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Yu Z, Fu S, Li L, Liu Y. Quality characteristics of goat milk powder produced by freeze drying followed by UV-C radiation sterilization. Food Chem X 2024; 22:101495. [PMID: 38827021 PMCID: PMC11140183 DOI: 10.1016/j.fochx.2024.101495] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/06/2023] [Revised: 05/08/2024] [Accepted: 05/17/2024] [Indexed: 06/04/2024] Open
Abstract
Goat milk was directly freeze-dried into milk powder after freezing and then sterilized using UV-C radiation to produce low-dose, medium-dose and high-dose UV-C radiation sterilized freeze-dried goat milk powder (LGP, MGP and HGP). UV-C sterilization effectively reduced the total bacteria count and coliform bacteria in the goat milk powder while preserving the active proteins, and maintaining the color unchanged. Additionally, LGP, MGP, and HGP all exhibited a moisture content below 5 g/100 g and water activity below 0.5. Upon reconstitution, the milk powder formed uniform and stable emulsion. During accelerated storage tests, the increased Aw did not compromise the microbial quality of milk powder, and there were no significant changes in active proteins as confirmed via SDS-PAGE results. Furthermore, the color parameters (a*, b* and ΔE) showed a strong correlation with hydroxymethyl furfural levels.
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Affiliation(s)
- Zhezhe Yu
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an 710062, Shaanxi, China
| | - Shangchen Fu
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an 710062, Shaanxi, China
| | - Linqiang Li
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an 710062, Shaanxi, China
| | - Yongfeng Liu
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an 710062, Shaanxi, China
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2
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Wang JJ, Zhou YY, Xiang JL, Du HS, Zhang J, Zheng TG, Liu M, Ye MQ, Chen Z, Du Y. Disinfection of wastewater by a complete equipment based on a novel ultraviolet light source of microwave discharge electrodeless lamp: Characteristics of bacteria inactivation, reactivation and full-scale studies. THE SCIENCE OF THE TOTAL ENVIRONMENT 2024; 917:170200. [PMID: 38296065 DOI: 10.1016/j.scitotenv.2024.170200] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/10/2023] [Revised: 01/14/2024] [Accepted: 01/14/2024] [Indexed: 02/06/2024]
Abstract
Ultraviolet (UV) light is widely used for wastewater disinfection. Traditional electrode-excited UV lamps, such as low-pressure mercy lamps (LPUV), encounter drawbacks like electrode aging and rapid light attenuation. A novel UV source of microwave discharge electrodeless lamp (MDEL) has aroused attention, yet its disinfection performance is unclear and still far from practical application. Here, we successfully developed a complete piece of equipment based on MDELs and achieved the application for disinfection in wastewater treatment plants (WWTPs). The light emitted by an MDEL (MWUV) shared a spectrum similar to that of LPUV, with the main emission wavelength at 254 nm. The inactivation rate of Gram-negative E. coli by MWUV reached 4.5 log at an intensity of 1.6 mW/cm2 and a dose of 20 mJ/cm2. For Gram-positive B. subtilis, an MWUV dose of 50 mJ/cm2 and a light intensity of 1.2 mW/cm2 reached an inactivation rate of 3.4 log. A higher MWUV intensity led to a better disinfection effect and a lower photoreactivation rate of E. coli. When inactivated by MWUV with an intensity of 1.2 mW/cm2 and a dose of 16 mJ/cm2, the maximum photoreactivation rate and reactivation rate constant Kmax of E. coli were 0.63 % and 0.11 % h-1 respectively. Compared with the photoreactivation, the dark repair of E. coli was insignificant. The full-scale application of the MDEL equipment was conducted in two WWTPs (10,000 m3/d and 15,000 m3/d). Generally 2-3 log inactivation rates of fecal coliforms in secondary effluent were achieved within 5-6 s contact time, and the disinfected effluent met the emission standard (1000 CFU/L). This study successfully applied MDEL for disinfection in WWTPs for the first time and demonstrated that MDEL has broad application prospects.
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Affiliation(s)
- Jun-Jie Wang
- College of Architecture and Environment, Sichuan University, Chengdu 610000, China
| | - Yun-Yi Zhou
- College of Architecture and Environment, Sichuan University, Chengdu 610000, China
| | - Jue-Lin Xiang
- College of Architecture and Environment, Sichuan University, Chengdu 610000, China
| | - Hai-Sheng Du
- Sichuan Macyouwei Environmental Protection Technology Co., Ltd, Chengdu 610000, China
| | - Jin Zhang
- Sichuan Science City Tianren Environmental Protection Co., Ltd, Mianyang 621022, China
| | - Ti-Gang Zheng
- Sichuan Science City Tianren Environmental Protection Co., Ltd, Mianyang 621022, China
| | - Min Liu
- College of Architecture and Environment, Sichuan University, Chengdu 610000, China
| | - Ming-Qi Ye
- Everbright Water (Shenzhen) Limited, Shenzhen 518000, China
| | - Zhuo Chen
- School of Environment, Tsinghua University, Beijing 100084, China
| | - Ye Du
- College of Architecture and Environment, Sichuan University, Chengdu 610000, China.
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Matewos Orcho A, Badessa TS, Mekonnen Tura A, Dingamo Dirko T. Shelf-life improvement of raw milk using ethanolic extracts of selected medicinal plants ( Moringa stenopetale, Artemesia anua and MenthaSpicata). Heliyon 2023; 9:e17659. [PMID: 37449135 PMCID: PMC10336496 DOI: 10.1016/j.heliyon.2023.e17659] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/28/2022] [Revised: 06/17/2023] [Accepted: 06/25/2023] [Indexed: 07/18/2023] Open
Abstract
The current study was designed to examine the Shelf life extension ability and antioxidant activity of the ethanolic extracts processed from Moringa stenopetale, Artemesia anua and Mentha Spicata. The raw milk and preservative plants was collected from Chencha woreda, Arba Minch. Purposive sampling techniques were used for collection of milk and plant samples. The crude extracts were isolated from three plant species using Soxhlet extraction method and characterized for the presence of bio-active compounds qualitatively and quantitatively. He accelerated shelf-life testing method was used to estimate the shelf-life of milk samples. Deterioration was tracked using measurements of the peroxide values and sensory characteristics. The DPPH free radical scavenging assay was used to determine the antioxidant capacity of various extracts, and the absorbance was measured at 517 nm. Mentha Spicata had the highest TPC value of 2.842 ± 0.109 mg GAE/g, while Moringa stenopetale had the lowest at 0.285± 0.0098 mg GAE/g. Similarly, Moringa stenopetale had the greatest TTC value of 69.86 ± 1.25 mg QE/g, while Mentha Spicata had the lowest at 46.2 ± 0.7 mg QE/g. The extracts of Moringa stenopetale, Artemesia anua, and Mentha Spicata showed good antioxidant activities, with IC50 values of 39.490 ± 0.029, 61.189± 0.058, and 68.062± 0.014 g/mL, respectively. The shelf-life of the milk sample improved with Moringa stenopetale was 6.99 days at 27 °C. Generally, Moringa stenopetale had the longest shelf life of all the plant extracts tested for milk samples.
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Affiliation(s)
- Amsalu Matewos Orcho
- Chemistry Department, College of Natural & Computational Sciences, Arba Minch University, Arba Minch, Ethiopia
| | - Tolera Seda Badessa
- Chemistry Department, College of Natural & Computational Sciences, Arba Minch University, Arba Minch, Ethiopia
| | - Alemu Mekonnen Tura
- Chemistry Department, College of Natural & Computational Sciences, Arba Minch University, Arba Minch, Ethiopia
| | - Temesgen Dingamo Dirko
- Biodiversity Conservation and Research Center, College of Natural Science, Arba Minch University, Arba Minch, Ethiopia
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Fehrenbach GW, Murphy E, Pogue R, Carter F, Clifford E, Major I, Rowan N. Pulsed ultraviolet (PUV) disinfection of artificially contaminated seawater seeded with high levels of pathogen disease indicators as an alternative for the shellfish industry depuration systems. ENVIRONMENTAL SCIENCE AND POLLUTION RESEARCH INTERNATIONAL 2023:10.1007/s11356-023-27286-6. [PMID: 37155092 DOI: 10.1007/s11356-023-27286-6] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/11/2023] [Accepted: 04/24/2023] [Indexed: 05/10/2023]
Abstract
The increase in pathogen levels in seawater threatens the safety of entire aquatic ecosystems. Foodborne pathogens can potentially accumulate in shellfish, especially in filter feeders such as bivalves, requiring an efficient depuration process before consumption. Alternative approaches to promote a cost-efficient purge at depuration plants are urgently needed. A small prototype pulsed ultraviolet (PUV) light recirculation system was designed, and its depuration potential was tested in a seawater matrix artificially contaminated with high levels of microbial pathogens Escherichia coli, Staphylococcus aureus, Salmonella typhimurium, Bacillus cereus and Candida albicans. The analysis of treatment parameters including voltage, number of pulses and duration of treatment was performed to ensure the highest reduction in contaminant levels. Optimal PUV disinfection was attained at 60 pulses/min at 1 kV for 10 min (a UV output of 12.9 J/cm2). All reductions were statistically significant, and the greatest was observed for S. aureus (5.63 log10), followed by C. albicans (5.15 log10), S. typhimurium (5 log10), B. cereus (4.59 log10) and E. coli (4.55 log10). PUV treatment disrupted the pathogen DNA with the result that S. aureus, C. albicans and S. typhimurium were not detectable by PCR. Regulations were reviewed to address the applicability of PUV treatment as a promising alternative to assist in the reduction of microbial pathogens at depuration plants due to its high efficiency, short treatment period, high UV dose and recirculation system as currently employed in shellfish depuration plants.
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Affiliation(s)
- Gustavo Waltzer Fehrenbach
- Materials Research Institute, Technological University of the Shannon - Midlands Campus, N37 HD68, Athlone, Ireland.
| | - Emma Murphy
- Materials Research Institute, Technological University of the Shannon - Midlands Campus, N37 HD68, Athlone, Ireland
- LIFE - Health and Biosciences Research Institute, Technological University of the Shannon - Midwest Campus, V94 EC5T, Limerick, Ireland
| | - Robert Pogue
- Post-Graduate Program in Genomic Sciences and Biotechnology, Catholic University of Brasilia, 71966-700, Brasilia, Brazil
- Center for Sustainable Disinfection and Sterilization, Bioscience Research Institute, Technological University of the Shannon - Midlands Campus, N37 F6D7, Athlone, Ireland
| | - Frank Carter
- Coney Island Shellfish Ltd., F91 YH56, Sligo, Ireland
| | - Eoghan Clifford
- School of Engineering, National University of Ireland Galway, H91 HX31, Galway, Ireland
- Ryan Institute, National University of Ireland Galway, H91 HX31, Galway, Ireland
| | - Ian Major
- Materials Research Institute, Technological University of the Shannon - Midlands Campus, N37 HD68, Athlone, Ireland
| | - Neil Rowan
- Center for Sustainable Disinfection and Sterilization, Bioscience Research Institute, Technological University of the Shannon - Midlands Campus, N37 F6D7, Athlone, Ireland
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5
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Cold plasma as a pre-treatment for processing improvement in food: A review. Food Res Int 2023; 167:112663. [PMID: 37087253 DOI: 10.1016/j.foodres.2023.112663] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/15/2022] [Revised: 02/13/2023] [Accepted: 03/05/2023] [Indexed: 03/17/2023]
Abstract
Thermal processes can be very damaging to the nutritional and sensory quality of foods. Non-thermal technologies have been applied to reduce the impact of heat on food, reducing processing time and increasing its efficiency. Among many non-thermal technologies, cold plasma is an emerging technology with several potential applications in food processing. This technique can be used to preserve and sanitize food products, and act as a pre-treatment for drying, extraction, cooking, curing, and hydrogenation of foods. Furthermore, the reacting plasma species formed during the plasma application can change positively the sensory and nutritional aspects of foods. The aim of this review is to analyze the main findings on the application of cold plasma as a pre-treatment technology to improve food processing. In its current maturity stage, the cold plasma technology is suitable for reducing drying time, increasing extraction efficiency, as well as curing meats. This technology can convert unsaturated into saturated fats, without forming trans isomers, which can be an alternative to healthier foods. Although many advantages come from cold plasma applications, this technology still has several challenges, such as the scaling up, especially in increasing productivity and treating foods with large formats. Optimization and control of the effects of plasma on nutritional and sensory quality are still under investigation. Further improvement of the technology will come with a higher knowledge of the effects of plasma on the different chemical groups present in foods, and with the development of bigger or more powerful plasma systems.
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6
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Mehany T, Siddiqui SA, Olawoye B, Olabisi Popoola O, Hassoun A, Manzoor MF, Punia Bangar S. Recent innovations and emerging technological advances used to improve quality and process of plant-based milk analogs. Crit Rev Food Sci Nutr 2023:1-31. [PMID: 36861223 DOI: 10.1080/10408398.2023.2183381] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/03/2023]
Abstract
The worldwide challenges related to food sustainability are presently more critical than ever before due to the severe consequences of climate change, outbreak of epidemics, and wars. Many consumers are shifting their dietary habits toward consuming more plant-based foods, such as plant milk analogs (PMA) for health, sustainability, and well-being reasons. The PMA market is anticipated to reach US$38 billion within 2024, making them the largest segment in plant-based foods. Nevertheless, using plant matrices to produce PMA has numerous limitations, including, among others, low stability and short shelf life. This review addresses the main obstacles facing quality and safety of PMA formula. Moreover, this literature overview discusses the emerging approaches, e.g., pulsed electric field (PEF), cold atmospheric plasma (CAP), ultrasound (US), ultra-high-pressure homogenization (UHPH), ultraviolet C (UVC) irradiation, ozone (O3), and hurdle technology used in PMA formulations to overcome their common challenges. These emerging technologies have a vast potential at the lab scale to improve physicochemical characteristics, increase stability and extend the shelf-life, decrease food additives, increase nutritional and organoleptic qualities of the end product. Although the PMA fabrication on a large scale using these technologies can be expected in the near future to formulate novel food products that can offer green alternatives to conventional dairy products, further development is still needed for wider commercial applications.
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Affiliation(s)
- Taha Mehany
- Food Technology Department, Arid Lands Cultivation Research Institute, City of Scientific Research and Technological Applications, Alexandria, Egypt
| | - Shahida Anusha Siddiqui
- Technical University of Munich Campus Straubing for Biotechnology and Sustainability, Straubing, Germany
- German Institute of Food Technologies (DIL e.V.), Quakenbrück, Germany
| | - Babatunde Olawoye
- Department of Food Science and Technology, Faculty of Engineering and Technology, First Technical University, Ibadan, Nigeria
| | - Oyekemi Olabisi Popoola
- Department of Food Science and Technology, Faculty of Engineering and Technology, First Technical University, Ibadan, Nigeria
| | - Abdo Hassoun
- Sustainable AgriFoodtech Innovation and Research (SAFIR), Arras, France
- Syrian Academic Expertise (SAE), Gaziantep, Turkey
| | - Muhammad Faisal Manzoor
- Guangdong Provincial Key Laboratory of Intelligent Food Manufacturing, Foshan University, Foshan, China
- School of Food Science and Engineering, South China University of Technology, Guangzhou, China
| | - Sneh Punia Bangar
- Department of Food, Nutrition, and Packaging Sciences, Clemson University, Clemson, South Carolina, USA
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7
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Kurup AH, Patras A, Bansode RR, Pendyala B, Ravi R, Vergne MJ. Influence of UV-A irradiation on the selected nutrient composition and volatile profiling of whole milk: Safety and quality evaluation. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.102029] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/14/2022]
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8
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Fiege JL, Hirt B, Gräf V, Nöbel S, Martin D, Fritsche J, Schrader K, Stahl M. Uridine as a non-toxic actinometer for UV-C treatment: influence of temperature and concentration. Heliyon 2022; 8:e11437. [PMID: 36387446 PMCID: PMC9647494 DOI: 10.1016/j.heliyon.2022.e11437] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/12/2022] [Revised: 10/28/2022] [Accepted: 11/01/2022] [Indexed: 11/09/2022] Open
Abstract
UV-C treatment is an effective method to inactivate microorganisms and therefore gets increasingly more attention in food industry, especially for liquid products. To test and monitor different UV-C reactor designs, a photochemical actinometer is required that gives reliable UV-C dose values and is non-toxic allowing frequent control of the production chain. Here, a variable concentrated aqueous uridine solution is tested as a photochemical actinometer. Uridine reacts at 262 nm by photohydration to a single photoproduct not absorbing any light. A concentration dependent quantum yield (Ф) was quantified in the range of 0.2–3.0 mM uridine. Results show that uridine is as accurate as the commonly accepted iodide/iodate actinometry, but not as precise. Especially at higher concentrations a higher number of measurements becomes necessary. Further, a temperature correction is presented for 10 °C > ϑ > 30 °C. Taking these results into account, uridine can certainly be considered as a non-toxic dosimeter for UV-C systems.
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Affiliation(s)
- Jaayke L. Fiege
- Department of Food Technology and Bioprocess Engineering, Max Rubner-Institut, Federal Research Institute of Nutrition and Food, D-76131 Karlsruhe, Germany
- Corresponding author.
| | - Benedikt Hirt
- Department of Food Technology and Bioprocess Engineering, Max Rubner-Institut, Federal Research Institute of Nutrition and Food, D-76131 Karlsruhe, Germany
| | - Volker Gräf
- Department of Food Technology and Bioprocess Engineering, Max Rubner-Institut, Federal Research Institute of Nutrition and Food, D-76131 Karlsruhe, Germany
| | - Stefan Nöbel
- Department of Safety and Quality of Milk and Fish Products, Max Rubner-Institut, Federal Research Institute of Nutrition and Food, D-24103 Kiel, Germany
| | - Dierk Martin
- Department of Safety and Quality of Milk and Fish Products, Max Rubner-Institut, Federal Research Institute of Nutrition and Food, D-24103 Kiel, Germany
| | - Jan Fritsche
- Department of Safety and Quality of Milk and Fish Products, Max Rubner-Institut, Federal Research Institute of Nutrition and Food, D-24103 Kiel, Germany
| | - Katrin Schrader
- Department of Safety and Quality of Milk and Fish Products, Max Rubner-Institut, Federal Research Institute of Nutrition and Food, D-24103 Kiel, Germany
| | - Mario Stahl
- Department of Food Technology and Bioprocess Engineering, Max Rubner-Institut, Federal Research Institute of Nutrition and Food, D-76131 Karlsruhe, Germany
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9
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Inactivation of B. cereus spores in whole milk and almond milk by serpentine path coiled tube UV-C system: Numerical simulation of flow field, lipid peroxidation and volatiles analysis. Food Res Int 2022; 160:111652. [DOI: 10.1016/j.foodres.2022.111652] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/10/2022] [Revised: 06/09/2022] [Accepted: 07/06/2022] [Indexed: 11/19/2022]
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10
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Liu Y, Hettinga K, Liu D, Zhang L, Zhou P. Current progress of emerging technologies in human and animals' milk processing: Retention of immune-active components and microbial safety. Compr Rev Food Sci Food Saf 2022; 21:4327-4353. [PMID: 36036722 DOI: 10.1111/1541-4337.13019] [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: 03/29/2022] [Revised: 07/11/2022] [Accepted: 07/12/2022] [Indexed: 01/28/2023]
Abstract
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.
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Affiliation(s)
- Yaowei Liu
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu Province, China
| | - Kasper Hettinga
- Dairy Science and Technology, Food Quality and Design Group, Wageningen, University and Research, Wageningen, The Netherlands
| | - Dasong Liu
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu Province, China
| | - Lina Zhang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu Province, China
| | - Peng Zhou
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu Province, China
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11
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Design and efficiency evaluation of a mid-size serpentine Dean flow UV-C system for the processing of whole milk using computational fluid dynamics and biodosimetry. J FOOD ENG 2022. [DOI: 10.1016/j.jfoodeng.2022.111168] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/26/2023]
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12
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Zhang S, Lu Q, Zhang C, Zhou Y, Liu M, Zhang Y, Deng L. Green Synthesis of Silver–Carbon Nanocomposites with Extraordinary Stability and Robust Antibacterial Activity against Bacterial Diseases in Fish. ACS APPLIED BIO MATERIALS 2022; 5:1064-1072. [DOI: 10.1021/acsabm.1c01116] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
Affiliation(s)
- Shengnan Zhang
- State Key Laboratory of Developmental Biology of Freshwater Fish, College of Life Science, Hunan Normal University, Changsha 410081, Hunan, P. R. China
| | - Qiujun Lu
- State Key Laboratory of Developmental Biology of Freshwater Fish, College of Life Science, Hunan Normal University, Changsha 410081, Hunan, P. R. China
- College of Biological and Environmental Engineering, Changsha University, Changsha 410022, Hunan, P. R. China
| | - Chun Zhang
- State Key Laboratory of Developmental Biology of Freshwater Fish, College of Life Science, Hunan Normal University, Changsha 410081, Hunan, P. R. China
| | - Yan Zhou
- State Key Laboratory of Developmental Biology of Freshwater Fish, College of Life Science, Hunan Normal University, Changsha 410081, Hunan, P. R. China
| | - Meiling Liu
- Key Laboratory of Chemical Biology and Traditional Chinese Medicine Research (Ministry of Education), College of Chemistry and Chemical Engineering, Hunan Normal University, Changsha 410081, Hunan, P. R. China
| | - Youyu Zhang
- Key Laboratory of Chemical Biology and Traditional Chinese Medicine Research (Ministry of Education), College of Chemistry and Chemical Engineering, Hunan Normal University, Changsha 410081, Hunan, P. R. China
| | - Le Deng
- State Key Laboratory of Developmental Biology of Freshwater Fish, College of Life Science, Hunan Normal University, Changsha 410081, Hunan, P. R. China
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13
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Michel C, Samtlebe M, Wagner N, Neve H, Franz CM, Hinrichs J, Atamer Z. Orthogonal processing strategies to create “phage-free” whey – Membrane filtration followed by thermal or ultraviolet C treatment for the reduction of Lactococcus lactis bacteriophages. Int Dairy J 2021. [DOI: 10.1016/j.idairyj.2021.105149] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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14
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Soni A, Samuelsson LM, Loveday SM, Gupta TB. Applications of novel processing technologies to enhance the safety and bioactivity of milk. Compr Rev Food Sci Food Saf 2021; 20:4652-4677. [PMID: 34427048 DOI: 10.1111/1541-4337.12819] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/11/2021] [Revised: 06/16/2021] [Accepted: 07/07/2021] [Indexed: 01/20/2023]
Abstract
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.
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Affiliation(s)
- Aswathi Soni
- Food System Integrity, Consumer Food Interface, AgResearch Ltd, Palmerston North, New Zealand
| | - Linda M Samuelsson
- Smart Foods Innovation Centre of Excellence, AgResearch Ltd, Palmerston North, New Zealand
| | - Simon M Loveday
- Smart Foods Innovation Centre of Excellence, AgResearch Ltd, Palmerston North, New Zealand.,Riddet Institute, Massey University, Palmerston North, New Zealand
| | - Tanushree B Gupta
- Food System Integrity, Consumer Food Interface, AgResearch Ltd, Palmerston North, New Zealand
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15
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UV Light Application as a Mean for Disinfection Applied in the Dairy Industry. APPLIED SCIENCES-BASEL 2021. [DOI: 10.3390/app11167285] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/10/2023]
Abstract
Thermal treatment is the most popular decontamination technique used in the dairy industry to ensure food protection and prolong shelf life. But it also causes nutrient and aroma degradation, non-enzymatic browning, and organoleptic changes of dairy products. Non-thermal solutions, on the other hand, have been extensively explored in a response to rising market demand for more sustainable and safe goods. For a long time, the use of ultraviolet (UV) light in the food industry has held great promise. Irradiation with shortwave UV light has excellent germicidal properties, which can destroy a variety of microbial pathogens (for example bacteria, fungi, molds, yeasts, and viruses), at low maintenance and installation costs with minimal use of energy to preserve food without undesirable effects of heat treatment. The purpose of this review is to update the studies made on the possibilities of UV-C radiation while also addressing the essential processing factors involved in the disinfection. It also sheds light on the promise of UV light-emitting diodes (UV-LEDs) as a microbial inactivation alternative to conventional UV lamps.
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Alves de Aguiar Bernardo Y, Kaic AlvesdDo Rosario D, Adam Conte-Junior C. Ultrasound on Milk Decontamination: Potential and Limitations Against Foodborne Pathogens and Spoilage Bacteria. FOOD REVIEWS INTERNATIONAL 2021. [DOI: 10.1080/87559129.2021.1906696] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
Affiliation(s)
- Yago Alves de Aguiar Bernardo
- Graduate Program in Veterinary Hygiene (PPGHV), Faculty of Veterinary Medicine, Fluminense Federal University (UFF), Niterói, RJ, Brazil
- Center for Food Analysis (NAL), Technological Development Support Laboratory (LADETEC), Federal University of Rio de Janeiro (UFRJ), Cidade Universitária, Rio de Janeiro, RJ, Brazil
| | - Denes Kaic AlvesdDo Rosario
- Center for Food Analysis (NAL), Technological Development Support Laboratory (LADETEC), Federal University of Rio de Janeiro (UFRJ), Cidade Universitária, Rio de Janeiro, RJ, Brazil
- Graduate Program in Food Science (PPGCAL), Institute of Chemistry (IQ), Federal University of Rio de Janeiro (UFRJ), Cidade Universitária, Rio de Janeiro, RJ, Brazil
| | - Carlos Adam Conte-Junior
- Graduate Program in Veterinary Hygiene (PPGHV), Faculty of Veterinary Medicine, Fluminense Federal University (UFF), Niterói, RJ, Brazil
- Center for Food Analysis (NAL), Technological Development Support Laboratory (LADETEC), Federal University of Rio de Janeiro (UFRJ), Cidade Universitária, Rio de Janeiro, RJ, Brazil
- Graduate Program in Food Science (PPGCAL), Institute of Chemistry (IQ), Federal University of Rio de Janeiro (UFRJ), Cidade Universitária, Rio de Janeiro, RJ, Brazil
- Graduate Program in Sanitary Surveillance (PPGVS), National Institute of Health Quality Control (INCQS), Rio De Janeiro, RJ, Brazil
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Farag MA, Mesak MA, Saied DB, Ezzelarab NM. Uncovering the dormant food hazards, a review of foodborne microbial spores' detection and inactivation methods with emphasis on their application in the food industry. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2020.10.037] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
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Optimization of UV-C Processing of Donkey Milk: An Alternative to Pasteurization? Animals (Basel) 2020; 11:ani11010042. [PMID: 33379250 PMCID: PMC7824723 DOI: 10.3390/ani11010042] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/16/2020] [Revised: 12/14/2020] [Accepted: 12/17/2020] [Indexed: 11/16/2022] Open
Abstract
The effect of UV-C light technology on the inactivation of six foodborne pathogens inoculated in raw donkey milk was evaluated. Fresh raw donkey milk was artificially inoculated with the following foodborne pathogens-L. inoccua (NCTC 11288), S. aureus (NCTC 6571), B. cereus (NCTC 7464), Cronobacter sakazakii (NCTC 11467), E. coli (NCTC 9001), Salmonella enteritidis (NCTC 6676)-and then treated with UV-C doses of up to 1300 J/L. L. innocua was the most UV-C-resistant of the bacteria tested, requiring 1100 J/L for complete inactivation, while the rest of the bacteria tested was destructed in the range of 200-600 J/L. Results obtained from this study indicate that UV-C light technology has the potential to be used as a non-thermal processing method for the reduction of spoilage bacteria and foodborne pathogens that can be present in raw donkey milk.
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Ansari JA, Ismail M, Farid M. Investigation of nitrogen purging prior to UV treatment on quality of milk. INTERNATIONAL JOURNAL OF FOOD ENGINEERING 2020. [DOI: 10.1515/ijfe-2020-0052] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
Abstract
Ultraviolet treatment (UV-C) is well known for its antimicrobial effects and current research shows that it has the potential to inactivate microorganisms in milk at much lower temperatures than conventional thermal treatment. However, Ultraviolet irradiation may result in adverse effects on milk quality, which arises due to photo oxidation in the presence of oxygen. Limiting the dissolved oxygen content in milk can minimize oxidative damage and thus, result in a better product quality. Nitrogen purging could be an effective method for reducing dissolved oxygen from liquids. The present study evaluates effects of nitrogen purging (prior to UV treatment) on milk quality. It was found that nitrogen purged UV treated milk causes minimal changes to physicochemical properties of milk.
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Affiliation(s)
- Jawaad Ahmed Ansari
- Department of Chemical and Materials Engineering , University of Auckland , Private Bag 92019 , Auckland 1142 , New Zealand
- Department of Food Engineering , NED University of Engineering & Technology , 75250 Karachi , Pakistan
| | - Marliya Ismail
- Department of Chemical and Materials Engineering , University of Auckland , Private Bag 92019 , Auckland 1142 , New Zealand
| | - Mohammed Farid
- Department of Chemical and Materials Engineering , University of Auckland , Private Bag 92019 , Auckland 1142 , New Zealand
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Delorme MM, Guimarães JT, Coutinho NM, Balthazar CF, Rocha RS, Silva R, Margalho LP, Pimentel TC, Silva MC, Freitas MQ, Granato D, Sant’Ana AS, Duart MCK, Cruz AG. Ultraviolet radiation: An interesting technology to preserve quality and safety of milk and dairy foods. Trends Food Sci Technol 2020. [DOI: 10.1016/j.tifs.2020.06.001] [Citation(s) in RCA: 64] [Impact Index Per Article: 16.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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21
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Ansari JA, Ismail M, Farid M. Extension of shelf life of pasteurized trim milk using ultraviolet treatment. J Food Saf 2020. [DOI: 10.1111/jfs.12768] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Jawaad Ahmed Ansari
- Department of Chemical and Materials EngineeringUniversity of Auckland Auckland New Zealand
- Department of Food EngineeringNED University of Engineering and Technology Karachi Pakistan
| | - Marliya Ismail
- Department of Chemical and Materials EngineeringUniversity of Auckland Auckland New Zealand
| | - Mohammed Farid
- Department of Chemical and Materials EngineeringUniversity of Auckland Auckland New Zealand
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