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Valdez-Narváez MI, Grau-Fuentes E, Morató N, Garzón-Lloría R, Rodrigo D. Joint effect of heat, pH and grape extract on Bacillus cereus spores survival in a rice solution. FOOD SCI TECHNOL INT 2023:10820132231216770. [PMID: 37997360 DOI: 10.1177/10820132231216770] [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: 11/25/2023]
Abstract
Rice due to its high carbohydrate content, is an ideal medium for Bacillus cereus growth, a spore-producing microorganism. The objective of this study was to determine the antimicrobial activity of a grape extract in combination with heat treatments and different pH against B. cereus spores in a rice solution. The survivor data obtained were fitted to the Weibull survival function, and the values of parameters a and b (scale and shape indexes, respectively) were determined. Results showed that the grape extract affected the survival of B. cereus spores at 90 °C and 95 °C, reaching greater logarithmic reductions in acidic pH values. This behaviour was reflected in a parameter of the Weibull survival function which decreased as the temperature increased and at acidic pH values. In addition, a secondary model was developed by relating the logarithm of a to the independent variables (temperature and pH). A global model relating B. cereus inactivation with temperature and pH was developed, and validated by calculating the accuracy factor. The results demonstrate the usefulness of grape extract as a by-product, which can be used as an additional control measure for rice, especially when combined with mild heat treatments and acidic pH values.
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Affiliation(s)
| | - Eva Grau-Fuentes
- Instituto de Agroquímica y Tecnología de Alimentos (CSIC), Paterna, Comunitat Valenciana, Spain
| | - Natalia Morató
- Instituto de Agroquímica y Tecnología de Alimentos (CSIC), Paterna, Comunitat Valenciana, Spain
| | - Raquel Garzón-Lloría
- Instituto de Agroquímica y Tecnología de Alimentos (CSIC), Paterna, Comunitat Valenciana, Spain
| | - Dolores Rodrigo
- Instituto de Agroquímica y Tecnología de Alimentos (CSIC), Paterna, Comunitat Valenciana, Spain
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2
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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: 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.
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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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3
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Utilization of autochthonous lactic acid bacteria attaining safety attributes, probiotic properties, and hypocholesterolemic potential in the production of a functional set yogurt. BIOCATALYSIS AND AGRICULTURAL BIOTECHNOLOGY 2022. [DOI: 10.1016/j.bcab.2022.102448] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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4
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Li N, Wang QQ, Xu YH, Li AH, Tao YS. Increased glycosidase activities improved the production of wine varietal odorants in mixed fermentation of P. fermentans and high antagonistic S. cerevisiae. Food Chem 2020; 332:127426. [DOI: 10.1016/j.foodchem.2020.127426] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/07/2020] [Revised: 06/23/2020] [Accepted: 06/23/2020] [Indexed: 11/24/2022]
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5
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Nath S, Sikidar J, Roy M, Deb B. In vitro screening of probiotic properties of Lactobacillus plantarum isolated from fermented milk product. FOOD QUALITY AND SAFETY 2020. [DOI: 10.1093/fqsafe/fyaa026] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/14/2022]
Abstract
Abstract
Objectives
The screening of traditional fermented products is essential for the assessment of safety, security, and further development of functional foods for the well-being of human health. The aim of the present study was to isolate and identify bacteria from fermented raw milk samples that exhibit health benefits upon consumption.
Methods
In order to confirm the isolates as probiotics, several in vitro assays were conducted to assess the probiotic properties of isolated bacteria. The initial screening includes tolerance to acid, bile, pancreatin, and NaCl. The cell surface properties demonstrate their interaction with mucosal epithelium, which includes hydrophobicity and auto-aggregation assay. Safety assessment was done by performing haemolytic test and antibiotic susceptibility test. The antagonistic activity of probiotic strain was further evaluated against some pathogenic bacteria.
Results
Lactobacillus plantarum (L. plantarum) isolated from fermented raw milk was preliminarily identified by biochemical tests and further confirmed using 16S rRNA identification. The isolate designated as L. plantarum strain GCC_19M1 demonstrated significant tolerance to low pH, 0.3% bile, 0.5% pancreatin, and 5% NaCl. In the presence of simulated gastric juice (at pH 3), the isolate exhibited a survival rate of 93.48–96.97%. Furthermore, the development of ecological niches in the human gut and their successful accumulation have been revealed by auto-aggregation and hydrophobicity properties. Absence of haemolytic activity ensures the non-virulent nature of the strain. Lactobacillus plantarum strain GCC_19M1 showed susceptibility towards gentamicin, tetracycline, kanamycin, meropenem, and ceftriaxone and exhibited an antagonistic effect on pathogenic bacteria.
Conclusion
The obtained results conveyed that L. plantarum strain GCC_19M1 has strong probiotic potential, and its presence in the fermented raw milk products may serve as a potent functional probiotic food.
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Affiliation(s)
- Soumitra Nath
- Department of Biotechnology, Gurucharan College, Silchar, India
- Institutional Biotech Hub, Gurucharan College, Silchar, India
| | - Jibalok Sikidar
- Department of Biotechnology, Gurucharan College, Silchar, India
| | - Monisha Roy
- Department of Biotechnology, Gurucharan College, Silchar, India
| | - Bibhas Deb
- Department of Biotechnology, Gurucharan College, Silchar, India
- Institutional Biotech Hub, Gurucharan College, Silchar, India
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6
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Wang LH, Pyatkovskyy T, Yousef A, Zeng XA, Sastry SK. Mechanism of Bacillus subtilis spore inactivation induced by moderate electric fields. INNOV FOOD SCI EMERG 2020. [DOI: 10.1016/j.ifset.2020.102349] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
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7
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Wu L, Zhao W, Yang R, Yan W. Pulsed electric field (PEF)-induced aggregation between lysozyme, ovalbumin and ovotransferrin in multi-protein system. Food Chem 2014; 175:115-20. [PMID: 25577059 DOI: 10.1016/j.foodchem.2014.11.136] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/04/2014] [Revised: 10/30/2014] [Accepted: 11/24/2014] [Indexed: 10/24/2022]
Abstract
The aggregation of multi-proteins is of great interest in food processing and a good understanding of the formation of aggregates during PEF processing is needed for the application of the process to pasteurize protein-based foods. The aggregates formation of a multi-protein system (containing ovalbumin, ovotransferrin and lysozyme) was studied through turbidity, size exclusion chromatography and SDS-PAGE patterns for interaction studies and binding forces. Results from size exclusion chromatography indicated that there was no soluble aggregates formed during PEF processing. The existence of lysozyme was important to form insoluble aggregates in the chosen ovalbumin solution. The results of SDS-PAGE patterns indicated that lysozyme was prone to precipitate, and was relatively the higher component of aggregates. Citric acid could be effective in inhibiting lysozyme from interacting with other proteins during PEF processing. Blocking the free sulphydryl by N-ethylmaleimide (NEM) did not affect aggregation inhibition.
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Affiliation(s)
- Li Wu
- State Key Laboratory of Food Science and Technology and School of Food Science and Technology, Jiangnan University, No. 1800, Lihu Road, Wuxi 214122, China
| | - Wei Zhao
- School of Food Science and Technology, Jiangnan University, No. 1800, Lihu Road, Wuxi 214122, China
| | - Ruijin Yang
- School of Food Science and Technology, Jiangnan University, No. 1800, Lihu Road, Wuxi 214122, China.
| | - Wenxu Yan
- School of Internet of Things Engineering, Jiangnan University, No. 1800, Lihu Road, Wuxi 214122, China
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8
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Siemer C, Toepfl S, Heinz V. Inactivation of Bacillus subtilis spores by pulsed electric fields (PEF) in combination with thermal energy – I. Influence of process- and product parameters. Food Control 2014. [DOI: 10.1016/j.foodcont.2013.10.025] [Citation(s) in RCA: 52] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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9
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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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10
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Quintão-Teixeira LJ, Soliva-Fortuny R, Mota Ramos A, Martín-Belloso O. Kinetics of Peroxidase Inactivation in Carrot Juice Treated with Pulsed Electric Fields. J Food Sci 2013; 78:E222-8. [DOI: 10.1111/1750-3841.12019] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/06/2012] [Accepted: 11/10/2012] [Indexed: 11/29/2022]
Affiliation(s)
- Luciano José Quintão-Teixeira
- Dept. of Food Technology, DTA/UFV; Univ. Federal de Viçosa; Campus universitário, Cep.; 36571-000; Viçosa; MG; Brazil
| | - Robert Soliva-Fortuny
- Dept. of Food Technology; Univ. of Lleida; Agrotecnio Center, Avda. Alcalde Rovira Roure, 191; 25198; Lleida; Spain
| | - Afonso Mota Ramos
- Dept. of Food Technology, DTA/UFV; Univ. Federal de Viçosa; Campus universitário, Cep.; 36571-000; Viçosa; MG; Brazil
| | - Olga Martín-Belloso
- Dept. of Food Technology; Univ. of Lleida; Agrotecnio Center, Avda. Alcalde Rovira Roure, 191; 25198; Lleida; Spain
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11
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12
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Zulueta A, Barba FJ, Esteve MJ, Frígola A. Changes in Quality and Nutritional Parameters During Refrigerated Storage of an Orange Juice–Milk Beverage Treated by Equivalent Thermal and Non-thermal Processes for Mild Pasteurization. FOOD BIOPROCESS TECH 2012. [DOI: 10.1007/s11947-012-0858-x] [Citation(s) in RCA: 59] [Impact Index Per Article: 4.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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13
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Sudhaus N, Pina-Pérez MC, Martínez A, Klein G. Inactivation kinetics of spores of Bacillus cereus strains treated by a peracetic acid-based disinfectant at different concentrations and temperatures. Foodborne Pathog Dis 2012; 9:442-52. [PMID: 22506696 DOI: 10.1089/fpd.2011.1043] [Citation(s) in RCA: 11] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/12/2022] Open
Abstract
The purpose of this study was to assess the effect of a commercial peracetic acid-based disinfectant against spores of Bacillus cereus, to identify the most influential factor for the final number of microorganisms after different disinfection procedures, and to evaluate the nature of the inactivation kinetics. The spores of four different strains of B. cereus (DSM 318, 4312, 4313, and 4384) were treated with five different disinfectant concentrations (0.25%, 0.5%, 1.0%, 1.5%, and 2.0% [w/v]) at three different temperatures (10°C, 15°C, and 20°C) with or without protein load. A higher temperature and PES 15/23 concentration resulted in a higher inactivation. Inactivation of B. cereus strain 4312 was around 2 log₁₀ cycles at 10°C and around 7 log₁₀ at 20°C (conc=1% [w/v] PAA; t=60 min; without protein). The protein load at higher concentrations did not significantly reduce the efficacy of the disinfectant (p>0.05). This article indicates the applicability of the Weibull model to fit the B. cereus disinfectant survival curves. A Monte Carlo simulation was used to carry out a sensitivity analysis, which revealed the most influential factors affecting the final number of microorganisms after the disinfection process.
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Affiliation(s)
- Nadine Sudhaus
- Institute of Food Quality and Food Safety, University of Veterinary Medicine Hannover, Hannover, Germany
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14
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Knorr D, Froehling A, Jaeger H, Reineke K, Schlueter O, Schoessler K. Emerging technologies in food processing. Annu Rev Food Sci Technol 2012; 2:203-35. [PMID: 22129381 DOI: 10.1146/annurev.food.102308.124129] [Citation(s) in RCA: 219] [Impact Index Per Article: 18.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Abstract
High hydrostatic pressure (HHP), pulsed electric fields (PEFs), ultrasound (US), and cold plasma (CP) are emerging technologies that have already found application in the food industry or related sectors. This review aims to describe the basic principles of these nonthermal technologies as well as the state of the art concerning their impact on biological cells, enzymes, and food constituents. Current and potential applications will be discussed, focusing on process-structure-function relationships, as well as recent advances in the process development.
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Affiliation(s)
- D Knorr
- Berlin University of Technology, Department of Food Biotechnology and Food Process Engineering, D-14195 Berlin, Germany.
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15
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Rodríguez-González O, Walkling-Ribeiro M, Jayaram S, Griffiths MW. Cross-protective effects of temperature, pH, and osmotic and starvation stresses in Escherichia coli O157:H7 subjected to pulsed electric fields in milk. Int Dairy J 2011. [DOI: 10.1016/j.idairyj.2011.07.003] [Citation(s) in RCA: 11] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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16
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Saldaña G, Puértolas E, Monfort S, Raso J, Álvarez I. Defining treatment conditions for pulsed electric field pasteurization of apple juice. Int J Food Microbiol 2011; 151:29-35. [DOI: 10.1016/j.ijfoodmicro.2011.07.033] [Citation(s) in RCA: 29] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/29/2011] [Revised: 07/18/2011] [Accepted: 07/29/2011] [Indexed: 10/17/2022]
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17
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Salvia-Trujillo L, Morales-de la Peña M, Rojas-Graü MA, Martín-Belloso O. Microbial and enzymatic stability of fruit juice-milk beverages treated by high intensity pulsed electric fields or heat during refrigerated storage. Food Control 2011. [DOI: 10.1016/j.foodcont.2011.03.022] [Citation(s) in RCA: 39] [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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18
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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]
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19
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Sampedro F, Rodrigo D, Martínez A. Modelling the effect of pH and pectin concentration on the PEF inactivation of Salmonella enterica serovar Typhimurium by using the Monte Carlo simulation. Food Control 2011. [DOI: 10.1016/j.foodcont.2010.09.013] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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20
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Effect of high hydrostatic pressure and high-pressure homogenisation on Lactobacillus plantarum inactivation kinetics and quality parameters of mandarin juice. Eur Food Res Technol 2010. [DOI: 10.1007/s00217-010-1381-9] [Citation(s) in RCA: 24] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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21
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Model for the differentiation of temperature and electric field effects during thermal assisted PEF processing. J FOOD ENG 2010. [DOI: 10.1016/j.jfoodeng.2010.03.034] [Citation(s) in RCA: 53] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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22
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Inactivation kinetics of pulsed electric field-resistant strains of Listeria monocytogenes and Staphylococcus aureus in media of different pH. Food Microbiol 2010; 27:550-8. [DOI: 10.1016/j.fm.2010.01.002] [Citation(s) in RCA: 23] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/15/2009] [Revised: 01/14/2010] [Accepted: 01/17/2010] [Indexed: 11/18/2022]
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23
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Pina-Pérez MC, García-Fernández MM, Rodrigo D, Martínez-López A. Monte Carlo Simulation as a Method to Determine the Critical Factors Affecting Two Strains ofEscherichia coliInactivation Kinetics by High Hydrostatic Pressure. Foodborne Pathog Dis 2010; 7:459-66. [DOI: 10.1089/fpd.2009.0383] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/12/2022] Open
Affiliation(s)
| | | | - Dolores Rodrigo
- Institute of Agrochemistry and Food Technology, Burjassot, Valencia, Spain
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24
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Modeling inactivation kinetics and occurrence of sublethal injury of a pulsed electric field-resistant strain of Escherichia coli and Salmonella Typhimurium in media of different pH. INNOV FOOD SCI EMERG 2010. [DOI: 10.1016/j.ifset.2010.01.003] [Citation(s) in RCA: 39] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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25
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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]
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26
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Sobrino-López A, Martín-Belloso O. Review: Potential of High-Intensity Pulsed Electric Field Technology for Milk Processing. FOOD ENGINEERING REVIEWS 2009. [DOI: 10.1007/s12393-009-9011-7] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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27
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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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28
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Akın E, Evrendilek G. Effect of Pulsed Electric Fields on Physical, Chemical, and Microbiological Properties of Formulated Carrot Juice. FOOD SCI TECHNOL INT 2009. [DOI: 10.1177/1082013209341414] [Citation(s) in RCA: 25] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
The objective of this study was to process a developed carrot juice-based beverage by pulsed electric fields (PEF) and determination of its physical, chemical, and microbiological properties before and after PEF processing. Results revealed that PEF processing did not cause any significant change in pH, titratable acidity (TA), °Brix, conductivity, color (L*, a*, and b*), nonenzymatic browning index (NBI), metal ion, and vitamin C concentration (p > 0.05). There was a significant reduction on the total aerobic mesophilic bacteria, total mold and yeast, total enterobactericeae and Escherichia coli O157:H7 counts resulting with 4.30 ± 0.26, 3.4 2 ± 0.40, 4.46 ± 0.36, and 3.57 ± 0.32 log cfu/mL, respectively (p ≤ 0.01). PEF processing could be successfully used to process a carrot juice based beverage with significant amount of microbial reduction.
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Affiliation(s)
- E. Akın
- Department of Food Engineering, Faculty of Agriculture, Mustafa Kemal University, 31034 Alahan, Hatay, Turkey
| | - G.A. Evrendilek
- Department of Food Engineering, Faculty of Agriculture, Mustafa Kemal University, 31034 Alahan, Hatay, Turkey, Department of Food Engineering Faculty of Engineering and Architecture Abant Izzet Baysal University, Golkoy Campus 14280, Bolu, Turkey,
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29
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Odriozola-Serrano I, Soliva-Fortuny R, Gimeno-Añó V, Martín-Belloso O. Modeling changes in health-related compounds of tomato juice treated by high-intensity pulsed electric fields. J FOOD ENG 2008. [DOI: 10.1016/j.jfoodeng.2008.04.019] [Citation(s) in RCA: 50] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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30
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Odriozola-Serrano I, Soliva-Fortuny R, Gimeno-Añó V, Martín-Belloso O. Kinetic study of anthocyanins, vitamin C, and antioxidant capacity in strawberry juices treated by high-intensity pulsed electric fields. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2008; 56:8387-8393. [PMID: 18759439 DOI: 10.1021/jf801537f] [Citation(s) in RCA: 22] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/26/2023]
Abstract
A kinetic study of anthocyanins, vitamin C, and antioxidant capacity was carried out in strawberry juice treated with high-intensity pulsed electric fields. Samples were subjected to electric field strengths from 20 to 35 kV/cm for up to 2000 mus applying 1 mus bipolar pulses at 232 Hz. The suitability of simple first-order kinetics and an empirical model based on Weibull distribution function to describe changes in experimental data are discussed. In addition, different secondary models relating the antioxidant property retention to the electric field strength and treatment time are given. The Weibull kinetic model was the most accurate ( R (2) adj >or= 0.727) to predict anthocyanins, vitamin C, and antioxidant capacity changes in strawberry juice through the HIPEF treatment time. The combined effect of treatment time and electric field strength on health-related compounds of strawberry juice was successfully predicted (R(2) adj >or= 0.874) through secondary expressions. The proposed models are useful to predict the variation of the antioxidant potential of strawberry juice with the key parameters involved in HIPEF treatments.
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Affiliation(s)
- Isabel Odriozola-Serrano
- Department of Food Technology UTPV-CeRTA, University of Lleida Rovira Roure 191, 25198 Lleida, Spain
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31
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Pulsed electric fields inactivation of Lactobacillus plantarum in an orange juice–milk based beverage: Effect of process parameters. J FOOD ENG 2007. [DOI: 10.1016/j.jfoodeng.2006.08.013] [Citation(s) in RCA: 79] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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