Effect of decontamination treatment on the quality of dehydrated thyme, coriander, and mustard
The objective of this work was to evaluate the effects of different decontamination treatments on the quality of dehydrated thyme, coriander, and mustard. Treatments applied were: (i) ultraviolet radiation treatment irradiation; (ii) steam, (iii) steam-ultraviolet radiation treatment; (iv) humidific...
| Veröffentlicht in: | Food science and technology international = Ciencia y tecnologia de los alimentos internacional. - 1998. - 25(2019), 7 vom: 22. Okt., Seite 579-587 |
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| Format: | Online-Aufsatz |
| Sprache: | English |
| Veröffentlicht: |
2019
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| Zugriff auf das übergeordnete Werk: | Food science and technology international = Ciencia y tecnologia de los alimentos internacional |
| Schlagworte: | Journal Article Herbs and spices natural antioxidants oils oxidation Antioxidants Polyphenols Rapeseed Oil Steam |
| Zusammenfassung: | The objective of this work was to evaluate the effects of different decontamination treatments on the quality of dehydrated thyme, coriander, and mustard. Treatments applied were: (i) ultraviolet radiation treatment irradiation; (ii) steam, (iii) steam-ultraviolet radiation treatment; (iv) humidification-ultraviolet radiation treatment, and (v) steam-humidification-ultraviolet radiation treatment. Their effectiveness to control indigenous aerobic mesophiles and yeasts and molds population was assessed by plate count. The effect of proposed treatments on total polyphenol contents and antioxidant activity was also evaluated. Furthermore, the effect of treatments on spices performance to prevent canola oil oxidation was also analyzed. The use of steam-ultraviolet radiation treatment in aqueous medium was the most effective for decontamination, reducing the aerobic mesophiles and yeasts and molds counts between 1.0 and 2.2 log CFU/g dry spice. This treatment decreased significantly the polyphenol content and the antioxidant capacity of the three spices analyzed. However, in the case of mustard, the residual antioxidant compounds were able to control canola oil oxidation more efficiently than butylated hydroxytoluene. Results suggest that the use of steam-ultraviolet radiation treatment in aqueous medium can be useful in food preservation processes |
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| Beschreibung: | Date Completed 27.01.2020 Date Revised 27.01.2020 published: Print-Electronic Citation Status MEDLINE |
| ISSN: | 1532-1738 |
| DOI: | 10.1177/1082013219850667 |