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Yang P, Liao X. High pressure processing plus technologies: Enhancing the inactivation of vegetative microorganisms. ADVANCES IN FOOD AND NUTRITION RESEARCH 2024; 110:145-195. [PMID: 38906586 DOI: 10.1016/bs.afnr.2024.02.003] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/23/2024]
Abstract
High pressure processing (HPP) is a non-thermal technology that can ensure microbial safety without compromising food quality. However, the presence of pressure-resistant sub-populations, the revival of sub-lethally injured (SLI) cells, and the resuscitation of viable but non-culturable (VBNC) cells pose challenges for its further development. The combination of HPP with other methods such as moderate temperatures, low pH, and natural antimicrobials (e.g., bacteriocins, lactate, reuterin, endolysin, lactoferrin, lactoperoxidase system, chitosan, essential oils) or other non-thermal processes (e.g., CO2, UV-TiO2 photocatalysis, ultrasound, pulsed electric fields, ultrafiltration) offers feasible alternatives to enhance microbial inactivation, termed as "HPP plus" technologies. These combinations can effectively eliminate pressure-resistant sub-populations, reduce SLI or VBNC cell populations, and inhibit their revival or resuscitation. This review provides an updated overview of microbial inactivation by "HPP plus" technologies and elucidates possible inactivation mechanisms.
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Affiliation(s)
- Peiqing Yang
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, P.R. China
| | - Xiaojun Liao
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, P.R. China; National Engineering Research Center for Fruit & Vegetable Processing, Beijing, P.R. China; Key Laboratory of Fruit & Vegetable Processing, Ministry of Agriculture and Rural Affairs, Beijing, P.R. China; Beijing Key laboratory for Food Non-thermal processing, Beijing, P.R. China.
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Hyaluronic acid hydrolysis using vacuum ultraviolet TiO 2 photocatalysis combined with an oxygen nanobubble system. Carbohydr Polym 2023; 299:120178. [PMID: 36876793 DOI: 10.1016/j.carbpol.2022.120178] [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: 07/26/2022] [Revised: 09/16/2022] [Accepted: 09/27/2022] [Indexed: 11/23/2022]
Abstract
Advanced technologies for producing high-quality low molecular weight hyaluronic acid (LMW-HA) are required from the perspective of cost-efficiency and biosafety. Here, we report a new LMW-HA production system from high molecular weight HA (HMW-HA) using vacuum ultraviolet TiO2 photocatalysis with an oxygen nanobubble system (VUV-TP-NB). The VUV-TP-NB treatment for 3 h resulted in a satisfactory LMW-HA (approximately 50 kDa measured by GPC) yield with a low endotoxin level. Further, there were no inherent structural changes in the LMW-HA during the oxidative degradation process. Compared with conventional acid and enzyme hydrolysis methods, VUV-TP-NB showed similar degradation degree with viscosity though reduced process time by at least 8-fold. In terms of endotoxin and antioxidant effects, degradation using VUV-TP-NB demonstrated the lowest endotoxin level (0.21 EU/mL) and highest radical scavenging activity. This nanobubble-based photocatalysis system can thus be used to produce biosafe LMW-HA cost-effectively for food, medical, and cosmetics applications.
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Conventional and non-conventional disinfection methods to prevent microbial contamination in minimally processed fruits and vegetables. Lebensm Wiss Technol 2022; 165:113714. [PMID: 35783661 PMCID: PMC9239846 DOI: 10.1016/j.lwt.2022.113714] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/05/2022] [Revised: 06/17/2022] [Accepted: 06/24/2022] [Indexed: 12/22/2022]
Abstract
Pandemic COVID-19 warned the importance of preparing the immune system to prevent diseases. Therefore, consuming fresh fruits and vegetables is essential for a healthy and balanced diet due to their diverse compositions of vitamins, minerals, fiber, and bioactive compounds. However, these fresh products grew close to manure and irrigation water and are harvested with equipment or by hand, representing a high risk of microbial, physical, and chemical contamination. The handling of fruits and vegetables exposed them to various wet surfaces of equipment and utensils, an ideal environment for biofilm formation and a potential risk for microbial contamination and foodborne illnesses. In this sense, this review presents an overview of the main problems associated with microbial contamination and the several chemicals, physical, and biological disinfection methods concerning their ability to avoid food contamination. This work has discussed using chemical products such as chlorine compounds, peroxyacetic acid, and quaternary ammonium compounds. Moreover, newer techniques including ozone, electrolyzed water, ultraviolet light, ultrasound, high hydrostatic pressure, cold plasma technology, and microbial surfactants have also been illustrated here. Finally, future trends in disinfection with a sustainable approach such as combined methods were also described. Therefore, the fruit and vegetable industries can be informed about their main microbial risks to establish optimal and efficient procedures to ensure food safety.
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Jin B, Liu X, Liang W, Li Q, Yan J, Han Z. Preparation, physicochemical characteristics and bioactivity evaluation of pitaya peel extract/soy protein nanocomposite film containing zinc oxide nanoparticles by photocatalysis. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16584] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Bei Jin
- School of Food & Science Engineering Lingnan Normal University Zhanjiang 524048 China
| | - Xunqi Liu
- School of Food & Science Engineering Lingnan Normal University Zhanjiang 524048 China
| | - Wanying Liang
- School of Food & Science Engineering Lingnan Normal University Zhanjiang 524048 China
| | - Qiyong Li
- School of Food & Science Engineering Lingnan Normal University Zhanjiang 524048 China
| | - JingKun Yan
- School of Chemical Engineering & Energy Technology Dongguan University of Technology Dongguan 523808 China
| | - Zhiping Han
- School of Food & Science Engineering Lingnan Normal University Zhanjiang 524048 China
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Kim JU, Shahbaz HM, Cho J, Lee H, Park J. Inactivation of Bacillus cereus spores using a combined treatment of UV-TiO2 photocatalysis and high hydrostatic pressure. INNOV FOOD SCI EMERG 2021. [DOI: 10.1016/j.ifset.2021.102676] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/08/2023]
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Fonseca JDM, Alves MJDS, Soares LS, Moreira RDFPM, Valencia GA, Monteiro AR. A review on TiO 2-based photocatalytic systems applied in fruit postharvest: Set-ups and perspectives. Food Res Int 2021; 144:110378. [PMID: 34053562 DOI: 10.1016/j.foodres.2021.110378] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/04/2021] [Revised: 04/16/2021] [Accepted: 04/20/2021] [Indexed: 12/20/2022]
Abstract
Titanium dioxide (TiO2) is a photocatalytic material used to degrade ethylene, and it has been studied as an alternative postharvest technology. Although several studies have indicated the effective action of TiO2 photocatalysis for delaying the fruit ripening, photocatalytic systems need to be well-designed for this application. Fruit is susceptible to environmental conditions like temperature, relative humidity, atmosphere composition and exposure to UV-light. This fragility associated with its variable ethylene production rate over its maturation stage limits the photocatalysis parameters optimization. Thus, this review aims to detail the reaction mechanisms, set-up, advantages, and limitations of TiO2 photocatalytic systems based on polymers-TiO2 nanocomposites and reactors containing TiO2 immobilized into inorganic supports designed for fruit applications. It is expected that this review can elucidate the fundamental aspects that should be considered for the use of these systems.
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Affiliation(s)
- Jéssica de Matos Fonseca
- Laboratory of Physical Properties of Foods, Chemical and Food Engineering Department, Federal University of Santa Catarina, UFSC, Brazil
| | - Maria Jaízia Dos Santos Alves
- Laboratory of Physical Properties of Foods, Chemical and Food Engineering Department, Federal University of Santa Catarina, UFSC, Brazil
| | - Lenilton Santos Soares
- Laboratory of Physical Properties of Foods, Chemical and Food Engineering Department, Federal University of Santa Catarina, UFSC, Brazil
| | | | - Germán Ayala Valencia
- Laboratory of Physical Properties of Foods, Chemical and Food Engineering Department, Federal University of Santa Catarina, UFSC, Brazil.
| | - Alcilene Rodrigues Monteiro
- Laboratory of Physical Properties of Foods, Chemical and Food Engineering Department, Federal University of Santa Catarina, UFSC, Brazil.
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Javed F, Shahbaz HM, Nawaz A, Olaimat AN, Stratakos AC, Wahyono A, Munir S, Mueen-Ud-Din G, Ali Z, Park J. Formation of furan in baby food products: Identification and technical challenges. Compr Rev Food Sci Food Saf 2021; 20:2699-2715. [PMID: 33719191 DOI: 10.1111/1541-4337.12732] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/25/2020] [Revised: 01/18/2021] [Accepted: 02/04/2021] [Indexed: 11/26/2022]
Abstract
Furan is generally produced during thermal processing of various foods including baked, fried, and roasted food items such as cereal products, coffee, canned, and jarred prepared foods as well as in baby foods. Furan is a toxic and carcinogenic compound to humans and may be a vital hazard to infants and babies. Furan could be formed in foods through thermal degradation of carbohydrates, dissociation of amino acids, and oxidation of polyunsaturated fatty acids. The detection of furan in food products is difficult due to its high volatility and low molecular weight. Headspace solid-phase microextraction coupled with gas chromatography/mass spectrometer (GC/MS) is generally used for analysis of furan in food samples. The risk assessment of furan can be characterized using margin of exposure approach (MOE). Conventional strategies including cooking in open vessels, reheating of commercially processed foods with stirring, and physical removal using vacuum treatment have remained unsuccessful for the removal of furan due to the complex production mechanisms and possible precursors of furan. The innovative food-processing technologies such as high-pressure processing (HPP), high-pressure thermal sterilization (HPTS), and Ohmic heating have been adapted for the reduction of furan levels in baby foods. But in recent years, only HPP has gained interest due to successful reduction of furan because of its nonthermal mechanism. HPP-treated baby food products are commercially available from different food companies. This review summarizes the mechanism involved in the formation of furan in foods, its toxicity, and identification in infant foods and presents a solution for limiting its formation, occurrence, and retention using novel strategies.
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Affiliation(s)
- Farah Javed
- Department of Food Science and Human Nutrition, University of Veterinary and Animal Sciences, Lahore, Pakistan
| | - Hafiz Muhammad Shahbaz
- Department of Food Science and Human Nutrition, University of Veterinary and Animal Sciences, Lahore, Pakistan
| | - Asad Nawaz
- Joint International Research Laboratory of Agriculture and Agri-Product Safety, College of Agriculture, Yangzhou University, Yangzhou, China
| | - Amin N Olaimat
- Department of Clinical Nutrition and Dietetics, Faculty of Applied Medical Sciences, The Hashemite University, Zarqa, Jordan
| | - Alexandros Ch Stratakos
- Department of Applied Sciences, Faculty of Health and Life Sciences, University of the West of England, Bristol, United Kingdom
| | - Agung Wahyono
- Department of Food Engineering Technology, State Polytechnic of Jember, Jember, Indonesia
| | - Sadia Munir
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China
| | - Ghulam Mueen-Ud-Din
- Institute of Food Science and Nutrition, University of Sargodha, Sargodha, Pakistan
| | - Zeshan Ali
- Department of Food Engineering and Nutritional Science, Shaanxi Normal University, Xian, China
| | - Jiyong Park
- Department of Biotechnology, Yonsei University, Seoul, South Korea
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Yang P, Rao L, Zhao L, Wu X, Wang Y, Liao X. High pressure processing combined with selected hurdles: Enhancement in the inactivation of vegetative microorganisms. Compr Rev Food Sci Food Saf 2021; 20:1800-1828. [PMID: 33594773 DOI: 10.1111/1541-4337.12724] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/10/2020] [Revised: 12/28/2020] [Accepted: 01/21/2021] [Indexed: 12/15/2022]
Abstract
High pressure processing (HPP) as a nonthermal processing (NTP) technology can ensure microbial safety to some extent without compromising food quality. However, for vegetative microorganisms, the existence of pressure-resistant subpopulations, the revival of sublethal injury (SLI) state cells, and the resuscitation of viable but nonculturable (VBNC) state cells may constitute potential food safety risks and pose challenges for the further development of HPP application. HPP combined with selected hurdles, such as moderately elevated or low temperature, low pH, natural antimicrobials (bacteriocin, lactate, reuterin, endolysin, lactoferrin, lactoperoxidase system, chitosan, essential oils), or other NTP (CO2 , UV-TiO2 photocatalysis, ultrasound, pulsed electric field, ultrafiltration), have been highlighted as feasible alternatives to enhance microbial inactivation (synergistic or additive effect). These combinations can effectively eliminate the pressure-resistant subpopulation, reduce the population of SLI or VBNC state cells and inhibit their revival or resuscitation. This review provides an updated overview of the microbial inactivation by the combination of HPP and selected hurdles and restructures the possible inactivation mechanisms.
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Affiliation(s)
- Peiqing Yang
- College of Food Science and Nutritional Engineering, National Engineering Research Center for Fruit and Vegetable Processing, Key Laboratory of Fruit and Vegetable Processing of Ministry of Agriculture and Rural Affairs, Beijing Key Laboratory for Food Non-Thermal Processing, China Agricultural University, Beijing, 100083, China
| | - Lei Rao
- College of Food Science and Nutritional Engineering, National Engineering Research Center for Fruit and Vegetable Processing, Key Laboratory of Fruit and Vegetable Processing of Ministry of Agriculture and Rural Affairs, Beijing Key Laboratory for Food Non-Thermal Processing, China Agricultural University, Beijing, 100083, China
| | - Liang Zhao
- College of Food Science and Nutritional Engineering, National Engineering Research Center for Fruit and Vegetable Processing, Key Laboratory of Fruit and Vegetable Processing of Ministry of Agriculture and Rural Affairs, Beijing Key Laboratory for Food Non-Thermal Processing, China Agricultural University, Beijing, 100083, China
| | - Xiaomeng Wu
- College of Food Science and Nutritional Engineering, National Engineering Research Center for Fruit and Vegetable Processing, Key Laboratory of Fruit and Vegetable Processing of Ministry of Agriculture and Rural Affairs, Beijing Key Laboratory for Food Non-Thermal Processing, China Agricultural University, Beijing, 100083, China
| | - Yongtao Wang
- College of Food Science and Nutritional Engineering, National Engineering Research Center for Fruit and Vegetable Processing, Key Laboratory of Fruit and Vegetable Processing of Ministry of Agriculture and Rural Affairs, Beijing Key Laboratory for Food Non-Thermal Processing, China Agricultural University, Beijing, 100083, China
| | - Xiaojun Liao
- College of Food Science and Nutritional Engineering, National Engineering Research Center for Fruit and Vegetable Processing, Key Laboratory of Fruit and Vegetable Processing of Ministry of Agriculture and Rural Affairs, Beijing Key Laboratory for Food Non-Thermal Processing, China Agricultural University, Beijing, 100083, China
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Photolysis and TiO2 Photocatalytic Treatment under UVC/VUV Irradiation for Simultaneous Degradation of Pesticides and Microorganisms. APPLIED SCIENCES-BASEL 2020. [DOI: 10.3390/app10134493] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
Abstract
Efficiencies of various treatments for UVC photolysis (ultraviolet light-C at 254 nm), VUV photolysis (vacuum ultraviolet light at 254 nm and 185 nm), UVC-assisted titanium dioxide photocatalysis (UVC-TiO2), and VUV-assisted titanium dioxide photocatalysis (VUV-TiO2) were investigated for the degradation of pesticides including pyraclostrobin, boscalid, fludioxonil, and azoxystrobin and inactivation of microorganisms Escherichia coli K12 as a surrogate for E. coli O157:H7 and Saccharomyces cerevisiae in aqueous solutions and on the surface of fresh cut carrots. The degradation efficiencies of VUV were higher than for UVC on pesticides in aqueous solutions. However, there was no significant difference between degradation efficiencies for UVC and UVC-TiO2 treatments, and between VUV and VUV-TiO2 treatments. UVC, VUV, UVC-TiO2, and VUV-TiO2 showed similar inactivation effects against E. coli K12 and S. cerevisiae in aqueous solutions. The combined use of UVC and VUV treatments (combined UV) and combined use of UVC-TiO2 and VUV-TiO2 treatments (combined UV-TiO2) showed higher efficiencies (72–94% removal) for the removal of residual pesticides on fresh cut carrots than bubble water washing (53–73% removal). However, there was no significant difference in removal efficiency between combined UV and combined UV-TiO2 treatments. For E. coli K12 and S. cerevisiae on fresh cut carrots, the combined UV-TiO2 treatment (1.5 log and 1.6 log reduction, respectively) showed slightly higher inactivation effects than combined UV (1.3 log and 1.2 log reduction, respectively). Photolysis and TiO2 photocatalytic treatments under UV irradiation, including VUV as a light source, showed potential for the simultaneous degradation of pesticides and microorganisms as a non-chemical and residue-free technique for surface disinfection of fresh produce.
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