Research Article
Thermodynamics of Heat Inactivation of Aeromonas hydrophila in Soymilk of Varying Initial pH and Sugar Levels
Evelyn Mnguchivir Tersoo-Abiem*
,
Charles Chukwuma Ariahu,
Micheal Agba Igyor
Issue:
Volume 8, Issue 2, December 2024
Pages:
16-25
Received:
13 May 2024
Accepted:
3 June 2024
Published:
3 July 2024
Abstract: The thermodynamics of thermal inactivation of Aeromonas hydrophila in soymilk of varying pH (6.0-7.0) and sugar concentration (0-10%) were studied at a temperature of 50-65°C using kinetic parameters generated through the Classical thermobacteriology assumption of a log-linear relationship between A. hydrophila survivors and heating time. The activation enthalpy (ΔH#), activation entropy (ΔS#), activation energy (Ea) and frequency factor (Ko) for thermal inactivation of A. hydrophila in the soymilk samples were also obtained. Thermal inactivation of the organism followed first order reaction kinetics. The heat destruction rate constant (k) decreased with increase in heating temperature. The activation energy ranged from 210.98 to 215.28 kJ/mol increasing with decrease in pH and increase in sugar concentration of soymilk. The isokinetic temperature (TC) obtained varied from 55.95 to 56.62°C with inactivation of A. hydrophila exhibiting true compensation effect, with a Gibbs free energy of 82.86 kJ/mol. A combination of temperature, pH and sucrose significantly influenced inactivation of A. hydrophila in soymilk, following a similar mechanism being driven by entropy. Optimum safety from A. hydrophila can be achieved through application of multifactorial hurdles in soymilk processing. The thermodynamic data obtained will be useful to optimize thermal processing conditions for soymilk targeting A. hydrophila.
Abstract: The thermodynamics of thermal inactivation of Aeromonas hydrophila in soymilk of varying pH (6.0-7.0) and sugar concentration (0-10%) were studied at a temperature of 50-65°C using kinetic parameters generated through the Classical thermobacteriology assumption of a log-linear relationship between A. hydrophila survivors and heating time. The activ...
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Research Article
Toxicological Study on Albino Rat Fed Rich-Fibre Food from Orange (Citrus sinensis Linn.) Pomace, Soyameal and Wheat Bran
Issue:
Volume 8, Issue 2, December 2024
Pages:
26-33
Received:
9 August 2024
Accepted:
2 September 2024
Published:
31 October 2024
DOI:
10.11648/j.ijfet.20240802.12
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Abstract: The concentration of phenolics and fibres in the orange pomace suggests that it could serve as an ingredient in novel food. lncrease in consumers demand for functional foods with natural origin like pomace is also on the increase. However, the possible toxicological effect has to be investigated. Orange pomace, wheat bran, and soyameal of different ratios were subjected to extrusion (5Kg per cycle) at fixed cooking temperature (110°C) and screw speed (290 rpm). The extrudates were tested on forty male Wistar rats for toxicity for 28 days. Data were analyzed using ANOVA at α0.05. Tested diets on Wistar rats resulted in lower weight gain which was at variance with the control diet. White blood cells (5283 – 6400 (x 109), creatine (0.63 – 0.70 mg/dL) and glucose (135.3 – 139.7 mg/dL) showed no significant difference between rats fed control and tested diets. Necrosis was not found in the kidney and liver of the rats fed with control and tested diets. The absence of toxic effects on the rat suggested that the food could be consumed for its health-promoting benefit in addition to eliminating environmental pollution by orange pomace. Extrusion of these raw materials yielded products which could contribute significant portion of fibre to human diet without adverse effect especially those that want to control their weight.
Abstract: The concentration of phenolics and fibres in the orange pomace suggests that it could serve as an ingredient in novel food. lncrease in consumers demand for functional foods with natural origin like pomace is also on the increase. However, the possible toxicological effect has to be investigated. Orange pomace, wheat bran, and soyameal of different...
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