Application of Membrane Filtration to Cold Sterilization of Drinks and Establishment of Aseptic Workshop

Identification and control of gas-producing bacteria isolated from the swollen bagged soy sauce

The swelling of soy sauce bags seriously affects product quality and causes food safety problems, which has become an urgent problem to solve in the condiment industry. Here, gas-producing bacteria in the swollen bagged soy sauce were isolated and identified to provide an effective control method for inhibiting their growth and solving the swelling of soy sauce bags. It was found that three gas-producing bacteria isolated from the swollen bagged soy sauce were confirmed as Bacillus amyloliquefaciens (G1), Bacillus sp. (G2) and Bacillus subtilis (P3) using 16S rDNA analysis. The strains' morphologies, growth rates, and physiological and biochemical characteristics were also compared. Further studies yielded the optimal growth time, temperature and pH for the three gas-producing bacteria (B. amyloliquefacien: 24 h, 37 °C, and pH 7; Bacillus sp.: 18 h, 30 °C, and pH 6.5-7.5; B. subtilis: 36 h, 30 °C, and pH 8). Bacillus sp. was more salt tolerant than the other two. Then the antibacterial effect of the combination was tested by the physicochemical index. The results showed that filtering through a 0.22 μm inorganic micro-filtration membrane, sterilizing at 121 °C for 2 min, and adding 1 g/kg potassium sorbate was effective methods to inhibit three gas-producing bacteria and control the swelling of soy sauce.

Modified polymer membranes for the removal of pharmaceutical active compounds in wastewater and its mechanism-A review

Membrane technology can play a suitable role in removing pharmaceutical active compounds since it requires low energy and simple operation. Even though membrane technology has progressed for wastewater applications nowadays, modifying membranes to achieve the strong desired membrane performance is still needed. Thus, this study overviews a comprehensive insight into the application of modified polymer membranes to remove pharmaceutical active compounds from wastewater. Biotoxicity of pharmaceutical active compounds is first prescribed to gain deep insight into how membranes can remove pharmaceutical active compounds from wastewater. Then, the behavior of the diffusion mechanism can be concisely determined using mass transfer factor model that represented by β and B with value up to 2.004 g h mg-1 and 1.833 mg g-1 for organic compounds including pharmaceutical active compounds. The model refers to the adsorption of solute to attach onto acceptor sites of the membrane surface, external mass transport of solute materials from the bulk liquid to the membrane surface, and internal mass transfer to diffuse a solute toward acceptor sites of the membrane surface with evidenced up to 0.999. Different pharmaceutical compounds have different solubility and relates to the membrane hydrophilicity properties and mechanisms. Ultimately, challenges and future recommendations have been presented to view the future need to enhance membrane performance regarding fouling mitigation and recovering compounds. Afterwards, the discussion of this study is projected to play a critical role in advance of better-quality membrane technologies for removing pharmaceutical active compounds from wastewater in an eco-friendly strategy and without damaging the ecosystem.

Immobilization of Natural Antimicrobial Compounds on Food-Grade Supports as a New Strategy to Preserve Fruit-Derived Foods

The use of natural antimicrobials in the food industry is being proposed as an eco-friendly postharvest technology to preserve fruit-derived foods. In this context, this systematic review aims to describe and discuss the application of naturally occurring antimicrobial compounds in the processing of fruit-derived foods by the PRISMA methodology. In a first step, the use of free natural antimicrobials was investigated as an approach to identify the main families of bioactive compounds employed as food preservatives and the current limitations of this dosage form. Then, the use of immobilized antimicrobials, in an innovative dosage form, was studied by distinguishing two main applications: addition to the food matrix as preservatives or use during processing as technological aids. Having identified the different examples of the immobilization of natural antimicrobial compounds on food-grade supports, the mechanisms of immobilization were studied in detail to provide synthesis and characterization guidelines for future developments. Finally, the contribution of this new technology to decarbonization and energy efficiency of the fruit-derived processing sector and circular economy is discussed in this review.