Study of the effect of gamma radiation on the antibiotic activity of osmotic microbiota in some types of urbechs
Abstract
Background. “Urbech” – traditional national product of Dagestan peoples recently found increasing popularity among adherents of a healthy diet. Urbech made according to traditional recipes retains its properties when stored for more than 1-2 years. Nowadays urbech range is constantly expanding. Some of the new types of urbech can spoil in 5-7 days.
Materials and methods. The samples of urbech made from coconut flakes and dried mulberries spoiled most quickly, peanut urbech with grated cocoa beans and date syrup, and sesame urbech with honey. The urbech has been treated with antioxidants and mild preservatives and has been exposed to gamma radiation. Using standard methods, the authors have determined humidity, pH, acid number of fat, viscosity, the number of pathogenic microorganisms, including salmonella, QMAFAnM, coliform bacteria, yeast and moldy fungi, osmophilic yeast.
Results. The introduction of antioxidants has increased the best before date of urbech by 7-14 days. Mild preservatives have had no effect on increasing the best before date of nut butter. The drug Polybiom has increased the best before date of urbech by 21-28 days. The study of the urbech microbiological indicators with obvious signs of spoilage has shown that the number of pathogenic microorganisms, including salmonella, QMAFAnM, coliform bacteria, molds and yeasts does not exceed the values regulated in TR CU 021/2011. Treatment of the urbech with gamma radiation has shown that the radiation dose of more than 2 kGy leads to the change in its organoleptic properties. Osmoresistant microorganisms are present in all the variants. Compared to the control samples, with an increase in the radiation dose, the osmophilic microflora decreases from 10 to 55 times.
Conclusion. During the storage of newly developed types of urbech, it has been found out that its spoilage is not associated with the natural processes of fat oxidation. No microorganisms above the values regulated in TR CU 021 have been found in the urbech. Osmophilic microorganisms develop in the experimental samples of the urbech. Gamma irradiation of urbech at a dosage permissible for food up to 10 kGy reduces the amount of osmophilic microflora up to 55 times. When treated with radiation at a dose of up to 2 kGy, the urbech organoleptic properties are preserved. Accordingly, the treatment with ionizing radiation at the doses up to 2 kGy is effective for preserving organoleptic and microbiological parameters urbechs, including osmophilic yeast, which is not regulated by the regulatory documents in the Russian Federation, for a certain period of storage. To study the causes of the urbech spoilage, further detailed studies of microorganisms and their metabolic products are required.
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References
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Al-Nabulsi, A. A., Osaili, T. M., Olaimat, A. N., Almasri, W. E., Ayyash, M., Al-Holy, M. A., Jaradat, Z. W., Obaid, R. S., Holley, R. A. (2020). Inactivation of Salmonella spp. in tahini using plant essential oil extracts. Food microbiology, 86:103338. https://doi.org/10.1016/j.fm.2019.103338. EDN: https://elibrary.ru/zrezxq
Olaimat, A. N., Al-Nabulsi, A. A., Osaili, T. M., Al-Holy, M., Ghoush, M. A., Alkhalidy, H., Jaradat, Z. W., Ayyash, M., Holley, R. A. (2022). Inactivation of stressed Salmonella enterica, Escherichia coli O157:H7, and Listeria monocytogenes in hummus using low dose gamma irradiation. Journal of Food Science, 87(2), 845-855. https://doi.org/10.1111/1750-3841.16036. EDN: https://elibrary.ru/pyndjc
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Topcam, H., Coşkun, E., Son, E., Kütük, D., Aytaç, S. A., Mert, B., Ozturk, S., Erdogdu, F. (2023). Microwave decontamination processing of tahini and process design considerations using a computational approach. Innovative Food Science & Emerging Technologies, 86:103137. https://doi.org/10.1016/j.ifset.2023.103377. EDN: https://elibrary.ru/ahugmg
Osaili, T. M., Al-Nabulsi, A. A., Aljaafreh, T. F. (2018). Use of gamma radiation to inactivate stressed Salmonella spp., Escherichia coli O157:H7 and Listeria monocytogenes in tahini halva. Food Microbiology, 278, 20-25. https://doi.org/10.1016/j.ijfoodmicro.2018.04.029
Sánchez-Maldonado, A. F., Lee, A., Farber, J. M. (2018). Methods for the control of foodborne pathogens in low-moisture foods. Annual Review of Food Science and Technology, 9, 177-208. https://doi.org/10.1146/annurev-food-030117-012304. EDN: https://elibrary.ru/vhacny
Olaimat, A. N., Al-Holy, M. A., Abughoush, M. H., Daseh, L., Al-Nabulsi, A. A., Osaili, T. M., Al-Rousan, W., Maghaydah, S., Ayyash, M., Holley, R. A. (2023). Survival of Salmonella enterica and Listeria monocytogenes in date palm paste and syrup at different storage temperatures. Journal of Food Science, 88(7), 2950-2959. https://doi.org/10.1111/1750-3841.16620. EDN: https://elibrary.ru/xbxxgn
Szpinak, V., Ganz, M., Yaron, S. (2022). Factors affecting the thermal resistance of Salmonella Typhimurium in tahin. Food Research International, 155:111088. https://doi.org/10.1016/j.foodres.2022.111088. EDN: https://elibrary.ru/lrpofk
Al-Nabulsi, A. A., Olaimat, A. N., Osaili, T. M., Shaker, R. R., Elabedeen, N. Z., Jaradat, Z. W., Abushelaibi, A., Holley, R. A. (2014). Use of acetic and citric acids to control Salmonella Typhimurium in tahini (sesame paste). Food Microbiology, 42, 102-108. https://doi.org/10.1016/j.fm.2014.02.020
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