PDF(Pubmed)
Abstract：
Cumin seeds are frequently utilized in herbal infusions and as flavoring agents in home cuisine. Nevertheless, studies have demonstrated that spices are frequently contaminated with pathogenic bacteria, including bacterial spores. The aim of this study was to assess the effectiveness of a new decontamination method called \"Intensification of Vaporization by Decompression to the Vacuum\" (IVDV) on intentionally contaminated Cuminum cyminum seeds. The study also examined the impact of this treatment on the color and oil profile of the treated samples. The untreated samples were inoculated with Escherichia coli (ATCC 25922) and Salmonella Typhimurium (ATCC 14028) and then subjected to IVDV treatment. Response surface methodology was employed to obtain safe, high-quality cumin seeds presenting a balance between microbial load, color, and oil profile. The optimal IVDV conditions were achieved at a pressure of 3.5 bar and a time of 133.45 s, resulting in typical 4 log reductions observed with 99.99% of Escherichia coli and Salmonella Typhimurium inactivation. The treated spices presented a mild color modification compared to the untreated ones, manifested by a darker shade (decreased L* value), reduced greenness (increased a* value), and heightened yellowness (increased b* value). The GC-MS analysis detected the existence of seven compounds in the treated cumin, with cuminaldehyde being the primary compound (83.79%). Furthermore, the use of IVDV treatment resulted in an increase in the total content of essential oils in some samples, whereby six monoterpenes were identified in the untreated sample compared to seven monoterpenes in IVDV-treated samples. This innovative technology demonstrated high efficacy in decontaminating C. cyminum seeds, improving the extractability of the essential oils while only slightly affecting the color.
摘要：
孜然种子经常用于草药输液中，并在家庭美食中用作调味剂。然而，研究表明，香料经常被致病菌污染，包括细菌孢子.这项研究的目的是评估一种新的去污方法的有效性，该方法称为“通过减压到真空强化汽化”（IVDV）对有意污染的CuminumCuminumCuminumCuminumCuman种子的有效性。该研究还检查了该处理对经处理的样品的颜色和油分布的影响。用大肠杆菌(ATCC25922)和鼠伤寒沙门氏菌(ATCC14028)接种未处理的样品,然后进行IVDV处理。采用响应面法来获得安全的，高质量的孜然种子呈现微生物负荷之间的平衡，颜色,和石油概况。在3.5bar的压力和133.45s的时间下实现了最佳的IVDV条件，导致99.99％的大肠杆菌和鼠伤寒沙门氏菌失活，观察到典型的4log减少。与未处理的香料相比，处理过的香料呈现温和的颜色修饰，表现为较暗的阴影（L*值降低），绿色度降低(a*值增加)，和增加的黄色（增加的b*值）。GC-MS分析检测到处理过的孜然中存在7种化合物，其中，以对账单醛为主要化合物（83.79%）。此外，使用IVDV治疗导致一些样品中精油的总含量增加，由此,与IVDV处理的样品中的七个单萜相比,在未处理的样品中鉴定出六个单萜。这项创新技术在净化C.cymamum种子方面表现出很高的功效，改善精油的可提取性，同时仅轻微影响颜色。
