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Ulfadillah SA, Chang SH. Antibacterial effects of various molecular weight chitosans against Alicyclobacillus acidoterrestris in orange juice. Int J Biol Macromol 2024; 262:130214. [PMID: 38367781 DOI: 10.1016/j.ijbiomac.2024.130214] [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: 12/14/2023] [Revised: 01/27/2024] [Accepted: 02/03/2024] [Indexed: 02/19/2024]
Abstract
Alicyclobacillus acidoterrestris has been gaining attention due to its unique thermo-acidophilic properties and being associated with the deterioration of pasteurized beverages. The objective of this study was to evaluate the antibacterial activity of chitosan with various molecular weights (MWs) (164, 85, 29.2, and 7.1 kDa) and concentrations (0-100 μg/mL) against A. acidoterrestris and its effect on guaiacol production. Various chitosan MWs were co-incubated for 7 days, and the bacterial growth, guaiacol, and vanillic acid contents during storage were determined. The chitosans performed antibacterial effects against A. acidoterrestris. Further, 164 kDa chitosan showed excellent results in controlling the growth and guaiacol formation in A. acidoterrestris. These findings demonstrated the efficacy of chitosan antibacterial activity against A. acidoterrestris and mitigating the guaiacol formation. Chitosan's antibacterial properties are attributed to the elimination of cells and suppression of guaiacol production. This study introduces a new approach for reducing A. acidoterrestris contamination in fruit juices, with potential product quality and safety advantages.
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Affiliation(s)
- Siti Ayu Ulfadillah
- Institute of Food Safety and Risk Management, National Taiwan Ocean University, Keelung, Taiwan, ROC
| | - Shun-Hsien Chang
- Institute of Food Safety and Risk Management, National Taiwan Ocean University, Keelung, Taiwan, ROC; Center for Marine Bioenvironment and Biotechnology, National Taiwan Ocean University, Keelung, Taiwan, ROC.
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2
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Bhutkar S, Brandão TRS, Silva CLM, Miller FA. Application of Ultrasound Treatments in the Processing and Production of High-Quality and Safe-to-Drink Kiwi Juice. Foods 2024; 13:328. [PMID: 38275695 PMCID: PMC10815408 DOI: 10.3390/foods13020328] [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: 12/09/2023] [Revised: 01/12/2024] [Accepted: 01/18/2024] [Indexed: 01/27/2024] Open
Abstract
This study explores the potential of thermosonication as an alternative to traditional heat treatments, such as pasteurization, in the processing of fruit juices. Conventional methods often lead to undesirable quality changes in fruit juices, whereas thermosonication offers promising results regarding microbial inactivation and quality preservation. This work focused on the inactivation kinetics of Listeria innocua 2030c, a surrogate for pathogenic L. monocytogenes, in kiwifruit juice using thermosonication at 45 °C, 50 °C, and 55 °C. These treatments were compared with equivalent heat treatments. Quality attributes of the juice were also evaluated to assess process efficiency. Survival data of L. innocua were fitted with the Weibull model, estimating first decimal reduction times (δ) and shape parameters (n). The results reveal temperature and process dependencies on δ, while n remains mostly temperature and treatment independent. Thermosonication outperforms heat treatment, achieving higher L. innocua reductions while retaining quality attributes like pH, soluble solid content, and total phenolics and chlorophylls. Thermosonication at 55 °C stands out, providing a 6.2-log-cycle reduction in just 3 min with superior quality retention. These findings highlight the synergistic effect of temperature and ultrasound, making mild heat processes feasible while enhancing product quality. Thermosonication, particularly at 55 °C, emerges as an effective alternative to traditional thermal treatments for fruit juices, offering improved microbial safety without compromising product quality.
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Affiliation(s)
| | | | | | - Fátima A. Miller
- CBQF—Centro de Biotecnologia e Química Fina—Laboratório Associado, Escola Superior de Biotecnologia, Universidade Católica Portuguesa, Rua Diogo Botelho 1327, 4169-005 Porto, Portugal; (S.B.); (T.R.S.B.); (C.L.M.S.)
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3
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Kalsi BS, Singh S, Alam MS, Bhatia S. Application of thermosonication for guava juice processing: Impacts on bioactive, microbial, enzymatic and quality attributes. ULTRASONICS SONOCHEMISTRY 2023; 99:106595. [PMID: 37699293 PMCID: PMC10506052 DOI: 10.1016/j.ultsonch.2023.106595] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/11/2023] [Revised: 08/29/2023] [Accepted: 09/06/2023] [Indexed: 09/14/2023]
Abstract
The present work explores different conditions of thermosonication (TS) processing that would ensure microbiological and enzymatic safety for guava juice while simultaneously maximizing the preservation of its quality attributes. The guava juice was subjected to TS treatment (frequency: 40 kHz; power: 200 W; Temperature: 40, 60, and 80 °C; Time: 2, 6 and 10 min) and was compared with fresh and pasteurized (90 °C/60 s) juice samples. The objectives of the research work were to determine the effect of thermosonication on the quality attributes such as total soluble solids (TSS), pH, titratable acidity, cloud value, color attributes, total phenolic contents, total flavonoid contents, antioxidant activity, ascorbic acid levels, enzymatic, microbiological, and sensory properties. The thermosonicated and pasteurized samples showed no significant (p > 0.05) changes in pH, total soluble solids, and titratable acidity. TS improved the cloud value and color attributes. Furthermore, TS enhanced total phenols (10 to17%), flavonoids (5 to 25%), antioxidant activity (10.45% to 14.55%) and retention of ascorbic acid (61.98-83.32%) relative to control. Thermosonicated sample at 80 °C/10 min gives the maximum inactivation of Pectin methyl esterase (PME), Peroxidase (POD) and Polyphenol oxidase (PPO) enzymes. While both thermosonication and pasteurization drastically decreased the microbial count to undetectable levels, only TS exhibited modest improvement in sensory qualities. The results demonstrated that TS can enhance the overall safety, quality, and commercial viability of guava juice as a practical substitute to pasteurization.
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Affiliation(s)
- Baldev Singh Kalsi
- Department of Processing & Food Engineering, Punjab Agricultural University, Ludhiana, Punjab, India.
| | - Sandhya Singh
- Department of Processing & Food Engineering, Punjab Agricultural University, Ludhiana, Punjab, India.
| | - Mohammed Shafiq Alam
- Department of Processing & Food Engineering, Punjab Agricultural University, Ludhiana, Punjab, India.
| | - Surekha Bhatia
- Department of Processing & Food Engineering, Punjab Agricultural University, Ludhiana, Punjab, India.
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Abdulstar AR, Altemimi AB, Al-Hilphy AR. Exploring the Power of Thermosonication: A Comprehensive Review of Its Applications and Impact in the Food Industry. Foods 2023; 12:foods12071459. [PMID: 37048278 PMCID: PMC10094072 DOI: 10.3390/foods12071459] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/05/2023] [Revised: 03/27/2023] [Accepted: 03/28/2023] [Indexed: 03/31/2023] Open
Abstract
Thermosonication (TS) has been identified as a smart remedy for the shortcomings of heat treatment, which typically requires prolonged exposure to high temperatures. This technique combines moderate heat treatment with acoustic energy to eliminate harmful microorganisms and enzymes in food products. Unlike conventional heat treatment, thermosonication utilizes short holding times, allowing for the preservation of food products’ phytochemical compounds and sensory characteristics. The benefits and challenges of this emerging technology, such as equipment cost, limited availability of data, inconsistent results, high energy consumption, and scale-up challenges, have been assessed, and the design process for using ultrasound in combination with mild thermal treatment has been discussed. TS has proven to be a promising technique for eliminating microorganisms and enzymes without compromising the nutritional or sensory quality of food products. Utilizing natural antimicrobial agents such as ascorbic acid, Nisin, and ε-polylysine (ε-PL) in combination with thermosonication is a promising approach to enhancing the safety and shelf life of food products. Further research is required to enhance the utilization of natural antimicrobial agents and to acquire a more comprehensive comprehension of their impact on the safety and quality of food products.
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Boghossian M, Brassesco ME, Miller FA, Silva CLM, Brandão TRS. Thermosonication Applied to Kiwi Peel: Impact on Nutritional and Microbiological Indicators. Foods 2023; 12:foods12030622. [PMID: 36766150 PMCID: PMC9914669 DOI: 10.3390/foods12030622] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/16/2023] [Revised: 01/26/2023] [Accepted: 01/30/2023] [Indexed: 02/04/2023] Open
Abstract
The peels of many fruits are rich sources of nutrients, although they are not commonly consumed. If they are properly decontaminated, they can be used as healthy food ingredients reducing food waste. The objective was to apply thermosonication processes to kiwi peel and evaluate the impact on Listeria innocua survival (a non-pathogenic surrogate of L. monocytogenes) and key nutrients and quality indicators: proteins, fibers, minerals (Ca, K, Mg, Na, and P), chlorophylls, and phenolic contents. Kiwi peels were artificially inoculated with L. innocua and thermal and thermosonication treatments were performed at 55 °C and 60 °C for 30 and 15 min maximum, respectively. Bacteria were enumerated through treatment time, and quality indicators were assessed before and at the end of treatments. A Weibull model with a decimal reduction time (D-value) was successfully used in L. innocua survival data fits. Results showed that coupling temperature to ultrasound had a synergistic effect on bacteria inactivation with significant decreases in D-values. Thermosonication at 60 °C was the most effective in terms of protein, fiber, chlorophylls, and phenolics retention. Minerals were not significantly affected by all treatments. Applying thermosonication to kiwi peel was more effective for decontamination than thermal treatments at the same temperature while allowing the retention of healthy compounds.
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Wahia H, Fakayode OA, Mustapha AT, Zhou C, Dabbour M. Application and potential of multifrequency ultrasound in juice industry: Comprehensive analysis of inactivation and germination of Alicyclobacillus acidoterrestris spores. Crit Rev Food Sci Nutr 2022; 64:4561-4586. [PMID: 36412233 DOI: 10.1080/10408398.2022.2143475] [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] [Indexed: 11/23/2022]
Abstract
The majority of acidic fruits are perishable owing to their high-water activity, which promotes microbial activity, thus exhibiting metabolic functions that cause spoilage. Along with sanitary practices, several treatments are used during processing and/or storage to inhibit the development of undesirable bacteria. To overcome the challenges caused by mild heat treatment, juice manufacturers have recently increased their involvement in developing novel non-thermal processing procedures. Ultrasonication alone or in combination with other hurdle technologies may be used to pasteurize processed fruit juices. Multifrequency ultrasound has gained popularity due to the fact that mono-frequency ultrasound has less impact on bacterial inactivation and bioactive compound enhancement of fruit juice. Here, we present and discuss the fundamental information and technological knowledge of how spoilage bacteria, specifically Alicyclobacillus acidoterrestris, assemble resistant spores and inactivate and germinate dormant spores in response to nutrient germinants and physical treatments such as heat and ultrasound. To the authors' knowledge, no prior review of ultrasonic inactivation and germination of A. acidoterrestris in fruit juice exists. Therefore, this article aims to provide a review of previously published research on the inactivation and germination of A. acidoterrestris in fruit juice by ultrasound and heat.
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Affiliation(s)
- Hafida Wahia
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, PR China
| | | | | | - Cunshan Zhou
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, PR China
- School of Biological and Food Engineering, Chuzhou University, Chuzhou, PR China
| | - Mokhtar Dabbour
- Department of Agricultural and Biosystems Engineering, Faculty of Agriculture, Benha University, Moshtohor, Qaluobia, Egypt
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Combined Effect of Ultrasound and Microwave Power in Tangerine Juice Processing: Bioactive Compounds, Amino Acids, Minerals, and Pathogens. Processes (Basel) 2022. [DOI: 10.3390/pr10102100] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022] Open
Abstract
The inhibition of Escherichia coli ATCC 25922 (E. coli), Staphylococcus aureus ATCC6538 (S. aureus), Salmonella Enteritidis ATCC 13076 (S. Enteritidis), and Listeria monocytogenes DSM12464 (L. monocytogenes) is one of the main aims of the food industry. This study was the first in which the use of ultrasound and microwave power were applied to optimize the values of the bioactive components, amino acids, and mineral compositions of tangerine juice and to inhibit Escherichia coli, Staphylococcus aureus, Salmonella Enteritidis, and Listeria monocytogenes. The response surface methodology (RSM) was used to describe the inactivation kinetics, and the effects of ultrasound treatment time (X1: 12–20 min), ultrasound amplitude (X2:60–100%), microwave treatment time (X3: 30–40 s), and microwave power (X4:200–700 W). The optimum parameters applied to a 5-log reduction in E. coli were determined as ultrasound (12 min, 60%) and microwave (34 s, 700 W). The optimum condition ultrasound–microwave treatment was highly effective in tangerine juice, achieving up to 5.27, 5.12, and 7.19 log reductions for S. aureus, S. Enteritidis, and L. monocytogenes, respectively. Ultrasound–microwave treatment increased the total phenolic compounds and total amino acids. While Cu, K, Mg, and Na contents were increased, Fe and Ca contents were lower in the UM-TJ (ultrasound–microwave-treated tangerine juice) sample. In this case, significant differences were detected in the color values of ultrasound–microwave-treated tangerine juice (UM-TJ) (p < 0.05). The results of this study showed that ultrasound–microwave treatment is a potential alternative processing and preservation technique for tangerine juice, resulting in no significant quality depreciation.
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Sasikumar R, Jaiswal AK. Influence of pediocin‐assisted thermosonication treatment on phytonutrients, microbial and sensory qualities of blood fruit juice. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.17105] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Raju Sasikumar
- Department of Agribusiness Management and Food Technology, North‐Eastern Hill University (NEHU), Tura Campus Tura Meghalaya India
| | - Amit K. Jaiswal
- School of Food Science and Environmental Health Technological University Dublin – City, Campus, Grangegorman Dublin Ireland
- Technological University Dublin – City Campus, Grangegorman Environmental Sustainability and Health Institute Dublin Ireland
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Nunes BV, da Silva CN, Bastos SC, de Souza VR. Microbiological Inactivation by Ultrasound in Liquid Products. FOOD BIOPROCESS TECH 2022. [DOI: 10.1007/s11947-022-02818-z] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
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10
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Urango ACM, Neves MIL, Meireles MAA, Silva EK. Whey Beverage Emulsified System as Carrying Matrix of Fennel Seed Extract Obtained by Supercritical CO2 Extraction: Impact of Thermosonication Processing and Addition of Prebiotic Fibers. Foods 2022; 11:foods11091332. [PMID: 35564055 PMCID: PMC9101487 DOI: 10.3390/foods11091332] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/30/2022] [Revised: 04/22/2022] [Accepted: 04/25/2022] [Indexed: 02/04/2023] Open
Abstract
Whey beverages that were enriched with fructooligosaccharides (FOS) and xylooligosaccharides (XOS) were used for carrying Foeniculum vulgare extract that was obtained by the supercritical CO2 extraction technique to produce novel functional products. Fennel-based whey beverages were subjected to thermosonication processing (100, 200, and 300 W at 60 °C for 15 min) to verify the performance of the dairy colloidal system for protecting the bioactive fennel compounds. The impacts of thermosonication processing on the quality attributes of the functional whey beverages were examined according to their droplet size distribution, microstructure, kinetic stability, color parameters, browning index, total phenolic content (TPC), and antioxidant capacity by DPPH (2,2-diphenyl-1-picrylhydrazyl) and ABTS (2,2-Azino-bis-(3-ethylbenzothiazoline)-6-sulphonic acid) assays. The enrichment of the whey beverages with FOS and XOS did not affect their kinetic stability. However, the addition of prebiotic dietary fibers contributed to reducing the mean droplet size due to the formation of whey protein–FOS/XOS conjugates. The thermosonication treatments did not promote color changes that were discernible to the human eye. On the other hand, the thermosonication processing reduced the kinetic stability of the beverages. Overall, the colloidal dairy systems preserved the antioxidant capacity of the fennel seed extract, regardless of thermosonication treatment intensity. The whey beverages enriched with FOS and XOS proved to be effective carrying matrices for protecting the lipophilic bioactive fennel compounds.
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Jia H, Zeng X, Cai R, Wang Z, Yuan Y, Yue T. Fabrication of Epsilon-Polylysine-Based Magnetic Nanoflowers with Effective Antibacterial Activity against Alicyclobacillus acidoterrestris. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2022; 70:857-868. [PMID: 35040323 DOI: 10.1021/acs.jafc.1c06885] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/14/2023]
Abstract
The risk of fruit juice contamination caused by microorganisms, especially Alicyclobacillus acidoterrestris, has been reported worldwide. To develop cost-effective control methods, in this work, flower-like magnetic molybdenum disulfide (Fe3O4@MoS2) nanoparticles (NPs) were fabricated by a facile two-step hydrothermal method. After further modifying polyacrylic acid (PAA) on the surface of the NPs, epsilon-polylysine (EPL) was immobilized via N-(3-dimethylaminopropyl)-N-carbodiimide hydrochloride/N-hydroxysuccinimide coupling reaction to obtain the Fe3O4@MoS2@PAA-EPL nanocomposites. Antibacterial results exhibited that the synthesized nanocomposites showed effective antibacterial activity against A. acidoterrestris with a minimum inhibitory concentration of 0.31 mg mL-1. Investigation on the antibacterial mechanism revealed that the presence of nanocomposites caused damage and disruption of the bacterial membrane through dent formation, resulting in the leakage of intracellular protein. Moreover, the activity of dehydrogenase enzymes was inhibited with the treatment of Fe3O4@MoS2@PAA-EPL, causing the reduction of metabolic activity and adenosine triphosphate levels in bacteria. Simultaneously, the presence of nanocomposites improved intracellular reactive oxygen species levels, and this disrupted the antioxidant defense system and caused oxidative damage to bacteria. Furthermore, Fe3O4@MoS2@PAA-EPL nanocomposites were confirmed to possess satisfactory biocompatibility by performing in vitro cytotoxicity and in vivo acute toxicity experiments. The aim of this research was to develop a new pathway for the inhibition of A. acidoterrestris in the juice industry.
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Affiliation(s)
- Hang Jia
- College of Food Science and Engineering, Northwest A & F University, Yangling 712100, China
- Laboratory of Quality & Safety Risk Assessment for Agro-Products (Yangling), Ministry of Agriculture, Yangling 712100, China
| | - Xuejun Zeng
- College of Food Science and Engineering, Northwest A & F University, Yangling 712100, China
- Laboratory of Quality & Safety Risk Assessment for Agro-Products (Yangling), Ministry of Agriculture, Yangling 712100, China
| | - Rui Cai
- College of Food Science and Engineering, Northwest A & F University, Yangling 712100, China
- Laboratory of Quality & Safety Risk Assessment for Agro-Products (Yangling), Ministry of Agriculture, Yangling 712100, China
| | - Zhouli Wang
- College of Food Science and Engineering, Northwest A & F University, Yangling 712100, China
- Laboratory of Quality & Safety Risk Assessment for Agro-Products (Yangling), Ministry of Agriculture, Yangling 712100, China
| | - Yahong Yuan
- College of Food Science and Engineering, Northwest A & F University, Yangling 712100, China
- Laboratory of Quality & Safety Risk Assessment for Agro-Products (Yangling), Ministry of Agriculture, Yangling 712100, China
| | - Tianli Yue
- College of Food Science and Engineering, Northwest A & F University, Yangling 712100, China
- Laboratory of Quality & Safety Risk Assessment for Agro-Products (Yangling), Ministry of Agriculture, Yangling 712100, China
- College of Food Science and Technology, Northwest University, Xi'an 710069, China
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Dutra TV, de Menezes JL, Mizuta AG, de Oliveira A, Moreira TFM, Barros L, Mandim F, Pereira C, Gonçalves OH, Leimann FV, Mikcha JMG, Machinski Junior M, Abreu Filho BAD. Use of nanoencapsulated curcumin against vegetative cells and spores of Alicyclobacillus spp. in industrialized orange juice. Int J Food Microbiol 2021; 360:109442. [PMID: 34688124 DOI: 10.1016/j.ijfoodmicro.2021.109442] [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: 03/15/2021] [Revised: 10/08/2021] [Accepted: 10/13/2021] [Indexed: 10/20/2022]
Abstract
Pathogenic and deteriorating bacteria are a great concern to food safety. In this sense, the present study evaluated the fight against microbial contamination through the use of nanoparticles containing curcumin, in addition to analyzing the physical properties of these nanoparticles. Efficient curcumin encapsulation was determined by Fourier transform infrared spectra evaluation and differential scanning calorimetry. Transmission electron microscopy images showed irregular shaped nanoparticles with broad size distribution (20-250 nm). The antibacterial activity was considered satisfactory, since curcumin in the form of nanoparticles demonstrated antimicrobial and antibacterial activity superior to curcumin in its free form, against both pathogenic bacteria, such as Staphylococcus aureus (MIC 125 μg/mL), and deteriorates, such as Alicyclobacillus acidoterrestris (MIC 62.5 μg/mL). Since curcumin nanoparticles may be consumed as a food additive, the bioactive properties of the nanoencapsulated curcumin were also evaluated in relation to antioxidant capacity (Thiobarbituric acid reactive substances (TBARS) and oxidative hemolysis inhibition assays) and cytotoxicity against four carcinoma cell lines, as well as two non-tumor cells. As a proof of concept, nanoparticles were incorporated in orange juice, with the juice maintaining satisfactory pH, °Brix, and color stability, during three days of storage (8 °C).
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Affiliation(s)
- Tatiane Viana Dutra
- Graduate Program in Food Science (PPC), State University of Maringá (UEM), Av. Colombo, 5790, 87020-900 Maringá, Brazil
| | - Jéssica Lima de Menezes
- Graduate Program in Food Science (PPC), State University of Maringá (UEM), Av. Colombo, 5790, 87020-900 Maringá, Brazil
| | - Amanda Gouveia Mizuta
- Graduate Program in Food Science (PPC), State University of Maringá (UEM), Av. Colombo, 5790, 87020-900 Maringá, Brazil
| | - Anielle de Oliveira
- Graduate Program in Food Science (PPC), State University of Maringá (UEM), Av. Colombo, 5790, 87020-900 Maringá, Brazil; Graduate Program in Food Technology (PPGTA), Federal Technological University of Paraná, Campus Campo Mourão (UTFPR-CM), Via Rosalina Maria dos Santos, 1233, 87301-899, Campo Mourão, Brazil
| | - Thaysa Fernandes Moya Moreira
- Graduate Program in Food Science (PPC), State University of Maringá (UEM), Av. Colombo, 5790, 87020-900 Maringá, Brazil; Graduate Program in Food Technology (PPGTA), Federal Technological University of Paraná, Campus Campo Mourão (UTFPR-CM), Via Rosalina Maria dos Santos, 1233, 87301-899, Campo Mourão, Brazil
| | - Lillian Barros
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
| | - Filipa Mandim
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
| | - Carla Pereira
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
| | - Odinei Hess Gonçalves
- Graduate Program in Food Technology (PPGTA), Federal Technological University of Paraná, Campus Campo Mourão (UTFPR-CM), Via Rosalina Maria dos Santos, 1233, 87301-899, Campo Mourão, Brazil; Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
| | - Fernanda Vitória Leimann
- Graduate Program in Food Technology (PPGTA), Federal Technological University of Paraná, Campus Campo Mourão (UTFPR-CM), Via Rosalina Maria dos Santos, 1233, 87301-899, Campo Mourão, Brazil; Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
| | - Jane Martha Graton Mikcha
- Department of Clinical Analysis and Biomedicine, State University of Maringá, Av. Colombo, 5790, Maringá, 87020-900, Paraná, Brazil
| | - Miguel Machinski Junior
- Department of Basic Health Sciences, State University of Maringa, Av. Colombo, 5790, Maringá, 87020-900 Paraná, Brazil
| | - Benício Alves de Abreu Filho
- Graduate Program in Food Science (PPC), State University of Maringá (UEM), Av. Colombo, 5790, 87020-900 Maringá, Brazil; Department of Basic Health Sciences, State University of Maringa, Av. Colombo, 5790, Maringá, 87020-900 Paraná, Brazil.
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Ribeiro LR, Cristianini M. Effect of high pressure combined with temperature on the death kinetics of Alicyclobacillus acidoterrestris spores and on the quality characteristics of mango pulp. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.112266] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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14
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Khaire RA, Thorat BN, Gogate PR. Applications of ultrasound for food preservation and disinfection: A critical review. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.16091] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Rajeshree A. Khaire
- Chemical Engineering Department Institute of Chemical Technology Mumbai India
| | - Bhaskar N. Thorat
- Chemical Engineering Department Institute of Chemical Technology Mumbai India
| | - Parag R. Gogate
- Chemical Engineering Department Institute of Chemical Technology Mumbai India
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15
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Tian Y, Li X, Cai R, Yang K, Gao Z, Yuan Y, Yue T, Wang Z. Aptamer modified magnetic nanoparticles coupled with fluorescent quantum dots for efficient separation and detection of Alicyclobacillus acidoterrestris in fruit juices. Food Control 2021. [DOI: 10.1016/j.foodcont.2021.108060] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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16
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Epsilon-polylysine based magnetic nanospheres as an efficient and recyclable antibacterial agent for Alicyclobacillus acidoterrestris. Food Chem 2021; 364:130382. [PMID: 34186476 DOI: 10.1016/j.foodchem.2021.130382] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/06/2020] [Revised: 05/30/2021] [Accepted: 06/12/2021] [Indexed: 11/20/2022]
Abstract
In this work, polyacrylic acid modified ferroferric oxide (Fe3O4-PAA) was synthesized via a one-step hydrothermal method. The magnetic nanospheres modified with carboxyl groups were combined with epsilon-polylysine (EPL) via an EDC/NHS coupling reaction to obtain Fe3O4-PAA-EPL nanospheres. Fe3O4-PAA-EPL was employed as an antibacterial agent against Alicyclobacillus acidoterrestris and characterized by XRD, FTIR, XPS, VSM, SEM and TEM techniques. Experimental results showed the minimum inhibition concentration (MIC) of Fe3O4-PAA-EPL against A. acidoterrestris was 1.25 mg mL-1. Furthermore, A. acidoterrestris treated with Fe3O4-PAA-EPL nanospheres obviously lysed. Morphological analysis of bacteria supported by SEM indicated that the cell membrane of A. acidoterrestris was damaged, revealing that Fe3O4-PAA-EPL is an effective antibacterial agent. Additionally, the nanospheres with excellent magnetism can be simply separated from a reaction system via an external magnet. The construction of magnetic nanospheres with satisfactory antibacterial activity provides an effective and new method to control A. acidoterrestris.
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17
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Wahia H, Zhou C, Fakayode OA, Amanor-Atiemoh R, Zhang L, Taiye Mustapha A, Zhang J, Xu B, Zhang R, Ma H. Quality attributes optimization of orange juice subjected to multi-frequency thermosonication: Alicyclobacillus acidoterrestris spore inactivation and applied spectroscopy ROS characterization. Food Chem 2021; 361:130108. [PMID: 34038826 DOI: 10.1016/j.foodchem.2021.130108] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/24/2020] [Revised: 04/28/2021] [Accepted: 05/12/2021] [Indexed: 12/01/2022]
Abstract
This is the first time to investigate the synergistic inactivation effect and mechanism of multifrequency ultrasound (MTUS) on A. acidoterrestris (AAT) vegetative cells and spores, nutrients and enzymes of orange juice. The optimized results of MTUS (using Box Behnken design- surface responsemethodology) and further comparison with different mode of ultrasound (mono-and multi-frequency) revealed that 20/40 kHz, 24 min and 64 °C were the best optimum results. The AAT spores and vegetative cells were inactivated by 2 and 4 logs, respectively, without deteriorating orange juice contents. In addition, AAT inactivation indicated an inversely proportional relationship with ROS production. FT-IR and UV-Vis spectroscopy characterization confirmed the existence of ROS in treated orange juice and LF-NMR analysis confirmed the inactivation of AAT spores. The findings illustrated the successfully used dual-frequency ultrasound technology for fruit beverages, promoting beneficial changes in physical properties without any significant effects on the quality of ascorbic acid.
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Affiliation(s)
- Hafida Wahia
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, PR China
| | - Cunshan Zhou
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, PR China; School of Biological and Food Engineering, Chuzhou University, Chuzhou 239000, PR China.
| | | | - Robert Amanor-Atiemoh
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, PR China
| | - Long Zhang
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, PR China
| | | | - Jin Zhang
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, PR China
| | - Baoguo Xu
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, PR China
| | - Rong Zhang
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, PR China
| | - Haile Ma
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, PR China
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18
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Kernou O, Belbahi A, Amir A, Bedjaoui K, Kerdouche K, Dairi S, Aoun O, Madani K. Effect of sonication on microwave inactivation of
Escherichia coli
in an orange juice beverage. J FOOD PROCESS ENG 2021. [DOI: 10.1111/jfpe.13664] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Ourdia‐Nouara Kernou
- Laboratoire de Biomathématiques, Biophysique, Biochimie, et Scientométrie (L3BS), Faculté des Sciences de la Nature et de la Vie Université de Bejaia Bejaia Algeria
| | - Amine Belbahi
- Laboratoire de Biomathématiques, Biophysique, Biochimie, et Scientométrie (L3BS), Faculté des Sciences de la Nature et de la Vie Université de Bejaia Bejaia Algeria
- Department of Microbiology and Biochemistry, Faculty of Sciences University of M' Sila M' Sila Algeria
| | - Akila Amir
- Laboratoire de Biomathématiques, Biophysique, Biochimie, et Scientométrie (L3BS), Faculté des Sciences de la Nature et de la Vie Université de Bejaia Bejaia Algeria
| | - Kenza Bedjaoui
- Laboratoire de Biomathématiques, Biophysique, Biochimie, et Scientométrie (L3BS), Faculté des Sciences de la Nature et de la Vie Université de Bejaia Bejaia Algeria
| | - Kamelia Kerdouche
- Laboratoire de Biomathématiques, Biophysique, Biochimie, et Scientométrie (L3BS), Faculté des Sciences de la Nature et de la Vie Université de Bejaia Bejaia Algeria
| | - Sofiane Dairi
- Laboratoire de Biomathématiques, Biophysique, Biochimie, et Scientométrie (L3BS), Faculté des Sciences de la Nature et de la Vie Université de Bejaia Bejaia Algeria
- Département de Microbiologie Appliquée et Sciences Alimentaires, Faculté des Sciences de la Nature et de la Vie Université de Jijel Jijel Algeria
| | - Omar Aoun
- Laboratoire de Biomathématiques, Biophysique, Biochimie, et Scientométrie (L3BS), Faculté des Sciences de la Nature et de la Vie Université de Bejaia Bejaia Algeria
- Department of Microbiology and Biochemistry, Faculty of Sciences University of M' Sila M' Sila Algeria
| | - Khodir Madani
- Centre de recherche en technologie agro‐alimentaire Route de targua‐ouzemour Bejaia Algeria
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19
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Microbial Modeling Needs for the Nonthermal Processing of Foods. FOOD ENGINEERING REVIEWS 2020. [DOI: 10.1007/s12393-020-09263-8] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/23/2023]
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20
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Evelyn, Silva FV. Ultrasound assisted thermal inactivation of spores in foods: Pathogenic and spoilage bacteria, molds and yeasts. Trends Food Sci Technol 2020. [DOI: 10.1016/j.tifs.2020.09.020] [Citation(s) in RCA: 18] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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21
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Effect of ultraviolet treatment (UV–C) combined with nisin on industrialized orange juice in Alicyclobacillus acidoterrestris spores. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109911] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/01/2023]
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22
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Characterization and antibacterial effect of quaternized chitosan anchored cellulose beads. Int J Biol Macromol 2020; 155:1325-1332. [DOI: 10.1016/j.ijbiomac.2019.11.104] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/22/2019] [Revised: 11/06/2019] [Accepted: 11/11/2019] [Indexed: 11/17/2022]
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23
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Dolas R, Saravanan C, Kaur BP. Emergence and era of ultrasonic's in fruit juice preservation: A review. ULTRASONICS SONOCHEMISTRY 2019; 58:104609. [PMID: 31450377 DOI: 10.1016/j.ultsonch.2019.05.026] [Citation(s) in RCA: 31] [Impact Index Per Article: 6.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/07/2019] [Revised: 05/15/2019] [Accepted: 05/25/2019] [Indexed: 05/09/2023]
Abstract
Ultrasonic's has emerged to an unconditional extent in the last decade. It has found its application in fruit juice and beverage industry due to its multifunctional desired effects. The technology is inexpensive, simple, reliable, and environmentally friendly and highly effective in the preservation of juices with enhanced quality attributes. This review will enlighten your knowledge in understanding the basic concept of ultrasonic's with the principle, mechanism, and application in the food sector. It specifically reviews the explored effect of ultrasonication on different juices. It explores the influence of technology in enzyme inactivation, microbial inactivation and different quality attributes of fruit juices. It gives you an in-depth insight into the technology.
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Affiliation(s)
- Rupali Dolas
- Department of Food Engineering, National Institute of Food Technology Entrepreneurship and Management, Sonipat, Haryana 131028, India
| | - Chakkaravarthi Saravanan
- Department of Basic and Applied Sciences, National Institute of Food Technology Entrepreneurship and Management, Sonipat, Haryana 131028, India
| | - Barjinder Pal Kaur
- Department of Food Engineering, National Institute of Food Technology Entrepreneurship and Management, Sonipat, Haryana 131028, India.
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24
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Sasikumar R, Pradhan D, Deka SC. Effects of thermosonication process on inactivation ofEscherichia coliandSaccharomyces cerevisiaeand its survival kinetics modeling in khoonphal (Haematocarpus validus) juice to extend its shelf life. J FOOD PROCESS PRES 2019. [DOI: 10.1111/jfpp.14220] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Raju Sasikumar
- Department of Agribusiness Management and Food Technology North‐Eastern Hill University (NEHU) Tura Meghalaya India
| | - Dristhi Pradhan
- Department of Agribusiness Management and Food Technology North‐Eastern Hill University (NEHU) Tura Meghalaya India
| | - Sankar Chandra Deka
- Department of Food Engineering and Technology Tezpur University Tezpur Assam India
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25
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Wahia H, Zhou C, Sarpong F, Mustapha AT, Liu S, Yu X, Li C. Simultaneous optimization of
Alicyclobacillus acidoterrestris
reduction, pectin methylesterase inactivation, and bioactive compounds enhancement affected by thermosonication in orange juice. J FOOD PROCESS PRES 2019. [DOI: 10.1111/jfpp.14180] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
Affiliation(s)
- Hafida Wahia
- School of Food and Biological Engineering Jiangsu University Zhenjiang People's Republic of China
| | - Cunshan Zhou
- School of Food and Biological Engineering Jiangsu University Zhenjiang People's Republic of China
- School of Biological and Food Engineering Chuzhou University Chuzhou People's Republic of China
- Co‐Innovation Center of Jiangsu Marine Bio‐industry Technology Huaihai Institute of Technology Lianyungang People's Republic of China
| | - Frederick Sarpong
- School of Food and Biological Engineering Jiangsu University Zhenjiang People's Republic of China
| | | | - Shulan Liu
- School of Biological and Food Engineering Chuzhou University Chuzhou People's Republic of China
| | - Xiaojie Yu
- School of Food and Biological Engineering Jiangsu University Zhenjiang People's Republic of China
| | - Chen Li
- Co‐Innovation Center of Jiangsu Marine Bio‐industry Technology Huaihai Institute of Technology Lianyungang People's Republic of China
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