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Slightly acidic electrolyzed water combined with chemical and physical treatments to decontaminate bacteria on fresh fruits

Tango, C.N.,Khan, I.,Ngnitcho Kounkeu, P.F.,Momna, R.,Hussain, M.S.,Oh, D.H. ACADEMIC PRESS LTD 2017 FOOD MICROBIOLOGY Vol.67 No.-
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<P>Effect of sequential combination of slightly acidic electrolyzed water (SAEW) with chemical and physical treatments on bacterial decontamination on fruits was investigated in this study. Effect of treatments on microbial and sensory quality was also analyzed after subsequent storage at 4 degrees C and room temperature (RT, 23 +/- 0.15 degrees C). Whole apple and tomato fruits were inoculated with cocktail strains of Escherichia coli O157:H7 and Listeria monocytogenes. Uninoculated and inoculated fruits were washed first with distilled water (DW), calcium oxide (CaO), fumaric acid (FA), and SAEW at RT for 3 min. Combinations were performed by adding treatment one at a time to SAEW as following FA + SAEW, CaO + FA + SAEW, and CaO + FA + SAEW + ultrasonication (US) or microbubbles (MB). All the sanitizer treatments resulted in significant (p < 0.05) bacterial reduction compared to DW used as control. Increasing the treatments in combination from FA + SAEW to CaO + FA + SAEW + US resulted in an increased bacterial decontamination. The cavitation induced by ultrasonication in FA + SAEW solution resulted in a higher additive effect in decontamination of Escherichia coil O157:H7 and Listeria monocytogenes compare to the agitation generated by microbubble generator in FA + SAEW solution. CaO + FA + SAEW and CaO + FA + SAEW + US were effective in improving the microbial safety and quality of apple fruits. However, additional treatment of US impacted on the quality of tomato fruits during storage at RT. Therefore, a combination of SAEW with sanitizers (CaO and FA) and mechanical force (Ultrasonication) has the potential to be used in postharvest sanitation processing in the fresh fruit industry. Published by Elsevier Ltd.</P>
2
Antihypertensive Effect of Peptides from Sesame, Almond, and Pumpkin Seeds: In-silico and In-vivo Evaluation

( Chelliah R. ),( S. R. Ramakrishnan ),( U. Antony ),( S. H. Kim ),( I. Khan ),( C. N. Tango ),( P. N. Kounkeu ),( S. Wei ),( M. S. Hussain ),( E. B. M. Daliri ),( R. Momna ),( M. Y. Kwon ),( E. H. Le 강원대학교 농업생명과학연구원(구 농업과학연구소) 2018 강원 농업생명환경연구 Vol.30 No.1
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Plant proteins are important functional ingredients in many processed food products. In particular, globular proteins from various sources play an important role in many food products. In the current study, 11S globulin protein from white sesame seeds, amandin protein from almond seeds, and cucurbitin protein from pumpkin seeds were extracted by means of ammonium sulfate precipitation and purified by anion-exchange chromatography on a DEAE-Sephadex column (20 × 30 cm). Amandin protein of almond and cucurbitin protein of pumpkin seeds both belong to the 11S globulin family. Sodium dodecyl sulfate-polyacrylamide gel electrophoresis analysis of protein samples treated with reducing agents revealed that the isolated 11S globulin from white sesame seeds was composed of an acidic (30-33 kDa) and basic (20-24 kDa) polypeptide, amandin from almond seeds was composed of an acidic (40-42 kDa) and basic (15-20 kDa) polypeptide, and cucurbitin from pumpkin seeds was composed of an acidic (35-42 kDa) and basic (20-25 kDa) polypeptide. The alpha amylase-inhibiting activities of the three proteins was determined. Cucurbitin of pumpkin seeds had a greater alpha amylase inhibitory effect (-86%) than 11S globulin of sesame (82.6%) and amandin protein of almond seeds (76%). The antihypertensive effect of the three proteins was evaluated by a chrioallantoin membrane assay in chick embryos, which revealed that cucurbitin protein showed higher vasodilatation activity than the other two proteins.