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Timira V, Chen X, Zhou P, Wu J, Wang T. Potential use of yeast protein in terms of biorefinery, functionality, and sustainability in food industry. Compr Rev Food Sci Food Saf 2024; 23:e13326. [PMID: 38572572 DOI: 10.1111/1541-4337.13326] [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: 08/23/2023] [Revised: 02/20/2024] [Accepted: 03/03/2024] [Indexed: 04/05/2024]
Abstract
A growing demand for sustainable, alternative protein sources that are nutrient-dense, such as microorganisms, and insects, has gradually evolved. When paired with effective processing techniques, yeast cells contain substantial substances that could supply the population's needs for food, medicine, and fuel. This review article explores the potential of yeast proteins as a sustainable and viable alternative to animal and plant-based protein sources. It highlights the various yeast protein extraction methods including both mechanical and non-mechanical methods. The application of nanoparticles is one example of the fast-evolving technology used to damage microbial cells. SiO2 or Al2O3 nanoparticles break yeast cell walls and disrupt membranes, releasing intracellular bioactive compounds. Succinylation of yeast protein during extraction can increase yeast protein extraction rate, lower RNA concentration, raise yeast protein solubility, increase amino acid content, and improve yeast protein emulsification and foaming capabilities. Combining physical and enzymatic extraction methods generates the most representative pool of mannose proteins from yeast cell walls. Ethanol or isoelectric precipitation purifies mannose proteins. Mannoproteins can be used as foamy replacement for animal-derived components like egg whites due to their emulsification, stability, and foaming capabilities. Yeast bioactive peptide was separated by ultrafiltration after enzymatic hydrolysis of yeast protein and has shown hypoglycemic, hypotensive, and oxidative action in vitro studies. Additionally, the review delves into the physicochemical properties and stability of yeast-derived peptides as well as their applications in the food industry. The article infers that yeast proteins are among the promising sources of sustainable protein, with a wide range of potential applications in the food industry.
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Affiliation(s)
- Vaileth Timira
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi, China
- School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Xing Chen
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi, China
- School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Peng Zhou
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi, China
- School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Junjun Wu
- School of Biotechnology, Jiangnan University, Wuxi, China
| | - Tao Wang
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi, China
- School of Food Science and Technology, Jiangnan University, Wuxi, China
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2
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Bermudez-Aguirre D, Niemira BA. Radio Frequency Treatment of Food: A Review on Pasteurization and Disinfestation. Foods 2023; 12:3057. [PMID: 37628056 PMCID: PMC10452993 DOI: 10.3390/foods12163057] [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: 07/12/2023] [Revised: 08/04/2023] [Accepted: 08/08/2023] [Indexed: 08/27/2023] Open
Abstract
Radio frequency (RF) is a novel technology with several food processing and preservation applications. It is based on the volumetric heating generated from the product's dielectric properties. The dielectric properties of each material are unique and a function of several factors (i.e., temperature, moisture content). This review presents a list of dielectric properties of several foods and describes the use of RF as an innovative technology for the food industry. This paper includes several examples of pasteurization, fungi inactivation, and disinfestation in selected food products. The aim of this review is to present the potential applications of RF in pasteurization and disinfestation and research needs that should be addressed. RF has been successfully applied in the inactivation of pathogens such as Salmonella spp., Listeria monocytogenes, and Escherichia coli in low- and high-moisture food. The disinfestation of crops is possible using RF because of selective heating. This process inactivates the insects first because of the different dielectric properties between the pests and the food. The products' final quality can be considerably better than conventional thermal processes. The processing time is reduced compared to traditional heating, and thermal damage to the food is minimized. The main drawback of the technology is the lack of uniform heating, mainly when the product is surrounded by a packaging material with different dielectric properties from the food.
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Affiliation(s)
- Daniela Bermudez-Aguirre
- Food Safety and Intervention Technologies, ERRC, ARS, USDA, 600 E Mermaid Lane, Wyndmoor, PA 19038, USA;
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3
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Zare F, Ghasemi N, Bansal N, Hosano H. Advances in pulsed electric stimuli as a physical method for treating liquid foods. Phys Life Rev 2023; 44:207-266. [PMID: 36791571 DOI: 10.1016/j.plrev.2023.01.007] [Citation(s) in RCA: 7] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/24/2023] [Accepted: 01/28/2023] [Indexed: 02/05/2023]
Abstract
There is a need for alternative technologies that can deliver safe and nutritious foods at lower costs as compared to conventional processes. Pulsed electric field (PEF) technology has been utilised for a plethora of different applications in the life and physical sciences, such as gene/drug delivery in medicine and extraction of bioactive compounds in food science and technology. PEF technology for treating liquid foods involves engineering principles to develop the equipment, and quantitative biochemistry and microbiology techniques to validate the process. There are numerous challenges to address for its application in liquid foods such as the 5-log pathogen reduction target in food safety, maintaining the food quality, and scale up of this physical approach for industrial integration. Here, we present the engineering principles associated with pulsed electric fields, related inactivation models of microorganisms, electroporation and electropermeabilization theory, to increase the quality and safety of liquid foods; including water, milk, beer, wine, fruit juices, cider, and liquid eggs. Ultimately, we discuss the outlook of the field and emphasise research gaps.
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Affiliation(s)
- Farzan Zare
- School of Information Technology and Electrical Engineering, The University of Queensland, Brisbane, St Lucia QLD 4072, Australia; School of Agriculture and Food Sciences, The University of Queensland, St Lucia QLD 4072, Australia
| | - Negareh Ghasemi
- School of Information Technology and Electrical Engineering, The University of Queensland, Brisbane, St Lucia QLD 4072, Australia
| | - Nidhi Bansal
- School of Agriculture and Food Sciences, The University of Queensland, St Lucia QLD 4072, Australia
| | - Hamid Hosano
- Biomaterials and Bioelectrics Department, Institute of Industrial Nanomaterials, Kumamoto University, Kumamoto 860-8555, Japan.
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4
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Tuhanioglu A, Alpas H, Cekmecelioglu D. High hydrostatic pressure-assisted extraction of lipids from Lipomyces starkeyi biomass. J Food Sci 2022; 87:5029-5041. [PMID: 36193550 DOI: 10.1111/1750-3841.16347] [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: 05/14/2022] [Revised: 08/11/2022] [Accepted: 09/12/2022] [Indexed: 12/01/2022]
Abstract
The purpose of this study is to evaluate the effect of high hydrostatic pressure (HHP) as a novel approach for yeast cell disruption and lipid extraction from Lipomyces starkeyi DSM 70295 grown in glucose medium (40 g/L and C/N:55/1) at initial pH of 5.0, 25°C, and 130 rpm for 8 days. HHP extraction conditions including pressure, time, and temperature were optimized by response surface methodology. The high speed homogenizer-assisted extraction (HSH) was also used for comparison. The biomass subjected to HHP was examined under scanning electron microscopy and light microscope. A maximal lipid yield of 45.8 ± 2.1% in dry cell basis (w/w) was achieved at 200 MPa, 40°C, and 15 min, while a minimum yield of 15.2 ± 0.9% was observed at 300 MPa, 40°C, and 10 min (p < 0.05). The lipid yield decreased with increasing pressure. It was demonstrated that low pressure (200 MPa) collapsed the cells, while high pressure (400 MPa) created protrusions on the cell wall and cell fragments spread in the environment. This study favors HHP as a promising method for Lipomyces oil extraction. PRACTICAL APPLICATION: Single-cell oils are considered future alternatives to plant-based oils as food additives and dietary supplements. Oleaginous microorganisms accumulate oils in their cell plasma, which makes extraction essential. One of the main obstacles with existing methods is the utilization of strong acids to destroy cell walls. This study aims to demonstrate high hydrostatic pressure as a rapid method for lipid extraction from oleaginous yeast Lipomyces starkeyi.
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Affiliation(s)
- Arda Tuhanioglu
- Department of Food Engineering, Middle East Technical University, Ankara, Turkey
| | - Hami Alpas
- Department of Food Engineering, Middle East Technical University, Ankara, Turkey
| | - Deniz Cekmecelioglu
- Department of Food Engineering, Middle East Technical University, Ankara, Turkey
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5
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Rojas ML, Kubo MT, Miano AC, Augusto PE. Ultrasound processing to enhance the functionality of plant-based beverages and proteins. Curr Opin Food Sci 2022. [DOI: 10.1016/j.cofs.2022.100939] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
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6
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Furukawa T, Ueno T, Matsumura M, Amarasiri M, Sei K. Inactivation of antibiotic resistant bacteria and their resistance genes in sewage by applying pulsed electric fields. JOURNAL OF HAZARDOUS MATERIALS 2022; 424:127382. [PMID: 34879573 DOI: 10.1016/j.jhazmat.2021.127382] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/20/2021] [Revised: 08/23/2021] [Accepted: 09/27/2021] [Indexed: 06/13/2023]
Abstract
We evaluated the suitability of pulsed electric field (PEF) technology as a new disinfection option in the sewage treatment plants (STPs) that can inactivate antibiotic resistant bacteria (ARB) and antibiotic resistance genes (ARGs). It was shown that PEF applied disinfection could inactivate not only vancomycin-resistant enterococci (VRE), but also vanA resistance gene. Cultivable VRE could be effectively inactivated by PEF applied disinfection, and were reduced to below the detection limit (log reduction value of VRE > 5 log). Although the vanA also showed a reduction of more than 4 log, it remained in the order of 105 copies/mL, suggesting that ARGs are more difficult to be inactivated than ARB in PEF applied disinfection. Among parameters in each applying condition verified in this study, the initial voltage was found to be the most important for inactivation of ARB and ARGs. Furthermore, frequency was a parameter that affects the increase or decrease of the duration time, and it was suggested that the treatment time could be shortened by increasing the frequency. Our results strongly suggested that PEF applied disinfection may be a new disinfection technology option for STPs that contributes to the control of ARB and ARGs contamination in the aquatic environments.
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Affiliation(s)
- Takashi Furukawa
- Laboratory of Environmental Hygiene, Department of Health Science, School of Allied Health Sciences, Kitasato University, 1-15-1, Kitasato, Sagamihara, Minami 252-0373, Japan.
| | - Takahisa Ueno
- Department of Electrical and Electronic Engineering, National Institute of Technology, Oita College, 1666 Maki, Oita 870-0152, Japan
| | - Mina Matsumura
- Laboratory of Environmental Hygiene, Department of Health Science, School of Allied Health Sciences, Kitasato University, 1-15-1, Kitasato, Sagamihara, Minami 252-0373, Japan
| | - Mohan Amarasiri
- Laboratory of Environmental Hygiene, Department of Health Science, School of Allied Health Sciences, Kitasato University, 1-15-1, Kitasato, Sagamihara, Minami 252-0373, Japan
| | - Kazunari Sei
- Laboratory of Environmental Hygiene, Department of Health Science, School of Allied Health Sciences, Kitasato University, 1-15-1, Kitasato, Sagamihara, Minami 252-0373, Japan
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7
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Dimopoulos G, Limnaios A, Aerakis E, Andreou V, Taoukis P. Effect of high pressure on the proteolytic activity and autolysis of yeast Saccharomyces cerevisiae. INNOV FOOD SCI EMERG 2021. [DOI: 10.1016/j.ifset.2021.102865] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/01/2023]
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8
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Grosfeld EV, Bidiuk VA, Mitkevich OV, Ghazy ESMO, Kushnirov VV, Alexandrov AI. A Systematic Survey of Characteristic Features of Yeast Cell Death Triggered by External Factors. J Fungi (Basel) 2021; 7:886. [PMID: 34829175 PMCID: PMC8626022 DOI: 10.3390/jof7110886] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/31/2021] [Revised: 10/15/2021] [Accepted: 10/17/2021] [Indexed: 12/20/2022] Open
Abstract
Cell death in response to distinct stimuli can manifest different morphological traits. It also depends on various cell death signaling pathways, extensively characterized in higher eukaryotes but less so in microorganisms. The study of cell death in yeast, and specifically Saccharomyces cerevisiae, can potentially be productive for understanding cell death, since numerous killing stimuli have been characterized for this organism. Here, we systematized the literature on external treatments that kill yeast, and which contains at least minimal data on cell death mechanisms. Data from 707 papers from the 7000 obtained using keyword searches were used to create a reference table for filtering types of cell death according to commonly assayed parameters. This table provides a resource for orientation within the literature; however, it also highlights that the common view of similarity between non-necrotic death in yeast and apoptosis in mammals has not provided sufficient progress to create a clear classification of cell death types. Differences in experimental setups also prevent direct comparison between different stimuli. Thus, side-by-side comparisons of various cell death-inducing stimuli under comparable conditions using existing and novel markers that can differentiate between types of cell death seem like a promising direction for future studies.
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Affiliation(s)
- Erika V. Grosfeld
- Moscow Institute of Physics and Technology, 9 Institutskiy per, Dolgoprudny, 141700 Moscow, Russia;
- Federal Research Center of Biotechnology of the RAS, Bach Institute of Biochemistry, 119071 Moscow, Russia; (V.A.B.); (O.V.M.); (E.S.M.O.G.); (V.V.K.)
| | - Victoria A. Bidiuk
- Federal Research Center of Biotechnology of the RAS, Bach Institute of Biochemistry, 119071 Moscow, Russia; (V.A.B.); (O.V.M.); (E.S.M.O.G.); (V.V.K.)
| | - Olga V. Mitkevich
- Federal Research Center of Biotechnology of the RAS, Bach Institute of Biochemistry, 119071 Moscow, Russia; (V.A.B.); (O.V.M.); (E.S.M.O.G.); (V.V.K.)
| | - Eslam S. M. O. Ghazy
- Federal Research Center of Biotechnology of the RAS, Bach Institute of Biochemistry, 119071 Moscow, Russia; (V.A.B.); (O.V.M.); (E.S.M.O.G.); (V.V.K.)
- Institute of Biochemical Technology and Nanotechnology, Peoples’ Friendship University of Russia (RUDN), 6 Miklukho-Maklaya Street, 117198 Moscow, Russia
- Department of Microbiology, Faculty of Pharmacy, Tanta University, Tanta 31111, Egypt
| | - Vitaliy V. Kushnirov
- Federal Research Center of Biotechnology of the RAS, Bach Institute of Biochemistry, 119071 Moscow, Russia; (V.A.B.); (O.V.M.); (E.S.M.O.G.); (V.V.K.)
| | - Alexander I. Alexandrov
- Federal Research Center of Biotechnology of the RAS, Bach Institute of Biochemistry, 119071 Moscow, Russia; (V.A.B.); (O.V.M.); (E.S.M.O.G.); (V.V.K.)
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9
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Contribution of ultrasound and conventional hot water to the inactivation of Rhizopus stolonifer in sweet potato. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111797] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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10
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Aganovic K, Hertel C, Vogel RF, Johne R, Schlüter O, Schwarzenbolz U, Jäger H, Holzhauser T, Bergmair J, Roth A, Sevenich R, Bandick N, Kulling SE, Knorr D, Engel KH, Heinz V. Aspects of high hydrostatic pressure food processing: Perspectives on technology and food safety. Compr Rev Food Sci Food Saf 2021; 20:3225-3266. [PMID: 34056857 DOI: 10.1111/1541-4337.12763] [Citation(s) in RCA: 49] [Impact Index Per Article: 16.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/31/2020] [Revised: 04/02/2021] [Accepted: 04/10/2021] [Indexed: 11/29/2022]
Abstract
The last two decades saw a steady increase of high hydrostatic pressure (HHP) used for treatment of foods. Although the science of biomaterials exposed to high pressure started more than a century ago, there still seem to be a number of unanswered questions regarding safety of foods processed using HHP. This review gives an overview on historical development and fundamental aspects of HHP, as well as on potential risks associated with HHP food applications based on available literature. Beside the combination of pressure and temperature, as major factors impacting inactivation of vegetative bacterial cells, bacterial endospores, viruses, and parasites, factors, such as food matrix, water content, presence of dissolved substances, and pH value, also have significant influence on their inactivation by pressure. As a result, pressure treatment of foods should be considered for specific food groups and in accordance with their specific chemical and physical properties. The pressure necessary for inactivation of viruses is in many instances slightly lower than that for vegetative bacterial cells; however, data for food relevant human virus types are missing due to the lack of methods for determining their infectivity. Parasites can be inactivated by comparatively lower pressure than vegetative bacterial cells. The degrees to which chemical reactions progress under pressure treatments are different to those of conventional thermal processes, for example, HHP leads to lower amounts of acrylamide and furan. Additionally, the formation of new unknown or unexpected substances has not yet been observed. To date, no safety-relevant chemical changes have been described for foods treated by HHP. Based on existing sensitization to non-HHP-treated food, the allergenic potential of HHP-treated food is more likely to be equivalent to untreated food. Initial findings on changes in packaging materials under HHP have not yet been adequately supported by scientific data.
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Affiliation(s)
- Kemal Aganovic
- DIL German Institute of Food Technologies e.V., Quakenbrück, Germany
| | - Christian Hertel
- DIL German Institute of Food Technologies e.V., Quakenbrück, Germany
| | - Rudi F Vogel
- Technical University of Munich (TUM), Munich, Germany
| | - Reimar Johne
- German Federal Institute for Risk Assessment (BfR), Berlin, Germany
| | - Oliver Schlüter
- Leibniz Institute for Agricultural Engineering and Bioeconomy (ATB), Potsdam, Germany.,Alma Mater Studiorum, University of Bologna, Cesena, Italy
| | | | - Henry Jäger
- University of Natural Resources and Life Sciences (BOKU), Wien, Austria
| | - Thomas Holzhauser
- Division of Allergology, Paul-Ehrlich-Institut (PEI), Langen, Germany
| | | | - Angelika Roth
- Senate Commission on Food Safety (DFG), IfADo, Dortmund, Germany
| | - Robert Sevenich
- Leibniz Institute for Agricultural Engineering and Bioeconomy (ATB), Potsdam, Germany.,Technical University of Berlin (TUB), Berlin, Germany
| | - Niels Bandick
- German Federal Institute for Risk Assessment (BfR), Berlin, Germany
| | | | | | | | - Volker Heinz
- DIL German Institute of Food Technologies e.V., Quakenbrück, Germany
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11
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Proner MC, de Meneses AC, Veiga AA, Schlüter H, Oliveira DD, Luccio MD. Industrial Cooling Systems and Antibiofouling Strategies: A Comprehensive Review. Ind Eng Chem Res 2021. [DOI: 10.1021/acs.iecr.0c05985] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Mariane Carolina Proner
- Department of Chemical and Food Engineering, Federal University of Santa Catarina (UFSC), Florianópolis, Santa Catarina 88040-900, Brazil
| | - Alessandra Cristina de Meneses
- Department of Chemical and Food Engineering, Federal University of Santa Catarina (UFSC), Florianópolis, Santa Catarina 88040-900, Brazil
| | - Andrea Azevedo Veiga
- Petrobras R&D Center, CENPES, Av. Horácio Macedo, 950, Cidade Universitária, Ilha do Fundão, Rio de Janeiro, Rio de Janeiro 21941-915, Brazil
| | - Helga Schlüter
- Petrobras R&D Center, CENPES, Av. Horácio Macedo, 950, Cidade Universitária, Ilha do Fundão, Rio de Janeiro, Rio de Janeiro 21941-915, Brazil
| | - Débora de Oliveira
- Department of Chemical and Food Engineering, Federal University of Santa Catarina (UFSC), Florianópolis, Santa Catarina 88040-900, Brazil
| | - Marco Di Luccio
- Department of Chemical and Food Engineering, Federal University of Santa Catarina (UFSC), Florianópolis, Santa Catarina 88040-900, Brazil
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12
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Sehrawat R, Kaur BP, Nema PK, Tewari S, Kumar L. Microbial inactivation by high pressure processing: principle, mechanism and factors responsible. Food Sci Biotechnol 2021; 30:19-35. [PMID: 33552614 DOI: 10.1007/s10068-020-00831-6] [Citation(s) in RCA: 42] [Impact Index Per Article: 14.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/12/2020] [Revised: 09/20/2020] [Accepted: 09/23/2020] [Indexed: 12/12/2022] Open
Abstract
High-pressure processing (HPP) is a novel technology for the production of minimally processed food products with better retention of the natural aroma, fresh-like taste, additive-free, stable, convenient to use. In this regard safety of products by microbial inactivation is likely to become an important focus for food technologists from the research and industrial field. High pressure induces conformational changes in the cell membranes, cell morphology. It perturbs biochemical reactions, as well as the genetic mechanism of the microorganisms, thus ensures the reduction in the microbial count. Keeping in view the commercial demand of HPP products, the scientific literature available on the mechanism of inactivation by high pressure and intrinsic and extrinsic factors affecting the efficiency of HPP are systematically and critically analyzed in this review to develop a clear understanding of these issues. Modeling applied to study the microbial inactivation kinetics by HPP is also discussed for the benefit of interested readers.
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Affiliation(s)
- Rachna Sehrawat
- Department of Food Engineering, National Institute of Food Technology Entrepreneurship and Management, Kundli, Sonepat, Haryana 131028 India.,Department of Food Process Engineering, National Institute of Technology Rourkela, Rourkela, Odisha 769008 India
| | - Barjinder Pal Kaur
- Department of Food Engineering, National Institute of Food Technology Entrepreneurship and Management, Kundli, Sonepat, Haryana 131028 India
| | - Prabhat K Nema
- Department of Food Engineering, National Institute of Food Technology Entrepreneurship and Management, Kundli, Sonepat, Haryana 131028 India
| | - Somya Tewari
- Department of Food Engineering, National Institute of Food Technology Entrepreneurship and Management, Kundli, Sonepat, Haryana 131028 India
| | - Lokesh Kumar
- Department of Wine, Food and Molecular Biosciences, Lincoln University, Lincoln, Canterbury 7647 New Zealand
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13
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Effect of Low-Temperature-High-Pressure Treatment on the Reduction of Escherichia coli in Milk. Foods 2020; 9:foods9121742. [PMID: 33255959 PMCID: PMC7760655 DOI: 10.3390/foods9121742] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/18/2020] [Revised: 11/10/2020] [Accepted: 11/24/2020] [Indexed: 12/17/2022] Open
Abstract
Non-thermal processing of milk can potentially reduce nutrient loss, and a low-temperature-high-pressure (LTHP) treatment is considered as a promising alternative to thermal treatment, attracting considerable attention in recent years. The effect of LTHP treatment (−25 °C, 100–400 MPa) on the phase transition behavior of frozen milk was evaluated. The lethal and injured effects of different pressures and cycle numbers on E. coli in frozen milk were studied by using selective and non-selective enumeration media. Results from the gathered transient time–temperature–pressure data showed that pressures over 300 MPa could induce a phase transition from Ice I to Ice III. The treatment at −25 °C and 300 MPa could achieve a lethal effect similar to the two-cycle treatment of 400 MPa at room temperature. This meant that LTHP conditions can lower the operating pressure by at least 100 MPa or reduce the operation from two cycle to one cycle. Increasing the number of pressure cycles enhanced the lethal effects, which was not additive, but resulted in a transformation of part of the injured cells into dead cells. Transmission electron microscopy (TEM) and scanning electron microscopy (SEM) provided direct evidence for the breakdown of cell membrane and cell walls by phase transitions. Combined with a designed internal cooling device, the LTHP process can be expected to be a more attractive alternative to non-thermal processing for the dairy industry.
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Hosseinzadeh Samani B, Behruzian A, Khoshtaghaza MH, Behruzian M, Ansari Ardali A. The investigation and optimization of two combined pasteurization methods of ultrasonic‐pulse electric field and hydrodynamic‐pulse electric field on sour cherry juice using RSM‐TOPSIS. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.14700] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/05/2023]
Affiliation(s)
| | - Ava Behruzian
- Department of Mechanical Engineering of Biosystems Shahrekord University Shahrekord Iran
- Department of Biosystem Engineering Tarbiat Modares University Tehran Iran
| | | | - Mehrsa Behruzian
- Department of Biosystem Engineering Tarbiat Modares University Tehran Iran
| | - Ali Ansari Ardali
- Applied Mathematics Faculty of Mathematical Sciences Shahrekord University Shahrekord Iran
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15
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Kung H, Lee Y, Hwang C, Wu Y, Hsieh C, Tsai Y. Inactivation of Morganella morganii by high hydrostatic pressure combined with lemon essential oil. Food Sci Nutr 2020; 8:3435-3441. [PMID: 32724607 PMCID: PMC7382204 DOI: 10.1002/fsn3.1626] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/10/2020] [Revised: 04/15/2020] [Accepted: 04/16/2020] [Indexed: 11/28/2022] Open
Abstract
The inactivation and damage of histamine-forming bacterium, Morganella morganii, in phosphate buffer and tuna meat slurry by high hydrostatic pressure (HHP) alone or in combination with 0.2% lemon essential oil (LEO) treatments were studied using viability measurement and scanning electron microscopy (SEM). HHP alone or in combination with LEO treatments showed first-order destruction kinetics to M. morganii during pressure holding period. The D values of M. morganii (200 to 600 MPa) in phosphate buffer ranged from 16.4 to 0.08 min, whereas those in tuna meat slurry ranged from 51.0 to 0.10 min, respectively. M. morganii in tuna meat slurry had higher D values and were more resistant to HHP treatments than in phosphate buffer. In addition, the D values of HHP in combination with LEO treatment were lower than those of HHP treatment alone at <400 MPa of pressure, indicating that it is more effective to inactivate M. morganii under the same pressure. The results showed the M. morganii at HHP in combination with LEO treatment was more susceptible to pressure treatment alone. HHP with or without LEO treatments can be used to inactivate M. morganii by causing disruption to bacterial cell membrane and cell wall as demonstrated by SEM micrographs.
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Affiliation(s)
| | - Yi‐Chen Lee
- Department of Seafood ScienceNational Kaohsiung University of Science and TechnologyKaohsiungTaiwan
| | - Chiu‐Chu Hwang
- Department of Hospitality ManagementYu Da University of Science and TechnologyMiaoliTaiwan
| | - Ying‐Chuan Wu
- Department of Seafood ScienceNational Kaohsiung University of Science and TechnologyKaohsiungTaiwan
| | - Ching‐Yu Hsieh
- Department of Seafood ScienceNational Kaohsiung University of Science and TechnologyKaohsiungTaiwan
| | - Yung‐Hsiang Tsai
- Department of Seafood ScienceNational Kaohsiung University of Science and TechnologyKaohsiungTaiwan
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Inactivation and Damage of Histamine-Forming Bacteria by Treatment with High Hydrostatic Pressure. Foods 2020; 9:foods9030266. [PMID: 32131391 PMCID: PMC7143767 DOI: 10.3390/foods9030266] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/30/2020] [Revised: 02/20/2020] [Accepted: 02/24/2020] [Indexed: 11/28/2022] Open
Abstract
The inactivation and damage of histamine-forming bacteria (HFB), Enterobacter aerogenes and Staphylococcus capitis, in a 0.1 M potassium phosphate buffer (pH 6.8) and marlin meat slurry by high hydrostatic pressure (HHP) treatments were studied using viability measurement and scanning electron microscopy (SEM). HHP treatments showed first order destruction kinetics to E. aerogenes and S. capitis during the pressure holding period. HFB in marlin meat slurry had higher D values and were more resistant to HHP treatments than in phosphate buffer. In phosphate buffer, E. aerogenes had higher D values than S. capitis at >380 MPa of pressure, whereas the reverse trend was noticed at lower pressures (<380 MPa). In marlin meat slurry, S. capitis had a higher D value than E. aerogenes at the same treatment pressure, indicating that S. capitis was more resistant to HHP treatment. To our knowledge, this is the first report to demonstrate that HHP can be used to inactivate HFB, E. aerogenes, and S. capitis, by causing disruption to bacterial cell membrane and cell wall as demonstrated by SEM micrographs.
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Martínez JM, Delso C, Álvarez I, Raso J. Pulsed electric field-assisted extraction of valuable compounds from microorganisms. Compr Rev Food Sci Food Saf 2020; 19:530-552. [PMID: 33325176 DOI: 10.1111/1541-4337.12512] [Citation(s) in RCA: 56] [Impact Index Per Article: 14.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/09/2019] [Revised: 10/15/2019] [Accepted: 11/08/2019] [Indexed: 01/24/2023]
Abstract
Microorganisms (bacteria, yeast, and microalgae) are a promising resource for products of high value such as nutrients, pigments, and enzymes. The majority of these compounds of interest remain inside the cell, thus making it necessary to extract and purify them before use. This review presents the challenges and opportunities in the production of these compounds, the microbial structure and the location of target compounds in the cells, the different procedures proposed for improving extraction of these compounds, and pulsed electric field (PEF)-assisted extraction as alternative to these procedures. PEF is a nonthermal technology that produces a precise action on the cytoplasmic membrane improving the selective release of intracellular compounds while avoiding undesirable consequences of heating on the characteristics and purity of the extracts. PEF pretreatment with low energetic requirements allows for high extraction yields. However, PEF parameters should be tailored to each microbial cell, according to their structure, size, and other factors affecting efficiency. Furthermore, the recent discovery of the triggering effect of enzymatic activity during cell incubation after electroporation opens up the possibility of new implementations of PEF for the recovery of compounds that are bounded or assembled in structures. Similarly, PEF parameters and suspension storage conditions need to be optimized to reach the desired effect. PEF can be applied in continuous flow and is adaptable to industrial equipment, making it feasible for scale-up to large processing capacities.
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Affiliation(s)
- Juan M Martínez
- Food Technology, Facultad de Veterinaria, Instituto Agroalimentario de Aragón-IA2, Universidad de Zaragoza-CITA, Zaragoza, Spain
| | - Carlota Delso
- Food Technology, Facultad de Veterinaria, Instituto Agroalimentario de Aragón-IA2, Universidad de Zaragoza-CITA, Zaragoza, Spain
| | - Ignacio Álvarez
- Food Technology, Facultad de Veterinaria, Instituto Agroalimentario de Aragón-IA2, Universidad de Zaragoza-CITA, Zaragoza, Spain
| | - Javier Raso
- Food Technology, Facultad de Veterinaria, Instituto Agroalimentario de Aragón-IA2, Universidad de Zaragoza-CITA, Zaragoza, Spain
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19
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Wu D, Forghani F, Daliri EBM, Li J, Liao X, Liu D, Ye X, Chen S, Ding T. Microbial response to some nonthermal physical technologies. Trends Food Sci Technol 2020. [DOI: 10.1016/j.tifs.2019.11.012] [Citation(s) in RCA: 23] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
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20
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Pulsed electric field inactivation of microorganisms: from fundamental biophysics to synergistic treatments. Appl Microbiol Biotechnol 2019; 103:7917-7929. [DOI: 10.1007/s00253-019-10067-y] [Citation(s) in RCA: 16] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/03/2019] [Revised: 07/25/2019] [Accepted: 07/26/2019] [Indexed: 12/15/2022]
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21
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Effect of batch and continuous thermosonication on the microbial and physicochemical quality of pumpkin juice. Journal of Food Science and Technology 2019; 56:5036-5045. [PMID: 31741528 DOI: 10.1007/s13197-019-03976-3] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 07/03/2019] [Accepted: 07/24/2019] [Indexed: 01/05/2023]
Abstract
The study investigated the use of batch and continuous thermosonication for pasteurization of pumpkin (Cucurbita moschata) juice emphasizing on its microbial, physicochemical and sensorial quality parameters. Batch thermosonication (40, 50, 60 °C, 37 kHz, 150 W) of pumpkin juice was compared with the ultrasonication (23 °C) and conventional heat treatments (40, 50, 60 °C). For batch thermosonication, maximum inactivation of Escherichia coli K-12 was 6.62 ± 0.00 log cfu/mL, meanwhile, it was 3.64 ± 0.19 log cfu/mL for heat treatment. In addition, only 0.37 ± 0.21 log cfu/mL inactivation in E. coli K-12 was obtained by ultrasonication. The designed continuous thermosonication system (0.029 L/min, 60 °C) reduced E. coli K-12 by 6.23 ± 0.34 cfu/mL log after cycle 3 (34.15 min of processing). Color properties (L*, a*, b*, ∆E), pH, total titratable acidity, total soluble solids content, turbidity and non-enzymatic browning index were determined for batch and continuously thermosonicated, ultrasonicated and heat-treated pumpkin juices. Total color change of continuously thermosonicated samples were higher than the batch thermosonicated (60 °C) ones but, lower than the conventional heat treated (60 °C) samples. Sensory panel showed general acceptance scores of fresh, batch (60 °C) and continuously thermosonicated pumpkin juice samples have no significant (P < 0.05) difference. Continuous treatment results supported by the batch ones revealed that thermosonication could be effectively used for pasteurization of pumpkin juice producing a safe product with minimum changes in physicochemical and sensorial properties.
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Wang LH, Wen QH, Zeng XA, Han Z, Brennan CS. Influence of naringenin adaptation and shock on resistance of Staphylococcus aureus and Escherichia coli to pulsed electric fields. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.03.029] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
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Zhang ZH, Wang LH, Zeng XA, Han Z, Brennan CS. Non-thermal technologies and its current and future application in the food industry: a review. Int J Food Sci Technol 2018. [DOI: 10.1111/ijfs.13903] [Citation(s) in RCA: 155] [Impact Index Per Article: 25.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
Affiliation(s)
- Zhi-Hong Zhang
- School of Food & Biological Engineering; Jiangsu University; Zhenjiang 212013 China
| | - Lang-Hong Wang
- School of Food Science and Engineering; South China University of Technology; Guangzhou 510641 China
| | - Xin-An Zeng
- School of Food Science and Engineering; South China University of Technology; Guangzhou 510641 China
| | - Zhong Han
- School of Food Science and Engineering; South China University of Technology; Guangzhou 510641 China
| | - Charles S. Brennan
- Department of Wine, Food and Molecular Biosciences; Centre for Food Research and Innovation; Lincoln University; Lincoln 85084 New Zealand
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24
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Three Pillars of Novel Nonthermal Food Technologies: Food Safety, Quality, and Environment. J FOOD QUALITY 2018. [DOI: 10.1155/2018/8619707] [Citation(s) in RCA: 21] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022] Open
Abstract
This review gives an overview of the impact of novel nonthermal food technologies on food safety, on quality, and on the environment. It confirms that research in this field is mainly focused on analyzing microbial and/or chemical aspects of food safety. However, recent research shows that in spite of various food safety benefits, some negative (quality oriented) features occur. Finally, this paper shows the necessity of analyzing the environmental dimension of using these technologies.
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Zhu N, Yu N, Zhu Y, Wei Y, Zhang H, Sun AD. Inactivation of Pichia rhodanensis in relation to membrane and intracellular compounds due to microchip pulsed electric field (MPEF) treatment. PLoS One 2018; 13:e0198467. [PMID: 29939985 PMCID: PMC6016922 DOI: 10.1371/journal.pone.0198467] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/06/2017] [Accepted: 05/18/2018] [Indexed: 11/19/2022] Open
Abstract
The effect of microchip pulsed electric field (MPEF) treatment on lethal and sublethal injury of Pichia rhodanensis (P. rhodanensis) were employed under 100–500 V for 20–100 pulses and the underlying mechanism of MPEF treatment was investigated as well. A 6.48 log10 reduction of P. rhodanensis was achieved at 500V for 80 pulse. The fluorescent staining with Propidium Iodide (PI) verified that the rate of sublethal injury cells maximum up to 27.2% under 200 V. MPEF can cause the damage of cell morphology and ultrastructure, meanwhile causing a decrease in cellular enzymes, antioxidant enzyme activity and cell membrane fluidity. The leakage of intracellular compounds (protein, nucleic acid, K+, Mg2+) and Ca2+-ATPase gradually increased as the growth of voltage, especially the proportion of protein in the supernatants increased from 2.0% to 26.4%. Flow cytometry analysis showed that MPEF has significant effect on membrane potential, but no obvious influence on non-specific esterase. MPEF can cause the changing of the secondary structure of protein, at the same time, double helix structure of DNA became loose and unwinding. These results provide a theoretical guidance for the widespread using of MPEF technology in the application of a non-thermal processing technique for food.
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Affiliation(s)
- Ning Zhu
- Department of Food Science and Engineering, College of Biological Sciences and Technology, Beijing Forestry University, Beijing, China
| | - Ning Yu
- Department of Food Science and Engineering, College of Biological Sciences and Technology, Beijing Forestry University, Beijing, China
| | - Yue Zhu
- Department of Food Science and Engineering, College of Biological Sciences and Technology, Beijing Forestry University, Beijing, China
| | - Yulong Wei
- Department of Food Science and Engineering, College of Biological Sciences and Technology, Beijing Forestry University, Beijing, China
| | - Haiping Zhang
- Department of Food Science and Engineering, College of Biological Sciences and Technology, Beijing Forestry University, Beijing, China
| | - Ai-dong Sun
- Department of Food Science and Engineering, College of Biological Sciences and Technology, Beijing Forestry University, Beijing, China
- * E-mail:
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26
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An antibacterial platform based on capacitive carbon-doped TiO 2 nanotubes after direct or alternating current charging. Nat Commun 2018; 9:2055. [PMID: 29795383 PMCID: PMC5967314 DOI: 10.1038/s41467-018-04317-2] [Citation(s) in RCA: 85] [Impact Index Per Article: 14.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/01/2017] [Accepted: 04/20/2018] [Indexed: 01/12/2023] Open
Abstract
Electrical interactions between bacteria and the environment are delicate and essential. In this study, an external electrical current is applied to capacitive titania nanotubes doped with carbon (TNT-C) to evaluate the effects on bacteria killing and the underlying mechanism is investigated. When TNT-C is charged, post-charging antibacterial effects proportional to the capacitance are observed. This capacitance-based antibacterial system works well with both direct and alternating current (DC, AC) and the higher discharging capacity in the positive DC (DC+) group leads to better antibacterial performance. Extracellular electron transfer observed during early contact contributes to the surface-dependent post-charging antibacterial process. Physiologically, the electrical interaction deforms the bacteria morphology and elevates the intracellular reactive oxygen species level without impairing the growth of osteoblasts. Our finding spurs the design of light-independent antibacterial materials and provides insights into the use of electricity to modify biomaterials to complement other bacteria killing measures such as light irradiation. Bacteria are known to be sensitive to electrical interactions with the environment. Here, the authors report on a study into how the antibacterial properties of carbon-doped titania nanotubes are affected by capacitance after charging with direct and alternating currents.
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Thamaraiselvan C, Ronen A, Lerman S, Balaish M, Ein-Eli Y, Dosoretz CG. Low voltage electric potential as a driving force to hinder biofouling in self-supporting carbon nanotube membranes. WATER RESEARCH 2018; 129:143-153. [PMID: 29145084 DOI: 10.1016/j.watres.2017.11.004] [Citation(s) in RCA: 20] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/08/2017] [Revised: 10/26/2017] [Accepted: 11/01/2017] [Indexed: 06/07/2023]
Abstract
This study aimed at evaluating the contribution of low voltage electric field, both alternating (AC) and direct (DC) currents, on the prevention of bacterial attachment and cell inactivation to highly electrically conductive self-supporting carbon nanotubes (CNT) membranes at conditions which encourage biofilm formation. A mutant strain of Pseudomonas putida S12 was used a model bacterium and either capacitive or resistive electrical circuits and two flow regimes, flow-through and cross-flow filtration, were studied. Major emphasis was placed on AC due to its ability of repulsing and inactivating bacteria. AC voltage at 1.5 V, 1 kHz frequency and wave pulse above offset (+0.45) with 100Ω external resistance on the ground side prevented almost completely attachment of bacteria (>98.5%) with concomitant high inactivation (95.3 ± 2.5%) in flow-through regime. AC resulted more effective than DC, both in terms of biofouling reduction compared to cathodic DC and in terms of cell inactivation compared to anodic DC. Although similar trends were observed, a net reduced extent of prevention of bacterial attachment and inactivation was observed in filtration as compared to flow-through regime, which is mainly attributed to the permeate drag force, also supported by theoretical calculations in DC in capacitive mode. Electrochemical impedance spectroscopy analysis suggests a pure resistor behavior in resistance mode compared to involvement of redox reactions in capacitance mode, as source for bacteria detachment and inactivation. Although further optimization is required, electrically polarized CNT membranes offer a viable antibiofouling strategy to hinder biofouling and simplify membrane care during filtration.
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Affiliation(s)
- Chidambaram Thamaraiselvan
- Faculty of Civil and Environmental Engineering and Grand Water Research Institute, Technion-Israel Institute of Technology, Haifa, 3200003, Israel
| | - Avner Ronen
- Faculty of Civil and Environmental Engineering and Grand Water Research Institute, Technion-Israel Institute of Technology, Haifa, 3200003, Israel
| | - Sofia Lerman
- Faculty of Civil and Environmental Engineering and Grand Water Research Institute, Technion-Israel Institute of Technology, Haifa, 3200003, Israel
| | - Moran Balaish
- Department of Materials Science and Engineering, Technion-Israel Institute of Technology, Haifa, 3200003, Israel
| | - Yair Ein-Eli
- Department of Materials Science and Engineering, Technion-Israel Institute of Technology, Haifa, 3200003, Israel
| | - Carlos G Dosoretz
- Faculty of Civil and Environmental Engineering and Grand Water Research Institute, Technion-Israel Institute of Technology, Haifa, 3200003, Israel.
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28
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Paniagua-Martínez I, Ramírez-Martínez A, Serment-Moreno V, Rodrigues S, Ozuna C. Non-thermal Technologies as Alternative Methods for Saccharomyces cerevisiae Inactivation in Liquid Media: a Review. FOOD BIOPROCESS TECH 2018. [DOI: 10.1007/s11947-018-2066-9] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/10/2023]
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29
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Roobab U, Aadil RM, Madni GM, Bekhit AED. The Impact of Nonthermal Technologies on the Microbiological Quality of Juices: A Review. Compr Rev Food Sci Food Saf 2018; 17:437-457. [DOI: 10.1111/1541-4337.12336] [Citation(s) in RCA: 103] [Impact Index Per Article: 17.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/17/2017] [Revised: 12/07/2017] [Accepted: 12/18/2017] [Indexed: 02/07/2023]
Affiliation(s)
- Ume Roobab
- Natl. Inst. of Food Science and Technology; Univ. of Agriculture; Faisalabad Pakistan
| | - Rana Muhammad Aadil
- Natl. Inst. of Food Science and Technology; Univ. of Agriculture; Faisalabad Pakistan
| | - Ghulam Muhammad Madni
- Natl. Inst. of Food Science and Technology; Univ. of Agriculture; Faisalabad Pakistan
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Rozali SNM, Milani EA, Deed RC, Silva FVM. Bacteria, mould and yeast spore inactivation studies by scanning electron microscope observations. Int J Food Microbiol 2017; 263:17-25. [PMID: 29024903 DOI: 10.1016/j.ijfoodmicro.2017.10.008] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/20/2017] [Revised: 09/07/2017] [Accepted: 10/03/2017] [Indexed: 11/18/2022]
Abstract
Spores are the most resistant form of microbial cells, thus difficult to inactivate. The pathogenic or food spoilage effects of certain spore-forming microorganisms have been the primary basis of sterilization and pasteurization processes. Thermal sterilization is the most common method to inactivate spores present on medical equipment and foods. High pressure processing (HPP) is an emerging and commercial non-thermal food pasteurization technique. Although previous studies demonstrated the effectiveness of thermal and non-thermal spore inactivation, the in-depth mechanisms of spore inactivation are as yet unclear. Live and dead forms of two food spoilage bacteria, a mould and a yeast were examined using scanning electron microscopy before and after the inactivation treatment. Alicyclobacillus acidoterrestris and Geobacillus stearothermophilus bacteria are indicators of acidic foods pasteurization and sterilization processes, respectively. Neosartorya fischeri is a phyto-pathogenic mould attacking fruits. Saccharomyces cerevisiae is a yeast with various applications for winemaking, brewing, baking and the production of biofuel from crops (e.g. sugar cane). Spores of the four microbial species were thermally inactivated. Spores of S. cerevisiae were observed in the ascus and free form after thermal and HPP treatments. Different forms of damage and cell destruction were observed for each microbial spore. Thermal treatment inactivated bacterial spores of A. acidoterrestris and G. stearothermophilus by attacking the inner core of the spore. The heat first altered the membrane permeability allowing the release of intracellular components. Subsequently, hydration of spores, physicochemical modifications of proteins, flattening and formation of indentations occurred, with subsequent spore death. Regarding N. fischeri, thermal inactivation caused cell destruction and leakage of intracellular components. Both thermal and HPP treatments of S. cerevisiae free spores attacked the inner membrane, altering its permeability, and allowing in final stages the transfer of intracellular components to the outside. The spore destruction caused by thermal treatment was more severe than HPP, as HPP had less effect on the spore core. All injured spores have undergone irreversible volume and shape changes. While some of the leakage of spore contents is visible around the deformed but fully shaped spore, other spores exhibited large indentations and were completely deformed, apparently without any contents inside. This current study contributed to the understanding of spore inactivation by thermal and non-thermal processes.
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Affiliation(s)
- Siti N M Rozali
- Chemical and Materials Engineering Department, The University of Auckland, Private Bag 92019, Auckland 1142, New Zealand
| | - Elham A Milani
- Chemical and Materials Engineering Department, The University of Auckland, Private Bag 92019, Auckland 1142, New Zealand
| | - Rebecca C Deed
- School of Biological Sciences, School of Chemical Sciences, The University of Auckland, Private Bag 92019, Auckland 1142, New Zealand
| | - Filipa V M Silva
- Chemical and Materials Engineering Department, The University of Auckland, Private Bag 92019, Auckland 1142, New Zealand.
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31
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Gaw SL, Sarkar S, Nir S, Schnell Y, Mandler D, Xu ZJ, Lee PS, Reches M. Electrochemical Approach for Effective Antifouling and Antimicrobial Surfaces. ACS APPLIED MATERIALS & INTERFACES 2017; 9:26503-26509. [PMID: 28758735 DOI: 10.1021/acsami.7b03761] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/07/2023]
Abstract
Biofouling, the adsorption of organisms to a surface, is a major problem today in many areas of our lives. This includes: (i) health, as biofouling on medical device leads to hospital-acquired infections, (ii) water, since the accumulation of organisms on membranes and pipes in desalination systems harms the function of the system, and (iii) energy, due to the heavy load of the organic layer that accumulates on marine vessels and causes a larger consumption of fuel. This paper presents an effective electrochemical approach for generating antifouling and antimicrobial surfaces. Distinct from previously reported antifouling or antimicrobial electrochemical studies, we demonstrate the formation of a hydrogen gas bubble layer through the application of a low-voltage square-waveform pulses to the conductive surface. This electrochemically generated gas bubble layer serves as a separation barrier between the surroundings and the target surface where the adhesion of bacteria can be deterred. Our results indicate that this barrier could effectively reduce the adsorption of bacteria to the surface by 99.5%. We propose that the antimicrobial mechanism correlates with the fundamental of hydrogen evolution reaction (HER). HER leads to an arid environment that does not allow the existence of live bacteria. In addition, we show that this drought condition kills the preadhered bacteria on the surface due to water stress. This work serves as the basis for the exploration of future self-sustainable antifouling techniques such as incorporating it with photocatalytic and photoelectrochemical reactions.
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Affiliation(s)
- Sheng Long Gaw
- School of Materials Science and Engineering, Nanyang Technological University , 50 Nanyang Avenue, 639798, Singapore
| | - Sujoy Sarkar
- Institute of Chemistry The Hebrew University of Jerusalem , Edmond J. Safra Campus, Givat Ram, Jerusalem 9190401, Israel
| | - Sivan Nir
- Institute of Chemistry The Hebrew University of Jerusalem , Edmond J. Safra Campus, Givat Ram, Jerusalem 9190401, Israel
| | - Yafit Schnell
- Institute of Chemistry The Hebrew University of Jerusalem , Edmond J. Safra Campus, Givat Ram, Jerusalem 9190401, Israel
| | - Daniel Mandler
- Institute of Chemistry The Hebrew University of Jerusalem , Edmond J. Safra Campus, Givat Ram, Jerusalem 9190401, Israel
| | - Zhichuan J Xu
- School of Materials Science and Engineering, Nanyang Technological University , 50 Nanyang Avenue, 639798, Singapore
| | - Pooi See Lee
- School of Materials Science and Engineering, Nanyang Technological University , 50 Nanyang Avenue, 639798, Singapore
| | - Meital Reches
- Institute of Chemistry The Hebrew University of Jerusalem , Edmond J. Safra Campus, Givat Ram, Jerusalem 9190401, Israel
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Huang G, Chen S, Dai C, Sun L, Sun W, Tang Y, Xiong F, He R, Ma H. Effects of ultrasound on microbial growth and enzyme activity. ULTRASONICS SONOCHEMISTRY 2017; 37:144-149. [PMID: 28427617 DOI: 10.1016/j.ultsonch.2016.12.018] [Citation(s) in RCA: 191] [Impact Index Per Article: 27.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/21/2016] [Revised: 12/13/2016] [Accepted: 12/13/2016] [Indexed: 05/13/2023]
Abstract
Nowadays, ultrasound is widely used in many aspects. In the last few years, many papers have concentrated on the applications of ultrasound in engineering, chemistry, medicine, physics and biology, but few in biological effects such as the acceleration effects on proliferation of microbial cells, the inactivation effects on microorganisms and the influences on the activities of enzyme. Thus, the objective of this review is to investigate the biological effects of ultrasound on these aspects.
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Affiliation(s)
- Guoping Huang
- Institute of Life Sciences, Jiangsu University, Zhenjiang, Jiangsu 212013, PR China
| | - Suwan Chen
- School of Food & Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu 212013, PR China
| | - Chunhua Dai
- School of Food & Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu 212013, PR China; Jiangsu Key Laboratory of Agricultural Product Physical Processing, Zhenjiang, Jiangsu 212013, PR China
| | - Ling Sun
- School of Food & Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu 212013, PR China
| | - Wenli Sun
- School of Food & Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu 212013, PR China
| | - Yingxiu Tang
- School of Food & Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu 212013, PR China
| | - Feng Xiong
- School of Food & Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu 212013, PR China
| | - Ronghai He
- School of Food & Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu 212013, PR China; Jiangsu Key Laboratory of Agricultural Product Physical Processing, Zhenjiang, Jiangsu 212013, PR China.
| | - Haile Ma
- School of Food & Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu 212013, PR China; Jiangsu Key Laboratory of Agricultural Product Physical Processing, Zhenjiang, Jiangsu 212013, PR China
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Anaya-Esparza LM, Velázquez-Estrada RM, Roig AX, García-Galindo HS, Sayago-Ayerdi SG, Montalvo-González E. Thermosonication: An alternative processing for fruit and vegetable juices. Trends Food Sci Technol 2017. [DOI: 10.1016/j.tifs.2016.11.020] [Citation(s) in RCA: 122] [Impact Index Per Article: 17.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
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Chen W, Hu H, Zhang C, Huang F, Zhang D, Zhang H. Adaptation response of Pseudomonas fragi on refrigerated solid matrix to a moderate electric field. BMC Microbiol 2017; 17:32. [PMID: 28187702 PMCID: PMC5303209 DOI: 10.1186/s12866-017-0945-2] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/02/2016] [Accepted: 02/03/2017] [Indexed: 01/22/2023] Open
Abstract
BACKGROUND Moderate electric field (MEF) technology is a promising food preservation strategy since it relies on physical properties-rather than chemical additives-to preserve solid cellular foods during storage. However, the effectiveness of long-term MEF exposure on the psychrotrophic microorganisms responsible for the food spoilage at cool temperatures remains unclear. RESULTS The spoilage-associated psychrotroph Pseudomonas fragi MC16 was obtained from pork samples stored at 7 °C. Continuous MEF treatment attenuated growth and resulted in subsequent adaptation of M16 cultured on nutrient agar plates at 7 °C, compared to the control cultures, as determined by biomass analysis and plating procedures. Moreover, intracellular dehydrogenase activity and ATP levels also indicated an initial effect of MEF treatment followed by cellular recovery, and extracellular β-galactosidase activity assays indicated no obvious changes in cell membrane permeability. Furthermore, microscopic observations using scanning and transmission electron microscopy revealed that MEF induced sublethal cellular injury during early treatment stages, but no notable changes in morphology or cytology on subsequent days. CONCLUSION Our study provides direct evidence that psychrotrophic P. fragi MC16 cultured on nutrient agar plates at 7 °C are capable of adapting to MEF treatment.
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Affiliation(s)
- Wenbo Chen
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing, 100193 People’s Republic of China
- College of Staple Food Technology, Chinese Academy of Agricultural Sciences, Institute of Food Science and Technology, Harbin, 151900 People’s Republic of China
| | - Honghai Hu
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing, 100193 People’s Republic of China
- College of Staple Food Technology, Chinese Academy of Agricultural Sciences, Institute of Food Science and Technology, Harbin, 151900 People’s Republic of China
| | - Chunjiang Zhang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing, 100193 People’s Republic of China
- College of Staple Food Technology, Chinese Academy of Agricultural Sciences, Institute of Food Science and Technology, Harbin, 151900 People’s Republic of China
| | - Feng Huang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing, 100193 People’s Republic of China
- College of Staple Food Technology, Chinese Academy of Agricultural Sciences, Institute of Food Science and Technology, Harbin, 151900 People’s Republic of China
| | - Dequan Zhang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing, 100193 People’s Republic of China
| | - Hong Zhang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing, 100193 People’s Republic of China
- College of Staple Food Technology, Chinese Academy of Agricultural Sciences, Institute of Food Science and Technology, Harbin, 151900 People’s Republic of China
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Sánchez-Rubio M, Taboada-Rodríguez A, Cava-Roda R, López-Gómez A, Marín-Iniesta F. Combined use of thermo-ultrasound and cinnamon leaf essential oil to inactivate Saccharomyces cerevisiae in natural orange and pomegranate juices. Lebensm Wiss Technol 2016. [DOI: 10.1016/j.lwt.2016.06.005] [Citation(s) in RCA: 34] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/23/2023]
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37
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Liu D, Ding L, Sun J, Boussetta N, Vorobiev E. Yeast cell disruption strategies for recovery of intracellular bio-active compounds — A review. INNOV FOOD SCI EMERG 2016. [DOI: 10.1016/j.ifset.2016.06.017] [Citation(s) in RCA: 69] [Impact Index Per Article: 8.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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38
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Lyu C, Huang K, Yang N, Wang H, Wang J. Combination of Thermosonication and Pulsed Electric Fields Treatments for Controlling Saccharomyces cerevisiae in Chinese Rice Wine. FOOD BIOPROCESS TECH 2016. [DOI: 10.1007/s11947-016-1769-z] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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39
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Ronen A, Duan W, Wheeldon I, Walker S, Jassby D. Microbial Attachment Inhibition through Low-Voltage Electrochemical Reactions on Electrically Conducting Membranes. ENVIRONMENTAL SCIENCE & TECHNOLOGY 2015; 49:12741-12750. [PMID: 26377588 DOI: 10.1021/acs.est.5b01281] [Citation(s) in RCA: 78] [Impact Index Per Article: 8.7] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/05/2023]
Abstract
Bacterial biofilm formation on membrane surfaces remains a serious challenge in water treatment systems. The impact of low voltages on microbial attachment to electrically conducting ultrafiltration membranes was investigated using a direct observation cross-flow membrane system mounted on a fluorescence microscope. Escherichia coli and microparticle deposition and detachment rates were measured as a function of the applied electrical potential to the membrane surface. Selecting bacteria and particles with low surface charge minimized electrostatic interactions between the bacteria and charged membrane surface. Application of an electrical potential had a significant impact on the detachment of live bacteria in comparison to dead bacteria and particles. Image analysis indicated that when a potential of 1.5 V was applied to the membrane/counter electrode pair, the percent of dead bacteria was 32±2.1 and 67±3.6% when the membrane was used as a cathode or anode, respectively, while at a potential of 1 V, 92±2.4% were alive. The application of low electrical potentials resulted in the production of low (μM) concentrations of hydrogen peroxide (HP) through the electroreduction of oxygen. The electrochemically produced HP reduced microbial cell viability and increased cellular permeability. Exposure to low concentrations of electrochemically produced HP on the membrane surface prevents bacterial attachment, thus ensuring biofilm-free conditions during membrane filtration operations.
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Affiliation(s)
- Avner Ronen
- Department of Chemical and Environmental Engineering, University of California , Riverside, California 92521, United States
| | - Wenyan Duan
- Department of Chemical and Environmental Engineering, University of California , Riverside, California 92521, United States
| | - Ian Wheeldon
- Department of Chemical and Environmental Engineering, University of California , Riverside, California 92521, United States
| | - Sharon Walker
- Department of Chemical and Environmental Engineering, University of California , Riverside, California 92521, United States
| | - David Jassby
- Department of Chemical and Environmental Engineering, University of California , Riverside, California 92521, United States
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40
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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]
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41
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Yoo S, Ghafoor K, Kim S, Sun Y, Kim J, Yang K, Lee DU, Shahbaz H, Park J. Inactivation of pathogenic bacteria inoculated onto a Bacto™agar model surface using TiO2-UVC photocatalysis, UVC and chlorine treatments. J Appl Microbiol 2015; 119:688-96. [DOI: 10.1111/jam.12877] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/23/2014] [Revised: 05/28/2015] [Accepted: 06/14/2015] [Indexed: 12/30/2022]
Affiliation(s)
- S. Yoo
- Department of Biotechnology; Yonsei University; Seoul Korea
| | - K. Ghafoor
- Department of Food Science and Nutrition; King Saud University; Riyadh Saudi Arabia
| | - S. Kim
- Department of Biotechnology; Yonsei University; Seoul Korea
| | - Y.W. Sun
- Department of Biotechnology; Yonsei University; Seoul Korea
| | - J.U. Kim
- Department of Biotechnology; Yonsei University; Seoul Korea
| | - K. Yang
- Department of Biotechnology; Yonsei University; Seoul Korea
| | - D.-U. Lee
- Department of Food Science and Technology; Chung-Ang University; Anseong Korea
| | - H.M. Shahbaz
- Department of Biotechnology; Yonsei University; Seoul Korea
| | - J. Park
- Department of Biotechnology; Yonsei University; Seoul Korea
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42
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Study of the suitability of the central composite design to predict the inactivation kinetics by pulsed electric fields (PEF) in Escherichia coli, Staphylococcus aureus and Pseudomonas fluorescens in milk. FOOD AND BIOPRODUCTS PROCESSING 2015. [DOI: 10.1016/j.fbp.2014.10.012] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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43
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Yoo S, Ghafoor K, Kim JU, Kim S, Jung B, Lee DU, Park J. Inactivation of Escherichia coli O157:H7 on Orange Fruit Surfaces and in Juice Using Photocatalysis and High Hydrostatic Pressure. J Food Prot 2015; 78:1098-105. [PMID: 26038898 DOI: 10.4315/0362-028x.jfp-14-522] [Citation(s) in RCA: 28] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
Nonpasteurized orange juice is manufactured by squeezing juice from fruit without peel removal. Fruit surfaces may carry pathogenic microorganisms that can contaminate squeezed juice. Titanium dioxide-UVC photocatalysis (TUVP), a nonthermal technique capable of microbial inactivation via generation of hydroxyl radicals, was used to decontaminate orange surfaces. Levels of spot-inoculated Escherichia coli O157:H7 (initial level of 7.0 log CFU/cm(2)) on oranges (12 cm(2)) were reduced by 4.3 log CFU/ml when treated with TUVP (17.2 mW/cm(2)). Reductions of 1.5, 3.9, and 3.6 log CFU/ml were achieved using tap water, chlorine (200 ppm), and UVC alone (23.7 mW/cm(2)), respectively. E. coli O157:H7 in juice from TUVP (17.2 mW/cm(2))-treated oranges was reduced by 1.7 log CFU/ml. After orange juice was treated with high hydrostatic pressure (HHP) at 400 MPa for 1 min without any prior fruit surface disinfection, the level of E. coli O157:H7 was reduced by 2.4 log CFU/ml. However, the E. coli O157:H7 level in juice was reduced by 4.7 log CFU/ml (to lower than the detection limit) when TUVP treatment of oranges was followed by HHP treatment of juice, indicating a synergistic inactivation effect. The inactivation kinetics of E. coli O157:H7 on orange surfaces followed a biphasic model. HHP treatment did not affect the pH, °Brix, or color of juice. However, the ascorbic acid concentration and pectinmethylesterase activity were reduced by 35.1 and 34.7%, respectively.
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Affiliation(s)
- Sungyul Yoo
- Department of Biotechnology, Yonsei University, Seoul 120-749, Republic of Korea
| | - Kashif Ghafoor
- Department of Food Science and Nutrition, King Saud University, P.O. Box 2460, Riyadh 11451, Kingdom of Saudi Arabia
| | - Jeong Un Kim
- Department of Biotechnology, Yonsei University, Seoul 120-749, Republic of Korea
| | - Sanghun Kim
- Department of Biotechnology, Yonsei University, Seoul 120-749, Republic of Korea
| | - Bora Jung
- Department of Biotechnology, Yonsei University, Seoul 120-749, Republic of Korea
| | - Dong-Un Lee
- Department of Food Science and Technology, Chung-Ang University, Anseong 456-756, Republic of Korea
| | - Jiyong Park
- Department of Biotechnology, Yonsei University, Seoul 120-749, Republic of Korea.
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Spilimbergo S, Cappelletti M, Tamburini S, Ferrentino G, Foladori P. Partial permeabilisation and depolarization of Salmonella enterica Typhimurium cells after treatment with pulsed electric fields and high pressure carbon dioxide. Process Biochem 2014. [DOI: 10.1016/j.procbio.2014.10.003] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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45
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Morata A, Loira I, Vejarano R, Bañuelos MA, Sanz PD, Otero L, Suárez-Lepe JA. Grape Processing by High Hydrostatic Pressure: Effect on Microbial Populations, Phenol Extraction and Wine Quality. FOOD BIOPROCESS TECH 2014. [DOI: 10.1007/s11947-014-1405-8] [Citation(s) in RCA: 36] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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46
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Effects of pulsed electric fields on cytomembrane lipids and intracellular nucleic acids of Saccharomyces cerevisiae. Food Control 2014. [DOI: 10.1016/j.foodcont.2013.11.015] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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47
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Faridnia F, Bekhit AEDA, Niven B, Oey I. Impact of pulsed electric fields and post-mortem vacuum ageing on beeflongissimus thoracismuscles. Int J Food Sci Technol 2014. [DOI: 10.1111/ijfs.12532] [Citation(s) in RCA: 40] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Farnaz Faridnia
- Department of Food Science; University of Otago; PO Box 56 Dunedin 9054 New Zealand
| | | | - Brian Niven
- Centre for Application of Statistics & Mathematics; University of Otago; PO BOX 56 Dunedin 9054 New Zealand
| | - Indrawati Oey
- Department of Food Science; University of Otago; PO Box 56 Dunedin 9054 New Zealand
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48
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Huang K, Yu L, Wang W, Gai L, Wang J. Comparing the pulsed electric field resistance of the microorganisms in grape juice: Application of the Weibull model. Food Control 2014. [DOI: 10.1016/j.foodcont.2013.07.011] [Citation(s) in RCA: 24] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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49
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Avhad DN, Rathod VK. Ultrasound stimulated production of a fibrinolytic enzyme. ULTRASONICS SONOCHEMISTRY 2014; 21:182-188. [PMID: 23810338 DOI: 10.1016/j.ultsonch.2013.05.013] [Citation(s) in RCA: 28] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/13/2013] [Revised: 05/07/2013] [Accepted: 05/23/2013] [Indexed: 06/02/2023]
Abstract
The present study is aimed at enhanced production of a fibrinolytic enzyme from Bacillus sphaericus MTCC 3672 under ultrasonic stimulation. Various process parameters viz; irradiation at different growth phases, ultrasonication power, irradiation duration, duty cycle and multiple irradiation were studied for enhancement of fibrinolytic enzyme productivity. The optimum conditions were found as follows, irradiation of ultrasonic waves to fermentation broth at 12 h of growth phase with 25 kHz frequency, 160 W ultrasound power, 20% duty cycle for 5 min. The productivity of fibrinolytic enzyme was increased 1.82-fold from 110 to 201 U/mL compared with the non sonicated control fermentation. Drop in glucose concentration from 0.41% to 0.12% w/v in ultrasonicated batch implies that, ultrasonication increases the cell permeability, improves substrate intake and progresses metabolism of microbial cell. Microscopic images before and after ultrasonic stimulation clearly signifies the impact of duty cycle on decreasing biomass concentration. However, environmental scanning electron micrograph does not show any cell lysis at optimum ultrasonic irradiation. Offshoots of our results will contribute to fulfill the demand of enhancement of microbial therapeutic enzyme productivity, through ultrasonication stimulation.
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Affiliation(s)
- Devchand N Avhad
- Department of Chemical Engineering, Institute of Chemical Technology, Matunga (E), Mumbai 400019, India
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50
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Yu Y, Xu Y, Wu J, Xiao G, Fu M, Zhang Y. Effect of ultra-high pressure homogenisation processing on phenolic compounds, antioxidant capacity and anti-glucosidase of mulberry juice. Food Chem 2013; 153:114-20. [PMID: 24491708 DOI: 10.1016/j.foodchem.2013.12.038] [Citation(s) in RCA: 52] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/04/2013] [Revised: 11/30/2013] [Accepted: 12/09/2013] [Indexed: 10/25/2022]
Abstract
In this study, the effects of ultra-high pressure homogenisation (UHPH) processing at 200 MPa for 1-3 successive passes (inlet temperatures at 4°C) were compared with pasteurisation (95°C, 1 min) processing on phenolic compounds, antioxidant capacity (ORAC value) and anti-glucosidase of mulberry juice. Compared with thermal pasteurisation processing, the more reductions in the anthocyanins, phenolic acids (gallic, protocatechuic, caffeic and p-coumaric acids, and a unknown hydroxycinnamic acid) and quercetin aglycone contents, as well as ORAC value were observed during UHPH processing of mulberry juice, whereas all reductions above during UHPH processing could be inhibited by adding ascorbic acid to mulberry juice. Besides, no significant change (p>0.05) in the α-glucosidase inhibitory activity was observed during UHPH processing of mulberry juice, but showed a 14% reduction in mulberry juice processed by thermal pasteurisation.
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Affiliation(s)
- Yuanshan Yu
- Sericulture and Agri-Food Research Institute, Guangdong Academy of Agricultural Sciences, Guangzhou 510610, PR China
| | - Yujuan Xu
- Sericulture and Agri-Food Research Institute, Guangdong Academy of Agricultural Sciences, Guangzhou 510610, PR China
| | - Jijun Wu
- Sericulture and Agri-Food Research Institute, Guangdong Academy of Agricultural Sciences, Guangzhou 510610, PR China
| | - Gengsheng Xiao
- Sericulture and Agri-Food Research Institute, Guangdong Academy of Agricultural Sciences, Guangzhou 510610, PR China.
| | - Mangqin Fu
- Sericulture and Agri-Food Research Institute, Guangdong Academy of Agricultural Sciences, Guangzhou 510610, PR China
| | - Yousheng Zhang
- Sericulture and Agri-Food Research Institute, Guangdong Academy of Agricultural Sciences, Guangzhou 510610, PR China
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