Bacterial inactivation in whole milk using pulsed electric field processing

Effect of solution plasma process on microorganism sterilization, physicochemical properties and nutrients of milk

Solution plasma process (SPP) was used for sterilizing Staphylococcus aureus (S. aureus) in raw milk (RM). The sterilization efficacy analysis and kinetics analysis showed bacterial concentration and the distance between electrodes were negatively correlated with the sterilization effect, while discharge voltage was positive. The better sterilization effect was achieved at 4 kV. The electrochemical indices analysis indicated that pH value of RM had no changed. The DO content decreased. The conductivity increased with the increasing discharge voltage. The nutrient content analysis revealed that the content of acidity, lactose, fat, and protein decreased. RM after SPP treatment exhibited higher values of sourness and slightly lower values of astringency than the control. The higher discharge voltage and narrower distance between electrodes presented the stronger effect. The structural characterization of CMs and MFGs was carried out using a laser particle sizer, FTIR, 1H NMR, XRD, and AFM. The results showed that the main chemical structure of CMs was unchanged basically. The SPP with the narrower distance between electrodes and lower discharge voltage significantly reduced the size and aggregation of MFGs at the molecular level. At 4 kV/2 mm, the particle sizes of CMs and MFGs were reduced from 238 nm and 523 nm to 224 nm and 302 nm, respectively. The average diameter of MFGs was reduced from 45 nm to 18 nm. Therefore, SPP is a potential method in the milk industry and provides a new idea for the preservation and processing of beverage.

Determination of the combined effect of grape seed extract and cold atmospheric plasma on foodborne pathogens and their environmental stress knockout mutants

The study aimed to explore the antimicrobial efficacy of grape seed extract (GSE) and cold atmospheric plasma (CAP) individually or in combination against L. monocytogenes and E. coli wild type (WT) and their isogenic mutants in environmental stress genes. More specifically, we examined the effects of 1% (wt/vol) GSE, 4 min of CAP treatment, and their combined effect on L. monocytogenes 10403S WT and its isogenic mutants ΔsigB, ΔgadD1, ΔgadD2, ΔgadD3, as well as E. coli K12 and its isogenic mutants ΔrpoS, ΔoxyR, and ΔdnaK. In addition, the sequence of the combined treatments was tested. A synergistic effect was achieved for all L. monocytogenes strains when exposure to GSE was followed by CAP treatment. However, the same effect was observed against E. coli strains, only for the reversed treatment sequence. Additionally, L. monocytogenes ΔsigB was more sensitive to the individual GSE and the combined GSE/CAP treatment, whereas ΔgadD2 was more sensitive to CAP, as compared to the rest of the mutants under study. Individual GSE exposure was unable to inhibit E. coli strains, and individual CAP treatment resulted in higher inactivation of E. coli in comparison to L. monocytogenes with the strain ΔrpoS appearing the most sensitive among all studied strains. Our findings provide a step toward a better understanding of the mechanisms playing a role in the tolerance/sensitivity of our model Gram-positive and Gram-negative bacteria toward GSE, CAP, and their combination. Therefore, our results contribute to the development of more effective and targeted antimicrobial strategies for sustainable decontamination.IMPORTANCEAlternative approaches to conventional sterilization are gaining interest from the food industry, driven by (i) the consumer demand for minimally processed products and (ii) the need for sustainable, environmentally friendly processing interventions. However, as such alternative approaches are milder than conventional heat sterilization, bacterial pathogens might not be entirely killed by them, which means that they could survive and grow, causing food contamination and health hazards. In this manuscript, we performed a systematic study of the impact of antimicrobials derived from fruit industry waste (grape seed extract) and cold atmospheric plasma on the inactivation/killing as well as the damage of bacterial pathogens and their genetically modified counterparts, for genes linked to the response to environmental stress. Our work provides insights into genes that could be responsible for the bacterial capability to resist/survive those novel treatments, therefore, contributing to the development of more effective and targeted antimicrobial strategies for sustainable decontamination.

On the evaluation of the antimicrobial effect of grape seed extract and cold atmospheric plasma on the dynamics of Listeria monocytogenes in novel multiphase 3D viscoelastic models

The demand for products that are minimally processed and produced in a sustainable way, without the use of chemical preservatives or antibiotics have increased over the last years. Novel non-thermal technologies such as cold atmospheric plasma (CAP) and natural antimicrobials such as grape seed extract (GSE) are attractive alternatives to conventional food decontamination methods as they can meet the above demands. The aim of this study was to investigate the microbial inactivation potential of GSE, CAP (in this case, a remote air plasma with an ozone-dominated RONS output) and their combination against L. monocytogenes on five different 3D in vitro models of varying rheological, structural, and biochemical composition. More specifically, we studied the microbial dynamics, as affected by 1 % (w/v) GSE, CAP or their combination, in three monophasic Xanthan Gum (XG) based 3D models of relatively low viscosity (1.5 %, 2.5 % and 5 % w/v XG) and in a biphasic XG/Whey Protein (WPI) and a triphasic XG/WPI/fat model. A significant microbial inactivation (comparable to liquid broth) was achieved in presence of GSE on the surface of all monophasic models regardless of their viscosity. In contrast, the GSE antimicrobial effect was diminished in the multiphasic systems, resulting to only a slight disturbance of the microbial growth. In contrast, CAP showed better antimicrobial potential on the surface of the complex multiphasic models as compared to the monophasic models. When combined, in a hurdle approach, GSE/CAP showed promising microbial inactivation potential in all our 3D models, but less microbial inactivation in the structurally and biochemically complex multiphasic models, with respect to the monophasic models. The level of inactivation also depended on the duration of the exposure to GSE. Our results contribute towards understanding the antimicrobial efficacy of GSE, CAP and their combination as affected by robustly controlled changes of rheological and structural properties and of the biochemical composition of the environment in which bacteria grow. Therefore, our results contribute to the development of sustainable food safety strategies.

Implications of Pulsed Electric Field Pre-Treatment on Goat Milk Pasteurization

Goat milk is an interesting product from a nutritional and health standpoint, although its physico-chemical composition presents some technological challenges, mainly for being less stable than cow's milk at high temperatures. As pasteurization and ultra-high temperature processing are universally employed to ensure milk quality and safety, non-thermal methods, such as pulsed electric fields (PEFs), reduce the microbial load and eliminate pathogens, representing an interesting alternative for processing this product. This study demonstrates how the combined use of a PEF with short thermal processing and moderate temperature can be effective and energy-efficient in goat milk processing. A combination of thermal treatment at 63 °C after a low-intensity PEF (50 µs pulses, 3 Hz, and 10 kV·cm-1) caused the same reduction effect on the population of Listeria monocytogenes (goat's raw milk artificially spiked), as compared to a thermal treatment at 72 °C without a PEF. However, z values are significantly higher when PEF is used as a pre-treatment, suggesting that it may induce heat resistance in the survival population of L. monocytogenes. The sensitivity of L. monocytogenes to high temperatures is less pronounced in goat's milk than cow's milk, with a more pronounced impact of a PEF on lethality when combined with lower temperatures in goat's milk. The effect of a PEF on Escherichia coli viability was even more pronounced. It was also observed that thermal treatment energy needs with a PEF as a pre-treatment can be reduced by at least 50% of the total energy requirements.

A comprehensive review on infant formula: nutritional and functional constituents, recent trends in processing and its impact on infants' gut microbiota

Human milk is considered the most valuable form of nutrition for infants for their growth, development and function. So far, there are still some cases where feeding human milk is not feasible. As a result, the market for infant formula is widely increasing, and formula feeding become an alternative or substitute for breastfeeding. The nutritional value of the formula can be improved by adding functional bioactive compounds like probiotics, prebiotics, human milk oligosaccharides, vitamins, minerals, taurine, inositol, osteopontin, lactoferrin, gangliosides, carnitine etc. For processing of infant formula, diverse thermal and non-thermal technologies have been employed. Infant formula can be either in powdered form, which requires reconstitution with water or in ready-to-feed liquid form, among which powder form is readily available, shelf-stable and vastly marketed. Infants' gut microbiota is a complex ecosystem and the nutrient composition of infant formula is recognized to have a lasting effect on it. Likewise, the gut microbiota establishment closely parallels with host immune development and growth. Therefore, it must be contemplated as an important factor for consideration while developing formulas. In this review, we have focused on the formulation and manufacturing of safe and nutritious infant formula equivalent to human milk or aligning with the infant's needs and its ultimate impact on infants' gut microbiota.

Nanosecond pulsed electric field treatment of human milk: Effects on microbiological inactivation, whey proteome and bioactive protein

In the current study, nanosecond pulsed electric field (nsPEF) was investigated at lab-scale to optimise processing conditions of donor human milk to reduce bacterial counts, and to evaluate its effect on the bioactive proteins in human milk. Response surface methodology was utilized to optimise critical processing parameters. Two optimal nsPEF processing conditions were validated: 15 kV voltage, 6000 pulses at 20 Hz frequency, and 15 kV voltage, 6000 pulses at 50 Hz frequency. Compared to raw human milk, nsPEF processed milk had over 60 % retention of lysozyme, lactoperoxidase and lactoferrin, and 100 % retention of xanthine oxidase and immunoglobulin A. The contents of the five proteins were significantly higher after nsPEF processing when compared with Holder pasteurization. Liquid chromatography-mass spectrometry analysis showed that loss of milk proteins was smaller for samples treated with nsPEF than Holder pasteurization. These results indicated that nsPEF is a promising novel pasteurization method.

Effect of the Application of Ultrasound to Homogenize Milk and the Subsequent Pasteurization by Pulsed Electric Field, High Hydrostatic Pressure, and Microwaves

The efficacy of applying ultrasound (US) as a system to homogenize emulsions has been widely demonstrated. However, research has not yet shown whether the effect achieved by homogenizing milk with US is modified by subsequent pasteurization treatments that use new processing technologies such as pulsed electric fields (PEF), microwaves (MW), and high hydrostatic pressure (HPP). The aim of this study was, therefore, to optimize the application of US for milk homogenization and to evaluate the effect of PEF, HPP, and MW pasteurization treatments on the sensorial, rheological, and microbiological properties of milk throughout its shelf life. To homogenize whole milk, a continuous US system (20 kHz, 0.204 kJ/mL, 100%, 40 °C) was used, and different ultrasonic intensities (0.25, 0.5, and 1.0 kJ/mL) were evaluated. The optimal ultrasonic treatment was selected on the basis of fat globule size distribution and pasteurization treatments by MW (5800 W, 1.8 L/min), PEF (120 kJ/kg, 20 kV/cm) and HPP (600 MPa, 2 min, 10 °C) was applied. The ultrasound intensity that achieved the highest reduction in fat globule size (0.22 ± 0.02 µm) and the most homogeneous distribution was 1.0 kJ/mL. Fat globule size was smaller than in commercial milk (82% of volume < 0.5 µm for US milk versus 97% of volume < 1.2 µm for commercial milk). That size was maintained after the application of the different pasteurization treatments, and the resulting milk had better emulsion stability than commercial milk. After 28 days of storage, no differences in viscosity (4.4–4.9 mPa s) were observed. HPP pasteurization had the greatest impact on color, leading to higher yellowness values than commercial milk. Microbial counts did not vary significantly after 28 days of storage, with counts below 102 CFU/mL for samples incubated at 15 °C and at 37 °C. In summary, the homogenization of milk obtained by US was not affected by subsequent pasteurization processes, regardless of the technology applied (MW, PEF, or HPP). Further research is needed to evaluate these procedures’ effect on milk’s nutritional and functional properties.

Application of electric field treatment (EFT) for microbial control in water and liquid food

Water disinfection and food pasteurization are critical to reducing waterborne and foodborne diseases, which have been a pressing public health issue globally. Electrified treatment processes are emerging and have become promising alternatives due to the low cost of electricity, independence of chemicals, and low potential to form by-products. Electric field treatment (EFT) is a physical pathogen inactivation approach, which damages cell membrane by irreversible electroporation. EFT has been studied for both water disinfection and food pasteurization. However, no study has systematically connected the two fields with an up-to-date review. In this article, we first provide a comprehensive background of microbial control in water and food, followed by the introduction of EFT. Subsequently, we summarize the recent EFT studies for pathogen inactivation from three aspects, the processing parameters, its efficacy against different pathogens, and the impact of liquid properties on the inactivation performance. We also review the development of novel configurations and materials for EFT devices to address the current challenges of EFT. This review introduces EFT from an engineering perspective and may serve as a bridge to connect the field of environmental engineering and food science.

Analysis of Volatile Organic Compounds in Milk during Heat Treatment Based on E-Nose, E-Tongue and HS-SPME-GC-MS

Volatile organic compounds (VOCs) make up milk flavor and are essential attributes for consumers to evaluate milk quality. In order to investigate the influence of heat treatment on the VOCs of milk, electronic nose (E-nose), electronic tongue (E-tongue) and headspace solid-phase microextraction (HS-SPME)-gas chromatography-mass spectrometry (GC-MS) technology were used to evaluate the changes in VOCs in milk during 65 °C heat treatment and 135 °C heat treatment. The E-nose revealed differences in the overall flavor of milk, and the overall flavor performance of milk after heat treatment at 65 °C for 30 min is similar to that of raw milk, which can maximize the preservation of the original taste of milk. However, both were significantly different to the 135 °C-treated milk. The E-tongue results showed that the different processing techniques significantly affected taste presentation. In terms of taste performance, the sweetness of raw milk was more prominent, the saltiness of milk treated at 65 °C was more prominent, and the bitterness of milk treated at 135 °C was more prominent. The results of HS-SPME-GC-MS showed that a total of 43 VOCs were identified in the three types of milk-5 aldehydes, 8 alcohols, 4 ketones, 3 esters, 13 acids, 8 hydrocarbons, 1 nitrogenous compound, and 1 phenol. The amount of acid compounds was dramatically reduced as the heat treatment temperature rose, while ketones, esters, and hydrocarbons were encouraged to accumulate instead. Furfural, 2-heptanone, 2-undecanone, 2-furanmethanol, pentanoic acid ethyl ester, 5-octanolide, and 4,7-dimethyl-undecane can be used as the characteristic VOCs of milk treated at 135 °C. Our study provides new evidence for differences in VOCs produced during milk processing and insights into quality control during milk production.

Advances in pulsed electric stimuli as a physical method for treating liquid foods

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.

Current progress of emerging technologies in human and animals' milk processing: Retention of immune-active components and microbial safety

Human milk and commercial dairy products play a vital role in humans, as they can provide almost all essential nutrients and immune-active components for the development of children. However, how to retain more native immune-active components of milk during processing remains a big question for the dairy industry. Nonthermal technologies for milk processing are gaining increasing interest in both academic and industrial fields, as it is known that thermal processing may negatively affect the quality of milk products. Thermosensitive components, such as lactoferrin, immunoglobulins (Igs), growth factors, and hormones, are highly important for the healthy development of newborns. In addition to product quality, thermal processing also causes environmental problems, such as high energy consumption and greenhouse gas (GHG) emissions. This review summarizes the recent advances of UV-C, ultrasonication (US), high-pressure processing (HPP), and other emerging technologies for milk processing from the perspective of immune-active components retention and microbial safety, focusing on human, bovine, goat, camel, sheep, and donkey milk. Also, the detailed application, including the instrumental design, technical parameters, and obtained results, are discussed. Finally, future prospects and current limitations of nonthermal techniques as applied in milk processing are discussed. This review thereby describes the current state-of-the-art in nonthermal milk processing techniques and will inspire the development of such techniques for in-practice applications in milk processing.

Preservation of high pressure pasteurised milk by hyperbaric storage at room temperature versus refrigeration on inoculated microorganisms, fatty acids, volatile compounds and lipid oxidation

High pressure pasteurised (HPP) milk was stored by hyperbaric storage at room temperature (HS/RT) (50-100 MPa at 20 °C) and compared with refrigeration (RF), to assess the effect on two pathogens surrogates and a pathogenic, up to 120 days, and on fatty acids, volatile organic compounds (VOCs) and secondary lipid oxidation over 60 days. HS/RT (75-100 MPa) was able to inactivate at least 6.68/6.31/6.03 log CFU/mL of Escherichia coli/Listeria innocua/Salmonella Senftenberg (to below the detection limit), while RF resulted only in minor changes. Overall, fatty acids profile remained stable under HS/RT, although secondary lipid oxidation showed slightly higher values. In addition, both HS/RT and RF showed stable and similar VOCs profiles and off-flavour indicative compounds were not detected, except for the lowest pressure (50 MPa) after 40 days. HS/RT preserved HPP milk with enhanced microbial safety, shelf-life and quality compared to RF, being in addition quasi-energetically costless and more sustainable than RF.

Impact of pulsed electric field treated milk on quality of paneer and khoa

The present work was undertaken to investigate the feasibility of pre-treatment of raw milk with Pulse Electric Field (PEF) treatment before its entry into the processing chain. A custom-designed and fabricated PEF applicator was used for the non-thermal treatment protocol. Raw milk was treated under three treatment protocols, viz., conventionally heat treatment (CHT), PEF treated milk subjected to conventional heat treatment (PT-CHT) and PEF treatment (PT). For the PT protocol, milk was subjected to high voltage (55 kV) square wave of pulse width 900 µs, for 100 s at a frequency of 90 Hz. The treated milk was then converted to two popular products, namely and paneer and khoa, which were evaluated for its physico-chemical, microbiological, sensory quality and shelf stability. Since khoa is a heat desiccated product, it was evaluated only against PT-CHT and CHT treatments. It was observed that PT treatment resulted in paneer with softer body with higher whiteness index, compared to other experimental samples. The PT treatment did not affect the product acceptability and the product had a shelf stability of 12 days under refrigeration, as against 16 days for CHT and PT-CHT treatment. The treatment protocols for milk did not significantly affect the quality and shelf life of khoa. Thus, there is wide future scope to used pulsed electric fields treatment synergistically with conventional heat treatment for inactivation of microorganisms, with better retention of nutritional and physical properties of product which has potential to save considerable amount of energy and time during processing of product.

Non-thermal Processing Technologies for Dairy Products: Their Effect on Safety and Quality Characteristics

Thermal treatment has always been the processing method of choice for food treatment in order to make it safe for consumption and to extend its shelf life. Over the past years non-thermal processing technologies are gaining momentum and they have been utilized especially as technological advancements have made upscaling and continuous treatment possible. Additionally, non-thermal treatments are usually environmentally friendly and energy-efficient, hence sustainable. On the other hand, challenges exist; initial cost of some non-thermal processes is high, the microbial inactivation needs to be continuously assessed and verified, application to both to solid and liquid foods is not always available, some organoleptic characteristics might be affected. The combination of thermal and non-thermal processing methods that will produce safe foods with minimal effect on nutrients and quality characteristics, while improving the environmental/energy fingerprint might be more plausible.

Two-Step PEF Processing for Enhancing the Polyphenol Concentration and Decontaminating a Red Grape Juice

This study's aim is to evaluate Pulsed Electric Fields (PEF) technology as an alternative method for the processing of red grape juice. For this purpose, two PEF treatments were applied: first to grapes for polyphenol enrichment of the juice, and subsequently for microbial decontamination of the obtained juice. Juice obtained from PEF-treated grapes (5 kV/cm, 63.4 kJ/kg) had the polyphenol content 1.5-fold higher and colour intensity two times higher of control juices by spectrophotometric measurement (p ≤ 0.05). A subsequent decontamination treatment by PEF (17.5 kV/cm and 173.6 kJ/kg) achieved inactivation of the present microbiota (yeasts, moulds, and vegetative mesophilic bacteria) below detection level (<30 CFU/mL). Furthermore, PEF-treated juices were microbiologically stable up to 45 days, even at abusive refrigeration storage temperatures (10 °C). PEF juice quality and sensory characteristics were similar to a fresh juice; they were neither affected by the PEF decontamination treatment, nor by storage time and temperature. Results obtained in this study demonstrate the considerable potential of PEF for the production of a polyphenol-enriched and microbially stabilized red grape juice as a unique and sustainable alternative for the juice industry, while avoiding enzymatic and heat treatments.

S. M. Montenegro MC, Rodríguez-Díaz JM. Contaminants in the cow's milk we consume? Pasteurization and other technologies in the elimination of contaminants

Cow's milk is currently the most consumed product worldwide. However, due to various direct and indirect contamination sources, different chemical and microbiological contaminants have been found in cow's milk. This review details the main contaminants found in cow's milk, referring to the sources of contamination and their impact on human health. A comparative approach highlights the poor efficacy and effects of the pasteurization process with other methods used in the treatment of cow's milk. Despite pasteurization and related techniques being the most widely applied to date, they have not demonstrated efficacy in eliminating contaminants. New technologies have appeared as alternative treatments to pasteurization. However, in addition to causing physicochemical changes in the raw material, their efficacy is not total in eliminating chemical contaminants, suggesting the need for new research to find a solution that contributes to improving food safety.

Pulsed Power Applications for Protein Conformational Change and the Permeabilization of Agricultural Products

Pulsed electric fields (PEFs), which are generated by pulsed power technologies, are being tested for their applicability in food processing through protein conformational change and the poration of cell membranes. In this article, enzyme activity change and the permeabilization of agricultural products using pulsed power technologies are reviewed as novel, nonthermal food processes. Compact pulsed power systems have been developed with repetitive operation and moderate output power for application in food processing. Firstly, the compact pulsed power systems for the enzyme activity change and permeabilization are outlined. Exposure to electric fields affects hydrogen bonds in the secondary and tertiary structures of proteins; as a result, the protein conformation is induced to be changed. The conformational change induces an activity change in enzymes such as α-amylase and peroxidase. Secondly, the conformational change in proteins and the induced protein functional change are reviewed. The permeabilization of agricultural products is caused through the poration of cell membranes by applying PEFs produced by pulsed discharges. The permeabilization of cell membranes can be used for the extraction of nutrients and health-promoting agents such as polyphenols and vitamins. The electrical poration can also be used as a pre-treatment for food drying and blanching processes. Finally, the permeabilization of cell membranes and its applications in food processing are reviewed.

Applications of novel processing technologies to enhance the safety and bioactivity of milk

Bioactive compounds in food can have high impacts on human health, such as antioxidant, antithrombotic, antitumor, and anti-inflammatory activities. However, many of them are sensitive to thermal treatments incurred during processing, which can reduce their availability and activity. Milk, including ovine, caprine, bovine, and human is a rich source of bioactive compounds, including immunoglobulins, vitamins, and amino acids. However, processing by various novel thermal and non-thermal technologies has different levels of impacts on these compounds, according to the studies reported in the literature, predominantly in the last 10 years. The reported effect of these technologies either covers microbial inactivation or the bioactive composition; however, there is a lack of comprehensive compilation of studies that compare the effect of these technologies on bioactive compounds in milk (especially, caprine and ovine) to microbial inactivation at similar settings. This research gap makes it challenging to conclude on the specific processing parameters that could be optimized to achieve targets of microbial safety and nutritional quality at the same time. This review covers the effect of a wide range of thermal and non-thermal processing technologies including high-pressure processing, pressure-assisted thermal sterilization, pulsed-electric field treatment, cold plasma, microwave-assisted thermal sterilization, ultra-high-pressure homogenization, ultrasonication, irradiation on the bioactive compounds as well as on microbial inactivation in milk. Although a combination of more than one technology could improve the reduction of bacterial contaminants to meet the required food safety standards and retain bioactive compounds, there is still scope for research on these hurdle approaches to simultaneously achieve food safety and bioactivity targets.

Conventional and Innovative Hygienization of Feedstock for Biogas Production: Resistance of Indicator Bacteria to Thermal Pasteurization, Pulsed Electric Field Treatment, and Anaerobic Digestion

Animal by-products (ABP) can be valorized via anaerobic digestion (AD) for biogas energy generation. The digestate issued from AD process is usually used to fertilize farming land for agricultural activities, which may cause potential sanitary risk to the environment. The European Union (EU) requires that certain ABP be thermally pasteurized in order to minimize this sanitary risk. This process is called hygienization, which can be replaced by alternative nonthermal technologies like pulsed electric field (PEF). In the present study, Enterococcus faecalis ATCC 19433 and Escherichia coli ATCC 25922 were used as indicator bacteria. Their resistance to thermal pasteurization and PEF treatment were characterized. Results show that Ent. faecalis and E. coli are reduced by 5 log10 in less than 1 min during thermal pasteurization at 70 °C. The critical electric field strength was estimated at 18 kV∙cm−1 for Ent. faecalis and 1 kV∙cm−1 for E. coli. “G+” bacteria Ent. faecalis are generally more resistant than “G−” bacteria E. coli. AD process also plays an important role in pathogens inactivation, whose performance depends on the microorganisms considered, digestion temperature, residence time, and type of feedstock. Thermophilic digestion is usually more efficient in pathogens removal than mesophilic digestion.

Resuscitation of Pulsed Electric Field-Treated Staphylococcus aureus and Pseudomonas putida in a Rich Nutrient Medium

Pulsed electric fields (PEFs) technology was reported to be useful as a disinfection method in the liquid food industry. This technology may lead to membrane permeabilization and bacterial death. However, resuscitation of viable but non-culturable cells and sublethally injured microorganisms in food was reported to be associated with foodborne outbreaks. The main aim of this study was to investigate the possible recovery of injured PEF-treated bacteria. The PEF treatment of Staphylococcus aureus and Pseudomonas putida led to a reduction of 3.2 log₁₀ and 4.8 log₁₀, respectively. After 5 h, no colony forming units (CFUs) were observed when the bacteria were suspended in phosphate buffer saline (PBS); and for 24 h, no recovery was observed. The PEF-treated S. aureus in brain-heart infusion (BHI) medium were maintained at 1.84 × 10⁴ CFU mL⁻¹ for about 1.5 h. While P. putida decreased to zero CFU mL⁻¹ by the 4th hour. However, after that, both bacteria recovered and began to multiply. Flow cytometry analysis showed that PEF treatment led to significant membrane permeabilization. Mass spectrometry analysis of PEF-treated P. putida which were suspended in BHI revealed over-expression of 22 proteins, where 55% were related to stress conditions. Understanding the recovery conditions of PEF-treated bacteria is particularly important in food industry pasteurization. To our knowledge, this is the first comprehensive study describing the recovery of injured PEF-treated S. aureus and P. putida bacteria.

The application of PEF technology in food processing and human nutrition

During the last decades, many novel techniques of food processing have been developed in response to growing demand for safe and high quality food products. Nowadays, consumers have high expectations regarding the sensory quality, functionality and nutritional value of products. They also attach great importance to the use of environmentally-friendly technologies of food production. The aim of this review is to summarize the applications of PEF in food technology and, potentially, in production of functional food. The examples of process parameters and obtained effects for each application have been presented.

Hygienization of mixed animal by-product using pulsed electric field in a continuous treatment system: Synergistic effect with ohmic heating on the inactivation of indicator bacteria

Thermal hygienization of waste animal by-products (ABP) before anaerobic digestion is imposed by EU regulations in order to minimize its sanitary risk during digestate land application. This process is energy and time consuming. The present paper deals with the hygienization of ABP using pulsed electric field (PEF) in a continuous system. Enterococcus faecalis ATCC 19433 and Escherichia coli ATCC 25922 were tested as indicator bacteria characterizing the microbial inactivation efficiency. Four electric field strengths (15, 20, 25 and 30 kV∙cm^-1) were applied to the continuous treatment chamber where circulated the ABP suspension. Synergistic effect of PEF and ohmic heating (T_ave = 41 °C) and single effect of PEF (T_ave = 28 °C) on bacterial inactivation were investigated. With the effect of ohmic heating, PEF treatment at 25 and 30 kV∙cm^-1 for 0.9 ms could obtain 5-log10 reduction of Ent. faecalis. This efficiency complies with the EU criteria to validate an alternative hygienization process. The time estimated by Weibull model for 5-log10 reduction of both indicator bacteria (5-D value) was significantly reduced by 2-24.5 times when the synergistic effect of PEF and ohmic heating was present. The increase in electric field strength from 25 kV∙cm^-1 to 30 kV∙cm^-1 did not amount to a further inactivation. PEF process coupling ohmic heating at 25 kV∙cm^-1 was the most efficient for ABP hygienization among the four electric field strengths studied.

Damaging Effects of Pulsed Electric Field Process Parameters on Rhizoctonia solani Cells Using Response Surface Methodology

This work aimed to analyse the damaging effects of pulsed electric fields on Rhizoctonia solani. Design Expert software was used to design an orthogonal experiment. The cell membrane damage and cell wall damage were observed by scanning electron microscopy and quantitatively determined while using a conductivity metre and an ultraviolet spectrophotometer. The results showed that the cell membrane damage rate was correlated with the voltage amplitude and processing time (p < 0.01), while the effect of pulse duration was not significant (p > 0.05). Besides, the cell wall damage was related to electric field strength (voltage amplitude) (p < 0.01), while the pulse duration and processing time had no significant effect on that (p > 0.05). The optimal process parameters for this method were 25 kV/cm, 5 min., and a pulse duration of 60 µs. The optimised conditions were tested based on these results. When compared with Control Check (CK), the cell membrane damage rate was 48.72%, which was significantly higher than CK (p < 0.01).

High intensity light pulses to reduce microbial load in fresh cheese

The present study focused on the utilisation of High Intensity Light Pulses (HILP) treatment to preserve mozzarella cheese. First, the susceptibility of Pseudomonas fluorescens and Enterobacteriaceae to HILP (fluences from 0·39 to 28·0 J/cm2) in a transparent liquid was evaluated (in-vitro tests). Afterwards, the effects on inoculated mozzarella cheese were also assessed. Then untreated (Control) and HILP treated samples were packaged and stored at 10 °C for 2 weeks. Enterobacteriaceae, Pseudomonas spp. and pH were monitored during storage. In a transparent liquid (in-vitro tests) there was a significant microbial inactivation just with 2 s of treatment. On the inoculated cheese a relevant microbial reduction of about 1 log cycle was observed, according to the exposure to the treatments. For Pseudomonas spp. in particular, in the treated samples, the microbiological acceptability limit (106 cfu/g) was never reached after 2 weeks of refrigerated storage. To sum up, the efficacy of this treatment is very interesting because a microbial reduction was observed in treated samples. HILP treatment is able to control the microbial growth and may be considered a promising way to decontaminate the surface of mozzarella cheese.

Physicochemical Properties of Bovine Serum Albumin-Glucose and Bovine Serum Albumin-Mannose Conjugates Prepared by Pulsed Electric Fields Treatment

The pulsed electric fields (PEF) treatment is a novel method for obtaining glycated proteins by way of a Maillard reaction between proteins and polysaccharides but its effect on the preparation of protein–monosaccharide conjugate has not been explored. This study aimed to prepare bovine serum albumin (BSA)–glucose and BSA–mannose conjugates using PEF in pH 10.0 at an intensity of 10 or 20 kV/cm, frequency of 1 kHz, pulse width of 20 μs and 73.5 pulses. The conjugates were evaluated for physicochemical properties. The results indicated that PEF not only promoted Maillard reaction between BSA and glucose or mannose but also alleviated the undesirable browning. PEF treatment favored the increased surface hydrophobicity and emulsifying activity in BSA but reduced surface hydrophobicity and foaming stability and improved foaming capacity in BSA–glucose and BSA–mannose conjugates. These findings provided useful considerations in the application of PEF treatment as a potential method to prepare BSA–monosaccharide conjugates by Maillard reaction.

Impacts of pulsed electric field and heat treatment on quality and sensory properties and microbial inactivation of pomegranate juice

Synergistic effects of pulsed electric field+mild heat on quality properties of pomegranate juice were modeled using the best-fit multiple (non-) linear regression models with inactivation kinetics parameters of Escherichia coli O157:H7 and Staphylococcus aureus. No significant difference was detected between the control and the treated samples in terms of pH; °Brix; total antioxidant capacity; total monomeric anthocyanin content; total ascorbic acid concentration; and the sensory properties of flavor, taste, aftertaste, and overall acceptance ( p > 0.05). An exposure of 65.3 J and 40 ℃ caused an increase on conductivity; titratable acidity; L*, a*, and b* values; and a decrease of browning index, total phenolic content, total antioxidant capacity, total monomeric anthocyanin content, total ascorbic acid concentration, and in the sensory properties of color and sourness in pomegranate juice. The goodness-of-fit for the best-fit multiple (non-) linear regression models in descending order belonged to E. coli O157:H7 (92.98%), S. aureus (84.06%), color a* (83.9%), titratable acidity (81.3%), color L* (78.5%), color b* (78.3%), conductivity (74.8%), total phenolic content (74.1%), and total ascorbic acid concentration (64.74%), respectively. De and ze values for E. coli O157:H7 and S. aureus ranged from 105.64 to 1093.25 and from 79.18 to 1057.73 µs with 27.39 and 30.80 J, consequently.

Escherichia coli adhesive coating as a chiral stationary phase for open tubular capillary electrochromatography enantioseparation

Bacteria, the microorganism with intrinsic chirality, have numerous fascinating chiral phenomena such as various chirality-triggered biological processes and behaviors. Herein, bacteria were firstly explored as novel chiral stationary phases in open-tubular capillary electrochromatography (OT-CEC) for enantioseparation of fluoroquinolone enantiomers and simultaneous separation of six fluoroquinolone antibiotics. The model strain, i.e. non-pathogenic Escherichia coli (E. coli) DH5α, was adhered onto the inner surface of positively charged polyethyleneimine (PEI) modified capillaries based on the bacterial adhesion characteristics and strong electrostatic interaction. The morphology and thickness of the bacteria adhesive coatings in the capillary were characterized by field emission scanning electron microscopy (FESEM) and atomic force microscopy (AFM). Baseline separation of ofloxacin and partial separation of lomefloxacin enantiomers could be achieved by the E. coli coated columns. The preparation parameters including the coating time and concentration of bacteria that affecting the chiral resolution were intensively investigated. The electrophoretic parameters, including pH, buffer concentration and applied voltage, were also optimized. The developed method was validated (linearity, LOD, LOQ, intra-day, inter-day and column-to-column repeatability and recovery) and successfully utilized for the quantitative analysis of ofloxacin enantiomers in the ofloxacin tablets. Moreover, only a slight decrease in the separation efficiency was observed after 90 consecutive runs on the E. coli@capillary. These results demonstrated that bacteria are promising stationary phases for chiral separation in CEC.

In vitro peptic digestion of ovomucin-depleted egg white affected by pH, temperature and pulsed electric fields

The effect of pH (4, 5, 7, and 9) combined with either heat (60, 80°C for 10min) or pulsed electric fields (PEF) (1.4-1.8kV/cm, 260-690kJ/kg) treatments on the in vitro peptic digestion of ovomucin-depleted egg white was investigated. Protein digestibility, unaffected by 60°C heating, was increased by heating at 80°C, which caused protein aggregation and solution turbidity. Compared to ovalbumin and lysozyme, ovotransferrin was more susceptible to pepsinolysis. Susceptibility to pepsinolysis of ovalbumin and lysozyme was markedly enhanced by heating at 80°C, compared to either 60°C heating or PEF processing. MALDI-MS identified proteolytic fragments from ovalbumin and lysozyme, exhibiting varied resistance to pepsinolysis. PEF processing at ∼690kJ/kg and pH 4 increased protein digestibility to a similar level to that obtained after heating at 80°C, with negligible solution turbidity, showing potential for the production of digestible protein drinks with good consumer visual appeal owing to their clarity.