| Name: | Description: | Size: | Format: | |
|---|---|---|---|---|
| 63.08 KB | Adobe PDF |
Advisor(s)
Abstract(s)
Beans are one of the most consumed legumes, due to their high content of proteins, complex carbohydrates, fibers, vitamins and also antioxidant substances, such as polyphenols. Antioxidants are substances that can slow down or inhibit oxidative damage by playing a role in preventing chronic diseases. However, the bean quality can be affected by microbial contamination or the methods used to avoid it. Ozone (O3) is a gas with high oxidizing potential, considered a “green chemical process” and recognized as GRAS (Generally Recognized As Safe). It can be used for microbial inactivation in different agricultural products, as well as for mycotoxins degradation in grains and derivate. However, it can also negatively impact the product quality due to oxidative processes. Consequently, the objective of this study was to evaluate the effect of processing beans with ozone on their phenolic compounds and antioxidant capacity, as well as their impact on the physical properties (water activity, color) and inactivation of Listeria innocua, as a target microorganism. Three different beans were evaluated: black, red and catarino beans with 10 and 40% moisture content. The samples were processed, in a reactor using a gas flow of 5 g/h with ozone concentration of37.06g/L, for up to 240min. The total phenolic content was evaluated through the method of Folin–Ciocalteu, while the antioxidant capacity was evaluated through the method of ABTS. The results demonstrates that it was possible to reduce 2.0Logcycles of Listeria innocua after 240 min of processing. The catarino bean was affected in the phenolic content when moistened. On the other hand, the ozone processing did not affected (p≤0.05) the total phenolic content, antioxidant capacity, and color of the beans. Therefore, the present study demonstrated that the ozonation can reduce the microbiology content in beans, without impact its nutritional quality.
Description
Keywords
Beans Ozone Quality