Impacts of Different Drying Methods on Mold Viability and Ochratoxin A Content of Grape Pomace

Jianmei Yu; Ivy Smith; Bernice Karlton-Senaye; Nona Mikiashvili; Leonard Williams

doi:doi:10.11648/j.ijaas.20180402.12

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Impacts of Different Drying Methods on Mold Viability and Ochratoxin A Content of Grape Pomace

Jianmei Yu, Ivy Smith, Bernice Karlton-Senaye, Nona Mikiashvili, Leonard Williams

Published in International Journal of Applied Agricultural Sciences (Volume 4, Issue 2)

Received: 9 March 2018 Accepted: 24 March 2018 Published: 2 May 2018

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Abstract

Value added utilization of grape pomace (GP) has been the interest of many food researchers due to its high contents in fiber and polyphenols. However, the contamination of GP by molds and ochratoxin A (OTA) present a serious safety issue to food or feed use of GP. To ensure the safety of direct usage of GP as food ingredient, this study investigated the effects of drying method on mold viability and ochratoxin A (OTA) content of GP. Pomaces of seven grape cultivars were dehydrated by freeze, room temperature and vacuum drying methods. The total population of yeast and mold colonies was enumerated using Dichloran Rose Bengal Chloramphenicol Agar (DRBC) and Dichloran Glycerol 18% (DG18) media. The OTA was extracted by 70% methanol aqueous solution, and then quantified by an ELISA method. Regardless the grape cultivars, vacuum drying most effectively reduced the viability of mold in GP samples, while freeze-drying was the least effective method. OTA was present in all pomace samples tested but the contents of OTA in GP varied with grape variety. Vacuum drying and freeze drying significantly reduced the OTA contents of most of the pomace samples tested whereas room temperature drying increased OTA contents of all GP samples tested compared with OTA contents measured before drying. Overall, vacuum dry and freeze dry methods resulted in safer GP for food and feed use due to the greater reduction of viable molds and OTA content.

Published in	International Journal of Applied Agricultural Sciences (Volume 4, Issue 2)
DOI	10.11648/j.ijaas.20180402.12
Page(s)	35-42
Creative Commons	This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.
Copyright	Copyright © The Author(s), 2018. Published by Science Publishing Group

Keywords

Grape Pomace, Mold, Viability, Ochratoxin A, Drying Method

References

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APA Style

Jianmei Yu, Ivy Smith, Bernice Karlton-Senaye, Nona Mikiashvili, Leonard Williams. (2018). Impacts of Different Drying Methods on Mold Viability and Ochratoxin A Content of Grape Pomace. International Journal of Applied Agricultural Sciences, 4(2), 35-42. https://doi.org/10.11648/j.ijaas.20180402.12

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ACS Style

Jianmei Yu; Ivy Smith; Bernice Karlton-Senaye; Nona Mikiashvili; Leonard Williams. Impacts of Different Drying Methods on Mold Viability and Ochratoxin A Content of Grape Pomace. Int. J. Appl. Agric. Sci. 2018, 4(2), 35-42. doi: 10.11648/j.ijaas.20180402.12

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AMA Style

Jianmei Yu, Ivy Smith, Bernice Karlton-Senaye, Nona Mikiashvili, Leonard Williams. Impacts of Different Drying Methods on Mold Viability and Ochratoxin A Content of Grape Pomace. Int J Appl Agric Sci. 2018;4(2):35-42. doi: 10.11648/j.ijaas.20180402.12

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@article{10.11648/j.ijaas.20180402.12,
  author = {Jianmei Yu and Ivy Smith and Bernice Karlton-Senaye and Nona Mikiashvili and Leonard Williams},
  title = {Impacts of Different Drying Methods on Mold Viability and Ochratoxin A Content of Grape Pomace},
  journal = {International Journal of Applied Agricultural Sciences},
  volume = {4},
  number = {2},
  pages = {35-42},
  doi = {10.11648/j.ijaas.20180402.12},
  url = {https://doi.org/10.11648/j.ijaas.20180402.12},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijaas.20180402.12},
  abstract = {Value added utilization of grape pomace (GP) has been the interest of many food researchers due to its high contents in fiber and polyphenols. However, the contamination of GP by molds and ochratoxin A (OTA) present a serious safety issue to food or feed use of GP. To ensure the safety of direct usage of GP as food ingredient, this study investigated the effects of drying method on mold viability and ochratoxin A (OTA) content of GP. Pomaces of seven grape cultivars were dehydrated by freeze, room temperature and vacuum drying methods. The total population of yeast and mold colonies was enumerated using Dichloran Rose Bengal Chloramphenicol Agar (DRBC) and Dichloran Glycerol 18% (DG18) media. The OTA was extracted by 70% methanol aqueous solution, and then quantified by an ELISA method. Regardless the grape cultivars, vacuum drying most effectively reduced the viability of mold in GP samples, while freeze-drying was the least effective method. OTA was present in all pomace samples tested but the contents of OTA in GP varied with grape variety. Vacuum drying and freeze drying significantly reduced the OTA contents of most of the pomace samples tested whereas room temperature drying increased OTA contents of all GP samples tested compared with OTA contents measured before drying. Overall, vacuum dry and freeze dry methods resulted in safer GP for food and feed use due to the greater reduction of viable molds and OTA content.},
 year = {2018}
}

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TY  - JOUR
T1  - Impacts of Different Drying Methods on Mold Viability and Ochratoxin A Content of Grape Pomace
AU  - Jianmei Yu
AU  - Ivy Smith
AU  - Bernice Karlton-Senaye
AU  - Nona Mikiashvili
AU  - Leonard Williams
Y1  - 2018/05/02
PY  - 2018
N1  - https://doi.org/10.11648/j.ijaas.20180402.12
DO  - 10.11648/j.ijaas.20180402.12
T2  - International Journal of Applied Agricultural Sciences
JF  - International Journal of Applied Agricultural Sciences
JO  - International Journal of Applied Agricultural Sciences
SP  - 35
EP  - 42
PB  - Science Publishing Group
SN  - 2469-7885
UR  - https://doi.org/10.11648/j.ijaas.20180402.12
AB  - Value added utilization of grape pomace (GP) has been the interest of many food researchers due to its high contents in fiber and polyphenols. However, the contamination of GP by molds and ochratoxin A (OTA) present a serious safety issue to food or feed use of GP. To ensure the safety of direct usage of GP as food ingredient, this study investigated the effects of drying method on mold viability and ochratoxin A (OTA) content of GP. Pomaces of seven grape cultivars were dehydrated by freeze, room temperature and vacuum drying methods. The total population of yeast and mold colonies was enumerated using Dichloran Rose Bengal Chloramphenicol Agar (DRBC) and Dichloran Glycerol 18% (DG18) media. The OTA was extracted by 70% methanol aqueous solution, and then quantified by an ELISA method. Regardless the grape cultivars, vacuum drying most effectively reduced the viability of mold in GP samples, while freeze-drying was the least effective method. OTA was present in all pomace samples tested but the contents of OTA in GP varied with grape variety. Vacuum drying and freeze drying significantly reduced the OTA contents of most of the pomace samples tested whereas room temperature drying increased OTA contents of all GP samples tested compared with OTA contents measured before drying. Overall, vacuum dry and freeze dry methods resulted in safer GP for food and feed use due to the greater reduction of viable molds and OTA content.
VL  - 4
IS  - 2
ER  -

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Author Information

Jianmei Yu

Department of Family and Consumer Sciences, North Carolina Agricultural and Technical State University, Greensboro, U.S.A
Ivy Smith

Department of Family and Consumer Sciences, North Carolina Agricultural and Technical State University, Greensboro, U.S.A
Bernice Karlton-Senaye

Center of Excellence in Post-Harvest Technologies, North Carolina Agricultural and Technical State University, Kannapolis, U.S.A
Nona Mikiashvili

Department of Family and Consumer Sciences, North Carolina Agricultural and Technical State University, Greensboro, U.S.A
Leonard Williams

Center of Excellence in Post-Harvest Technologies, North Carolina Agricultural and Technical State University, Kannapolis, U.S.A

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APA Style

Jianmei Yu, Ivy Smith, Bernice Karlton-Senaye, Nona Mikiashvili, Leonard Williams. (2018). Impacts of Different Drying Methods on Mold Viability and Ochratoxin A Content of Grape Pomace. International Journal of Applied Agricultural Sciences, 4(2), 35-42. https://doi.org/10.11648/j.ijaas.20180402.12

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ACS Style

Jianmei Yu; Ivy Smith; Bernice Karlton-Senaye; Nona Mikiashvili; Leonard Williams. Impacts of Different Drying Methods on Mold Viability and Ochratoxin A Content of Grape Pomace. Int. J. Appl. Agric. Sci. 2018, 4(2), 35-42. doi: 10.11648/j.ijaas.20180402.12

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AMA Style

Jianmei Yu, Ivy Smith, Bernice Karlton-Senaye, Nona Mikiashvili, Leonard Williams. Impacts of Different Drying Methods on Mold Viability and Ochratoxin A Content of Grape Pomace. Int J Appl Agric Sci. 2018;4(2):35-42. doi: 10.11648/j.ijaas.20180402.12

Copy | Download

@article{10.11648/j.ijaas.20180402.12,
  author = {Jianmei Yu and Ivy Smith and Bernice Karlton-Senaye and Nona Mikiashvili and Leonard Williams},
  title = {Impacts of Different Drying Methods on Mold Viability and Ochratoxin A Content of Grape Pomace},
  journal = {International Journal of Applied Agricultural Sciences},
  volume = {4},
  number = {2},
  pages = {35-42},
  doi = {10.11648/j.ijaas.20180402.12},
  url = {https://doi.org/10.11648/j.ijaas.20180402.12},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijaas.20180402.12},
  abstract = {Value added utilization of grape pomace (GP) has been the interest of many food researchers due to its high contents in fiber and polyphenols. However, the contamination of GP by molds and ochratoxin A (OTA) present a serious safety issue to food or feed use of GP. To ensure the safety of direct usage of GP as food ingredient, this study investigated the effects of drying method on mold viability and ochratoxin A (OTA) content of GP. Pomaces of seven grape cultivars were dehydrated by freeze, room temperature and vacuum drying methods. The total population of yeast and mold colonies was enumerated using Dichloran Rose Bengal Chloramphenicol Agar (DRBC) and Dichloran Glycerol 18% (DG18) media. The OTA was extracted by 70% methanol aqueous solution, and then quantified by an ELISA method. Regardless the grape cultivars, vacuum drying most effectively reduced the viability of mold in GP samples, while freeze-drying was the least effective method. OTA was present in all pomace samples tested but the contents of OTA in GP varied with grape variety. Vacuum drying and freeze drying significantly reduced the OTA contents of most of the pomace samples tested whereas room temperature drying increased OTA contents of all GP samples tested compared with OTA contents measured before drying. Overall, vacuum dry and freeze dry methods resulted in safer GP for food and feed use due to the greater reduction of viable molds and OTA content.},
 year = {2018}
}

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TY  - JOUR
T1  - Impacts of Different Drying Methods on Mold Viability and Ochratoxin A Content of Grape Pomace
AU  - Jianmei Yu
AU  - Ivy Smith
AU  - Bernice Karlton-Senaye
AU  - Nona Mikiashvili
AU  - Leonard Williams
Y1  - 2018/05/02
PY  - 2018
N1  - https://doi.org/10.11648/j.ijaas.20180402.12
DO  - 10.11648/j.ijaas.20180402.12
T2  - International Journal of Applied Agricultural Sciences
JF  - International Journal of Applied Agricultural Sciences
JO  - International Journal of Applied Agricultural Sciences
SP  - 35
EP  - 42
PB  - Science Publishing Group
SN  - 2469-7885
UR  - https://doi.org/10.11648/j.ijaas.20180402.12
AB  - Value added utilization of grape pomace (GP) has been the interest of many food researchers due to its high contents in fiber and polyphenols. However, the contamination of GP by molds and ochratoxin A (OTA) present a serious safety issue to food or feed use of GP. To ensure the safety of direct usage of GP as food ingredient, this study investigated the effects of drying method on mold viability and ochratoxin A (OTA) content of GP. Pomaces of seven grape cultivars were dehydrated by freeze, room temperature and vacuum drying methods. The total population of yeast and mold colonies was enumerated using Dichloran Rose Bengal Chloramphenicol Agar (DRBC) and Dichloran Glycerol 18% (DG18) media. The OTA was extracted by 70% methanol aqueous solution, and then quantified by an ELISA method. Regardless the grape cultivars, vacuum drying most effectively reduced the viability of mold in GP samples, while freeze-drying was the least effective method. OTA was present in all pomace samples tested but the contents of OTA in GP varied with grape variety. Vacuum drying and freeze drying significantly reduced the OTA contents of most of the pomace samples tested whereas room temperature drying increased OTA contents of all GP samples tested compared with OTA contents measured before drying. Overall, vacuum dry and freeze dry methods resulted in safer GP for food and feed use due to the greater reduction of viable molds and OTA content.
VL  - 4
IS  - 2
ER  -

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