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Pinto CA, Mousakhani Ganjeh A, Barba FJ, Saraiva JA. Impact of pH and High-Pressure Pasteurization on the Germination and Development of Clostridium perfringens Spores under Hyperbaric Storage versus Refrigeration. Foods 2024; 13:1832. [PMID: 38928774 PMCID: PMC11202566 DOI: 10.3390/foods13121832] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/02/2024] [Revised: 05/30/2024] [Accepted: 06/04/2024] [Indexed: 06/28/2024] Open
Abstract
This study aimed to evaluate hyperbaric storage at room temperature (75-200 MPa, 30 days, 18-23 °C, HS/RT) on Clostridium perfringens spores in brain-heart infusion broth (BHI-broth) at pH 4.50, 6.00, and 7.50 and coconut water (pH 5.40). Both matrices were also pasteurized by high pressure processing (600 MPa, 3 min, 17 °C, HPP) to simulate commercial pasteurization followed by HS, in comparison with refrigeration (5 °C, RF). The results showed that, at AP/RT, spores' development occurred, except at pH 4.50 in BHI-broth, while for RF, no changes occurred along storage. Under HS, at pH 4.50, neither spore development nor inactivation occurred, while at pH 6.00/7.50, inactivation occurred (≈2.0 and 1.0 logs at 200 MPa, respectively). Coconut water at AP/RT faced an increase of 1.6 logs of C. perfringens spores after 15 days, while for RF, no spore development occurred, while the inactivation of spores under HS happened (≈3 logs at 200 MPa). HPP prior to HS seems to promote a subsequent inactivation of C. perfringens spores in BHI-broth at pH 4.50, which is less evident for other pHs. For HPP coconut water, the inactivation levels under HS were lower (≈2.0 logs at 200 MPa). The Weibull model well described the inactivation pattern observed. These results suggest that HS/RT can be simultaneously used as a tool to avoid C. perfringens spores' development, as well as for its inactivation, without the application of high temperatures that are required to inactivate these spores.
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Affiliation(s)
- Carlos A. Pinto
- Associated Laboratory for Green Chemistry of the Network of Chemistry and Technology (LAQV-REQUIMTE), Department of Chemistry, University of Aveiro, 3810-193 Aveiro, Portugal; (C.A.P.); (A.M.G.)
| | - Alireza Mousakhani Ganjeh
- Associated Laboratory for Green Chemistry of the Network of Chemistry and Technology (LAQV-REQUIMTE), Department of Chemistry, University of Aveiro, 3810-193 Aveiro, Portugal; (C.A.P.); (A.M.G.)
| | - Francisco J. Barba
- Research Group in Innovative Technologies for Sustainable Food (ALISOST), Preventive Medicine and Public Health, Food Science, Toxicology and Forensic Medicine Department, Faculty of Pharmacy, Universitat de València, Avda. Vicent Andrés Estellés, s/n, 46100 Burjassot, Spain;
| | - Jorge A. Saraiva
- Associated Laboratory for Green Chemistry of the Network of Chemistry and Technology (LAQV-REQUIMTE), Department of Chemistry, University of Aveiro, 3810-193 Aveiro, Portugal; (C.A.P.); (A.M.G.)
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Feng X, Li S, Sun Z, Yuan H, Li R, Yu N, Zhang Y, Chen X. The Preservation Effect of Chitosan-hawthorn Leaf Extract Coating on Strawberries. J Food Prot 2024; 87:100244. [PMID: 38378071 DOI: 10.1016/j.jfp.2024.100244] [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: 08/24/2023] [Revised: 02/08/2024] [Accepted: 02/13/2024] [Indexed: 02/22/2024]
Abstract
Strawberries rapidly deteriorate postharvest, necessitating effective measures to extend their shelf life. This study focused on developing an eco-friendly chitosan-based protective film for strawberry preservation. Strawberries were treated with a coating solution containing varying concentrations of hawthorn leaf extract (HLE) (0.4%, 0.7%, and 1.0%), 1.5% chitosan (CH), and 1% acetic acid. The results demonstrated that coating strawberry fruit with 1% CH-HLE notably delayed fruit spoilage. In-depth analysis revealed that, compared with the uncoated strawberry fruits, the 1% CH-HLE coating effectively reduced weight loss, the respiration intensity, malondialdehyde (MDA) levels, and superoxide anion (O2·-) production. Additionally, the coated strawberries exhibited improved firmness, total soluble solids (TSS), vitamin C (Vc) content, titratable acidity (TA), and total phenolic compound (TPC) content. The enzyme activities of superoxide dismutase (SOD) and catalase (CAT) in the CH-HLE-coated strawberries were greater than those in their uncoated counterparts. The application of a 1% CH-HLE coating successfully delayed spoilage and extend the shelf life of the strawberries by approximately 4-5 days. These findings suggest that CH-HLE has significant potential as a resource for protecting fruits and vegetables, offering an environmentally sustainable solution for postharvest preservation.
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Affiliation(s)
- Xingxing Feng
- School of Food and Bio-engineering, Xuzhou University of Technology, 221018 Xuzhou, China
| | - Shuyao Li
- School of Food and Bio-engineering, Xuzhou University of Technology, 221018 Xuzhou, China; School of Modern Industry for Selenium Science and Engineering, Wuhan Polytechnic University, 430023 Wuhan, China
| | - Zifan Sun
- School of Food and Bio-engineering, Xuzhou University of Technology, 221018 Xuzhou, China
| | - Heng Yuan
- School of Food and Bio-engineering, Xuzhou University of Technology, 221018 Xuzhou, China
| | - Ru Li
- School of Food and Bio-engineering, Xuzhou University of Technology, 221018 Xuzhou, China
| | - Nannan Yu
- School of Food and Bio-engineering, Xuzhou University of Technology, 221018 Xuzhou, China
| | - Yu Zhang
- School of Food and Bio-engineering, Xuzhou University of Technology, 221018 Xuzhou, China
| | - Xuehong Chen
- School of Food and Bio-engineering, Xuzhou University of Technology, 221018 Xuzhou, China.
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Hamieh B, Borel P, Raouche S, Bruzzese L, Adjriou N, Halimi C, Marconot G, Gillet G, Rostain JC, Guieu R, Desmarchelier C. Post-Harvest Atmospheric Pressure and Composition Modify the Concentration and Bioaccessibility of α- and β-Carotene in Carrots and Sweet Potatoes. Foods 2023; 12:4262. [PMID: 38231734 DOI: 10.3390/foods12234262] [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: 09/27/2023] [Revised: 10/30/2023] [Accepted: 11/13/2023] [Indexed: 01/19/2024] Open
Abstract
Provitamin A (proVA) carotenoid synthesis and degradation are strongly influenced by environmental factors, including during post-harvest storage. Hypobaric and hyperbaric storages increase the shelf-life of many crops, but their effects on proVA carotenoids are not known. Our aim was to investigate the effects of modifications of atmospheric pressure and composition on α- and β-carotene concentration and bioaccessibility during the post-harvest storage of carrots and sweet potatoes. Vegetables were stored for 11-14 days at 20 °C in the dark in chambers with modified pressure and O2 concentrations. In carrots, α- and β-carotene concentrations increased significantly during storage, but compared to the control, they were significantly lower in hyperbaria (-23 and -26%, respectively), whereas they did not differ significantly in hypoxia and hypobaria. In sweet potatoes, α- and β-carotene concentrations decreased significantly during storage, but neither hypoxia, hypobaria nor hyperbaria led to any significant change compared to the control. There was a significant increase for carrot α- and β-carotene bioaccessibility in hypobaria and hyperbaria, while there was a significant decrease for sweet potato β-carotene bioaccessibility in hypobaria/hypoxia and normobaria/hypoxia (-45% and -65% vs. control, respectively). Atmospheric pressure and composition during the post-harvest storage of carrots and sweet potatoes modified the concentration and bioaccessibility of proVA carotenoids.
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Affiliation(s)
- Batoul Hamieh
- Center for CardioVascular and Nutrition Research (C2VN), Aix-Marseille Univ, INSERM, INRAE, Faculté de Médecine, 27 Boulevard Jean-Moulin, 13005 Marseille, France
| | - Patrick Borel
- Center for CardioVascular and Nutrition Research (C2VN), Aix-Marseille Univ, INSERM, INRAE, Faculté de Médecine, 27 Boulevard Jean-Moulin, 13005 Marseille, France
| | - Sana Raouche
- Center for CardioVascular and Nutrition Research (C2VN), Aix-Marseille Univ, INSERM, INRAE, Faculté de Médecine, 27 Boulevard Jean-Moulin, 13005 Marseille, France
| | - Laurie Bruzzese
- Center for CardioVascular and Nutrition Research (C2VN), Aix-Marseille Univ, INSERM, INRAE, Faculté de Médecine, 27 Boulevard Jean-Moulin, 13005 Marseille, France
| | - Nabil Adjriou
- Center for CardioVascular and Nutrition Research (C2VN), Aix-Marseille Univ, INSERM, INRAE, Faculté de Médecine, 27 Boulevard Jean-Moulin, 13005 Marseille, France
| | - Charlotte Halimi
- Center for CardioVascular and Nutrition Research (C2VN), Aix-Marseille Univ, INSERM, INRAE, Faculté de Médecine, 27 Boulevard Jean-Moulin, 13005 Marseille, France
| | - Gregory Marconot
- Center for CardioVascular and Nutrition Research (C2VN), Aix-Marseille Univ, INSERM, INRAE, Faculté de Médecine, 27 Boulevard Jean-Moulin, 13005 Marseille, France
| | - Guillian Gillet
- Center for CardioVascular and Nutrition Research (C2VN), Aix-Marseille Univ, INSERM, INRAE, Faculté de Médecine, 27 Boulevard Jean-Moulin, 13005 Marseille, France
| | - Jean-Claude Rostain
- Center for CardioVascular and Nutrition Research (C2VN), Aix-Marseille Univ, INSERM, INRAE, Faculté de Médecine, 27 Boulevard Jean-Moulin, 13005 Marseille, France
| | - Régis Guieu
- Center for CardioVascular and Nutrition Research (C2VN), Aix-Marseille Univ, INSERM, INRAE, Faculté de Médecine, 27 Boulevard Jean-Moulin, 13005 Marseille, France
| | - Charles Desmarchelier
- Center for CardioVascular and Nutrition Research (C2VN), Aix-Marseille Univ, INSERM, INRAE, Faculté de Médecine, 27 Boulevard Jean-Moulin, 13005 Marseille, France
- Institut Universitaire de France (IUF), 75000 Paris, France
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High-Pressure-Based Strategies for the Inactivation of Bacillus subtilis Endospores in Honey. Molecules 2022; 27:molecules27185918. [PMID: 36144653 PMCID: PMC9503340 DOI: 10.3390/molecules27185918] [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: 08/04/2022] [Revised: 09/02/2022] [Accepted: 09/08/2022] [Indexed: 11/17/2022] Open
Abstract
Honey is a value-added product rich in several types of phenolic compounds, enzymes, and sugars recently explored in biomedical and food applications. Nevertheless, even though it has a low water activity (aW ≈ 0.65) that hinders the development of pathogenic and spoilage microorganisms, it is still prone to contamination by pathogenic microorganisms (vegetative and spores) and may constitute harm to special groups, particularly by immunosuppressed people and pregnant women. Thus, an efficient processing methodology needs to be followed to ensure microbial safety while avoiding 5-hydroxymethylfurfural (HMF) formation and browning reactions, with a consequent loss of biological value. In this paper, both thermal (pressure-assisted thermal processing, PATP) and nonthermal high-pressure processing (HPP), and another pressure-based methodology (hyperbaric storage, HS) were used to ascertain their potential to inactivate Bacillus subtilis endospores in honey and to study the influence of aW on the inactivation on this endospore. The results showed that PATP at 600 MPa/15 min/75 °C of diluted honey (52.9 °Brix) with increased aW (0.85 compared to ≈0.55, the usual honey aW) allowed for inactivating of at least 4.0 log units of B. subtilis spores (to below detection limits), while HS and HPP caused neither the germination nor inactivated spores (i.e., there was neither a loss of endospore resistance after heat shock nor endospore inactivation as a consequence of the storage methodology). PATP of undiluted honey even at harsh processing conditions (600 MPa/15 min/85 °C) did not impact the spore load. The results for diluted honey open the possibility of its decontamination by spores’ inactivation for medical and pharmaceutical applications.
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A microbiological perspective of raw milk preserved at room temperature using hyperbaric storage compared to refrigerated storage. INNOV FOOD SCI EMERG 2022. [DOI: 10.1016/j.ifset.2022.103019] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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Basso F, Maifreni M, Innocente N, Manzocco L, Nicoli MC. Raw milk preservation by hyperbaric storage: Effect on microbial counts, protein structure and technological functionality. Food Res Int 2022; 156:111090. [DOI: 10.1016/j.foodres.2022.111090] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/09/2022] [Revised: 02/23/2022] [Accepted: 03/02/2022] [Indexed: 11/04/2022]
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Basso F, Manzocco L, Maifreni M, Nicoli MC. Hyperbaric storage of egg white at room temperature: Effects on hygienic properties, protein structure and technological functionality. INNOV FOOD SCI EMERG 2021. [DOI: 10.1016/j.ifset.2021.102847] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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Basso F, Manzocco L, Nicoli MC. Hyperbaric Storage of Food: Applications, Challenges, and Perspectives. FOOD ENGINEERING REVIEWS 2021. [DOI: 10.1007/s12393-021-09296-7] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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9
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Quality evolution of raw meat under hyperbaric storage – Fatty acids, volatile organic compounds and lipid oxidation profiles. FOOD BIOSCI 2021. [DOI: 10.1016/j.fbio.2021.101108] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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10
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Wang H, Guo L, Liu L, Han B, Niu X. Composite chitosan films prepared using nisin and Perilla frutescense essential oil and their use to extend strawberry shelf life. FOOD BIOSCI 2021. [DOI: 10.1016/j.fbio.2021.101037] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
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11
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Teixeira da Silva JA. Room temperature in scientific protocols and experiments should be defined: a reproducibility issue. Biotechniques 2021; 70:306-308. [PMID: 34030450 DOI: 10.2144/btn-2020-0131] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022] Open
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12
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Evelyn, Utami SP, Chairul. Effect of temperature and soluble solid on Bacillus subtilis and Bacillus licheniformis spore inactivation and quality degradation of pineapple juice. FOOD SCI TECHNOL INT 2021; 28:285-296. [PMID: 34018829 DOI: 10.1177/10820132211019143] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Abstract
Bacillus subtilis and Bacillus licheniformis spores can survive processing temperatures used in the thermal processes of high-acid foods. Therefore, this study investigated the thermal inactivation of B. subtilis and B. licheniformis spores in pineapple juice at different temperatures (85-100°C) and soluble solids (SS, 11-30°Brix). The quality of juices and microbial loads after the thermal treatments during storage at 4 °C for 35 days was then checked. A linear decrease in D-value was observed with increasing temperature of treatment. Furthermore, the D-values determined in pineapple juice were: D90°C=13.2 ± 0.5 mins, D95°C = 6.8 ± 0.9 mins and D100°C = 2.1 ± 1.7 mins for B. subtilis spores, and D85°C = 16.6 ± 0.4 mins, D90°C = 7.6 ± 0.5 mins and D95°C = 3.6 ± 1.5 min, for B. licheniformis. Generally, the susceptibility of the bacteria to soluble solid change was affected by the interaction between temperature, SS and strain. In addition, pasteurization processes of ≥95°C for ≥33.8 mins was needed to ensure a recommended 5-log reduction of B. subtilis spores and limit vitamin C degradation of pineapple juice within three-week of storage at 4 °C.
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Affiliation(s)
- Evelyn
- Department of Chemical Engineering, University of Riau, Pekanbaru, Indonesia
| | - Syelvia Putri Utami
- Department of Chemical Engineering, University of Riau, Pekanbaru, Indonesia
| | - Chairul
- Department of Chemical Engineering, University of Riau, Pekanbaru, Indonesia
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Ribes S, Ruiz-Rico M, Barat JM. Efficient reduction in vegetative cells and spores of Bacillus subtilis by essential oil components-coated silica filtering materials. J Food Sci 2021; 86:2590-2603. [PMID: 33931858 DOI: 10.1111/1750-3841.15748] [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: 01/21/2021] [Revised: 03/29/2021] [Accepted: 03/30/2021] [Indexed: 11/30/2022]
Abstract
Inactivation of bacterial spores is a key objective for developing novel food preservation technologies. In this work, the removal properties of filtering materials based on silica microparticles functionalized with essential oil components (EOCs) (carvacrol, eugenol, thymol, and vanillin) against Bacillus subtilis, a spore-forming bacterium, in two liquid matrices were investigated. The viability of vegetative cells and spores after treatment was also evaluated. The results exhibited marked removal effectiveness against B. subtilis vegetative cells and spores after filtration with the different silica supports coated with EOCs in either sterile water or nutrient broth, with reductions of 3.2 to 4.9 log units and 3.7 to 5.0 log units for vegetative cells and spores, respectively. The fluorescent viability images revealed the poor viability of the treated B. subtilis vegetative cells and spores due to damage to the cell envelope when coming into contact with the immobilized antimicrobials. The culture counts results revealed the great inhibitory capacity of the EOC-functionalized silica microparticles against B. subtilis vegetative cells and spores after a single filtration. Hence, the present work suggests the feasibility of using EOC-functionalized supports as filtering aids to enhance the microbial quality of liquid matrices with spore-forming microorganisms. PRACTICAL APPLICATION: The developed antimicrobial-coated filters have shown remarkable removal properties against an important spore-forming bacterium in food industry. These filters may be used as a potential sterilization technique for preservation of different beverages alone or in combination with other mild-thermal or nonthermal techniques.
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Affiliation(s)
- Susana Ribes
- Departamento Tecnología de Alimentos, Universitat Politècnica de València, Camino de Vera, Valencia, Spain
| | - María Ruiz-Rico
- Departamento Tecnología de Alimentos, Universitat Politècnica de València, Camino de Vera, Valencia, Spain
| | - José M Barat
- Departamento Tecnología de Alimentos, Universitat Politècnica de València, Camino de Vera, Valencia, Spain
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Hyperbaric Storage of Vacuum-Packaged Fresh Atlantic Salmon (Salmo salar) Loins by Evaluation of Spoilage Microbiota and Inoculated Surrogate-Pathogenic Microorganisms. FOOD ENGINEERING REVIEWS 2021. [DOI: 10.1007/s12393-020-09275-4] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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15
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Moreira SA, Pintado ME, Saraiva JA. Effect of a winter savory leaf extract obtained using high hydrostatic pressure on the quality of carrot juice. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2021; 101:74-81. [PMID: 32609872 DOI: 10.1002/jsfa.10616] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/23/2020] [Revised: 06/16/2020] [Accepted: 07/01/2020] [Indexed: 06/11/2023]
Abstract
BACKGROUND The consumption of vegetable juices has increased due to their characteristics such as freshness/naturalness, high nutritional value, low in calories, and for being a convenient way of consuming bioactive compounds. High hydrostatic pressure (HPP), which has been mainly used to replace thermal processing, is now also being successfully applied as extraction technology to recover bioactive compounds from herbs. The present work aimed to evaluate the effect of supplementation of carrot juice with winter savory leaf aqueous extract on the final juice characteristics. RESULTS The extract was added to raw carrot juice (1.0 mg mL-1 ), which was then submitted to HPP and stored for 15 days under refrigeration. Microbial analyses were performed during storage time, as also were analyzed the physicochemical properties such as pH, colour, bioactive compound concentration and antioxidant activity. Supplemented juices presented lower microbial counts than the non-supplemented ones, and, generally, did not present significant changes (P > 0.05) in pH or colour. Concerning the total phenolics and total flavonoids, as well as antioxidant activity, the values were generally higher (P < 0.05) in supplemented juices, which was proven by the high correlation found between total phenolics and ABTS●+ and FRAP assays. CONCLUSIONS These data suggest that the addition of winter savory leaf extract in carrot juice treated with HPP can effectively improve microbial safety throughout refrigerated storage as well as antioxidant activity, without risking other characteristics of the juice, such as the colour or the acidity. © 2020 Society of Chemical Industry.
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Affiliation(s)
- Sílvia A Moreira
- LAQV-REQUIMTE, Departamento de Química, Campus Universitário de Santiago Universidade de Aveiro, Aveiro, Portugal
- CBQF - Centro de Biotecnologia e Química Fina, Laboratório Associado, Escola Superior de Biotecnologia, Universidade Católica Portuguesa, Porto, Portugal
| | - Manuela E Pintado
- CBQF - Centro de Biotecnologia e Química Fina, Laboratório Associado, Escola Superior de Biotecnologia, Universidade Católica Portuguesa, Porto, Portugal
| | - Jorge A Saraiva
- LAQV-REQUIMTE, Departamento de Química, Campus Universitário de Santiago Universidade de Aveiro, Aveiro, Portugal
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Hyperbaric Storage Effect on Enzyme Activity and Texture Characteristics of Raw Meat. FOOD ENGINEERING REVIEWS 2020. [DOI: 10.1007/s12393-020-09261-w] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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Santos MD, Fidalgo LG, Pinto CA, Duarte RV, Lemos ÁT, Delgadillo I, Saraiva JA. Hyperbaric storage at room like temperatures as a possible alternative to refrigeration: evolution and recent advances. Crit Rev Food Sci Nutr 2020; 61:2078-2089. [PMID: 32496815 DOI: 10.1080/10408398.2020.1770687] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
Abstract
From 2012, the preservation of food products under pressure has been increasingly studied and the knowledge acquired has enlarged since several food products have been studied at different storage conditions. This new food preservation methodology concept called Hyperbaric Storage (HS) has gain relevance due to its potential as a replacement or an improvement to the conventional cold storage processes, such as the traditional refrigeration (RF), or even frosting, from the energetic savings to the reduction of the carbon foot-print. Briefly, HS is capable to inhibit the microbial proliferation or its inactivation which results in the extension of the shelf-life of several food products when compared to RF. Moreover, the overall quality parameters seem not to be affected by HS, being the differences detected on samples over storage similar to lower when compared to the ones stored at RF. This review paper aims to gather data from all studies carried out so far regarding HS performance, mainly at room temperature on fruit juices, meat and fisheries, as well on dairy products and ready-to-eat meals. The HS advantages as a new food preservation methodology are presented and explained, being also discussed the industrial viability and environmental impact of this methodology, as well its limitations.
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Affiliation(s)
- Mauro D Santos
- QOPNA & LAQV-REQUIMTE, Department of Chemistry, University of Aveiro, Aveiro, Portugal
| | - Liliana G Fidalgo
- QOPNA & LAQV-REQUIMTE, Department of Chemistry, University of Aveiro, Aveiro, Portugal
| | - Carlos A Pinto
- QOPNA & LAQV-REQUIMTE, Department of Chemistry, University of Aveiro, Aveiro, Portugal
| | - Ricardo V Duarte
- QOPNA & LAQV-REQUIMTE, Department of Chemistry, University of Aveiro, Aveiro, Portugal
| | - Álvaro T Lemos
- QOPNA & LAQV-REQUIMTE, Department of Chemistry, University of Aveiro, Aveiro, Portugal
| | - Ivonne Delgadillo
- QOPNA & LAQV-REQUIMTE, Department of Chemistry, University of Aveiro, Aveiro, Portugal
| | - Jorge A Saraiva
- QOPNA & LAQV-REQUIMTE, Department of Chemistry, University of Aveiro, Aveiro, Portugal
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Abstract
Hyperbaric storage is an innovative preservation method that consists of storing food under pressure, either at room or at low temperature, for time periods of days, weeks, or months. Recent scientific literature shows that hyperbaric storage at room temperature (HS-RT) could be an efficient method for fruit juice preservation. Depending on the level applied, pressure can inhibit and even inactivate the endogenous microflora of the fresh juice, while properly preserving other organoleptic and quality indicators. Even though the method has not yet been implemented in the food industry, its industrial viability has been evaluated from different points of view (product quality, consumer acceptation, vessel design, economic, or environmental, among others). The results reveal that HS-RT is effective in extending the shelf-life of both acidic and low-acidic fruit juices. Moreover, the energetic costs and the carbon footprint of HS-RT are considerably lower than those of refrigeration, therefore, HS-RT could be a reliable and environmentally friendly alternative to conventional cold storage. However, before industrial implementation, much more research is needed to clarify the effects of the storage conditions on the agents that cause fruit juice deterioration.
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Pinto CA, Martins AP, Santos MD, Fidalgo LG, Delgadillo I, Saraiva JA. Growth inhibition and inactivation of Alicyclobacillus acidoterrestris endospores in apple juice by hyperbaric storage at ambient temperature. INNOV FOOD SCI EMERG 2019. [DOI: 10.1016/j.ifset.2019.01.007] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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