Intervention Methods To Improve The Microbiological Safety And Quality Of Juices.

Juices and beverages have increased in production and consumption in the U.S. over the last several decades due to health benefits and convenience. However, Alicyclobacillus, a significant spoilage bacterium in the juice s and beverages, and patulin, a heat stable mycotoxin commonly associated with apple juice and cider, are critical concerns for juice and beverage industry. Non-thermal treatments and techniques have been investigated as potential methods to control patulin and Alicyclobacillus in juices. Ultraviolet radiation (UV) was used to control patulin in apple juice from concentrate (UV exposure from 14.2 to 99.4 mJ/cm2) and kinetic degradation models between apple cider and apple juice from concentrate were compared. UV radiation was shown to effectively reduce patulin with minimal cha nges in physicochemical properties and sensory characteristics of apple juice from concentrate. Patulin reduction by UV radiation in apple juice from concentrate followed first -order kinetics. Dimethyl dicarbonate (DMDC) with 0, 50, 125, and 250 ppm, and papain and bromelain (0, 100, and 1000 ppm) were used to investigate the inhibitory effect of vegetative cells and spores of Alicyclobacillus acidoterrestris strains VF, WAC, and SAC in potato dextrose broth (PDB), apple juice, and orange juice. DMDC showed a significant reduction in vegetative cells and spores of Alicyclobacillus in all samples, with no changes in juice quality, whereas, papain and bromelain showed antimicrobial activity only against vegetative cells of all strains with all samples, and minimal alterations in juice quality and sensory attributes. Various media and potential bacteriocin-producing lactic acid bacteria (LAB) were evaluated as alternative biopreservation methods to control Alicyclobacillus. Potato dextrose agar pH 3.5 (PDA) was the only medium that allowed the growth of Alicyclobacillus whereas sodium citrate and dipotassium phosphate (APT ingredients) inhibited Alicyclobacillus species. No potential bacteriocin-producing LAB were isolated from kimchi and fermented apple slurries. Non-thermal treatments including non-thermal processing and natural antimicrobial compounds were investigated as alternative treatments to enhance the microbiological safety and quality of juices. The physicochemical and sensory properties of these alternative methods need to be preserved which assists in promoting the juice and beverage market through enhancing consumer's trust by ensuring consistently wholesome and safe products

Ultrasound-Assisted Extraction of Bioactive Compounds from Cocoa Shell and Their Encapsulation in Gum Arabic and Maltodextrin: A Technology to Produce Functional Food Ingredients

In this study, the extraction of cocoa shell powder (CSP) was optimized, and the optimized extracts were spray-dried for encapsulation purposes. Temperature (45–65 °C), extraction time (30–60 min), and ethanol concentration (60–100%) were the extraction parameters. The response surface methodology analysis revealed that the model was significant (p ≤ 0.05) in interactions between all variables (total phenolic compound, total flavonoid content, and antioxidant activity as measured by 2,2-Diphenyl-1-picrylhydrazyl (DPPH) and ferric reducing antioxidant power (FRAP assays), with a lack of fit test for the model being insignificant (p > 0.05). Temperature (55 °C), time (45 min), and ethanol concentration (60%) were found to be the optimal extraction conditions. For spray-drying encapsulation, some quality metrics (e.g., water solubility, water activity) were insignificant (p > 0.05). The microcapsules were found to be spherical in shape using a scanning electron microscope. Thermogravimetric and differential thermogravimetric measurements of the microcapsules revealed nearly identical results. The gum arabic + maltodextrin microcapsule (GMM) showed potential antibacterial (zone of inhibition: 11.50 mm; lower minimum inhibitory concentration: 1.50 mg/mL) and antioxidant (DPPH: 1063 mM trolox/100g dry wt.) activities (p ≤ 0.05). In conclusion, the microcapsules in this study, particularly GMM, are promising antioxidant and antibacterial agents to be fortified as functional food ingredients for the production of nutraceutical foods with health-promoting properties

Intersections of LGBTI exclusion and discrimination in Thailand : the role of socio-economic status

Previous studies have found that lesbian, gay, bisexual, transgender, and intersex (LGBTI) people in Thailand experience discrimination and exclusion based on their non-normative sexes, genders, and/or sexualities. However, such studies have insufficiently analyzed how intersecting characteristics shape these experiences. We conducted 19 life story interviews with LGBTI individuals in Thailand to track how exclusion and discrimination are influenced by their socio-economic status (SES). The study documented cases of discrimination and exclusion in education, employment, health care and insurance, housing, and financial institutions. Experiences of exclusion and discrimination were not universal but were profoundly shaped by an individual’s SES. Participants with more economic and social capital encountered less anti-LGBTI exclusion and discrimination and had greater protective factors to negotiate any discriminatory experiences they encountered. Our findings point to the necessity of considering the role of SES in policy advocacy, development efforts, and future research on LGBTI issues in Thailand

Potency of Dimethyl Dicarbonate on the Microbial Inhibition Growth Kinetics, and Quality of Passion Fruit (<i>Passiflora edulis</i>) Juice during Refrigerated Storage

This study aimed to investigate the effectiveness of dimethyl dicarbonate (DMDC) at various concentrations (0–250 ppm) in inhibiting the growth of Escherichia coli TISTR 117 and spoilage microbes in passion fruit juice (PFJ) and its impact on the physicochemical and antioxidant quality of the juice during refrigerated storage. The highest log reduction in the total viable count, yeast/molds and E. coli was attained in PFJ samples with 250 ppm of DMDC (p ≤ 0.05) added. Microbial growth inhibition by DMDC followed the first-order kinetic model with a coefficient of determination (R2) and inhibition constants (k) ranging from 0.98 to 0.99 and 0.022 to 0.042, respectively. DMDC at 0–250 ppm showed an insignificant effect on pH, °Brix, color (L*, a*, b*), ascorbic acid, total phenolic compound (TPC), total flavonoid content, and antioxidant activity (DPPH, FRAP) (p > 0.05). Control (untreated PFJ), DMDC-250 ppm, and pasteurized (15 s at 72 °C) samples were subjected to 27 days of cold storage at 4 °C. A decreasing trend in pH, total soluble solid, ascorbic acid content, DPPH and FRAP values were observed in all the samples during refrigerated storage. However, the DMDC-250 ppm sample showed a better prospect in physicochemical quality changes compared to the pasteurized and untreated control PFJ samples. ΔE values showed marked changes in the control sample than the DMDC-250 ppm and pasteurized samples at 27 days of storage. Additionally, the total viable count and yeast/mold count were augmented during storage, and an estimated shelf-life of the control, DMDC-250 ppm, and pasteurized samples was approximately 3, 24 and 18 days, respectively. In conclusion, DMDC at 250 ppm could ensure microbial safety without affecting the quality attributes of PFJ during 24 days of storage at 4 °C

Antioxidants and Quality Changes of Thermally Processed Purple Corn (<i>Zea mays</i> L.) Milk Fortified with Low Sucrose Content during Cold Storage

Purple corn kernels were subjected to boiling and steaming times of 5–15 min to extract purple corn milk (PCM). Pasteurized and unpasteurized PCM samples were investigated for changes in anthocyanins, antioxidants, and physicochemical properties. Anthocyanins, total phenolics, antioxidant activity, color and viscosity values showed promising results in pasteurized PCM samples extracted from kernels steamed for 5 min (PPCM-S5) compared to other samples (p ≤ 0.05). Changes in L*, a* and b* values, total phenolics and DPPH activity were lowered in PPCM-S5 samples with higher retention of anthocyanins compared to the PCM extracted from boiled kernels (p ≤ 0.05). PCM extracted from 5 min steamed kernels fortified with 4% sucrose (PCM5-S4) after pasteurization revealed the lowest changes in color, pH, total soluble solid and viscosity during 12 days of storage at 4 °C compared to the unpasteurized PCM without sucrose and pasteurized PCM fortified with 6% sucrose. Additionally, pasteurized PCM5-S4 samples marked the highest anthocyanins, total phenolics and antioxidant activity during storage. Microbial load was lowest in pasteurized PCM5-S4 samples stored at 4 °C for 12 days. However, coliforms, yeast or mold and Escherichia coli were not present in the thermally processed PCM samples. The highest sensory scores were obtained in PCM5-S4 at day 12 of storage compared to PCM without any treatment. Therefore, pasteurized PCM extracted from 5 min steamed purple corn kernels retained bioactivity along with 4% sucrose fortification resulted in higher sensory acceptability. As a consequence the shelf-life of PCM5-S4 sample was extended up to 12 days at 4 °C

Time after apple pressing and insoluble solids influence the efficiency of the UV treatment of cloudy apple juice

The effects of suspended insoluble solids (SIS) concentration and particle size, and the time after apple pressing on the efficiency of UV treatment of cloudy apple juice were evaluated. Clear model solutions (formulated to resemble physicochemical characteristics of apple juice) and commercial apple juice, containing different solids concentrations, were treated using a CiderSure reactor at 14 mJ cm−2 UV dose. Particle size effect was assessed on model solutions treated at 7 mJ cm−2 UV dose. The juice flow rate through the UV machine was determined. All samples were inoculated with Escherichia coli ATCC 25922 (106–107 CFU ml−1) and UV treated at 214.5 ml s−1 fixed flow rate. Log reductions were calculated. Increasing SIS concentrations did not significantly affect the juice flow rate (P > 0.05) but adversely affected the inactivation of E. coli (P < 0.05). For solutions treated at 7 mJ cm−2, a negative linear relationship between SIS and flow rate was observed and particle size significantly affected the flow rate (P < 0.05). A negative effect of time after apple pressing on the juice flow rate was observed and this effect was apple cultivar-dependent, thus UV efficiency would be improved if time after pressing is minimized.United States Department of Agriculture/[2010-51110-21511]/USDA/Estados UnidosNational Institute of Food and Agriculture/[2010-51110-21511]/NIFA/Estados UnidosFulbright International Exchange Program/[]//Estados UnidosCornell University/[]//Estados UnidosUCR::Vicerrectoría de Investigación::Unidades de Investigación::Ciencias Agroalimentarias::Centro Nacional de Ciencia y Tecnología de Alimentos (CITA

Ascorbic acid and selected preservatives influence effectiveness of UV treatment of apple juice

The influence of ascorbic acid, sodium benzoate, potassium sorbate, and sulfur dioxide on the effectiveness of UV pasteurization of apple juice and the effect of UV exposure on the stability of these compounds were evaluated. The concentration of ascorbic acid, total vitamin C, benzoate, sorbate, and sulfur dioxide, and the juices' physicochemical properties were determined. UV treatment consisted of multiple passes at a fixed dose of 14 mJ cm−2 per pass, achieved by adjusting the juice flow rate through the UV machine. Samples containing ascorbic acid were inoculated with Escherichia coli ATCC 25922 (107 CFU ml−1) and analyzed for microbial reduction due to UV. The addition of ascorbic acid, sorbate, and benzoate significantly increased juices' absorption coefficients, which caused a reduction in the juice flow rate (p 0.05) but decreased sulfur dioxide, ascorbic acid, and particularly sorbate levels (p < 0.05). Increases in ascorbic acid concentration decreased inactivation of E. coli (p < 0.0001). Thus, additives than can either adversely influence UV efficiency or be degraded due to UV exposure should be added after UV treatment.National Integrated Food Safety Initiative/[2010-01394]/NIFSI-USDA/Estados UnidosCornell University/[]//Estados UnidosUCR::Vicerrectoría de Investigación::Unidades de Investigación::Ciencias Agroalimentarias::Centro Nacional de Ciencia y Tecnología de Alimentos (CITA