Impact of infrared treatment on quality and fungal decontamination of mung bean (<scp>Vigna radiata</scp> L.) inoculated with Aspergillus spp

Meenu, Maninder; Guha, Paramita; Mishra, Sunita

doi:10.1002/jsfa.8773

Cited by 11 publications

(6 citation statements)

References 30 publications

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“…These results were in accordance with the finding of Meenu, Guha, and Mishra (). Accordingly, with increase of IR temperature and decreasing of sample distance, decontamination rate was increased.…”

Section: Resultssupporting

confidence: 93%

Decontamination of Bacillus cereus in cardamom (Elettaria cardamomum) seeds by infrared radiation and modeling of microbial inactivation through experimental models

Shavandi

Kashaninejad

Sadeghi

et al. 2019

Journal of Food Safety

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In this work, infrared (IR) irradiation was used for inactivation of Bacillus cereus in cardamom seeds. The effect of IR power (100, 200, and 300 W), sample distance from radiation source (5, 10, and 15 cm) and holding times (0-11 min) was investigated on B. cereus count, as well as cardamom seeds color and temperature profiles. Inactivation of B. cereus on cardamom seeds during IR processing was demonstrated by experimental models. The highest reduction of B. cereus count (5.11 Log CFU/g) was achieved after 8 min IR irradiation at 300 W power and 15 cm distance. Measurement of temperature profiles revealed that there was a significant difference (p < .05) between surface and center temperatures of the cardamom seeds. The green color (a* value) of cardamom seeds was slightly affected and the highest color change was observed at 200 W IR, 10 cm distance and 10 min irradiation that resulted in an increase of a* from −3.05 ± 0.96 to −0.05 ± 0.44. In conclusion, IR irradiation could be successful for decontamination of cardamom seeds without severe alteration of its quality. Among the experimental models for microbial inactivation during IR processing, the Double Weibull model had the highest coefficient value of determination (R 2 = 0.9966).

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Section: Resultssupporting

confidence: 93%

Decontamination of Bacillus cereus in cardamom (Elettaria cardamomum) seeds by infrared radiation and modeling of microbial inactivation through experimental models

Shavandi

Kashaninejad

Sadeghi

et al. 2019

Journal of Food Safety

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“…During GI digestion, the antioxidant capacity may alter owing to the occurrence of chemical transformations. To gain a comprehensive understanding, the change in antioxidant followed by digestion was evaluated by employing three different methods based on different principles namely, free radical scavenging assay (DPPH), radical scavenging assay (ABTS) and ferric reducing antioxidant power (FRAP) methods (Meenu et al, 2018;Xu et al, 2020;Yu et al, 2021;Zhang et al, 2020). The FRAP relies on the reduction of antioxidants, while the principles of DPPH and ABTS depend on the scavenging ability of the antioxidants.…”

Section: Comparison Of Antioxidant Activitymentioning

confidence: 99%

Fate of polyphenols in black goji berry (Lycium ruthenicum Murr.) upon in vitro and in vivo digestion

Gao¹,

Meenu²,

Cheang³

et al. 2022

JFB

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The low stability of polyphenols during gastrointestinal digestion affects their biotransformation and bioavailability in the human body. That in turn affects the therapeutic potential of black goji berry. Thus, the present study was conducted to explore the impact of digestion on the fate of polyphenols present in black goji berries. Black goji berries exhibit high levels of phenolics which were reduced during gastrointestinal digestion. The crude extract of goji berry exhibited potent antioxidant activity as accessed by DPPH (151.34 mmol TE/g), ABTS (202.89 mmol TE/g) and FRAP assay (64.43 mmol TE/g), which were reduced after in vitro gastrointestinal digestion. However, the pronounced reduction was observed after in vivo intestinal digestion as determined by DPPH (23.23 mmol TE/g), ABTS (141.29 mmol TE/g) and FRAP assay (25.53 mmol TE/g). Furthermore, UPLC-Q-TOF-MS chromatograms revealed that the chemical structures of anthocyanins were stable during gastric digestion and significant alterations were observed during intestinal digestion.

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“…Kacang hijau (keluarga Fabaceae) sama seperti kacang kedelai juga merupakan sumber protein, karbohidrat, serat, dan senyawa metabolit. Kandungan senyawa fenolik yang tinggi menjadikan kacang hijau memiliki aktivitas antioksidan 9 . Kacang kapri (keluarga Fabaceae) atau disebut juga kacang kebun sudah sejak lama dimanfaatkan untuk diet.…”

Section: Pendahuluanunclassified

“…Atropin merupakan jenis alkaloid yang terkandung dalam kacang kedelai dan jumlahnya setara dengan 0,72 mg/gram ekstrak 6 . Selain alkaloid dan minyak atsiri, kacang kedelai juga diketahui mengandung polifenolat 5,6,9 , isoflavon 25,26 , antosianin…”

Section: Hasil Dan Pembahasan Hasil Determinasi Dan Skrining Fitokimiaunclassified

“…Data informasi tersebut berbeda dengan data pada tabel 2, yang mana hasil uji pada kacang kapri tidak menunjukkan adanya kandungan flavonoid, tanin, saponin, steroid dan polifenolat. Tang et al (2014) mengungkapkan bahwa kacang hijau mengandung flavonoid, fenolat, asam organik, asam amino, karbohidrat dan lipid 9,30 . Informasi tersebut juga sedikit berbeda dengan tabel 1 yang mana hasil uji tidak mendeteksi adanya flavonoid.…”

Section: Hasil Dan Pembahasan Hasil Determinasi Dan Skrining Fitokimiaunclassified

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Analysis of the Quality Parameter and the Fatty Acid Content From the Four of Indonesian Consumed Nuts

Maulana¹,

Deviani²,

Nurulfikri³

2021

J. Penelit Pascapanen Pertan

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Consumption of nuts is known to have a variety of health benefits. Nutritional contents in the nuts are needed, especially in order to provide healthy food. Nuts are rich in protein, carbohydrates, fiber, fatty acids, and bioactive compounds. There are four types of beans that are commonly consumed by Indonesian people, namely soybeans [Glycine max (L.) Merr], green beans [Vigna radiata (L.) Wilezek], peas (Pisum sativum L.), and red beans (Phaseolus vulgaris L). The purposes of this study were to produce data on the content of secondary metabolites, the value of quality parameters, and data on fatty acid content in four types of nuts. A series of research phases have been conducted including phytochemical screening, analysis of quality parameters, and analysis of fatty acid content using gas chromatography-mass spectroscopic methods (GCMS). The results showed that the four types of beans contained alkaloids and essential oils, and some of them contained flavonoids, tannins, saponins, and polyphenols. Analysis of quality parameters showed that the content of polar compounds was higher than the semi-polar and non-polar compounds. The largest yield of fatty oil was produced from soybeans (3.83%) followed by peas (1.25%), green beans (0.57%), and kidney beans (0.44%). The oils from the all both contained palmitic acid, LA, and stearic acid. Only green bean and red bean oil contained omega-3, namely ALA, in the amounts respectively 20.37% and 40%. Meanwhile, soybean and peanut oil contained LA 36.71% and 35.53% respectively.

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Impact of infrared treatment on quality and fungal decontamination of mung bean (Vigna radiata L.) inoculated with Aspergillus spp

Cited by 11 publications

References 30 publications

Decontamination of Bacillus cereus in cardamom (Elettaria cardamomum) seeds by infrared radiation and modeling of microbial inactivation through experimental models

Decontamination of Bacillus cereus in cardamom (Elettaria cardamomum) seeds by infrared radiation and modeling of microbial inactivation through experimental models

Fate of polyphenols in black goji berry (Lycium ruthenicum Murr.) upon in vitro and in vivo digestion

Analysis of the Quality Parameter and the Fatty Acid Content From the Four of Indonesian Consumed Nuts

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