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Kijpatanasilp I, Shiekh KA, Jafari S, Worobo RW, Assatarakul K. Microbial Inhibition by UV Radiation Combined with Nisin and Shelf-Life Extension of Tangerine Juice during Refrigerated Storage. Foods 2023; 12:2725. [PMID: 37509817 PMCID: PMC10379832 DOI: 10.3390/foods12142725] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/10/2023] [Revised: 07/08/2023] [Accepted: 07/12/2023] [Indexed: 07/30/2023] Open
Abstract
This study evaluated the efficiency of UV radiation doses (4.68-149.76 J/cm2) and nisin (50-200 ppm) and their combination in comparison with thermal pasteurization on the microbial inhibition kinetics and physicochemical properties of tangerine juice. It was noted that UV-149.76 J/cm2 and nisin (NS) at 200 ppm in conjunction exhibited the highest log reduction in spoilage and pathogenic microbes including Escherichia coli, Lactiplantibacillus plantarum, and Saccharomyces cerevisiae, yeast and molds, and total plate count in tangerine juice. Additionally, the first-order kinetic model provides a better fit for spoilage and pathogenic strains compared with the zero-order model (higher coefficient of determination, R2), particularly for E. coli. UV and NS showed insignificant effects (p > 0.05) on pH, TSS, and TA values compared with pasteurization. However, there were notable differences observed in color analysis, total phenolic compound, total flavonoid content, vitamin C, carotenoid content, and antioxidant activity using DPPH and FRAP assays. The optimized UV + NS samples were subjected to refrigerated storage for 21 days. The results revealed that during the entire storage period, the pH values and the TSS values slightly decreased, and the TA values increased in the treated samples. The UV + NS treatment insignificantly impacted the color properties. The total phenolic, total flavonoid, and carotenoid contents, and vitamin C decreased over time for all sample treatments, whereas the antioxidant properties exhibited varying outcomes, compared with an untreated control and pasteurization. Therefore, UV radiation and nisin (UV-149.76 J/cm2 + NS-200 ppm) in combination could serve as a viable alternative to traditional heat pasteurization of fruit juice during cold storage.
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Affiliation(s)
- Isaya Kijpatanasilp
- Department of Food Technology, Faculty of Science, Chulalongkorn University, Bangkok 10330, Thailand
- Department of Food Science, College of Agriculture and Life Sciences, Cornell University, Ithaca, NY 14853, USA
| | - Khursheed Ahmad Shiekh
- Department of Food Technology, Faculty of Science, Chulalongkorn University, Bangkok 10330, Thailand
| | - Saeid Jafari
- Department of Food Technology, Faculty of Science, Chulalongkorn University, Bangkok 10330, Thailand
| | - Randy W Worobo
- Department of Food Science, College of Agriculture and Life Sciences, Cornell University, Ithaca, NY 14853, USA
| | - Kitipong Assatarakul
- Department of Food Technology, Faculty of Science, Chulalongkorn University, Bangkok 10330, Thailand
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Gómez-Llorente H, Fernández-Segovia I, Pérez-Esteve É, Ribes S, Rivas A, Ruiz-Rico M, Barat JM. Immobilization of Natural Antimicrobial Compounds on Food-Grade Supports as a New Strategy to Preserve Fruit-Derived Foods. Foods 2023; 12:foods12102060. [PMID: 37238878 DOI: 10.3390/foods12102060] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/28/2023] [Revised: 05/16/2023] [Accepted: 05/17/2023] [Indexed: 05/28/2023] Open
Abstract
The use of natural antimicrobials in the food industry is being proposed as an eco-friendly postharvest technology to preserve fruit-derived foods. In this context, this systematic review aims to describe and discuss the application of naturally occurring antimicrobial compounds in the processing of fruit-derived foods by the PRISMA methodology. In a first step, the use of free natural antimicrobials was investigated as an approach to identify the main families of bioactive compounds employed as food preservatives and the current limitations of this dosage form. Then, the use of immobilized antimicrobials, in an innovative dosage form, was studied by distinguishing two main applications: addition to the food matrix as preservatives or use during processing as technological aids. Having identified the different examples of the immobilization of natural antimicrobial compounds on food-grade supports, the mechanisms of immobilization were studied in detail to provide synthesis and characterization guidelines for future developments. Finally, the contribution of this new technology to decarbonization and energy efficiency of the fruit-derived processing sector and circular economy is discussed in this review.
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Affiliation(s)
- Héctor Gómez-Llorente
- Instituto Universitario de Ingeniería de Alimentos para el Desarrollo, Universitat Politècnica de València, Camino de Vera s/n, 46022 Valencia, Spain
| | - Isabel Fernández-Segovia
- Instituto Universitario de Ingeniería de Alimentos para el Desarrollo, Universitat Politècnica de València, Camino de Vera s/n, 46022 Valencia, Spain
| | - Édgar Pérez-Esteve
- Instituto Universitario de Ingeniería de Alimentos para el Desarrollo, Universitat Politècnica de València, Camino de Vera s/n, 46022 Valencia, Spain
| | - Susana Ribes
- Instituto Universitario de Ingeniería de Alimentos para el Desarrollo, Universitat Politècnica de València, Camino de Vera s/n, 46022 Valencia, Spain
| | - Alejandro Rivas
- Instituto Universitario de Ingeniería de Alimentos para el Desarrollo, Universitat Politècnica de València, Camino de Vera s/n, 46022 Valencia, Spain
| | - María Ruiz-Rico
- Instituto Universitario de Ingeniería de Alimentos para el Desarrollo, Universitat Politècnica de València, Camino de Vera s/n, 46022 Valencia, Spain
| | - José M Barat
- Instituto Universitario de Ingeniería de Alimentos para el Desarrollo, Universitat Politècnica de València, Camino de Vera s/n, 46022 Valencia, Spain
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Lan T, Wang J, Bao S, Zhao Q, Sun X, Fang Y, Ma T, Liu S. Effects and impacts of technical processing units on the nutrients and functional components of fruit and vegetable juice. Food Res Int 2023; 168:112784. [PMID: 37120231 DOI: 10.1016/j.foodres.2023.112784] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/29/2023] [Revised: 03/23/2023] [Accepted: 03/29/2023] [Indexed: 04/05/2023]
Abstract
Fruit and vegetable juice (FVJ) has become a favorite beverage for all age groups because of its excellent sensory and nutritional qualities. FVJ has a series of health benefits such as antioxidant, anti-obesity, anti-inflammatory, anti-microbial and anti-cancer. Except for raw materials selection, processing technology and packaging and storage also play a vital role in the nutrition and functional components of FVJ. This review systematically reviews the important research results on the relationship between FVJ processing and its nutrition and function in the past 10 years. Based on the brief elucidation of the nutrition and health benefits of FVJ and the unit operation involved in the production process, the influence of a series of key technology units, including pretreatment, clarification, homogenization, concentration, sterilization, drying, fermentation and packaging and storage, on the nutritional function of FVJ was systematically expounded. This contribution provides an update on the impacts of technical processing units on the nutrients and functional components of FVJ and new perspectives for future studies.
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Hu Y, Lin X, Liu X, Zhong X, Lin H, Jiang D, Zhang F, Zhong X, Jiang Y, Chen B. Effects of ultrasonic treatment on the surface bacteria of Lyophyllum decastes during storage. Food Res Int 2023; 163:112285. [PMID: 36596191 DOI: 10.1016/j.foodres.2022.112285] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/23/2022] [Revised: 11/26/2022] [Accepted: 11/29/2022] [Indexed: 12/12/2022]
Abstract
This study explores the relationship between the storage quality and bacterial microflora in the mushroom Lyophyllum decastes. The surface bacteria of L. decastes were separated by combining the traditional culture plate separation and 16S rRNA sequencing method, to study the effects of ultrasonic (US) treatment on the surface bacteria of L. decastes during storage. The results demonstrated that Pantoea agglomerans and Pseudomonas fluorescens were among the 15 culturable bacteria isolated with traditional plate method during storage, belonging to 2 phyla and 7 genera. US treatment could inhibit the growth and significantly increase cell membrane permeability, and contents extravasation in P. agglomerans, though its inhibitory effect on P. fluorescens was less. The 16S rRNA sequencing revealed, bacteria from 9 phyla and 35 genera were isolated, and P. fluorescens was the dominant species throughout the storage time. These results indicated that the composition of mushroom surface microflora of Control (CK) and US groups are similar, and the bacterial microflora networks analysis also showed a positive correlation. The KEGG annotation for the functional classification of the bacteria showed that a total of 328 pathways were acquired at the KEGG l3 level, and the relative abundance of membrane transport, amino acid metabolism, carbohydrate metabolism, and energy metabolism pathway was high. Moreover, the relative abundance of the surface bacteria of L. decastes also decreased. Hence, the US treatment had a better bacteriostatic effect, maintained the whiteness index and firmness, and improved the sensory quality of L. decastes during storage.
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Affiliation(s)
- Yuxin Hu
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, Fujian, China; Mycological Research Center, College of Life Sciences, Fujian Agriculture and Forestry University, Fuzhou 350002, Fujian, China
| | - Xiaotong Lin
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, Fujian, China; Mycological Research Center, College of Life Sciences, Fujian Agriculture and Forestry University, Fuzhou 350002, Fujian, China
| | - Xinrui Liu
- Mycological Research Center, College of Life Sciences, Fujian Agriculture and Forestry University, Fuzhou 350002, Fujian, China
| | - Xinyi Zhong
- Mycological Research Center, College of Life Sciences, Fujian Agriculture and Forestry University, Fuzhou 350002, Fujian, China
| | - Hailu Lin
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, Fujian, China; Mycological Research Center, College of Life Sciences, Fujian Agriculture and Forestry University, Fuzhou 350002, Fujian, China
| | - Danxia Jiang
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, Fujian, China; Mycological Research Center, College of Life Sciences, Fujian Agriculture and Forestry University, Fuzhou 350002, Fujian, China
| | - Fangyi Zhang
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, Fujian, China; Mycological Research Center, College of Life Sciences, Fujian Agriculture and Forestry University, Fuzhou 350002, Fujian, China
| | - Xinlin Zhong
- Forestry College, Fujian Agriculture and Forestry University, Fuzhou 350002, Fujian, China
| | - Yuji Jiang
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, Fujian, China; Mycological Research Center, College of Life Sciences, Fujian Agriculture and Forestry University, Fuzhou 350002, Fujian, China; Key Laboratory of Subtropical Characteristic Fruits, Vegetables and Edible Fungi Processing (Co-construction by Ministry and Province), Ministry of Agriculture and Rural Affairs, Fuzhou 350002, Fujian, China
| | - Bingzhi Chen
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, Fujian, China; Mycological Research Center, College of Life Sciences, Fujian Agriculture and Forestry University, Fuzhou 350002, Fujian, China; Key Laboratory of Subtropical Characteristic Fruits, Vegetables and Edible Fungi Processing (Co-construction by Ministry and Province), Ministry of Agriculture and Rural Affairs, Fuzhou 350002, Fujian, China.
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Sun X, Zhao Q, Yuan Q, Gao C, Ge Q, Li C, Liu X, Ma T. Thermosonication combined with ε-polylysine (TSε): A novel technology to control the microbial population and significantly improve the overall quality attributes of orange juice. Food Control 2022. [DOI: 10.1016/j.foodcont.2022.109200] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/11/2023]
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6
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Cui Y, Liu J, Han S, Li P, Luo D, Guo J. Physical Stability of Chestnut Lily Beverages (CLB): Effects of Shear Homogenization on Beverage Rheological Behavior, Particle Size, and Sensory Properties. Foods 2022. [PMCID: PMC9601390 DOI: 10.3390/foods11203188] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022] Open
Abstract
The processing parameters have a crucial influence on the stability and sensory quality of beverages. The focus of this study is to observe the rheological behavior, particle size distribution, stability, color change, and sensory evaluation of chestnut lily beverages (CLB) at different rotational speeds (0~20,000 rpm) using a high-shear homogeneous disperser. The CLB system exhibited non-Newtonian shear-thinning behavior. As the homogenization speed increased (0~12,000 rpm), the viscosity increased (0.002~0.059 Pa.s). However, when the rotational speed shear continued to increase (12,000~20,000 rpm), the viscosity decreased slightly (0.035~0.027 Pa.s). Under all homogeneous conditions, the turbidity and precipitation fractions were the lowest when the rotational speed was 12,000 rpm: the sedimentation index was lowest at this point (2.87%), and the relative turbidity value of CLB was largest at this point (80.29%). The average beverage particle diameter and ascorbic acid content showed a downward trend at the homogenization speed from 0 to 20,000 rpm, whereas the total soluble solids (TSS) content followed the opposite trend. The results show that these physical properties can be correlated with different rotational speeds of homogenization. This study explained the effect of homogenization speed on CLB properties, which needs to be considered in beverage processing, where high-speed shear homogenization can serve as a promising technique.
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Affiliation(s)
- Yao Cui
- College of Food and Bioengineering, Henan University of Science and Technology, Luoyang 471023, China
| | - Jianxue Liu
- College of Food and Bioengineering, Henan University of Science and Technology, Luoyang 471023, China
- Henan Food Raw Material Engineering Technology Research Center, Henan University of Science and Technology, Education Department of Henan Province, Luoyang 471023, China
- Correspondence:
| | - Sihai Han
- College of Food and Bioengineering, Henan University of Science and Technology, Luoyang 471023, China
- Henan Food Raw Material Engineering Technology Research Center, Henan University of Science and Technology, Education Department of Henan Province, Luoyang 471023, China
| | - Peiyan Li
- College of Food and Bioengineering, Henan University of Science and Technology, Luoyang 471023, China
- Henan Food Raw Material Engineering Technology Research Center, Henan University of Science and Technology, Education Department of Henan Province, Luoyang 471023, China
| | - Denglin Luo
- College of Food and Bioengineering, Henan University of Science and Technology, Luoyang 471023, China
- Henan Food Raw Material Engineering Technology Research Center, Henan University of Science and Technology, Education Department of Henan Province, Luoyang 471023, China
| | - Jinying Guo
- College of Food and Bioengineering, Henan University of Science and Technology, Luoyang 471023, China
- Henan Food Raw Material Engineering Technology Research Center, Henan University of Science and Technology, Education Department of Henan Province, Luoyang 471023, China
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7
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Pandiselvam R, Prithviraj V, Manikantan MR, Beegum PPS, Ramesh SV, Kothakota A, Mathew AC, Hebbar KB, Maerescu CM, Criste FL, Socol CT. Dynamics of biochemical attributes and enzymatic activities of pasteurized and bio-preserved tender coconut water during storage. Front Nutr 2022; 9:977655. [PMID: 36211480 PMCID: PMC9539066 DOI: 10.3389/fnut.2022.977655] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/24/2022] [Accepted: 08/25/2022] [Indexed: 11/13/2022] Open
Abstract
The potential of bio-preservatives, namely, nisin, natamycin, and polylysine, as viable alternatives to chemical preservatives for storage of tender coconut water (TCW) during refrigerated storage (5 ± 2°C) was explored. Bio-preservative treatments were carried out after optimized heat treatment (85°C for 5 min) of TCW to establish its storage characteristics. Various concentrations (up to 125 ppm) of bio-preservatives were used for the preservation, and quality parameters of resultant TCW were assessed based on physicochemical characteristics and Food and Agriculture Organization (FAO) guidelines and statistical analysis applied. Analysis of variance (ANOVA) and post-hoc test revealed that pH and overall acceptability (OA) are the major governing factors that determine spoilage of TCW (p < 0.05). Overall, the polylysine combination was found to be most effective in ensuring quality retention of TCW. It was concluded that pasteurized TCW shelf life could be extended up to 20 days using bio-preservatives.
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Affiliation(s)
- R. Pandiselvam
- Physiology, Biochemistry and Post-Harvest Technology Division, ICAR—Central Plantation Crops Research Institute, Kasaragod, India
- *Correspondence: R. Pandiselvam
| | - V. Prithviraj
- Department of Food Engineering, National Institute of Food Technology Entrepreneurship and Management, Sonipat, Haryana, India
| | - M. R. Manikantan
- Physiology, Biochemistry and Post-Harvest Technology Division, ICAR—Central Plantation Crops Research Institute, Kasaragod, India
- M. R. Manikantan
| | - P. P. Shameena Beegum
- Physiology, Biochemistry and Post-Harvest Technology Division, ICAR—Central Plantation Crops Research Institute, Kasaragod, India
| | - S. V. Ramesh
- Physiology, Biochemistry and Post-Harvest Technology Division, ICAR—Central Plantation Crops Research Institute, Kasaragod, India
| | - Anjineyulu Kothakota
- Agro-Processing and Technology Division, CSIR-National Institute for Interdisciplinary Science and Technology (NIIST), Trivandrum, Kerala, India
| | - A. C. Mathew
- Physiology, Biochemistry and Post-Harvest Technology Division, ICAR—Central Plantation Crops Research Institute, Kasaragod, India
| | - K. B. Hebbar
- Physiology, Biochemistry and Post-Harvest Technology Division, ICAR—Central Plantation Crops Research Institute, Kasaragod, India
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Ma T, Wang J, Lan T, Bao S, Zhao Q, Sun X, Liu X. How to comprehensively improve juice quality: a review of the impacts of sterilization technology on the overall quality of fruit and vegetable juices in 2010-2021, an updated overview and current issues. Crit Rev Food Sci Nutr 2022; 64:2197-2247. [PMID: 36106453 DOI: 10.1080/10408398.2022.2121806] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
Fruit and vegetable juices (FVJ) are rich in nutrients, so they easily breed bacteria, which cause microbial pollution and rapid deterioration of their quality and safety. Sterilization is an important operation in FVJ processing. However, regardless of whether thermal sterilization or non-thermal sterilization is used, the effect and its impact on the overall quality of FVJ are strongly dependent on the processing parameters, microbial species, and FVJ matrix. Therefore, for different types of FVJ, an understanding of the impacts that different sterilization technologies have on the overall quality of the juice is important in designing and optimizing technical parameters to produce value-added products. This article provides an overview of the application of thermal and non-thermal technique in the field of FVJ processing over the past 10 years. The operating principle and effects of various technologies on the inactivation of microorganisms and enzymes, nutritional and functional characteristics, physicochemical properties, and sensory quality of a wide range of FVJ are comprehensively discussed. The application of different combinations of hurdle technology in the field of FVJ sterilization processing are also discussed in detail. Additionally, the advantages, limitations, and current application prospects of different sterilization technologies are summarized.
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Affiliation(s)
- Tingting Ma
- College of Food Science and Engineering, College of Enology, Shaanxi Provincial Key Laboratory of Viti-Viniculture, Viti-viniculture Engineering Technology Center of State Forestry and Grassland Administration, Shaanxi Engineering Research Center for Viti-Viniculture, Heyang Viti-viniculture Station, Ningxia Helan Mountain Eastern Foot wine Station, Northwest A&F University, Yangling, China
| | - Jiaqi Wang
- College of Food Science and Engineering, College of Enology, Shaanxi Provincial Key Laboratory of Viti-Viniculture, Viti-viniculture Engineering Technology Center of State Forestry and Grassland Administration, Shaanxi Engineering Research Center for Viti-Viniculture, Heyang Viti-viniculture Station, Ningxia Helan Mountain Eastern Foot wine Station, Northwest A&F University, Yangling, China
| | - Tian Lan
- College of Food Science and Engineering, College of Enology, Shaanxi Provincial Key Laboratory of Viti-Viniculture, Viti-viniculture Engineering Technology Center of State Forestry and Grassland Administration, Shaanxi Engineering Research Center for Viti-Viniculture, Heyang Viti-viniculture Station, Ningxia Helan Mountain Eastern Foot wine Station, Northwest A&F University, Yangling, China
| | - Shihan Bao
- College of Food Science and Engineering, College of Enology, Shaanxi Provincial Key Laboratory of Viti-Viniculture, Viti-viniculture Engineering Technology Center of State Forestry and Grassland Administration, Shaanxi Engineering Research Center for Viti-Viniculture, Heyang Viti-viniculture Station, Ningxia Helan Mountain Eastern Foot wine Station, Northwest A&F University, Yangling, China
| | - Qinyu Zhao
- College of Food Science and Engineering, College of Enology, Shaanxi Provincial Key Laboratory of Viti-Viniculture, Viti-viniculture Engineering Technology Center of State Forestry and Grassland Administration, Shaanxi Engineering Research Center for Viti-Viniculture, Heyang Viti-viniculture Station, Ningxia Helan Mountain Eastern Foot wine Station, Northwest A&F University, Yangling, China
| | - Xiangyu Sun
- College of Food Science and Engineering, College of Enology, Shaanxi Provincial Key Laboratory of Viti-Viniculture, Viti-viniculture Engineering Technology Center of State Forestry and Grassland Administration, Shaanxi Engineering Research Center for Viti-Viniculture, Heyang Viti-viniculture Station, Ningxia Helan Mountain Eastern Foot wine Station, Northwest A&F University, Yangling, China
| | - Xuebo Liu
- College of Food Science and Engineering, College of Enology, Shaanxi Provincial Key Laboratory of Viti-Viniculture, Viti-viniculture Engineering Technology Center of State Forestry and Grassland Administration, Shaanxi Engineering Research Center for Viti-Viniculture, Heyang Viti-viniculture Station, Ningxia Helan Mountain Eastern Foot wine Station, Northwest A&F University, Yangling, China
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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] [What about the content of this article? (0)] [Affiliation(s)] [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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10
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Andaluz-mejía L, Ruiz-de Anda D, Ozuna C. Non-Thermal Technologies Combined with Antimicrobial Peptides as Methods for Microbial Inactivation: A Review. Processes (Basel) 2022; 10:995. [DOI: 10.3390/pr10050995] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/01/2023] Open
Abstract
Non-thermal technologies allow for the nutritional and sensory properties of foods to be preserved, something that consumers demand. Combining their use with antimicrobial peptides (AMPs) provides potential methods for food preservation that could have advantages over the use of chemical preservatives and thermal technologies. The aim of this review was to discuss the advances in the application of non-thermal technologies in combination with AMPs as a method for microbial inactivation. Published papers reporting studies on the combined use of power ultrasound (US), pulsed electrical fields (PEF), and high hydrostatic pressure (HHP) with AMPs were reviewed. All three technologies show a possibility of being combined with AMPs, generally demonstrating higher efficiency than the application of US, PEF, HHP, and AMPs separately. The most studied AMP used in combination with the three technologies was nisin, probably due to the fact that it is already officially regulated. However, the combination of these non-thermal technologies with other AMPs also shows promising results for microbial inactivation, as does the combination of AMPs with other novel non-thermal technologies. The effectiveness of the combined treatment depends on several factors; in particular, the characteristics of the food matrix, the conditions of the non-thermal treatment, and the conditions of AMP application.
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11
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Ruiz-de Anda D, Casados-vázquez LE, Ozuna C. The synergistic effect of thurincin H and power ultrasound: An alternative for the inactivation of Listeria innocua ATCC 33090 and Escherichia coli K-12 in liquid food matrices. Food Control 2022; 135:108778. [DOI: 10.1016/j.foodcont.2021.108778] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
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12
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Takundwa BA, Bhagwat P, Ruzengwe FM, Pillai S, Ijabadeniyi OA. Optimisation of the combined treatment of nisin, oregano and ultrasound in decontaminating Listeria monocytogenes and Escherichia coli O157:H7 on cabbage. Future Foods 2022. [DOI: 10.1016/j.fufo.2022.100141] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022] Open
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13
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Costello KM, Velliou E, Gutierrez-Merino J, Smet C, Kadri HE, Impe JFV, Bussemaker M. The effect of ultrasound treatment in combination with nisin on the inactivation of Listeria innocua and Escherichia coli. Ultrason Sonochem 2021; 79:105776. [PMID: 34662803 PMCID: PMC8560821 DOI: 10.1016/j.ultsonch.2021.105776] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/02/2021] [Revised: 09/27/2021] [Accepted: 09/29/2021] [Indexed: 05/21/2023]
Abstract
Ultrasound, alone or in combination with natural antimicrobials, is a novel food processing technology of interest to replace traditional food decontamination methods, as it is milder than classical sterilisation (heat treatment) and maintains desirable sensory characteristics. However, ultrasound efficacy can be affected by food structure/composition, as well as the order in which combined treatments are applied. More specifically, treatments which target different cell components could result in enhanced inactivation if applied in the appropriate order. The microbial properties i.e. Gram positive/Gram negative can also impact the treatment efficacy. This work presents a systematic study of the combined effect of ultrasound and nisin on the inactivation of the bacteria Listeria innocua (Gram positive) and Escherichia coli (Gram negative), at a range of cavitation conditions (44, 500, 1000 kHz). The order of treatment application was varied, and the impact of system structure was also investigated by varying the concentration of Xanthan gum used to create the food model systems (0 - 0.5% w/v). Microbial inactivation kinetics were monitored, and advanced microscopy and flow cytometry techniques were utilised to quantify the impact of treatment on a cellular level. Ultrasound was shown to be effective against E. coli at 500 kHz only, with L. innocua demonstrating resistance to all frequencies studied. Enhanced inactivation of E. coli was observed for the combination of nisin and ultrasound at 500 kHz, but only when nisin was applied before ultrasound treatment. The system structure negatively impacted the inactivation efficacy. The combined effect of ultrasound and nisin on E. coli was attributed to short-lived destabilisation of the outer membrane as a result of sonication, allowing nisin to penetrate the cytoplasmic membrane and facilitate cell inactivation.
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Affiliation(s)
- Katherine M Costello
- Department of Chemical and Process Engineering, University of Surrey, Guildford GU2 7XH, UK.
| | - Eirini Velliou
- Department of Chemical and Process Engineering, University of Surrey, Guildford GU2 7XH, UK; Centre for 3D Models of Health and Disease, Division of Surgery and Interventional Science, University College London, London W1W 7TY, UK
| | | | - Cindy Smet
- BioTeC+ Chemical and Biochemical Process Technology and Control, KU Leuven Campus Gent, Gent, Belgium
| | - Hani El Kadri
- Department of Chemical and Process Engineering, University of Surrey, Guildford GU2 7XH, UK
| | - Jan F Van Impe
- BioTeC+ Chemical and Biochemical Process Technology and Control, KU Leuven Campus Gent, Gent, Belgium
| | - Madeleine Bussemaker
- Department of Chemical and Process Engineering, University of Surrey, Guildford GU2 7XH, UK.
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Zhao Q, Yuan Q, Gao C, Wang X, Zhu B, Wang J, Sun X, Ma T. Thermosonication Combined with Natural Antimicrobial Nisin: A Potential Technique Ensuring Microbiological Safety and Improving the Quality Parameters of Orange Juice. Foods 2021; 10:1851. [PMID: 34441628 PMCID: PMC8393855 DOI: 10.3390/foods10081851] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/06/2021] [Revised: 08/07/2021] [Accepted: 08/07/2021] [Indexed: 11/29/2022] Open
Abstract
Currently, thermal pasteurisation (TP) remains the most widely applied technique for commercial orange juice preservation; however, a high temperature causes adverse effects on the quality attributes of orange juice. In order to explore a novel non-thermal sterilization method for orange juice, the impacts of thermosonication combined with nisin (TSN) and TP treatments on the quality attributes including microbial and enzyme inactivation and the physicochemical, nutritional, functional, and sensory qualities of orange juice were studied. Both TP and TSN treatments achieved desirable bactericidal and enzyme inactivation effects, and nisin had a significant synergistic lethal effect on aerobic bacteria in orange juice (p < 0.05). Additionally, TSN treatment significantly improved the color attributes of orange juice and well maintained its physicochemical properties and sensory quality. More importantly, TSN treatment significantly increased the total polyphenols content (TPC) and total carotenoids (TC) by 10.03% and 20.10%, increased the ORAC and DPPH by 51.10% and 10.58%, and the contents of total flavonoids and ascorbic acid were largely retained. Correlation analysis of antioxidant activity showed that the ORAC and scavenging ability of DPPH radicals of orange juice are mainly attributed to TC and TPC. These findings indicate that TSN shows great potential application value, which could guarantee the microbiological safety and improve the quality attributes of orange juice.
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Affiliation(s)
| | | | | | | | | | | | | | - Tingting Ma
- College of Food Science and Engineering, College of Enology, Northwest A&F University, Xianyang 712100, China; (Q.Z.); (Q.Y.); (C.G.); (X.W.); (B.Z.); (J.W.); (X.S.)
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Zhu W, Ai Y, Fang F, Liao H. Application of Thermosonication in Red Pitaya Juice Processing: Impacts on Native Microbiota and Quality Properties during Storage. Foods 2021; 10:1041. [PMID: 34068803 DOI: 10.3390/foods10051041] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/02/2021] [Revised: 04/25/2021] [Accepted: 05/08/2021] [Indexed: 02/07/2023] Open
Abstract
The effects of thermosonication (TS) on microbial safety and quality of red pitaya juice during storage were assessed in this study. Freshly prepared red pitaya juices were thermosonicated at 475 W and 56 °C for 20 min. Upon TS processing, native microbiota including aerobic bacteria, yeasts, and molds reduced to less than 10 CFU/mL. Their growth during storage were slow and equal to thermal-processed (83 °C, 1.5 min) samples. During storage at 4 °C for 28 days, soluble solid content, pH, activities of polyphenol oxidase and peroxidase, and browning degree remained unchanged. A visible color decay was observed in TS-processed samples at day 10, mainly resulting from decomposition of betacyanins and the growth of residual native microbiota. Compared to thermal-treated juices, better color retention was obtained by TS treatment. Therefore, TS is a promising alternative technology of thermal methods of juice processing, with equal shelf life and better quality retention effects.
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Wang H, Tao Y, Li Y, Wu S, Li D, Liu X, Han Y, Manickam S, Show PL. Application of ultrasonication at different microbial growth stages during apple juice fermentation by Lactobacillus plantarum: Investigation on the metabolic response. Ultrason Sonochem 2021; 73:105486. [PMID: 33639530 PMCID: PMC7921625 DOI: 10.1016/j.ultsonch.2021.105486] [Citation(s) in RCA: 19] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/16/2020] [Revised: 01/25/2021] [Accepted: 01/28/2021] [Indexed: 05/02/2023]
Abstract
In this work, low-intensity ultrasonication (58.3 and 93.6 W/L) was performed at lag, logarithmic and stationary growth phases of Lactobacillus plantarum in apple juice fermentation, separately. Microbial responses to sonication, including microbial growth, profiles of organic acids profile, amino acids, phenolics, and antioxidant capacity, were examined. The results revealed that obvious responses were made by Lactobacillus plantarum to ultrasonication at lag and logarithmic phases, whereas sonication at stationary phase had a negligible impact. Sonication at lag and logarithmic phases promoted microbial growth and intensified biotransformation of malic acid to lactic acid. For example, after sonication at lag phase for 0.5 h, microbial count and lactic acid content in the ultrasound-treated samples at 58.3 W/L reached 7.91 ± 0.01 Log CFU/mL and 133.70 ± 7.39 mg/L, which were significantly higher than that in the non-sonicated samples. However, the ultrasonic effect on microbial growth and metabolism of organic acids attenuated with fermentation. Moreover, ultrasonication at lag and logarithmic phases had complex influences on the metabolism of apple phenolics such as chlorogenic acid, caffeic acid, procyanidin B2, catechin and gallic acid. Ultrasound could positively affect the hydrolysis of chlorogenic acid to caffeic acid, the transformation of procyanidin B2 and decarboxylation of gallic acid. The metabolism of organic acids and free amino acids in the sonicated samples was statistically correlated with phenolic metabolism, implying that ultrasound may benefit phenolic derivation by improving the microbial metabolism of organic acids and amino acids.
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Affiliation(s)
- Hongmei Wang
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, Jiangsu, China
| | - Yang Tao
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, Jiangsu, China.
| | - Yiting Li
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, Jiangsu, China
| | - Shasha Wu
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, Jiangsu, China
| | - Dandan Li
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, Jiangsu, China
| | - Xuwei Liu
- INRAE, UMR408, Sécurité et Qualité des Produits d'Origine Végétale (SQPOV), F-84000 Avignon, France
| | - Yongbin Han
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, Jiangsu, China.
| | - Sivakumar Manickam
- Petroleum and Chemical Engineering, Faculty of Engineering, Universiti Teknologi Brunei, Bandar Seri Begawan, BE1410, Brunei Darussalam
| | - Pau Loke Show
- Department of Chemical and Environmental Engineering, Faculty of Science and Engineering, University of Nottingham Malaysia, Jalan Broga, Semenyih 43500, Selangor Darul Ehsan, Malaysia
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Takundwa BA, Bhagwat P, Pillai S, Ijabadeniyi OA. Antimicrobial efficacy of nisin, oregano and ultrasound against Escherichia coli O157:H7 and Listeria monocytogenes on lettuce. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2020.110522] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
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Mok JH, Pyatkovskyy T, Yousef A, Sastry SK. Effects of combination shear stress, moderate electric field (MEF), and nisin on kinetics and mechanisms of inactivation of Escherichia coli K12 and Listeria innocua in fresh apple-kale blend juice. J FOOD ENG 2021; 292:110262. [DOI: 10.1016/j.jfoodeng.2020.110262] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
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Costello KM, Smet C, Gutierrez-Merino J, Bussemaker M, Van Impe JF, Velliou EG. The impact of food model system structure on the inactivation of Listeria innocua by cold atmospheric plasma and nisin combined treatments. Int J Food Microbiol 2020; 337:108948. [PMID: 33197682 DOI: 10.1016/j.ijfoodmicro.2020.108948] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/29/2020] [Revised: 08/14/2020] [Accepted: 10/25/2020] [Indexed: 12/14/2022]
Abstract
Novel processing methods such as cold atmospheric plasma (CAP) and natural antimicrobials like nisin, are of interest to replace traditional food decontamination approaches as, due to their mild nature, they can maintain desirable food characteristics, i.e., taste, texture, and nutritional content. However, the microbial growth characteristics (planktonic growth/surface colonies) and/or the food structure itself (liquid/solid surface) can impact the inactivation efficacy of these novel processing methods. More specifically, cells grown as colonies on a solid(like) surface experience a completely different growth environment to cells grown planktonically in liquid, and thus could display a different response to novel processing treatments through stress adaptation and/or cross protection mechanisms. The order in which combined treatments are applied could also impact their efficacy, especially if the mechanisms of action are complementary. This work presents a fundamental study on the efficacy of CAP and nisin, alone and combined, as affected by food system structure. More specifically, Listeria innocua was grown planktonically (liquid broth) or on a viscoelastic Xanthan gum gel system (1.5% w/v) and treated with CAP, nisin, or a combination of the two. Both the inactivation system, i.e., liquid versus solid(like) surface and the growth characteristics, i.e., planktonic versus colony growth, were shown to impact the treatment efficacy. The combination of nisin and CAP was more effective than individual treatments, but only when nisin was applied before the CAP treatment. This study provides insight into the environmental stress response/adaptation of L. innocua grown on structured systems in response to natural antimicrobials and novel processing technologies, and is a step towards the faster delivery of these food decontamination methods from the bench to the food industry.
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Affiliation(s)
- Katherine M Costello
- Bioprocess and Biochemical Engineering Group (BioProChem), Department of Chemical and Process Engineering, University of Surrey, Guildford GU2 7XH, UK
| | - Cindy Smet
- Chemical and Biochemical Process Technology and Control Laboratory (BioTeC+), KU Leuven, Sustainable Chemical Process Technology, Ghent, Belgium
| | | | - Madeleine Bussemaker
- Bioprocess and Biochemical Engineering Group (BioProChem), Department of Chemical and Process Engineering, University of Surrey, Guildford GU2 7XH, UK
| | - Jan F Van Impe
- School of Biosciences and Medicine, University of Surrey, Guildford GU2 7XH, UK
| | - Eirini G Velliou
- Bioprocess and Biochemical Engineering Group (BioProChem), Department of Chemical and Process Engineering, University of Surrey, Guildford GU2 7XH, UK.
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Ma T, Wang J, Wang L, Yang Y, Yang W, Wang H, Lan T, Zhang Q, Sun X. Ultrasound-Combined Sterilization Technology: An Effective Sterilization Technique Ensuring the Microbial Safety of Grape Juice and Significantly Improving Its Quality. Foods 2020; 9:E1512. [PMID: 33096786 PMCID: PMC7590025 DOI: 10.3390/foods9101512] [Citation(s) in RCA: 21] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/24/2020] [Revised: 10/12/2020] [Accepted: 10/15/2020] [Indexed: 12/28/2022] Open
Abstract
: The effects of ultrasound (US), thermosonication (TS), ultrasound combined with nisin (USN), TS combined with nisin (TSN), and conventional thermal sterilization (CTS) treatments on the inactivation of microorganisms in grape juice were evaluated. TS, TSN, and CTS treatments provided the desirable bactericidal and enzyme inactivation, and nisin had a synergistic lethal effect on aerobic bacteria in grape juice while not having any obvious effect on the mold and yeast. Compared with CTS, the sensory characteristics of grape juice treated with TS and TSN are closer to that of fresh juice, its microbial safety is ensured, and the physicochemical properties are basically unchanged. More importantly, the total phenolic content and antioxidant capacity of juice treated with TS and TSN were significantly increased, and the total anthocyanin and flavonoid contents were largely retained. Taken together, these findings suggest that TS and TSN has great potential application value and that it can ensure microbial safety and improve the quality of grape juice.
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Affiliation(s)
- Tingting Ma
- College of Food Science and Engineering, College of Enology, Northwest A&F University, Yangling 712100, China; (T.M.); (J.W.); (L.W.); (Y.Y.); (W.Y.); (H.W.); (T.L.)
| | - Jiaqi Wang
- College of Food Science and Engineering, College of Enology, Northwest A&F University, Yangling 712100, China; (T.M.); (J.W.); (L.W.); (Y.Y.); (W.Y.); (H.W.); (T.L.)
| | - Lukai Wang
- College of Food Science and Engineering, College of Enology, Northwest A&F University, Yangling 712100, China; (T.M.); (J.W.); (L.W.); (Y.Y.); (W.Y.); (H.W.); (T.L.)
| | - Yanhao Yang
- College of Food Science and Engineering, College of Enology, Northwest A&F University, Yangling 712100, China; (T.M.); (J.W.); (L.W.); (Y.Y.); (W.Y.); (H.W.); (T.L.)
| | - Wanyi Yang
- College of Food Science and Engineering, College of Enology, Northwest A&F University, Yangling 712100, China; (T.M.); (J.W.); (L.W.); (Y.Y.); (W.Y.); (H.W.); (T.L.)
| | - Haoli Wang
- College of Food Science and Engineering, College of Enology, Northwest A&F University, Yangling 712100, China; (T.M.); (J.W.); (L.W.); (Y.Y.); (W.Y.); (H.W.); (T.L.)
| | - Tian Lan
- College of Food Science and Engineering, College of Enology, Northwest A&F University, Yangling 712100, China; (T.M.); (J.W.); (L.W.); (Y.Y.); (W.Y.); (H.W.); (T.L.)
| | - Qianwen Zhang
- Department of Plant and Soil Sciences, Mississippi State University, Starkville, MS 39762, USA;
| | - Xiangyu Sun
- College of Food Science and Engineering, College of Enology, Northwest A&F University, Yangling 712100, China; (T.M.); (J.W.); (L.W.); (Y.Y.); (W.Y.); (H.W.); (T.L.)
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Alves LDL, Santos RL, Bayer BL, Devens ALM, Cichoski AJ, Mendonça CRB. Thermosonication of tangerine juice: Effects on quality characteristics, bioactive compounds, and antioxidant activity. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.14914] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/26/2022]
Affiliation(s)
- Larissa de Lima Alves
- Food Science and Technology Farroupilha Federal Institute – Campus Panambi Panambi Brazil
| | - Robson Leal Santos
- Food Science and Technology Farroupilha Federal Institute – Campus Panambi Panambi Brazil
| | - Branca Luíse Bayer
- Food Science and Technology Farroupilha Federal Institute – Campus Panambi Panambi Brazil
| | | | - Alexandre José Cichoski
- Department of Food Science and Technology Federal University of Santa Maria Santa Maria Brazil
| | - Carla Rosane Barboza Mendonça
- Center for Chemical, Pharmaceutical and Food Sciences Federal University of Pelotas – Campus Universitário Pelotas Brazil
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23
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Oner ME. The effect of high‐pressure processing or thermosonication in combination with nisin on microbial inactivation and quality of green juice. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.14830] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/11/2023]
Affiliation(s)
- Manolya Eser Oner
- Department of Food Engineering Faculty of Engineering Alanya Alaaddin Keykubat University Alanya, Antalya Turkey
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Bi X, Zhou Z, Wang X, Jiang X, Chen L, Xing Y, Che Z. Changes in the Microbial Content and Quality Attributes of Carrot Juice Treated by a Combination of Ultrasound and Nisin During Storage. FOOD BIOPROCESS TECH 2020; 13:1556-65. [DOI: 10.1007/s11947-020-02498-7] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
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Mok JH, Pyatkovskyy T, Yousef A, Sastry SK. Synergistic effects of shear stress, moderate electric field, and nisin for the inactivation of Escherichia coli K12 and Listeria innocua in clear apple juice. Food Control 2020; 113:107209. [DOI: 10.1016/j.foodcont.2020.107209] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/19/2023]
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Abstract
There is a neoteric and rising demand for nutritional and functional foods which behooves food processors to adopt processing techniques with optimal conservation of bioactive components in foods and with minimal pernicious impacts on the environment. Ultrasonication, a mechanochemical technique has proven to be an efficacious panacea to these concerns. In this review, an analytic exploration of recent researches and designs regarding ultrasound methodology and equipment on diverse food systems, technological scales, procedural parameters and outcomes of such experimentations optimally scrutinized. The relative effects of ultrasonication on food formulations, components and attributes such as nanoemulsions, nanocapsules, proteins, micronutrients, sensory and mechanical characteristics are evaluatively delineated. In food systems where ultrasonication was employed, it was found to have a remarkable effect on one or more quality parameters. This review is a supplementation to the pedagogical awareness to scholars on the suitability of ultrasonication for research procedures, and a call to industrial food brands on the adoption of this technique for the development of foods with optimally sustained nutrient profiles.
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Affiliation(s)
- Bababode Adesegun Kehinde
- Department of Biosystems and Agricultural Engineering, University of Kentucky, Lexington, Kentucky, USA
| | - Poorva Sharma
- Department of Food Technology and Nutrition, School of Agriculture, Lovely Professional University, Phagwara, Punjab, India
| | - Sawinder Kaur
- Department of Food Technology and Nutrition, School of Agriculture, Lovely Professional University, Phagwara, Punjab, India
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Mok JH, Pyatkovskyy T, Yousef A, Sastry SK. Combined effect of shear stress and moderate electric field on the inactivation of Escherichia coli K12 in apple juice. J FOOD ENG 2019; 262:121-30. [DOI: 10.1016/j.jfoodeng.2019.05.019] [Citation(s) in RCA: 17] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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29
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Costello KM, Gutierrez‐Merino J, Bussemaker M, Smet C, Van Impe JF, Velliou EG. A multi‐scale analysis of the effect of complex viscoelastic models on
Listeria
dynamics and adaptation in co‐culture systems. AIChE J 2019. [DOI: 10.1002/aic.16761] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
Affiliation(s)
- Katherine M. Costello
- Bioprocess and Biochemical Engineering Group (BioProChem), Department of Chemical and Process Engineering University of Surrey Guildford UK
| | | | - Madeleine Bussemaker
- Bioprocess and Biochemical Engineering Group (BioProChem), Department of Chemical and Process Engineering University of Surrey Guildford UK
| | - Cindy Smet
- Chemical and Biochemical Process Technology and Control Laboratory (BioTeC+) KU Leuven, Sustainable Chemical Process Technology Ghent Belgium
| | - Jan F. Van Impe
- Chemical and Biochemical Process Technology and Control Laboratory (BioTeC+) KU Leuven, Sustainable Chemical Process Technology Ghent Belgium
| | - Eirini G. Velliou
- Bioprocess and Biochemical Engineering Group (BioProChem), Department of Chemical and Process Engineering University of Surrey Guildford UK
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Freitas LLD, Prudêncio CV, Peña WEL, Vanetti MCD. Modeling of Shigella flexneri inactivation by combination of ultrasound, pH and nisin. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.03.045] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/01/2023]
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31
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Costello KM, Gutierrez-Merino J, Bussemaker M, Ramaioli M, Baka M, Van Impe JF, Velliou EG. Modelling the microbial dynamics and antimicrobial resistance development of Listeria in viscoelastic food model systems of various structural complexities. Int J Food Microbiol 2018; 286:15-30. [PMID: 30031225 DOI: 10.1016/j.ijfoodmicro.2018.07.011] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/14/2018] [Revised: 06/01/2018] [Accepted: 07/10/2018] [Indexed: 12/27/2022]
Abstract
Minimal processing for microbial decontamination, such as the use of natural antimicrobials, is gaining interest in the food industry as these methods are generally milder than conventional processing, therefore better maintaining the nutritional content and sensory characteristics of food products. The aim of this study was to quantify the impact of (i) structural composition and complexity, (ii) growth location and morphology, and (iii) the natural antimicrobial nisin, on the microbial dynamics of Listeria innocua. More specifically, viscoelastic food model systems of various compositions and internal structure were developed and characterised, i.e. monophasic Xanthan gum-based and biphasic Xanthan gum/Whey protein-based viscoelastic systems. The microbial dynamics of L. innocua at 10 °C, 30 °C and 37 °C were monitored and compared for planktonic growth in liquid, or in/on (immersed or surface colony growth) the developed viscoelastic systems, with or without a sublethal concentration of nisin. Microscopy imaging was used to determine the bacterial colony size and spatial organisation in/on the viscoelastic systems. Selective growth of L. innocua on the protein phase of the developed biphasic system was observed for the first time. Additionally, significant differences were observed in the colony size and distribution in the monophasic Xanthan gum-based systems depending on (i) the type of growth (surface/immersed) and (ii) the Xanthan gum concentration. Furthermore, the system viscosity in monophasic Xanthan gum-based systems had a protective role against the effects of nisin for immersed growth, and a further inhibitory effect for surface growth at a suboptimal temperature (10 °C). These findings give a systematic quantitative insight on the impact of nisin as an environmental challenge on the growth and spatial organisation of L. innocua, in viscoelastic food model systems of various structural compositions/complexities. This study highlights the importance of accounting for system structural composition/complexity when designing minimal food processing methods with natural antimicrobials.
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Affiliation(s)
- Katherine M Costello
- Bioprocess and Biochemical Engineering Group (BioProChem), Department of Chemical and Process Engineering, University of Surrey, Guildford GU2 7XH, UK
| | | | - Madeleine Bussemaker
- Bioprocess and Biochemical Engineering Group (BioProChem), Department of Chemical and Process Engineering, University of Surrey, Guildford GU2 7XH, UK
| | - Marco Ramaioli
- Bioprocess and Biochemical Engineering Group (BioProChem), Department of Chemical and Process Engineering, University of Surrey, Guildford GU2 7XH, UK
| | - Maria Baka
- Chemical and Biochemical Process Technology and Control Laboratory (BioTeC+), KU Leuven, Sustainable Chemical Process Technology, Campuses Ghent & Aalst, Gebroeders De Smetstraat 1, 9000 Ghent, Belgium
| | - Jan F Van Impe
- Chemical and Biochemical Process Technology and Control Laboratory (BioTeC+), KU Leuven, Sustainable Chemical Process Technology, Campuses Ghent & Aalst, Gebroeders De Smetstraat 1, 9000 Ghent, Belgium
| | - Eirini G Velliou
- Bioprocess and Biochemical Engineering Group (BioProChem), Department of Chemical and Process Engineering, University of Surrey, Guildford GU2 7XH, UK..
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