Procedia food science最新文献

{"title":"Antibiotic Resistance and Molecular Characterization of Seafood Isolates of Nontyphoidal Salmonella by PFGE","authors":"V.K. Deekshit,&nbsp;B.K. Kumar,&nbsp;P. Rai,&nbsp;I. Karunasagar","doi":"10.1016/j.profoo.2016.02.067","DOIUrl":"10.1016/j.profoo.2016.02.067","url":null,"abstract":"<div><p>Emergence of multidrug resistant nontyphoidal <em>Salmonella</em> is a major health concern worldwide due to the predominant occurrence of <em>Salmonella enterica</em> sub-species <em>enterica</em> serovar Typhimurium phage type 104 (DT104) conferring resistance to ampicillin, chloramphenicol, streptomycin, sulphonamide and tetracycline. Apart from antibiotic resistance, the identification and genotypic characterization of pathogens is essential for epidemiological surveillance and outbreak investigations. In this study 39 isolates of <em>Salmonella</em> obtained from seafood samples were examined for their susceptibility to various antibiotics and subjected to PFGE analysis using the restriction enzyme <em>Xba</em>1. The highest percentage resistance was for erythromycin (100%) followed by nalidixic acid (15.38%), co-trimoxazole (15.38%), chloramphenicol (12.82%), ampicillin (12.82%) and tetracycline (10.25%). Six (15.38%) of the 39 isolates were multidrug resistant. The <em>Xba</em>I digested chromosomal DNA generated 7 clusters suggesting the presence of diverse <em>Salmonella</em> strains in seafood. The Discriminatory Index for PFGE obtained by <em>Xba</em>I restriction enzyme was 0.91. The PFGE has been found highly discriminatory for subtyping <em>S</em>. Weltevreden and <em>S</em>. Newport. The <em>Xba</em>I PFGE was not only discriminatory but could also distinguish multidrug-resistant strains from the sensitive ones as the two groups they belonged to different pulsotypes. The study also demonstrated multiple clones of <em>S</em>. Weltevreden, <em>S</em>. Newport and <em>S</em>. Oslo present in seafood from the south west coast of India. Genetic diversity among the similar seafood sources suggests the presence of different clones of <em>Salmonella</em> which further increases the risk of seafood being a potential source of highly pathogenic bacteria like <em>Salmonella</em>.</p></div>","PeriodicalId":20478,"journal":{"name":"Procedia food science","volume":"6 ","pages":"Pages 334-338"},"PeriodicalIF":0.0,"publicationDate":"2016-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1016/j.profoo.2016.02.067","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"73167477","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Does Processing have a Considerable Effect on the Nutritional and Functional Properties of Mung Bean (Vigna Radiata)?","authors":"S.D. Chandrasiri ,&nbsp;R. Liyanage ,&nbsp;J.K. Vidanarachchi ,&nbsp;P. Weththasinghe ,&nbsp;B.C. Jayawardana","doi":"10.1016/j.profoo.2016.02.071","DOIUrl":"10.1016/j.profoo.2016.02.071","url":null,"abstract":"<div><p>Mung bean is an important grain legume which is rich in nutrients and other bioactive compounds with many beneficial physiological effects. However, the effect of processing on properties of mung bean has not been widely studied in Sri Lanka. In the current study, effect of processing (boiling and sprouting) on some nutritional and functional properties of mung bean was investigated in comparison with raw mung bean. Mung bean seeds (<em>Vigna radiata</em>), varity MI6 were obtained from the Government Seed Center, Dambulla, Sri Lanka. Proximate composition, gross energy, insoluble dietary fibre (IDF) and soluble dietary fibre (SDF) contents,total phenolic content (TPC), total flavonoid content (TFC), α-amylase inhibition capacity, DPPH and ABTS scavenging activities were determined. Crude Protein (CP) content of boiled mung bean was significantly (<em>p</em>&lt;0.05) lower than that of raw mung bean while it was significantly (<em>p</em>&lt;0.05) higher in sprouted mung bean than raw mung bean. Crude fat content (CF) was significantly (<em>p</em>&lt; 0.05) lower in sprouted mung bean when compared to raw mung bean. IDF contents in raw mung bean was significantly (<em>p</em>&lt;0.05) higher than that in sprouted and boiled mung bean whereas, SDF content in boiled and sprouted mung bean were significantly (<em>p</em>&lt;0.05) higher than that in raw mung bean.processing significantly (<em>p</em>&lt;0.05) reduced antioxidant activity and total phenol content compared to raw mung bean. However, flavonoids could only be detected in sprouted mung bean. Further, α-amylase inhibition in sprouted mung bean was significantly (<em>p</em>&lt;0.05) higher than that in boiled mung bean. In conclusion, processing (boiling and sprouting) influences the CP content, CF content, dietary fibre content, antioxidant capacity, α-amylase inhibition and fermentation ability in mung bean.</p></div>","PeriodicalId":20478,"journal":{"name":"Procedia food science","volume":"6 ","pages":"Pages 352-355"},"PeriodicalIF":0.0,"publicationDate":"2016-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1016/j.profoo.2016.02.071","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"78586812","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Effect of Freezing and Hot Water Soaking on the Functional Properties of Rice Flour Derived from four Sri Lankan Traditional Rice Varieties","authors":"C.M. Peries ,&nbsp;K.B. Wijesekara ,&nbsp;S.B. Navarathne","doi":"10.1016/j.profoo.2016.02.014","DOIUrl":"10.1016/j.profoo.2016.02.014","url":null,"abstract":"<div><p>Rice cultivation nowadays has become as major concern to Sri Lanka due to high dependency of chemical fertilizers. There is an interest to promote utilization of rice obtained from traditional rice varieties which are well adopted to Sri Lankan environmental conditions, such varieties are highly nutritious and less dependent on agrochemicals. Thus they are ideal candidates in promoting organic food products without chemical inputs. Rice flour is a good substitute for imported wheat flour in bakery industry. However due to lack of gluten protein, rice flour cannot be used directly in bakery products without any modifications. In this study rice grains derived from four traditional rice varieties namely <em>Madathuwalu</em>, <em>Kaluhenati</em>, <em>Pachaperumal</em> and <em>Ratdal</em> were subjected to freezing at -20^oC (24<!--> <!-->hours and 48<!--> <!-->hours), hot water soaking at 80^oC (5<!--> <!-->minutes and 10<!--> <!-->minutes) individually and in dual combinations. Untreated rice flour served as the control and experiments were conducted in triplicates. Water Absorption Index (WAI), Water Solubility (WS), Swelling Power (SP) and pH values were measured in both treated and untreated rice flour. Results showed that these physical treatments to the rice grains brings about a significant difference (p&lt; 0.05) on the functional properties of rice flour both individual and in dual combinations. Strong correlation (p=0.000) was obtained between WAI and SP. Dual modification treatments were found to be highly effective in improving functional properties of all selected traditional rice varieties compared to the single modification. Freezing at -20^oC for 48<!--> <!-->hours was more effective than the 24<!--> <!-->hours freezing to improve the functional properties. Therefore, this study proves that simple physical treatment methods such as freezing and hot water soaking could bring about a significant effect on the functional properties of traditional rice flour.</p></div>","PeriodicalId":20478,"journal":{"name":"Procedia food science","volume":"6 ","pages":"Pages 68-72"},"PeriodicalIF":0.0,"publicationDate":"2016-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1016/j.profoo.2016.02.014","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"79268461","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Identifying an Appropriate and Sustainable Irrigation Method Using Some Remotely Sensed Parameters for the Crop Cultivation in Vavuniya District","authors":"K. Arjunan,&nbsp;A. Nanthakumaran","doi":"10.1016/j.profoo.2016.02.030","DOIUrl":"10.1016/j.profoo.2016.02.030","url":null,"abstract":"<div><p>Over consumption of water resources due to unplanned and inappropriate irrigation methods would be a threat to the ecosystem health and to the sustainable agriculture in Vavuniya District. The objective of this study was to identify the most appropriate irrigation method using remotely sensed or derived hydro geological and meteorological information. The impact of different types of irrigation methods on water use efficiency, water consumption, socio economic aspects of irrigation and soil condition were considered to fulfil the objective of this study. Evaporative fraction, soil moisture content, hydrological parameters and the meteorological parameters were derived using satellite imageries namely the products of Moderate Resolution Imaging Spectro-radiameter (MODIS), MOD 09 A1 (Solar Zenith Angle), MOD 11 A1 (Land Surface Temperature), MOD 13 A1 (Normalized Different Vegetation Index) and MOD 43 B3 (Surface Albedo) and the Shuttle Radar Topography Mission (SRTM) DEM (90m resolution) associated with field reference data during January 2014 to June 2014. Estimation of evaporative fraction and soil moisture content were collectively done with the aid of Surface Energy Balance Algorithm (SEBAL) methodin Ilwis 3.7 environment. Appropriate geometric corrections and image processing operations were applied. Parameterization of hydrological and meteorological parameters was done using automated operations associated with auxiliary information of respective imageries. Information on socio economic aspects of irrigation methods were gathered from semi structured interviews and secondary data sources. This study revealed that integral of hydrological, topographical, meteorological and socio economic factors signifying the importance of micro irrigation methods as viable and effective irrigation method in agriculture. Encouraging the farmers to use micro irrigation methods by providing the credit facilities and the subsidy to install micro irrigation systems is vital for the water resource conservation and thereby the sustainable agriculture.</p></div>","PeriodicalId":20478,"journal":{"name":"Procedia food science","volume":"6 ","pages":"Pages 127-132"},"PeriodicalIF":0.0,"publicationDate":"2016-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1016/j.profoo.2016.02.030","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"77199189","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Quantitative Risk Assessment for Formalin Treatment in Fish Preservation: Food Safety Concern in Local Market of Bangladesh","authors":"Md. Sazedul Hoque ,&nbsp;Liesbeth Jacxsens ,&nbsp;Bruno De Meulenaer ,&nbsp;A.K.M. Nowsad Alam","doi":"10.1016/j.profoo.2016.02.037","DOIUrl":"10.1016/j.profoo.2016.02.037","url":null,"abstract":"<div><p>In Bangladesh, fishes are adulterated by hazardous chemicals at different steps from farm to consumers. Formalin (FA) is reported to be frequently added as preservative either by dipping or spraying to the fresh fishes by the fish traders while transporting to domestic marketing chain to prevent spoilage and extend shelf life. Thus, the objective of the present study was toconduct quantitative risk assessment (QRA) for formalin treated fish in Bangladesh. The probabilistic QRA of formalin treated fish was performed based on available secondary data. Available data on concentration of formalin in fish, daily fish consumption by the consumer and their body weight were used to estimate the risk of residual formalin to the consumers. Based on the data, three different scenarios (average consumption, two and four times of average consumption considered as scenarios 1, 2 and 3, respectively) were used for exposure analysis using @Risk program version 6.0.FA concentration in consumedfresh and cooked (boiling) fish was 5.34x10^-02 and 2.340x10^-02 (mg/kg bw/day), respectively and national average fish consumption was 200<!--> <!-->g/day. QRA reveals that FA intake under scenario1 and 2 was lower than acceptable daily intake (ADI 0.2<!--> <!-->mg/kg bw/day set by the United States Environmental Protection Agency) thus lower risk observed for both fresh and cooked fish. However, scenario 3 revealed that 0.01% population was at risk (FA intake 0.21<!--> <!-->mg/kg bw/day higher than ADI) upon the fresh fish consumption, where cooked fish (FA 9.38x10^-02 mg/kg bw/day) consumer remains safe at the same scenario. The result confirmed that cooking has significant effect to reduction of formalin. Therefore, probabilistic quantitative risk assessment of formalin treated fish could provide important risk information to the risk manager (government), whether the population is at risk or not? The result could be applied to establish effective risk management strategy in Bangladesh.</p></div>","PeriodicalId":20478,"journal":{"name":"Procedia food science","volume":"6 ","pages":"Pages 151-158"},"PeriodicalIF":0.0,"publicationDate":"2016-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1016/j.profoo.2016.02.037","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"88098943","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Phenotypic Behavior of 35 Salmonella Enterica Serovars Compared to Epidemiological and Genomic Data","authors":"Annemarie Pielaat,&nbsp;Angelina Kuijpers,&nbsp;Ellen Delfgou-van Asch,&nbsp;Wilfrid van Pelt,&nbsp;Lucas Wijnands","doi":"10.1016/j.profoo.2016.02.085","DOIUrl":"10.1016/j.profoo.2016.02.085","url":null,"abstract":"<div><p>The behavior of 35 different <em>Salmonella enterica</em> serovars was investigated in an <em>in vitro</em> gastro-intestinal tract (GIT) system. Virulence was expressed as the probability of infection, P(inf), i.e. fraction of the ON-culture invading into Caco-2 cells after GIT passage. Results show that the (average) P(inf) of <em>Salmonella</em> serovars ranges from 1.7 10^-8 (<em>S.</em>Kedougou) to 5.3 10^-5 (<em>S.</em>Typhimurium). In general, the P(inf) corresponds to available epidemiological and virulotypic data from literature. Still, individual exceptions exist and it is hypothesized that the public health risk from <em>Salmonella</em> is associated with exposure (prevalence, dose and/or acquired immunity) rather than difference in virulence.</p></div>","PeriodicalId":20478,"journal":{"name":"Procedia food science","volume":"7 ","pages":"Pages 53-58"},"PeriodicalIF":0.0,"publicationDate":"2016-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1016/j.profoo.2016.02.085","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"83839109","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"A Comparative Study on Antioxidant and DNA Protective Activity of Different Skin Coloured Brinjal (Solanum Melongena)","authors":"K.M. Somawathi ,&nbsp;V. Rizliya ,&nbsp;H.A.M. Wickramasinghe ,&nbsp;W.M.T. Madhujith","doi":"10.1016/j.profoo.2016.02.026","DOIUrl":"10.1016/j.profoo.2016.02.026","url":null,"abstract":"<div><p>The aim of this study was to investigate the <em>in vitro</em> antioxidant activity and DNA damage inhibition potential of aqueous extract of <em>S. melongena</em> with different skin colours. Water extracts of brinjal with four different skin colours: moderately purple (S1), light purple (S2), dark purple (S3) and purple with green lines (S4) were tested for their antioxidant and radical scavenging activities. The total phenolic content (TPC) was quantified using Folin-Ciocalteau's method. The effectiveness of brinjal extracts in preventing radical induced DNA damage was also determined. There was a significant difference (p&lt;0.0001) between the skin colour andantioxidant activity. Brinjal with S3skin colour showed the highest TPC and antioxidant activity measured by FRAP while, S2 showed the least. S1 displayed the highest percentage of DPPH radical scavenging activity with an IC₅₀ value of 3.51±0.62<!--> <!-->mg/ml while, S3 demonstrated the strongest total antioxidant capacity with an inhibition percentage of 40.45±1.17. In the FTC (Ferric Thiocyanate) and egg yolk model, S1 and S3 showed better antioxidantactivity than S2 and S4. The <em>in vitro</em> freeradical quenchingand antioxidant results well correlated with the <em>in vitro</em> lipid peroxidation assays. All extracts were able to effectively retain DNA against AAPH induced radical damage at the concentration levels (25 and 75<!--> <!-->mg/ml) tested. All the extracts showed moderate to potent antioxidant activity, among which S3 and S1, intensely coloured skins, demonstrated better antioxidant activity which may be attributed to the higher phenolic content since a linear relation was observed between the TPC and the antioxidant parameters.</p></div>","PeriodicalId":20478,"journal":{"name":"Procedia food science","volume":"6 ","pages":"Pages 117-122"},"PeriodicalIF":0.0,"publicationDate":"2016-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1016/j.profoo.2016.02.026","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"72604126","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Modelling the Growth of Salmonella spp. and Escherichia Coli O157 on Lettuce","authors":"Olivier Veys ,&nbsp;Susana de Oliveira Elias ,&nbsp;Imca Sampers ,&nbsp;Eduardo César Tondo","doi":"10.1016/j.profoo.2016.10.003","DOIUrl":"10.1016/j.profoo.2016.10.003","url":null,"abstract":"<div><p>This study aimed to model the growth of <em>Salmonella</em> and <em>Escherichia coli</em> O157 on lettuce at different temperatures. Microorganisms were inoculated separately on lettuce and stored at 5, 10, 25, and 37°C. Growth curves were built by fitting the data to the Baranyi's DMFit model and Ratkowsky equation was used as secondary model. The models were able to assess the growth of both microorganisms and data showed that bacteria did not growth for 24hours at 10°C, what can be a suitable temperature for lettuce distribution on food services. However, prolonged periods demonstrated growth at every temperatures examined.</p></div>","PeriodicalId":20478,"journal":{"name":"Procedia food science","volume":"7 ","pages":"Pages 168-172"},"PeriodicalIF":0.0,"publicationDate":"2016-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1016/j.profoo.2016.10.003","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"74132258","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Nutritional Status and Food Insecurity among the Children in Northern Sri Lanka","authors":"Karthigesu Kandeepan,&nbsp;Sandrasegrampillai Balakumar,&nbsp;Vasanthy Arasaratnam","doi":"10.1016/j.profoo.2016.02.016","DOIUrl":"10.1016/j.profoo.2016.02.016","url":null,"abstract":"<div><p>Consumption of adequate nutritious food is the most important element to ensure healthy living of children. The objective was to assess the nutritional status and food insecurity among the children aged 1-5 years in the Jaffna District. A descriptive cross-sectional study design was used. Height and weight were used to compute age and sex specific Z-scores for malnutrition. Food insecurity was assessed by cross-tabulating the Household Food Consumption Adequacy Score (HFCAS) and food access (assessed by food expenditure as a % of the total household expenditure), as specified by the World Food Program. The Socio-demographic factors and dietary pattern were obtained by using interviewer administered questionnaires. Sample size was 846 children [414 (49%) males]. The prevalence of wasting, underweight and stunting were 21.6 (n=184), 33.1 (n=282) and 26.4% (n=223) respectively. Among the subjects, 41.6 (n=351), 48.3 (n=408) and 10.1% (n=85) of children had good, average and poor food access respectively with a mean (±SD) of 75 (±13.6)%. The mean (±SD) HFCAS was 60.9 (±8.2) % with a range from 39 to 87% and all the children had adequate HFCAS (&gt;35.1%). The mean HFCAS was significantly higher in urban children (67.5%) than in rural children (58.8%). Based on food access &amp; HFCAS, food insecurity of Jaffna district was 10.1%. The prevalence of anaemia was 36.4% (n=308) and it was higher [44.7% (n=38)] in food insecure than in food secure households [35.5% (n=269)]. In this population, 27.2% of the children had protein deficiency (&lt;3.5<!--> <!-->g/dL) and it was observed as high (30.6%) among food unsecured children. Household income (p&lt;0.001), expenditure for foods (p&lt;0.05), and Hb concentration (p&lt;0.05) were higher in food secure than in food insecure households. This study concludes that, the household food insecurity is prevalent and it was increased with income and expenditure for food in Jaffna district. Even though food insecurity was low in Jaffna it has a significant influence on undernutrition and anaemia in children.</p></div>","PeriodicalId":20478,"journal":{"name":"Procedia food science","volume":"6 ","pages":"Pages 220-224"},"PeriodicalIF":0.0,"publicationDate":"2016-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1016/j.profoo.2016.02.016","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"74641595","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Estimation of Aspergillus flavus Growth under the Influence of Different Formulation Factors by Means of Kinetic, Probabilistic, and Survival Models","authors":"C.E. Kosegarten,&nbsp;E. Mani-López,&nbsp;E. Palou,&nbsp;A. López-Malo,&nbsp;N. Ramírez-Corona","doi":"10.1016/j.profoo.2016.02.093","DOIUrl":"10.1016/j.profoo.2016.02.093","url":null,"abstract":"<div><p>A Box-Behnken design was conducted to determine the effect of casein concentration (0, 5, or 10%), corn oil (0, 3, or 6%), a_w (0.900, 0.945, or 0.990), pH (3.5, 5.0, or 6.5), concentration of cinnamon essential oil (CEO: 0, 200, or 400<!--> <!-->ppm), and incubation temperature (15, 25, or 35<!--> <!-->°C) on the growth of <em>A. flavus</em> during 50 days of incubation. Potato dextrose agars were adjusted to the different levels of tested factors and poured into Petri dishes, once solidified were inoculated with mold spores and incubated at studied temperatures. Mold response was modeled using Gompertz and quadratic polynomial equations. The obtained polynomial regression model (allowed the significant (p&lt;0.05) for linear, quadratic, and interaction effects for the Gompertz equation coefficients’ parameters to be identified) adequately described (R²&gt;0.97) mold growth. Additionally, in order to describe growth/not-growth boundary, collected data after 50 days of incubation were classified according to the observed response as 1 (growth) or 0 (not growth), then a binary logistic regression was used to model growth interface. Mold growth probability strongly depend on casein, oil, temperature, and a_w, as well as variations of pH and CEO concentration, being lower for those systems with higher content of CEO (&gt;180<!--> <!-->ppm). Furthermore, survival analysis using failure time was utilized to estimate the time at which mold growth began. The time to fail was directly related to the temperature and CEO concentration; for systems formulated with more than 200<!--> <!-->ppm of CEO, time to fail was &gt;30 days for low protein and fat contents. The three tested approaches to describe <em>A. flavus</em> response, adequately predicted growth rate and lag time, or growth probability, or the time in which growth will occur. The use and selection of any of these approaches will depend on the intended application.</p></div>","PeriodicalId":20478,"journal":{"name":"Procedia food science","volume":"7 ","pages":"Pages 85-88"},"PeriodicalIF":0.0,"publicationDate":"2016-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1016/j.profoo.2016.02.093","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"75680479","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}