Studies on some microbiological and chemical aspects of irradiated vanilla beans

Bachman, S.; Piętka, Magdalena; Żegota, Henryk

doi:10.1007/bf02040183

Cited by 4 publications

(6 citation statements)

References 3 publications

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“…A dose of 15 kGy was required to reduce the microbial count to less than 10 g −1 immediately after irradiation, whereas the same effect was obtained using a dose of 10 kGy when the liquorice roots had been stored for 12 months after irradiation. These results are in agreement with those of Bachman and Gieszczynska,26 who found that the survival rate of micro‐organisms in caraway seed, marjoram, cardamom and charlock could be reduced to zero by a dose of approximately 15 kGy after 3 days of storage. When caraway seed and marjoram were stored for 2 weeks, total inactivation of micro‐organisms was achieved with 12.5 kGy.…”

Section: Resultssupporting

confidence: 92%

“…The effect of gamma irradiation on the microbial load of commercially ground liquorice roots has not been previously investigated, but similar observations on other kinds of herbs were reported by Eiss and Merel24 for basil, celery seed, chilli, oregano and thyme, Farkas10 for sage, Muhammad et al 25 for bay leaves and rosemary, Bachman and Gieszczynska26 for caraway seed, cardamom, charlock, juniper and marjoram, and Munasiri et al 27 for coriander.…”

Section: Resultsmentioning

confidence: 55%

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The effect of gamma irradiation on the microbial load, mineral concentration and sensory characteristics of liquorice (Glycyrrhiza glabra L)

Al-Bachir

Lahham

2002

J Sci Food Agric

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Ground liquorice roots were exposed to various doses (0, 5, 10, 15 and 20 kGy) of gamma radiation from a 60 Co source. Irradiated and non-irradiated samples were stored at room temperature. Microbial population, viscosity, concentrations of some minerals and the sensory properties of the extracts were evaluated after 0 and 12 months of storage. Tests carried out immediately after irradiation showed that the microbial count had been reduced and that the dose required to reduce the count by 1 log cycle (D 10 ) was about 2 kGy. No effect was observed on the total dissolved solids in extracts of liquorice roots. Glycyrrhizinic acid concentration in the extracts and the viscosities of suspensions produced from irradiated roots were lower than those from non-irradiated ones. Sensory evaluation indicated that there were no significant differences (P < 0.05) in colour, taste or flavour between extracts produced from irradiated and non-irradiated roots. However, after 12 months of storage, some mineral ion (Na þ , Ca 2þ and K þ ) concentrations in extracts produced from irradiated roots were lower than in those from non-irradiated ones; no significant differences (P < 0.05) in viscosity were found between suspensions of irradiated and non-irradiated roots.

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Section: Resultssupporting

confidence: 92%

Section: Resultsmentioning

confidence: 55%

The effect of gamma irradiation on the microbial load, mineral concentration and sensory characteristics of liquorice (Glycyrrhiza glabra L)

Al-Bachir

Lahham

2002

J Sci Food Agric

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“…Rempah mudah tercemar mikroorganisme, nilai total plate count (TPC) pada rempah dapat mencapai 10 5 -10 7 cfu g -1 dan angka kapang dan khamir (AKK) mencapai 10 4 -10 6 cfu g -1 (IAEA 1992). Kontaminasi pada vanili berupa mikroorganisme mesofilik dengan nilai AKK mencapai 2.1 × 10 4 cfu g -1 (Bachman et al, 1995). Röling et al, (2001) menyebutkan vanili dengan proses curing penjemuran matahari terdapat nilai AKK tertinggi lebih dari 1 × 10 4 cfu g -1 dan TPC lebih dari 1 × 10 6 cfu g -1 (melebihi batas cemaran SNI dan BPOM).…”

Section: Pendahuluanunclassified

“…Pada rempah kering dosis serap maksimum yang disyaratkan yakni sebesar 10 kGy (Kemenkes, 2009). Penelitian iradiasi vanili terdahulu di antaranya adalah Bachman et al, (1995) melakukan iradiasi bahan baku vanili komersil dan didapatkan dosis 15-30 kGy efektif untuk membunuh mikroorganisme, namun belum dilakukan uji organoleptik terhadap vanili setelah diiradiasi. Selain itu, Kishor Kumar et al, (2010) menguji dosis iradiasi terhadap senyawa vanillin dan dihasilkan dosis hingga 30 kGy tidak memberikan pengaruh nyata terhadap vanillin.…”

Section: Pendahuluanunclassified

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Effectiveness of Gamma Ray Irradiation on the Quality of Cured Vanilla (Vanilla Planifolia A.)

Handayani,

Budiastra,

Ahmad

2023

JTEP

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Vanili umumnya disimpan untuk tahap penuaan selama 2-6 bulan sehingga memicu pertumbuhan mikrob. Teknologi iradiasi dapat diterapkan untuk mereduksi mikrob pada vanili tujuan ekspor. Tujuan penelitian adalah menguji efektivitas iradiasi gamma terhadap mutu vanili hasil curing serta menentukan dosis iradiasi terbaik dengan mutu masih diterima oleh konsumen. Rancangan percobaan adalah rancangan acak lengkap faktorial dengan tiga ulangan. Faktor pertama dosis iradiasi sebanyak tiga taraf yaitu 10, 15 dan 30 kGy serta tanpa iradiasi (0 kGy) sebagai kontrol. Faktor kedua adalah bahan baku vanili hasil curing sebanyak tiga taraf yaitu vanili curing dengan pengering efek rumah kaca (ERK) tanpa peram lanjut, vanili curing dengan pengering ERK dan peram lanjut empat malam serta vanili curing hasil penjemuran petani. Pemberian iradiasi dilakukan pada vanili setelah penyimpanan selama dua bulan. Pengujian parameter mutu dilakukan sebelum dan sesudah iradiasi pada sampel yang dikemas, meliputi, fisik, kimia, mikrobiologi, dan uji organoleptik. Dosis iradiasi 10 kGy ditemukan efektif untuk mengurangi cemaran mikrobiologi pada vanili tanpa peram dan dengan peram lanjut sesuai batas cemaran SNI, namun pada vanili penjemuran petani dibutuhkan dosis 15 kGy. Dosis iradiasi tidak memberi efek terhadap susut bobot, kadar air dan kadar vanilin sehingga mutu dan aroma masih baik. Iradiasi meningkatkan nilai L* dan chroma namun kesukaan panelis terhadap warna vanili masih bernilai 4 (agak suka) hingga 30 kGy. Pemberian iradiasi meningkatkan kesukaan panelis terhadap aroma dari agak tidak suka (3) sebelum diiradiasi menjadi agak suka (4) setelah diiradiasi.

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Effect of gamma-radiation on major aroma compounds and vanillin glucoside of cured vanilla beans (Vanilla planifolia)

et al. 2010

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Studies on some microbiological and chemical aspects of irradiated vanilla beans

Cited by 4 publications

References 3 publications

The effect of gamma irradiation on the microbial load, mineral concentration and sensory characteristics of liquorice (Glycyrrhiza glabra L)

The effect of gamma irradiation on the microbial load, mineral concentration and sensory characteristics of liquorice (Glycyrrhiza glabra L)

Effectiveness of Gamma Ray Irradiation on the Quality of Cured Vanilla (Vanilla Planifolia A.)

Effect of gamma-radiation on major aroma compounds and vanillin glucoside of cured vanilla beans (Vanilla planifolia)

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