García-Torres Silvia Melissa, Teixeira José António, Encina-Zelada Christian R, Silva Cristina L M, Gomes Ana Maria
CBQF-Centro de Biotecnologia e Química Fina-Laboratório Associado, Escola Superior de Biotecnologia, Universidade Católica Portuguesa, Rua Diogo Botelho 1327, 4169-005 Porto, Portugal.
Departamento de Tecnología de Alimentos, Facultad de Industrias Alimentarias, Universidad Nacional Agraria La Molina, Av. La Molina s/n Lima 12, Lima 15024, Peru.
Foods. 2025 Sep 13;14(18):3196. doi: 10.3390/foods14183196.
Grain processing requires sustainable and innovative alternatives. Germination, which enhances the nutritional value of grains, can also increase the microbial load, posing a challenge to food safety. In quinoa, a superfood with an exceptional nutritional profile, germination could maximize its benefits if proper methods are applied to ensure safety. The effects of different disinfection methods on mesophilic aerobic bacteria, enterobacteria, and the germination capacity of two Peruvian quinoa varieties (Rosada de Huancayo (RH) and Pasankalla (PK)) were evaluated for germinated flour production. Seven treatments were applied: four with chemical agents (200 ppm sodium hypochlorite, 4% acetic acid, 8% HO, and 70% alcohol) and three combined methods (sodium hypochlorite with ultrasound (35 kHz, 15 or 30 min), and hot water (50 °C) with HO (2%) and acetic acid (0.1%)). All treatments significantly reduced mesophilic aerobic bacteria (1.29-4.08 log CFU/g), except alcohol (PK, RH) and sodium hypochlorite (PK). Reductions in enterobacteria ( < 0.05) ranged from 1.78 to 3.55 log CFU/g in RH; in PK, only the hot water + 2 chemical agents or 8% HO treatments achieved significant reductions. The most effective treatment was hot water with HO and acetic acid, which reduced bacteria and improved germination.
谷物加工需要可持续且创新的替代方法。发芽可提高谷物的营养价值，但也会增加微生物负荷，对食品安全构成挑战。藜麦是一种营养成分卓越的超级食物，如果采用适当方法确保安全，发芽可使其益处最大化。为了生产发芽面粉，评估了不同消毒方法对两种秘鲁藜麦品种（万卡约玫瑰色藜麦（RH）和帕桑卡拉藜麦（PK））的嗜温需氧菌、肠杆菌以及发芽能力的影响。采用了七种处理方法：四种使用化学试剂（200 ppm次氯酸钠、4%乙酸、8%过氧化氢和70%酒精）以及三种联合方法（次氯酸钠与超声（35 kHz，15或30分钟），还有50℃热水与2%过氧化氢和0.1%乙酸）。除酒精（PK、RH）和次氯酸钠（PK）外，所有处理均显著降低了嗜温需氧菌（1.29至4.08 log CFU/g）。RH中肠杆菌的减少量（<0.05）在1.78至3.55 log CFU/g之间；在PK中，只有热水 + 2种化学试剂或8%过氧化氢处理实现了显著减少。最有效的处理方法是热水与过氧化氢和乙酸组合，这种方法减少了细菌并提高了发芽率。
