Surface decontamination of fig fruit by combination of infrared radiation heating with ultraviolet irradiation

Fabrication and Characterization of Collagen/PVA Dual-Layer Membranes for Periodontal Bone Regeneration

Guided tissue regeneration (GTR) is a promising treatment for periodontal tissue defects, which generally uses a membrane to build a mechanical barrier from the gingival epithelium and hold space for the periodontal regeneration especially the tooth-supporting bone. However, existing membranes possess insufficient mechanical properties and limited bioactivity for periodontal bone regenerate. Herein, fish collagen and polyvinyl alcohol (Col/PVA) dual-layer membrane were developed via a combined freezing/thawing and layer coating method. This dual-layer membrane had a clear but contact boundary line between collagen and PVA layers, which were both hydrophilic. The dual membrane had an elongation at break of 193 ± 27% and would undergo an in vitro degradation duration of more than 17 days. Further cell experiments showed that compared with the PVA layer, the collagen layer not only presented good cytocompatibility with rat bone marrow-derived mesenchymal stem cells (BMSCs), but also promoted the osteogenic genes (RUNX2, ALP, OCN, and COL1) and protein (ALP) expression of BMSCs. Hence, the currently developed dual-layer membranes could be used as a stable barrier with a stable degradation rate and selectively favor the bone tissue to repopulate the periodontal defect. The membranes could meet the challenges encountered by GTR for superior defect repair, demonstrating great potential in clinical applications.

The microbiological quality of various foods dried by applying different drying methods: a review

With the drying process, the water activity and moisture content of the foods are reduced, so the growth of microorganisms in the foods is largely prevented/postponed. But low-aw foods should not be considered sterile they can be contaminated by fungi and other contaminants during the drying process under unhygienic conditions. If drying is not done to a sufficient degree of moisture during food processing and storage, where dried foods are processed, sometimes the minimum value is reached for the growth of microorganisms. In dry foods, some pathogens, yeast and molds can continue to grow during storage, transport and transportation until the sale and they causing spoilage. They can even cause health problems if enough pathogen or spore cells remain viable. Considering this situation today, it is attempted to obtain high-quality dried foods with good microbiologically and chemically properties. For this purpose, various drying methods have been developed. Most studies suggest that when foods are pre-treated with the ascorbic acid or sodium metabisulfite or applied with various combined methods such as UV irradiation, supercritical carbon dioxide (SCO2), low-pressure superheated steam drying (LPSSD), and infrared (IR) drying, they can be effective on inactivation of microorganisms. We have reviewed in this study how these methods made dried products efficient of microbial inactivation and microbiologically safe.

Inactivation of Escherichia coli, Salmonella enterica serovar Typhimurium, and Bacillus cereus in roasted grain powder by radio frequency heating

AIMS

The objective of this study was to evaluate the antimicrobial effects of radio frequency (RF) heating and the combination treatment of RF heating with ultraviolet (UV) radiation against foodborne pathogens in roasted grain powder (RGP).

METHODS AND RESULTS

Foodborne pathogens inoculated on RGP were subjected to RF heating or RF-UV combination treatments. After 120 s of RF heating, 4·68, 3·89 and 4·54 log reductions were observed for Escherichia coli, Salmonella Typhimurium and Bacillus cereus vegetative cells respectively. The combined RF-UV treatment showed synergistic effects of over 1 log unit compared to the sum of individual treatment for E. coli and S. Typhimurium, but not for B. cereus vegetative cells because of their high UV resistance. Germinated B. cereus cells were not significantly inactivated by RF heating (<1 log CFU per gram), and increased heat resistance compared to the vegetative cells was verified with mild heat treatment. The colour of RGP was not significantly affected by the RF or RF-UV treatments.

CONCLUSIONS

Applying RF heating to grain-based food products has advantages for the inactivation of E. coli and S. Typhimurium in RGP.

SIGNIFICANCE AND IMPACT OF THE STUDY

The results of the present study could be used as a basis for determining the treatment conditions for inactivating E. coli and other foodborne pathogens such as S. Typhimurium and B. cereus in RGP.

Emerging food processing technologies and factors impacting their industrial adoption

Innovative food processing technologies have been widely investigated in food processing research in recent years. These technologies offer key advantages for advancing the preservation and quality of conventional foods, for combatting the growing challenges posed by globalization, increased competitive pressures and diverse consumer demands. However, there is a need to increase the level of adoption of novel technologies to ensure the potential benefits of these technologies are exploited more by the food industry. This review outlines emerging thermal and non-thermal food processing technologies with regard to their mechanisms, applications and commercial aspects. The level of adoption of novel food processing technologies by the food industry is outlined and the factors that impact their industrial adoption are discussed. At an industry level, the technological capabilities of individual companies, their size, market share as well as their absorptive capacity impact adoption of a novel technology. Characteristics of the technology itself such as costs involved in its development and commercialization, associated risks and relative advantage, and level of complexity and compatibility influence the technology's adoption. The review concludes that a deep understanding of the development and application of a technology along with the factors influencing its acceptance are critical to ensure its commercial adoption.

Integrated effect of radiation processing and modified atmosphere packaging (MAP) on shelf life of fresh fig

Fresh figs have less shelf life due to the growth of yeasts and molds. The study aimed at extending the shelf life of fresh fig with the help of irradiation and modified atmosphere packaging (MAP). Effects of irradiation and MAP on the quality and shelf life of fresh fig were evaluated. Combined effect of irradiation and MAP on the quality of fresh fig was also studied. To optimize irradiation dose, 1, 2, 3 and 4 kGy doses were given to fresh fig. Firmness and overall acceptability of fresh fig were minimally affected by 1 kGy irradiation dose. Whereas, 2, 3 and 4 kGy had negative effects on firmness and overall acceptability score. Thus, 0.5 and 1 kGy were selected to evaluate the combined effect of irradiation and MAP. Fresh figs were packed in an atmosphere of 5% O₂, 10% CO₂, 85% N₂ and irradiated at 0.5 and 1 kGy doses. These atmospheric packed irradiated samples were stored at 5 °C for 15 days. Physico-chemical parameters, microbial quality and overall acceptability were monitored throughout the storage period at the interval of 5 days. Irradiation treatment did not prevent the firmness of fresh fig. Significant dissimilarities were observed between the irradiated and control fresh fig for all the parameters considered. The results indicated that MAP followed by irradiation doses of 0.5 and 1 kGy showed the best results for improving the quality and shelf-life of fresh fig.

Effective disinfection of rough rice using infrared radiation heating

The objective of this study was to investigate the effect of infrared (IR) heating and tempering treatments on disinfection of Aspergillus flavus in freshly harvested rough rice and storage rice. Rice samples with initial moisture contents (IMCs) of 14.1 to 27.0% (wet basis) were infected with A. flavus spores before the tests. The infected samples were heated by IR radiation to 60°C in less than 1 min, and then samples were tempered at 60°C for 5, 10, 20, 30, 60, or 120 min. High heating rates and corresponding high levels of moisture removal were achieved using IR heating. The highest total moisture removal was 5.3% for the fresh rice with an IMC of 27.0% after IR heating and then 120 min of tempering. IR heating followed by tempering for 120 min resulted in 2.5- and 8.3-log reductions of A. flavus spores in rough rice with the lowest and highest IMCs, respectively. To study the effect on disinfection of rewetting dried storage rice, the surface of the dry rice was rewetted to achieve IMCs of 14.7 to 19.4% (wet basis). The rewetting process for the dry rice had a significant effect on disinfection. IR heating followed by tempering for 60 min resulted in 7.2-log reductions in A. flavus on rewetted rough rice. The log-linear plus tail model was applied to estimate the tempering time needed to achieve a 5-log reduction of A. flavus in rice of different IMCs. At least 30 and 20 min of tempering were needed for fresh rice and rewetted rice, respectively, with the highest IMCs. The recommended conditions of simultaneous disinfection and drying for fresh rice was IR heating to 60°C followed by tempering for 120 min and natural cooling, resulting in a final MC of 16.5 to 22.0%, depending on the IMC. For the rewetted dry rice with an IMC of 19.4%, the recommended condition for disinfection and drying involved only 20 min of tempering. The final MC of the sample was 13.8%, which is a safe MC for storage rice.

Natural occurrence, analysis, and prevention of mycotoxins in fruits and their processed products

Mycotoxins are small toxic chemical products formed as the secondary metabolites by fungi that readily contaminate foods with toxins in the field or after harvest. The presence of mycotoxins, such as aflatoxins, ochratoxin A, and patulin, in fruits and their processed products is of high concern for human health due to their properties to induce severe acute and chronic toxicity at low-dose levels. Currently, a broad range of detection techniques used for practical analysis and detection of a wide spectrum of mycotoxins are available. Many analytical methods have been developed for the determination of each group of these mycotoxins in different food matrices, but new methods are still required to achieve higher sensitivity and address other challenges that are posed by these mycotoxins. Effective technologies are needed to reduce or even eliminate the presence of the mycotoxins in fruits and their processed products. Preventive measures aimed at the inhibition of mycotoxin formation in fruits and their processed products are the most effective approach. Detoxification of mycotoxins by different physical, chemical, and biological methods are less effective and sometimes restricted because of concerns of safety, possible losses in nutritional quality of the treated commodities and cost implications. This article reviewed the available information on the major mycotoxins found in foods and feeds, with an emphasis of fruits and their processed products, and the analytical methods used for their determination. Based on the current knowledge, the major strategies to prevent or even eliminate the presence of the mycotoxins in fruits and their processed products were proposed.

Modelling the Influence of Time and Temperature on Respiration Rate of Fresh Fig and Diced Papaya

For the design of modified atmosphere packaging, it is necessary to know the influence of time and temperature on the respiration rate (RR) of fresh produce. RR of fresh fig and diced papaya was measured at three temperatures (10, 20 and 30°C) for storage time of 1–5 days under aerobic condition using closed system method. The aim was to determine the influences of storage temperature and time on RR of fresh fig and diced papaya. It develops and validates a combined predictive mathematical model based on the Arrhenius equation and Weibull distribution model. Temperature and time had a significant effect on RR. of fresh fig and diced papaya ranged from 16.2 to 45 and 25.5 to 114.9 ml kg–1 h–1 and ranged from 11.5 to 51.9 and 23.9 to 113 ml kg–1 h–1, respectively, over the three storage temperatures tested. RR increased significantly four- to fivefolds with increase in temperature from 10 to 30°C. Temperature and the interaction of time and temperature had the significant effect on and . Arrhenius and Weibull distribution models successfully fitted the experimental data, adequately describing the influence of temperature and time on RR of fresh fig and diced papaya. This model can be used to predict RR at different temperature and time. The model which was tested at 15°C for its validity showed good agreement between experimental and predicted data. These models would help to choose the optimum packaging for selected fruits.

Inactivation of Penicillium digitatum and Penicillium italicum under in vitro and in vivo conditions by using UV-C light

In this study, the effects of UV-C on two of the main wound pathogens of citrus fruits, Penicillium digitatum and Penicillium italicum, were investigated with different inoculation methods in vitro and on oranges. P. digitatum and P. italicum spores were inoculated onto the surface of potato dextrose agar or oranges using spread, spot, wound, and piercing inoculation methods. UV-C treatment for 1 min from a working distance of 8 cm reduced the numbers of P. italicum and P. digitatum by about 3.9 and 5.3 log units, respectively, following spread inoculation under in vitro conditions. Significant reductions were obtained after 1-min UV-C treatments of the tested fungi following inoculation using the spread and spot methods. With inoculation by the wound and piercing methods, the tested spores were not inactivated completely even after 10- and 20-min treatment times, respectively. The application of UV-C (7.92 kJ m(-2)) on oranges reduced the percentage of oranges infected at least threefold compared with the rate of infection in the untreated control samples. UV-C irradiation could effectively inactivate spores of P. italicum and P. digitatum inoculated by the spread plate and spot inoculation methods under in vitro and in vivo conditions. On the other hand, because of the low penetration ability of UV-C light, the tested fungi were not completely inactivated following inoculation with the wound and piercing methods. UV-C treatment has potential for use in surface decontamination of citrus fruits.

Simultaneous near-infrared radiant heating and UV radiation for inactivating Escherichia coli O157:H7 and Salmonella enterica serovar Typhimurium in powdered red pepper (Capsicum annuum L.)

This study was conducted to investigate the efficacy of the simultaneous application of near-infrared (NIR) heating and UV irradiation for reducing populations of food-borne pathogens, including Salmonella enterica serovar Typhimurium and Escherichia coli O157:H7 in red pepper powder and to clarify the mechanisms of the lethal effect of the NIR-UV combined treatment. Also, the effect of the combination treatment on quality was determined by measuring changes in color and pungency constituents. Simultaneous NIR-UV combined treatment for 5 min achieved 3.34- and 2.78-log CFU reductions in S. Typhimurium and E. coli O157:H7, respectively, which involved 1.86- and 1.31-log CFU reductions, respectively, which were attributed to the synergistic effect. Through qualitative and quantitative analyses, damage to the cell envelope was identified as the main factor contributing to the synergistic lethal effect of NIR-UV combined treatment. Color values and capsaicin and dihydrocapsaicin content of NIR-UV simultaneously treated red pepper powder were not significantly (P > 0.05) different from those of untreated samples. These results suggest that simultaneous application of NIR and UV treatment can be effectively used to control food-borne pathogens in powdered red pepper without affecting quality.

Culture-free survey reveals diverse and distinctive fungal communities associated with developing figs (Ficus spp.) in Panama

The ancient association of figs (Ficus spp.) and their pollinating wasps (fig wasps; Chalcidoidea, Hymenoptera) is one of the most interdependent plant-insect mutualisms known. In addition to pollinating wasps, a diverse community of organisms develops within the microcosm of the fig inflorescence and fruit. To better understand the multipartite context of the fig-fig wasp association, we used a culture-free approach to examine fungal communities associated with syconia of six species of Ficus and their pollinating wasps in lowland Panama. Diverse fungi were recovered from surface-sterilized flowers of all Ficus species, including gall- and seed flowers at four developmental stages. Fungal communities in syconia and on pollinating wasps were similar, dominated by diverse and previously unknown Saccharomycotina, and distinct from leaf- and stem endophyte communities in the same region. Before pollination, fungal communities were similar between gall- and seed flowers and among Ficus species. However, fungal communities differed significantly in flowers after pollination vs. before pollination, and between anciently diverged lineages of Ficus with active vs. passive pollination syndromes. Within groups of relatively closely related figs, there was little evidence for strict-sense host specificity between figs and particular fungal species. Instead, mixing of fungal communities among related figs, coupled with evidence for possible transfer by pollinating wasps, is consistent with recent suggestions of pollinator mixing within syconia. In turn, changes in fungal communities during fig development and ripening suggest an unexplored role of yeasts in the context of the fig-pollinator wasp mutualism.

Effect of ultraviolet and far infrared radiation on microbial decontamination and quality of cumin seeds

Cumin seeds might be exposed to a high level of natural bacterial contamination, and this could potentially create a public health risk besides leading to problems in exportation. Ultraviolet (UVC) and far infrared (FIR) radiation has low penetration power, and due to that, there might be no detrimental defects to the products during a possible decontamination process. Therefore, the objective of this study was to determine the effect of UVC and FIR treatment on microbial decontamination and quality of cumin seeds. For this purpose, FIR treatment at different exposure times and temperatures were applied followed by constant UVC treatment with an intensity of 10.5 mW/cm² for 2 h. Total mesophilic aerobic bacteria of the cumin seeds were decreased to the target level of 10⁴ CFU/g after 1.57, 2.8, and 4.8 min FIR treatment at 300, 250, and 200 °C, respectively, following a 2 h UVC treatment. Under the given conditions, a complete elimination for total yeast and molds were obtained while there were no significant changes in volatile oil content and color of the cumin seeds. Consequently, combined UVC and FIR treatment was determined to be a promising method for decontamination of the cumin seeds.

PRACTICAL APPLICATION

This research attempts to apply UVC and far infrared (FIR) radiation for pasteurization of cumin seeds. The data suggested that combined UVC and FIR radiation treatments can become a promising new method for pasteurization of cumin seeds without causing any detrimental defect to the quality parameters. The results of this industry partnered (Kadioglu Baharat, Mersin, Turkey--http://www.kadioglubaharat.com) study were already applied in industrial scale production lines.