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Mock MB, Summers RM. Microbial metabolism of caffeine and potential applications in bioremediation. J Appl Microbiol 2024; 135:lxae080. [PMID: 38549434 DOI: 10.1093/jambio/lxae080] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/08/2023] [Revised: 02/28/2024] [Accepted: 03/22/2024] [Indexed: 04/26/2024]
Abstract
With increasing global consumption of caffeine-rich products, such as coffee, tea, and energy drinks, there is also an increase in urban and processing waste full of residual caffeine with limited disposal options. This waste caffeine has been found to leach into the surrounding environment where it poses a threat to microorganisms, insects, small animals, and entire ecosystems. Growing interest in harnessing this environmental contaminant has led to the discovery of 79 bacterial strains, eight yeast strains, and 32 fungal strains capable of metabolizing caffeine by N-demethylation and/or C-8 oxidation. Recently observed promiscuity of caffeine-degrading enzymes in vivo has opened up the possibility of engineering bacterial strains capable of producing a wide variety of caffeine derivatives from a renewable resource. These engineered strains can be used to reduce the negative environmental impact of leached caffeine-rich waste through bioremediation efforts supplemented by our increasing understanding of new techniques such as cell immobilization. Here, we compile all of the known caffeine-degrading microbial strains, discuss their metabolism and related enzymology, and investigate their potential application in bioremediation.
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Affiliation(s)
- Meredith B Mock
- Department of Chemical and Biological Engineering, The University of Alabama, Box 870203, Tuscaloosa, AL 35487, United States
| | - Ryan M Summers
- Department of Chemical and Biological Engineering, The University of Alabama, Box 870203, Tuscaloosa, AL 35487, United States
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2
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Uziel A, Milay L, Procaccia S, Cohen R, Burstein A, Sulimani L, Shreiber-Livne I, Lewitus D, Meiri D. Solid-State Microwave Drying for Medical Cannabis Inflorescences: A Rapid and Controlled Alternative to Traditional Drying. Cannabis Cannabinoid Res 2024; 9:397-408. [PMID: 35944268 PMCID: PMC10874826 DOI: 10.1089/can.2022.0051] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/12/2022] Open
Abstract
Introduction: As the medical use of Cannabis is evolving there is a greater demand for high-quality products for patients. One of the main steps in the manufacturing process of medical Cannabis is drying. Most current drying methods in the Cannabis industry are relatively slow and inefficient processes. Materials and Methods: This article presents a drying method based on solid-state microwave (MW) that provides fast and uniform drying, and examines its efficiency for drying Cannabis inflorescences compared with the traditional drying method. We assessed 67 cannabinoids and 36 terpenoids in the plant in a range of drying temperatures (40°C, 50°C, 60°C, and 80°C). The identification and quantification of these secondary metabolites were done by chromatography methods. Results: This method resulted in a considerable reduction of drying time, from several days to a few hours. The multiple frequency-phase combination states of the system allowed control and prediction of moisture levels during drying, thus preventing overdrying. A drying temperature of 50°C provided the most effective results in terms of both short drying time and preservation of the composition of the secondary metabolites compared with traditional drying. At 50°C, the chemical profile of phytocannabinoids and terpenoids was best kept to that of the original plant before drying, suggesting less degradation by chemical reactions such as decarboxylation. The fast-drying time also reduced the susceptibility of the plant to microbial contamination. Conclusion: Our results support solid-state MW drying as an effective postharvest step to quickly dry the plant material for improved downstream processing with a minimal negative impact on product quality.
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Affiliation(s)
- Almog Uziel
- The Laboratory of Cancer Biology and Cannabinoid Research, Faculty of Biology, Technion - Israel Institute of Technology, Haifa, Israel
- The Russell Berrie Nanotechnology Institute, Technion - Israel Institute of Technology, Haifa, Israel
| | | | - Shiri Procaccia
- The Laboratory of Cancer Biology and Cannabinoid Research, Faculty of Biology, Technion - Israel Institute of Technology, Haifa, Israel
| | | | | | | | - Inbar Shreiber-Livne
- The Laboratory of Cancer Biology and Cannabinoid Research, Faculty of Biology, Technion - Israel Institute of Technology, Haifa, Israel
- The Russell Berrie Nanotechnology Institute, Technion - Israel Institute of Technology, Haifa, Israel
| | - Dan Lewitus
- Department of Polymer Materials Engineering, Shenkar College of Engineering, Design and Art, Ramat Gan, Israel
| | - David Meiri
- The Laboratory of Cancer Biology and Cannabinoid Research, Faculty of Biology, Technion - Israel Institute of Technology, Haifa, Israel
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Pravallika K, Chakraborty S, Singhal RS. Supercritical drying of food products: An insightful review. J FOOD ENG 2023. [DOI: 10.1016/j.jfoodeng.2022.111375] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
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Zambon A, González-Alonso V, Lomolino G, Zulli R, Rajkovic A, Spilimbergo S. Increasing the Safety and Storage of Pre-Packed Fresh-Cut Fruits and Vegetables by Supercritical CO 2 Process. Foods 2022; 12:foods12010021. [PMID: 36613236 PMCID: PMC9818350 DOI: 10.3390/foods12010021] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/02/2022] [Revised: 11/24/2022] [Accepted: 12/15/2022] [Indexed: 12/24/2022] Open
Abstract
This work presents a feasibility lab-scale study for a new preservation method to inactivate microorganisms and increase the shelf life of pre-packed fresh-cut products. Experiments were conducted on coriander leaves and fresh-cut carrots and coconut. The technology used the combination of hydrostatic pressure (<15 MPa), low temperature (≤45 °C), and CO2 modified atmosphere packaging (MAP). The inactivation was achieved for the naturally present microorganisms (total mesophilic bacteria, yeasts and molds, total coliforms) and inoculated E. coli. Yeasts and molds and coliform were under the detection limit in all the treated samples, while mesophiles were strongly reduced, but below the detection limit only in carrots. Inoculated E. coli strains were completely inactivated (>6.0 log CFU/g) on coconut, while a reduction >4.0 log CFU/g was achieved for carrots and coriander. For all the treated products, the texture was similar to the fresh ones, while a small alteration of color was detected. Microbiological stability was achieved for up to 14 days for both fresh-cut carrots and coconut. Overall, the results are promising for the development of a new mild and innovative food preservation technique for fresh food.
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Affiliation(s)
- Alessandro Zambon
- Department of Industrial Engineering, University of Padova, 35131 Padova, Italy
- Correspondence:
| | | | - Giovanna Lomolino
- Department of Agronomy, Food, Natural Resources, Animals and Environment (DAFNAE), University of Padova, 35020 Legnaro, Italy
| | - Riccardo Zulli
- Department of Industrial Engineering, University of Padova, 35131 Padova, Italy
| | - Andreja Rajkovic
- Department of Food Safety and Quality Management, University of Belgrade—Faculty of Agriculture, 11080 Belgrade, Serbia
- Department of Food Technology, Safety and Health, Faculty of Bioscience Engineering, Ghent University, 9000 Ghent, Belgium
| | - Sara Spilimbergo
- Department of Industrial Engineering, University of Padova, 35131 Padova, Italy
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Zambon A, Facco P, Morbiato G, Toffoletto M, Poloniato G, Sut S, Andrigo P, Dall'Acqua S, de Bernard M, Spilimbergo S. Promoting the preservation of strawberry by supercritical CO2 drying. Food Chem 2022; 397:133789. [DOI: 10.1016/j.foodchem.2022.133789] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/05/2021] [Revised: 07/12/2022] [Accepted: 07/24/2022] [Indexed: 11/24/2022]
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6
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Zambon A, Zulli R, Boldrin F, Spilimbergo S. Microbial inactivation and drying of strawberry slices by supercritical CO2. J Supercrit Fluids 2022. [DOI: 10.1016/j.supflu.2021.105430] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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Liu W, Zhang M, Mujumdar AS, Chen J. Role of dehydration technologies in processing for advanced ready-to-eat foods: A comprehensive review. Crit Rev Food Sci Nutr 2021; 63:5506-5520. [PMID: 34961367 DOI: 10.1080/10408398.2021.2021136] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Abstract
Advanced ready-to-eat foods, which can be consumed directly or only need simple processed before consumption, refer to the products that processing with cutting-edge food science and technology and have better quality attribute. Cold chain and chemical addition are commonly used options to ensure microbial safety of high moisture advanced ready-to-eat foods. However, this requires freezing/thawing processing at high cost or has undesirable residue. Dehydration treatment has the potential to compensate those shortcomings. This article reviewed the positive effects of dehydration on advanced ready-to-eat foods, current application status of dehydration technologies, novel dehydration related technologies and the pathogenic bacteria control of products. It is observed that dehydration treatment is receiving increasing attention for ready-to-eat foods including space foods, 3 D-printed personalized foods and formula foods for special medical purposes. Recently developed drying technologies such as pulsed spouted microwave freeze-drying and infrared freeze-drying have attracted much interest due to their excellent drying characteristics. Finally, intelligent drying, dehydration-nano-hybridization and dehydration-induced multi-dimensional modification technology are some of the emerging R and D areas in this field.
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Affiliation(s)
- Wenchao Liu
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
- International Joint Laboratory on Food Safety, Jiangnan University, Wuxi, Jiangsu, China
| | - Min Zhang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
- Jiangsu Province International Joint Laboratory on Fresh Food Smart Processing and Quality Monitoring, Jiangnan University, Wuxi, Jiangsu, China
| | - Arun S Mujumdar
- Department of Bioresource Engineering, Macdonald Campus, McGill University, Montreal, Quebec, Canada
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Kozłowska M, Ścibisz I, Przybył J, Ziarno M, Żbikowska A, Majewska E. Phenolic Contents and Antioxidant Activity of Extracts of Selected Fresh and Dried Herbal Materials. POL J FOOD NUTR SCI 2021. [DOI: 10.31883/pjfns/139035] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
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Dense phase carbon dioxide treatment of mango in syrup: Microbial and enzyme inactivation, and associated quality change. INNOV FOOD SCI EMERG 2021. [DOI: 10.1016/j.ifset.2021.102688] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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11
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Bertolini FM, Morbiato G, Facco P, Marszałek K, Pérez-Esteve É, Benedito J, Zambon A, Spilimbergo S. Optimization of the supercritical CO2 pasteurization process for the preservation of high nutritional value of pomegranate juice. J Supercrit Fluids 2020. [DOI: 10.1016/j.supflu.2020.104914] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/09/2023]
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Kananub S, Pinniam N, Phothitheerabut S, Krajanglikit P. Contamination factors associated with surviving bacteria in Thai commercial raw pet foods. Vet World 2020; 13:1988-1991. [PMID: 33132615 PMCID: PMC7566254 DOI: 10.14202/vetworld.2020.1988-1991] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/27/2020] [Accepted: 08/14/2020] [Indexed: 11/18/2022] Open
Abstract
Aim: This study aimed to identify the surviving bacteria in commercial raw pet food and to analyze the factors associated with their contamination. Materials and Methods: A total of 17 samples from 12 brands available in Thailand were randomly selected for analysis. Fifteen samples were frozen products and two were freeze-dried. The total bacterial counts (TBCs) of Clostridiumperfringens, Campylobacter spp., Staphylococcus aureus, Escherichia coli, Salmonella spp., Listeria spp., and Listeriamonocytogenes were measured. Association between the bacterial profile and feed ingredients, as well as with product types, was analyzed by Chi-squared and Fisher’s exact tests. Results: Campylobacter was not found in any product, whereas Salmonella spp. and Listeria spp. showed the highest prevalence with respect to the standard’s limits. The TBC was significantly related to the type of the products (frozen or freeze-dried), and S. aureus and L. monocytogenes were significantly related to a chicken-based diet. Conclusion: Pet food contamination can occur during the manufacturing process, storage, or even preparation. The freezing and drying processes may reduce, but not eradicate, the bacterial contamination in raw pet food. These results emphasize the need for quality control in the manufacturing process and show the importance of personal hygiene for the pet owner to reduce health risks.
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Affiliation(s)
- Suppada Kananub
- Department of Veterinary Public Health, Faculty of Veterinary Medicine, Kasetsart University, Kamphaeng, Nakhon Pathom, Thailand
| | - Nayika Pinniam
- Department of Veterinary Public Health, Faculty of Veterinary Medicine, Kasetsart University, Kamphaeng, Nakhon Pathom, Thailand
| | - Sitthiporn Phothitheerabut
- Kamphaeng Veterinary Diagnostic Center, Faculty of Veterinary Medicine, Kasetsart University, Kamphaeng, Nakhon Pathom, Thailand
| | - Praphaphan Krajanglikit
- Department of Veterinary Public Health, Faculty of Veterinary Medicine, Kasetsart University, Kamphaeng, Nakhon Pathom, Thailand
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Tomic N, Djekic I, Hofland G, Smigic N, Udovicki B, Rajkovic A. Comparison of Supercritical CO 2-Drying, Freeze-Drying and Frying on Sensory Properties of Beetroot. Foods 2020; 9:E1201. [PMID: 32878141 PMCID: PMC7554778 DOI: 10.3390/foods9091201] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/20/2020] [Revised: 08/21/2020] [Accepted: 08/26/2020] [Indexed: 11/16/2022] Open
Abstract
The aim of this study was to compare the sensory quality and acceptance of dried ready-to-eat beetroot snacks as a result of different drying methods applied: supercritical CO2-drying (scCO2-drying), frying, and freeze-drying. Descriptive sensory analysis, quality rating (10 assessors), and consumer acceptance testing (n = 102) were performed. Mean overall quality scores within the range of "very good" quality were found only in non-precooked scCO2-dried samples which were characterized by typical magenta color, low level of shape and surface deformations, pronounced brittleness and crispiness, and good rehydration during mastication. The other samples were in the range of "good" quality. The pre-cooking step before scCO2-drying negatively influenced the sensory quality parameters, particularly appearance. Around 60% of tested consumers showed a preference for the fried and non-precooked scCO2-dried samples. The drivers of liking were mostly related to the characteristics of the product, which was salted, fried, and crispy, with an oily and overburnt flavor, i.e., the product most similar to commercial potato chips products. Freeze-drying had a negative effect primarily on appearance and flavor. According to the sensory evaluation conducted, direct scCO2-drying without a pre-cooking step showed itself as a promising alternative drying technology in the production of dried beetroot snacks.
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Affiliation(s)
- Nikola Tomic
- Department of Food Safety and Quality Management, Faculty of Agriculture, University of Belgrade, Nemanjina 6, 11080 Belgrade, Serbia; (I.D.); (N.S.); (B.U.); (A.R.)
| | - Ilija Djekic
- Department of Food Safety and Quality Management, Faculty of Agriculture, University of Belgrade, Nemanjina 6, 11080 Belgrade, Serbia; (I.D.); (N.S.); (B.U.); (A.R.)
| | - Gerard Hofland
- FeyeCon Carbon Dioxide Technologies, Rijnkade 17A, 1382 GS Weesp, The Netherlands;
| | - Nada Smigic
- Department of Food Safety and Quality Management, Faculty of Agriculture, University of Belgrade, Nemanjina 6, 11080 Belgrade, Serbia; (I.D.); (N.S.); (B.U.); (A.R.)
| | - Bozidar Udovicki
- Department of Food Safety and Quality Management, Faculty of Agriculture, University of Belgrade, Nemanjina 6, 11080 Belgrade, Serbia; (I.D.); (N.S.); (B.U.); (A.R.)
| | - Andreja Rajkovic
- Department of Food Safety and Quality Management, Faculty of Agriculture, University of Belgrade, Nemanjina 6, 11080 Belgrade, Serbia; (I.D.); (N.S.); (B.U.); (A.R.)
- Department of Food Technology, Food Safety and Health, Faculty of Bioscience Engineering, Ghent University, Coupure Links 653, B-9000 Ghent, Belgium
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Belleggia L, Milanović V, Cardinali F, Garofalo C, Pasquini M, Tavoletti S, Riolo P, Ruschioni S, Isidoro N, Clementi F, Ntoumos A, Aquilanti L, Osimani A. Listeria dynamics in a laboratory-scale food chain of mealworm larvae (Tenebrio molitor) intended for human consumption. Food Control 2020. [DOI: 10.1016/j.foodcont.2020.107246] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/02/2023]
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Kustyawati ME, Pratama F, Saputra D, Wijaya A. Shelf life of tempeh processed with sub-supercritical carbon dioxides. POTRAVINARSTVO 2020. [DOI: 10.5219/1247] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022] Open
Abstract
Tempeh, a fermented soybean-based food originally from Indonesia, is a remarkably nutritious functional food with health benefits. Unfortunately, tempeh is highly perishable, with a shelf life of 24 – 48 hours. The goal of this research was to evaluate the possibility of a sub-supercritical CO2 technique to increase the shelf life of tempeh by measuring the changes in the L* (lightness) value and texture of tempeh via application of a kinetic approach and, based on the observations, to estimate its shelf life. Tempeh was processed with sub-supercritical CO2 at 6.3 MPa for 10 min, then together with unprocessed tempeh (control), stored for 5 days at temperatures of 20, 30 and 40 °C. The Accelerated Self-Life Test (ASLT) with the Arrhenius model was used to measure the shelf life of processed and control tempeh. The calculated shelf life of processed tempeh using the ASLT by the Arrhenius method was 2.43 days at 20 °C, 3.7 days at 30 °C and 1.4 days at 40 °C, and the shelf life of unprocessed tempeh was 3.33 days at 20 °C, 2.90 days at 30 °C and 2.56 days at 40 °C. The conclusion was that the use of sub-supercritical CO2 at 6.3 MPa for 10 min increased the shelf life of tempeh stored at 30 °C.
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17
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Challenging chemical and quality changes of supercritical Co2 dried apple during long-term storage. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.04.083] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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Morbiato G, Zambon A, Toffoletto M, Poloniato G, Dall’Acqua S, de Bernard M, Spilimbergo S. Supercritical carbon dioxide combined with high power ultrasound as innovate drying process for chicken breast. J Supercrit Fluids 2019. [DOI: 10.1016/j.supflu.2019.02.004] [Citation(s) in RCA: 21] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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