1
|
Dimopoulos G, Katsimichas A, Balachtsis K, Dermesonlouoglou E, Taoukis P. Effect of Pulsed Electric Fields on the Shelf Stability and Sensory Acceptability of Osmotically Dehydrated Spinach: A Mathematical Modeling Approach. Foods 2024; 13:1410. [PMID: 38731781 PMCID: PMC11083339 DOI: 10.3390/foods13091410] [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: 03/15/2024] [Revised: 04/25/2024] [Accepted: 04/30/2024] [Indexed: 05/13/2024] Open
Abstract
This study focused on the osmotic dehydration (OD) of ready-to-eat spinach leaves combined with the pulsed electric field (PEF) pre-treatment. Untreated and PEF-treated (0.6 kV/cm, 0-200 pulses) spinach leaves were osmotically dehydrated at room temperature for up to 120 min. The application of PEF (0.6 kV/20 pulses) prior to OD (60% glycerol, 25 °C, 60 min) lowered water activity (aw = 0.891) while achieving satisfactory product acceptability (total sensory hedonic scoring of 8). During the storage of the product (at 4, 8, 12, and 20 °C for up to 30 d), a significant reduction in total microbial count evolution was observed (9.7 logCFU/g for the untreated samples vs. 5.1 logCFU/g for the PEF-OD-treated samples after 13 d of storage at 4 °C). The selection of these PEF and OD treatment conditions enabled the extension of the product shelf life by up to 33 d under chilled storage. Osmotically treated spinach could find application in ready-to-eat salad products with an extended shelf life, which is currently not possible due to the high perishability of the specific plant tissue.
Collapse
Affiliation(s)
| | | | | | | | - Petros Taoukis
- Laboratory of Food Chemistry and Technology, School of Chemical Engineering, National Technical University of Athens (NTUA), 15780 Athens, Greece; (G.D.); (A.K.); (K.B.); (E.D.)
| |
Collapse
|
2
|
Brito IPC, Silva EK. Pulsed electric field technology in vegetable and fruit juice processing: A review. Food Res Int 2024; 184:114207. [PMID: 38609209 DOI: 10.1016/j.foodres.2024.114207] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/20/2023] [Revised: 02/22/2024] [Accepted: 03/10/2024] [Indexed: 04/14/2024]
Abstract
The worldwide market for vegetable and fruit juices stands as a thriving sector with projected revenues reaching to $81.4 billion by 2024 and an anticipated annual growth rate of 5.27% until 2028. Juices offer a convenient means of consuming bioactive compounds and essential nutrients crucial for human health. However, conventional thermal treatments employed in the juice and beverage industry to inactivate spoilage and pathogenic microorganisms, as well as endogenous enzymes, can lead to the degradation of bioactive compounds and vitamins. In response, non-thermal technologies have emerged as promising alternatives to traditional heat processing, with pulsed electric field (PEF) technology standing out as an innovative and sustainable choice. In this context, this comprehensive review investigated the impact of PEF on the microbiological, physicochemical, functional, nutritional, and sensory qualities of vegetable and fruit juices. PEF induces electroporation phenomena in cell membranes, resulting in reversible or irreversible changes. Consequently, a detailed examination of the effects of PEF process variables on juice properties is essential. Monitoring factors such as electric field strength, frequency, pulse width, total treatment time, and specific energy is important to ensure the production of a safe and chemically/kinetically stable product. PEF technology proves effective in microbial and enzymatic inactivation within vegetable and fruit juices, mitigating factors contributing to deterioration while maintaining the physicochemical characteristics of these products. Furthermore, PEF treatment does not compromise the content of substances with functional, nutritional, and sensory properties, such as phenolic compounds and vitamins. When compared to alternative processing methods, such as mild thermal treatments and other non-thermal technologies, PEF treatment consistently demonstrates comparable outcomes in terms of physicochemical attributes, functional properties, nutritional quality, and overall safety.
Collapse
Affiliation(s)
- Iuri Procopio Castro Brito
- Faculdade de Engenharia de Alimentos (FEA), Universidade Estadual de Campinas (UNICAMP), Rua Monteiro Lobato, 80, Campinas-SP CEP:13083-862, Brazil
| | - Eric Keven Silva
- Faculdade de Engenharia de Alimentos (FEA), Universidade Estadual de Campinas (UNICAMP), Rua Monteiro Lobato, 80, Campinas-SP CEP:13083-862, Brazil.
| |
Collapse
|
3
|
Liu G, Hu Z, Chen X, Li W, Wu Y, Liu Z, Miao L, Luo Z, Wang J, Guo Y. Oxygen vacancy-rich Ag/CuO nanoarray mesh fabricated by laser ablation for efficient bacterial inactivation. JOURNAL OF HAZARDOUS MATERIALS 2024; 465:133269. [PMID: 38134696 DOI: 10.1016/j.jhazmat.2023.133269] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/13/2023] [Revised: 12/07/2023] [Accepted: 12/12/2023] [Indexed: 12/24/2023]
Abstract
The contamination of drinking water by microbes is a critical health concern, underscoring the need for safe, reliable, and efficient methods to treat pathogenic microorganisms. While most sterilization materials are available in powder form, this presents safety risks and challenges in recycling. Herein, this study reports the preparation of an innovative copper oxide supported silver monolithic nanoarray mesh with abundant oxygen vacancies (Ag/CuO-VO) by laser ablation. The instantaneous high temperature caused by laser ablation preserves the material's original structure while generating oxygen vacancies on the CuO surface. The Ag/CuO-VO mesh demonstrated a remarkable ability to inactivate over 99% of Escherichia coli (E. Coli) within 20 min. The oxygen vacancies in the Ag/CuO-VO enhance interactions between oxygen species and the Ag/CuO-VO, leading to the accumulation of large amounts of reactive oxygen species (ROS). The generated ROS effectively disrupt both layers of the bacterial cell wall - the peptidoglycan and the phospholipid - as confirmed by Fourier Transform Infrared (FTIR) spectroscopy, culminating in cell death. This research presents a monolithic material capable of inactivating pathogenic microorganisms efficiently, offering a significant advancement in water sterilization technology.
Collapse
Affiliation(s)
- Guoli Liu
- College of Chemistry, Central China Normal University, Wuhan 430079, PR China
| | - Zhixin Hu
- College of Chemistry, Central China Normal University, Wuhan 430079, PR China
| | - Xiaoping Chen
- College of Chemistry, Central China Normal University, Wuhan 430079, PR China
| | - Weihao Li
- College of Chemistry, Central China Normal University, Wuhan 430079, PR China
| | - Yan Wu
- College of Chemistry, Central China Normal University, Wuhan 430079, PR China
| | - Zuocheng Liu
- School of Environmental Science and Engineering, Huazhong University of Science and Technology, Wuhan 430074, PR China
| | - Lei Miao
- School of Environmental Science and Engineering, Huazhong University of Science and Technology, Wuhan 430074, PR China
| | - Zhu Luo
- College of Chemistry, Central China Normal University, Wuhan 430079, PR China; Engineering Research Center of Photoenergy Utilization for Pollution Control and Carbon Reduction, Ministry of Education, Wuhan 430079, PR China; Wuhan Institute of Photochemistry and Technology, Wuhan 430083, PR China
| | - Jinlong Wang
- College of Chemistry, Central China Normal University, Wuhan 430079, PR China; Engineering Research Center of Photoenergy Utilization for Pollution Control and Carbon Reduction, Ministry of Education, Wuhan 430079, PR China; Wuhan Institute of Photochemistry and Technology, Wuhan 430083, PR China.
| | - Yanbing Guo
- College of Chemistry, Central China Normal University, Wuhan 430079, PR China; Engineering Research Center of Photoenergy Utilization for Pollution Control and Carbon Reduction, Ministry of Education, Wuhan 430079, PR China; Wuhan Institute of Photochemistry and Technology, Wuhan 430083, PR China.
| |
Collapse
|
4
|
Xie Q, Tang Y, Wu X, Luo Q, Zhang W, Liu H, Fang Y, Yue X, Ju Y. Combined ultrasound and low temperature pretreatment improve the content of anthocyanins, phenols and volatile substance of Merlot red wine. ULTRASONICS SONOCHEMISTRY 2023; 100:106636. [PMID: 37837708 PMCID: PMC10585341 DOI: 10.1016/j.ultsonch.2023.106636] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/10/2023] [Revised: 09/22/2023] [Accepted: 10/06/2023] [Indexed: 10/16/2023]
Abstract
Ultrasound combined with low temperature treatment is a new food processing technology. In this study, low temperature, three ultrasound power levels, and their combinations were adopted in the must before fermentation to study their effects on Merlot red wine. The results showed that ultrasound combined with low temperature pretreatment increased the total and monomer contents of anthocyanins and phenols, affected the color of the wine, and significantly increased its antioxidant capacity. In particular, 240 W of ultrasound combined with low temperature pretreatment reduced the bad odors (caprylic acid, benzaldehyde, and 1-ethanol content) and improved the flower and fruit aroma (1-octanol and phenethyl acetate), as well as the aftertaste, thus improving the quality of the wine. Ultrasound combined with low temperature pretreatment positively affected the quality of Merlot red wine.
Collapse
Affiliation(s)
- Qi Xie
- College of Enology, Northwest A & F University, Yangling 712100, Shaanxi, China
| | - Yurou Tang
- College of Enology, Northwest A & F University, Yangling 712100, Shaanxi, China
| | - Xueyan Wu
- College of Enology, Northwest A & F University, Yangling 712100, Shaanxi, China
| | - Qingyan Luo
- College of Enology, Northwest A & F University, Yangling 712100, Shaanxi, China
| | - Wentong Zhang
- College of Enology, Northwest A & F University, Yangling 712100, Shaanxi, China
| | - Hanyang Liu
- College of Enology, Northwest A & F University, Yangling 712100, Shaanxi, China
| | - Yulin Fang
- College of Enology, Northwest A & F University, Yangling 712100, Shaanxi, China; Heyang Viti-viniculture Station, Northwest A & F University, Yangling 712100, Shaanxi, China
| | - Xiaofeng Yue
- College of Food Science and Engineering, Northwest A & F University, Yangling 712100, Shaanxi, China.
| | - Yanlun Ju
- College of Enology, Northwest A & F University, Yangling 712100, Shaanxi, China; Heyang Viti-viniculture Station, Northwest A & F University, Yangling 712100, Shaanxi, China.
| |
Collapse
|
5
|
Bebek Markovinović A, Stulić V, Putnik P, Birkić A, Jambrović M, Šaško D, Ljubičić J, Pavlić B, Herceg Z, Bursać Kovačević D. Pulsed Electric Field (PEF) and High-Power Ultrasound (HPU) in the Hurdle Concept for the Preservation of Antioxidant Bioactive Compounds of Strawberry Juice-A Chemometric Evaluation-Part I. Foods 2023; 12:3172. [PMID: 37685106 PMCID: PMC10486361 DOI: 10.3390/foods12173172] [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: 07/27/2023] [Revised: 08/16/2023] [Accepted: 08/21/2023] [Indexed: 09/10/2023] Open
Abstract
This work investigated the influence of pulsed electric field (PEF) and high-power ultrasound (HPU) combined with hurdle technology to preserve the bioactive compounds (BACs) content and antioxidant activity in stored strawberry juices. PEF was performed at 30 kV cm-1, 100 Hz during 1.5, 3, and 4.5 min, while HPU was performed at 25% amplitude and 50% pulse during 2.5, 5.0, and 7.5 min. Total phenols and hydroxycinnamic acids were the most stable BACs during the hurdle treatment without influence of the duration of both treatments, while flavonols and condensed tannins showed a significant stability dependence with respect to the duration of both treatments. Total phenols were also stable during storage, in contrast to the individual groups of BACs studied. A chemometric approach was used to optimize the parameters of the hurdle treatments with respect to the highest level of BACs and the antioxidant activity of the treated juices. In general, shorter treatment times in the hurdle approach resulted in better stability of BACs and antioxidant activity. The hurdle technology investigated in this study has the strong potential to be an excellent concept for optimizing the operating parameters of PEF and HPU technologies in the preservation of functional foods.
Collapse
Affiliation(s)
- Anica Bebek Markovinović
- Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia; (A.B.M.); (V.S.); (A.B.); (M.J.); (D.Š.); (J.L.); (Z.H.)
| | - Višnja Stulić
- Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia; (A.B.M.); (V.S.); (A.B.); (M.J.); (D.Š.); (J.L.); (Z.H.)
| | - Predrag Putnik
- Department of Food Technology, University North, Trg dr. Žarka Dolinara 1, 48000 Koprivnica, Croatia
| | - Anamaria Birkić
- Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia; (A.B.M.); (V.S.); (A.B.); (M.J.); (D.Š.); (J.L.); (Z.H.)
| | - Maja Jambrović
- Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia; (A.B.M.); (V.S.); (A.B.); (M.J.); (D.Š.); (J.L.); (Z.H.)
| | - Dolores Šaško
- Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia; (A.B.M.); (V.S.); (A.B.); (M.J.); (D.Š.); (J.L.); (Z.H.)
| | - Josipa Ljubičić
- Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia; (A.B.M.); (V.S.); (A.B.); (M.J.); (D.Š.); (J.L.); (Z.H.)
| | - Branimir Pavlić
- Faculty of Technology, University of Novi Sad, Blvd. Cara Lazara 1, 21000 Novi Sad, Serbia;
| | - Zoran Herceg
- Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia; (A.B.M.); (V.S.); (A.B.); (M.J.); (D.Š.); (J.L.); (Z.H.)
| | - Danijela Bursać Kovačević
- Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia; (A.B.M.); (V.S.); (A.B.); (M.J.); (D.Š.); (J.L.); (Z.H.)
| |
Collapse
|
6
|
Nawawi NIM, Ijod G, Senevirathna SSJ, Aadil RM, Yusof NL, Yusoff MM, Adzahan NM, Azman EM. Comparison of high pressure and thermal pasteurization on the quality parameters of strawberry products: a review. Food Sci Biotechnol 2023; 32:729-747. [PMID: 37041805 PMCID: PMC10082863 DOI: 10.1007/s10068-023-01276-3] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/04/2022] [Revised: 01/25/2023] [Accepted: 01/30/2023] [Indexed: 02/19/2023] Open
Abstract
Strawberry (Fragaria ananassa) is rich in bioactive compounds with high antioxidant activity. High pressure processing (HPP) is an efficient alternative to preserve these bioactive compounds in terms of microbial inactivation and shelf-life stability. This review compares the effects of pasteurization methods using high pressure or thermal pasteurization (TP) on the quality parameters of various strawberry-based products. To summarize, most of the high pressure-treated products are microbiologically stable and showed minimum degradation of thermolabile compounds than TP-treated ones. However, some studies reported that high pressure did not have an advantage over TP especially in the preservation of phenolic phytochemicals during storage. The insufficient enzyme inactivation and high residual activity of enzymes after high pressure treatment could cause anthocyanins degradation thus affecting the product quality. Overall, this review could be valuable to potential processors in evaluating the effective commercialization of high pressure-treated strawberry products.
Collapse
Affiliation(s)
- Nur Izzati Mohamed Nawawi
- Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400 Serdang, Malaysia
| | - Giroon Ijod
- Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400 Serdang, Malaysia
| | - Sri Sampath Janaka Senevirathna
- Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400 Serdang, Malaysia
- Department of Agriculture, P.O. Box. 01, Peradeniya, 20400 Sri Lanka
| | - Rana Muhammad Aadil
- National Institute of Food Science and Technology, University of Agriculture, Faisalabad, 38000 Pakistan
| | - Noor Liyana Yusof
- Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400 Serdang, Malaysia
| | - Masni Mat Yusoff
- Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400 Serdang, Malaysia
| | - Noranizan Mohd Adzahan
- Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400 Serdang, Malaysia
| | - Ezzat Mohamad Azman
- Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400 Serdang, Malaysia
| |
Collapse
|
7
|
Pomegranate Peel Powder: In Vitro Efficacy and Application to Contaminated Liquid Foods. Foods 2023; 12:foods12061173. [PMID: 36981100 PMCID: PMC10048077 DOI: 10.3390/foods12061173] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/06/2023] [Revised: 02/28/2023] [Accepted: 03/07/2023] [Indexed: 03/12/2023] Open
Abstract
In this study the recycling of pomegranate peel powder (PPP) was proposed. In particular, the use of powder loaded in a silk fibroin polymeric matrix to create an active pad was tested. For the sake of comparison, the powder alone was also analysed. Both powder and active pad efficacy was assessed in two different food systems, soymilk (rich in proteins), preliminarily contaminated with Pseudomonas spp. and yeasts, and apple juice (rich in carbohydrates), preliminarily contaminated with Alyciclobacillus acidoterrestris. Three different concentrations of powder alone and powder in the pad were tested (5%, 7.5% and 10% w/v) in both types of beverages. To assess a possible dependence of the efficacy on the powder granulometry, different powder sizes were preliminarily analysed on Pseudomonas spp. and yeasts using an in vitro test. PPP was effective on both Pseudomonas spp. and yeasts. No significant differences appeared among the tested granulometries and therefore in the subsequent tests powder with an average diameter of 250 µm was used. Results recorded with soymilk and apple juice were different. When applied to the soymilk, the activity of PPP in the pad was less effective than that recorded when the powder was directly added to the beverage. With the two highest powder concentrations directly added to food, more than four log cycle reductions in Pseudomonas spp. and yeast cells were recorded, compared to soymilk without any powder. Compared to the control sample, all the soymilk samples either with PPP or with the active pad showed a delayed microbial and fungal growth. When applied to apple juice, both powder and pad were effective at completely inhibiting the proliferation of A. acidoterrestris (<102 CFU/g).
Collapse
|
8
|
Zare F, Ghasemi N, Bansal N, Hosano H. Advances in pulsed electric stimuli as a physical method for treating liquid foods. Phys Life Rev 2023; 44:207-266. [PMID: 36791571 DOI: 10.1016/j.plrev.2023.01.007] [Citation(s) in RCA: 8] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/24/2023] [Accepted: 01/28/2023] [Indexed: 02/05/2023]
Abstract
There is a need for alternative technologies that can deliver safe and nutritious foods at lower costs as compared to conventional processes. Pulsed electric field (PEF) technology has been utilised for a plethora of different applications in the life and physical sciences, such as gene/drug delivery in medicine and extraction of bioactive compounds in food science and technology. PEF technology for treating liquid foods involves engineering principles to develop the equipment, and quantitative biochemistry and microbiology techniques to validate the process. There are numerous challenges to address for its application in liquid foods such as the 5-log pathogen reduction target in food safety, maintaining the food quality, and scale up of this physical approach for industrial integration. Here, we present the engineering principles associated with pulsed electric fields, related inactivation models of microorganisms, electroporation and electropermeabilization theory, to increase the quality and safety of liquid foods; including water, milk, beer, wine, fruit juices, cider, and liquid eggs. Ultimately, we discuss the outlook of the field and emphasise research gaps.
Collapse
Affiliation(s)
- Farzan Zare
- School of Information Technology and Electrical Engineering, The University of Queensland, Brisbane, St Lucia QLD 4072, Australia; School of Agriculture and Food Sciences, The University of Queensland, St Lucia QLD 4072, Australia
| | - Negareh Ghasemi
- School of Information Technology and Electrical Engineering, The University of Queensland, Brisbane, St Lucia QLD 4072, Australia
| | - Nidhi Bansal
- School of Agriculture and Food Sciences, The University of Queensland, St Lucia QLD 4072, Australia
| | - Hamid Hosano
- Biomaterials and Bioelectrics Department, Institute of Industrial Nanomaterials, Kumamoto University, Kumamoto 860-8555, Japan.
| |
Collapse
|
9
|
Krishnan Kesavan R, Begum S, Das P, Nayak PK. Hurdle effect of thermosonication and non‐thermal processing on the quality characteristics of fruit juices: An overview. J FOOD PROCESS ENG 2023. [DOI: 10.1111/jfpe.14310] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/06/2023]
Affiliation(s)
- Radha Krishnan Kesavan
- Department of FET Central Institute of Technology, Deemed to be University Under MoE Government of India Assam Kokrajhar India
| | - Sehnaj Begum
- Department of FET Central Institute of Technology, Deemed to be University Under MoE Government of India Assam Kokrajhar India
| | - Puja Das
- Department of FET Central Institute of Technology, Deemed to be University Under MoE Government of India Assam Kokrajhar India
| | - Prakash Kumar Nayak
- Department of FET Central Institute of Technology, Deemed to be University Under MoE Government of India Assam Kokrajhar India
| |
Collapse
|
10
|
Sevenich R, Gratz M, Hradecka B, Fauster T, Teufl T, Schottroff F, Chytilova LS, Hurkova K, Tomaniova M, Hajslova J, Rauh C, Jaeger H. Differentiation of sea buckthorn syrups processed by high pressure, pulsed electric fields, ohmic heating, and thermal pasteurization based on quality evaluation and chemical fingerprinting. Front Nutr 2023; 10:912824. [PMID: 36866052 PMCID: PMC9971502 DOI: 10.3389/fnut.2023.912824] [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: 04/04/2022] [Accepted: 01/23/2023] [Indexed: 02/16/2023] Open
Abstract
Introduction Impact of processing on product characteristics, sustainability, traceability, authenticity, and public health along the food chain becomes more and more important not only to the producer but also to the customer and the trust of a consumer toward a brand. In recent years, the number of juices and smoothies containing so called super foods or fruits, which have been "gently pasteurized," has increased significantly. However, the term "gentle pasteurization" related to the application of emerging preservation technologies such as pulsed electric fields (PEF), high pressure processing (HPP) or ohmic heating (OH) is not clearly defined. Methods Therefore, the presented study investigated the influence of PEF, HPP, OH, and thermal treatment on quality characteristics and microbial safety of sea buckthorn syrup. Syrups from two different varieties were investigated under the following conditions HPP (600 MPa 4-8 min), OH (83°C and 90°C), PEF (29.5 kV/cm, 6 μs, 100 Hz), and thermal (88°C, hot filling). Analyses to test the influence on quality parameters like ascorbic acid (AA), flavonoids, carotenoids, tocopherols, antioxidant activity; metabolomical/chemical profiling (fingerprinting) via U-HPLC-HRMS/MS (here especially flavonoids and fatty acids); sensory evaluation, as well as microbial stability including storage, were conducted. Results and discussion Independent from the treatment, the samples were stable over 8 weeks of storage at 4°C. The influence on the nutrient content [Ascorbic acid (AA), total antioxidant activity (TAA), total phenolic compounds (TPC), tocopherols (Vit E)] was similar for all tested technologies. Employing statistical evaluation Principal Component Analysis (PCA) a clear clustering based on the processing technologies was observed. Flavonoids as well as fatty acids were significantly impacted by the type of used preservation technology. This was obvious during the storage time of PEF and HPP syrups, where enzyme activity was still active. The color as well as taste of the syrups were found to be more fresh-like for the HPP treated samples.
Collapse
Affiliation(s)
- Robert Sevenich
- Department of Food Biotechnology and Food Process Engineering, Technische Universität Berlin (TU Berlin), Berlin, Germany,Leibniz Institute for Agricultural Engineering and Bioeconomy (ATB), Potsdam, Germany,*Correspondence: Robert Sevenich,
| | - Maximilian Gratz
- Institute of Food Technology, University of Natural Resources and Life Sciences (BOKU), Vienna, Austria
| | - Beverly Hradecka
- Department of Food Analysis and Nutrition, University of Chemistry and Technology (UCT), Prague, Czechia
| | - Thomas Fauster
- Institute of Food Technology, University of Natural Resources and Life Sciences (BOKU), Vienna, Austria
| | - Thomas Teufl
- Institute of Food Technology, University of Natural Resources and Life Sciences (BOKU), Vienna, Austria
| | - Felix Schottroff
- Institute of Food Technology, University of Natural Resources and Life Sciences (BOKU), Vienna, Austria,BOKU Core Facility Food and Bio Processing, University of Natural Resources and Life Sciences, Vienna, Austria
| | - Lucie Souckova Chytilova
- Department of Food Analysis and Nutrition, University of Chemistry and Technology (UCT), Prague, Czechia
| | - Kamila Hurkova
- Department of Food Analysis and Nutrition, University of Chemistry and Technology (UCT), Prague, Czechia
| | - Monika Tomaniova
- Department of Food Analysis and Nutrition, University of Chemistry and Technology (UCT), Prague, Czechia
| | - Jana Hajslova
- Department of Food Analysis and Nutrition, University of Chemistry and Technology (UCT), Prague, Czechia
| | - Cornelia Rauh
- Department of Food Biotechnology and Food Process Engineering, Technische Universität Berlin (TU Berlin), Berlin, Germany
| | - Henry Jaeger
- Institute of Food Technology, University of Natural Resources and Life Sciences (BOKU), Vienna, Austria
| |
Collapse
|
11
|
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.
Collapse
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
| |
Collapse
|
12
|
Szewczuk NA, Duchowicz PR, Pomilio AB, Lobayan RM. Resonance structure contributions, flexibility, and frontier molecular orbitals (HOMO-LUMO) of pelargonidin, cyanidin, and delphinidin throughout the conformational space: application to antioxidant and antimutagenic activities. J Mol Model 2022; 29:2. [PMID: 36480114 DOI: 10.1007/s00894-022-05392-5] [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: 07/29/2022] [Accepted: 11/15/2022] [Indexed: 12/13/2022]
Abstract
This research refers to the study and understanding of the conformational space of the positive-charged anthocyanidin structures in relation with the known chemical reactivities and bioactivities of these compounds. Therefore, the planar (P) and nonplanar (Z) conformers of the three hydroxylated anthocyanidins pelargonidin, cyanidin, and delphinidin were analyzed throughout the conformational space at the B3LYP/6-311 ++ G** level of theory. The outcome displayed eleven new conformers for pelargonidin, fifty-four for cyanidin, and thirty-one for delphinidin. Positive-charged quinoidal structures showed a significant statistical weight in the conformational space, thus coexisting simultaneously with other resonance structures, such that under certain reaction conditions, the anthocyanidins behave as positive-charged quinoidal structures instead of oxonium salts. The calculations of the permanent dipole moment and the polarizability showed relationships with the quantity and arrangement of hydroxyls in the structure. In addition, theoretical calculations were used to analyze the frontier molecular orbitals (HOMO-LUMO) of the three anthocyanidins. The novel conception of this work lies in the fact that dipole moment, polarizability, and HOMO-LUMO values were related to the reactivity/bioactivity of these three anthocyanidins. HOMO-LUMO energy gaps were useful to explain the antioxidant activity, while the percent atom contributions to HOMO were appropriate to demonstrate the antimutagenic activity as enzyme inhibitors, as well as the steric and electrostatic requirements to form the pharmacophore. Delphinidin was the strongest antioxidant anthocyanidin, and pelargonidin the best anthocyanidin with antimutagenic activity.
Collapse
Affiliation(s)
- Nicolas A Szewczuk
- Instituto de Investigaciones Fisicoquímicas Teóricas y Aplicadas (INIFTA), CONICET, Universidad Nacional de La Plata (UNLP), Diag. 113 Y 64, C.C. 16, Sucursal 4, B1900, La Plata, Argentina
| | - Pablo R Duchowicz
- Instituto de Investigaciones Fisicoquímicas Teóricas y Aplicadas (INIFTA), CONICET, Universidad Nacional de La Plata (UNLP), Diag. 113 Y 64, C.C. 16, Sucursal 4, B1900, La Plata, Argentina
| | - Alicia B Pomilio
- Laboratorio de Química y Bioquímica Estructural, Departamento de Bioquímica Clínica, Área Hematología, Hospital de Clínicas "José de San Martín", Universidad de Buenos Aires, Av. Córdoba 2351, C1120AAF, Buenos Aires, Argentina
| | - Rosana M Lobayan
- Departamento de Física, Facultad de Ciencias Exactas y Naturales y Agrimensura, Universidad Nacional del Nordeste, Avda. Libertad 5300, 3400, Corrientes, Argentina.
| |
Collapse
|
13
|
Ultrasound-Assisted Slightly Acidic Electrolyzed Water in Aquatic Product Sterilization: A Review. Foods 2022; 11:foods11233863. [PMID: 36496671 PMCID: PMC9738850 DOI: 10.3390/foods11233863] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/24/2022] [Revised: 10/21/2022] [Accepted: 11/25/2022] [Indexed: 12/03/2022] Open
Abstract
Ultrasound has been confirmed as the propagation process of mechanical vibrations in a medium, with a frequency significantly higher than 20 kHz. Moreover, it has an effect of sterilization on foods. In general, ultrasonic sterilization medium is manifested as a liquid. Ultrasonic treatment technology has certain advantages in aquatic product processing. It is noteworthy that this technology will have better effects of sterilization if used in combination with other treatment methods. Slightly acidic electrolyzed water (SAEW) is characterized by high-efficiency broad-spectrum sterilization operation, low cost, and environmental protection, among other properties, and has a positive effect on aquatic product sterilization and preservation. Selecting acidic electrolyzed water with a low concentration coupled with low-power ultrasonic waves for combined sterilization exerts a more potent sterilization effect, and acidic electrolyzed water combined with ultrasonic sterilization is expected to be a potentially environment-friendly alternative. In this study, the sterilization mechanisms of ultrasonic and SAEW methods used both individually and as a synergistic treatment, the effect on microbial growth, and the research progress of the application of the combined effect in the sterilization and refrigeration of aquatic products are reviewed. Furthermore, this study looks forward to the future development trend, with a view to its application in aquatic products, while providing a reference for research and application in the field of processing and safety.
Collapse
|
14
|
Rojas ML, Kubo MT, Miano AC, Augusto PE. Ultrasound processing to enhance the functionality of plant-based beverages and proteins. Curr Opin Food Sci 2022. [DOI: 10.1016/j.cofs.2022.100939] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
|
15
|
Rodríguez-Rico D, Sáenz-Esqueda MDLÁ, Meza-Velázquez JA, Martínez-García JJ, Quezada-Rivera JJ, Umaña MM, Minjares-Fuentes R. High-Intensity Ultrasound Processing Enhances the Bioactive Compounds, Antioxidant Capacity and Microbiological Quality of Melon ( Cucumis melo) Juice. Foods 2022; 11:foods11172648. [PMID: 36076833 PMCID: PMC9455593 DOI: 10.3390/foods11172648] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/06/2022] [Revised: 08/23/2022] [Accepted: 08/26/2022] [Indexed: 11/16/2022] Open
Abstract
The bioactive compounds, antioxidant capacity and microbiological quality of melon juice processed by high-intensity ultrasound (HIUS) were studied. Melon juice was processed at two ultrasound intensities (27 and 52 W/cm2) for two different processing times (10 and 30 min) using two duty cycles (30 and 75%). Unprocessed juice was taken as a control. Total carotenoids and total phenolic compounds (TPC) were the bioactive compounds analyzed while the antioxidant capacity was determined by DPPH, ABTS and FRAP assays. The microbiological quality was tested by counting the aerobic and coliforms count as well as molds and yeasts. Total carotenoids increased by up to 42% while TPC decreased by 33% as a consequence of HIUS processing regarding control juice (carotenoids: 23 μg/g, TPC: 1.1 mg GAE/g), gallic acid and syringic acid being the only phenolic compounds identified. The antioxidant capacity of melon juice was enhanced by HIUS, achieving values of 45% and 20% of DPPH and ABTS inhibition, respectively, while >120 mg TE/100 g was determined by FRAP assay. Further, the microbial load of melon juice was significantly reduced by HIUS processing, coliforms and molds being the most sensitive. Thus, the HIUS could be an excellent alternative supportive the deep-processing of melon products.
Collapse
Affiliation(s)
- Daniel Rodríguez-Rico
- Facultad de Ciencias Químicas, Universidad Juárez del Estado de Durango, Gómez Palacio 35010, Mexico
| | | | | | - Juan José Martínez-García
- Facultad de Ciencias Químicas, Universidad Juárez del Estado de Durango, Gómez Palacio 35010, Mexico
| | | | - Mónica M. Umaña
- Department of Chemistry, University of the Balearic Islands, 07122 Palma de Mallorca, Spain
| | - Rafael Minjares-Fuentes
- Facultad de Ciencias Químicas, Universidad Juárez del Estado de Durango, Gómez Palacio 35010, Mexico
- Correspondence:
| |
Collapse
|
16
|
Lan W, Zhang B, Zhou D, Xie J. Ultrasound assisted slightly acidic electrolyzed water treatment on the protein structure stability of vacuum‐packaged sea bass (
Lateolabrax japonicas
) during refrigerated storage. J Food Saf 2022. [DOI: 10.1111/jfs.13009] [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)
- Weiqing Lan
- College of Food Science and Technology, Shanghai Ocean University Shanghai China
- Shanghai Aquatic Products Processing and Storage Engineering Technology Research Center Shanghai China
- National Experimental Teaching Demonstration Center for Food Science and Engineering, Shanghai Ocean University Shanghai China
| | - Bingjie Zhang
- College of Food Science and Technology, Shanghai Ocean University Shanghai China
| | - Dapeng Zhou
- College of Food Science and Technology, Shanghai Ocean University Shanghai China
| | - Jing Xie
- College of Food Science and Technology, Shanghai Ocean University Shanghai China
- Shanghai Aquatic Products Processing and Storage Engineering Technology Research Center Shanghai China
- National Experimental Teaching Demonstration Center for Food Science and Engineering, Shanghai Ocean University Shanghai China
| |
Collapse
|
17
|
Lyngdoh Nonglait D, Chukan SM, Arya SS, Bhat MS, Waghmare R. Emerging non‐thermal technologies for enhanced quality and safety of fruit juices. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.16017] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Donald Lyngdoh Nonglait
- Food Engineering and Technology Department Institute of Chemical Technology Mumbai India 400019
| | | | - S. S. Arya
- Food Engineering and Technology Department Institute of Chemical Technology Mumbai India 400019
| | - Mohmad Sayeed Bhat
- Food Engineering and Technology Department Institute of Chemical Technology Mumbai India 400019
| | - Rosy Waghmare
- Department of Food Engineering College of Food Technology Dr. Punjabrao Deshmukh Krishi Vidyapeeth Yavatmal Maharashtra India 445001
| |
Collapse
|
18
|
Buitimea-Cantúa GV, Rico-Alderete IA, Rostro-Alanís MDJ, Welti-Chanes J, Escobedo-Avellaneda ZJ, Soto-Caballero MC. Effect of High Hydrostatic Pressure and Pulsed Electric Fields Processes on Microbial Safety and Quality of Black/Red Raspberry Juice. Foods 2022; 11:foods11152342. [PMID: 35954108 PMCID: PMC9368702 DOI: 10.3390/foods11152342] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/30/2022] [Revised: 07/23/2022] [Accepted: 08/02/2022] [Indexed: 11/16/2022] Open
Abstract
Black and red raspberries are fruits with a high phenolic and vitamin C content but are highly susceptible to deterioration. The effect of high hydrostatic pressure (HHP 400−600 MPa/CUT-10 min) and pulsed electric fields (PEF, frequency 100−500 Hz, pulse number 100, electric field strength from 11.3 to 23.3 kV/cm, and specific energy from 19.7 to 168.4 kJ/L) processes on black/red raspberry juice was studied. The effect on the inactivation of microorganisms and pectin methylesterase (PME) activity, physicochemical parameters (pH, acidity, total soluble solids (°Brix), and water activity (aw)), vitamin C and phenolic compounds content were also determined. Results reveal that all HHP-treatments produced the highest (p < 0.05) log-reduction of molds (log 1.85 to 3.72), and yeast (log 3.19), in comparison with PEF-treatments. Increments in pH, acidity, and TSS values attributed to compounds’ decompartmentalization were found. PME activity was partially inactivated by HHP-treatment at 600 MPa/10 min (22% of inactivation) and PEF-treatment at 200 Hz/168.4 kJ/L (19% of inactivation). Increment in vitamin C and TPC was also observed. The highest increment in TPC (79% of increment) and vitamin C (77% of increment) was observed with PEF at 200 Hz/168.4 kJ/L. The putative effect of HHP and PEF on microbial safety, enzyme inactivation, and phytochemical retention is also discussed in detail. In conclusion, HHP and PEF improve phytochemical compounds’ content, microbial safety, and quality of black/red raspberry juice.
Collapse
Affiliation(s)
- Génesis V. Buitimea-Cantúa
- Escuela de Ingeniería y Ciencias, Tecnologico de Monterrey, Av. Eugenio Garza Sada 2501 Sur, Monterrey 64849, Nuevo León, Mexico
| | - Iván Alejandro Rico-Alderete
- Facultad de Ciencias Agrotecnologicas, Universidad Autonoma de Chihuahua, Av. Presa de la Amistad 2015, Cuauhtémoc 31510, Chihuahua, Mexico
| | - Magdalena de Jesús Rostro-Alanís
- Escuela de Ingeniería y Ciencias, Tecnologico de Monterrey, Av. Eugenio Garza Sada 2501 Sur, Monterrey 64849, Nuevo León, Mexico
| | - Jorge Welti-Chanes
- Escuela de Ingeniería y Ciencias, Tecnologico de Monterrey, Av. Eugenio Garza Sada 2501 Sur, Monterrey 64849, Nuevo León, Mexico
| | - Zamantha J. Escobedo-Avellaneda
- Escuela de Ingeniería y Ciencias, Tecnologico de Monterrey, Av. Eugenio Garza Sada 2501 Sur, Monterrey 64849, Nuevo León, Mexico
- Correspondence: (Z.J.E.-A.); (M.C.S.-C.)
| | - Mayra Cristina Soto-Caballero
- Facultad de Ciencias Agrotecnologicas, Universidad Autonoma de Chihuahua, Av. Presa de la Amistad 2015, Cuauhtémoc 31510, Chihuahua, Mexico
- Correspondence: (Z.J.E.-A.); (M.C.S.-C.)
| |
Collapse
|
19
|
Rios-Corripio G, la Peña MMD, Welti-Chanes J, Guerrero-Beltrán JÁ. Pulsed electric field processing of a pomegranate (Punica granatum L.) fermented beverage. INNOV FOOD SCI EMERG 2022. [DOI: 10.1016/j.ifset.2022.103045] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
|
20
|
The Effect of Temperature-Assisted High Hydrostatic Pressure on the Survival of Alicyclobacillus acidoterrestris Inoculated in Orange Juice throughout Storage at Different Isothermal Conditions. FERMENTATION-BASEL 2022. [DOI: 10.3390/fermentation8070308] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/01/2023]
Abstract
The purpose of this work was to investigate the population dynamics of the spores and vegetative cells of A. acidoterrestris in orange juice treated with temperature-assisted HHP and stored in different isothermal conditions. For this reason, the spores of two A. acidoterrestris strains were inoculated in commercial orange juice and subjected to HHP treatment at 600 MPa/60 °C for 5 and 10 min. Inoculated samples were subsequently stored at 4, 12 and 25 °C for 60 days. During storage, the population of A. acidoterrestris was determined before and after heat shock at 80 °C for 10 min in order to estimate the quantity of spores and any remaining vegetative cells on the Bacillus acidoterrestris medium agar. Results showed that spore populations decreased by 3.0–3.5 log cycles directly after HHP treatment. Subsequently, no significant changes were observed throughout storage regardless of temperature and bacterial strain. However, at 25 °C, an increase of 0.5–1.0 log cycles was noticed. For the remaining vegetative cells, the results illustrated that HHP treatment could eliminate them during storage at 4 and 12 °C, whereas at 25 °C inactivation was strain-dependent. Therefore, temperature-assisted HHP treatment could effectively inactivate A. acidoterrestris spores in orange juice and ensure that the inhibitory effect could be maintained throughout storage at low temperatures.
Collapse
|
21
|
Basak S, Mahale S, Chakraborty S. Changes in quality attributes of pulsed light and thermally treated mixed fruit beverages during refrigerated storage (4 °C) condition. INNOV FOOD SCI EMERG 2022. [DOI: 10.1016/j.ifset.2022.103025] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
|
22
|
Xie X, Wang X, Bi X, Ning N, Li M, Xing Y, Che Z. Effects of ultrafiltration combined with high‐pressure processing, ultrasound and heat treatments on the quality of a blueberry–grape–pineapple–cantaloupe juice blend. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15763] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
Affiliation(s)
- Xinyao Xie
- Sichuan Key Laboratory of Food Biotechnology School of Food and Bioengineering Xihua University Chengdu 610039 China
| | - Xiaoqiong Wang
- Sichuan Key Laboratory of Food Biotechnology School of Food and Bioengineering Xihua University Chengdu 610039 China
- The Agricultural and rural Bureau of Yilong County Nanchong 637600 China
| | - Xiufang Bi
- Sichuan Key Laboratory of Food Biotechnology School of Food and Bioengineering Xihua University Chengdu 610039 China
| | - Nan Ning
- Sichuan Key Laboratory of Food Biotechnology School of Food and Bioengineering Xihua University Chengdu 610039 China
- Key Laboratory of Food Non‐thermal Processing Engineering Technology Research Center of Non‐thermal Food Processing Yibin Xihua University Research Institute Yibin 644004 China
| | - Mingyuan Li
- Sichuan Key Laboratory of Food Biotechnology School of Food and Bioengineering Xihua University Chengdu 610039 China
| | - Yage Xing
- Sichuan Key Laboratory of Food Biotechnology School of Food and Bioengineering Xihua University Chengdu 610039 China
| | - Zhenming Che
- Sichuan Key Laboratory of Food Biotechnology School of Food and Bioengineering Xihua University Chengdu 610039 China
| |
Collapse
|
23
|
Urango ACM, Strieder MM, Silva EK, Meireles MAA. Impact of Thermosonication Processing on Food Quality and Safety: a Review. FOOD BIOPROCESS TECH 2022. [DOI: 10.1007/s11947-022-02760-0] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/01/2023]
|
24
|
Wang T, Brown DK, Xie X. Operando Investigation of Locally Enhanced Electric Field Treatment (LEEFT) Harnessing Lightning-Rod Effect for Rapid Bacteria Inactivation. NANO LETTERS 2022; 22:860-867. [PMID: 34734724 DOI: 10.1021/acs.nanolett.1c02240] [Citation(s) in RCA: 12] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/13/2023]
Abstract
The growth of undesired bacteria causes numerous problems. Here, we show that locally enhanced electric field treatment (LEEFT) can cause rapid bacteria inactivation by electroporation. The bacteria inactivation is studied in situ at the single-cell level on a lab-on-a-chip that has nanowedge-decorated electrodes. Rapid bacteria inactivation occurs at the nanowedge tips where the electric field is enhanced due to the lightning-rod effect. Electroporation induced by the locally enhanced electric field is the predominant mechanism. The antimicrobial performance depends on the strength of the enhanced electric field instead of the applied voltage, and no generation of reactive oxygen species (ROS) is detected when >90% bacteria inactivation is achieved. Quick membrane pore closure under lower voltages confirms that electroporation is induced in LEEFT. This work is the first-time visualization and mechanism elucidation of LEEFT for bacteria inactivation at the single-cell level, and the findings will provide strong support for its future applications.
Collapse
Affiliation(s)
- Ting Wang
- School of Civil and Environmental Engineering, Georgia Institute of Technology, Atlanta, Georgia 30332, United States
| | - Devin K Brown
- Institute for Electronics and Nanotechnology, Georgia Institute of Technology, Atlanta, Georgia 30332, United States
| | - Xing Xie
- School of Civil and Environmental Engineering, Georgia Institute of Technology, Atlanta, Georgia 30332, United States
- Institute for Electronics and Nanotechnology, Georgia Institute of Technology, Atlanta, Georgia 30332, United States
| |
Collapse
|
25
|
Tsikrika K, Chu B, Bremner DH, Lemos MA. Effect of Ultrasonic Treatment on Enzyme Activity and Bioactives of Strawberry Puree. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15550] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Affiliation(s)
- Konstantina Tsikrika
- Division of Engineering and Food Sciences School of Applied Sciences Abertay University Bell Street Dundee DD1 1HG UK
| | - Boon‐Seang Chu
- Division of Engineering and Food Sciences School of Applied Sciences Abertay University Bell Street Dundee DD1 1HG UK
| | - David H. Bremner
- Division of Engineering and Food Sciences School of Applied Sciences Abertay University Bell Street Dundee DD1 1HG UK
| | - M. Adilia Lemos
- Division of Engineering and Food Sciences School of Applied Sciences Abertay University Bell Street Dundee DD1 1HG UK
| |
Collapse
|
26
|
Ultrasound and Ozone Processing of Cashew Apple Juice: Effects of Single and Combined Processing on the Juice Quality and Microbial Stability. Processes (Basel) 2021. [DOI: 10.3390/pr9122243] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022] Open
Abstract
Standalone and sequential ultrasound (US) and ozone (OZ) processes were applied to cashew apple juice. An unsupervised method, by principal component analysis (PCA), was used to understand the effect of the non-thermal treatments on the cashew apple composition. The US processing (373 W/cm2; 10 min; 40 °C) promoted the highest peroxidase inactivation and increased the flavonoid content and antioxidant activity (DPPH ABTS and FRAP methods). The ozone processing (0.24 mg O3/mL) increased total phenolic compounds (TPC). Sequential processing was carried out by applying both of the processes, using the best processing conditions for US and OZ. Sequential processing resulted in the higher retention of yellow flavonoids than in the control and single processing. However, the effect of sequential US and OZ processing can be deleterious to vitamin C and TPC after 30 days of cold storage while maintaining the flavonoids of the cashew apple juice. Furthermore, the synergy between US and OZ reduced native microbiota counts, suggesting a microbiologically safe juice. Further studies on the mechanism of bioactive compound degradation might be helpful for product quality modulation.
Collapse
|
27
|
Inanoglu S, Barbosa-Cánovas GV, Tang Z, Liu F, Sablani SS, Zhu MJ, Tang J. Qualities of High Pressure and Microwave-Assisted Thermally Pasteurized Ready-to-Eat Green Beans During Refrigerated Storage at 2 and 7 °C. FOOD BIOPROCESS TECH 2021. [DOI: 10.1007/s11947-021-02736-6] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/17/2023]
|
28
|
Nonthermal Processing Technologies for Stabilization and Enhancement of Bioactive Compounds in Foods. FOOD ENGINEERING REVIEWS 2021. [DOI: 10.1007/s12393-021-09295-8] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/02/2023]
|
29
|
Zhang L, Zhang M, Mujumdar AS. New technology to overcome defects in production of fermented plant products- a review. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.08.014] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/20/2023]
|