1
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Pihen C, López-Malo A, Ramírez-Corona N. Effect of UV LED and Pulsed Light Treatments on Polyphenol Oxidase Activity and Escherichia coli Inactivation in Apple Juice. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2024; 72:14294-14301. [PMID: 38874060 PMCID: PMC11212052 DOI: 10.1021/acs.jafc.3c08888] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/27/2023] [Revised: 05/30/2024] [Accepted: 06/04/2024] [Indexed: 06/15/2024]
Abstract
Enzymatic browning in fruits and vegetables, driven by polyphenol oxidase (PPO) activity, results in color changes and loss of bioactive compounds. Emerging technologies are being explored to prevent this browning and ensure microbial safety in foods. This study assessed the effectiveness of pulsed light (PL) and ultraviolet light-emitting diodes (UV-LED) in inhibiting PPO and inactivating Escherichia coli ATTC 25922 in fresh apple juice (Malus domestica var. Red Delicious). Both treatments' effects on juice quality, including bioactive compounds, color changes, and microbial inactivation, were examined. At similar doses, PL-treated samples (126 J/cm2) showed higher 2,2- diphenyl-1-picrylhydrazyl inhibition (9.5%) compared to UV-LED-treated samples (132 J/cm2), which showed 1.06%. For microbial inactivation, UV-LED achieved greater E. coli reduction (>3 log cycles) and less ascorbic acid degradation (9.4% ± 0.05) than PL. However, increasing PL doses to 176 J/cm2 resulted in more than 5 log cycles reduction of E. coli, showing a synergistic effect with the final temperature reached (55 °C). The Weibull model analyzed survival curves to evaluate inactivation kinetics. UV-LED was superior in preserving thermosensitive compounds, while PL excelled in deactivating more PPO and achieving maximal microbial inactivation more quickly.
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Affiliation(s)
- Christelle Pihen
- Departamento de Ingeniería
Química, Alimentos y Ambiental, Universidad
de las Américas Puebla, ExHda Santa Catarina Mártir s/n, San Andrés
Cholula, Puebla 72810, México
| | - Aurelio López-Malo
- Departamento de Ingeniería
Química, Alimentos y Ambiental, Universidad
de las Américas Puebla, ExHda Santa Catarina Mártir s/n, San Andrés
Cholula, Puebla 72810, México
| | - Nelly Ramírez-Corona
- Departamento de Ingeniería
Química, Alimentos y Ambiental, Universidad
de las Américas Puebla, ExHda Santa Catarina Mártir s/n, San Andrés
Cholula, Puebla 72810, México
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2
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Gomathi Padma Priya P, Savitha S, Chakraborty S, Thorat BN. Effect of dehydration and pulsed light treatment on decontamination of minced onions: Microbial safety and physicochemical properties. J Food Sci 2024; 89:2025-2039. [PMID: 38465674 DOI: 10.1111/1750-3841.16990] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/15/2023] [Revised: 01/01/2024] [Accepted: 02/02/2024] [Indexed: 03/12/2024]
Abstract
Microbial contamination of dehydrated onion products is a challenge to the industry. The study focused on opting for a suitable drying condition for minced onion and exploring the decontamination efficacy of pulsed light (PL) treatment conditions for the dehydrated product. The minced onions were hot air dried at 55-75°C for 280 min. The drying condition selected was 195 min at 75°C with a final water activity of 0.5 and moisture content of 7% (wet basis [w.b.]). The weight losses, browning indexes (BI), shrinkage volumes (%), and thiosulfinate content were considered. The dehydrated product was exposed to PL treatment corresponding to an effective fluence range of 0.007-0.731 J/cm2. A fluence of 0.444 J/cm2 (1.8 kV for 150 s) achieved 5.00, 3.14, 2.96, and 2.98 log reduction in total plate count, yeast and mold count, Bacillus cereus 10876, and Escherichia coli ATCC 43888, respectively. The PL-treated sample (0.444 J/cm2) produced a microbially safe product with no significant difference in the moisture contents (%w.b.) and water activity (aw) from the untreated dehydrated sample. Further, a 30.9% increase in the BI and a 4.25% depletion in thiosulfinate content were observed after PL treatment. An optimum drying combination (75°C for 195 min) of minced onion followed by decontamination using pulsed light treatment at 0.444 J/cm2 fluence satisfies the microbial safety and quality. PRACTICAL APPLICATION: Dehydrated minced onion can be used for dishes requiring low water content and short cooking time. It is helpful during shortages, high price fluctuations, and famines.
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Affiliation(s)
- P Gomathi Padma Priya
- Food Engineering and Technology Department, Institute of Chemical Technology, Matunga, Mumbai, India
| | - Srinivasan Savitha
- Institute of Chemical Technology, ICT Mumbai-IOC Odisha Campus, Bhubaneshwar, India
| | - Snehasis Chakraborty
- Food Engineering and Technology Department, Institute of Chemical Technology, Matunga, Mumbai, India
| | - Bhaskar N Thorat
- Chemical Engineering Department, Institute of Chemical Technology, Matunga, Mumbai, India
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3
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Santinon C, Borges A, Simões M, Gonçalves ASC, Beppu MM, Vieira MGA. Visible-light photoactivated proanthocyanidin and kappa-carrageenan coating with anti-adhesive properties against clinically relevant bacteria. Int J Biol Macromol 2024; 263:130611. [PMID: 38447837 DOI: 10.1016/j.ijbiomac.2024.130611] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/20/2023] [Revised: 02/14/2024] [Accepted: 03/02/2024] [Indexed: 03/08/2024]
Abstract
The increase of bacterial resistance to antibiotics is a growing concern worldwide and the search for new therapies could cost billions of dollars and countless lives. Inert surfaces are major sources of contamination due to easier adhesion and formation of bacterial biofilms, hindering the disinfection process. Therefore, the objective of this study was to develop a photoactivatable and anti-adhesive kappa-carrageenan coating using proanthocyanidin as a photosensitizer. The complete reduction (>5-log10 CFU/cm3) of culturable cells of Staphylococcus aureus, Escherichia coli and Pseudomonas aeruginosa pathogens was achieved after 30 min of exposure to visible light (420 nm; 30 mW/cm2) with 5 % (w/v) of the photosensitizer. Cell membrane damage was confirmed by measuring potassium leakage, epifluorescence microscopy and bacterial motility analysis. Overall, visible light irradiation on coated solid surfaces mediated by proanthocyanidin showed no cytotoxicity and inactivated clinically important pathogens through the generation of reactive oxygen species, inhibiting bacterial initial adhesion. The developed coating is a promising alternative for a wide range of applications related to surface disinfection and food biopreservation.
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Affiliation(s)
- Caroline Santinon
- ªSchool of Chemical Engineering, University of Campinas - UNICAMP, Albert Einstein Av., 500, 13083-852 Campinas, SP, Brazil
| | - Anabela Borges
- LEPABE-Laboratory for Process Engineering, Environment, Biotechnology and Energy, Department of Chemical Engineering, Faculty of Engineering, University of Porto, Rua Dr. Roberto Frias, s/n, 4200-465 Porto, Portugal; ALiCE - Associate Laboratory in Chemical Engineering, Faculty of Engineering, University of Porto, Rua Dr Roberto Frias, s/n, 4200-465 Porto, Portugal
| | - Manuel Simões
- LEPABE-Laboratory for Process Engineering, Environment, Biotechnology and Energy, Department of Chemical Engineering, Faculty of Engineering, University of Porto, Rua Dr. Roberto Frias, s/n, 4200-465 Porto, Portugal; ALiCE - Associate Laboratory in Chemical Engineering, Faculty of Engineering, University of Porto, Rua Dr Roberto Frias, s/n, 4200-465 Porto, Portugal
| | - Ariana S C Gonçalves
- LEPABE-Laboratory for Process Engineering, Environment, Biotechnology and Energy, Department of Chemical Engineering, Faculty of Engineering, University of Porto, Rua Dr. Roberto Frias, s/n, 4200-465 Porto, Portugal; ALiCE - Associate Laboratory in Chemical Engineering, Faculty of Engineering, University of Porto, Rua Dr Roberto Frias, s/n, 4200-465 Porto, Portugal
| | - Marisa Masumi Beppu
- ªSchool of Chemical Engineering, University of Campinas - UNICAMP, Albert Einstein Av., 500, 13083-852 Campinas, SP, Brazil
| | - Melissa Gurgel Adeodato Vieira
- ªSchool of Chemical Engineering, University of Campinas - UNICAMP, Albert Einstein Av., 500, 13083-852 Campinas, SP, Brazil.
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4
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Cai R, Ma Y, Wang Z, Yuan Y, Guo H, Sheng Q, Yue T. Inactivation activity and mechanism of pulsed light against Alicyclobacillus acidoterrestris vegetative cells and spores in concentrated apple juice. Int J Food Microbiol 2024; 413:110576. [PMID: 38246025 DOI: 10.1016/j.ijfoodmicro.2024.110576] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/24/2023] [Revised: 12/24/2023] [Accepted: 01/11/2024] [Indexed: 01/23/2024]
Abstract
Alicyclobacillus acidoterrestris has received much attention due to its unique thermo-acidophilic property and implication in the spoilage of pasteurized juices. The objective of this study was to evaluate the sterilization characteristics and mechanisms of pulsed light (PL) against A. acidoterrestris vegetative cells and spores in apple juice. The results indicated that bacteria cells in apple juice (8-20°Brix) can be completely inactivated within the fluence range of 20.25-47.25 J/cm2, which mainly depended on the soluble solids content (SSC) of juice, and the spores in apple juice (12°Brix) can be completely inactivated by PL with the fluence of 54.00 J/cm2. The PL treatment can significantly increase the leakage of reactive oxygen species (ROS) and proteins from cells and spores. Fluorescence studies of bacterial adenosine triphosphate (ATP) indicated that the loss of ATP was evident. Scanning electron microscopy and confocal laser scanning microscope presented that PL-treated cells or spores had serious morphological damage, which reduced the integrity of cell membrane and led to intracellular electrolyte leakage. In addition, there were no significant negative effects on total sugars, total acids, total phenols, pH value, SSC and soluble sugars, and organic acid content decreased slightly during the PL treatment. The contents of esters and acids in aroma components had a certain loss, while that of alcohols, aldehydes and ketones were increased. These results demonstrated that PL treatment can effectively inactivate the bacteria cells and spores in apple juice with little effect on its quality. This study provides an efficient method for the inactivation of A. acidoterrestris in fruit juice.
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Affiliation(s)
- Rui Cai
- College of Food Science and Engineering, Northwest University, Xi'An, Shaanxi 710069, China
| | - Yali Ma
- College of Food Science and Engineering, Northwest A&F University, YangLing, Shaanxi 712100, China
| | - Zhouli Wang
- College of Food Science and Engineering, Northwest A&F University, YangLing, Shaanxi 712100, China.
| | - Yahong Yuan
- College of Food Science and Engineering, Northwest University, Xi'An, Shaanxi 710069, China
| | - Hong Guo
- College of Food Science and Engineering, Northwest University, Xi'An, Shaanxi 710069, China
| | - Qinglin Sheng
- College of Food Science and Engineering, Northwest University, Xi'An, Shaanxi 710069, China
| | - Tianli Yue
- College of Food Science and Engineering, Northwest University, Xi'An, Shaanxi 710069, China.
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5
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Liang J, Li H, Ren M, Zhou M, Han J, Zhou W, Kong F, Fakayode OA, Ur Rehman A, Fapohunda FO, Zhou C. Lignin-ultrasound method: Enhancement of antimicrobial capacity of MoS 2-containing films. Int J Biol Macromol 2023; 252:126509. [PMID: 37633551 DOI: 10.1016/j.ijbiomac.2023.126509] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/23/2023] [Revised: 07/27/2023] [Accepted: 08/23/2023] [Indexed: 08/28/2023]
Abstract
To improve the antimicrobial ability of MoS2-containing films, we used lignin and triple-frequency ultrasound for liquid-phase exfoliation (LPE) to obtain MoS2 nanosheets. Photoresponsive antimicrobial films with MoS2 nanosheets, lignin, polyvinyl alcohol and deep eutectic solvents were subsequently prepared. Lignin functionalized the MoS2 nanosheets by chemically linking with S in MoS2 and significantly improved the exfoliation efficiency. Tri-frequency ultrasound produces beneficial effects on the LPE process by creating a more homogeneous sound field and a stronger degree of cavitation. The concentration of MoS2 nanosheets in the exfoliating solution could reach 1.713 mg/mL under the effect of lignin-ultrasound. The antimicrobial ability of the films was analyzed, and the colony-forming units of E. coli and S. aureus could be reduced from 7 × 106 to 1 × 106 cfu/mL under the irradiation of infrared. The lignin in the film undergoes depolymerization and demethoxylation under the irradiation of infrared to have a more phenolic hydroxyl structure, which confers the growth inhibition ability of the films for bacteria that cannot be in close contact with the film. The method we used has some significance for the preparation of MoS2 nanosheets, and composite films prepared from MoS2, and lignin can be used in food packaging, wound antimicrobials, and other fields.
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Affiliation(s)
- Jiakang Liang
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Haoxin Li
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Manni Ren
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Man Zhou
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Jingyi Han
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Wenhao Zhou
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Fangong Kong
- State Key Laboratory of Biobased Material and Green Papermaking, Key Laboratory of Pulp and Paper Science & Technology of Ministry of Education/Shandong Province, Faculty of Light Industry, Qilu University of Technology (Shandong Academy of Sciences), Jinan 250353, China
| | - Olugbenga Abiola Fakayode
- Department of Mechanical Engineering, 10-263 Donadeo Innovation Centre for Engineering, University of Alberta, Edmonton, Alberta T6G 1H9, Canada
| | - Abd Ur Rehman
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
| | | | - Cunshan Zhou
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China.
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6
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Basak S, Jha T, Chakraborty S. Pasteurization of tender coconut water by pulsed light treatment: Microbial safety, enzymatic inactivation, and impact on physicochemical properties. INNOV FOOD SCI EMERG 2023. [DOI: 10.1016/j.ifset.2023.103302] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/15/2023]
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7
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THE USE OF COLD PRESSING TECHNIQUE ASSOCIATED WITH EMERGING NON-THERMAL TECHNOLOGIES IN THE PRESERVATION OF BIOACTIVE COMPOUNDS IN TROPICAL FRUIT JUICES: AN OVERVIEW. Curr Opin Food Sci 2023. [DOI: 10.1016/j.cofs.2023.101005] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/10/2023]
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8
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Effect of packaging materials and storage temperature on the physicochemical and microbial properties of ultrasonicated mature coconut water during storage. Food Control 2023. [DOI: 10.1016/j.foodcont.2023.109693] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/25/2023]
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9
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Preetha P, Varadharaju N, Jeevarathinam G, Deepa J, Kumar APM, Balakrishnan M, Rajkumar P, Pandiselvam R. Optimization of continuous flow pulsed light system process parameters for microbial inactivation in tender coconut water, pineapple and orange juice. J FOOD PROCESS ENG 2022. [DOI: 10.1111/jfpe.14254] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/29/2022]
Affiliation(s)
- P. Preetha
- Department of Food Process Engineering, Agricultural Engineering College and Research Institute Tamil Nadu Agricultural University Coimbatore India
| | - N. Varadharaju
- Department of Food Process Engineering, Agricultural Engineering College and Research Institute Tamil Nadu Agricultural University Coimbatore India
| | - G. Jeevarathinam
- Department of Food Technology Hindusthan College of Engineering and Technology Coimbatore Tamil Nadu India
| | - J. Deepa
- Department of Food Process Engineering, Agricultural Engineering College and Research Institute Tamil Nadu Agricultural University Coimbatore India
| | - A. P. Mohan Kumar
- Department of Farm Machinery and Power Engineering, Agricultural Engineering College and Research Institute Tamil Nadu Agricultural University Coimbatore India
| | - M. Balakrishnan
- Department of Food Process Engineering, Agricultural Engineering College and Research Institute Tamil Nadu Agricultural University Coimbatore India
| | - P. Rajkumar
- Department of Food Process Engineering, Agricultural Engineering College and Research Institute Tamil Nadu Agricultural University Coimbatore India
| | - R. Pandiselvam
- Physiology, Biochemistry and Post‐Harvest Technology Division ICAR‐Central Plantation Crops Research Institute Kasaragod Kerala India
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10
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Shaik L, Chakraborty S. Nonthermal pasteurization of pineapple juice: A review on the potential of achieving microbial safety and enzymatic stability. Compr Rev Food Sci Food Saf 2022; 21:4716-4737. [PMID: 36181483 DOI: 10.1111/1541-4337.13042] [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: 02/12/2022] [Revised: 08/05/2022] [Accepted: 08/28/2022] [Indexed: 01/28/2023]
Abstract
Pineapple juice is preferred by consumers for its unique aroma and flavor that come from a set of amino acids, amines, phenolic compounds, and furanone. The juice is susceptible to spoilage, and a common practice is to pasteurize it at 70-95°C for 0.5-5 min. However, the characteristic flavors and phytochemicals are negatively influenced by the intense time-temperature treatment. To retain the thermosensitive compounds in the juice, some nonthermal technologies such as high-pressure processing, pulsed electric field, pulsed light, ultrasound, and ultraviolet treatments have been explored. These techniques ensured microbial safety (5-log reduction in E. coli, S. Typhimurium, or S. cerevisiae) while preserving a maximum ascorbic acid (84-99%) in the juice. The shelf life of these nonthermally treated juice varied between 14 days (UV treated at 7.5 mJ/cm2 ) and 6 months (clarified through microfiltration). Moreover, the inactivation of spoilage enzyme in the juice required a higher intensity. The present review discusses the potential of several nonthermal techniques employed for the pasteurization of pineapple juice. The pasteurization ability of the combined hurdle between mild thermal and nonthermal processing is also presented. The review also summarizes the target for pasteurization, the plan to design a nonthermal processing intensity, and the consumer perspective toward nonthermally treated pineapple juice. The techniques are compared on the common ground like safety, stability, and quality of the juice. This will help readers to select an appropriate nonthermal technology for pineapple juice production and design the intensity required to satisfy the manufacturers, retailers, and consumers.
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Affiliation(s)
- Lubna Shaik
- Food Engineering and Technology Department, Institute of Chemical Technology, Mumbai, India
| | - Snehasis Chakraborty
- Food Engineering and Technology Department, Institute of Chemical Technology, Mumbai, India
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11
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Pulsed Light Processing in the Preservation of Juices and Fresh-Cut Fruits: A Review. FOOD BIOPROCESS TECH 2022. [DOI: 10.1007/s11947-022-02891-4] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
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12
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Lyngdoh Nonglait D, Chukan SM, Arya SS, Bhat MS, Waghmare R. Emerging non‐thermal technologies for enhanced quality and safety of fruit juices. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.16017] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Donald Lyngdoh Nonglait
- Food Engineering and Technology Department Institute of Chemical Technology Mumbai India 400019
| | | | - S. S. Arya
- Food Engineering and Technology Department Institute of Chemical Technology Mumbai India 400019
| | - Mohmad Sayeed Bhat
- Food Engineering and Technology Department Institute of Chemical Technology Mumbai India 400019
| | - Rosy Waghmare
- Department of Food Engineering College of Food Technology Dr. Punjabrao Deshmukh Krishi Vidyapeeth Yavatmal Maharashtra India 445001
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13
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Obileke K, Onyeaka H, Miri T, Nwabor OF, Hart A, Al‐Sharify ZT, Al‐Najjar S, Anumudu C. Recent advances in radio frequency, pulsed light, and cold plasma technologies for food safety. J FOOD PROCESS ENG 2022. [DOI: 10.1111/jfpe.14138] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/16/2022]
Affiliation(s)
- KeChrist Obileke
- Department of Physics, Renewable Energy Research Centre University of Fort Hare Alice Eastern Cape South Africa
| | - Helen Onyeaka
- School of Chemical Engineering University of Birmingham Birmingham UK
| | - Taghi Miri
- School of Chemical Engineering University of Birmingham Birmingham UK
| | - Ozioma Forstinus Nwabor
- Natural Products Research Centre of Excellence, Division of Biological Science Prince of Songkla University Hat Yai Songkhla Thailand
| | - Abarasi Hart
- Department of Chemical and Biological Engineering University of Sheffield Sheffield South Yorkshire UK
| | - Zainab T. Al‐Sharify
- School of Chemical Engineering University of Birmingham Birmingham UK
- Environmental Engineering Department Mustansiriyah University Baghdad Iraq
| | - Shahad Al‐Najjar
- Chemical Engineering Department Al‐Nahrian University Baghdad Iraq
| | - Christian Anumudu
- School of Chemical Engineering University of Birmingham Birmingham UK
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14
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Sahoo M, Panigrahi C, Aradwad P. Management strategies emphasizing advanced food processing approaches to mitigate food borne zoonotic pathogens in food system. FOOD FRONTIERS 2022. [DOI: 10.1002/fft2.153] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/05/2022] Open
Affiliation(s)
- Monalisa Sahoo
- Centre for Rural Development and Technology Indian Institute of Technology Delhi New Delhi India
| | - Chirasmita Panigrahi
- Agricultural and Food Engineering Department Indian Institute of Technology Kharagpur Kharagpur West Bengal India
| | - Pramod Aradwad
- Division of Agricultural Engineering Indian Agricultural Research Institute New Delhi India
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15
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Detoxification of Ochratoxin A by pulsed light in grape juice and evaluation of its degradation products and safety. INNOV FOOD SCI EMERG 2022. [DOI: 10.1016/j.ifset.2022.103024] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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16
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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] [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
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17
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Bhagat B, Chakraborty S. Potential of pulsed light treatment to pasteurize pomegranate juice: Microbial safety, enzyme inactivation, and phytochemical retention. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113215] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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18
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Oteiza JM, Caturla MY, Prado-Silva LD, Câmara AA, Barril PA, Sant’Ana AS, Giannuzzi L, Zaritzky N. Adaptation of O157:H7 and non-O157 Escherichia coli strains in orange juice and subsequent resistance to UV-C radiation. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113107] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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19
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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] [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
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20
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Bhat ZF, Morton JD, El-Din A. Bekhit A, Kumar S, Bhat HF. Processing technologies for improved digestibility of milk proteins. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.09.017] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
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21
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Dhar R, Basak S, Chakraborty S. Pasteurization of fruit juices by pulsed light treatment: A review on the microbial safety, enzymatic stability, and kinetic approach to process design. Compr Rev Food Sci Food Saf 2021; 21:499-540. [PMID: 34766715 DOI: 10.1111/1541-4337.12864] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/15/2021] [Revised: 09/29/2021] [Accepted: 10/07/2021] [Indexed: 12/17/2022]
Abstract
Pulsed light (PL) is a polychromatic radiation-based technology, among many other non-thermal processing techniques. The microbiological lethality of the PL technique has been explored in different food matrices along with their associated mechanisms. Pasteurization of fruit juice requires a 5-log cycle reduction in the resistant pathogen in the product. The manufacturers look toward achieving the microbial safety and stability of the juice, while consumers demand high-quality juice. Enzymatic spoilage in fruit juice is also a crucial factor that needs attention. The retailers want the processed juice to be stable, which can be achieved by inactivating the spoilage enzymes and native microflora inside it. The present review argued about the potential of PL technology to produce a microbiologically safe and enzymatically stable fruit juice with a minimal loss in bioactive compounds in the product. Concise information of factors affecting the PL treatment (PLT), primary inactivation mechanism associated with microorganisms, enzymes, the effect of PLT on various quality attributes (microorganisms, spoilage enzymes, bioactive components, sensory properties, color), and shelf life of fruit juices has been put forward. The potential of PL integrated with other non-thermal and mild thermal technologies on the microbial safety and stability of fruit juices has been corroborated. The review also provides suggestions to the readers for designing, modeling, and optimizing the PLT and discusses the use of various primary, secondary kinetic models in detail that have been utilized for different quality parameters in juices. Finally, the challenges and future need associated with PL technology has been summarized.
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Affiliation(s)
- Rishab Dhar
- Department of Food Engineering and Technology, Institute of Chemical Technology, Matunga, Mumbai, India
| | - Somnath Basak
- Department of Food Engineering and Technology, Institute of Chemical Technology, Matunga, Mumbai, India
| | - Snehasis Chakraborty
- Department of Food Engineering and Technology, Institute of Chemical Technology, Matunga, Mumbai, India
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22
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Pulsed Light (PL) Treatments on Almond Kernels: Salmonella enteritidis Inactivation Kinetics and Infrared Thermography Insights. FOOD BIOPROCESS TECH 2021; 14:2323-2335. [PMID: 34751231 PMCID: PMC8566968 DOI: 10.1007/s11947-021-02725-9] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/09/2021] [Accepted: 10/22/2021] [Indexed: 11/05/2022]
Abstract
Abstract Extending the shelf-life and ensuring microbiological safety of food products while preserving the nutritional properties are key aspects that must be addressed. Heat processing of food matrices has been the golden standard during the last decades, while certain non-thermal processing options have recently gained ground. In the present study, experimental pulsed light (PL) surface inactivation treatments of Salmonella enteritidis on almonds kernels are performed. The PL system is set to test different operative conditions, namely power (1000, 1250, and 1500 W) and frequency (1.8, 3.0, and 100.0 Hz) at different treatment times (from 5 to 250 s), which result in applied fluence doses in the 0–100 J·cm−2 range. Additionally, temperature measurements are collected at each operative condition on the almond surface (using infrared (IR) thermography) and at the superficial layer of the almond (1-mm depth using a thermocouple). The observed PL inactivation kinetics are then modelled using four different models. The best goodness-of-fit is found for the two-parameter Weibull model (R2 > 0.98 and RMSE < 0.33 for all cases). The maximum achieved log-CFU reductions are 6.02 for the 1.8-Hz system, 4.69 for the 3.0-Hz system, and 3.66 for 100.0-Hz system. The offset between the collected temperature readings by the two sensors is contrasted against the inactivation rate (following the two-parameter Weibull model). It was found that the highest inactivation rate corresponds approximately to the point where the infrared camera detects a slowdown in the surface heating. Graphical Abstract ![]()
Supplementary Information The online version contains supplementary material available at 10.1007/s11947-021-02725-9.
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23
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Vargas-Ramella M, Pateiro M, Gavahian M, Franco D, Zhang W, Mousavi Khaneghah A, Guerrero-Sánchez Y, Lorenzo JM. Impact of pulsed light processing technology on phenolic compounds of fruits and vegetables. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.06.037] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
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24
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Jadhav HB, Annapure US, Deshmukh RR. Non-thermal Technologies for Food Processing. Front Nutr 2021; 8:657090. [PMID: 34169087 PMCID: PMC8217760 DOI: 10.3389/fnut.2021.657090] [Citation(s) in RCA: 72] [Impact Index Per Article: 24.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/22/2021] [Accepted: 04/26/2021] [Indexed: 12/31/2022] Open
Abstract
Food is subjected to various thermal treatments during processes to enhance its shelf-life. But these thermal treatments may result in deterioration of the nutritional and sensory qualities of food. With the change in the lifestyle of people around the globe, their food needs have changed as well. Today's consumer demand is for clean and safe food without compromising the nutritional and sensory qualities of food. This directed the attention of food professionals toward the development of non-thermal technologies that are green, safe, and environment-friendly. In non-thermal processing, food is processed at near room temperature, so there is no damage to food because heat-sensitive nutritious materials are intact in the food, contrary to thermal processing of food. These non-thermal technologies can be utilized for treating all kinds of food like fruits, vegetables, pulses, spices, meat, fish, etc. Non-thermal technologies have emerged largely in the last few decades in food sector.
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Affiliation(s)
- Harsh Bhaskar Jadhav
- Department of Food Engineering and Technology, Institute of Chemical Technology, Mumbai, India
| | - Uday S. Annapure
- Department of Food Engineering and Technology, Institute of Chemical Technology, Mumbai, India
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25
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Yu Q, Fan L. Understanding the combined effect and inhibition mechanism of 4-hydroxycinnamic acid and ferulic acid as tyrosinase inhibitors. Food Chem 2021; 352:129369. [PMID: 33706137 DOI: 10.1016/j.foodchem.2021.129369] [Citation(s) in RCA: 39] [Impact Index Per Article: 13.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/13/2020] [Revised: 01/11/2021] [Accepted: 02/12/2021] [Indexed: 12/27/2022]
Abstract
The development of tyrosinase inhibitors to prevent the enzymatic browning have become a research hotspot in food industry. 4-Hydroxycinnamic acid (CA) and ferulic acid (FA) are both the derivates of cinnamic acids, which are widely coexisted in plants seeds and leaves. CA combined with FA (inhibition rate of 90.44%) were found to effectively inhibit tyrosinase activity than employing CA and FA alone (inhibition rate of 12.15% and 22.17%, respectively). CA-FA-tyrosinase complex resulted in fluorescence quenching. The first-order kinetics and Weibull models well described the inactivation of tyrosinase at 2-4 mM and 6-10 mM of CA and FA, respectively. Additionally, UV-vis spectrum indicated that several characteristic groups such as hydroxyl group in CA competed with the nucleophilic attack of intramolecular cyclization, leading to the decrease of characteristic peak. Molecular docking further studied that CA and FA interacted with the activity cavity of tyrosinase by amino acids residues Ser282, His263, and Val283.
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Affiliation(s)
- Qun Yu
- State Key Laboratory of Food Science & Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, China; School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, China
| | - Liuping Fan
- State Key Laboratory of Food Science & Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, China; School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, China; Collaborat Innovat Ctr Food Safety & Qual Control, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, China.
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26
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Koçer Alaşalvar G, Keklik NM. Modeling of
Listeria monocytogenes
survival and quality attributes of sliced mushroom (
Agaricus bisporus
) subjected to pulsed
UV
light. J FOOD PROCESS ENG 2020. [DOI: 10.1111/jfpe.13605] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Affiliation(s)
- Gamze Koçer Alaşalvar
- Department of Food Processing, Vocational School Bilecik Şeyh Edebali University Bilecik Turkey
- Department of Food Engineering, Faculty of Engineering Sivas Cumhuriyet University Sivas Turkey
| | - Nene Meltem Keklik
- Department of Food Engineering, Faculty of Engineering Sivas Cumhuriyet University Sivas Turkey
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