The aim of this study was to apply different Pulsed Electric Field (PEF) treatments in the pre-maceration stage of the mash which derives from 'Pinot Noir' and 'Merlot' grapes that were harvested in the Crişana-Santimreu vineyard, Romania, in 2016, in order to increase the content of total phenols, flavonoids, monomeric anthocyanin pigment and colour intensity of 'Pinot Noir' and 'Merlot' wines. The electrical and mechanical parameters that represent the variables in this experiment were: the distance between the drums, different voltages (7-8 kV), and different frequencies (178-344 Hz). The wines obtained were also analyzed in terms of the antioxidant capacity using two different methods. All PEF treatments applied in the pre-maceration stage resulted in an increase in bioactive compounds content and colour intensification. Of the five PEF treatments tested, the PEF treatment using the distance between the drums of 2.5 mm, U = 8 kV, the frequency f = 344 Hz, pulse durations of 300 s resulted in a wine with a content of total phenols 2 times and 1.5 times higher than the control sample in the case of 'Pinot Noir' and 'Merlot', respectively. Also, this type of PEF treatment also resulted in an extraction of the total flavonoids as efficiently as 1.8 times and 1.4 times, respectively, in the case of 'Pinot Noir' and 'Merlot', respectively. PEF treatment is a technology suitable for extracting phenols from grapes and so this technology can be used in the food industry to obtain wines rich in bioactive compounds with antioxidant capacity.
The aim of the present work was monitoring of chicken quarters microbiological indicators after treatment by ethylenediaminetetraacetate (EDTA), lavender (Lavandula angustifolia L.) and rosemary (Rosmarinus officinalis L.) essential oil, stored under vacuum packaging, at 4 ±0.5°C for a period of 16 days. The following treatments of chicken quarters were used: Air-packaging control samples, control vacuum-packaging samples, vacuum-packaging with EDTA solution 1.50% w/w, control samples, vacuum-packaging with Lavandula angustifolia essential oil at concentrations 0.2% v/w and vacuum-packaging with Rosmarinus officinalis essential oil at concentration 0.2% v/w. The quality assessment of all samples was established by microbiological analysis. Sampling was carried out after certain time intervals: 0, 4, 8, 12 and 16 days. Chicken quarters were stored under vacuum packaging, at 4 ±0.5°C during experiment. Microbiological analyses were conducted by using standard microbiological methods. Anaerobic plate count were determined using Plate Count Agar, after incubation for 2 days at 35°C under anaerobic condition. Pseudomonas spp. were determined on Pseudomonas Isolation agar after incubation at 48 h at 25°C. For lactic acid bacteria were inoculated into Rogosa and Sharpe agar after incubation 48-78 h at 37°C in an aerobic atmosphere supplemented with carbon dioxide (5% CO 2 ). For members of the family Enterobacteriaceae violet red bile glucose agar were used and samples were incubated at 37°C for 24 h. The initial APC value of chicken quarter was 3.00 log CFU.g -1 on 0 day. The number of anaerobic plate count ranged from 3.00 log CFU.g -1 in all tested group on 0 day to 6.11 log CFU.g -1 on 16 day in control group stored in air condition. The initial LAC value of chicken quarter was 3.00 log CFU.g -1 on 0 day. The number of lactic acid bacteria ranged from 3.00 log CFU.g -1 in all tested group on 0 day to 3.58 log CFU.g -1 on 16 day in control group stored in air condition. The initial Enterobacteriacea genera value of chicken quarter was 2.00 log CFU.g -1 on 0 day. Presences of these bacteria were found on all groups at 16 days. The results of this present study suggest the possibility of application the Lavandula angustifolia and Rosmarinus officinalis essential oil as natural food preservatives and potential sources of antimicrobial ingredients for food industry.
The aim of the present work to monitoring chicken the microbiological quality of vaccum packaged thighs after treatment by ethylenediaminetetraacetate (EDTA), anise (Pimpinella anisum), spearmint (Mentha spicata var. crispa), thyme (Thymus vulgaris L.) oregano (Origanum vulgare L.) essential oils and stored in at 4 ±0.5 °C for a period of 16 days. The following treatments of chicken thighs were used: air-packaged control samples, control vacuum-packaged samples, vacuumpackaging with EDTA solution 1.5% w/w, control samples, vacuum-packaging after treatment with Pimpinella anisum, Mentha spicata var. crispa essential oil at concentrations 0.2% v/w, vacuum-packaging after treatment with Thymus vulgaris L., Origanum vulgare L. essential oil at concentration 0.2% v/w. The quality assessment of all samples was done microbiologically and following microbiological parameters were detected: the anaerobic plate count, Enterobacteraceae counts, lactic acid bacteria and Pseudomonas spp. counts. The number of anaerobic plate count ranged from 3.69 log CFU.g -1 in all tested group on 0 day to 5.68 log CFU.g -1 on 16 day in control group stored in air condition. The number of lactic acid bacteria ranged from 2.00 log CFU.g -1 in all tested group on 0 day to 4.82 log CFU.g -1 on 16 day in group with oregano, thyme essential oils combination. Enterobacteriacea counts in chicken thighs was 0.68 log CFU.g -1 on 0 day to 7.58 CFU.g -1 on 16 day in air-packed meat samples. The Pseudomonas spp. was not found in all tested samples. Among the antimicrobial combination treatments examined in this work, the as application of vacuum packaging, EDTA and essential oils treatment was the most effective against the growth of Enterobactericeae, inhibitory effect on anaerobic plate count also was observed. The results of this present study suggest the possibility of application the Pimpinella anisum, Mentha spicata var. crispa, Thymus vulgaris L., Origanum vulgare L. essential oil of as natural food preservatives and potential sources of antimicrobial ingredients for food industry for chicken thighs meat treatment.
The aim of this study is to determine and compare microbiological contamination of anemophilous pollens (Betula verrucosa Ehrh., Betula verrucosa Ehrh. 'Youngii', Pinus sylvestris L., Pinus nigra Arnold, Pinus mugo Turra, Pinus armandii Franch., Pinus wallichiana A.B. Jacks) after collection and after not long-term storage. Samples were picked by hands aseptically in the territory of the same environmental conditions in Slovakia. Colonies of mesophilic aerobic and anaerobic bacteria, lactobacilli, total coliforms, fungi and yeast were found on pollen samples by dilution plating method. It was found significant differences in content of lactobacilli for birch pollens and fungi and yeast on pine pollens, depending on the stages – collection and storage. The microbiological quality of Betula pollen is better than Pinus pollen after collection and storage. Species factor affects the microbiota of anemophilous pollen.
The effect of caraway (CEO) and anise (AEO) essential oils as well as vacuum packaging (VP) in extending of the shelf life of fresh chicken breast meat stored at 4 °C was investigated. CEO and AEO were used at concentrations 0.2% v/w with and without VP. Microbiological properties of chicken breast meat were monitored over a 16 day period. The microbiological parameters as the anaerobic plate count (AC), Enterobacteraceae, lactic acid bacteria and Pseudomonas spp. counts were detected. The anaerobic plate counts ranged from 2.77 log CFU.g -1 in all tested group on 0 day to 5.45 log CFU.g -1 on 16 day in control group stored in air condition. The number of lactic acid bacteria ranged from 3.20 log CFU.g -1 in all tested group on 0 day to 4.75 log CFU.g -1 on 16 day in control group stored in air condition. Enterobacteriaceae counts ranged from 0.00 to 4.25 log CFU.g -1 on 16 day in control group stored in air condition. The number of Pseudomonas spp. ranged from 0.00 log CFU.g -1 in all tested group on 0 day to 2.65 log CFU.g -1 on 16 day in control group stored in air condition. Statistically significant differences (p ≤0.001) were found among tested group in all tested microorganisms. Among the antimicrobial combination treatments were examined in the study, the as application of vacuum packaging, EDTA, and essential oils were the most effective against the growth of lactic acid bacteria and Enterobactericeae and to a less extent on anaerobic plate count. The results of this present study suggest the possibility of using the essential oil of caraway and anise as natural food preservatives and potential source of antimicrobial ingredients for chicken breast meat.
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