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Zare F, Ghasemi N, Bansal N, Hosano H. Advances in pulsed electric stimuli as a physical method for treating liquid foods. Phys Life Rev 2023; 44:207-266. [PMID: 36791571 DOI: 10.1016/j.plrev.2023.01.007] [Citation(s) in RCA: 7] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/24/2023] [Accepted: 01/28/2023] [Indexed: 02/05/2023]
Abstract
There is a need for alternative technologies that can deliver safe and nutritious foods at lower costs as compared to conventional processes. Pulsed electric field (PEF) technology has been utilised for a plethora of different applications in the life and physical sciences, such as gene/drug delivery in medicine and extraction of bioactive compounds in food science and technology. PEF technology for treating liquid foods involves engineering principles to develop the equipment, and quantitative biochemistry and microbiology techniques to validate the process. There are numerous challenges to address for its application in liquid foods such as the 5-log pathogen reduction target in food safety, maintaining the food quality, and scale up of this physical approach for industrial integration. Here, we present the engineering principles associated with pulsed electric fields, related inactivation models of microorganisms, electroporation and electropermeabilization theory, to increase the quality and safety of liquid foods; including water, milk, beer, wine, fruit juices, cider, and liquid eggs. Ultimately, we discuss the outlook of the field and emphasise research gaps.
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Affiliation(s)
- Farzan Zare
- School of Information Technology and Electrical Engineering, The University of Queensland, Brisbane, St Lucia QLD 4072, Australia; School of Agriculture and Food Sciences, The University of Queensland, St Lucia QLD 4072, Australia
| | - Negareh Ghasemi
- School of Information Technology and Electrical Engineering, The University of Queensland, Brisbane, St Lucia QLD 4072, Australia
| | - Nidhi Bansal
- School of Agriculture and Food Sciences, The University of Queensland, St Lucia QLD 4072, Australia
| | - Hamid Hosano
- Biomaterials and Bioelectrics Department, Institute of Industrial Nanomaterials, Kumamoto University, Kumamoto 860-8555, Japan.
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Roobab U, Abida A, Chacha JS, Athar A, Madni GM, Ranjha MMAN, Rusu AV, Zeng XA, Aadil RM, Trif M. Applications of Innovative Non-Thermal Pulsed Electric Field Technology in Developing Safer and Healthier Fruit Juices. Molecules 2022; 27:molecules27134031. [PMID: 35807277 PMCID: PMC9268149 DOI: 10.3390/molecules27134031] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/07/2022] [Revised: 06/16/2022] [Accepted: 06/22/2022] [Indexed: 02/04/2023] Open
Abstract
The deactivation of degrading and pectinolytic enzymes is crucial in the fruit juice industry. In commercial fruit juice production, a variety of approaches are applied to inactivate degradative enzymes. One of the most extensively utilized traditional procedures for improving the general acceptability of juice is thermal heat treatment. The utilization of a non-thermal pulsed electric field (PEF) as a promising technology for retaining the fresh-like qualities of juice by efficiently inactivating enzymes and bacteria will be discussed in this review. Induced structural alteration provides for energy savings, reduced raw material waste, and the development of new products. PEF alters the α-helix conformation and changes the active site of enzymes. Furthermore, PEF-treated juices restore enzymatic activity during storage due to either partial enzyme inactivation or the presence of PEF-resistant isozymes. The increase in activity sites caused by structural changes causes the enzymes to be hyperactivated. PEF pretreatments or their combination with other nonthermal techniques improve enzyme activation. For endogenous enzyme inactivation, a clean-label hurdle technology based on PEF and mild temperature could be utilized instead of harsh heat treatments. Furthermore, by substituting or combining conventional pasteurization with PEF technology for improved preservation of both fruit and vegetable juices, PEF technology has enormous economic potential. PEF treatment has advantages not only in terms of product quality but also in terms of manufacturing. Extending the shelf life simplifies production planning and broadens the product range significantly. Supermarkets can be served from the warehouse by increasing storage stability. As storage stability improves, set-up and cleaning durations decrease, and flexibility increases, with only minor product adjustments required throughout the manufacturing process.
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Affiliation(s)
- Ume Roobab
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China; (U.R.); (J.S.C.)
- Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health (111 Center), Guangzhou 510640, China
| | - Afeera Abida
- National Institute of Food Science and Technology, University of Agriculture, Faisalabad 38000, Pakistan; (A.A.); (A.A.); (G.M.M.)
| | - James S. Chacha
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China; (U.R.); (J.S.C.)
- Department of Food Science and Agroprocessing, School of Engineering and Technology, Sokoine University of Agriculture, Chuo Kikuu, Morogogoro P.O. Box 3006, Tanzania
| | - Aiman Athar
- National Institute of Food Science and Technology, University of Agriculture, Faisalabad 38000, Pakistan; (A.A.); (A.A.); (G.M.M.)
| | - Ghulam Muhammad Madni
- National Institute of Food Science and Technology, University of Agriculture, Faisalabad 38000, Pakistan; (A.A.); (A.A.); (G.M.M.)
| | | | - Alexandru Vasile Rusu
- Life Science Institute, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 400372 Cluj-Napoca, Romania
- Faculty of Animal Science and Biotechnology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 400372 Cluj-Napoca, Romania
- Correspondence: (A.V.R.); (X.-A.Z.); (R.M.A.)
| | - Xin-An Zeng
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China; (U.R.); (J.S.C.)
- Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health (111 Center), Guangzhou 510640, China
- Correspondence: (A.V.R.); (X.-A.Z.); (R.M.A.)
| | - Rana Muhammad Aadil
- National Institute of Food Science and Technology, University of Agriculture, Faisalabad 38000, Pakistan; (A.A.); (A.A.); (G.M.M.)
- Correspondence: (A.V.R.); (X.-A.Z.); (R.M.A.)
| | - Monica Trif
- Department of Food Research, Centre for Innovative Process Engineering (Centiv) GmbH, 28857 Syke, Germany;
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Bazaraa WA, Ammar AS, Aqlan AM. Effects of kiwi's pectin methylesterase inhibitor, nanomilling and pasteurization on orange juice quality. Food Sci Nutr 2020; 8:6367-6379. [PMID: 33312523 PMCID: PMC7723186 DOI: 10.1002/fsn3.1886] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/07/2020] [Revised: 08/26/2020] [Accepted: 08/27/2020] [Indexed: 11/11/2022] Open
Abstract
Endogenous pectin methylesterase (PME) is the enzyme responsible for phase separation and cloud loss in orange juice (OJ) manufacturing. The effect of kiwi's PME inhibitor (PMEI), nanomilling, and pasteurization on OJ quality was evaluated. The microbial quality, PME activity, OJ separation, pH, ascorbic acid content and the sensory characteristics of the juice were followed during 5 weeks storage (4°C). PMEI as freeze-dried kiwi powder (0.3%, w/w) succeeded in inhibiting 89.3% of the OJ PME without affecting the microbial and the sensory quality. Nanomilling of OJ pulp, to prepare nano-particles OJ (NPOJ), reduced the initial microbial load by 1.65 and 1.83 log for psychrotrophs and yeasts and molds, respectively; significantly (p < .05) inactivated 40.9% of the residual PME activity and the juice separation was significantly reduced by 48.3% (after 14 days of storage). Nanomilling exhibited no effect on OJ pH, but slight (p < .05) decrease in ascorbic acid content was noted. The combination of PMEI with NPOJ resulted in improved OJ stability with reduced separation to 36.4% of that of control. Such combination also allowed to use a lower pasteurization temperature at lower exposure time (60°C/5 min) needed to obtain new NPOJ with comparable high quality as fresh OJ and which has a shelf life of 3 weeks (4°C).
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Affiliation(s)
- Wael A. Bazaraa
- Department of Food ScienceFaculty of AgricultureCairo UniversityGizaEgypt
| | - Abdalla S. Ammar
- Department of Food ScienceFaculty of AgricultureCairo UniversityGizaEgypt
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Cassani L, Quintana G, Moreira MR, Gómez-Zavaglia A. Relationship between carbohydrate composition and fungal deterioration of functional strawberry juices preserved using non-thermal treatments. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2018; 98:3271-3279. [PMID: 29230818 DOI: 10.1002/jsfa.8830] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/17/2017] [Revised: 10/31/2017] [Accepted: 12/08/2017] [Indexed: 06/07/2023]
Abstract
BACKGROUND The quantification of the main carbohydrates present in strawberry juices enriched with inulin and fructo-oligosaccharides (FOS) and preserved by non-thermal techniques (vanillin and ultrasound) was conducted, in addition to an investigation of the evolution of these compounds and their relationship with fungal deterioration over 14 days of refrigerated storage. RESULTS A simple and environmentally friendly analytical approach based on high-performance liquid chromatography with a reflection index detector was developed for simultaneous determination of inulin, FOS and mono- and disaccharides present in the juices. When analyzing the evolution of carbohydrates during storage, a direct relationship between the consumption of sucrose and the growth of yeasts and molds (main spoilage flora in strawberry) was observed, especially in untreated samples (control). By contrast, no sucrose consumption was observed during storage of the treated sample, thus demonstrating the efficiency of the non-thermal treatments for controlling yeasts and mold growth. In turn, inulin and FOS added to juices were not degraded during storage. CONCLUSION The results obtained in the present study demonstrate that non-thermal treatments are adequate for preventing the growth of deteriorative flora in strawberry juices and that the addition of inulin and FOS can be a good strategy for functionalizing them, as well as improving their nutritional properties. © 2017 Society of Chemical Industry.
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Affiliation(s)
- Lucía Cassani
- Research Group of Food Engineering, Faculty of Engineering, National University of Mar del Plata, Mar del Plata, Argentina
- Argentinean Agency for the Scientific and Technological Promotion (ANPCyT), Argentina
| | - Gabriel Quintana
- Argentinean National Research Council (CONICET), Buenos Aires, Argentina
- Center for Research and Development in Food Cryotechnology (CIDCA, CCT-CONICET La Plata), La Plata, Argentina
| | - María R Moreira
- Research Group of Food Engineering, Faculty of Engineering, National University of Mar del Plata, Mar del Plata, Argentina
- Argentinean National Research Council (CONICET), Buenos Aires, Argentina
| | - Andrea Gómez-Zavaglia
- Argentinean National Research Council (CONICET), Buenos Aires, Argentina
- Center for Research and Development in Food Cryotechnology (CIDCA, CCT-CONICET La Plata), La Plata, Argentina
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Aghajanzadeh S, Ziaiifar AM. A review of pectin methylesterase inactivation in citrus juice during pasteurization. Trends Food Sci Technol 2018. [DOI: 10.1016/j.tifs.2017.10.013] [Citation(s) in RCA: 21] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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6
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Terefe NS, Buckow R, Versteeg C. Quality-related enzymes in plant-based products: effects of novel food processing technologies part 2: pulsed electric field processing. Crit Rev Food Sci Nutr 2015; 55:1-15. [PMID: 24915412 DOI: 10.1080/10408398.2012.701253] [Citation(s) in RCA: 26] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
Abstract
Pulsed electric field (PEF) processing is an effective technique for the preservation of pumpable food products as it inactivates vegetative microbial cells at ambient to moderate temperature without significantly affecting the nutritional and sensorial quality of the product. However, conflicting views are expressed about the effect of PEF on enzymes. In this review, which is part 2 of a series of reviews dealing with the effectiveness of novel food preservation technologies for controlling enzymes, the scientific literature over the last decade on the effect of PEF on plant enzymes is critically reviewed to shed more light on the issue. The existing evidence indicates that PEF can result in substantial inactivation of most enzymes, although a much more intense process is required compared to microbial inactivation. Depending on the processing condition and the origin of the enzyme, up to 97% inactivation of pectin methylesterase, polyphenol oxidase, and peroxidase as well as no inactivation have been reported following PEF treatment. Both electrochemical effects and Ohmic heating appear to contribute to the observed inactivation, although the relative contribution depends on a number of factors including the origin of the enzyme, the design of the PEF treatment chamber, the processing condition, and the composition of the medium.
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Barba FJ, Parniakov O, Pereira SA, Wiktor A, Grimi N, Boussetta N, Saraiva JA, Raso J, Martin-Belloso O, Witrowa-Rajchert D, Lebovka N, Vorobiev E. Current applications and new opportunities for the use of pulsed electric fields in food science and industry. Food Res Int 2015. [DOI: 10.1016/j.foodres.2015.09.015] [Citation(s) in RCA: 432] [Impact Index Per Article: 48.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
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8
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Criado M, Civera M, Martínez A, Rodrigo D. Use of Weibull distribution to quantify the antioxidant effect of Stevia rebaudiana on oxidative enzymes. Lebensm Wiss Technol 2015. [DOI: 10.1016/j.lwt.2014.10.041] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/28/2023]
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Agcam E, Akyıldız A, Evrendilek GA. Effects of PEF and heat pasteurization on PME activity in orange juice with regard to a new inactivation kinetic model. Food Chem 2014; 165:70-6. [DOI: 10.1016/j.foodchem.2014.05.097] [Citation(s) in RCA: 28] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/05/2014] [Revised: 05/05/2014] [Accepted: 05/16/2014] [Indexed: 11/27/2022]
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10
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Sampedro F, Fan X. Inactivation kinetics and photoreactivation of vegetable oxidative enzymes after combined UV-C and thermal processing. INNOV FOOD SCI EMERG 2014. [DOI: 10.1016/j.ifset.2014.02.007] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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11
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Buckow R, Ng S, Toepfl S. Pulsed Electric Field Processing of Orange Juice: A Review on Microbial, Enzymatic, Nutritional, and Sensory Quality and Stability. Compr Rev Food Sci Food Saf 2013; 12:455-467. [DOI: 10.1111/1541-4337.12026] [Citation(s) in RCA: 133] [Impact Index Per Article: 12.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/26/2013] [Accepted: 04/25/2013] [Indexed: 11/28/2022]
Affiliation(s)
- Roman Buckow
- CSIRO, Animal, Food and Health Sciences; 671 Sneydes Rd.; Werribee; VIC 3030; Australia
| | - Sieh Ng
- CSIRO, Animal, Food and Health Sciences; 671 Sneydes Rd.; Werribee; VIC 3030; Australia
| | - Stefan Toepfl
- German Inst. of Food Technologies (DIL); Prof.-von-Klitzing-Str. 7; 49610 Quakenbrück; Germany
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12
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Xiang B, Sundararajan S, Mis Solval K, Espinoza-Rodezno L, Aryana K, Sathivel S. Effects of Pulsed Electric Fields on Physicochemical Properties and Microbial Inactivation of Carrot Juice. J FOOD PROCESS PRES 2013. [DOI: 10.1111/jfpp.12115] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Bob Xiang
- Department of Food Science; Louisiana State University; Agricultural Center; Baton Rouge LA
| | - Srijanani Sundararajan
- Department of Food Science; Louisiana State University; Agricultural Center; Baton Rouge LA
| | - Kevin Mis Solval
- Department of Food Science; Louisiana State University; Agricultural Center; Baton Rouge LA
| | - Luis Espinoza-Rodezno
- Department of Food Science; Louisiana State University; Agricultural Center; Baton Rouge LA
| | - Kayanush Aryana
- School of Animal Sciences; Louisiana State University; Agricultural Center; Baton Rouge LA
| | - Subramaniam Sathivel
- Department of Food Science; Louisiana State University; Agricultural Center; Baton Rouge LA
- Department of Biological and Agricultural Engineering; Louisiana State University Agricultural Center; Baton Rouge LA 70803-4300
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Igual M, Sampedro F, Martínez-Navarrete N, Fan X. Combined osmodehydration and high pressure processing on the enzyme stability and antioxidant capacity of a grapefruit jam. J FOOD ENG 2013. [DOI: 10.1016/j.jfoodeng.2012.09.006] [Citation(s) in RCA: 25] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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15
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Huang K, Tian H, Gai L, Wang J. A review of kinetic models for inactivating microorganisms and enzymes by pulsed electric field processing. J FOOD ENG 2012. [DOI: 10.1016/j.jfoodeng.2012.02.007] [Citation(s) in RCA: 73] [Impact Index Per Article: 6.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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Caminiti IM, Noci F, Morgan DJ, Cronin DA, Lyng JG. The effect of pulsed electric fields, ultraviolet light or high intensity light pulses in combination with manothermosonication on selected physico-chemical and sensory attributes of an orange and carrot juice blend. FOOD AND BIOPRODUCTS PROCESSING 2012. [DOI: 10.1016/j.fbp.2011.11.006] [Citation(s) in RCA: 52] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/15/2022]
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Effects of Pulsed Electric Field Processing on Quality Characteristics and Microbial Inactivation of Soymilk. FOOD BIOPROCESS TECH 2012. [DOI: 10.1007/s11947-012-0868-8] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/01/2023]
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Demirdöven A, Baysal T. Optimization of ohmic heating applications for pectin methylesterase inactivation in orange juice. Journal of Food Science and Technology 2012; 51:1817-26. [PMID: 25190836 DOI: 10.1007/s13197-012-0700-5] [Citation(s) in RCA: 34] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 03/03/2012] [Accepted: 04/04/2012] [Indexed: 11/29/2022]
Abstract
Ohmic heating (OH) which is among to electro-thermal methods and helps to inactivate microorganisms and enzymes was used in this study as thermal treatment on orange juice production for pectin methylesterase (PME) inactivation. Response surface methodology (RSM) was used for optimization of OH conditions. The effects of voltage gradient and temperature (independent variables) were investigated on PME activity (response) of orange juice. After optimization orange juice was produced and compared with untreated control juices and conventional thermally heated juices on the aspect of PME inactivation and some quality characteristics. Reduction of PME activities was found approximately 96 % in OH groups where conventional thermally heated juice has 88.3 % reduction value. Total pectin content was increased 1.72-2 % after OH applications. Ascorbic acid contents of OH samples were found between 43.08-45.20 mg/100 mL where conventional thermally heated juice has 42.9 mg/100 mL. As a result, it was determined that OH can be applied as a thermal treatment on orange juice production in moderate temperatures for PME inactivation and may improve functional properties of orange juice.
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Affiliation(s)
- Aslıhan Demirdöven
- Faculty of Engineering and Natural Sciences, Department of Food Engineering, Gaziosmanpaşa University, 60100 Tokat, Turkey
| | - Taner Baysal
- Faculty of Engineering, Department of Food Engineering, Ege University, Izmir, Turkey
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Sudhaus N, Pina-Pérez MC, Martínez A, Klein G. Inactivation kinetics of spores of Bacillus cereus strains treated by a peracetic acid-based disinfectant at different concentrations and temperatures. Foodborne Pathog Dis 2012; 9:442-52. [PMID: 22506696 DOI: 10.1089/fpd.2011.1043] [Citation(s) in RCA: 11] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/12/2022] Open
Abstract
The purpose of this study was to assess the effect of a commercial peracetic acid-based disinfectant against spores of Bacillus cereus, to identify the most influential factor for the final number of microorganisms after different disinfection procedures, and to evaluate the nature of the inactivation kinetics. The spores of four different strains of B. cereus (DSM 318, 4312, 4313, and 4384) were treated with five different disinfectant concentrations (0.25%, 0.5%, 1.0%, 1.5%, and 2.0% [w/v]) at three different temperatures (10°C, 15°C, and 20°C) with or without protein load. A higher temperature and PES 15/23 concentration resulted in a higher inactivation. Inactivation of B. cereus strain 4312 was around 2 log₁₀ cycles at 10°C and around 7 log₁₀ at 20°C (conc=1% [w/v] PAA; t=60 min; without protein). The protein load at higher concentrations did not significantly reduce the efficacy of the disinfectant (p>0.05). This article indicates the applicability of the Weibull model to fit the B. cereus disinfectant survival curves. A Monte Carlo simulation was used to carry out a sensitivity analysis, which revealed the most influential factors affecting the final number of microorganisms after the disinfection process.
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Affiliation(s)
- Nadine Sudhaus
- Institute of Food Quality and Food Safety, University of Veterinary Medicine Hannover, Hannover, Germany
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Salvia-Trujillo L, Morales-de la Peña M, Rojas-Graü MA, Martín-Belloso O. Microbial and enzymatic stability of fruit juice-milk beverages treated by high intensity pulsed electric fields or heat during refrigerated storage. Food Control 2011. [DOI: 10.1016/j.foodcont.2011.03.022] [Citation(s) in RCA: 39] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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Rayman A, Baysal T. Yield and Quality Effects of Electroplasmolysis and Microwave Applications on Carrot Juice Production and Storage. J Food Sci 2011; 76:C598-605. [DOI: 10.1111/j.1750-3841.2011.02156.x] [Citation(s) in RCA: 20] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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22
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Optimizing critical high-intensity pulsed electric fields treatments for reducing pectolytic activity and viscosity changes in watermelon juice. Eur Food Res Technol 2010. [DOI: 10.1007/s00217-010-1303-x] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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23
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Altuntas J, Evrendilek GA, Sangun MK, Zhang HQ. Effects of pulsed electric field processing on the quality and microbial inactivation of sour cherry juice. Int J Food Sci Technol 2010. [DOI: 10.1111/j.1365-2621.2010.02213.x] [Citation(s) in RCA: 44] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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MA HAILE, HUANG LIURONG, ZHU CHUNMEI. THE EFFECT OF PULSED MAGNETIC FIELD ON HORSERADISH PEROXIDASE. J FOOD PROCESS ENG 2009. [DOI: 10.1111/j.1745-4530.2009.00544.x] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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ALTUNTAŞ JULIDE, AKDEMIR EVRENDILEK GULSUN, SANGUN MUSTAFAK, ZHANG HOWARDQ. PROCESSING OF PEACH NECTAR BY PULSED ELECTRIC FIELDS WITH RESPECT TO PHYSICAL AND CHEMICAL PROPERTIES AND MICROBIAL INACTIVATION. J FOOD PROCESS ENG 2009. [DOI: 10.1111/j.1745-4530.2009.00549.x] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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26
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Modeling within the Bayesian framework, the inactivation of pectinesterase in gazpacho by pulsed electric fields. J FOOD ENG 2009. [DOI: 10.1016/j.jfoodeng.2009.06.006] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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27
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Soliva-Fortuny R, Balasa A, Knorr D, Martín-Belloso O. Effects of pulsed electric fields on bioactive compounds in foods: a review. Trends Food Sci Technol 2009. [DOI: 10.1016/j.tifs.2009.07.003] [Citation(s) in RCA: 122] [Impact Index Per Article: 8.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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28
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Aguiló-Aguayo I, Soliva-Fortuny R, Martín-Belloso O. Changes in viscosity and pectolytic enzymes of tomato and strawberry juices processed by high-intensity pulsed electric fields. Int J Food Sci Technol 2009. [DOI: 10.1111/j.1365-2621.2009.02068.x] [Citation(s) in RCA: 28] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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29
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Martín-Diana AB, Rico D, Barat J, Barry-Ryan C. Orange juices enriched with chitosan: Optimisation for extending the shelf-life. INNOV FOOD SCI EMERG 2009. [DOI: 10.1016/j.ifset.2009.05.003] [Citation(s) in RCA: 24] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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30
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Akın E, Evrendilek G. Effect of Pulsed Electric Fields on Physical, Chemical, and Microbiological Properties of Formulated Carrot Juice. FOOD SCI TECHNOL INT 2009. [DOI: 10.1177/1082013209341414] [Citation(s) in RCA: 25] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
The objective of this study was to process a developed carrot juice-based beverage by pulsed electric fields (PEF) and determination of its physical, chemical, and microbiological properties before and after PEF processing. Results revealed that PEF processing did not cause any significant change in pH, titratable acidity (TA), °Brix, conductivity, color (L*, a*, and b*), nonenzymatic browning index (NBI), metal ion, and vitamin C concentration (p > 0.05). There was a significant reduction on the total aerobic mesophilic bacteria, total mold and yeast, total enterobactericeae and Escherichia coli O157:H7 counts resulting with 4.30 ± 0.26, 3.4 2 ± 0.40, 4.46 ± 0.36, and 3.57 ± 0.32 log cfu/mL, respectively (p ≤ 0.01). PEF processing could be successfully used to process a carrot juice based beverage with significant amount of microbial reduction.
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Affiliation(s)
- E. Akın
- Department of Food Engineering, Faculty of Agriculture, Mustafa Kemal University, 31034 Alahan, Hatay, Turkey
| | - G.A. Evrendilek
- Department of Food Engineering, Faculty of Agriculture, Mustafa Kemal University, 31034 Alahan, Hatay, Turkey, Department of Food Engineering Faculty of Engineering and Architecture Abant Izzet Baysal University, Golkoy Campus 14280, Bolu, Turkey,
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Duvetter T, Sila D, Van Buggenhout S, Jolie R, Van Loey A, Hendrickx M. Pectins in Processed Fruit and Vegetables: Part I-Stability and Catalytic Activity of Pectinases. Compr Rev Food Sci Food Saf 2009. [DOI: 10.1111/j.1541-4337.2009.00070.x] [Citation(s) in RCA: 92] [Impact Index Per Article: 6.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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32
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Odriozola-Serrano I, Soliva-Fortuny R, Gimeno-Añó V, Martín-Belloso O. Modeling changes in health-related compounds of tomato juice treated by high-intensity pulsed electric fields. J FOOD ENG 2008. [DOI: 10.1016/j.jfoodeng.2008.04.019] [Citation(s) in RCA: 50] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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33
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Riener J, Noci F, Cronin DA, Morgan DJ, Lyng JG. Combined effect of temperature and pulsed electric fields on pectin methyl esterase inactivation in red grapefruit juice (Citrus paradisi). Eur Food Res Technol 2008. [DOI: 10.1007/s00217-008-0943-6] [Citation(s) in RCA: 22] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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34
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Odriozola-Serrano I, Soliva-Fortuny R, Gimeno-Añó V, Martín-Belloso O. Kinetic study of anthocyanins, vitamin C, and antioxidant capacity in strawberry juices treated by high-intensity pulsed electric fields. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2008; 56:8387-8393. [PMID: 18759439 DOI: 10.1021/jf801537f] [Citation(s) in RCA: 22] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/26/2023]
Abstract
A kinetic study of anthocyanins, vitamin C, and antioxidant capacity was carried out in strawberry juice treated with high-intensity pulsed electric fields. Samples were subjected to electric field strengths from 20 to 35 kV/cm for up to 2000 mus applying 1 mus bipolar pulses at 232 Hz. The suitability of simple first-order kinetics and an empirical model based on Weibull distribution function to describe changes in experimental data are discussed. In addition, different secondary models relating the antioxidant property retention to the electric field strength and treatment time are given. The Weibull kinetic model was the most accurate ( R (2) adj >or= 0.727) to predict anthocyanins, vitamin C, and antioxidant capacity changes in strawberry juice through the HIPEF treatment time. The combined effect of treatment time and electric field strength on health-related compounds of strawberry juice was successfully predicted (R(2) adj >or= 0.874) through secondary expressions. The proposed models are useful to predict the variation of the antioxidant potential of strawberry juice with the key parameters involved in HIPEF treatments.
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Affiliation(s)
- Isabel Odriozola-Serrano
- Department of Food Technology UTPV-CeRTA, University of Lleida Rovira Roure 191, 25198 Lleida, Spain
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35
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Li YQ, Chen Q, Liu XH, Chen ZX. Inactivation of soybean lipoxygenase in soymilk by pulsed electric fields. Food Chem 2008; 109:408-14. [DOI: 10.1016/j.foodchem.2008.01.001] [Citation(s) in RCA: 80] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/29/2006] [Revised: 12/04/2007] [Accepted: 01/03/2008] [Indexed: 11/25/2022]
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36
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Cortés C, Esteve MJ, Frígola A. Color of orange juice treated by High Intensity Pulsed Electric Fields during refrigerated storage and comparison with pasteurized juice. Food Control 2008. [DOI: 10.1016/j.foodcont.2007.03.001] [Citation(s) in RCA: 96] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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37
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The Impact of Thermosonication and Pulsed Electric Fields on Staphylococcus aureus Inactivation and Selected Quality Parameters in Orange Juice. FOOD BIOPROCESS TECH 2008. [DOI: 10.1007/s11947-007-0045-7] [Citation(s) in RCA: 58] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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38
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Effect of refrigerated storage on ascorbic acid content of orange juice treated by pulsed electric fields and thermal pasteurization. Eur Food Res Technol 2007. [DOI: 10.1007/s00217-007-0766-x] [Citation(s) in RCA: 23] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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39
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Quitão-Teixeira LJ, Aguiló-Aguayo I, Ramos AM, Martín-Belloso O. Inactivation of Oxidative Enzymes by High-Intensity Pulsed Electric Field for Retention of Color in Carrot Juice. FOOD BIOPROCESS TECH 2007. [DOI: 10.1007/s11947-007-0018-x] [Citation(s) in RCA: 70] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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40
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DE CARVALHO JOELIAMARQUES, MAIA GERALDOARRAES, DE FIGUEIREDO RAIMUNDOWILANE, DE BRITO EDYSOUSA, RODRIGUES SUELI. DEVELOPMENT OF A BLENDED NONALCOHOLIC BEVERAGE COMPOSED OF COCONUT WATER AND CASHEW APPLE JUICE CONTAINING CAFFEINE. J FOOD QUALITY 2007. [DOI: 10.1111/j.1745-4557.2007.00149.x] [Citation(s) in RCA: 25] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022] Open
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41
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Elez-Martínez P, Suárez-Recio M, Martín-Belloso O. Modeling the reduction of pectin methyl esterase activity in orange juice by high intensity pulsed electric fields. J FOOD ENG 2007. [DOI: 10.1016/j.jfoodeng.2005.09.014] [Citation(s) in RCA: 41] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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42
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Rivas A, Rodrigo D, Martínez A, Barbosa-Cánovas G, Rodrigo M. Effect of PEF and heat pasteurization on the physical–chemical characteristics of blended orange and carrot juice. Lebensm Wiss Technol 2006. [DOI: 10.1016/j.lwt.2005.07.002] [Citation(s) in RCA: 119] [Impact Index Per Article: 6.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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43
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Giner-Seguí J, Bailo-Ballarín E, Gorinstein S, Martín-Belloso O. New Kinetic Approach to the Evolution of Polygalacturonase (EC 3.2.1.15) Activity in a Commercial Enzyme Preparation Under Pulsed Electric Fields. J Food Sci 2006. [DOI: 10.1111/j.1750-3841.2006.00054.x] [Citation(s) in RCA: 15] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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44
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Sentandreu E, Carbonell L, Rodrigo D, Carbonell JV. Pulsed electric fields versus thermal treatment: equivalent processes to obtain equally acceptable citrus juices. J Food Prot 2006; 69:2016-8. [PMID: 16924935 DOI: 10.4315/0362-028x-69.8.2016] [Citation(s) in RCA: 17] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
Pulsed electric field treatment has been claimed to produce more acceptable chilled citrus juices than those obtained by conventional thermal treatment. The pectin methylesterase activity and the acceptability of nine juices obtained from Clementine mandarins, Valencia oranges, and Ortanique fruits (hybrid of mandarin and orange), untreated, pasteurized (85 degrees C for 10 s), and treated by pulsed electric fields (25 kV/cm for 330 micros), were evaluated. The treatments, selected to reach a similar level of pectin methylesterase inactivation, produced juices that did not differ in acceptability from each other for the three varieties and in all cases were less acceptable than the untreated juice.
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Affiliation(s)
- E Sentandreu
- Instituto de Agroquímica y Tecnología de Alimentos (IATA-CSIC). P.O. Box 73, 46100-Burjassot, Valencia, Spain.
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Espachs-Barroso A, Van Loey A, Hendrickx M, Martín-Belloso O. Inactivation of plant pectin methylesterase by thermal or high intensity pulsed electric field treatments. INNOV FOOD SCI EMERG 2006. [DOI: 10.1016/j.ifset.2005.07.002] [Citation(s) in RCA: 80] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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46
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Torregrosa F, Esteve M, Frígola A, Cortés C. Ascorbic acid stability during refrigerated storage of orange–carrot juice treated by high pulsed electric field and comparison with pasteurized juice. J FOOD ENG 2006. [DOI: 10.1016/j.jfoodeng.2005.01.034] [Citation(s) in RCA: 134] [Impact Index Per Article: 7.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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47
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Models in a Bayesian framework for inactivation of pectinesterase in a commercial enzyme formulation by pulsed electric fields. Eur Food Res Technol 2005. [DOI: 10.1007/s00217-005-1143-2] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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