Evaluation of microbiological purity of raw and refined white cane sugar

Factors That Affect the Microbiological Stability of Chicha Morada during Its Production on an Industrial Scale: A Review

ABSTRACT

Chicha morada, also known as purple corn drink (PCD), is a traditional noncarbonated beverage commonly prepared at homes and restaurants in Peru. However, in recent years, it is being produced at an industrial scale aiming to extend its shelf life, expand its marketing, and make it known worldwide. Traditionally, this beverage, whose main component is purple corn (Zea mays L.), was made and consumed quickly and in some cases, stored under refrigeration until consumption, but never beyond 24 to 48 h. With its industrialization, factories are presented with challenges to design and provide adequate protection of the beverage, assuring its quality and safety. Although its production at an industrial level is similar to that of other noncarbonated drinks containing fruit juice, several processing factors could affect the microbiological stability desired for this beverage, such as the storage of the purple corn drink extract. In this document, a critical review of the production process (raw materials, production stages, and forms of commercialization) that can directly affect the contamination of the beverage is made. Recommendations are made for improving the control points in the industrial process and to avoid potential microbiological problems.

HIGHLIGHTS

Bleaching effects of massecuite on some properties of crystallized sugar beet and milk chocolate bars produced

Four kinds of bleached, unbleached, second and third crystal sugars (BCS, UCS, SCS and TCS) were made from different massecuites in a sugar-beet factory, and their physiochemical (polarization, invert sugar, colorants, pH, ash and SO₂), microbiological and functional properties were measured. While the polarization of UCS, SCS and TCS were lower than BCS; their invert sucrose, colorants, pH and ash contents were significantly higher than BCS. The phenols and betaine of BCS, UCS, SCS, and TCS were 144, 401, 384 and 673 (mg/100 g); and 244, 791, 4662, and 6589 (mg/100 g); respectively. Whereas the phenol of milk chocolate bars (MCB) made with UCS, SCS, and TCS were only 10% higher than MCB completed with BCS; their betaine contents were substantially (up to 16 times) higher than the ones finished with BCS. Sensory evaluation showed that the MCB prepared with three sugars including UCS, SCS and TCS had significantly higher glossiness, brittleness, flavor and mouth feel than those made with BCS. The greater colorants, ash content and inverted sugars of UCS, SCS and TCS (in comparison with BCS) made considerable improvements in the glossiness, flavor and brittleness of MCB, respectively. BCS had 8 ppm of toxic sulfur; whereas, UCS, SCS and TCS had no detectable sulfur and significantly higher beneficial copper content than BCS. No pathogenic microorganism were detected in UCS, SCS, TCS or their subsequent MCB. Our results highly recommend using UCS, SCS and TCS instead of BCS in food products (such as MCB) due to their higher health benefits.

Short and long-term antinutritional effect of the trypsin inhibitor ApTI for biological control of sugarcane borer

Plant-derived trypsin inhibitors have been shown to have potent anti-insect effects and are a promising alternative for the biological control of pests. In this work, we tested the anti-insect activity of Adenanthera pavonina trypsin inhibitor (ApTI) against Diatraea saccharalis larvae, a major insect pest in sugarcane. The addition of 0.1% ApTI in short-term assays resulted in 87% and 63% decreased trypsin and chymotrypsin activities respectively. ApTI was not digested after 60h incubation with D. saccharalis midgut proteases. The chronic effects of ApTI on F0 and F1 generations of D. saccharalis were also analyzed. The larvae from the F0 generation showed 55% and 21% decreased larval and pupal viability, respectively. ApTI-fed larvae from the F1 generation showed a decrease of 33% in survival rate and 23% in the average larval weight. Moreover, ApTI treatment reduced trypsin and chymotrypsin activities in F1 larvae. Thus, the anti-insect effects of ApTI on consecutive generations (F0 and F1) of D. saccharalis larvae demonstrate its potential for long-term control of this pest.