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Dorbani I, Berberian A, Riedel C, Duport C, Carlin F. Comparing resistance of bacterial spores and fungal conidia to pulsed light and UVC radiation at a wavelength of 254 nm. Food Microbiol 2024; 121:104518. [PMID: 38637080 DOI: 10.1016/j.fm.2024.104518] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/05/2024] [Revised: 02/28/2024] [Accepted: 03/08/2024] [Indexed: 04/20/2024]
Abstract
Pulsed light (PL) inactivates microorganisms by UV-rich, high-irradiance and short time pulses (250 μs) of white light with wavelengths from 200 nm to 1100 nm. PL is applied for disinfection of food packaging material and food-contact equipment. Spores of seven Bacillus ssp. strains and one Geobacillus stearothermophilus strain and conidia of filamentous fungi (One strain of Aspergillus brasiliensis, A. carbonarius and Penicillium rubens) were submitted to PL (fluence from 0.23 J/cm2 to 4.0 J/cm2) and UVC (at λ = 254 nm; fluence from 0.01 J/cm2 to 3.0 J/cm2). One PL flash at 3 J/cm2 allowed at least 3 log-reduction of all tested microorganisms. The emetic B. cereus strain F4810/72 was the most resistant of the tested spore-forming bacteria. The PL fluence to 3 log-reduction (F3 PL) of its spores suspended in water was 2.9 J/cm2 and F3 UVC was 0.21 J/cm2, higher than F3 PL and F3 UVC of spores of B. pumilus SAFR-032 2.0 J/cm2 and 0.15 J/cm2, respectively), yet reported as a highly UV-resistant spore-forming bacterium. PL and UVC sensitivity of bacterial spores was correlated. Aspergillus spp. conidia suspended in water were poorly sensitive to PL. In contrast, PL inactivated Aspergillus spp. conidia spread on a dry surface more efficiently than UVC. The F2 PL of A. brasiliensis DSM1988 was 0.39 J/cm2 and F2 UVC was 0.83 J/cm2. The resistance of spore-forming bacteria to PL could be reasonably predicted from the knowledge of their UVC resistance. In contrast, the sensitivity of fungal conidia to PL must be specifically explored.
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Affiliation(s)
- Imed Dorbani
- INRAE, Avignon Université, UMR SQPOV, Avignon, France; Claranor, 862 Rue André-Jean Boudoy, 84140, Avignon, France
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Comparison of microbial reduction effect of intense pulsed light according to growth stage and population density of Escherichia coli ATCC 25922 using a double Weibull model. Food Res Int 2023; 164:112353. [PMID: 36737941 DOI: 10.1016/j.foodres.2022.112353] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/30/2022] [Revised: 12/14/2022] [Accepted: 12/23/2022] [Indexed: 12/26/2022]
Abstract
This study evaluated how the efficacy of intense pulsed light (IPL) was influenced by biological factors such as the incubation time and the population of Escherichia coli. According to the 4D value, the microorganisms in the exponential phase were more susceptible to IPL (0.51 J/cm2), while those in the stationary phase were the most resistant (0.67 J/cm2). The microorganisms in the exponential phase could have more critical DNA damage. In addition, the degree of inactivation was affected by the microbial population. When the population was 109 CFU/ml, a maximum 3.4-log reduction was observed after applying IPL at 12.5 J/cm2. In contrast, a population with a density of 1010 CFU/ml showed maximally 0.13-log reduction when IPL was applied at 18.7 J/cm2. This large difference might have been due to cell distribution and aggregation. The study is expected to contribute to the analytical confirmation of the microbial reduction mechanism through non-thermal technologies.
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Garvey M, Meade E, Rowan NJ. Effectiveness of front line and emerging fungal disease prevention and control interventions and opportunities to address appropriate eco-sustainable solutions. THE SCIENCE OF THE TOTAL ENVIRONMENT 2022; 851:158284. [PMID: 36029815 DOI: 10.1016/j.scitotenv.2022.158284] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/17/2022] [Revised: 08/21/2022] [Accepted: 08/21/2022] [Indexed: 06/15/2023]
Abstract
Fungal pathogens contribute to significant disease burden globally; however, the fact that fungi are eukaryotes has greatly complicated their role in fungal-mediated infections and alleviation. Antifungal drugs are often toxic to host cells and there is increasing evidence of adaptive resistance in animals and humans. Existing fungal diagnostic and treatment regimens have limitations that has contributed to the alarming high mortality rates and prolonged morbidity seen in immunocompromised cohorts caused by opportunistic invasive infections as evidenced during HIV and COVID-19 pandemics. There is a need to develop real-time monitoring and diagnostic methods for fungal pathogens and to create a greater awareness as to the contribution of fungal pathogens in disease causation. Greater information is required on the appropriate selection and dose of antifungal drugs including factors governing resistance where there is commensurate need to discover more appropriate and effective solutions. Popular azole fungal drugs are widely detected in surface water and sediment due to incomplete removal in wastewater treatment plants where they are resistant to microbial degradation and may cause toxic effects on aquatic organisms such as algae and fish. UV has limited effectiveness in destruction of anti-fungal drugs where there is increased interest in the combination approaches such as novel use of pulsed-plasma gas-discharge technologies for environmental waste management. There is growing interest in developing alternative and complementary green eco-biocides and disinfection innovation. Fungi present challenges for cleaning, disinfection and sterilization of reusable medical devices such as endoscopes where they (example, Aspergillus and Candida species) can be protected when harboured in build-up biofilm from lethal processing. Information on the efficacy of established disinfection and sterilization technologies to address fungal pathogens including bottleneck areas that present high risk to patients is lacking. There is a need to address risk mitigation and modelling to inform efficacy of appropriate intervention technologies that must consider all contributing factors where there is potential to adopt digital technologies to enable real-time analysis of big data, such as use of artificial intelligence and machine learning. International consensus on standardised protocols for developing and reporting on appropriate alternative eco-solutions must be reached, particularly in order to address fungi with increasing drug resistance where research and innovation can be enabled using a One Health approach.
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Affiliation(s)
- Mary Garvey
- Department of Life Science, Atlantic Technological University, Sligo, Ireland; Centre for Precision Engineering, Materials and Manufacturing Research (PEM), Atlantic Technological University, Sligo, Ireland
| | - Elaine Meade
- Department of Life Science, Atlantic Technological University, Sligo, Ireland; Centre for Precision Engineering, Materials and Manufacturing Research (PEM), Atlantic Technological University, Sligo, Ireland
| | - Neil J Rowan
- Bioscience Research Institute, Technological University of the Shannon Midlands Midwest, Athlone, Ireland; Centre for Decontamination, Sterilization and Biosecurity, Technological University of the Shannon Midlands Midwest, Athlone, Ireland; Empower Eco Sustainability Hub, Technological University of the Shannon Midlands Midwest, Athlone, Ireland.
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Sánchez-Bravo P, Noguera-Artiaga L, Gómez-López VM, Carbonell-Barrachina ÁA, Gabaldón JA, Pérez-López AJ. Impact of Non-Thermal Technologies on the Quality of Nuts: A Review. Foods 2022; 11:foods11233891. [PMID: 36496699 PMCID: PMC9739324 DOI: 10.3390/foods11233891] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/10/2022] [Revised: 11/24/2022] [Accepted: 11/30/2022] [Indexed: 12/04/2022] Open
Abstract
Nuts are widely consumed worldwide, mainly due to their characteristic flavor and texture, ease of consumption, and their functional properties. In addition, consumers increasingly demand natural or slightly processed foods with high quality. Consequently, non-thermal treatments are a viable alternative to thermal treatments used to guarantee safety and long shelf life, which produce undesirable changes that affect the sensory quality of nuts. Non-thermal treatments can achieve results similar to those of the traditional (thermal) ones in terms of food safety, while ensuring minimal loss of bioactive compounds and sensory properties, thus obtaining a product as similar as possible to the fresh one. This article focuses on a review of the main non-thermal treatments currently available for nuts (cold plasma, high pressure, irradiation, pulsed electric field, pulsed light, ultrasound and ultraviolet light) in relation to their effects on the quality and safety of nuts. All the treatments studied have shown promise with regard to the inhibition of the main microorganisms affecting nuts (e.g., Aspergillus, Salmonella, and E. coli). Furthermore, by optimizing the treatment, it is possible to maintain the organoleptic and functional properties of these products.
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Affiliation(s)
- Paola Sánchez-Bravo
- Laboratory of Fitoquímica y Alimentos Saludables (LabFAS), CEBAS-CSIC, University of Murcia, 25, 30100 Murcia, Spain
- Department of AgroFood Technology, Miguel Hernandez University, Carretera de Beniel, km 3.2, 03312 Orihuela, Spain
| | - Luis Noguera-Artiaga
- Department of AgroFood Technology, Miguel Hernandez University, Carretera de Beniel, km 3.2, 03312 Orihuela, Spain
| | - Vicente M. Gómez-López
- Catedra Alimentos Para la Salud, Campus de los Jerónimos, Universidad Católica San Antonio de Murcia (UCAM), 30107 Murcia, Spain
| | | | - José A. Gabaldón
- Catedra Alimentos Para la Salud, Campus de los Jerónimos, Universidad Católica San Antonio de Murcia (UCAM), 30107 Murcia, Spain
| | - Antonio J. Pérez-López
- Department of Food Technology and Nutrition, Catholic University of San Antonio, Campus de los Jerónimos s/n, 30107 Murcia, Spain
- Correspondence: ; Tel.: +34-968-278-622
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Continuous and Pulsed Ultraviolet-C LED on Germicidal Effect and Energy Consumption in Fresh Products: Applications in Tomatoes as a Model. Foods 2022; 11:foods11223636. [PMID: 36429226 PMCID: PMC9689454 DOI: 10.3390/foods11223636] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/12/2022] [Revised: 11/02/2022] [Accepted: 11/09/2022] [Indexed: 11/16/2022] Open
Abstract
Nowadays, lifestyle change is one of the problems of the new world economic order, and the procedures of feeding, purchasing, preparation, and the storage of food products, are forcing authorities to establish more rigorous methods concerning the control of food quality and safety. Owing quality in the agro-food sector is a complex and global issue, due to the distance between production and final consumption, as well as the new demands of society on food. Contributing to the bacteria minimization during their path in the supply chain, the objective of this research is the use of an UV-C LED artificial lighting system with emission in continuous light (CL) and two of pulsed light (Mode 1 and Mode 2) for fresh products' disinfection. A mathematical model is introduced as a reference to establish the equivalence dose of continuous and pulsed UV-C LED irradiation. The doses applied were 5, 15, and 25 mJ cm-². The configured parameters per each technique were the irradiance, time also the frequency (500 Hz), and duty cycle (30, 50, and 80%) for Mode 1 and Mode 2. The germicidal effect (GE), energy consumption, and effective germicidal effect (EGE), were evaluated for the different techniques. According to the results, the technique Mode 1 was the best in the GE with 1.06 ± 0.01 and 1.08 ± 0.01 Log reduction by 25 mJ cm-2 at 30 and 80% duty cycle, correspondingly. The CL and Mode 1 showed an outstanding performance with the EGE. Finally, Mode 1 reduced 11% in energy and the GE is comparable with CL. The pulsed light technique Mode 1 constitutes a powerful method against the microorganism's destruction and a strategy for saving energy during the treatment. The UV-C LEDs proved to be an excellent alternative in the disinfection of fresh products with pulsed light emission in the real process.
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Pulsed Light Processing in the Preservation of Juices and Fresh-Cut Fruits: A Review. FOOD BIOPROCESS TECH 2022. [DOI: 10.1007/s11947-022-02891-4] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
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Evaluating the influence of operational parameters of pulsed light on wine related yeasts: focus on inter- and intra-specific variability sensitivity. Food Microbiol 2022; 109:104121. [DOI: 10.1016/j.fm.2022.104121] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/25/2022] [Revised: 08/19/2022] [Accepted: 08/19/2022] [Indexed: 11/18/2022]
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Mengarda Buosi DT, de Moraes JO, Cheng Y, Cheng RA, Moraru CI, Carciofi BA. Effective pulsed light treatments for inactivating Salmonella enterica serotypes. Food Control 2022. [DOI: 10.1016/j.foodcont.2021.108776] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
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Gómez-López VM, Noguera-Artiaga L, Figueroa-Morales F, Girón F, Carbonell-Barrachina ÁA, Gabaldón JA, Pérez-López AJ. Effect of Pulsed Light on Quality of Shelled Walnuts. Foods 2022; 11:foods11091186. [PMID: 35563906 PMCID: PMC9103840 DOI: 10.3390/foods11091186] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/08/2022] [Revised: 04/01/2022] [Accepted: 04/13/2022] [Indexed: 11/20/2022] Open
Abstract
Shelled walnuts are considered a microbiologically low-risk food but have been linked to some outbreaks, and a treatment aiming to decrease this risk is desirable. Pulsed light (PL) may be an alternative, providing it does not seriously impair their quality. This work assessed the impact of PL on some quality attributes of walnuts. To do this, measurements of rancidity, volatiles, total phenols, antioxidant activity, and descriptive sensory analysis were carried out on untreated and PL (43 J/cm2)-treated kernels. PL had no statistically significant (p > 0.05) effects on TBARS, peroxide value, total phenols, and antioxidant activity but significantly increased the concentration of volatiles related to green/herbaceous odors and decreased compounds related to fruity and citrus odors. The descriptors nut overall, walnut odor and flavor, and aftertaste were given statistically significantly (p < 0.05) higher scores, while descriptors woody odor and sweet received lower scores; 16 other traits such as all those related to color, texture, and rancidity were unaffected. No significant (p > 0.05) effects on total phenols and antioxidant activity in general were observed during the course of PL treatment. It can be concluded that PL technology may be used in shelled walnuts with only mild effects on their quality; a storage study must be carried out in order to determine the effect of PL treatment on its shelf-life.
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Affiliation(s)
- Vicente Manuel Gómez-López
- Catedra Alimentos para la Salud, Campus de los Jerónimos, Universidad Católica San Antonio de Murcia (UCAM), 30107 Murcia, Spain;
| | - Luis Noguera-Artiaga
- Research Group “Food Quality and Safety”, Centro de Investigación e Innovación Agroalimentaria y Agroambiental (CIAGRO-UMH), Miguel Hernández University of Elche (UMH), Carretera de Beniel km 3.2, 03312 Orihuela, Spain; (L.N.-A.); (Á.A.C.-B.)
| | - Fernando Figueroa-Morales
- Department of Food Technology and Nutrition, Catholic University of San Antonio, Campus de los Jerónimos s/n, Guadalupe, 30107 Murcia, Spain; (F.F.-M.); (F.G.); (J.A.G.)
| | - Francisco Girón
- Department of Food Technology and Nutrition, Catholic University of San Antonio, Campus de los Jerónimos s/n, Guadalupe, 30107 Murcia, Spain; (F.F.-M.); (F.G.); (J.A.G.)
| | - Ángel Antonio Carbonell-Barrachina
- Research Group “Food Quality and Safety”, Centro de Investigación e Innovación Agroalimentaria y Agroambiental (CIAGRO-UMH), Miguel Hernández University of Elche (UMH), Carretera de Beniel km 3.2, 03312 Orihuela, Spain; (L.N.-A.); (Á.A.C.-B.)
| | - José Antonio Gabaldón
- Department of Food Technology and Nutrition, Catholic University of San Antonio, Campus de los Jerónimos s/n, Guadalupe, 30107 Murcia, Spain; (F.F.-M.); (F.G.); (J.A.G.)
| | - Antonio Jose Pérez-López
- Department of Food Technology and Nutrition, Catholic University of San Antonio, Campus de los Jerónimos s/n, Guadalupe, 30107 Murcia, Spain; (F.F.-M.); (F.G.); (J.A.G.)
- Correspondence: ; Tel.: + 34-968-278-622
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Gómez-López VM, Jubinville E, Rodríguez-López MI, Trudel-Ferland M, Bouchard S, Jean J. Inactivation of Foodborne Viruses by UV Light: A Review. Foods 2021; 10:foods10123141. [PMID: 34945692 PMCID: PMC8701782 DOI: 10.3390/foods10123141] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/03/2021] [Revised: 11/29/2021] [Accepted: 12/15/2021] [Indexed: 12/13/2022] Open
Abstract
Viruses on some foods can be inactivated by exposure to ultraviolet (UV) light. This green technology has little impact on product quality and, thus, could be used to increase food safety. While its bactericidal effect has been studied extensively, little is known about the viricidal effect of UV on foods. The mechanism of viral inactivation by UV results mainly from an alteration of the genetic material (DNA or RNA) within the viral capsid and, to a lesser extent, by modifying major and minor viral proteins of the capsid. In this review, we examine the potential of UV treatment as a means of inactivating viruses on food processing surfaces and different foods. The most common foodborne viruses and their laboratory surrogates; further explanation on the inactivation mechanism and its efficacy in water, liquid foods, meat products, fruits, and vegetables; and the prospects for the commercial application of this technology are discussed. Lastly, we describe UV’s limitations and legislation surrounding its use. Based on our review of the literature, viral inactivation in water seems to be particularly effective. While consistent inactivation through turbid liquid food or the entire surface of irregular food matrices is more challenging, some treatments on different food matrices seem promising.
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Affiliation(s)
- Vicente M. Gómez-López
- Catedra Alimentos para la Salud, Universidad Católica San Antonio de Murcia, Campus de los Jerónimos, E-30107 Murcia, Spain;
| | - Eric Jubinville
- Institute of Nutraceuticals and Functional Foods, Département des Sciences des Aliments, Université Laval, Québec, QC G1V 0A6, Canada; (E.J.); (M.T.-F.); (S.B.)
| | - María Isabel Rodríguez-López
- Departamento de Tecnología de la Alimentación y Nutrición, Universidad Católica San Antonio de Murcia, Campus de los Jerónimos, E-30107 Murcia, Spain;
| | - Mathilde Trudel-Ferland
- Institute of Nutraceuticals and Functional Foods, Département des Sciences des Aliments, Université Laval, Québec, QC G1V 0A6, Canada; (E.J.); (M.T.-F.); (S.B.)
| | - Simon Bouchard
- Institute of Nutraceuticals and Functional Foods, Département des Sciences des Aliments, Université Laval, Québec, QC G1V 0A6, Canada; (E.J.); (M.T.-F.); (S.B.)
| | - Julie Jean
- Institute of Nutraceuticals and Functional Foods, Département des Sciences des Aliments, Université Laval, Québec, QC G1V 0A6, Canada; (E.J.); (M.T.-F.); (S.B.)
- Correspondence: ; Tel.: +1-418-656-2131 (ext. 413849)
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Dhar R, Basak S, Chakraborty S. Pasteurization of fruit juices by pulsed light treatment: A review on the microbial safety, enzymatic stability, and kinetic approach to process design. Compr Rev Food Sci Food Saf 2021; 21:499-540. [PMID: 34766715 DOI: 10.1111/1541-4337.12864] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/15/2021] [Revised: 09/29/2021] [Accepted: 10/07/2021] [Indexed: 12/17/2022]
Abstract
Pulsed light (PL) is a polychromatic radiation-based technology, among many other non-thermal processing techniques. The microbiological lethality of the PL technique has been explored in different food matrices along with their associated mechanisms. Pasteurization of fruit juice requires a 5-log cycle reduction in the resistant pathogen in the product. The manufacturers look toward achieving the microbial safety and stability of the juice, while consumers demand high-quality juice. Enzymatic spoilage in fruit juice is also a crucial factor that needs attention. The retailers want the processed juice to be stable, which can be achieved by inactivating the spoilage enzymes and native microflora inside it. The present review argued about the potential of PL technology to produce a microbiologically safe and enzymatically stable fruit juice with a minimal loss in bioactive compounds in the product. Concise information of factors affecting the PL treatment (PLT), primary inactivation mechanism associated with microorganisms, enzymes, the effect of PLT on various quality attributes (microorganisms, spoilage enzymes, bioactive components, sensory properties, color), and shelf life of fruit juices has been put forward. The potential of PL integrated with other non-thermal and mild thermal technologies on the microbial safety and stability of fruit juices has been corroborated. The review also provides suggestions to the readers for designing, modeling, and optimizing the PLT and discusses the use of various primary, secondary kinetic models in detail that have been utilized for different quality parameters in juices. Finally, the challenges and future need associated with PL technology has been summarized.
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Affiliation(s)
- Rishab Dhar
- Department of Food Engineering and Technology, Institute of Chemical Technology, Matunga, Mumbai, India
| | - Somnath Basak
- Department of Food Engineering and Technology, Institute of Chemical Technology, Matunga, Mumbai, India
| | - Snehasis Chakraborty
- Department of Food Engineering and Technology, Institute of Chemical Technology, Matunga, Mumbai, India
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Pulsed Light (PL) Treatments on Almond Kernels: Salmonella enteritidis Inactivation Kinetics and Infrared Thermography Insights. FOOD BIOPROCESS TECH 2021; 14:2323-2335. [PMID: 34751231 PMCID: PMC8566968 DOI: 10.1007/s11947-021-02725-9] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/09/2021] [Accepted: 10/22/2021] [Indexed: 11/05/2022]
Abstract
Abstract Extending the shelf-life and ensuring microbiological safety of food products while preserving the nutritional properties are key aspects that must be addressed. Heat processing of food matrices has been the golden standard during the last decades, while certain non-thermal processing options have recently gained ground. In the present study, experimental pulsed light (PL) surface inactivation treatments of Salmonella enteritidis on almonds kernels are performed. The PL system is set to test different operative conditions, namely power (1000, 1250, and 1500 W) and frequency (1.8, 3.0, and 100.0 Hz) at different treatment times (from 5 to 250 s), which result in applied fluence doses in the 0–100 J·cm−2 range. Additionally, temperature measurements are collected at each operative condition on the almond surface (using infrared (IR) thermography) and at the superficial layer of the almond (1-mm depth using a thermocouple). The observed PL inactivation kinetics are then modelled using four different models. The best goodness-of-fit is found for the two-parameter Weibull model (R2 > 0.98 and RMSE < 0.33 for all cases). The maximum achieved log-CFU reductions are 6.02 for the 1.8-Hz system, 4.69 for the 3.0-Hz system, and 3.66 for 100.0-Hz system. The offset between the collected temperature readings by the two sensors is contrasted against the inactivation rate (following the two-parameter Weibull model). It was found that the highest inactivation rate corresponds approximately to the point where the infrared camera detects a slowdown in the surface heating. Graphical Abstract ![]()
Supplementary Information The online version contains supplementary material available at 10.1007/s11947-021-02725-9.
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Gómez-López VM, Pataro G, Tiwari B, Gozzi M, Meireles MÁA, Wang S, Guamis B, Pan Z, Ramaswamy H, Sastry S, Kuntz F, Cullen PJ, Vidyarthi SK, Ling B, Quevedo JM, Strasser A, Vignali G, Veggi PC, Gervilla R, Kotilainen HM, Pelacci M, Viganó J, Morata A. Guidelines on reporting treatment conditions for emerging technologies in food processing. Crit Rev Food Sci Nutr 2021; 62:5925-5949. [PMID: 33764212 DOI: 10.1080/10408398.2021.1895058] [Citation(s) in RCA: 23] [Impact Index Per Article: 7.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/07/2023]
Abstract
In the last decades, different non-thermal and thermal technologies have been developed for food processing. However, in many cases, it is not clear which experimental parameters must be reported to guarantee the experiments' reproducibility and provide the food industry a straightforward way to scale-up these technologies. Since reproducibility is one of the most important science features, the current work aims to improve the reproducibility of studies on emerging technologies for food processing by providing guidelines on reporting treatment conditions of thermal and non-thermal technologies. Infrared heating, microwave heating, ohmic heating and radiofrequency heating are addressed as advanced thermal technologies and isostatic high pressure, ultra-high-pressure homogenization sterilization, high-pressure homogenization, microfluidization, irradiation, plasma technologies, power ultrasound, pressure change technology, pulsed electric fields, pulsed light and supercritical CO2 are approached as non-thermal technologies. Finally, growing points and perspectives are highlighted.
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Affiliation(s)
- Vicente M Gómez-López
- Departamento de Ciencia y Tecnología de Alimentos, Universidad Católica de Murcia (UCAM), Guadalupe, Murcia, Spain
| | - Gianpiero Pataro
- Department of Industrial Engineering, University of Salerno, Fisciano, SA, Italy
| | - Brijesh Tiwari
- Food Biosciences Department, Teagasc Food Research Centre, Dublin, Ireland
| | - Mario Gozzi
- Catelli Food Technology Group; CFT S.p.A., Parma, Italy
| | - María Ángela A Meireles
- Department of Chemical Engineering, Institute of Environmental, Chemical and Pharmaceutical Sciences, Universidade Federal de São Paulo, Diadema, SP, Brazil
| | - Shaojin Wang
- College of Mechanical and Electronic Engineering, Northwest A&F University, Yangling, Shaanxi, China
| | - Buenaventura Guamis
- Centre d'Innovació, Recerca i Transferència en Tecnologia dels Aliments (CIRTTA), TECNIO, XaRTA, Departament de Ciència Animal i dels Aliments, Facultat de Veterinària, Universitat Autònoma de Barcelona, Bellaterra, Spain
| | - Zhongli Pan
- Department of Biological and Agricultural Engineering, University of California, Davis, California, USA
| | - Hosahalli Ramaswamy
- Department of Food Science and Agricultural Chemistry, McGill University, Macdonald Campus, Montreal, Quebec, Canada
| | - Sudhir Sastry
- Department of Food, Agricultural and Biological Engineering, The Ohio State University, Columbus, Ohio, USA
| | | | - Patrick J Cullen
- School of Chemical and Biomolecular Engineering, The University of Sydney, Sydney, NSW, Australia
| | - Sriram K Vidyarthi
- Department of Biological and Agricultural Engineering, University of California, Davis, California, USA
| | - Bo Ling
- College of Mechanical and Electronic Engineering, Northwest A&F University, Yangling, Shaanxi, China
| | - Joan Miquel Quevedo
- SPTA-Servei Planta Tecnologia Aliments, Universitat Autònoma de Barcelona, Bellaterra, Barcelona, Spain
| | | | - Giuseppe Vignali
- Department of Engineering and Architecture, University of Parma, Parma, Italy
| | - Priscilla C Veggi
- Department of Food Engineering, School of Food Engineering, University of Campinas (UNICAMP), Campinas, SP, Brazil
| | - Ramon Gervilla
- SPTA-Servei Planta Tecnologia Aliments, Universitat Autònoma de Barcelona, Bellaterra, Barcelona, Spain
| | | | | | - Juliane Viganó
- Department of Food Engineering, School of Food Engineering, University of Campinas (UNICAMP), Campinas, SP, Brazil
| | - Antonio Morata
- Dept. Química y Tecnología de Alimentos, ETSIAAB, Universidad Politécnica de Madrid, Madrid, Spain
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Jean J, Rodríguez-López MI, Jubinville E, Núñez-Delicado E, Gómez-López VM. Potential of pulsed light technology for control of SARS-CoV-2 in hospital environments. JOURNAL OF PHOTOCHEMISTRY AND PHOTOBIOLOGY. B, BIOLOGY 2021; 215:112106. [PMID: 33383557 PMCID: PMC7767662 DOI: 10.1016/j.jphotobiol.2020.112106] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 07/11/2020] [Revised: 10/13/2020] [Accepted: 12/12/2020] [Indexed: 12/22/2022]
Abstract
The emergence of the SARS-CoV-2 infection and its potential transmission through touching surfaces in clinical environments have impelled the use of conventional and novel methods of disinfection to prevent its spreading. Among the latter, pulsed light may be an effective, non-chemical decontamination alternative. Pulsed light technology inactivates microorganisms and viruses by using high intensity polychromatic light pulses, which degrades nucleic acids and proteins. This review describes this technology, compiles and critically analyzes the evidence about the virucidal efficacy of pulsed light technology with view on its potential use against SARS-CoV-2 in touching surfaces in health-care facilities. The efficacy of pulsed light proved against many different kind of viruses allows to conclude that is a suitable candidate to inactivate SARS-CoV-2 as long as the required fluence is applied and the appropriated exposure to contaminated surfaces is guaranteed. Pulsed light can inactivate many different types of viruses. Its antimicrobial efficacy has been proved in different health care facilities. Pulsed light produces fast inactivation and it is ecologically friendly. Evidence shows that it should be effective for SARS-CoV-2 inactivation.
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Affiliation(s)
- Julie Jean
- Département des Sciences des Aliments, Faculté des Sciences de l'Agriculture et de l'Alimentation, Université Laval, Quebec City, QC, Canada
| | - María Isabel Rodríguez-López
- Departamento de Tecnología de la Alimentación y Nutrición, Universidad Católica San Antonio de Murcia, Campus de los Jerónimos, E-30107 Murcia, Spain
| | - Eric Jubinville
- Département des Sciences des Aliments, Faculté des Sciences de l'Agriculture et de l'Alimentation, Université Laval, Quebec City, QC, Canada
| | - Estrella Núñez-Delicado
- Departamento de Tecnología de la Alimentación y Nutrición, Universidad Católica San Antonio de Murcia, Campus de los Jerónimos, E-30107 Murcia, Spain
| | - Vicente M Gómez-López
- Catedra Alimentos para la Salud, Universidad Católica San Antonio de Murcia, Campus de los Jerónimos, E-30107 Murcia, Spain.
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Pérez-López AJ, Rodríguez-López MI, Burló F, Carbonell-Barrachina ÁA, Gabaldón JA, Gómez-López VM. Evaluation of Pulsed Light to Inactivate Brettanomyces bruxellensis in White Wine and Assessment of Its Effects on Color and Aromatic Profile. Foods 2020; 9:foods9121903. [PMID: 33352670 PMCID: PMC7766888 DOI: 10.3390/foods9121903] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/12/2020] [Revised: 12/11/2020] [Accepted: 12/17/2020] [Indexed: 12/30/2022] Open
Abstract
Brettanomyces bruxellensis is a wine spoilage yeast that could be inactivated by pulsed light (PL); however, this technology may induce changes in the quality of this alcoholic drink. The present research aimed to determine the potential of PL to inactivate B. bruxellensis inoculated in white wine and to assess the effect of this technology on the color and aromatic profile of the wine. For this, a cocktail of B. bruxellensis strains was inoculated into the wine and its inactivation by PL was determined and fitted to a microbial inactivation model. Along with this, the effect of PL on instrument-measured color, and the volatile compounds of the wine were evaluated by GC/MS and descriptive sensory analysis, respectively. B. bruxellensis was inactivated according to the Geeraerd model including the tail effect, with a maximum inactivation of 2.10 log reduction at 10.7 J/cm2; this fluence was selected for further studies. PL affected wine color but the total color difference was below the just noticeable difference at 10.7 J/cm2. The concentration of 13 out of 15 volatile compounds decreased due to the PL, which was noticeable by the panel. It is not clear if these compounds were photolyzed or volatilized in the open reactor during treatment. In conclusion, PL is able to inactivate B. bruxellensis in white wine but the treatment impairs the volatile profile. The use of a closed reactor under turbulent flow is recommended for disaggregating yeast clumps that may cause the tailing of the inactivation curve, and to avoid the possible escape of volatile compounds during treatment.
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Affiliation(s)
- Antonio J. Pérez-López
- Departamento de Ciencia y Tecnología de Alimentos, Universidad Católica de Murcia (UCAM), Campus de los Jerónimos 135, 30107 Guadalupe, Spain; (A.J.P.-L.); (M.I.R.-L.); (J.A.G.)
| | - María I. Rodríguez-López
- Departamento de Ciencia y Tecnología de Alimentos, Universidad Católica de Murcia (UCAM), Campus de los Jerónimos 135, 30107 Guadalupe, Spain; (A.J.P.-L.); (M.I.R.-L.); (J.A.G.)
| | - Francisco Burló
- Departamento de Tecnología Agroalimentaria, Escuela Politécnica Superior de Orihuela (EPSO), Universidad Miguel Hernández de Elche (UMH), 03312 Orihuela, Spain; (F.B.); (Á.A.C.-B.)
| | - Ángel A. Carbonell-Barrachina
- Departamento de Tecnología Agroalimentaria, Escuela Politécnica Superior de Orihuela (EPSO), Universidad Miguel Hernández de Elche (UMH), 03312 Orihuela, Spain; (F.B.); (Á.A.C.-B.)
| | - José A. Gabaldón
- Departamento de Ciencia y Tecnología de Alimentos, Universidad Católica de Murcia (UCAM), Campus de los Jerónimos 135, 30107 Guadalupe, Spain; (A.J.P.-L.); (M.I.R.-L.); (J.A.G.)
| | - Vicente M. Gómez-López
- Cátedra Alimentos para la Salud, Universidad Católica de Murcia (UCAM), Campus de los Jerónimos 135, 30107 Guadalupe, Spain
- Correspondence: ; Tel.: +34-968-278-638
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16
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Pirozzi A, Pataro G, Donsì F, Ferrari G. Edible Coating and Pulsed Light to Increase the Shelf Life of Food Products. FOOD ENGINEERING REVIEWS 2020. [DOI: 10.1007/s12393-020-09245-w] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Abstract
AbstractThe application of edible coatings (EC) in combination with pulsed light (PL) treatments represents an emerging approach for extending the shelf life of highly perishable but high value-added products, such as fresh-cut fruits and vegetables. The surface of these products would benefit from the protective effects of ECs and the PL decontamination capability. This review describes in detail the fundamentals of both EC and PL, focusing on the food engineering principles in the formulation and application of EC and the delivery of efficient PL treatments and the technological aspects related to the food characterization following these treatments and discussing the implementation of the two technologies, individually or in combination. The advantages of the combination of EC and PL are extensively discussed emphasizing the potential benefits that may be derived from their combination when preserving perishable foods. The downsides of combining EC and PL are also presented, with specific reference to the potential EC degradation when exposed to PL treatments and the screening effect of PL transmittance through the coating layer. Finally, the potential applications of the combined treatments to food products are highlighted, comparatively presenting the treatment conditions and the product shelf-life improvement.
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17
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Applications of Pulsed Light Decontamination Technology in Food Processing: An Overview. APPLIED SCIENCES-BASEL 2020. [DOI: 10.3390/app10103606] [Citation(s) in RCA: 56] [Impact Index Per Article: 14.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
Abstract
Consumers of the 21st century tend to be more aware and demand safe as well as nutritionally balanced food. Unfortunately, conventional thermal processing makes food safe at the cost of hampering nutritional value. The food industry is trying to develop non-thermal processes for food preservation. Pulsed light (PL) is one such emerging non-thermal food processing method that can decontaminate food products or food contact surfaces using white light. Exposure to intense light pulses (in infrared, visible, and ultraviolet (UV) regions) causes the death of microbial cells, rendering the food safe at room temperature. PL technology is an excellent and rapid method of disinfection of product surfaces and is increasingly being used for food surfaces and packaging decontamination, enabling the minimal processing of food. This paper aims to give an overview of the latest trends in pulsed light research, discuss principles of pulse generation, and review applications of various PL systems for the inactivation of microorganisms in vitro, in various food products, and on food contact surfaces. Effects of PL on food quality, challenges of the process, and its prospects are presented.
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Clair G, Esbelin J, Malléa S, Bornard I, Carlin F. The spore coat is essential for Bacillus subtilis spore resistance to pulsed light, and pulsed light treatment eliminates some spore coat proteins. Int J Food Microbiol 2020; 323:108592. [PMID: 32315871 DOI: 10.1016/j.ijfoodmicro.2020.108592] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/18/2019] [Revised: 12/11/2019] [Accepted: 03/15/2020] [Indexed: 01/26/2023]
Abstract
Microbial surface contamination of equipment or of food contact material is a recurring problem in the food industry. Spore-forming bacteria are far more resistant to a wide variety of treatments than their vegetative forms. Understanding the mechanisms underlying decontamination processes is needed to improve surface decontamination strategies against endospores potentially at the source of foodborne diseases or food-spoilage. Pulsed light (PL) with xenon lamps delivers high-energy short-time pulses of light with wavelengths in the range 200 nm-1100 nm and a high UV-C fraction. Bacillus subtilis spores were exposed to either PL or to continuous UV-C. Gel electrophoresis and western blotting revealed elimination of various proteins of the spore coat, an essential outer structure that protects spores from a wide variety of environmental conditions and inactivation treatments. Proteomic analysis confirmed the elimination of some spore coat proteins after PL treatment. Transmission electron microscopy of PL treated spores revealed a gap between the lamellar inner spore coat and the outer spore coat. Overall, spores of mutant strains with defects in genes coding for spore coat proteins were more sensitive to PL than to continuous UV-C. This study demonstrates that radiations delivered by PL contribute to specific damage to the spore coat, and overall to spore inactivation.
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Affiliation(s)
- Gérémy Clair
- INRAE, Avignon Université, UMR SQPOV, F-84000, Avignon, France; Integrative Omics, Pacific Northwest National Laboratory, 902 Battelle Boulevard, Richland, WA 99352, USA
| | - Julia Esbelin
- INRAE, Avignon Université, UMR SQPOV, F-84000, Avignon, France
| | - Sabine Malléa
- INRAE, Avignon Université, UMR SQPOV, F-84000, Avignon, France
| | | | - Frédéric Carlin
- INRAE, Avignon Université, UMR SQPOV, F-84000, Avignon, France.
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19
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Structural changes associated with the inactivation of lipoxygenase by pulsed light. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.108332] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
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20
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Evaluation of pulsed light for inactivation of foodborne pathogens on fresh-cut lettuce: Effects on quality attributes during storage. Food Packag Shelf Life 2019. [DOI: 10.1016/j.fpsl.2019.100358] [Citation(s) in RCA: 22] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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21
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Nyangaresi PO, Qin Y, Chen G, Zhang B, Lu Y, Shen L. Comparison of the performance of pulsed and continuous UVC-LED irradiation in the inactivation of bacteria. WATER RESEARCH 2019; 157:218-227. [PMID: 30954697 DOI: 10.1016/j.watres.2019.03.080] [Citation(s) in RCA: 35] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/22/2018] [Revised: 02/24/2019] [Accepted: 03/03/2019] [Indexed: 06/09/2023]
Abstract
Ultraviolet light-emitting diode (UV-LED) is a newly emerging UV light source with a potential to replace the conventional chemical methods, mercury UV lamps and xenon lamps in water disinfection. UV-LEDs are characterized by the diversity in wavelengths and can be turned on and off with a high and adjustable frequency, making them an attractive candidate for pulsed light (PL) disinfection apart from the conventional continuous wave (CW) operation. Previous studies on comparison between the PL and CW UV-LED irradiations for the inactivation of bacterium in water disinfection are limited and results conflict. In this work, PL and CW UV-LED in the C-spectral band (UVC-LED) irradiations were compared at equivalent fluence in the inactivation and subsequent photoreactivation of E. coli bacteria. In addition, effect of different driving currents and ambient temperatures on solder temperature of the PL and CW UVC-LED irradiation was also examined. Under the equivalent fluences, the PL and CW UVC-LED irradiations brought comparable inactivation efficiency and similar photoreactivation of the E. coli. Moreover, the PL UVC-LED exhibited a much lower solder temperature than the CW UVC-LED irradiation. On the other hand, CW UVC-LED irradiation, higher ambient temperature and higher driving current increased the solder temperature that resulted to a negative impact on the wavelength, full width at half maximum, optical power and irradiance, which are key factors in the UVC-LED disinfection efficiency. In all, this work reports the comparison between PL and CW in UVC-LED irradiation for inactivating E. coli bacteria and firstly revealed the photoreactivation of the E. coli after the PL UVC-LEDs irradiation.
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Affiliation(s)
- Paul Onkundi Nyangaresi
- Department of Electronic Engineering, Laboratory of Micro/Nano-Optoelectronics, Xiamen University, Xiamen, Fujian, 361005, China
| | - Yi Qin
- Department of Electronic Engineering, Laboratory of Micro/Nano-Optoelectronics, Xiamen University, Xiamen, Fujian, 361005, China
| | - Guolong Chen
- Department of Electronic Science, Fujian Engineering Research Center for Solid-State Lighting, Xiamen University, Xiamen, 361005, China
| | - Baoping Zhang
- Department of Electronic Engineering, Laboratory of Micro/Nano-Optoelectronics, Xiamen University, Xiamen, Fujian, 361005, China.
| | - Yinghua Lu
- Department of Chemical and Biochemical Engineering, College of Chemistry and Chemical Engineering, Xiamen University, Xiamen, Fujian, 361005, China
| | - Liang Shen
- Department of Chemical and Biochemical Engineering, College of Chemistry and Chemical Engineering, Xiamen University, Xiamen, Fujian, 361005, China.
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22
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Rowan NJ. Pulsed light as an emerging technology to cause disruption for food and adjacent industries – Quo vadis? Trends Food Sci Technol 2019. [DOI: 10.1016/j.tifs.2019.03.027] [Citation(s) in RCA: 56] [Impact Index Per Article: 11.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/12/2023]
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23
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Garvey M, Rowan NJ. Pulsed UV as a potential surface sanitizer in food production processes to ensure consumer safety. Curr Opin Food Sci 2019. [DOI: 10.1016/j.cofs.2019.03.003] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
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24
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Antonio Pellicer J, Navarro P, Gómez-López VM. Pulsed light inactivation of polygalacturonase. Food Chem 2019; 271:109-113. [DOI: 10.1016/j.foodchem.2018.07.194] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/13/2018] [Revised: 06/28/2018] [Accepted: 07/25/2018] [Indexed: 01/03/2023]
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25
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Trunet C, Mtimet N, Mathot AG, Postollec F, Leguérinel I, Couvert O, Carlin F, Coroller L. Effect of incubation temperature and pH on the recovery of Bacillus weihenstephanensis spores after exposure to a peracetic acid-based disinfectant or to pulsed light. Int J Food Microbiol 2018; 278:81-87. [DOI: 10.1016/j.ijfoodmicro.2018.04.014] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/16/2017] [Revised: 02/16/2018] [Accepted: 04/10/2018] [Indexed: 12/01/2022]
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Pulsed Light Inactivation of Mushroom Polyphenol Oxidase: a Fluorometric and Spectrophotometric Study. FOOD BIOPROCESS TECH 2017. [DOI: 10.1007/s11947-017-2033-x] [Citation(s) in RCA: 22] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/28/2023]
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Pellicer JA, Gómez-López VM. Pulsed light inactivation of horseradish peroxidase and associated structural changes. Food Chem 2017; 237:632-637. [DOI: 10.1016/j.foodchem.2017.05.151] [Citation(s) in RCA: 37] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/08/2017] [Revised: 05/25/2017] [Accepted: 05/30/2017] [Indexed: 11/29/2022]
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28
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Kramer B, Wunderlich J, Muranyi P. Impact of treatment parameters on pulsed light inactivation of microorganisms on a food simulant surface. INNOV FOOD SCI EMERG 2017. [DOI: 10.1016/j.ifset.2017.05.011] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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29
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Kramer B, Wunderlich J, Muranyi P. Recent findings in pulsed light disinfection. J Appl Microbiol 2017; 122:830-856. [PMID: 28032924 DOI: 10.1111/jam.13389] [Citation(s) in RCA: 49] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/31/2016] [Revised: 11/24/2016] [Accepted: 12/22/2016] [Indexed: 01/18/2023]
Abstract
Nonthermal disinfection technologies are gaining increasing interest in the field of minimally processed food in order to improve the microbial safety or to extend the shelf life. Especially fresh-cut produce or meat and fish products are vulnerable to microbial spoilage, but, due to their sensitivity, they require gentle preservation measures. The application of intense light pulses of a broad spectral range comprising ultraviolet, visible and near infrared irradiation is currently investigated as a potentially suitable technology to reduce microbial loads on different food surfaces or in beverages. Considerable research has been performed within the last two decades, in which the impact of various process parameters or microbial responses as well as the suitability of pulsed light (PL) for food applications has been examined. This review summarizes the outcome of the latest studies dealing with the treatment of various foods including the impact of PL on food properties as well as recent findings about the microbicidal action and relevant process parameters.
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Affiliation(s)
- B Kramer
- Fraunhofer Institute for Process Engineering and Packaging IVV, Freising, Germany.,Technical University of Munich, Chair of Food Packaging Technology, Freising-Weihenstephan, Germany
| | - J Wunderlich
- Fraunhofer Institute for Process Engineering and Packaging IVV, Freising, Germany
| | - P Muranyi
- Fraunhofer Institute for Process Engineering and Packaging IVV, Freising, Germany
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