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Abstract:

The impact of pulsed light (PL) fluence on reduction of Aspergillus carbonarius and Aspergillus flavus conidia in barley grains (aw 0.60 and 0.98), germinability and structure was studied. Treatments were done for 5–75 s at 5 and 10 cm distance from the flash lamp (fluence: 11.0–165.8 J/cm2 at 5 cm, and 6.0–89.6 J/cm2 at 10 cm). Maximum reduction in fungal population was 1.2–1.7 log cycles up to 5–15 s (fluence: 6.0–18.0 J/cm2). Acceptable germinability values were obtained up to 25 s treatment at 10 cm distance. Light microscopy study supported changes in germinability. Most of the structure elements of the caryopsis were drastically altered with high fluence values, while embryo viability was maintained with doses up to 29.9 J/cm2. PL up to 18.0 J/cm2 could be a nonchemical option to reduce moulds in barley with minor impact on germinability. Industrial relevance text The reduction of fungal load in malting barley will contribute to improve the production process and the quality of beer. The application of intense light pulses up to 18.0 J/cm2 (15 s, 10 cm from the lamp quartz window) could be a potentially suitable nonchemical (residue-free) option to reduce fungal presence in barley grains with minor impact on structure and germinability. © 2017 Elsevier Ltd

Registro:

Documento: Artículo
Título:Inactivation of Aspergillus carbonarius and Aspergillus flavus in malting barley by pulsed light and impact on germination capacity and microstructure
Autor:Zenklusen, M.H.; Coronel, M.B.; Castro, M.Á.; Alzamora, S.M.; González, H.H.L.
Filiación:Universidad de Buenos Aires, Facultad de Ciencias Exactas y Naturales, Departamento de Industrias, Intendente Güiraldes 2160, Buenos Aires, C1428EGA, Argentina
Universidad de Buenos Aires, Facultad de Ingeniería, Departamento de Ingeniería Química, Intendente Güiraldes 2160, Buenos Aires, C1428EGA, Argentina
CONICET, Buenos Aires, Argentina
Expert in Applied Plant Anatomy, Argentina
Palabras clave:Aspergillus; Caryopsis structure; Germination capacity; Inactivation; Malting barley; Pulsed light; Cultivation; Fungi; Grain (agricultural product); Light; Optical microscopy; Aspergillus carbonarius; Aspergillus flavus; Germination capacity; Inactivation; Intense light pulse; Malting barley; Pulsed light; Structure elements; Aspergillus
Año:2018
Volumen:45
Página de inicio:161
Página de fin:168
DOI: http://dx.doi.org/10.1016/j.ifset.2017.09.003
Título revista:Innovative Food Science and Emerging Technologies
Título revista abreviado:Innovative Food Sci. Emerg. Technol.
ISSN:14668564
Registro:https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_14668564_v45_n_p161_Zenklusen

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Citas:

---------- APA ----------
Zenklusen, M.H., Coronel, M.B., Castro, M.Á., Alzamora, S.M. & González, H.H.L. (2018) . Inactivation of Aspergillus carbonarius and Aspergillus flavus in malting barley by pulsed light and impact on germination capacity and microstructure. Innovative Food Science and Emerging Technologies, 45, 161-168.
http://dx.doi.org/10.1016/j.ifset.2017.09.003
---------- CHICAGO ----------
Zenklusen, M.H., Coronel, M.B., Castro, M.Á., Alzamora, S.M., González, H.H.L. "Inactivation of Aspergillus carbonarius and Aspergillus flavus in malting barley by pulsed light and impact on germination capacity and microstructure" . Innovative Food Science and Emerging Technologies 45 (2018) : 161-168.
http://dx.doi.org/10.1016/j.ifset.2017.09.003
---------- MLA ----------
Zenklusen, M.H., Coronel, M.B., Castro, M.Á., Alzamora, S.M., González, H.H.L. "Inactivation of Aspergillus carbonarius and Aspergillus flavus in malting barley by pulsed light and impact on germination capacity and microstructure" . Innovative Food Science and Emerging Technologies, vol. 45, 2018, pp. 161-168.
http://dx.doi.org/10.1016/j.ifset.2017.09.003
---------- VANCOUVER ----------
Zenklusen, M.H., Coronel, M.B., Castro, M.Á., Alzamora, S.M., González, H.H.L. Inactivation of Aspergillus carbonarius and Aspergillus flavus in malting barley by pulsed light and impact on germination capacity and microstructure. Innovative Food Sci. Emerg. Technol. 2018;45:161-168.
http://dx.doi.org/10.1016/j.ifset.2017.09.003