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Sahoo P, Chakraborty S. Influence of Pulsed Light, Ultrasound, and Series Treatments on Quality Attributes, Pectin Methyl Esterase, and Native Flora Inactivation in Sweet Orange Juice (Citrus sinensis L. Osbeck). FOOD BIOPROCESS TECH 2023. [DOI: 10.1007/s11947-023-03042-z] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/28/2023]
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Pratap-Singh A, Suwardi A, Mandal R, Pico J, Castellarin SD, Kitts DD, Singh A. Effect of UV Filters during the Application of Pulsed Light to Reduce Lactobacillus brevis Contamination and 3-Methylbut-2-ene-1-thiol Formation While Preserving the Physicochemical Attributes of Blonde Ale and Centennial Red Ale Beers. Foods 2023; 12:foods12040684. [PMID: 36832759 PMCID: PMC9955924 DOI: 10.3390/foods12040684] [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: 12/29/2022] [Revised: 01/24/2023] [Accepted: 01/31/2023] [Indexed: 02/09/2023] Open
Abstract
Pulsed light (PL) is a novel, non-thermal technology being used to control the microbial spoilage of foods and beverages. Adverse sensory changes, commonly characterized as "lightstruck", can occur in beers when exposed to the UV portion of PL due to the formation of 3-methylbut-2-ene-1-thiol (3-MBT) upon the photodegradation of iso-α-acids. This study is the first to investigate the effect of different portions of the PL spectrum on UV-sensitive beers (light-colored blonde ale and dark-colored centennial red ale) using clear and bronze-tinted UV filters. PL treatments with its entire spectrum, including the ultraviolet portion of the spectrum, resulted in up to 4.2 and 2.4 log reductions of L. brevis in the blonde ale and centennial red ale beers, respectively, but also resulted in the formation of 3-MBT and small but significant changes in physicochemical properties including color, bitterness, pH, and total soluble solids. The application of UV filters effectively maintained 3-MBT below the limit of quantification but significantly reduced microbial deactivation to 1.2 and 1.0 log reductions of L. brevis at 8.9 J/cm2 fluence with a clear filter. Further optimization of the filter wavelengths is considered necessary to fully apply PL for beer processing and possibly other light-sensitive foods and beverages.
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Affiliation(s)
- Anubhav Pratap-Singh
- Food Nutrition and Health Program, Faculty of Land & Food Systems, The University of British Columbia, Vancouver, BC V6T 1Z4, Canada
- Correspondence:
| | - Andrew Suwardi
- Food Nutrition and Health Program, Faculty of Land & Food Systems, The University of British Columbia, Vancouver, BC V6T 1Z4, Canada
| | - Ronit Mandal
- Food Nutrition and Health Program, Faculty of Land & Food Systems, The University of British Columbia, Vancouver, BC V6T 1Z4, Canada
| | - Joana Pico
- Wine Research Centre, Faculty of Land and Food Systems, University of British Columbia, 2205 East Mall, Vancouver, BC V6T 1Z4, Canada
| | - Simone D. Castellarin
- Wine Research Centre, Faculty of Land and Food Systems, University of British Columbia, 2205 East Mall, Vancouver, BC V6T 1Z4, Canada
| | - David D. Kitts
- Food Nutrition and Health Program, Faculty of Land & Food Systems, The University of British Columbia, Vancouver, BC V6T 1Z4, Canada
| | - Anika Singh
- Natural Health and Food Products Research Group, Centre for Applied Research and Innovation (CARI), British Columbia Institute of Technology, 4355 Mathissi Pl, Burnaby, BC V5G 4S8, Canada
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Basak S, Jha T, Chakraborty S. Pasteurization of tender coconut water by pulsed light treatment: Microbial safety, enzymatic inactivation, and impact on physicochemical properties. INNOV FOOD SCI EMERG 2023. [DOI: 10.1016/j.ifset.2023.103302] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/15/2023]
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Pulsed light, microwave, and infrared treatments of jaggery: Comparing the microbial decontamination and other quality attributes. Food Control 2023. [DOI: 10.1016/j.foodcont.2023.109695] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/22/2023]
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Degradation of aflatoxins in apple juice by pulsed light and the analysis of their degradation products. Food Control 2023. [DOI: 10.1016/j.foodcont.2023.109648] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/22/2023]
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Preetha P, Varadharaju N, Jeevarathinam G, Deepa J, Kumar APM, Balakrishnan M, Rajkumar P, Pandiselvam R. Optimization of continuous flow pulsed light system process parameters for microbial inactivation in tender coconut water, pineapple and orange juice. J FOOD PROCESS ENG 2022. [DOI: 10.1111/jfpe.14254] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/29/2022]
Affiliation(s)
- P. Preetha
- Department of Food Process Engineering, Agricultural Engineering College and Research Institute Tamil Nadu Agricultural University Coimbatore India
| | - N. Varadharaju
- Department of Food Process Engineering, Agricultural Engineering College and Research Institute Tamil Nadu Agricultural University Coimbatore India
| | - G. Jeevarathinam
- Department of Food Technology Hindusthan College of Engineering and Technology Coimbatore Tamil Nadu India
| | - J. Deepa
- Department of Food Process Engineering, Agricultural Engineering College and Research Institute Tamil Nadu Agricultural University Coimbatore India
| | - A. P. Mohan Kumar
- Department of Farm Machinery and Power Engineering, Agricultural Engineering College and Research Institute Tamil Nadu Agricultural University Coimbatore India
| | - M. Balakrishnan
- Department of Food Process Engineering, Agricultural Engineering College and Research Institute Tamil Nadu Agricultural University Coimbatore India
| | - P. Rajkumar
- Department of Food Process Engineering, Agricultural Engineering College and Research Institute Tamil Nadu Agricultural University Coimbatore India
| | - R. Pandiselvam
- Physiology, Biochemistry and Post‐Harvest Technology Division ICAR‐Central Plantation Crops Research Institute Kasaragod Kerala India
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Basak S, Mahale S, Chakraborty S. Changes in quality attributes of pulsed light and thermally treated mixed fruit beverages during refrigerated storage (4 °C) condition. INNOV FOOD SCI EMERG 2022. [DOI: 10.1016/j.ifset.2022.103025] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
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Basak S, Chakraborty S. The potential of nonthermal techniques to achieve enzyme inactivation in fruit products. Trends Food Sci Technol 2022. [DOI: 10.1016/j.tifs.2022.03.008] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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Zhu Y, Zhang M, Mujumdar AS, Liu Y. Application advantages of new non-thermal technology in juice browning control: A comprehensive review. FOOD REVIEWS INTERNATIONAL 2022. [DOI: 10.1080/87559129.2021.2021419] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
Affiliation(s)
- Yuanyuan Zhu
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
- International Joint Laboratory on Food Safety, Jiangnan University, Wuxi, Jiangsu, China
| | - Min Zhang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
- Jiangsu Province International Joint Laboratory on Fresh Food Smart Processing and Quality Monitoring, Jiangnan University, Wuxi, Jiangsu, China
| | - Arun S. Mujumdar
- Department of Bioresource Engineering, Macdonald College, McGill University, Ste. Anne de Bellevue, Quebec, Canada
| | - Yaping Liu
- R & D Center, Guangdong Galore Food Co., Ltd. Guangdong, Zhongshan, China
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Dhar R, Basak S, Chakraborty S. Pasteurization of fruit juices by pulsed light treatment: A review on the microbial safety, enzymatic stability, and kinetic approach to process design. Compr Rev Food Sci Food Saf 2021; 21:499-540. [PMID: 34766715 DOI: 10.1111/1541-4337.12864] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/15/2021] [Revised: 09/29/2021] [Accepted: 10/07/2021] [Indexed: 12/17/2022]
Abstract
Pulsed light (PL) is a polychromatic radiation-based technology, among many other non-thermal processing techniques. The microbiological lethality of the PL technique has been explored in different food matrices along with their associated mechanisms. Pasteurization of fruit juice requires a 5-log cycle reduction in the resistant pathogen in the product. The manufacturers look toward achieving the microbial safety and stability of the juice, while consumers demand high-quality juice. Enzymatic spoilage in fruit juice is also a crucial factor that needs attention. The retailers want the processed juice to be stable, which can be achieved by inactivating the spoilage enzymes and native microflora inside it. The present review argued about the potential of PL technology to produce a microbiologically safe and enzymatically stable fruit juice with a minimal loss in bioactive compounds in the product. Concise information of factors affecting the PL treatment (PLT), primary inactivation mechanism associated with microorganisms, enzymes, the effect of PLT on various quality attributes (microorganisms, spoilage enzymes, bioactive components, sensory properties, color), and shelf life of fruit juices has been put forward. The potential of PL integrated with other non-thermal and mild thermal technologies on the microbial safety and stability of fruit juices has been corroborated. The review also provides suggestions to the readers for designing, modeling, and optimizing the PLT and discusses the use of various primary, secondary kinetic models in detail that have been utilized for different quality parameters in juices. Finally, the challenges and future need associated with PL technology has been summarized.
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Affiliation(s)
- Rishab Dhar
- Department of Food Engineering and Technology, Institute of Chemical Technology, Matunga, Mumbai, India
| | - Somnath Basak
- Department of Food Engineering and Technology, Institute of Chemical Technology, Matunga, Mumbai, India
| | - Snehasis Chakraborty
- Department of Food Engineering and Technology, Institute of Chemical Technology, Matunga, Mumbai, India
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Lee SY, Lee WK, Lee JW, Chung MS, Oh SW, Shin JK, Min SC. Microbial Decontamination of Rice Germ Using a Large-Scale Plasma Jet-Pulsed Light-Ultraviolet-C Integrated Treatment System. FOOD BIOPROCESS TECH 2021. [DOI: 10.1007/s11947-021-02590-6] [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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