Efficacy of cold plasma-activated water as an environmentally friendly sanitizer in egg washing

Eggs in the United States are typically washed using chemical sanitizers such as quaternary ammonia (QA) or chlorine. Such treatments generate wash water, which could be potentially hazardous to the environment. A novel, nonthermal sanitization technique for washing shell eggs using cold plasma-activated water (PAW) was investigated in this study. The inactivation efficacy of PAW on Klebsiella michiganensis and the impact of PAW on the cuticle of the eggshell and shell strength were tested in comparison to QA. Washing inoculated eggs with PAW and QA achieved a similar microbial reduction (>5.28 log CFU/egg). Colorimetric analysis showed that ∆E-value for PAW-treated eggs was significantly lower than QA-treated eggs, suggesting higher cuticle coverage in eggs treated with PAW. The texture analysis to test for shell egg strength indicated that washing eggs with PAW did not affect the structural integrity of the eggshell when compared to eggs washed with QA. According to this study, PAW has the potential as an alternative to commercial sanitizers like QA in the egg-washing industry. PAW does not detrimentally impact shell strength or cuticle coverage and provides similar microbial reduction efficacy.

Characterization of Microbial Inactivation Using Plasma-Activated Water and Plasma-Activated Acidified Buffer

This work investigates the efficacy of plasma-activated water (PAW) and plasma-activated acidified buffer (PAAB) on Enterobacter aerogenes in aqueous system and fruit systems. Reactive oxygen and nitrogen species in PAW have been suggested to provide antimicrobial and acidifying effects, causing the pH of treated water to drop. To isolate the effect of pH in microbial inactivation and to study the interactive effects of pH and reactive species on microbial inactivation, a citrate-phosphate buffer (pH 3.1) and PAAB (citrate-phosphate) were studied. A 1.92 ± 0.70 log CFU/mL reduction in E. aerogenes was observed in PAW, while no reduction was achieved in the buffer, suggesting that the inactivation was due to the reactive species in PAW and not the acidic pH. PAAB achieved a 5.11 ± 0.63 log CFU/mL reduction, suggesting an interactive effect of reactive species and low pH. Electrical conductivity and oxidation-reduction potential measurements suggest potential mechanisms for the greater antimicrobial efficacy of PAAB over PAW. Four surfaces of increasing roughness (glass slides, grape tomatoes, limes, and spiny gourds) were spot inoculated and washed with distilled water, PAW, buffer, and PAAB for 3 min. The smoothest surface (glass) showed the highest reduction (6.32 ± 0.43 log CFU per surface), while the roughest surface (spiny gourd) showed a significantly lower reduction (2.52 ± 0.46 log CFU per surface) when treated with PAAB. For treatment with PAW, no significant differences were observed between glass slides, limes, and spiny gourds. With PAW treatment, significantly lower reduction was observed on spiny gourds (1.70 ± 0.21 log CFU per surface) than on grape tomatoes (4.65 ± 1.34 log CFU per surface). PAW and PAAB both showed potential for their use in fresh produce sanitation.

Effect of Surface Roughness in Model and Fresh Fruit Systems on Microbial Inactivation Efficacy of Cold Atmospheric Pressure Plasma

This study investigates the efficacy of cold atmospheric pressure plasma (CAPP) on microbial inactivation as influenced by surface roughness of two types of surfaces: sandpaper and fresh fruit peel. Different grits of closed-coat sandpaper were selected, with their roughness (P_q) values ranging from 6 to 16 μm. Apple, orange, and cantaloupe peels were selected for roughness values that were similar to the sandpapers. The sandpapers and the fruit peel surfaces were spot inoculated with Enterobacter aerogenes (10⁹ CFU/63.64 cm²) and exposed to CAPP for 492 s. Similar microbial enumeration techniques were used for both systems to quantify the microbial inactivation. The smoothest sandpaper showed a 0.52-log higher inactivation of E. aerogenes (2.08 log CFU/63.64 cm² sandpaper surface inactivation) than did the roughest sandpaper (1.56 log CFU/63.64 cm² sandpaper surface inactivation), and the difference was statistically significant (P < 0.05). The smoothest fresh fruit peel surface (apple) showed a 1.25-log higher inactivation of the microorganism (1.86 log CFU/63.64 cm² fruit peel surface inactivation) than did the roughest fresh fruit peel surface (cantaloupe; 0.61 log CFU/63.64 cm² fruit peel surface inactivation), and the difference was statistically significant (P < 0.05). As the surface roughness increased, microbial inactivation efficacy of CAPP decreased for both systems. The results from sandpaper show that, in a scenario in which the surface roughness was the only parameter of difference, the microbial inactivation efficacy of CAPP decreased with increasing surface roughness. The results from fruit surfaces show high variability and were not directly predictable from the sandpaper data. This suggests that the microbial inactivation efficacy of CAPP in real-world food systems, such as on fresh fruit peels, is affected by factors in addition to surface roughness.

Effect of temperature abuse on frozen army rations: Part 2: Predicting microbial spoilage

Numerically simulated heat transfer model of frozen US military rations was combined with microbial kinetics to predict the microbial spoilage of the food products, during two possible temperature abuse scenarios. An army breakfast menu box containing five different food items was selected for conducting this research. One of the food item in the menu box, beefsteak, was chosen for detailed microbial study. A microbial predictive tool was used to identify and evaluate the kinetics of the most prone microorganism that can grow in a beefsteak. Numerical predictions suggested that the food items exposed to external temperatures ranging from 20°C to 40°C can be allowed to stay at those temperatures for maximum times of 28.7h to 11.9h, respectively. The food items can be allowed to stay inside the broken freezer for a maximum time of 186h, to ensure microbial safety in the case of freezer failure.

Effect of temperature abuse on frozen army rations. Part 1: Developing a heat transfer numerical model based on thermo-physical properties of food

Numerical simulation was carried out to predict the effect of external temperature conditions on thermal behavior of frozen US military rations, during storage and transportation. An army breakfast menu box containing beefsteaks, concentrated orange juice, peppers & onions, French toast, and Danishes, was selected for conducting this study. Thermo-physical properties of each food item were characterized using their composition and differential scanning calorimeter (DSC). Apparent heat capacity method was used to account for the latent heat of phase change during simulation of thawing and freezing. Numerically simulated results were experimentally validated using a gel-based model food system and the food items in the menu box. The average deviation between numerically predicted temperature and experimentally measured temperature for the model food system was approximately 1°C and for the targeted food items the deviation ranged from 2°C to 5°C, depending on the food item.

p-Coumaric acid and ursolic acid from Corni fructus attenuated β-amyloid(25-35)-induced toxicity through regulation of the NF-κB signaling pathway in PC12 cells

Neuroinflammatory responses induced by amyloid-beta peptide (Aβ) are important causes in the pathogenesis of Alzheimer's disease (AD). Blockade of Aβ has emerged as a possible therapeutic approach to control the onset of AD. This study investigated the neuroprotective effects and molecular mechanisms of p-coumaric acid (p-CA) and ursolic acid (UA) from Corni fructus against Aβ(25-35)-induced toxicity in PC12 cells. p-CA and UA significantly inhibited the expression of iNOS and COX-2 in Aβ(25-35)-injured PC12 cells. Blockade of nuclear translocation of the p65 subunit of nuclear factor κB (NF-κB) and phosphorylation of IκB-α was also observed after p-CA and UA treatment. For the upstream kinases, UA exclusively reduced ERK1/2, p-38, and JNK phosphorylation, but p-CA suppressed ERK1/2 and JNK phosphorylation. Both compounds comprehensively inhibited NF-κB activity, but possibly with different upstream pathways. The results provide new insight into the pharmacological modes of p-CA and UA and their potential therapeutic application to AD.

Feeding the World Today and Tomorrow: The Importance of Food Science and Technology: An IFT Scientific Review

by Philip E. Nelson, 2007 World Food Prize Laureate; Professor Emeritus, Food Science Dept., Purdue Univ. Just as society has evolved over time, our food system has also evolved over centuries into a global system of immense size and complexity. The commitment of food science and technology professionals to advancing the science of food, ensuring a safe and abundant food supply, and contributing to healthier people everywhere is integral to that evolution. Food scientists and technologists are versatile, interdisciplinary, and collaborative practitioners in a profession at the crossroads of scientific and technological developments. As the food system has drastically changed, from one centered around family food production on individual farms and home food preservation to the modern system of today, most people are not connected to their food nor are they familiar with agricultural production and food manufacturing designed for better food safety and quality. The Institute of Food Technologists-a nonprofit scientific society of individual members engaged in food science, food technology, and related professions in industry, academia, and government-has the mission to advance the science of food and the long-range vision to ensure a safe and abundant food supply contributing to healthier people everywhere. IFT convened a task force and called on contributing authors to develop this scientific review to inform the general public about the importance and benefits of food science and technology in IFT's efforts to feed a growing world. The main objective of this review is to serve as a foundational resource for public outreach and education and to address misperceptions and misinformation about processed foods. The intended audience includes those who desire to know more about the application of science and technology to meet society's food needs and those involved in public education and outreach. It is IFT's hope that the reader will gain a better understanding of the goals or purposes for various applications of science and technology in the food system, and an appreciation for the complexity of the modern food supply. Abstract:  This Institute of Food Technologists scientific review describes the scientific and technological achievements that made possible the modern production-to-consumption food system capable of feeding nearly 7 billion people, and it also discusses the promising potential of ongoing technological advancements to enhance the food supply even further and to increase the health and wellness of the growing global population. This review begins with a historical perspective that summarizes the parallel developments of agriculture and food technology, from the beginnings of modern society to the present. A section on food manufacturing explains why food is processed and details various food processing methods that ensure food safety and preserve the quality of products. A section about potential solutions to future challenges briefly discusses ways in which scientists, the food industry, and policy makers are striving to improve the food supply for a healthier population and feed the future. Applications of science and technology within the food system have allowed production of foods in adequate quantities to meet the needs of society, as it has evolved. Today, our production-to-consumption food system is complex, and our food is largely safe, tasty, nutritious, abundant, diverse, convenient, and less costly and more readily accessible than ever before. Scientific and technological advancements must be accelerated and applied in developed and developing nations alike, if we are to feed a growing world population.

Processing stability of squalene in amaranth and antioxidant potential of amaranth extract

The processing stability of squalene in amaranth and the antioxidant capacity of the oil-rich fraction of amaranth were studied. The processes investigated were continuous puffing and roasting. Puffing was carried out using a single screw extruder, while roasting was carried out in a convection oven. High-performance liquid chromatography was used to quantify squalene content before and after processing. The L-ORAC method was used to study the antioxidant activity of pure squalene and lipophilic amaranth extract containing squalene. It was found that squalene was stable during all of the processing operations with a maximum loss of 12% during roasting (150 degrees C, 20 min) and no loss during puffing. The L-ORAC test showed pure squalene to be a weak antioxidant, whereas the lipophilic extract of amaranth showed higher antioxidant activity as compared to pure squalene at the same concentration, suggesting that tocotrienols and other minor ingredients also played a role as antioxidants.

Triterpene saponins from debittered quinoa (Chenopodium quinoa) seeds

Twelve triterpene saponins have been isolated from the debittered seeds of quinoa (Chenopodium quinoa), and their structures were characterized on the basis of hydrolysis and spectral data, especially NMR evidence. Among them, three compounds, including 3-O-beta-D-glucuropyranosyl oleanolic acid (1), 3-O-beta-D-glucopyranosyl-(1-->3)-alpha-L-arabinopyranosyl hederagenin (2), and the new compound 3-O-beta-D-glucopyranosyl-(1-->3)-alpha-L-arabinopyranosyl-30-O-methyl spergulagenate 28-O-beta-D-glucopyranosyl ester (3), are identified for the first time from quinoa seeds. The other isolated saponins have been previously reported in quinoa.

Ecdysteroids of quinoa seeds (Chenopodium quinoa Willd.)

Quinoa (Chenopodium quinoa) is a hardy and nutritious Latin American pseudo-cereal. Studies on the seeds led to the isolation of five ecdysteroids using column chromatography. Their structures were determined as ecdysterone, makisterone A, 24-epi-makisterone A, 24(28)-dehydromakisterone A, and 20,26-dihydroxyecdysone by spectroscopic methods. This study demonstrates that quinoa seeds are a source of ecdysteroids, which were reported to be molting hormones in insects.