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Wei L, Wang B, Bai J, Zhang Y, Liu C, Suo H, Wang C. Postbiotics are a candidate for new functional foods. Food Chem X 2024; 23:101650. [PMID: 39113733 PMCID: PMC11304867 DOI: 10.1016/j.fochx.2024.101650] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/01/2024] [Revised: 07/09/2024] [Accepted: 07/10/2024] [Indexed: 08/10/2024] Open
Abstract
Accumulating studies have highlighted the great potential of postbiotics in alleviating diseases and protecting host health. Compared with traditional functional foods (such as probiotics and prebiotics), postbiotics have the advantages of a single composition, high physiological activity, long shelf life, easy absorption, and high targeting, etc. The development of postbiotics has led to a wide range of potential applications in functional food and drug development. However, the lack of clinical trial data, mechanism analyses, safety evaluations, and effective regulatory frameworks has limited the application of postbiotic products. This review describes the definition, classification, sources, and preparation methods of postbiotics, the progress and mechanism of preclinical and clinical research in improving host diseases, and their application in food. Strengthen understanding of the recognition and development of related products to lay a theoretical foundation.
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Affiliation(s)
- Li Wei
- College of Food Science, Southwest University, Chongqing 400715, China
| | - Botao Wang
- Bloomage Biotechnology CO, LTD, Jinan, Shandong 250000, China
| | - Junying Bai
- Citrus Research Institute, Southwest University, Chongqing 400700, China
| | - Yuyan Zhang
- College of Food Science, Southwest University, Chongqing 400715, China
| | - Cuiping Liu
- Department of Radiology, Yuxi Children's Hospital, Yuxi, Yunnan 653100, China
| | - Huayi Suo
- College of Food Science, Southwest University, Chongqing 400715, China
| | - Chen Wang
- College of Food Science, Southwest University, Chongqing 400715, China
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2
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Dhar R, Chakraborty S. Effect of continuous microwave processing on enzymes and quality attributes of bael beverage. Food Chem 2024; 453:139621. [PMID: 38761728 DOI: 10.1016/j.foodchem.2024.139621] [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] [Received: 03/05/2024] [Revised: 05/03/2024] [Accepted: 05/08/2024] [Indexed: 05/20/2024]
Abstract
Bael (Aegle marmelos) beverage was pasteurized using continuous-microwave (MW) and traditional thermal processing and the activity of native enzymes, pulp-hydrolyzing enzymes, bioactive, physicochemical, and sensory properties were analyzed. First-order and linear biphasic models fitted well (R2 ≥ 0.90) for enzyme inactivation and bioactive alteration kinetics, respectively. For the most resistant enzyme, polyphenoloxidase (PPO), the inactivation target of ≥ 90 % was achieved at 90 °C TMW (final temperature under MW) and 95 °C for 5 min (conventional thermal). MW treatment displayed faster enzyme inactivation and better retention of TPC and AOC. MW treatment at 90 °C TMW showed 5.3 min D-value, 90% total carotenoid content, 3.42 crisp sensory score (out of 5), and no or minor change in physicochemical attributes. Thermal and MW treatment caused the loss of 14 and 10 bioactive compounds, respectively. The secondary and tertiary structural modifications of PPO enzyme-protein revealed MW's lethality primarily due to its thermal effects.
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Affiliation(s)
- Rishab Dhar
- Department of Food Engineering and Technology, Institute of Chemical Technology (ICT), Matunga, Mumbai, Maharashtra 400019, India
| | - Snehasis Chakraborty
- Department of Food Engineering and Technology, Institute of Chemical Technology (ICT), Matunga, Mumbai, Maharashtra 400019, India.
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3
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Iglesias A, Martínez L, Torrent D, Porcar M. The microwave bacteriome: biodiversity of domestic and laboratory microwave ovens. Front Microbiol 2024; 15:1395751. [PMID: 39176272 PMCID: PMC11338789 DOI: 10.3389/fmicb.2024.1395751] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/04/2024] [Accepted: 06/19/2024] [Indexed: 08/24/2024] Open
Abstract
Microwaves have become an essential part of the modern kitchen, but their potential as a reservoir for bacterial colonization and the microbial composition within them remain largely unexplored. In this study, we investigated the bacterial communities in microwave ovens and compared the microbial composition of domestic microwaves, microwaves used in shared large spaces, and laboratory microwaves, using next-generation sequencing and culturing techniques. The microwave oven bacterial population was dominated by Proteobacteria, Firmicutes, Actinobacteria, and Bacteroidetes, similar to the bacterial composition of human skin. Comparison with other environments revealed that the bacterial composition of domestic microwaves was similar to that of kitchen surfaces, whereas laboratory microwaves had a higher abundance of taxa known for their ability to withstand microwave radiation, high temperatures and desiccation. These results suggest that different selective pressures, such as human contact, nutrient availability and radiation levels, may explain the differences observed between domestic and laboratory microwaves. Overall, this study provides valuable insights into microwave ovens bacterial communities and their potential biotechnological applications.
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Affiliation(s)
- Alba Iglesias
- Institute for Integrative Systems Biology (I2SysBio), University of Valencia-CSIC, Valencia, Spain
| | - Lorena Martínez
- Institute for Integrative Systems Biology (I2SysBio), University of Valencia-CSIC, Valencia, Spain
| | | | - Manuel Porcar
- Institute for Integrative Systems Biology (I2SysBio), University of Valencia-CSIC, Valencia, Spain
- Darwin Bioprospecting Excellence S.L., Valencia, Spain
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4
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Xu H, Sutar PP, Ren W, Wu M. Revealing the mechanism of post-harvest processing on rose quality based on dynamic changes in water content, enzyme activity, volatile and non-volatile metabolites. Food Chem 2024; 448:139202. [PMID: 38579556 DOI: 10.1016/j.foodchem.2024.139202] [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: 02/01/2024] [Revised: 03/21/2024] [Accepted: 03/29/2024] [Indexed: 04/07/2024]
Abstract
Existing studies on post-harvest processing of edible roses have mainly focused on processing techniques and physicochemical properties of the final dried products, with limited studies on how changes in metabolites during processing affect the quality of these products. This study investigated changes in water content and status, enzyme activity, phenolic compounds, and volatile and non-volatile compounds during processing and revealed the mechanisms by which post-harvest processing (drying without blanching (WBD) and drying with blanching (BD)) affects the quality of dried roses by establishing their correlations. Results showed that the blanching reduced the relative content of free water and water activity, thus reducing the subsequent drying time and enzyme activity. The BD method caused higher levels of phenolic compounds than the WBD method in terms of gallic acid, ellagic acid, epicatechin, and quercetin. The OPLS-DA analysis identified 6 differential volatiles out of 72 detected volatiles, contributing to the unique aroma of dried roses by activating olfactory receptors through hydrogen bonding and hydrophobic interactions. 58 differential metabolites were screened from 964 non-volatile metabolites. KEGG pathway analysis revealed that the changes in volatile and non-volatile metabolites induced by different processing methods were due to the effect of blanching on glutathione and fatty acid metabolism. These findings provide a comprehensive understanding of how post-harvest processing affects the quality of dried roses.
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Affiliation(s)
- Huihuang Xu
- College of Engineering, China Agricultural University, No. 17 Qinghua East Road, Haidian District, Beijing 100083, China
| | - Parag Prakash Sutar
- Department of Food Process Engineering, National Institute of Technology Rourkela, Odisha 769008, India
| | - Weike Ren
- College of Engineering, China Agricultural University, No. 17 Qinghua East Road, Haidian District, Beijing 100083, China
| | - Min Wu
- College of Engineering, China Agricultural University, No. 17 Qinghua East Road, Haidian District, Beijing 100083, China.
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5
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Cao H, Dong X, Wang C, Song H, Huang K, Zhang Y, Lu J, Guan X. Refining quinoa storage stability through microwave-induced structural alterations and activity suppression of key enzymes. Food Chem 2024; 446:138786. [PMID: 38422637 DOI: 10.1016/j.foodchem.2024.138786] [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] [Received: 12/11/2023] [Revised: 02/05/2024] [Accepted: 02/15/2024] [Indexed: 03/02/2024]
Abstract
This study investigated the effects of microwave on preserving the quality of quinoa during storage. Quinoa treated with 9W/60s exhibited a significant decrease in fatty acid values compared to hot air treatment. Microwave effectively delayed lipid oxidation during quinoa storage by suppressing the increase in peroxide values. MDA gradually accumulated from peroxides during storage, reaching its peak at 0.423 μmol/L in the second week. Microwave disrupted the original hydrogen bonds in lipase, causing the unwinding of the α-helix and resulting in the loss of its regular structure. Microwave reduced the stability of the β-sheet structure in lipoxygenase, breaking the natural secondary structure composition. The observed fluorescence and UV spectra features were similar, indicating that microwave alter the peptide chain of the enzyme's skeletal structure, increasing the exposure of hydrophobic chromophores. These results indicated the potential of microwave to enhance the stability of quinoa during storage.
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Affiliation(s)
- Hongwei Cao
- School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai 200093, PR China; National Grain Industry (Urban Grain and Oil Security) Technology Innovation Center, University of Shanghai for Science and Technology, Shanghai 200093, PR China
| | - Xiaowei Dong
- Sensient Technologies Corp. (China) Limited, Shanghai 201100, PR China
| | - Chong Wang
- School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai 200093, PR China
| | - Hongdong Song
- School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai 200093, PR China; National Grain Industry (Urban Grain and Oil Security) Technology Innovation Center, University of Shanghai for Science and Technology, Shanghai 200093, PR China
| | - Kai Huang
- School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai 200093, PR China; National Grain Industry (Urban Grain and Oil Security) Technology Innovation Center, University of Shanghai for Science and Technology, Shanghai 200093, PR China
| | - Yu Zhang
- School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai 200093, PR China; National Grain Industry (Urban Grain and Oil Security) Technology Innovation Center, University of Shanghai for Science and Technology, Shanghai 200093, PR China
| | - Jun Lu
- Auckland Bioengineering Institute, the University of Auckland, Auckland 1142, New Zealand
| | - Xiao Guan
- School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai 200093, PR China; National Grain Industry (Urban Grain and Oil Security) Technology Innovation Center, University of Shanghai for Science and Technology, Shanghai 200093, PR China.
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6
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Tao Y, Xu J, Zhang N, Jiao X, Yan B, Zhao J, Zhang H, Chen W, Fan D. Unraveling the binding mechanisms of transglutaminase and substrate subjected to microwaves: Molecular docking and molecular dynamic simulations. Food Chem 2024; 443:138568. [PMID: 38301564 DOI: 10.1016/j.foodchem.2024.138568] [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] [Received: 09/21/2023] [Revised: 01/12/2024] [Accepted: 01/23/2024] [Indexed: 02/03/2024]
Abstract
Previous studies showed that transglutaminase (TGase) and microwaves acted synergistically to improve the functional properties of proteins. The mechanism behind this has yet to be elucidated. In this study, the phenomenon of microwaves enhancing TGase activity was experimentally validated. Molecular docking and molecular dynamics simulations revealed that moderate microwaves (105 and 108 V/m) increased the structural flexibility of TGase and promoted the orientation of the side chain carboxylate anion group on Asp255, driving the reaction forward. Also, TGase underwent partial transformation from α-helix to turns or coils at 105 and 108 V/m, exposing more residues in the active site and facilitating the binding of the substrate (CBZ-Gln-Gly) to TGase. However, 109 V/m microwaves completely destroyed the TGase structure, inactivating the enzyme. This study provides insights into the molecular mechanisms underlying the interactions between TGase and substrate subjected to microwaves, promoting the future applications of TGase and microwaves in food processing.
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Affiliation(s)
- Yuan Tao
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Jiawei Xu
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Nana Zhang
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Xidong Jiao
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Bowen Yan
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, China.
| | - Jianxin Zhao
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, China; National Engineering Research Center for Functional Food, Jiangnan University, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Hao Zhang
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, China; National Engineering Research Center for Functional Food, Jiangnan University, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Wei Chen
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, China; National Engineering Research Center for Functional Food, Jiangnan University, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Daming Fan
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, China; National Engineering Research Center for Functional Food, Jiangnan University, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, China.
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7
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Grossmann L, Smetana S, Bakalis S. Strategies to Reduce Fossil Fuel Use in Food Manufacturing. Annu Rev Food Sci Technol 2024; 15:329-353. [PMID: 38064544 DOI: 10.1146/annurev-food-072023-034332] [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: 06/30/2024]
Abstract
Our food production relies on the input of fossil fuels to create the high variety of different food products currently on the market. This reliance has caused challenges due to the inherent emissions generated by the combustion of fossil fuels and the dependence of many countries on only a small number of fossil fuel suppliers. This review aims to look at these challenges and discusses several mitigation strategies to reduce the usage of fossil fuels in the food processing part of the food value chain. In this specific step, there is substantial potential to change the type of energy that is used to transform the raw materials into an edible food matrix because the operations mainly include processes that rely often on natural gas for heating and electricity that is used for machine operation and cooling. Both energy sources can be replaced by clean and renewable alternatives, especially with alternative heating options such as geothermal heating and electrical boilers being installed and offered more frequently. However, short-term solutions like energy reduction through process optimization and the integration of smart sensors can also help to reduce the overall energy use in the short term. These strategies are outlined in this review along with in-depth analyses of the types of energy used in food processing, the available clean and renewable energy technologies that do not rely on fossil fuels, and the current hurdles and limitations. It becomes evident that most of the required technologies are already available on the market and that considerable investments are necessary to implement a comprehensive energy strategy that does not rely on fossil fuels in food manufacturing.
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Affiliation(s)
- Lutz Grossmann
- Department of Food Science, University of Massachusetts, Amherst, Massachusetts, USA;
| | - Sergiy Smetana
- German Institute of Food Technologies (DIL e.V.), Quakenbrück, Germany
- Institute of Food Quality and Food Safety, University of Veterinary Medicine Hannover, Hannover, Germany
| | - Serafim Bakalis
- Department of Food Science, University of Copenhagen, Frederiksberg C, Denmark
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Tufail T, Ain HBU, Chen J, Virk MS, Ahmed Z, Ashraf J, Shahid NUA, Xu B. Contemporary Views of the Extraction, Health Benefits, and Industrial Integration of Rice Bran Oil: A Prominent Ingredient for Holistic Human Health. Foods 2024; 13:1305. [PMID: 38731675 PMCID: PMC11083700 DOI: 10.3390/foods13091305] [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: 03/11/2024] [Revised: 04/15/2024] [Accepted: 04/19/2024] [Indexed: 05/13/2024] Open
Abstract
Globally, 50% of people consume rice (Oryza sativa), which is among the most abundant and extensively ingested cereal grains. Rice bran is a by-product of the cereal industry and is also considered a beneficial waste product of the rice processing industry. Rice bran oil (RBO) is created from rice bran (20-25 wt% in rice bran), which is the outermost layer of the rice kernel; has a lipid content of up to 25%; and is a considerable source of a plethora of bioactive components. The main components of RBO include high levels of fiber and phytochemicals, including vitamins, oryzanols, fatty acids, and phenolic compounds, which are beneficial to human health and well-being. This article summarizes the stabilization and extraction processes of rice bran oil from rice bran using different techniques (including solvent extraction, microwaving, ohmic heating, supercritical fluid extraction, and ultrasonication). Some studies have elaborated the various biological activities linked with RBO, such as antioxidant, anti-platelet, analgesic, anti-inflammatory, anti-thrombotic, anti-mutagenic, aphrodisiac, anti-depressant, anti-emetic, fibrinolytic, and cytotoxic activities. Due to the broad spectrum of biological activities and economic benefits of RBO, the current review article focuses on the extraction process of RBO, its bioactive components, and the potential health benefits of RBO. Furthermore, the limitations of existing studies are highlighted, and suggestions are provided for future applications of RBO as a functional food ingredient.
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Affiliation(s)
- Tabussam Tufail
- School of Food, Biological Engineering Jiangsu University, Zhenjiang 212013, China; (T.T.); (J.C.); (M.S.V.); (Z.A.); (J.A.)
- University Institute of Diet and Nutritional Sciences, The University of Lahore, Lahore 54590, Pakistan; (H.B.U.A.); (N.U.A.S.)
| | - Huma Bader Ul Ain
- University Institute of Diet and Nutritional Sciences, The University of Lahore, Lahore 54590, Pakistan; (H.B.U.A.); (N.U.A.S.)
| | - Jin Chen
- School of Food, Biological Engineering Jiangsu University, Zhenjiang 212013, China; (T.T.); (J.C.); (M.S.V.); (Z.A.); (J.A.)
| | - Muhammad Safiullah Virk
- School of Food, Biological Engineering Jiangsu University, Zhenjiang 212013, China; (T.T.); (J.C.); (M.S.V.); (Z.A.); (J.A.)
| | - Zahoor Ahmed
- School of Food, Biological Engineering Jiangsu University, Zhenjiang 212013, China; (T.T.); (J.C.); (M.S.V.); (Z.A.); (J.A.)
| | - Jawad Ashraf
- School of Food, Biological Engineering Jiangsu University, Zhenjiang 212013, China; (T.T.); (J.C.); (M.S.V.); (Z.A.); (J.A.)
| | - Noor Ul Ain Shahid
- University Institute of Diet and Nutritional Sciences, The University of Lahore, Lahore 54590, Pakistan; (H.B.U.A.); (N.U.A.S.)
| | - Bin Xu
- School of Food, Biological Engineering Jiangsu University, Zhenjiang 212013, China; (T.T.); (J.C.); (M.S.V.); (Z.A.); (J.A.)
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Abedi E, Kaveh S, Mohammad Bagher Hashemi S. Structure-based modification of a-amylase by conventional and emerging technologies: Comparative study on the secondary structure, activity, thermal stability and amylolysis efficiency. Food Chem 2024; 437:137903. [PMID: 37931423 DOI: 10.1016/j.foodchem.2023.137903] [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] [Received: 07/24/2023] [Revised: 10/22/2023] [Accepted: 10/27/2023] [Indexed: 11/08/2023]
Abstract
α-Amylase is an endo-enzyme that catalyzes the hydrolysis of starch into shorter oligosaccharides. α-Amylase plays a crucial role in various industries. Manipulated α-amylases are of particular interest due to their remarkable amylolysis efficiency and thermostability for large-scale biotechnological processes. The retained catalytic activity of enzymes is decreased according to extreme pH, temperature, pressure, and chemical reagents. Broad industrial applications of α-amylases need special properties such as stability against temperature, pH, and chelators, and also attain reusability, desirable enzymatic activity, efficiency, and selectivity. Considering the biotechnological importance of α-amylase, its high stability is the most critical challenge for its economic viability. Therefore, improving its functionality and stability recently gained much interest. To achieve this purpose, various emerging technologies in combination with conventional methods on α-Amylases with different sources have been conducted. The present review is an attempt to summarize the effect of various conventional methods and emerging technologies employed to date on α-amylase secondary structure, thermal stability, and performance.
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Affiliation(s)
- Elahe Abedi
- Department of Food Science and Technology, Faculty of Agriculture, Fasa University, Fasa, Iran
| | - Shima Kaveh
- Department of Food Science and Technology, Faculty of Agriculture, Fasa University, Fasa, Iran.
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10
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Cho ER, Kang DH. Development and investigation of ultrasound-assisted pulsed ohmic heating for inactivation of foodborne pathogens in milk with different fat content. Food Res Int 2024; 179:113978. [PMID: 38342529 DOI: 10.1016/j.foodres.2024.113978] [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] [Received: 10/05/2023] [Revised: 12/28/2023] [Accepted: 01/03/2024] [Indexed: 02/13/2024]
Abstract
The central objective of this research was to develop an ultrasound-assisted pulsed ohmic heating (POH) system for inactivation of food-borne pathogens in phosphate buffered saline (PBS) and milk with 0-3.6% fat and investigate its bactericidal effect. Combining ultrasound with POH did not significantly affect the temperature profile of samples. Both POH alone and ultrasound-assisted POH took 120 s to heat PBS 60℃. Milk with 0, 1, and 3.6% fat was heated to 60℃ by POH alone and ultrasound-assisted POH after 335, 475, and 525 s, respectively. This is because the electrical conductivity of the samples was the same for POH alone and ultrasound-assisted POH. Despite identical temperature profiles, ultrasound-assisted POH exerted a synergistic effect on the reduction of Escherichia coli O157:H7, Salmonella Typhimurium, Listeria monocytogenes, and Staphylococcus aureus. In particular, the inactivation level of S. Typhimurium in PBS subjected to ultrasound-assisted POH treatment for 120 s corresponding to a treatment temperature of 60℃ was 3.73 log units higher than the sum of each treatment alone. A propidium iodide assay, intracellular protein measurements, and scanning electron microscopy revealed that ultrasound-assisted POH treatment provoked lethal cell membrane damage and leakage of intracellular proteins. Meanwhile, fat in milk reduced the efficacy of the bacterial inactivation of the ultrasound-assisted POH system due to its low electrical conductivity and sonoprotective effect. After ultrasound-assisted POH treatment at 60℃, there were no significant differences (P > 0.05) in the pH, color, and apparent viscosity of milk between the untreated and treated group.
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Affiliation(s)
- Eun-Rae Cho
- Department of Food and Animal Biotechnology, Department of Agricultural Biotechnology, Center for Food and Bioconvergence, Research Institute of Agricultural and Life Sciences, Seoul National University, Seoul, 08826, Republic of Korea; Institutes of Green Bio Science & Technology, Seoul National University, Pyeongchang-gun, Gangwon do, 25354, Republic of Korea
| | - Dong-Hyun Kang
- Department of Food and Animal Biotechnology, Department of Agricultural Biotechnology, Center for Food and Bioconvergence, Research Institute of Agricultural and Life Sciences, Seoul National University, Seoul, 08826, Republic of Korea; Institutes of Green Bio Science & Technology, Seoul National University, Pyeongchang-gun, Gangwon do, 25354, Republic of Korea.
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11
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Askaripour K, Żak A. A systematic review on cellular responses of Escherichia coli to nonthermal electromagnetic irradiation. Bioelectromagnetics 2024; 45:16-29. [PMID: 37807247 DOI: 10.1002/bem.22484] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/13/2022] [Revised: 06/23/2023] [Accepted: 08/07/2023] [Indexed: 10/10/2023]
Abstract
Investigation of Escherichia coli under electromagnetic fields is of significance in human studies owing to its short doubling time and human-like DNA mechanisms. The present review aims to systematically evaluate the literature to conclude causality between 0 and 300 GHz electromagnetic fields and biological effects in E. coli. To that end, the OHAT methodology and risk of bias tool were employed. Exponentially growing cells exposed for over 30 min at temperatures up to3 7 ∘ C $3{7}^{\circ }\,{\rm{C}}$ with fluctuations below1 ∘ C ${1}^{\circ }\,{\rm{C}}$ were included from the Web-of-Knowledge, PubMed, or EMF-Portal databases. Out of 904 records identified, 25 articles satisfied the selection criteria, with four excluded during internal validation. These articles examined cell growth (11 studies), morphology (three studies), and gene regulation (11 studies). Most experiments (85%) in the included studies focused on the extremely low-frequency (ELF) range, with 60% specifically at 50 Hz. Changes in growth rate were observed in 74% of ELF experiments and 71% of radio frequency (RF) experiments. Additionally, 80% of ELF experiments showed morphology changes, while gene expression changes were seen in 33% (ELF) and 50% (RF) experiments. Due to the limited number of studies, especially in the intermediate frequency and RF ranges, establishing correlations between EMF exposure and biological effects on E. coli is not possible.
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Affiliation(s)
- Khadijeh Askaripour
- Department of Biomechatronics, Gdansk University of Technology, Gdansk, Pomorskie, Poland
| | - Arkadiusz Żak
- Department of Biomechatronics, Gdansk University of Technology, Gdansk, Pomorskie, Poland
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12
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Xu H, Guan Y, Shan C, Xiao W, Wu M. Development of thermoultrasound assisted blanching to improve enzyme inactivation efficiency, drying characteristics, energy consumption, and physiochemical properties of sweet potatoes. ULTRASONICS SONOCHEMISTRY 2023; 101:106670. [PMID: 37922719 PMCID: PMC10643530 DOI: 10.1016/j.ultsonch.2023.106670] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/01/2023] [Revised: 10/26/2023] [Accepted: 10/28/2023] [Indexed: 11/07/2023]
Abstract
Thermoultrasound (USB) as a promising alternative to traditional hot water (HWB) blanching was employed to blanch sweet potatoes and its influence on enzyme activity, drying behavior, energy consumption and physiochemical properties of sweet potatoes were investigated. Results showed that successive increases in blanching temperature and time resulted in significant (p < 0.05) decreases in PPO and POD activities. Compared to HWB, USB led to more effective drying by promoting texture softening, moisture diffusion, microstructure alterations, and microchannels formation, which significantly reduced energy consumption and improved the overall quality of the dried sample. Specifically, USB at 65 °C for 15 min improved water holding capacity and ABTS, while USB at 65 °C for 30 min improved color (more red and yellow), total phenolic content, total carotenoid content, and DPPH. Unfortunately, blanching process showed detrimental effects on the amino acid composition of dried samples. Overall, the development of thermoultrasound assisted blanching for sweet potatoes has the potential to revolutionize the processing and production of high-quality sweet potato products, while also improving the sustainability of food processing operations.
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Affiliation(s)
- Huihuang Xu
- College of Engineering, China Agricultural University, No. 17 Qinghua East Road, Haidian District, Beijing 100083, China
| | - Yaru Guan
- College of Engineering, China Agricultural University, No. 17 Qinghua East Road, Haidian District, Beijing 100083, China
| | - Chun Shan
- College of Engineering, China Agricultural University, No. 17 Qinghua East Road, Haidian District, Beijing 100083, China
| | - Wanru Xiao
- College of Engineering, China Agricultural University, No. 17 Qinghua East Road, Haidian District, Beijing 100083, China
| | - Min Wu
- College of Engineering, China Agricultural University, No. 17 Qinghua East Road, Haidian District, Beijing 100083, China.
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Kang SY, Cho ER, Kang DH. Inactivation of foodborne pathogens in ground pork tenderloin using 915 MHz microwave heating depending on power level. Food Res Int 2023; 173:113231. [PMID: 37803544 DOI: 10.1016/j.foodres.2023.113231] [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] [Received: 03/28/2023] [Revised: 06/30/2023] [Accepted: 07/03/2023] [Indexed: 10/08/2023]
Abstract
The main purpose of this research was to investigate the effect of power level of 915 MHz microwave heating on the inactivation of foodborne pathogens in ground pork and its bactericidal mechanism. It was demonstrated that the heating rate was proportional to the power level. For instance, the heating rates observed at microwave heating powers of 2, 3, 4, and 5 kW were 1.70, 2.77, 3.35, and 4.03℃/s, respectively. The bactericidal effect of microwave heating also significantly (P < 0.05) increased with increasing power level. In particular, when ground pork was subjected to microwave heating at 5 kW, the reduction level of pathogens was>2 log units higher than at 2 kW. To determine the bactericidal mechanism of microwave heating depending on power level, changes in transmembrane potential and DNA damage were determined using fluorescence. The extent of depolarization in membrane potential of pathogens significantly (P < 0.05) increased as power level increased. There was no significant difference in degree of DNA damage at different power levels. However, the percentage of DNA damage was>86% at all power levels. The transmembrane potential assay indicates that the bacteria exhibited dramatic pore formation on the membrane at 5 kW. Through transmission electron microscopy, the electroporation effect was enhanced as power level increased. Moreover, the quality of ground pork subjected to microwave heating at 2-5 kW was determined by measuring the moisture content, cooking loss, and texture profile.
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Affiliation(s)
- Su-Yeon Kang
- Department of Agricultural Biotechnology, Center for Food and Bioconvergence, and Research Institute for Agricultural and Life Sciences, Seoul National University, Seoul 08826, Republic of Korea; Institutes of Green Bio Science & Technology, Seoul National University, Pyeongchang-gun, Gangwon do 25354, Republic of Korea
| | - Eun-Rae Cho
- Department of Agricultural Biotechnology, Center for Food and Bioconvergence, and Research Institute for Agricultural and Life Sciences, Seoul National University, Seoul 08826, Republic of Korea; Institutes of Green Bio Science & Technology, Seoul National University, Pyeongchang-gun, Gangwon do 25354, Republic of Korea
| | - Dong-Hyun Kang
- Department of Agricultural Biotechnology, Center for Food and Bioconvergence, and Research Institute for Agricultural and Life Sciences, Seoul National University, Seoul 08826, Republic of Korea; Institutes of Green Bio Science & Technology, Seoul National University, Pyeongchang-gun, Gangwon do 25354, Republic of Korea.
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Yang G, Xu J, Xu Y, Guan X, Ramaswamy HS, Lyng JG, Li R, Wang S. Recent developments in applications of physical fields for microbial decontamination and enhancing nutritional properties of germinated edible seeds and sprouts: a review. Crit Rev Food Sci Nutr 2023:1-32. [PMID: 37712259 DOI: 10.1080/10408398.2023.2255671] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 09/16/2023]
Abstract
Germinated edible seeds and sprouts have attracted consumers because of their nutritional values and health benefits. To ensure the microbial safety of the seed and sprout, emerging processing methods involving physical fields (PFs), having the characteristics of high efficiency and environmental safety, are increasingly proposed as effective decontamination processing technologies. This review summarizes recent progress on the application of PFs to germinating edible seeds, including their impact on microbial decontamination and nutritional quality and the associated influencing mechanisms in germination. The effectiveness, application scope, and limitation of the various physical techniques, including ultrasound, microwave, radio frequency, infrared heating, irradiation, pulsed light, plasma, and high-pressure processing, are symmetrically reviewed. Good application potential for improving seed germination and sprout growth is also described for promoting the accumulation of bioactive compounds in sprouts, and subsequently enhancing the antioxidant capacity under favorable PFs processing conditions. Moreover, the challenges and future directions of PFs in the application to germinated edible seeds are finally proposed. This review also attempts to provide an in-depth understanding of the effects of PFs on microbial safety and changes in nutritional properties of germinating edible seeds and a theoretical reference for the future development of PFs in processing safe sprouted seeds.
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Affiliation(s)
- Gaoji Yang
- College of Mechanical and Electronic Engineering, Northwest A&F University, Yangling, Shaanxi, China
| | - Juanjuan Xu
- College of Mechanical and Electronic Engineering, Northwest A&F University, Yangling, Shaanxi, China
| | - Yuanmei Xu
- College of Mechanical and Electronic Engineering, Northwest A&F University, Yangling, Shaanxi, China
| | - Xiangyu Guan
- College of Mechanical and Electronic Engineering, Northwest A&F University, Yangling, Shaanxi, China
| | - Hosahalli S Ramaswamy
- Department of Food Science and Agricultural Chemistry, McGill University, Montreal, Canada
| | - James G Lyng
- Institute of Food and Health, University College Dublin, Belfield, Ireland
| | - Rui Li
- College of Mechanical and Electronic Engineering, Northwest A&F University, Yangling, Shaanxi, China
| | - Shaojin Wang
- College of Mechanical and Electronic Engineering, Northwest A&F University, Yangling, Shaanxi, China
- Department of Biological Systems Engineering, Washington State University, Pullman, WA, USA
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15
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Yılmaz Tuncel N. Stabilization of Rice Bran: A Review. Foods 2023; 12:foods12091924. [PMID: 37174460 PMCID: PMC10178138 DOI: 10.3390/foods12091924] [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: 03/31/2023] [Revised: 04/25/2023] [Accepted: 05/06/2023] [Indexed: 05/15/2023] Open
Abstract
One of the major problems in food science is meeting the demand of the world's growing population, despite environmental limitations such as climate change, water scarcity, land degradation, marine pollution, and desertification. Preventing food from going to waste and utilizing nutritive by-products as food rather than feed are easy and powerful strategies for overcoming this problem. Rice is an important staple food crop for more than half of the world's population and substantial quantities of rice bran emerge as the main by-product of rice grain milling. Usually, rice bran is used as animal feed or discarded as waste. Although it is highly nutritious and comprises many bioactive compounds with considerable health benefits, the rapid deterioration of bran limits the exploitation of the full potential of rice bran. Hydrolytic rancidity is the main obstacle to using rice bran as food, and the enzyme inactivation process, which is termed stabilization, is the only way to prevent it. This study reviews the methods of stabilizing rice bran and other rice-milling by-products comprising rice bran in the context of the efficiency of the process upon storage. The effect of the process on the components of rice bran is also discussed.
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Affiliation(s)
- Neşe Yılmaz Tuncel
- Department of Food Technology, Faculty of Applied Sciences, Onsekiz Mart University, Çanakkale 17100, Turkey
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16
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Jia L, Shao L, Zhao Y, Sun Y, Li X, Dai R. Inactivation effects and mechanism of ohmic heating on Bacillus cereus. Int J Food Microbiol 2023; 390:110125. [PMID: 36774686 DOI: 10.1016/j.ijfoodmicro.2023.110125] [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: 08/02/2022] [Revised: 12/28/2022] [Accepted: 02/06/2023] [Indexed: 02/12/2023]
Abstract
The inactivation effects and mechanism of ohmic heating (OH) on Bacillus cereus ATCC 11778 were investigated in this study, conventional heating (CH) was also carried out and served as control. All OH treatments (10 V/cm 50 Hz, 10 V/cm 500 Hz, 5 V/cm 50 Hz and 5 V/cm 500 Hz) could achieve a comparable inactivation effect with CH, while OH treatments significantly shortened the processing time. OH treated cells exhibited significantly higher leakage of metal ions (Mg2+ and K+) and biomacromolecules (nucleic acids and proteins) than those treated with CH when bacterial suspensions were heated to the same temperature. Moreover, OH treatment caused more damage on membrane structure, greatly decreased the cell membrane potential and endogenous enzyme activity than that of CH. The results of this study indicated that OH is more efficient in the inactivation of bacteria.
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Affiliation(s)
- Lihong Jia
- Beijing Higher Institution Engineering Research Center of Animal Product, College of Food Science and Nutritional Engineering, China Agricultural University, No. 17 Qinghua East Road, Haidian District, Beijing 100083, PR China
| | - Lele Shao
- Beijing Higher Institution Engineering Research Center of Animal Product, College of Food Science and Nutritional Engineering, China Agricultural University, No. 17 Qinghua East Road, Haidian District, Beijing 100083, PR China
| | - Yijie Zhao
- Beijing Higher Institution Engineering Research Center of Animal Product, College of Food Science and Nutritional Engineering, China Agricultural University, No. 17 Qinghua East Road, Haidian District, Beijing 100083, PR China
| | - Yingying Sun
- Beijing Higher Institution Engineering Research Center of Animal Product, College of Food Science and Nutritional Engineering, China Agricultural University, No. 17 Qinghua East Road, Haidian District, Beijing 100083, PR China
| | - Xingmin Li
- Beijing Higher Institution Engineering Research Center of Animal Product, College of Food Science and Nutritional Engineering, China Agricultural University, No. 17 Qinghua East Road, Haidian District, Beijing 100083, PR China
| | - Ruitong Dai
- Beijing Higher Institution Engineering Research Center of Animal Product, College of Food Science and Nutritional Engineering, China Agricultural University, No. 17 Qinghua East Road, Haidian District, Beijing 100083, PR China.
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17
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Espinoza Rodezno LA, Bonilla F, Reyes V, Janes M, Sathivel S. Inactivation of Vibrio vulnificus and Vibrio parahaemolyticus in cryogenically frozen oyster meat using steam venting technology. J FOOD ENG 2023. [DOI: 10.1016/j.jfoodeng.2022.111285] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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18
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Bermudez-Aguirre D, Niemira BA. A review on egg pasteurization and disinfection: Traditional and novel processing technologies. Compr Rev Food Sci Food Saf 2023; 22:756-784. [PMID: 36537903 DOI: 10.1111/1541-4337.13088] [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] [Received: 08/24/2022] [Revised: 11/15/2022] [Accepted: 11/17/2022] [Indexed: 12/24/2022]
Abstract
Salmonella Enteritidis is a pathogen related to many foodborne outbreaks involving eggs and egg products. Regulations about whether eggs should be pasteurized are very different and inconsistent worldwide. In the United States, eggs are not required to be pasteurized. Hence, less than 3% of the eggs in the country are pasteurized. The standard pasteurization method (57°C, 57.5 min) uses a long thermal process that increases the cost of the product and affects its quality. Foodborne outbreaks can be reduced if eggs are properly pasteurized to inactivate Salmonella spp. However, the technology to pasteurize eggs needs to offer a faster and more reliable method that can be scaled up to industry settings at a low cost and without affecting product quality. Several novel technologies have been tested for eggshell disinfection and egg pasteurization. Some thermal technologies have been evaluated for the pasteurization of eggs. Microwave has limited penetration depth and is a technical challenge for egg pasteurization. However, radio frequency can penetrate eggshells effectively to inactivate Salmonella, considerably reduce processing time, and maintain the quality of the product. Nonthermal technologies such as ultraviolet, pulsed light, cold plasma, ozone, pressure carbon dioxide, electrolyzed water, and natural antimicrobials have been explored for surface cleaning of the intact egg as alternatives without affecting the internal quality. This review presents some of these novel technologies and the current challenges. It discusses the possible combination of factors to achieve the egg's internal pasteurization and the eggshell's disinfection without affecting the quality at a low cost for the consumer.
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Affiliation(s)
- Daniela Bermudez-Aguirre
- USDA-ARS, Eastern Regional Research Center, Food Safety and Intervention Technologies Unit, Wyndmoor, PA, USA
| | - Brendan A Niemira
- USDA-ARS, Eastern Regional Research Center, Food Safety and Intervention Technologies Unit, Wyndmoor, PA, USA
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19
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Effects of Microwave Treatment on the Physicochemical Properties and Edible Qualities of Germ-Remaining Rice. FOOD BIOPHYS 2023. [DOI: 10.1007/s11483-023-09779-6] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/01/2023]
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20
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Decoupling thermal effects and possible non-thermal effects of microwaves in vacuum evaporation of glucose solutions. J FOOD ENG 2023. [DOI: 10.1016/j.jfoodeng.2022.111257] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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21
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Estimation of Bacteriophage MS2 Inactivation Parameters During Microwave Heating of Frozen Strawberries. J Food Prot 2023; 86:100032. [PMID: 36916576 DOI: 10.1016/j.jfp.2022.100032] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/27/2022] [Revised: 12/14/2022] [Accepted: 12/19/2022] [Indexed: 12/25/2022]
Abstract
Frozen berries have been repeatedly linked to acute gastroenteritis caused by norovirus, the most common cause of foodborne illness in the United States. Many guidelines recommend that frozen berries be microwaved for at least 2 min, but it is unclear if this thermal treatment is effective at inactivating norovirus. The objective of this study was to model the effect of microwave heating at varying power levels on the survival of bacteriophage MS2, a norovirus surrogate, when inoculated onto frozen strawberries. Bacteriophage MS2 was inoculated onto the surface of frozen strawberries with a starting concentration of approximately 10 log PFU/g. Samples (either 3 or 5 whole strawberries) were heated in a 1300-Watt domestic research microwave oven (frequency of 2450 MHz) at power levels of 30, 50, 70, and 100% (full power), for times ranging from 15 to 300 s to determine inactivation. Temperatures at berry surfaces were monitored during heating using fiberoptic thermometry. All experiments were conducted in triplicate. The primary model for thermal inactivation was a log-linear model of logN vs. time. The secondary model was for a D-value decreasing linearly with temperature and an added term that was path-dependent on the thermal history. Parameters in the model were estimated using dynamic temperature history at the surface of the berry, via nonlinear regression using all data simultaneously. The root mean square error was ∼0.5 PFU/g out of a total 6-log reduction. Log reductions of 1.1 ± 0.4, 1.5 ± 0.5, 3.1 ± 0.1, and 3.8 ± 0.2 log PFU/g were observed for 30, 50, 70, and 100% microwave power levels when three berries were heated for 60 s. D-values were 21.4 ± 1.95 s and 10.6 ± 1.1 s at 10 and 60°C, respectively. This work demonstrates an approach to estimate inactivation parameters for viruses from dynamic temperature data during microwave heating. These findings will be useful in predicting the safety effect of microwave heating of berries in the home or food service.
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22
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Hassoun A, Anusha Siddiqui S, Smaoui S, Ucak İ, Arshad RN, Bhat ZF, Bhat HF, Carpena M, Prieto MA, Aït-Kaddour A, Pereira JA, Zacometti C, Tata A, Ibrahim SA, Ozogul F, Camara JS. Emerging Technological Advances in Improving the Safety of Muscle Foods: Framing in the Context of the Food Revolution 4.0. FOOD REVIEWS INTERNATIONAL 2022. [DOI: 10.1080/87559129.2022.2149776] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
Affiliation(s)
- Abdo Hassoun
- Univ. Littoral Côte d’Opale, UMRt 1158 BioEcoAgro, USC ANSES, INRAe, Univ. Artois, Univ. Lille, Univ. Picardie Jules Verne, Univ. Liège, Junia, Boulogne-sur-Mer, France
- Sustainable AgriFoodtech Innovation & Research (SAFIR), Arras, France
| | - Shahida Anusha Siddiqui
- Department of Biotechnology and Sustainability, Technical University of Munich, Campus Straubing for Biotechnology and Sustainability, Straubing, Germany
- German Institute of Food Technologies (DIL e.V.), Quakenbrück, Germany
| | - Slim Smaoui
- Laboratory of Microbial, Enzymatic Biotechnology and Biomolecules (LBMEB), Center of Biotechnology of Sfax, University of Sfax-Tunisia, Sfax, Tunisia
| | - İ̇lknur Ucak
- Faculty of Agricultural Sciences and Technologies, Nigde Omer Halisdemir University, Nigde, Turkey
| | - Rai Naveed Arshad
- Institute of High Voltage & High Current, Universiti Teknologi Malaysia, Skudai, Johor, Malaysia
| | - Zuhaib F. Bhat
- Division of Livestock Products Technology, SKUASTof Jammu, Jammu, Kashmir, India
| | - Hina F. Bhat
- Division of Animal Biotechnology, SKUASTof Kashmir, Kashmir, India
| | - María Carpena
- Nutrition and Bromatology Group, Analytical and Food Chemistry Department. Faculty of Food Science and Technology, University of Vigo, Ourense, Spain
| | - Miguel A. Prieto
- Nutrition and Bromatology Group, Analytical and Food Chemistry Department. Faculty of Food Science and Technology, University of Vigo, Ourense, Spain
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolonia, Bragança, Portugal
| | | | - Jorge A.M. Pereira
- CQM—Centro de Química da Madeira, Universidade da Madeira, Funchal, Portugal
| | - Carmela Zacometti
- Istituto Zooprofilattico Sperimentale Delle Venezie, Laboratorio di Chimica Sperimentale, Vicenza, Italy
| | - Alessandra Tata
- Istituto Zooprofilattico Sperimentale Delle Venezie, Laboratorio di Chimica Sperimentale, Vicenza, Italy
| | - Salam A. Ibrahim
- Food and Nutritional Sciences Program, North Carolina A&T State University, Greensboro, North Carolina, USA
| | - Fatih Ozogul
- Department of Seafood Processing Technology, Faculty of Fisheries, Cukurova University, Adana, Turkey
| | - José S. Camara
- CQM—Centro de Química da Madeira, Universidade da Madeira, Funchal, Portugal
- Departamento de Química, Faculdade de Ciências Exatas e Engenharia, Campus da Penteada, Universidade da Madeira, Funchal, Portugal
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23
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Khosroshahi ED, Razavi SH. Wheat germ valorization by fermentation: A novel insight into the stabilization, nutritional/functional values and therapeutic potentials with emphasis on anti-cancer effects. Trends Food Sci Technol 2022. [DOI: 10.1016/j.tifs.2022.12.001] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
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24
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Alvarenga VO, Brito LM, Lacerda ICA. Application of mathematical models to validate emerging processing technologies in food. Curr Opin Food Sci 2022. [DOI: 10.1016/j.cofs.2022.100928] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
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25
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Non-thermal Approach for Electromagnetic Field Exposure to Unfold Heat-Resistant Sunflower Protein. FOOD BIOPROCESS TECH 2022. [DOI: 10.1007/s11947-022-02929-7] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
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26
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Exposure of Food Samples to Pulsed Microwave Radiation to Increase their Microbiological Safety and Shelf Life. PROBLEMS OF PARTICULARLY DANGEROUS INFECTIONS 2022. [DOI: 10.21055/0370-1069-2022-3-70-74] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Abstract
The aim of the study was to increase the efficiency of decontamination of biological material and media (by the example of food products) by pulsed (non-thermal) radio emission and asses the prospects of its application in medicine and biology.Materials and methods. To achieve the goal an experimental setup has been designed, manufactured and tested, which makes it possible to study the process of exposure of biological materials and media to pulsed (non-thermal) radio emission, in particular, by the example of food products. The basis of the method is optimum control of the electro-physical parameters of the irradiating radio signal, depending on the type of the irradiated object. We used pulsed magnetrons with operating frequency of (2.45±0.05) GHz, authorized for bio-medical research, generating pulsed radiation with an adjustable power within the range of 0.1...10 kW. The pulse repetition rate with a duty cycle of 500...10000 is 0.1...5 kHz. The setup has an operating chamber into which the test sample is placed, as well as additional elements of magnetron protection and measuring the parameters of the microwave power incident on biological object.Results and discussion. The setup has been successfully used to irradiate various food samples with pathogenic micro flora (Salmonella spp. etc.) with pulsed microwave radiation. In particular, as shown by the studies, the arithmetic mean number of pathogenic bacteria in the irradiated samples of minced meat decreased by 27.5 times after 28 days of storage as compared to the control group of non-irradiated samples. Preliminary conducted experiments in the field of investigating the effect of microwave radiation on the process of cell division and other aspects of electromagnetic field influence on pathological microorganisms confirm the prospects and the expediency of continuing the ongoing studies in medicine and biology.
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27
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Kuang Z, Luginsland J, Thomas RJ, Dennis PB, Kelley-Loughnane N, Roach WP, Naik RR. Molecular dynamics simulations explore effects of electric field orientations on spike proteins of SARS-CoV-2 virions. Sci Rep 2022; 12:12986. [PMID: 35906467 PMCID: PMC9334739 DOI: 10.1038/s41598-022-17009-1] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/21/2021] [Accepted: 07/19/2022] [Indexed: 11/21/2022] Open
Abstract
Emergence of the severe acute respiratory syndrome coronavirus 2 (SARS-CoV-2) and its current worldwide spread have caused a pandemic of acute respiratory disease COVID-19. The virus can result in mild to severe, and even to fatal respiratory illness in humans, threatening human health and public safety. The spike (S) protein on the surface of viral membrane is responsible for viral entry into host cells. The discovery of methods to inactivate the entry of SARS-CoV-2 through disruption of the S protein binding to its cognate receptor on the host cell is an active research area. To explore other prevention strategies against the quick spread of the virus and its mutants, non-equilibrium molecular dynamics simulations have been employed to explore the possibility of manipulating the structure–activity of the SARS-CoV-2 spike glycoprotein by applying electric fields (EFs) in both the protein axial directions and in the direction perpendicular to the protein axis. We have found out the application of EFs perpendicular to the protein axis is most effective in denaturing the HR2 domain which plays critical role in viral-host membrane fusion. This finding suggests that varying irradiation angles may be an important consideration in developing EF based non-invasive technologies to inactivate the virus.
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Affiliation(s)
- Zhifeng Kuang
- Materials and Manufacturing Directorate, Air Force Research Laboratory, WPAFB, Dayton, OH, 45433, USA.
| | - John Luginsland
- Work Performed With Confluent Sciences, LLC, Albuquerque, NM, 87111, USA
| | - Robert J Thomas
- 711th Human Performance Wing, Air Force Research Laboratory, JBSA Fort Sam Houston, San Antonio, TX, 78234, USA
| | - Patrick B Dennis
- Materials and Manufacturing Directorate, Air Force Research Laboratory, WPAFB, Dayton, OH, 45433, USA
| | - Nancy Kelley-Loughnane
- Materials and Manufacturing Directorate, Air Force Research Laboratory, WPAFB, Dayton, OH, 45433, USA
| | - William P Roach
- Air Force Office of Scientific Research, Arlington, VA, 22203, USA
| | - Rajesh R Naik
- 711Th Human Performance Wing, Air Force Research Laboratory, WPAFB, Dayton, OH, 45433, USA.
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28
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Silva R, Rocha RS, Ramos GLP, Xavier-Santos D, Pimentel TC, Lorenzo JM, Henrique Campelo P, Cristina Silva M, Esmerino EA, Freitas MQ, Cruz AG. What are the challenges for ohmic heating in the food industry? Insights of a bibliometric analysis. Food Res Int 2022; 157:111272. [DOI: 10.1016/j.foodres.2022.111272] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/14/2022] [Revised: 04/14/2022] [Accepted: 04/17/2022] [Indexed: 12/21/2022]
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29
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Wang N, Zou W, Li X, Liang Y, Wang P. Study and application status of the nonthermal effects of microwaves in chemistry and materials science - a brief review. RSC Adv 2022; 12:17158-17181. [PMID: 35755588 PMCID: PMC9180129 DOI: 10.1039/d2ra00381c] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/18/2022] [Accepted: 05/08/2022] [Indexed: 11/21/2022] Open
Abstract
Microwaves (MWs) are widely known and used in human life and production activities based on their thermal effects. In contrast, their nonthermal effects are still under debate. Fortunately, the nonthermal effects of MWs have been investigated by an increasing number of researchers and have shown great potential in industrial production. In this review, typical studies that demonstrate the nonthermal effects of MWs in chemistry and materials science are introduced and discussed, and the applications of and the harms that are caused by these effects are summarized to facilitate the safe use of these MW effects. The mechanisms of the nonthermal effects of MWs that have been proposed by researchers with various backgrounds are presented. Because some researchers did not detect nonthermal effects of MWs, four typical relevant studies are identified and introduced. Various types of MW reactors (single-mode and multimode reactors and reactors without a MW cavity) are summarized and compared. Finally, possible directions for future research on the nonthermal effects of MWs are proposed. This work focuses on summary and analysis of the nonthermal effect of microwaves in chemistry and materials science.![]()
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Affiliation(s)
- Nannan Wang
- Department of Environmental Engineering, Beijing Institute of Petrochemical Technology Beijing 102617 PR China +86-13704517275
| | - Wenhui Zou
- School of Environment, State Key Laboratory of Urban Water Resource and Environment, Harbin Institute of Technology Harbin 150090 PR China
| | - Xinyue Li
- Department of Environmental Engineering, Beijing Institute of Petrochemical Technology Beijing 102617 PR China +86-13704517275
| | - Yaqi Liang
- Department of Environmental Engineering, Beijing Institute of Petrochemical Technology Beijing 102617 PR China +86-13704517275
| | - Peng Wang
- School of Environment, State Key Laboratory of Urban Water Resource and Environment, Harbin Institute of Technology Harbin 150090 PR China
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30
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Green and sustainable technologies for the decontamination of fungi and mycotoxins in rice: A review. Trends Food Sci Technol 2022. [DOI: 10.1016/j.tifs.2022.04.020] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
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31
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Response to "Non-thermal microwave effects: Conceptual and methodological problems". Food Chem 2022; 390:133216. [PMID: 35594767 DOI: 10.1016/j.foodchem.2022.133216] [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: 01/20/2022] [Revised: 04/12/2022] [Accepted: 05/11/2022] [Indexed: 11/20/2022]
Abstract
The objective of this response letter is to expose the reader of Food Chemistry to the most recent advances and discussions about non-thermal effects of microwaves on microorganisms and enzymes. Although these effects showed to be too subtle for any practical use in food processing, experimental and molecular dynamics studies bring evidences that electric fields at low frequencies or with high intensity can have non-thermal effects, such as activity changes in enzymes during ohmic processing or electroporation of cells in pulsed electric field processing. This brief review broadens the scope of this controversial topic to show that innovative experiments and simulations are collaborating with the advance of emerging electro technologies in food processing. .
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Gou D, Huang K, Liu Y, Shi H, Wu Z. Investigation of Spatial Orientation and Kinetic Energy of Reactive Site Collision between Benzyl Chloride and Piperidine: Novel Insight into the Microwave Nonthermal Effect. J Phys Chem A 2022; 126:2690-2705. [PMID: 35447029 DOI: 10.1021/acs.jpca.2c01487] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/26/2022]
Abstract
Microwave nonthermal effect in chemical reactions is still an uncertain problem. In this work, we have studied the spatial orientation and kinetic energy of reactive site collision between benzyl chloride and piperidine molecules in substitution reaction under microwave irradiation using the molecular dynamics simulation. Our results showed that microwave polarization can change the spatial orientation of reactive site collision. Collision probability between the Cl atom of the C-Cl group of benzyl chloride and the H atom of the N-H group of piperidine increased by up to 33.5% at an effective spatial solid angle (θ, φ) of (100∼110°, 170∼190°) under microwave irradiation. Also, collision probability between the C atom of the C-Cl group of benzyl chloride and the N atom of the N-H group of piperidine also increased by up to 25.6% at an effective spatial solid angle (θ, φ) of (85∼95°, 170∼190°). Moreover, the kinetic energy of collision under microwave irradiation was also changed, that is, for the collision between the Cl atom of the C-Cl group and the H atom of the N-H group, the fraction of high-energy collision greater than 6.39 × 10-19 J increased by 45.9 times under microwave irradiation, and for the collision between the C atom of the C-Cl group and the N atom of the N-H group, the fraction of high-energy collision greater than 6.39 × 10-19 J also increased by 29.2 times. Through simulation, the reaction rate increased by 34.4∼50.3 times under microwave irradiation, which is close to the experimental increase of 46.3 times. In the end, spatial orientation and kinetic energy of molecular collision changed by microwave polarization are summarized as the microwave postpolarization effect. This effect provides a new insight into the physical mechanism of the microwave nonthermal effect.
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Affiliation(s)
- Dezhi Gou
- College of Electronics and Information Engineering, Sichuan University, Chengdu 610065, China
| | - Kama Huang
- College of Electronics and Information Engineering, Sichuan University, Chengdu 610065, China
| | - Ying Liu
- College of Electronics and Information Engineering, Sichuan University, Chengdu 610065, China
| | - Hongxiao Shi
- College of Electronics and Information Engineering, Sichuan University, Chengdu 610065, China
| | - Zhiyan Wu
- College of Electronic and Electrical Engineering, Henan Normal University, Xinxiang, Henan 453007, China
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Microwave assisted antibacterial action of Garcinia nanoparticles on Gram-negative bacteria. Nat Commun 2022; 13:2461. [PMID: 35513402 PMCID: PMC9072325 DOI: 10.1038/s41467-022-30125-w] [Citation(s) in RCA: 42] [Impact Index Per Article: 21.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/21/2021] [Accepted: 04/07/2022] [Indexed: 11/08/2022] Open
Abstract
Owing to the existence of the outer membrane barrier, most antibacterial agents cannot penetrate Gram-negative bacteria and are ineffective. Here, we report a general method for narrow-spectrum antibacterial Garcinia nanoparticles that can only be effective to kill Gram-positive bacteria, to effectively eliminate Gram-negative bacteria by creating transient nanopores in bacterial outer membrane to induce drug entry under microwaves assistance. In vitro, under 15 min of microwaves irradiation, the antibacterial efficiency of Garcinia nanoparticles against Escherichia coli can be enhanced from 6.73% to 99.48%. In vivo, MV-assisted GNs can effectively cure mice with bacterial pneumonia. The combination of molecular dynamics simulation and experimental results reveal that the robust anti-E. coli effectiveness of Garcinia nanoparticles is attributed to the synergy of Garcinia nanoparticles and microwaves. This work presents a strategy for effectively treating both Gram-negative and Gram-positive bacteria co-infected pneumonia using herbal medicine nanoparticles with MV assistance as an exogenous antibacterial auxiliary.
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Wang F, Liu Y, Du C, Gao R. Current Strategies for Real-Time Enzyme Activation. Biomolecules 2022; 12:biom12050599. [PMID: 35625527 PMCID: PMC9139169 DOI: 10.3390/biom12050599] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/21/2022] [Revised: 04/12/2022] [Accepted: 04/13/2022] [Indexed: 11/21/2022] Open
Abstract
Enzyme activation is a powerful means of achieving biotransformation function, aiming to intensify the reaction processes with a higher yield of product in a short time, and can be exploited for diverse applications. However, conventional activation strategies such as genetic engineering and chemical modification are generally irreversible for enzyme activity, and they also have many limitations, including complex processes and unpredictable results. Recently, near-infrared (NIR), alternating magnetic field (AMF), microwave and ultrasound irradiation, as real-time and precise activation strategies for enzyme analysis, can address many limitations due to their deep penetrability, sustainability, low invasiveness, and sustainability and have been applied in many fields, such as biomedical and industrial applications and chemical synthesis. These spatiotemporal and controllable activation strategies can transfer light, electromagnetic, or ultrasound energy to enzymes, leading to favorable conformational changes and improving the thermal stability, stereoselectivity, and kinetics of enzymes. Furthermore, the different mechanisms of activation strategies have determined the type of applicable enzymes and manipulated protocol designs that either immobilize enzymes on nanomaterials responsive to light or magnetic fields or directly influence enzymatic properties. To employ these effects to finely and efficiently activate enzyme activity, the physicochemical features of nanomaterials and parameters, including the frequency and intensity of activation methods, must be optimized. Therefore, this review offers a comprehensive overview related to emerging technologies for achieving real-time enzyme activation and summarizes their characteristics and advanced applications.
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Kubo MTK, Baicu A, Erdogdu F, Poças MF, Silva CLM, Simpson R, Vitali AA, Augusto PED. Thermal processing of food: Challenges, innovations and opportunities. A position paper. FOOD REVIEWS INTERNATIONAL 2021. [DOI: 10.1080/87559129.2021.2012789] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Affiliation(s)
- Mirian T. K. Kubo
- Enzyme and Cell Engineering Laboratory, Université de Technologie de Compiègne, Umr Cnrs 7025, Compiègne, France
| | - Adina Baicu
- The Global Harmonization Initiative (GHI), Vienna, Austria
| | - Ferruh Erdogdu
- Department of Food Engineering, Ankara University, Ankara, Turkey
| | - Maria Fátima Poças
- Universidade Católica Portuguesa, Cbqf - Centro de Biotecnologia E Química Fina – Laboratório Associado, Escola Superior de Biotecnologia, Porto, Portugal
| | - Cristina L. M. Silva
- Universidade Católica Portuguesa, Cbqf - Centro de Biotecnologia E Química Fina – Laboratório Associado, Escola Superior de Biotecnologia, Porto, Portugal
| | - Ricardo Simpson
- Departamento de Ingeniería Química Y Ambiental, Universidad Técnica Federico Santa María, Valparaíso, Chile
- Centro Regional de Estudios En Alimentos Y Salud (Creas) Conicyt-Regional Gore Valparaíso Project R17A10001, Avenida Universidad 330, Curauma, Valparaíso, Chile
| | | | - Pedro E. D. Augusto
- Department of Agri-food Industry, Food and Nutrition (Lan), Luiz de Queiroz College of Agriculture (Esalq), University of São Paulo (Usp), Piracicaba, Brazil
- Food and Nutrition Research Center (Napan), University of São Paulo (Usp), São Paulo, Brazil
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36
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Study the synergism of microwave thermal and non-thermal effects on microbial inactivation and fatty acid quality of salmon fillet during pasteurization process. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.112280] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/26/2023]
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37
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Effects of microsecond pulsed electric field (μsPEF) and modular micro reaction system (MMRS) treatments on whey protein aggregation. Int Dairy J 2021. [DOI: 10.1016/j.idairyj.2021.105170] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/11/2023]
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38
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Do non-thermal effects exist in microwave heating of glucose aqueous solutions? Evidence from molecular dynamics simulations. Food Chem 2021; 375:131677. [PMID: 34865928 DOI: 10.1016/j.foodchem.2021.131677] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/10/2021] [Revised: 11/20/2021] [Accepted: 11/22/2021] [Indexed: 11/23/2022]
Abstract
The existence of microwave non-thermal effects in food processing is still debated. In this study, molecular dynamics (MD) simulations were performed to investigate the conformation, electrostatic profiles, and intramolecular hydrogen bonds (intra-HB) of glucose in aqueous solution under alternating electric fields of microwaves ranging from 0 to 109 V/m at 2.45 GHz. The results showed a field-induced threshold of 109 V/m. At the threshold, alternating microwaves reoriented the flexible moieties and thus enhanced the intra-HB. The conformational transition among gg, gt, and tg conformers at 109 V/m possibly resulted from the uneven electrostatic potential and the increased intra-HB. In practice, the maximum electric field of microwaves is several times weaker than the threshold, verifying the absence of microwave non-thermal effects for glucose molecules in food processing. This study provides a novel strategy to evaluate the potential non-thermal effects of microwaves in food processing and the related underlying food safety issues.
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Pérez-Reyes ME, Gómez-Salazar JA, López-Malo A, Sosa-Morales ME. Influence of fat content and water activity on the heating pattern of model systems submitted to microwave heating. J Food Sci 2021; 86:5329-5339. [PMID: 34730233 DOI: 10.1111/1750-3841.15949] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/02/2020] [Revised: 07/14/2021] [Accepted: 09/26/2021] [Indexed: 11/29/2022]
Abstract
This research analyzed the influence of fat content (1%, 3%, 5%, and 10%, w.b.) and of water activity (0.85, 0.90, 0.95, and 0.99) on the effectiveness of microwave heating within model systems (agar gel). Findings indicate that an increased fat content promotes more uniform heating in the model systems and results in longer heating times to reach the target temperature of 50°C. In the model systems with different aw values, the warming of the central model zone was slower while in the corners, heating was accelerated. Additionally, in these models, heating times increased as the aw was decreased. PRACTICAL APPLICATION: The study of model systems allows for a detailed assessment of food when subjected to microwaves; and how heating is influenced by food properties such as aw and fat content. Findings indicate that changes in product formulation could improve the heating of ready-to-eat foods, either by increasing the fat content (better uniformity) or having high aw (shorter heating time).
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Affiliation(s)
- M E Pérez-Reyes
- Departamento de Ingeniería Química y Alimentos, Universidad de las Américas Puebla, Cholula, Puebla, México
| | - J A Gómez-Salazar
- Departamento de Alimentos, División de Ciencias de la Vida, Campus Irapuato-Salamanca, Universidad de Guanajuato, Irapuato, Guanajuato, México
| | - A López-Malo
- Departamento de Ingeniería Química y Alimentos, Universidad de las Américas Puebla, Cholula, Puebla, México
| | - Maria Elena Sosa-Morales
- Departamento de Alimentos, División de Ciencias de la Vida, Campus Irapuato-Salamanca, Universidad de Guanajuato, Irapuato, Guanajuato, México
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40
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Ohmic heating pretreatment accelerates black garlic processing. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.112218] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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41
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Siguemoto ÉS, Gut JAW, Dimitrakis G, Curet S, Boillereaux L. Evaluation of Microwave Applicator Design on Electromagnetic Field Distribution and Heating Pattern of Cooked Peeled Shrimp. Foods 2021; 10:foods10081903. [PMID: 34441679 PMCID: PMC8391266 DOI: 10.3390/foods10081903] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/27/2021] [Revised: 07/21/2021] [Accepted: 07/31/2021] [Indexed: 11/16/2022] Open
Abstract
Non-uniform temperature distribution within solid food is a major problem associated with microwave heating, which limits industrial applications. Therefore, an experimentally validated 3D model was proposed to study the effect of microwave applicator geometry on the electromagnetic field distribution and heating pattern of shrimp under different processing conditions. Simulation results were compared with physical experiments, in which a cooked peeled shrimp sample was heated using two different laboratory-scale microwave applicators (rectangular and cylindrical cavities). For the rectangular applicator, the temperature distribution within the shrimp, when examined in cross-section, was more homogeneous compared to that of the cylindrical applicator. The results showed the influence of the complex shape of the food on the temperature distribution during microwave heating, as well as of process parameters (input power and geometry cavity). Moreover, this modelling method could provide a better understanding of the microwave heating process and assist manufacturing companies to evaluate a suitable microwave applicator according to their specific purpose.
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Affiliation(s)
- Érica S. Siguemoto
- Department of Chemical Engineering, Escola Politécnica, University of São Paulo, 05508-080 São Paulo, Brazil; (É.S.S.); (J.A.W.G.)
- GEPEA, UMR CNRS 6144, Oniris, Université de Nantes, F-44000 Nantes, France;
| | - Jorge A. W. Gut
- Department of Chemical Engineering, Escola Politécnica, University of São Paulo, 05508-080 São Paulo, Brazil; (É.S.S.); (J.A.W.G.)
- Food Research Center (FoRC), University of São Paulo, 055508-080 São Paulo, Brazil
| | - Georgios Dimitrakis
- Department of Chemical and Environmental Engineering, University of Nottingham, Nottingham NG7 2RD, UK;
| | - Sebastien Curet
- GEPEA, UMR CNRS 6144, Oniris, Université de Nantes, F-44000 Nantes, France;
| | - Lionel Boillereaux
- GEPEA, UMR CNRS 6144, Oniris, Université de Nantes, F-44000 Nantes, France;
- Correspondence:
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42
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Novel technologies for extending the shelf life of drinking milk: Concepts, research trends and current applications. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111746] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
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43
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Coelho M, Silva S, Costa E, Pereira RN, Rodrigues AS, Teixeira JA, Pintado M. Anthocyanin Recovery from Grape by-Products by Combining Ohmic Heating with Food-Grade Solvents: Phenolic Composition, Antioxidant, and Antimicrobial Properties. Molecules 2021; 26:3838. [PMID: 34202440 PMCID: PMC8270259 DOI: 10.3390/molecules26133838] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/01/2021] [Revised: 06/15/2021] [Accepted: 06/20/2021] [Indexed: 12/05/2022] Open
Abstract
Usually, wine-making by-products are discarded, presenting a significant environmental impact. However, they can be used as a source of bioactive compounds. Moreover, consumers' increasing demand for naturally nutritious and healthy products requires new formulations and food product improvement, together with sustainable, environmentally friendly extraction methods. Thus, this work aimed to compare ohmic heating (OH) with conventional methodology (CONV), using food-grade solvents, mainly water, compared to standard methanol extraction of anthocyanins. No significant differences were found between the CONV and OH for total phenolic compounds, which were 2.84 ± 0.037 and 3.28 ± 0.46 mg/g DW gallic acid equivalent, respectively. The same tendency was found for antioxidant capacity, where CONV and OH presented values of 2.02 ± 0.007 g/100 g and 2.34 ± 0.066 g/100 g ascorbic acid equivalent, respectively. The major anthocyanins identified were malvidin-3-O-acetylglucoside, delphinidin-3-O-glucoside, petunidine-3-O-glucoside, cyanidin-3-O-glucoside, and peonidine-3-O-glucoside. These extracts displayed antimicrobial potential against microorganisms such as Yersinia enterocolitica, Pseudomonas aeruginosa, Salmonella enteritidis, methicillin-sensitive Staphylococcus aureus, a methicillin-resistant Staph. aureus (MRSA), and Bacillus cereus. In conclusion, OH provides similar recovery yields with reduced treatment times, less energy consumption, and no need for organic solvents (green extraction routes). Thus, OH combined with water and citric acid allows a safe anthocyanin extraction from grape by-products, thus avoiding the use of toxic solvents such as methanol, and with high biological potential, including antimicrobial and antioxidant activity.
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Affiliation(s)
- Marta Coelho
- CBQF-Centro de Biotecnologia e Química Fina-Laboratório Associado, Escola Superior de Biotecnologia, Universidade Católica Portuguesa, Rua Arquiteto Lobão Vital 172, 4200-374 Porto, Portugal; (M.C.); (S.S.); (E.C.)
- CEB-Centre of Biological Engineering, University of Minho, 4710-057 Braga, Portugal; (R.N.P.); (J.A.T.)
| | - Sara Silva
- CBQF-Centro de Biotecnologia e Química Fina-Laboratório Associado, Escola Superior de Biotecnologia, Universidade Católica Portuguesa, Rua Arquiteto Lobão Vital 172, 4200-374 Porto, Portugal; (M.C.); (S.S.); (E.C.)
| | - Eduardo Costa
- CBQF-Centro de Biotecnologia e Química Fina-Laboratório Associado, Escola Superior de Biotecnologia, Universidade Católica Portuguesa, Rua Arquiteto Lobão Vital 172, 4200-374 Porto, Portugal; (M.C.); (S.S.); (E.C.)
| | - Ricardo N. Pereira
- CEB-Centre of Biological Engineering, University of Minho, 4710-057 Braga, Portugal; (R.N.P.); (J.A.T.)
| | - António Sebastião Rodrigues
- Centre for Toxicogenomics and Human Health, Genetics, Oncology and Human Toxicology, NOVA Medical School/Faculdade de Ciências Médicas, Universidade Nova de Lisboa, 1169-056 Lisbon, Portugal;
| | - José António Teixeira
- CEB-Centre of Biological Engineering, University of Minho, 4710-057 Braga, Portugal; (R.N.P.); (J.A.T.)
| | - Manuela Pintado
- CBQF-Centro de Biotecnologia e Química Fina-Laboratório Associado, Escola Superior de Biotecnologia, Universidade Católica Portuguesa, Rua Arquiteto Lobão Vital 172, 4200-374 Porto, Portugal; (M.C.); (S.S.); (E.C.)
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Li F, Santillan-Urquiza E, Cronin U, O'Meara E, McCarthy W, Hogan SA, Wilkinson MG, Tobin JT. Assessment of the response of indigenous microflora and inoculated Bacillus licheniformis endospores in reconstituted skim milk to microwave and conventional heating systems by flow cytometry. J Dairy Sci 2021; 104:9627-9644. [PMID: 34127263 DOI: 10.3168/jds.2020-19875] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/05/2020] [Accepted: 03/23/2021] [Indexed: 11/19/2022]
Abstract
Heat treatment is one of the most widely used processing technologies in the dairy industry. Its primary purpose is to destroy microorganisms, both pathogenic and spoilage, to ensure the product is safe and has a reasonable shelf life. In this study microwave volumetric heating (MVH) was compared with a conventional tubular heat exchanger (THE), in terms of the effects of each at a range of temperatures (75°C, 85°C, 95°C, 105°C, 115°C, and 125°C) on indigenous microflora viability and the germination of inoculated Bacillus licheniformis endospores in reconstituted skim milk. To assess the heat treatment-related effects on microbial viability, classical agar-based tests were applied to obtain the counts of 4 various microbiological groups including total bacterial, thermophilic bacterial, mesophilic aerobic bacterial endospore, and thermophilic aerobic bacterial endospore counts, and additional novel insights into cell permeability and spore germination profiles post-heat treatment were obtained using real-time flow cytometry (FC) methods. No significant differences in the plate counts of the indigenous microorganisms tested, the plate counts of the inoculated B. licheniformis, or the relative percentage of germinating endospores were observed between MVH- and THE-treated samples, at equal temperatures in the range specified above, indicating that both methods inactivated inoculated endospores to a similar degree (up to 70% as measured by FC and 5 log reduction as measured by plate counting for some treatments of inoculated endospores). Furthermore, increased cell permeability of indigenous microflora was observed by FC after MVH compared with THE treatment of uninoculated skim milk, which was reflected in lower total bacterial count at a treatment temperature of 105°C. This work demonstrates the utility of FC as a rapid method for assessing cell viability and spore inactivation for postthermal processing in dairy products and overall provides evidence that MVH is at least as effective at eliminating native microflora and inoculated B. licheniformis endospores as THE.
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Affiliation(s)
- F Li
- Food Chemistry and Technology Department, Teagasc Food Research Centre, Moorepark, Fermoy, County Cork, P61 C996, Ireland
| | - E Santillan-Urquiza
- Food Chemistry and Technology Department, Teagasc Food Research Centre, Moorepark, Fermoy, County Cork, P61 C996, Ireland
| | - U Cronin
- Department of Biological Sciences, School of Natural Sciences, Faculty of Science and Engineering, University of Limerick, Limerick, V94 T9PX, Ireland
| | - E O'Meara
- Department of Biological Sciences, School of Natural Sciences, Faculty of Science and Engineering, University of Limerick, Limerick, V94 T9PX, Ireland
| | - W McCarthy
- Food Chemistry and Technology Department, Teagasc Food Research Centre, Moorepark, Fermoy, County Cork, P61 C996, Ireland
| | - S A Hogan
- Food Chemistry and Technology Department, Teagasc Food Research Centre, Moorepark, Fermoy, County Cork, P61 C996, Ireland
| | - M G Wilkinson
- Department of Biological Sciences, School of Natural Sciences, Faculty of Science and Engineering, University of Limerick, Limerick, V94 T9PX, Ireland
| | - J T Tobin
- Food Chemistry and Technology Department, Teagasc Food Research Centre, Moorepark, Fermoy, County Cork, P61 C996, Ireland.
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Negri Rodríguez LM, Arias R, Soteras T, Sancho A, Pesquero N, Rossetti L, Tacca H, Aimaretti N, Rojas Cervantes ML, Szerman N. Comparison of the quality attributes of carrot juice pasteurized by ohmic heating and conventional heat treatment. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111255] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/20/2023]
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46
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Kubo MT, dos Reis BH, Sato LN, Gut JA. Microwave and conventional thermal processing of soymilk: Inactivation kinetics of lipoxygenase and trypsin inhibitors activity. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111275] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/07/2023]
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47
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Pinto RO, do Nascimento RB, Jermolovicius LA, Jurkiewicz C, Gut JA, Pinto UM, Landgraf M. Microbiological feasibility of microwave processing of coconut water. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111344] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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48
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Silva AB, Scudini H, Ramos GLPA, Pires RPS, Guimarães JT, Balthazar CF, Rocha RS, Margalho LP, Pimentel TC, Siva MC, Sant'Ana AS, Esmerino EA, Freitas MQ, Duarte MCKH, Cruz AG. Ohmic heating processing of milk for probiotic fermented milk production: Survival kinetics of Listeria monocytogenes as contaminant post-fermentation, bioactive compounds retention and sensory acceptance. Int J Food Microbiol 2021; 348:109204. [PMID: 33930838 DOI: 10.1016/j.ijfoodmicro.2021.109204] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/14/2020] [Revised: 03/21/2021] [Accepted: 04/11/2021] [Indexed: 10/21/2022]
Abstract
The survival kinetics of Listeria monocytogenes (9 log CFU/mL) as a post-fermentation contaminant in probiotic fermented milk (Lactobacillus acidophilus La-5, 8-9 log CFU/mL) processed with milk subjected to ohmic heating (0, 4, 6, and 8 V/cm; CONV, OH4, OH6, OH8, 90-95 °C/5 min) was investigated using Weibull predictive model. Additionally, the presence of bioactive compounds (antioxidant activity, inhibition of the enzymes α-glucosidase, α-amylase, and angiotensin-converting) and sensory analysis (consumer test) of probiotic fermented milks were evaluated. Overall, OH provided a decrease in the viability of Listeria monocytogenes, suitable Lactobacillus acidophilus counts, and satisfactory results in the gastrointestinal tract survival. The Weibull model presented an excellent fit to the data of all conditions. Furthermore, lower δ values (217-298 against 665 h, CONV), and increased R2 values (0.99 against 0.98, CONV) were obtained for the OH-treated samples, emphasizing the best performance of OH data. In addition, OH improved the generation of bioactive compounds as well as the sensory acceptance. Indeed, considering functional and safety purposes, OH presented as an interesting technology to be used in milk for manufacturing probiotic fermented milk.
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Affiliation(s)
- Amanda B Silva
- Universidade Federal Fluminense (UFF), Faculdade de Veterinária, 24230-340 Niterói, Brazil
| | - Hugo Scudini
- Universidade Federal Fluminense (UFF), Faculdade de Veterinária, 24230-340 Niterói, Brazil
| | - Gustavo Luis P A Ramos
- Universidade Federal Fluminense (UFF), Faculdade de Veterinária, 24230-340 Niterói, Brazil; Instituto Federal de Educação, Ciência e Tecnologia do Rio de Janeiro (IFRJ), Departamento de Alimentos, 20270-021 Rio de Janeiro, Brazil
| | - Roberto P S Pires
- Instituto Federal de Educação, Ciência e Tecnologia do Rio de Janeiro (IFRJ), Departamento de Alimentos, 20270-021 Rio de Janeiro, Brazil
| | - Jonas T Guimarães
- Universidade Federal Fluminense (UFF), Faculdade de Veterinária, 24230-340 Niterói, Brazil
| | - Celso F Balthazar
- Universidade Federal Fluminense (UFF), Faculdade de Veterinária, 24230-340 Niterói, Brazil; Department of Food Science and Nutrition, Faculty of Food Engineering, University of Campinas, Campinas, SP, Brazil
| | - Ramon S Rocha
- Universidade Federal Fluminense (UFF), Faculdade de Veterinária, 24230-340 Niterói, Brazil; Instituto Federal de Educação, Ciência e Tecnologia do Rio de Janeiro (IFRJ), Departamento de Alimentos, 20270-021 Rio de Janeiro, Brazil
| | - Larissa P Margalho
- Department of Food Science and Nutrition, Faculty of Food Engineering, University of Campinas, Campinas, SP, Brazil
| | | | - Marcia C Siva
- Instituto Federal de Educação, Ciência e Tecnologia do Rio de Janeiro (IFRJ), Departamento de Alimentos, 20270-021 Rio de Janeiro, Brazil
| | - Anderson S Sant'Ana
- Department of Food Science and Nutrition, Faculty of Food Engineering, University of Campinas, Campinas, SP, Brazil
| | - Erick A Esmerino
- Universidade Federal Fluminense (UFF), Faculdade de Veterinária, 24230-340 Niterói, Brazil
| | - Mônica Q Freitas
- Universidade Federal Fluminense (UFF), Faculdade de Veterinária, 24230-340 Niterói, Brazil
| | | | - Adriano G Cruz
- Instituto Federal do Paraná (IFPR), Paranavaí 87703-536, Brazil.
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Rinaldi M, Langialonga P, Dhenge R, Aldini A, Chiavaro E. Quality traits of apple puree treated with conventional, ohmic heating and high-pressure processing. Eur Food Res Technol 2021. [DOI: 10.1007/s00217-021-03738-6] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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Technological strategies to improve gelation properties of legume proteins with the focus on lupin. INNOV FOOD SCI EMERG 2021. [DOI: 10.1016/j.ifset.2021.102634] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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