1
|
Lee GM, Shin JK. Nonthermal Sterilization of Animal-based Foods by Intense Pulsed Light Treatment. Food Sci Anim Resour 2024; 44:309-325. [PMID: 38764504 PMCID: PMC11097036 DOI: 10.5851/kosfa.2024.e4] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/09/2023] [Revised: 01/03/2024] [Accepted: 01/03/2024] [Indexed: 05/21/2024] Open
Abstract
The consumption of meat has been increasing, leading to a dynamic meat and meat processing industry. To maintain the quality and safety of meat products, various technologies have been explored, including intense pulsed light (IPL) technology. Several factors affect the inactivation of microorganisms by IPL treatment, including light intensity (fluence), treatment duration, pulse frequency, and the distance between the lamp and the samples. Meat products have been studied for IPL treatment, resulting in microbial reductions of approximately 0.4-2.4 Log. There are also impacts on color, sensory attributes, and physico-chemical quality, depending on treatment conditions. Processed meat products like sausages and ham have shown microbial reductions of around 0.1-4 Log with IPL treatment. IPL treatment has minimal impact on color and lipid oxidation in these products. Egg products and dairy items can also benefit from IPL treatment, achieving microbial reductions of around 1-7.8 Log. The effect on product quality varies depending on the treatment conditions. IPL technology has shown promise in enhancing the safety and quality of various food products, including meat, processed meat, egg products, and dairy items. However, the research results on animal-based food are not diverse and fragmentary, this study discusses the future research direction and industrial application through a review of these researches.
Collapse
Affiliation(s)
- Gyeong Mi Lee
- Food Processing Development Major,
Department of Culinary & Food Industry, Jeonju
University, Jeonju 55069, Korea
| | - Jung-Kue Shin
- Department of Korean Cuisine, Jeonju
University, Jeonju 55069, Korea
| |
Collapse
|
2
|
Lee Y, Yoon Y. Principles and Applications of Non-Thermal Technologies for Meat Decontamination. Food Sci Anim Resour 2024; 44:19-38. [PMID: 38229860 PMCID: PMC10789560 DOI: 10.5851/kosfa.2023.e72] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/15/2023] [Revised: 10/19/2023] [Accepted: 10/25/2023] [Indexed: 01/18/2024] Open
Abstract
Meat contains high-value protein compounds that might degrade as a result of oxidation and microbial contamination. Additionally, various pathogenic and spoilage microorganisms can grow in meat. Moreover, contamination with pathogenic microorganisms above the infectious dose has caused foodborne illness outbreaks. To decrease the microbial population, traditional meat preservation methods such as thermal treatment and chemical disinfectants are used, but it may have limitations for the maintenance of meat quality or the consumers acceptance. Thus, non-thermal technologies (e.g., high-pressure processing, pulsed electric field, non-thermal plasma, pulsed light, supercritical carbon dioxide technology, ozone, irradiation, ultraviolet light, and ultrasound) have emerged to improve the shelf life and meat safety. Non-thermal technologies are becoming increasingly important because of their advantages in maintaining low temperature, meat nutrition, and short processing time. Especially, pulsed light and pulsed electric field treatment induce few sensory and physiological changes in high fat and protein meat products, making them suitable for the application. Many research results showed that these non-thermal technologies may keep meat fresh and maintain heat-sensitive elements in meat products.
Collapse
Affiliation(s)
- Yewon Lee
- Risk Analysis Research Center, Sookmyung
Women’s University, Seoul 04310, Korea
| | - Yohan Yoon
- Risk Analysis Research Center, Sookmyung
Women’s University, Seoul 04310, Korea
- Department of Food and Nutrition,
Sookmyung Women’s University, Seoul 04310, Korea
| |
Collapse
|
3
|
Qi L, Ma Y, Cai R, Li Y, Wang R, Yue T, Yuan Y, Gao Z, Wang Z. Degradation of aflatoxins in apple juice by pulsed light and the analysis of their degradation products. Food Control 2023. [DOI: 10.1016/j.foodcont.2023.109648] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/22/2023]
|
4
|
Jin TZ, Aboelhaggag RM. Combined Pulsed Electric Field with Antimicrobial Caps for Extending Shelf Life of Orange Juice. Beverages 2022; 8:72. [DOI: 10.3390/beverages8040072] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
The purpose of this study was to investigate the effectiveness of combined pulsed electric fields (PEF) and antimicrobial packaging treatment in maintaining the quality and stability of orange juice stored at 10 °C. Orange juice was treated by PEF and stored in glass jars with antimicrobial caps coated with 10 µL of carvacrol essential oil (AP). Microbial reductions and physiochemical properties of juice samples were determined after treatments and during storage at 10 °C. Orange juice samples subjected to the combined treatment (PEF+AP) had the lowest yeast and mold populations after 14 day-storage at 10 °C. There were no significant differences in pH, acidity, color, total soluble solid contents, total phenol compounds, and Vitamin C among all samples after treatments. Storage studies showed that PEF, AP, and PEF+AP treatments maintained the quality and stability of orange juice stored at 10 °C for 5 weeks but lost Vitamin C. This study provides valuable information to juice processors for consideration and design of nonthermal pasteurization with antimicrobial packaging of juice products.
Collapse
|
5
|
Ma T, Wang J, Lan T, Bao S, Zhao Q, Sun X, Liu X. How to comprehensively improve juice quality: a review of the impacts of sterilization technology on the overall quality of fruit and vegetable juices in 2010-2021, an updated overview and current issues. Crit Rev Food Sci Nutr 2022; 64:2197-2247. [PMID: 36106453 DOI: 10.1080/10408398.2022.2121806] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
Fruit and vegetable juices (FVJ) are rich in nutrients, so they easily breed bacteria, which cause microbial pollution and rapid deterioration of their quality and safety. Sterilization is an important operation in FVJ processing. However, regardless of whether thermal sterilization or non-thermal sterilization is used, the effect and its impact on the overall quality of FVJ are strongly dependent on the processing parameters, microbial species, and FVJ matrix. Therefore, for different types of FVJ, an understanding of the impacts that different sterilization technologies have on the overall quality of the juice is important in designing and optimizing technical parameters to produce value-added products. This article provides an overview of the application of thermal and non-thermal technique in the field of FVJ processing over the past 10 years. The operating principle and effects of various technologies on the inactivation of microorganisms and enzymes, nutritional and functional characteristics, physicochemical properties, and sensory quality of a wide range of FVJ are comprehensively discussed. The application of different combinations of hurdle technology in the field of FVJ sterilization processing are also discussed in detail. Additionally, the advantages, limitations, and current application prospects of different sterilization technologies are summarized.
Collapse
Affiliation(s)
- Tingting Ma
- College of Food Science and Engineering, College of Enology, Shaanxi Provincial Key Laboratory of Viti-Viniculture, Viti-viniculture Engineering Technology Center of State Forestry and Grassland Administration, Shaanxi Engineering Research Center for Viti-Viniculture, Heyang Viti-viniculture Station, Ningxia Helan Mountain Eastern Foot wine Station, Northwest A&F University, Yangling, China
| | - Jiaqi Wang
- College of Food Science and Engineering, College of Enology, Shaanxi Provincial Key Laboratory of Viti-Viniculture, Viti-viniculture Engineering Technology Center of State Forestry and Grassland Administration, Shaanxi Engineering Research Center for Viti-Viniculture, Heyang Viti-viniculture Station, Ningxia Helan Mountain Eastern Foot wine Station, Northwest A&F University, Yangling, China
| | - Tian Lan
- College of Food Science and Engineering, College of Enology, Shaanxi Provincial Key Laboratory of Viti-Viniculture, Viti-viniculture Engineering Technology Center of State Forestry and Grassland Administration, Shaanxi Engineering Research Center for Viti-Viniculture, Heyang Viti-viniculture Station, Ningxia Helan Mountain Eastern Foot wine Station, Northwest A&F University, Yangling, China
| | - Shihan Bao
- College of Food Science and Engineering, College of Enology, Shaanxi Provincial Key Laboratory of Viti-Viniculture, Viti-viniculture Engineering Technology Center of State Forestry and Grassland Administration, Shaanxi Engineering Research Center for Viti-Viniculture, Heyang Viti-viniculture Station, Ningxia Helan Mountain Eastern Foot wine Station, Northwest A&F University, Yangling, China
| | - Qinyu Zhao
- College of Food Science and Engineering, College of Enology, Shaanxi Provincial Key Laboratory of Viti-Viniculture, Viti-viniculture Engineering Technology Center of State Forestry and Grassland Administration, Shaanxi Engineering Research Center for Viti-Viniculture, Heyang Viti-viniculture Station, Ningxia Helan Mountain Eastern Foot wine Station, Northwest A&F University, Yangling, China
| | - Xiangyu Sun
- College of Food Science and Engineering, College of Enology, Shaanxi Provincial Key Laboratory of Viti-Viniculture, Viti-viniculture Engineering Technology Center of State Forestry and Grassland Administration, Shaanxi Engineering Research Center for Viti-Viniculture, Heyang Viti-viniculture Station, Ningxia Helan Mountain Eastern Foot wine Station, Northwest A&F University, Yangling, China
| | - Xuebo Liu
- College of Food Science and Engineering, College of Enology, Shaanxi Provincial Key Laboratory of Viti-Viniculture, Viti-viniculture Engineering Technology Center of State Forestry and Grassland Administration, Shaanxi Engineering Research Center for Viti-Viniculture, Heyang Viti-viniculture Station, Ningxia Helan Mountain Eastern Foot wine Station, Northwest A&F University, Yangling, China
| |
Collapse
|
6
|
Shaik L, Chakraborty S. Effect of pH and total fluence on microbial and enzyme inactivation in sweet lime (
Citrus limetta
) juice during pulsed light treatment. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16749] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Lubna Shaik
- Food Engineering and Technology Department Institute of Chemical Technology Matunga, Mumbai 400 019 India
| | - Snehasis Chakraborty
- Food Engineering and Technology Department Institute of Chemical Technology Matunga, Mumbai 400 019 India
| |
Collapse
|
7
|
Chakraborty S, Mahale S, Dhar R, Basak S. Development of a mixed fruit beverage and pulsed light treatment thereof to obtain a microbially safe and enzymatically stable product. FOOD BIOSCI 2022; 45:101508. [DOI: 10.1016/j.fbio.2021.101508] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/07/2023]
|
8
|
Zhu Y, Zhang M, Mujumdar AS, Liu Y. Application advantages of new non-thermal technology in juice browning control: A comprehensive review. Food Reviews International 2022. [DOI: 10.1080/87559129.2021.2021419] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
Affiliation(s)
- Yuanyuan Zhu
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
- International Joint Laboratory on Food Safety, Jiangnan University, Wuxi, Jiangsu, China
| | - Min Zhang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
- Jiangsu Province International Joint Laboratory on Fresh Food Smart Processing and Quality Monitoring, Jiangnan University, Wuxi, Jiangsu, China
| | - Arun S. Mujumdar
- Department of Bioresource Engineering, Macdonald College, McGill University, Ste. Anne de Bellevue, Quebec, Canada
| | - Yaping Liu
- R & D Center, Guangdong Galore Food Co., Ltd. Guangdong, Zhongshan, China
| |
Collapse
|
9
|
Masotti F, Cattaneo S, Stuknytė M, De Noni I. Current insights into non-thermal preservation technologies alternative to conventional high-temperature short-time pasteurization of drinking milk. Crit Rev Food Sci Nutr 2021; 63:5643-5660. [PMID: 34969340 DOI: 10.1080/10408398.2021.2022596] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/31/2023]
Abstract
Milk is an important nutritional food source characterized by a perishable nature and conventionally thermally treated to guarantee its safety. In recent years, an increasing focus on competing non-thermal food processing technologies has been driven mainly by consumers' expectations for minimally processed products. Due to the heat sensitivity of milk, much research interest has been addressed to mild non-thermal pasteurization processing to keep safety, 'fresh-like' taste and to maintain the organoleptic qualities of raw milk. This review provides an overview of the current literature on non-thermal treatments as standalone alternative technologies to high-temperature short-time (HTST) pasteurization of drinking milk. Results of lab-scale experimentations suggest the feasibility of most emerging non-thermal processing technologies, including high hydrostatic pressure, pulsed electric field, cold plasma, cavitation and light-based technologies, as alternative to thermal treatment of drinking milk with premium in shelf life duration. Nevertheless, a series of regulatory, technological and economical hurdles hinder the industrial scaling-up for most of these substitutes. To date, only high hydrostatic pressure treatments are applied as alone alternative to HTSH pasteurization for processing of "cold pasteurized" drinking milk. Milk submitted to HTST treatment combined to ultraviolet light is currently accepted in EU countries as novel food.
Collapse
Affiliation(s)
- Fabio Masotti
- Dipartimento di Scienze per gli Alimenti, la Nutrizione e l'Ambiente, Università degli Studi di Milano, Milan, Italy
| | - Stefano Cattaneo
- Dipartimento di Scienze per gli Alimenti, la Nutrizione e l'Ambiente, Università degli Studi di Milano, Milan, Italy
| | - Milda Stuknytė
- Unitech COSPECT - University Technological Platforms Office, Università degli Studi di Milano, Milan, Italy
| | - Ivano De Noni
- Dipartimento di Scienze per gli Alimenti, la Nutrizione e l'Ambiente, Università degli Studi di Milano, Milan, Italy
| |
Collapse
|
10
|
Wang B, Wei W, Zhang Y, Xu H, Ma H. Decontamination and quality assessment of freshly squeezed grape juice under spiral continuous flow‐through pulsed light (SCFPL) treatment. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.16186] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Bei Wang
- School of Food and Biological Engineering Institute of Food Physical Processing Jiangsu University Zhenjiang P.R. China
- Henan Key Laboratory of Cold Chain Food Quality and Safety Control College of Food and Bioengineering Zhengzhou University of Light Industry Zhengzhou P. R. China
| | - Wenli Wei
- School of Food and Biological Engineering Institute of Food Physical Processing Jiangsu University Zhenjiang P.R. China
| | - Yanyan Zhang
- Henan Key Laboratory of Cold Chain Food Quality and Safety Control College of Food and Bioengineering Zhengzhou University of Light Industry Zhengzhou P. R. China
| | - Haoyang Xu
- School of Food and Biological Engineering Institute of Food Physical Processing Jiangsu University Zhenjiang P.R. China
| | - Haile Ma
- School of Food and Biological Engineering Institute of Food Physical Processing Jiangsu University Zhenjiang P.R. China
| |
Collapse
|
11
|
Salehi F. Application of pulsed light technology for fruits and vegetables disinfection: A review. J Appl Microbiol 2021; 132:2521-2530. [PMID: 34839567 DOI: 10.1111/jam.15389] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/14/2020] [Revised: 11/11/2021] [Accepted: 11/24/2021] [Indexed: 11/29/2022]
Abstract
Non-thermal technologies can maintain fruit and vegetable products quality better than traditional thermal processing. Pulsed light (PL) is a non-thermal method for microbial inactivation (vegetative cells and spores) in fruits and vegetables. The PL treatment involves the application of intense and short-duration pulses of broad spectrum wavelengths ranging from UV to near-infrared (100-1100 nm). This review summarized application of PL technology to control microbial contamination and increasing shelf-life of some fruits and vegetables including apple, blueberries, grape, orange, strawberries, carrot, lettuce, spinach, and tomato. The microbial inactivation in very short treatment times, low energy used by this system, flexibility for solid or liquid samples, few residual compounds and no synthetic chemicals that cause environmental pollution or harm humans, is benefits of PL technique. The efficiency of PL disinfection is closely associated with the input voltage, fluence (energy dose), composition of the emitted light spectrum, number of lamps, the distance between samples and light source, and frequency and number of applied pulses. The PL treatments control pathogenic and spoilage microorganisms, so it facilitates the growth and development of the starter microorganisms affecting product quality.
Collapse
|
12
|
Minh NP. Postharvest Treatment of Chinese Kale (Brassica oleracea var. alboglabra) by Pulse Light to Removal of Microbial Load, Pesticide Residue and Integrity of Physicochemical Quality and Phytochemical Constituent. J Pure Appl Microbiol 2021; 15:2252-62. [DOI: 10.22207/jpam.15.4.47] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
Abstract
Existence of microorganisms, pesticide residue on fresh vegetables has a potential hazard to human health. The demand for safe green Chinese kale (Brassica oleracea var. alboglabra) has increased recently. Chinese kale is a healthy botanical attached to the Brassicaceae class. It contains numerous nutritional and phytochemical constituents beneficial for human health. Besides health benefits, this green vegetable also poses food safety concerns due to pathogen and pesticide residue during cultivation. Non-thermal physical technology like pulsed light (PL) will be a promising alternative to eradicate microbial and pesticide residue while preserving the best physicochemical properties and phytochemical components. This research evaluated the influence of different pulsed light intensities (1.2-10.8 J/cm2) on the removal of microbial load and pesticide residue as well as weight attrition, texture hardness, dry matter, vitamin C, total phenolic content in the treated Chinese kale. Results showed that pulsed light intensity 8.4 J/cm2 was appropriate to completely eliminate pathogenic bacteria such as Escherichia coli, Staphylococcus aureus, Salmonella; pesticide substances such as carbendazim, abamectin, cypermethrin, chlorpyrifos ethyl, mancozeb. At pulsed light intensity 8.4 J/cm2, weight attrition in the treated sample was lower than weight attrition in the untreated; meanwhile textural hardness, dry matter, ascorbic acid and total phenolic content remained higher in the treated sample compared to the untreated. The results reveals that the pulsed light technique should be applied as a promising decontamination approach for removal of the pathogen as well as pesticide residue with minor impact on physicochemical properties and phytochemical constituents.
Collapse
|
13
|
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] [What about the content of this article? (0)] [Affiliation(s)] [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.
Collapse
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
| |
Collapse
|
14
|
Ricciardi FE, Plazzotta S, Conte A, Manzocco L. Effect of pulsed light on microbial inactivation, sensory properties and protein structure of fresh ricotta cheese. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2020.110556] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
|
15
|
Preetha P, Pandiselvam R, Varadharaju N, Kennedy ZJ, Balakrishnan M, Kothakota A. Effect of pulsed light treatment on inactivation kinetics of Escherichia coli (MTCC 433) in fruit juices. Food Control 2021. [DOI: 10.1016/j.foodcont.2020.107547] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/02/2023]
|
16
|
Sun X, Xuan X, Ji L, Chen S, Liu J, Zhao S, Park S, Yoon JY, Om AS. A novel continuous hydrodynamic cavitation technology for the inactivation of pathogens in milk. Ultrason Sonochem 2021; 71:105382. [PMID: 33276234 PMCID: PMC7786570 DOI: 10.1016/j.ultsonch.2020.105382] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/21/2020] [Revised: 10/22/2020] [Accepted: 10/25/2020] [Indexed: 05/07/2023]
Abstract
Hydrodynamic cavitation is a powerful tool for the enhancement of various processing applications. This study utilizes continuous hydrodynamic cavitation (CHC) for the inactivation of pathogens in milk for the first time. The thermal characteristics, inactivation performance, damage on the nutritional composition, product safety, and cost of the advanced rotational hydrodynamic cavitation reactor at pilot scale were comprehensively investigated. The inactivation results demonstrated that 5.89, 5.53, and 2.99 ± 0.08 log reductions of Escherichia coli, Staphylococcus aureus, and Bacillus cereus were achieved, respectively, at a final treatment temperature of 70 °C for 1-2 s. Moreover, the detrimental effect of CHC on the nutritional composition of milk, including mineral, fat, protein, and vitamin contents, was similar to that of high-temperature short-time method. The change in the concentrations of general bacteria and E. coli, as well as the pH value and acidity of the CHC treated milk stored at 5 °C for 14 days was found to be close to that of low-temperature long-time pasteurized milk. The cost of the present CHC treatment was $0.00268/L with a production rate of 4.2 L/min. CHC appears to be a remarkable method for the continuous processing of milk, as well as other liquid foods with high nutrition and "fresh-picked" flavor, due to its high efficacy, good scalability, high production capacity, and low operating and equipment costs.
Collapse
Affiliation(s)
- Xun Sun
- Key Laboratory of High Efficiency and Clean Mechanical Manufacture, Ministry of Education, School of Mechanical Engineering, Shandong University, Jinan 250061, China; National Demonstration Center for Experimental Mechanical Engineering Education, Shandong University, Jinan 250061, China.
| | - Xiaoxu Xuan
- Key Laboratory of High Efficiency and Clean Mechanical Manufacture, Ministry of Education, School of Mechanical Engineering, Shandong University, Jinan 250061, China; National Demonstration Center for Experimental Mechanical Engineering Education, Shandong University, Jinan 250061, China.
| | - Li Ji
- Key Laboratory of High Efficiency and Clean Mechanical Manufacture, Ministry of Education, School of Mechanical Engineering, Shandong University, Jinan 250061, China; National Demonstration Center for Experimental Mechanical Engineering Education, Shandong University, Jinan 250061, China.
| | - Songying Chen
- Key Laboratory of High Efficiency and Clean Mechanical Manufacture, Ministry of Education, School of Mechanical Engineering, Shandong University, Jinan 250061, China; National Demonstration Center for Experimental Mechanical Engineering Education, Shandong University, Jinan 250061, China.
| | - Jingting Liu
- Key Laboratory of High Efficiency and Clean Mechanical Manufacture, Ministry of Education, School of Mechanical Engineering, Shandong University, Jinan 250061, China; National Demonstration Center for Experimental Mechanical Engineering Education, Shandong University, Jinan 250061, China.
| | - Shan Zhao
- Shandong Key Laboratory of Water Pollution Control and Resource Reuse, School of Environmental Science and Engineering, Shandong University, Qingdao 266237, China.
| | - Seulgi Park
- Department of Food and Nutrition, Hanyang University, Seoul 04763, Republic of Korea.
| | - Joon Yong Yoon
- Department of Mechanical Engineering, Hanyang University, Ansan 15588, Republic of Korea.
| | - Ae Son Om
- Department of Food and Nutrition, Hanyang University, Seoul 04763, Republic of Korea.
| |
Collapse
|
17
|
Angarano V, Akkermans S, Smet C, Chieffi A, Van Impe JF. The potential of violet, blue, green and red light for the inactivation of P. fluorescens as planktonic cells, individual cells on a surface and biofilms. Food and Bioproducts Processing 2020. [DOI: 10.1016/j.fbp.2020.07.019] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
|
18
|
John D, Ramaswamy HS. Comparison of pulsed light inactivation kinetics and modeling of Escherichia coli (ATCC-29055), Clostridium sporogenes (ATCC-7955) and Geobacillus stearothermophilus (ATCC-10149). Curr Res Food Sci 2020; 3:82-91. [PMID: 32914124 PMCID: PMC7473348 DOI: 10.1016/j.crfs.2020.03.005] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022] Open
Abstract
Pulsed light (PL) inactivation kinetics of Escherichia coli K-12, Clostridium sporogenes and Geobacillus stearothermophilus were evaluated under different treatment conditions. The PL system was factory set to operate at three pulses per second with a pulse width of 360 μs exposing samples placed on one of the 9 trays on a rack. Two PL parameters were evaluated in the study: number of pulses (a time factor) and the tray position (a spatial distance factor) both influencing the amount of light energy absorbed. As expected, the level of microbial inactivation increased with an increase in the number of pulses (from 1 to 15) and decreased with an increase in the Spatial distance (Tray # 1 to 9) away from the light source. Both the number of pulses and spatial distance as well as their interactions were found to have a significant effect (P < 0.05) on the extent of microbial inactivation. Vegetative cells of E. coli were most sensitive to PL treatment with a maximum 5 logarithmic reductions on Tray 1 after a 12-pulse treatment (4 s). G. stearothermophilus was more resistant to PL than C. sporogenes. Overall, the PL treatments (12-15 pulses) achieved a minimum four logarithmic reductions in the populations of all three microorganisms on the top tray at doses still below 12 J/cm2, the FDA-approved limit.
Collapse
Affiliation(s)
- Dalia John
- Department of Food Science and Agricultural Chemistry, McGill University 21,111 Lakeshore, Ste. Anne-de-Bellevue, QC H9X 3V9, Canada
| | - Hosahalli S Ramaswamy
- Department of Food Science and Agricultural Chemistry, McGill University 21,111 Lakeshore, Ste. Anne-de-Bellevue, QC H9X 3V9, Canada
| |
Collapse
|
19
|
Dhar R, Chakraborty S. Influence of voltage and distance on quality attributes of mixed fruit beverage during pulsed light treatment and kinetic modeling. J FOOD PROCESS ENG 2020. [DOI: 10.1111/jfpe.13517] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Rishab Dhar
- Food Engineering and Technology Department Institute of Chemical Technology Mumbai India
| | - Snehasis Chakraborty
- Food Engineering and Technology Department Institute of Chemical Technology Mumbai India
| |
Collapse
|
20
|
Singh M, Novoa Rama E, Kataria J, Leone C, Thippareddi H. Emerging Meat Processing Technologies for Microbiological Safety of Meat and Meat Products. Meat and Muscle Biology 2020. [DOI: 10.22175/mmb.11180] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022] Open
Abstract
A consumer trend toward convenient, minimally processed meat products has exerted tremendous pressure on meat processors to ensure the safety of meat and meat products without compromising product quality and the meeting of consumer demands. This has led to challenges in developing and implementing novel processing technologies as the use of newer technologies may affect consumer choices and opinions of meat and meat products. Novel technologies adopted by the meat industry for controlling foodborne pathogens of significant public health implications, gaps in the technologies, and the need for scaling up technologies that have been proven to be successful in research settings or at the pilot scale will be discussed. Novel processing technologies in the meat industry warrant microbiological validation prior to becoming commercially viable options and enacting infrastructural changes. This review presents the advantages and shortcomings of such technologies and provides an overview of technologies that can be successfully implemented and streamlined in existing processing environments.
Collapse
|
21
|
Vollmer K, Chakraborty S, Bhalerao PP, Carle R, Frank J, Steingass CB. Effect of Pulsed Light Treatment on Natural Microbiota, Enzyme Activity, and Phytochemical Composition of Pineapple (Ananas comosus [L.] Merr.) juice. FOOD BIOPROCESS TECH 2020. [DOI: 10.1007/s11947-020-02460-7] [Citation(s) in RCA: 20] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/01/2023]
Abstract
AbstractThe effect of pulsed light (PL) on numerous important quality characteristics of pineapple juice was studied and compared with untreated and thermally pasteurised samples. The laboratory scale PL batch system used was operated with each three different voltages (1.8, 2.1, and 2.4 kV) and numbers of pulses (47, 94, and 187). Treatments with 2.4 kV and either 94 or 187 pulses (757/1479 J·cm−2) resulted in a 5-log reduction in aerobic mesophiles and the yeast and mould counts. Peroxidase was more resistant to PL than polyphenol oxidase, whereas the bromelain activity was completely retained in all PL-treated juices. Colour and antioxidant capacity were minimally affected, while vitamin C, genuine pineapple furanones, and phenolic compounds declined. In contrast, thermal pasteurisation was more detrimental to colour, antioxidant capacity, and vitamin C content, but resulted in a superior inactivation of microorganisms and enzymes and retention of phenolic compounds. Principal component analysis (PCA) permitted the differentiation of fresh, thermally pasteurised, and all PL-treated juices. PCA on the basis of the individual juice constituents additionally arranged the latter juices according to the number of pulses and voltage levels applied, particularly promoted by the oxidation of ascorbic to dehydroascorbic acid. In conclusion, PL treatment represents a promising new alternative to conventional thermal preservation techniques, whereby the inactivation of deteriorative enzymes may be further optimised.
Collapse
|
22
|
Mandal R, Mohammadi X, Wiktor A, Singh A, Pratap Singh A. Applications of Pulsed Light Decontamination Technology in Food Processing: An Overview. Applied Sciences 2020; 10:3606. [DOI: 10.3390/app10103606] [Citation(s) in RCA: 56] [Impact Index Per Article: 14.0] [Reference Citation Analysis] [What about the content of this article? (0)] [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.
Collapse
|
23
|
Dukare AS, Singh RK, Jangra RK, Bhushan B. Non-Fungicides-Based Promising Technologies for Managing Post-Production Penicillium Induced Spoilage in Horticultural Commodities: A Comprehensive Review. Food Reviews International 2020. [DOI: 10.1080/87559129.2020.1727497] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
Affiliation(s)
- Ajinath Shridhar Dukare
- Division of Horticultural Crop Processing, ICAR- Central Institute of Post Harvest Engineering and Technology (CIPHET), Abohar/Ludhiana, India
| | - Rajesh Kumar Singh
- ICAR- Central Institute of Post Harvest Engineering and Technology (CIPHET), Abohar/Ludhiana, India
| | - Ramesh Kumar Jangra
- Division of Horticultural Crop Processing, ICAR- Central Institute of Post Harvest Engineering and Technology (CIPHET), Abohar/Ludhiana, India
| | - Bharat Bhushan
- Plant Biochemistry, ICAR-Indian Institute of Maize Research, Ludhiana, India
| |
Collapse
|
24
|
Rodríguez-Bencomo JJ, Sanchis V, Viñas I, Martín-Belloso O, Soliva-Fortuny R. Formation of patulin-glutathione conjugates induced by pulsed light: A tentative strategy for patulin degradation in apple juices. Food Chem 2020; 315:126283. [PMID: 32000076 DOI: 10.1016/j.foodchem.2020.126283] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/31/2019] [Revised: 01/20/2020] [Accepted: 01/21/2020] [Indexed: 11/18/2022]
Abstract
Patulin is a toxic mycotoxin usually associated with apple products. Due to its unhealthy effects for humans, its content is regulated by the food safety authorities. The removal or degradation of this mycotoxin in contaminated apple juices has been studied with different approaches with uneven effectiveness. However, a strategy based on the chemical reaction between patulin and glutathione (GSH), in order to generate the conjugates that are formed during cell detoxification process, is an innovative approach yet to be evaluated. In this work, the formation of patulin-GSH conjugates activated by the application of pulsed light treatments and catalyzed by Fe2+ ions was evaluated. The study of patulin degradation and effect of the GSH/Fe2+ molar ratio showed that a molar ratio of 5 allows an adequate catalytic effect of the metal ions. In addition, mono-substituted patulin-glutathione adducts were identified as the main type of generated conjugates.
Collapse
Affiliation(s)
- Juan José Rodríguez-Bencomo
- Food Technology Department, UTPV-XaRTA, Agrotecnio Center, University of Lleida, Rovira Roure 191, 25198 Lleida, Spain.
| | - Vicente Sanchis
- Food Technology Department, UTPV-XaRTA, Agrotecnio Center, University of Lleida, Rovira Roure 191, 25198 Lleida, Spain
| | - Inmaculada Viñas
- Food Technology Department, UTPV-XaRTA, Agrotecnio Center, University of Lleida, Rovira Roure 191, 25198 Lleida, Spain
| | - Olga Martín-Belloso
- Food Technology Department, UTPV-XaRTA, Agrotecnio Center, University of Lleida, Rovira Roure 191, 25198 Lleida, Spain
| | - Robert Soliva-Fortuny
- Food Technology Department, UTPV-XaRTA, Agrotecnio Center, University of Lleida, Rovira Roure 191, 25198 Lleida, Spain
| |
Collapse
|
25
|
|
26
|
Mok JH, Pyatkovskyy T, Yousef A, Sastry SK. Combined effect of shear stress and moderate electric field on the inactivation of Escherichia coli K12 in apple juice. J FOOD ENG 2019; 262:121-30. [DOI: 10.1016/j.jfoodeng.2019.05.019] [Citation(s) in RCA: 17] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
|
27
|
Dos Anjos C, Sellera FP, de Freitas LM, Gargano RG, Telles EO, Freitas RO, Baptista MS, Ribeiro MS, Lincopan N, Pogliani FC, Sabino CP. Inactivation of milk-borne pathogens by blue light exposure. J Dairy Sci 2019; 103:1261-1268. [PMID: 31759598 DOI: 10.3168/jds.2019-16758] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/05/2019] [Accepted: 08/05/2019] [Indexed: 11/19/2022]
Abstract
Food safety and quality management play a pivotal role in the dairy industry. Milk is a highly nutritious food that also provides an excellent medium for growth of pathogenic microorganisms. Thus, dairy industry focuses most of their processes and costs on keeping contamination levels as low as possible. Thermal processes for microbial decontamination may be effective; however, they cannot provide excellent organoleptic, nutritional, and decontamination properties simultaneously. In this scenario, microbial inactivation by exposure to blue light is a promising alternative method in the food industry due to its intrinsic antimicrobial properties free of any thermal effect. Therefore, this study aimed to determine the inactivation kinetics induced by blue light (λ = 413 nm) against Staphylococcus aureus, Escherichia coli, Pseudomonas aeruginosa, Salmonella Typhimurium, and Mycobacterium fortuitum cells suspended in whole milk or saline solution. We also performed a series of optic spectroscopies to investigate possible degradation of milk components. All species were sensitive to photoinactivation suspended either in saline solution or milk. Inactivation kinetics differs significantly depending on the suspension medium and each species is differently affected. All bacterial species tested presented more than 5 log10 of inactivation within less than 2 h of irradiation (720 J/cm2). Infrared spectroscopy did not reveal any significant alteration in any of the milk constituents (e.g., sugars, proteins, and lipids). Riboflavin (vitamin B2) was the only significantly degraded constituent found. Therefore, we conclude that microbial inactivation performed by blue light presents extraordinary potential for processes in the dairy industry.
Collapse
Affiliation(s)
- C Dos Anjos
- Department of Internal Medicine, School of Veterinary Medicine and Animal Science, University of Sao Paulo, Sao Paulo, SP, Brazil, 05508-270
| | - F P Sellera
- Department of Internal Medicine, School of Veterinary Medicine and Animal Science, University of Sao Paulo, Sao Paulo, SP, Brazil, 05508-270
| | - L M de Freitas
- Department of Biochemistry, Institute of Chemistry, University of Sao Paulo, Sao Paulo, SP, Brazil, 05513-970
| | - R G Gargano
- Department of Internal Medicine, School of Veterinary Medicine and Animal Science, University of Sao Paulo, Sao Paulo, SP, Brazil, 05508-270
| | - E O Telles
- Department of Preventive Veterinary Medicine and Animal Health, School of Veterinary Medicine and Animal Science, University of Sao Paulo, Sao Paulo, SP, Brazil, 05508-270
| | - R O Freitas
- Brazilian Synchrotron Light Laboratory, Brazilian Center for Research in Energy and Materials, 13083-970, Campinas, SP, Brazil
| | - M S Baptista
- Department of Biochemistry, Institute of Chemistry, University of Sao Paulo, Sao Paulo, SP, Brazil, 05513-970
| | - M S Ribeiro
- Center for Lasers and Applications, Nuclear and Energy Research Institute, Sao Paulo, SP, Brazil, 05508-000
| | - N Lincopan
- Department of Clinical and Toxicological Analysis, School of Pharmaceutical Sciences, University of Sao Paulo, Sao Paulo, SP, Brazil, 05508-000; Department of Microbiology, Institute for Biomedical Sciences, University of Sao Paulo, São Paulo, SP, Brazil, 05508-000
| | - F C Pogliani
- Department of Internal Medicine, School of Veterinary Medicine and Animal Science, University of Sao Paulo, Sao Paulo, SP, Brazil, 05508-270
| | - C P Sabino
- Department of Clinical and Toxicological Analysis, School of Pharmaceutical Sciences, University of Sao Paulo, Sao Paulo, SP, Brazil, 05508-000; BioLambda, Scientific and Commercial Ltd., Sao Paulo, SP, Brazil, 05360-030.
| |
Collapse
|
28
|
Xu F, Wang B, Hong C, Telebielaigen S, Nsor-Atindana J, Duan Y, Zhong F. Optimization of spiral continuous flow-through pulse light sterilization for Escherichia coli in red grape juice by response surface methodology. Food Control 2019. [DOI: 10.1016/j.foodcont.2019.04.023] [Citation(s) in RCA: 24] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/10/2023]
|
29
|
Mahendran R, Ramanan KR, Barba FJ, Lorenzo JM, López-fernández O, Munekata PE, Roohinejad S, Sant'ana AS, Tiwari BK. Recent advances in the application of pulsed light processing for improving food safety and increasing shelf life. Trends Food Sci Technol 2019; 88:67-79. [DOI: 10.1016/j.tifs.2019.03.010] [Citation(s) in RCA: 59] [Impact Index Per Article: 11.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/10/2023]
|
30
|
Tremarin A, Canbaz EA, Brandão TR, Silva CL. Modelling Alicyclobacillus acidoterrestris inactivation in apple juice using thermosonication treatments. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2018.12.027] [Citation(s) in RCA: 21] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
|
31
|
De Corato U. Improving the shelf-life and quality of fresh and minimally-processed fruits and vegetables for a modern food industry: A comprehensive critical review from the traditional technologies into the most promising advancements. Crit Rev Food Sci Nutr 2019; 60:940-975. [DOI: 10.1080/10408398.2018.1553025] [Citation(s) in RCA: 72] [Impact Index Per Article: 14.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
Affiliation(s)
- Ugo De Corato
- ENEA – Italian National Agency for New Technologies, Energy and Sustainable Economic Development – Department of Biotechnology, Agroindustry and Health Protection, Trisaia Research Centre, Matera, Italy
| |
Collapse
|
32
|
Kwaw E, Tchabo W, Ma Y, Apaliya MT, Sackey AS, Mintah BK, Farooq M, Ma S. Effect of storage on quality attributes of lactic-acid-fermented mulberry juice subjected to combined pulsed light and ultrasonic pasteurization treatment. Food Measure 2018; 12:1763-71. [DOI: 10.1007/s11694-018-9791-7] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
|
33
|
Zhang ZH, Wang LH, Zeng XA, Han Z, Brennan CS. Non-thermal technologies and its current and future application in the food industry: a review. Int J Food Sci Technol 2018. [DOI: 10.1111/ijfs.13903] [Citation(s) in RCA: 155] [Impact Index Per Article: 25.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
Affiliation(s)
- Zhi-Hong Zhang
- School of Food & Biological Engineering; Jiangsu University; Zhenjiang 212013 China
| | - Lang-Hong Wang
- School of Food Science and Engineering; South China University of Technology; Guangzhou 510641 China
| | - Xin-An Zeng
- School of Food Science and Engineering; South China University of Technology; Guangzhou 510641 China
| | - Zhong Han
- School of Food Science and Engineering; South China University of Technology; Guangzhou 510641 China
| | - Charles S. Brennan
- Department of Wine, Food and Molecular Biosciences; Centre for Food Research and Innovation; Lincoln University; Lincoln 85084 New Zealand
| |
Collapse
|
34
|
Ruiz-Rico M, Pérez-Esteve É, de la Torre C, Jiménez-Belenguer AI, Quiles A, Marcos MD, Martínez-Máñez R, Barat JM. Improving the Antimicrobial Power of Low-Effective Antimicrobial Molecules Through Nanotechnology. J Food Sci 2018; 83:2140-2147. [PMID: 29979465 DOI: 10.1111/1750-3841.14211] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/07/2018] [Revised: 03/20/2018] [Accepted: 05/19/2018] [Indexed: 11/30/2022]
Abstract
The objective of this work was on the one hand to assess the antibacterial activity of amines anchored to the external surface of mesoporous silica particles against Listeria monocytogenes in comparison with the same dose of free amines as well. It was also our aim to elucidate the mechanism of action of the new antimicrobial device. The suitability of silica nanoparticles to anchor, concentrate and improve the antimicrobial power of polyamines against L. monocytogenes has been demonstrated in a saline solution and in a food matrix. Moreover, through microscope observations it has been possible to determine that the attractive binding forces between the positive amine corona on the surface of nanoparticles and the negatively charged bacteria membrane provoke a disruption of the cell membrane. The surface concentration of amines on the surface of the nanoparticles is so effective that immobilized-amines were 100 times more effective in killing L. monocytogenes bacteria than the same amount of free polyamines. This novel approach for the creation of antimicrobial nanodevices opens the possibility to put in value the antimicrobial power of natural molecules that have been discarded because of its low antimicrobial power. PRACTICAL APPLICATION Consumers demand for high-quality products, free from chemical preservatives, with an extended shelf-life. In this study, a really powerful antimicrobial agent based on a nanomaterial functionalized with a non-antimicrobial organic molecule was developed as a proof of concept. Following this approach it could be possible to develop a new generation of natural and removable antimicrobials based on their anchoring to functional surfaces for food, agricultural or medical purposes.
Collapse
Affiliation(s)
- María Ruiz-Rico
- Grupo de Investigación e Innovación Alimentaria. Departamento de Tecnología de Alimentos, Universitat Politècnica de València, Camino de Vera s/n, 46022, Valencia, Spain
| | - Édgar Pérez-Esteve
- Grupo de Investigación e Innovación Alimentaria. Departamento de Tecnología de Alimentos, Universitat Politècnica de València, Camino de Vera s/n, 46022, Valencia, Spain
| | - Cristina de la Torre
- Instituto Interuniversitario de Investigación de Reconocimiento Molecular y Desarrollo Tecnológico (IDM), Unidad Mixta Universitat Politècnica de València - Universitat de València. Departamento de Química, Universitat Politècnica de València, Camino de Vera s/n, 46022, Valencia, Spain.,CIBER de Bioingeniería, Biomateriales y Nanomedicina (CIBER-BBN)
| | - Ana I Jiménez-Belenguer
- Departamento de Biotecnología, Universitat Politècnica de València, Camino de Vera s/n, 46022, Valencia, Spain
| | - Amparo Quiles
- Grupo de Microestructura y Química de Alimentos. Departamento de Tecnología de Alimentos, Universitat Politècnica de València, Camino de Vera s/n, 46022, Valencia, Spain
| | - María D Marcos
- Instituto Interuniversitario de Investigación de Reconocimiento Molecular y Desarrollo Tecnológico (IDM), Unidad Mixta Universitat Politècnica de València - Universitat de València. Departamento de Química, Universitat Politècnica de València, Camino de Vera s/n, 46022, Valencia, Spain.,CIBER de Bioingeniería, Biomateriales y Nanomedicina (CIBER-BBN)
| | - Ramón Martínez-Máñez
- Instituto Interuniversitario de Investigación de Reconocimiento Molecular y Desarrollo Tecnológico (IDM), Unidad Mixta Universitat Politècnica de València - Universitat de València. Departamento de Química, Universitat Politècnica de València, Camino de Vera s/n, 46022, Valencia, Spain.,CIBER de Bioingeniería, Biomateriales y Nanomedicina (CIBER-BBN)
| | - José M Barat
- Grupo de Investigación e Innovación Alimentaria. Departamento de Tecnología de Alimentos, Universitat Politècnica de València, Camino de Vera s/n, 46022, Valencia, Spain
| |
Collapse
|
35
|
Kwaw E, Ma Y, Tchabo W, Apaliya MT, Sackey AS, Wu M, Xiao L. Impact of ultrasonication and pulsed light treatments on phenolics concentration and antioxidant activities of lactic-acid-fermented mulberry juice. Lebensm Wiss Technol 2018; 92:61-6. [DOI: 10.1016/j.lwt.2018.02.016] [Citation(s) in RCA: 27] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
|
36
|
Lacivita V, Conte A, Lyng JG, Arroyo C, Zambrini VA, Del Nobile MA. High intensity light pulses to reduce microbial load in fresh cheese. J DAIRY RES 2018; 85:232-7. [DOI: 10.1017/s0022029918000134] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
Abstract
The present study focused on the utilisation of High Intensity Light Pulses (HILP) treatment to preserve mozzarella cheese. First, the susceptibility of Pseudomonas fluorescens and Enterobacteriaceae to HILP (fluences from 0·39 to 28·0 J/cm2) in a transparent liquid was evaluated (in-vitro tests). Afterwards, the effects on inoculated mozzarella cheese were also assessed. Then untreated (Control) and HILP treated samples were packaged and stored at 10 °C for 2 weeks. Enterobacteriaceae, Pseudomonas spp. and pH were monitored during storage. In a transparent liquid (in-vitro tests) there was a significant microbial inactivation just with 2 s of treatment. On the inoculated cheese a relevant microbial reduction of about 1 log cycle was observed, according to the exposure to the treatments. For Pseudomonas spp. in particular, in the treated samples, the microbiological acceptability limit (106 cfu/g) was never reached after 2 weeks of refrigerated storage. To sum up, the efficacy of this treatment is very interesting because a microbial reduction was observed in treated samples. HILP treatment is able to control the microbial growth and may be considered a promising way to decontaminate the surface of mozzarella cheese.
Collapse
|
37
|
Kwaw E, Ma Y, Tchabo W, Apaliya MT, Sackey AS, Wu M, Xiao L. Effect of pulsed light treatment on the phytochemical, volatile, and sensorial attributes of lactic-acid-fermented mulberry juice. International Journal of Food Properties 2018. [DOI: 10.1080/10942912.2018.1446024] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/07/2023]
Affiliation(s)
- Emmanuel Kwaw
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, P.R. China
- School of Applied Sciences and Arts, Cape Coast Technical University, Cape Coast, Ghana
| | - Yongkun Ma
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, P.R. China
| | - William Tchabo
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, P.R. China
| | | | | | - Meng Wu
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, P.R. China
| | - Lulu Xiao
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, P.R. China
| |
Collapse
|
38
|
Arroyo C, Dorozko A, Gaston E, O’Sullivan M, Whyte P, Lyng JG. Light based technologies for microbial inactivation of liquids, bead surfaces and powdered infant formula. Food Microbiol 2017. [DOI: 10.1016/j.fm.2017.06.001] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
|
39
|
Pinela J, Ferreira ICFR. Nonthermal physical technologies to decontaminate and extend the shelf-life of fruits and vegetables: Trends aiming at quality and safety. Crit Rev Food Sci Nutr 2017; 57:2095-2111. [PMID: 26192014 DOI: 10.1080/10408398.2015.1046547] [Citation(s) in RCA: 77] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
Abstract
Minimally processed fruits and vegetables are one of the major growing sectors in food industry. This growing demand for healthy and convenient foods with fresh-like properties is accompanied by concerns surrounding efficacy of the available sanitizing methods to appropriately deal with food-borne diseases. In fact, chemical sanitizers do not provide an efficient microbial reduction, besides being perceived negatively by the consumers, dangerous for human health, and harmful to the environment, and the conventional thermal treatments may negatively affect physical, nutritional, or bioactive properties of these perishable foods. For these reasons, the industry is investigating alternative nonthermal physical technologies, namely innovative packaging systems, ionizing and ultraviolet radiation, pulsed light, high-power ultrasound, cold plasma, high hydrostatic pressure, and dense phase carbon dioxide, as well as possible combinations between them or with other preservation factors (hurdles). This review discusses the potential of these novel or emerging technologies for decontamination and shelf-life extension of fresh and minimally processed fruits and vegetables. Advantages, limitations, and challenges related to its use in this sector are also highlighted.
Collapse
Affiliation(s)
- José Pinela
- a Mountain Research Centre (CIMO), ESA, Polytechnic Institute of Bragança , Bragança , Portugal
| | - Isabel C F R Ferreira
- a Mountain Research Centre (CIMO), ESA, Polytechnic Institute of Bragança , Bragança , Portugal
| |
Collapse
|
40
|
|
41
|
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] [What about the content of this article? (0)] [Affiliation(s)] [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.
Collapse
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
| |
Collapse
|
42
|
Jiménez-Sánchez C, Lozano-Sánchez J, Segura-Carretero A, Fernández-Gutiérrez A. Alternatives to conventional thermal treatments in fruit-juice processing. Part 2: Effect on composition, phytochemical content, and physicochemical, rheological, and organoleptic properties of fruit juices. Crit Rev Food Sci Nutr 2016; 57:637-652. [DOI: 10.1080/10408398.2014.914019] [Citation(s) in RCA: 38] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
Affiliation(s)
- Cecilia Jiménez-Sánchez
- Department of Analytical Chemistry, University of Granada, Granada, Spain
- Research and Development of Functional Food Centre (CIDAF), PTS Granada, Granada, Spain
| | - Jesús Lozano-Sánchez
- Department of Analytical Chemistry, University of Granada, Granada, Spain
- Research and Development of Functional Food Centre (CIDAF), PTS Granada, Granada, Spain
- Department of Agricultural and Food Sciences, Alma Mater Studiorum, University of Bologna, Bologna, Italy
| | - Antonio Segura-Carretero
- Department of Analytical Chemistry, University of Granada, Granada, Spain
- Research and Development of Functional Food Centre (CIDAF), PTS Granada, Granada, Spain
| | - Alberto Fernández-Gutiérrez
- Department of Analytical Chemistry, University of Granada, Granada, Spain
- Research and Development of Functional Food Centre (CIDAF), PTS Granada, Granada, Spain
| |
Collapse
|
43
|
Jiménez-Sánchez C, Lozano-Sánchez J, Segura-Carretero A, Fernández-Gutiérrez A. Alternatives to conventional thermal treatments in fruit-juice processing. Part 1: Techniques and applications. Crit Rev Food Sci Nutr 2016; 57:501-523. [DOI: 10.1080/10408398.2013.867828] [Citation(s) in RCA: 55] [Impact Index Per Article: 6.9] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
Affiliation(s)
- Cecilia Jiménez-Sánchez
- Department of Analytical Chemistry, University of Granada, Granada, Spain
- Research and Development of Functional Food Centre (CIDAF), PTS Granada, Granada, Spain
| | - Jesús Lozano-Sánchez
- Department of Analytical Chemistry, University of Granada, Granada, Spain
- Research and Development of Functional Food Centre (CIDAF), PTS Granada, Granada, Spain
- Department of Agricultural and Food Sciences, Alma Mater Studiorum-University of Bologna, Bologna, Italy
| | - Antonio Segura-Carretero
- Department of Analytical Chemistry, University of Granada, Granada, Spain
- Research and Development of Functional Food Centre (CIDAF), PTS Granada, Granada, Spain
| | - Alberto Fernández-Gutiérrez
- Department of Analytical Chemistry, University of Granada, Granada, Spain
- Research and Development of Functional Food Centre (CIDAF), PTS Granada, Granada, Spain
| |
Collapse
|
44
|
Siow LF, Wong YM. Effect of juice concentration on storage stability, betacyanin degradation kinetics, and sensory acceptance of red-fleshed dragon fruit (Hylocereus polyrhizus) juice. International Journal of Food Properties 2016. [DOI: 10.1080/10942912.2016.1172086] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
Affiliation(s)
- Lee-Fong Siow
- School of Science, Monash University Malaysia, Jalan Lagoon Selatan, Selangor, Malaysia
| | - Yen-Ming Wong
- School of Science, Monash University Malaysia, Jalan Lagoon Selatan, Selangor, Malaysia
| |
Collapse
|
45
|
Ferrario M, Guerrero S. Effect of a continuous flow-through pulsed light system combined with ultrasound on microbial survivability, color and sensory shelf life of apple juice. INNOV FOOD SCI EMERG 2016; 34:214-24. [DOI: 10.1016/j.ifset.2016.02.002] [Citation(s) in RCA: 58] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
|
46
|
Hwang H, Cheigh C, Chung M. Relationship between optical properties of beverages and microbial inactivation by intense pulsed light. INNOV FOOD SCI EMERG 2015; 31:91-6. [DOI: 10.1016/j.ifset.2015.06.009] [Citation(s) in RCA: 24] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
|
47
|
Proulx J, Hsu L, Miller B, Sullivan G, Paradis K, Moraru C. Pulsed-light inactivation of pathogenic and spoilage bacteria on cheese surface. J Dairy Sci 2015; 98:5890-8. [DOI: 10.3168/jds.2015-9410] [Citation(s) in RCA: 32] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/01/2015] [Accepted: 05/23/2015] [Indexed: 11/19/2022]
|
48
|
Ferrario M, Alzamora SM, Guerrero S. Study of pulsed light inactivation and growth dynamics during storage ofEscherichia coliATCC 35218,Listeria innocuaATCC 33090,SalmonellaEnteritidis MA44 andSaccharomyces cerevisiaeKE162 and native flora in apple, orange and strawberry juices. Int J Food Sci Technol 2015. [DOI: 10.1111/ijfs.12918] [Citation(s) in RCA: 28] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Mariana Ferrario
- Departamento de Industrias; Facultad de Ciencias Exactas y Naturales; Universidad de Buenos Aires; Ciudad Universitaria 1428 C.A.B.A. Argentina
- Scholar of Consejo Nacional de Investigaciones Científicas y Técnicas de la República Argentina; Av. Rivadavia 1917 - C.A.B.A. Argentina
| | - Stella Maris Alzamora
- Departamento de Industrias; Facultad de Ciencias Exactas y Naturales; Universidad de Buenos Aires; Ciudad Universitaria 1428 C.A.B.A. Argentina
- Member of Consejo Nacional de Investigaciones Científicas y Técnicas de la República Argentina; Av. Rivadavia 1917 - C.A.B.A Argentina
| | - Sandra Guerrero
- Departamento de Industrias; Facultad de Ciencias Exactas y Naturales; Universidad de Buenos Aires; Ciudad Universitaria 1428 C.A.B.A. Argentina
- Member of Consejo Nacional de Investigaciones Científicas y Técnicas de la República Argentina; Av. Rivadavia 1917 - C.A.B.A Argentina
| |
Collapse
|
49
|
Cregenzán-alberti O, Halpin R, Whyte P, Lyng J, Noci F. Study of the suitability of the central composite design to predict the inactivation kinetics by pulsed electric fields (PEF) in Escherichia coli, Staphylococcus aureus and Pseudomonas fluorescens in milk. Food and Bioproducts Processing 2015; 95:313-22. [DOI: 10.1016/j.fbp.2014.10.012] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
|
50
|
|