Food preservation by hurdle technology

Leistner, L.; Gorris, L.G.M.

doi:10.1016/s0924-2244(00)88941-4

Cited by 568 publications

(292 citation statements)

References 4 publications

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“…Esses danos aumentam a sensibilidade do microrganismo ao meio no qual o mesmo se encontra durante o armazenamento. Esse fenômeno é semelhante ao que ocorre com os alimentos tratados termicamente, ou seja, o microrganismo torna-se incapaz de reparar o dano causado e tende a morrer (LEISTNER, 1996).…”

Section: Resultsunclassified

Avaliação dos efeitos da radiação gama na conservação da qualidade da polpa de amora-preta (Rubus spp. L.)

et al. 2014

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RESUMO -A amora-preta é uma fruta que vem despertando a atenção de produtores e consumidores devido ao seu sabor agradável, cor atrativa e por apresentar em sua composição elevado teor de compostos bioativos. O grande entrave para consumo e a comercialização dos frutos da amoreira é sua elevada taxa respiratória, o que reduz sua vida útil. Uma alternativa viável para o aproveitamento econômico dessas frutas consiste em sua industrialização, podendo ser congeladas, enlatadas, processadas na forma de polpa, ou na forma de sucos e geleias. O objetivo deste trabalho foi avaliar os efeitos da radiação gama na conservação da polpa de amora. A irradiação foi realizada no laboratório de irradiação gama do Centro de Desenvolvimento da Tecnologia Nuclear (CDTN), em uma fonte de cobalto 60, com as seguintes doses de radiação: 0,75 kGy; 1,5 kGy e 3 kGy, sob uma taxa de dose de 3,24 kGy.h -1 . A polpa não irradiada foi utilizada como controle. As polpas de amora irradiadas foram armazenadas à temperatura de 4ºC, sendo avaliadas nos tempos de 0; 7; 15; 30 e 60 dias. Para verificar os efeitos da radiação gama no processamento na polpa, foi realizada a caracterização físico-química e química através das análises de acidez, pH, sólidos solúveis, sólidos totais, teor de antocianinas, atividade antioxidante e cor. Também foi feita análise microbiológica de acordo com a legislação brasileira vigente. O processo de irradiação aumentou a vida útil de prateleira da polpa em até 60 dias, sendo que o tratamento com uma dose de 1,5 kGy foi a que proporcionou a melhor qualidade microbiológica. Termos para indexação: Antocianinas, atividade antioxidante, Rubus spp., vida útil de prateleira, radiação gama. EVALUATION OF GAMMA RADIATION PROCESS ON THE QUALITY OF BLACKBERRY (RUBUS SPP. L.) PULPABSTRACT -The blackberry is a fruit that has attracted the attention of producers and consumers due to its pleasant flavor, attractive color and composition present in high content of bioactive compounds. The major deterrent to consumption and marketing of the blackberry fruits is its high respiration rate, which reduces its lifetime. A viable alternative to the economic utilization of these fruits is its industrialization, can be frozen, canned, processed in pulp form, or in the form of juices and jellies. The objective of this study was to evaluate the effects of gamma radiation on the conservation of blackberry pulp. The irradiation was performed in the laboratory of gamma irradiation in the Development Center of Nuclear Technology (CDTN) in a cobalt 60 source, with the following radiation doses : 0.75 kGy ; 1.5 kGy and 3 kGy, under a dose rate of 3.24 kGy.h -1 . The non-irradiated pulp was used as control. The irradiated blackberry pulps were stored at temperature of 4 ºC and evaluated at 0, 7, 15, 30 and 60 days. To check the effects of gamma radiation on the pulp processing, it was realized physicochemical and chemical characterization through the analysis of acidity, pH , soluble solids, total solids, anthocyanins, antioxidant activity and color....

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Section: Resultsunclassified

Avaliação dos efeitos da radiação gama na conservação da qualidade da polpa de amora-preta (Rubus spp. L.)

et al. 2014

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“…It combines different preservation factors or hurdles to achieve multi-target, mild but reliable preservation effects. The individual hurdles may exploit the preservative properties of temperature, water activity (a w ), redox potential and microbial inhibitors 114 . The components of beer that are natural to beer raw materials could be manipulated to form additional hurdles within the malting and brewing processes.…”

Section: Hurdle Technologymentioning

confidence: 99%

Enhancing the Microbiological Stability of Malt and Beer - A Review

Vaughan

O'Sullivan

Sinderen

2005

Journal of the Institute of Brewing

166

167

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While beer provides a very stable microbiological environment, a few niche microorganisms are capable of growth in malt, wort and beer. Growth of mycotoxin‐producing fungi during malting, production of off‐flavours and development of turbidity in the packaged product due to the growth and metabolic activity of wild yeasts, certain lactic acid bacteria (LAB) and anaerobic Gram negative bacteria, impact negatively on beer quality. It follows that any means by which microbial contamination can be reduced or controlled would be of great economic interest to the brewing industry and would serve the public interest. There has been an increasing effort to develop novel approaches to minimal processing, such as the exploitation of inhibitory components natural to raw materials, to enhance the microbiological stability of beer. LAB species, which occur as part of the natural barley microbiota, persist during malting and mashing, and can play a positive role in the beer‐manufacturing process by their contribution to wort bioacidification or the elimination of undesirable microorganisms. Other naturally occurring components of beer that have been valued for their preservative properties are hop compounds. It may be possible to enhance the antimicrobial activities of these compounds during brewing. Some yeast strains produce and excrete extracellular toxins called zymocins, which are lethal to sensitive yeast strains. Yeast strains resistant to zymocins have been constructed. Imparting zymocinogenic activity to brewing yeast would offer a defence against wild yeasts in the brewery. Thus, the antimicrobial properties of naturally occurring components of raw materials can be exploited to enhance the microbial stability of beer.

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“…Garlic has cardiovascular effects, prevents cancer, has antidiabetic effects, and anti-microbial activity. The main active ingredient of this plant is called allicin (Heinrich and Larry, 1996;Leistner and Gorris, 1995). Licorice is used to treat bloating, respiratory infections, peptic ulcers and gastritis.…”

Section: Discussionmentioning

confidence: 99%

Concise review: Medicinal plants are effective against leishmaniasis

et al. 2017

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Leishmaniasis is an important zoonotic parasitic disease in tropical areas. It is a neglected disease and is a great health catastrophe in Iran. Pentavalent antimony compounds are used for its treatment, but they have adverse effects. Therefore, the use of natural herbs with low adverse effects seems necessary for treatment of Leishmaniasis. In this study, we tried to introduce the natural medicines effective against Leishmaniasis. In this review study, keywords searched included natural medicines, herbal medicines, medicinal plants, Leishmaniasis, and treatment in relevant publications published between 1990 and 2017. Searching was on databases including ISI Web of Science, PubMed, PubMed Central, Scopus, ISC, SID, Magiran and some other databases. The relevant articles were reviewed for the review study. The results showed that medicinal plants: Ferula assafoatida (with IC50 of 0.38 mg/ml), Glycyrrhiza glabra (with IC50 of 25mg/ml), Allium sativum (with IC50 of 0.57 mg/ml), Cephalis ipecacuana (with IC50 of 0.01 mg/ml), Artemisia aucheri (with IC50 of 0.46 mg/ml) and Eucalyptus globulus (with IC50 of 0.17 mg/ml) were the natural medicines effective against the disease. Compositions with di-, tri-,

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Food preservation by hurdle technology

Cited by 568 publications

References 4 publications

Avaliação dos efeitos da radiação gama na conservação da qualidade da polpa de amora-preta (Rubus spp. L.)

Avaliação dos efeitos da radiação gama na conservação da qualidade da polpa de amora-preta (Rubus spp. L.)

Enhancing the Microbiological Stability of Malt and Beer - A Review

Concise review: Medicinal plants are effective against leishmaniasis

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