Percorrer por autor "Encina-Zelada, Christian R."
A mostrar 1 - 2 de 2
Resultados por página
Opções de ordenação
- Effect of different disinfection procedures on the microbiological quality and germination efficacy of sprouted quinoa (chenopodium quinoa) flourPublication . García-Torres, Silvia Melissa; Teixeira, José António; Encina-Zelada, Christian R.; Silva, Cristina L. M.; Gomes, Ana MariaGrain processing requires sustainable and innovative alternatives. Germination, which enhances the nutritional value of grains, can also increase the microbial load, posing a challenge to food safety. In quinoa, a superfood with an exceptional nutritional profile, germination could maximize its benefits if proper methods are applied to ensure safety. The effects of different disinfection methods on mesophilic aerobic bacteria, enterobacteria, and the germination capacity of two Peruvian quinoa varieties (Rosada de Huancayo (RH) and Pasankalla (PK)) were evaluated for germinated flour production. Seven treatments were applied: four with chemical agents (200 ppm sodium hypochlorite, 4% acetic acid, 8% H2O2, and 70% alcohol) and three combined methods (sodium hypochlorite with ultrasound (35 kHz, 15 or 30 min), and hot water (50 °C) with H2O2 (2%) and acetic acid (0.1%)). All treatments significantly reduced mesophilic aerobic bacteria (1.29–4.08 log CFU/g), except alcohol (PK, RH) and sodium hypochlorite (PK). Reductions in enterobacteria (p < 0.05) ranged from 1.78 to 3.55 log CFU/g in RH; in PK, only the hot water + 2 chemical agents or 8% H2O2 treatments achieved significant reductions. The most effective treatment was hot water with H2O2 and acetic acid, which reduced bacteria and improved germination.
- Evaluation of the stability of Akkermansia muciniphila in a plant-based ice cream with germinated quinoa flour during storagePublication . Torres, Silvia Melissa Garcia; Teixeira, José A.; Encina-Zelada, Christian R.; Machado, Daniela; Silva, Cristina L. M.; Gomes, Ana M.Objective: The growing demand for plant-based diets and interest in ancestral crops have driven the development of innovative functional foods, such as plant-based ice creams. Akkermansia muciniphila, a next-generation probiotic, is notable for its therapeutic potential and its ability to modulate metabolic and inflammatory disorders, including obesity and metabolic syndrome. However, its incorporation into frozen food matrices has been scarcely explored. This study evaluated a plant-based ice cream formulated with germinated quinoa flour (Rosada de Huancayo variety, Peru) as a potential vehicle for delivering A. muciniphila. Methods: The formulation also included coconut and sunflower oils, along with sugars such as dextrose, glucose, and sucrose. A. muciniphila was added in free form during the mixing stage. As a control, free cells frozen in saline solution were used. Both sample types were stored at −20 °C for 60 days. Microbiological quality (enterobacteria, mesophilic bacteria, yeasts, and molds), overrun (day 0), hardness (every 15 days), and the viability of A. muciniphila (days 1, 7, 14, 21, 28, 40, and 60) were evaluated. Results: The ice cream exhibited an overrun of 11.9%, with hardness ranging from 35.9 N to 237.3 N, and maintained good microbiological quality throughout the storage period. The viability of A. muciniphila remained above 10⁸ CFU/g in both treatments, with no significant differences from the initial counts (p > 0.05). Conclusions: These results demonstrate that quinoa-based ice cream is a viable matrix for maintaining A. muciniphila stability during frozen storage, reinforcing its potential in functional plant- based foods and enabling new strategies for incorporating next- generation probiotics.