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| ???org.dspace.app.webui.jsptag.ItemTag.dcfield??? | Value | Language |
|---|---|---|
| dc.contributor.advisor | 杜宜殷 博士 | zh_TW |
| dc.contributor.advisor | Yi-Yin Do | en |
| dc.contributor.author | John Louie Baligad | zh_TW |
| dc.contributor.author | John Louie Baligad | en |
| dc.date.accessioned | 2023-08-15T17:54:46Z | - |
| dc.date.available | 2023-11-09 | - |
| dc.date.copyright | 2023-08-15 | - |
| dc.date.issued | 2023 | - |
| dc.date.submitted | 2023-08-04 | - |
| dc.identifier.citation | Abu-Zaid, A. A., Sehrawy, M. H., Mahmoud, H., & Nemari, A. H. (2016). Detection of Klebsiella pneumonia in raw food and their antibiotic resistance. Advances in Environmental Biology, 10(4), 80-92.
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Correlation between enzymatic browning inhibition by UV-C treatment and reactive oxygen species metabolism of fresh-cut apples. Shipin Kexue/Food Science, 40(5), 102-109. | - |
| dc.identifier.uri | http://tdr.lib.ntu.edu.tw/jspui/handle/123456789/88818 | - |
| dc.description.abstract | Fresh-cut produce are ready-to-eat, convenient, and retain maximum nutrients. However, even minimal processing accelerates product deterioration and reduces food safety due to microbial infection. In this study, we evaluated the impacts of UV-C irradiation, low temperature, ultrasound, and UV-C followed by low temperature treatments on microbial risk of fresh-cut bitter gourd. Firstly, the next-generation sequencing (NGS) technology through full length 16S rRNA analysis was utilized to identify microorganisms on the surface of fresh-cut bitter gourd after 12 h of exposure to room temperature. The findings revealed that a total of 34 bacterial species were identified, with Buttiauxella izardii, Enterobacter mori, and Atlantibacter hermannii emerging as dominant with 26%, 24%, and 9% species richness and abundance, respectively. Subsequently, fresh-cut bitter gourd treated with UV-C, low temperature, ultrasound, and UV-C followed by low temperature and then kept at room temperature for 6 h was assessed for determining bacterial numbers using standard aerobic plate count method with 3M Petri films. The results showed that both 0.5 and 1.5 kJ·m-2 UV-C irradiation significantly inhibited microbial growth with 6.75 103 and 6.21 103 CFU·mL-1, respectively, compared to low temperature and ultrasound with 1.08 104 and 1.59 104 CFU·mL-1, respectively. Particularly, lower doses of UV-C treated fresh-cut bitter gourd displayed a substantial 10-folds decrease in bacterial population compared to low temperature and ultrasound treatments. Meanwhile, no significant differences were observed between UV-C alone and the combined treatments of UV-C followed by low temperature. In addition, lower doses of UV-C irradiation decreased hydrogen peroxide (H2O2) production, increased proline level, reduced MDA content and improved superoxide dismutase (SOD), ascorbate peroxidase (APX), and catalase (CAT) activities. Moreover, the phenylpropanoid pathway was activated by UV-C treatment by inducing phenylalanine ammonia-lyase (PAL) and polyphenol oxidase (PPO) activity in fresh-cut bitter gourd. Collectively, these findings suggest that applying UV-C irradiation alone can decrease the level of bacterial contamination in fresh-cut bitter gourd to an acceptable level of 103 CFU·mL-1in accordance with the EU Food Safety Regulation. | zh_TW |
| dc.description.abstract | Fresh-cut produce are ready-to-eat, convenient, and retain maximum nutrients. However, even minimal processing accelerates product deterioration and reduces food safety due to microbial infection. In this study, we evaluated the impacts of UV-C irradiation, low temperature, ultrasound, and UV-C followed by low temperature treatments on microbial risk of fresh-cut bitter gourd. Firstly, the next-generation sequencing (NGS) technology through full length 16S rRNA analysis was utilized to identify microorganisms on the surface of fresh-cut bitter gourd after 12 h of exposure to room temperature. The findings revealed that a total of 34 bacterial species were identified, with Buttiauxella izardii, Enterobacter mori, and Atlantibacter hermannii emerging as dominant with 26%, 24%, and 9% species richness and abundance, respectively. Subsequently, fresh-cut bitter gourd treated with UV-C, low temperature, ultrasound, and UV-C followed by low temperature and then kept at room temperature for 6 h was assessed for determining bacterial numbers using standard aerobic plate count method with 3M Petri films. The results showed that both 0.5 and 1.5 kJ·m-2 UV-C irradiation significantly inhibited microbial growth with 6.75 103 and 6.21 103 CFU·mL-1, respectively, compared to low temperature and ultrasound with 1.08 104 and 1.59 104 CFU·mL-1, respectively. Particularly, lower doses of UV-C treated fresh-cut bitter gourd displayed a substantial 10-folds decrease in bacterial population compared to low temperature and ultrasound treatments. Meanwhile, no significant differences were observed between UV-C alone and the combined treatments of UV-C followed by low temperature. In addition, lower doses of UV-C irradiation decreased hydrogen peroxide (H2O2) production, increased proline level, reduced MDA content and improved superoxide dismutase (SOD), ascorbate peroxidase (APX), and catalase (CAT) activities. Moreover, the phenylpropanoid pathway was activated by UV-C treatment by inducing phenylalanine ammonia-lyase (PAL) and polyphenol oxidase (PPO) activity in fresh-cut bitter gourd. Collectively, these findings suggest that applying UV-C irradiation alone can decrease the level of bacterial contamination in fresh-cut bitter gourd to an acceptable level of 103 CFU·mL-1in accordance with the EU Food Safety Regulation. | en |
| dc.description.provenance | Submitted by admin ntu (admin@lib.ntu.edu.tw) on 2023-08-15T17:54:46Z No. of bitstreams: 0 | en |
| dc.description.provenance | Made available in DSpace on 2023-08-15T17:54:46Z (GMT). No. of bitstreams: 0 | en |
| dc.description.tableofcontents | Certificate of Thesis Approval…………………………………………………………i
Acknowledgement……………………………………………………………………...ii ABSTRACT……………………………………………………………………………iv Table of Contents……………………………………………………………………....vi List of Tables……………………………………………………………………………x List of Figures………………………………………………………………………….xi Appendices…………………………………………………………………………….xii Abbreviations…………………………………………………………………………xiii Chapter 1. Introduction………………………………………………………………..1 Chapter 2. Literature Review………………………………………………………….2 2.1. Fresh-cut fruits and vegetables……………………………………………………2 2.2. Food safety of fresh-cut produce………………………………………………….2 2.3. Fresh-cut bitter gourd……………………………………………………………..3 2.4. Postharvest treatment to reduce microbial risk……………………………………4 2.4.1. Application of UV-C irradiation on fruits and vegetables……………………4 2.4.2. Application of low temperature on fruits and vegetables…………………….6 2.4.3. Application of ultrasound on fruits and vegetables…………………………..7 2.5. UV-C irradiation regulates reactive oxygen species (ROS) on fruits and vegetables…………………………………………………………………………8 2.6. Previous research on fresh-cut bitter gourd……………………………………...10 Chapter 3. Materials and Methods…………………………………………………..12 3.1. Fruit materials and fresh-cut processing…………………………………………...12 3.2. Microbiota analysis………………………………………………………………12 3.3. Treatments application…………………………………………………………..14 3.3.1. UV-C treatment……………………………………………………………...14 3.3.2. Low temperature treatment………………………………………………….14 3.3.3. Ultrasound treatment………………………………………………………...15 3.3.4. UV-C combined with low temperature treatment…………………………...15 3.4. Microbiological count analysis…………………………………………………..16 3.5. Determination of hydrogen peroxide (H2O2) content……………………………16 3.6. Analysis of superoxide anion (O2•–) scavenging activity………………………..17 3.7. Analysis of hydrogen peroxide (H2O2) scavenging activity …………………….18 3.8. Analysis of antioxidant enzyme activities…………………………………………19 3.8.1. Analysis of superoxide dismutase (SOD) activity…………………………...19 3.8.2. Analysis of ascorbate peroxidase (APX) activity……………………………20 3.8.3. Analysis of catalase (CAT) activity………………………………………….20 3.9. Determination of defense-related compounds content…………………………..21 3.9.1. Malondialdehyde (MDA) content analysis…………………………………..21 3.9.2. Proline content analysis……………………………………………………...21 3.10. Analysis of the activity of enzymes involved in the phenylpropanoid pathway................................................................................................................22 3.10. 1. Analysis of phenylalanine-ammonia lyase (PAL) activity………………...22 3.10.2. Analysis of polyphenol oxidase (PPO) activity…………………………….23 11. Statistical analysis………………………………………………………………...23 Chapter 4. Results……………………………………………………………………..24 4.1. Microorganisms grew on the surface of RTE fresh-cut bitter gourd ……………24 4.2. Effect of UV-C irradiation treatment on the bacterial population on RTE fresh-cut bitter gourd………………………………………………………………………24 4.3. Effect of low temperature treatment on the bacterial population on RTE fresh-cut bitter gourd………………………………………………………………………27 4.4. Effect of ultrasound treatments on the bacterial population on RTE fresh-cut bitter gourd……………………………………………………………………………..27 4.5. Effect of UV-C followed by low temperature treatment on the bacterial population on RTE fresh-cut bitter gourd…………………………………………………...32 4.6. Effect of UV-C irradiation treatment on the hydrogen peroxide (H2O2) content of RTE fresh-cut bitter gourd………………………………………………………32 4.7. Superoxide anion (O2•–) and hydrogen peroxide (H2O2) scavenging activity in UV-C treated RTE fresh-cut bitter gourd……………………………………….35 4.8. Effect of UV-C irradiation on the activity of antioxidant enzymes in RTE fresh-cut bitter gourd…………………………………………………………………..38 4.9. Effect of UV-C irradiation on the defense-related compounds of RTE fresh-cut bitter gourd…………………………………………………………………….....41 4.9.1. Malondialdehyde (MDA) content……………………………………………41 4.9.2. Proline content………………………………………………………………..41 4.10. Effect of UV-C irradiation on the activity of enzymes involved in the phenylpropanoid pathway………………………………………………………44 4.10.1. Phenylalanine-ammonia lyase (PAL) activity………………………………44 4.10.2. Polyphenol oxidase (PPO) activity…………………………………………44 Chapter 5. Discussion…………………………………………………………………47 5.1. Diversity and community composition of microorganisms on RTE fresh-cut fruits and vegetables …………………………………………………………………..47 5.2. Decontamination efficacy of three physical treatments on RTE fresh-cut fruits and vegetables………………………………………………………………………..48 5.3. Mechanism of maintenance of microbiological quality of fresh-cut fruits and vegetables by UV-C irradiation……………….....................................................52 Chapter 6. Conclusion and Perspective……………………………………………...60 References……………………………………………………………………………...62 Appendices…………………………………………………………………………….79 | - |
| dc.language.iso | en | - |
| dc.title | 三種物理性處理於降低鮮切苦瓜微生物風險之應用 | zh_TW |
| dc.title | Application of Three Physical Treatments on Fresh-Cut Bitter Gourd (Momordica charantia L.) to Reduce Microbial Risks | en |
| dc.type | Thesis | - |
| dc.date.schoolyear | 111-2 | - |
| dc.description.degree | 碩士 | - |
| dc.contributor.oralexamcommittee | 黃鵬林 博士;王淑珍;官彥州 | zh_TW |
| dc.contributor.oralexamcommittee | Pung-Ling Huang;SHU-JEN WANG;Yen-Chou Kuan | en |
| dc.subject.keyword | fresh-cut bitter gourd,postharvest treatment,food safety,microbial growth,enzyme activity,defense-related compounds, | zh_TW |
| dc.subject.keyword | fresh-cut bitter gourd,postharvest treatment,food safety,microbial growth,enzyme activity,defense-related compounds, | en |
| dc.relation.page | 82 | - |
| dc.identifier.doi | 10.6342/NTU202302913 | - |
| dc.rights.note | 同意授權(限校園內公開) | - |
| dc.date.accepted | 2023-08-08 | - |
| dc.contributor.author-college | 國際學院 | - |
| dc.contributor.author-dept | 全球農業科技與基因體科學碩士學位學程 | - |
| Appears in Collections: | 全球農業科技與基因體科學碩士學位學程 | |
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