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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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2
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Brito-Bazán E, Ascanio G, Iñiguez-Moreno M, Calderón-Santoyo M, Córdova-Aguilar MS, Brito-de la Fuente E, Ragazzo-Sánchez JA. High-pressure pulses for Aspergillus niger spore inactivation in a model pharmaceutical lipid emulsion. Int J Food Microbiol 2023; 399:110255. [PMID: 37210954 DOI: 10.1016/j.ijfoodmicro.2023.110255] [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: 11/26/2022] [Revised: 04/09/2023] [Accepted: 05/12/2023] [Indexed: 05/23/2023]
Abstract
High hydrostatic pressure (HHP) is a non-thermal process widely used in the food industry to reduce microbial populations. However, rarely its effect has been assessed in products with high oil content. This study evaluated the efficacy of HHP (200, 250, and 300 MPa) at different temperatures (25, 35, and 45 °C) by cycles (1, 2, or 3) of 10 min in the inactivation of Aspergillus niger spores in a lipid emulsion. After treatments at 300 MPa for 1 cycle at 35 or 45 °C, no surviving spores were recovered. All treatments were modeled by the linear and Weibull models. The presence of shoulders and tails in the treatments at 300 MPa at 35 or 45 °C resulted in sigmoidal curves which cannot be described by the linear model, hence the Weibull + Tail, Shoulder + Log-lin + Tail, and double Weibull models were evaluated to elucidate the inactivation kinetics. The tailing formation could be related to the presence of resistance subpopulations. The double Weibull model showed better goodness of fit (RMSE <0.2) to describe the inactivation kinetics of the treatments with the higher spore reductions. HHP at 200-300 MPa and 25 °C did not reduce the Aspergillus niger spores. The combined HHP and mild temperatures (35-45 °C) favored fungal spore inactivation. Spore inactivation in lipid emulsions by HHP did not follow a linear inactivation. HHP at mild temperatures is an alternative to the thermal process in lipid emulsions.
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Affiliation(s)
- Estefanía Brito-Bazán
- Instituto de Ciencias Aplicadas y Tecnología, Universidad Nacional Autónoma de México, Ciudad Universitaria, México City C.P. 04510, Mexico
| | - Gabriel Ascanio
- Instituto de Ciencias Aplicadas y Tecnología, Universidad Nacional Autónoma de México, Ciudad Universitaria, México City C.P. 04510, Mexico
| | - Maricarmen Iñiguez-Moreno
- Instituto de Ciencias Aplicadas y Tecnología, Universidad Nacional Autónoma de México, Ciudad Universitaria, México City C.P. 04510, Mexico; Laboratorio Integral de Investigación en Alimentos, Instituto Tecnológico de Tepic/Tecnológico Nacional de México, Av. Tecnológico # 2595, Lagos del Country, Tepic, Nayarit C.P. 63175, Mexico
| | - Montserrat Calderón-Santoyo
- Laboratorio Integral de Investigación en Alimentos, Instituto Tecnológico de Tepic/Tecnológico Nacional de México, Av. Tecnológico # 2595, Lagos del Country, Tepic, Nayarit C.P. 63175, Mexico
| | - Maria Soledad Córdova-Aguilar
- Instituto de Ciencias Aplicadas y Tecnología, Universidad Nacional Autónoma de México, Ciudad Universitaria, México City C.P. 04510, Mexico
| | | | - Juan Arturo Ragazzo-Sánchez
- Laboratorio Integral de Investigación en Alimentos, Instituto Tecnológico de Tepic/Tecnológico Nacional de México, Av. Tecnológico # 2595, Lagos del Country, Tepic, Nayarit C.P. 63175, Mexico.
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Nawawi NIM, Ijod G, Senevirathna SSJ, Aadil RM, Yusof NL, Yusoff MM, Adzahan NM, Azman EM. Comparison of high pressure and thermal pasteurization on the quality parameters of strawberry products: a review. Food Sci Biotechnol 2023; 32:729-747. [PMID: 37041805 PMCID: PMC10082863 DOI: 10.1007/s10068-023-01276-3] [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: 11/04/2022] [Revised: 01/25/2023] [Accepted: 01/30/2023] [Indexed: 02/19/2023] Open
Abstract
Strawberry (Fragaria ananassa) is rich in bioactive compounds with high antioxidant activity. High pressure processing (HPP) is an efficient alternative to preserve these bioactive compounds in terms of microbial inactivation and shelf-life stability. This review compares the effects of pasteurization methods using high pressure or thermal pasteurization (TP) on the quality parameters of various strawberry-based products. To summarize, most of the high pressure-treated products are microbiologically stable and showed minimum degradation of thermolabile compounds than TP-treated ones. However, some studies reported that high pressure did not have an advantage over TP especially in the preservation of phenolic phytochemicals during storage. The insufficient enzyme inactivation and high residual activity of enzymes after high pressure treatment could cause anthocyanins degradation thus affecting the product quality. Overall, this review could be valuable to potential processors in evaluating the effective commercialization of high pressure-treated strawberry products.
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Affiliation(s)
- Nur Izzati Mohamed Nawawi
- Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400 Serdang, Malaysia
| | - Giroon Ijod
- Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400 Serdang, Malaysia
| | - Sri Sampath Janaka Senevirathna
- Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400 Serdang, Malaysia
- Department of Agriculture, P.O. Box. 01, Peradeniya, 20400 Sri Lanka
| | - Rana Muhammad Aadil
- National Institute of Food Science and Technology, University of Agriculture, Faisalabad, 38000 Pakistan
| | - Noor Liyana Yusof
- Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400 Serdang, Malaysia
| | - Masni Mat Yusoff
- Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400 Serdang, Malaysia
| | - Noranizan Mohd Adzahan
- Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400 Serdang, Malaysia
| | - Ezzat Mohamad Azman
- Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400 Serdang, Malaysia
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Inanoglu S, Barbosa-Cánovas GV, Sablani SS, Zhu MJ, Keener L, Tang J. High-pressure pasteurization of low-acid chilled ready-to-eat food. Compr Rev Food Sci Food Saf 2022; 21:4939-4970. [PMID: 36329575 DOI: 10.1111/1541-4337.13058] [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: 04/05/2022] [Revised: 07/31/2022] [Accepted: 09/08/2022] [Indexed: 11/06/2022]
Abstract
The working population growth have created greater consumer demand for ready-to-eat (RTE) foods. Pasteurization is one of the most common preservation methods for commercial production of low-acid RTE cold-chain products. Proper selection of a pasteurization method plays an important role not only in ensuring microbial safety but also in maintaining food quality during storage. Better retention of flavor, color, appearance, and nutritional value of RTE products is one of the reasons for the food industry to adopt novel technologies such as high-pressure processing (HPP) as a substitute or complementary technology for thermal pasteurization. HPP has been used industrially for the pasteurization of high-acid RTE products. Yet, this method is not commonly used for pasteurization of low-acid RTE food products, due primarily to the need of additional heating to thermally inactivate spores, coupled with relatively long treatment times resulting in high processing costs. Practical Application: Food companies would like to adopt novel technologies such as HPP instead of using conventional thermal processes, yet there is a lack of information on spoilage and the shelf-life of pasteurized low-acid RTE foods (by different novel pasteurization methods including HPP) in cold storage. This article provides an overview of the microbial concerns and related regulatory guidelines for the pasteurization of low-acid RTE foods and summarizes the effects of HPP in terms of microbiology (both pathogens and spoilage microorganisms), quality, and shelf-life on low-acid RTE foods. This review also includes the most recent research articles regarding a comparison between HPP pasteurization and thermal pasteurization treatments and the limitations of HPP for low-acid chilled RTE foods.
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Affiliation(s)
- Sumeyye Inanoglu
- Department of Biological Systems Engineering, Washington State University, Pullman, Washington, USA
| | - Gustavo V Barbosa-Cánovas
- Department of Biological Systems Engineering, Washington State University, Pullman, Washington, USA.,Center for Nonthermal Processing of Food, Washington State University, Pullman, Washington, USA
| | - Shyam S Sablani
- Department of Biological Systems Engineering, Washington State University, Pullman, Washington, USA
| | - Mei-Jun Zhu
- School of Food Science, Washington State University, Pullman, Washington, USA
| | - Larry Keener
- International Product Safety Consultants, Seattle, Washington, USA
| | - Juming Tang
- Department of Biological Systems Engineering, Washington State University, Pullman, Washington, USA
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Han J, Dong P, Holman BWB, Yang H, Chen X, Zhu L, Luo X, Mao Y, Zhang Y. Processing interventions for enhanced microbiological safety of beef carcasses and beef products: A review. Crit Rev Food Sci Nutr 2022; 64:2105-2129. [PMID: 36148812 DOI: 10.1080/10408398.2022.2121258] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
Chilled beef is inevitably contaminated with microorganisms, starting from the very beginning of the slaughter line. A lot of studies have aimed to improve meat safety and extend the shelf life of chilled beef, of which some have focused on improving the decontamination effects using traditional decontamination interventions, and others have investigated newer technologies and methods, that offer greater energy efficiency, lower environmental impacts, and better assurances for the decontamination of beef carcasses and cuts. To inform industry, there is an urgent need to review these interventions, analyze the merits and demerits of each technology, and provide insight into 'best practice' to preserve microbial safety and beef quality. In this review, the strategies and procedures used to inhibit the growth of microorganisms on beef, from slaughter to storage, have been critiqued. Critical aspects, where there is a lack of data, have been highlighted to help guide future research. It is also acknowledge that different intervention programs for microbiological safety have different applications, dependent on the initial microbial load, the type of infrastructures, and different stages of beef processing.
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Affiliation(s)
- Jina Han
- Lab of Beef Processing and Quality Control, College of Food Science and Engineering, Shandong Agricultural University, Taian, Shandong, P. R. China
- National R&D Center for Beef Processing Technology, Tai'an, Shandong, P. R. China
| | - Pengcheng Dong
- Lab of Beef Processing and Quality Control, College of Food Science and Engineering, Shandong Agricultural University, Taian, Shandong, P. R. China
- National R&D Center for Beef Processing Technology, Tai'an, Shandong, P. R. China
| | - Benjamin W B Holman
- Centre for Red Meat and Sheep Development, NSW Department of Primary Industries, Cowra, New South Wales, Australia
| | - Huixuan Yang
- Lab of Beef Processing and Quality Control, College of Food Science and Engineering, Shandong Agricultural University, Taian, Shandong, P. R. China
- National R&D Center for Beef Processing Technology, Tai'an, Shandong, P. R. China
| | - Xue Chen
- Lab of Beef Processing and Quality Control, College of Food Science and Engineering, Shandong Agricultural University, Taian, Shandong, P. R. China
- National R&D Center for Beef Processing Technology, Tai'an, Shandong, P. R. China
| | - Lixian Zhu
- Lab of Beef Processing and Quality Control, College of Food Science and Engineering, Shandong Agricultural University, Taian, Shandong, P. R. China
- National R&D Center for Beef Processing Technology, Tai'an, Shandong, P. R. China
| | - Xin Luo
- Lab of Beef Processing and Quality Control, College of Food Science and Engineering, Shandong Agricultural University, Taian, Shandong, P. R. China
- National R&D Center for Beef Processing Technology, Tai'an, Shandong, P. R. China
| | - Yanwei Mao
- Lab of Beef Processing and Quality Control, College of Food Science and Engineering, Shandong Agricultural University, Taian, Shandong, P. R. China
- National R&D Center for Beef Processing Technology, Tai'an, Shandong, P. R. China
| | - Yimin Zhang
- Lab of Beef Processing and Quality Control, College of Food Science and Engineering, Shandong Agricultural University, Taian, Shandong, P. R. China
- National R&D Center for Beef Processing Technology, Tai'an, Shandong, P. R. China
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Chemical composition, structural and functional properties of insoluble dietary fiber obtained from the Shatian pomelo peel sponge layer using different modification methods. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113737] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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7
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Muñoz I, de Sousa DAB, Guardia MD, Rodriguez CJ, Nunes ML, Oliveira H, Cunha SC, Casal S, Marques A, Cabado AG. Comparison of Different Technologies (Conventional Thermal Processing, Radiofrequency Heating and High-Pressure Processing) in Combination with Thermal Solar Energy for High Quality and Sustainable Fish Soup Pasteurization. FOOD BIOPROCESS TECH 2022. [DOI: 10.1007/s11947-022-02782-8] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
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8
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Emerging Non-Thermal Technologies for the Extraction of Grape Anthocyanins. Antioxidants (Basel) 2021; 10:antiox10121863. [PMID: 34942965 PMCID: PMC8698441 DOI: 10.3390/antiox10121863] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/02/2021] [Revised: 11/19/2021] [Accepted: 11/22/2021] [Indexed: 01/16/2023] Open
Abstract
Anthocyanins are flavonoid pigments broadly distributed in plants with great potential to be used as food colorants due to their range of colors, innocuous nature, and positive impact on human health. However, these molecules are unstable and affected by pH changes, oxidation and high temperatures, making it very important to extract them using gentle non-thermal technologies. The use of emerging non-thermal techniques such as High Hydrostatic Pressure (HHP), Ultra High Pressure Homogenization (UHPH), Pulsed Electric Fields (PEFs), Ultrasound (US), irradiation, and Pulsed Light (PL) is currently increasing for many applications in food technology. This article reviews their application, features, advantages and drawbacks in the extraction of anthocyanins from grapes. It shows how extraction can be significantly increased with many of these techniques, while decreasing extraction times and maintaining antioxidant capacity.
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9
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Gan J, Xie L, Peng G, Xie J, Chen Y, Yu Q. Systematic review on modification methods of dietary fiber. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2021.106872] [Citation(s) in RCA: 16] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
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10
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Liang D, Wang X, Wu X, Liao X, Chen F, Hu X. The effect of high pressure combined with moderate temperature and peptidoglycan fragments on spore inactivation. Food Res Int 2021; 148:110615. [PMID: 34507759 DOI: 10.1016/j.foodres.2021.110615] [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: 04/09/2021] [Revised: 07/15/2021] [Accepted: 07/19/2021] [Indexed: 11/26/2022]
Abstract
High pressure processing (HPP) is a promising non-thermal processing method for food production. However, extremely high pressure and temperature are often required to achieve spores inactivation and commercial sterilization using HPP. In this study, the combined treatment of HPP, moderate temperature, and peptidoglycan fragments (PGF) for spore inactivation was investigated. The combined treatment of 200 MPa and 1 mg/mL PGF at 80 °C for 20 min resulted in 8.6 log inactivation of Bacillus subtilis 168 and more than 5 log reductions of Clostridium sporogenes PA3679 spores, respectively. A strong synergistic effect on spore inactivation among HPP, PGF, and temperature was observed. By comparing the effect of the treatment on the fluidity of the inner membrane and structural change of spores using fluorescence assay, a probable inactivation mechanism was proposed. It was concluded that the spores were firstly triggered to enter the Stage I of the germination process by HPP and PGF, and then immediately inactivated by the mild heat. This novel processing method could be an alternative to ensure commercial sterilization in the food industry.
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Affiliation(s)
- Dong Liang
- College of Food Science and Nutritional Engineering, National Engineering Research Centre for Fruits and Vegetables Processing, China Agricultural University, Beijing 100083, China; College of Food Science and Technology, Henan Agricultural University, Zhengzhou 450002, China
| | - Xu Wang
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Xiaomeng Wu
- College of Food Science and Nutritional Engineering, National Engineering Research Centre for Fruits and Vegetables Processing, China Agricultural University, Beijing 100083, China; Key Laboratory of Fruits and Vegetable Processing, Ministry of Agriculture, Beijing 100083, China
| | - Xiaojun Liao
- College of Food Science and Nutritional Engineering, National Engineering Research Centre for Fruits and Vegetables Processing, China Agricultural University, Beijing 100083, China; Key Laboratory of Fruits and Vegetable Processing, Ministry of Agriculture, Beijing 100083, China
| | - Fang Chen
- College of Food Science and Nutritional Engineering, National Engineering Research Centre for Fruits and Vegetables Processing, China Agricultural University, Beijing 100083, China; Key Laboratory of Fruits and Vegetable Processing, Ministry of Agriculture, Beijing 100083, China
| | - Xiaosong Hu
- College of Food Science and Nutritional Engineering, National Engineering Research Centre for Fruits and Vegetables Processing, China Agricultural University, Beijing 100083, China; Key Laboratory of Fruits and Vegetable Processing, Ministry of Agriculture, Beijing 100083, China.
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11
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Ultrasonic-assisted supercritical CO2 inactivation of bacterial spores and effect on the physicochemical properties of oil-in-water emulsions. J Supercrit Fluids 2021. [DOI: 10.1016/j.supflu.2021.105246] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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12
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Ali A, Wei S, Liu Z, Fan X, Sun Q, Xia Q, Liu S, Hao J, Deng C. Non-thermal processing technologies for the recovery of bioactive compounds from marine by-products. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111549] [Citation(s) in RCA: 16] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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Solar S, Castro R, Guerrero ED. New Accelerating Techniques Applied to the Ageing of Oenological Products. FOOD REVIEWS INTERNATIONAL 2021. [DOI: 10.1080/87559129.2021.1934009] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
Affiliation(s)
- Soraya Solar
- Analytical Chemistry Department, Faculty of Sciences-IVAGRO, University of Cadiz, Agrifood Campus of International Excellence, Cadiz, Spain
| | - Remedios Castro
- Analytical Chemistry Department, Faculty of Sciences-IVAGRO, University of Cadiz, Agrifood Campus of International Excellence, Cadiz, Spain
| | - Enrique Durán Guerrero
- Analytical Chemistry Department, Faculty of Sciences-IVAGRO, University of Cadiz, Agrifood Campus of International Excellence, Cadiz, Spain
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Ofosu FK, Mensah DJF, Daliri EBM, Oh DH. Exploring Molecular Insights of Cereal Peptidic Antioxidants in Metabolic Syndrome Prevention. Antioxidants (Basel) 2021; 10:518. [PMID: 33810450 PMCID: PMC8066008 DOI: 10.3390/antiox10040518] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/26/2021] [Revised: 03/18/2021] [Accepted: 03/20/2021] [Indexed: 11/23/2022] Open
Abstract
The prevalence of metabolic syndrome (MetS) is presently an alarming public health problem globally. Oxidative stress has been postulated to be strongly correlated with MetS, such as type 2 diabetes, obesity, hypertension, cardiovascular diseases, and certain cancers. Cereals are important staple foods which account for a huge proportion of the human diet. However, owing to recent growing demand and the search for natural antioxidants for the prevention and management of MetS, cereal peptides have gained increasing attention for developing functional ingredients or foods with substantial antioxidant properties. This review explores the current production techniques for cereal peptidic antioxidants and their potential mechanism of action in the prevention and management of MetS.
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Affiliation(s)
- Fred Kwame Ofosu
- Department of Food Science and Biotechnology, College of Agriculture and Life Sciences, Kangwon National University, Chuncheon 24341, Gangwon-do, Korea; (F.K.O.); (E.B.-M.D.)
| | - Dylis-Judith Fafa Mensah
- Department of Family and Consumer Sciences, College of Applied Science and Technology, Illinois State University, Normal, IL 61761, USA;
| | - Eric Banan-Mwine Daliri
- Department of Food Science and Biotechnology, College of Agriculture and Life Sciences, Kangwon National University, Chuncheon 24341, Gangwon-do, Korea; (F.K.O.); (E.B.-M.D.)
| | - Deog-Hwan Oh
- Department of Food Science and Biotechnology, College of Agriculture and Life Sciences, Kangwon National University, Chuncheon 24341, Gangwon-do, Korea; (F.K.O.); (E.B.-M.D.)
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15
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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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16
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High Hydrostatic Pressure Modulates the Folate and Ascorbic Acid Accumulation in Papaya (Carica papaya cv. Maradol) Fruit. FOOD ENGINEERING REVIEWS 2021. [DOI: 10.1007/s12393-020-09268-3] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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17
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Prego R, Fidalgo LG, Saraiva JA, Vázquez M, Aubourg SP. Impact of prior high-pressure processing on lipid damage and volatile amines formation in mackerel muscle subjected to frozen storage and canning. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2020.109957] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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18
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SHABBIR MA, AHMED H, MAAN AA, REHMAN A, AFRAZ MT, IQBAL MW, KHAN IM, AMIR RM, ASHRAF W, KHAN MR, AADIL RM. Effect of non-thermal processing techniques on pathogenic and spoilage microorganisms of milk and milk products. FOOD SCIENCE AND TECHNOLOGY 2021. [DOI: 10.1590/fst.05820] [Citation(s) in RCA: 16] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
Affiliation(s)
| | | | - Abid Aslam MAAN
- University of Agriculture, Pakistan; University of Agriculture, Pakistan
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Effect of Low-Temperature-High-Pressure Treatment on the Reduction of Escherichia coli in Milk. Foods 2020; 9:foods9121742. [PMID: 33255959 PMCID: PMC7760655 DOI: 10.3390/foods9121742] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/18/2020] [Revised: 11/10/2020] [Accepted: 11/24/2020] [Indexed: 12/17/2022] Open
Abstract
Non-thermal processing of milk can potentially reduce nutrient loss, and a low-temperature-high-pressure (LTHP) treatment is considered as a promising alternative to thermal treatment, attracting considerable attention in recent years. The effect of LTHP treatment (−25 °C, 100–400 MPa) on the phase transition behavior of frozen milk was evaluated. The lethal and injured effects of different pressures and cycle numbers on E. coli in frozen milk were studied by using selective and non-selective enumeration media. Results from the gathered transient time–temperature–pressure data showed that pressures over 300 MPa could induce a phase transition from Ice I to Ice III. The treatment at −25 °C and 300 MPa could achieve a lethal effect similar to the two-cycle treatment of 400 MPa at room temperature. This meant that LTHP conditions can lower the operating pressure by at least 100 MPa or reduce the operation from two cycle to one cycle. Increasing the number of pressure cycles enhanced the lethal effects, which was not additive, but resulted in a transformation of part of the injured cells into dead cells. Transmission electron microscopy (TEM) and scanning electron microscopy (SEM) provided direct evidence for the breakdown of cell membrane and cell walls by phase transitions. Combined with a designed internal cooling device, the LTHP process can be expected to be a more attractive alternative to non-thermal processing for the dairy industry.
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Carrera M, Fidalgo LG, Vázquez M, Saraiva JA, Aubourg SP. Comparative effect of a previous 150-MPa treatment on the quality loss of frozen hake stored at different temperatures. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2020; 100:4245-4251. [PMID: 32378206 DOI: 10.1002/jsfa.10465] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/20/2019] [Revised: 04/30/2020] [Accepted: 05/06/2020] [Indexed: 06/11/2023]
Abstract
BACKGROUND This study addresses the quality loss of European hake (Merluccius merluccius) during frozen storage. Its objective was to comparatively analyse the effect of a previous high-pressure processing (HPP) (150 MPa for 2 min) when different storage temperatures (-10, -18 and -30 °C) were employed. RESULTS Most chemical quality indices (trimethylamine, TMA; dimethylamine, DMA, formaldehyde, FA; free fatty acids, FFAs) provided a marked content increase with freezing and frozen storage time, values being higher by increasing the storage temperature. Previous HPP led to an inhibitory (P < 0.05) effect on the TMA, DMA, FA and FFA formation in frozen fish kept at -10 and -18 °C, the preservative effect being higher at the highest temperature tested; however, in agreement to the low damage development, no effect could be proved on samples stored at -30 °C. Concerning lipid oxidation, peroxides formation was found low, although a slight increasing effect (P < 0.05) was implied in fish corresponding to all temperatures as a result of the previous HPP; furthermore, an inhibitory effect (P < 0.05) on fluorescent compounds formation (tertiary lipid oxidation) was evident after freezing and at month 9 for -10 °C samples. CONCLUSION It is concluded that a 150-MPa high-pressure treatment may inhibit the formation of degradative molecules such as DMA, FA, TMA and FFAs during the frozen storage at -18 °C (maximum recommended) and -10 °C. However, results have indicated that lowering the storage temperature showed to be more effective than the current HPP (150 MPa for 2 min). © 2020 Society of Chemical Industry.
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Affiliation(s)
- Mónica Carrera
- Department of Food Technology, Marine Research Institute (CSIC), Vigo, Spain
| | - Liliana G Fidalgo
- QOPNA & LAQV-REQUIMTE, Department of Chemistry, University of Aveiro, Aveiro, Portugal
- Department of Applied Technologies and Sciences, School of Agriculture, Polytechnic Institute of Beja, Beja, Portugal
| | - Manuel Vázquez
- Department of Analytical Chemistry, Faculty of Veterinary Science, University of Santiago de Compostela, Lugo, Spain
| | - Jorge A Saraiva
- QOPNA & LAQV-REQUIMTE, Department of Chemistry, University of Aveiro, Aveiro, Portugal
| | - Santiago P Aubourg
- Department of Food Technology, Marine Research Institute (CSIC), Vigo, Spain
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21
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Oner ME. The effect of high‐pressure processing or thermosonication in combination with nisin on microbial inactivation and quality of green juice. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.14830] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/11/2023]
Affiliation(s)
- Manolya Eser Oner
- Department of Food Engineering Faculty of Engineering Alanya Alaaddin Keykubat University Alanya, Antalya Turkey
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22
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Levy R, Okun Z, Shpigelman A. High-Pressure Homogenization: Principles and Applications Beyond Microbial Inactivation. FOOD ENGINEERING REVIEWS 2020. [DOI: 10.1007/s12393-020-09239-8] [Citation(s) in RCA: 24] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
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23
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Bañuelos MA, Loira I, Guamis B, Escott C, Del Fresno JM, Codina-Torrella I, Quevedo JM, Gervilla R, Chavarría JMR, de Lamo S, Ferrer-Gallego R, Álvarez R, González C, Suárez-Lepe JA, Morata A. White wine processing by UHPH without SO 2. Elimination of microbial populations and effect in oxidative enzymes, colloidal stability and sensory quality. Food Chem 2020; 332:127417. [PMID: 32629332 DOI: 10.1016/j.foodchem.2020.127417] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/22/2020] [Revised: 06/22/2020] [Accepted: 06/22/2020] [Indexed: 12/15/2022]
Abstract
The use of UHPH sterilization in the absence of SO2 has been used to eliminate wild microorganisms and inactivate oxidative enzymes. A white must of the Muscat of Alexandria grape variety was continuously processed by UHPH at 300 MPa (inlet temperature: 23-25 °C). The initial microbial load of the settled must was 4-log CFU/mL for both yeast and moulds, and slightly lower for bacteria. After UHPH processing, no microorganisms were detected in 1 mL. UHPH musts remain without fermentative activity for more than 60 days. Concentrations of the thermal markers indicated the absence of thermal damage in the UHPH-treated musts, since 5-hydroxymethylfurfural was not detected. In addition, the must treated by UHPH keeps terpene concentrations similar to those of the untreated controls. A strong inactivation of the oxidative enzymes was observed, with no browning at room temperature for more than 3 days. The antioxidant value of the UHPH-treated must was 156% higher than the control.
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Affiliation(s)
- Mª Antonia Bañuelos
- Dept. Biotecnología-Biología Vegetal, ETSIAAB, Universidad Politécnica de Madrid, Spain
| | - Iris Loira
- enotecUPM, Chemistry and Food Technology Department, ETSIAAB, Universidad Politécnica de Madrid, Avenida Complutense S/N, 28040 Madrid, Spain
| | - Buenaventura Guamis
- Centre d'Innovació, Recerca i Transferència en Tecnologia dels Aliments (CIRTTA), TECNIO, XaRTA, Departament de Ciència Animal i dels Aliments, Facultat de Veterinària, Universitat Autònoma de Barcelona, 08193 Bellaterra, Spain
| | - Carlos Escott
- enotecUPM, Chemistry and Food Technology Department, ETSIAAB, Universidad Politécnica de Madrid, Avenida Complutense S/N, 28040 Madrid, Spain
| | - Juan Manuel Del Fresno
- enotecUPM, Chemistry and Food Technology Department, ETSIAAB, Universidad Politécnica de Madrid, Avenida Complutense S/N, 28040 Madrid, Spain
| | - Idoia Codina-Torrella
- Centre d'Innovació, Recerca i Transferència en Tecnologia dels Aliments (CIRTTA), TECNIO, XaRTA, Departament de Ciència Animal i dels Aliments, Facultat de Veterinària, Universitat Autònoma de Barcelona, 08193 Bellaterra, Spain
| | - Joan Miquel Quevedo
- SPTA-Servei Planta Tecnologia Aliments, Universitat Autònoma de Barcelona, c/ de l'Hospital S/N, 08193 Bellaterra, Barcelona, Spain
| | - Ramon Gervilla
- SPTA-Servei Planta Tecnologia Aliments, Universitat Autònoma de Barcelona, c/ de l'Hospital S/N, 08193 Bellaterra, Barcelona, Spain
| | | | - Sergi de Lamo
- VITEC, Centro Tecnológico del Vino, 43730 Falset, Tarragona, Spain
| | | | - Rocío Álvarez
- Dept. Biotecnología-Biología Vegetal, ETSIAAB, Universidad Politécnica de Madrid, Spain
| | - Carmen González
- enotecUPM, Chemistry and Food Technology Department, ETSIAAB, Universidad Politécnica de Madrid, Avenida Complutense S/N, 28040 Madrid, Spain
| | - José Antonio Suárez-Lepe
- enotecUPM, Chemistry and Food Technology Department, ETSIAAB, Universidad Politécnica de Madrid, Avenida Complutense S/N, 28040 Madrid, Spain
| | - Antonio Morata
- enotecUPM, Chemistry and Food Technology Department, ETSIAAB, Universidad Politécnica de Madrid, Avenida Complutense S/N, 28040 Madrid, Spain.
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De la Peña Armada R, Villanueva-Suárez MJ, Mateos-Aparicio I. High hydrostatic pressure processing enhances pectin solubilisation on apple by-product improving techno-functional properties. Eur Food Res Technol 2020. [DOI: 10.1007/s00217-020-03524-w] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
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25
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Rux G, Gelewsky R, Schlüter O, Herppich W. High hydrostatic pressure treatment effects on selected tissue properties of fresh horticultural products. INNOV FOOD SCI EMERG 2020. [DOI: 10.1016/j.ifset.2020.102326] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/20/2023]
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26
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Pinto CA, Moreira SA, Fidalgo LG, Inácio RS, Barba FJ, Saraiva JA. Effects of high-pressure processing on fungi spores: Factors affecting spore germination and inactivation and impact on ultrastructure. Compr Rev Food Sci Food Saf 2020; 19:553-573. [PMID: 33325178 DOI: 10.1111/1541-4337.12534] [Citation(s) in RCA: 18] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/21/2019] [Revised: 12/10/2019] [Accepted: 12/16/2019] [Indexed: 12/12/2022]
Abstract
Food contamination with heat-resistant fungi (HRF), and their spores, is a major issue among fruit processors, being frequently found in fruit juices and concentrates, among other products, leading to considerable economic losses and food safety issues. Several strategies were developed to minimize the contamination with HRF, with improvements from harvesting to the final product, including sanitizers and new processing techniques. Considering consumers' demands for minimally processed, fresh-like food products, nonthermal food-processing technologies, such as high-pressure processing (HPP), among others, are emerging as alternatives to the conventional thermal processing techniques. As no heat is applied to foods, vitamins, proteins, aromas, and taste are better kept when compared to thermal processes. Nevertheless, HPP is only able to destroy pathogenic and spoilage vegetative microorganisms to levels of pertinence for food safety, while bacterial spores remain. Regarding HRF spores (both ascospores and conidiospores), these seem to be more pressure-sensible than bacterial spores, despite a few cases, such as the ascospores of Byssochlamys spp., Neosartorya spp., and Talaromyces spp. that are resistant to high pressures and high temperatures, requiring the combination of both variables to be inactivated. This review aims to cover the literature available concerning the effects of HPP at room-like temperatures, and its combination with high temperatures, and high-pressure cycling, to inactivate fungi spores, including the main factors affecting spores' resistance to high-pressure, such as pH, water activity, nutritional composition of the food matrix and ascospore age, as well as the changes in the spore ultrastructure, and the parameters to consider regarding their inactivation by HPP.
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Affiliation(s)
- Carlos A Pinto
- QOPNA & LAQV-REQUIMTE, Department of Chemistry, University of Aveiro, Aveiro, Portugal
| | - Sílvia A Moreira
- QOPNA & LAQV-REQUIMTE, Department of Chemistry, University of Aveiro, Aveiro, Portugal
| | - Liliana G Fidalgo
- QOPNA & LAQV-REQUIMTE, Department of Chemistry, University of Aveiro, Aveiro, Portugal.,Escola Superior Agrária, Instituto Politécnico de Beja, Beja, Portugal
| | - Rita S Inácio
- QOPNA & LAQV-REQUIMTE, Department of Chemistry, University of Aveiro, Aveiro, Portugal
| | - Francisco J Barba
- Area de Nutrición y Bromatología, Facultat de Farmàcia, Universitat de València, Burjassot, Spain
| | - Jorge A Saraiva
- QOPNA & LAQV-REQUIMTE, Department of Chemistry, University of Aveiro, Aveiro, Portugal
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O’Neill CM, Cruz-Romero MC, Duffy G, Kerry JP. Improving marinade absorption and shelf life of vacuum packed marinated pork chops through the application of high pressure processing as a hurdle. Food Packag Shelf Life 2019. [DOI: 10.1016/j.fpsl.2019.100350] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/04/2023]
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28
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BONFIM RC, OLIVEIRA FAD, GODOY RLDO, ROSENTHAL A. A review on high hydrostatic pressure for bivalve mollusk processing: relevant aspects concerning safety and quality. FOOD SCIENCE AND TECHNOLOGY 2019. [DOI: 10.1590/fst.26918] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/03/2023]
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29
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Esteghlal S, Gahruie HH, Niakousari M, Barba FJ, Bekhit AED, Mallikarjunan K, Roohinejad S. Bridging the Knowledge Gap for the Impact of Non-Thermal Processing on Proteins and Amino Acids. Foods 2019; 8:E262. [PMID: 31319521 PMCID: PMC6678513 DOI: 10.3390/foods8070262] [Citation(s) in RCA: 24] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/12/2019] [Revised: 07/02/2019] [Accepted: 07/12/2019] [Indexed: 02/06/2023] Open
Abstract
Proteins represent one of the major food components that contribute to a wide range of biophysical functions and dictate the nutritional, sensorial, and shelf-life of food products. Different non-thermal processing technologies (e.g., irradiation, ultrasound, cold plasma, pulsed electric field, and high-pressure treatments) can affect the structure of proteins, and thus their solubility as well as their functional properties. The exposure of hydrophobic groups, unfolding followed by aggregation at high non-thermal treatment intensities, and the formation of new bonds have been reported to promote the modification of structural and functional properties of proteins. Several studies reported the reduction of allergenicity of some proteins after the application of non-thermal treatments. The composition and concentration of free amino acids could be changed after non-thermal processing, depending on the processing time and intensity. The present review discusses the effects of different non-thermal treatments on protein properties in detail, and highlights the opportunities and disadvantages of these technologies in relation to protein functionality.
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Affiliation(s)
- Sara Esteghlal
- Department of Food Science and Technology, School of Agriculture, Shiraz University, Shiraz, Iran
- Biomolecular Engineering Laboratory, Department of Food Science and Technology, School of Agriculture, Shiraz University, Shiraz, Iran
| | - Hadi Hashemi Gahruie
- Department of Food Science and Technology, School of Agriculture, Shiraz University, Shiraz, Iran
- Biomolecular Engineering Laboratory, Department of Food Science and Technology, School of Agriculture, Shiraz University, Shiraz, Iran
| | - Mehrdad Niakousari
- Department of Food Science and Technology, School of Agriculture, Shiraz University, Shiraz, Iran
| | - Francisco J Barba
- Nutrition and Food Science Area, Preventive Medicine and Public Health, Food Science, Toxicology and Forensic Medicine Department, Faculty of Pharmacy, Universitat de València, Avda.Vicent Andrés Estellés, s/n 46100 Burjassot, València, Spain.
| | - Alaa El-Din Bekhit
- Department of Food Science, University of Otago, Dunedin 9054, New Zealand
| | - Kumar Mallikarjunan
- Department of Food Science and Nutrition, University of Minnesota, St. Paul, MN 55108, USA
| | - Shahin Roohinejad
- Department of Food Science and Nutrition, University of Minnesota, St. Paul, MN 55108, USA
- Burn and Wound Healing Research Center, Division of Food and Nutrition, Shiraz University of Medical Sciences, Shiraz, Iran
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30
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Martín J, Asuero AG. High hydrostatic pressure for recovery of anthocyanins: effects, performance, and applications. SEPARATION & PURIFICATION REVIEWS 2019. [DOI: 10.1080/15422119.2019.1632897] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
Affiliation(s)
- Julia Martín
- Department of Analytical Chemistry. Escuela Politécnica Superior. University of Seville, 41011, Seville, Spain
| | - Agustin G. Asuero
- Department of Analytical Chemistry. Faculty of Pharmacy. University of Seville, 41012, Seville, Spain
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31
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Clodoveo ML. Industrial Ultrasound Applications in The Extra-Virgin Olive Oil Extraction Process: History, Approaches, and Key Questions. Foods 2019; 8:E121. [PMID: 31013821 PMCID: PMC6518282 DOI: 10.3390/foods8040121] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/12/2019] [Revised: 04/09/2019] [Accepted: 04/09/2019] [Indexed: 11/17/2022] Open
Abstract
Taking an idea from a basic concept to a commercially available product is highly rewarding, but it can be a very long, complex, and difficult journey. Recognizing and understanding the stages of the process and using the right support to help you navigate through it can mean all the difference between success and failure. The road from concept to market is marred with obstacles, and many businesses fail to pass beyond the development stage. A better understanding of the innovation process is essential from the outset if the pioneers of innovation are to overcome the dangers that they are likely to face along the way and maximize their opportunities for success. In the olive oil sector, the most recent radical innovation is the introduction of ultrasound into the industrial extraction process. Many efforts have been made in order to overcome the Valley of Death. The strategy of designing, implementing, and testing an innovative system that combines the mechanical energy of ultrasound with the possibility of modulating the thermal exchange of olive paste (heating or cooling) has enabled the following: (1) Eliminating malaxation by realizing a real continuous process; (2) raising extraction yields by recovering a further quota of extra-virgin olive oil that is usually lost in the pomace; (3) improving the content of antioxidant molecules simultaneously with yields; and (4) offering a sustainable plant solution that can guarantee the right income for producers.
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Affiliation(s)
- Maria Lisa Clodoveo
- Interdisciplinary Department of Medicine University of Bari-Piazza Giulio Cesare, 11-70124 Bari, Italy.
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32
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O’Neill CM, Cruz-Romero MC, Duffy G, Kerry JP. The application of response surface methodology for development of sensory acceptable, low-salt, shelf-stable frankfurters using high-pressure processing and a mix of organic acids. Eur Food Res Technol 2019. [DOI: 10.1007/s00217-019-03243-x] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
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33
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Loira I, Morata A, Bañuelos MA, Puig-Pujol A, Guamis B, González C, Suárez-Lepe JA. Use of Ultra-High Pressure Homogenization processing in winemaking: Control of microbial populations in grape musts and effects in sensory quality. INNOV FOOD SCI EMERG 2018. [DOI: 10.1016/j.ifset.2018.10.005] [Citation(s) in RCA: 24] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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34
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Priyadarshini A, Rajauria G, O'Donnell CP, Tiwari BK. Emerging food processing technologies and factors impacting their industrial adoption. Crit Rev Food Sci Nutr 2018; 59:3082-3101. [PMID: 29863891 DOI: 10.1080/10408398.2018.1483890] [Citation(s) in RCA: 64] [Impact Index Per Article: 10.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
Abstract
Innovative food processing technologies have been widely investigated in food processing research in recent years. These technologies offer key advantages for advancing the preservation and quality of conventional foods, for combatting the growing challenges posed by globalization, increased competitive pressures and diverse consumer demands. However, there is a need to increase the level of adoption of novel technologies to ensure the potential benefits of these technologies are exploited more by the food industry. This review outlines emerging thermal and non-thermal food processing technologies with regard to their mechanisms, applications and commercial aspects. The level of adoption of novel food processing technologies by the food industry is outlined and the factors that impact their industrial adoption are discussed. At an industry level, the technological capabilities of individual companies, their size, market share as well as their absorptive capacity impact adoption of a novel technology. Characteristics of the technology itself such as costs involved in its development and commercialization, associated risks and relative advantage, and level of complexity and compatibility influence the technology's adoption. The review concludes that a deep understanding of the development and application of a technology along with the factors influencing its acceptance are critical to ensure its commercial adoption.
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Affiliation(s)
| | - Gaurav Rajauria
- School of Agriculture and Food Science, University College Dublin, Lyons Research Farm, Celbridge, Co. Kildare, Ireland
| | - Colm P O'Donnell
- School of Biosystems and Food Engineering, University College Dublin, Belfield, Dublin 4, Ireland
| | - Brijesh K Tiwari
- Department of Food Biosciences, Teagasc Food Research Centre, Ashtown, Dublin 15, Ireland
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Luo W, Tappi S, Wang C, Yu Y, Zhu S, Rocculi P. Study and optimization of high hydrostatic pressure (HHP) to improve mass transfer and quality characteristics of candied green plums ( Prunus mume). J FOOD PROCESS PRES 2018. [DOI: 10.1111/jfpp.13769] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Wei Luo
- Department of Agricultural and Food Sciences; Alma Mater Studiorum, University of Bologna; Cesena Italy
| | - Silvia Tappi
- Interdepartmental Centre for Agri-Food Industrial Research; Alma Mater Studiorum, University of Bologna; Cesena Italy
| | - Chunfang Wang
- College of Biosystems Engineering and Food Science; Zhejiang University; Hangzhou China
| | - Yong Yu
- College of Biosystems Engineering and Food Science; Zhejiang University; Hangzhou China
| | - Songming Zhu
- College of Biosystems Engineering and Food Science; Zhejiang University; Hangzhou China
| | - Pietro Rocculi
- Department of Agricultural and Food Sciences; Alma Mater Studiorum, University of Bologna; Cesena Italy
- Interdepartmental Centre for Agri-Food Industrial Research; Alma Mater Studiorum, University of Bologna; Cesena Italy
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Effect of high-pressure processing on characteristics of flexible packaging for foods and beverages. Food Res Int 2018; 119:920-930. [PMID: 30884732 DOI: 10.1016/j.foodres.2018.10.078] [Citation(s) in RCA: 37] [Impact Index Per Article: 6.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/03/2018] [Revised: 10/21/2018] [Accepted: 10/26/2018] [Indexed: 11/22/2022]
Abstract
High-pressure processing is an emerging food preservation technology that causes minimal product quality loss: Food packaged and high-pressure processed keep most of their nutritional qualities, in addition to extending their shelf life. However, the selection of packaging materials suitable for this technology becomes extremely important, since processing can cause changes in the visual aspects and in the physicochemical and mechanical properties of the materials, compromising the shelf life and safety of high-pressure processed foods somehow. Some studies have evaluated the effect of this technology on the properties and the migration and diffusion potential of intentional substances and of polymeric components in some flexible multilayer laminated packaging. Within this context, an important and relevant issue for industrial applications is knowing the possible effects of the parameters of high-pressure treatments, in low and high temperature, on the structure and morphology of materials that, in turn, can determine the relevant effects on the mechanical, barrier, and thermal properties and the migration and diffusion potential of intentional and non-intentional substances. Our study aims to make a literature review on the requirements of flexible packaging materials that can be used in high-pressure processing and the state of the art and the knowledge of the effects of different processing conditions on their properties.
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Marciniak A, Suwal S, Naderi N, Pouliot Y, Doyen A. Enhancing enzymatic hydrolysis of food proteins and production of bioactive peptides using high hydrostatic pressure technology. Trends Food Sci Technol 2018. [DOI: 10.1016/j.tifs.2018.08.013] [Citation(s) in RCA: 28] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
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38
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Ozturk M, Govindasamy-Lucey S, Jaeggi J, Johnson M, Lucey J. Investigating the properties of high-pressure-treated, reduced-sodium, low-moisture, part-skim Mozzarella cheese during refrigerated storage. J Dairy Sci 2018; 101:6853-6865. [DOI: 10.3168/jds.2018-14415] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/08/2018] [Accepted: 03/27/2018] [Indexed: 11/19/2022]
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Tribst AAL, de Morais MAB, Tominaga CY, Nascimento AFZ, Murakami MT, Cristianini M. How high pressure pre-treatments affect the function and structure of hen egg-white lysozyme. INNOV FOOD SCI EMERG 2018. [DOI: 10.1016/j.ifset.2018.02.008] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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40
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Effects of high hydrostatic pressure and high pressure homogenization processing on characteristics of potato peel waste pectin. Carbohydr Polym 2018; 196:474-482. [PMID: 29891321 DOI: 10.1016/j.carbpol.2018.05.061] [Citation(s) in RCA: 87] [Impact Index Per Article: 14.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/28/2018] [Revised: 05/08/2018] [Accepted: 05/18/2018] [Indexed: 12/26/2022]
Abstract
To better understand the effects of high pressure processing on potato peel waste pectins, the structural characteristics, physicochemical properties, and morphological features of the pectin treated with high hydrostatic pressure (HHP) and high pressure homogenization (HPH) at 200 MPa for 5 min were studied. The potato peel waste pectins subjected to high pressure treatments exhibited increased galacturonic acid contents as well as decreased esterification degree, (Gal + Ara)/Rha ratio, and molecular weight. Furthermore, the potato peel waste pectins treated with high pressure had an increased viscosity and improved emulsifying properties. The morphological features, determined by atomic force microscopy, shown the degradation of side chains of the pectin induced by high pressure treatments. The results suggest that high pressure processing is an efficient technique to modify pectin from potato peel waste to a thickener or stabilizer agent, but high pressure homogenization shows a better effect.
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Zhu Z, Cai H, Sun DW. Titanium dioxide (TiO 2 ) photocatalysis technology for nonthermal inactivation of microorganisms in foods. Trends Food Sci Technol 2018. [DOI: 10.1016/j.tifs.2018.02.018] [Citation(s) in RCA: 62] [Impact Index Per Article: 10.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/05/2023]
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Misiou O, van Nassau TJ, Lenz CA, Vogel RF. The preservation of Listeria -critical foods by a combination of endolysin and high hydrostatic pressure. Int J Food Microbiol 2018; 266:355-362. [DOI: 10.1016/j.ijfoodmicro.2017.10.004] [Citation(s) in RCA: 24] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/21/2017] [Revised: 08/31/2017] [Accepted: 10/01/2017] [Indexed: 10/18/2022]
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Possas A, Pérez-Rodríguez F, Valero A, García-Gimeno RM. Modelling the inactivation of Listeria monocytogenes by high hydrostatic pressure processing in foods: A review. Trends Food Sci Technol 2017. [DOI: 10.1016/j.tifs.2017.10.006] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
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Machado MF, Sousa A, Castro SM, Moreira SA, Saraiva JA. Effect of a HPP pretreatment on thermal inactivation kinetics of polyphenoloxidase obtained from three apple cultivars. J FOOD PROCESS ENG 2017. [DOI: 10.1111/jfpe.12570] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Affiliation(s)
- Maria F. Machado
- Innovation Department, Ernesto Morgado, S.A., Rua Prof. Casimiro de Oliveira, 21, Barra, 3090-833 Alqueidão, Figueira da Foz, Portugal (formerly QOPNA, Departamento de Química, Universidade de Aveiro, Campus Universitário de Santiago; 3810-193 Aveiro Portugal)
| | - Alexandra Sousa
- Innovation Department, Ernesto Morgado, S.A., Rua Prof. Casimiro de Oliveira, 21, Barra, 3090-833 Alqueidão, Figueira da Foz, Portugal (formerly QOPNA, Departamento de Química, Universidade de Aveiro, Campus Universitário de Santiago; 3810-193 Aveiro Portugal)
| | - Sónia M. Castro
- Innovation Department, Ernesto Morgado, S.A., Rua Prof. Casimiro de Oliveira, 21, Barra, 3090-833 Alqueidão, Figueira da Foz, Portugal (formerly QOPNA, Departamento de Química, Universidade de Aveiro, Campus Universitário de Santiago; 3810-193 Aveiro Portugal)
- Centre of Biotechnology and Fine Chemistry (CBQF) of the Catholic University of Portugal (ESB); Escola Superior de Biotecnologia, Universidade Católica Portuguesa, Rua Arquiteto Lobão Vital, Apartado 2511; 4202-401 Porto Portugal
| | - Sílvia A. Moreira
- Innovation Department, Ernesto Morgado, S.A., Rua Prof. Casimiro de Oliveira, 21, Barra, 3090-833 Alqueidão, Figueira da Foz, Portugal (formerly QOPNA, Departamento de Química, Universidade de Aveiro, Campus Universitário de Santiago; 3810-193 Aveiro Portugal)
| | - Jorge A. Saraiva
- Innovation Department, Ernesto Morgado, S.A., Rua Prof. Casimiro de Oliveira, 21, Barra, 3090-833 Alqueidão, Figueira da Foz, Portugal (formerly QOPNA, Departamento de Química, Universidade de Aveiro, Campus Universitário de Santiago; 3810-193 Aveiro Portugal)
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Aubourg SP. Impact of high-pressure processing on chemical constituents and nutritional properties in aquatic foods: a review. Int J Food Sci Technol 2017. [DOI: 10.1111/ijfs.13693] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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Lebow NK, DesRocher LD, Younce FL, Zhu MJ, Ross CF, Smith DM. Influence of High-Pressure Processing at Low Temperature and Nisin on Listeria innocua
Survival and Sensory Preference of Dry-Cured Cold-Smoked Salmon. J Food Sci 2017; 82:2977-2986. [DOI: 10.1111/1750-3841.13957] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/13/2017] [Accepted: 09/23/2017] [Indexed: 01/10/2023]
Affiliation(s)
- Noelle K. Lebow
- School of Food Science; Washington State Univ.; Box 646376 Pullman Wash. 99164-6376 U.S.A
| | - Lisa D. DesRocher
- Dept. 7640; North Dakota State Univ.; Box 6050 Fargo N.Dak. 58108-6050 U.S.A
| | - Frank L. Younce
- School of Food Science; Washington State Univ.; Box 646376 Pullman Wash. 99164-6376 U.S.A
| | - Mei-Jun Zhu
- School of Food Science; Washington State Univ.; Box 646376 Pullman Wash. 99164-6376 U.S.A
| | - Carolyn F. Ross
- School of Food Science; Washington State Univ.; Box 646376 Pullman Wash. 99164-6376 U.S.A
| | - Denise M. Smith
- School of Food Science; Washington State Univ.; Box 646376 Pullman Wash. 99164-6376 U.S.A
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Comparison of the effects of high pressure homogenization and high pressure processing on the enzyme activity and antimicrobial profile of lysozyme. INNOV FOOD SCI EMERG 2017. [DOI: 10.1016/j.ifset.2017.07.026] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/05/2023]
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48
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Yoon JH, Lee SY. Review: Comparison of the effectiveness of decontaminating strategies for fresh fruits and vegetables and related limitations. Crit Rev Food Sci Nutr 2017; 58:3189-3208. [DOI: 10.1080/10408398.2017.1354813] [Citation(s) in RCA: 31] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Affiliation(s)
- Jae-Hyun Yoon
- Department of Food and Nutrition, Chung-Ang University, 4726, Seodong-daero, Anseong-si, Gyeonggi-do, South Korea
| | - Sun-Young Lee
- Department of Food and Nutrition, Chung-Ang University, 4726, Seodong-daero, Anseong-si, Gyeonggi-do, South Korea
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Buzrul S. Evaluation of Different Dose-Response Models for High Hydrostatic Pressure Inactivation of Microorganisms. Foods 2017; 6:E79. [PMID: 28880255 PMCID: PMC5615291 DOI: 10.3390/foods6090079] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/05/2017] [Revised: 08/25/2017] [Accepted: 09/05/2017] [Indexed: 11/17/2022] Open
Abstract
Modeling of microbial inactivation by high hydrostatic pressure (HHP) requires a plot of the log microbial count or survival ratio versus time data under a constant pressure and temperature. However, at low pressure and temperature values, very long holding times are needed to obtain measurable inactivation. Since the time has a significant effect on the cost of HHP processing it may be reasonable to fix the time at an appropriate value and quantify the inactivation with respect to pressure. Such a plot is called dose-response curve and it may be more beneficial than the traditional inactivation modeling since short holding times with different pressure values can be selected and used for the modeling of HHP inactivation. For this purpose, 49 dose-response curves (with at least 4 log10 reduction and ≥5 data points including the atmospheric pressure value (P = 0.1 MPa), and with holding time ≤10 min) for HHP inactivation of microorganisms obtained from published studies were fitted with four different models, namely the Discrete model, Shoulder model, Fermi equation, and Weibull model, and the pressure value needed for 5 log10 (P₅) inactivation was calculated for all the models above. The Shoulder model and Fermi equation produced exactly the same parameter and P₅ values, while the Discrete model produced similar or sometimes the exact same parameter values as the Fermi equation. The Weibull model produced the worst fit (had the lowest adjusted determination coefficient (R²adj) and highest mean square error (MSE) values), while the Fermi equation had the best fit (the highest R²adj and lowest MSE values). Parameters of the models and also P₅ values of each model can be useful for the further experimental design of HHP processing and also for the comparison of the pressure resistance of different microorganisms. Further experiments can be done to verify the P₅ values at given conditions. The procedure given in this study can also be extended for enzyme inactivation by HHP.
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Affiliation(s)
- Sencer Buzrul
- Auditing Department, Tütün ve Alkol Piyasası Düzenleme Kurumu (TAPDK), 06520 Ankara, Turkey.
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Kaushik N, Rao PS, Mishra HN. Comparative analysis of thermal-assisted high pressure and thermally processed mango pulp: Influence of processing, packaging, and storage. FOOD SCI TECHNOL INT 2017; 24:15-34. [PMID: 28835121 DOI: 10.1177/1082013217724578] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/22/2023]
Abstract
Storage stability and shelf-life of mango pulp packed in three different packaging films and processed using an optimized thermal-assisted high pressure processing treatment 'HPP' (600 MPa/52 ℃/10 min) was analyzed during refrigerated (5 ℃) and accelerated (37 ℃) storage and compared with the conventional thermal treatment 'TT' (0.1 MPa/95 ℃/15 min). After processing, HPP resulted in relatively lower total color difference (3.5), retained higher ascorbic acid (95%), total phenolics (106%), total flavonoids content (118%) in mango pulp compared to TT, with values of 5.0, 62, 83, 73%, respectively. However, HPP led to ∼50% enzymes inactivation (pectin methylesterase, polyphenol oxidase, peroxidase) in comparison to >90% obtained during TT. Both HPP and TT resulted in > 5 log10 units reduction of the studied microorganisms to give a safe product. In contrast to the refrigerated storage, quality changes under accelerated conditions were found to be considerably rapid and dependent on packaging material irrespective of the method of processing. Shelf-life under refrigeration was limited by microbial growth and sensory quality; whereas, browning restricted the shelf-life during accelerated storage. HPP in aluminum-based retort pouch was adjudged superior processing -packaging combination for maximizing the shelf-life of mango pulp to 120 and 58 days during refrigerated and accelerated storage, respectively. In comparison, TT led to higher quality changes upon processing than HPP and resulted in shelf-life of 110 and 58 days under the same packaging and storage conditions, respectively.
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Affiliation(s)
- Neelima Kaushik
- Agricultural and Food Engineering Department, Indian Institute of Technology Kharagpur, Kharagpur, India
| | - P Srinivasa Rao
- Agricultural and Food Engineering Department, Indian Institute of Technology Kharagpur, Kharagpur, India
| | - H N Mishra
- Agricultural and Food Engineering Department, Indian Institute of Technology Kharagpur, Kharagpur, India
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