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The effect of processing temperature on microbial safety and antioxidant activity of minimally processed "raw food"

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dc.title The effect of processing temperature on microbial safety and antioxidant activity of minimally processed "raw food" en
dc.contributor.author Brožková, Iveta
dc.contributor.author Červenka, Libor
dc.contributor.author Dvořáková, Veronika
dc.contributor.author Michálková, Kateřina
dc.contributor.author Velichová, Helena
dc.relation.ispartof Journal of Food and Nutrition Research
dc.identifier.issn 1336-8672 Scopus Sources, Sherpa/RoMEO, JCR
dc.date.issued 2016
utb.relation.volume 55
utb.relation.issue 4
dc.citation.spage 352
dc.citation.epage 360
dc.type article
dc.language.iso en
dc.publisher Food Reseach Institute
dc.relation.uri http://www.vup.sk/index.php?start&mainID=2&navID=36&version=2&volume=55&article=2037
dc.subject Antioxidant en
dc.subject Dehydration temperature en
dc.subject Lipid stability en
dc.subject Microbial hazard en
dc.subject Minimal processing en
dc.description.abstract The assessment of the effect of dehydration temperatures (40 °C, 50 °C, and 60 °C) on the microbiological quality, antioxidant activity and oxidative stability of lipids of buckwheat-based minimally processed "raw food" (MPRF) was performed. Buckwheat flakes with various ingredients were soaked in sterile distilled water for 20 h, then MPRF samples were formed and dehydrated at constant temperature. Total viable counts, coliform, fungi, yeasts and aerobic spore-forming bacteria counts were evaluated in dehydrated products. While fungi were effectively reduced at all drying temperatures, higher total viable and coliform counts were found in MPRF samples after drying at 40 °C and 50 °C. Generally, antioxidant activity of MPRF samples did not significantly differ, and superoxide dismutase activity remained constant with the increase of drying temperature. The inhibition of lipid peroxidation was significantly higher in MPRF samples dehydrated at 40 °C than in those dehydrated at higher temperatures. Lipid oxidation stability measured by peroxide value, conjugated dienes content and thiobarbituric acid-reactive substances assay was not substantially affected during the dehydration process. Preparing MPRF by dehydration at 40 °C and 50 °C was considered as representing a microbial hazard whereas overall antioxidant activity was found to be minimally influenced by the dehydration temperatures. © 2016 National Agricultural and Food Centre (Slovakia). en
utb.faculty Faculty of Technology
dc.identifier.uri http://hdl.handle.net/10563/1006949
utb.identifier.obdid 43875855
utb.identifier.scopus 2-s2.0-85006041992
utb.identifier.wok 000390335200008
utb.source j-scopus
dc.date.accessioned 2017-07-13T14:50:24Z
dc.date.available 2017-07-13T14:50:24Z
dc.description.sponsorship University of Pardubice, Pardubice, Czech Republic [SGS_2016_001]
dc.rights.access openAccess
utb.contributor.internalauthor Velichová, Helena
utb.fulltext.affiliation Iveta Brožková, Department of Biological and Biochemical Sciences, Faculty of Chemical Technology, University of Pardubice, Studentská 573, 532 10 Pardubice, Czech Republic. Libor Červenka, Veronika Dvořáková, Kateřina Michálková, Department of Analytical Chemistry, Faculty of Chemical Technology, University of Pardubice, Studentská 573, 532 10 Pardubice, Czech Republic. Helena Velichová, Department of Food Analysis and Chemistry, Faculty of Technology, Tomas Bata University in Zlín, Vavrečkova 275, 760 01 Zlín, Czech Republic. Correspondence author: Libor Červenka, tel.: +420 466 037 718; fax: +420 466 037 068, e-mail: libor.cervenka@upce.cz
utb.fulltext.dates Received 9 June 2016; 1st revised 2 August 2016; 2nd revised 10 October 2016; 3rd revised 21 October 2016; accepted 24 October 2016; published online 14 November 2016.
utb.fulltext.sponsorship The research was supported by the project SGS_2016_001 of University of Pardubice, Pardubice, Czech Republic.
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