中文摘要：近来，高压处理（HPP）已经成为农业和食品工业中有前景的净化技术之一。该方法对食品的味道、营养、和新鲜度影响极小。因此，HPP是为大众高度接受的抑制食物中食源性病原体生长和毒素累积的技术。本研究采用响应面法（RSM），利用热变异高压技术控制脱氧雪腐镰刀菌烯醇（DON）和玉米赤霉烯酮（ZEN）的增长及含量，结果在550 MPa、45摄氏度和20分钟的压力保持时间下，没有观察到CFU、DON和ZEN。本研究认为HPP可用于农业和食品工业，以控制农产品中禾谷镰刀菌的生长以及DON和ZEA毒素的累积。
外文摘要：In recent times, high pressure processing (HPP) has emerged as one of the promising decontamination techniques in agriculture and food industry. It has minimal impact on taste, nutrients, flavor, and freshness of food. Therefore, HPP is highly acceptable technique to inhibit the growth and toxins of foodborne pathogens in food matrices. In the present study, HPP technology with thermal variation was applied to control the growth, and level of deoxynivalenol (DON) and zearalenone (ZEA) in maize grains adopting response surface methodology (RSM). The spore inactivation activity by means of HPP was studied by spore germination inhibition in peptone water and complete inactivation was observed at 380 MPa and 60 degrees C for 30 min. Propidium iodide staining revealed that HPP inactivates the spores by damaging the membrane integrity. RSM experiment was executed using central composite design (CCD) with the association of independent factors of pressure (MPa), temperature (degrees C), and pressure-holding time (min) and results were assessed by second order polynomial equation. Conversely, the regression analysis of all the responses (reduction in CFU%, DON%, and ZEA%) was conducted by fitting the suitable model. The responses were significant (p < 0.05) and fitted well with the quadratic model. The CFU, DON, and ZEA were not observed in maize at 550 MPa of pressure, 45 degrees C of temperature, and 20 min of pressure holding time. The study concluded that HPP could be useful in agriculture and food industry to manage the growth, and level of DON and ZEA by F. graminearum in agricultural commodities.
外文关键词：F. graminearum；High pressure processing；Deoxynivalenol；Zearalenone； Response surface methodology
作者：Kalagatur, Naveen Kumar；Kamasani, Jalarama Reddy；Mudili, Venkataramana等.
作者单位：Defence Food Research Laboratory
期刊名称：FOOD BIOSCIENCE
期刊影响因子：1.964
出版年份：2018
出版刊次：-
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