| Title: | "Infrared decontamination of oregano: effects on Bacillus cereus spores, water activity, color, and volatile compounds" |
| Author(s): | Eliasson L; Libander P; Lovenklev M; Isaksson S; Ahrne L; |
| Address: | "Authors Eliasson, Isaksson and Ahrne are with Dept. of Process and Technology Development, SIK - The Swedish Inst. of Food and Biotechnology, Box 5401, SE-402 29, Gothenburg, Sweden" |
| ISSN/ISBN: | 1750-3841 (Electronic) 0022-1147 (Linking) |
| Abstract: | "Infrared (IR) heating, a novel technology for decontaminating oregano, was evaluated by investigating the reduction of inoculated Bacillus cereus spores and the effect on water activity (a(w)), color, and headspace volatile compounds after exposure to IR treatment. Conditioned oregano (a(w) 0.88) was IR-treated in a closed heating unit at 90 and 100 degrees C for holding times of 2 and 10 min, respectively. The most successful reduction in B. cereus spore numbers (5.6 log units) was achieved after a holding time of 10 min at 90 degrees C, while treatment at 100 degrees C for the same time resulted in a lower reduction efficiency (4.7 log units). The lower reduction at 100 degrees C was probably due to a reduced aw (aw 0.76) during IR treatment or possibly to the alteration or loss of volatile compounds possessing antimicrobial properties. The green color of oregano was only slightly affected, while the composition of volatile compounds was clearly altered by IR heating. However, two of the key aroma compounds, carvacrol and thymol, were only slightly affected, compared to the effect on the other studied compounds, indicating that the typical oregano aroma can likely be preserved. In conclusion, IR heating shows potential for the successful decontamination of oregano without severe alteration of its color or the key aroma compounds, carvacrol and thymol" |
| Keywords: | "Bacillus cereus/*radiation effects Cymenes Decontamination/*methods Food Contamination/prevention & control *Food Irradiation Food Microbiology Infrared Rays Monoterpenes/analysis Origanum/*microbiology Spores, Bacterial/*radiation effects Thymol/analysis;" |
| Notes: | "MedlineEliasson, Lovisa Libander, Patrik Lovenklev, Maria Isaksson, Sven Ahrne, Lilia eng Research Support, Non-U.S. Gov't 2014/11/14 J Food Sci. 2014 Dec; 79(12):E2447-55. doi: 10.1111/1750-3841.12694. Epub 2014 Nov 12" |
