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Kozono L, Fenoglio D, Ferrario M, Guerrero S. Inactivation of Alicyclobacillus acidoterrestris spores, single or composite Escherichia coli and native microbiota in isotonic fruit-flavoured sports drinks processed by UV-C light. Int J Food Microbiol 2023; 386:110024. [PMID: 36446270 DOI: 10.1016/j.ijfoodmicro.2022.110024] [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: 07/03/2022] [Revised: 11/13/2022] [Accepted: 11/16/2022] [Indexed: 11/25/2022]
Abstract
Pasteurized sports drinks and other fruit-based beverages are susceptible to deterioration due to thermal processing ineffectiveness to inactivate certain spoilage microorganisms, like Alicyclobacillus acidoterrestris. This represents a major challenge for the beverage industry. The goals of this study were to: i) investigate the UV-C inactivation (annular thin film unit, actinometrical delivered fluence: 795-1270 mJ/cm2, 10-15 min, 20 °C, 1.8 L/h, Reh = 391-1067, recirculation mode operation) and the evolution during refrigerated storage of A. acidoterrestris ATCC 49025 spores and single or composite Escherichia coli ATCC 25922 in isotonic sports drinks (ISDs) made from orange (orange-ISD, UVT% = 81) or orange-banana-mango-kiwi-strawberry-lemon juices (multi-fruit-ISD, UVT% = 91), compared to a turbid orange-tangerine juice (OT juice, UVT% = 40); ii) assess the effect of pH, °Brix, A254nm, turbidity, colour and particle size of the ISDs and juice on microbial inactivation, iii) evaluate the evolution of native microbiota during cold storage, iv) investigate the Coroller, biphasic, Weibull, and Weibull-plus-tail models' ability to describe microbial inactivation and v) measure 5-hydroxymethylfurfural (HMF) formation. The modified biodosimetry method was used to calculate the germicidal UV-C fluences. Heat pasteurization (T-coil, 80 °C/6 min) was evaluated as the control treatment. UV-C was highly effective at inactivating E. coli as 4.1-5.1 and 4.5-5.6 log reductions were determined in the multi-fruit-ISD and orange-ISD, respectively, barely impacted by the background microbiota. No significant differences were recorded for the inactivation of E. coli in the UV-C and T-coil systems. Whereas, a significantly higher inactivation of A. acidoterrestris spores was achieved by UV-C (3.7-4.0 log reductions), compared to the negligible one achieved by the thermal treatment. Even though E. coli inactivation curves were similar in shape, UV-C was less effective when a cocktail of other E. coli strains was present. In comparison to the OT juice, the ISDs' inactivation kinetics were markedly different in shape, with a rapid decrease in population during the first minutes of treatment. The germicidal fluence (Hd biod) corresponding to A. acidoterrestris (19.1 mJ/cm2) was selected as it was higher than the one obtained for E. coli (11.0 mJ/cm2). UV-C induced 2.8- or 1.3 and 2.3- or 0.8 log-reductions of total aerobes or moulds and yeasts in the multi-fruit-ISD and orange-ISD, respectively. Compared to the other models, the Coroller and biphasic models showed a better fit and more accurate parameter estimates. UV-C-induced HMF production was not significant in the ISDs. The current study found that the UV-C treatment was more effective than typical heat pasteurization for inactivating A. acidoterrestris spores in isotonic drinks, following a similar trend for E. coli and native microbiota.
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Affiliation(s)
- Luz Kozono
- Universidad de Buenos Aires, Facultad de Ciencias Exactas y Naturales, Departamento de Industrias, Argentina; CONICET - Universidad de Buenos Aires, Instituto de Tecnología de, Alimentos y Procesos Químicos (ITAPROQ), Argentina
| | - Daniela Fenoglio
- Universidad de Buenos Aires, Facultad de Ciencias Exactas y Naturales, Departamento de Industrias, Argentina; CONICET - Universidad de Buenos Aires, Instituto de Tecnología de, Alimentos y Procesos Químicos (ITAPROQ), Argentina
| | - Mariana Ferrario
- Universidad de Buenos Aires, Facultad de Ciencias Exactas y Naturales, Departamento de Industrias, Argentina; CONICET - Universidad de Buenos Aires, Instituto de Tecnología de, Alimentos y Procesos Químicos (ITAPROQ), Argentina
| | - Sandra Guerrero
- Universidad de Buenos Aires, Facultad de Ciencias Exactas y Naturales, Departamento de Industrias, Argentina; CONICET - Universidad de Buenos Aires, Instituto de Tecnología de, Alimentos y Procesos Químicos (ITAPROQ), Argentina.
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Mohd Supian NA, Abdul Karim Shah NN, Shamsudin R, Sulaiman A. Effects of aqueous ozone treatment on the nutritional attributes of mango (Mangifera indica L.) fruit juice. INTERNATIONAL FOOD RESEARCH JOURNAL 2022. [DOI: 10.47836/ifrj.29.5.04] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
Abstract
The global fruit juice market is expanding alongside the exponentially growing demand for a healthy lifestyle. Fruit juice is a preferred drink among all age groups as it contains numerous essential nutrients that benefit human health. The safety aspects of fruit juice are equally important as its healthy features. The conventional method of thermal pasteurisation has been known to produce fruit juice of inferior quality. Hence, ozone is being considered as an alternative, non-thermal form of pasteurisation. With its strong oxidation potential, ozone exhibits antimicrobial characteristics and produces no toxic by-products. However, for ozone to be successfully adopted by juice producers, the synergistic effects of the composition of fruit juice and ozone treatment must be adequately evaluated. Therefore, the present work subjected various concentrations of Chokanan mango juice (MJ), diluted with distilled water (DW) at 100MJ:0DW, 75MJ:25DW, and 50MJ:50DW to aqueous ozone treatment at different ozone doses. The effects of these treatments on the physicochemical and antioxidant properties of the MJ were evaluated. Ozone was found to be effective in decreasing the pectin methylesterase (PME) activity arising from the de-esterification of the pectin molecules, and increasing the DPPH activity, thereby increasing the juice quality. Significant effects on the total colour difference (ΔE) and total phenolic content (TPC) were observed in proportion to the increases in ozone dose. The colour of the treated MJ was found to be positively correlated with the TPC, while a kinetic study was performed to investigate the proportionality of the colour and TPC degradation. The first-order reaction model fitted well with the degradation patterns of L* and b*, as well as the ΔE of the MJ samples. A significant difference was observed between the degradation rate constant (k-value) for the MJ samples, which suggested that the k-value could have been affected by not only the ozone dose, but also the juice matrix. The present work demonstrated that the composition of fruit juice was an essential intrinsic parameter that must be assessed before adopting ozone as a form of non-thermal pasteurisation to produce fruit juice which is stable in quality, and safe for consumption.
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Premjit Y, Sruthi NU, Pandiselvam R, Kothakota A. Aqueous ozone: Chemistry, physiochemical properties, microbial inactivation, factors influencing antimicrobial effectiveness, and application in food. Compr Rev Food Sci Food Saf 2022; 21:1054-1085. [DOI: 10.1111/1541-4337.12886] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/19/2021] [Revised: 11/04/2021] [Accepted: 11/25/2021] [Indexed: 12/29/2022]
Affiliation(s)
- Yashaswini Premjit
- Agricultural & Food Engineering Department Indian Institute of Technology Kharagpur West Bengal India
| | - N. U. Sruthi
- Agricultural & Food Engineering Department Indian Institute of Technology Kharagpur West Bengal India
| | - R. Pandiselvam
- Physiology, Biochemistry and Post Harvest Technology Division ICAR‐Central Plantation Crops Research Institute (CPCRI) Kasaragod Kerala India
| | - Anjineyulu Kothakota
- Agro‐Processing & Technology Division CSIR‐National Institute for Interdisciplinary Science and Technology (NIIST) Trivandrum Kerala India
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Changes on epicuticular waxes and colour induced by ozone in blueberries (Vaccinium corymbosum L. ‘O’ Neal’). J Food Compost Anal 2022. [DOI: 10.1016/j.jfca.2022.104404] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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5
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Application of cold plasma and ozone technology for decontamination of Escherichia coli in foods- a review. Food Control 2021. [DOI: 10.1016/j.foodcont.2021.108338] [Citation(s) in RCA: 35] [Impact Index Per Article: 11.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
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6
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Optimization of effective parameters in cold pasteurization of pomegranate juice by response surface methodology and evaluation of physicochemical characteristics. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111679] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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7
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Panigrahi C, Mishra HN, De S. Modelling the inactivation kinetics of Leuconostoc mesenteroides, Saccharomyces cerevisiae and total coliforms during ozone treatment of sugarcane juice. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111218] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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Marchetti MD, Gomez PL, Yeannes MI, Garcia Loredo AB. Mathematical modeling of mass transfer kinetics during salting procedures of hake fillets. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15002] [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)
- Marion Daniela Marchetti
- Preservación y Calidad de Alimentos INCITAA Facultad de Ingeniería Universidad Nacional de Mar del Plata Mar del Plata Argentina
- Consejo Nacional de Investigaciones Científicas y Técnicas Ciudad Autónoma de Buenos Aires Argentina
| | - Paula Luisina Gomez
- Consejo Nacional de Investigaciones Científicas y Técnicas Ciudad Autónoma de Buenos Aires Argentina
- Departamento de Industrias Facultad de Ciencias Exactas y Naturales Universidad de Buenos Aires, Ciudad Universitaria Ciudad Autónoma de Buenos Aires Argentina
| | - María Isabel Yeannes
- Preservación y Calidad de Alimentos INCITAA Facultad de Ingeniería Universidad Nacional de Mar del Plata Mar del Plata Argentina
- Consejo Nacional de Investigaciones Científicas y Técnicas Ciudad Autónoma de Buenos Aires Argentina
| | - Analia Belen Garcia Loredo
- Preservación y Calidad de Alimentos INCITAA Facultad de Ingeniería Universidad Nacional de Mar del Plata Mar del Plata Argentina
- Consejo Nacional de Investigaciones Científicas y Técnicas Ciudad Autónoma de Buenos Aires Argentina
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Fenoglio D, Ferrario M, Schenk M, Guerrero S. Effect of pilot-scale UV-C light treatment assisted by mild heat on E. coli, L. plantarum and S. cerevisiae inactivation in clear and turbid fruit juices. Storage study of surviving populations. Int J Food Microbiol 2020; 332:108767. [PMID: 32593099 DOI: 10.1016/j.ijfoodmicro.2020.108767] [Citation(s) in RCA: 17] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/07/2020] [Revised: 06/13/2020] [Accepted: 06/18/2020] [Indexed: 11/24/2022]
Abstract
Consumer growing demands for high-quality and safe food and beverages have stimulated the interest in alternative preservation technologies. Short-wavelength ultraviolet light (UV-C, 254 nm) has proven to be useful for the decontamination of a great variety of clear juices while improving their quality compared to traditional thermal treatments. Suspended solids and coloured compounds in turbid juices, diminish light transmission. The use of UV-C under a hurdle approach, may be a promising strategy for their treatment. The purpose of this study was to analyse Escherichia coli ATCC 25922, Saccharomyces cerevisiae KE 162 and Lactobacillus plantarum ATCC 8014 inactivation in clear pear juice (PJ), turbid orange-tangerine (OT) and orange-banana-mango-kiwi-strawberry (OBMKS) juices processed by single UV-C (390 mJ/cm2, 20 °C) and UV-C assisted by mild heat (UV-C/H, 50 °C) at pilot-scale in a coiled tubing unit and stored under refrigeration (5 °C). Inactivation studies were also conducted in peptone water (PW) and model solution (MS). The adequacy of the Coroller, Weibull and Biphasic Plus Shoulder models was studied. UV-C was highly effective in PW, MS and PJ, achieving up to 5.5-6.3-4.7, 4.8-5.1-4.6 and 4.4-5.5 log reductions for L. plantarum, E. coli,and S. cerevisiae, respectively. Whereas, a moderate inactivation by single UV-C was recorded in the turbid blends, reducing up to 2.4-3.8-1.6 and 3.6-3.7-1.3 log-cycles in OT and OBMKS, respectively. When the UV-C/H treatment was applied, high bacterial inactivation was observed achieving 5.2-5.6, 6.3-6.6 and 5.5-6.7 log reductions in OT, OBMKS and PJ, respectively, while 4.6-4.9 log reductions were determined for the yeast in OBMKS and OT, respectively. Thus, additive inactivation effects between UV-C and H were observed. All the models tested gave useful information regarding the existence of microbial subpopulations with varying resistances. However, the cumulative Weibull distribution function was the most versatile one, fitting inactivation curves with different shapes. Additionally, the frequency distributions of resistances showed that UV-C/H not only increased the UV-C microbicidal effect but changed the distribution of inactivation times. Principal component analysis revealed that UV-C effectiveness was associated to low particle size, a⃰, turbidity and high UV-C transmittance. An increase on the inactivation of treated bacterial populations was recorded along storage, while no yeast recovery was observed, thus emphasizing the contribution of refrigerated storage to microbial inactivation. Microbial inactivation in clear and turbid juices achieved by UV-C (390 mJ/cm2) assisted by mild heat (50 °C) and subsequent refrigerated storage may represent an useful alternative for multiple applications in the juice industry.
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Affiliation(s)
- Daniela Fenoglio
- Universidad de Buenos Aires, Facultad de Ciencias Exactas y Naturales, Departamento de Industrias, Buenos Aires, Argentina
| | - Mariana Ferrario
- Universidad de Buenos Aires, Facultad de Ciencias Exactas y Naturales, Departamento de Industrias, Buenos Aires, Argentina; CONICET - Universidad de Buenos Aires, Instituto de Tecnología de Alimentos y Procesos Químicos (ITAPROQ), Pabellón de Industrias, Ciudad Universitaria, Avenida Intendente Güiraldes 2160(C1428EGA) Ciudad Autónoma de Buenos Aires, Argentina
| | - Marcela Schenk
- Universidad de Buenos Aires, Facultad de Ciencias Exactas y Naturales, Departamento de Industrias, Buenos Aires, Argentina; CONICET - Universidad de Buenos Aires, Instituto de Tecnología de Alimentos y Procesos Químicos (ITAPROQ), Pabellón de Industrias, Ciudad Universitaria, Avenida Intendente Güiraldes 2160(C1428EGA) Ciudad Autónoma de Buenos Aires, Argentina
| | - Sandra Guerrero
- Universidad de Buenos Aires, Facultad de Ciencias Exactas y Naturales, Departamento de Industrias, Buenos Aires, Argentina; CONICET - Universidad de Buenos Aires, Instituto de Tecnología de Alimentos y Procesos Químicos (ITAPROQ), Pabellón de Industrias, Ciudad Universitaria, Avenida Intendente Güiraldes 2160(C1428EGA) Ciudad Autónoma de Buenos Aires, Argentina.
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Akdemir Evrendilek G, Keskin E, Golge O. Interaction and multi-objective effects of multiple non-thermal treatments of sour cherry juice: pesticide removal, microbial inactivation, and quality preservation. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2020; 100:1653-1661. [PMID: 31802493 DOI: 10.1002/jsfa.10178] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/03/2019] [Revised: 11/27/2019] [Accepted: 11/30/2019] [Indexed: 06/10/2023]
Abstract
BACKGROUND The consumption of pesticide-contaminated sour cherries as fruit or juice has become a major health concern, and so the search for alternative processing technologies, such as pulsed electric fields (PEF), ozone (O), and ultrasonication (US) has intensified. The objectives of this experimental study of sour cherry juice were fourfold: (1) to quantify the removal efficiency of new processing technologies (PEF, O, US), and their combinations, for the pesticides chlorpyrifos ethyl, τ-fluvalinate, cyprodinil, pyraclostrobin, and malathion; (2) to detect their impact on physical, bioactive, and sensory properties; (3) to determine their microbial inactivation levels for Escherichia coli O157:H7, Bacillus cereus, Pseudomonas syringae subs. Syringae, and Penicillum expansum; and (4) to jointly optimize multiple responses of physical, quality, and sensory properties, pesticides, and microbial inactivation. RESULTS Except for all the O treatments, the physical, bioactive and sensory properties of sour cherry juice were not adversely affected by the treatments. The joint optimization suggested PEF1 (24.7 kV cm-1 for 327 μs), PEF2 (24.7 kV cm-1 for 655 μs), PEF2 + O + US, US, and PEF2 + O as the five best treatments. PEF2 + O + US best achieved both pesticide removal and microbial inactivation. CONCLUSION PEF2 + O + US provided promising reductions in pesticide and microbial loads. © 2019 Society of Chemical Industry.
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Affiliation(s)
- Gulsun Akdemir Evrendilek
- Department of Food Engineering, Faculty of Engineering, Bolu Abant Izzet Baysal University, Bolu, Turkey
- Department of Food Engineering, Faculty of Engineering, Ardahan University, Ardahan, Turkey
| | - Eda Keskin
- Department of Food Engineering, Faculty of Engineering, Bolu Abant Izzet Baysal University, Bolu, Turkey
| | - Ozgur Golge
- Faculty of Tourism, Department of Gastronomy and Culinary Arts, Alanya Alaaddin Keykubat University, Antalya, Turkey
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11
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Wang Y, Wang Z, Zhu X, Yuan Y, Gao Z, Yue T. Application of electrical discharge plasma on the inactivation of Zygosaccharomyces rouxii in apple juice. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2019.108974] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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12
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Freshness Maintenance of Blueberries (Vaccinium corymbosum L.) During Postharvest Using Ozone in Aqueous Phase: Microbiological, Structure, and Mechanical issues. FOOD BIOPROCESS TECH 2019. [DOI: 10.1007/s11947-019-02358-z] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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13
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Sroy S, Fundo JF, Miller FA, Brandão TRS, Silva CLM. Impact of ozone processing on microbiological, physicochemical, and bioactive characteristics of refrigerated stored
Cantaloupe
melon juice. J FOOD PROCESS PRES 2019. [DOI: 10.1111/jfpp.14276] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/13/2023]
Affiliation(s)
- Sengly Sroy
- Centro de Biotecnologia e Química Fina (CBQF) Laboratório Associado Escola Superior de Biotecnologia Universidade Católica Portuguesa Porto Portugal
| | - Joana F. Fundo
- Centro de Biotecnologia e Química Fina (CBQF) Laboratório Associado Escola Superior de Biotecnologia Universidade Católica Portuguesa Porto Portugal
| | - Fátima A. Miller
- Centro de Biotecnologia e Química Fina (CBQF) Laboratório Associado Escola Superior de Biotecnologia Universidade Católica Portuguesa Porto Portugal
| | - Teresa R. S. Brandão
- Centro de Biotecnologia e Química Fina (CBQF) Laboratório Associado Escola Superior de Biotecnologia Universidade Católica Portuguesa Porto Portugal
| | - Cristina L. M. Silva
- Centro de Biotecnologia e Química Fina (CBQF) Laboratório Associado Escola Superior de Biotecnologia Universidade Católica Portuguesa Porto Portugal
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Onopiuk A, Półtorak A, Wojtasik‐Kalinowska I, Szpicer A, Marcinkowska‐Lesiak M, Pogorzelski G, Wierzbicka A. Impact of the storage atmosphere enriched with ozone on the quality of
Lycopersicon esculentum
tomatoes. J FOOD PROCESS PRES 2019. [DOI: 10.1111/jfpp.14252] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
Affiliation(s)
- Anna Onopiuk
- Department of Technique and Food Development Warsaw University of Life Sciences Warsaw Poland
| | - Andrzej Półtorak
- Department of Technique and Food Development Warsaw University of Life Sciences Warsaw Poland
| | | | - Arkadiusz Szpicer
- Department of Technique and Food Development Warsaw University of Life Sciences Warsaw Poland
| | | | - Grzegorz Pogorzelski
- Department of Technique and Food Development Warsaw University of Life Sciences Warsaw Poland
| | - Agnieszka Wierzbicka
- Department of Technique and Food Development Warsaw University of Life Sciences Warsaw Poland
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15
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Ozone-high hydrostatic pressure synergy for the stabilization of refrigerated pitaya (Stenocereus pruinosus) juice. INNOV FOOD SCI EMERG 2019. [DOI: 10.1016/j.ifset.2019.102187] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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16
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Shi J, Zhu X, Lu Y, Zhao H, Lu F, Lu Z. Improving Iturin A Production of Bacillus amyloliquefaciens by Genome Shuffling and Its Inhibition Against Saccharomyces cerevisiae in Orange Juice. Front Microbiol 2018; 9:2683. [PMID: 30467499 PMCID: PMC6236126 DOI: 10.3389/fmicb.2018.02683] [Citation(s) in RCA: 27] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/19/2018] [Accepted: 10/19/2018] [Indexed: 11/13/2022] Open
Abstract
Genome shuffling is an effective method for the rapid improvement of the production of secondary metabolites. This study used the principle of gene shuffling to enhance the yield of iturin A produced by Bacillus amyloliquefaciens LZ-5. Improvements in lipopeptide yield were evident among four strains subjected to recursive protoplast fusion. The four strains were obtained through mutagenesis processes: nitrosoguanidine, ultraviolet irradiation, and atmospheric and room temperature plasma. A high yield strain with 179.22 mg/l of iturin A was obtained after two rounds of genome shuffling, which was a 2.03-fold increase compared with the wild strain. To evaluate the efficacy of iturin A for control of spoilage yeast in food, the anti-yeast efficacy of iturin A was evaluated in orange juice incubated with Saccharomyces cerevisiae. The juice treated with 0.76 mg/ml iturin A showed a significant (p < 0.05) control on yeast population during the storage, similar to that of the 0.30 mg/ml natamycin. In addition, iturin A showed a tiny effect on chemical-physical characteristics of orange juice. Our results provide a basis for the application of antimicrobial lipopeptide in juice products.
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Affiliation(s)
- Juran Shi
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing, China
| | - Xiaoyu Zhu
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing, China
| | - Yingjian Lu
- Department of Nutrition and Food Science, University of Maryland, College Park, MD, United States
| | - Haizhen Zhao
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing, China
| | - Fengxia Lu
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing, China
| | - Zhaoxin Lu
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing, China
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17
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Postharvest Quality of Strawberry Fruit (Fragaria x Ananassa Duch cv. Albion) as Affected by Ozone Washing: Fungal Spoilage, Mechanical Properties, and Structure. FOOD BIOPROCESS TECH 2018. [DOI: 10.1007/s11947-018-2127-0] [Citation(s) in RCA: 28] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/14/2022]
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18
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Eslami Fard A, Taghian Dinani S, Moallemi-Oreh A. An investigation on the effects of concentration and temperature on the time-independent rheological behavior of peach syrup. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2018. [DOI: 10.1007/s11694-018-9744-1] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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19
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Bevilacqua A, Petruzzi L, Perricone M, Speranza B, Campaniello D, Sinigaglia M, Corbo MR. Nonthermal Technologies for Fruit and Vegetable Juices and Beverages: Overview and Advances. Compr Rev Food Sci Food Saf 2017; 17:2-62. [DOI: 10.1111/1541-4337.12299] [Citation(s) in RCA: 103] [Impact Index Per Article: 14.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/03/2017] [Revised: 08/04/2017] [Accepted: 08/06/2017] [Indexed: 01/04/2023]
Affiliation(s)
- Antonio Bevilacqua
- Dept. of the Science of Agriculture, Food and Environment; Univ. of Foggia; Foggia Italy
| | - Leonardo Petruzzi
- Dept. of the Science of Agriculture, Food and Environment; Univ. of Foggia; Foggia Italy
| | - Marianne Perricone
- Dept. of the Science of Agriculture, Food and Environment; Univ. of Foggia; Foggia Italy
| | - Barbara Speranza
- Dept. of the Science of Agriculture, Food and Environment; Univ. of Foggia; Foggia Italy
| | - Daniela Campaniello
- Dept. of the Science of Agriculture, Food and Environment; Univ. of Foggia; Foggia Italy
| | - Milena Sinigaglia
- Dept. of the Science of Agriculture, Food and Environment; Univ. of Foggia; Foggia Italy
| | - Maria Rosaria Corbo
- Dept. of the Science of Agriculture, Food and Environment; Univ. of Foggia; Foggia Italy
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20
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García Carrillo M, Ferrario M, Guerrero S. Study of the inactivation of some microorganisms in turbid carrot-orange juice blend processed by ultraviolet light assisted by mild heat treatment. J FOOD ENG 2017. [DOI: 10.1016/j.jfoodeng.2017.06.005] [Citation(s) in RCA: 38] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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21
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Jaramillo Sánchez GM, Garcia Loredo AB, Contigiani EV, Gómez PL, Alzamora SM. Inactivation kinetics of peroxidase and polyphenol oxidase in peach juice treated with gaseous ozone. Int J Food Sci Technol 2017. [DOI: 10.1111/ijfs.13591] [Citation(s) in RCA: 28] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Gabriela M. Jaramillo Sánchez
- Departamento de Industrias; Facultad de Ciencias Exactas y Naturales; Universidad de Buenos Aires; Intendente Güiraldes, 2160 C.A.B.A C1428EGA Argentina
- Consejo Nacional de Investigaciones Científicas y Técnicas; Buenos Aires Argentina
| | - Analia B. Garcia Loredo
- Departamento de IngenieríaQuímica y Alimentos; Facultad de Ingeniería; Universidad Nacional de Mar del Plata; Juan B. Justo 4302 Mar del Plata B7608FDQ Argentina
- Consejo Nacional de Investigaciones Científicas y Técnicas; Buenos Aires Argentina
| | - Eunice V. Contigiani
- Departamento de Industrias; Facultad de Ciencias Exactas y Naturales; Universidad de Buenos Aires; Intendente Güiraldes, 2160 C.A.B.A C1428EGA Argentina
- Consejo Nacional de Investigaciones Científicas y Técnicas; Buenos Aires Argentina
| | - Paula L. Gómez
- Departamento de Industrias; Facultad de Ciencias Exactas y Naturales; Universidad de Buenos Aires; Intendente Güiraldes, 2160 C.A.B.A C1428EGA Argentina
- Consejo Nacional de Investigaciones Científicas y Técnicas; Buenos Aires Argentina
| | - Stella M. Alzamora
- Departamento de Industrias; Facultad de Ciencias Exactas y Naturales; Universidad de Buenos Aires; Intendente Güiraldes, 2160 C.A.B.A C1428EGA Argentina
- Consejo Nacional de Investigaciones Científicas y Técnicas; Buenos Aires Argentina
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22
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Onopiuk A, Półtorak A, Moczkowska M, Szpicer A, Wierzbicka A. The impact of ozone on health-promoting, microbiological, and colour properties ofRubus ideausraspberries. CYTA - JOURNAL OF FOOD 2017. [DOI: 10.1080/19476337.2017.1317669] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Affiliation(s)
- Anna Onopiuk
- Department of Technique and Food Development, Faculty of Human Nutrition and Consumer Sciences, Warsaw University of Life Sciences, Warsaw, Poland
| | - Andrzej Półtorak
- Department of Technique and Food Development, Faculty of Human Nutrition and Consumer Sciences, Warsaw University of Life Sciences, Warsaw, Poland
| | - Małgorzata Moczkowska
- Department of Technique and Food Development, Faculty of Human Nutrition and Consumer Sciences, Warsaw University of Life Sciences, Warsaw, Poland
| | - Arkadiusz Szpicer
- Department of Technique and Food Development, Faculty of Human Nutrition and Consumer Sciences, Warsaw University of Life Sciences, Warsaw, Poland
| | - Agnieszka Wierzbicka
- Department of Technique and Food Development, Faculty of Human Nutrition and Consumer Sciences, Warsaw University of Life Sciences, Warsaw, Poland
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23
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Trombete F, Minguita A, Porto Y, Freitas-Silva O, Freitas-Sá D, Freitas S, Carvalho C, Saldanha T, Fraga M. Chemical, Technological, and Sensory Properties of Wheat Grains (Triticum aestivum L) as Affected by Gaseous Ozonation. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2016. [DOI: 10.1080/10942912.2016.1144067] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
Affiliation(s)
- Felipe Trombete
- Postgraduate Program in Food Science and Technology, Institute of Technology, Federal Rural University of Rio de Janeiro (UFRRJ), Seropédica, Brazil
| | - Adriana Minguita
- Brazilian Agricultural Research Corporation, Embrapa Food Technology, Rio de Janeiro, Brazil
| | - Yuri Porto
- Postgraduate Program in Food Science and Technology, Institute of Technology, Federal Rural University of Rio de Janeiro (UFRRJ), Seropédica, Brazil
| | - Otniel Freitas-Silva
- Brazilian Agricultural Research Corporation, Embrapa Food Technology, Rio de Janeiro, Brazil
| | - Daniela Freitas-Sá
- Brazilian Agricultural Research Corporation, Embrapa Food Technology, Rio de Janeiro, Brazil
| | - Sidinéa Freitas
- Brazilian Agricultural Research Corporation, Embrapa Food Technology, Rio de Janeiro, Brazil
| | - Carlos Carvalho
- Brazilian Agricultural Research Corporation, Embrapa Food Technology, Rio de Janeiro, Brazil
| | - Tatiana Saldanha
- Department of Food Technology, Institute of Technology, Federal Rural University of Rio de Janeiro (UFRRJ), Seropédica, Brazil
| | - Marcelo Fraga
- Department of Microbiology and Immunology Veterinary, Institute of Veterinary, Federal Rural University of Rio de Janeiro (UFRRJ), Seropédica, Brazil
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