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Zare F, Ghasemi N, Bansal N, Hosano H. Advances in pulsed electric stimuli as a physical method for treating liquid foods. Phys Life Rev 2023; 44:207-266. [PMID: 36791571 DOI: 10.1016/j.plrev.2023.01.007] [Citation(s) in RCA: 7] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/24/2023] [Accepted: 01/28/2023] [Indexed: 02/05/2023]
Abstract
There is a need for alternative technologies that can deliver safe and nutritious foods at lower costs as compared to conventional processes. Pulsed electric field (PEF) technology has been utilised for a plethora of different applications in the life and physical sciences, such as gene/drug delivery in medicine and extraction of bioactive compounds in food science and technology. PEF technology for treating liquid foods involves engineering principles to develop the equipment, and quantitative biochemistry and microbiology techniques to validate the process. There are numerous challenges to address for its application in liquid foods such as the 5-log pathogen reduction target in food safety, maintaining the food quality, and scale up of this physical approach for industrial integration. Here, we present the engineering principles associated with pulsed electric fields, related inactivation models of microorganisms, electroporation and electropermeabilization theory, to increase the quality and safety of liquid foods; including water, milk, beer, wine, fruit juices, cider, and liquid eggs. Ultimately, we discuss the outlook of the field and emphasise research gaps.
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Affiliation(s)
- Farzan Zare
- School of Information Technology and Electrical Engineering, The University of Queensland, Brisbane, St Lucia QLD 4072, Australia; School of Agriculture and Food Sciences, The University of Queensland, St Lucia QLD 4072, Australia
| | - Negareh Ghasemi
- School of Information Technology and Electrical Engineering, The University of Queensland, Brisbane, St Lucia QLD 4072, Australia
| | - Nidhi Bansal
- School of Agriculture and Food Sciences, The University of Queensland, St Lucia QLD 4072, Australia
| | - Hamid Hosano
- Biomaterials and Bioelectrics Department, Institute of Industrial Nanomaterials, Kumamoto University, Kumamoto 860-8555, Japan.
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Wang R, Hu X, Deng Y, Gooneratne R. Effect of Food Matrix Type on Growth Characteristics of and Hemolysin Production by Vibrio alginolyticus. J Food Prot 2021; 84:1411-1420. [PMID: 33836066 DOI: 10.4315/jfp-20-490] [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: 12/21/2020] [Accepted: 04/06/2021] [Indexed: 11/11/2022]
Abstract
ABSTRACT The growth of and hemolysin production by two V. alginolyticus strains (HY9901 and ATCC 17749T) at 30°C were investigated in briny tilapia, shrimp, scallop, oyster, pork, chicken, freshwater fish, and egg fried rice. Bacteria were enumerated by plate counting. Hemolysin production was evaluated with blood agar and hemolytic titer tests. The two V. alginolyticus strains had similar growth and hemolysin production patterns in all tested foods. Based on the goodness-of-fit primary model statistics (coefficient of determination, mean square error, bias factor, and accuracy factor), the modified Gompertz model was a better fit than the logistic model to V. alginolyticus growth in foods. Growth kinetic parameters of V. alginolyticus had a higher μmax and shorter λ in the following order: briny tilapia > shrimp > freshwater fish > egg fried rice > scallop > oyster > chicken > pork. V. alginolyticus levels were similar at the stationary phase, with no significant growth difference between raw and cooked foods. Significantly higher thermostable direct hemolysin activity (P < 0.05) was found for V. alginolyticus in the following order: briny tilapia > freshwater fish > shrimp > chicken > egg fried rice > scallop > oyster > pork. However, the hemolytic titer was not consistent with the thermostable direct hemolysin activity and was significantly higher (P < 0.05) in the following order: briny tilapia > egg fried rice > shrimp > freshwater fish > chicken > scallop > oyster > pork. Contrary to current belief, V. alginolyticus produced more hemolysin in some nonseafoods (freshwater fish, egg fried rice, and chicken) than in scallops or oysters. This report is the first on the growth and toxicity of V. alginolyticus in different food matrices and confirms that some nonseafoods can be contaminated with pathogenic V. alginolyticus. These results should increase awareness of nonseafood safety issues and improve the accuracy of V. alginolyticus risk assessments. HIGHLIGHTS
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Affiliation(s)
- Rundong Wang
- College of Food Science and Engineering, Lingnan Normal University, Zhanjiang, People's Republic of China
| | - Xiaojun Hu
- College of Food Science and Engineering, Lingnan Normal University, Zhanjiang, People's Republic of China
| | - Yijia Deng
- College of Food Science and Technology, Guangdong Ocean University, Zhanjiang, People's Republic of China
| | - Ravi Gooneratne
- Department of Wine, Food and Molecular Biosciences, Faculty of Agriculture and Life Sciences, Lincoln University, Lincoln 7647, Canterbury, New Zealand
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Aragón-Rojas S, Hernández-Álvarez AJ, Mainville I, Arcand Y, Quintanilla-Carvajal MX. Effect of the carrier material, drying technology and dissolution media on the viability of Lactobacillus fermentum K73 during simulated gastrointestinal transit. Food Funct 2020; 11:2339-2348. [PMID: 32118211 DOI: 10.1039/c9fo01091b] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/04/2023]
Abstract
The goal of this study was to determine the effect of the carrier material, drying technology and dissolution media during the passage of L. fermentum K73 through a dynamic in vitro digestion system (IViDiS). The carrier materials were (i) culture medium with growing micro-organisms and (ii) culture medium with maltodextrin : sweet whey [0.6 : 0.4]. The carrier materials were dried by spray-drying and freeze-drying to obtain four types of powders. The dissolution media consisted of water and 1% fat milk. The powders were tested using an in vitro dynamic digestion system (IViDiS). The results showed that powders derived from culture medium had the highest protective effect on the viability of L. fermentum K73 in both dissolution media and that survival increased when the powders were tested in milk. The modified Gompertz model was used to model L. fermentum K73 behaviour during the digestion process. The model showed that cells entrapped in culture medium had the longest lag phase and the slowest inactivation rate when evaluated in milk.
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Affiliation(s)
- Stephania Aragón-Rojas
- Faculty of Engineering, University of La Sabana, Campus del Puente del Común, Km. 7, Autopista Norte de Bogotá, Chía, Cundinamarca, Colombia.
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Degala HL, Scott JR, Rico Espinoza FI, Mahapatra AK, Kannan G. Synergistic effect of ozonated and electrolyzed water on the inactivation kinetics of
Escherichia coli
on goat meat. J Food Saf 2019. [DOI: 10.1111/jfs.12740] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/26/2022]
Affiliation(s)
- Hema L. Degala
- Food Engineering Laboratory, Agricultural Research Station, College of Agriculture, Family Sciences and TechnologyFort Valley State University Fort Valley Georgia
| | - Jasmine R. Scott
- Food Engineering Laboratory, Agricultural Research Station, College of Agriculture, Family Sciences and TechnologyFort Valley State University Fort Valley Georgia
| | | | - Ajit K. Mahapatra
- Food Engineering Laboratory, Agricultural Research Station, College of Agriculture, Family Sciences and TechnologyFort Valley State University Fort Valley Georgia
| | - Govind Kannan
- Food Engineering Laboratory, Agricultural Research Station, College of Agriculture, Family Sciences and TechnologyFort Valley State University Fort Valley Georgia
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5
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Krishnaveni S, Subhashini R, Rajini V. Inactivation of bacteria suspended in water by using high frequency unipolar pulse voltage. J FOOD PROCESS ENG 2017. [DOI: 10.1111/jfpe.12574] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- S. Krishnaveni
- Department of EEE; SSN College of Engineering, Kalavakkam-603 110; Chennai Tamil Nadu, India
| | - R. Subhashini
- Department of Biomedical Engineering; SSN College of Engineering, Kalavakkam-603 110; Chennai Tamil Nadu India
| | - V. Rajini
- Department of EEE; SSN College of Engineering, Kalavakkam-603 110; Chennai Tamil Nadu, India
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Ou QX, Nikolic-Jaric M, Gänzle M. Mechanisms of inactivation of Candida humilis and Saccharomyces cerevisiae by pulsed electric fields. Bioelectrochemistry 2016; 115:47-55. [PMID: 28063751 DOI: 10.1016/j.bioelechem.2016.12.005] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/01/2015] [Revised: 12/28/2016] [Accepted: 12/28/2016] [Indexed: 10/20/2022]
Abstract
AIMS This study aimed to determine how electric field strength, pulse width and shape, and specific energy input relate to the effect of pulsed electric fields (PEF) on viability and membrane permeabilization in Candida humilis and Saccharomyces cerevisiae suspended in potassium phosphate buffer. METHODS AND RESULTS Cells were treated with a micro-scale system with parallel plate electrodes. Propidium iodide was added before or after treatments to differentiate between reversible and irreversible membrane permeabilization. Treatments of C. humilis with 71kV/cm and 48kJ/kg reduced cell counts by 3.9±0.6 log (cfu/mL). Pulse shape or width had only a small influence on the treatment lethality. Variation of electric field strength (17-71kV/cm), pulse width (0.086-4μs), and specific energy input (8-46kJ/kg) demonstrated that specific energy input correlated to the membrane permeabilization (r2=0.84), while other parameters were uncorrelated. A minimum energy input of 3 and 12kJ/kg was required to achieve reversible membrane permeabilization and a reduction of cell counts, respectively, of C. humilis. CONCLUSIONS Energy input was the parameter that best described the inactivation efficiency of PEF. SIGNIFICANCE AND IMPACT OF STUDY This study is an important step to identify key process parameters and to facilitate process design for improved cost-effectiveness of commercial PEF treatment.
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Affiliation(s)
- Qi-Xing Ou
- University of Alberta, Dept. of Agricultural, Food and Nutritional Science, Edmonton, Canada
| | | | - Michael Gänzle
- University of Alberta, Dept. of Agricultural, Food and Nutritional Science, Edmonton, Canada; Hubei University of Technology, School of Food and Pharmaceutical Engineering, Wuhan, China.
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Saldaña G, Álvarez I, Condón S, Raso J. Microbiological Aspects Related to the Feasibility of PEF Technology for Food Pasteurization. Crit Rev Food Sci Nutr 2014; 54:1415-26. [DOI: 10.1080/10408398.2011.638995] [Citation(s) in RCA: 49] [Impact Index Per Article: 4.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
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Ye K, Wang H, Zhang X, Jiang Y, Xu X, Zhou G. Development and validation of a molecular predictive model to describe the growth of Listeria monocytogenes in vacuum-packaged chilled pork. Food Control 2013. [DOI: 10.1016/j.foodcont.2012.11.017] [Citation(s) in RCA: 20] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/02/2023]
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9
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Huang K, Tian H, Gai L, Wang J. A review of kinetic models for inactivating microorganisms and enzymes by pulsed electric field processing. J FOOD ENG 2012. [DOI: 10.1016/j.jfoodeng.2012.02.007] [Citation(s) in RCA: 73] [Impact Index Per Article: 6.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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Zhang Y, Hou Y, Zhang Y, Chen J, Chen F, Liao X, Hu X. Reduction of diazinon and dimethoate in apple juice by pulsed electric field treatment. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2012; 92:743-750. [PMID: 21919007 DOI: 10.1002/jsfa.4636] [Citation(s) in RCA: 26] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/02/2011] [Revised: 07/31/2011] [Accepted: 08/02/2011] [Indexed: 05/31/2023]
Abstract
BACKGROUND Organophosphorus pesticides (OPPs) are widely used in agricultural production in China, and residues of OPPs in agro-products and foods have become a public health concern. Chronic exposure to OPPs can result in potential immunosuppressive effects, cytotoxicity and mutagenicity. Pulsed electric fields (PEFs) have the potential to be used as an alternative to conventional techniques of food production. The aim of the present study was to investigate the influence of PEFs on the degradation of diazinon and dimethoate added to apple juice. RESULTS PEF treatment significantly promoted the degradation of both pesticides (P < 0.05). The extent of degradation was strongly influenced by the electric field strength and treatment time, and maximum degradation of both diazinon (47.6%) and dimethoate (34.7%) was achieved by treatment at 20 kV cm⁻¹ for 260 µs. The degradation behaviour of the pesticides was described by Weibull and Hülsheger models, both of which successfully fitted the degradation of diazinon and dimethoate. In addition, the decline in the toxicity of samples was observed with a photobacterium bioassay. CONCLUSION PEF treatment was effective in eliminating residues of diazinon and dimethoate spiked in apple juice and in mitigating sample toxicity.
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Affiliation(s)
- Yuanyuan Zhang
- College of Food Science and Nutritional Engineering, Key Laboratory of Fruits and Vegetables Processing, Ministry of Agriculture, China Agricultural University, Beijing, China
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Pataro G, Senatore B, Donsì G, Ferrari G. Effect of electric and flow parameters on PEF treatment efficiency. J FOOD ENG 2011. [DOI: 10.1016/j.jfoodeng.2011.02.007] [Citation(s) in RCA: 42] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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Identification of degradation pathways and products of cyanidin-3-sophoroside exposed to pulsed electric field. Food Chem 2011. [DOI: 10.1016/j.foodchem.2010.12.002] [Citation(s) in RCA: 42] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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Zhang Y, Sun J, Hu X, Liao X. Spectral alteration and degradation of cyanidin-3-glucoside exposed to pulsed electric field. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2010; 58:3524-3531. [PMID: 20163112 DOI: 10.1021/jf9036722] [Citation(s) in RCA: 11] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/28/2023]
Abstract
Anthocyanins are polyphenol antioxidants that have been shown to prevent many chronic diseases. The compounds are not stable, so they tend to be decolorized or degraded during processing and storage. In this study, the spectral characteristics alteration and degradation products of cyanidin-3-glucoside (Cyd-3-glc) exposed to pulsed electric field (PEF) were investigated, and the reaction kinetics was discussed. The intensity of the UV-vis spectra decreased noticeably upon PEF treatment without modification of the spectral pattern. Protocatechuic acid and 2,4,6-trihydroxybenzoic acid were identified as degradation products of both PEF and thermally treated Cyd-3-glc, but cyanidin present in thermally treated Cyd-3-glc was absent in PEF-treated Cyd-3-glc, indicating that the first step of Cyd-3-glc degradation induced by PEF was not the hydrolysis of glycosidic bonds, which was different from that of thermal degradation. With increased electric field intensity or treatment time, the degradation of Cyd-3-glc and the formation of protocatechuic acid were enhanced; their kinetics (except 7 kV/cm for protocatechuic acid formation) were well fitted to a first-order reaction. Meanwhile, a good correlation was present between Cyd-3-glc degradation and protocatechuic acid formation.
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Affiliation(s)
- Yan Zhang
- College of Food Science and Nutritional Engineering, China Agricultural University, Key Laboratory of Fruits and Vegetables Processing, Ministry of Agriculture, Engineering Research Centre for Fruits and Vegetables Processing, Ministry of Education, Beijing, China
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Wan J, Coventry J, Swiergon P, Sanguansri P, Versteeg C. Advances in innovative processing technologies for microbial inactivation and enhancement of food safety – pulsed electric field and low-temperature plasma. Trends Food Sci Technol 2009. [DOI: 10.1016/j.tifs.2009.01.050] [Citation(s) in RCA: 130] [Impact Index Per Article: 8.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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Yang ZQ, Jiao XA, Li P, Pan ZM, Huang JL, Gu RX, Fang WM, Chao GX. Predictive model of Vibrio parahaemolyticus growth and survival on salmon meat as a function of temperature. Food Microbiol 2009; 26:606-14. [DOI: 10.1016/j.fm.2009.04.004] [Citation(s) in RCA: 41] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/25/2008] [Revised: 04/04/2009] [Accepted: 04/15/2009] [Indexed: 10/20/2022]
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Walkling-Ribeiro M, Noci F, Cronin D, Lyng J, Morgan D. Inactivation ofEscherichia coliin a Tropical Fruit Smoothie by a Combination of Heat and Pulsed Electric Fields. J Food Sci 2008; 73:M395-9. [DOI: 10.1111/j.1750-3841.2008.00927.x] [Citation(s) in RCA: 44] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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Quitão-Teixeira LJ, Aguiló-Aguayo I, Ramos AM, Martín-Belloso O. Inactivation of Oxidative Enzymes by High-Intensity Pulsed Electric Field for Retention of Color in Carrot Juice. FOOD BIOPROCESS TECH 2007. [DOI: 10.1007/s11947-007-0018-x] [Citation(s) in RCA: 70] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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Wang HY, Ni YY, Hu XS, Wu JH, Liao XJ, Chen F, Wang ZF. Kinetics of amino acid loss in carrot juice concentrate during storage. Lebensm Wiss Technol 2007. [DOI: 10.1016/j.lwt.2006.03.020] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Dürr H. Influence of Surface Roughness and Wettability of Stainless Steel on Soil Adhesion, Cleanability and Microbial Inactivation. FOOD AND BIOPRODUCTS PROCESSING 2007. [DOI: 10.1205/fbp06011] [Citation(s) in RCA: 14] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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Kinetic analysis of the degradation and its color change of cyanidin-3-glucoside exposed to pulsed electric field. Eur Food Res Technol 2006. [DOI: 10.1007/s00217-006-0343-8] [Citation(s) in RCA: 29] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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