251
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Georget E, Sevenich R, Reineke K, Mathys A, Heinz V, Callanan M, Rauh C, Knorr D. Inactivation of microorganisms by high isostatic pressure processing in complex matrices: A review. INNOV FOOD SCI EMERG 2015. [DOI: 10.1016/j.ifset.2014.10.015] [Citation(s) in RCA: 87] [Impact Index Per Article: 9.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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252
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Christiaens S, Van Buggenhout S, Houben K, Jamsazzadeh Kermani Z, Moelants KR, Ngouémazong ED, Van Loey A, Hendrickx ME. Process–Structure–Function Relations of Pectin in Food. Crit Rev Food Sci Nutr 2015; 56:1021-42. [DOI: 10.1080/10408398.2012.753029] [Citation(s) in RCA: 72] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/03/2023]
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253
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Bellary AN, Rastogi NK. Ways and Means for the Infusion of Bioactive Constituents in Solid Foods. Crit Rev Food Sci Nutr 2015; 56:1126-45. [DOI: 10.1080/10408398.2012.757545] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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254
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Lou F, Neetoo H, Chen H, Li J. High hydrostatic pressure processing: a promising nonthermal technology to inactivate viruses in high-risk foods. Annu Rev Food Sci Technol 2015; 6:389-409. [PMID: 25884283 DOI: 10.1146/annurev-food-072514-104609] [Citation(s) in RCA: 25] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 09/21/2023]
Abstract
Foodborne outbreaks of viral origin have become increasingly a serious public health concern. High-pressure processing (HPP), a nonthermal technology, has come to the forefront for food processing given its minimal effects on food quality. Recent studies have revealed encouraging results for the inactivation of several human viruses by HPP. This review provides comprehensive information on the use of HPP to eliminate viruses in model systems and foods. We address the influences of various parameters, including pressure level, holding time, pH, temperature, and food matrix on the efficacy of pressure inactivation of viruses, as well as insight into the mechanisms for inactivation of enveloped and nonenveloped viruses. HPP is a promising technology for mitigating virus contamination of foods, thus it is essential to identify the optimal parameters for enhancing virus inactivation while ensuring sensory and nutritional quality retention of foods.
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Affiliation(s)
- Fangfei Lou
- Department of Veterinary Biosciences, College of Veterinary Medicine
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255
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Abstract
Proteins are essential players in the vast majority of molecular level life processes. Since their structure is in most cases substantial for their correct function, study of their structural changes attracted great interest in the past decades. The three dimensional structure of proteins is influenced by several factors including temperature, pH, presence of chaotropic and cosmotropic agents, or presence of denaturants. Although pressure is an equally important thermodynamic parameter as temperature, pressure studies are considerably less frequent in the literature, probably due to the technical difficulties associated to the pressure studies. Although the first steps in the high-pressure protein study have been done 100 years ago with Bridgman's ground breaking work, the field was silent until the modern spectroscopic techniques allowed the characterization of the protein structural changes, while the protein was under pressure. Recently a number of proteins were studied under pressure, and complete pressure-temperature phase diagrams were determined for several of them. This review summarizes the thermodynamic background of the typical elliptic p-T phase diagram, its limitations and the possible reasons for deviations of the experimental diagrams from the theoretical one. Finally we show some examples of experimentally determined pressure-temperature phase diagrams.
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Affiliation(s)
- László Smeller
- Department of Biophysics and Radiation Biology, Semmelweis University, Budapest, Hungary,
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256
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Scolari G, Zacconi C, Busconi M, Lambri M. Effect of the combined treatments of high hydrostatic pressure and temperature on Zygosaccharomyces bailii and Listeria monocytogenes in smoothies. Food Control 2015. [DOI: 10.1016/j.foodcont.2014.07.006] [Citation(s) in RCA: 27] [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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257
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Silva JL, Barroso SPC, Mendes YS, Dumard CH, Santos PS, Gomes AMO, Oliveira AC. Pressure-Inactivated Virus: A Promising Alternative for Vaccine Production. Subcell Biochem 2015; 72:301-18. [PMID: 26174388 DOI: 10.1007/978-94-017-9918-8_15] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/15/2023]
Abstract
In recent years, many applications in diverse scientific fields with various purposes have examined pressure as a thermodynamic parameter. Pressure studies on viruses have direct biotechnological applications. Currently, most studies that involve viral inactivation by HHP are found in the area of food engineering and focus on the inactivation of foodborne viruses. Nevertheless, studies of viral inactivation for other purposes have also been conducted. HHP has been shown to be efficient in the inactivation of many viruses of clinical importance and the use of HHP approach has been proposed for the development of animal and human vaccines. Several studies have demonstrated that pressure can result in virus inactivation while preserving immunogenic properties. Viruses contain several components that can be susceptible to the effects of pressure. HHP has been a valuable tool for assessing viral structure function relationships because the viral structure is highly dependent on protein-protein interactions. In the case of small icosahedral viruses, incremental increases in pressure produce a progressive decrease in the folding structure when moving from assembled capsids to ribonucleoprotein intermediates (in RNA viruses), free dissociated units (dimers and/or monomers) and denatured monomers. High pressure inactivates enveloped viruses by trapping their particles in a fusion-like intermediate state. The fusogenic state, which is characterized by a smaller viral volume, is the final conformation promoted by HHP, in contrast with the metastable native state, which is characterized by a larger volume. The combined effects of high pressure with other factors, such as low or subzero temperature, pH and agents in sub-denaturing conditions (urea), have been a formidable tool in the assessment of the component's structure, as well as pathogen inactivation. HHP is a technology for the production of inactivated vaccines that are free of chemicals, safe and capable of inducing strong humoral and cellular immune responses. Here we present a current overview about the pressure-induced viral inactivation and the production of inactivated viral vaccines.
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Affiliation(s)
- Jerson L Silva
- Instituto de Bioquímica Médica Leopoldo de Meis, Universidade Federal do Rio de Janeiro, Rio de Janeiro, RJ, 21941-902, Brazil,
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258
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Singh A, Sharma M, Ramaswamy HS. Effect of High Pressure Treatment on Rheological Characteristics of Egg Components. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2014. [DOI: 10.1080/10942912.2013.837063] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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259
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Pérez Pulido R, Toledo J, Grande MJ, Gálvez A, Lucas R. Analysis of the effect of high hydrostatic pressure treatment and enterocin AS-48 addition on the bacterial communities of cherimoya pulp. Int J Food Microbiol 2014; 196:62-9. [PMID: 25528726 DOI: 10.1016/j.ijfoodmicro.2014.11.033] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/09/2014] [Revised: 11/22/2014] [Accepted: 11/29/2014] [Indexed: 12/21/2022]
Abstract
In the present study, pulp obtained from cherimoya pulp (Annona cherimola) was inoculated with epiphytic microbiota collected from cherimoya fruits, and supplemented or not with the circular bacteriocin enterocin AS-48 (50μg/g) and then packed under vacuum. Samples supplemented or not with enterocin were treated by high hydrostatic pressure (600MPa, 8min) and then stored at 5°C for 30days. The single AS-48 treatment only delayed microbial growth non-significantly (p>0.05). HHP treatment reduced microbial counts by five log cycles, but it did not prevent further growth of survivors by day 7. The combined treatment (AS-48+HHP) was the most effective, keeping bacterial cell densities at ≤1.5 log CFU/g for up to 15days. 16S rRNA gene pyrosequencing analysis was done on amplicon libraries from the growth on TSA plates seeded with ten-fold dilutions of pulp suspensions and incubated at 22°C for 24h. The results obtained are limited by the experimental conditions used in the study, and only concern the bacterial fraction that was selected by the TSA and growth conditions used. Pantoea (Pantoea agglomerans, Pantoea vagans) were the operational taxonomic units (OTUs) detected at highest relative abundance in bacterial biomass grown from control samples for the first 7days of storage, followed by Enterococcus gallinarum and Leuconostoc mesenteroides during late storage. The single HHP treatment significantly reduced the relative abundance of OTUs belonging to Pantoea and strongly increased that of endosporeformers (mainly Bacillus firmus and Bacillus stratosphericus) early after treatment, although Pantoea became again the predominant OTUs during storage. Samples singly treated with enterocin AS-48 revealed a strong inhibition of E. gallinarum as well as an early decrease in the relative abundance of Pantoea and an increased relative abundance of OTUs belonging to other Gram-negative species (mainly from genera Serratia and Pseudomonas). The strong microbial inactivation achieved by the combined treatment with enterocin and HHP reduced the levels of viable cells below detectable limits at days 0 and 1, and survivors recovered on TSA at day 7 were represented in >99% by B. firmus OTU. OTUs from endosporeformers were no longer detected during prolonged incubation, displaced by Pantoea spp., Erwinia billingiae and leuconostocs. Results from the present study indicate that HHP in combination with enterocin AS-48 is more effective in preserving the microbiological quality of cherimoya pulp during storage than the single HHP treatment.
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Affiliation(s)
- Rubén Pérez Pulido
- Área de Microbiología, Departamento de Ciencias de la Salud, Facultad de Ciencias Experimentales, Universidad de Jaén, 23071-Jaén, Spain
| | - Julia Toledo
- Área de Microbiología, Departamento de Ciencias de la Salud, Facultad de Ciencias Experimentales, Universidad de Jaén, 23071-Jaén, Spain
| | - M José Grande
- Área de Microbiología, Departamento de Ciencias de la Salud, Facultad de Ciencias Experimentales, Universidad de Jaén, 23071-Jaén, Spain
| | - Antonio Gálvez
- Área de Microbiología, Departamento de Ciencias de la Salud, Facultad de Ciencias Experimentales, Universidad de Jaén, 23071-Jaén, Spain.
| | - Rosario Lucas
- Área de Microbiología, Departamento de Ciencias de la Salud, Facultad de Ciencias Experimentales, Universidad de Jaén, 23071-Jaén, Spain
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260
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Effects of high hydrostatic pressure on the quality and safety of beef after the addition of conjugated linoleic acid. INNOV FOOD SCI EMERG 2014. [DOI: 10.1016/j.ifset.2014.06.001] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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261
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Huang W, Ji H, Liu S, Zhang C, Chen Y, Guo M, Hao J. Inactivation effects and kinetics of polyphenol oxidase from Litopenaeus vannamei by ultra-high pressure and heat. INNOV FOOD SCI EMERG 2014. [DOI: 10.1016/j.ifset.2014.10.005] [Citation(s) in RCA: 26] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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262
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Hernández-Carrión M, Hernando I, Quiles A. High hydrostatic pressure treatment as an alternative to pasteurization to maintain bioactive compound content and texture in red sweet pepper. INNOV FOOD SCI EMERG 2014. [DOI: 10.1016/j.ifset.2014.06.004] [Citation(s) in RCA: 37] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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263
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264
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Erna Kustyawati M, Pratama F, Saputra D, Wijaya A. MODIFIKASI WARNA, TEKTUR DAN AROMA TEMPE SETELAH DIPROSES DENGAN KARBON DIOKSIDA SUPERKRITIK [The Modification of Color, Texture, and Aroma of Tempe Processed with Supercritical Carbon Dioxide]. JURNAL TEKNOLOGI DAN INDUSTRI PANGAN 2014. [DOI: 10.6066/jtip.2014.25.2.168] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022] Open
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265
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Mateos-Vivas M, Rodríguez-Gonzalo E, Domínguez-Álvarez J, García-Gómez D, Ramírez-Bernabé R, Carabias-Martínez R. Analysis of free nucleotide monophosphates in human milk and effect of pasteurisation or high-pressure processing on their contents by capillary electrophoresis coupled to mass spectrometry. Food Chem 2014; 174:348-55. [PMID: 25529691 DOI: 10.1016/j.foodchem.2014.11.051] [Citation(s) in RCA: 25] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/07/2014] [Revised: 11/03/2014] [Accepted: 11/08/2014] [Indexed: 10/24/2022]
Abstract
A simple, efficient and green analytical method for the determination of free nucleotide monophosphates in human milk is proposed. It involves centrifugal ultrafiltration (CUF) as sample treatment and capillary electrophoresis-electrospray mass spectrometry (CE-ESI-MS) for separation and simultaneous quantification. The optimised method, applied to the analysis of human milk samples, included their dilution (1:5) with water followed by CUF treatment. No matrix effects were found. The method provided limits of detection between 0.08 and 0.13 μg mL(-1) and limits of quantification between 0.26 and 0.43 μg mL(-1). The intralaboratory repeatability and reproducibility afforded relative standard deviation values lower than 10%. The method was applied to the study of the effects of Holder pasteurisation and high-pressure processing on the nucleotide contents in samples from a human milk bank. The results showed concentration values between 0.5 and 10 μg mL(-1), with higher concentrations for the samples treated by pasteurisation. The effect of freezing time on the content of nucleotides was also assessed.
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Affiliation(s)
- María Mateos-Vivas
- Analytical Chemistry, Nutrition and Food Science Department, University of Salamanca, Plaza de los Caídos s/n, 37008 Salamanca, Spain
| | - Encarnación Rodríguez-Gonzalo
- Analytical Chemistry, Nutrition and Food Science Department, University of Salamanca, Plaza de los Caídos s/n, 37008 Salamanca, Spain.
| | - Javier Domínguez-Álvarez
- Analytical Chemistry, Nutrition and Food Science Department, University of Salamanca, Plaza de los Caídos s/n, 37008 Salamanca, Spain
| | - Diego García-Gómez
- Analytical Chemistry, Nutrition and Food Science Department, University of Salamanca, Plaza de los Caídos s/n, 37008 Salamanca, Spain
| | | | - Rita Carabias-Martínez
- Analytical Chemistry, Nutrition and Food Science Department, University of Salamanca, Plaza de los Caídos s/n, 37008 Salamanca, Spain
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266
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Process-induced undesirable compounds: Chances of non-thermal approaches. Meat Sci 2014; 98:392-403. [DOI: 10.1016/j.meatsci.2014.06.038] [Citation(s) in RCA: 24] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/16/2014] [Revised: 06/21/2014] [Accepted: 06/24/2014] [Indexed: 11/19/2022]
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267
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Swami Hulle NR, Kaushik N, Rao PS. Effect of High Pressure Processing on Rheological Properties, Pectinmethylesterase Activity and Microbiological Characteristics of Aloe Vera (Aloe barbadensisMiller) Juice. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2014. [DOI: 10.1080/10942912.2014.923907] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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268
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Vega-Gálvez A, Miranda M, Nuñez-Mancilla Y, Garcia-Segovia P, Ah-Hen K, Tabilo-Munizaga G, Pérez-Won M. Influence of high hydrostatic pressure on quality parameters and structural properties of aloe vera gel (Aloe barbadensis Miller). JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2014; 51:2481-9. [PMID: 25328187 DOI: 10.1007/s13197-012-0769-x] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 06/12/2012] [Accepted: 06/20/2012] [Indexed: 11/30/2022]
Abstract
The aim of this work was to study the effect of high hydrostatic pressure (HHP) on colour, dietary fibre, vitamin C content, polysaccharides content, physico-chemical and structural properties of aloe vera gel at three pressure levels (300, 400 and 500 MPa for 3 min) after 35 days of storage at 4 ± 1 °C. The results showed that HHP exerted a clear influence on most of the quality parameters studied. Moisture, protein and fat contents did not show changes with an increasing pressure. Ash, crude fibre and carbohydrates content increased with increasing pressure. Vitamin C content did not show significant differences after 35 days of storage. The variation of colour in the samples increased at 500 MPa. Total dietary fibre, water holding capacity and firmness increased with pressure. However, all HHP-treated samples presented a decrease in hydration ratio and polysaccharides content; and also minor alterations in the structural properties were produced at HHP of 300-500 MPa, resulting in a high quality gel.
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Affiliation(s)
- Antonio Vega-Gálvez
- Department of Food Engineering, Universidad de La Serena, Avenida Raúl Bitrán s/n, Box 599, La Serena, Chile ; Center for Advanced Studies in Arid zones, CEAZA, Universidad de La Serena, Avenida Raúl Bitrán s/n, Box 599, La Serena, Chile
| | - Margarita Miranda
- Department of Food Engineering, Universidad de La Serena, Avenida Raúl Bitrán s/n, Box 599, La Serena, Chile
| | - Yissleen Nuñez-Mancilla
- Department of Food Engineering, Universidad de La Serena, Avenida Raúl Bitrán s/n, Box 599, La Serena, Chile
| | - Purificación Garcia-Segovia
- Department of Food Technology, Universidad Politécnica de Valencia, Camino de Vera s/n, 46022 Valencia, Spain
| | - Kong Ah-Hen
- Institute of Food Science and Technology, Universidad Austral de Chile, Avenida Julio Sarrazín s/n, Valdivia, Chile
| | - Gipsy Tabilo-Munizaga
- Department of Food Engineering, Universidad del Bio-Bio, Avenida Andres Bello s/n, Box 447, Chillán, Chile
| | - Mario Pérez-Won
- Department of Food Engineering, Universidad de La Serena, Avenida Raúl Bitrán s/n, Box 599, La Serena, Chile
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269
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Załęcka A, Bügel S, Paoletti F, Kahl J, Bonanno A, Dostalova A, Rahmann G. The influence of organic production on food quality - research findings, gaps and future challenges. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2014; 94:2600-2604. [PMID: 24436145 DOI: 10.1002/jsfa.6578] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/29/2013] [Revised: 01/08/2014] [Accepted: 01/08/2014] [Indexed: 06/03/2023]
Abstract
Although several meta-analysis studies have been published comparing the quality of food derived from organic and non-organic origin, it is still not clear if food from organic production per se can guarantee product-related added value to consumers. This paper aims to summarize the status quo in order to identify research gaps and suggest future research challenges. Organic food is described according to a quality model already published. The influence of organic production on food quality is structured in primary production and processing. Furthermore, organic food authentication is discussed. Organic food seems to contain fewer pesticide residues and statistically more selected health-related compounds such as polyphenols in plant products and polyunsaturated fatty acids in milk and meat products, but the health relevance for consumers is not clear yet. Comparing food from organic origin with so called 'conventional' food seems not to be appropriate, because 'conventional' is not defined. In organic food quality research a system approach is needed from which systemic markers can be selected. Research on the impact of processing technologies on the quality according to organic principles seems of high relevance, since most of the food is processed.
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Affiliation(s)
- Aneta Załęcka
- Department of Functional Food, Organic Food and Commodities, Warsaw University of Life Sciences, PL-02-776, Warszawa, Poland
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270
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Guignon B, Rey-Santos I, Sanz PD. Determination, analysis and prediction of the volumetric behavior of milk at high pressure. Food Res Int 2014; 64:336-347. [PMID: 30011659 DOI: 10.1016/j.foodres.2014.06.046] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/16/2014] [Revised: 06/20/2014] [Accepted: 06/28/2014] [Indexed: 11/17/2022]
Abstract
High pressure preservation technologies are consolidating in the food industry as an interesting alternative to traditional thermal processes. Process modeling contributes to its progress and requires the input of food properties like density for calculations. The dependency on pressure of these properties is indispensable but it is rarely available in the literature. The sector of dairy products is an important target for the development of novel foods by high pressure treatments (both high hydrostatic pressure processing and ultra-high pressure homogenization). Thus, the main objective of this research was to characterize the volumetric properties of raw whole milk and skim milk. A variable-volume piezometer with a solid-piston volumeter was employed for this purpose. Density, specific volume, isothermal compressibility and thermal expansion coefficient were determined between 0 and 60°C under pressures up to 350MPa; at atmospheric pressure, measurements cover temperatures up to 90°C. Results show that milk solutes and fats, although present in low quantities in milk compared to water, have an influence which is worthy of consideration on milk volumetric properties. Irregularities appear from 200MPa in the dependencies on temperature of the studied milk properties. From a composition-based model, it is highlighted that milk solutes' specific volume behavior is inverted around 55°C and that milk fats' compressibility goes through a maximum around 30°C. The composition-based model is further developped for the calculation of milk properties as a function of pressure at different temperatures; prediction errors are below 2%. Useful data and equations for high pressure processing simulation are provided together with an original view on the combined effects of pressure and temperature on milk solutes and fats.
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Affiliation(s)
- Bérengère Guignon
- MALTA Consolider Team, Departamento de Procesos, Instituto de Ciencia y Tecnología de Alimentos y Nutrición (ICTAN - CSIC), C/José Antonio Novais, 10, Ciudad Universitaria, 28040 Madrid, Spain.
| | - Iván Rey-Santos
- MALTA Consolider Team, Departamento de Procesos, Instituto de Ciencia y Tecnología de Alimentos y Nutrición (ICTAN - CSIC), C/José Antonio Novais, 10, Ciudad Universitaria, 28040 Madrid, Spain
| | - Pedro D Sanz
- MALTA Consolider Team, Departamento de Procesos, Instituto de Ciencia y Tecnología de Alimentos y Nutrición (ICTAN - CSIC), C/José Antonio Novais, 10, Ciudad Universitaria, 28040 Madrid, Spain
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271
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Argyri AA, Tassou CC, Samaras F, Mallidis C, Chorianopoulos N. Effect of high hydrostatic pressure processing on microbiological shelf-life and quality of fruits pretreated with ascorbic acid or SnCl2. BIOMED RESEARCH INTERNATIONAL 2014; 2014:819209. [PMID: 25295275 PMCID: PMC4177730 DOI: 10.1155/2014/819209] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Subscribe] [Scholar Register] [Received: 06/19/2014] [Revised: 08/07/2014] [Accepted: 08/21/2014] [Indexed: 11/27/2022]
Abstract
In the current study, the processing conditions required for the inactivation of Paenibacillus polymyxa and relevant spoilage microorganisms by high hydrostatic pressure (HHP) treatment on apricot, peach, and pear pieces in sucrose (22°Brix) solution were assessed. Accordingly, the shelf-life was determined by evaluating both the microbiological quality and the sensory characteristics (taste, odor, color, and texture) during refrigerated storage after HHP treatment. The microbiological shelf-life of apricots, peaches, and pears was prolonged in the HHP-treated products in comparison with the untreated ones. In all HHP-treated packages for apricots, peaches, and pears, all populations were below the detection limit of the method (1 log CFU/g) and no growth of microorganisms was observed until the end of storage. Overall, no differences of the L*, a*, or b* value among the untreated and the HHP-treated fruit products were observed up to the time at which the unpressurized product was characterized as spoiled. HHP treatment had no remarkable effect on the firmness of the apricots, peaches, and pears. With regard to the sensory assessment, the panelists marked better scores to HHP-treated products compared to their respective controls, according to taste and total evaluation during storage of fruit products.
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Affiliation(s)
- Anthoula A. Argyri
- Hellenic Agricultural Organization (DEMETER), Institute of Technology of Agricultural Products, Sof. Venizelou 1, Lycovrissi, 14123 Athens, Greece
| | - Chrysoula C. Tassou
- Hellenic Agricultural Organization (DEMETER), Institute of Technology of Agricultural Products, Sof. Venizelou 1, Lycovrissi, 14123 Athens, Greece
| | - Fotios Samaras
- Hellenic Agricultural Organization (DEMETER), Institute of Technology of Agricultural Products, Sof. Venizelou 1, Lycovrissi, 14123 Athens, Greece
| | - Constantinos Mallidis
- Hellenic Agricultural Organization (DEMETER), Institute of Technology of Agricultural Products, Sof. Venizelou 1, Lycovrissi, 14123 Athens, Greece
| | - Nikos Chorianopoulos
- Hellenic Agricultural Organization (DEMETER), Institute of Technology of Agricultural Products, Sof. Venizelou 1, Lycovrissi, 14123 Athens, Greece
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272
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Engmann FN, Ma Y, Tchabo W, Ma H, Zhang H. Optimization of Ultrasonic and High Hydrostatic Pressure Conditions on Quality Parameters of Mulberry (Morus Moraceae
) Juice Using Response Surface Methodology. J FOOD QUALITY 2014. [DOI: 10.1111/jfq.12100] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022] Open
Affiliation(s)
- Felix N. Engmann
- School of Food and Biological Engineering; Jiangsu University; 301 Xuefu Road Zhenjiang 212013 China
- School of Applied Sciences; Kumasi Polytechnic; Kumasi Ghana
| | - Yongkun Ma
- School of Food and Biological Engineering; Jiangsu University; 301 Xuefu Road Zhenjiang 212013 China
| | - William Tchabo
- School of Food and Biological Engineering; Jiangsu University; 301 Xuefu Road Zhenjiang 212013 China
| | - Hui Ma
- School of Food and Biological Engineering; Jiangsu University; 301 Xuefu Road Zhenjiang 212013 China
| | - Hainin Zhang
- School of Food and Biological Engineering; Jiangsu University; 301 Xuefu Road Zhenjiang 212013 China
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273
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Sampels S. The Effects of Storage and Preservation Technologies on the Quality of Fish Products: A Review. J FOOD PROCESS PRES 2014. [DOI: 10.1111/jfpp.12337] [Citation(s) in RCA: 56] [Impact Index Per Article: 5.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Sabine Sampels
- Faculty of Fisheries and Protection of Waters; South Bohemian Research Center of Aquaculture and Biodiversity of Hydrocenoses; Institute of Aquaculture; University of South Bohemia in Ceske Budejovice; Husova tř. 458/102 České Budějovice 370 05 Czech Republic
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274
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Dhakal S, Liu C, Zhang Y, Roux KH, Sathe SK, Balasubramaniam V. Effect of high pressure processing on the immunoreactivity of almond milk. Food Res Int 2014. [DOI: 10.1016/j.foodres.2014.02.021] [Citation(s) in RCA: 65] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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275
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Chemical Reactions in Food Systems at High Hydrostatic Pressure. FOOD ENGINEERING REVIEWS 2014. [DOI: 10.1007/s12393-014-9087-6] [Citation(s) in RCA: 32] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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276
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Barbosa-Cánovas GV, Medina-Meza I, Candoğan K, Bermúdez-Aguirre D. Advanced retorting, microwave assisted thermal sterilization (MATS), and pressure assisted thermal sterilization (PATS) to process meat products. Meat Sci 2014; 98:420-34. [PMID: 25060584 DOI: 10.1016/j.meatsci.2014.06.027] [Citation(s) in RCA: 82] [Impact Index Per Article: 8.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/22/2014] [Revised: 06/19/2014] [Accepted: 06/20/2014] [Indexed: 11/29/2022]
Abstract
Conventional thermal processes have been very reliable in offering safe sterilized meat products, but some of those products are of questionable overall quality. Flavor, aroma, and texture, among other attributes, are significantly affected during such processes. To improve those quality attributes, alternative approaches to sterilizing meat and meat products have been explored in the last few years. Most of the new strategies for sterilizing meat products rely on using thermal approaches, but in a more efficient way than in conventional methods. Some of these emerging technologies have proven to be reliable and have been formally approved by regulatory agencies such as the FDA. Additional work needs to be done in order for these technologies to be fully adopted by the food industry and to optimize their use. Some of these emerging technologies for sterilizing meat include pressure assisted thermal sterilization (PATS), microwaves, and advanced retorting. This review deals with fundamental and applied aspects of these new and very promising approaches to sterilization of meat products.
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Affiliation(s)
- Gustavo V Barbosa-Cánovas
- Center for Nonthermal Processing of Food, Washington State University, Pullman, WA 99163, United States.
| | - Ilce Medina-Meza
- Center for Nonthermal Processing of Food, Washington State University, Pullman, WA 99163, United States
| | - Kezban Candoğan
- Department of Food Engineering, Faculty of Engineering, Ankara University, Dışkapı Campus, Ankara 06110, Turkey
| | - Daniela Bermúdez-Aguirre
- Center for Nonthermal Processing of Food, Washington State University, Pullman, WA 99163, United States
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277
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Doona C, Ghosh S, Feeherry F, Ramirez-Peralta A, Huang Y, Chen H, Setlow P. High pressure germination of Bacillus subtilis
spores with alterations in levels and types of germination proteins. J Appl Microbiol 2014; 117:711-20. [DOI: 10.1111/jam.12557] [Citation(s) in RCA: 33] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/05/2014] [Revised: 05/18/2014] [Accepted: 05/29/2014] [Indexed: 11/30/2022]
Affiliation(s)
- C.J. Doona
- US Army-Natick Soldier RD&E Center; Warfighter Directorate; Natick MA USA
| | - S. Ghosh
- Department of Molecular Biology and Biophysics; University of Connecticut Health Center; Farmington CT USA
| | - F.F. Feeherry
- US Army-Natick Soldier RD&E Center; Warfighter Directorate; Natick MA USA
| | - A. Ramirez-Peralta
- Department of Molecular Biology and Biophysics; University of Connecticut Health Center; Farmington CT USA
| | - Y. Huang
- Department of Animal and Food Sciences; University of Delaware; Newark DE USA
| | - H. Chen
- Department of Animal and Food Sciences; University of Delaware; Newark DE USA
| | - P. Setlow
- Department of Molecular Biology and Biophysics; University of Connecticut Health Center; Farmington CT USA
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278
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Chakraborty S, Kaushik N, Rao PS, Mishra HN. High-Pressure Inactivation of Enzymes: A Review on Its Recent Applications on Fruit Purees and Juices. Compr Rev Food Sci Food Saf 2014; 13:578-596. [PMID: 33412700 DOI: 10.1111/1541-4337.12071] [Citation(s) in RCA: 118] [Impact Index Per Article: 11.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/25/2014] [Accepted: 03/10/2014] [Indexed: 11/29/2022]
Abstract
In the last 2 decades high-pressure processing (HPP) has established itself as one of the most suitable nonthermal technologies applied to fruit products for the extension of shelf-life. Several oxidative and pectic enzymes are responsible for deterioration in color, flavor, and texture in fruit purees and juices (FP&J). The effect of HPP on the activities of polyphenoloxidase, peroxidase, β-glucosidase, pectinmethylesterase, polygalacturonase, lipoxygenase, amylase, and hydroperoxide lyase specific to FP&J have been studied by several researchers. In most of the cases, partial inactivation of the target enzymes was possible under the experimental domain, although their pressure sensitivity largely depended on the origin and their microenvironmental condition. The variable sensitivity of different enzymes also reflects on their kinetics. Several empirical models have been established to describe the kinetics of an enzyme specific to a FP&J. The scientific literature in the last decade illustrating the effects of HPP on enzymes in FP&J, enzymatic action on those products, mechanism of enzyme inactivation during high pressure, their inactivation kinetics, and several intrinsic and extrinsic factors influencing the efficacy of HPP is critically reviewed in this article. In addition, process optimization of HPP targeting specific enzymes is of great interest from an industrial approach. This review will give a fair idea about the target enzymes specific to FP&J and the optimum conditions needed to achieve sufficient inactivation during HPP treatment.
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Affiliation(s)
- Snehasis Chakraborty
- Agricultural and Food Engineering Dept, Indian Inst. of Technology, Kharagpur, 721302, India
| | - Neelima Kaushik
- Agricultural and Food Engineering Dept, Indian Inst. of Technology, Kharagpur, 721302, India
| | - P Srinivasa Rao
- Agricultural and Food Engineering Dept, Indian Inst. of Technology, Kharagpur, 721302, India
| | - H N Mishra
- Agricultural and Food Engineering Dept, Indian Inst. of Technology, Kharagpur, 721302, India
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279
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Food Preservation Under Pressure (Hyperbaric Storage) as a Possible Improvement/Alternative to Refrigeration. FOOD ENGINEERING REVIEWS 2014. [DOI: 10.1007/s12393-014-9083-x] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/02/2023]
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280
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Deora NS, Deswal A, Mishra HN. Alternative Approaches Towards Gluten-Free Dough Development: Recent Trends. FOOD ENGINEERING REVIEWS 2014. [DOI: 10.1007/s12393-014-9079-6] [Citation(s) in RCA: 32] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/28/2023]
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281
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Application of ultrasonic wave celerity measurement for evaluation of physicochemical properties of olive oil at high pressure and various temperatures. Lebensm Wiss Technol 2014. [DOI: 10.1016/j.lwt.2014.01.027] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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282
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Huang HW, Lung HM, Yang BB, Wang CY. Responses of microorganisms to high hydrostatic pressure processing. Food Control 2014. [DOI: 10.1016/j.foodcont.2013.12.007] [Citation(s) in RCA: 140] [Impact Index Per Article: 14.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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283
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Protein Modification During Ingredient Preparation and Food Processing: Approaches to Improve Food Processability and Nutrition. FOOD BIOPROCESS TECH 2014. [DOI: 10.1007/s11947-014-1326-6] [Citation(s) in RCA: 37] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
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284
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Tadapaneni RK, Daryaei H, Krishnamurthy K, Edirisinghe I, Burton-Freeman BM. High-pressure processing of berry and other fruit products: implications for bioactive compounds and food safety. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2014; 62:3877-3885. [PMID: 24601537 DOI: 10.1021/jf404400q] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/03/2023]
Abstract
Fruits contain a variety of nutrients and polyphenols that are associated with health benefits. Year-round availability of fresh fruits is limited due to perishability. Processing fruits extends shelf life. Individual quick-frozen fruit is the most common for fruits, but nowadays, processing fruits into beverages offers extended shelf life and new market opportunities. Conventional thermal processing is an effective method for producing safe, extended shelf life, and shelf-stable products, including beverages. However, the high temperatures negatively affect nutritive quality by destroying essential nutrients and biologically active "non-essential" components such as polyphenols. Therefore, novel technologies that can preserve nutrient quality while ensuring food safety are warranted. In this review, the application of high-pressure processing (HPP) for preserving nutrients and phytochemicals while ensuring microbiological safety in beverages and other foods containing fruits is discussed.
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Affiliation(s)
- Ravi Kiran Tadapaneni
- Institute for Food Safety and Health, Illinois Institute of Technology , 6502 South Archer Road, Bedford Park, Illinois 60501, United States
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285
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Tomlin B, Jones S, Teixeira A, Correll M, Reyes-De-Corcuera J. Kinetics of viscosity reduction of pectin solutions using a pectinase formulation at high hydrostatic pressure. J FOOD ENG 2014. [DOI: 10.1016/j.jfoodeng.2014.01.005] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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286
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Abriouel H, Benomar N, Gálvez A, Pérez Pulido R. Preservation of Manzanilla Aloreña cracked green table olives by high hydrostatic pressure treatments singly or in combination with natural antimicrobials. Lebensm Wiss Technol 2014. [DOI: 10.1016/j.lwt.2013.09.012] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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287
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Effect of Selected Pretreatments on Impregnation of Curcuminoids and Their Influence on Physico-chemical Properties of Raw Banana Slices. FOOD BIOPROCESS TECH 2014. [DOI: 10.1007/s11947-014-1312-z] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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288
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Effect of high pressure processing on color, biochemical and microbiological characteristics of mango pulp (Mangifera indica cv. Amrapali). INNOV FOOD SCI EMERG 2014. [DOI: 10.1016/j.ifset.2013.12.011] [Citation(s) in RCA: 96] [Impact Index Per Article: 9.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/20/2023]
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289
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290
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Palmers S, Grauwet T, Kebede BT, Hendrickx ME, Van Loey A. Reduction of Furan Formation by High-Pressure High-Temperature Treatment of Individual Vegetable Purées. FOOD BIOPROCESS TECH 2014. [DOI: 10.1007/s11947-014-1300-3] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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291
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Evert-Arriagada K, Hernández-Herrero M, Guamis B, Trujillo A. Commercial application of high-pressure processing for increasing starter-free fresh cheese shelf-life. Lebensm Wiss Technol 2014. [DOI: 10.1016/j.lwt.2013.10.030] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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292
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Kruk ZA, Kim HJ, Kim YJ, Rutley DL, Jung S, Lee SK, Jo C. Combined effects of high pressure processing and addition of soy sauce and olive oil on safety and quality characteristics of chicken breast meat. ASIAN-AUSTRALASIAN JOURNAL OF ANIMAL SCIENCES 2014; 27:256-65. [PMID: 25049950 PMCID: PMC4093212 DOI: 10.5713/ajas.2013.13417] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Subscribe] [Scholar Register] [Received: 07/15/2013] [Revised: 10/29/2013] [Accepted: 10/04/2013] [Indexed: 11/27/2022]
Abstract
This study was conducted to evaluate the combined effect of high pressure (HP) with the addition of soy sauce and/or olive oil on the quality and safety of chicken breast meats. Samples were cut into 100 g pieces and 10% (w/w) of soy sauce (SS), 10% (w/w) of olive oil (OO), and a mixture of both 5% of soy sauce and 5% olive oil (w/w) (SO) were pressurized into meat with high pressure at 300 or 600 MPa. Cooking loss was lower in OO samples than SS samples. With increased pressure to 600 MPa, the oleic acid content of OO samples increased. The total unsaturated fatty acids were the highest in SO and OO 600 MPa samples. Lipid oxidation was retarded by addition of olive oil combined with HP. The addition of olive oil and soy sauce followed by HP decreased the amount of volatile basic nitrogen during storage and reduced the population of pathogens. Sensory evaluation indicated that the addition of olive oil enhanced the overall acceptance and willingness to buy. In conclusion, the combination of HP with the addition of soy sauce and/or olive oil is an effective technology that can improve chemical, health, sensory qualities and safety of chicken breast.
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Affiliation(s)
- Zbigniew A. Kruk
- School of Animal and Veterinary Sciences, The University of Adelaide, Roseworthy, SA 5371,
Australia
| | | | | | - David L. Rutley
- School of Animal and Veterinary Sciences, The University of Adelaide, Roseworthy, SA 5371,
Australia
| | | | | | - Cheorun Jo
- Corresponding Author: Cheorun Jo. Tel: +82-2-880-4804, Fax: +82-2-873-2271, E-mail:
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293
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Tomasula PM, Renye JA, Van Hekken DL, Tunick MH, Kwoczak R, Toht M, Leggett LN, Luchansky JB, Porto-Fett ACS, Phillips JG. Effect of high-pressure processing on reduction of Listeria monocytogenes in packaged Queso Fresco. J Dairy Sci 2014; 97:1281-95. [PMID: 24440267 DOI: 10.3168/jds.2013-7538] [Citation(s) in RCA: 45] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/29/2013] [Accepted: 11/28/2013] [Indexed: 11/19/2022]
Abstract
The effect of high-hydrostatic-pressure processing (HPP) on the survival of a 5-strain rifampicin-resistant cocktail of Listeria monocytogenes in Queso Fresco (QF) was evaluated as a postpackaging intervention. Queso Fresco was made using pasteurized, homogenized milk, and was starter-free and not pressed. In phase 1, QF slices (12.7 × 7.6 × 1 cm), weighing from 52 to 66 g, were surface inoculated with L. monocytogenes (ca. 5.0 log10 cfu/g) and individually double vacuum packaged. The slices were then warmed to either 20 or 40°C and HPP treated at 200, 400, and 600 MPa for hold times of 5, 10, 15, or 20 min. Treatment at 600 MPa was most effective in reducing L. monocytogenes to below the detection level of 0.91 log10 cfu/g at all hold times and temperatures. High-hydrostatic-pressure processing at 40°C, 400 MPa, and hold time ≥ 15 min was effective but resulted in wheying-off and textural changes. In phase 2, L. monocytogenes was inoculated either on the slices (ca. 5.0 log10 cfu/g; ON) or in the curds (ca. 7.0 log10 cfu/g; IN) before the cheese block was formed and sliced. The slices were treated at 20°C and 600 MPa at hold times of 3, 10, and 20 min, and then stored at 4 and 10°C for 60 d. For both treatments, L. monocytogenes became less resistant to pressure as hold time increased, with greater percentages of injured cells at 3 and 10 min than at 20 min, at which the lethality of the process increased. For the IN treatment, with hold times of 3 and 10 min, growth of L. monocytogenes increased the first week of storage, but was delayed for 1 wk, with a hold time of 20 min. Longer lag times in growth of L. monocytogenes during storage at 4°C were observed for the ON treatment at hold times of 10 and 20 min, indicating that the IN treatment may have provided a more protective environment with less injury to the cells than the ON treatment. Similarly, HPP treatment for 10 min followed by storage at 4°C was the best method for suppressing the growth of the endogenous microflora with bacterial counts remaining below the level of detection for 2 out of the 3 QF samples for up to 84 d. Lag times in growth were not observed during storage of QF at 10°C. Although HPP reduced L. monocytogenes immediately after processing, a second preservation technique is necessary to control growth of L. monocytogenes during cold storage. However, the results also showed that HPP would be effective for slowing the growth of microorganisms that can shorten the shelf life of QF.
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Affiliation(s)
- P M Tomasula
- Dairy and Functional Foods Research Unit, United States Department of Agriculture, Agricultural Research Service, Eastern Regional Research Center, 600 E. Mermaid Lane, Wyndmoor, PA 19038.
| | - J A Renye
- Dairy and Functional Foods Research Unit, United States Department of Agriculture, Agricultural Research Service, Eastern Regional Research Center, 600 E. Mermaid Lane, Wyndmoor, PA 19038
| | - D L Van Hekken
- Dairy and Functional Foods Research Unit, United States Department of Agriculture, Agricultural Research Service, Eastern Regional Research Center, 600 E. Mermaid Lane, Wyndmoor, PA 19038
| | - M H Tunick
- Dairy and Functional Foods Research Unit, United States Department of Agriculture, Agricultural Research Service, Eastern Regional Research Center, 600 E. Mermaid Lane, Wyndmoor, PA 19038
| | - R Kwoczak
- Dairy and Functional Foods Research Unit, United States Department of Agriculture, Agricultural Research Service, Eastern Regional Research Center, 600 E. Mermaid Lane, Wyndmoor, PA 19038
| | - M Toht
- Dairy and Functional Foods Research Unit, United States Department of Agriculture, Agricultural Research Service, Eastern Regional Research Center, 600 E. Mermaid Lane, Wyndmoor, PA 19038
| | | | - J B Luchansky
- Food Safety and Intervention Technologies Research Unit, and
| | | | - J G Phillips
- Office of the Area Director, United States Department of Agriculture, Agricultural Research Service, Eastern Regional Research Center, 600 E. Mermaid Lane, Wyndmoor, PA 19038
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294
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Jun X. High-pressure processing as emergent technology for the extraction of bioactive ingredients from plant materials. Crit Rev Food Sci Nutr 2014; 53:837-52. [PMID: 23768146 DOI: 10.1080/10408398.2011.561380] [Citation(s) in RCA: 44] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
Abstract
High-pressure processing is a food processing technique that has shown great potentials in the food industry. Recently, it was developed to extract bioactive ingredients from plant materials, known as ultrahigh pressure extraction (UPE), taking advantages of time saving, higher extraction yields, fewer impurities in the extraction solution, minimal heat and can avoid thermal degradation on the activity and structure of bioactive components, and so on. This review provides an overview of the developments in the UPE of bioactive ingredients from plant material. Apart from a brief presentation of the theories of UPE and extraction equipment systems, the principal parameters that influence the extraction efficiency to be optimized in the UPE (e.g., solvent, pressure, temperature, extraction time, and the number of cycle) were discussed in detail, and finally the more recent applications of UPE for the extraction of active compounds from plant materials were summarized.
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Affiliation(s)
- Xi Jun
- School of Chemical Engineering, Sichuan University, Chengdu 610065, China.
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295
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Zhou CL, Liu W, Zhao J, Yuan C, Song Y, Chen D, Ni YY, Li QH. The effect of high hydrostatic pressure on the microbiological quality and physical–chemical characteristics of Pumpkin (Cucurbita maxima Duch.) during refrigerated storage. INNOV FOOD SCI EMERG 2014. [DOI: 10.1016/j.ifset.2013.11.002] [Citation(s) in RCA: 50] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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296
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Bashari M, Abdelhai MH, Abbas S, Eibaid A, Xu X, Jin Z. Effect of ultrasound and high hydrostatic pressure (US/HHP) on the degradation of dextran catalyzed by dextranase. ULTRASONICS SONOCHEMISTRY 2014; 21:76-83. [PMID: 23751456 DOI: 10.1016/j.ultsonch.2013.04.014] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/12/2013] [Revised: 04/25/2013] [Accepted: 04/30/2013] [Indexed: 06/02/2023]
Abstract
In our current research work, the effect of combination of ultrasonic irradiation and high hydrostatic pressure (US/HHP) on the enzymatic activity and enzymatic hydrolysis kinetic parameters of dextran catalytic by dextranase were investigated. Furthermore, the effects of US/HHP on the structure of dextranase were also discussed with the aid of fluorescence spectroscopy and circular dichroism (CD) spectroscopy. The maximum hydrolysis of dextran was observed under US (40 W at 25 kHz for 15 min) combined with HHP (400 MPa for 25 min), in which the hydrolysis of dextran increased by 163.79% compared with the routine thermal incubation at 50 °C. Results also showed that, Vmax and KM values, as well as, kcat of dextranase under US/HHP treatment were higher than that under US, HHP and thermal incubation at 50 °C, indicated that, the substrate is converted into the product at an increased rate when compared with the incubation at 50 °C. Compared to the enzymatic reaction under US, HHP, and routine thermal incubation, dextranase enzymatic reaction under US/HHP treatment showed decreases in Ea, ΔG and ΔH, however small increase in ΔS value was observed. In addition, fluorescence and CD spectra reflected that US/HHP treatment had increased the number of tryptophan on dextranase surface with increased α-helix by 19.80% and reduced random coil by 6.94% upon US/HHP-treated dextranase protein compared to the control, which were helpful for the improvement of its activity. These results indicated that, the combination of US and HHP treatments could be an effective method for improving the hydrolysis of dextran in many industrial applications including sugar manufacturing processes.
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Affiliation(s)
- Mohanad Bashari
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China; Department of Food Science and Technology, Faculty of Engineering and Technology, University of Gezira, P.O. Box 20, Wad Madani, Sudan.
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297
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Huang HW, Hsu CP, Yang BB, Wang CY. Potential Utility of High-Pressure Processing to Address the Risk of Food Allergen Concerns. Compr Rev Food Sci Food Saf 2013; 13:78-90. [DOI: 10.1111/1541-4337.12045] [Citation(s) in RCA: 65] [Impact Index Per Article: 5.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/22/2013] [Accepted: 09/18/2013] [Indexed: 12/25/2022]
Affiliation(s)
- Hsiao-Wen Huang
- Section of Food Engineering; Food Industry Research and Development Inst.; Chiayi 60060 Taiwan
| | - Chiao-Ping Hsu
- Section of Food Engineering; Food Industry Research and Development Inst.; Chiayi 60060 Taiwan
| | - Binghuei Barry Yang
- Section of Food Engineering; Food Industry Research and Development Inst.; Chiayi 60060 Taiwan
| | - Chung-Yi Wang
- Section of Food Engineering; Food Industry Research and Development Inst.; Chiayi 60060 Taiwan
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298
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Hernández-Carrión M, Vázquez-Gutiérrez JL, Hernando I, Quiles A. Impact of High Hydrostatic Pressure and Pasteurization on the Structure and the Extractability of Bioactive Compounds of Persimmon “Rojo Brillante”. J Food Sci 2013; 79:C32-8. [DOI: 10.1111/1750-3841.12321] [Citation(s) in RCA: 34] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/04/2013] [Accepted: 10/30/2013] [Indexed: 11/29/2022]
Affiliation(s)
- M. Hernández-Carrión
- Research Group of Food Microstructure and Chemistry; Dept. of Food Technology; Univ. Politècnica de València; Camino de Vera s/n 46022 Valencia Spain
| | - J. L. Vázquez-Gutiérrez
- Research Group of Food Microstructure and Chemistry; Dept. of Food Technology; Univ. Politècnica de València; Camino de Vera s/n 46022 Valencia Spain
| | - I. Hernando
- Research Group of Food Microstructure and Chemistry; Dept. of Food Technology; Univ. Politècnica de València; Camino de Vera s/n 46022 Valencia Spain
| | - A. Quiles
- Research Group of Food Microstructure and Chemistry; Dept. of Food Technology; Univ. Politècnica de València; Camino de Vera s/n 46022 Valencia Spain
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299
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Effect of high pressure processing on the stability of anthocyanin, ascorbic acid and color of Chinese bayberry juice during storage. J FOOD ENG 2013. [DOI: 10.1016/j.jfoodeng.2013.06.036] [Citation(s) in RCA: 40] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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300
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High pressure processing of fresh meat — Is it worth it? Meat Sci 2013; 95:897-903. [DOI: 10.1016/j.meatsci.2013.03.025] [Citation(s) in RCA: 58] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/08/2013] [Revised: 03/21/2013] [Accepted: 03/22/2013] [Indexed: 11/23/2022]
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