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Yang P, Liao X. High pressure processing plus technologies: Enhancing the inactivation of vegetative microorganisms. ADVANCES IN FOOD AND NUTRITION RESEARCH 2024; 110:145-195. [PMID: 38906586 DOI: 10.1016/bs.afnr.2024.02.003] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/23/2024]
Abstract
High pressure processing (HPP) is a non-thermal technology that can ensure microbial safety without compromising food quality. However, the presence of pressure-resistant sub-populations, the revival of sub-lethally injured (SLI) cells, and the resuscitation of viable but non-culturable (VBNC) cells pose challenges for its further development. The combination of HPP with other methods such as moderate temperatures, low pH, and natural antimicrobials (e.g., bacteriocins, lactate, reuterin, endolysin, lactoferrin, lactoperoxidase system, chitosan, essential oils) or other non-thermal processes (e.g., CO2, UV-TiO2 photocatalysis, ultrasound, pulsed electric fields, ultrafiltration) offers feasible alternatives to enhance microbial inactivation, termed as "HPP plus" technologies. These combinations can effectively eliminate pressure-resistant sub-populations, reduce SLI or VBNC cell populations, and inhibit their revival or resuscitation. This review provides an updated overview of microbial inactivation by "HPP plus" technologies and elucidates possible inactivation mechanisms.
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Affiliation(s)
- Peiqing Yang
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, P.R. China
| | - Xiaojun Liao
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, P.R. China; National Engineering Research Center for Fruit & Vegetable Processing, Beijing, P.R. China; Key Laboratory of Fruit & Vegetable Processing, Ministry of Agriculture and Rural Affairs, Beijing, P.R. China; Beijing Key laboratory for Food Non-thermal processing, Beijing, P.R. China.
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Meza-Velázquez JA, Aguilera-Ortiz M, Ragazzo-Sanchez JA, León JARD, Minjares-Fuentes JR, Luna-Zapién EA. Combined application of high pressure and ultrasound in fig paste: effect on bioactive and volatile compounds. Food Sci Biotechnol 2024; 33:1103-1112. [PMID: 38440688 PMCID: PMC10908685 DOI: 10.1007/s10068-023-01410-1] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/10/2023] [Revised: 06/27/2023] [Accepted: 08/01/2023] [Indexed: 03/06/2024] Open
Abstract
The combined impact of high-hydrostatic pressure (HHP) and ultrasound (US) on the cyanidin-3-O-rutinoside (C3R), quercetin-3-O-rutinoside (Q3R), and volatile compounds from fig (Ficus carica) paste was investigated. The HHP increased the content of C3R and Q3R, from 70 to 133 mg/kg fw and 31 to 44 mg/kg fw, respectively. The combination of HHP and US further enhanced the extraction of these bioactive compounds. Specifically, processing fig paste with US for 5 min at 40 °C yielded approximately 250 mg of C3R/kg fw and 45 mg of Q3R/kg fw, after 20 min. More than 25 volatile compounds were identified, with benzaldehyde being the predominant compound, accounting > 75%. Trace amounts of hydroxymethylfurfural (< 0.36 mg/100 g fw) were detected in HHP-processed fig paste. The application of HHP at mild temperatures and short time, combined with US, effectively promotes the content of bioactive compounds present in fig paste without adversely affecting the fruit's volatile compounds. Supplementary Information The online version contains supplementary material available at 10.1007/s10068-023-01410-1.
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Affiliation(s)
- J. A. Meza-Velázquez
- Faculty of Chemical Sciences, Juarez University of the State of Durango. Av, Articulo 123 S/N Fracc Philadelphia, 35010 Gómez Palacio, Dgo Mexico
| | - M. Aguilera-Ortiz
- Faculty of Chemical Sciences, Juarez University of the State of Durango. Av, Articulo 123 S/N Fracc Philadelphia, 35010 Gómez Palacio, Dgo Mexico
| | - J. A. Ragazzo-Sanchez
- Integral Food Laboratory, Technological Institute of Tepic, Av. Tecnológico 2595 Lagos de Country, 63175 Tepic Nay, Mexico
| | - J. A. Ramírez-De León
- Department of Food Science and Technology, UAM Reynosa-Aztlán, UAT Calle 16 and Lake Chapala. Col. Aztlan, 88743 Reynosa, Tamps Mexico
| | - J. R. Minjares-Fuentes
- Faculty of Chemical Sciences, Juarez University of the State of Durango. Av, Articulo 123 S/N Fracc Philadelphia, 35010 Gómez Palacio, Dgo Mexico
| | - E. A. Luna-Zapién
- Faculty of Chemical Sciences, Juarez University of the State of Durango. Av, Articulo 123 S/N Fracc Philadelphia, 35010 Gómez Palacio, Dgo Mexico
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Loeffler H, Waletzko-Hellwig J, Fischer RJ, Basen M, Frank M, Jonitz-Heincke A, Bader R, Klinder A. Systematic enhancement of microbial decontamination efficiency in bone graft processing by means of high hydrostatic pressure using Escherichia coli as a model organism. J Biomed Mater Res B Appl Biomater 2024; 112:e35383. [PMID: 38345152 DOI: 10.1002/jbm.b.35383] [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: 06/21/2023] [Revised: 10/30/2023] [Accepted: 01/27/2024] [Indexed: 02/15/2024]
Abstract
To obtain bone allografts that are safe for transplantation, several processing steps for decellularization and decontamination have to be applied. Currently available processing methods, although well-established, may interfere with the biomechanical properties of the bone. High hydrostatic pressure (HHP) is known to devitalize tissues effectively while leaving the extracellular matrix intact. However, little is known about the inactivation of the contaminating microorganisms by HHP. This study aims to investigate the ability of high-pressure decontamination and to establish a treatment protocol that is able to successfully inactivate microorganisms with the final goal to sterilize bone specimens. Using Escherichia coli (E. coli) as a model organism, HHP treatment parameters like temperature and duration, pressurization medium, and the number of treatment cycles were systematically adjusted to maximize the efficiency of inactivating logarithmic and stationary phase bacteria. Towards that we quantified colony-forming units (cfu) after treatment and investigated morphological changes via Field Emission Scanning Electron Microscopy (FESEM). Additionally, we tested the decontamination efficiency of HHP in bovine cancellous bone blocks that were contaminated with bacteria. Finally, two further model organisms were evaluated, namely Pseudomonas fluorescens as a Gram-negative microorganism and Micrococcus luteus as a Gram-positive representative. A HHP protocol, using 350 MPa, was able to sterilize a suspension of stationary phase E. coli, leading to a logarithmic reduction factor (log RF) of at least -7.99 (±0.43). The decontamination of bone blocks was less successful, indicating a protective effect of the surrounding tissue. Sterilization of 100% of the samples was achieved when a protocol optimized in terms of treatment temperature, duration, pressurization medium, and number and/or interval of cycles, respectively, was applied to bone blocks artificially contaminated with a suspension containing 104 cfu/mL. Hence, we here successfully established protocols for inactivating Gram-negative model microorganisms by HHP of up to 350 MPa, while pressure levels of 600 MPa were needed to inactivate the Gram-positive model organism. Thus, this study provides a basis for further investigations on different pathogenic bacteria that could enable the use of HHP in the decontamination of bone grafts intended for transplantation.
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Affiliation(s)
- Henrike Loeffler
- Biomechanics and Implant Technology Research Laboratory, Department of Orthopedics, Rostock University Medical Center, Rostock, Germany
| | - Janine Waletzko-Hellwig
- Biomechanics and Implant Technology Research Laboratory, Department of Orthopedics, Rostock University Medical Center, Rostock, Germany
| | - Ralf-Joerg Fischer
- Microbiology, Institute of Biological Sciences, University of Rostock, Rostock, Germany
| | - Mirko Basen
- Microbiology, Institute of Biological Sciences, University of Rostock, Rostock, Germany
- Department Maritime Systems, Faculty of Interdisciplinary Research, University of Rostock, Rostock, Germany
| | - Marcus Frank
- Medical Biology and Electron Microscopy Center, Rostock University Medical Center, Rostock, Germany
- Department Life, Light and Matter, Faculty for Interdisciplinary Research, University of Rostock, Rostock, Germany
| | - Anika Jonitz-Heincke
- Biomechanics and Implant Technology Research Laboratory, Department of Orthopedics, Rostock University Medical Center, Rostock, Germany
| | - Rainer Bader
- Biomechanics and Implant Technology Research Laboratory, Department of Orthopedics, Rostock University Medical Center, Rostock, Germany
| | - Annett Klinder
- Biomechanics and Implant Technology Research Laboratory, Department of Orthopedics, Rostock University Medical Center, Rostock, Germany
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D’Arrigo M, Delgado-Adámez J, Rocha-Pimienta J, Valdés-Sánchez ME, Ramírez-Bernabé MR. Integral Use of Red Wine Pomace after Hydrostatic High Pressure: Application of Two Consecutive Cycles of Treatment. Foods 2024; 13:149. [PMID: 38201177 PMCID: PMC10778647 DOI: 10.3390/foods13010149] [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: 11/30/2023] [Revised: 12/20/2023] [Accepted: 12/28/2023] [Indexed: 01/12/2024] Open
Abstract
The influence of applying hydrostatic high pressure (HHP) to red grape pomace cv. Tempranillo was studied to obtain an ingredient rich in bioactive compounds for the manufacture of food products. Four treatments were investigated: (i) 600 MPa/1 s; (ii) 600 MPa/300 s, and other two treatments with 2 cycles of HHP: (iii) 2 cycles of 600 MPa/1 s; and (iv) 1 first cycle of 400 MPa/1 s and a second cycle 600 MPa/1 s. Treated pomace was stored at different temperatures (4 and 20 °C). The application of two consecutive cycles had no effect on the microorganisms' inactivation compared to only one cycle. Immediately after HHP, the phenolic compounds content was maintained. However, HHP had no influence on the polyphenol oxidase enzyme (PPO), and so the phenolic compounds were significantly reduced during storage. Hence, the shelf-life of red grape pomace was significantly reduced at both temperatures, although phenolic compounds were better preserved under refrigeration than at room temperature.
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Affiliation(s)
| | | | | | | | - M. Rosario Ramírez-Bernabé
- Technological Agri-Food Institute (INTAEX), Centro de Investigaciones Científicas y Tecnológicas de Extremadura (CICYTEX), Avda Adolfo Suárez s/n, 06071 Badajoz, Spain; (M.D.); (J.D.-A.); (J.R.-P.); (M.E.V.-S.)
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Osek J, Wieczorek K. Why does Listeria monocytogenes survive in food and food-production environments? J Vet Res 2023; 67:537-544. [PMID: 38130454 PMCID: PMC10730553 DOI: 10.2478/jvetres-2023-0068] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/26/2023] [Accepted: 11/28/2023] [Indexed: 12/23/2023] Open
Abstract
Listeria monocytogenes is one of the most dangerous food-borne pathogens and is responsible for human listeriosis, a severe disease with a high mortality rate, especially among the elderly, pregnant women and newborns. Therefore, this bacterium has an important impact on food safety and public health. It is able to survive and even grow in a temperature range from -0.4°C to 45°C, a broad pH range from 4.6 to 9.5 and at a relatively low water activity (aW < 0.90), and tolerates salt content up to 20%. It is also resistant to ultraviolet light, biocides and heavy metals and forms biofilm structures on a variety of surfaces in food-production environments. These features make it difficult to remove and allow it to persist for a long time, increasing the risk of contamination of food-production facilities and ultimately of food. In the present review, the key mechanisms of the pathogen's survival and stress adaptation have been presented. This information may grant better understanding of bacterial adaptation to food environmental conditions.
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Affiliation(s)
- Jacek Osek
- Department of Hygiene of Food of Animal Origin, National Veterinary Research Institute, 24-100Puławy, Poland
| | - Kinga Wieczorek
- Department of Hygiene of Food of Animal Origin, National Veterinary Research Institute, 24-100Puławy, Poland
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Koo A, Ghate V, Zhou W. Acid adaptation increased the resistance of Escherichia coli O157:H7 in bok choy ( Brassica rapa subsp. chinensis) juice to high-pressure processing. Appl Environ Microbiol 2023; 89:e0060223. [PMID: 37874288 PMCID: PMC10686058 DOI: 10.1128/aem.00602-23] [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: 04/14/2023] [Accepted: 08/27/2023] [Indexed: 10/25/2023] Open
Abstract
IMPORTANCE Based on the U.S. Food and Drug Administration regulations, E. coli O157:H7 is a pertinent pathogen in high acid juices that needs to be inactivated during the pasteurization process. The results of this study suggest that the effect of acid adaptation should be considered in the selection of HPP parameters for E. coli O157:H7 inactivation to ensure that pasteurization objectives are achieved.
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Affiliation(s)
- Andrea Koo
- Integrative Sciences and Engineering Programme, NUS Graduate School, National University of Singapore, Kent Ridge, Singapore
- Department of Food Science and Technology, National University of Singapore, Kent Ridge, Singapore
| | - Vinayak Ghate
- Department of Food Science and Technology, National University of Singapore, Kent Ridge, Singapore
| | - Weibiao Zhou
- Integrative Sciences and Engineering Programme, NUS Graduate School, National University of Singapore, Kent Ridge, Singapore
- Department of Food Science and Technology, National University of Singapore, Kent Ridge, Singapore
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Chen HM, Zhou Q, Huang LJ, Lin J, Liu JF, Huang ZY, Zhang RL, Wang JJ, Zhao Y, Wu YN, Yang XF, Wu WL. Curcumin-mediated photodynamic treatment extends the shelf life of salmon (Salmo salar) sashimi during chilled storage: Comparisons of preservation effects with five natural preservatives. Food Res Int 2023; 173:113325. [PMID: 37803636 DOI: 10.1016/j.foodres.2023.113325] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/16/2023] [Revised: 07/24/2023] [Accepted: 07/25/2023] [Indexed: 10/08/2023]
Abstract
The impact of curcumin-mediated photodynamic treatment (PDT) on the microbiological, physicochemical and sensory qualities of salmon sashimi has not been explored. Herein, this study aimed to evaluate the effects of PDT on the shelf-life quality of ready-to-eat salmon fillets during chilled storage (4 °C) in comparison with five widely investigated natural extracts, including cinnamic aldehyde, rosmarinic acid, chlorogenic acid, dihydromyricetin and nisin. From a microbial perspective, PDT exhibited outstanding bacterial inhibition, the results of total viable counts, total coliform bacteria, psychrotrophic bacteria, Pseudomonas spp., Enterobacteriaceae family, and H2S-producing bacteria were notably inactivated (p < 0.05) to meet the acceptable limits by PDT in comparison with those of the control group and natural origin groups, which could extend the shelf-life of salmon fillets from<6 days to 10 days. In the alteration of physicochemical indicators, PDT and natural extracts were able to maintain the pH value and retard lipid oxidation in salmon fillets, while apparently slowing the accumulation (p < 0.05) of total volatile basic nitrogen and biogenic amines, especially the allergen histamine, which contrary to with the variation trend of spoilage microbiota. In parallel, PDT worked effectively (p < 0.05) on the breakdown of adenosine triphosphate and adenosine diphosphate to maintain salmon fillet freshness. Additionally, the physical indicators of texture profile and color did not have obvious changes (p < 0.05) after treated by PDT during the shelf life. Besides, the sensory scores of salmon samples were also significantly improved. In general, PDT not only has a positive effect on organoleptic indicators but is also a potential antimicrobial strategy for improving the quality of salmon sashimi.
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Affiliation(s)
- Hui-Ming Chen
- Food Safety and Health Research Center, Guangdong Provincial Key Laboratory of Tropical Disease Research, School of Public Health, Southern Medical University, Guangzhou 510515, PR China
| | - Quan Zhou
- College of Food Science, South China Agricultural University, Guangzhou 510642, PR China
| | - Li-Jun Huang
- Food Safety and Health Research Center, Guangdong Provincial Key Laboratory of Tropical Disease Research, School of Public Health, Southern Medical University, Guangzhou 510515, PR China
| | - Jun Lin
- Huadu District Center for Disease Control and Prevention, Guangzhou 510803, PR China
| | - Jia-Fei Liu
- Waters Technologies (Shanghai) Limited, Shanghai 200080, PR China
| | - Zi-Yong Huang
- Waters Technologies (Shanghai) Limited, Shanghai 200080, PR China
| | - Rong-Lin Zhang
- Guangxi-Asean Food Inspection Center, Nanning 530007, PR China
| | - Jing-Jing Wang
- School of Food Science and Engineering, Foshan University, Foshan 528225, PR China
| | - Yong Zhao
- College of Food Sciences & Technology, Shanghai Ocean University, Shanghai 201306, PR China
| | - Yong-Ning Wu
- Food Safety and Health Research Center, Guangdong Provincial Key Laboratory of Tropical Disease Research, School of Public Health, Southern Medical University, Guangzhou 510515, PR China; National Center for Food Safety Risk Assessment, Key Laboratory of Food Safety Risk Assessment, Ministry of Health, Beijing 100021, PR China
| | - Xing-Fen Yang
- Food Safety and Health Research Center, Guangdong Provincial Key Laboratory of Tropical Disease Research, School of Public Health, Southern Medical University, Guangzhou 510515, PR China.
| | - Wei-Liang Wu
- Food Safety and Health Research Center, Guangdong Provincial Key Laboratory of Tropical Disease Research, School of Public Health, Southern Medical University, Guangzhou 510515, PR China.
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Torres-Ossandón MJ, Castillo L, Uribe E, Bilbao-Sainz C, Ah-Hen KS, Vega-Gálvez A. Combined Effect of High Hydrostatic Pressure and Proteolytic Fraction P1G10 from Vasconcellea cundinamarcensis Latex against Botrytis cinerea in Grape Juice. Foods 2023; 12:3400. [PMID: 37761109 PMCID: PMC10530099 DOI: 10.3390/foods12183400] [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: 08/14/2023] [Revised: 09/06/2023] [Accepted: 09/09/2023] [Indexed: 09/29/2023] Open
Abstract
The effect of high hydrostatic pressure (HHP) and the proteolytic fraction P1G10 from papaya latex was studied to find out whether a synergy exists in the growth inhibition of Botrytis cinerea in grape juice, contributing to the improvement of conservation techniques and extending the shelf life and quality of food products. Grape juice (GJ) diluted to 16 °Brix with a water activity (aw) of 0.980 was prepared from a concentrated GJ and used in this study. Results indicated a 92% growth inhibition of B. cinerea when exposed to 1 mg/mL of P1G10 and 250 MPa/4 min of pressure treatment. The proximate composition and antioxidant compounds present in the GJ were not significantly affected after the treatments. Eight phenolic compounds and two flavonoids in GJ were identified and quantified, with values fluctuating between 12.77 ± 0.51 and 240.40 ± 20.9 mg/L in the control sample (0.1 MPa). The phenolic compounds showed a significant decrease after the applied treatments, with the HHP sample having a content of 65.4 ± 6.9 mg GAE/100 mL GJ. In conclusion, a synergistic effect at moderate HHP of 250 MPa/4 min with the addition of P1G10 was observed, and the successful development of a stable and acceptable GJ product was possible.
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Affiliation(s)
- María José Torres-Ossandón
- Laboratorio de Biotecnología y Microbiología Aplicada, Departamento en Ciencia y Tecnología de los Alimentos, Facultad Tecnológica, Universidad de Santiago de Chile, Alameda 3363, Estación Central, Santiago 9170022, Chile
- Laboratorio de Bioquímica y Biología Molecular, Departamento de Biología, Universidad de La Serena, Avda. Raúl Bitrán 1305, La Serena 1700000, Chile
- Departamento de Ingeniería en Alimentos, Universidad de La Serena, Avda. Raúl Bitrán 1305, La Serena 1700000, Chile
| | - Luis Castillo
- Laboratorio de Bioquímica y Biología Molecular, Departamento de Biología, Universidad de La Serena, Avda. Raúl Bitrán 1305, La Serena 1700000, Chile
| | - Elsa Uribe
- Departamento de Ingeniería en Alimentos, Universidad de La Serena, Avda. Raúl Bitrán 1305, La Serena 1700000, Chile
- Instituto de Investigación Multidisciplinario en Ciencia y Tecnología, Universidad de La Serena, Avda. Raúl Bitrán 1305, La Serena 1700000, Chile
| | - Cristina Bilbao-Sainz
- Healthy Processed Foods Research, U.S. Department of Agriculture, Albany, CA 94710, USA
| | - Kong Shun Ah-Hen
- Instituto de Ciencia y Tecnología de los Alimentos, Universidad Austral de Chile, Avda. Julio Sarrazín sn, Valdivia 5090000, Chile
| | - Antonio Vega-Gálvez
- Departamento de Ingeniería en Alimentos, Universidad de La Serena, Avda. Raúl Bitrán 1305, La Serena 1700000, Chile
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Lee EJ, Kim SH, Park SH. Effect of high hydrostatic pressure treatment on the inactivation and sublethal injury of foodborne pathogens and quality of apple puree at different pH. Food Microbiol 2023; 114:104302. [PMID: 37290878 DOI: 10.1016/j.fm.2023.104302] [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: 12/24/2022] [Revised: 04/28/2023] [Accepted: 04/28/2023] [Indexed: 06/10/2023]
Abstract
The objectives of this study were to evaluate the survival of high hydrostatic pressure (HHP)-treated Salmonella Typhimurium, Escherichia coli O157:H7, and Listeria monocytogenes in apple puree, as well as to determine the levels of HHP-induced cell injury according to the pressure level, holding time, and pH of apple puree. Apple puree was inoculated with three foodborne pathogens and treated at pressures of 300-600 MPa for up to 7 min at 22 °C using HHP equipment. Increasing the pressure level and lowering the pH of apple puree led to larger microbial reductions, and E. coli O157:H7 showed higher resistance compared to S. Typhimurium and L. monocytogenes. Besides, approximately 5-log injured cells of E. coli O157:H7 were induced in apple puree at pH 3.5 and 3.8. HHP treatment at 500 MPa for 2 min effectively achieved complete inactivation of the three pathogens in apple puree at pH 3.5. For apple puree at pH 3.8, more than 2 min treatment of HHP at 600 MPa is seemingly needed to achieve complete inactivation of the three pathogens. Transmission electron microscopy analysis was conducted to identify ultrastructural changes in the injured or dead cells after HHP treatment. Plasmolysis and uneven cavities in the cytoplasm were observed in injured cells, and additional deformations, such as distorted and rough cell envelopes, and cell disruption occurred in dead cells. No changes in solid soluble content (SSC) and color of apple puree were observed after HHP treatment, and no differences were detected between control and HHP-treated samples during 10 d of storage at 5 °C. The results of this study could be useful in determining the acidity of apple purees or the treatment time at specific acidity levels when applying the HHP processing.
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Affiliation(s)
- Eun-Jung Lee
- Department of Food Science and Technology, Kongju National University, Yesan, Chungnam, 32439, Republic of Korea
| | - Soo-Hwan Kim
- Department of Food and Animal Biotechnology, Department of Agricultural Biotechnology, Center for Food and Bioconvergence and Research Institute for Agriculture and Life Sciences, Seoul National University, Seoul, 151-921, Republic of Korea
| | - Sang-Hyun Park
- Department of Food Science and Technology, Kongju National University, Yesan, Chungnam, 32439, Republic of Korea.
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Deng L, Zhong M, Li Y, Hu G, Zhang C, Peng Q, Zhang Z, Fang J, Yu X. High hydrostatic pressure harnesses the biosynthesis of secondary metabolites via the regulation of polyketide synthesis genes of hadal sediment-derived fungi. Front Microbiol 2023; 14:1207252. [PMID: 37383634 PMCID: PMC10293889 DOI: 10.3389/fmicb.2023.1207252] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/17/2023] [Accepted: 05/24/2023] [Indexed: 06/30/2023] Open
Abstract
Deep-sea fungi have evolved extreme environmental adaptation and possess huge biosynthetic potential of bioactive compounds. However, not much is known about the biosynthesis and regulation of secondary metabolites of deep-sea fungi under extreme environments. Here, we presented the isolation of 15 individual fungal strains from the sediments of the Mariana Trench, which were identified by internal transcribed spacer (ITS) sequence analysis as belonging to 8 different fungal species. High hydrostatic pressure (HHP) assays were performed to identify the piezo-tolerance of the hadal fungi. Among these fungi, Aspergillus sydowii SYX6 was selected as the representative due to the excellent tolerance of HHP and biosynthetic potential of antimicrobial compounds. Vegetative growth and sporulation of A. sydowii SYX6 were affected by HHP. Natural product analysis with different pressure conditions was also performed. Based on bioactivity-guided fractionation, diorcinol was purified and characterized as the bioactive compound, showing significant antimicrobial and antitumor activity. The core functional gene associated with the biosynthetic gene cluster (BGC) of diorcinol was identified in A. sydowii SYX6, named as AspksD. The expression of AspksD was apparently regulated by the HHP treatment, correlated with the regulation of diorcinol production. Based on the effect of the HHP tested here, high pressure affected the fungal development and metabolite production, as well as the expression level of biosynthetic genes which revealed the adaptive relationship between the metabolic pathway and the high-pressure environment at the molecular level.
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Affiliation(s)
- Ludan Deng
- Shanghai Engineering Research Center of Hadal Science and Technology, College of Marine Sciences, Shanghai Ocean University, Shanghai, China
| | - Maosheng Zhong
- Shanghai Engineering Research Center of Hadal Science and Technology, College of Marine Sciences, Shanghai Ocean University, Shanghai, China
| | - Yongqi Li
- Shanghai Engineering Research Center of Hadal Science and Technology, College of Marine Sciences, Shanghai Ocean University, Shanghai, China
| | - Guangzhao Hu
- Shanghai Engineering Research Center of Hadal Science and Technology, College of Marine Sciences, Shanghai Ocean University, Shanghai, China
| | - Changhao Zhang
- Shanghai Engineering Research Center of Hadal Science and Technology, College of Marine Sciences, Shanghai Ocean University, Shanghai, China
| | - Qingqing Peng
- Shanghai Engineering Research Center of Hadal Science and Technology, College of Marine Sciences, Shanghai Ocean University, Shanghai, China
| | - Zhizhen Zhang
- Ocean College, Zhoushan Campus, Zhejiang University, Zhoushan, China
| | - Jiasong Fang
- Shanghai Engineering Research Center of Hadal Science and Technology, College of Marine Sciences, Shanghai Ocean University, Shanghai, China
| | - Xi Yu
- Shanghai Engineering Research Center of Hadal Science and Technology, College of Marine Sciences, Shanghai Ocean University, Shanghai, China
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11
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Effect of High Hydrostatic Pressure Processing on the Microbiological Quality and Bacterial Diversity of Sous-Vide-Cooked Cod. Foods 2023; 12:foods12061206. [PMID: 36981133 PMCID: PMC10047930 DOI: 10.3390/foods12061206] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/31/2023] [Revised: 03/06/2023] [Accepted: 03/10/2023] [Indexed: 03/14/2023] Open
Abstract
High hydrostatic pressure (HP) is a promising method to improve the microbiological quality of sous-vide foods. Monitoring the composition and behavior of the microbial communities in foods is of most importance for the production of high-quality and safe products. High-throughput sequencing (HTS) provides advanced approaches to determine food’s microbial community composition and structure. The aim of the present study was to determine the impact of different HP treatments on the microbial load and bacterial diversity of sous-vide Atlantic cod. Sous-vide cooking at 57.1 °C for 30 min followed by HP treatment at 500 MPa for 8 min reduced viable cell counts (total aerobic mesophiles) in the cod samples below detectable levels for 45 days of storage under refrigeration. In a second trial with cod cooked sous-vide at 52 °C for 20 min followed by HP treatments at 300 or 600 MPa (with HP treatment temperatures of 22 °C or 50 °C for 4 or 8 min, depending on treatment), only the treatments at 600 MPa delayed bacterial growth for at least 30 days under refrigeration. The optimal HP conditions to improve the microbiological quality of sous-vide cod cooked at low temperatures were obtained at 600 MPa for 4 min at a pressurization temperature of 50 °C. Bacterial diversity was studied in cod cooked sous-vide at 52 °C for 20 min by HTS. In the absence of HP treatment, Proteobacteria was the main bacterial group. A succession of Pseudomonadaceae (Pseudomonas) and Enterobacteriaceae was observed during storage. Firmicutes had low relative abundances and were represented mainly by Anoxybacillus (early storage) and Carnobacterium (late storage). The HP-treated sous-vide cod showed the greatest differences from controls during late storage, with Aerococcus and Enterococcus as predominant groups (depending on the HP conditions). The application of HTS provided new insights on the diversity and dynamics of the bacterial communities of sous-vide cod, revealing the presence of bacterial genera not previously described in this food, such as Anoxybacillus. The significance of Anoxybacillus as a contaminant of seafoods should be further investigated.
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Shao L, Sun Y, Zou B, Zhao Y, Li X, Dai R. Sublethally injured microorganisms in food processing and preservation: Quantification, formation, detection, resuscitation and adaption. Food Res Int 2023; 165:112536. [PMID: 36869540 DOI: 10.1016/j.foodres.2023.112536] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/06/2022] [Revised: 01/14/2023] [Accepted: 01/21/2023] [Indexed: 01/29/2023]
Abstract
Sublethally injured state has been recognized as a survival strategy for microorganisms suffering from stressful environments. Injured cells fail to grow on selective media but can normally grow on nonselective media. Numerous microorganism species can form sublethal injury in various food matrices during processing and preservation with different techniques. Injury rate was commonly used to evaluate sublethal injury, but mathematical models for the quantification and interpretation of sublethally injured microbial cells still require further study. Injured cells can repair themselves and regain viability on selective media under favorable conditions when stress is removed. Conventional culture methods might underestimate microbial counts or present a false negative result due to the presence of injured cells. Although the structural and functional components may be affected, the injured cells pose a great threat to food safety. This work comprehensively reviewed the quantification, formation, detection, resuscitation and adaption of sublethally injured microbial cells. Food processing techniques, microbial species, strains and food matrix all significantly affect the formation of sublethally injured cells. Culture-based methods, molecular biological methods, fluorescent staining and infrared spectroscopy have been developed to detect the injured cells. Cell membrane is often repaired first during resuscitation of injured cells, meanwhile, temperature, pH, media and additives remarkably influence the resuscitation. The adaption of injured cells negatively affects the microbial inactivation during food processing.
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Affiliation(s)
- 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
| | - 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
| | - Bo Zou
- 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
| | - 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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Tenuta MC, Artoni E, Fava P, Bignami C, Licciardello F. Shelf Life Extension and Nutritional Quality Preservation of Sour Cherries through High Pressure Processing. Foods 2023; 12:foods12020342. [PMID: 36673434 PMCID: PMC9857671 DOI: 10.3390/foods12020342] [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: 12/17/2022] [Revised: 01/05/2023] [Accepted: 01/07/2023] [Indexed: 01/13/2023] Open
Abstract
The present study assessed the effectiveness of high pressure processing (HPP) for the quality maintenance of pitted sour cherries, with special regard to microbial stabilization and the maintenance of color and of chemical-nutritional properties. The HPP treatment (600 MPa for 3 min at 4 °C) was effective at minimizing the initial microbial load, which remained at negligible levels throughout 5 months of refrigerated storage. The color and total phytochemical content of sour cherries were not influenced by the HPP treatment and were maintained at levels comparable with the fresh product for 3 months of refrigerated storage. For longer storage periods, the typical red color decreased, in agreement with the content of total anthocyanins, which showed a significant decrease (up to 65% after 5 months). The antioxidant activity, measured by the ABTS and DPPH assays, was not affected by the HPP treatment, but slightly reduced during refrigerated storage. The study suggests that HPP may be exploited to extend the shelf life, while maintaining the fresh-like features of sour cherries, thus offering an alternative option to current preservation techniques (based on freezing or heating) commonly applied to this product.
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Affiliation(s)
- Maria Concetta Tenuta
- Department of Life Sciences, University of Modena and Reggio Emilia, 42122 Reggio Emilia, Italy
- Faculty of Science and Technology, Free University of Bozen-Bolzano, 39100 Bolzano, Italy
| | - Elisa Artoni
- Department of Life Sciences, University of Modena and Reggio Emilia, 42122 Reggio Emilia, Italy
| | - Patrizia Fava
- Department of Life Sciences, University of Modena and Reggio Emilia, 42122 Reggio Emilia, Italy
- Interdepartmental Research Centre for the Improvement of Agri-Food Biological Resources (BIOGEST-SITEIA), University of Modena and Reggio Emilia, 42122 Reggio Emilia, Italy
| | - Cristina Bignami
- Department of Life Sciences, University of Modena and Reggio Emilia, 42122 Reggio Emilia, Italy
- Interdepartmental Research Centre for the Improvement of Agri-Food Biological Resources (BIOGEST-SITEIA), University of Modena and Reggio Emilia, 42122 Reggio Emilia, Italy
| | - Fabio Licciardello
- Department of Life Sciences, University of Modena and Reggio Emilia, 42122 Reggio Emilia, Italy
- Interdepartmental Research Centre for the Improvement of Agri-Food Biological Resources (BIOGEST-SITEIA), University of Modena and Reggio Emilia, 42122 Reggio Emilia, Italy
- Correspondence:
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Effect of high pressure processing on biogenic amines content in skin-packed beef during storage. Lebensm Wiss Technol 2023. [DOI: 10.1016/j.lwt.2023.114483] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/19/2023]
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15
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Yildiz S, Shin GY, Franco BG, Tang J, Sablani S, Barbosa-Cánovas GV. Equivalent processing for pasteurization of a pineapple juice-coconut milk blend by selected nonthermal technologies. J Food Sci 2023; 88:403-416. [PMID: 36477936 DOI: 10.1111/1750-3841.16403] [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: 06/13/2022] [Revised: 10/30/2022] [Accepted: 11/11/2022] [Indexed: 12/12/2022]
Abstract
Identifying equivalent processing conditions is critical for the relevant comparison of food quality attributes. This study investigates equivalent processes for at least 5-log reduction of Escherichia coli and Listeria innocua in pineapple juice-coconut milk (PC) blends by high-pressure processing (HPP), pulsed electric fields (PEF), and ultrasound (US) either alone or combined with other preservation factors (pH, nisin, and/or heat). The two blends (pH 4 and 5) and coconut milk (pH 7) as a reference were subjected to HPP at 300-600 MPa, 20°C for 0.5-30 min; PEF at an electric field strength of 10-21 kV/cm, 40°C for 24 µs; and US at 120 µm amplitude, 25 or 45°C for 6 or 10 min. At least a 5-log reduction of E. coli was achieved at pH 4 by HPP at 400 MPa, 20°C for 1 min; PEF at 21 kV/cm, 235 Hz, 40°C for 24 µs; and US at 120 µm, 45°C for 6 min. As L. innocua showed greater resistance, a synergistic lethal effect was provided at pH 4 by HPP with 75 ppm nisin at 600 MPa, 20°C for 5 min; PEF with 50 ppm nisin at 18 kV/cm, 588 Hz, 40°C for 24 µs; and US at 45°C, 120 µm for 10 min. The total soluble solids (11.2-12.4°Bx), acidity (0.47%-0.51% citric acid), pH (3.91-4.16), and viscosity (3.55 × 10-3 -4.0 × 10-3 Pa s) were not significantly affected under the identified equivalent conditions. HPP was superior to PEF and US, achieving higher ascorbic acid retention and lower color difference in PC blend compared to the untreated sample.
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Affiliation(s)
- Semanur Yildiz
- Department of Food Engineering, Sakarya University, Serdivan, Sakarya, Turkey
| | - Ga Young Shin
- Center for Nonthermal Processing of Food, Washington State University, Pullman, Washington, USA.,Department of Biological Systems Engineering, Washington State University, Pullman, Washington, USA
| | - Beatriz Gonçalves Franco
- Center for Nonthermal Processing of Food, Washington State University, Pullman, Washington, USA.,Department of Food Engineering, University of Sao Paulo, Sao Paulo, Brazil
| | - Juming Tang
- Department of Biological Systems Engineering, Washington State University, Pullman, Washington, USA
| | - Shyam Sablani
- Department of Biological Systems Engineering, Washington State University, Pullman, Washington, USA
| | - Gustavo V Barbosa-Cánovas
- Center for Nonthermal Processing of Food, Washington State University, Pullman, Washington, USA.,Department of Biological Systems Engineering, Washington State University, Pullman, Washington, USA
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Wu CP, Wu SM, Lin YH, Wu YH, Huang BC, Huang HW, Wang CY. High pressure processing-based hurdle strategy for microbial shelf life of packed food in the Cold Chain. Food Packag Shelf Life 2022. [DOI: 10.1016/j.fpsl.2022.100983] [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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Effect of high pressure pretreatment on myrosinase-glucosinolate system, physicochemical and bacterial properties during fermentation of brine-pickled radishes. Food Res Int 2022; 162:112018. [DOI: 10.1016/j.foodres.2022.112018] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/28/2022] [Revised: 09/28/2022] [Accepted: 10/01/2022] [Indexed: 11/22/2022]
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Comparison of High Hydrostatic Pressure Processed Plus Sous-Vide Cooked Meat-Based, Plant-Based and Hybrid Patties According to Fat Replacement. Foods 2022; 11:foods11223678. [PMID: 36429270 PMCID: PMC9689922 DOI: 10.3390/foods11223678] [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: 10/24/2022] [Revised: 11/11/2022] [Accepted: 11/13/2022] [Indexed: 11/18/2022] Open
Abstract
The impact of high-pressure processing (HPP) alone and combined with sous-vide cooking (SVCOOK) on the physicochemical and sensory traits of patties from different fat and protein matrices was evaluated. Hydro-gelled and soya emulsions were tested in meat (M), hybrid (H) and plant-based (P) patties (six formulations). M patties with pork backfat were used as reference formulation. All samples were pressurized (350 MPa, 10 min) and the HPP + SVCOOK patties were subsequently vacuum-cooked (55 °C). Significant changes (p < 0.05) in physicochemical parameters were detected in HPP and HPP + SVCOOK samples. Hardness reached the maximum value (11.0 N) in HPP treated P patties with soya emulsion. The HPP + SVCOOK M patties with backfat recorded the highest hardness (29.9 N). Irrespective of the fat formulations, the sensory characteristics of the HPP and HPP + SVCOOK M patties showed a well differentiated profile compared to H and P patties. The highest intensities for fatness, flavor, chewiness and the lowest for friability were recorded in HPP + SVCOOK M patties with backfat. The differences in physicochemical and sensory parameters of HPP + SVCOOK patties were minimal. Successful fat replacement using either one of the soya or hydro-gelled emulsion could be conducted in HPP + SVCOOK patties.
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Mukhtar K, Nabi BG, Arshad RN, Roobab U, Yaseen B, Ranjha MMAN, Aadil RM, Ibrahim SA. Potential impact of ultrasound, pulsed electric field, high-pressure processing and microfludization against thermal treatments preservation regarding sugarcane juice (Saccharum officinarum). ULTRASONICS SONOCHEMISTRY 2022; 90:106194. [PMID: 36242792 PMCID: PMC9576986 DOI: 10.1016/j.ultsonch.2022.106194] [Citation(s) in RCA: 18] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/04/2022] [Revised: 09/21/2022] [Accepted: 10/09/2022] [Indexed: 06/12/2023]
Abstract
Sugarcane juice (Saccharum officinarum) is a proven nutritious beverage with high levels of antioxidants, polyphenols, and other beneficial nutrients. It has recently gained consumer interest due to its high nutritional profile and alkaline nature. Still, high polyphenolic and sugar content start the fermentation in juice, resulting in dark coloration. Lately, some novel techniques have been introduced to extend shelf life and improve the nutritional value of sugarcane juice. The introduction of such processing technologies is beneficial over conventional processes and essential for producing chemical-free, high-quality, fresh juices. The synergistic impact of these novel technologies is also advantageous for preserving sugarcane juice. In literature, novel thermal, non-thermal and hurdle technologies have been executed to preserve sugarcane juice. These technologies include high hydrostatic pressure (HHP), ultrasound (US), pulsed electric field (PEF), ultraviolet irradiation (UV), ohmic heating (OH), microwave (MW), microfludization and ozone treatment. This review manifests the impact of novel thermal, non-thermal, and synergistic technologies on sugarcane juice processing and preservation characteristics. Non-thermal techniques have been successfully proved effective and showed better results than novel thermal treatments. Because they reduced microbial load and retained nutritional content, while thermal treatments degraded nutrients and flavor of sugarcane juice. Among non-thermal treatments, HHP is the most efficient technique for the preservation of sugarcane juice while OH is preferable in thermal techniques due to less nutritional loss.
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Affiliation(s)
- Kinza Mukhtar
- National Institute of Food Science and Technology, University of Agriculture, Faisalabad 38000, Pakistan
| | - Brera Ghulam Nabi
- National Institute of Food Science and Technology, University of Agriculture, Faisalabad 38000, Pakistan
| | - Rai Naveed Arshad
- Institute of High Voltage & High Current, Universiti Teknologi Malaysia, 81310 Skudai, Johor, Malaysia
| | - Ume Roobab
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China
| | - Bilal Yaseen
- Department of Food Sciences, Government College University, Sahiwal 57000, Pakistan
| | | | - Rana Muhammad Aadil
- National Institute of Food Science and Technology, University of Agriculture, Faisalabad 38000, Pakistan.
| | - Salam A Ibrahim
- Food Microbiology and Biotechnology Laboratory, North Carolina Agricultural and Technical State University, E. Market Street 1601, Greensboro, NC 24711, USA.
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Han J, Dong P, Holman BWB, Yang H, Chen X, Zhu L, Luo X, Mao Y, Zhang Y. Processing interventions for enhanced microbiological safety of beef carcasses and beef products: A review. Crit Rev Food Sci Nutr 2022; 64:2105-2129. [PMID: 36148812 DOI: 10.1080/10408398.2022.2121258] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
Chilled beef is inevitably contaminated with microorganisms, starting from the very beginning of the slaughter line. A lot of studies have aimed to improve meat safety and extend the shelf life of chilled beef, of which some have focused on improving the decontamination effects using traditional decontamination interventions, and others have investigated newer technologies and methods, that offer greater energy efficiency, lower environmental impacts, and better assurances for the decontamination of beef carcasses and cuts. To inform industry, there is an urgent need to review these interventions, analyze the merits and demerits of each technology, and provide insight into 'best practice' to preserve microbial safety and beef quality. In this review, the strategies and procedures used to inhibit the growth of microorganisms on beef, from slaughter to storage, have been critiqued. Critical aspects, where there is a lack of data, have been highlighted to help guide future research. It is also acknowledge that different intervention programs for microbiological safety have different applications, dependent on the initial microbial load, the type of infrastructures, and different stages of beef processing.
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Affiliation(s)
- Jina Han
- Lab of Beef Processing and Quality Control, College of Food Science and Engineering, Shandong Agricultural University, Taian, Shandong, P. R. China
- National R&D Center for Beef Processing Technology, Tai'an, Shandong, P. R. China
| | - Pengcheng Dong
- Lab of Beef Processing and Quality Control, College of Food Science and Engineering, Shandong Agricultural University, Taian, Shandong, P. R. China
- National R&D Center for Beef Processing Technology, Tai'an, Shandong, P. R. China
| | - Benjamin W B Holman
- Centre for Red Meat and Sheep Development, NSW Department of Primary Industries, Cowra, New South Wales, Australia
| | - Huixuan Yang
- Lab of Beef Processing and Quality Control, College of Food Science and Engineering, Shandong Agricultural University, Taian, Shandong, P. R. China
- National R&D Center for Beef Processing Technology, Tai'an, Shandong, P. R. China
| | - Xue Chen
- Lab of Beef Processing and Quality Control, College of Food Science and Engineering, Shandong Agricultural University, Taian, Shandong, P. R. China
- National R&D Center for Beef Processing Technology, Tai'an, Shandong, P. R. China
| | - Lixian Zhu
- Lab of Beef Processing and Quality Control, College of Food Science and Engineering, Shandong Agricultural University, Taian, Shandong, P. R. China
- National R&D Center for Beef Processing Technology, Tai'an, Shandong, P. R. China
| | - Xin Luo
- Lab of Beef Processing and Quality Control, College of Food Science and Engineering, Shandong Agricultural University, Taian, Shandong, P. R. China
- National R&D Center for Beef Processing Technology, Tai'an, Shandong, P. R. China
| | - Yanwei Mao
- Lab of Beef Processing and Quality Control, College of Food Science and Engineering, Shandong Agricultural University, Taian, Shandong, P. R. China
- National R&D Center for Beef Processing Technology, Tai'an, Shandong, P. R. China
| | - Yimin Zhang
- Lab of Beef Processing and Quality Control, College of Food Science and Engineering, Shandong Agricultural University, Taian, Shandong, P. R. China
- National R&D Center for Beef Processing Technology, Tai'an, Shandong, P. R. China
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Comparison of the Effects of High Hydrostatic Pressure and Pasteurization on Quality of Milk during Storage. Foods 2022; 11:foods11182837. [PMID: 36140965 PMCID: PMC9498420 DOI: 10.3390/foods11182837] [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: 07/20/2022] [Revised: 09/01/2022] [Accepted: 09/09/2022] [Indexed: 11/16/2022] Open
Abstract
High hydrostatic pressure (HHP, 600 MPa/15 min), pasteurization (72 °C/15 s) and pasteurization-HHP (72 °C/15 s + 600 MPa/15 min) processing of milk were comparatively evaluated by examining their effects on microorganisms and quality during 30 days of storage at 4 °C. The counts of total aerobic bacteria in HHP-treated milk were less than 2.22 lgCFU/mL during storage, while they exceeded 5.00 lgCFU/mL in other treated milk. Although HHP changed the color, it had more advantages in maintaining the nutrient (fat, calcium and β-lactoglobulin) properties of milk during storage. Moreover, the viscosity and particle size of HHP-treated milk were more similar to the untreated milk during storage. However, consumer habits towards heat-treated milk have led to poor acceptance of HHP-treated milk, resulting in a low sensory score. In sum, compared with pasteurization- and pasteurization-HHP-treated milk, HHP-treated milk showed longer shelf life and better nutritional quality, but lower sensory acceptance.
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22
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Lemos ÁT, Casal S, Barba FJ, Phimolsiripol Y, Delgadillo I, Saraiva JA. Preservation of high pressure pasteurised milk by hyperbaric storage at room temperature versus refrigeration on inoculated microorganisms, fatty acids, volatile compounds and lipid oxidation. Food Chem 2022; 387:132887. [PMID: 35472715 DOI: 10.1016/j.foodchem.2022.132887] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/31/2021] [Revised: 03/31/2022] [Accepted: 04/01/2022] [Indexed: 11/26/2022]
Abstract
High pressure pasteurised (HPP) milk was stored by hyperbaric storage at room temperature (HS/RT) (50-100 MPa at 20 °C) and compared with refrigeration (RF), to assess the effect on two pathogens surrogates and a pathogenic, up to 120 days, and on fatty acids, volatile organic compounds (VOCs) and secondary lipid oxidation over 60 days. HS/RT (75-100 MPa) was able to inactivate at least 6.68/6.31/6.03 log CFU/mL of Escherichia coli/Listeria innocua/Salmonella Senftenberg (to below the detection limit), while RF resulted only in minor changes. Overall, fatty acids profile remained stable under HS/RT, although secondary lipid oxidation showed slightly higher values. In addition, both HS/RT and RF showed stable and similar VOCs profiles and off-flavour indicative compounds were not detected, except for the lowest pressure (50 MPa) after 40 days. HS/RT preserved HPP milk with enhanced microbial safety, shelf-life and quality compared to RF, being in addition quasi-energetically costless and more sustainable than RF.
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Affiliation(s)
- Álvaro T Lemos
- LAQV-REQUIMTE, Department of Chemistry, University of Aveiro, 3810-193 Aveiro, Portugal
| | - Susana Casal
- LAQV-REQUIMTE, Department of Chemistry, Faculty of Pharmacy, University of Porto, 4050-313 Porto, Portugal
| | - Francisco J Barba
- Nutrition and Food Science Area, Preventive Medicine and Public Health, Food Science, Toxicology and Forensic Medicine Department, Universitat de València, Avda. Vicent Andrés Estellés, s/n 46100 Burjassot, València, Spain
| | | | - Ivonne Delgadillo
- LAQV-REQUIMTE, Department of Chemistry, University of Aveiro, 3810-193 Aveiro, Portugal
| | - Jorge A Saraiva
- LAQV-REQUIMTE, Department of Chemistry, University of Aveiro, 3810-193 Aveiro, Portugal.
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Chen YA, Chen GW, Ku HH, Huang TC, Chang HY, Wei CI, Tsai YH, Chen TY. Differential Proteomic Analysis of Listeria monocytogenes during High-Pressure Processing. BIOLOGY 2022; 11:biology11081152. [PMID: 36009779 PMCID: PMC9405252 DOI: 10.3390/biology11081152] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 05/30/2022] [Revised: 07/14/2022] [Accepted: 07/27/2022] [Indexed: 11/20/2022]
Abstract
Simple Summary High-pressure processing (HPP) is a prevailing non-thermal food preservation technology. The inactivation mechanisms of Listeria monocytogenes under sub-lethal to lethal damage by different levels of HPP treatments were conducted by label-free quantitative proteomic analysis. HPP might promote translation initiation due to upregulation of most ribosomal subunits and initiation factors. However, protein synthesis was arrested according to the shortage of proteins responsible for elongation, termination and recycling. The quantitative proteomics approaches provide fundamental information on L. monocytogenes under different HPP pressures, and provide theoretical support for HPP against Listeriosis illness and for promotion of safer ready-to-eat foods. Abstract High-pressure processing (HPP) is a prevailing non-thermal food preservation technology. The inactivation mechanisms of Listeria monocytogenes under HPP at 200 and 400 MPa for 3 min were investigated by label-free quantitative proteomic analysis and functional enrichment analysis in the Kyoto Encyclopedia of Genes and Genomes. HPP treatment at 400 MPa exhibited significant effects on proteins involved in translation, carbon, carbohydrate, lipid and energy metabolism, and peptidoglycan biosynthesis. HPP increased most ribosomal subunits and initiation factors, suggesting it might shift ribosomal biogenesis to translation initiation. However, protein synthesis was impaired by the shortage of proteins responsible for elongation, termination and recycling. HPP stimulated several ATP-dependent Clp proteases, and the global transcriptional regulator Spx, associating with activation of the stress-activated sigma factor Sigma B (σB) and the transcriptional activator positive regulatory factor A (PrfA) regulons. The quantitative proteomics approaches provide fundamental information on L. monocytogenes under different HPP pressures, and provide theoretical support for HPP against Listeriosis illness and for promotion of safer ready-to-eat foods.
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Affiliation(s)
- Yi-An Chen
- Department of Food Science, National Taiwan Ocean University, Keelung 20224, Taiwan; (Y.-A.C.); (G.-W.C.)
| | - Guan-Wen Chen
- Department of Food Science, National Taiwan Ocean University, Keelung 20224, Taiwan; (Y.-A.C.); (G.-W.C.)
| | - Hao-Hsiang Ku
- Institute of Food Safety and Risk Management, National Taiwan Ocean University, Keelung 20224, Taiwan;
| | - Tsui-Chin Huang
- Graduate Institute of Cancer Biology and Drug Discovery, College of Medical Science and Technology, Taipei Medical University, Taipei 11031, Taiwan;
| | - Hsin-Yi Chang
- Graduate Institute of Medical Sciences, Department of Research and Development, National Defense Medical Center, Taipei 11490, Taiwan;
| | - Cheng-I Wei
- Department of Nutrition &Food Science, University of Maryland, College Park, MD 20742, USA;
| | - Yung-Hsiang Tsai
- Department of Seafood Science, National Kaohsiung University of Science and Technology, Kaohsiung 811, Taiwan;
| | - Tai-Yuan Chen
- Department of Food Science, National Taiwan Ocean University, Keelung 20224, Taiwan; (Y.-A.C.); (G.-W.C.)
- Correspondence: ; Tel.: +886-2-2462-2192 (ext. 5124); Fax: +886-2-2462-8750
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Effect of supercritical carbon dioxide on bacterial community, volatile profiles and quality changes during storage of Mongolian cheese. Food Control 2022. [DOI: 10.1016/j.foodcont.2022.109225] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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Zhang Z, Qin J, Wang Z, Chen F, Liao X, Hu X, Dong L. Sodium copper chlorophyll mediated photodynamic treatment inactivates Escherichia coli via oxidative damage. Food Res Int 2022; 157:111472. [PMID: 35761703 DOI: 10.1016/j.foodres.2022.111472] [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: 04/05/2022] [Revised: 05/22/2022] [Accepted: 06/04/2022] [Indexed: 11/17/2022]
Abstract
Photodynamic technology (PDT) is an emerging non-thermal processing technique, however, due to a lack of edible photosensitizers, its application to the food industry is limited. To better understand sodium copper chlorophyll (SCC) feasibility as a photosensitizer, we analyzed the effects of PDT-SCC on Escherichia coli O157:H7 inactivation using different lighting times (15, 30, 45, 60, and 75 min), lighting power (30, 60, 90, 120, and 150 W), and SCC concentrations (2, 4, 6, 8, and 10 mM). We showed that bactericidal effects depended on all three parameters, but the most suitable sterilization condition for E. coli occurred at 10 mM SCC, for 60 min at 120 W. We also investigated cell morphology, reactive oxygen species (ROS) production, the activity of three oxidative response enzymes (superoxide dismutase (SOD), catalase (CAT), and glutathione peroxidase (GPX)), and ompA, ompF, uvrA, and recA expression. When compared with the control group, PDT-SCC destroyed bacterial morphology, increased ROS production, decreased antioxidant enzyme activity (SOD, CAT, and GPX), down-regulated membrane protein gene expression, including ompA and ompF, and up-regulated the DNA damage-repair related genes, uvrA and recA. Thus, bacterial rupture caused by oxidative damage could be the main mechanism underpinning PDT-SCC action.
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Affiliation(s)
- Zequn Zhang
- College of Food Science and Nutritional Engineering, National Engineering Research Center for Fruit and Vegetable Processing, Key Laboratory of Fruits and Vegetables Processing, Ministry of Agriculture, Engineering Research Centre for Fruits and Vegetables Processing, Ministry of Education, China Agricultural University, Beijing 100083, China
| | - Jianran Qin
- College of Food Science and Nutritional Engineering, National Engineering Research Center for Fruit and Vegetable Processing, Key Laboratory of Fruits and Vegetables Processing, Ministry of Agriculture, Engineering Research Centre for Fruits and Vegetables Processing, Ministry of Education, China Agricultural University, Beijing 100083, China
| | - Zhe Wang
- College of Food Science and Nutritional Engineering, National Engineering Research Center for Fruit and Vegetable Processing, Key Laboratory of Fruits and Vegetables Processing, Ministry of Agriculture, Engineering Research Centre for Fruits and Vegetables Processing, Ministry of Education, China Agricultural University, Beijing 100083, China
| | - Fang Chen
- College of Food Science and Nutritional Engineering, National Engineering Research Center for Fruit and Vegetable Processing, Key Laboratory of Fruits and Vegetables Processing, Ministry of Agriculture, Engineering Research Centre for Fruits and Vegetables Processing, Ministry of Education, China Agricultural University, Beijing 100083, China
| | - Xiaojun Liao
- College of Food Science and Nutritional Engineering, National Engineering Research Center for Fruit and Vegetable Processing, Key Laboratory of Fruits and Vegetables Processing, Ministry of Agriculture, Engineering Research Centre for Fruits and Vegetables Processing, Ministry of Education, China Agricultural University, Beijing 100083, China
| | - Xiaosong Hu
- College of Food Science and Nutritional Engineering, National Engineering Research Center for Fruit and Vegetable Processing, Key Laboratory of Fruits and Vegetables Processing, Ministry of Agriculture, Engineering Research Centre for Fruits and Vegetables Processing, Ministry of Education, China Agricultural University, Beijing 100083, China
| | - Li Dong
- College of Food Science and Nutritional Engineering, National Engineering Research Center for Fruit and Vegetable Processing, Key Laboratory of Fruits and Vegetables Processing, Ministry of Agriculture, Engineering Research Centre for Fruits and Vegetables Processing, Ministry of Education, China Agricultural University, Beijing 100083, China.
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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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Neoκleous I, Tarapata J, Papademas P. Non-thermal Processing Technologies for Dairy Products: Their Effect on Safety and Quality Characteristics. FRONTIERS IN SUSTAINABLE FOOD SYSTEMS 2022. [DOI: 10.3389/fsufs.2022.856199] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Abstract
Thermal treatment has always been the processing method of choice for food treatment in order to make it safe for consumption and to extend its shelf life. Over the past years non-thermal processing technologies are gaining momentum and they have been utilized especially as technological advancements have made upscaling and continuous treatment possible. Additionally, non-thermal treatments are usually environmentally friendly and energy-efficient, hence sustainable. On the other hand, challenges exist; initial cost of some non-thermal processes is high, the microbial inactivation needs to be continuously assessed and verified, application to both to solid and liquid foods is not always available, some organoleptic characteristics might be affected. The combination of thermal and non-thermal processing methods that will produce safe foods with minimal effect on nutrients and quality characteristics, while improving the environmental/energy fingerprint might be more plausible.
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Rahman F, Kumar RR, Chand S, Saxena V. Preservation by hyperbaric storage of muscle and dairy products: An upcoming sustainable technique. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16680] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Faslu Rahman
- Division of Livestock Products Technology ICAR‐Indian Veterinary Research Institute Izatnagar India
| | - Rajiv Ranjan Kumar
- Division of Livestock Products Technology ICAR‐Indian Veterinary Research Institute Izatnagar India
| | - Sagar Chand
- Division of Livestock Products Technology ICAR‐Indian Veterinary Research Institute Izatnagar India
| | - Vikas Saxena
- Center for Vascular and Inflammatory Diseases University of Maryland Baltimore Maryland USA
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29
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Chen WT, Wu HT, Chang IC, Chen HW, Fang WP. Preparation of curcumin-loaded liposome with high bioavailability by a novel method of high pressure processing. Chem Phys Lipids 2022; 244:105191. [DOI: 10.1016/j.chemphyslip.2022.105191] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/01/2021] [Accepted: 03/01/2022] [Indexed: 11/29/2022]
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30
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Rashidieh B, Ansari AM, Behdani M, Darvishi B, Habibi-Anbouhi M. Extremely low frequency magnetic field enhances expression of a specific recombinant protein in bacterial host. Anal Biochem 2022; 652:114745. [DOI: 10.1016/j.ab.2022.114745] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/12/2021] [Revised: 05/10/2022] [Accepted: 05/18/2022] [Indexed: 11/29/2022]
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31
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Chantakun K, Nilsuwan K, Tagrida M, Sumpavapol P, Benjakul S. Tender coconut water fortified with edible bird's nest protein hydrolysate subjected to sterilization and high hydrolytic pressure processes: Qualities, acceptability and changes during refrigerated storage. Food Control 2022. [DOI: 10.1016/j.foodcont.2022.109116] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
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32
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Osek J, Lachtara B, Wieczorek K. Listeria monocytogenes - How This Pathogen Survives in Food-Production Environments? Front Microbiol 2022; 13:866462. [PMID: 35558128 PMCID: PMC9087598 DOI: 10.3389/fmicb.2022.866462] [Citation(s) in RCA: 37] [Impact Index Per Article: 18.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/31/2022] [Accepted: 04/04/2022] [Indexed: 12/13/2022] Open
Abstract
The foodborne pathogen Listeria monocytogenes is the causative agent of human listeriosis, a severe disease, especially dangerous for the elderly, pregnant women, and newborns. Although this infection is comparatively rare, it is often associated with a significant mortality rate of 20-30% worldwide. Therefore, this microorganism has an important impact on food safety. L. monocytogenes can adapt, survive and even grow over a wide range of food production environmental stress conditions such as temperatures, low and high pH, high salt concentration, ultraviolet lights, presence of biocides and heavy metals. Furthermore, this bacterium is also able to form biofilm structures on a variety of surfaces in food production environments which makes it difficult to remove and allows it to persist for a long time. This increases the risk of contamination of food production facilities and finally foods. The present review focuses on the key issues related to the molecular mechanisms of the pathogen survival and adaptation to adverse environmental conditions. Knowledge and understanding of the L. monocytogenes adaptation approaches to environmental stress factors will have a significant influence on the development of new, efficient, and cost-effective methods of the pathogen control in the food industry, which is critical to ensure food production safety.
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Affiliation(s)
- Jacek Osek
- Department of Hygiene of Food of Animal Origin, National Veterinary Research Institute, Puławy, Poland
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Lai YY, Chen JH, Liu YC, Hsiao YT, Wang CY. Evaluation of microbiological safety, physicochemical and aromatic qualities of shiikuwasha ( Citrus depressa Hayata) juice after high pressure processing. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2022; 59:990-1000. [PMID: 35153324 PMCID: PMC8814125 DOI: 10.1007/s13197-021-05103-7] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 04/05/2021] [Accepted: 04/09/2021] [Indexed: 11/29/2022]
Abstract
This study evaluated high pressure processing (HPP) for achieving greater than 5-log reduction of Escherichia coli O157:H7 in shiikuwasha (Citrus depressa Hayata) juices and compare quality parameters, including microbiological safety, total phenolic content (TPC), total flavanones (TFC), and polymethoxylated flavones, browning, volatile aromatic, and physicochemical properties of HPP-treated juice with those of high-temperature short-time pasteurized juice. A HPP of 600 MPa for 150 s was identified capable of achieving greater than 5.15-log reductions of E. coli O157:H7 in shiikuwasha juice. The microbiological shelf life of the juices were at least 28 days when processed at HPP for 600 MPa/150 s or HTST for 90 °C/60 s. The color, aromatic, and antioxidant contents (TPC, TFC, Tangeletin, Nobiletin) were well preserved after HPP, however, HTST resulted in a significant (p < 0.05) loss of antioxidant content (TPC (8.8%), Tangeletin (6.8%)), and negatively impacted the juice color. By the end of storage, the amount of these aroma relevant volatiles appears to still be higher in HPP pasteurized juices compared to their conventional counterparts. This study demonstrated that under optimal conditions of HPP can attain the same level of microbiological safety as thermal pasteurization and preserved the acceptable quality of shiikuwasha juice.
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Affiliation(s)
- Yen-Ying Lai
- Department of Biotechnology, National Formosa University, Huwei Township, No. 64, Wenhua Rd, Yunlin, 632 Taiwan
| | - Jian-Hua Chen
- Department of Biotechnology, National Formosa University, Huwei Township, No. 64, Wenhua Rd, Yunlin, 632 Taiwan
| | - Yao-Chia Liu
- Department of Biotechnology, National Formosa University, Huwei Township, No. 64, Wenhua Rd, Yunlin, 632 Taiwan
| | - Yun-Ting Hsiao
- Department of Biotechnology, National Formosa University, Huwei Township, No. 64, Wenhua Rd, Yunlin, 632 Taiwan
| | - Chung-Yi Wang
- Department of Biotechnology, National Formosa University, Huwei Township, No. 64, Wenhua Rd, Yunlin, 632 Taiwan
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Advances, Applications, and Comparison of Thermal (Pasteurization, Sterilization, and Aseptic Packaging) against Non-Thermal (Ultrasounds, UV Radiation, Ozonation, High Hydrostatic Pressure) Technologies in Food Processing. APPLIED SCIENCES-BASEL 2022. [DOI: 10.3390/app12042202] [Citation(s) in RCA: 26] [Impact Index Per Article: 13.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/01/2023]
Abstract
Nowadays, food treatment technologies are constantly evolving due to an increasing demand for healthier and tastier food with longer shelf lives. In this review, our aim is to highlight the advantages and disadvantages of some of the most exploited industrial techniques for food processing and microorganism deactivation, dividing them into those that exploit high temperatures (pasteurization, sterilization, aseptic packaging) and those that operate thanks to their inherent chemical–physical principles (ultrasound, ultraviolet radiation, ozonation, high hydrostatic pressure). The traditional thermal methods can reduce the number of pathogenic microorganisms to safe levels, but non-thermal technologies can also reduce or remove the adverse effects that occur using high temperatures. In the case of ultrasound, which inactivates pathogens, recent advances in food treatment are reported. Throughout the text, novel discoveries of the last decade are presented, and non-thermal methods have been demonstrated to be more attractive for processing a huge variety of foods. Preserving the quality and nutritional values of the product itself and at the same time reducing bacteria and extending shelf life are the primary targets of conscious producers, and with non-thermal technologies, they are increasingly possible.
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35
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High pressure processing of raw meat with essential oils-microbial survival, meat quality, and models: A review. Food Control 2022. [DOI: 10.1016/j.foodcont.2021.108529] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/04/2023]
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36
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Lazra Y, Gandu B, Amar ID, Emanuel E, Cahan R. Effects of Atmospheric Plasma Corona Discharge on Agrobacterium tumefaciens Survival. Microorganisms 2021; 10:microorganisms10010032. [PMID: 35056481 PMCID: PMC8780683 DOI: 10.3390/microorganisms10010032] [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: 11/06/2021] [Revised: 12/20/2021] [Accepted: 12/22/2021] [Indexed: 11/16/2022] Open
Abstract
Soil-borne pathogenic microorganisms are known to cause extensive crop losses. Agrobacterium tumefaciens, a member of the Proteobacteria, causes the neoplastic crown gall disease in plants. Plant protection is mainly based on toxic chemicals that are harmful to the environment. The use of cold atmospheric-pressure plasma is an attractive method for microbial eradication. Its antimicrobial mechanism includes the formation of large quantities of reactive oxygen species (ROS). The advantages of eradicating bacteria using cold plasma are not needed for chemicals, short treatment, and environmental temperatures. This study examined the impact of plasma corona discharge exposure on A. tumefaciens viability, membrane permeability, relative cell size, and ROS formation. The results showed that 90 s of plasma exposure led to a reduction by four orders of magnitude when the initial concentration was 1 × 107 CFU/mL and in a dry environment. When the initial concentration was 1 × 106 CFU/mL, 45 s of exposure resulted in total bacterial eradication. In a liquid environment, in an initial concentration of 2.02 × 106 CFU/mL, there was no complete bacterial eradication even at the most prolonged examined exposure (90 s). The influence of plasma treatment on the membrane permeability of A. tumefaciens, and their possible recovery, were analyzed using flow cytometer analysis using propidium iodide (PI). When the plasma-treated bacteria were suspended in Luria–Bertani (LB) (rich medium), the PI-positive count of the plasma-treated bacteria after two hours was 12 ± 3.9%. At the 24th hour, this percentage was only 1.74 ± 0.6%, as the control (0.7 ± 0.1%). These results may indicate the repair of the plasma-treated bacteria that were suspended in LB. At the 24th hour, the relative cell size of the treated bacteria shifted to the right, to ~3 × 104 forward side scatter (FSC), about 0.5-fold higher than the untreated cells. Measurement of the ROS showed that the intracellular fluorescence of the 90-s plasma-treated cells led to significant fluorescence formation of 32 relative fluorescence units (RFU)/cell (9 × 104 fold, compared to the nontreated cells). This study showed that cold plasma is a useful method for A. tumefaciens eradication. The eradication mechanism involves ROS generation, membrane permeability, and changes in cell size.
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Affiliation(s)
- Yulia Lazra
- Department of Chemical Engineering and Biotechnology, Ariel University, Ariel 40700, Israel; (Y.L.); (B.G.); (I.D.A.); (E.E.)
| | - Bharath Gandu
- Department of Chemical Engineering and Biotechnology, Ariel University, Ariel 40700, Israel; (Y.L.); (B.G.); (I.D.A.); (E.E.)
- Department of Environmental Studies, University of Delhi, New Delhi 110007, India
| | - Irina Dubrovin Amar
- Department of Chemical Engineering and Biotechnology, Ariel University, Ariel 40700, Israel; (Y.L.); (B.G.); (I.D.A.); (E.E.)
| | - Efrat Emanuel
- Department of Chemical Engineering and Biotechnology, Ariel University, Ariel 40700, Israel; (Y.L.); (B.G.); (I.D.A.); (E.E.)
| | - Rivka Cahan
- Department of Chemical Engineering and Biotechnology, Ariel University, Ariel 40700, Israel; (Y.L.); (B.G.); (I.D.A.); (E.E.)
- Correspondence: ; Tel.: +972-54-774-0293
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Hao J, Lei Y, Gan Z, Zhao W, Shi J, Jia C, Sun A. Synergetic Inactivation Mechanism of Protocatechuic Acid and High Hydrostatic Pressure against Escherichia coli O157:H7. Foods 2021; 10:foods10123053. [PMID: 34945604 PMCID: PMC8701084 DOI: 10.3390/foods10123053] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/19/2021] [Revised: 11/12/2021] [Accepted: 12/03/2021] [Indexed: 11/16/2022] Open
Abstract
With the wide application of high hydrostatic pressure (HHP) technology in the food industry, safety issues regarding food products, resulting in potential food safety hazards, have arisen. To address such problems, this study explored the synergetic bactericidal effects and mechanisms of protocatechuic acid (PCA) and HHP against Escherichia coli O157:H7. At greater than 200 MPa, PCA (1.25 mg/mL for 60 min) plus HHP treatments had significant synergetic bactericidal effects that positively correlated with pressure. After a combined treatment at 500 MPa for 5 min, an approximate 9.0 log CFU/mL colony decline occurred, whereas the individual HHP and PCA treatments caused 4.48 and 1.06 log CFU/mL colony decreases, respectively. Mechanistically, membrane integrity and morphology were damaged, and the permeability increased when E. coli O157: H7 was exposed to the synergetic stress of PCA plus HHP. Inside cells, the synergetic treatment additionally targeted the activities of enzymes such as superoxide dismutase, catalase and ATPase, which were inhibited significantly (p ≤ 0.05) when exposed to high pressure. Moreover, an analysis of circular dichroism spectra indicated that the synergetic treatment caused a change in DNA structure, which was expressed as the redshift of the characteristic absorption peak. Thus, the synergetic treatment of PCA plus HHP may be used as a decontamination method owing to the good bactericidal effects on multiple targets.
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Affiliation(s)
- Jingyi Hao
- College of Biological Sciences and Biotechnology, Beijing Forestry University, No. 35 Qinghua East Road, Haidian District, Beijing 100083, China; (J.H.); (Y.L.); (Z.G.); (W.Z.); (J.S.); (C.J.)
- Beijing Key Laboratory of Food Processing and Safety in Forestry, No. 35 Qinghua East Road, Haidian District, Beijing 100083, China
| | - Yuqing Lei
- College of Biological Sciences and Biotechnology, Beijing Forestry University, No. 35 Qinghua East Road, Haidian District, Beijing 100083, China; (J.H.); (Y.L.); (Z.G.); (W.Z.); (J.S.); (C.J.)
- Beijing Key Laboratory of Food Processing and Safety in Forestry, No. 35 Qinghua East Road, Haidian District, Beijing 100083, China
| | - Zhilin Gan
- College of Biological Sciences and Biotechnology, Beijing Forestry University, No. 35 Qinghua East Road, Haidian District, Beijing 100083, China; (J.H.); (Y.L.); (Z.G.); (W.Z.); (J.S.); (C.J.)
- Beijing Key Laboratory of Food Processing and Safety in Forestry, No. 35 Qinghua East Road, Haidian District, Beijing 100083, China
| | - Wanbin Zhao
- College of Biological Sciences and Biotechnology, Beijing Forestry University, No. 35 Qinghua East Road, Haidian District, Beijing 100083, China; (J.H.); (Y.L.); (Z.G.); (W.Z.); (J.S.); (C.J.)
- Beijing Key Laboratory of Food Processing and Safety in Forestry, No. 35 Qinghua East Road, Haidian District, Beijing 100083, China
| | - Junyan Shi
- College of Biological Sciences and Biotechnology, Beijing Forestry University, No. 35 Qinghua East Road, Haidian District, Beijing 100083, China; (J.H.); (Y.L.); (Z.G.); (W.Z.); (J.S.); (C.J.)
- Beijing Key Laboratory of Food Processing and Safety in Forestry, No. 35 Qinghua East Road, Haidian District, Beijing 100083, China
| | - Chengli Jia
- College of Biological Sciences and Biotechnology, Beijing Forestry University, No. 35 Qinghua East Road, Haidian District, Beijing 100083, China; (J.H.); (Y.L.); (Z.G.); (W.Z.); (J.S.); (C.J.)
- Beijing Key Laboratory of Food Processing and Safety in Forestry, No. 35 Qinghua East Road, Haidian District, Beijing 100083, China
| | - Aidong Sun
- College of Biological Sciences and Biotechnology, Beijing Forestry University, No. 35 Qinghua East Road, Haidian District, Beijing 100083, China; (J.H.); (Y.L.); (Z.G.); (W.Z.); (J.S.); (C.J.)
- Beijing Key Laboratory of Food Processing and Safety in Forestry, No. 35 Qinghua East Road, Haidian District, Beijing 100083, China
- Correspondence: ; Tel.: +86-010-62336700
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Ribeiro LR, Cristianini M. Effect of high pressure combined with temperature on the death kinetics of Alicyclobacillus acidoterrestris spores and on the quality characteristics of mango pulp. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.112266] [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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39
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Inactivation and recovery of bacterial strains, individually and mixed, in milk after high pressure processing. Int Dairy J 2021. [DOI: 10.1016/j.idairyj.2021.105147] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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40
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High-Pressure-Induced Sublethal Injuries of Food Pathogens-Microscopic Assessment. Foods 2021; 10:foods10122940. [PMID: 34945491 PMCID: PMC8700888 DOI: 10.3390/foods10122940] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/25/2021] [Revised: 11/17/2021] [Accepted: 11/23/2021] [Indexed: 11/16/2022] Open
Abstract
High Hydrostatic Pressure (HHP) technology is considered an alternative method of food preservation. Nevertheless, the current dogma is that HHP might be insufficient to preserve food lastingly against some pathogens. Incompletely damaged cells can resuscitate under favorable conditions, and they may proliferate in food during storage. This study was undertaken to characterize the extent of sublethal injuries induced by HHP (300-500 MPa) on Escherichia coli and Listeria inncua strains. The morphological changes were evaluated using microscopy methods such as Scanning Electron Microscopy (SEM), Transmission Electron Microscopy (TEM), and Epifluorescence Microscopy (EFM). The overall assessment of the physiological state of tested bacteria through TEM and SEM showed that the action of pressure on the structure of the bacterial membrane was almost minor or unnoticeable, beyond the L. innocua wild-type strain. However, alterations were observed in subcellular structures such as the cytoplasm and nucleoid for both L. innocua and E. coli strains. More significant changes after the HHP of internal structures were reported in the case of wild-type strains isolated from raw juice. Extreme condensation of the cytoplasm was observed, while the outline of cells was intact. The percentage ratio between alive and injured cells in the population was assessed by fluorescent microscopy. The results of HHP-treated samples showed a heterogeneous population, and red cell aggregates were observed. The percentage ratio of live and dead cells (L/D) in the L. innocua collection strain population was higher than in the case of the wild-type strain (69%/31% and 55%/45%, respectively). In turn, E. coli populations were characterized with a similar L/D ratio. Half of the cells in the populations were distinguished as visibly fluorescing red. The results obtained in this study confirmed sublethal HHP reaction on pathogens cells.
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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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42
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Mladenović KG, Grujović MŽ, Kiš M, Furmeg S, Tkalec VJ, Stefanović OD, Kocić-Tanackov SD. Enterobacteriaceae in food safety with an emphasis on raw milk and meat. Appl Microbiol Biotechnol 2021; 105:8615-8627. [PMID: 34731280 DOI: 10.1007/s00253-021-11655-7] [Citation(s) in RCA: 17] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/04/2021] [Revised: 10/18/2021] [Accepted: 10/19/2021] [Indexed: 10/19/2022]
Abstract
There has been a growing interest in traditional dairy (such as raw milk cheeses) and meat products, in recent years. However, these products are suitable and nutrient medium and may be easily contaminated by microorganisms such as Enterobacteriaceae. Enterobacteriaceae are considered to be the indicator bacteria for microbiological quality of food and hygiene status of a production process. Additionally, the food contaminated by Enterobacteriaceae poses a microbiological risk for consumers. In fact, the contamination of raw milk and meat by Enterobacteriaceae amid manufacturing may easily occur from various environmental sources, and this group of bacteria is frequently detected in dairy and meat products. Therefore, monitoring the microbiological quality of the used raw material and maintaining high standards of hygiene in the production process are mandatory for a high quality of traditional products and the safety of the potential consumers. The goal of this review is to present the most recent survey on Enterobacteriaceae growth, number, and distribution in raw milk cheeses and meat, as well as to discuss the sources of contamination and methods of control. KEY POINTS: • Enterobacteriaceae: role and importance in milk and meat products, EU legal regulations • Dynamics, distribution, and survival of Enterobacteriaceae in milk and meat • Mechanisms of control of Enterobacteriaceae in dairy products.
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Affiliation(s)
- K G Mladenović
- Faculty of Science, Department of Biology and Ecology, University of Kragujevac, Radoja Domanovića 12, 34000, Kragujevac, Republic of Serbia. .,Institute for Information Technologies, Department of Science, University of Kragujevac, JovanaCvijica Bb, 34000, Kragujevac, Republic of Serbia.
| | - M Ž Grujović
- Faculty of Science, Department of Biology and Ecology, University of Kragujevac, Radoja Domanovića 12, 34000, Kragujevac, Republic of Serbia.,Institute for Information Technologies, Department of Science, University of Kragujevac, JovanaCvijica Bb, 34000, Kragujevac, Republic of Serbia
| | - M Kiš
- Laboratory for Food and Feed Microbiology, Croatian Veterinary Institute, Veterinary Institute Križevci, Zakmardijeva 10, 48260, Križevci, Croatia
| | - S Furmeg
- Laboratory for Food and Feed Microbiology, Croatian Veterinary Institute, Veterinary Institute Križevci, Zakmardijeva 10, 48260, Križevci, Croatia
| | - V Jaki Tkalec
- Laboratory for Food and Feed Microbiology, Croatian Veterinary Institute, Veterinary Institute Križevci, Zakmardijeva 10, 48260, Križevci, Croatia
| | - O D Stefanović
- Faculty of Science, Department of Biology and Ecology, University of Kragujevac, Radoja Domanovića 12, 34000, Kragujevac, Republic of Serbia
| | - S D Kocić-Tanackov
- Faculty of Technology, University in Novi Sad, Cara Lazara 1, 21000, Novi Sad, Republic of Serbia
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Martínez Bernié I, Mussio P, Jorcin S, Rajchman M, López-Pedemonte T. Application of high hydrostatic pressure for the reduction of STEC on raw ground beef patties and its impact on physicochemical properties: pH and color. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.112126] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/23/2023]
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44
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Alinovi M, Bancalari E, Martelli F, Cirlini M, Rinaldi M. Stabilization of
Arthrospira platensis
with high‐pressure processing and thermal treatments: Effect on physico‐chemical and microbiological quality. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15912] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/07/2023]
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Florowska A, Florowski T, Sokołowska B, Adamczak L, Szymańska I. Effects of Pressure Level and Time Treatment of High Hydrostatic Pressure (HHP) on Inulin Gelation and Properties of Obtained Hydrogels. Foods 2021; 10:foods10112514. [PMID: 34828795 PMCID: PMC8619442 DOI: 10.3390/foods10112514] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/11/2021] [Revised: 10/15/2021] [Accepted: 10/15/2021] [Indexed: 11/25/2022] Open
Abstract
The aim of this study was the evaluation of the influence of different HHP levels (150 and 300 MPa) and time treatment (5, 10, 20 min) on the gelation and properties of hydrogels with different inulin concentration (15, 20, 25 g/100 g). High-pressure treatment, in tested ranges, induces inulin gels and allows obtaining gel structures even at a lowest tested inulin content (i.e., 15 g/100 g). Selecting the pressure parameters, it is possible to modify the characteristics of the created hydrogels. The use of higher pressure (i.e., 300 MPa) allows to increase the stability of the hydrogels and change their structure to more compressed, which results in higher yield stress, lower spreadability, harder and more adhesive structure. For example, increasing the inulin gelling induction pressure (concentration 20 g/100 g) from 150 to 300 MPa with a time treatment of 10 min resulted in an increase in yield stress from 38.1 to 711.7 Pa, spreadability force from 0.59 to 4.59 N, firmness from 0.11 to 1.46 N, and adhesiveness from −0.06 to −0.65 N. Extending the time treatment of HHP increases this effect, but mainly when higher pressure and a higher concentration of inulin are being used. For example, extension of time treatment at 300 MPa pressure from 5 to 20 min resulted in an increase in yield stress from 774.8 to 1273.8 Pa, spreadability force from 6.28 to 8.43 N, firmness from 1.87 to 2.98 N, and adhesiveness from −0.94 to −1.27 N. The obtained results indicate the possibility of using HHP to create inulin hydrogels tailored to the characteristics in a specific food product.
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Affiliation(s)
- Anna Florowska
- Institute of Food Sciences, Warsaw University of Life Sciences-SGGW, 159c Nowoursynowska Street, 02-787 Warsaw, Poland; (T.F.); (L.A.); (I.S.)
- Correspondence:
| | - Tomasz Florowski
- Institute of Food Sciences, Warsaw University of Life Sciences-SGGW, 159c Nowoursynowska Street, 02-787 Warsaw, Poland; (T.F.); (L.A.); (I.S.)
| | - Barbara Sokołowska
- Department of Microbiology, Prof. Wacław Dąbrowski Institute of Agricultural and Food Biotechnology—State Research Institute, 36 Rakowiecka Street, 02-532 Warsaw, Poland;
- Institute of High Pressure Physics of Polish Academy of Sciences, 29/37 Sokołowska Street, 01-142 Warsaw, Poland
| | - Lech Adamczak
- Institute of Food Sciences, Warsaw University of Life Sciences-SGGW, 159c Nowoursynowska Street, 02-787 Warsaw, Poland; (T.F.); (L.A.); (I.S.)
| | - Iwona Szymańska
- Institute of Food Sciences, Warsaw University of Life Sciences-SGGW, 159c Nowoursynowska Street, 02-787 Warsaw, Poland; (T.F.); (L.A.); (I.S.)
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Volatile compounds in high-pressure-treated dry-cured ham: A review. Meat Sci 2021; 184:108673. [PMID: 34662747 DOI: 10.1016/j.meatsci.2021.108673] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/25/2021] [Revised: 09/08/2021] [Accepted: 09/09/2021] [Indexed: 11/22/2022]
Abstract
The use of high pressure processing (HPP) for the treatment of dry-cured ham and other meat products has considerably increased worldwide. Its well-documented lethal effect on pathogenic and spoilage bacteria ensures the microbial safety of dry-cured ham and extends its shelf life. However, the effects of HPP on the volatile compounds, odor and aroma of dry-cured ham are less known. In the present review, the effects of HPP on the enzymes and microorganisms responsible for the generation of volatile compounds in dry-cured ham and the changes in the levels of the main groups of volatile compounds resulting from different HPP treatments are discussed. Particular attention is devoted to the fate of odor-active compounds after HPP treatments and throughout further commercial storage. The use of efficient sensory techniques yielding odor and aroma outputs closer to those perceived by consumers is encouraged. Needs for future research on the volatile compounds, odor and aroma of HPP-treated dry-cured ham are highlighted.
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47
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Zhang S, Waterhouse GIN, Xu F, He Z, Du Y, Lian Y, Wu P, Sun-Waterhouse D. Recent advances in utilization of pectins in biomedical applications: a review focusing on molecular structure-directing health-promoting properties. Crit Rev Food Sci Nutr 2021:1-34. [PMID: 34637646 DOI: 10.1080/10408398.2021.1988897] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
Abstract
The numerous health benefits of pectins justify their inclusion in human diets and biomedical products. This review provides an overview of pectin extraction and modification methods, their physico-chemical characteristics, health-promoting properties, and pharmaceutical/biomedical applications. Pectins, as readily available and versatile biomolecules, can be tailored to possess specific functionalities for food, pharmaceutical and biomedical applications, through judicious selection of appropriate extraction and modification technologies/processes based on green chemistry principles. Pectin's structural and physicochemical characteristics dictate their effects on digestion and bioavailability of nutrients, as well as health-promoting properties including anticancer, immunomodulatory, anti-inflammatory, intestinal microflora-regulating, immune barrier-strengthening, hypercholesterolemia-/arteriosclerosis-preventing, anti-diabetic, anti-obesity, antitussive, analgesic, anticoagulant, and wound healing effects. HG, RG-I, RG-II, molecular weight, side chain pattern, and degrees of methylation, acetylation, amidation and branching are critical structural elements responsible for optimizing these health benefits. The physicochemical characteristics, health functionalities, biocompatibility and biodegradability of pectins enable the construction of pectin-based composites with distinct properties for targeted applications in bioactive/drug delivery, edible films/coatings, nano-/micro-encapsulation, wound dressings and biological tissue engineering. Achieving beneficial synergies among the green extraction and modification processes during pectin production, and between pectin and other composite components in biomedical products, should be key foci for future research.
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Affiliation(s)
- Shikai Zhang
- College of Food Science and Engineering, Shandong Agricultural University, Taian, China
| | | | - Fangzhou Xu
- College of Food Science and Engineering, Shandong Agricultural University, Taian, China
| | - Ziyang He
- College of Food Science and Engineering, Shandong Agricultural University, Taian, China
| | - Yuyi Du
- College of Food Science and Engineering, Shandong Agricultural University, Taian, China
| | - Yujing Lian
- College of Food Science and Engineering, Shandong Agricultural University, Taian, China
| | - Peng Wu
- College of Food Science and Engineering, Shandong Agricultural University, Taian, China
| | - Dongxiao Sun-Waterhouse
- College of Food Science and Engineering, Shandong Agricultural University, Taian, China.,School of Chemical Sciences, The University of Auckland, Auckland, New Zealand
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48
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High pressure processing pretreatment of Chinese mitten crab (Eriocheir sinensis) for quality attributes assessment. INNOV FOOD SCI EMERG 2021. [DOI: 10.1016/j.ifset.2021.102793] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
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49
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Liang D, Wang X, Wu X, Liao X, Chen F, Hu X. The effect of high pressure combined with moderate temperature and peptidoglycan fragments on spore inactivation. Food Res Int 2021; 148:110615. [PMID: 34507759 DOI: 10.1016/j.foodres.2021.110615] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/09/2021] [Revised: 07/15/2021] [Accepted: 07/19/2021] [Indexed: 11/26/2022]
Abstract
High pressure processing (HPP) is a promising non-thermal processing method for food production. However, extremely high pressure and temperature are often required to achieve spores inactivation and commercial sterilization using HPP. In this study, the combined treatment of HPP, moderate temperature, and peptidoglycan fragments (PGF) for spore inactivation was investigated. The combined treatment of 200 MPa and 1 mg/mL PGF at 80 °C for 20 min resulted in 8.6 log inactivation of Bacillus subtilis 168 and more than 5 log reductions of Clostridium sporogenes PA3679 spores, respectively. A strong synergistic effect on spore inactivation among HPP, PGF, and temperature was observed. By comparing the effect of the treatment on the fluidity of the inner membrane and structural change of spores using fluorescence assay, a probable inactivation mechanism was proposed. It was concluded that the spores were firstly triggered to enter the Stage I of the germination process by HPP and PGF, and then immediately inactivated by the mild heat. This novel processing method could be an alternative to ensure commercial sterilization in the food industry.
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Affiliation(s)
- Dong Liang
- College of Food Science and Nutritional Engineering, National Engineering Research Centre for Fruits and Vegetables Processing, China Agricultural University, Beijing 100083, China; College of Food Science and Technology, Henan Agricultural University, Zhengzhou 450002, China
| | - Xu Wang
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Xiaomeng Wu
- College of Food Science and Nutritional Engineering, National Engineering Research Centre for Fruits and Vegetables Processing, China Agricultural University, Beijing 100083, China; Key Laboratory of Fruits and Vegetable Processing, Ministry of Agriculture, Beijing 100083, China
| | - Xiaojun Liao
- College of Food Science and Nutritional Engineering, National Engineering Research Centre for Fruits and Vegetables Processing, China Agricultural University, Beijing 100083, China; Key Laboratory of Fruits and Vegetable Processing, Ministry of Agriculture, Beijing 100083, China
| | - Fang Chen
- College of Food Science and Nutritional Engineering, National Engineering Research Centre for Fruits and Vegetables Processing, China Agricultural University, Beijing 100083, China; Key Laboratory of Fruits and Vegetable Processing, Ministry of Agriculture, Beijing 100083, China
| | - Xiaosong Hu
- College of Food Science and Nutritional Engineering, National Engineering Research Centre for Fruits and Vegetables Processing, China Agricultural University, Beijing 100083, China; Key Laboratory of Fruits and Vegetable Processing, Ministry of Agriculture, Beijing 100083, China.
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50
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Soni A, Samuelsson LM, Loveday SM, Gupta TB. Applications of novel processing technologies to enhance the safety and bioactivity of milk. Compr Rev Food Sci Food Saf 2021; 20:4652-4677. [PMID: 34427048 DOI: 10.1111/1541-4337.12819] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/11/2021] [Revised: 06/16/2021] [Accepted: 07/07/2021] [Indexed: 01/20/2023]
Abstract
Bioactive compounds in food can have high impacts on human health, such as antioxidant, antithrombotic, antitumor, and anti-inflammatory activities. However, many of them are sensitive to thermal treatments incurred during processing, which can reduce their availability and activity. Milk, including ovine, caprine, bovine, and human is a rich source of bioactive compounds, including immunoglobulins, vitamins, and amino acids. However, processing by various novel thermal and non-thermal technologies has different levels of impacts on these compounds, according to the studies reported in the literature, predominantly in the last 10 years. The reported effect of these technologies either covers microbial inactivation or the bioactive composition; however, there is a lack of comprehensive compilation of studies that compare the effect of these technologies on bioactive compounds in milk (especially, caprine and ovine) to microbial inactivation at similar settings. This research gap makes it challenging to conclude on the specific processing parameters that could be optimized to achieve targets of microbial safety and nutritional quality at the same time. This review covers the effect of a wide range of thermal and non-thermal processing technologies including high-pressure processing, pressure-assisted thermal sterilization, pulsed-electric field treatment, cold plasma, microwave-assisted thermal sterilization, ultra-high-pressure homogenization, ultrasonication, irradiation on the bioactive compounds as well as on microbial inactivation in milk. Although a combination of more than one technology could improve the reduction of bacterial contaminants to meet the required food safety standards and retain bioactive compounds, there is still scope for research on these hurdle approaches to simultaneously achieve food safety and bioactivity targets.
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Affiliation(s)
- Aswathi Soni
- Food System Integrity, Consumer Food Interface, AgResearch Ltd, Palmerston North, New Zealand
| | - Linda M Samuelsson
- Smart Foods Innovation Centre of Excellence, AgResearch Ltd, Palmerston North, New Zealand
| | - Simon M Loveday
- Smart Foods Innovation Centre of Excellence, AgResearch Ltd, Palmerston North, New Zealand.,Riddet Institute, Massey University, Palmerston North, New Zealand
| | - Tanushree B Gupta
- Food System Integrity, Consumer Food Interface, AgResearch Ltd, Palmerston North, New Zealand
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