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Effect of different disinfection procedures on the microbiological quality and germination efficacy of sprouted quinoa (chenopodium quinoa) flour

dc.contributor.authorGarcía-Torres, Silvia Melissa
dc.contributor.authorTeixeira, José António
dc.contributor.authorEncina-Zelada, Christian R.
dc.contributor.authorSilva, Cristina L. M.
dc.contributor.authorGomes, Ana Maria
dc.date.accessioned2025-09-22T09:31:53Z
dc.date.available2025-09-22T09:31:53Z
dc.date.issued2025-09-13
dc.description.abstractGrain 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.eng
dc.identifier.citationGarcía-Torres, S. M., Teixeira, J. A., Encina-Zelada, C. R., & Silva, C. L. M. et al. (2025). Effect of different disinfection procedures on the microbiological quality and germination efficacy of sprouted quinoa (chenopodium quinoa) flour. Foods, 14(18), Article 3196. https://doi.org/10.3390/foods14183196
dc.identifier.doi10.3390/foods14183196
dc.identifier.issn2304-8158
dc.identifier.other66c9b7e1-388f-4e1d-9aec-4246b374f0a2
dc.identifier.urihttp://hdl.handle.net/10400.14/55049
dc.language.isoeng
dc.peerreviewedyes
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/
dc.subjectCombined methods
dc.subjectEnterobacteria
dc.subjectMesophilic aerobic bacteria
dc.subjectUltrasound
dc.titleEffect of different disinfection procedures on the microbiological quality and germination efficacy of sprouted quinoa (chenopodium quinoa) floureng
dc.typeresearch article
dspace.entity.typePublication
oaire.citation.issue18
oaire.citation.titleFoods
oaire.citation.volume14
oaire.versionhttp://purl.org/coar/version/c_970fb48d4fbd8a85

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