Banout J.,Institute of Tropics and Subtropic |
Havlik J.,Nutrition and Dietetics |
Kulik M.,Institute of Tropics and Subtropic |
Kloucek P.,Czech University of Life Sciences |
And 2 more authors.
Journal of Food Process Engineering | Year: 2010
Two solar drying methods (direct cabinet solar dryer and indirect cabinet solar dryer) were tested under tropical conditions for drying aerial parts of sacha culantro (Eryngium foetidum L.) in Pucallpa City (Peruvian Amazon). The drying behavior was monitored during all experimental runs. Dried samples and fresh leaves were hydrodistilled and isolated oils were analyzed using gas chromatography with flame ionization detector and gas chromatography-mass spectrometry. (E)-2-dodecenal was determined as the main constituent of the sacha culantro essential oil, averaging 61.8-62.2%, followed by n-dodecanal (10.9-15.5%), (E)-2-tetradecenal (6.7-7.6%) and 1-tetradecene (3.6-5.7%). When comparing both solar drying methods, the indirect method was found as more suitable for drying E. foetidum since the dried product resembled the fresh herb more closely in its chemicalcomposition and had better appearance. However, a better drying efficiency of 10.3% was achieved when drying in the direct solar dryer compared with 5.8% for the indirect solar dryer. PRACTICAL APPLICATIONS Harvested leaves of sacha culantro are widely used as a condiment in a range of Peruvian, Latin American and Caribbean foods, including vegetable and meat dishes, canned food and sauces. There is lack of any postharvest processing of this herb although it may extend possibilities for use of the herb and facilitate the product export from local production areas and might be a good economic source for poor local farmers. This study shows solar drying as a reasonable preservation technique of sacha culantro leaves which may have a practical application in case of postharvest processing of the herb in the target region of Pucallpa City in Peruvian Amazon. © 2008 Wiley Periodicals, Inc. Source
Halamova K.,Institute of Tropics and Subtropics |
Kokoska L.,Institute of Tropics and Subtropics |
Flesar J.,Czech University of Life Sciences |
Sklenickova O.,Institute of Tropics and Subtropics |
And 2 more authors.
Journal of Food Protection | Year: 2010
The antiyeast activity of the black cumin seed (Nigella sativa) quinones dithymoquinone, thymohydroquinone (THQ), and thymoquinone (TQ) were evaluated in vitro with a broth microdilution method against six dairy spoilage yeast species. Antifungal effects of the quinones were compared with those of preservatives commonly used in milk products (calcium propionate, natamycin, and potassium sorbate) at two pH levels (4.0 and 5.5). THQ and TQ possessed significant antiyeast activity and affected the growth of all strains tested at both pH levels, with MICs ranging from 8 to 128 mg/ml. With the exception of the antibiotic natamycin, the inhibitory effects of all food preservatives against the yeast strains tested in this study were strongly affected by differences in pH, with MICs of ≥16 and ≥512 mg/ml at pH 4.0 and 5.5, respectively. These findings suggest that HQ and TQ are effective antiyeast agents that could be used in the dairy industry as chemical preservatives of natural origin. Copyright ©, International Association for Food Protection. Source