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Kim SH, Park SH, Ahn JB, Kang DH. Inactivation of E. coli O157:H7, Salmonella enterica, and L. monocytogenes through semi-continuous superheated steam treatment with additional effects of enhancing initial germination rate and salinity tolerance. Food Microbiol 2024; 117:104373. [PMID: 37918996 DOI: 10.1016/j.fm.2023.104373] [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: 04/23/2023] [Revised: 08/26/2023] [Accepted: 08/28/2023] [Indexed: 11/04/2023]
Abstract
Superheated steam (SHS) is a powerful technology used to reduce bacteria on food surfaces while causing less damage to the underlying sublayer of food compared to conventional heating treatments. In this study, a semi-continuous SHS system was developed to inactivate foodborne pathogens within 1 s (Escherichia coli O157:H7, Salmonella enterica, and Listeria monocytogenes) on radish seed surfaces and to enhance the seeds' salinity tolerance, which is vital for adapting to arid and semi-arid regions. The temperature of the SHS was set to 200 °C and 300 °C, with flow rates of 5 m/s and 7 m/s, and treatments were cycled either once or three times. As a result, increased temperature (200 °C-300 °C) and number of treatments (1 time to 3 times) led to a significantly larger microbial reduction on the surface of radish seeds. E. coli O157:H7, S. enterica, and L. monocytogenes were reduced by 4.42, 4.73, and 3.95 log CFU/g (P < 0.05), respectively, after three SHS treatments at 300 °C and 7 m/s. However, due to the ongoing potential for recovery of residual microorganisms, further research involving combinations is essential to enhance the microbicidal effect. Water imbibition showed significantly higher values in the SHS-treated group up to 30 min, indicating faster germination rates in the SHS-treated group (71.3-81.3%) compared to the control group (52.7%) on the second day, indicating a significant enhancement in germination rate. In addition, the salinity resistance of the radish seeds increased after SHS treatment. When moisturized with 0.5% NaCl solution, more radish seeds germinated after treatment with SHS (40%) than controls (22.7%) (P < 0.05). The results of this study, the first to apply semi-continuous SHS to seeds, are expected to serve as a cornerstone for future pilot-scale investigations aiming to implement the system within the seed industry.
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Affiliation(s)
- Soo-Hwan Kim
- Department of Food and Animal Biotechnology, Department of Agricultural Biotechnology, Center for Food and Bioconvergence, Research Institute for Agricultural and Life Sciences, Seoul National University, Seoul, 08826, Republic of Korea
| | - Sang-Hyun Park
- Department of Food Science and Technology, Kongju National University, Yesan, Chungnam, 32439, Republic of Korea
| | - Jun-Bae Ahn
- 4 School of Food Service & Culinary Arts, Seowon University, Cheongju, Chungbuk, Republic of Korea
| | - Dong-Hyun Kang
- Department of Food and Animal Biotechnology, Department of Agricultural Biotechnology, Center for Food and Bioconvergence, Research Institute for Agricultural and Life Sciences, Seoul National University, Seoul, 08826, Republic of Korea; Institutes of Green Bio Science & Technology, Seoul National University, Pyeongchang-gun, Gangwon-do, 25354, Republic of Korea.
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2
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Lin Y, Suehr Q, Dolan K, Simsek S, Bergholz TM. Inactivation of Salmonella and Shiga-toxin producing Escherichia coli on soft wheat kernels using vacuum steam pasteurization. Int J Food Microbiol 2023; 406:110375. [PMID: 37660435 DOI: 10.1016/j.ijfoodmicro.2023.110375] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/24/2023] [Revised: 08/21/2023] [Accepted: 08/29/2023] [Indexed: 09/05/2023]
Abstract
Wheat, the raw material for flour milling, can be contaminated with enteric pathogens, leading to outbreaks linked to flour. In previous lab-scale studies, vacuum steam treatment was able to reduce Salmonella Enteritidis PT30 and Shiga-toxin producing E. coli (STEC) O121 levels on soft wheat kernels while maintaining flour quality and gluten functionality. This study used a newly designed lab-scale vacuum steam pasteurizer (VSP) to evaluate its efficacy to inactivate multiple strains of Salmonella and STEC on soft wheat by modeling the non-isothermal time-temperature history during treatment and reduction of the microbial populations. The results demonstrated that vacuum steam treatment could effectively disinfect wheat grains inoculated with enteric pathogens. In this study, Salmonella strains were less thermally resistant than STEC strains. The D75°C of Salmonella strains were 2.8 and 3.2 min, and the D75°C of STEC ranged from 3.1 to 4.6 min. E. faecium had a D75°C of 3.3 min, which indicates that it could be used as surrogate for larger scale evaluation of vacuum steam pasteurization in the future but was not conservative compared to some of the STEC strains.
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Affiliation(s)
- Yawei Lin
- Department of Food Science and Human Nutrition, Michigan State University, East Lansing, MI 48824, United States of America
| | - Quincy Suehr
- Department of Biosystems and Agricultural Engineering, Michigan State University, East Lansing, MI 48824, United States of America
| | - Kirk Dolan
- Department of Food Science and Human Nutrition, Michigan State University, East Lansing, MI 48824, United States of America; Department of Biosystems and Agricultural Engineering, Michigan State University, East Lansing, MI 48824, United States of America
| | - Senay Simsek
- Whistler Center for Carbohydrate Research, Department of Food Science, Purdue University, West Lafayette, IN 47907, United States of America
| | - Teresa M Bergholz
- Department of Food Science and Human Nutrition, Michigan State University, East Lansing, MI 48824, United States of America.
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3
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Mahmood N, Muhoza B, Huang Y, Munir Z, Zhang Y, Zhang S, Li Y. Effects of emerging food pretreatment and drying techniques on protein structures, functional and nutritional properties: An updated review. Crit Rev Food Sci Nutr 2023:1-17. [PMID: 37377348 DOI: 10.1080/10408398.2023.2212302] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 06/29/2023]
Abstract
Protein is one of the most important components of food which significantly contributes to the structure, functionality, and sensory properties which may affect consumer acceptability of processed products. Conventional thermal processing affects protein structure and induce undesirable degradation of food quality. This review provides an overview of emerging pretreatment and drying technologies (plasma treatment, ultrasound treatment, electrohydrodynamic, radio frequency, microwave, and superheated steam drying) in food processing by assessing protein structural changes to enhance functional and nutritional properties. In addition, mechanisms and principles of these modern technologies are described while challenges and opportunities for the development of these techniques in the drying process are also critically analyzed. Plasma discharges can lead to oxidative reactions and cross-linking of proteins that can change the structure of proteins. Microwave heating contributes to the occurrence of isopeptide or disulfide bonds which promotes α-helix and β-turn formation. These emerging technologies can be adopted to improve protein surface by exposing more hydrophobic groups which restrict water interaction. It is expected that these innovative processing technologies should become a preferred choice in the food industry for better food quality. Moreover, there are some limitations for industrial scale application of these emerging technologies that need to be addressed.
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Affiliation(s)
- Naveed Mahmood
- College of Food Science, Northeast Agricultural University, Harbin, China
| | - Bertrand Muhoza
- College of Food Science, Northeast Agricultural University, Harbin, China
| | - Yuyang Huang
- College of Food Engineering, Harbin University of Commerce, Harbin, China
| | - Zeeshan Munir
- Department of Agricultural Engineering, University of Kassel, Witzenhausen, Germany
| | - Yue Zhang
- College of Engineering, China Agricultural University, Beijing, China
| | - Shuang Zhang
- College of Food Science, Northeast Agricultural University, Harbin, China
| | - Yang Li
- College of Food Science, Northeast Agricultural University, Harbin, China
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4
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Inactivation of Bacillus cereus endospores on black pepper by pulsed superheated steam system. Food Res Int 2023; 167:112649. [PMID: 37087238 DOI: 10.1016/j.foodres.2023.112649] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/16/2022] [Revised: 01/09/2023] [Accepted: 02/25/2023] [Indexed: 03/05/2023]
Abstract
In this study, a superheated steam (SHS) system was constructed to inactivate Bacillus cereus endospores on the surface of black pepper, and continuous and pulsed treatment was applied to compare sporicidal effects. Additionally, inactivation mechanisms were analyzed to investigate the differences between pulsed and continuous SHS treatments. SHS at 250 °C and 300 °C for 1 min achieved more than a 3 log reduction, whereas SHS at 200 °C for 1 min achieved less than 2 log reduction in the number of endospores. In addition, higher microbicidal effects were confirmed with pulsed SHS treatment with a shorter duty ratio. To elucidate the inactivation mechanisms, inner membrane damage (dipicolinic acid release), intracellular enzyme activities, and DNA integrity were measured after 300 °C SHS pulsed or continuous treatments. After pulsed SHS treatment for up to 20 s, intracellular enzymes were inactivated more rapidly than after continuous treatment, and more DPA was released after 40 s of treatment, indicating that enzyme inactivation occurred prior to inner membrane damage, and pulsed treatment accelerated this mode of action. DNA integrity was significantly lower after 60 s of pulsed or continuous treatment; however, there was no difference in between pulsed and continuous treatments. Our results provide fundamental insights for the sterilization of black pepper by SHS treatment in food industries.
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Liu Y, Li M, Jiang D, Guan E, Bian K, Zhang Y. Superheated steam processing of cereals and cereal products: A review. Compr Rev Food Sci Food Saf 2023; 22:1360-1386. [PMID: 36789799 DOI: 10.1111/1541-4337.13114] [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: 07/18/2022] [Revised: 12/27/2022] [Accepted: 01/14/2023] [Indexed: 02/16/2023]
Abstract
The concept of superheated steam (SS) was proposed over a century ago and has been widely studied as a drying method. SS processing of cereals and cereal products has been extensively studied in recent years for its advantages of higher drying rates above the inversion temperature, oxygen-free environment, energy conservation, and environmental protection. This review provides a brief introduction to the history, principles, and classification of SS. The applications of SS processing in the drying, enzymatic inactivation, sterilization, mycotoxin degradation, roasting, and cooking of cereals and cereal products are summarized and discussed. Moreover, the effects of SS processing on the physicochemical properties of cereals and the qualities of cereal foods are reviewed and discussed. The applications of SS for cereal processing and its effects on cereal properties have been extensively studied; however, issues such as the browning of cereal foods, thermal damage of starch, protein denaturation, and nutrition loss have not been comprehensively studied. Therefore, further studies are required to better understand the mechanism of the quality changes caused by SS processing and to expand the fields of application of SS in the cereal processing industry. This review enhances the understanding of SS processing and presents theoretical suggestions for promoting SS processing to improve the safety and quality of cereals and cereal products.
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Affiliation(s)
- Yuanxiao Liu
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou, China
| | - Mengmeng Li
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou, China
| | - Di Jiang
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou, China
| | - Erqi Guan
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou, China
| | - Ke Bian
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou, China
| | - Yingquan Zhang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing, China
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6
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Gu Y, Deng N, Zheng B, Cui C. Effects of milling behavior on the distribution of nutrients and storage properties of highland barley graded powder. J Cereal Sci 2023. [DOI: 10.1016/j.jcs.2023.103675] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 04/03/2023]
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7
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Jung J, Harris LJ. Survival of Salmonella and Shiga toxin–producing Escherichia coli during tempering of wheat berries. Food Control 2023. [DOI: 10.1016/j.foodcont.2022.109343] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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8
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Qin M, Fu Y, Li N, Zhao Y, Yang B, Wang L, Ouyang S. Effects of Wheat Tempering with Slightly Acidic Electrolyzed Water on the Microbiota and Flour Characteristics. Foods 2022; 11:foods11243990. [PMID: 36553732 PMCID: PMC9777789 DOI: 10.3390/foods11243990] [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: 11/22/2022] [Accepted: 12/06/2022] [Indexed: 12/13/2022] Open
Abstract
Slightly acidic electrolyzed water (SAEW) was prepared and used as wheat tempering water. This study explored the impacts of tempering with SAEW on microbial load and diversity and quality properties of wheat flour. As SAEW volume ratio increased, the residual level of total plate counts (TPC) and mould/yeast counts (MYC) decreased dramatically (p < 0.05). Based on genomics analysis, bacterial 16S rRNA gene and fungal ITS1 gene region were performed to characterize the changes in microbial communities’ composition and diversity in response to SAEW treatment. SAEW optimal volume ratio (6.5:10, v/v) of SAEW with distilled water influenced wheat microbiome composition, with a higher microbial diversity and abundance discovered on the control grains. Bacteroidetes of predominant bacterial phylum and Ascomycota of the most abundant fungal phylum were reduced after SAEW optimal volume ratio tempering. The flour yield is higher and ash content is lower than the control samples. Falling number and “b*” in terms of colour markedly increased. DSC (Differential Scanning Calorimetry) test showed that To (onset temperature), Tp (peak temperature), and Tc (conclusion temperature) were significantly decreased in thermal characteristics of flour. Gluten content, protein content, ΔH and pasting properties tests showed no significant change. It can be concluded that SAEW should be applied on wheat tempering for producing clean wheat flour. ANOVA and Tukey’s honestly significant difference (HSD) test were used for the analysis of variance and differences between the experimental and control groups, with p < 0.05.
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Affiliation(s)
- Mingqian Qin
- College of Food Science and Engineering, Northwest A&F University, Yangling, Xianyang 712100, China
| | - Yingwu Fu
- College of Food Science and Engineering, Northwest A&F University, Yangling, Xianyang 712100, China
| | - Ning Li
- College of Food Science and Engineering, Northwest A&F University, Yangling, Xianyang 712100, China
| | - Yinyin Zhao
- College of Food Science and Engineering, Northwest A&F University, Yangling, Xianyang 712100, China
| | - Baowei Yang
- College of Food Science and Engineering, Northwest A&F University, Yangling, Xianyang 712100, China
| | - Li Wang
- College of Food Science and Engineering, Northwest A&F University, Yangling, Xianyang 712100, China
- Shenzhen Research Institute, Northwest A&F University, Shenzhen 518000, China
| | - Shaohui Ouyang
- College of Food Science and Engineering, Northwest A&F University, Yangling, Xianyang 712100, China
- Engineering Research Center of Grain and Oil Functionalized Processing in Universities of Shaanxi Province, Yangling, Xianyang 712100, China
- Correspondence:
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9
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Chen Z, Wang A, Qin W, Xi H, He Y, Nie M, Liu L, Wang L, Bai Y, Huang Y, Wang F, Tong L. Study on the microbial inactivation of whole hulless barley flour using a continuous instant pressure drop sterilizer. J FOOD PROCESS ENG 2022. [DOI: 10.1111/jfpe.14169] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Zhiying Chen
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro‐Products Processing, Ministry of Agriculture and Rural Affairs Beijing China
| | - Aixia Wang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro‐Products Processing, Ministry of Agriculture and Rural Affairs Beijing China
| | - Wanyu Qin
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro‐Products Processing, Ministry of Agriculture and Rural Affairs Beijing China
| | - Huihan Xi
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro‐Products Processing, Ministry of Agriculture and Rural Affairs Beijing China
| | - Yue He
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro‐Products Processing, Ministry of Agriculture and Rural Affairs Beijing China
| | - Mengzi Nie
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro‐Products Processing, Ministry of Agriculture and Rural Affairs Beijing China
| | - Liya Liu
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro‐Products Processing, Ministry of Agriculture and Rural Affairs Beijing China
| | - Lili Wang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro‐Products Processing, Ministry of Agriculture and Rural Affairs Beijing China
| | - Yajuan Bai
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro‐Products Processing, Ministry of Agriculture and Rural Affairs Beijing China
| | - Yatao Huang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro‐Products Processing, Ministry of Agriculture and Rural Affairs Beijing China
| | - Fengzhong Wang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro‐Products Processing, Ministry of Agriculture and Rural Affairs Beijing China
| | - Li‐Tao Tong
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro‐Products Processing, Ministry of Agriculture and Rural Affairs Beijing China
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10
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Luo W, Wang J, Chen Y, Wang Y, Li R, Tang J, Geng F. Quantitative proteomic analysis provides insight into the survival mechanism of Salmonella typhimurium under high-intensity ultrasound treatment. Curr Res Food Sci 2022; 5:1740-1749. [PMID: 36268134 PMCID: PMC9576580 DOI: 10.1016/j.crfs.2022.09.029] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/28/2022] [Revised: 08/21/2022] [Accepted: 09/30/2022] [Indexed: 11/21/2022] Open
Abstract
The survival mechanism of Salmonella treated with high-intensity ultrasound (HIU) should be explored to further enhance the bactericidal efficacy of HIU. In this study, culturable Salmonella was reduced by applying HIU. Electron microscope imaging revealed that HIU caused the disintegration of cell structure and leakage of intracellular substances. For the Salmonella after the HIU treatment, key enzymes of the tricarboxylic acid [TCA] cycle were significantly downregulated, which led to a reduced ATP content (45.25%–75.00%), although ATPase activity was augmented by 33.82%–60.64% in the Salmonella. Accordingly, surviving Salmonella could have tolerated the stress of HIU by upregulating their environmental sensing (two-component system), chemotaxis (bacterial chemotaxis), substance uptake (ABC transporter), and ATP production (oxidative phosphorylation). Therefore, synergistically blocking the ATP production, signal transduction, or substance intake of Salmonella offer promising potential strategies to improve the bactericidal effect of HIU in industrial food processing. Cell damage and substances leakage were observed in ultrasound treated Salmonella. Ultrasonic treatments caused 1017 differentially expressed proteins in Salmonella. Ultrasound inhibited tricarboxylic acid cycle and reduced adenosine triphosphate content in Salmonella. Salmonella tolerated ultrasound by upregulating two-component system, ABC transport, and bacterial chemotaxis. These altered pathways could be potential targets to enhance the lethality of ultrasound.
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Affiliation(s)
- Wei Luo
- Institute for Egg Science and Technology, School of Food and Biological Engineering, Chengdu University, No. 2025 Chengluo Avenue, Chengdu, 610106, China
| | - Jinqiu Wang
- Institute for Egg Science and Technology, School of Food and Biological Engineering, Chengdu University, No. 2025 Chengluo Avenue, Chengdu, 610106, China
| | - Yan Chen
- Institute for Egg Science and Technology, School of Food and Biological Engineering, Chengdu University, No. 2025 Chengluo Avenue, Chengdu, 610106, China
| | - Yixu Wang
- Institute for Egg Science and Technology, School of Food and Biological Engineering, Chengdu University, No. 2025 Chengluo Avenue, Chengdu, 610106, China
| | - Rui Li
- Engineering Research Center of Sichuan-Tibet Traditional Medicinal Plants, Chengdu University, No. 2025 Chengluo Avenue, Chengdu, 610106, China
| | - Jie Tang
- Institute for Egg Science and Technology, School of Food and Biological Engineering, Chengdu University, No. 2025 Chengluo Avenue, Chengdu, 610106, China
| | - Fang Geng
- Institute for Egg Science and Technology, School of Food and Biological Engineering, Chengdu University, No. 2025 Chengluo Avenue, Chengdu, 610106, China,Corresponding author.
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11
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Jia R, McClements DJ, Dai L, He X, Li Y, Ji N, Qin Y, Xiong L, Sun Q. Improvement of pasting and gelling properties of potato starch using a direct vapor-heat moisture treatment. Int J Biol Macromol 2022; 219:1197-1207. [DOI: 10.1016/j.ijbiomac.2022.08.178] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/03/2022] [Revised: 08/06/2022] [Accepted: 08/28/2022] [Indexed: 11/16/2022]
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12
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Wang H, Li Z, Wang L, Cui SW, Qiu J. Different thermal treatments of highland barley kernel affect its flour physicochemical properties by structural modification of starch and protein. Food Chem 2022; 387:132835. [DOI: 10.1016/j.foodchem.2022.132835] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/18/2021] [Revised: 03/21/2022] [Accepted: 03/26/2022] [Indexed: 01/17/2023]
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13
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Wang H, Li Y, Wang L, Wang L, Li Z, Qiu J. Multi-scale structure, rheological and digestive properties of starch isolated from highland barley kernels subjected to different thermal treatments. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107630] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/17/2023]
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14
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Park HW, Balasubramaniam VM, Snyder AB, Sekhar JA. Influence of Superheated Steam Temperature and Moisture Exchange on the Inactivation of Geobacillus stearothermophilus Spores in Wheat Flour-Coated Surfaces. FOOD BIOPROCESS TECH 2022. [DOI: 10.1007/s11947-022-02830-3] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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15
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Huang J, Qi Y, Faisal Manzoor M, Guo Q, Xu B. Effect of superheated steam treated wheat flour on quality characteristics and storage stability of fresh noodles. Food Control 2022. [DOI: 10.1016/j.foodcont.2021.108666] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
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16
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Wang H, Wang L, Wang L, Li Y, Li Z. Quality improvement of grounded peanut using superheated steam treatment by the inhibition of microorganisms, lipase and aflatoxin. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16517] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Haoran Wang
- College of Food Science and Nutritional Engineering China Agricultural University Haidian District Qinghua East Road No.17 Beijing 100083 China
- Department of Nutrition and Health China Agricultural University No.17 Qinghuadonglu Haidian, Beijing 100083 PR China
| | - Lijuan Wang
- Department of Nutrition and Health China Agricultural University No.17 Qinghuadonglu Haidian, Beijing 100083 PR China
| | - Libo Wang
- College of Food and Bioengineering Henan University of Science and Technology Luoyang Henan 471023 China
| | - Yang Li
- College of Food Science and Nutritional Engineering China Agricultural University Haidian District Qinghua East Road No.17 Beijing 100083 China
- Department of Nutrition and Health China Agricultural University No.17 Qinghuadonglu Haidian, Beijing 100083 PR China
| | - Zaigui Li
- College of Food Science and Nutritional Engineering China Agricultural University Haidian District Qinghua East Road No.17 Beijing 100083 China
- Department of Nutrition and Health China Agricultural University No.17 Qinghuadonglu Haidian, Beijing 100083 PR China
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17
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Yang Z, Zhou Y, Xing JJ, Guo XN, Zhu KX. Effect of superheated steam treatment and extrusion on lipid stability of black soybean noodles during storage. Food Control 2022. [DOI: 10.1016/j.foodcont.2021.108388] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/28/2023]
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18
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Wen PW, Tu ZC, Hu YM, Wang H. Effects of Superheated Steam Treatment on the Allergenicity and Structure of Chicken Egg Ovomucoid. Foods 2022; 11:foods11020238. [PMID: 35053970 PMCID: PMC8774878 DOI: 10.3390/foods11020238] [Citation(s) in RCA: 11] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/14/2021] [Revised: 01/07/2022] [Accepted: 01/12/2022] [Indexed: 02/01/2023] Open
Abstract
The aim of this study was to explore the effects of an emerging and efficient heating technology, superheated steam (SS), on the allergenicity and molecular structure of ovomucoid (OVM). OVM was treated with 120–200 °C of SS for 2 to 10 min. The allergenicity (IgG/IgE binding abilities and cell degranulation assay) and molecular structure (main functional groups and amino acids modification) changes were investigated. The IgG-binding ability of OVM decreased and the releases of β-hex and TNF-γ were inhibited after SS treatment, indicating that the protein allergenicity was reduced. Significant increases in oxidation degree, free SH content and surface hydrophobicity were observed in SS-treated OVM. The protein dimer and trimer appeared after SS treatment. Meanwhile, obvious changes occurred in the primary structure. Specifically, serine can be readily modified by obtaining functional groups from other modification sites during SS treatment. Moreover, the natural OVM structure which showed resistance to trypsin digestion was disrupted, leading to increased protein digestibility. In conclusion, SS-induced OVM aggregation, functional groups and amino acids modifications as well as protein structure alteration led to reduced allergenicity and increased digestibility.
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Affiliation(s)
- Ping-Wei Wen
- National R&D Branch Center for Conventional Freshwater Fish Processing, College of Chemistry and Chemical Engineering, Jiangxi Normal University, Nanchang 330022, China;
- Engineering Research Center of Freshwater Fish High-Value Utilization of Jiangxi Province, Jiangxi Normal University, Nanchang 330022, China
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China; (Y.-M.H.); (H.W.)
| | - Zong-Cai Tu
- National R&D Branch Center for Conventional Freshwater Fish Processing, College of Chemistry and Chemical Engineering, Jiangxi Normal University, Nanchang 330022, China;
- Engineering Research Center of Freshwater Fish High-Value Utilization of Jiangxi Province, Jiangxi Normal University, Nanchang 330022, China
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China; (Y.-M.H.); (H.W.)
- Correspondence: ; Tel.: +86-791-8812-1868; Fax: +86-791-8830-5938
| | - Yue-Ming Hu
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China; (Y.-M.H.); (H.W.)
| | - Hui Wang
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China; (Y.-M.H.); (H.W.)
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19
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JIN C, GUO J, ZHU H, WEN J. Optimization of superheated steam treatment conditions for wheat aleurone layer flour. FOOD SCIENCE AND TECHNOLOGY 2022. [DOI: 10.1590/fst.71920] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Affiliation(s)
| | - Jia GUO
- Henan University of Technology, China
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20
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Liu S, Wei X, Tang J, Qin W, Wu Q. Recent developments in low-moisture foods: microbial validation studies of thermal pasteurization processes. Crit Rev Food Sci Nutr 2021:1-16. [PMID: 34927484 DOI: 10.1080/10408398.2021.2016601] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Abstract
Outbreaks associated with low-moisture foods (e.g., wheat flour, nuts, and cereals) have urged the development of novel technologies and re-validation of legacy pasteurization process. For various thermal pasteurization processes, they share same scientific facts (e.g., bacterial heat resistance increased at reduced water activity) and guidelines. However, they also face specific challenges because of their different heat transfer mechanisms, processing conditions, or associated low-moisture foods' formulations. In this article, we first introduced the general structural for validating a thermal process and the shared basic information that would support our understanding of the key elements of each thermal process. Then, we reviewed the current progress of validation studies of 7 individual heating technologies (drying roasting, radiofrequency-assisted pasteurization, superheated steam, etc.) and the combined treatments (e.g., infrared and hot air). Last, we discussed knowledge gaps that require more scientific data in the future studies. We aimed to provide a process-centric view point of thermal pasteurization studies of low-moisture foods. The information could provide detailed protocol for process developers, operators, and managers to enhance low-moisture foods safety.
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Affiliation(s)
- Shuxiang Liu
- State Key Laboratory of Applied Microbiology Southern China, Guangdong Provincial Key Laboratory of Microbial Culture Collection and Application, Guangdong Open Laboratory of Applied Microbiology, Guangdong Institute of Microbiology, Guangzhou, China.,Institute of Food Processing and Safety, School of Food Science, Sichuan Agricultural University, Sichuan, China
| | - Xinyao Wei
- College of Biological Science and Engineering, Fuzhou University, Fuzhou, China
| | - Juming Tang
- Department of Biological Systems Engineering, Washington State University, Pullman, WA, USA
| | - Wen Qin
- Institute of Food Processing and Safety, School of Food Science, Sichuan Agricultural University, Sichuan, China
| | - Qingping Wu
- State Key Laboratory of Applied Microbiology Southern China, Guangdong Provincial Key Laboratory of Microbial Culture Collection and Application, Guangdong Open Laboratory of Applied Microbiology, Guangdong Institute of Microbiology, Guangzhou, China
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21
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Xu J, Yang G, Li R, Xu Y, Lin B, Wang S. Effects of radio frequency heating on microbial populations and physicochemical properties of buckwheat. Int J Food Microbiol 2021; 363:109500. [PMID: 34952411 DOI: 10.1016/j.ijfoodmicro.2021.109500] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/13/2021] [Revised: 11/26/2021] [Accepted: 12/05/2021] [Indexed: 10/19/2022]
Abstract
Microbial contamination is a persistent problem for grain industry. Many studies have shown that radio frequency (RF) heating can effectively reduce pathogens populations in low moisture foods, but there is a lack on the efficacy to decontaminate natural microbiome. The main objectives of this study were to investigate the effects of different RF heating conditions on natural microbial populations and physicochemical properties of buckwheat. In this study, 30 buckwheat samples collected from 10 different Provinces in China were analyzed for their microbial loads, and the samples with the highest microbial populations were used for further study to select the suitable RF heating conditions. The results showed that microbial loads in tested buckwheat kernels were in the range of 3.4-6.2 log CFU/g. Samples from Shanxi (SX-3) had significantly higher microbial counts than other samples. The selected four temperature-time combinations: 75 °C-20 min, 80 °C-10 min, 85 °C-5 min, and 90 °C-0 min of RF heating could reduce microbial counts to <3.0 log CFU/g in buckwheat kernels at 16.5% w.b. moisture content. Furthermore, the reduction populations of the inoculated pathogens (Salmonella Typhimurium, Escherichia coli, Cronobacter sakazakii, and Bacillus cereus) reached 4.0 log CFU/g under the above conditions, and almost 5.0 log CFU/g especially at high temperature-short holding time combinations (85 °C-5 min and 90 °C-0 min). Besides, physicochemical properties evaluation also showed the insignificant color changes and nutrients loss after RF treatment at 90 °C-0 min. Therefore, the RF heating at 90 °C-0 min holds greater potential than the other lower temperature-longer holding time combinations for applications in buckwheat pasteurization.
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Affiliation(s)
- Juanjuan Xu
- College of Mechanical and Electronic Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Gaoji Yang
- College of Mechanical and Electronic Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Rui Li
- College of Mechanical and Electronic Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Yuanmei Xu
- College of Mechanical and Electronic Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Biying Lin
- College of Mechanical and Electronic Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Shaojin Wang
- College of Mechanical and Electronic Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China; Department of Biological Systems Engineering, Washington State University, 213 L.J. Smith Hall, Pullman, WA 99164-6120, USA.
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22
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Rivera J, Phebus RK, Doddabematti Prakash S, Siliveru K. Effects of acidic water tempering and heat treatment on the Shiga toxin‐producing
Escherichia coli
(O121 and O26) load of wheat during tempering and its impact on wheat flour quality. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.16155] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/03/2023]
Affiliation(s)
- Jared Rivera
- Department of Grain Science and Industry Kansas State University Manhattan Kansas USA
| | | | | | - Kaliramesh Siliveru
- Department of Grain Science and Industry Kansas State University Manhattan Kansas USA
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23
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Influence of superheated steam treatment with tempering on lipid oxidation and hydrolysis of highland barley during storage. Food Control 2021. [DOI: 10.1016/j.foodcont.2021.108133] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/26/2022]
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24
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Wheat flour superheated steam treatment induced changes in molecular rearrangement and polymerization behavior of gluten. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2021.106769] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
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25
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Park HW, Xu J, Balasubramaniam V, Snyder AB. The effect of water activity and temperature on the inactivation of Enterococcus faecium in peanut butter during superheated steam sanitation treatment. Food Control 2021. [DOI: 10.1016/j.foodcont.2021.107942] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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26
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Hong T, Zhao Q, Xu D, Yuan Y, Ma Y, Wu F, Xu X. Effect of heat-treated flour on the quality and storage stability of fresh noodles. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111463] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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27
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Jia WT, Yang Z, Guo XN, Zhu KX. Effect of Superheated Steam Treatment on the Lipid Stability of Dried Whole Wheat Noodles during Storage. Foods 2021; 10:1348. [PMID: 34207984 PMCID: PMC8230670 DOI: 10.3390/foods10061348] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/25/2021] [Revised: 06/05/2021] [Accepted: 06/09/2021] [Indexed: 11/30/2022] Open
Abstract
Dried whole wheat noodles (DWWN) are a kind of nutritious convenience food with broad market prospects. However, due to the presence of high content of unsaturated fatty acids (UFAs) and lipid degrading enzymes, the shelf life and edible quality of DWWN are easily affected. This study explored the effect of superheated steam treatment (SST-155 °C-10 s, SST-170 °C-10 s, SST-190 °C-5 s) on the lipid stability of DWWN. The lipase, lipoxygenase and peroxidase of the DWWN treated with superheated steam were completely passivated during storage. After 12 weeks of storage, the fatty acid value of DWWN increased by 35.1, 17.9, 15.9, 24.6 mg NaOH/100 g in the groups of control, SST-155 °C-10 s, SST-170 °C-10 s, SST-190 °C-5 s, respectively; whereas the content of UFAs decreased by 13.5%, 6.8%, 5.4%, and 2.7%, respectively. The content of 2-pentylfuran in the SST-155 °C-10 s, SST-170 °C-10 s, SST-190 °C-5 s group was 0.7, 0.6, and 0.4-fold than that of the control group, respectively. In addition, the total tocopherol and total volatile compounds of the SST-190 °C-5 s group were 2.4 and 0.7-fold than that of the control group, respectively. Therefore, SST should be a new technology that can improve the lipid stability of DWWN.
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Affiliation(s)
| | | | | | - Ke-Xue Zhu
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, China; (W.-T.J.); (Z.Y.); (X.-N.G.)
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28
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Wang L, Wang L, Wang A, Qiu J, Li Z. Inhibiting effect of superheated steam processing on milling characteristics deterioration induced by storage of common buckwheat. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111375] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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29
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Kaavya R, Pandiselvam R, Abdullah S, Sruthi N, Jayanath Y, Ashokkumar C, Chandra Khanashyam A, Kothakota A, Ramesh S. Emerging non-thermal technologies for decontamination of Salmonella in food. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.04.011] [Citation(s) in RCA: 37] [Impact Index Per Article: 12.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
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30
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Zudyte B, Luksiene Z. Visible light-activated ZnO nanoparticles for microbial control of wheat crop. JOURNAL OF PHOTOCHEMISTRY AND PHOTOBIOLOGY B-BIOLOGY 2021; 219:112206. [PMID: 33975271 DOI: 10.1016/j.jphotobiol.2021.112206] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/11/2021] [Revised: 04/13/2021] [Accepted: 05/01/2021] [Indexed: 11/25/2022]
Abstract
Every year 15-50% of cereals all around the world are lost due to fungal contamination and deterioration. In addition, 25% of crops, which are used for human and animal consumption, are contaminated with mycotoxins. It is obvious, that more effective and sustainable technologies for better microbial control of crops are required. For this purpose we evaluated antibacterial and antifungal activity of ZnO nanoparticles (NPs) (10-3-5 × 10-3M) activated with visible light (405 nm, 18-30 J/cm2). Obtained data indicated that this treatment can inactivate human pathogen E. coli B by 6 log CFU without any possibility to regrowth after treatment. Wheat pathogen Fusarium oxysporum was inactivated by 51.7%. Results indicated that reactive oxygen species took place in the mechanisms of inactivation. Moreover, visible light activated ZnO NPs reduced the population of mesophiles on the surface of grains by 2.5 log CFU/g, inoculated E. coli- by 2.0 log CFU/g and naturally distributed fungi-by 2.1 log CFU/g. This treatment had no impact on visual quality of grains, did not inhibit grain germination rate and slightly promoted grain seedling growth. Concluding, the use of visible light driven photocatalysis in ZnO nanoparticles has huge potential to control plant pathogens, reduce food-borne diseases and subsequently enhance the sustainability in agriculture, meeting the increasing demands of a growing world population.
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Affiliation(s)
- Bernadeta Zudyte
- Vilnius University, Institute of Photonics and Nanotechnology, Sauletekio 10, Vilnius 10223, Lithuania
| | - Zivile Luksiene
- Vilnius University, Institute of Photonics and Nanotechnology, Sauletekio 10, Vilnius 10223, Lithuania.
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31
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Wang L, Wang L, Wang A, Qiu J, Li Z. Effects of superheated steam on starch structure and physicochemical properties of buckwheat flour during storage. J Cereal Sci 2021. [DOI: 10.1016/j.jcs.2021.103221] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/01/2023]
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32
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Huang J, Guo Q, Manzoor MF, Chen Z, Xu B. Evaluating the sterilization effect of wheat flour treated with continuous high-speed-stirring superheated steam. J Cereal Sci 2021. [DOI: 10.1016/j.jcs.2021.103199] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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33
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Wang L, Wang L, Wang A, Qiu J, Li Z. Superheated steam processing improved the qualities of noodles by retarding the deterioration of buckwheat grains during storage. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2020.110746] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
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34
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Effect of superheated steam treatment on the structural and digestible properties of wheat flour. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2020.106362] [Citation(s) in RCA: 37] [Impact Index Per Article: 12.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
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35
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Inactivation of Salmonella on black peppercorns using an integrated ultraviolet-C and cold plasma intervention. Food Control 2021. [DOI: 10.1016/j.foodcont.2020.107498] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/01/2023]
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36
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Effects of superheated steam treatment of wheat on physicochemical properties of wheat flour and cracker quality. J Cereal Sci 2021. [DOI: 10.1016/j.jcs.2021.103165] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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37
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Lin B, Zhu Y, Zhang L, Xu R, Guan X, Kou X, Wang S. Effect of Physical Structures of Food Matrices on Heat Resistance of Enterococcus faecium NRRL-2356 in Wheat Kernels, Flour and Dough. Foods 2020; 9:foods9121890. [PMID: 33352900 PMCID: PMC7765854 DOI: 10.3390/foods9121890] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/07/2020] [Revised: 12/10/2020] [Accepted: 12/16/2020] [Indexed: 02/07/2023] Open
Abstract
Nonpathogenic surrogate microorganisms, with a similar or slightly higher thermal resistance of the target pathogens, are usually recommended for validating practical pasteurization processes. The aim of this study was to explore a surrogate microorganism in wheat products by comparing the thermal resistance of three common bacteria in wheat kernels and flour. The most heat-resistant Enterococcus faecium NRRL-2356 rather than Salmonella cocktail and Escherichia coli ATCC 25922 was determined when heating at different temperature-time combinations at a fixed heating rate of 5 °C/min in a heating block system. The most heat-resistant pathogen was selected to investigate the influences of physical structures of food matrices. The results indicated that the heat resistance of E. faecium was influenced by physical structures of food matrices and reduced at wheat kernel structural conditions. The inactivation of E. faecium was better fitted in the Weibull distribution model for wheat dough structural conditions while in first-order kinetics for wheat kernel and flour structural conditions due to the changes of physical structures during heating. A better pasteurization effect could be achieved in wheat kernel structure in this study, which may provide technical support for thermal inactivation of pathogens in wheat-based food processing.
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Affiliation(s)
- Biying Lin
- College of Mechanical and Electronic Engineering, Northwest A&F University, Yangling 712100, China; (B.L.); (L.Z.); (R.X.); (X.G.); (X.K.)
| | - Yufei Zhu
- College of Animal Science and Technology, Northwest A&F University, Yangling 712100, China;
| | - Lihui Zhang
- College of Mechanical and Electronic Engineering, Northwest A&F University, Yangling 712100, China; (B.L.); (L.Z.); (R.X.); (X.G.); (X.K.)
| | - Ruzhen Xu
- College of Mechanical and Electronic Engineering, Northwest A&F University, Yangling 712100, China; (B.L.); (L.Z.); (R.X.); (X.G.); (X.K.)
| | - Xiangyu Guan
- College of Mechanical and Electronic Engineering, Northwest A&F University, Yangling 712100, China; (B.L.); (L.Z.); (R.X.); (X.G.); (X.K.)
| | - Xiaoxi Kou
- College of Mechanical and Electronic Engineering, Northwest A&F University, Yangling 712100, China; (B.L.); (L.Z.); (R.X.); (X.G.); (X.K.)
| | - Shaojin Wang
- College of Mechanical and Electronic Engineering, Northwest A&F University, Yangling 712100, China; (B.L.); (L.Z.); (R.X.); (X.G.); (X.K.)
- Department of Biological Systems Engineering, Washington State University, Pullman, WA 99164-6120, USA
- Correspondence: ; Tel.: +86-29-87092391; Fax: +86-29-87091737
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38
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Zhao B, Shang J, Liu L, Tong L, Zhou X, Wang S, Zhang Y, Wang L, Zhou S. Effect of roasting process on enzymes inactivation and starch properties of highland barley. Int J Biol Macromol 2020; 165:675-682. [DOI: 10.1016/j.ijbiomac.2020.09.180] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/29/2020] [Revised: 09/09/2020] [Accepted: 09/21/2020] [Indexed: 12/11/2022]
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39
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Simsek S, Snelling J, Malekmohammadi S, Bergholz TM. Vacuum steam treatment of soft wheat: Quality and reduction of
Escherichia coli
O121 and
Salmonella
Enteritidis PT30. Cereal Chem 2020. [DOI: 10.1002/cche.10356] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/09/2023]
Affiliation(s)
- Senay Simsek
- Plant Sciences Department North Dakota State University Fargo ND USA
| | - Jane Snelling
- Plant Sciences Department North Dakota State University Fargo ND USA
| | | | - Teresa M. Bergholz
- Microbiological Sciences Department North Dakota State University Fargo ND USA
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40
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Affiliation(s)
| | - Senay Simsek
- Department of Plant Sciences North Dakota State University Fargo ND USA
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41
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Mousavi Khaneghah A, Hashemi Moosavi M, Oliveira CA, Vanin F, Sant'Ana AS. Electron beam irradiation to reduce the mycotoxin and microbial contaminations of cereal-based products: An overview. Food Chem Toxicol 2020; 143:111557. [DOI: 10.1016/j.fct.2020.111557] [Citation(s) in RCA: 22] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/01/2020] [Revised: 06/06/2020] [Accepted: 06/26/2020] [Indexed: 01/03/2023]
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42
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Wang L, Wang L, Qiu J, Li Z. Effects of superheated steam processing on common buckwheat grains: Lipase inactivation and its association with lipidomics profile during storage. J Cereal Sci 2020. [DOI: 10.1016/j.jcs.2020.103057] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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43
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Liu Y, Guan E, Li M, Bian K, Wen J, Ren C. Improvement of cake quality by superheated steam treatment of wheat. J Cereal Sci 2020. [DOI: 10.1016/j.jcs.2020.103046] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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44
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Abstract
Owing to the health benefits associated with whole grains, there has been a sustained global effort to increase their consumption, with many countries developing guidelines for recommended amounts of whole grain intake. In China, the consumption of whole grains is low. This is due, in part, to technical obstacles in the development of whole grain foods. This review focuses on possible solutions in the whole value chain and the application of new food technologies to develop whole grain foods that taste better, have more appealing texture, are safe to consume, and better retain bioactive compounds.
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Affiliation(s)
- Bin Tan
- Institute of Grain and Oil Processing, Academy of National Food and Strategic Reserves Administration, Beijing, People's Republic of China
| | - Na-Na Wu
- Institute of Grain and Oil Processing, Academy of National Food and Strategic Reserves Administration, Beijing, People's Republic of China
| | - Xiao-Tong Zhai
- Institute of Grain and Oil Processing, Academy of National Food and Strategic Reserves Administration, Beijing, People's Republic of China
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45
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Guo XN, Wu SH, Zhu KX. Effect of superheated steam treatment on quality characteristics of whole wheat flour and storage stability of semi-dried whole wheat noodle. Food Chem 2020; 322:126738. [DOI: 10.1016/j.foodchem.2020.126738] [Citation(s) in RCA: 36] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/15/2019] [Revised: 03/14/2020] [Accepted: 04/01/2020] [Indexed: 12/27/2022]
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46
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Bang IH, Kim YE, Lee SY, Min SC. Microbial decontamination of black peppercorns by simultaneous treatment with cold plasma and ultraviolet C. INNOV FOOD SCI EMERG 2020. [DOI: 10.1016/j.ifset.2020.102392] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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47
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Snelling J, Malekmohammadi S, Bergholz TM, Ohm J, Simsek S. Effect of Vacuum Steam Treatment of Hard Red Spring Wheat on Flour Quality and Reduction of Escherichia coli O121 and Salmonella Enteritidis PT 30. J Food Prot 2020; 83:836-843. [PMID: 31928423 DOI: 10.4315/jfp-19-491] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/15/2019] [Accepted: 01/08/2020] [Indexed: 12/26/2022]
Abstract
ABSTRACT Recent outbreaks traced to contaminated flour have created a need in the milling industry for a process that reduces pathogens in wheat while maintaining its functional properties. Vacuum steam treatment is a promising technology for treatment of low-moisture foods. Traditional thermal treatment methods can compromise wheat functionality due to high temperatures; thus, maintaining the functional quality of the wheat protein was critical for this research. The objective of this study was to evaluate the effect of vacuum steam treatment of hard red spring (HRS) wheat kernels on final flour quality and the overall efficacy of vacuum stream treatment for reducing pathogens on HRS wheat kernels. HRS wheat samples were treated with steam under vacuum at 65, 70, 75, and 85°C for 4 and 8 min. Significant changes in dough and baked product functionality were observed for treatments at ≥70°C. Treatment time had no significant effect on the qualities evaluated. After determining that vacuum steam treatment at 65°C best preserved product quality, HRS wheat was inoculated with Escherichia coli O121 and Salmonella Enteritidis PT 30 and processed at 65°C for 0, 2, 4, 6, or 8 min. The treatments achieved a maximum average reduction of 3.57 ± 0.33 log CFU/g for E. coli O121 and 3.21 ± 0.27 log CFU/g for Salmonella. Vacuum steam treatment could be an effective pathogen inactivation method for the flour milling industry. HIGHLIGHTS
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Affiliation(s)
- Jane Snelling
- Department of Plant Sciences (ORCID: https://orcid.org/0000-0003-0238-5947 [S.S.]) and
| | - Sahar Malekmohammadi
- Department of Microbiological Sciences, North Dakota State University, Fargo, North Dakota 58105; and
| | - Teresa M Bergholz
- Department of Microbiological Sciences, North Dakota State University, Fargo, North Dakota 58105; and
| | - Jae Ohm
- U.S. Department of Agriculture, Agricultural Research Service, Red River Valley Agricultural Research Center, Northern Crop Science Laboratory, Cereal Crops Research Unit, Hard Spring and Durum Wheat Quality Laboratory, Fargo, North Dakota 58105, USA
| | - Senay Simsek
- Department of Plant Sciences (ORCID: https://orcid.org/0000-0003-0238-5947 [S.S.]) and
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48
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Chen YX, Guo XN, Xing JJ, Zhu KX. Effects of tempering with steam on the water distribution of wheat grains and quality properties of wheat flour. Food Chem 2020; 323:126842. [PMID: 32334316 DOI: 10.1016/j.foodchem.2020.126842] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/15/2019] [Revised: 04/08/2020] [Accepted: 04/16/2020] [Indexed: 11/18/2022]
Abstract
In this study, the effects of tempering with steam on the water distribution of wheat grains and the microbial load in wheat flour were investigated, as well as the physicochemical properties of wheat flour. Results showed that when steam treatment time was 320 s, the total plate count (TPC), yeast and mold count (YMC), and mesophilic aerobic spores (MAS) in flour decreased by 1.74, 1.99 and 1.01 lgCFU/g, respectively. Nuclear magnetic resonance (NMR) results showed that tempering with steam accelerated the water distribution of grains and significantly (p < 0.05) shortened the tempering time. Moreover, flour yield, particle size, ash content, and damaged starch content of flour were all altered. Furthermore, after tempering with steam, proteins were aggregated and starches were partially gelatinized, which caused dough development time and stability of flour increasing. Collectively, our findings indicated steam tempering could shorten the tempering time and improve the qualities of flour partly.
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Affiliation(s)
- Yun-Xia Chen
- State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu Province 214122, PR China; School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu Province 214122, PR China
| | - Xiao-Na Guo
- State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu Province 214122, PR China; School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu Province 214122, PR China
| | - Jun-Jie Xing
- State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu Province 214122, PR China; School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu Province 214122, PR China
| | - Ke-Xue Zhu
- State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu Province 214122, PR China; School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu Province 214122, PR China.
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Sabillón L, Stratton J, Rose D, Bianchini A. Effect of saline organic acid solutions applied during soft wheat tempering on microbial load and flour functionality. Cereal Chem 2019. [DOI: 10.1002/cche.10210] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
Affiliation(s)
- Luis Sabillón
- Department Food Science and Technology University of Nebraska‐Lincoln Lincoln NE USA
- The Food Processing Center University of Nebraska‐Lincoln Lincoln NE USA
| | - Jayne Stratton
- Department Food Science and Technology University of Nebraska‐Lincoln Lincoln NE USA
- The Food Processing Center University of Nebraska‐Lincoln Lincoln NE USA
| | - Devin Rose
- Department Food Science and Technology University of Nebraska‐Lincoln Lincoln NE USA
- Department of Agronomy and Horticulture University of Nebraska‐Lincoln Lincoln NE USA
| | - Andréia Bianchini
- Department Food Science and Technology University of Nebraska‐Lincoln Lincoln NE USA
- The Food Processing Center University of Nebraska‐Lincoln Lincoln NE USA
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Reduction of Deoxynivalenol in Wheat with Superheated Steam and Its Effects on Wheat Quality. Toxins (Basel) 2019; 11:toxins11070414. [PMID: 31315243 PMCID: PMC6669746 DOI: 10.3390/toxins11070414] [Citation(s) in RCA: 17] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/16/2019] [Revised: 07/12/2019] [Accepted: 07/15/2019] [Indexed: 12/28/2022] Open
Abstract
Deoxynivalenol (DON) is the most commonly found mycotoxin in scabbed wheat. In order to reduce the DON concentration in scabbed wheat with superheated steam (SS) and explore the feasibility to use the processed wheat as crisp biscuit materials, wheat kernels were treated with SS to study the effects of SS processing on DON concentration and the quality of wheat. Furthermore, the wheat treated with SS were used to make crisp biscuits and the texture qualities of biscuits were measured. The results showed that DON in wheat kernels could be reduced by SS effectively. Besides, the reduction rate raised significantly with the increase of steam temperature and processing time and it was also affected significantly by steam velocity. The reduction rate in wheat kernels and wheat flour could reach 77.4% and 60.5% respectively. In addition, SS processing might lead to partial denaturation of protein and partial gelatinization of starch, thus affecting the rheological properties of dough and pasting properties of wheat flour. Furthermore, the qualities of crisp biscuits were improved at certain conditions of SS processing.
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