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Yu MY, Sun JP, Li SF, Sun J, Liu XM, Wang AQ. Effect of microwaves combined with peracetic acid to improve the dewatering performance of residual sludge. ENVIRONMENTAL SCIENCE AND POLLUTION RESEARCH INTERNATIONAL 2024; 31:44885-44899. [PMID: 38954344 DOI: 10.1007/s11356-024-33931-5] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/08/2024] [Accepted: 06/03/2024] [Indexed: 07/04/2024]
Abstract
The activated sludge process plays a crucial role in modern wastewater treatment plants. During the treatment of daily sewage, a large amount of residual sludge is generated, which, if improperly managed, can pose burdens on the environment and human health. Additionally, the highly hydrated colloidal structure of biopolymers limits the rate and degree of dewatering, making mechanical dewatering challenging. This study investigates the impact and mechanism of microwave irradiation (MW) in conjunction with peracetic acid (PAA) on the dewatering efficiency of sludge. Sludge dewatering effectiveness was assessed through capillary suction time (CST) and specific resistance to filtration (SRF). Examination of the impact of MW-PAA treatment on sludge dewatering performance involved assessing the levels of extracellular polymeric substances (EPS), employing three-dimensional excitation-emission matrix (3D-EEM), Fourier transform-infrared spectroscopy (FT-IR), and scanning electron microscopy. Findings reveal that optimal dewatering performance, with respective reductions of 91.22% for SRF and 84.22% for CST, was attained under the following conditions: microwave power of 600 W, reaction time of 120 s, and PAA dosage of 0.25 g/g MLSS. Additionally, alterations in both sludge EPS composition and floc morphology pre- and post-MW-PAA treatment underwent examination. The findings demonstrate that microwaves additionally boost the breakdown of PAA into •OH radicals, suggesting a synergistic effect upon combining MW-PAA treatment. These pertinent research findings offer insights into employing MW-PAA technology for residual sludge treatment.
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Affiliation(s)
- Ming-Yuan Yu
- School of Municipal and Environmental Engineering, Shenyang Jianzhu University, Shenyang, 110168, China
| | - Jian-Ping Sun
- School of Municipal and Environmental Engineering, Shenyang Jianzhu University, Shenyang, 110168, China
| | - Shao-Feng Li
- Shenzhen Polytechnic University, Shenzhen, 518055, China.
| | - Jian Sun
- Shenzhen Polytechnic University, Shenzhen, 518055, China
| | - Xiao-Ming Liu
- Shenzhen Polytechnic University, Shenzhen, 518055, China
| | - Ao-Qian Wang
- School of Municipal and Environmental Engineering, Shenyang Jianzhu University, Shenyang, 110168, China
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Kaavya R, Rajasekaran B, Shah K, Nickhil C, Palanisamy S, Palamae S, Chandra Khanashyam A, Pandiselvam R, Benjakul S, Thorakattu P, Ramesh B, Aurum FS, Babu KS, Rustagi S, Ramniwas S. Radical species generating technologies for decontamination of Listeria species in food: a recent review report. Crit Rev Food Sci Nutr 2024:1-25. [PMID: 38380625 DOI: 10.1080/10408398.2024.2316295] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/22/2024]
Abstract
Foodborne illnesses occur due to the contamination of fresh, frozen, or processed food products by some pathogens. Among several pathogens responsible for the illnesses, Listeria monocytogenes is one of the lethal bacteria that endangers public health. Several preexisting and novel technologies, especially non-thermal technologies are being studied for their antimicrobial effects, particularly toward L. monocytogenes. Some noteworthy emerging technologies include ultraviolet (UV) or light-emitting diode (LED), pulsed light, cold plasma, and ozonation. These technologies are gaining popularity since no heat is employed and undesirable deterioration of food quality, especially texture, and taste is devoided. This review aims to summarize the most recent advances in non-thermal processing technologies and their effect on inactivating L. monocytogenes in food products and on sanitizing packaging materials. These technologies use varying mechanisms, such as photoinactivation, photosensitization, disruption of bacterial membrane and cytoplasm, etc. This review can help food processing industries select the appropriate processing techniques for optimal benefits, in which the structural integrity of food can be preserved while simultaneously destroying L. monocytogenes present in foods. To eliminate Listeria spp., different technologies possess varying mechanisms such as rupturing the cell wall, formation of pyrimidine dimers in the DNA through photochemical effect, excitation of endogenous porphyrins by photosensitizers, generating reactive species, causing leakage of cellular contents and oxidizing proteins and lipids. These technologies provide an alternative to heat-based sterilization technologies and further development is still required to minimize the drawbacks associated with some technologies.
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Affiliation(s)
| | - Bharathipriya Rajasekaran
- International Center of Excellence in Seafood Science and Innovation, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkhla, Thailand
| | | | - C Nickhil
- Department of Food Engineering and Technology, Tezpur University, Assam, India
| | - Suguna Palanisamy
- International Center of Excellence in Seafood Science and Innovation, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkhla, Thailand
| | - Suriya Palamae
- International Center of Excellence in Seafood Science and Innovation, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkhla, Thailand
| | | | - R Pandiselvam
- Physiology, Biochemistry, and Post-Harvest Technology Division, ICAR - Central Plantation Crops Research Institute, Kasaragod, Kerala, India
| | - Soottawat Benjakul
- International Center of Excellence in Seafood Science and Innovation, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkhla, Thailand
| | - Priyamavada Thorakattu
- Department of Animal Sciences and Industry/Food Science Institute, Kansas State University, Manhattan, KS, USA
| | - Bharathi Ramesh
- Department of Behavioral Health and Nutrition, University of Delaware, Newark, DE, USA
| | - Fawzan Sigma Aurum
- Research Center for Food Technology and Processing, National Research and Innovation Agency, Yogyakarta, Indonesia
| | | | - Sarvesh Rustagi
- School of Applied and Life Sciences, Uttaranchal University, Dehradun, Uttarakhand, India
| | - Seema Ramniwas
- University Centre for Research and Development, University of Biotechnology, Chandigarh University, Mohali, Punjab, India
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Perez SL, Ferro RB, Corrêa B, Casarin R, Corrêa TQ, Blanco KC, Bagnato VS. Enhanced vegetable production in hydroponic systems using decontamination of closed circulating fluid. Sci Rep 2024; 14:602. [PMID: 38182697 PMCID: PMC10770333 DOI: 10.1038/s41598-023-50974-9] [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: 05/29/2023] [Accepted: 12/28/2023] [Indexed: 01/07/2024] Open
Abstract
While plant microorganisms can promote plants by producing natural antibiotics, they can also be vectors for disease transmission. Contamination from plant management practices and the surrounding environment can adversely affect plants, leading to infections and hindered growth due to microbial competition for nutrients. The recirculation of nutrient-rich fluids can facilitate the transport of microorganisms between vegetables in the hydroponic production system. This issue can be addressed through the application of the decontamination method in the hydroponic liquid. Ultraviolet light (UV-C) has been employed for microbiology, and its effects on lettuce were evaluated in this study. This study aims to assess the effectiveness of a decontamination system using UV-C in hydroponic solutions during nutrient recirculation in hydroponics. We evaluated the time required for lettuce plants to reach their maximum height, as well as their pigment content, phenolic compounds, antioxidant capacity, and micro and macronutrient levels. The evaluation was conducted under two photoperiods (18 and 20 hours) in lettuce samples exposed to UV-C in the hydroponic fluid, with control groups not exposed to UV-C. The application of the UV-C decontamination system in hydroponic circulation water containing nutrients accelerated plant growth while maintaining nutritional values equal to or higher than those in the control groups without such a system. The results of microorganism control highlight the potential application of this technique for enhancing and expediting vegetable production. This approach reduces production time and enhances nutrient absorption and the content of certain compounds and minerals.
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Affiliation(s)
- Shirly Lara Perez
- Universidade Federal de São Carlos, São Carlos, Brazil.
- Instituto de Física de São Carlos, Universidade de São Paulo, Caixa Postal 369, São Carlos, 13566-970, Brazil.
- IFSC/USP Avenida Trabalhador, São-Carlense, 400, São Carlos, SP, CEP 13566-590, Brazil.
| | - Rafael Basilio Ferro
- Universidade Federal de São Carlos, São Carlos, Brazil
- Instituto de Física de São Carlos, Universidade de São Paulo, Caixa Postal 369, São Carlos, 13566-970, Brazil
| | - Bruna Corrêa
- Instituto de Física de São Carlos, Universidade de São Paulo, Caixa Postal 369, São Carlos, 13566-970, Brazil
| | - Rene Casarin
- Instituto de Física de São Carlos, Universidade de São Paulo, Caixa Postal 369, São Carlos, 13566-970, Brazil
| | - Thaila Quatrini Corrêa
- Instituto de Física de São Carlos, Universidade de São Paulo, Caixa Postal 369, São Carlos, 13566-970, Brazil
| | - Kate Cristina Blanco
- Instituto de Física de São Carlos, Universidade de São Paulo, Caixa Postal 369, São Carlos, 13566-970, Brazil
| | - Vanderlei Salvador Bagnato
- Universidade Federal de São Carlos, São Carlos, Brazil
- Instituto de Física de São Carlos, Universidade de São Paulo, Caixa Postal 369, São Carlos, 13566-970, Brazil
- Department of Biomedical Engineering, Texas A&M University, College Station, Texas, USA
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Dai Y, Zhao X, Zuo J, Zheng Y. Effect of 100% Oxygen-Modified Atmosphere Packaging on Maintaining the Quality of Fresh-Cut Broccoli during Refrigerated Storage. Foods 2023; 12:foods12071524. [PMID: 37048346 PMCID: PMC10094251 DOI: 10.3390/foods12071524] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/26/2023] [Revised: 03/28/2023] [Accepted: 03/29/2023] [Indexed: 04/14/2023] Open
Abstract
The effect of 100% oxygen (O2)-modified atmosphere packaging (MAP) on the quality improvement of fresh-cut broccoli stored at 4 °C for 15 days was investigated in this study. The results indicated that, compared to the control group conditions, 100% O2 MAP treatment effectively maintained broccoli sensory evaluation scores, green color, and texture; reduced respiration and chlorophyll degradation; and reduced total bacterial count (TBC), malondialdehyde (MDA) levels, electrolyte leakage (EL), hydrogen peroxide (H2O2), and superoxide (O2-) contents. Furthermore, 100% O2 MAP led to a smaller loss of nutrients and increased antioxidant capacity. In conclusion, the use of 100% O2 MAP is an effective approach for maintaining high-quality fresh-cut broccoli during refrigerated storage at 4 °C.
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Affiliation(s)
- Yukexin Dai
- Institute of Agri-Food Processing and Nutrition, Beijing Academy of Agriculture and Forestry Sciences, Beijing Key Laboratory of Agricultural Products of Fruits and Vegetables Preservation and Processing, Key Laboratory of Vegetable Postharvest Processing, Ministry of Agriculture and Rural Affairs, Beijing 100097, China
- College of Food Science, Shenyang Agricultural University, Shenyang 110866, China
| | - Xiaoyan Zhao
- Institute of Agri-Food Processing and Nutrition, Beijing Academy of Agriculture and Forestry Sciences, Beijing Key Laboratory of Agricultural Products of Fruits and Vegetables Preservation and Processing, Key Laboratory of Vegetable Postharvest Processing, Ministry of Agriculture and Rural Affairs, Beijing 100097, China
| | - Jinhua Zuo
- Institute of Agri-Food Processing and Nutrition, Beijing Academy of Agriculture and Forestry Sciences, Beijing Key Laboratory of Agricultural Products of Fruits and Vegetables Preservation and Processing, Key Laboratory of Vegetable Postharvest Processing, Ministry of Agriculture and Rural Affairs, Beijing 100097, China
| | - Yanyan Zheng
- Institute of Agri-Food Processing and Nutrition, Beijing Academy of Agriculture and Forestry Sciences, Beijing Key Laboratory of Agricultural Products of Fruits and Vegetables Preservation and Processing, Key Laboratory of Vegetable Postharvest Processing, Ministry of Agriculture and Rural Affairs, Beijing 100097, China
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Kutlu B, Taştan Ö, Baysal T. Decontamination of frozen cherries by innovative light-based technologies: Assessment of microbial inactivation and quality changes. Food Control 2022. [DOI: 10.1016/j.foodcont.2022.109149] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
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Ortiz‐Solà J, Valero A, Abadias M, Nicolau‐Lapeña I, Viñas I. Evaluation of water-assisted UV-C light and its additive effect with peracetic acid for the inactivation of Listeria monocytogenes, Salmonella enterica and murine norovirus on whole and fresh-cut strawberries during shelf-life. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2022; 102:5660-5669. [PMID: 35373358 PMCID: PMC9545235 DOI: 10.1002/jsfa.11913] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/10/2021] [Revised: 03/03/2022] [Accepted: 04/04/2022] [Indexed: 06/14/2023]
Abstract
BACKGROUND The purpose of the present study was to examine the inactivation of Salmonella enterica (50 μL; 109 CFU g-1 ), Listeria monocytogenes (50 μL; 109 CFU g-1 ), and murine norovirus (MNV-1; 50 μL; 107 50% tissue culture infectious dose (TCID50 ) mL-1 ) on whole and fresh-cut strawberries after 2 min disinfection treatments (water (H2 O), chlorine 200 mg L-1 (NaClO), water-assisted ultraviolet-C (UV-C) (WUV), and the combination WUV and 40 mg L-1 of PA (WUV + PA)) in a water tank (15 L) equipped with 4 UV-C lamps (17.2 W each), and after 7 days of cold storage (4 and 10 °C). For MNV-1, dry UV-C treatment (DUV) was also tested. For all UV-C treatments, an irradiation dose of 1.3 kJ m-2 was used. RESULTS When strawberries were washed with WUV, L. monocytogenes and S. enterica were reduced by 2.8 and 2.2 log CFU g-1 , respectively. The addition of 40 mg L-1 of PA to WUV (WUV + PA) increased the reduction range of L. monocytogenes and S. enterica by 1.9 and 0.8 log, respectively. Regarding the wash water, no pathogens were recovered after the WUV + PA treatment (detection limit 50 CFU mL-1 ). Depending on storage conditions (7 days at 4 or 10 °C), reductions observed were 0.5 to 2.0 log for S. enterica and 0.5 to 3.0 log for L. monocytogenes. The reductions in MNV-1 titer after disinfection treatments ranged from 1.3 to 1.7 log. No significant differences between storage conditions were observed for MNV-1: titers did not decline or were reduced up to 0.3 log after 7 days of cold storage. CONCLUSION The three-way action for disinfecting strawberries by UV-C irradiation and PA, plus the physical removal of the microorganisms by agitated water, are effective against foodborne pathogens on strawberries and water wash. During storage, WUV had a larger impact on the inactivation kinetics of S. enterica. Storage had little impact on MNV-1 inactivation. © 2022 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.
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Affiliation(s)
- Jordi Ortiz‐Solà
- Universitat de Lleida, Food Technology DepartmentAgrotecnio‐Cerca Center, 25001LleidaCarrer de Jaume II, 69Spain
| | - Antonio Valero
- Universidad de CórdobaFaculty of Veterinary Medicine, Department of Food science and Technology, 14014CórdobaAvenida de Medina Azahara, 1Spain
| | - Maribel Abadias
- IRTA, Postharvest Programme, Edifici Fruitcentre, Parc Científic i Tecnològic Agroalimentari de Lleida, 25003LleidaParc de GardenySpain
| | - Iolanda Nicolau‐Lapeña
- Universitat de Lleida, Food Technology DepartmentAgrotecnio‐Cerca Center, 25001LleidaCarrer de Jaume II, 69Spain
| | - Inmaculada Viñas
- Universitat de Lleida, Food Technology DepartmentAgrotecnio‐Cerca Center, 25001LleidaCarrer de Jaume II, 69Spain
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Mendoza IC, Luna EO, Pozo MD, Vásquez MV, Montoya DC, Moran GC, Romero LG, Yépez X, Salazar R, Romero-Peña M, León JC. Conventional and non-conventional disinfection methods to prevent microbial contamination in minimally processed fruits and vegetables. Lebensm Wiss Technol 2022; 165:113714. [PMID: 35783661 PMCID: PMC9239846 DOI: 10.1016/j.lwt.2022.113714] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/05/2022] [Revised: 06/17/2022] [Accepted: 06/24/2022] [Indexed: 12/22/2022]
Abstract
Pandemic COVID-19 warned the importance of preparing the immune system to prevent diseases. Therefore, consuming fresh fruits and vegetables is essential for a healthy and balanced diet due to their diverse compositions of vitamins, minerals, fiber, and bioactive compounds. However, these fresh products grew close to manure and irrigation water and are harvested with equipment or by hand, representing a high risk of microbial, physical, and chemical contamination. The handling of fruits and vegetables exposed them to various wet surfaces of equipment and utensils, an ideal environment for biofilm formation and a potential risk for microbial contamination and foodborne illnesses. In this sense, this review presents an overview of the main problems associated with microbial contamination and the several chemicals, physical, and biological disinfection methods concerning their ability to avoid food contamination. This work has discussed using chemical products such as chlorine compounds, peroxyacetic acid, and quaternary ammonium compounds. Moreover, newer techniques including ozone, electrolyzed water, ultraviolet light, ultrasound, high hydrostatic pressure, cold plasma technology, and microbial surfactants have also been illustrated here. Finally, future trends in disinfection with a sustainable approach such as combined methods were also described. Therefore, the fruit and vegetable industries can be informed about their main microbial risks to establish optimal and efficient procedures to ensure food safety.
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Affiliation(s)
- Iana Cruz Mendoza
- Escuela Superior Politécnica del Litoral, ESPOL, Facultad de Ingeniería Mecánica y Ciencias de la Producción, Campus Gustavo Galindo, Km 30.5, Via Perimetral, P.O. Box 09-01-5863, Guayaquil, Ecuador
| | - Esther Ortiz Luna
- Escuela Superior Politécnica del Litoral, ESPOL, Facultad de Ingeniería Mecánica y Ciencias de la Producción, Campus Gustavo Galindo, Km 30.5, Via Perimetral, P.O. Box 09-01-5863, Guayaquil, Ecuador
| | - María Dreher Pozo
- Escuela Superior Politécnica del Litoral, ESPOL, Facultad de Ingeniería Mecánica y Ciencias de la Producción, Campus Gustavo Galindo, Km 30.5, Via Perimetral, P.O. Box 09-01-5863, Guayaquil, Ecuador
| | - Mirian Villavicencio Vásquez
- Escuela Superior Politécnica del Litoral, ESPOL, Centro de Investigaciones Biotecnológicas del Ecuador (CIBE), Campus Gustavo Galindo, Km 30.5, Via Perimetral, P.O. Box 09-01-5863, Guayaquil, Ecuador
| | - Diana Coello Montoya
- Escuela Superior Politécnica del Litoral, ESPOL, Facultad de Ingeniería Mecánica y Ciencias de la Producción, Campus Gustavo Galindo, Km 30.5, Via Perimetral, P.O. Box 09-01-5863, Guayaquil, Ecuador
| | - Galo Chuchuca Moran
- Escuela Superior Politécnica del Litoral, ESPOL, Facultad de Ingeniería Mecánica y Ciencias de la Producción, Campus Gustavo Galindo, Km 30.5, Via Perimetral, P.O. Box 09-01-5863, Guayaquil, Ecuador
| | - Luis Galarza Romero
- Escuela Superior Politécnica del Litoral, ESPOL, Centro de Investigaciones Biotecnológicas del Ecuador (CIBE), Campus Gustavo Galindo, Km 30.5, Via Perimetral, P.O. Box 09-01-5863, Guayaquil, Ecuador
| | - Ximena Yépez
- Escuela Superior Politécnica del Litoral, ESPOL, Facultad de Ingeniería Mecánica y Ciencias de la Producción, Campus Gustavo Galindo, Km 30.5, Via Perimetral, P.O. Box 09-01-5863, Guayaquil, Ecuador
| | - Rómulo Salazar
- Escuela Superior Politécnica del Litoral, ESPOL, Facultad de Ingeniería Mecánica y Ciencias de la Producción, Campus Gustavo Galindo, Km 30.5, Via Perimetral, P.O. Box 09-01-5863, Guayaquil, Ecuador
| | - María Romero-Peña
- Escuela Superior Politécnica del Litoral, ESPOL, Facultad de Ingeniería Mecánica y Ciencias de la Producción, Campus Gustavo Galindo, Km 30.5, Via Perimetral, P.O. Box 09-01-5863, Guayaquil, Ecuador
| | - Jonathan Coronel León
- Escuela Superior Politécnica del Litoral, ESPOL, Facultad de Ingeniería Mecánica y Ciencias de la Producción, Campus Gustavo Galindo, Km 30.5, Via Perimetral, P.O. Box 09-01-5863, Guayaquil, Ecuador
- Escuela Superior Politécnica del Litoral, ESPOL, Centro de Investigaciones Biotecnológicas del Ecuador (CIBE), Campus Gustavo Galindo, Km 30.5, Via Perimetral, P.O. Box 09-01-5863, Guayaquil, Ecuador
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Review of Advanced Oxidation Processes Based on Peracetic Acid for Organic Pollutants. WATER 2022. [DOI: 10.3390/w14152309] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/25/2023]
Abstract
In recent years, the removal of organic pollutants from water and wastewater has attracted more attention to different advanced oxidation processes (AOPs). There has been increasing interest in using peroxyacetic acid (PAA), an emerging oxidant with low or no toxic by-products, yet the promotion and application are limited by unclear activation mechanisms and complex preparation processes. This paper synthesized the related research results reported on the removal of organic pollutants by PAA-based AOPs. Based on the research of others, this paper not only introduced the preparation method and characteristics of PAA but also summarized the mechanism and reactivity of PAA activated by the free radical pathway and discussed the main influencing factors. Furthermore, the principle and application of the newly discovered methods of non-radical activation of PAA in recent years were also reviewed for the first time. Finally, the shortcomings and development of PAA-based AOPs were discussed and prospected. This review provides a reference for the development of activated PAA technology that can be practically applied to the treatment of organic pollutants in water.
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Rybak K, Wiktor A, Pobiega K, Witrowa-Rajchert D, Nowacka M. Impact of pulsed light treatment on the quality properties and microbiological aspects of red bell pepper fresh-cuts. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111906] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/01/2023]
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10
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Franco-Vega A, Reyes-Jurado F, González-Albarrán D, Ramírez-Corona N, Palou E, López-Malo A. Developments and Advances of High Intensity Pulsed Light and its Combination with Other Treatments for Microbial Inactivation in Food Products. FOOD ENGINEERING REVIEWS 2021. [DOI: 10.1007/s12393-021-09280-1] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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11
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Nicolau-Lapeña I, Abadias M, Viñas I, Bobo G, Lafarga T, Ribas-Agustí A, Aguiló-Aguayo I. Water UV-C treatment alone or in combination with peracetic acid: A technology to maintain safety and quality of strawberries. Int J Food Microbiol 2020; 335:108887. [PMID: 33002710 DOI: 10.1016/j.ijfoodmicro.2020.108887] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/26/2020] [Revised: 08/18/2020] [Accepted: 09/06/2020] [Indexed: 11/15/2022]
Abstract
Disinfection of fruits is one of the most important steps since they are going to be eaten fresh-or minimally-processed. This step affects quality, safety, and shelf-life of the product. Despite being a common sanitizer in the fruit industry, chlorine may react with organic matter leading to the formation of toxic by-products. Alternative sustainable disinfection strategies to chlorine are under study to minimize environmental and human health impact. Water-assisted UV-C light (WUV-C) is proposed here as an alternative sanitizing method for strawberries. In this study, strawberries were washed for 1 or 5 min in a tank with 2 or 4 lamps on, each emitting UV-C light at 17.2 W/cm2, or in a chlorine solution (200 ppm, pH 6.5). Moreover, trials with 4 lamps on, together with a washing solution consisting on peracetic acid at 40 or 80 ppm, were carried out. Overall, quality and nutritional parameters of strawberries after treatments were maintained. Changes in color were not noticeable and fruits did not lose firmness. No major changes were observed in antioxidant activity, organic acid, anthocyanin, vitamin C, and total phenolic content. Yeasts and molds were not affected by the WUV-C treatment, and 5 min were needed to significantly reduce total aerobic mesophylls population. However, reductions of artificially inoculated Listeria innocua and Salmonella Typhimurium after WUV-C treatments were comparable to those obtained with chlorine-wash, which were 3.0 log CFU / g. Moreover, WUV-C light was effective to minimize microorganisms remaining in washing water, avoiding cross-contamination and thus, allowing water recirculation. This effect was improved when combining the action of UV-C light with peracetic acid, showing the suitability of this combined treatment, understood as an alternative to chlorine sanitation, for sanitizing strawberries and keeping the populations of pathogenic bacteria in washing water lower than 0.6 ± 0.1 log CFU / mL.
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Affiliation(s)
- Iolanda Nicolau-Lapeña
- Food Technology Department, University of Lleida, Agrotecnio Center, Rovira Roure 191, 25198 Lleida, Catalonia, Spain
| | - Maribel Abadias
- IIRTA, Postharvest Programme, Edifici Fruitcentre, Parc Científic i Tecnològic Agroalimentari de Lleida, Parc de Gardeny, 25003 Lleida, Catalonia, Spain
| | - Inmaculada Viñas
- Food Technology Department, University of Lleida, Agrotecnio Center, Rovira Roure 191, 25198 Lleida, Catalonia, Spain.
| | - Gloria Bobo
- IIRTA, Postharvest Programme, Edifici Fruitcentre, Parc Científic i Tecnològic Agroalimentari de Lleida, Parc de Gardeny, 25003 Lleida, Catalonia, Spain
| | - Tomás Lafarga
- IIRTA, Postharvest Programme, Edifici Fruitcentre, Parc Científic i Tecnològic Agroalimentari de Lleida, Parc de Gardeny, 25003 Lleida, Catalonia, Spain
| | | | - Ingrid Aguiló-Aguayo
- IIRTA, Postharvest Programme, Edifici Fruitcentre, Parc Científic i Tecnològic Agroalimentari de Lleida, Parc de Gardeny, 25003 Lleida, Catalonia, Spain..
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Hassan AB, Al Maiman SA, Sir Elkhatim KA, Elbadr NA, Alsulaim S, Osman MA, Mohamed Ahmed IA. Effect of UV-C radiation treatment on microbial load and antioxidant capacity in hot pepper, fennel and coriander. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109946] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/15/2023]
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13
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Ilahy R, Tlili I, Pék Z, Montefusco A, Siddiqui MW, Homa F, Hdider C, R'Him T, Lajos H, Lenucci MS. Pre- and Post-harvest Factors Affecting Glucosinolate Content in Broccoli. Front Nutr 2020; 7:147. [PMID: 33015121 PMCID: PMC7511755 DOI: 10.3389/fnut.2020.00147] [Citation(s) in RCA: 21] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/28/2020] [Accepted: 07/23/2020] [Indexed: 12/01/2022] Open
Abstract
Owing to several presumed health-promoting biological activities, increased attention is being given to natural plant chemicals, especially those frequently entering the human diet. Glucosinolates (GLs) are the main bioactive compounds found in broccoli (Brassica oleracea L. var. italica Plenck). Their regular dietary assumption has been correlated with reduced risk of various types of neoplasms (lung, colon, pancreatic, breast, bladder, and prostate cancers), some degenerative diseases, such as Alzheimer's, and decreased incidence of cardiovascular pathologies. GL's synthesis pathway and regulation mechanism have been elucidated mainly in Arabidopsis. However, nearly 56 putative genes have been identified as involved in the B. oleracea GL pathway. It is widely recognized that there are several pre-harvest (genotype, growing environment, cultural practices, ripening stage, etc.) and post-harvest (harvesting, post-harvest treatments, packaging, storage, etc.) factors that affect GL synthesis, profiles, and levels in broccoli. Understanding how these factors act and interact in driving GL accumulation in the edible parts is essential for developing new broccoli cultivars with improved health-promoting bioactivity. In this regard, any systematic and comprehensive review outlining the effects of pre- and post-harvest factors on the accumulation of GLs in broccoli is not yet available. Thus, the goal of this paper is to fill this gap by giving a synoptic overview of the most relevant and recent literature. The existence of substantial cultivar-to-cultivar variation in GL content in response to pre-harvest factors and post-harvest manipulations has been highlighted and discussed. The paper also stresses the need for adapting particular pre- and post-harvest procedures for each particular genotype in order to maintain nutritious, fresh-like quality throughout the broccoli value chain.
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Affiliation(s)
- Riadh Ilahy
- Laboratory of Horticulture, National Agricultural Research Institute of Tunisia (INRAT), University of Carthage, Tunis, Tunisia
| | - Imen Tlili
- Laboratory of Horticulture, National Agricultural Research Institute of Tunisia (INRAT), University of Carthage, Tunis, Tunisia
| | - Zoltán Pék
- Laboratory of Horticulture, Faculty of Agricultural and Environmental Sciences, Horticultural Institute, Szent István University, Budapest, Hungary
| | - Anna Montefusco
- Dipartimento di Scienze e Tecnologie Biologiche ed Ambientali, Università del Salento (DiSTeBA), Lecce, Italy
| | - Mohammed Wasim Siddiqui
- Department of Food Science and Postharvest Technology, Bihar Agricultural University, Bhagalpur, India
| | - Fozia Homa
- Department of Statistics, Mathematics, and Computer Application, Bihar Agricultural University, Bhagalpur, India
| | - Chafik Hdider
- Laboratory of Horticulture, National Agricultural Research Institute of Tunisia (INRAT), University of Carthage, Tunis, Tunisia
| | - Thouraya R'Him
- Laboratory of Horticulture, National Agricultural Research Institute of Tunisia (INRAT), University of Carthage, Tunis, Tunisia
| | - Helyes Lajos
- Laboratory of Horticulture, Faculty of Agricultural and Environmental Sciences, Horticultural Institute, Szent István University, Budapest, Hungary
| | - Marcello Salvatore Lenucci
- Dipartimento di Scienze e Tecnologie Biologiche ed Ambientali, Università del Salento (DiSTeBA), Lecce, Italy
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Application of an innovative water-assisted ultraviolet C light technology for the inactivation of microorganisms in tomato processing industries. Food Microbiol 2020; 94:103631. [PMID: 33279063 DOI: 10.1016/j.fm.2020.103631] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/30/2020] [Revised: 08/24/2020] [Accepted: 08/25/2020] [Indexed: 11/21/2022]
Abstract
We aimed to study the efficacy of a water-assisted UVC light device (WUVC) as an innovative clean technology for the disinfection of fresh sound tomatoes and processing wash water and water turbidity was evaluated as a critical parameter. First, wash waters with different turbidities (from 0.4 to 828 NTU) were inoculated with Listeria innocua and treated in the WUVC device at different dosages. Secondly, fresh tomatoes, inoculated with L. innocua and non-inoculated ones, were treated using the WUVC device containing wash water of different turbidities for different times. The reduction of L. innocua populations on wash water and on the surface of tomato was influenced by turbidity; lower reduction values were observed at higher turbidities. Washing tomatoes with tap water with UVC lamps off (control treatment, TW) decreased L. innocua population on the surface of tomatoes but did not eliminate those bacteria that went into the water. Contrarily, when UVC lights were on, L. innocua population in wash water after treatment significantly decreased, those in clean water being the lowest populations. Reductions of native microbiota on the clean water treated with the highest UV-C radiation dose were lower than those obtained when tomatoes were artificially inoculated. We demonstrated that high reductions of L. innocua population on fresh tomatoes could be achieved using the WUVC system but some drawbacks related to the increase of turbidity should be solved for its implementation in real conditions.
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Guo S, Huang R, Chen H. Evaluating a Combined Method of UV and Washing for Sanitizing Blueberries, Tomatoes, Strawberries, Baby Spinach, and Lettuce. J Food Prot 2019; 82:1879-1889. [PMID: 31622165 DOI: 10.4315/0362-028x.jfp-18-524] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
Abstract
We assessed a fresh produce decontamination system using a combined method of UV and washing (water-assisted UV [WUV]) in different scales. The system used tap water to wash fresh produce while exposing it to UV light. First, the reduction of Salmonella in tap water under UV treatment (1 to 1,740 mJ/cm2) was determined. Increasing the UV dose significantly (P < 0.05) increased the Salmonella reduction in wash water, and UV intensity of more than 2 mW/cm2 could reduce Salmonella in tap water to below 1 CFU/mL given enough processing time (more than 1 min; UV dose of 120 mJ/cm2). Then, the decontamination effectiveness of a small WUV system was tested on blueberries (50 g). Blueberries were spot or dip inoculated with a Salmonella cocktail and treated by the small WUV system (200 mL of water). In general, WUV treatments achieved significantly better Salmonella inactivation than tap water wash; tap water wash (10 min) and 2 mW/cm2 WUV treatment (with a UV dose of 1,200 mJ/cm2) reduced populations of spot-inoculated Salmonella on blueberries by 2.44 and 5.45 log, respectively. Compared with spot-inoculated Salmonella on blueberries, dip-inoculated Salmonella was more difficult to be inactivated by WUV treatments. Then, the decontamination effectiveness of WUV treatments was tested on blueberries (170 g), tomatoes (290 g), strawberries (170 g), baby spinach (60 g), and lettuce (60 g) using a larger WUV system. In general, 10 min of 29 mW/cm2 WUV treatment (a high UV dose of 17,400 mJ/cm2) resulted in significantly better Salmonella inactivation than tap water wash (for 10 min) regardless the inoculation method, agreeing with the results of the small-scale study. For both spot- and dip-inoculated lettuce, no significant difference (P > 0.05) in Salmonella inactivation by WUV treatments was observed when the quantity of lettuce increased from 50 to 100 g.
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Affiliation(s)
- Shuanghuan Guo
- Department of Animal and Food Sciences, University of Delaware, Newark, Delaware 19716-2150, USA
| | - Runze Huang
- Department of Animal and Food Sciences, University of Delaware, Newark, Delaware 19716-2150, USA
| | - Haiqiang Chen
- Department of Animal and Food Sciences, University of Delaware, Newark, Delaware 19716-2150, USA
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