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Frogley BJ, Hill AF, Onagi H, Watson LJ. Organometallic flow chemistry: solvento complexes. Dalton Trans 2022; 51:17354-17360. [DOI: 10.1039/d2dt02583c] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
In-flow photochemical methods allow the convenient synthesis ‘on-demand’ of ubiquitous tetrahydrofuran organometallic solvento complexes, e.g., [M(THF)(CO)5] (M = Cr, Mo, W) and [M(THF)(CO)2(η-L)] (M = Mn, Re; L = C5H5, C5H4Me, C5Me5).
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Affiliation(s)
- Benjamin J. Frogley
- Research School of Chemistry, Australian National University, Canberra, Australian Capital Territory, ACT 2601, Australia
| | - Anthony F. Hill
- Research School of Chemistry, Australian National University, Canberra, Australian Capital Territory, ACT 2601, Australia
| | - Hideki Onagi
- Research School of Chemistry, Australian National University, Canberra, Australian Capital Territory, ACT 2601, Australia
| | - Lachlan J. Watson
- Research School of Chemistry, Australian National University, Canberra, Australian Capital Territory, ACT 2601, Australia
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2
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Yıkmış S, Barut Gök S, Levent O, Kombak E. Moderate temperature and
UV‐C
light processing of Uruset apple juice: Optimization of bioactive components and evaluation of the impact on volatile profile,
HMF
and color. J FOOD PROCESS ENG 2021. [DOI: 10.1111/jfpe.13893] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
Affiliation(s)
- Seydi Yıkmış
- Department of Food Technology Çorlu Vocational School, Tekirdağ Namık Kemal University Tekirdağ Turkey
| | - Sıla Barut Gök
- Department of Food Technology Çorlu Vocational School, Tekirdağ Namık Kemal University Tekirdağ Turkey
| | - Okan Levent
- Department of Food Engineering, Faculty of Engineering Inonu University Malatya Turkey
| | - Esengül Kombak
- Department of Nutrition and Dietetics Tekirdağ Namık Kemal University Tekirdağ Turkey
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3
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Barut Gök S, Vetter E, Kromm L, Hansjosten E, Hensel A, Gräf V, Stahl M. Inactivation of E. coli and L. innocua in milk by a thin film UV-C reactor modified with flow guiding elements (FGE). Int J Food Microbiol 2021; 343:109105. [PMID: 33636589 DOI: 10.1016/j.ijfoodmicro.2021.109105] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/06/2020] [Revised: 12/17/2020] [Accepted: 02/05/2021] [Indexed: 11/27/2022]
Abstract
In this study the suitability of a thin-film reactor (TFR) equipped with special flow guiding elements (FGE) was examined to analyse its capability to inactivate microorganisms in milk. Experiments were carried out with UHT-milk inoculated with Escherichia coli (E. coli), DH5α and Listeria innocua (L. innocua) WS 2258. Furthermore, the inactivation of microorganisms originally occurring in raw milk was investigated. E. coli, DH5α and L. innocua serving as biodosimeter were reduced by 4.58-log and 3.19-log, respectively. In milk, the original microorganisms showed a 4-log reduction. Without FGE the reduction was below 0.13-log. Thus, it can be derived that the efficacy of a UV-C thin-film reactor processing absorptive media like milk can be highly improved using FGE.
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Affiliation(s)
- Sıla Barut Gök
- Department of Food Technology, Çorlu Vocational School, Tekirdağ Namık Kemal University, Tekirdağ 59830, Turkey.
| | - Eva Vetter
- Department of Food Technology and Bioprocess Engineering, Max Rubner-Institut, Federal Research Institute of Nutrition and Food, 76131 Karlsruhe, Germany
| | - Lisa Kromm
- Department of Food Technology and Bioprocess Engineering, Max Rubner-Institut, Federal Research Institute of Nutrition and Food, 76131 Karlsruhe, Germany
| | - Edgar Hansjosten
- Institute of Micro Process Engineering, Karlsruhe Institute of Technology, 76021 Karlsruhe, Germany
| | - Andreas Hensel
- Institute of Micro Process Engineering, Karlsruhe Institute of Technology, 76021 Karlsruhe, Germany
| | - Volker Gräf
- Department of Food Technology and Bioprocess Engineering, Max Rubner-Institut, Federal Research Institute of Nutrition and Food, 76131 Karlsruhe, Germany
| | - Mario Stahl
- Department of Food Technology and Bioprocess Engineering, Max Rubner-Institut, Federal Research Institute of Nutrition and Food, 76131 Karlsruhe, Germany
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4
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Niu L, Wu Z, Yang L, Wang Y, Xiang Q, Bai Y. Antimicrobial Effect of UVC Light-Emitting Diodes against Saccharomyces cerevisiae and Their Application in Orange Juice Decontamination. J Food Prot 2021; 84:139-146. [PMID: 32916700 DOI: 10.4315/jfp-20-200] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/18/2020] [Accepted: 09/09/2020] [Indexed: 12/21/2022]
Abstract
ABSTRACT UVC light-emitting diodes (UVC-LEDs) are a novel eco-friendly alternative source of UV light. This study evaluated the inactivation and membrane damage of spoilage yeast Saccharomyces cerevisiae by UVC-LEDs and their application in orange juice pasteurization. The results demonstrated that the antimicrobial effect of UVC-LED treatment against S. cerevisiae was enhanced by increased radiation dose. When the dose of UVC-LED radiation was 1,420 mJ/cm2, the population of S. cerevisiae in yeast extract peptone dextrose broth was reduced by 4.86 log CFU/mL. Through scanning electron microscopy and fluorescent staining, the structure and function of plasma membrane was observed to be severely damaged by UVC-LED treatment. The inactivation efficacy of UVC-LEDs against S. cerevisiae in orange juice also increased with increasing radiation dose. Radiation at 1,420 mJ/cm2 greatly reduced S. cerevisiae in orange juice by 4.44 log CFU/mL and did not induce remarkable changes in pH, total soluble solids, titratable acidity, and color parameters. However, the total phenolic content in orange juice was found to be significantly decreased by UVC-LEDs. These findings contribute to a better comprehension of UVC-LED inactivation and provide theoretical support for its potential application in fruit and vegetable juice processing. HIGHLIGHTS
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Affiliation(s)
- Liyuan Niu
- College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou 450001, People's Republic of China.,(ORCID: https://orcid.org/0000-0003-2334-4001 [L.N.].,Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Zhengzhou 450001, People's Republic of China
| | - Zihao Wu
- College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou 450001, People's Republic of China
| | - Lanrui Yang
- College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou 450001, People's Republic of China
| | - Yanqiu Wang
- College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou 450001, People's Republic of China
| | - Qisen Xiang
- College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou 450001, People's Republic of China.,https://orcid.org/0000-0002-3052-0969 [Q.X.].,Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Zhengzhou 450001, People's Republic of China
| | - Yanhong Bai
- College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou 450001, People's Republic of China.,https://orcid.org/0000-0002-2074-0351 [Y.B.]).,Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Zhengzhou 450001, People's Republic of China
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5
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Afraz MT, Khan MR, Roobab U, Noranizan MA, Tiwari BK, Rashid MT, Inam‐ur‐Raheem M, Hashemi SMB, Aadil RM. Impact of novel processing techniques on the functional properties of egg products and derivatives: A review. J FOOD PROCESS ENG 2020. [DOI: 10.1111/jfpe.13568] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
Affiliation(s)
- Muhammad Talha Afraz
- National Institute of Food Science and Technology University of Agriculture Faisalabad Pakistan
| | - Moazzam Rafiq Khan
- National Institute of Food Science and Technology University of Agriculture Faisalabad Pakistan
| | - Ume Roobab
- School of Food Science and Engineering South China University of Technology Guangzhou China
| | - Mohd Adzahan Noranizan
- Department of Food Technology Faculty of Food Science and Technology, Universiti Putra Malaysia Serdang Malaysia
| | - Brijesh K. Tiwari
- Department of Food Biosciences Teagasc Food Research Centre Dublin Ireland
| | | | - Muhammad Inam‐ur‐Raheem
- National Institute of Food Science and Technology University of Agriculture Faisalabad Pakistan
| | | | - Rana Muhammad Aadil
- National Institute of Food Science and Technology University of Agriculture Faisalabad Pakistan
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6
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Kang JW, Kim WJ, Kang DH. Synergistic effect of 222-nm krypton-chlorine excilamp and mild heating combined treatment on inactivation of Escherichia coli O157:H7 and Salmonella Typhimurium in apple juice. Int J Food Microbiol 2020; 329:108665. [PMID: 32497789 DOI: 10.1016/j.ijfoodmicro.2020.108665] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/26/2019] [Revised: 03/20/2020] [Accepted: 05/16/2020] [Indexed: 10/24/2022]
Abstract
Simultaneous treatment with 222-nm KrCl excilamp and mild heating (EX-MH) at 45, 50 and 55 °C showed synergistic bactericidal effects on non-acid and acid adapted cells of Escherichia coli O157:H7 and Salmonella Typhimurium in apple juice. In particular, acid-adapted pathogens exhibited increased resistance to EX-MH compared to pathogenic bacteria that were not acid-adapted. Also, elucidation of the synergistic bactericidal mechanism of EX-MH was performed through several assays and this mechanism was described as follows: (i) when KrCl excilamp (EX) and mild heating (MH) are applied simultaneously, MH reversibly inactivates the antioxidant enzyme, superoxide dismutase (SOD), thereby increasing accumulation of reactive oxygen species (ROS) generated by EX and thus inducing synergistic ROS generation, (ii) ROS production induces lipid peroxidation occurrence in the cell membrane, (iii) this lipid peroxidation occurrence in the cell membrane induces synergistic destruction of cell membrane, resulting in synergistic cell death. While EX-MH of 45, 50, or 55 °C reduced E. coli O157:H7 (the pathogen most resistant to EX-MH) in apple juice by 5-log, the qualities such as color (L*, a*, and b*), total phenolic compounds (TPC), and DPPH free radical scavenging activity of apple juice did not change significantly (P > 0.05). This study not only suggests the applicability of EX-MH to the apple juice industry, but also can be used as baseline data for future relevant research.
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Affiliation(s)
- Jun-Won Kang
- Department of Food and Animal Biotechnology, Department of Agricultural Biotechnology, Center for Food and Bioconvergence, Research Institute for Agricultural and Life Sciences, Seoul National University, Seoul 08826, Republic of Korea
| | - Woo-Ju Kim
- Department of Food Science and Technology, The Ohio State University, 2015 Fyffe road, Columbus, OH 43210, USA
| | - Dong-Hyun Kang
- Department of Food and Animal Biotechnology, Department of Agricultural Biotechnology, Center for Food and Bioconvergence, Research Institute for Agricultural and Life Sciences, Seoul National University, Seoul 08826, Republic of Korea; Institutes of Green Bio Science & Technology, Seoul National University, Pyeongchang-gun, Gangwon-do 25354, Republic of Korea.
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7
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Mathematical Modeling Used to Evaluate the Effect of UV-C Light Treatment on Microorganisms in Liquid Foods. FOOD ENGINEERING REVIEWS 2020. [DOI: 10.1007/s12393-020-09219-y] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/04/2023]
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8
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Yuceer M. Structural and rheological characterization of liquid egg white modified with phospholipase A
2
enzyme. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.14450] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Muhammed Yuceer
- Department of Food Processing Canakkale Onsekiz Mart University Canakkale Turkey
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9
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Chen D, Cheng Y, Peng P, Liu J, Wang Y, Ma Y, Anderson E, Chen C, Chen P, Ruan R. Effects of intense pulsed light on Cronobacter sakazakii and Salmonella surrogate Enterococcus faecium inoculated in different powdered foods. Food Chem 2019; 296:23-28. [PMID: 31202302 DOI: 10.1016/j.foodchem.2019.05.180] [Citation(s) in RCA: 25] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/14/2019] [Revised: 05/16/2019] [Accepted: 05/25/2019] [Indexed: 11/25/2022]
Abstract
Cronobacter sakazakii and Salmonella spp. are foodborne pathogens associated with low moisture foods. An intense pulsed light (IPL) system is being developed as an alternative novel method to pasteurize powdered food. The aim of the study is to investigate the microorganism inactivation in different powdered foods and a variety of related variables using a vibratory-assisted IPL system. The results showed that C. sakazakii on non-fat dry milk (NFDM), wheat flour, and egg white powder were significantly inactivated by 5.27, 4.92, and 5.30 log10 CFU/g, respectively, after 3 or 4 passes of IPL treatments. For decontamination of E. faecium, 3-4 passes of IPL treatments reduced the E. faecium level on NFDM, wheat flour, and egg white by 3.67, 2.79, 2.74 log10 CFU/g, respectively. These results demonstrated that the enhanced microbiological inactivation can be achieved using this vibratory-assisted IPL system after multiple passes.
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Affiliation(s)
- Dongjie Chen
- Department of Center for Biorefining and Bioproducts and Biosystems Engineering, University of Minnesota, St. Paul, MN, USA; Department of Food Science and Nutrition, University of Minnesota, St. Paul, MN, USA
| | - Yanling Cheng
- Department of Center for Biorefining and Bioproducts and Biosystems Engineering, University of Minnesota, St. Paul, MN, USA
| | - Peng Peng
- Department of Center for Biorefining and Bioproducts and Biosystems Engineering, University of Minnesota, St. Paul, MN, USA
| | - Juer Liu
- Department of Center for Biorefining and Bioproducts and Biosystems Engineering, University of Minnesota, St. Paul, MN, USA; Department of Food Science and Nutrition, University of Minnesota, St. Paul, MN, USA
| | - Yunpu Wang
- Department of Center for Biorefining and Bioproducts and Biosystems Engineering, University of Minnesota, St. Paul, MN, USA; College of Food Science and Engineering, Nanchang University, Jiangxi, China
| | - Yiwei Ma
- Department of Food Science and Nutrition, University of Minnesota, St. Paul, MN, USA
| | - Erik Anderson
- Department of Center for Biorefining and Bioproducts and Biosystems Engineering, University of Minnesota, St. Paul, MN, USA
| | - Chi Chen
- Department of Food Science and Nutrition, University of Minnesota, St. Paul, MN, USA
| | - Paul Chen
- Department of Center for Biorefining and Bioproducts and Biosystems Engineering, University of Minnesota, St. Paul, MN, USA
| | - Roger Ruan
- Department of Center for Biorefining and Bioproducts and Biosystems Engineering, University of Minnesota, St. Paul, MN, USA; Department of Food Science and Nutrition, University of Minnesota, St. Paul, MN, USA.
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10
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Kang JW, Kang DH. Increased Resistance of Salmonella enterica Serovar Typhimurium and Escherichia coli O157:H7 to 222-Nanometer Krypton-Chlorine Excilamp Treatment by Acid Adaptation. Appl Environ Microbiol 2019; 85:e02221-18. [PMID: 30610077 PMCID: PMC6414383 DOI: 10.1128/aem.02221-18] [Citation(s) in RCA: 22] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/12/2018] [Accepted: 12/24/2018] [Indexed: 11/20/2022] Open
Abstract
In this study, we examined the change in resistance of Salmonella enterica serovar Typhimurium and Escherichia coli O157:H7 to 222-nm krypton-chlorine (KrCl) excilamp treatment as influenced by acid adaptation and identified a mechanism of resistance change. In addition, we measured changes in apple juice quality indicators, such as color, total phenols, and 2,2-diphenyl-1-picrylhydrazyl (DPPH) free radical scavenging activity, during treatment. Non-acid-adapted and acid-adapted pathogens were induced by growing the cells in tryptic soy broth without dextrose (TSB w/o D) at pH 7.3 and in TSB w/o D at pH 5.0 (adjusted with HCl), respectively. For the KrCl excilamp treatment, acid-adapted pathogens exhibited significantly (P < 0.05) higher D5d values, which indicate dosages required to achieve a 5-log reduction, than those for non-acid-adapted pathogens in both commercially clarified apple juice and phosphate-buffered saline (PBS), and the pathogens in the juice showed significantly (P < 0.05) higher D5d values than those for pathogens in PBS because of the UV-absorbing characteristics of apple juice. Through mechanism identification, it was found that the generation of lipid peroxidation in the cell membrane, inducing cell membrane destruction, was significantly (P < 0.05) lower in acid-adapted cells than in non-acid-adapted cells for the same amount of reactive oxygen species (ROS) generated at the same dose because the ratio of unsaturated to saturated fatty acids (USFA/SFA) in the cell membrane was significantly (P < 0.05) decreased as a result of acid adaptation. Treated apple juice showed no significant (P > 0.05) difference in quality indicators compared to those of untreated controls during treatment at 1,773 mJ/cm2IMPORTANCE There is a need for novel, mercury-free UV lamp technology to replace germicidal lamps containing harmful mercury, which are routinely utilized for UV pasteurization of apple juice. In addition, consideration of the changes in response to antimicrobial treatments that may occur when pathogens are adapted to the acid in an apple juice matrix is critical to the practical application of this technology. Based on this, an investigation using 222-nm KrCl excilamp technology, an attractive alternative to mercury lamps, was conducted. Our study demonstrated increased resistance to 222-nm KrCl excilamp treatment as pathogens adapted to acids, and this was due to changes in reactivity to ROS with changes in the fatty acid composition of the cell membrane. Despite increased resistance, the 222-nm KrCl excilamp achieved pathogen reductions of 5 log or more at laboratory scale without affecting apple juice quality. These results provide valuable baseline data for application of 222-nm KrCl excilamps in the apple juice industry.
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Affiliation(s)
- Jun-Won Kang
- Department of Agricultural Biotechnology, Center for Food and Bioconvergence, Research Institute for Agricultural and Life Sciences, Seoul National University, Seoul, Republic of Korea
- Institutes of Green-bio Science & Technology, Seoul National University, Pyeongchang-gun, Gangwon-do, Republic of Korea
| | - Dong-Hyun Kang
- Department of Agricultural Biotechnology, Center for Food and Bioconvergence, Research Institute for Agricultural and Life Sciences, Seoul National University, Seoul, Republic of Korea
- Institutes of Green-bio Science & Technology, Seoul National University, Pyeongchang-gun, Gangwon-do, Republic of Korea
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11
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Influence of temperature on the inactivation kinetics of Salmonella Enteritidis by the application of UV-C technology in soymilk. Food Control 2018. [DOI: 10.1016/j.foodcont.2018.06.033] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
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12
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Impact of food processing on the structural and allergenic properties of egg white. Trends Food Sci Technol 2018. [DOI: 10.1016/j.tifs.2018.06.005] [Citation(s) in RCA: 47] [Impact Index Per Article: 7.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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13
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Alhendi A, Yang W, Sarnoski PJ. The Effect of Solution Properties on the Photochemical Ability of Pulsed Light to Inactivate Soybean Lipoxygenase. INTERNATIONAL JOURNAL OF FOOD ENGINEERING 2018. [DOI: 10.1515/ijfe-2018-0086] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
AbstractInactivation of pure soybean lipoxygenase (LOX) by pulsed light (PL) technique was found to occur due to a photochemical effect, while inactivation of soybean LOX in a real food (soymilk) was due to the photothermal effect of PL. The effect of solution properties on the photochemical ability of PL to inactivate and degrade LOX was investigated. LOX was placed in different conditions and treated with PL at a 7 cm distance with different times. The result showed that LOX was less stable during PL operation at pH 9 compared with pH 6.8. Increasing LOX concentration, adding starch, and making a colored solution did reduce the photochemical ability of PL to inactivate LOX. PL and thermal treatment of partially purified LOX degraded the LOX band (measured by using SDS-PAGE) when no protease inhibitors were added. Controlling protease activity led to degradation of LOX by PL but not by thermal treatment.
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Affiliation(s)
- Abeer Alhendi
- Department of Food Science and Human Nutrition, Institute of Food and Agricultural Sciences, University of Florida, Gainesville, FL32611, USA
| | - Wade Yang
- Department of Food Science and Human Nutrition, Institute of Food and Agricultural Sciences, University of Florida, Gainesville, FL32611, USA
| | - Paul J. Sarnoski
- Department of Food Science and Human Nutrition, University of Florida, Gainesville, United States of America
- Department of Food Science and Human Nutrition, Institute of Food and Agricultural Sciences, University of Florida, Gainesville, FL32611, USA
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14
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Applications of electromagnetic fields for nonthermal inactivation of microorganisms in foods: An overview. Trends Food Sci Technol 2017. [DOI: 10.1016/j.tifs.2017.02.014] [Citation(s) in RCA: 42] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/17/2023]
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15
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Gabriel AA, Vera DD, Lazo OMY, Azarcon VB, De Ocampo CG, Marasigan JC, Sandel GT. Ultraviolet-C inactivation of Escherichia coli O157:H7, Listeria monocytogenes , Pseudomonas aeruginosa , and Salmonella enterica in liquid egg white. Food Control 2017. [DOI: 10.1016/j.foodcont.2016.10.060] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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16
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The Effect of the Application of Edible Coatings on or before Ultraviolet Treatment on Postharvested Longan Fruits. J FOOD QUALITY 2017. [DOI: 10.1155/2017/5454263] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022] Open
Abstract
This study compared the effect of application of edible coating on or before ultraviolet treatment on postharvest longan fruits. The treated longan fruits were examined for weight loss, respiration rate, surface color changes, enzymatic activities (PPO, POD, and PAL), and total phenolic contents throughout the 7 storage days at ambient temperature. In addition, coat homogeneity was examined and cell structure of longan flesh at the end of storage was observed. The results showed that when UV was applied before coating (i.e., chitosan or carrageenan), it had relatively lower PPO and PAL activities and retained higher TPC in longan pericarp. However, the changes in enzymatic activities did not affect the surface lightness and browning index as they were more influenced by the type of coating, in which combination treatments with carrageenan showed higher surface lightness and lower browning index compared to treatment combinations containing chitosan. However, when UV treatment preceded coating, the combinations of UV plus chitosan coating produced lower PPO and PAL activities and retained better cell structure with less damage than the combinations of UV plus carrageenan coating. UV plus carrageenan coating showed relatively higher weight loss and respiration rate, with cell structure exhibiting bigger intercellular spaces at the end of storage. Therefore, application of UV treatment followed by chitosan coating was found to be the best treatment combination for controlling enzymatic activities and reducing senescence rate of longan fruits.
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17
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Shahbaz H, Ryoo H, Kim J, Kim S, Lee D, Ghafoor K, Park J. Effects of UV-C in a Teflon-Coil and High Hydrostatic Pressure Combined Treatment for Maintenance of the Characteristic Quality of Dongchimi (Watery Radish Kimchi) during Room Temperature Storage. J FOOD PROCESS PRES 2016. [DOI: 10.1111/jfpp.13057] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/04/2023]
Affiliation(s)
- H.M. Shahbaz
- Department of Biotechnology; Yonsei University; Seoul South Korea
| | - H. Ryoo
- Department of Biotechnology; Yonsei University; Seoul South Korea
| | - J.U. Kim
- Department of Biotechnology; Yonsei University; Seoul South Korea
| | - S. Kim
- Department of Biotechnology; Yonsei University; Seoul South Korea
| | - D.U. Lee
- Department of Food Science and Technology; Chung-Ang University; Anseong South Korea
| | - K. Ghafoor
- Department of Food Science and Nutrition; King Saud University; Riyadh Saudi Arabia
| | - J. Park
- Department of Biotechnology; Yonsei University; Seoul South Korea
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18
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Wu L, Zhao W, Yang R, Yan W, Sun Q. Aggregation of egg white proteins with pulsed electric fields and thermal processes. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2016; 96:3334-3341. [PMID: 26525928 DOI: 10.1002/jsfa.7512] [Citation(s) in RCA: 38] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/08/2015] [Revised: 09/13/2015] [Accepted: 10/28/2015] [Indexed: 06/05/2023]
Abstract
BACKGROUND Pulsed electric field (PEF) processing is progressing towards application for liquid egg to ensure microbial safety. However, it usually causes protein aggregation, and the mechanism is still unclear. In this study, egg white protein was applied to investigate the changes in protein structure and mechanism of aggregates formation and a comparison was made with thermal treatment. RESULTS Soluble protein content decreased with the increase of turbidity after both treatments. Fluorescence intensity and free sulfhydryl content were increased after being treated at 70 °C for 4 min. Less-remarkable changes of hydrophobicity were observed after PEF treatments (30 kV cm(-1) , 800 µs). Soluble and insoluble aggregates were observed by thermal treatment, and disulfide bonds were the main binding forces. The main components of insoluble aggregates formed by thermal treatment were ovotransferrin (30.58%), lysozyme (18.47%) and ovalbumin (14.20%). While only insoluble aggregates were detected during PEF processes, which consists of ovotransferrin (11.86%), lysozyme (21.11%) and ovalbumin (31.07%). Electrostatic interaction played a very important role in the aggregates formation. CONCLUSION PEF had a minor impact on the structure of egg white protein. PEF had insignificant influence on heat-sensitive protein, indicating that PEF has potential in processing food with high biological activity and heat sensitive properties. © 2015 Society of Chemical Industry.
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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
| | - Qianyan Sun
- State Key Laboratory of Food Science and Technology and School of Food Science and Technology, Jiangnan University, No. 1800, Lihu Road, Wuxi, 214122, China
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19
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The effect of ultraviolet treatment on enzymatic activity and total phenolic content of minimally processed potato slices. Journal of Food Science and Technology 2016; 53:3035-3042. [PMID: 27765974 DOI: 10.1007/s13197-016-2275-z] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 05/22/2016] [Accepted: 06/02/2016] [Indexed: 10/21/2022]
Abstract
In this work, potato slices were exposed to different doses of UV-C irradiation (i.e. 2.28, 6.84, 11.41, and 13.68 kJ m-2) with or without pretreatment [i.e. ascorbic acid and calcium chloride (AACCl) dip] and stored at 4 ± 1 °C. Changes in enzymatic activities of polyphenol oxidase (PPO), peroxidase (POD) and phenylalanine ammonia lyase (PAL), as well as total phenolic content (TPC) were investigated after 0, 3, 7 and 10 days of storage. Results showed that untreated and UV-C treated potato slices at 13.68 kJ m-2 dosage level showed significantly higher PPO, POD and PAL activities. Conversely, untreated potato slices showed the lowest TPC during storage period. Potato slices subjected to AACCl dip plus UV-C at 6.84 kJ m-2 produced lower PPO, POD and PAL activities, as well as maintained a high TPC during storage.
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Gayán E, Serrano MJ, Álvarez I, Condón S. Modeling optimal process conditions for UV-heat inactivation of foodborne pathogens in liquid foods. Food Microbiol 2016; 60:13-20. [PMID: 27554141 DOI: 10.1016/j.fm.2016.06.011] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/03/2016] [Revised: 06/13/2016] [Accepted: 06/13/2016] [Indexed: 11/16/2022]
Abstract
The combination of ultraviolet radiation and heat (UV-H treatment) has been demonstrated as a promising strategy to overcome the limited UV germicidal effect in fruit juices. Nonetheless, there are so far no data regarding the efficacy of the combined process for the inactivation of bacterial foodborne pathogens in other liquid foods with different pH and composition. In this investigation, the optimum UV-H processing conditions for the inactivation of Escherichia coli, Salmonella Typhimurium, Listeria monocytogenes, and S. aureus in chicken and vegetable broth, in addition to juices, were determined. From these data models that accurately predict the most advantageous UV-H treatment temperature and the expected synergistic lethal effect from UV and heat resistance data separately were constructed. Equations demonstrated that the optimum UV-H treatment temperature mostly depended on heat resistance, whereas the maximum synergistic lethal effect also was affected by the UV resistance of the microorganism of concern in a particular food.
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Affiliation(s)
- Elisa Gayán
- Departamento de Producción Animal y Ciencia de los Alimentos, Tecnología de los Alimentos, Facultad de Veterinaria, Instituto Agroalimentario de Aragón-IA2- (Universidad de Zaragoza-CITA), Zaragoza, Spain; KU Leuven, Laboratory of Food Microbiology, Department of Microbial and Molecular Systems (M(2)S), Faculty of Bioscience Engineering, 3001, Leuven, Belgium
| | - María Jesús Serrano
- Departamento de Producción Animal y Ciencia de los Alimentos, Tecnología de los Alimentos, Facultad de Veterinaria, Instituto Agroalimentario de Aragón-IA2- (Universidad de Zaragoza-CITA), Zaragoza, Spain
| | - Ignacio Álvarez
- Departamento de Producción Animal y Ciencia de los Alimentos, Tecnología de los Alimentos, Facultad de Veterinaria, Instituto Agroalimentario de Aragón-IA2- (Universidad de Zaragoza-CITA), Zaragoza, Spain
| | - Santiago Condón
- Departamento de Producción Animal y Ciencia de los Alimentos, Tecnología de los Alimentos, Facultad de Veterinaria, Instituto Agroalimentario de Aragón-IA2- (Universidad de Zaragoza-CITA), Zaragoza, Spain.
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Artíguez ML, Martínez de Marañón I. Inactivation of Bacillus subtilis spores by combined pulsed light and thermal treatments. Int J Food Microbiol 2015. [DOI: 10.1016/j.ijfoodmicro.2015.07.019] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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22
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Functional properties and nutritional composition of liquid egg products treated in a coiled tube UV-C reactor. INNOV FOOD SCI EMERG 2015. [DOI: 10.1016/j.ifset.2015.09.004] [Citation(s) in RCA: 24] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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UV-Heat Treatments for the Control of Foodborne Microbial Pathogens in Chicken Broth. BIOMED RESEARCH INTERNATIONAL 2015; 2015:436030. [PMID: 26539493 PMCID: PMC4619797 DOI: 10.1155/2015/436030] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 12/10/2014] [Accepted: 03/01/2015] [Indexed: 11/17/2022]
Abstract
This investigation established the process criteria for using UV-C light and mild heat (UV-H treatment) to inactivate 5-Log10 cycles (performance criterion) of common foodborne pathogen populations, Escherichia coli, Salmonella Typhimurium, Listeria monocytogenes, and Staphylococcus aureus, when inoculated in chicken broth. To define the target microorganism and the proper UV-H treatment conditions (including UV dose, treatment time, and temperature) that would achieve the stated performance criterion, mathematical equations based on Geeraerd's model were developed for each microorganism. For the sake of comparison, inactivation equations for heat treatments were also performed on the same chicken broth and for the same microorganisms. L. monocytogenes was the most UV-H resistant microorganism at all temperatures, requiring a UV dose between 6.10 J/mL (5.6 min) and 2.26 J/mL (2.09 min) to achieve 5-Log10 reductions. In comparison with UV treatments at room temperatures, the combination of UV and mild heat allowed both the UV dose and treatment time to be reduced by 30% and 63% at 55°C and 60°C, respectively. Compared to heat treatments, the UV-H process reduced the heating time for 5-Log10 reductions of all the investigated microorganisms in chicken broth from 20-fold to 2-fold when the operating temperature varied from 53 to 60°C.
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Liu C, Huang Y, Chen H. Inactivation ofEscherichia ColiO157:H7 andSalmonella Entericaon Blueberries in Water Using Ultraviolet Light. J Food Sci 2015; 80:M1532-7. [DOI: 10.1111/1750-3841.12910] [Citation(s) in RCA: 36] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/19/2015] [Accepted: 04/20/2015] [Indexed: 11/28/2022]
Affiliation(s)
- Chuhan Liu
- Dept. of Animal and Food Sciences; Univ. of Delaware; 531 South College Ave. Newark DE 19716-2150 U.S.A
| | - Yaoxin Huang
- Dept. of Animal and Food Sciences; Univ. of Delaware; 531 South College Ave. Newark DE 19716-2150 U.S.A
| | - Haiqiang Chen
- Dept. of Animal and Food Sciences; Univ. of Delaware; 531 South College Ave. Newark DE 19716-2150 U.S.A
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Gouma M, Gayán E, Raso J, Condón S, Álvarez I. Influence of dimethyl dicarbonate on the resistance of Escherichia coli to a combined UV-Heat treatment in apple juice. Front Microbiol 2015; 6:501. [PMID: 26042117 PMCID: PMC4436884 DOI: 10.3389/fmicb.2015.00501] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/16/2015] [Accepted: 05/06/2015] [Indexed: 11/30/2022] Open
Abstract
Commercial apple juice inoculated with Escherichia coli was treated with UV-C, heat (55°C) and dimethyl dicarbonate – DMDC (25, 50, and 75 mg/L)-, applied separately and in combination, in order to investigate the possibility of synergistic lethal effects. The inactivation levels resulting from each treatment applied individually for a maximum treatment time of 3.58 min were limited, reaching 1.2, 2.9, and 0.06 log10 reductions for UV, heat, and DMDC (75 mg/L), respectively. However, all the investigated combinations resulted in a synergistic lethal effect, reducing the total treatment time and UV dose, with the synergistic lethal effect being higher when larger concentrations of DMDC were added to the apple juice. The addition of 75 mg/L of DMDC prior to the combined UV-C light treatment at 55°C resulted in 5 log10 reductions after only 1.8 min, reducing the treatment time and UV dose of the combined UV-Heat treatment by 44%.
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Affiliation(s)
- Maria Gouma
- Departamento de Producción Animal y Ciencia de los Alimentos, Tecnología de los Alimentos, Facultad de Veterinaria, Universidad de Zaragoza Zaragoza, Spain
| | - Elisa Gayán
- Departamento de Producción Animal y Ciencia de los Alimentos, Tecnología de los Alimentos, Facultad de Veterinaria, Universidad de Zaragoza Zaragoza, Spain ; Laboratory of Food Microbiology, Department of Microbial and Molecular Systems, Katholieke Universiteit Leuven Leuven Belgium
| | - Javier Raso
- Departamento de Producción Animal y Ciencia de los Alimentos, Tecnología de los Alimentos, Facultad de Veterinaria, Universidad de Zaragoza Zaragoza, Spain
| | - Santiago Condón
- Departamento de Producción Animal y Ciencia de los Alimentos, Tecnología de los Alimentos, Facultad de Veterinaria, Universidad de Zaragoza Zaragoza, Spain
| | - Ignacio Álvarez
- Departamento de Producción Animal y Ciencia de los Alimentos, Tecnología de los Alimentos, Facultad de Veterinaria, Universidad de Zaragoza Zaragoza, Spain
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Sampedro F, Fan X. Inactivation kinetics and photoreactivation of vegetable oxidative enzymes after combined UV-C and thermal processing. INNOV FOOD SCI EMERG 2014. [DOI: 10.1016/j.ifset.2014.02.007] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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Unluturk S, Atilgan MR. UV-C Irradiation of Freshly Squeezed Grape Juice and Modeling Inactivation Kinetics. J FOOD PROCESS ENG 2014. [DOI: 10.1111/jfpe.12099] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
Affiliation(s)
- Sevcan Unluturk
- Department of Food Engineering; Izmir Institute of Technology; Urla Izmir 35430 Turkey
| | - Mehmet R. Atilgan
- Department of Food Engineering; Izmir Institute of Technology; Urla Izmir 35430 Turkey
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Gayán E, García-Gonzalo D, Álvarez I, Condón S. Resistance of Staphylococcus aureus to UV-C light and combined UV-heat treatments at mild temperatures. Int J Food Microbiol 2014; 172:30-9. [DOI: 10.1016/j.ijfoodmicro.2013.12.003] [Citation(s) in RCA: 32] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/23/2013] [Revised: 11/28/2013] [Accepted: 12/01/2013] [Indexed: 11/24/2022]
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de Souza PM, Müller A, Fernández A, Stahl M. Microbiological efficacy in liquid egg products of a UV-C treatment in a coiled reactor. INNOV FOOD SCI EMERG 2014. [DOI: 10.1016/j.ifset.2013.10.017] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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31
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Feng M, Ghafoor K, Seo B, Yang K, Park J. Effects of ultraviolet-C treatment in Teflon®-coil on microbial populations and physico-chemical characteristics of watermelon juice. INNOV FOOD SCI EMERG 2013. [DOI: 10.1016/j.ifset.2013.05.005] [Citation(s) in RCA: 54] [Impact Index Per Article: 4.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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Gayán E, Mañas P, Álvarez I, Condón S. Mechanism of the synergistic inactivation of Escherichia coli by UV-C light at mild temperatures. Appl Environ Microbiol 2013; 79:4465-73. [PMID: 23686270 PMCID: PMC3697489 DOI: 10.1128/aem.00623-13] [Citation(s) in RCA: 45] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/26/2013] [Accepted: 05/12/2013] [Indexed: 11/20/2022] Open
Abstract
UV light only penetrates liquid food surfaces to a very short depth, thereby limiting its industrial application in food pasteurization. One promising alternative is the combination of UV light with mild heat (UV-H), which has been demonstrated to produce a synergistic bactericidal effect. The aim of this article is to elucidate the mechanism of synergistic cellular inactivation resulting from the simultaneous application of UV light and heat. The lethality of UV-H treatments remained constant below ∼45°C, while lethality increased exponentially as the temperature increased. The percentage of synergism reached a maximum (40.3%) at 55°C. Neither the flow regimen nor changes in the dose delivered by UV lamps contributed to the observed synergism. UV-H inactivation curves of the parental Escherichia coli strain obtained in a caffeic acid selective recovery medium followed a similar profile to those obtained with uvrA mutant cells in a nonselective medium. Thermal fluidification of membranes and synergistic lethal effects started around 40 to 45°C. Chemical membrane fluidification with benzyl alcohol decreased the UV resistance of the parental strain but not that of the uvrA mutant. These results suggest that the synergistic lethal effect of UV-H treatments is due to the inhibition of DNA excision repair resulting from the membrane fluidification caused by simultaneous heating.
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Affiliation(s)
- E Gayán
- Food Technology, Faculty of Veterinary, University of Zaragoza, Zaragoza, Spain
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de Souza PM, Fernández A. Rheological properties and protein quality of UV-C processed liquid egg products. Food Hydrocoll 2013. [DOI: 10.1016/j.foodhyd.2012.05.013] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
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Microbial, physicochemical and sensory properties of UV-C processed orange juice and its microbial stability during refrigerated storage. Lebensm Wiss Technol 2013. [DOI: 10.1016/j.lwt.2012.09.001] [Citation(s) in RCA: 75] [Impact Index Per Article: 6.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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Liquid egg white pasteurization using a centrifugal UV irradiator. Int J Food Microbiol 2013; 162:43-7. [DOI: 10.1016/j.ijfoodmicro.2012.12.005] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/24/2012] [Revised: 12/12/2012] [Accepted: 12/16/2012] [Indexed: 11/23/2022]
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36
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Gayán E, Serrano M, Monfort S, Álvarez I, Condón S. Combining ultraviolet light and mild temperatures for the inactivation of Escherichia coli in orange juice. J FOOD ENG 2012. [DOI: 10.1016/j.jfoodeng.2012.07.018] [Citation(s) in RCA: 59] [Impact Index Per Article: 4.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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Gayán E, Serrano MJ, Raso J, Alvarez I, Condón S. Inactivation of Salmonella enterica by UV-C light alone and in combination with mild temperatures. Appl Environ Microbiol 2012; 78:8353-61. [PMID: 23001665 PMCID: PMC3497372 DOI: 10.1128/aem.02010-12] [Citation(s) in RCA: 81] [Impact Index Per Article: 6.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/25/2012] [Accepted: 09/16/2012] [Indexed: 11/20/2022] Open
Abstract
The aim of this investigation was to study the efficacy of the combined processes of UV light and mild temperatures for the inactivation of Salmonella enterica subsp. enterica and to explore the mechanism of inactivation. The doses to inactivate the 99.99% (4D) of the initial population ranged from 18.03 (Salmonella enterica serovar Typhimurium STCC 878) to 12.75 J ml(-1) (Salmonella enterica serovar Enteritidis ATCC 13076). The pH and water activity of the treatment medium did not change the UV tolerance, but it decreased exponentially by increasing the absorption coefficient. An inactivating synergistic effect was observed by applying simultaneous UV light and heat treatment (UV-H). A less synergistic effect was observed by applying UV light first and heat subsequently. UV did not damage cell envelopes, but the number of injured cells was higher after a UV-H treatment than after heating. The synergistic effect observed by combining simultaneous UV and heat treatment opens the possibility to design combined treatments for pasteurization of liquid food with high UV absorptivity, such as fruit juices.
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Affiliation(s)
- E Gayán
- Department of Food Technology, University of Zaragoza, Zaragoza, Spain
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Syamaladevi RM, Lu X, Sablani SS, Insan SK, Adhikari A, Killinger K, Rasco B, Dhingra A, Bandyopadhyay A, Annapure U. Inactivation of Escherichia coli Population on Fruit Surfaces Using Ultraviolet-C Light: Influence of Fruit Surface Characteristics. FOOD BIOPROCESS TECH 2012. [DOI: 10.1007/s11947-012-0989-0] [Citation(s) in RCA: 30] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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Guneser O, Karagul Yuceer Y. Effect of ultraviolet light on water- and fat-soluble vitamins in cow and goat milk. J Dairy Sci 2012; 95:6230-41. [DOI: 10.3168/jds.2011-5300] [Citation(s) in RCA: 48] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/25/2011] [Accepted: 02/04/2012] [Indexed: 11/19/2022]
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Pasteurization of Apple Juice Contaminated with Escherichia coli by a Combined UV–Mild Temperature Treatment. FOOD BIOPROCESS TECH 2012. [DOI: 10.1007/s11947-012-0937-z] [Citation(s) in RCA: 27] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
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41
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Monfort S, Sagarzazu N, Condón S, Raso J, Álvarez I. Liquid Whole Egg Ultrapasteurization by Combination of PEF, Heat, and Additives. FOOD BIOPROCESS TECH 2012. [DOI: 10.1007/s11947-012-0918-2] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
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Monfort S, Saldaña G, Condón S, Raso J, Álvarez I. Inactivation of Salmonella spp. in liquid whole egg using pulsed electric fields, heat, and additives. Food Microbiol 2012; 30:393-9. [DOI: 10.1016/j.fm.2012.01.004] [Citation(s) in RCA: 36] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/18/2011] [Revised: 01/11/2012] [Accepted: 01/17/2012] [Indexed: 10/14/2022]
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Engin B, Karagul Yuceer Y. Effects of ultraviolet light and ultrasound on microbial quality and aroma-active components of milk. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2012; 92:1245-1252. [PMID: 22028053 DOI: 10.1002/jsfa.4689] [Citation(s) in RCA: 27] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/21/2011] [Revised: 08/26/2011] [Accepted: 09/01/2011] [Indexed: 05/31/2023]
Abstract
BACKGROUND Heat treatment is the most common way to extend the shelf life of milk. However, alternative technologies such as ultraviolet (UV) light and ultrasound (US), which are non-thermal methods for processing milk, have been developed to replace heat treatment. These technologies do not have any adverse effects on the quality of milk. The major purpose of this study was to investigate the effects of UV and US on different micro-organism groups and aroma compounds in milk. RESULTS Heat pasteurisation at 65 °C for 30 min was used as thermal control treatment. The growth of total coliform group bacteria, Escherichia coli and Staphylococcus spp. was completely reduced by UV treatment. Application of US was not sufficient to reduce the numbers of yeasts and moulds. In neutral/basic fractions, 3-methylthiophene (plastic), hexanal (grass) and 1-hexen-3-one (floral) were major volatiles in milk samples. CONCLUSION UV had a major effect on total coliforms, E. coli and Staphylococcus spp., but US was not as effective as UV and heat treatment in reducing certain groups of micro-organisms. No major differences were observed in terms of aroma-active compounds and flavour of milk following the different treatments. However, some new volatiles and change in rheological properties were generated by UV and US treatments.
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Affiliation(s)
- Burcu Engin
- Department of Food Engineering, Faculty of Engineering-Architecture, Canakkale Onsekiz Mart University, Terzioglu Campus, 17020 Canakkale, Turkey
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UV-C treatment of soymilk in coiled tube UV reactors for inactivation of Escherichia coli W1485 and Bacillus cereus endospores. Lebensm Wiss Technol 2012. [DOI: 10.1016/j.lwt.2011.10.024] [Citation(s) in RCA: 39] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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46
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de Souza PM, Fernández A. Consumer acceptance of UV-C treated liquid egg products and preparations with UV-C treated eggs. INNOV FOOD SCI EMERG 2012. [DOI: 10.1016/j.ifset.2011.12.005] [Citation(s) in RCA: 20] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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UEMURA K, TAKAHASHI C, KOBAYASHI I. Inactivation of Lactobacillus brevis in Liquid Egg White by Radio-Frequency Flash Heating. FOOD SCIENCE AND TECHNOLOGY RESEARCH 2012. [DOI: 10.3136/fstr.18.357] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
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49
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Choudhary R, Bandla S, Watson DG, Haddock J, Abughazaleh A, Bhattacharya B. Performance of coiled tube ultraviolet reactors to inactivate Escherichia coli W1485 and Bacillus cereus endospores in raw cow milk and commercially processed skimmed cow milk. J FOOD ENG 2011. [DOI: 10.1016/j.jfoodeng.2011.06.009] [Citation(s) in RCA: 47] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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50
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Gayán E, Monfort S, Álvarez I, Condón S. UV-C inactivation of Escherichia coli at different temperatures. INNOV FOOD SCI EMERG 2011. [DOI: 10.1016/j.ifset.2011.07.008] [Citation(s) in RCA: 78] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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