Application of supercritical fluid carbon dioxide in improving food shelf-life and safety by inactivating spores: a review

The potential use of supercritical carbon dioxide in sugarcane juice processing

Sugarcane juice is a nutritious and energetic drink. For its processing, the use of supercritical carbon dioxide (SC-CO2) technology as an intervention potentially capable of rendering a high quality product can be considered. This study evaluated the combined effect of SC-CO2 and mild temperatures, primarily aiming for the reduction of endogenous microorganisms and enzymes in sugarcane juice (pH~5.5). Pressures (P) ranging from 74 to 351 bar, temperatures (T) between 33 and 67 °C, and holding times (t) between 20 and 70 min were tested in a central composite rotational design. Seventeen trials were performed, comprising three replicates at the central points. Counts of aerobic mesophiles, molds and yeasts, lactic acid bacteria and coliforms at 45 °C, determination of polyphenol oxidase (PPO) and peroxidase (POD) activities, and measurement of color parameters in freshly extracted and processed juice's samples were carried out. The pH of fresh and processed juice varied between 4.6 and 6.0, and between 4.6 and 6.3, respectively. The number of decimal reductions achieved in mesophiles, molds and yeasts, lactic acid bacteria and coliforms varied between 0.1 and 3.9, 2.1 and 4.1, 0.0 and 2.1, and 0.3 to 2.5, respectively. The percentages of PPO reduction ranged from 3.51% to 64.18%. Regarding the POD, reductions between 0.27% and 41.42% were obtained. Color variations between fresh and processed samples varied between 2.0 and 12.3. As for mesophiles, molds and yeasts reduction, and soluble solids variation, none of the variables or their interactions were significant. In terms of polyphenol oxidase (PPO) reduction, only t was significant; however, T, t, and the interaction between them significantly affected the peroxidase (POD) reduction. In regards to pH variation, P, and the interaction between T and t were significant. P, T, t, and the interaction between T and t played a significant effect on color. The combination of mild temperatures and SC-CO2 can be potentially used for cane juice preservation.

Inactivation Effect of Germination Combined with Cold Plasma Treatment on Bacillus licheniformis Spores

Food spoilage, primarily caused by spore-forming bacteria, has become a critical concern since it results in substantial economic losses within the food industry. Past investigations have successfully identified Bacillus licheniformis as the main bacterium responsible for spoilage in roast chicken. In this study, we screened a new sterilization combination from 16 germinants and 4 cold plasma conditions, respectively. Among them, the combination of "A"GFNa-1 (composed of 60 mmol/L L-alanine, 10 mmol/L D-glucose, 10 mmol/L D-fructose, and 1 g/L NaCl) with cold plasma treatment (packed with 100% argon at 70 kV) proved effective in deactivating B. licheniformis spores, resulting in a reduction of approximately 2.1 log CFU/mL. Furthermore, we exposed the spores to different conditions: CK (no germination, no cold plasma), MF (germination only), CP (no germination, 100% argon packed, 70 kV cold plasma treatment for 3 min), and MF + CP (germination for 5 h, 100% argon packed, 70 kV cold plasma treatment for 3 min). The results of heat inactivation and dipicolinic acid (DPA) release rate demonstrated that cold plasma treatment effectively inactivated both spores and vegetative cells without inducing germination. Additionally, the reduced survival under hyperosmotic conditions and the presence of distinct red fluorescence patterns observed through confocal laser scanning microscopy (CLSM) collectively suggest that cold plasma treatment disrupts the inner membrane structure and leads to the inactivation of B. licheniformis. Overall, our findings indicate a spore clearance rate of 99.2% and suggest that the combination of efficient germinants and cold plasma treatment holds promise as a viable approach to mitigate spore contamination in the food industry.

Combining High-Pressure Processing and Supercritical Carbon Dioxide for Inactivation of Listeria innocua

The effect of high-pressure treatment with supercritical CO2 on the inactivation of Listeria innocua in a fish soup was investigated. The soup was inoculated with L. innocua, packaged in modified atmosphere with 50:50 or 95:5 CO2:N2, high-pressure processed (300, 350, 400 and 600 MPa, 2 min) under subcritical (T < 304 K) or supercritical conditions (T > 304 K) and stored at 4 °C for up to 53 days. Treatment at 400 and 600 MPa had a significant (p < 0.05) effect on L. innocua under both supercritical and subcritical conditions. In contrast, pressurization at 350 MPa and supercritical conditions were needed to significantly (p < 0.05) inactive L. innocua. Increased levels of CO2 in the headspace significantly (p < 0.05) reduced the bacterial load during processing, and supercritical conditions had a significant (p < 0.01) interaction with both CO2 levels and pressure. Increased storage time gave significantly increased levels of L. innocua at 400 and 600 MPa. In addition, high levels of CO2 significantly decreased (p < 0.001) growth. However, 350 MPa under supercritical conditions seemed to set the L. innocua in a permanent lag phase, with slow and steadily decreasing numbers of bacteria during storage. All the design variables resulted in significant inactivation of L. innocua, and supercritical conditions combined with high levels of CO2 inhibited the recovery of L. innocua to a large degree.

New Thoughts on an Old Topic: Secrets of Bacterial Spore Resistance Slowly Being Revealed

The quest for bacterial survival is exemplified by spores formed by some Firmicutes members. They turn up everywhere one looks, and their ubiquity reflects adaptations to the stresses bacteria face. Spores are impactful in public health, food safety, and biowarfare. Heat resistance is the hallmark of spores and is countered principally by a mineralized gel-like protoplast, termed the spore core, with reduced water which minimizes macromolecular movement/denaturation/aggregation. Dry heat, however, introduces mutations into spore DNA. Spores have countermeasures to extreme conditions that are multifactorial, but the fact that spore DNA is in a crystalline-like nucleoid in the spore core, likely due to DNA saturation with small acid-soluble spore proteins (SASPs), suggests that reduced macromolecular motion is also critical in spore dry heat resistance. SASPs are also central in the radiation resistance characteristic of spores, where the contributions of four spore features-SASP; Ca2+, with pyridine-2,6-dicarboxylic acid (CaDPA); photoproduct lyase; and low water content-minimize DNA damage. Notably, the spore environment steers UV photochemistry toward a product that germinated spores can repair without significant mutagenesis. This resistance extends to chemicals and macromolecules that could damage spores. Macromolecules are excluded by the spore coat which impedes the passage of moieties of ≥10 kDa. Additionally, damaging chemicals may be degraded or neutralized by coat enzymes/proteins. However, the principal protective mechanism here is the inner membrane, a compressed structure lacking lipid fluidity and presenting a barrier to the diffusion of chemicals into the spore core; SASP saturation of DNA also protects against genotoxic chemicals. Spores are also resistant to other stresses, including high pressure and abrasion. Regardless, overarching mechanisms associated with resistance seem to revolve around reduced molecular motion, a fine balance between rigidity and flexibility, and perhaps efficient repair.

A novel and green method for recycling of waste feather for down via flash explosion with supercritical carbon dioxide

Millions of tons of feather are produced worldwide each year and considered as a solid waste owing to technical or cost constraints to provide valuable functional characteristics. In this study, a novel and ecofriendly method to recycle waste feather and obtain a type of explosion down via flash explosion with a supercritical fluid of carbon dioxide (SCF-CO₂) was developed for the first time. The effects of flash explosion parameters on the structures and properties of feather were explored by orthogonal experiments. A mechanism involving two-step procedures for the developed SCF-CO₂ flash explosion is proposed. The obtained results indicate that reinforcements of flash explosion conditions, particularly the system pressure, were readily conducive to transfer the original feather to a soft down with an improved separation ratio, as well as easily weaken or break hydrogen and disulfide bonds associated in feather macromolecules. Moreover, efficient modifications of the physical characteristics, structures and surface morphologies of the waste feather were obtained by the SCF flash explosion to produce a uniform, slender and fibrous explosion down, as demonstrated by scanning electron microscopy, Fourier-transform infrared spectroscopy, and X-ray diffraction analysis. Further tests on the SCF explosion down treated at 70.0 °C at 15.0 MPa for 30.0 min and at 90.0 °C at 20.0 MPa for 20.0 min showed remarkable enhancements in warmth retention along with comparable thermal degradation nature, as well as enhanced softness, down-proof, and other service properties in comparison to the original feather. The SCF-CO₂ flash explosion is a promising approach with environment-friendly characteristics to obtain high efficiency and quality of the explosion down by recycling of waste feather.

Removal of Azo Dyes from Wastewater through Heterogeneous Photocatalysis and Supercritical Water Oxidation

Azo dyes are synthetic organic dyes used in the textile, leather, and paper industries. They pose environmental problems due to their toxic and persistent nature. The toxicity is due to the presence of azo groups in the dye molecule that can break down into aromatic amines, which are highly toxic to aquatic organisms and humans. Various treatment methods have been developed to remove azo dyes from wastewater. Conventional wastewater treatments have some drawbacks, such as high operating costs, long processing times, generation of sludge, and the formation of toxic by-products. For these reasons, a valid alternative is constituted by advanced oxidation processes. Good results have been obtained using heterogeneous photocatalysis and supercritical water oxidation. In the former method, a photocatalyst is in contact with wastewater, a suitable light activates the catalyst, and generated reactive oxygen species that react with pollutants through oxidative reactions to their complete mineralization; the latter involves pressurizing and heating wastewater to supercritical conditions in a reactor vessel, adding an oxidizing agent to the supercritical water, and allowing the mixture to react. In this review paper, works in the literature that deal with processing wastewater containing azo dyes through photocatalysts immobilized on macroscopic supports (structured photocatalysts) and the supercritical water oxidation technique have been critically analyzed. In particular, advancement in the formulation of structured photocatalysts for the degradation of azo dyes has been shown, underlying different important features, such as the type of support for the photoactive phase, reactor configuration, and photocatalytic efficiency in terms of dye degradation and photocatalyst stability. In the case of supercritical water oxidation, the main results regarding COD and TOC removal from wastewater containing azo dyes have been reported, taking into account the reactor type, operating pressure, and temperature, as well as the reaction time.

Effect of Dispersant on Disperse Dyeing in Silicone Waterless Dyeing System

Traditional water-based dyeing of polyester textiles usually generates burdensome processes and a great deal of wastewater, which can no longer meet the green and sustainable developments in the textile dyeing industry. In the silicone waterless dyeing system, polyester textiles can be dyed with disperse dye without water. However, the dyeing performance of polyester textiles is influenced by the dispersant. In this study, the relationship between the properties of dispersants and disperse dyeing performance was studied. When the amount of dispersant NNO (2-Naphthalenesulfonic acid) was 1.2%, the exhaustion of disperse red 177 and the final K/S value of the dyed fabric improved to 94.18% and 14.73, respectively. However, the exhaustion of disperse red 177 was reduced from 90.73% to 82.61%, and the final K/S value of the dyed fabric was decreased from 14.77 to 14.01 when the dosage of MF (Naphthalenesulfonic acid) was 1.2%. Compared with different dyeing systems, the final uptake of disperse red 177 was 93.81% and 94.18% in traditional water-based and silicone waterless dyeing systems and the K/S value of the dyed fabric was almost the same. The washing and rubbing fastness (wet and dry) of the dyed fabric were found to be at a level of 4 or 4-5, and the light fastness of the dyed fabric was 3-4. If only the dispersant was added in the silicone waterless dyeing system, there was no leveling problems on dyed samples. Moreover, the maximum absorption wavelength of disperse red 177 was not changed after adding the dispersant. With an increasing amount of dispersant NNO, the solubility of the dye in the silicone solvent decreased, but it increased with an increasing amount of dispersant MF. In the relationship between dye exhaustion and dye solubility in a silicone waterless dyeing system, the exhaustion of dye was linearly and inversely proportional to the dye solubility. A dispersant with better hydrophilicity can decrease the solubility of the dye in dyeing media, and the dyeing performance of dye is better. Compared with previous studies, the exhaustion of dye was consistent with the ClogP value (hydrophobic constant) of the dyeing accelerant. Therefore, a dispersant with high hydrophilicity can reduce the solubility of dye and improve the exhaustion of disperse dye in a silicone waterless dyeing system. Moreover, the color fastness of the dyed fabric did not change before and after adding the dispersant.

Targeting the Impossible: A Review of New Strategies against Endospores

Endospore-forming bacteria are ubiquitous, and their endospores can be present in food, in domestic animals, and on contaminated surfaces. Many spore-forming bacteria have been used in biotechnological applications, while others are human pathogens responsible for a wide range of critical clinical infections. Due to their resistant properties, it is challenging to eliminate spores and avoid the reactivation of latent spores that may lead to active infections. Furthermore, endospores play an essential role in the survival, transmission, and pathogenesis of some harmful strains that put human and animal health at risk. Thus, different methods have been applied for their eradication. Nevertheless, natural products are still a significant source for discovering and developing new antibiotics. Moreover, targeting the spore for clinical pathogens such as Clostridioides difficile is essential to disease prevention and therapeutics. These strategies could directly aim at the structural components of the spore or their germination process. This work summarizes the current advances in upcoming strategies and the development of natural products against endospores. This review also intends to highlight future perspectives in research and applications.

Inactivation of Clostridium Spores in Honey with Supercritical CO2 and in Combination with Essential Oils

The presence of tens of Clostridium botulinum spores per gram of honey can cause infantile botulism. Thermal treatment is insufficient to inactivate these resistant forms. This study explored the effectiveness of supercritical CO2 (scCO2) on its own and combined with lemon (LEO), clove (CLEO), and cinnamon (CEO) essential oils on the inactivation of Clostridium sporogenes (CECT 553) as a surrogate of Clostridium botulinum. In water, the degree of inactivation at 10 MPa after 60 min increased with the increasing temperature, reducing the population by 90% at 40 °C and by 99.7% at 80 °C. In contrast, when applied to honey, scCO2 did not inactivate Clostridium spores satisfactorily at temperatures below 70 °C, which was related to the protective effect of honey. Meanwhile, scCO2 modified with CEO (<0.4% mass) improved the inactivation degree, with a 1.3-log reduction achieved at 60 °C. With this same mixture, a reduction of 3.7 logs was accomplished in a derivative with 70% moisture. Honey was very sensitive to the temperature of the applied CO2. The obtained product could be used as a novel food, food ingredient, cosmetic, or medicine.

Sous vide processing: a viable approach for the assurance of microbial food safety

As consumer needs change, innovative food processing techniques are being developed that have minimal impact on food quality and ensure its microbiological safety. Sous vide (SV) is an emerging technology of cooking foods in vacuum pouches at specific temperatures, which results in even heat distribution. Presented here is an overview of the current state of the art in the application of SV techniques for processing and preserving foods. Unlike the conventional thermal food processing approach, the precise nature of the SV method improves food quality, nutrition and shelf-life while destroying microorganisms. Foods processed by SV are usually subjected to temperatures between 50 and 100 °C. Although sufficient for food preparation/processing, its effectiveness in eliminating microbial pathogens, including viruses, parasites, vegetative and spore forms of bacteria, is limited. However, the inactivation of spore-forming microbes can be enhanced by combining the technique with other non-thermal methods that exert negligible impact on the nutritional, flavour and sensory characteristics of foods. In addition to exploring the mechanism of action of SV technology, the challenges related to its implementation in the food industry are also discussed. SV method potential, applications, and impacts on spore-forming microbes and spore inactivation are explored in this review. Through the debate and discussion presented, further research and industrial applications of this food processing method could be guided. © 2022 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.

Recent Advances in the Application of the Antimicrobial Peptide Nisin in the Inactivation of Spore-Forming Bacteria in Foods

Conventional thermal and chemical treatments used in food preservation have come under scrutiny by consumers who demand minimally processed foods free from chemical agents but microbiologically safe. As a result, antimicrobial peptides (AMPs) such as bacteriocins and nisin that are ribosomally synthesised by bacteria, more prominently by the lactic acid bacteria (LAB) have appeared as a potent alternative due to their multiple biological activities. They represent a powerful strategy to prevent the development of spore-forming microorganisms in foods. Unlike thermal methods, they are natural without an adverse impact on food organoleptic and nutritional attributes. AMPs such as nisin and bacteriocins are generally effective in eliminating the vegetative forms of spore-forming bacteria compared to the more resilient spore forms. However, in combination with other non-thermal treatments, such as high pressure, supercritical carbon dioxide, electric pulses, a synergistic effect with AMPs such as nisin exists and has been proven to be effective in the inactivation of microbial spores through the disruption of the spore structure and prevention of spore outgrowth. The control of microbial spores in foods is essential in maintaining food safety and extension of shelf-life. Thus, exploration of the mechanisms of action of AMPs such as nisin is critical for their design and effective application in the food industry. This review harmonises information on the mechanisms of bacteria inactivation from published literature and the utilisation of AMPs in the control of microbial spores in food. It highlights future perspectives in research and application in food processing.