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Salmazo GC, Dal Molin Filho RG, Robazza WDS, Schmidt FC, Longhi DA. Modeling the growth dependence of Streptococcus thermophilus and Lactobacillus bulgaricus as a function of temperature and pH. Braz J Microbiol 2023; 54:323-334. [PMID: 36740644 PMCID: PMC9943998 DOI: 10.1007/s42770-023-00907-5] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/10/2022] [Accepted: 01/12/2023] [Indexed: 02/07/2023] Open
Abstract
The growth of the lactic acid bacteria (LAB), Streptococcus thermophilus and Lactobacillus bulgaricus, widely used for yogurt production, results in acid production and the reduction of the milk [Formula: see text]. Industrial processes can show temperature ([Formula: see text]) changes due to the large scale of the equipment. As [Formula: see text] and [Formula: see text] affect the LAB growth, this study aimed to model the dependence of S. thermophilus and L. bulgaricus as a function of temperature and pH and to estimate and internally validate their growth parameters and confidence intervals with different modeling approaches. Twenty-four datasets regarding the growth kinetics of S. thermophilus and L. bulgaricus were used for estimating the kinetic parameters for each pure culture. The classical Baranyi and Roberts (sigmoidal) primary and Rosso and coworkers (cardinal parameter) secondary models successfully described the experimental data. The one-step modeling approach showed better statistical results than the two-step approach. The values of eight growth parameters ([Formula: see text], [Formula: see text], [Formula: see text], [Formula: see text], [Formula: see text], [Formula: see text], [Formula: see text], and [Formula: see text]) for each culture estimated from the fitting with the one-step approach and the Monte-Carlo-based approach were similar. Low averaged root-mean-squared errors ([Formula: see text]) (0.125 and 0.090 log CFU/mL) and percent discrepancy factor [Formula: see text] ([Formula: see text] and [Formula: see text]) values for S. thermophilus and L. bulgaricus were obtained in the internal model validation, reinforcing the predictive ability of the model.
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Affiliation(s)
- Gabriela Campaner Salmazo
- LaBeM – Laboratory of Bioactives and Microbiology, School of Food Engineering, Campus Jandaia Do Sul, Federal University of Paraná – UFPR, Jandaia Do Sul, PR 86900-000 Brazil
| | - Rafael Germano Dal Molin Filho
- LaBeM – Laboratory of Bioactives and Microbiology, School of Food Engineering, Campus Jandaia Do Sul, Federal University of Paraná – UFPR, Jandaia Do Sul, PR 86900-000 Brazil
| | - Weber da Silva Robazza
- Laboratory Apther – Applied Thermophysics, Department of Food and Chemical Engineering, Santa Catarina State University – UDESC, Pinhalzinho, SC 89870-000 Brazil
| | - Franciny Campos Schmidt
- Department of Chemical Engineering, Federal University of Paraná – UFPR, Curitiba, PR 81531-980 Brazil
| | - Daniel Angelo Longhi
- LaBeM – Laboratory of Bioactives and Microbiology, School of Food Engineering, Campus Jandaia Do Sul, Federal University of Paraná – UFPR, Jandaia Do Sul, PR 86900-000 Brazil
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Castel APD, Kaufmann AI, Endres CM, Robazza WDS, Paulino AT. Water sorption isotherms on lyophilized jabuticaba ( Myrciaria cauliflora) peel: potential byproduct for the production of dehydrated foods. J Food Sci Technol 2023; 60:419-428. [PMID: 36618065 PMCID: PMC9813302 DOI: 10.1007/s13197-022-05628-5] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Accepted: 11/16/2022] [Indexed: 11/29/2022]
Abstract
In this work, water sorption profiles on lyophilized jabuticaba peel were evaluated using the BET, GAB, Halsey, Henderson, Oswin and Smith isotherm models. All water sorption studies were conducted using the static gravimetric method and saturated CH3COOK, K2CO3, NaBr, SnCl2, KCl and BaCl2 solutions at 20, 30 and 35 °C. The best water sorption isotherm fits were determined with the GAB model at 20 °C, Oswin model at 30 °C and Halsey model at 35 °C. The curve profiles of the isotherm models employed were classified as type III. The results revealed that lyophilized jabuticaba peel can be safely stored at 20, 30 or 35 °C with the monitoring and control of relative humidity, equilibrium humidity and water activity. However, microbial action and undesirable enzymatic reactions may occur at 35 °C when the relative humidity is above 22%. The present results are useful for defining suitable storage and production conditions of a novel jabuticaba peel-based process for the production of dehydrated foods.
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Affiliation(s)
- Andréia Paula Dal Castel
- Postgraduate Program in Food Science and Technology, Santa Catarina State University, Br. 282, Km 574, Pinhalzinho, SC 89870-000 Brazil
| | - Angélica Inês Kaufmann
- Postgraduate Program in Food Science and Technology, Santa Catarina State University, Br. 282, Km 574, Pinhalzinho, SC 89870-000 Brazil
| | - Creciana Maria Endres
- Centro Universitário SENAI Santa Catarina - UniSENAI, Rua São Paulo, 1147, Victor Konder, Blumenau, SC 89012-001 Brazil
| | - Weber da Silva Robazza
- Postgraduate Program in Food Science and Technology, Santa Catarina State University, Br. 282, Km 574, Pinhalzinho, SC 89870-000 Brazil
| | - Alexandre Tadeu Paulino
- Postgraduate Program in Food Science and Technology, Santa Catarina State University, Br. 282, Km 574, Pinhalzinho, SC 89870-000 Brazil
- Department of Chemistry, Santa Catarina State University, Rua Paulo Malschitzki, 200, Zona Industrial Norte, Joinville, SC 89219-710 Brazil
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Biazzi HM, Bee Tubin JS, Conte RA, Robazza WDS, Paiano D. Different sieving methods for determining the physical characteristics in ground corn. Acta Sci Anim Sci 2021. [DOI: 10.4025/actascianimsci.v44i1.53382] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022] Open
Abstract
We evaluated various sieving methods to estimate particle size (PS) and geometric standard deviation (GSD) of ground corn. The corn had been previously divided in six fractions and each one ground in a hammermill (1-, 2-, 3-, 4-, 5- or 12-mm sieves). The stacked sieving method, with prior drying at 105ºC without agitators was the reference. We evaluated eight sieving methods, distributed in a factorial design (2 x 2 x 2 x 6), consisting of the following treatments: i) with and without agitators (two 25-mm rubber spheres), ii) with and without previous drying, iii) with a nest of test sieves set in a stacked or reverse, and iv) employing six ground corn degrees, totaling 48 treatments (four replicates). There was a linear increase in PS estimation for methods without drying and stacking and quadratic increases for the others. Reverse, drying, and agitator methodologies gave better sieving of corn, and consequently gave the lowest PS and highest GSD. The results were more pronounced for high-intensity grinding (hammermill sieve with small apertures) in which the differences between the reference method with the drying and reverse methods were up to 210 µm. Reverse sieving combined with agitators allowed the greatest passage of corn particles through the test sieves and promoted better characterization of ground corn.
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Kaufmann AI, Cherobin AK, Paulino AT, Dal Castel AP, Galvão AC, Robazza WDS. Caracterização físico-química e modelagem das isotermas de sorção de água em amostras de cana-de-açúcar (Saccharum officinarum L.). Sci Plena 2021. [DOI: 10.14808/sci.plena.2021.101501] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
Abstract
O caldo de cana é uma bebida refrescante, energética e altamente nutritiva. Devido à sua composição, o caldo de cana fresco está sujeito à deterioração microbiana. Portanto, a aplicação de métodos que ampliem sua vida útil pode ser útil para a obtenção de um produto com propriedades desejáveis. O objetivo deste estudo foi realizar a caracterização físico-química de amostras de cana-de-açúcar liofilizadas e avaliar a capacidade de seis diferentes modelos matemáticos para descrever isotermas de sorção de água em três temperaturas. Maior teor de minerais e compostos fenólicos foram encontrados na amostra de cana-de-açúcar liofilizada em comparação com a amostra de cana in natura. Vários índices estatísticos foram adotados para avaliar o desempenho dos modelos matemáticos usados para os estudos de isotermas. O modelo de Henderson forneceu o melhor ajuste para as isotermas experimentais tipo III observadas. O calor isostérico líquido de sorção foi negativo, indicando a ocorrência de reações exotérmicas durante a absorção de água nas amostras de cana-de-açúcar. Foi obtida uma equação empírica para o cálculo da energia necessária para a secagem de amostras de cana-de-açúcar por liofilização entre dois teores de umidade dados. Os resultados descritos neste trabalho podem ser usados para projetar e otimizar processos de secagem de amostras de cana-de-açúcar em aplicações do mundo real.
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Baldissera AC, De Dea Lindner J, Motta GE, Santos NNO, Galvão AC, Robazza WDS. Evaluation of the combined effect of temperature and potassium sorbate on physicochemical and microbial quality of modified atmosphere packaged sliced Mozzarella cheese. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15136] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Ana Carolina Baldissera
- Laboratory ApTher ‐ Applied Thermophysics Department of Food and Chemical Engineering Santa Catarina State University (UDESC) Pinhalzinho Brazil
| | - Juliano De Dea Lindner
- Food Science and Technology Department Santa Catarina Federal University (UFSC) Florianópolis Brazil
| | - Gabriel Emiliano Motta
- Food Science and Technology Department Santa Catarina Federal University (UFSC) Florianópolis Brazil
| | | | - Alessandro Cazonatto Galvão
- Laboratory ApTher ‐ Applied Thermophysics Department of Food and Chemical Engineering Santa Catarina State University (UDESC) Pinhalzinho Brazil
| | - Weber da Silva Robazza
- Laboratory ApTher ‐ Applied Thermophysics Department of Food and Chemical Engineering Santa Catarina State University (UDESC) Pinhalzinho Brazil
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Teleken JT, Galvão AC, Robazza WDS. Use of modified Richards model to predict isothermal and non-isothermal microbial growth. Braz J Microbiol 2018; 49:614-620. [PMID: 29598975 PMCID: PMC6112068 DOI: 10.1016/j.bjm.2018.01.005] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/22/2016] [Revised: 10/18/2017] [Accepted: 01/18/2018] [Indexed: 11/25/2022] Open
Abstract
Mathematical models are often used to predict microbial growth in food products. An important class of these models involves the adaptation of classical sigmoid functions, such as the Gompertz and logistic functions. This study aimed to validate the use of the modified Richards model in various situations, which have not previously been tested. The model was obtained through solving a system of two differential equations and could be applied to both isothermal and non-isothermal environments. To test and validate this model, we used published datasets containing data for the growth of Pseudomonas spp. in fish products. The results obtained after fitting the model showed that it could be effectively used to describe and predict the Pseudomonas growth curves under various temperature regimens. However, the influence of the shape parameter on the growth curve is an issue that needs further evaluation.
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Affiliation(s)
- Jhony Tiago Teleken
- Universidade Federal de Santa Catarina, Departamento de Engenharia Química e Engenharia de Alimentos, Florianópolis, SC, Brazil
| | - Alessandro Cazonatto Galvão
- Universidade do Estado de Santa Catarina, Departamento de Engenharia de Alimentos e Engenharia Química, Pinhalzinho, SC, Brazil
| | - Weber da Silva Robazza
- Universidade do Estado de Santa Catarina, Departamento de Engenharia de Alimentos e Engenharia Química, Pinhalzinho, SC, Brazil.
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Robazza WDS, Teleken JT, Galvão AC, Miorelli S, Stolf DO. Application of a Model Based on the Central Limit Theorem to Predict Growth of Pseudomonas spp. in Fish Meat. FOOD BIOPROCESS TECH 2017. [DOI: 10.1007/s11947-017-1939-7] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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Decker M, Gomes GDA, Galvão AC, Robazza WDS. Evaluation of a new mathematical model to describe Clostridium perfringens growth during the cooling of cooked ground beef. Food Sci Technol 2013. [DOI: 10.1590/s0101-20612013005000060] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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Antunes SA, Robazza WDS, Schittler L, Gomes GDA. Synergistic and antimicrobial properties of commercial turmeric (Curcuma longa) essential oil against pathogenic bacteria. Food Sci Technol 2012. [DOI: 10.1590/s0101-20612012005000082] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Abstract
Several studies have shown the antimicrobial and antioxidant properties of turmeric (Curcuma longa), widely used in food industry as a colorant, among other functions. The aim of this study was to determine the antioxidant and antimicrobial properties of turmeric essential oil against pathogenic bacteria and to study the influence of the addition of ascorbic acid on the prevention of polyphenols oxidation. The commercial turmeric essential oil alone did not show bactericidal activity against the microorganisms studied, Listeria monocytogenes and Salmonella typhimurium, but when combined with ascorbic acid, it showed significant antibacterial activity. The highest antimicrobial activity of turmeric essential oil against Salmonella typhimurium was 15.0 ± 1.41 mm at the concentration of 2.30 mg.mL-1 of essential oil and 2.0 mg.mL-1 of ascorbic acid. With regard to Listeria monocytogenes, the largest zone of inhibition (13.7 ± 0.58 mm) was obtained at the same concentrations. The essential oil showed antioxidant activity of EC50 = 2094.172 µg.mL-1 for the DPPH radical scavenging method and 29% under the concentration of 1.667 mg.mL-1 for the β-carotene bleaching method.
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