1
|
Ban GH, Kim SH, Kang DH, Park SH. Comparison of the efficacy of physical and chemical strategies for the inactivation of biofilm cells of foodborne pathogens. Food Sci Biotechnol 2023; 32:1679-1702. [PMID: 37780592 PMCID: PMC10533464 DOI: 10.1007/s10068-023-01312-2] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/15/2023] [Revised: 04/03/2023] [Accepted: 04/13/2023] [Indexed: 10/03/2023] Open
Abstract
Biofilm formation is a strategy in which microorganisms generate a matrix of extracellular polymeric substances to increase survival under harsh conditions. The efficacy of sanitization processes is lowered when biofilms form, in particular on industrial devices. While various traditional and emerging technologies have been explored for the eradication of biofilms, cell resistance under a range of environmental conditions renders evaluation of the efficacy of control challenging. This review aimed to: (1) classify biofilm control measures into chemical, physical, and combination methods, (2) discuss mechanisms underlying inactivation by each method, and (3) summarize the reduction of biofilm cells after each treatment. The review is expected to be useful for future experimental studies and help to guide the establishment of biofilm control strategies in the food industry.
Collapse
Affiliation(s)
- Ga-Hee Ban
- Department of Food Science and Biotechnology, Ewha Womans University, Seoul, 03760 Republic of Korea
| | - Soo-Hwan Kim
- Department of Food and Animal Biotechnology, Department of Agricultural Biotechnology, Center for Food and Bioconvergence, Research Institute of Agricultural and Life Sciences, Seoul National University, Seoul, 08826 Republic of Korea
| | - Dong-Hyun Kang
- Department of Food and Animal Biotechnology, Department of Agricultural Biotechnology, Center for Food and Bioconvergence, Research Institute of Agricultural and Life Sciences, Seoul National University, Seoul, 08826 Republic of Korea
| | - Sang-Hyun Park
- Department of Food Science and Technology, Kongju National University, Yesan, Chungnam 32439 Republic of Korea
| |
Collapse
|
2
|
Ghoshal G. Comprehensive review on pulsed electric field in food preservation: gaps in current studies for potential future research. Heliyon 2023; 9:e17532. [PMID: 37408918 PMCID: PMC10318501 DOI: 10.1016/j.heliyon.2023.e17532] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/19/2023] [Revised: 06/16/2023] [Accepted: 06/20/2023] [Indexed: 07/07/2023] Open
Abstract
In pulsed electric field (PEF) method sources of high voltage pulses are placed amid two electrodes in to fluid or paste type foods. Electricity is passed between two electrodes to sterilize the food. Almost all PEF technology entails the use of this technology in milk and milk product processing, eggs, poultry, juices and other liquid foods to prevent microorganisms. PEF technology, one of the promising methods of non-thermal preservation of food, can address the biological hazards efficiently. Recently available research papers explored PEF technology not only to facilitate the inactivation of microorganisms but also to alleviate the pressing competence for juice extraction purpose from plants for food application and also to intensify the drying and dehydration process of food. Most of the literatures are available on killing of microorganisms using PEF technology but the reports on influence of PEF technology on quality parameters of food after treatment and about their acceptability are limited. Now the technology is becoming popular and many recent papers reported about better yield and excellent quality of nutrient extracted by using PEF technology.
Collapse
|
3
|
Zare F, Ghasemi N, Bansal N, Hosano H. Advances in pulsed electric stimuli as a physical method for treating liquid foods. Phys Life Rev 2023; 44:207-266. [PMID: 36791571 DOI: 10.1016/j.plrev.2023.01.007] [Citation(s) in RCA: 8] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/24/2023] [Accepted: 01/28/2023] [Indexed: 02/05/2023]
Abstract
There is a need for alternative technologies that can deliver safe and nutritious foods at lower costs as compared to conventional processes. Pulsed electric field (PEF) technology has been utilised for a plethora of different applications in the life and physical sciences, such as gene/drug delivery in medicine and extraction of bioactive compounds in food science and technology. PEF technology for treating liquid foods involves engineering principles to develop the equipment, and quantitative biochemistry and microbiology techniques to validate the process. There are numerous challenges to address for its application in liquid foods such as the 5-log pathogen reduction target in food safety, maintaining the food quality, and scale up of this physical approach for industrial integration. Here, we present the engineering principles associated with pulsed electric fields, related inactivation models of microorganisms, electroporation and electropermeabilization theory, to increase the quality and safety of liquid foods; including water, milk, beer, wine, fruit juices, cider, and liquid eggs. Ultimately, we discuss the outlook of the field and emphasise research gaps.
Collapse
Affiliation(s)
- Farzan Zare
- School of Information Technology and Electrical Engineering, The University of Queensland, Brisbane, St Lucia QLD 4072, Australia; School of Agriculture and Food Sciences, The University of Queensland, St Lucia QLD 4072, Australia
| | - Negareh Ghasemi
- School of Information Technology and Electrical Engineering, The University of Queensland, Brisbane, St Lucia QLD 4072, Australia
| | - Nidhi Bansal
- School of Agriculture and Food Sciences, The University of Queensland, St Lucia QLD 4072, Australia
| | - Hamid Hosano
- Biomaterials and Bioelectrics Department, Institute of Industrial Nanomaterials, Kumamoto University, Kumamoto 860-8555, Japan.
| |
Collapse
|
4
|
Nabilah UU, Sitanggang AB, Dewanti‐Hariyadi R, Sugiarto AT, Purnomo EH. Meta‐analysis: Microbial inactivation in milk using Pulsed Electric Field (
PEF
). Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15942] [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)
- Uray Ulfah Nabilah
- Department of Food Science and Technology, Faculty of Agricultural Engineering and Technology IPB University Bogor 16680 Indonesia
| | - Azis Boing Sitanggang
- Department of Food Science and Technology, Faculty of Agricultural Engineering and Technology IPB University Bogor 16680 Indonesia
| | - Ratih Dewanti‐Hariyadi
- Department of Food Science and Technology, Faculty of Agricultural Engineering and Technology IPB University Bogor 16680 Indonesia
- Southeast Asian Food and Agricultural Science and Technology Center IPB University Bogor 16680 Indonesia
| | - Anto Tri Sugiarto
- Technical Implementation Unit for Instrumentation Development, BRIN Bandung 40135 Indonesia
| | - Eko Hari Purnomo
- Department of Food Science and Technology, Faculty of Agricultural Engineering and Technology IPB University Bogor 16680 Indonesia
| |
Collapse
|
5
|
Unrath N, McCabe E, Macori G, Fanning S. Application of Whole Genome Sequencing to Aid in Deciphering the Persistence Potential of Listeria monocytogenes in Food Production Environments. Microorganisms 2021; 9:1856. [PMID: 34576750 PMCID: PMC8464834 DOI: 10.3390/microorganisms9091856] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/02/2021] [Revised: 08/23/2021] [Accepted: 08/25/2021] [Indexed: 01/26/2023] Open
Abstract
Listeria monocytogenes is the etiological agent of listeriosis, a foodborne illness associated with high hospitalizations and mortality rates. This bacterium can persist in food associated environments for years with isolates being increasingly linked to outbreaks. This review presents a discussion of genomes of Listeria monocytogenes which are commonly regarded as persisters within food production environments, as well as genes which are involved in mechanisms aiding this phenotype. Although criteria for the detection of persistence remain undefined, the advent of whole genome sequencing (WGS) and the development of bioinformatic tools have revolutionized the ability to find closely related strains. These advancements will facilitate the identification of mechanisms responsible for persistence among indistinguishable genomes. In turn, this will lead to improved assessments of the importance of biofilm formation, adaptation to stressful conditions and tolerance to sterilizers in relation to the persistence of this bacterium, all of which have been previously associated with this phenotype. Despite much research being published around the topic of persistence, more insights are required to further elucidate the nature of true persistence and its implications for public health.
Collapse
Affiliation(s)
- Natalia Unrath
- UCD-Centre for Food Safety, School of Public Health, Physiotherapy & Sports Science, University College Dublin, D04 N2E5 Dublin, Ireland; (N.U.); (E.M.); (G.M.)
| | - Evonne McCabe
- UCD-Centre for Food Safety, School of Public Health, Physiotherapy & Sports Science, University College Dublin, D04 N2E5 Dublin, Ireland; (N.U.); (E.M.); (G.M.)
- Department of Microbiology, St. Vincent’s University Hospital, D04 T6F4 Dublin, Ireland
| | - Guerrino Macori
- UCD-Centre for Food Safety, School of Public Health, Physiotherapy & Sports Science, University College Dublin, D04 N2E5 Dublin, Ireland; (N.U.); (E.M.); (G.M.)
| | - Séamus Fanning
- UCD-Centre for Food Safety, School of Public Health, Physiotherapy & Sports Science, University College Dublin, D04 N2E5 Dublin, Ireland; (N.U.); (E.M.); (G.M.)
| |
Collapse
|
6
|
Zand E, Schottroff F, Steinacker E, Mae-Gano J, Schoenher C, Wimberger T, Wassermann KJ, Jaeger H. Advantages and limitations of various treatment chamber designs for reversible and irreversible electroporation in life sciences. Bioelectrochemistry 2021; 141:107841. [PMID: 34098460 DOI: 10.1016/j.bioelechem.2021.107841] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/15/2021] [Revised: 05/06/2021] [Accepted: 05/07/2021] [Indexed: 01/25/2023]
Abstract
The fundamental mechanisms of pulsed electric fields on biological cells are not yet fully elucidated, though it is apparent that membrane electroporation plays a crucial role. Little is known about treatment-chamber-specific effects, and systematic studies are scarce. Thus, the present study evaluates the (dis-)advantages of various treatment chamber designs for liquid applications at differing scales. Three chambers, namely parallel plate microfluidic (V̇: 0.1 ml/min; titanium electrodes), co-linear meso (V̇: 5.0 ml/min; stainless steel electrodes), and co-linear macro (V̇: 83.3 ml/min; stainless steel electrodes) chambers, were studied. Electroporation effects on Escherichia coli in media with 0.1-10.0 mS/cm were evaluated by plate counts and flow cytometry at 8, 16, and 20 kV/cm. For the microfluidic chamber, predominantly irreversible electroporation (2.5 logs10 reductions) was seen at 0.1 mS/cm, while high irreversible electroporation (4.2 logs10 reductions) at 10.0 mS/cm was observed for the macro chamber. The meso chamber indicated a similar trend towards increased conductivity, even though only low inactivation levels were present. Variation in conductivity and electrode configuration or area likely induces effects resulting in distinct electroporation levels, as observed for the micro and macro chamber. Suitable application scenarios, depending on targeted electroporation effects, were suggested.
Collapse
Affiliation(s)
- Elena Zand
- Institute of Food Technology, University of Natural Resources and Life Sciences (BOKU), Vienna, Austria.
| | - Felix Schottroff
- Institute of Food Technology, University of Natural Resources and Life Sciences (BOKU), Vienna, Austria; BOKU Core Facility Food & Bio Processing, University of Natural Resources and Life Sciences (BOKU), Vienna, Austria.
| | - Elisabeth Steinacker
- Institute of Food Technology, University of Natural Resources and Life Sciences (BOKU), Vienna, Austria
| | - Jennifer Mae-Gano
- Institute of Food Technology, University of Natural Resources and Life Sciences (BOKU), Vienna, Austria
| | - Christoph Schoenher
- Institute of Sanitary Engineering and Water Pollution Control, University of Natural Resources and Life Sciences (BOKU), Vienna, Austria
| | - Terje Wimberger
- Health & Environment Department, AIT Austrian Institute of Technology GmbH, Vienna, Austria
| | - Klemens J Wassermann
- Health & Environment Department, AIT Austrian Institute of Technology GmbH, Vienna, Austria
| | - Henry Jaeger
- Institute of Food Technology, University of Natural Resources and Life Sciences (BOKU), Vienna, Austria
| |
Collapse
|
7
|
Electrical systems for pulsed electric field applications in the food industry: An engineering perspective. Trends Food Sci Technol 2020. [DOI: 10.1016/j.tifs.2020.07.008] [Citation(s) in RCA: 66] [Impact Index Per Article: 16.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
|
8
|
Review of the application of pulsed electric fields (PEF) technology for food processing in China. Food Res Int 2020; 137:109715. [PMID: 33233287 DOI: 10.1016/j.foodres.2020.109715] [Citation(s) in RCA: 52] [Impact Index Per Article: 13.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/30/2020] [Revised: 08/24/2020] [Accepted: 09/11/2020] [Indexed: 12/17/2022]
Abstract
With the improvement of living standards, growing consumer demand for high-quality and natural foods has led to the development of new mild processes to enhance or replace conventional thermal and chemical methods for food processing. Pulsed electric fields (PEF) is an emerging and promising non-thermal food processing technology, which is ongoing from laboratory and pilot plant level to the industrial level. Chinese researchers have made tremendous advances in the potential applications of PEF for processing a wide range of food commodities over the last few years, which contributes to the current understanding and development of PEF technology. The objective of this paper is to conduct a systematic review on the achievements of PEF technology used for food processing in China and the corresponding processing principles. Research on the applicability of PEF in food processing suggests that PEF can be used alone or in combination with other methods, not only to inactivate microorganisms and extract active constituents, but also to modify biomacromolecules, enhance chemical reactions and accelerate the aging of fermented foods, which are mainly related to permeabilization of biomembranes, occurrence of electrochemical and electrolytic reactions, polarization and realignment of molecules, and reduction of activation energy of chemical reactions induced by PEF treatments. In addition, some of the most important challenges for the successful implementation of large-scale industrial applications of PEF technology in the food industry are discussed. The results bring out the benefits of both researchers and the industry.
Collapse
|
9
|
Bucur FI, Grigore-Gurgu L, Crauwels P, Riedel CU, Nicolau AI. Resistance of Listeria monocytogenes to Stress Conditions Encountered in Food and Food Processing Environments. Front Microbiol 2018; 9:2700. [PMID: 30555426 PMCID: PMC6282059 DOI: 10.3389/fmicb.2018.02700] [Citation(s) in RCA: 143] [Impact Index Per Article: 23.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/31/2018] [Accepted: 10/23/2018] [Indexed: 12/17/2022] Open
Abstract
Listeria monocytogenes is a human food-borne facultative intracellular pathogen that is resistant to a wide range of stress conditions. As a consequence, L. monocytogenes is extremely difficult to control along the entire food chain from production to storage and consumption. Frequent and recent outbreaks of L. monocytogenes infections illustrate that current measures of decontamination and preservation are suboptimal to control L. monocytogenes in food. In order to develop efficient measures to prevent contamination during processing and control growth during storage of food it is crucial to understand the mechanisms utilized by L. monocytogenes to tolerate the stress conditions in food matrices and food processing environments. Food-related stress conditions encountered by L. monocytogenes along the food chain are acidity, oxidative and osmotic stress, low or high temperatures, presence of bacteriocins and other preserving additives, and stresses as a consequence of applying alternative decontamination and preservation technologies such high hydrostatic pressure, pulsed and continuous UV light, pulsed electric fields (PEF). This review is aimed at providing a summary of the current knowledge on the response of L. monocytogenes toward these stresses and the mechanisms of stress resistance employed by this important food-borne bacterium. Circumstances when L. monocytogenes cells become more sensitive or more resistant are mentioned and existence of a cross-resistance when multiple stresses are present is pointed out.
Collapse
Affiliation(s)
- Florentina Ionela Bucur
- Faculty of Food Science and Engineering, Dunarea de Jos University of Galati, Galati, Romania
| | - Leontina Grigore-Gurgu
- Faculty of Food Science and Engineering, Dunarea de Jos University of Galati, Galati, Romania
| | - Peter Crauwels
- Institute of Microbiology and Biotechnology, Ulm University, Ulm, Germany
| | | | - Anca Ioana Nicolau
- Faculty of Food Science and Engineering, Dunarea de Jos University of Galati, Galati, Romania
| |
Collapse
|
10
|
Recent Advances and Applications of Pulsed Electric Fields (PEF) to Improve Polyphenol Extraction and Color Release during Red Winemaking. BEVERAGES 2018. [DOI: 10.3390/beverages4010018] [Citation(s) in RCA: 45] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/05/2023]
Abstract
Pulsed electric fields (PEF) technology is an innovative food processing system and it has been introduced in relatively recent times as a pre-treatment of liquid and semi-solid food. Low cost-equipment and short processing time, coupled to the effectiveness in assisting the extraction of valuable compounds from vegetable tissues, makes PEF a challenging solution for the industrial red winemaking; a tailored PEF-assisted maceration was demonstrated to promote an increase in wine color quality and an improvement in the polyphenolic profile. Despite the application of PEF has been studied and the positive effects in selected wine varieties were demonstrated on batch and pilot-scale systems, there is a need for a more detailed characterization of the impact in different grapes, and for a better understanding of potential undesirable side-effects. This review aims to summarize the state of the art in view of a detailed feasibility study, to promote the introduction of PEF technology in the oenological industry.
Collapse
|
11
|
Thermal characterization of Bacillus subtilis endospores and a comparative study of their resistance to high temperature pulsed electric fields (HTPEF) and thermal-only treatments. Food Control 2017. [DOI: 10.1016/j.foodcont.2016.11.012] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
|
12
|
de Almada CN, Almada CN, Martinez RC, Sant'Ana AS. Paraprobiotics: Evidences on their ability to modify biological responses, inactivation methods and perspectives on their application in foods. Trends Food Sci Technol 2016. [DOI: 10.1016/j.tifs.2016.09.011] [Citation(s) in RCA: 165] [Impact Index Per Article: 20.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
|
13
|
Clodoveo ML, Dipalmo T, Rizzello CG, Corbo F, Crupi P. Emerging technology to develop novel red winemaking practices: An overview. INNOV FOOD SCI EMERG 2016. [DOI: 10.1016/j.ifset.2016.08.020] [Citation(s) in RCA: 39] [Impact Index Per Article: 4.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
|
14
|
Zhang YK, Liu XH, Liu XW, Zha YF, Xu XL, Ren ZG, Jiang HC, Wang HC. Research advances in deriving renewable energy from biomass in wastewater treatment plants. RSC Adv 2016. [DOI: 10.1039/c6ra06868e] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022] Open
Abstract
Anaerobic digestion (AD) can be used to derive renewable energy from biomass in wastewater treatment plants, and the produced biogas represents a valuable end-product that can greatly offset operation costs.
Collapse
Affiliation(s)
- Yuan-kai Zhang
- School of Environment & Natural Resource
- Renmin University of China
- Beijing 100872
- China
| | - Xiu-hong Liu
- School of Environment & Natural Resource
- Renmin University of China
- Beijing 100872
- China
| | - Xiao-wei Liu
- School of Environment & Natural Resource
- Renmin University of China
- Beijing 100872
- China
| | - Yi-fei Zha
- School of Environment & Natural Resource
- Renmin University of China
- Beijing 100872
- China
| | - Xiang-long Xu
- School of Environment & Natural Resource
- Renmin University of China
- Beijing 100872
- China
| | - Zheng-guang Ren
- School of Environment & Natural Resource
- Renmin University of China
- Beijing 100872
- China
| | - Hang-cheng Jiang
- School of Environment & Natural Resource
- Renmin University of China
- Beijing 100872
- China
| | - Hong-chen Wang
- School of Environment & Natural Resource
- Renmin University of China
- Beijing 100872
- China
| |
Collapse
|
15
|
Pataro G, Barca GM, Donsì G, Ferrari G. On the modeling of electrochemical phenomena at the electrode-solution interface in a PEF treatment chamber: Methodological approach to describe the phenomenon of metal release. J FOOD ENG 2015. [DOI: 10.1016/j.jfoodeng.2015.05.009] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
|
16
|
Ciuffreda E, Bevilacqua A, Sinigaglia M, Corbo MR. Alicyclobacillus spp.: New Insights on Ecology and Preserving Food Quality through New Approaches. Microorganisms 2015; 3:625-40. [PMID: 27682109 PMCID: PMC5023266 DOI: 10.3390/microorganisms3040625] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/27/2015] [Accepted: 09/29/2015] [Indexed: 12/22/2022] Open
Abstract
Alicyclobacillus spp. includes spore-forming and thermo-acidophilic microorganisms, usually recovered from soil, acidic drinks, orchards and equipment from juice producers. The description of the genus is generally based on the presence of ω-fatty acids in the membrane, although some newly described species do not possess them. The genus includes different species and sub-species, but A. acidoterrestris is generally regarded as the most important spoiler for acidic drinks and juices. The main goal of this review is a focus on the ecology of the genus, mainly on the species A. acidoterrestris, with a special emphasis on the different phenotypic properties and genetic traits, along with the correlation among them and with the primary source of isolation. Finally, the last section of the review reports on some alternative approaches to heat treatments (natural compounds and other chemical treatments) to control and/or reduce the contamination of food by Alicyclobacillus.
Collapse
Affiliation(s)
- Emanuela Ciuffreda
- Department of the Science of Agriculture, Food and Environment, University of Foggia, Via Napoli 15, 71122 Foggia, Italy.
| | - Antonio Bevilacqua
- Department of the Science of Agriculture, Food and Environment, University of Foggia, Via Napoli 15, 71122 Foggia, Italy.
| | - Milena Sinigaglia
- Department of the Science of Agriculture, Food and Environment, University of Foggia, Via Napoli 15, 71122 Foggia, Italy.
| | - Maria Rosaria Corbo
- Department of the Science of Agriculture, Food and Environment, University of Foggia, Via Napoli 15, 71122 Foggia, Italy.
| |
Collapse
|
17
|
Ignat A, Manzocco L, Brunton NP, Nicoli MC, Lyng JG. The effect of pulsed electric field pre-treatments prior to deep-fat frying on quality aspects of potato fries. INNOV FOOD SCI EMERG 2015. [DOI: 10.1016/j.ifset.2014.07.003] [Citation(s) in RCA: 84] [Impact Index Per Article: 9.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
|
18
|
Mahnič-Kalamiza S, Vorobiev E, Miklavčič D. Electroporation in food processing and biorefinery. J Membr Biol 2014; 247:1279-304. [PMID: 25287023 DOI: 10.1007/s00232-014-9737-x] [Citation(s) in RCA: 137] [Impact Index Per Article: 13.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/05/2014] [Accepted: 09/25/2014] [Indexed: 12/12/2022]
Abstract
Electroporation is a method of treatment of plant tissue that due to its nonthermal nature enables preservation of the natural quality, colour and vitamin composition of food products. The range of processes where electroporation was shown to preserve quality, increase extract yield or optimize energy input into the process is overwhelming, though not exhausted; e.g. extraction of valuable compounds and juices, dehydration, cryopreservation, etc. Electroporation is--due to its antimicrobial action--a subject of research as one stage of the pasteurization or sterilization process, as well as a method of plant metabolism stimulation. This paper provides an overview of electroporation as applied to plant materials and electroporation applications in food processing, a quick summary of the basic technical aspects on the topic, and a brief discussion on perspectives for future research and development in the field. The paper is a review in the very broadest sense of the word, written with the purpose of orienting the interested newcomer to the field of electroporation applications in food technology towards the pertinent, highly relevant and more in-depth literature from the respective subdomains of electroporation research.
Collapse
Affiliation(s)
- Samo Mahnič-Kalamiza
- Centre de Recherches de Royallieu, University of Technology of Compiègne, BP 20529, 60205, Compiègne Cedex, France,
| | | | | |
Collapse
|
19
|
Pataro G, Falcone M, Donsì G, Ferrari G. Metal release from stainless steel electrodes of a PEF treatment chamber: Effects of electrical parameters and food composition. INNOV FOOD SCI EMERG 2014. [DOI: 10.1016/j.ifset.2013.10.005] [Citation(s) in RCA: 47] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
|
20
|
Puértolas E, Álvarez I, Raso J, Martínez de Marañón I. Aplicación industrial de los pulsos eléctricos de alto voltaje para la pasteurización de alimentos: revisión de su viabilidad técnica y comercial. CYTA - JOURNAL OF FOOD 2013. [DOI: 10.1080/19476337.2012.693542] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
|
21
|
|
22
|
Physicochemical and functional properties of liquid whole egg treated by the application of Pulsed Electric Fields followed by heat in the presence of triethyl citrate. Food Res Int 2012. [DOI: 10.1016/j.foodres.2012.04.015] [Citation(s) in RCA: 30] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
|
23
|
Muñoz A, Palgan I, Noci F, Cronin D, Morgan D, Whyte P, Lyng J. Combinations of selected non-thermal technologies and antimicrobials for microbial inactivation in a buffer system. Food Res Int 2012. [DOI: 10.1016/j.foodres.2012.02.001] [Citation(s) in RCA: 21] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/14/2022]
|
24
|
A Comparison of the Effects of Pulsed Electric Field and Thermal Treatments on Grape Juice. FOOD BIOPROCESS TECH 2011. [DOI: 10.1007/s11947-011-0731-3] [Citation(s) in RCA: 28] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/14/2022]
|
25
|
Food Preservation by Pulsed Electric Fields: An Engineering Perspective. FOOD ENGINEERING REVIEWS 2011. [DOI: 10.1007/s12393-011-9035-7] [Citation(s) in RCA: 35] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
|
26
|
Guerrero-Beltrán JÁ, Sepulveda DR, Góngora-Nieto MM, Swanson B, Barbosa-Cánovas GV. Milk thermization by pulsed electric fields (PEF) and electrically induced heat. J FOOD ENG 2010. [DOI: 10.1016/j.jfoodeng.2010.03.027] [Citation(s) in RCA: 29] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
|
27
|
Rajkovic A, Smigic N, Devlieghere F. Contemporary strategies in combating microbial contamination in food chain. Int J Food Microbiol 2010; 141 Suppl 1:S29-42. [DOI: 10.1016/j.ijfoodmicro.2009.12.019] [Citation(s) in RCA: 70] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/15/2009] [Revised: 12/07/2009] [Accepted: 12/14/2009] [Indexed: 10/20/2022]
|
28
|
Puértolas E, Saldaña G, Alvarez I, Raso J. Effect of pulsed electric field processing of red grapes on wine chromatic and phenolic characteristics during aging in oak barrels. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2010; 58:2351-2357. [PMID: 20095568 DOI: 10.1021/jf904035v] [Citation(s) in RCA: 46] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/28/2023]
Abstract
The influence of a pulsed electric field (PEF) treatment of grape berries at pilot-plant scale on the evolution of the chromatic and phenolic characteristics of Cabernet Sauvignon red wines during aging in American oak barrels and subsequent storage in bottle has been studied. Results obtained in this investigation confirm that the better chromatic characteristics and higher phenolic content obtained due to the PEF treatment after the fermentation process remain or even increase during aging in oxidative conditions in American oak barrels and their subsequent storage in bottle. No sensory differences in color and bouquet were detected after 8 months of aging in bottle by triangle tests. According to the results, PEF is a promising enological technology to obtain wines with the high phenolic content necessary for the production of high quality oak aged red wines.
Collapse
Affiliation(s)
- E Puértolas
- Facultad de Veterinaria, Tecnología de los Alimentos, Universidad de Zaragoza, Spain
| | | | | | | |
Collapse
|
29
|
Ascorbic acid in orange juice–milk beverage treated by high intensity pulsed electric fields and its stability during storage. INNOV FOOD SCI EMERG 2010. [DOI: 10.1016/j.ifset.2009.07.007] [Citation(s) in RCA: 44] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
|
30
|
Ortega-Rivas E. Critical Issues Pertaining to Application of Pulsed Electric Fields in Microbial Control and Quality of Processed Fruit Juices. FOOD BIOPROCESS TECH 2009. [DOI: 10.1007/s11947-009-0231-x] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
|
31
|
Wawro S, Kalinowska H, Gruska R. The effect of high electric field pulses on activity of sugar beet o-diphenol oxidase and yeast invertase. J FOOD ENG 2009. [DOI: 10.1016/j.jfoodeng.2008.12.018] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
|
32
|
Sepulveda DR, Góngora-Nieto MM, Guerrero JA, Barbosa-Cánovas GV. Shelf life of whole milk processed by pulsed electric fields in combination with PEF-generated heat. Lebensm Wiss Technol 2009. [DOI: 10.1016/j.lwt.2008.10.005] [Citation(s) in RCA: 35] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
|
33
|
Xin Q, Zhang X, Li Z, Lei L. Sterilization of oil-field re-injection water using combination treatment of pulsed electric field and ultrasound. ULTRASONICS SONOCHEMISTRY 2009; 16:1-3. [PMID: 18567526 DOI: 10.1016/j.ultsonch.2008.05.002] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/16/2007] [Revised: 10/12/2007] [Accepted: 05/07/2008] [Indexed: 05/26/2023]
Abstract
It was necessary to sterilize the oil-field re-injection water for biocorrosion inhibition. Saprophytic bacteria, iron bacteria and sulfate reducing bacteria were the three main microorganisms resulting in the microbial contamination. To enhance the sterilization efficiency of oil-field re-injection water by pulsed electric field (PEF), the combined treatment of PEF and ultrasound was explored in the study. Meanwhile, the effects of PEF, ultrasound and the combination treatment on the three bacteria inactivation were investigated. The combination treatment had higher inactivation efficiency than independent PEF as well as ultrasound. Obvious synergistic effects were also observed on the inactivation of saprophytic bacteria and iron bacteria by the combined treatment.
Collapse
Affiliation(s)
- Qing Xin
- Institute of Environmental Pollution Control Technologies, Xixi Campus, Zhejiang University, Hangzhou 310028, PR China
| | | | | | | |
Collapse
|
34
|
Xin Q, Zhang X, Lei L. Inactivation of Bacteria in Oil-Field Reinjection Water by Pulsed Electric Field (PEF) Process. Ind Eng Chem Res 2008. [DOI: 10.1021/ie8000524] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Qing Xin
- Institute of Environmental Pollution Control Technologies, Xixi Campus, Zhejiang University, Hangzhou 310028, P.R. China
| | - Xingwang Zhang
- Institute of Environmental Pollution Control Technologies, Xixi Campus, Zhejiang University, Hangzhou 310028, P.R. China
| | - Lecheng Lei
- Institute of Environmental Pollution Control Technologies, Xixi Campus, Zhejiang University, Hangzhou 310028, P.R. China
| |
Collapse
|
35
|
San Martín M, Sepúlveda D, Altunakar B, Góngora-Nieto M, Swanson B, Barbosa-Cánovas G. Evaluation of selected mathematical models to predict the inactivation of Listeria innocua by pulsed electric fields. Lebensm Wiss Technol 2007. [DOI: 10.1016/j.lwt.2006.08.011] [Citation(s) in RCA: 35] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
|
36
|
Cortés C, Esteve MJ, Rodrigo D, Torregrosa F, Frígola A. Changes of colour and carotenoids contents during high intensity pulsed electric field treatment in orange juices. Food Chem Toxicol 2006; 44:1932-9. [PMID: 16914247 DOI: 10.1016/j.fct.2006.06.026] [Citation(s) in RCA: 45] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/25/2005] [Revised: 03/01/2006] [Accepted: 06/16/2006] [Indexed: 10/24/2022]
Abstract
Liquid chromatography (LC) was the method chosen to evaluate the effects of high intensity pulsed electric fields (HIPEF), with different electric field intensities (25, 30, 35 and 40 kV/cm) and different treatment times (30-340 micros), on orange juice cis/trans carotenoid contents. In parallel, a conventional heat treatment (90 degrees C, 20 s) was applied to the orange juice in order to compare the effect on the carotenoid contents. HIPEF processing of orange juice is an alternative to the thermal treatment of pasteurization, provided that it is kept refrigerated, because, when the most extreme conditions of this kind of treatment are applied, the decrease in the concentration of carotenoids with vitamin A activity is very small, and also most of the carotenoids identified have a slightly increased concentration after application of the most intense treatments, although always less than in untreated fresh juice. In any case, pasteurization treatment causes a greater decrease in the concentration of most of the carotenoids identified and the carotenoids with vitamin A activity. The total carotenoid concentration decreased by 12.6% in pasteurized orange juice with respect to untreated fresh orange juice, as opposed to decreases of 9.6%, 6.3% or 7.8% when fields of 25, 30 or 40 kV/cm were applied. Orange juice treated with HIPEF shows a greater tendency towards the colour yellow and a lesser tendency towards red with respect to untreated orange juice, while the luminance of the juice remains practically invariable. This tendency is less than in pasteurized orange juice.
Collapse
Affiliation(s)
- C Cortés
- Area de Nutrición y Bromatología, Facultat de Farmàcia, Universitat de València, Avenida Vicent Andrés Estellés s/n, 46100 Burjassot, Valencia, Spain
| | | | | | | | | |
Collapse
|
37
|
Yıldız H, Baysal T. Effects of alternative current heating treatment on Aspergillus niger, pectin methylesterase and pectin content in tomato. J FOOD ENG 2006. [DOI: 10.1016/j.jfoodeng.2005.04.020] [Citation(s) in RCA: 23] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
|
38
|
Bazhal M, Ngadi M, Raghavan G, Smith J. Inactivation of Escherichia coli O157:H7 in liquid whole egg using combined pulsed electric field and thermal treatments. Lebensm Wiss Technol 2006. [DOI: 10.1016/j.lwt.2005.02.013] [Citation(s) in RCA: 35] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
|
39
|
Barbosa-Cánovas GV, Altunakar B. Pulsed Electric Fields Processing of Foods: An Overview. PULSED ELECTRIC FIELDS TECHNOLOGY FOR THE FOOD INDUSTRY 2006. [DOI: 10.1007/978-0-387-31122-7_1] [Citation(s) in RCA: 27] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
|
40
|
Roodenburg B, Morren J, Berg H(I, de Haan SW. Metal release in a stainless steel pulsed electric field (PEF) system. INNOV FOOD SCI EMERG 2005. [DOI: 10.1016/j.ifset.2005.04.004] [Citation(s) in RCA: 23] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
|
41
|
|
42
|
Zhong K, Chen F, Wang Z, Wu J, Liao X, Hu X. Inactivation and kinetic model for the Escherichia coli treated by a co-axial pulsed electric field. Eur Food Res Technol 2005. [DOI: 10.1007/s00217-005-0015-0] [Citation(s) in RCA: 20] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
|
43
|
|
44
|
Electrochemical reactions and electrode corrosion in pulsed electric field (PEF) treatment chambers. INNOV FOOD SCI EMERG 2003. [DOI: 10.1016/s1466-8564(03)00041-9] [Citation(s) in RCA: 124] [Impact Index Per Article: 5.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
|