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Mansur, Ahmad Rois,Song, Eun-Ji,Cho, Yong-Sun,Nam, Young-Do,Choi, Yun-Sang,Kim, Dae-Ok,Seo, Dong-Ho,Nam, Tae Gyu Elsevier 2019 FOOD MICROBIOLOGY Vol.77 No.-
<P><B>Abstract</B></P> <P>Microbial spoilage is a complex event to which different bacterial populations and metabolites can contribute depending on the storage conditions. This study explored the evolution of spoilage and related volatile organic compounds (VOCs) in chilled beef under air and vacuum packaging (VP). The results suggested that different storage conditions affected changes in bacterial communities and metabolites in beef and consequently affected the odor properties of the stored beef, thereby leading to spoilage. Bacterial species belonging to <I>Pseudomonadaceae</I> (<I>Pseudomonas</I> spp.) and lactic acid bacteria (<I>Lactobacillus</I> sp.) dominated the bacterial communities in beef stored under air and VP, respectively, with several VOCs associated with off-odors of the stored beef and most likely produced by both bacteria. Our results suggested several microbial VOCs that could be used as potential spoilage indicators, including acetic acid, butanoic acid, and 2-butanone in VP-stored beef and 3-methylbutan-1-ol, ethyl acetate, acetoin, 2-butanone, and diacetyl in air-stored beef. These findings might provide valuable information regarding the quality monitoring of beef during storage.</P> <P><B>Highlights</B></P> <P> <UL> <LI> Air storage and vacuum packaging differentially affect beef microbial dynamics. </LI> <LI> Storage modality alters volatile organic compound (VOC) production in stored beef. </LI> <LI> Bacterial VOCs correlated with off-odor might be useful for beef quality monitoring. </LI> </UL> </P>
( Ahmad Rois Mansur ),( Chun Cheol Yu ),( Deog Hwan Oh ) 한국미생물 · 생명공학회 2014 Journal of microbiology and biotechnology Vol.24 No.2
The efficiency of gamma irradiation (0, 1, 5, 10, 15, 20, and 30 kGy) as a sterilization method of corn samples (30 g) artificially contaminated with Fusarium moniliforme stored at normal condition (25ºC with approximate relative humidity (RH) of 55%) and optimal condition (25ºC with a controlled RH of 97%) was studied. The results showed that the fungal growth and the amount of fumonisin were decreased as the dose of gamma irradiation increased. Gamma irradiation at 1-5 kGy treatment significantly inhibited the growth of F. moniliforme by 1-2 log reduction on corn samples (P < 0.05). Sublethal effect of gamma irradiation was observed at 10-20 kGy doses after storage, and a complete inactivation required 30 kGy. Fungal growth and fumonisin production increased with higher humidity and longer storage time in all corn samples. This study also demonstrated that there was no strict correlation between fungal growth and fumonisin production. Storage at normal condition significantly resulted in lower growth and fumonisin production of F. moniliforme as compared with those stored at optimal condition (P < 0.05). Gamma irradiation with the dose of ≥5 kGy followed by storage at normal condition successfully prolonged the shelf life of irradiated corns, intended for human and animal consumptions, up to 7 weeks.
Phenolic compounds in common buckwheat sprouts: composition, isolation, analysis and bioactivities
Ahmad Rois Mansur,이상길,이봉한,한상규,최성원,송원재,남태규 한국식품과학회 2022 Food Science and Biotechnology Vol.31 No.8
Phenolic compounds in common buckwheat sprouts (CBSs) have gained research interest because of their multiple health benefits. Phenolic acids, flavanones, flavonols, flavan-3-ols, and anthocyanins are important bioactive components of CBS that exhibit biological activities, including anti-inflammatory, antioxidant, anti-proliferative, and immunomodulatory effects. The isolation and quantitative and qualitative analyses of these phenolic compounds require effective and appropriate extraction and analytical methods. The most recent analytical method developed for determining the phenolic profile is HPLC coupled with a UV–visible detector and/or MS. This review highlights the extraction, purification, analysis, and bioactive properties of phenolic compounds from CBS described in the literature.
Mansur, Ahmad Rois,Nam, Tae Gyu,Jang, Hae Won,Cho, Yong-Sun,Yoo, Miyoung,Seo, Dongwon,Ha, Jaeho Hindawi Limited 2017 Journal of chemistry Vol.2017 No.-
<P>Ascertaining the authenticity of the unrefined sesame oil presents an ongoing challenge. Here, the determination of 2-propenal was performed by headspace solid-phase microextraction (HS-SPME) under mild temperature coupled to gas chromatography with time-of-flight mass spectrometry, enabling the detection of adulteration of unrefined sesame oil with refined corn or soybean oil. Employing this coupled technique, 2-propenal was detected in all tested refined corn and soybean oils but not in any of the tested unrefined sesame oil samples. Using response surface methodology, the optimum extraction temperature, equilibrium time, and extraction time for the HS-SPME analysis of 2-propenal using carboxen/polydimethylsiloxane fiber were determined to be 55°C, 15 min, and 15 min, respectively, for refined corn oil and 55°C, 25 min, and 15 min, respectively, for refined soybean oil. Under these optimized conditions, the adulteration of unrefined sesame oil with refined corn or soybean oils (1–5%) was successfully detected. The detection and quantification limits of 2-propenal were found to be in the range of 0.008–0.010 and 0.023–0.031 <I>µ</I>g mL<SUP>−1</SUP>, respectively. The overall results demonstrate the potential of this novel method for the authentication of unrefined sesame oil.</P>
Mansur, Ahmad Rois,Seo, Dong-Ho,Song, Eun-Ji,Song, Nho-Eul,Hwang, Sun Hye,Yoo, Miyoung,Nam, Tae Gyu Elsevier 2019 LWT- Food science and technology Vol.112 No.-
<P><B>Abstract</B></P> <P>Volatile organic compounds (VOCs) associated with spoilage are attracting the attention as potential markers for monitoring meat quality. The objective of the present study was to evaluate the use of spoilage-associated VOCs as marker compounds for the assessment of beef spoilage during storage at 4 °C in air and when vacuum packed. We used headspace solid-phase microextraction coupled with gas chromatography time-of-flight mass spectrometry to determine the levels of VOCs formed during storage. Correlation analysis and multivariate analyses (principal component and hierarchical clustering analysis) were used to select several VOCs that most contribute to sensory changes, and to classify beef samples based on the degree of spoilage assessed by sensory panelists, respectively. Levels of acetic acid, ethanol, 2-methylbutan-1-ol, 3-methylbutan-1-ol, 2,3-butanediol, 2-butanone, diacetyl, 2-heptanone, 3-octanone, and acetoin significantly (<I>p</I> < 0.05, <I>p</I> < 0.01) correlated with the spoilage of air-stored beef, while acetic acid, butanoic acid, pentanoic acid, ethanol, 3-methylbutan-1-ol, and 2,3-butanediol significantly (<I>p</I> < 0.05, <I>p</I> < 0.01) correlated with the spoilage of vacuum-packed beef. The multivariate-analysis results reveal that the aforementioned VOCs can be used as potential marker compounds for evaluating beef spoilage during chilled storage in air or when vacuum packed.</P> <P><B>Highlights</B></P> <P> <UL> <LI> Beef spoilage was evaluated on the basis of volatile organic compounds (VOCs). </LI> <LI> Air and vacuum-package storage affect VOC production in chilled beef differently. </LI> <LI> VOCs associated with sensory changes are useful for the evaluation of beef spoilage. </LI> </UL> </P>
Mansur Ahmad Rois,Lee Hyun Sung,이창주 한국미생물·생명공학회 2023 Journal of microbiology and biotechnology Vol.33 No.4
Ultraviolet C (UV-C, 200–280 nm) light has germicidal properties that inactivate a wide range of pathogenic and spoilage microorganisms. UV-C has been extensively studied as an alternative to thermal decontamination of fruit juices. Recent studies suggest that the efficacy of UV-C irradiation in reducing microorganisms in fruit juices is greatly dependent on the characteristics of the target microorganisms, juice matrices, and parameters of the UV-C treatment procedure, such as equipment and processing. Based on evidence from recent studies, this review describes how the characteristics of target microorganisms (e.g., type of microorganism/strain, acid adaptation, physiological states, single/composite inoculum, spore, etc.) and fruit juice matrices (e.g., UV absorbance, UV transmittance, turbidity, soluble solid content, pH, color, etc.) affect the efficacy of UV-C. We also discuss the influences on UV-C treatment efficacy of parameters, including UV-C light source, reactor conditions (e.g., continuous/batch, size, thickness, volume, diameter, outer case, configuration/arrangement), pumping/flow system conditions (e.g., sample flow rate and pattern, sample residence time, number of cycles), homogenization conditions (e.g., continuous flow/recirculation, stirring, mixing), and cleaning capability of the reactor. The collective facts indicate the immense potential of UV-C irradiation in the fruit juice industry. Existing drawbacks need to be addressed in future studies before the technique is applicable at the industrial scale.