The effect of different decontamination methods on the microbial load, bioactive components, aroma and colour of spice paprika

Molnár, Helga; Bata-Vidács, Ildikó; Baka, Erzsébet; Cserhalmi, Zs.; Ferenczi, S.; Tömösközi‐Farkas, Rita; Adányi, Nóra; Székacs, András

doi:10.1016/j.foodcont.2017.04.032

Cited by 60 publications

(28 citation statements)

References 22 publications

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“…Vitamin C content was assessed following the high‐performance liquid chromatography (HPLC) procedure described by Molnár et al Total carotenoid pigments were determined as described by Pasqualone et al Total phenol content was assessed using the Folin–Ciocalteu method . Gallic acid was used as standard (0–1 mg mL −1 ; r 2 = 0.987).…”

Section: Methodsmentioning

confidence: 99%

Zinc fortification as a tool for improving sprout hygienic and nutritional quality: a factorial design approach

et al. 2019

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Background Sprouting is known to improve cereal and pulse nutritional properties. However, several outbreaks of illness have been reported after raw sprout consumption. This research aimed to improve wheat sprout hygienic properties through the use of zinc diacetate. Sprouting conditions (sprouting temperature, soaking time and zinc diacetate solution concentration) were optimized to decrease total plate count, coliforms, and molds and yeasts using a factorial design approach and a desirability function. Results Based on the responses, the effects of variables were calculated and the interactions between them were determined. Optimal conditions were defined as follows: sprouting temperature 18 °C, soaking time 0.66 h and zinc diacetate concentration 400 mg L−1. These conditions led to the elimination of coliforms and a decrease in total flora count by 2 log. Interestingly, zinc sprouting increased the zinc content of sprouts and improved their nutritional properties. Conclusion Results showed that the use of zinc solution is a useful tool to improve sprout hygienic and nutritional properties. © 2019 Society of Chemical Industry

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Section: Methodsmentioning

confidence: 99%

Zinc fortification as a tool for improving sprout hygienic and nutritional quality: a factorial design approach

et al. 2019

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“…(GOLDEN et al, 2019). Outro tratamento aplicado em especiarias é a irradiação, que tem se mostrado eficaz na inativação de patógenos, embora as propriedades sensoriais e antioxidantes do produto possam ser levemente afetadas (MOLNÁR et al, 2018). O alginato de sódio não possui propriedades antimicrobianas quando usado como revestimento e por isso a associação de compostos antimicrobianos naturais promove uma maneira viável em prolongar a vida útil de armazenamento de frutas e vegetais (LI et al, 2019).…”

Section: Tecnologias De Conservação Em Especiariasunclassified

A Transgenia No Melhoramento De Plantas: Principais Estratégias, Genes E Características De Interesse

Frizon¹,

Brammer²

2020

Ciências Agrárias: Conhecimentos Científicos E Técnicos E Difusão De Tecnologias 2

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Todo o conteúdo deste livro está licenciado sob uma Licença de Atribuição Creative Commons. Atribuição 4.0 Internacional (CC BY 4.0). O conteúdo dos artigos e seus dados em sua forma, correção e confiabilidade são de responsabilidade exclusiva dos autores, inclusive não representam a posição oficial da Atena Editora. Permitido o download da obra e o compartilhamento desde que sejam atribuídos créditos aos autores, mas sem a possibilidade de alterá-la de nenhuma forma ou utilizá-la para fins comerciais. Direitos para esta edição cedidos à Atena Editora pelos autores.

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“…Studies [24] conducted on different decontamination methods by comparing the effects on the microbial status and chemical composition, especially the bioactive compounds, colour and volatile components concluded that earlier methods, for example, irradiation and steaming effectively lowered the microbial decontamination rate, while only slightly affected the bioactive component content, however, decreased the levels of volatile aroma compounds. In contrast, alternative methods, for example, enhanced microwave treatment and radio-frequency heat treatment were less effective in the reduction of the microbial counts, and harmed the colour of the samples, but the bioactive chemical compositional parameters were not affected significantly.…”

Section: Irradiation Treatmentmentioning

confidence: 99%

Quality Management in Spice Paprika Production: From Cultivation to End Product

Klátyik¹,

Molnár²,

Pék³

et al. 2018

Quality Management Systems - A Selective Presentation of Case-Studies Showcasing Its Evolution

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There is ample historical and scientifically proven information regarding the health benefits of spice paprika, including favourable physiological effects, anti-oxidant and antiinflammatory properties. Nonetheless, even though it is consumed in small portions, spice paprika has occasionally been reported for chemical/microbiological contamination, as well as fraud or food adulteration. Quality management can guarantee effective reduction of such contamination cases. Different production stages within cultivation and production are subject to different contamination types. Cultivation is a common source of pesticide residues, and unfavourable harvest conditions may give rise to mycotoxins by pathogenic fungi. Storage and post-ripening prior to processing is attributed with microbial contamination and possible increase in mycotoxin content may significantly affect quality features. Technology steps, for example, washing, separation, drying may worsen microbial contamination or quality, but normally do not lead to increase in mycotoxins; nonetheless, decontamination technology is a prerequisite for microbial safety of the product. Upon effective decontamination, finishing steps in the processing technology, for example, grinding, packaging and end product handling do not affect the microbial status, but other, occasionally deliberate contamination due to mixing and adulteration may occur at this stage.

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The effect of different decontamination methods on the microbial load, bioactive components, aroma and colour of spice paprika

Cited by 60 publications

References 22 publications

Zinc fortification as a tool for improving sprout hygienic and nutritional quality: a factorial design approach

Zinc fortification as a tool for improving sprout hygienic and nutritional quality: a factorial design approach

A Transgenia No Melhoramento De Plantas: Principais Estratégias, Genes E Características De Interesse

Quality Management in Spice Paprika Production: From Cultivation to End Product

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