Vegetable Broth Research Articles

Community Kitchen Freezing and Vacuum Packaging

First paragraphs: In a 2016 study of fresh food loss on Vermont farms, Salvation Farms Director Theresa Snow and her colleague offered insights into farmer production problems. They extrapolated from their survey results that about 14.3 million pounds (6.5 million kg) of vegetable and berry losses occur on Vermont farms every year. Farm food problems included market saturation of fresh zucchini, lack of available help, not enough storage, blemishes on edible produce, fewer customers at farmers mar­kets, and deterioration of produce in storage while waiting for a future market. Farm fresh produce waste problems, however, can be a training opportunity for community kitchens. My interest in frozen food processing began after working on a community supported agricul­ture (CSA) vegetable farm in the late 1990s, where excess produce was composted, left to rot, or fed to pigs. To me, a retired farmer and former family and consumer science teacher, these farm food waste issues shouted opportunities for addressing today’s food waste and healthy food challenges through freezing. My response to this waste was to design and build a kitchen in 2000 (inspected by New York State Agriculture and Markets) to explore value-added processing. The next year the Cornell Food Venture Center approved several frozen and vacuum-packed procedures I had developed. Boil-in-bags are used for blanching vegetables. After cooling, the vegetable broth is drained off and frozen to use to cook grains or to include in soup kits. Cut vegetable pieces are weighed, put into labeled 3 ml bags, vacuum sealed, and frozen. The vegetables are combined with separately packed cooked dry beans, cooked whole grains, savory sauces, and spices as freezer meal kits.... See the press release for this article.

Consumption of Purple Soy Tofu in Improving Hyperglycemia Condition and Nutritional Intake to Type-2 Diabetes Mellitus Respondents

Diabetes Mellitus (DM) is a chronic metabolic disorder disease, caused by the insufficiency and ineffectiveness of insulin utilizing and then result in insulin resistance. This study purposed to identify the effect of purple tofu intervention, which made from black soybean in improving hyperglycemic conditions and nutritional intake of type 2 diabetes mellitus (T2DM). An intervention of purple soy tofu was performed for 28 days with 20 subjects, divided into two groups (control and treated group), and selected purposively. Eighty-five grams of tofu was served with additional vegetable broth in the intervention group, while people in the control group did not accept any treatment. There was a significant improvement in hyperglycemia and nutritional intake of diabetics (p <0.05) at the end of the intervention. Analysis of fasting blood glucose levels of respondents to purple tofu decreased from 224.7±92.45 to 170.2±68.15; plasma insulin levels increased from 0.29±0.08 to 0.39±0.11. Our findings suggested that purple tofu interventions improved the condition of hyperglycemia in T2DM respondents through the elevating of plasma insulin levels.

A Polysaccharide Derived from a Trichosporon sp. Culture Strongly Primes Plant Resistance to Viruses.

Plant viruses cause devastating diseases in plants, yet no effective viricide is available for agricultural application. We screened cultured filtrates derived from various soil microorganisms cultured in vegetable broth that enhanced plant viral resistance. A cultured filtrate, designated F8 culture filtrate, derived from a fungus belonging to the genus Trichosporon, induced strong resistance to various viruses on different plants. Our inoculation assay found the infection rate of Tobacco mosaic virus (TMV)-inoculated Nicotiana benthamiana with F8 culture filtrate pretreatment may decrease to 0%, whereas salicylic acid (SA)-pretreated N. benthamiana attenuated TMV-caused symptoms but remained 100% infected. Tracking Tobacco mosaic virus tagged with green fluorescence protein in plants revealed pretreatment with F8 culture filtrate affected the initial establishment of the virus infection. From F8 culture filtrate, we identified a previously unknown polysaccharide composed of D-mannose, D-galactose, and D-glucose in the ratio 1.0:1.2:10.0 with a α-D-1,4-glucan linkage to be responsible for the induction of plant resistance against viruses through priming of SA-governed immune-responsive genes. Notably, F8 culture filtrate only triggered local defense but was much more effective than conventional SA-mediated systematic acquired resistance. Our finding revealed that microbial cultured metabolites provided a rich source for identification of potent elicitors in plant defense.

Prolonged Exposure to Monosodium Glutamate in Healthy Young Adults Decreases Perceived Umami Taste and Diminishes Appetite for Savory Foods

Research suggests that increased consumption of sweet, salt, or fat is associated with diminished perceived taste intensity and shifted preferences for the respective stimulus. It is unknown whether a similar effect occurs with the consumption of umami. The aim of the study was to investigate the influence of habitual exposure to umami stimuli on umami taste perception, hedonics, and satiety. Fifty-eight healthy men (n=16) and women (n=42) participated in a parallel-group, randomized controlled study. The normal-weight [mean ± SD body mass index (kg/m2): 21.8±2.2] group of young adults (mean ± SD age: 22.7±6.2 y) consumed vegetable broth daily for 4 wk. The broth for the treatment group (n=28) was supplemented with 3.8 g monosodium glutamate (MSG), whereas the control group (n=30) consumed a sodium-matched broth without MSG. Perceived umami taste intensity and discrimination in MSG solutions; liking, wanting, and preference of a variety of umami-rich foods; satiation and satiety from an ad libitum meal; and anthropometric measures were evaluated at baseline and at week 4. General linear models assessed the effect of treatment on change from baseline for all outcomes and tested for effect modification of sex. Relative to controls, increased consumption of MSG for 4 wk diminished umami taste in women (8.4 units on generalized Labeled Magnitude Scale; 95% CI: -13.8, -3.1 units; P=0.013). The desire for and intake of savory foods decreased after MSG treatment in both sexes with an ad libitum meal (desire: -7.7 units; 95% CI: -13.7, -1.7 units; P=0.04; intake: -36 g; 95% CI: -91, 19 g; P=0.04). Our results highlight that a month-long diet high in umami stimuli attenuates perceived umami taste and appetite for savory foods in a young, healthy population. Our findings contribute to the understanding of food choice, a factor in the development and maintenance of obesity, as well as the etiology of protein-related health conditions such as osteoporosis and kidney disease. This study is registered at www.clinicaltrials.gov as NCT03010930.

Antioxidant activity and phenolic acid content of selected vegetable broths

The antioxidant activity and content of phenolic substances in vegetable broths were determined. Green beans, beetroots, courgettes, onions, parsley, carrots, cabbages, celery, broccoli, spinach, cauliflowers, and tomatoes were subjected to boiling. Fresh vegetables and vegetable broths were analysed for ascorbic acid content, total phenolic content, ORAC and TEAC values. Phenolic acids were quantified using HPLC. The ascorbic acid content of vegetables ranged from 5–109 mg/100 ml, while no ascorbic acids could be detected in vegetable broths. Total phenolic content was between 17–1729 mg GAE/l for all samples. ORAC and TEAC values of vegetable broths were between 0–3 µmol TE/ml and 0–2 µmol TE/ml, respectively. Gallic, chlorogenic, caffeic, p-coumaric, and ferulic acid were detected in both fresh vegetables and vegetable broths. The highest phenolic acid content was observed in water in which beetroots were boiled. It was found that the vegetable broths of beetroots, celery stalks, cabbages, parsley and broccoli harboured remarkable antioxidant activity.

Predictive modeling of survival/death of Listeria monocytogenes in liquid media: Bacterial responses to cinnamon essential oil, ZnO nanoparticles, and strain

To predict Listeria monocytogenes population during storage (8 °C) as a function of time (1–16 days), cinnamon essential oil (EO), ZnO nanoparticles (NPs; 10–30 nm), and two different genotypes in liquid microbiological medium, an adaptive neuro fuzzy inference system (ANFIS) was developed. For this purpose, 32 modeling scenarios were investigated. The ANFIS scenarios were fed with 4 inputs of EO concentration (0, 0.8, 1.6, and 2.4%), ZnO NPs (0, 5, 10, and 15 mg/ml), strain (2 strains), and storage time (1–16 days). Our findings demonstrate that the final ANFIS architecture with triangular-shaped membership function (MF) provides the best prediction accuracy (RMSE = 0.214; R2 = 0.974) over models with other MFs. Moreover, the effects of antibacterial activity of cinnamon EO were investigated in a food model system, vegetable broth. The bacterial counts decreased with increasing cinnamon oil and ZnO NPs concentrations; however, some strain variation was observed. These observations demonstrate the reliability of the ANFIS model for prediction of L. monocytogenes population and confirm its potential use as a supplemental tool in predictive microbiology.

Modeling optimal process conditions for UV-heat inactivation of foodborne pathogens in liquid foods

The combination of ultraviolet radiation and heat (UV-H treatment) has been demonstrated as a promising strategy to overcome the limited UV germicidal effect in fruit juices. Nonetheless, there are so far no data regarding the efficacy of the combined process for the inactivation of bacterial foodborne pathogens in other liquid foods with different pH and composition. In this investigation, the optimum UV-H processing conditions for the inactivation of Escherichia coli, Salmonella Typhimurium, Listeria monocytogenes, and S. aureus in chicken and vegetable broth, in addition to juices, were determined. From these data models that accurately predict the most advantageous UV-H treatment temperature and the expected synergistic lethal effect from UV and heat resistance data separately were constructed. Equations demonstrated that the optimum UV-H treatment temperature mostly depended on heat resistance, whereas the maximum synergistic lethal effect also was affected by the UV resistance of the microorganism of concern in a particular food.

Efficacy of the combined application of oregano and rosemary essential oils for the control of Escherichia coli, Listeria monocytogenes and Salmonella Enteritidis in leafy vegetables

This study assessed the effect of the combined application of essential oils (EOs) from Origanum vulgare L. – oregano (OVEO) and Rosmarinus officinalis L. – rosemary (ROEO), alone or in combination at subinhibitory concentrations, against three pathogenic bacteria that are associated with fresh leafy vegetables: Listeria monocytogenes (L. monocytogenes), Escherichia coli (E. coli) and Salmonella enterica Serovar Enteritidis (S. Enteritidis). The inhibitory effects were evaluated by determining the minimum inhibitory concentration (MIC) and the fractional inhibitory concentration index (FICI) and assessing the viable cell counts in vegetable broth and artificially infected vegetables over time. Still, the effects of the EOs on native spoilage native flora were assessed. The MIC of OVEO was 0.6 μL/mL against the test strains either in single and mixed inoculum. The MIC of ROEO was 5 μL/mL against L. monocytogenes and E. coli and 10 μL/mL against S. Enteritidis in single inocula, whereas it was 10 μL/mL against the mixed inoculum. The FICI of the combined EOs was 0.5 against the mixed bacterial inoculum, which suggested a synergic interaction. The incorporation of OVEO and ROEO alone (MIC) or combined at different subinhibitory concentrations in vegetable broth resulted in a decrease in the viable cell counts of all test strains over 24 h. Similarly, the EOs alone or in the tested combinations reduced the viable cell counts of all test strains in experimentally infected fresh vegetables, besides to decrease the counts of spoiling native flora (mesophilic bacteria, enterobacteria and fungi). These findings reinforce the rational for the use of OVEO and ROEO in combination at subinhibitory concentrations to guarantee the safety and extend the shelf life of fresh vegetables.

Nutrient Sources in the Diets of Rural Tanzanian Children 9‐24 Months and Local Pathways to Nutrient Adequacy

As part of the MAL‐ED study, a cohort of 231 children living near Haydom, TZ was followed twice weekly to characterize morbidity, diet, growth and development. From 9‐24 mo, a 24‐hr recall was administered monthly to quantify food, energy and nutrient intakes. Here we identify foods and beverages contributing to energy, macro‐ and micronutrient intakes, and evaluate local pathways to improve child dietary intakes. On average, energy, carbohydrate, and protein intakes are sufficient according to WHO guidelines, but fat and selected micronutrient intakes (vit C, vit A, iron, zinc, calcium) are low. The two most important foods in the diet of children 9‐15 months are stiff maize porridge and milk, contributing to energy (45% porridge; 25% milk), carbohydrate (55% porridge; 11% milk), protein (31% porridge, 41% milk), and fat intakes (20% porridge; 59% milk). Top sources of micronutrients are vegetable broths (vit C: okra relish, cabbage, pumpkin or moringa leaf broth), milk (vit A: 67%; calcium: 90%; zinc: 30%), and stiff maize porridge (iron: 60%; zinc: 41%). Porridge and milk continue to be important from 16‐24 mo, but sources of vit A and vit C expand due to increased diet diversity. Days with adequate nutrient intakes were related to the type of food mixed into a child's porridge. Adequate intakes of iron and zinc were more likely to include beans, pumpkin, or a meat mixed into their porridge, or for zinc to include millet rather than maize porridge. Adequate vitamin A intake days were more likely to include porridge with a vegetable (sweet potato, pumpkin) or a leafy broth, and adequate vitamin C intake days included oranges or sweet potatoes.[MAL‐ED is funded by BMGF, NIH/FIC/FNIH]

Effects of Acetic Acid and Arginine on pH Elevation and Growth of Bacillus licheniformis in an Acidified Cucumber Juice Medium

Bacillus licheniformis has been shown to cause pH elevation in tomato products having an initial pH below 4.6 and metabiotic effects that can lead to the growth of pathogenic bacteria. Because of this, the organism poses a potential risk to acidified vegetable products; however, little is known about the growth and metabolism of this organism in these products. To clarify the mechanisms of pH change and growth of B. licheniformis in vegetable broth under acidic conditions, a cucumber juice medium representative of a noninhibitory vegetable broth was used to monitor changes in pH, cell growth, and catabolism of sugars and amino acids. For initial pH values between pH 4.1 to 6.0, pH changes resulted from both fermentation of sugar (lowering pH) and ammonia production (raising pH). An initial pH elevation occurred, with starting pH values of pH 4.1 to 4.9 under both aerobic and anaerobic conditions, and was apparently mediated by the arginine deiminase reaction of B. licheniformis. This initial pH elevation was prevented if 5 mM or greater acetic acid was present in the brine at the same pH. In laboratory media, under favorable conditions for growth, data indicated that growth of the organism was inhibited at pH 4.6 with protonated acetic acid concentrations of 10 to 20 mM, corresponding to 25 to 50 mM total acetic acid; however, growth inhibition required greater than 300 mM citric acid (10-fold excess of the amount in processed tomato products) products under similar conditions. The data indicate that growth and pH increase by B. licheniformis may be inhibited by the acetic acid present in most commercial acidified vegetable products but not by the citric acid in many tomato products.

Dietary exposure to benzoates (E210–E213), parabens (E214–E219), nitrites (E249–E250), nitrates (E251–E252), BHA (E320), BHT (E321) and aspartame (E951) in children less than 3 years old in France

This study aimed to estimate the exposure to seven additives (benzoates, parabens, nitrites, nitrates, BHA, BHT and aspartame) in children aged less than 3 years old in France. A conservative approach, combining individual consumption data with maximum permitted levels, was carried out for all the additives. More refined estimates using occurrence data obtained from products’ labels (collected by the French Observatory of Food Quality) were conducted for those additives that exceeded the acceptable daily intake (ADI). Information on additives’ occurrence was obtained from the food labels. When the ADI was still exceeded, the exposure estimate was further refined using measured concentration data, if available. When using the maximum permitted level (MPL), the ADI was exceeded for benzoates (1.94 mg kg–1 bw day–1), nitrites (0.09 mg kg–1 bw day–1) and BHA (0.39 mg kg–1 bw day–1) in 25%, 54% and 20% of the entire study population respectively. The main food contributors identified with this approach were current foods as these additives are not authorised in specific infant food: vegetable soups and broths for both benzoates and BHA, delicatessen and meat for nitrites. The exposure estimate was significantly reduced when using occurrence data, but in the upper-bound scenario the ADI was still exceeded significantly by the age group 13–36 months for benzoates (2%) and BHA (1%), and by the age group 7–12 months (16%) and 13–36 months (58%) for nitrites. Measured concentration data were available exclusively for nitrites and the results obtained using these data showed that the nitrites’ intake was below the ADI for all the population considered in this study. These results suggest that refinement of exposure, based on the assessment of food levels, is needed to estimate the exposure of children to BHA and benzoates for which the risk of exceeding the ADI cannot be excluded when using occurrence data.

French Kissing

French Kissing M. R. Branwen (bio) Click for larger view View full resolution Photo by Swifant [End Page 62] Late August 1997 We are having soup for dinner and I am in a terrible mood. It is a ridiculous soup: vegetable broth with these flimsy noodles shaped like matchsticks. My spoon cannot catch them. And I am hungry. I want six bowls of this lousy soup, but I am not going to ask for seconds because Thomas has already been making jabs about my weight. Thomas, my host brother, is sitting across the table from me. At fifteen, he is a year younger than I and completely unremarkable. [End Page 63] He is neither handsome nor intelligent, but he is the firstborn in the family and a boy; therefore his mediocrity in all things has been praised from an early age. My host sister, a year younger still, is clever and eager to gain her parents’ attention. The fact that she consistently fails at this has made her mean. I have no allies among the children in this household. I reach for another dinner roll. “Oh, wow, you’re going to put butter on that? Butter has an awful lot of fat in it,” says Thomas. I butter my roll in silent contempt. “That’s, like, another kilo right there.” I can feel that my face is flushed, and the only thing I want more than to leap across the table and pummel Thomas is for my face not to be flushed. I pray to God, as I’m sitting there, to get in touch with my inner anorexic. To be disgusted by the food in front of me. To become thin and irreproachable. To stand up, flinging my soup at him, and say, “To hell with your butter, Thomas! I would rather fast than eat even a teaspoon of your goddamned butter!” But I am sixteen, and I am contending with hormones that defy any amount of arbitrary control over my appetite. I continue to eat my soup in shame and fury. My host parents watch the spectacle unfold before them and feel no need to interfere on my behalf, even though my French is poor and I am unable to defend myself. They are content and disinterested. They are slurping their soup. Suddenly my host sister, Caroline, who is sitting to my right, darts her spoon into my bowl of soup. This is more than I can bear. “You don’t mind, do you?” she asks. It is not a question, and she already has the spoon to her mouth before she asks it. I do not know the word for “spit” in French, so I reach for the only Latinate root word that I can lay hands on and guess at the French conjugation: “Go ahead, I’ve expectorated in it.” Now the parents rouse, snorting with unexpected laughter into their soup. Caroline sees she’s been had. “What? What did she say? What is ‘expectorate’? What did she say?” Nobody explains. They just keep up the chorus of slurping. It is my one small moment of victory in this household, where I have landed, by way of a foreign exchange, deep in the agricultural heart of France. My host family’s house is built of three-foot-thick medieval stone on top of a hill next to the Château des Milandes, formerly owned by 1920s jazz legend Josephine Baker. Reaching my head up through the [End Page 64] little attic window in my bedroom in the early morning, I am greeted with wooded valleys and green pastures stretching out of sight in all directions, bespeckled with other medieval stone cottages and herds of grazing dairy cows, all nested in a thick bank of fog. In the backyard are a small crooked apple tree and a hazelnut tree, both in bloom. The surrounding countryside is a veritable feast for the senses, especially to a child of bland American suburbia. The August afternoons are heavy with cicadas. Inside roadside tabacs, old men sit smoking cigars and drinking crème de menthe. Inside bakeries along cobbled side streets, buxom, rosy-cheeked women with cloth kerchiefs in their hair...

Environmental and biological factors influencing the UV-C resistance of Listeria monocytogenes

In this investigation, the effect of microbiological factors (strain, growth phase, exposition to sublethal stresses, and photorepair ability), treatment medium characteristics (pH, water activity, and absorption coefficient), and processing parameters (dose and temperature) on the UV resistance of Listeria monocytogenes was studied. The dose to inactivate 99.99% of the initial population of the five strains tested ranged from 21.84 J/mL (STCC 5672) to 14.66 J/mL (STCC 4031). The UV inactivation of the most resistant strain did not change in different growth phases and after exposure to sublethal heat, acid, basic, and oxidative shocks. The pH and water activity of the treatment medium did not affect the UV resistance of L. monocytogenes, whereas the inactivation rate decreased exponentially with the absorption coefficient. The lethal effect of UV radiation increased synergistically with temperature between 50 and 60 °C (UV-H treatment). A UV-H treatment of 27.10 J/mL at 55 °C reached 2.99 and 3.69 Log10 inactivation cycles of L. monocytogenes in orange juice and vegetable broth, and more than 5 Log10 cycles in apple juice and chicken broth. This synergistic effect opens the possibility to design UV combined processes for the pasteurization of liquid foods with high absorptivity.

Scripted Messages Delivered by Nurses and Radio Changed Beliefs, Attitudes, Intentions, and Behaviors Regarding Infant and Young Child Feeding in Mexico

Scalable interventions are needed to improve infant and young child feeding (IYCF). We evaluated whether an IYCF nutrition communication strategy using radio and nurses changed beliefs, attitudes, social norms, intentions, and behaviors related to breastfeeding (BF), dietary diversity, and food consistency. Women with children 6–24 mo were randomly selected from 6 semi-urban, low-income communities in the Mexican state of Morelos (intervention, n = 266) and from 3 comparable communities in Puebla (control, n = 201). Nurses delivered only once 5 scripted messages: BF, food consistency, flesh-food and vegetable consumption, and feed again if food was rejected; these same messages aired 7 times each day on 3 radio stations for 21 d. The control communities were not exposed to scripted messages via nurse and radio. We used a pre-/post-test design to evaluate changes in beliefs, attitudes, norms, and intentions as well as change in behavior with 7-d food frequency questions. Mixed models were used to examine intervention-control differences in pre-/post changes. Coverage was 87% for the nurse component and 34% for radio. Beliefs, attitudes, and intention, but not social norms, about IYCF significantly improved in the intervention communities compared with control. Significant pre-/post changes in the intervention communities compared with control were reported for BF frequency (3.7 ± 0.6 times/d), and consumption of vegetables (0.6 ± 0.2 d) and beef (0.2 ± 0.1 d) and thicker consistency of chicken (0.6 ± 0.2 d) and vegetable broths (0.8 ± 0.4 d). This study provides evidence that a targeted communication strategy using a scalable model significantly improves IYCF.

How much chicken is food? Questioning the definition of food by analyzing amino acid composition of modern convenience products. Conflict of interest statement: There is no conflict of interest to disclose

Substantial differences exist between traditionally cooked and chemically designed ready-to-serve products and raise questions about the general principles and requirements of current food law. Differences in amino acid patterns were analyzed in four examples of chicken preparations (boiled chicken meat, traditionally prepared broth from whole chicken, and two commercial chicken broths), and four examples of vegetable broth (traditionally prepared, two commercial products one of which was claimed a BIO-product, and the classic German bouillon cube). Chicken meat contained 284 mg of free amino acids in 100 ml of the boiled meat homogenate, with physiological peaks of glutamate (14.5 mg/100 ml), glutamine (8.5 mg/100 ml), anserine (88 mg/100 ml) and carnosine (55 mg/100 ml). The patterns significantly differ in industrially designed chicken soups with elevated peaks of glutamate, and missing anserine or carnosine. Similar results were obtained in vegetable broths. In the classic German bouillon cube, glutamate accounts for 96% of all free amino acids. The amino acid composition of modern ready-to-serve chicken soups and vegetable broths are far from being similar to any natural composition. We need to question current legal definitions of food, and consider its impact on eating habits, appetite regulation and obesity.

Synergies of carvacrol and 1,8-cineole to inhibit bacteria associated with minimally processed vegetables

This study assessed the occurrence of an enhancing inhibitory effect of the combined application of carvacrol and 1,8-cineole against bacteria associated with minimally processed vegetables using the determination of Fractional Inhibitory Concentration (FIC) index, time-kill assay in vegetable broth and application in vegetable matrices. Their effects, individually and in combination, on the sensory characteristics of the vegetables were also determined. Carvacrol and 1,8-cineole displayed Minimum Inhibitory Concentration (MIC) in a range of 0.6-2.5 and 5-20 μL/mL, respectively, against the organisms studied. FIC indices of the combined application of the compounds were 0.25 against Listeria monocytogenes, Aeromonas hydrophila and Pseudomonas fluorescens, suggesting a synergic interaction. Application of carvacrol and 1,8-cineole alone (MIC) or in a mixture (1/8 MIC+1/8 MIC or 1/4 MIC+1/4 MIC) in vegetable broth caused a significant decrease (p<0.05) in bacterial count over 24h. Mixtures of carvacrol and 1,8-cineole reduced (p<0.05) the inocula of all bacteria in vegetable broth and in experimentally inoculated fresh-cut vegetables. A similar efficacy was observed in the reduction of naturally occurring microorganisms in vegetables. Sensory evaluation revealed that the scores of the most-evaluated attributes fell between "like slightly" and "neither like nor dislike." The combination of carvacrol and 1,8-cineole at sub-inhibitory concentrations could constitute an interesting approach to sanitizing minimally processed vegetables.

Combined application of essential oils from Origanum vulgare L. and Rosmarinus officinalis L. to inhibit bacteria and autochthonous microflora associated with minimally processed vegetables

This study assessed the occurrence of an enhancing inhibitory effect of the combined application of Origanum vulgare (OV) and Rosmarinus officinalis (RO) essential oils against bacteria associated to minimally processed vegetables using the determination of Fractional Inhibitory Concentration (FIC) index, kill-time assay in vegetal broth and application in vegetable matrices. Moreover, it was determined chemical composition of the essential oils and their effects alone and in mixture on sensory characteristics of minimally processed vegetables. Carvacrol (66.9g/100g) was the most prevalent compound in OV essential oil, while for RO was 1.8-cineole (32.2g/100g). OV and RO essential oil showed MIC in a range of 1.25–5 and 20–40μL/mL, respectively. FIC indices of the combined application of the essential oils were 0.5 against Listeria monocytogenes, Yersinia enterocolitica and Aeromonas hydrophilla suggesting a synergic interaction. Only for Pseudomonas fluorescens FIC index was 0.75 purposing additive effect. Application of the essential oils alone (MIC) or in mixture (¼ MIC+¼ MIC or ¼ MIC+½ MIC) in vegetable broth caused significant decrease (p<0.05) in bacterial count over 24h. Mixture of essential oils reduced (p<0.05) the inocula of all bacteria in vegetable broth and in experimentally inoculated fresh-cut vegetables. Similar efficacy was found to reduce the autochthonous microflora in vegetables. Sensory evaluation of vegetables sanitized with essential oils revealed that the scores of the most evaluated attributes fell between like slightly and neither like nor dislike. The combination of essential oils at sub-inhibitory concentrations could mean an interesting approach to sanitize minimally processed vegetables.

POTENCY OF AMINO ACIDS AS SAVORY FRACTION FROM VEGETABLE BROTH OF MUNG BEANS (Phaseolus radiatus L.) THROUGH BRINE FERMENTATION BY Rhizopus-C&lt;sub&gt;1&lt;/sub&gt;

Amino acids produced through brine fermentation of mung beans (Phaseolus radiatus sp) by inoculum of Rhizopus-C1 at room temperature for 0, 2, 4, 6, 8, 10, and 12 weeks, respectively had a potential use as savory fraction for seasoning agent. The objective of this experiment was to find out characteristic of produced amino acids and composition of fermentation products relating with proteolitic and amylolitic activities of Rhizopus-C1. The result of experiment showed that the length of fermentation time would increase intensity of savory taste and cloudy color, and increase total protein, soluble protein, and N-amino concentrations, decrease water, while fat concentration was constant. Fermentation of 10 weeks was optimal time to get crude broth with concentrations of total protein of 9.5622%, soluble protein of 8.5 mg/g, N-amino of 5.6 mg/g, fat of 0.2802%, water of 40.7189%, Volatile Reduction Substances (VRS) of 90 µeq/g, and reduction sugar of 672.5 mg/mL. Kinds of dominant non-essential amino acids produced were glutamic acid (1.014%), and aspartic acid (0.507 %), while essential amino acids were lysine (0.474%), and isoleucine (0.644%). The other of amino acids were resulted with concentration of 0.211 - 0.345%, such as leucine, arginine, serine, glycine, histidine, alanine, proline, tyrosine, valine, methionine, cystine, threonine, and phenilalanine. Visually, crude vegetable broth produced through brine fermentation of mung beans by Rhizopus sp-C1 was semi solid, brownish color, rather fatty, salty, and enough strong savory taste. Keywords: Amino acids, brine fermentation, mung beans broth, Rhizopus-C1, savory fraction

THE EFFECT OF PROCESS CONDITIONS IN PREPARATION OF VEGETABLE BROTH AS SAVORY FLAVOR FROM MUNG BEANS (&lt;i&gt;Phaseolus radiatus&lt;/i&gt; L.) USING INOCULUM OF &lt;i&gt;Rhizopus&lt;/i&gt;-C&lt;sub&gt;1&lt;/sub&gt;

Preparation of vegetable broth from mung beans (Phaseolus radiatus L.) in semi pilot scale is an attempt development to get product of savory flavor in larger scale. The aim of this activity was to find out the effect of process multiplication on composition of vegetable broth from mung beans using inoculum of Rhizopus-C1 through brine fermentation in mixtures of inoculum, salt, and mung beans of 26, 23, and 51 %. This activity was conducted in both temperature of fermentation (room temperature and 30 °C), various time of fermentation (0, 2, 4, 6, 8, 10, and 12 weeks) and process scales, namely laboratory scale (300 g) and semi pilot scale (± 25 kg), respectively. The result of experiment indicated that fermentation temperature and time and process scales were tend to affect on composition of product. The length of fermentation time would increase concentrations of dissolved protein, N-amino and reducing sugar, decreased concentrations of fat and Volatile Reduction Substance (VRS), while concentrations of total protein, and water were tend to be constant in laboratory and semi pilot scales at the both process temperatures. Multiplication in preparation process of inoculum (7 kg) using starter of Rhizopus-C1 resulted inoculum with activities of proteolytic of 0.71 U/g, and amilolytic of 17.5 U/g at 56 h of incubation. The whole process in semi pilot scale decreased composition of products. The optimal treatment based on recovery of total protein, and the highest amino acids as N-amino in semi pilot scale was at fermentation temperature of 30 ºC for 10 weeks with concentrations of water of 44.96%, total protein of 11.77% (dry matter), dissolved protein of 8 mg/mL, N-amino of 15.4 mg/mL, reducing sugar of 582.5 mg/mL, fat of 0.26% and, VRS of 90 µeq.reduction/g. Keywords: Brine fermentation, vegetable broth, mung beans (Phaseolus radiatus L.), Rhizopus-C1, semi pilot

Activity and characterization of secondary metabolites produced by a new microorganism for control of plant diseases

Microorganisms capable of utilizing vegetable tissues for growth in soils were isolated and their vegetable broth cultures were individually sprayed directly on leaves to test their ability to control Phytophthora blight of bell pepper caused by Phytophthora capsici. Liquid culture of Streptomyces strain TKA-5, a previously undescribed species obtained in this study, displayed several desirable disease control characteristics in nature, including high potency, long lasting and ability to control also black leaf spot of spoon cabbage caused by Alternaria brassicicolca. The extract was fungicidal to P. capsici but fungistatic to A. brassicicola. It was stable at high temperature and high pH. However, after exposure to pH 2 for 24h, the extract was no longer inhibitory to P. capsici although it was still strongly inhibitory to A. brassicicola. After treatment with cation or anion exchange resins, the extract lost its inhibitory effect against P. capsici but not A. brassicicola. The results suggest that the extract contained two different kinds of inhibitory metabolites, one against P. capsici with both positive and negative charges on its molecule and another against A. brassicicola with no charges on its molecule. The inhibitory metabolites were soluble in ethanol or methanol but not in water, ether or chloroform. They were dialyzable in the membrane tubing with molecular weight cut-off of 10,000, 1000 or 500 but not 100, indicating that the inhibitors have a molecular weight between 500 and 100. Results also showed that both inhibitors are not proteins.