The Experts below are selected from a list of 630 Experts worldwide ranked by ideXlab platform
Catherine Barryryan - One of the best experts on this subject based on the ideXlab platform.
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impact of plant essential oils on microbiological Organoleptic and quality markers of minimally processed vegetables
Innovative Food Science and Emerging Technologies, 2009Co-Authors: Jorge Gutierrez, Julien Lonchamp, Paula Bourke, Catherine BarryryanAbstract:The objectives of this study were to evaluate the efficacy of plant essential oils (EOs) for control of the natural spoilage microflora on ready-to-eat (RTE) lettuce and carrots whilst also considering their impact on Organoleptic properties. Initial decontamination effects achieved using EOs were comparable to that observed with chlorine and solution containing oregano recorded a significantly lower initial TVC level than the water treatment on carrots (p < 0.05). No significant differences were found between the EO treatments and chlorine considering gas composition, color, texture and water activity of samples. The sensory panel found EO treatments acceptable for carrots throughout storage, while lettuce washed with the EO solutions were rejected for overall appreciation by Day 7. Correlating microbial and sensory changes with volatile emissions identified 12 volatile quality markers. Oregano might be a suitable decontamination alternative to chlorine for RTE carrots, while the identification of volatile quality markers is a useful complement to sensory and microbiological assessments in the monitoring of Organoleptic Property changes and shelf-life of fresh vegetables. Industrial relevance There is industrial demand for natural alternatives to chlorine, which is commonly used for decontamination of fresh produce but which has limitations with respect to antimicrobial efficacy and possible formation of carcinogenic compounds in water. Plant essential oils have proven antimicrobial and other bioactive properties, however their usefulness in foods can be mitigated by their high sensory impact. This study examined the application of EOs for fresh produce decontamination addressing control of spoilage microflora and improving shelf-life characteristics whilst also considering the impact on Organoleptic properties. The effectiveness of oregano as a decontamination treatment was comparable with that of chlorine. Carrot discs treated with the EO regimes were acceptable in terms of sensory quality and appreciation, therefore oregano could offer a natural alternative for the washing and preservation of fresh produce. Combining EOs with other natural preservatives might minimize doses and reduce the impact on Organoleptic properties of fresh vegetables.
Jorge Gutierrez - One of the best experts on this subject based on the ideXlab platform.
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impact of plant essential oils on microbiological Organoleptic and quality markers of minimally processed vegetables
Innovative Food Science and Emerging Technologies, 2009Co-Authors: Jorge Gutierrez, Julien Lonchamp, Paula Bourke, Catherine BarryryanAbstract:The objectives of this study were to evaluate the efficacy of plant essential oils (EOs) for control of the natural spoilage microflora on ready-to-eat (RTE) lettuce and carrots whilst also considering their impact on Organoleptic properties. Initial decontamination effects achieved using EOs were comparable to that observed with chlorine and solution containing oregano recorded a significantly lower initial TVC level than the water treatment on carrots (p < 0.05). No significant differences were found between the EO treatments and chlorine considering gas composition, color, texture and water activity of samples. The sensory panel found EO treatments acceptable for carrots throughout storage, while lettuce washed with the EO solutions were rejected for overall appreciation by Day 7. Correlating microbial and sensory changes with volatile emissions identified 12 volatile quality markers. Oregano might be a suitable decontamination alternative to chlorine for RTE carrots, while the identification of volatile quality markers is a useful complement to sensory and microbiological assessments in the monitoring of Organoleptic Property changes and shelf-life of fresh vegetables. Industrial relevance There is industrial demand for natural alternatives to chlorine, which is commonly used for decontamination of fresh produce but which has limitations with respect to antimicrobial efficacy and possible formation of carcinogenic compounds in water. Plant essential oils have proven antimicrobial and other bioactive properties, however their usefulness in foods can be mitigated by their high sensory impact. This study examined the application of EOs for fresh produce decontamination addressing control of spoilage microflora and improving shelf-life characteristics whilst also considering the impact on Organoleptic properties. The effectiveness of oregano as a decontamination treatment was comparable with that of chlorine. Carrot discs treated with the EO regimes were acceptable in terms of sensory quality and appreciation, therefore oregano could offer a natural alternative for the washing and preservation of fresh produce. Combining EOs with other natural preservatives might minimize doses and reduce the impact on Organoleptic properties of fresh vegetables.
Menegon, Renato Farina - One of the best experts on this subject based on the ideXlab platform.
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Latenciação de clorexidina para uso potencial em periodontites
Universidade Estadual Paulista (UNESP), 2005Co-Authors: Menegon, Renato FarinaAbstract:A Saúde bucal da população mundial apresentou grandes melhoras nos últimos anos, mas certas doenças como as cáries e as periodontopatias ainda consistem em sérios problemas, apresentando altas incidências em muitos países, levando à perda prematura de dentes. A Organização Mundial de Saúde considera a Saúde bucal como parte integrante da Saúde geral, apresentando um forte impacto psicossocial, afetando a qualidade de vida dos pacientes. O controle da placa bacteriana é o ponto principal da prevenção das doenças periodontais, no entanto, uma eficaz remoção mecânica da placa exige certa habilidade, e nem sempre é feita corretamente. Daí a importância do desenvolvimento de agentes químicos para o tratamento e a profilaxia destas doenças. O digluconato de clorexidina é o agente mais amplamente utilizado e de boa eficácia, mas que apresenta dificuldades na aceitação pelos pacientes dado seu sabor desagradável de difícil mascaramento farmacotécnico. Quando esta tentativa não é eficiente, a modificação química, através de técnicas de latenciação, pode suprimir esta propriedade organoléptica indesejável, aumentando a adesão dos pacientes ao tratamento. O presente trabalho propõe a diminuição do sabor amargo da clorexidina através da síntese de pró-fármaco, obtendo um derivado palmítico.Despite great improvements in the oral health of populations across the world, problems still persist. Some diseases like caries and periodontitis have high incidence in most countries, causing premature lost of teeth. The World Health Organization (WHO) consider the oral health integral to general health and essential to well-being, moreover, the psychosocial impact of these diseases often significantly diminishes quality of life. The control of bacterial plaque is the key of periodontal diseases prevention, but the degree of motivation and skill required for an effective mechanical remove of the plaque may be beyond the ability of the majority of patients. By this way, the development of chemical agents for the treatment and prophylaxis of these diseases makes important. The most widely used chemical agent to control of plaque is chlorhexidine digluconate, but the patients compliance is very hard because of its bitter taste that is not easily to be masked by the use of flavours and flavour modifiers. When this approach is ineffective, chemical modifications, like latentiation process, have to be consider to suppress this undesirable Organoleptic Property, increasing the patients’ compliance. With this aim, the purpose of this work was to suppress the bitter taste of the chlorhexidine by the means of prodrug synthesis, to give a palmitic derivative.Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq
Menegon, Renato Farina [unesp] - One of the best experts on this subject based on the ideXlab platform.
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Latenciação de clorexidina para uso potencial em periodontites
Universidade Estadual Paulista (UNESP), 2005Co-Authors: Menegon, Renato Farina [unesp]Abstract:A Saúde bucal da população mundial apresentou grandes melhoras nos últimos anos, mas certas doenças como as cáries e as periodontopatias ainda consistem em sérios problemas, apresentando altas incidências em muitos países, levando à perda prematura de dentes. A Organização Mundial de Saúde considera a Saúde bucal como parte integrante da Saúde geral, apresentando um forte impacto psicossocial, afetando a qualidade de vida dos pacientes. O controle da placa bacteriana é o ponto principal da prevenção das doenças periodontais, no entanto, uma eficaz remoção mecânica da placa exige certa habilidade, e nem sempre é feita corretamente. Daí a importância do desenvolvimento de agentes químicos para o tratamento e a profilaxia destas doenças. O digluconato de clorexidina é o agente mais amplamente utilizado e de boa eficácia, mas que apresenta dificuldades na aceitação pelos pacientes dado seu sabor desagradável de difícil mascaramento farmacotécnico. Quando esta tentativa não é eficiente, a modificação química, através de técnicas de latenciação, pode suprimir esta propriedade organoléptica indesejável, aumentando a adesão dos pacientes ao tratamento. O presente trabalho propõe a diminuição do sabor amargo da clorexidina através da síntese de pró-fármaco, obtendo um derivado palmítico.Despite great improvements in the oral health of populations across the world, problems still persist. Some diseases like caries and periodontitis have high incidence in most countries, causing premature lost of teeth. The World Health Organization (WHO) consider the oral health integral to general health and essential to well-being, moreover, the psychosocial impact of these diseases often significantly diminishes quality of life. The control of bacterial plaque is the key of periodontal diseases prevention, but the degree of motivation and skill required for an effective mechanical remove of the plaque may be beyond the ability of the majority of patients. By this way, the development of chemical agents for the treatment and prophylaxis of these diseases makes important. The most widely used chemical agent to control of plaque is chlorhexidine digluconate, but the patients compliance is very hard because of its bitter taste that is not easily to be masked by the use of flavours and flavour modifiers. When this approach is ineffective, chemical modifications, like latentiation process, have to be consider to suppress this undesirable Organoleptic Property, increasing the patients’ compliance. With this aim, the purpose of this work was to suppress the bitter taste of the chlorhexidine by the means of prodrug synthesis, to give a palmitic derivative
Paula Bourke - One of the best experts on this subject based on the ideXlab platform.
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impact of plant essential oils on microbiological Organoleptic and quality markers of minimally processed vegetables
Innovative Food Science and Emerging Technologies, 2009Co-Authors: Jorge Gutierrez, Julien Lonchamp, Paula Bourke, Catherine BarryryanAbstract:The objectives of this study were to evaluate the efficacy of plant essential oils (EOs) for control of the natural spoilage microflora on ready-to-eat (RTE) lettuce and carrots whilst also considering their impact on Organoleptic properties. Initial decontamination effects achieved using EOs were comparable to that observed with chlorine and solution containing oregano recorded a significantly lower initial TVC level than the water treatment on carrots (p < 0.05). No significant differences were found between the EO treatments and chlorine considering gas composition, color, texture and water activity of samples. The sensory panel found EO treatments acceptable for carrots throughout storage, while lettuce washed with the EO solutions were rejected for overall appreciation by Day 7. Correlating microbial and sensory changes with volatile emissions identified 12 volatile quality markers. Oregano might be a suitable decontamination alternative to chlorine for RTE carrots, while the identification of volatile quality markers is a useful complement to sensory and microbiological assessments in the monitoring of Organoleptic Property changes and shelf-life of fresh vegetables. Industrial relevance There is industrial demand for natural alternatives to chlorine, which is commonly used for decontamination of fresh produce but which has limitations with respect to antimicrobial efficacy and possible formation of carcinogenic compounds in water. Plant essential oils have proven antimicrobial and other bioactive properties, however their usefulness in foods can be mitigated by their high sensory impact. This study examined the application of EOs for fresh produce decontamination addressing control of spoilage microflora and improving shelf-life characteristics whilst also considering the impact on Organoleptic properties. The effectiveness of oregano as a decontamination treatment was comparable with that of chlorine. Carrot discs treated with the EO regimes were acceptable in terms of sensory quality and appreciation, therefore oregano could offer a natural alternative for the washing and preservation of fresh produce. Combining EOs with other natural preservatives might minimize doses and reduce the impact on Organoleptic properties of fresh vegetables.