scholarly journals Nutritional and Microbiological Quality of Tiger Nut Tubers (Cyperus esculentus), Derived Plant-Based and Lactic Fermented Beverages

Fermentation ◽  
2018 ◽  
Vol 5 (1) ◽  
pp. 3 ◽  
Author(s):  
Elena Roselló-Soto ◽  
Cyrielle Garcia ◽  
Amandine Fessard ◽  
Francisco Barba ◽  
Paulo Munekata ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Foodborne Pathogens ◽  
Microbiological Quality ◽  
Nutritional Composition ◽  
Cyperus Esculentus ◽  
Gluten Free ◽  
Fermented Beverages ◽  
Mycotoxigenic Fungi ◽  
Tiger Nuts

Tiger nut (Cyperus esculentus) is a tuber that can be consumed raw or processed into beverages. Its nutritional composition shows a high content of lipid and dietary fiber, close to those of nuts, and a high content of starch, like in other tubers. Tiger nuts also contain high levels of phosphorus, calcium, and phenolic compounds, which contribute to their antioxidant activity. From those characteristics, tiger nuts and derived beverages are particularly relevant to limit food insecurity in regions where the plant can grow. In Europe and United States, the tiger nut derived beverages are of high interest as alternatives to milk and for gluten-free diets. Fermentation or addition of probiotic cultures to tiger nut beverages has proven the ability of lactic acid bacteria to acidify the beverages. Preliminary sensory assays concluded that acceptable products are obtained. In the absence of pasteurization, the safety of tiger nut-based beverages is not warranted. In spite of fermentation, some foodborne pathogens or mycotoxigenic fungi have been observed in fermented beverages. Further studies are required to select a tailored bacterial cocktail which would effectively dominate endogenous flora, preserve bioactive compounds and result in a well-accepted beverage.

scholarly journals Microbiological quality of raw berries and their products: A focus on foodborne pathogens

Heliyon ◽  
2019 ◽  
Vol 5 (12) ◽  
pp. e02992 ◽  
Author(s):  
Márcia Oliveira ◽  
Cristina Martins Rodrigues ◽  
Paula Teixeira
Keyword(s):  
Foodborne Pathogens ◽  
Microbiological Quality

scholarly journals Determining the oxidative stability and quality of tiger nut (Cyperus esculentus) oil and its antioxidant activity during microwave heating

10.14306/407 ◽  
2018 ◽  
Vol 22 (1) ◽  
pp. 52 ◽  
Author(s):  
Atoosa Sobhani ◽  
Abdulkarim Sabo Mohammed ◽  
Fatemeh Ghobakhlou ◽  
Hasanah Mohd Ghazali
Keyword(s):  
Antioxidant Activity ◽  
Oxidative Stability ◽  
Microwave Heating ◽  
Cyperus Esculentus ◽  
El Alto

Introducción: El énfasis en los aceites vegetales con alto contenido de ácido oleico es prominente en las comunidades humanas de todo el mundo. Dicho esto, el alto nivel de este ácido graso monoinsaturado (ácido oleico) en el aceite de chufa (Cyperus esculentus) muestra que es resistente a la estabilidad oxidativa. El propósito de este estudio fue ver si el aceite de chufa puede explotarse para su uso como una fuente alternativa o suplementaria de aceite de cocina de alta calidad y nutritivo.Materiales y métodos: En este estudio se utilizó el Color, RI, viscosidad, PV, p-AV, FFA, TPC, a 233 y 269 nm, comportamiento térmico, TAG y FAC para evaluar el aceite después del calentamiento por microondas.Resultados: El PV, p-AV, FFA, TPC y extinción específica aumentaron durante el calentamiento con microondas. Se detectaron diferencias significativas (p <0,05) para el peróxido, la anisidina, el valor del ácido, los compuestos polares y la extinción específica. Durante el calentamiento con microondas, las cantidades de los valores de peróxido, anisidina y TOTOX aumentaron desde el valor inicial de 3,06, 0,72 y 6,84 para el aceite no calentado a 4,11, 10,02 y 18,25 después de 15 minutos de calentamiento respectivamente. El ácido graso libre cambió de 0,10 a 0,12% durante el calentamiento con microondas. La cantidad de ácidos grasos insaturados disminuyó significativamente durante el calentamiento. Durante el calentamiento con microondas, la actividad antioxidante disminuyó significativamente (p <0,05) de 68,60 a 19,66 (para el aceite de chufa sin calentar y después de 15 minutos de calentamiento en altas concentraciones mediante la prueba de DPPH, respectivamente).Conclusiones: Esto puede indicar que el aceite de chufa puede soportar tratamientos térmicos en métodos culinarios como la fritura y se puede concluir que el aceite de chufa es estable en los procesos de calentamiento, especialmente la fritura.

scholarly journals Evaluation of the Microbiological Quality of Conventional and Organic Leafy Greens at the Time of Purchase from Retail Markets in Alexandria, Egypt

2014 ◽  
Vol 63 (2) ◽  
pp. 237-243 ◽  
Author(s):  
ROWAIDA KHALIL ◽  
MOHAMED GOMAA
Keyword(s):  
Food Safety ◽  
Foodborne Pathogens ◽  
Microbiological Quality ◽  
Plate Method ◽  
Street Vendors ◽  
Retail Markets ◽  
E Coli ◽  
Leafy Greens ◽  
Daily Diet

This is a pioneer study in Egypt that provides some assessment of the microbiological quality of conventional and organic leafy green vegetables that constitute an essential component of the Egyptians' daily diet. A total of 380 samples of unpackaged whole conventional and 84 packaged whole organic leafy greens were collected from retail markets in Alexandria, and analyzed for total aerobic mesophilic count (AMC) and total E. coli count (ECC) using the standard spread plate method. Mean AMC values for organic samples were statistically less (p < 0.05) than those of the corresponding conventional samples. Conventional radish and organic parsley samples had the highest AMC of 7.17 and 7.68 log CFU/g respectively, while conventional green cabbage and organic basil had the lowest AMC of 3.63 and 3.23 log CFU/g respectively. The presence of E. coli in 100% of the studied leafy greens was indicative of potential fecal contamination, in view of open and unhygienic environmental and unsanitary handling conditions, as leafy green items are available for sale by street-vendors. Unsatisfactory AMC and ECC levels encountered in the studied samples, warrant future investigations to determine the potential prevalence of foodborne pathogens, and to identify sources of dominating microorganisms, which could make a contribution to the field of food safety.

scholarly journals Application of Gum Arabic and Methyl Cellulose Coatings Enriched with Thyme Oil to Maintain Quality and Extend Shelf Life of “Acco” Pomegranate Arils

Plants ◽  
2020 ◽  
Vol 9 (12) ◽  
pp. 1690
Author(s):  
Tatenda Gift Kawhena ◽  
Alemayehu Ambaw Tsige ◽  
Umezuruike Linus Opara ◽  
Olaniyi Amos Fawole
Keyword(s):  
Antioxidant Activity ◽  
Weight Loss ◽  
Microbiological Quality ◽  
Methyl Cellulose ◽  
Gum Arabic ◽  
Thyme Oil ◽  
Plate Counts ◽  
Pomegranate Arils ◽  
Total Yeast

The effects of gum arabic (GA; 1.5% w/v) and methyl cellulose (MC; 1% w/v) enriched with thyme oil (TO; 0.25 and 0.5% v/v) on the quality of “Acco” pomegranate arils were studied. Coating treatments, namely, MC, MC + TO0.5%, MC + TO0.25%, GA, GA + TO0.5% and GA + TO0.25% were applied on arils by dipping, and evaluations were made on physicochemical and microbiological quality, phytochemicals and antioxidant capacity of arils stored (5 ± 1 °C, 95 ± 2% RH) for 16 days. Dipping arils in GA or MC, both containing TO (0.5% v/v) significantly (p < 0.0001) reduced weight loss and enhanced antioxidant activity (FRAP) (p = 0.0014). However, dipping arils in GA combined with TO (0.25% v/v) had the highest influence on reducing aril respiration rate compared with other treatments. Overall, results showed that application of coatings (GA + TO0.5% and GA + TO0.25%) reduced total yeast and mould and total plate counts and maintained quality up to 8 days of storage. These findings suggest that either GA + TO0.5% or GA + TO0.25% coatings have the capability to extend storage life of “Acco” pomegranate arils.

scholarly journals New Software for Gluten-Free Diet Evaluation and Nutritional Education

Nutrients ◽  
2019 ◽  
Vol 11 (10) ◽  
pp. 2505 ◽  
Author(s):  
Arrate Lasa ◽  
Idoia Larretxi ◽  
Edurne Simón ◽  
Itziar Churruca ◽  
Virginia Navarro ◽  
...  
Keyword(s):  
Life Quality ◽  
Nutritional Composition ◽  
Gluten Free Diet ◽  
Gluten Free ◽  
Nutritional Education ◽  
Macronutrient Composition ◽  
Free Products ◽  
Diet Adherence ◽  
Energy And Nutrient Intake

Following a gluten-free diet (GFD) is the only treatment for celiac disease. This diet must ensure the absence of gluten but also needs to be nutritionally balanced. Dietitians working in this field cannot properly evaluate energy and nutrient intake of celiac people because dietary programs available on the market do not contain the nutritional composition of gluten-free products (GFP). Here we present a new GFD evaluation software that contains more than 700 gluten-free rendered foodstuffs and their macronutrient composition. Apart from diet evaluation and design, the software represents a tool for nutritional education as well, since it shows diet appropriacy and indicates how to promote balanced self-care. Moreover, anthropometric and biochemical data or symptoms presence and diet adherence can be recorded and evaluated. This open free software, can be downloaded in its app format for mobiles and tablets. Software evaluation indicated its correct functionality and the importance of assessing a GFD with GFP instead of with their gluten-containing analogues. Thus, this software represents an essential e-Health tool, not only for proper GFD evaluation, but also for improving life quality of celiac and gluten sensitive people.

scholarly journals A Review of Some Prevention Strategies against Contamination of Cyperus esculentus and Tigernut-Derived Products of Economic Importance

2019 ◽  
pp. 1-13 ◽  
Author(s):  
N. Maduka ◽  
F. S. Ire
Keyword(s):  
Developing Countries ◽  
Food Security ◽  
Food Safety ◽  
Microbiological Quality ◽  
Economic Importance ◽  
Cyperus Esculentus ◽  
Prevention Strategies ◽  
Research Findings ◽  
Quality And Shelf Life

Tigernut is a popular plant because of its sweet tubers (Cyperus esculentus) which has numerous benefits. Contamination of tigernut tubers could be of physical, microbial or chemical through post harvest processes, handling, packaging, storage and retailing. Any form of contamination of tiger nut tubers could impact on overall quality and shelf life of the tiger nut-derived products. Although several studies had been carried out on the nutritional, antinutritional, physicochemical, sensory and microbiological quality of tigernut tubers as well as numerous edible tiger nut-derived products, it is important to review recent research findings on contamination of tigernut tubers and popular tigernut-derived products in order to effectively implement prevention strategies. This will promote food safety and food security especially in developing countries such as Nigeria.

scholarly journals Microbiological Quality of Soft, Semi-Hard and Hard Cheeses During the Shelf-Life

2016 ◽  
Vol 39 (1) ◽  
pp. 59-64 ◽  
Author(s):  
Josip Vrdoljak ◽  
Vesna Dobranić ◽  
Ivana Filipović ◽  
Nevijo Zdolec
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Shelf Life ◽  
Water Activity ◽  
Foodborne Pathogens ◽  
Challenge Test ◽  
Microbiological Quality ◽  
Growth Potential ◽  
Limiting Factor

AbstractCheeses as ready-to-eat food should be considered as a potential source of foodborne pathogens, primarily Listeria monocytogenes. The aim of present study was to determine the microbiological quality of soft, semi-hard and hard cheeses during the shelf-life, with particular reference to L. monocytogenes. Five types of cheeses were sampled at different time-points during the cold storage and analyzed for presence of Salmonella and L. monocytogenes, as well as lactic acid bacteria, Escherichia coli, coagulase-positive staphylococci, yeasts, molds, sulfite-reducing clostridia and L. monocytogenes counts. Water activity, pH and NaCl content were monitored in order to evaluate the possibility of L. monocytogenes growth. Challenge test for L. monocytogenes was performed in soft whey cheese, to determine the growth potential of pathogen during the shelf-life of product. All analyzed cheeses were compliant with microbiological criteria during the shelf-life. In soft cheeses, lactic acid bacteria increased in the course of the shelf-life period (1.2-2.6 log increase), while in semi-hard and hard cheeses it decreased (1.6 and 5.2 log decrease, respectively). Soft cheeses support the growth of L. monocytogenes according to determined pH values (5.8-6.5), water activity (0.99-0.94), and NaCl content (0.3-1.2%). Challenge test showed that L. monocytogenes growth potential in selected soft cheese was 0.43 log10 cfu/g during 8 days at 4°C. Water activity in semi-hard and hard cheeses was a limiting factor for Listeria growth during the shelf-life. Soft, semi-hard and hard cheeses were microbiologically stable during their defined shelf-life. Good manufacturing and hygienic practices must be strictly followed in the production of soft cheeses as Listeria-supporting food and be focused on preventing (re)contamination.

scholarly journals Nutritional composition, phytochemicals and microbiological quality of the legume, Mucuna pruriens

2015 ◽  
Vol 14 (8) ◽  
pp. 676-682 ◽  
Author(s):  
Leite Tavares Renata ◽  
Sergio Silva Alexandre ◽  
Regina Nascimento Campos Ana ◽  
Ricardo Pereira Schuler Alexandre ◽  
de Souza Aquino Jailane
Keyword(s):  
Microbiological Quality ◽  
Nutritional Composition ◽  
Mucuna Pruriens

Microbiological Quality of Retail Spices in Tehran, Iran

2013 ◽  
Vol 76 (5) ◽  
pp. 843-848 ◽  
Author(s):  
PALIZ KOOHY-KAMALY-DEHKORDY ◽  
HOUSHANG NIKOOPOUR ◽  
FARIDEH SIAVOSHI ◽  
MOHAMMADREZA KOUSHKI ◽  
ALIREZA ABADI
Keyword(s):  
Escherichia Coli ◽  
Food Safety ◽  
Foodborne Pathogens ◽  
Microbiological Quality ◽  
Black Pepper ◽  
National Standard ◽  
Food Spoilage ◽  
Microbial Counts ◽  
Garlic Powder

The microbiological quality of 351 samples of nine types of spices including black pepper, caraway, cinnamon, cow parsnip, curry powder, garlic powder, red pepper, sumac, and turmeric, collected from retail shops in Tehran during 2007, was determined. The numbers of aerobic mesophilic bacteria, Escherichia coli, and molds exceeded Iran's National Standard limits, at 63.2% (&gt;5 × 105 CFU/g), 23.4% (&gt;0.3 MPN/g), and 21.9% (&gt;5 × 103 CFU/g) of the studied samples, respectively. Coliform contamination was more than 103 MPN/g in 24.8% of samples. High contamination of retail spices is considered an indication of environmental or fecal contamination due to unhygienic practices in their production. Use of spices with high microbial content could increase the chance of food spoilage and transmission of foodborne pathogens. Accordingly, application of food safety measurements to reduce microbial counts in spices is strongly recommended.

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