1
|
Kitsiou M, Purk L, Ioannou C, Wantock T, Sandison G, Harle T, Gutierrez-Merino J, Klymenko OV, Velliou E. On the evaluation of the antimicrobial effect of grape seed extract and cold atmospheric plasma on the dynamics of Listeria monocytogenes in novel multiphase 3D viscoelastic models. Int J Food Microbiol 2023; 406:110395. [PMID: 37734280 DOI: 10.1016/j.ijfoodmicro.2023.110395] [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] [Received: 03/07/2023] [Revised: 06/30/2023] [Accepted: 08/20/2023] [Indexed: 09/23/2023]
Abstract
The demand for products that are minimally processed and produced in a sustainable way, without the use of chemical preservatives or antibiotics have increased over the last years. Novel non-thermal technologies such as cold atmospheric plasma (CAP) and natural antimicrobials such as grape seed extract (GSE) are attractive alternatives to conventional food decontamination methods as they can meet the above demands. The aim of this study was to investigate the microbial inactivation potential of GSE, CAP (in this case, a remote air plasma with an ozone-dominated RONS output) and their combination against L. monocytogenes on five different 3D in vitro models of varying rheological, structural, and biochemical composition. More specifically, we studied the microbial dynamics, as affected by 1 % (w/v) GSE, CAP or their combination, in three monophasic Xanthan Gum (XG) based 3D models of relatively low viscosity (1.5 %, 2.5 % and 5 % w/v XG) and in a biphasic XG/Whey Protein (WPI) and a triphasic XG/WPI/fat model. A significant microbial inactivation (comparable to liquid broth) was achieved in presence of GSE on the surface of all monophasic models regardless of their viscosity. In contrast, the GSE antimicrobial effect was diminished in the multiphasic systems, resulting to only a slight disturbance of the microbial growth. In contrast, CAP showed better antimicrobial potential on the surface of the complex multiphasic models as compared to the monophasic models. When combined, in a hurdle approach, GSE/CAP showed promising microbial inactivation potential in all our 3D models, but less microbial inactivation in the structurally and biochemically complex multiphasic models, with respect to the monophasic models. The level of inactivation also depended on the duration of the exposure to GSE. Our results contribute towards understanding the antimicrobial efficacy of GSE, CAP and their combination as affected by robustly controlled changes of rheological and structural properties and of the biochemical composition of the environment in which bacteria grow. Therefore, our results contribute to the development of sustainable food safety strategies.
Collapse
Affiliation(s)
- Melina Kitsiou
- School of Chemistry and Chemical Engineering, University of Surrey, Guildford GU2 7XH, UK; Centre for 3D Models of Health and Disease, Division of Surgery and Interventional Science, University College London, London W1W 7TY, UK
| | - Lisa Purk
- School of Chemistry and Chemical Engineering, University of Surrey, Guildford GU2 7XH, UK; Centre for 3D Models of Health and Disease, Division of Surgery and Interventional Science, University College London, London W1W 7TY, UK
| | - Christina Ioannou
- School of Chemistry and Chemical Engineering, University of Surrey, Guildford GU2 7XH, UK
| | - Thomas Wantock
- Fourth State Medicine Ltd, Longfield, Fernhurst, Haslemere, GU27 3HA, UK
| | - Gavin Sandison
- Fourth State Medicine Ltd, Longfield, Fernhurst, Haslemere, GU27 3HA, UK
| | - Thomas Harle
- Fourth State Medicine Ltd, Longfield, Fernhurst, Haslemere, GU27 3HA, UK
| | | | - Oleksiy V Klymenko
- School of Chemistry and Chemical Engineering, University of Surrey, Guildford GU2 7XH, UK
| | - Eirini Velliou
- School of Chemistry and Chemical Engineering, University of Surrey, Guildford GU2 7XH, UK; Centre for 3D Models of Health and Disease, Division of Surgery and Interventional Science, University College London, London W1W 7TY, UK.
| |
Collapse
|
2
|
Schalli M, Platzer S, Schmutz R, Ofner-Kopeinig P, Reinthaler FF, Haas D. Dissolved Carbon Dioxide: The Lifespan of Staphylococcus aureus and Enterococcus faecalis in Bottled Carbonated Mineral Water. BIOLOGY 2023; 12:biology12030432. [PMID: 36979124 PMCID: PMC10045048 DOI: 10.3390/biology12030432] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/24/2023] [Revised: 03/07/2023] [Accepted: 03/09/2023] [Indexed: 03/16/2023]
Abstract
During the process of mineral water production, many possible contamination settings can influence the quality of bottled water. Microbial contamination can originate from different sources, for example, the ambient air, the bottles, the caps, and from the bottling machine itself. The aim of this study was to investigate the influence of three different carbon dioxide (CO2) concentrations (3.0 g/L, 5.5 g/L, and 7.0 g/L; 20 bottles each) in bottled mineral water on the bacterial growth of Staphylococcus aureus (S. aureus) and Enterococcus faecalis (Ent. faecalis). The examined mineral water was artificially contaminated before capping the bottles inside the factory. After a specific number of days, water samples were taken from freshly opened bottles and after filtration (100 mL), filters were placed on Columbia Agar with 5% Sheep blood to cultivate S. aureus and Slanetz and Bartley Agar to cultivate Ent. faecalis. The respective colony-forming units (CFU) were counted after incubation times ranging from 24 to 120 h. Colony-forming units of S. aureus were not detectable after the 16th and 27th day, whereas Ent. faecalis was not cultivable after the 5th and 13th day when stored inside the bottles. The investigation of the bottles that were stored open for a certain amount of time with CO2 bubbling out showed only single colonies for S. aureus after the 5th day and no CFUs for Ent. faecalis after the 17th day. A reduction in the two investigated bacterial strains during storage in carbonated mineral water bottles means that a proper standardized disinfection and cleaning procedure, according to valid hygiene standards of industrial bottling machines, cannot be replaced by carbonation.
Collapse
Affiliation(s)
- Michael Schalli
- Department for Water-Hygiene and Micro-Ecology, D&R Institute of Hygiene, Microbiology and Environmental Medicine, Medical University of Graz, 8010 Graz, Austria
- Correspondence: ; Tel.: +43-316-385-73610
| | - Sabine Platzer
- Department for Water-Hygiene and Micro-Ecology, D&R Institute of Hygiene, Microbiology and Environmental Medicine, Medical University of Graz, 8010 Graz, Austria
| | - Rainer Schmutz
- Department for Water-Hygiene and Micro-Ecology, D&R Institute of Hygiene, Microbiology and Environmental Medicine, Medical University of Graz, 8010 Graz, Austria
| | - Petra Ofner-Kopeinig
- Institute for Medical Informatics, Statistics and Documentation, Medical University of Graz, 8010 Graz, Austria
| | - Franz F. Reinthaler
- Department for Water-Hygiene and Micro-Ecology, D&R Institute of Hygiene, Microbiology and Environmental Medicine, Medical University of Graz, 8010 Graz, Austria
| | - Doris Haas
- Applied Hygiene and Aerobiology, D&R Institute of Hygiene, Microbiology and Environmental Medicine, Medical University of Graz, 8010 Graz, Austria
| |
Collapse
|
3
|
Bourdoux S, Zambon A, Van der Linden I, Spilimbergo S, Devlieghere F, Rajkovic A. Inactivation of foodborne pathogens on leek and alfalfa seeds with supercritical carbon dioxide. J Supercrit Fluids 2022. [DOI: 10.1016/j.supflu.2021.105433] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
|
4
|
Gomez-Gomez A, Brito-de la Fuente E, Gallegos C, Garcia-Perez JV, Quiles A, Benedito J. Microbial inactivation by means of ultrasonic assisted supercritical CO2. Effect on cell ultrastructure. J Supercrit Fluids 2022. [DOI: 10.1016/j.supflu.2021.105407] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
|
5
|
Gomez-Gomez A, Brito-de la Fuente E, Gallegos C, Garcia-Perez JV, Benedito J. Combination of supercritical CO 2 and high-power ultrasound for the inactivation of fungal and bacterial spores in lipid emulsions. ULTRASONICS SONOCHEMISTRY 2021; 76:105636. [PMID: 34192660 PMCID: PMC8254120 DOI: 10.1016/j.ultsonch.2021.105636] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/05/2020] [Revised: 05/20/2021] [Accepted: 06/15/2021] [Indexed: 05/28/2023]
Abstract
For the first time, this study addresses the intensification of supercritical carbon dioxide (SC-CO2) treatments using high-power ultrasound (HPU) for the inactivation of fungal (Aspergillus niger) and bacterial (Clostridium butyricum) spores in oil-in-water emulsions. The inactivation kinetics were analyzed at different pressures (100, 350 and 550 bar) and temperatures (50, 60, 70, 80, 85 °C), depending on the microorganism, and compared to the conventional thermal treatment. The inactivation kinetics were satisfactorily described using the Weibull model. Experimental results showed that SC-CO2 enhanced the inactivation level of both spores when compared to thermal treatments. Bacterial spores (C.butyricum) were found to be more resistant to SC-CO2 + HPU, than fungal (A.niger) ones, as also observed in the thermal and SC-CO2 treatments. The application of HPU intensified the SC-CO2 inactivation of C.butyricum spores, e.g. shortening the total inactivation time from 10 to 3 min at 85 °C. However, HPU did not affect the SC-CO2 inactivation of A.niger spores. The study into the effect of a combined SC-CO2 + HPU treatment has to be necessarily extended to other fungal and bacterial spores, and future studies should elucidate the impact of HPU application on the emulsion's stability.
Collapse
Affiliation(s)
- Angela Gomez-Gomez
- Grupo ASPA, Departamento de Tecnología de Alimentos, Universitat Politècnica de València, Camí de Vera s/n, València E46022, Spain
| | - Edmundo Brito-de la Fuente
- Fresenius-Kabi Deutschland GmbH, Product and Process Engineering Center, Pharmaceuticals & Device Division, Bad Homburg, Germany
| | - Críspulo Gallegos
- Fresenius-Kabi Deutschland GmbH, Product and Process Engineering Center, Pharmaceuticals & Device Division, Bad Homburg, Germany
| | - Jose V Garcia-Perez
- Grupo ASPA, Departamento de Tecnología de Alimentos, Universitat Politècnica de València, Camí de Vera s/n, València E46022, Spain
| | - Jose Benedito
- Grupo ASPA, Departamento de Tecnología de Alimentos, Universitat Politècnica de València, Camí de Vera s/n, València E46022, Spain.
| |
Collapse
|
6
|
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]
|
7
|
Buszewski B, Wrona O, Mayya RP, Zakharenko AM, Kalenik TK, Golokhvast KS, Piekoszewski W, Rafińska K. The potential application of supercritical CO 2 in microbial inactivation of food raw materials and products. Crit Rev Food Sci Nutr 2021; 62:6535-6548. [PMID: 33938772 DOI: 10.1080/10408398.2021.1902939] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/29/2022]
Abstract
The purpose of this study was to review the possibility of using supercritical CO2 as a green and sustainable technology for microbial inactivation of raw material for further application in the food industry. The history of the development of supercritical CO2 microbial inactivation has been widely described in this article. The fundamental scientific part of the process like mechanism of bactericidal action of CO2 or inactivation of key enzymes were characterized in detail. In summary, this study provides an overview of the latest literature on the use of supercritical carbon dioxide in microbial inactivation of food raw materials and products.
Collapse
Affiliation(s)
- Bogusław Buszewski
- Department of Environmental Chemistry and Bioanalytics, Faculty of Chemistry, Nicolaus Copernicus University in Toruń, Poland.,Centre for Modern Interdisciplinary Technologies, Nicolaus Copernicus University in Toruń, Toruń, Poland
| | - Olga Wrona
- Łukasiewicz Research Network - New Chemical Synthesis Institute, Puławy, Poland
| | - Razgonova P Mayya
- N.I. Vavilov All-Russian Institute of Plant Genetic Resources, Sankt-Petersburg, Russia.,Far-Eastern Federal University, Vladivostok, Russia
| | - Alexander Mikhailovich Zakharenko
- N.I. Vavilov All-Russian Institute of Plant Genetic Resources, Sankt-Petersburg, Russia.,Far-Eastern Federal University, Vladivostok, Russia
| | | | - Kirill Sergeevich Golokhvast
- N.I. Vavilov All-Russian Institute of Plant Genetic Resources, Sankt-Petersburg, Russia.,Far-Eastern Federal University, Vladivostok, Russia.,Pacific Geographical Institute, Far-Eastern Branch of the Russian Academy of Sciences, Centralnaya, Presidium, Krasnoobsk, Russia.,Siberian Federal Scientific Centre of Agrobiotechnology, Centralnaya, Presidium, Krasnoobsk, Russia
| | - Wojciech Piekoszewski
- Far-Eastern Federal University, Vladivostok, Russia.,Department of Analytical Chemistry, Faculty of Chemistry, Jagiellonien University, Gronostajowa, Kraków, Poland
| | - Katarzyna Rafińska
- Department of Environmental Chemistry and Bioanalytics, Faculty of Chemistry, Nicolaus Copernicus University in Toruń, Poland.,Centre for Modern Interdisciplinary Technologies, Nicolaus Copernicus University in Toruń, Toruń, Poland
| |
Collapse
|
8
|
Quantifying the impact of eight unit operations on the survival of eight Bacillus strains with claimed probiotic properties. Food Res Int 2021; 142:110191. [PMID: 33773667 DOI: 10.1016/j.foodres.2021.110191] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/24/2020] [Revised: 01/02/2021] [Accepted: 01/18/2021] [Indexed: 02/07/2023]
Abstract
This study assessed the impact of eight unit operations [slow pasteurization, high-temperature short time (HTST) pasteurization, cooking, baking, drying, fermentation, supercritical carbon dioxide (CO2), irradiation and extrusion] in different food matrices (milk, orange juice, meatballs, bread, crystallized pineapple, yogurt, orange juice, ground black pepper, snacks, and spaghetti) on the resistance of eight (Bacillus flexus Hk1 Bacillus subtilis Bn1, Bacillus licheniformis Me1, Bacillus mojavensis KJS3, Bacillus subtilis PXN21, Bacillus subtilis PB6, Bacillus coagulans MTCC 5856 and Bacillus coagulans GBI-30, 6086) Bacillus strains with claimed probiotic properties (PB). The number of decimal reductions (γ) caused by the unit operations varied (p < 0.05) amongst the PB. Most of the unit operations caused ≤ 2 γ of PB in the food matrices evaluated. Irradiation caused up to 4.9 γ (p < 0.05) amongst the PB tested. B. subtilis Bn1, B. mojavensis KJS3, B. licheniformis Me1, and B. coagulans GBI-30 showed higher resistance to most of the tested unit operations. These results indicate that the choice of PB for application in foods should also be based on their resistance to unit operations employed during processing. Finally, the high resistance of PB to the unit operations tested comprise valuable data for the development and diversification of probiotic foods with sporeforming strains with claimed probiotic properties.
Collapse
|
9
|
Gomez-Gomez A, Brito-de la Fuente E, Gallegos C, Garcia-Perez JV, Benedito J. Non-thermal pasteurization of lipid emulsions by combined supercritical carbon dioxide and high-power ultrasound treatment. ULTRASONICS SONOCHEMISTRY 2020; 67:105138. [PMID: 32339868 DOI: 10.1016/j.ultsonch.2020.105138] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/11/2020] [Revised: 04/17/2020] [Accepted: 04/20/2020] [Indexed: 06/11/2023]
Abstract
Supercritical carbon dioxide (SC-CO2) is a novel method for food pasteurization, but there is still room for improvement in terms of the process shortening and its use in products with high oil content. This study addressed the effect of high power ultrasound (HPU) on the intensification of the SC-CO2 inactivation of E. coli and B. diminuta in soybean oil-in-water emulsions. Inactivation kinetics were obtained at different pressures (100 and 350 bar), temperatures (35 and 50 °C) and oil contents (0, 10, 20 and 30%) and were satisfactorily described using the Weibull model. The experimental results showed that for SC-CO2 treatments, the higher the pressure or the temperature, the higher the level of inactivation. Ultrasound greatly intensified the inactivation capacity of SC-CO2, shortening the process time by approximately 1 order of magnitude (from 50 to 90 min to 5-10 min depending on the microorganism and process conditions). Pressure and temperature also had a significant (p < 0.05) effect on SC-CO2 + HPU inactivation for both bacteria, although the effect was less intense than in the SC-CO2 treatments. E. coli was found to be more resistant than B. diminuta in SC-CO2 treatments, while no differences were found when HPU was applied. HPU decreased the protective effect of oil in the inactivation and similar microbial reductions were obtained regardless of the oil content in the emulsion. Therefore, HPU intensification of SC-CO2 treatments is a promising alternative to the thermal pasteurization of lipid emulsions with heat sensitive compounds.
Collapse
Affiliation(s)
- Angela Gomez-Gomez
- Grupo ASPA, Departamento de Tecnología de Alimentos, Universitat Politècnica de València, Camí de Vera s/n, València E46022, Spain
| | - Edmundo Brito-de la Fuente
- Fresenius-Kabi Deutschland GmbH, Product and Process Engineering Center, Pharmaceuticals & Device Division, Bad Homburg, Germany
| | - Críspulo Gallegos
- Fresenius-Kabi Deutschland GmbH, Product and Process Engineering Center, Pharmaceuticals & Device Division, Bad Homburg, Germany
| | - Jose Vicente Garcia-Perez
- Grupo ASPA, Departamento de Tecnología de Alimentos, Universitat Politècnica de València, Camí de Vera s/n, València E46022, Spain
| | - Jose Benedito
- Grupo ASPA, Departamento de Tecnología de Alimentos, Universitat Politècnica de València, Camí de Vera s/n, València E46022, Spain.
| |
Collapse
|
10
|
Schultze DM, Couto R, Temelli F, McMullen LM, Gänzle M. Lethality of high-pressure carbon dioxide on Shiga toxin-producing Escherichia coli, Salmonella and surrogate organisms on beef jerky. Int J Food Microbiol 2020; 321:108550. [DOI: 10.1016/j.ijfoodmicro.2020.108550] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/08/2019] [Revised: 01/09/2020] [Accepted: 02/05/2020] [Indexed: 11/28/2022]
|
11
|
Kobayashi F, Nakajima R, Narai-Kanayama A, Odake S. Inactivation and structural alteration of α-amylase by low-pressure carbon dioxide microbubbles. Process Biochem 2020. [DOI: 10.1016/j.procbio.2019.10.017] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
|
12
|
Yu T, Chen Y. Effects of elevated carbon dioxide on environmental microbes and its mechanisms: A review. THE SCIENCE OF THE TOTAL ENVIRONMENT 2019; 655:865-879. [PMID: 30481713 DOI: 10.1016/j.scitotenv.2018.11.301] [Citation(s) in RCA: 45] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/30/2018] [Revised: 11/20/2018] [Accepted: 11/20/2018] [Indexed: 05/24/2023]
Abstract
Before the industrial revolution, the atmospheric CO2 concentration was 180-330 ppm; however, fossil-fuel combustion and forest destruction have led to increased atmospheric CO2 concentration. CO2 capture and storage is regarded as a promising strategy to prevent global warming and ocean acidification and to alleviate elevated atmospheric CO2 concentration, but the leakage of CO2 from storage system can lead to rapid acidification of the surrounding circumstance, which might cause negative influence on environmental microbes. The effects of elevated CO2 on microbes have been reported extensively, but the review regarding CO2 affecting different environmental microorganisms has never been done previously. Also, the mechanisms of CO2 affecting environmental microorganisms are usually contributed to the change of pH values, while the direct influences of CO2 on microorganisms were often neglected. This paper aimed to provide a systematic review of elevated CO2 affecting environmental microbes and its mechanisms. Firstly, the influences of elevated CO2 and potential leakage of CO2 from storage sites on community structures and diversity of different surrounding environmental microbes were assessed and compared. Secondly, the adverse impacts of CO2 on microbial growth, cell morphology and membranes, bacterial spores, and microbial metabolism were introduced. Then, based on biochemical principles and knowledge of microbiology and molecular biology, the fundamental mechanisms of the influences of carbon dioxide on environmental microbes were discussed from the aspects of enzyme activity, electron generation and transfer, and key gene and protein expressions. Finally, key questions relevant to the environmental effect of CO2 that need to be answered in the future were addressed.
Collapse
Affiliation(s)
- Tong Yu
- State Key Laboratory of Pollution Control and Resource Reuse, School of Environmental Science and Engineering, Tongji University, 1239 Siping Road, Shanghai 200092, China
| | - Yinguang Chen
- State Key Laboratory of Pollution Control and Resource Reuse, School of Environmental Science and Engineering, Tongji University, 1239 Siping Road, Shanghai 200092, China; Shanghai Institute of Pollution Control and Ecological Security, Shanghai 200092, China.
| |
Collapse
|
13
|
Alegbeleye OO, Guimarães JT, Cruz AG, Sant’Ana AS. Hazards of a ‘healthy’ trend? An appraisal of the risks of raw milk consumption and the potential of novel treatment technologies to serve as alternatives to pasteurization. Trends Food Sci Technol 2018. [DOI: 10.1016/j.tifs.2018.10.007] [Citation(s) in RCA: 36] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
|
14
|
Fleury C, Savoire R, Harscoat-Schiavo C, Hadj-Sassi A, Subra-Paternault P. Optimization of supercritical CO2 process to pasteurize dietary supplement: Influencing factors and CO2 transfer approach. J Supercrit Fluids 2018. [DOI: 10.1016/j.supflu.2018.01.009] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/14/2023]
|
15
|
Kobayashi F, Odake S. The relationship between intracellular acidification and inactivation of Saccharomyces pastorianus by a two-stage system with pressurized carbon dioxide microbubbles. Biochem Eng J 2018. [DOI: 10.1016/j.bej.2018.03.011] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
|
16
|
Manzocco L, Plazzotta S, Spilimbergo S, Nicoli MC. Impact of high-pressure carbon dioxide on polyphenoloxidase activity and stability of fresh apple juice. Lebensm Wiss Technol 2017. [DOI: 10.1016/j.lwt.2016.11.052] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
|
17
|
Chemat F, Rombaut N, Meullemiestre A, Turk M, Perino S, Fabiano-Tixier AS, Abert-Vian M. Review of Green Food Processing techniques. Preservation, transformation, and extraction. INNOV FOOD SCI EMERG 2017. [DOI: 10.1016/j.ifset.2017.04.016] [Citation(s) in RCA: 296] [Impact Index Per Article: 42.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
|
18
|
Kobayashi F, Odake S, Miura T, Akuzawa R. Pasteurization and changes of casein and free amino acid contents of bovine milk by low-pressure CO2 microbubbles. Lebensm Wiss Technol 2016. [DOI: 10.1016/j.lwt.2016.03.042] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
|
19
|
Li H, Xu Z, Zhao F, Wang Y, Liao X. Synergetic effects of high-pressure carbon dioxide and nisin on the inactivation of Escherichia coli and Staphylococcus aureus. INNOV FOOD SCI EMERG 2016. [DOI: 10.1016/j.ifset.2015.11.013] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
|
20
|
Inactivation of mushroom polyphenoloxidase in model systems exposed to high-pressure carbon dioxide. J Supercrit Fluids 2016. [DOI: 10.1016/j.supflu.2015.07.029] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
|
21
|
Shahbaz HM, Yoo S, Seo B, Ghafoor K, Kim JU, Lee DU, Park J. Combination of TiO2-UV Photocatalysis and High Hydrostatic Pressure to Inactivate Bacterial Pathogens and Yeast in Commercial Apple Juice. FOOD BIOPROCESS TECH 2015. [DOI: 10.1007/s11947-015-1614-9] [Citation(s) in RCA: 42] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
|
22
|
Kobayashi F, Odake S. Quality Evaluation of Unfiltered Beer as Affected by Inactivated Yeast Using Two-Stage System of Low Pressure Carbon Dioxide Microbubbles. FOOD BIOPROCESS TECH 2015. [DOI: 10.1007/s11947-015-1530-z] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
|
23
|
Rao L, Bi X, Zhao F, Wu J, Hu X, Liao X. Effect of High-pressure CO2Processing on Bacterial Spores. Crit Rev Food Sci Nutr 2015; 56:1808-25. [DOI: 10.1080/10408398.2013.787385] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
|
24
|
Kawachi S, Suzuki Y, Uosaki Y, Tamura K. Microbial Reduction and Quality Changes in Powdered White and Black Pepper by Treatment with Compressed Oxygen or Carbon Dioxide Gas. FOOD SCIENCE AND TECHNOLOGY RESEARCH 2015. [DOI: 10.3136/fstr.21.51] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Satoshi Kawachi
- Department of Chemical Science and Technology, Faculty of Engineering, The University of Tokushima
| | - Yoshihisa Suzuki
- Department of Chemical Science and Technology, Faculty of Engineering, The University of Tokushima
| | - Yasuhiro Uosaki
- Department of Chemical Science and Technology, Faculty of Engineering, The University of Tokushima
| | - Katsuhiro Tamura
- Department of Chemical Science and Technology, Faculty of Engineering, The University of Tokushima
| |
Collapse
|
25
|
Ahn J, Balasubramaniam BVM. Inactivation kinetics and injury recovery of Bacillus amyloliquefaciens spores in low-acid foods during pressure-assisted thermal processing. Food Sci Biotechnol 2014. [DOI: 10.1007/s10068-014-0253-7] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022] Open
|
26
|
Kobayashi F, Ikeura H, Odake S, Tanimoto S, Hayata Y. Inactivation of Lactobacillus fructivorans suspended in various buffer solutions by low-pressure CO2 microbubbles. Lebensm Wiss Technol 2012. [DOI: 10.1016/j.lwt.2012.04.011] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
|
27
|
Čolnik M, Primožič M, Knez Ž, Habulin M. Use of supercritical carbon dioxide for proteins and alcohol dehydrogenase release from yeast Saccharomyces cerevisiae. J Supercrit Fluids 2012. [DOI: 10.1016/j.supflu.2012.02.018] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
|
28
|
Li H, Zhao L, Wu J, Zhang Y, Liao X. Inactivation of natural microorganisms in litchi juice by high-pressure carbon dioxide combined with mild heat and nisin. Food Microbiol 2012; 30:139-45. [DOI: 10.1016/j.fm.2011.10.007] [Citation(s) in RCA: 26] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/03/2011] [Revised: 09/27/2011] [Accepted: 10/05/2011] [Indexed: 11/15/2022]
|
29
|
Casas J, Valverde M, Marín-Iniesta F, Calvo L. Inactivation of Alicyclobacillus acidoterrestris spores by high pressure CO2 in apple cream. Int J Food Microbiol 2012; 156:18-24. [DOI: 10.1016/j.ijfoodmicro.2012.02.015] [Citation(s) in RCA: 27] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/12/2011] [Revised: 02/16/2012] [Accepted: 02/20/2012] [Indexed: 11/16/2022]
|
30
|
Kobayashi F, Sugawara D, Takatomi T, Ikeura H, Odake S, Tanimoto S, Hayata Y. Inactivation of
Lactobacillus fructivorans
in physiological saline and unpasteurised sake using CO
2
microbubbles at ambient temperature and low pressure. Int J Food Sci Technol 2012. [DOI: 10.1111/j.1365-2621.2012.02954.x] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Fumiyuki Kobayashi
- Faculty of Applied Life Science, Nippon Veterinary and Life Science University, Musashino, Tokyo, 180‐0022, Japan
| | - Daisuke Sugawara
- General Laboratories, Daiwa Can Company, Sagamihara, Kanagawa, 229‐1183, Japan
| | - Tetsuya Takatomi
- General Laboratories, Daiwa Can Company, Sagamihara, Kanagawa, 229‐1183, Japan
| | - Hiromi Ikeura
- School of Agriculture, Meiji University, Kawasaki, Kanagawa, 214‐8571, Japan
| | - Sachiko Odake
- Faculty of Applied Life Science, Nippon Veterinary and Life Science University, Musashino, Tokyo, 180‐0022, Japan
| | - Shota Tanimoto
- Faculty of Human Culture and Science, Prefectural University of Hiroshima, Hiroshima, 734‐8558, Japan
| | - Yasuyoshi Hayata
- School of Agriculture, Meiji University, Kawasaki, Kanagawa, 214‐8571, Japan
| |
Collapse
|
31
|
Rivalain N, Roquain J, Boiron JM, Maurel JP, Largeteau A, Ivanovic Z, Demazeau G. High hydrostatic pressure treatment for the inactivation of Staphylococcus aureus in human blood plasma. N Biotechnol 2011; 29:409-14. [PMID: 22008386 DOI: 10.1016/j.nbt.2011.10.003] [Citation(s) in RCA: 11] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/05/2011] [Revised: 09/28/2011] [Accepted: 10/03/2011] [Indexed: 11/25/2022]
Abstract
For the past 30years, pressure inactivation of microorganisms has been developed in biosciences, in particular for foods and more recently for biological products, including pharmaceutical ones. In many past studies, the effect of high hydrostatic pressure (HHP) processes on pathogens focused mainly on the effect of an increase of the pressure value. To assure the safety of pharmaceutical products containing fragile therapeutic components, development of new decontamination processes at the lowest pressure value is needed to maintain their therapeutic properties. The aim of this study was therefore to evaluate the impact of the process parameters characterizing high-pressure treatments [such as the pressurization rate (PR) and the application mode (AM)] on the inactivation of pathogens, in particular to determine how these parameters values could help decrease the pressure value necessary to reach the same inactivation level. The effect of these physical parameters was evaluated on the inactivation of Staphylococcus aureus ATCC 6538 which is an opportunistic pathogen of important relevance in the medical, pharmaceutical and food domains. Human blood plasma was chosen as the suspension medium because of its physiological importance in the transfusion field. It was shown that the optimization of all the selected parameters could lead to a high inactivation level (≈5log(10) decrease of the initial bacterial load) at a pressure level as low as 200MPa, underlining some synergistic effects among these parameters. Complete inactivation of the initial bacterial population was achieved for the following conditions: PR=50MPas(-1), AM=5×2min, T≈-5°C and P=300MPa.
Collapse
Affiliation(s)
- Nolwennig Rivalain
- Centre de Ressources Hautes Pressions, ICMCB-ENSCBP, 16 avenue Pey Berland, 33608 Pessac Cedex, France
| | | | | | | | | | | | | |
Collapse
|
32
|
Giulitti S, Cinquemani C, Quaranta A, Spilimbergo S. Real time intracellular pH dynamics in Listeria innocua under CO2 and N2O pressure. J Supercrit Fluids 2011. [DOI: 10.1016/j.supflu.2011.07.012] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
|
33
|
|
34
|
Zhang L, Zhao H, Gan M, Jin Y, Gao X, Chen Q, Guan J, Wang Z. Application of simultaneous saccharification and fermentation (SSF) from viscosity reducing of raw sweet potato for bioethanol production at laboratory, pilot and industrial scales. BIORESOURCE TECHNOLOGY 2011; 102:4573-9. [PMID: 21277777 DOI: 10.1016/j.biortech.2010.12.115] [Citation(s) in RCA: 37] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/02/2010] [Revised: 12/30/2010] [Accepted: 12/31/2010] [Indexed: 05/14/2023]
Abstract
The aim of this work was to research a bioprocess for bioethanol production from raw sweet potato by Saccharomyces cerevisiae at laboratory, pilot and industrial scales. The fermentation mode, inoculum size and pressure from different gases were determined in laboratory. The maximum ethanol concentration, average ethanol productivity rate and yield of ethanol after fermentation in laboratory scale (128.51 g/L, 4.76 g/L/h and 91.4%) were satisfactory with small decrease at pilot scale (109.06 g/L, 4.89 g/L/h and 91.24%) and industrial scale (97.94 g/L, 4.19 g/L/h and 91.27%). When scaled up, the viscosity caused resistance to fermentation parameters, 1.56 AUG/g (sweet potato mash) of xylanase decreased the viscosity from approximately 30000 to 500 cp. Overall, sweet potato is a attractive feedstock for be bioethanol production from both the economic standpoints and environmentally friendly.
Collapse
Affiliation(s)
- Liang Zhang
- Environmental Microbiology Key Laboratory of Sichuan Province, Chengdu Institute of Biology, Chinese Academy of Sciences, Chengdu, Sichuan 610041, PR China
| | | | | | | | | | | | | | | |
Collapse
|
35
|
Bortoluzzi D, Cinquemani C, Torresani E, Spilimbergo S. Pressure-induced pH changes in aqueous solutions – On-line measurement and semi-empirical modelling approach. J Supercrit Fluids 2011. [DOI: 10.1016/j.supflu.2010.11.007] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
|
36
|
Gupta S, Cox S, Rajauria G, Jaiswal AK, Abu-Ghannam N. Growth Inhibition of Common Food Spoilage and Pathogenic Microorganisms in the Presence of Brown Seaweed Extracts. FOOD BIOPROCESS TECH 2011. [DOI: 10.1007/s11947-010-0502-6] [Citation(s) in RCA: 20] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
|
37
|
Giulitti S, Cinquemani C, Spilimbergo S. High pressure gases: Role of dynamic intracellular pH in pasteurization. Biotechnol Bioeng 2010; 108:1211-4. [DOI: 10.1002/bit.23019] [Citation(s) in RCA: 12] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/13/2010] [Revised: 11/04/2010] [Accepted: 11/10/2010] [Indexed: 11/10/2022]
|
38
|
Inactivation of Saccharomyces cerevisiae in conference pear with high pressure carbon dioxide and effects on pear quality. J FOOD ENG 2010. [DOI: 10.1016/j.jfoodeng.2010.01.022] [Citation(s) in RCA: 55] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
|
39
|
Spilimbergo S, Quaranta A, Garcia-Gonzalez L, Contrini C, Cinquemani C, Van Ginneken L. Intracellular pH measurement during high-pressure CO2 pasteurization evaluated by cell fluorescent staining. J Supercrit Fluids 2010. [DOI: 10.1016/j.supflu.2010.03.004] [Citation(s) in RCA: 11] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
|
40
|
Garcia-Gonzalez L, Rajkovic A, Geeraerd A, Elst K, Van Ginneken L, Van Impe J, Devlieghere F. The development of Escherichia coli and Listeria monocytogenes variants resistant to high-pressure carbon dioxide inactivation. Lett Appl Microbiol 2010; 50:653-6. [DOI: 10.1111/j.1472-765x.2010.02839.x] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
|
41
|
|
42
|
NOMA S, KLANGPETCH W, NAKAMURA S, ISHIBASHI T, HUANG H, IGURA N, SHIMODA M. Effect of Low-Pressure Carbonation on Heat Inactivation of Yeast and Bacterial Vegetative Cells. FOOD SCIENCE AND TECHNOLOGY RESEARCH 2010. [DOI: 10.3136/fstr.16.389] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
|
43
|
Garcia-Gonzalez L, Geeraerd AH, Mast J, Briers Y, Elst K, Van Ginneken L, Van Impe JF, Devlieghere F. Membrane permeabilization and cellular death of Escherichia coli, Listeria monocytogenes and Saccharomyces cerevisiae as induced by high pressure carbon dioxide treatment. Food Microbiol 2009; 27:541-9. [PMID: 20417405 DOI: 10.1016/j.fm.2009.12.004] [Citation(s) in RCA: 54] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/21/2009] [Revised: 12/10/2009] [Accepted: 12/14/2009] [Indexed: 11/25/2022]
Abstract
In this study, the relationship between (irreversible) membrane permeabilization and loss of viability in Escherichia coli, Listeria monocytogenes and Saccharomyces cerevisiae cells subjected to high pressure carbon dioxide (HPCD) treatment at different process conditions including temperature (35-45 degrees C), pressure (10.5-21.0 MPa) and treatment time (0-60 min) was examined. Loss of membrane integrity was measured as increased uptake of the fluorescent dye propidium iodide (PI) with spectrofluorometry, while cell inactivation was determined by viable cell count. Uptake of PI by all three strains indicated that membrane damage is involved in the mechanism of HPCD inactivation of vegetative cells. The extent of membrane permeabilization and cellular death increased with the severity of the HPCD treatment. The resistance of the three tested organisms to HPCD treatment changed as a function of treatment time, leading to significant tailing in the survival curves, and was dependent on pressure and temperature. The results in this study also indicated a HPCD-induced damage on nucleic acids during cell inactivation. Transmission electron microscopy showed that HPCD treatment had a profound effect on the intracellular organization of the micro-organisms and influenced the permeability of the bacterial cells by introducing pores in the cell wall.
Collapse
Affiliation(s)
- L Garcia-Gonzalez
- Business Unit Separation and Conversion Technology, Flemish Institute for Technological Research (VITO), B-2400 Mol, Belgium
| | | | | | | | | | | | | | | |
Collapse
|
44
|
Garcia-Gonzalez L, Geeraerd A, Elst K, Van Ginneken L, Van Impe J, Devlieghere F. Inactivation of naturally occurring microorganisms in liquid whole egg using high pressure carbon dioxide processing as an alternative to heat pasteurization. J Supercrit Fluids 2009. [DOI: 10.1016/j.supflu.2009.06.020] [Citation(s) in RCA: 52] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
|