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| Registros recuperados : 3.772 | |
| Registros recuperados : 3.772 | |
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Registro Completo
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Biblioteca(s): |
Embrapa Agrossilvipastoril. |
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Data corrente: |
06/07/2020 |
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Data da última atualização: |
24/05/2022 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Circulação/Nível: |
A - 1 |
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Autoria: |
OLIVEIRA, J. M. de; ALENCAR, E. R. de; BLUM, L. E. B.; FERREIRA, W. F. de S.; BOTELHO, S. de C. C.; RACANICCI, A. M. C.; LEANDRO, E. dos S.; MENDONÇA, M. A.; MOSCON, E. S.; BIZERRA, L. V. A. dos S.; SILVA, C. R. da. |
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Afiliação: |
JULIANA MARTINS DE OLIVEIRA, UnB, Brasília-DF; ERNANDES RODRIGUES DE ALENCAR, UnB, Brasília-DF; LUIZ EDUARDO BASSAY BLUM, UnB, Brasília-DF; WALLAS FELIPPE DE SOUZA FERREIRA, UnB, Brasília-DF; SILVIA DE CARVALHO CAMPOS BOTELHO, CPAMT; ALINE MONDINI CALIL RACANICCI, UnB, Brasília-DF; ELIANA DOS SANTOS LEANDRO, UnB, Brasília-DF; MARCIO ANTÔNIO MENDONÇA, UnB, Brasília-DF; EDER STOLBEN MOSCON, UnB, Brasília-DF; LINCOLN VICENTE ARAÚJO DOS SANTOS BIZERRA, UnB, Brasília-DF; CAROLINE ROSA DA SILVA, UnB, Brasília-DF. |
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Título: |
Ozonation of Brazil nuts: Decomposition kinetics, control of Aspergillus flavus and the effect on color and on raw oil quality. |
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Ano de publicação: |
2020 |
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Fonte/Imprenta: |
LWT - Food science and technology, v. 123, 109106, 2020. |
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ISSN: |
0023-6438 |
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DOI: |
https://doi.org/10.1016/j.lwt.2020.109106 |
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Idioma: |
Inglês |
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Conteúdo: |
The objective of this study was to evaluate the decomposition kinetics of ozone gas for preservation of Brazil nuts, the effect on Aspergillus flavus and possible effects on color and on raw oil quality. With regards to the saturation process, an exponential reduction of the saturation time was observed, while the saturation concentration increased linearly in the porous medium as the initial gas concentration was increased. Ozone half-life in the Brazil nuts at 25 °C was equivalent to 4.20 min. As for the effect of ozone on A. flavus, at the concentration of 8.88 mg L−1, for 240 min, the gas was able to cause a reduction in the count of microorganisms greater than 3.10 log cycles. Changes in the structure of the microorganisms and color of the colonies were also evidenced. Ozonation did not alter the quality of Brazil nut oil or its lipid profile. From the obtained results, it was concluded that: the initial ozone concentration influences the time and saturation concentration; ozone efficiently inactivates A. flavus in Brazil nuts; and in the conditions adopted for the present study, ozone does not affect the quality of the raw oil, including the lipid profile. |
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Palavras-Chave: |
Half-life time; Lipid profile; Mato Grosso; Qualitative alterations; Saturation time. |
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Thesaurus NAL: |
Biological half-life; Ozonation. |
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Categoria do assunto: |
Q Alimentos e Nutrição Humana |
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URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/214386/1/2020-cpamt-sccb-ozonation-brazil-nuts-decompostion-control-aspergillus-effect-color-oil-quality.pdf
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Marc: |
LEADER 02282naa a2200349 a 4500
001 2123634
005 2022-05-24
008 2020 bl uuuu u00u1 u #d
022 $a0023-6438
024 7 $ahttps://doi.org/10.1016/j.lwt.2020.109106$2DOI
100 1 $aOLIVEIRA, J. M. de
245 $aOzonation of Brazil nuts$bDecomposition kinetics, control of Aspergillus flavus and the effect on color and on raw oil quality.$h[electronic resource]
260 $c2020
520 $aThe objective of this study was to evaluate the decomposition kinetics of ozone gas for preservation of Brazil nuts, the effect on Aspergillus flavus and possible effects on color and on raw oil quality. With regards to the saturation process, an exponential reduction of the saturation time was observed, while the saturation concentration increased linearly in the porous medium as the initial gas concentration was increased. Ozone half-life in the Brazil nuts at 25 °C was equivalent to 4.20 min. As for the effect of ozone on A. flavus, at the concentration of 8.88 mg L−1, for 240 min, the gas was able to cause a reduction in the count of microorganisms greater than 3.10 log cycles. Changes in the structure of the microorganisms and color of the colonies were also evidenced. Ozonation did not alter the quality of Brazil nut oil or its lipid profile. From the obtained results, it was concluded that: the initial ozone concentration influences the time and saturation concentration; ozone efficiently inactivates A. flavus in Brazil nuts; and in the conditions adopted for the present study, ozone does not affect the quality of the raw oil, including the lipid profile.
650 $aBiological half-life
650 $aOzonation
653 $aHalf-life time
653 $aLipid profile
653 $aMato Grosso
653 $aQualitative alterations
653 $aSaturation time
700 1 $aALENCAR, E. R. de
700 1 $aBLUM, L. E. B.
700 1 $aFERREIRA, W. F. de S.
700 1 $aBOTELHO, S. de C. C.
700 1 $aRACANICCI, A. M. C.
700 1 $aLEANDRO, E. dos S.
700 1 $aMENDONÇA, M. A.
700 1 $aMOSCON, E. S.
700 1 $aBIZERRA, L. V. A. dos S.
700 1 $aSILVA, C. R. da
773 $tLWT - Food science and technology$gv. 123, 109106, 2020.
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Registro original: |
Embrapa Agrossilvipastoril (CPAMT) |
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