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Effects of Pressure - Cooking in Combination With Acids/Bases Treatments and Lactic Acid Fermentation on Ochratoxin a and Polyphenol Contents in Grape Pomace /

紀錄類型:	書目-電子資源 : Monograph/item
正題名/作者:	Effects of Pressure - Cooking in Combination With Acids/Bases Treatments and Lactic Acid Fermentation on Ochratoxin a and Polyphenol Contents in Grape Pomace // Ebenezer Adutwum Aning-Dei.
作者:	Aning-Dei, Ebenezer Adutwum,
面頁冊數:	1 electronic resource (111 pages)
附註:	Source: Masters Abstracts International, Volume: 87-03.
Contained By:	Masters Abstracts International87-03.
標題:	Food science. -
電子資源:	https://pqdd.sinica.edu.tw/twdaoapp/servlet/advanced?query=32167076
ISBN:	9798293842032

Effects of Pressure - Cooking in Combination With Acids/Bases Treatments and Lactic Acid Fermentation on Ochratoxin a and Polyphenol Contents in Grape Pomace /
Aning-Dei, Ebenezer Adutwum,

Effects of Pressure - Cooking in Combination With Acids/Bases Treatments and Lactic Acid Fermentation on Ochratoxin a and Polyphenol Contents in Grape Pomace /Ebenezer Adutwum Aning-Dei. - 1 electronic resource (111 pages)

Source: Masters Abstracts International, Volume: 87-03.

Grape pomace (GP), a polyphenol-rich byproduct of winemaking, holds considerable potential as a dietary supplement for improving human and animal health. However, its utilization is compromised by contamination with ochratoxin A (OTA), a mycotoxin posing hidden health risks due to bioaccumulation in animal tissues and subsequent human consumption. This study evaluated the efficacy of thermal-pressure treatment, with and without the addition of acidic and alkaline agents, and the combined thermal-pressure and fermentation with five Lactobacillus strains on reducing OTA and preserving polyphenols in GP. The GP from the blend of Merlot and Petite Verdot grapes was collected from a local winery and deseeded. Five 50 g portions of GP were weighed into amber glass bottles, spiked with OTA to a final concentration of 10 ng/g, mixed and capped. Samples were pressure-cooked at 12 psig and 115 °C for 15-60 minutes, with or without the addition of varying concentrations of citric acid, acetic acid, and sodium bicarbonate. Control samples were spiked with OTA but not pressure-cooked. A single-variable design was used to optimize pressure-cooking time at 12 psi for four durations (15, 30, 45, and 60 minutes), and the highest OTA reduction time was selected for subsequent treatments. A 2 x 3 factorial design was employed to assess the combined effect of two food-grade acids (citric acid and acetic acid) at three concentrations (10, 100, and 1000 mM) with the selected cooking time on OTA reduction. A 3 x 4 factorial design was used to evaluate the effect of varying pH (5, 6, and 7) and cooking time (15, 30, 45, and 60 minutes) on OTA degradation. A 5 x 6 factorial design was used to evaluate the impacts of Lactobacillus strains (Lactobacillus paracasei (BAA-52), L. bulgaricus (LB6), L. acidophilus, L. plantarum and L. plantarum), and fermentation time (4, 8, 12, 24, 48, and 72 hours) on the OTA reduction and polyphenol retention during semi-solid fermentation at 42 °C with GP spiked with OTA to 50ng/g. The OTA-spiked GP was extracted with methanol, and OTA levels were quantified by UPLC with a fluorescence detector. Total anthocyanins, flavonoids, and polyphenols were determined using standard spectrophotometric methods. Bacterial counts were performed using MRS agar plates. Data were analyzed by analysis of variance (ANOVA) with post-hoc Tukey's test (p<0.05), and regression analysis was used to assess the trends of OTA and polyphenol concentration changes with treatment time. The results show that pressure-cooking alone reduced OTA by approximately 33-35% in 30-45 min. The addition of citric acid (CA) and acetic acid (AA) increased OTA reduction to 46.9-55.2% and 51.7-54%, respectively, while preserving higher levels of polyphenols, notably anthocyanins. Conversely, pressure-cooking at increased pH treatment facilitated higher OTA reductions (40.4-63%), particularly at neutral pH, but concomitantly resulted in substantial anthocyanin loss. Thermal-pressure treatments followed by Fermentation for 24hrs with Lactobacillus bacteria resulted in up to 97% OTA reduction depending on the bacteria strains, with L. bulgaricus (LB6) being least effective, and the other four strains displayed similarly high effectiveness in OTA reduction in GP. The fermentation of GP also increased the extractable polyphenols. These findings indicate that home-scale pressure-cooking combined with lactic acid fermentation effectively detoxifies OTA-contaminated GP, thus enhancing its safety for consumption by livestock and humans, increased the flavonoid accessibility, despite partial polyphenolic losses.

English

ISBN: 9798293842032Subjects--Topical Terms:

3173303
Food science.
Subjects--Index Terms:

Fermentation

Effects of Pressure - Cooking in Combination With Acids/Bases Treatments and Lactic Acid Fermentation on Ochratoxin a and Polyphenol Contents in Grape Pomace /
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520 $a Grape pomace (GP), a polyphenol-rich byproduct of winemaking, holds considerable potential as a dietary supplement for improving human and animal health. However, its utilization is compromised by contamination with ochratoxin A (OTA), a mycotoxin posing hidden health risks due to bioaccumulation in animal tissues and subsequent human consumption. This study evaluated the efficacy of thermal-pressure treatment, with and without the addition of acidic and alkaline agents, and the combined thermal-pressure and fermentation with five Lactobacillus strains on reducing OTA and preserving polyphenols in GP. The GP from the blend of Merlot and Petite Verdot grapes was collected from a local winery and deseeded. Five 50 g portions of GP were weighed into amber glass bottles, spiked with OTA to a final concentration of 10 ng/g, mixed and capped. Samples were pressure-cooked at 12 psig and 115 °C for 15-60 minutes, with or without the addition of varying concentrations of citric acid, acetic acid, and sodium bicarbonate. Control samples were spiked with OTA but not pressure-cooked. A single-variable design was used to optimize pressure-cooking time at 12 psi for four durations (15, 30, 45, and 60 minutes), and the highest OTA reduction time was selected for subsequent treatments. A 2 x 3 factorial design was employed to assess the combined effect of two food-grade acids (citric acid and acetic acid) at three concentrations (10, 100, and 1000 mM) with the selected cooking time on OTA reduction. A 3 x 4 factorial design was used to evaluate the effect of varying pH (5, 6, and 7) and cooking time (15, 30, 45, and 60 minutes) on OTA degradation. A 5 x 6 factorial design was used to evaluate the impacts of Lactobacillus strains (Lactobacillus paracasei (BAA-52), L. bulgaricus (LB6), L. acidophilus, L. plantarum and L. plantarum), and fermentation time (4, 8, 12, 24, 48, and 72 hours) on the OTA reduction and polyphenol retention during semi-solid fermentation at 42 °C with GP spiked with OTA to 50ng/g. The OTA-spiked GP was extracted with methanol, and OTA levels were quantified by UPLC with a fluorescence detector. Total anthocyanins, flavonoids, and polyphenols were determined using standard spectrophotometric methods. Bacterial counts were performed using MRS agar plates. Data were analyzed by analysis of variance (ANOVA) with post-hoc Tukey's test (p<0.05), and regression analysis was used to assess the trends of OTA and polyphenol concentration changes with treatment time. The results show that pressure-cooking alone reduced OTA by approximately 33-35% in 30-45 min. The addition of citric acid (CA) and acetic acid (AA) increased OTA reduction to 46.9-55.2% and 51.7-54%, respectively, while preserving higher levels of polyphenols, notably anthocyanins. Conversely, pressure-cooking at increased pH treatment facilitated higher OTA reductions (40.4-63%), particularly at neutral pH, but concomitantly resulted in substantial anthocyanin loss. Thermal-pressure treatments followed by Fermentation for 24hrs with Lactobacillus bacteria resulted in up to 97% OTA reduction depending on the bacteria strains, with L. bulgaricus (LB6) being least effective, and the other four strains displayed similarly high effectiveness in OTA reduction in GP. The fermentation of GP also increased the extractable polyphenols. These findings indicate that home-scale pressure-cooking combined with lactic acid fermentation effectively detoxifies OTA-contaminated GP, thus enhancing its safety for consumption by livestock and humans, increased the flavonoid accessibility, despite partial polyphenolic losses.
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