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Demo P, Přeučil F, Tichá P, Domonkos M. Predictive modeling of molds effective elimination by external inactivation sources. Sci Rep 2024; 14:11482. [PMID: 38769352 DOI: 10.1038/s41598-024-60812-1] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/29/2023] [Accepted: 04/26/2024] [Indexed: 05/22/2024] Open
Abstract
Presented paper deals with a novel application of the (nonlinear) logistic equation to model an elimination of microscopic filaments types of fungi-molds from affected materials via different external inactivation techniques. It is shown that if the inactivation rate of the external source is greater than the maximum natural growth rate of mycelium, the mold colony becomes destroyed after a finite time. Otherwise, the mycelium may survive the external attack only at a sufficiently large initial concentration of the inoculum. Theoretically determined growth curves are compared with the experimental data for Aspergillus brasiliensis mold inactivated by using both cold atmospheric plasma (CAP) and UV-germicidal lamp. Model presented in the article may be applied also to other classes of microorganisms (e.g. bacteria).
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Affiliation(s)
- Pavel Demo
- Department of Physics, Faculty of Civil Engineering, Czech Technical University in Prague, Thákurova 7, 166 29, Praha 6, Czech Republic
| | - Filip Přeučil
- Department of Physics, Faculty of Civil Engineering, Czech Technical University in Prague, Thákurova 7, 166 29, Praha 6, Czech Republic.
| | - Petra Tichá
- Department of Physics, Faculty of Civil Engineering, Czech Technical University in Prague, Thákurova 7, 166 29, Praha 6, Czech Republic
| | - Mária Domonkos
- Department of Physics, Faculty of Civil Engineering, Czech Technical University in Prague, Thákurova 7, 166 29, Praha 6, Czech Republic
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Yang G, Xu J, Xu Y, Guan X, Ramaswamy HS, Lyng JG, Li R, Wang S. Recent developments in applications of physical fields for microbial decontamination and enhancing nutritional properties of germinated edible seeds and sprouts: a review. Crit Rev Food Sci Nutr 2023:1-32. [PMID: 37712259 DOI: 10.1080/10408398.2023.2255671] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 09/16/2023]
Abstract
Germinated edible seeds and sprouts have attracted consumers because of their nutritional values and health benefits. To ensure the microbial safety of the seed and sprout, emerging processing methods involving physical fields (PFs), having the characteristics of high efficiency and environmental safety, are increasingly proposed as effective decontamination processing technologies. This review summarizes recent progress on the application of PFs to germinating edible seeds, including their impact on microbial decontamination and nutritional quality and the associated influencing mechanisms in germination. The effectiveness, application scope, and limitation of the various physical techniques, including ultrasound, microwave, radio frequency, infrared heating, irradiation, pulsed light, plasma, and high-pressure processing, are symmetrically reviewed. Good application potential for improving seed germination and sprout growth is also described for promoting the accumulation of bioactive compounds in sprouts, and subsequently enhancing the antioxidant capacity under favorable PFs processing conditions. Moreover, the challenges and future directions of PFs in the application to germinated edible seeds are finally proposed. This review also attempts to provide an in-depth understanding of the effects of PFs on microbial safety and changes in nutritional properties of germinating edible seeds and a theoretical reference for the future development of PFs in processing safe sprouted seeds.
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Affiliation(s)
- Gaoji Yang
- College of Mechanical and Electronic Engineering, Northwest A&F University, Yangling, Shaanxi, China
| | - Juanjuan Xu
- College of Mechanical and Electronic Engineering, Northwest A&F University, Yangling, Shaanxi, China
| | - Yuanmei Xu
- College of Mechanical and Electronic Engineering, Northwest A&F University, Yangling, Shaanxi, China
| | - Xiangyu Guan
- College of Mechanical and Electronic Engineering, Northwest A&F University, Yangling, Shaanxi, China
| | - Hosahalli S Ramaswamy
- Department of Food Science and Agricultural Chemistry, McGill University, Montreal, Canada
| | - James G Lyng
- Institute of Food and Health, University College Dublin, Belfield, Ireland
| | - Rui Li
- College of Mechanical and Electronic Engineering, Northwest A&F University, Yangling, Shaanxi, China
| | - Shaojin Wang
- College of Mechanical and Electronic Engineering, Northwest A&F University, Yangling, Shaanxi, China
- Department of Biological Systems Engineering, Washington State University, Pullman, WA, USA
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Mohammadi Shad Z, Venkitasamy C, Kuelbs E, Buren L, Watrelot AA. Effect of infrared drying on chemical and microbial properties of Cold‐Hardy grape pomace (Edelweiss and Marquette). Food Sci Nutr 2023; 11:1826-1835. [PMID: 37051334 PMCID: PMC10084966 DOI: 10.1002/fsn3.3215] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/15/2022] [Revised: 12/15/2022] [Accepted: 12/19/2022] [Indexed: 01/09/2023] Open
Abstract
This study aims to add value to a common wine industry waste by preserving bioactive compounds in cold-hardy grape pomace (GP) and preventing any microbial growth under the proper drying conditions. Effects of infrared (IR) and hot air (HA) drying on the microbial and physicochemical properties such as color, phenolic compounds, and antioxidant activity of white (Edelweiss) and red (Marquette) GP were studied. The IR heating rapidly reduced the moisture content of GP from 55% wet basis (w.b.) to less than 10%, which resulted in a drying time reduction of 71.9% to 80.2% compared to HA drying. There were no significant differences in color parameters among the IR- and HA-dried pomaces (p > .05). The phenolic content of 'Edelweiss' pomace was not significantly affected by both IR and HA drying, whereas the phenolic content of 'Marquette' pomace was substantially reduced from 274 mg/g dry extract in raw pomace to 127 mg/g dry extract after HA drying and to 141.9 mg/g dry extract after IR drying. Overall, the microbial load on the fresh pomace samples was dramatically reduced by IR heating, with a reduction of more than 99.9% when the pomaces were dried using IR at a temperature higher than 130°C. However, this high temperature of IR led to a significant reduction of DPPH antiradical scavenge activity for 'Edelweiss' pomace (p < .05). This study shows that using the IR approach, cold-hardy 'Edelweiss' and 'Marquette' grape pomaces can be efficiently dried with the antioxidant activity maintained, which could be used in a variety of food products as a functional ingredient.
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Affiliation(s)
| | - Chandrasekar Venkitasamy
- Department of Food Science and Human Nutrition Iowa State University Ames Iowa USA
- Animal Health and Food Safety Services Division California Department of Food and Agriculture Sacramento California USA
| | - Emily Kuelbs
- Department of Food Science and Human Nutrition Iowa State University Ames Iowa USA
| | - Lucas Buren
- Department of Food Science and Human Nutrition Iowa State University Ames Iowa USA
| | - Aude A. Watrelot
- Department of Food Science and Human Nutrition Iowa State University Ames Iowa USA
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Wang Y, Li T, Pan Z, Ye X, Ma H. Effectiveness of combined catalytic infrared radiation and holding time for decontamination Aspergillus niger on dried shiitake mushrooms (Lentinus edodes) with different moisture contents. Lebensm Wiss Technol 2023. [DOI: 10.1016/j.lwt.2023.114503] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/21/2023]
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An NN, Shang N, Zhao X, Tie XY, Guo WB, Li D, Wang LJ, Wang Y. Occurrence, Regulation, and Emerging Detoxification Techniques of Aflatoxins in Maize: A Review. FOOD REVIEWS INTERNATIONAL 2022. [DOI: 10.1080/87559129.2022.2158339] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
Affiliation(s)
- Nan-nan An
- College of Engineering, Beijing Advanced Innovation Center for Food Nutrition and Human Health, National Energy R & D Center for Non-food Biomass, China Agricultural University, Beijing, China
| | - Nan Shang
- College of Engineering, Beijing Advanced Innovation Center for Food Nutrition and Human Health, National Energy R & D Center for Non-food Biomass, China Agricultural University, Beijing, China
| | - Xia Zhao
- College of Food Science and Nutritional Engineering, Beijing Key Laboratory of Functional Food from Plant Resources, China Agricultural University, Beijing, China
| | - Xiao-yu Tie
- College of Engineering, Beijing Advanced Innovation Center for Food Nutrition and Human Health, National Energy R & D Center for Non-food Biomass, China Agricultural University, Beijing, China
| | - Wen-bo Guo
- College of Engineering, Beijing Advanced Innovation Center for Food Nutrition and Human Health, National Energy R & D Center for Non-food Biomass, China Agricultural University, Beijing, China
| | - Dong Li
- College of Engineering, Beijing Advanced Innovation Center for Food Nutrition and Human Health, National Energy R & D Center for Non-food Biomass, China Agricultural University, Beijing, China
| | - Li-jun Wang
- College of Food Science and Nutritional Engineering, Beijing Key Laboratory of Functional Food from Plant Resources, China Agricultural University, Beijing, China
| | - Yong Wang
- School of Chemical Engineering, University of New South Wales, Kensington, New South Wales, Australia
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Ji M, Li J, Fan L. Synergistic effect of oregano essential oil fumigation combined with infrared heating on the inactivation of Aspergillus flavus. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.102136] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
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Oduola AA, Callewaert P, Devlieghere F, Bluhm BH, Atungulu GG. Growth and Aflatoxin B1 biosynthesis rate of model Aspergillus flavus NRRL 3357 exposed to selected infrared wavelengths. Food Control 2022. [DOI: 10.1016/j.foodcont.2022.109204] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
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Hauswirth A, Köhler R, ten Bosch L, Avramidis G, Gerhard C. Spectroscopic Investigation of the Impact of Cold Plasma Treatment at Atmospheric Pressure on Sucrose and Glucose. Foods 2022; 11:foods11182786. [PMID: 36140914 PMCID: PMC9497776 DOI: 10.3390/foods11182786] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/18/2022] [Revised: 08/26/2022] [Accepted: 09/06/2022] [Indexed: 11/16/2022] Open
Abstract
When exposing food and feedstuff to cold atmospheric pressure plasmas (CAPP), e.g., for decontamination purposes, possible unwanted effects on the contained nutrients might occur. In the present study, we thus concentrated on CAPP-induced degrading effects on different sugars, namely glucose and sucrose. The treatments were performed using admixtures of argon and synthetic air over durations of up to 12min. Continuous degradation of sucrose and glucose was determined using ATR-FTIR and XPS analyses. OH stretching bands showed notable broadening in the ATR-FTIR spectra, which possibly indicates reduced crystallinity of the sugars caused by the CAPP treatment. In the fingerprint regions, most bands, especially the more intense C-O bands, showed decreases in peak heights. In addition, two new bands occurred after CAPP treatment. The bands were detectable in the range between 1800 and 1600cm−1 and potentially can be assigned to C=C and, after comparison with the results of the XPS measurements, O-C=O bindings. The XPS measurements also showed that the O-C=O bonds probably originated from earlier C-O bonds.
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Affiliation(s)
- Anna Hauswirth
- Faculty of Engineering and Health, University of Applied Sciences and Arts, Von-Ossietzky-Straße 99, 37085 Goettingen, Germany
| | - Robert Köhler
- Faculty of Engineering and Health, University of Applied Sciences and Arts, Von-Ossietzky-Straße 99, 37085 Goettingen, Germany
| | - Lars ten Bosch
- Department for Knowledge and Technology Transfer, University of Applied Sciences and Arts, Hohnsen 4, 31134 Hildesheim, Germany
- Correspondence: (L.t.B.); (G.A.); (C.G.)
| | - Georg Avramidis
- Faculty of Engineering and Health, University of Applied Sciences and Arts, Von-Ossietzky-Straße 99, 37085 Goettingen, Germany
- Correspondence: (L.t.B.); (G.A.); (C.G.)
| | - Christoph Gerhard
- Faculty of Engineering and Health, University of Applied Sciences and Arts, Von-Ossietzky-Straße 99, 37085 Goettingen, Germany
- Dipartimento di Fisica, Politecnico di Milano, Piazza Leonardo da Vinci 32, 20133 Milan, Italy
- Correspondence: (L.t.B.); (G.A.); (C.G.)
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Oduola AA, Atungulu GG. Impacts of Selected Infrared Wavelength Treatments on the Pasting Properties and Discoloration of Rice. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16902] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Abass A. Oduola
- Department of Food Science University of Arkansas Division of Agriculture, 2650 N Young Avenue, University of Arkansas, Fayetteville, AR 72704 USA
| | - Griffiths G. Atungulu
- Department of Food Science University of Arkansas Division of Agriculture, 2650 N Young Avenue, University of Arkansas, Fayetteville, AR 72704 USA
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Manyatsi TS, Al-Hilphy AR, Majzoobi M, Farahnaky A, Gavahian M. Effects of infrared heating as an emerging thermal technology on physicochemical properties of foods. Crit Rev Food Sci Nutr 2022; 63:6840-6859. [PMID: 35225100 DOI: 10.1080/10408398.2022.2043820] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
Infrared (IR) radiation is part of an electromagnetic spectrum between the ultraviolet and microwave regions. IR radiation impacts the surface of the food, generating heat that can be used as an efficient drying technique. Apart from drying, IR heating is an emerging food processing technology with applications in baking, roasting, microbial inactivation, insect control, extraction for antioxidant recovery, peeling, and blanching. Physicochemical properties such as texture, color, hardness, total phenols, and antioxidants capability of foods are essential quality attributes that affect the food quality. In this regard, the main objective of this review study was to highlight and discuss the effects of IR heating on food quality to expand its food applications and commercial adoption. The fundamental mechanisms, type of emitters, and IR processing parameters are discussed in this review to explore their impacts on food quality. Infrared heating has been shown that the appropriate operating conditions (distance, exposure time, IR power, and temperature) with high heat transfer, thus leading to a shorter drying time. Besides, IR heating used in food processing to improve food-surface color and flavor, it also enhances hardness, firmness, shrinkage, crispiness, and viscosity. Meanwhile, antioxidant activity is enhanced, and some nutrients are retained.
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Affiliation(s)
- Thabani Sydney Manyatsi
- Department of Tropical Agriculture and International Cooperation, National Pingtung University of Science and Technology, Pingtung, Taiwan, ROC
| | - Asaad R Al-Hilphy
- Department of Food Science, College of Agriculture, University of Basrah, Basrah, Iraq
| | - Mahsa Majzoobi
- Biosciences and Food Technology, School of Science, RMIT University, Melbourne, VIC, Australia
| | - Asgar Farahnaky
- Biosciences and Food Technology, School of Science, RMIT University, Melbourne, VIC, Australia
| | - Mohsen Gavahian
- Department of Food Science, National Pingtung University of Science and Technology, Pingtung, Taiwan, ROC
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Akhila PP, Sunooj KV, Aaliya B, Navaf M, Sudheesh C, Sabu S, Sasidharan A, Mir SA, George J, Mousavi Khaneghah A. Application of electromagnetic radiations for decontamination of fungi and mycotoxins in food products: A comprehensive review. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.06.013] [Citation(s) in RCA: 18] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
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