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Evaluating the influence of operational parameters of pulsed light on wine related yeasts: focus on inter- and intra-specific variability sensitivity. Food Microbiol 2022; 109:104121. [DOI: 10.1016/j.fm.2022.104121] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/25/2022] [Revised: 08/19/2022] [Accepted: 08/19/2022] [Indexed: 11/18/2022]
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2
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Hierro E, Hospital XF, Fernández-León MF, Caballero N, Cerdán B, Fernández M. Impact of voltage and pulse delivery mode on the efficacy of pulsed light for the inactivation of Listeria. INNOV FOOD SCI EMERG 2022. [DOI: 10.1016/j.ifset.2022.102973] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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3
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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] [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.
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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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Impact of factors affecting the efficacy of intense pulsed light for reducing Bacillus subtilis spores. Food Sci Biotechnol 2021; 30:1321-1329. [PMID: 34721927 DOI: 10.1007/s10068-021-00971-3] [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: 04/05/2021] [Revised: 08/08/2021] [Accepted: 08/10/2021] [Indexed: 10/25/2022] Open
Abstract
This study investigated how the following four intense pulsed light (IPL) treatment factors affect the inactivation of Bacillus subtilis (KCCM 11,315) spores: distance between the sample and IPL lamp (8, 13, and 18 cm), pulse width (0.5, 1.3, and 2.1 ms), charging voltage (1000, 1200, and 1400 V), and processing time (10, 20, and 30 s). The results showed that all four factors considerably influenced the spore inactivation rate in different ways. Excluding processing time, which does not affect the pulse itself, the effect was largest for pulse width, followed by distance, and charging voltage. The optimal treatment condition that maximized the inactivation rate was a distance of 8 cm, a pulse width of 2.1 ms, a charging voltage of 1000 V, and a processing time of 30 s, which together produced a 6 log reduction. It revealed that individual factors need to be investigated together for achieving the optimal condition of IPL.
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Rybak K, Wiktor A, Pobiega K, Witrowa-Rajchert D, Nowacka M. Impact of pulsed light treatment on the quality properties and microbiological aspects of red bell pepper fresh-cuts. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111906] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/01/2023]
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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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Franco-Vega A, Reyes-Jurado F, González-Albarrán D, Ramírez-Corona N, Palou E, López-Malo A. Developments and Advances of High Intensity Pulsed Light and its Combination with Other Treatments for Microbial Inactivation in Food Products. FOOD ENGINEERING REVIEWS 2021. [DOI: 10.1007/s12393-021-09280-1] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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Lee SY, Park HH, Min SC. Pulsed light plasma treatment for the inactivation of Aspergillus flavus spores, Bacillus pumilus spores, and Escherichia coli O157:H7 in red pepper flakes. Food Control 2020. [DOI: 10.1016/j.foodcont.2020.107401] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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Tan JN, Hwang CA, Huang L, Wu VCH, Hsiao HI. In Situ Generation of Chlorine Dioxide for Decontamination of Salmonella, Listeria monocytogenes, and Pathogenic Escherichia coli on Cantaloupes, Mung Beans, and Alfalfa Seeds. J Food Prot 2020; 83:287-294. [PMID: 31961232 DOI: 10.4315/0362-028x.jfp-19-434] [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: 09/09/2019] [Accepted: 10/17/2019] [Indexed: 11/11/2022]
Abstract
ABSTRACT In situ generation of chlorine dioxide to reduce microbial populations on produce surfaces has been shown to be effective on produce models. This study examined the treatment for decontamination of bacterial pathogens on whole cantaloupes and sprout seeds. Whole cantaloupes, mung beans, and alfalfa seeds were inoculated with Salmonella, Listeria monocytogenes, and Shiga toxin-producing Escherichia coli, sprayed with or dipped in 0.4 to 1.6% sodium chlorite (NaClO2) solutions, dried, and treated with 6 mM hydrochloric acid (HCl; sequential treatment). Controls were samples treated with NaClO2 or HCl (individual treatment). The pathogen populations on samples before and after treatments were enumerated to determine the reductions of pathogen populations by the treatments. The methods of applying NaClO2 and HCl (dipping for 30 min or spraying 0.2 g on cantaloupe rind [2 by 2 cm]), NaClO2 concentrations of 0.4 to 1.6% for cantaloupes, and treatment times of 5, 15, and 30 min for sprout seeds were evaluated to identify treatment parameters. For cantaloupes treated with spraying with 1.6% NaClO2, the sequential treatment caused significantly (P < 0.05) higher reductions (6.2 to 7.7 log CFU/cm2) than the combined reductions (3.2 to 5.2 log CFU/cm2) by the individual treatments. For cantaloupes treated by dipping in 1.6% NaClO2 and by spraying with 0.4 and 0.8% NaClO2, the reductions caused by the sequential treatment were not significantly (P > 0.05) different from those by the individual treatments. For mung beans, sequential 15- and 30-min treatments caused significantly (P < 0.05) higher reductions of 4.3 to 5.0 and 4.7 to 6.7 log CFU/g, respectively, than the individual treatments. The sequential 15-min treatment also caused high reductions of 5.1 to 7.3 log CFU/g on alfalfa seeds. The treatments did not bleach the color of cantaloupes and did not affect the germination rates of mung beans and alfalfa seeds. This study identified 1.6% NaClO2 and 6 mM HCl for sequential spraying treatment for cantaloupes and for sequential dipping (15-min) treatment for mung beans and alfalfa seeds that may be used for decontamination of whole cantaloupes and sprout seeds. HIGHLIGHTS
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Affiliation(s)
- Jing Ni Tan
- Department of Food Science, National Taiwan Ocean University, 2 Beining Road, Jhongjheng District, Keelung City 202, Taiwan
| | - Cheng-An Hwang
- Residue Chemistry and Predictive Microbiology Research Unit, Eastern Regional Research Center, U.S. Department of Agriculture, Agricultural Research Service, 600 East Mermaid Lane, Wyndmoor, Pennsylvania 19038, USA
| | - Lihan Huang
- Residue Chemistry and Predictive Microbiology Research Unit, Eastern Regional Research Center, U.S. Department of Agriculture, Agricultural Research Service, 600 East Mermaid Lane, Wyndmoor, Pennsylvania 19038, USA
| | - Vivian C H Wu
- Produce Safety and Microbiology Research Unit, Western Regional Research Center, U.S. Department of Agriculture, Agricultural Research Service, 800 Buchanan Street, Albany, California 94710, USA (ORCID: https://orcid.org/0000-0002-1525-1078 [V.C.H.W.])
| | - Hsin-I Hsiao
- Department of Food Science, National Taiwan Ocean University, 2 Beining Road, Jhongjheng District, Keelung City 202, Taiwan
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Zhu Y, Li C, Cui H, Lin L. Antimicrobial mechanism of pulsed light for the control of Escherichia coli O157:H7 and its application in carrot juice. Food Control 2019. [DOI: 10.1016/j.foodcont.2019.106751] [Citation(s) in RCA: 16] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/19/2023]
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13
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Kramer B, Wunderlich J, Muranyi P. Inactivation of Listeria innocua on packaged meat products by pulsed light. Food Packag Shelf Life 2019. [DOI: 10.1016/j.fpsl.2019.100353] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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14
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Reyes-Jurado F, Navarro-Cruz AR, Méndez-Aguilar J, Ochoa-Velasco CE, Mani-López E, Jiménez-Munguía MT, Palou E, López-Malo A, Ávila-Sosa R. High-Intensity Light Pulses To Inactivate Salmonella Typhimurium on Mexican Chia ( Salvia hispanica L.) Seeds. J Food Prot 2019; 82:1272-1277. [PMID: 31294634 DOI: 10.4315/0362-028x.jfp-18-577] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
Chia seeds provide a suitable environment for microorganisms. However, it is difficult to disinfect these seeds with water and/or chemical disinfectant solutions because the mucilage in the seeds can absorb water and consequently form gels. High-intensity light pulses (HILP) is one of the most promising emerging technologies for inactivating microorganisms on surfaces, in clear liquids and beverages, and on solid foods. The aim of this work was to evaluate the effect of HILP on Salmonella Typhimurium in culture medium (in vitro tests) and inoculated onto chia seeds (in vivo tests). HILP was effective against Salmonella Typhimurium under both conditions: 8 s of treatment (10.32 J/cm2) resulted in a 9-log reduction during in vitro tests, and 15 s of treatment (19.35 J/cm2) resulted in a 4-log reduction on the inoculated chia seeds. Salmonella Typhimurium inactivation kinetics were accurately described using the Weibull model (R2 > 0.939). These results indicate that the use of HILP for microbial inactivation on seeds could generate products suitable for human consumption.
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Affiliation(s)
- Fatima Reyes-Jurado
- 1 Facultad de Ciencias Químicas, Benemérita Universidad Autónoma de Puebla, Puebla, Puebla 72420, México (ORCID: https://orcid.org/0000-0001-7721-0135 [R.A.-S.])
| | - Addí Rhode Navarro-Cruz
- 1 Facultad de Ciencias Químicas, Benemérita Universidad Autónoma de Puebla, Puebla, Puebla 72420, México (ORCID: https://orcid.org/0000-0001-7721-0135 [R.A.-S.])
| | - Josué Méndez-Aguilar
- 1 Facultad de Ciencias Químicas, Benemérita Universidad Autónoma de Puebla, Puebla, Puebla 72420, México (ORCID: https://orcid.org/0000-0001-7721-0135 [R.A.-S.])
| | - Carlos Enrique Ochoa-Velasco
- 1 Facultad de Ciencias Químicas, Benemérita Universidad Autónoma de Puebla, Puebla, Puebla 72420, México (ORCID: https://orcid.org/0000-0001-7721-0135 [R.A.-S.])
| | - Emma Mani-López
- 2 Departamento de Ingeniería Química y Alimentos, Universidad de las Américas Puebla, San Andrés Cholula, Puebla 72810, México
| | - María Teresa Jiménez-Munguía
- 2 Departamento de Ingeniería Química y Alimentos, Universidad de las Américas Puebla, San Andrés Cholula, Puebla 72810, México
| | - Enrique Palou
- 2 Departamento de Ingeniería Química y Alimentos, Universidad de las Américas Puebla, San Andrés Cholula, Puebla 72810, México
| | - Aurelio López-Malo
- 2 Departamento de Ingeniería Química y Alimentos, Universidad de las Américas Puebla, San Andrés Cholula, Puebla 72810, México
| | - Raúl Ávila-Sosa
- 1 Facultad de Ciencias Químicas, Benemérita Universidad Autónoma de Puebla, Puebla, Puebla 72420, México (ORCID: https://orcid.org/0000-0001-7721-0135 [R.A.-S.])
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15
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Gora SL, Rauch KD, Ontiveros CC, Stoddart AK, Gagnon GA. Inactivation of biofilm-bound Pseudomonas aeruginosa bacteria using UVC light emitting diodes (UVC LEDs). WATER RESEARCH 2019; 151:193-202. [PMID: 30594087 DOI: 10.1016/j.watres.2018.12.021] [Citation(s) in RCA: 32] [Impact Index Per Article: 6.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/10/2018] [Revised: 11/30/2018] [Accepted: 12/04/2018] [Indexed: 05/13/2023]
Abstract
Ultraviolet light emitting diodes (UV LEDs) are a promising technology for the disinfection of water and wetted surfaces, but research into these applications remains limited. In the drinking water field, UV LEDs emitting at wavelengths ranging from 254 nm to 285 nm (UVC LEDs) have been shown to be effective for the inactivation of numerous pathogens and pathogen surrogate organisms at UV doses comparable to conventional germicidal UV lamps. Surface disinfection with UV light, from UVC LEDs or from conventional UV lamps, is not as well understood. As the technology underlying the design and construction of UV LEDs matures and their energy efficiency improves, it is likely that they will become ubiquitous in small scale water treatment applications and surface disinfection in various industries, including the medical and dental fields. A simple, easily replicated methodology was developed and optimized to grow, irradiate, and recover biofilms from coupons. It was hypothesized that higher UV doses would be required to inactivate biofilm-bound bacteria than planktonic (free-floating) bacteria because the biofilm would provide some degree of protection from the effects of UVC irradiation. Indeed, UV LED irradiation at 265 nm achieved 1.3 ± 0.2 log inactivation of biofilm-bound Pseudomonas aeruginosa at a UV dose of 8 mJ/cm2. This inactivation level is lower than those that have been reported by researchers using UVC LEDs to inactivate planktonic P. aeruginosa, a finding that can be explained by the higher resistance of biofilm-bound bacteria to UV inactivation. A dose-response curve was developed and fitted to three disinfection models: the Chick-Watson model, the multi-target model, and the Geeraerd model. This last, which posits a subpopulation of organisms that are resistant to treatment, was a good fit to the dose-response data. ATP results obtained using the biomass recovery ATP method (ATPBR), a method that includes a 4 h incubation period after treatment, was well correlated to the results of conventional plate counts.
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Affiliation(s)
- Stephanie L Gora
- Department of Civil & Resource Engineering, Dalhousie University, Halifax, NS, Canada.
| | - Kyle D Rauch
- Department of Civil & Resource Engineering, Dalhousie University, Halifax, NS, Canada
| | - C Carolina Ontiveros
- Department of Civil & Resource Engineering, Dalhousie University, Halifax, NS, Canada
| | - Amina K Stoddart
- Department of Civil & Resource Engineering, Dalhousie University, Halifax, NS, Canada
| | - Graham A Gagnon
- Department of Civil & Resource Engineering, Dalhousie University, Halifax, NS, Canada
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Decontamination of Listeria innocua from fresh-cut broccoli using UV-C applied in water or peroxyacetic acid, and dry-pulsed light. INNOV FOOD SCI EMERG 2019. [DOI: 10.1016/j.ifset.2019.02.004] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/28/2022]
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17
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Xiang Q, Liu X, Liu S, Ma Y, Xu C, Bai Y. Effect of plasma-activated water on microbial quality and physicochemical characteristics of mung bean sprouts. INNOV FOOD SCI EMERG 2019. [DOI: 10.1016/j.ifset.2018.11.012] [Citation(s) in RCA: 66] [Impact Index Per Article: 13.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
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18
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Jeon MS, Park KM, Yu H, Park JY, Chang PS. Effect of intense pulsed light on the deactivation of lipase: Enzyme-deactivation kinetics and tertiary structural changes by fragmentation. Enzyme Microb Technol 2019; 124:63-69. [PMID: 30797480 DOI: 10.1016/j.enzmictec.2019.02.001] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/24/2017] [Revised: 11/20/2018] [Accepted: 02/01/2019] [Indexed: 11/19/2022]
Abstract
The effect of intense pulsed light (IPL) irradiation on Chromobacterium viscosum lipase was investigated with a primary focus on catalytic activity and molecular structure. During IPL irradiation, lipase activity decreased significantly with increasing pulse fluence (Fp) and exposure time (te). IPL-induced deactivation kinetics were further elucidated based on a two-step series-type deactivation model (constant deactivation rate k1 >k2). Fp was found to be the dominant variable affecting the degree of lipase deactivation, and residual activity was not associated with increasing te below a certain Fp energy density (2.66 mJ/cm2), implying a critical threshold for IPL-induced deactivation of lipase. From the results of fluorescence spectroscopy and sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE), we determined that IPL-induced deactivation was caused by fragmentation, leading to lipase tertiary structural changes. Furthermore, the results of FindPept analysis and matrix-assisted laser desorption ionization time-of-flight mass spectrometry (MALDI-TOF MS) indicated that the internal sensitive bonds of lipase were cleaved preferentially by IPL, such that IPL irradiation induced site-sensitive fragmentation and peptide bond cleavage.
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Affiliation(s)
- Min-Sik Jeon
- Department of Agricultural Biotechnology, Seoul National University, Seoul, 08826, Republic of Korea
| | - Kyung-Min Park
- Department of Food Science and Biotechnology, Wonkwang University, Iksan, 54538, Republic of Korea
| | - Hyunjong Yu
- Department of Agricultural Biotechnology, Seoul National University, Seoul, 08826, Republic of Korea
| | - Jun-Young Park
- Department of Agricultural Biotechnology, Seoul National University, Seoul, 08826, Republic of Korea
| | - Pahn-Shick Chang
- Department of Agricultural Biotechnology, Seoul National University, Seoul, 08826, Republic of Korea; Center for Food and Bioconvergence, Seoul National University, Seoul, 08826, Republic of Korea; Research Institute of Agriculture and Life Sciences, Seoul National University, Seoul, 08826, Republic of Korea.
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John D, Ramaswamy HS. Pulsed light technology to enhance food safety and quality: a mini-review. Curr Opin Food Sci 2018. [DOI: 10.1016/j.cofs.2018.06.004] [Citation(s) in RCA: 36] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/03/2023]
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Van Impe J, Smet C, Tiwari B, Greiner R, Ojha S, Stulić V, Vukušić T, Režek Jambrak A. State of the art of nonthermal and thermal processing for inactivation of micro-organisms. J Appl Microbiol 2018; 125:16-35. [DOI: 10.1111/jam.13751] [Citation(s) in RCA: 75] [Impact Index Per Article: 12.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/31/2017] [Revised: 02/16/2018] [Accepted: 02/27/2018] [Indexed: 02/03/2023]
Affiliation(s)
- J. Van Impe
- Department of Chemical Engineering; KU Leuven; Leuven Belgium
| | - C. Smet
- Department of Chemical Engineering; KU Leuven; Leuven Belgium
| | - B. Tiwari
- Department of Food Biosciences; Teagasc - Irish Agriculture and Food Development Authority; Carlow Ireland
| | - R. Greiner
- Department of Food Technology and Bioprocess Engineering; Max Rubner-Institut; Karlsruhe Germany
| | - S. Ojha
- Department of Food Biosciences; Teagasc - Irish Agriculture and Food Development Authority; Carlow Ireland
| | - V. Stulić
- Faculty of Food Technology and Biotechnology; University of Zagreb; Zagreb Croatia
| | - T. Vukušić
- Faculty of Food Technology and Biotechnology; University of Zagreb; Zagreb Croatia
| | - A. Režek Jambrak
- Faculty of Food Technology and Biotechnology; University of Zagreb; Zagreb Croatia
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