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Impact of ozonisation on quality parameters, nutritional aspects and inactivation of Listeria innocua in beans

2017Conference object Open access
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dc.contributor.authorAlexandre, A. P .S.
dc.contributor.authorFundo, J.
dc.contributor.authorMiller, F.
dc.contributor.authorCalori-Domingues, M. A.
dc.contributor.authorSilva, C. L. M.
dc.contributor.authorAugusto, P. E. D.
dc.date.accessioned2021-06-08T17:09:28Z
dc.date.available2021-06-08T17:09:28Z
dc.date.issued2017
dc.description.abstractBeans 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.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.urihttp://hdl.handle.net/10400.14/33521
dc.language.isoengpt_PT
dc.peerreviewednopt_PT
dc.subjectBeanspt_PT
dc.subjectOzonept_PT
dc.subjectQualitypt_PT
dc.titleImpact of ozonisation on quality parameters, nutritional aspects and inactivation of Listeria innocua in beanspt_PT
dc.typeconference object
dspace.entity.typePublication
person.familyNameFundo
person.familyNameMiller
person.familyNameSilva
person.givenNameJoana F.
person.givenNameFatima
person.givenNameCristina
person.identifier1274614
person.identifierG-5364-2013
person.identifier1473674
person.identifier.ciencia-idA11A-7819-9522
person.identifier.ciencia-id3A17-0386-6C1B
person.identifier.ciencia-id6611-634A-132C
person.identifier.orcid0000-0002-9208-7443
person.identifier.orcid0000-0002-3715-6231
person.identifier.orcid0000-0002-0495-3955
person.identifier.ridE-9585-2015
person.identifier.ridG-5364-2013
person.identifier.ridA-3568-2013
person.identifier.scopus-author-id24068634500
person.identifier.scopus-author-id15056315100
person.identifier.scopus-author-id7201387397
rcaap.rightsopenAccesspt_PT
rcaap.typeconferenceObjectpt_PT
relation.isAuthorOfPublication2f44a8e2-ade9-437d-aae3-3e894c7dc065
relation.isAuthorOfPublicationc6abba4e-b0bc-44f8-a58e-e7e71e8ed9b0
relation.isAuthorOfPublication4e2903de-0679-4cb1-981e-10de14c0c995
relation.isAuthorOfPublication.latestForDiscovery4e2903de-0679-4cb1-981e-10de14c0c995

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