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Hwang HJ, Ye MJ, Chung MS. The impact of movement path of sesame seeds ( Sesamum indicum L.) during treatment with intense pulsed light (IPL) using a continuous pilot-scale device on the reduction of indigenous microorganisms. Food Sci Biotechnol 2024; 33:2877-2886. [PMID: 39184980 PMCID: PMC11339002 DOI: 10.1007/s10068-024-01541-z] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/26/2023] [Revised: 01/14/2024] [Accepted: 02/05/2024] [Indexed: 08/27/2024] Open
Abstract
The objective of this study was to enhance the microbial inactivation efficacy of sesame seeds through the utilization of a pilot-scale IPL device, while also identifying the process variables that influence the microbial inactivation effect. Three different types of IPL processes were employed, each with a distinct arrangement, to treat sesame seeds. The total fluences applied ranged from 1.33 to 53.94 J/cm2. Total aerobic bacteria and fungi exhibited a maximum reduction of 2.27 and 2.77 log, respectively. The curved pathway of the sample flow effectively extended the duration of exposure to the IPL emitted by the lamps. The arrangement of the IPL process using two lamps in parallel but at different locations proved the most efficient for microbial inactivation. The application of IPL was found to be effective in reducing the presence of indigenous microbes in sesame seeds while having no significant impact on the physicochemical properties of the seeds.
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Affiliation(s)
- Hee-Jeong Hwang
- Department of Seafood Science and Technology, Gyeongsang National University, Tongyeong, 53064 South Korea
| | - Min-Ji Ye
- Department of Food Science and Biotechnology, Ewha Womans University, Seoul, 03760 South Korea
| | - Myong-Soo Chung
- Department of Food Science and Biotechnology, Ewha Womans University, Seoul, 03760 South Korea
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2
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Bakshi S, Paswan VK, Yadav SP, Bhinchhar BK, Kharkwal S, Rose H, Kanetkar P, Kumar V, Al-Zamani ZAS, Bunkar DS. A comprehensive review on infant formula: nutritional and functional constituents, recent trends in processing and its impact on infants' gut microbiota. Front Nutr 2023; 10:1194679. [PMID: 37415910 PMCID: PMC10320619 DOI: 10.3389/fnut.2023.1194679] [Citation(s) in RCA: 15] [Impact Index Per Article: 15.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/27/2023] [Accepted: 05/30/2023] [Indexed: 07/08/2023] Open
Abstract
Human milk is considered the most valuable form of nutrition for infants for their growth, development and function. So far, there are still some cases where feeding human milk is not feasible. As a result, the market for infant formula is widely increasing, and formula feeding become an alternative or substitute for breastfeeding. The nutritional value of the formula can be improved by adding functional bioactive compounds like probiotics, prebiotics, human milk oligosaccharides, vitamins, minerals, taurine, inositol, osteopontin, lactoferrin, gangliosides, carnitine etc. For processing of infant formula, diverse thermal and non-thermal technologies have been employed. Infant formula can be either in powdered form, which requires reconstitution with water or in ready-to-feed liquid form, among which powder form is readily available, shelf-stable and vastly marketed. Infants' gut microbiota is a complex ecosystem and the nutrient composition of infant formula is recognized to have a lasting effect on it. Likewise, the gut microbiota establishment closely parallels with host immune development and growth. Therefore, it must be contemplated as an important factor for consideration while developing formulas. In this review, we have focused on the formulation and manufacturing of safe and nutritious infant formula equivalent to human milk or aligning with the infant's needs and its ultimate impact on infants' gut microbiota.
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Affiliation(s)
- Shiva Bakshi
- Department of Dairy Science and Food Technology, Institute of Agricultural Sciences, Banaras Hindu University, Varanasi, India
| | - Vinod Kumar Paswan
- Department of Dairy Science and Food Technology, Institute of Agricultural Sciences, Banaras Hindu University, Varanasi, India
| | - Satya Prakash Yadav
- Department of Dairy Science and Food Technology, Institute of Agricultural Sciences, Banaras Hindu University, Varanasi, India
| | - Basant Kumar Bhinchhar
- Department of Livestock Production Management, Sri Karan Narendra Agriculture University, Jobner, India
| | - Sheela Kharkwal
- Department of Agriculture Economics, Sri Karan Narendra Agriculture University, Jobner, India
| | - Hency Rose
- Division of Dairy Technology, ICAR—National Dairy Research Institute, Karnal, India
| | - Prajasattak Kanetkar
- Department of Dairy Science and Food Technology, Institute of Agricultural Sciences, Banaras Hindu University, Varanasi, India
| | - Vishal Kumar
- Department of Dairy Science and Food Technology, Institute of Agricultural Sciences, Banaras Hindu University, Varanasi, India
| | - Zakarya Ali Saleh Al-Zamani
- Department of Dairy Science and Food Technology, Institute of Agricultural Sciences, Banaras Hindu University, Varanasi, India
- Department of Food Technology and Science, Faculty of Agriculture and Veterinary Medicine, Ibb University, Ibb, Yemen
| | - Durga Shankar Bunkar
- Department of Dairy Science and Food Technology, Institute of Agricultural Sciences, Banaras Hindu University, Varanasi, India
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Balamurugan S, Zaidi M, Arvaj L, Pendyala B, Gabriel M, Farber JM, Sasges M, Patras A. Modeling the UV-C Inactivation Kinetics and Determination of Fluence Required for Incremental Inactivation of Cronobacter spp. J Food Prot 2022; 85:1625-1634. [PMID: 36075045 DOI: 10.4315/jfp-22-165] [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: 06/08/2022] [Accepted: 09/02/2022] [Indexed: 11/11/2022]
Abstract
ABSTRACT A study was undertaken to model the UV-C inactivation kinetics and determine the fluences required for the incremental inactivation of several strains of Cronobacter spp. suspended in clear phosphate-buffered saline (PBS). In total, 13 strains of Cronobacter spp. were individually suspended in PBS and treated with UV-C doses of 0, 2, 4, 6, 8, and 10 mJ cm-2 with a collimated beam device emitting UV-C at 253.7 nm. The log reduction from each treatment was identified using the plate count method and plotted against the UV-C dose and then curve fitted using several mathematical models. The UV-C dose required for incremental inactivation of each isolate was determined using both linear and nonlinear regression. For the 13 strains tested, a UV-C dose of 10 mJ cm-2 inactivated between 3.66 ± 0.101 and 5.04 ± 0.465 log CFU mL-1. The survival behavior of all strains was best fitted to the Weibull+tail model, with correlation coefficients between 97.17 and 99.71%, and was used to determine the fluences required for incremental inactivation. The UV-C fluences needed to inactivate 1 log (D10-value) of Cronobacter spp. in buffer were between 3.53 and 5.50 mJ cm-2, whereas a fluence greater than 6.57 mJ cm-2 was required to achieve a 4-log inactivation. A clear understanding of the UV-C dose-response of several strains of Cronobacter spp. lays the foundation to design effective UV-based disinfection systems. HIGHLIGHTS
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Affiliation(s)
- Sampathkumar Balamurugan
- Guelph Research and Development Centre, Agriculture and Agri-Food Canada, Guelph, Ontario, Canada N1G 5C9
| | - Mubashira Zaidi
- Guelph Research and Development Centre, Agriculture and Agri-Food Canada, Guelph, Ontario, Canada N1G 5C9.,Department of Food Science, University of Guelph, Guelph, Ontario, Canada N1G 2W1
| | - Laura Arvaj
- Guelph Research and Development Centre, Agriculture and Agri-Food Canada, Guelph, Ontario, Canada N1G 5C9
| | - Brahmaiah Pendyala
- Department of Agricultural and Environmental Sciences, Tennessee State University, Nashville, Tennessee 37209, USA
| | | | - Jeffrey M Farber
- Department of Food Science, University of Guelph, Guelph, Ontario, Canada N1G 2W1.,JM Farber Global Food Safety, Department of Food Science, University of Guelph, Guelph, Ontario, Canada N1G 2W1
| | | | - Ankit Patras
- Department of Agricultural and Environmental Sciences, Tennessee State University, Nashville, Tennessee 37209, USA
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4
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Effect of γ-irradiation in combination with natural antimicrobial formulation on microbial inactivation, protein digestibility and quality of mothers’ milk. Int Dairy J 2022. [DOI: 10.1016/j.idairyj.2022.105386] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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5
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Kang MW, Chen D, Ruan R, Vickers ZM. The effect of intense pulsed light on the sensory properties of nonfat dry milk. J Food Sci 2021; 86:4119-4133. [PMID: 34383322 DOI: 10.1111/1750-3841.15865] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/30/2020] [Revised: 06/09/2021] [Accepted: 07/02/2021] [Indexed: 11/30/2022]
Abstract
Our objectives were to examine (1) how intense pulsed light (IPL) processing parameters (exposure time and initial temperature) affected aroma, flavor, and mouthfeel of nonfat dry milk, (2) which levels of each parameter produced aroma, flavor, and mouthfeel changes from an untreated control sample, and (3) whether minimal or intense processing conditions produced a noticeable appearance change from the control. Four exposure times (1, 2, 3, and 4 passes through the IPL chamber) and three initial temperatures (25, 30, and 35℃) were studied with untreated milk powder as the control. The samples were prepared as both milk powder and reconstituted milk for sensory evaluation. Using standard evaluating protocols, trained descriptive analysis panelists rated the aroma, flavor, and mouthfeel of these samples. Panelists compared the appearance of the IPL-treated samples that underwent a minimal or intense processing condition to the control by using a two-out-of-five difference test. Increasing the exposure time led to increased intensities of overall flavor, burnt flavor, and umami taste in both milk powder and reconstituted milk, while increasing temperature increased animal and sulfur aromas in reconstituted milk only. Compared to the control, all levels of exposure time at any initial temperature resulted in increased aroma and flavor including cardboard aroma, sulfur aroma, and brothy flavor in both milk powder and reconstituted milk. Only the 4-pass exposure at the initial temperature of 25℃ changed the appearance of milk powder. However, the appearance change was not noticeable in reconstituted milk. PRACTICAL APPLICATION: The standard evaluation protocols and lexicons provide useful tools for research on milk powder. Additionally, the understanding of critical factors impacting sensory properties will contribute to a better implementation of this decontamination technology.
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Affiliation(s)
- Myung-Woo Kang
- Department of Food Science and Nutrition, University of Minnesota, Saint Paul, Minnesota, USA
| | - Dongjie Chen
- Department of Food Science and Nutrition, University of Minnesota, Saint Paul, Minnesota, USA
| | - Roger Ruan
- Department of Food Science and Nutrition, University of Minnesota, Saint Paul, Minnesota, USA
| | - Zata M Vickers
- Department of Food Science and Nutrition, University of Minnesota, Saint Paul, Minnesota, USA
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Dittrich AJ, Ludewig M, Rodewald S, Braun PG, Wiacek C. Pulsed-Light Treatment of Dried Parsley: Reduction of Artificially Inoculated Salmonella and Impact in Given Quality Parameters. J Food Prot 2021; 84:1421-1432. [PMID: 33793779 DOI: 10.4315/jfp-20-469] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/30/2020] [Accepted: 03/27/2021] [Indexed: 11/11/2022]
Abstract
ABSTRACT Dried parsley is regularly contaminated with foodborne pathogens, especially Salmonella. Application of contaminated ingredients in ready-to-eat dishes without further thermal treatment represents a considerable health risk. This study examined the suitability of pulsed light as a novel decontamination method of Salmonella in dried parsley, along with the impact on selected quality parameters (chlorophyll content, phenolic compounds, color, and odor) and product characters (temperature and water activity value). Samples were inoculated with one of three Salmonella isolates (Salmonella Cerro or one of two isolates of Salmonella Agona) at two contamination levels of 103 or 107 CFU/g and treated under various experimental factors, including distance to the light source and exposure time, resulting in fluences in the range of 1.8 to 19.9 J/cm2. At selected parameter settings (9.8 and 13.3 J/cm2), the effect of prolonged storage time (48 h) of inoculated samples before treatment on the reduction of Salmonella Cerro was examined. Samples treated at the same fluences were also stored for 35 days at 22 to 25°C. The three Salmonella isolates were significantly reduced by pulsed light (P < 0.05). Reduction factors ranged between 0.3 and 5.2 log CFU with varying sensitivities of the isolates. In general, increasing fluences (depending on exposure time and distance to the light source) resulted in increasing reductions of Salmonella. However, on closer examination, exposure time and distance to the light source had a varying influence on the reduction of the different Salmonella isolates. Decreasing reduction factors were observed by increasing the contamination level and prolonging the storage time of inoculated samples before treatment. No undesirable changes in quality parameters and sensory analysis were detectable at fluences of 9.8 and 13.3 J/cm2, indicating that pulsed light may be a suitable alternative for the decontamination of dried parsley. HIGHLIGHTS
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Affiliation(s)
- Anna J Dittrich
- Landesamt für Verbraucherschutz Sachsen-Anhalt, Fachbereich Lebensmittelsicherheit, Freiimfelder Str. 68, 06112 Halle (Saale), Germany
| | - Martina Ludewig
- Institute of Food Hygiene, Leipzig University, An den Tierkliniken 1, 04103 Leipzig, Germany.,Unit of Food Microbiology, Institute of Food Safety, Food Technology and Veterinary Public Health, University of Veterinary Medicine, Veterinaerplatz 1, 1210 Vienna, Austria
| | - Steffen Rodewald
- Institute of Pharmacy-Pharmaceutical Biology, Leipzig University, Johannisallee 21-23, 04103 Leipzig, Germany
| | - Peggy G Braun
- Institute of Food Hygiene, Leipzig University, An den Tierkliniken 1, 04103 Leipzig, Germany
| | - Claudia Wiacek
- Institute of Food Hygiene, Leipzig University, An den Tierkliniken 1, 04103 Leipzig, Germany
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Mulrooney SL, O'Neill GJ, Brougham DF, Lyng JG, O'Riordan D. Improving vitamin D 3 stability to environmental and processing stresses using mixed micelles. Food Chem 2021; 362:130114. [PMID: 34087708 DOI: 10.1016/j.foodchem.2021.130114] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/14/2020] [Revised: 05/04/2021] [Accepted: 05/12/2021] [Indexed: 10/21/2022]
Abstract
Deficiency of vitamin-D is prevalent globally and can lead to negative health consequences. The fat-soluble nature of vitamin-D, coupled with its sensitivity to heat, light and oxygen limits its incorporation into foods. Mixed micelles (MM) have potential to enhance bioavailability of vitamin-D. This study explores the stability of MM to food processing regimes and their ability to protect vitamin-D. Subjecting MM to a range of shearing speeds (8,000-20,500 rpm) and to high pressure processing (600 MPa, 120sec) resulted in no change in MM size (4.1-4.5 nm). MM improved the retention of vitamin-D following exposure to UV-C light, near UV/visible light, and heat treatment. MM suspensions protected vitamin-D over a four week storage period at refrigeration or freezer conditions. Overall MM show potential to protect vitamin-D from degradation encountered in food processing and storage and may be beneficial as a mechanism to fortify foods with vitamin-D.
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Affiliation(s)
- Steven L Mulrooney
- Institute of Food and Health, University College Dublin, Belfield, Dublin 4, Ireland.
| | - Graham J O'Neill
- School of Food Science and Environmental Health, Technological University Dublin, Dublin 1, Ireland.
| | - Dermot F Brougham
- School of Chemistry, University College Dublin, Belfield, Dublin 4, Ireland.
| | - James G Lyng
- Institute of Food and Health, University College Dublin, Belfield, Dublin 4, Ireland.
| | - Dolores O'Riordan
- Institute of Food and Health, University College Dublin, Belfield, Dublin 4, Ireland.
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8
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Nyhan L, Przyjalgowski M, Lewis L, Begley M, Callanan M. Investigating the Use of Ultraviolet Light Emitting Diodes (UV-LEDs) for the Inactivation of Bacteria in Powdered Food Ingredients. Foods 2021; 10:797. [PMID: 33917815 PMCID: PMC8068219 DOI: 10.3390/foods10040797] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/09/2021] [Revised: 04/02/2021] [Accepted: 04/05/2021] [Indexed: 11/16/2022] Open
Abstract
The addition of contaminated powdered spices and seasonings to finished products which do not undergo further processing represents a significant concern for food manufacturers. To reduce the incidence of bacterial contamination, seasoning ingredients should be subjected to a decontamination process. Ultraviolet light emitting diodes (UV-LEDs) have been suggested as an alternative to UV lamps for reducing the microbial load of foods, due to their increasing efficiency, robustness and decreasing cost. In this study, we investigated the efficacy of UV-LED devices for the inactivation of four bacteria (Listeria monocytogenes, Escherichia coli, Bacillus subtilis and Salmonella Typhimurium) on a plastic surface and in four powdered seasoning ingredients (onion powder, garlic powder, cheese and onion powder and chilli powder). Surface inactivation experiments with UV mercury lamps, UVC-LEDs and UVA-LEDs emitting at wavelengths of 254 nm, 270 nm and 365 nm, respectively, revealed that treatment with UVC-LEDs were comparable to, or better than those observed using the mercury lamp. Bacterial reductions in the seasoning powders with UVC-LEDs were less than in the surface inactivation experiments, but significant reductions of 0.75-3 log10 colony forming units (CFU) were obtained following longer (40 s) UVC-LED exposure times. Inactivation kinetics were generally nonlinear, and a comparison of the predictive models highlighted that microbial inactivation was dependent on the combination of powder and microorganism. This study is the first to report on the efficacy of UV-LEDs for the inactivation of several different bacterial species in a variety of powdered ingredients, highlighting the potential of the technology as an alternative to the traditional UV lamps used in the food industry.
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Affiliation(s)
- Laura Nyhan
- Department of Biological Sciences, Munster Technological University, T12 P928 Cork, Ireland; (L.N.); (M.B.)
| | - Milosz Przyjalgowski
- Centre for Advanced Photonics and Process Analysis, Munster Technological University, T12 P928 Cork, Ireland; (M.P.); (L.L.)
| | - Liam Lewis
- Centre for Advanced Photonics and Process Analysis, Munster Technological University, T12 P928 Cork, Ireland; (M.P.); (L.L.)
| | - Máire Begley
- Department of Biological Sciences, Munster Technological University, T12 P928 Cork, Ireland; (L.N.); (M.B.)
| | - Michael Callanan
- Department of Biological Sciences, Munster Technological University, T12 P928 Cork, Ireland; (L.N.); (M.B.)
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Zheng Z, Xie Y, Ma S, Tu J, Li J, Liang S, Xu Y, Shi C. Effect of 405-nm light-emitting diode on environmental tolerance of Cronobacter sakazakii in powdered infant formula. Food Res Int 2021; 144:110343. [PMID: 34053539 DOI: 10.1016/j.foodres.2021.110343] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/27/2020] [Revised: 03/17/2021] [Accepted: 03/18/2021] [Indexed: 02/05/2023]
Abstract
Cronobacter sakazakii is an opportunistic pathogen that can survive extreme desiccation, heat, acid, and osmotic stress. This can increase the risk of infection, resulting in severe diseases, mainly in neonates. The inactivation effect of 405 ± 5-nm light-emitting diode (LED) illumination on C. sakazakii with different initial concentrations and C. sakazakii strains isolated from powdered infant formula (PIF) and baby rice cereal (BRC) were firstly evaluated. Then, the effect of 405 ± 5-nm LED on the tolerance of diverse environmental conditions of C. sakazakii in PIF was investigated. Conditions involving desiccation [PIF, Water activity (aw): 0.2-0.5], heat (45, 50, and 55 °C), acid (simulated gastric fluid: SGF, pH 4.75 ± 0.25), and bile salt (0.2%, bile salt solution) were used to study the effects of 405-nm LED on C. sakazakii resistance. The transcription levels of ten tolerance-associated genes and changes in bacterial cell membrane were examined to understand the response of C. sakazakii to LED illumination. The results showed that 405-nm LED effectively inactivated C. sakazakii ATCC 29544 with initial concentration from 8 to 1 log CFU/g in PIF and strains isolated from PIF and BRC. Moreover, 405-nm LED could decrease the tolerance of C. sakazakii in PIF to desiccation, heat treatment at 50 and 55 °C, SGF, and bile salt to different degrees, but the resistance to the heat treatment at 45 °C was not influenced by LED illumination. In addition, the transcription levels of the ten tolerance-associated genes measured in the LED-illuminated C. sakazakii cells were significantly downregulated compared with those in unilluminated controls. The damage on cell membrane was confirmed for LED-treated cells by LIVE/DEAD® assay. These results indicate that 405-nm LED illumination may be effective at reducing the environmental resistance of C. sakazakii in PIF. Furthermore, this study suggests the potential for applying 405-nm LED technology in the prevention and control of pathogens in food processing, production, and storage environments.
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Affiliation(s)
- Zhanwen Zheng
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Yawen Xie
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Sheng Ma
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Junhong Tu
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Jiahui Li
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Sen Liang
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing 100048, China
| | - Yunfeng Xu
- College of Food and Bioengineering, Henan University of Science and Technology, Luoyang, Henan 471023, China
| | - Chao Shi
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China.
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Robichaud V, Bagheri L, Salmieri S, Aguilar-Uscanga B, Millette M, Lacroix M. Effect of γ-irradiation and food additives on the microbial inactivation of foodborne pathogens in infant formula. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2020.110547] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
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11
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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: 58] [Impact Index Per Article: 14.5] [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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12
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Effect of ɣ-irradiation on the microbial inactivation, nutritional value, and antioxidant activities of infant formula. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109211] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
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13
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Effect of thermal and non-thermal techniques for microbial safety in food powder: Recent advances. Food Res Int 2019; 126:108654. [DOI: 10.1016/j.foodres.2019.108654] [Citation(s) in RCA: 51] [Impact Index Per Article: 10.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/21/2019] [Revised: 08/29/2019] [Accepted: 08/31/2019] [Indexed: 12/26/2022]
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14
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Chen D, Wiertzema J, Peng P, Cheng Y, Liu J, Mao Q, Ma Y, Anderson E, Chen P, Baumler DJ, Chen C, Vickers Z, Feirtag J, Lee L, Ruan R. Effects of intense pulsed light on Cronobacter sakazakii inoculated in non-fat dry milk. J FOOD ENG 2018. [DOI: 10.1016/j.jfoodeng.2018.06.022] [Citation(s) in RCA: 26] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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