradiation method at 10 kGy. Microbial analysis of total aerobic mesophilic bacteria and, yeast and molds count were performed. The results showed that the dried materials were contaminated with aerobic mesophilic bacteria which varied from 5.25 to 6.31 log cfu/g, and yeasts and molds 4.92–5.35 log cfu/g. The lower numbers of total mesophilic bacteria and yeasts and molds were counted in purple basil leaves dried by microwave and convective methods. According to the International standards, the dried purple basil leaves of the total aerobic mesophilic bacteria and yeasts and molds counts were unsatisfactory. No microorganisms were detected after gamma‐irradiation dose of 10 kGy. Practical applications Basil (Ocimum basilicum L.) is an aromatic and medicinal plant for cooking and seasoning, and it is commercialized in both fresh and dried forms. The leaves can be used as a spice in fresh or dried form for adding distinctive aroma and flavor in food or for medicinal purposes such as inflammations, colds, headaches, and cosmetics. Several drying methods have been applied for the basil leaves. However, to reduce microbial load, it is important to implement the gamma‐irradiation process. This study was done to investigate the microbial load and the effect of different methods of drying treatment (sunlight, convective, microwave, freeze‐drying, and gamma irradiation) on microbial load of dried purple basil leaves.

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Section: Resultssupporting

confidence: 89%

The effect of gamma irradiation on microbial load of purple basil (Ocimum bacilicum L.) leaves dried in different methods

Altay

Dirim

Hayaloğlu

2018

Journal of Food Safety

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“…3,4,37,38 The improved germination by plasma discharge on the seed surface can be correlated to several factors such as increase in surface wettability, 14 killing of bacteria and pathogens on the seed surface. 20,21 In addition, the local heating probably opens up the seed coating and increases the water intake. The plasma discharge produced RONS such as O 3 , N 2 O and electrons have modied the water uptake rate and increased the germination metabolisms.…”

Section: 37mentioning

confidence: 99%

Enhanced seed germination and plant growth by atmospheric pressure cold air plasma: combined effect of seed and water treatment

2017

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The combined effect of non-thermal plasma treatment of water and seeds on the rate of germination and plants growth of radish (Raphanus sativus), tomato (Solanum lycopersicum), and sweet pepper (Capsicum annum) have been investigated using dielectric barrier discharges in air under atmospheric pressure and room temperature. A cylindrical double dielectric barrier discharge reactor is used for water activation and a plate-to-plate double DBD reactor is employed for seed treatment. The activation of water, for 15 and 30 min, lead to acidic solutions (pH z 3) with moderate concentrations of nitrate (NO 3 À ) and hydrogen peroxide (H 2 O 2 ). Plasma activated water (PAW) has shown a significant impact on germination as well as plant growth for the three types of seeds used. Interestingly, the positive effect, in seed germination and seedling growth, has been observed when the PAW and plasma-treated seeds (10 and 20 min) were combined. In one hand, when the seeds were (tomato and pepper) exposed to 10 min plasma and watered with PAW-15 for first 9 days followed by tap water for 51 days, the stem length is increased about 60% as compared to control sample. On the second hand, for longer exposures of seeds and water to plasma discharges, a negative effect is observed. For instance, plasma-treated seeds watered with PAW-30, the plant growth and vitality were decreased as compared to control sample.These results revealed that the developed cold plasma reactors could be used to significantly improve the seed germination as well as plant growth, nevertheless, the plasma treatment time has to be optimized for each seeds.

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“…Some of these uses in fluids include concentrating of heat-sensitive solutions and slurries (Yuan and Pal 1995), drying of honey (Cui et al 2008), freeze-drying of skim milk (Wang and Guohua 2005), tempering of frozen potato puree (Seyhun et al 2009), minimal processing of apple puree (Picouet et al 2009), processing of cream of asparagus (Giuliani et al 2010), avocado puree (Guzman-Gerónimo et al 2008), and pasteurization of orange juice (Tajchakavit and Ramaswamy 1997;Cinquanta et al 2010). Applications for solid foods comprise baking of bread (Keskin et al 2004), cakes (Megahey et al 2005;Sumnu et al 2005a), and biscuits (Ahmad et al 2001); roasting of nuts (Zook et al 1995), hazelnuts (Uysal et al 2009;Basaran and Akhan 2010), and coffee beans (Nebesny and Budryn 2003); heating of fast food and meals (Burfoot et al 1996) and cooked rice (Zhao et al 2007); precooking of bacon for food service (James et al 2006); drying of pistachios (Kouchakzadeh and Shafeei 2010), macadamias (Silva et al 2006), spaguetti (Pilli et al 2009), banana slices (Drouzas and Shubert 1996), orange slices (Ruíz-Díaz et al 2003), strawberries, apples (Erle and Shubert 2001), grapes (Kassem et al 2011), pumpkin slices (Alibas 2007), peeled longan (Varith et al 2007), carrot slices (Cui et al 2004;Sumnu et al 2005b), soybeans (Gowen et al 2008), potato cubes (Bondaruk et al 2007), herbs (The...…”

Section: Applications Of Microwave Heating To Food Processingmentioning

confidence: 99%

Recent Studies Related to Microwave Processing of Fluid Foods

Salazar-González

Martín-González

López‐Malo

et al. 2011

Food Bioprocess Technol

164

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Microwave heating is a convenient way to heat materials; it is considered to be a fast, clean, and easy to use technology. The use of microwaves for industrial food unit operations is the subject of research since several years ago. However, the application of microwaves depends, among other variables, on the dielectric properties of the material to be heated; otherwise, the efficiency of the process and the quality of the final product cannot be guaranteed. This paper reviews basic concepts related to microwaves and dielectric properties, and then it presents reported dielectric properties data for selected fluid foods and microwaveheating processes that have been recently studied. These processes are focused mainly on microbial inactivation, enzyme inactivation, chemical, physical, or sensory changes evaluation, or for reheating. The temperature uniformity is also discussed as a key issue for successful application of microwave heating, which is now applied by some companies.

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Microwave irradiation of hazelnuts for the control of aflatoxin producing Aspergillus parasiticus

Cited by 44 publications

References 27 publications

The effect of gamma irradiation on microbial load of purple basil (Ocimum bacilicum L.) leaves dried in different methods

The effect of gamma irradiation on microbial load of purple basil (Ocimum bacilicum L.) leaves dried in different methods

Enhanced seed germination and plant growth by atmospheric pressure cold air plasma: combined effect of seed and water treatment

Recent Studies Related to Microwave Processing of Fluid Foods

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