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RISS 인기검색어
- 검색키워드
- 저자 : Ayodeji B. Oyenihi (검색결과 2 건)
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Nandi E. Nyamende,Justin W. Hoff,Valmary van Brede,Zinash A. Belay,Ayodeji B. Oyenihi,Oluwafemi James Caleb 한국식품과학회 2022 Food Science and Biotechnology Vol.31 No.12
Response of culturable microbes on the surface of apples treated with slightly alkaline electrolyzed water (SAIEW) is largely unexplored. Thus, the aim of this study was to characterize culturable microbes on the surface of SAIEW treated ‘Granny Smith’ apples using conventional and molecular approach. Results showed that SAIEW treatments and storage duration influenced culturable microbes isolated from the surface of ‘Granny Smith’ apples stored at 5 °C for 21 days. Enterobacterial repetitive intergenic consensus (ERIC-PCR) analysis distinctively identified 27 groups of bacteria from 56 plate isolates. Using random amplified polymorphic DNA (RAPD-PCR) typing and RAPD1283 primers, 10 distinct band patterns were identified from 30 fungal isolates. Sequencing of 16S rRNA and intergenic spacer (ITS1 and ITS4) region, identified eight bacteria and four fungi, respectively, to species level. Study showed that SAIEW treatment inhibited growth of Staphylococcus epidermidis, S. capitis, Ochrobactrum soli, and Aspergillus inuii on the surface apples during storage.
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Yanclo Loriane A.,Sigge Gunnar,Belay Zinash A.,Oyenihi Ayodeji B.,October Feroza,Caleb Oluwafemi James 한국농업기계학회 2024 바이오시스템공학 Vol.49 No.2
Purpose Mango is a well-known and widely consumed fruit for its savoury taste and nutritional benefits. However, a lack of efficient postharvest handling prior to its storage could gradually lead to undesirable changes that cause postharvest losses. Dehydration techniques such as hot air drying have shown to minimize the water activity thereby preserving fruit shelf-life. Pretreatment prior drying has the advantage of shortening the drying times, consuming less energy, substituting chemical use, and maintaining the quality attributes of agricultural products. Therefore, the main purpose of this research is to assess the application of cold plasma (CP) as a pretreatment step before drying ‘Tropica’ and ‘Keitt’ mango slices. Methods The effect of low-pressure cold plasma pretreatment duration (5 and 10 min) and mango cultivar differences was investigated on drying properties, quality attributes, and microbial load. Thin layer mathematical models fitted were fitted to the data collected to describe the drying behaviour. Results Mango cultivars behaved differently during drying as ‘Keitt’ samples had a shorter drying time (10 h) compared to ‘Tropica’ samples (12 h). Logarithmic model best predicted the drying behaviour with a determination coefficient R2 of 0.99 and RMSE of 0.0664. Change in bioactive compounds, antioxidant capacity, and microbial load of ‘Tropica’ and ‘Keitt’ mango slices were significantly affected by CP pretreatment and drying (p < 0.05). Conclusion The findings of this study showed that cold plasma improved the drying rate of dried mango slices. Total phenolic and antioxidant activity were improved with cold plasma treatment of 10 min. In summary, cold plasma improves drying kinetics and the quality attributes of mango fruit.
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