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Lima MA, Rosenthal A. High pressure homogenization applied to fruit juices: Effects on microbial inactivation and on maintenance of bioactive components. FOOD SCI TECHNOL INT 2023; 29:857-870. [PMID: 36065571 DOI: 10.1177/10820132221124196] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
High-pressure homogenization (HPH) is a non-thermal technology widely studied to replace, partially or in total, the conventional thermal preservation processes used in the food industry, thus minimizing undesirable changes in the nutritional and sensory characteristics of liquid products. The main effect of HPH is the size reduction of dispersed particles thus affecting physical stability of the products, despite also inactivating microorganisms, preserving bioactive compounds, and maintaining sensory characteristics. During the process, the fluid is driven under high-pressure through a micrometric gap inside the valve. Phenomena including cavitation, shear and turbulence are responsible for the changes in the fluid. From this perspective, the present paper reviews the effects of HPH on the inactivation of microorganisms and preservation of bioactive compounds of fruit juices treated with this technology. The juice matrices reported were apple, apricot, banana, blackberry, carrot, kiwifruit, mandarin, mango, orange, peach, pomegranate, rosehip, strawberry and tomato. The paper elucidates the potential application of HPH to fruit juice processing aiming at producing safe products with high nutritional and sensory quality.
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Affiliation(s)
- Mariah Almeida Lima
- Graduate Program in Food Science and Technology, Federal University of Rio de Janeiro (UFRRJ), Seropedica, RJ, Brazil
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2
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Gutiérrez-Pacheco MM, Torres-Moreno H, Flores-Lopez ML, Velázquez Guadarrama N, Ayala-Zavala JF, Ortega-Ramírez LA, López-Romero JC. Mechanisms and Applications of Citral's Antimicrobial Properties in Food Preservation and Pharmaceuticals Formulations. Antibiotics (Basel) 2023; 12:1608. [PMID: 37998810 PMCID: PMC10668791 DOI: 10.3390/antibiotics12111608] [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: 09/30/2023] [Revised: 11/01/2023] [Accepted: 11/04/2023] [Indexed: 11/25/2023] Open
Abstract
Citral is a monoterpene constituted by two isomers known as neral and geranial. It is present in different plant sources and recognized as safe (GRAS) by the Food and Drug Administration (FDA). In recent years, investigations have demonstrated that this compound exhibited several biological activities, such as antibacterial, antifungal, antibiofilm, antiparasitic, antiproliferative, anti-inflammatory, and antioxidant properties, by in vitro and in vivo assays. Additionally, when incorporated into different food matrices, citral can reduce the microbial load of pathogenic microorganisms and extend the shelf life. This compound has acceptable drug-likeness properties and does not present any violations of Lipinski's rules, which could be used for drug development. The above shows that citral could be a compound of interest for developing food additives to extend the shelf life of animal and vegetable origin foods and develop pharmaceutical products.
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Affiliation(s)
| | - Heriberto Torres-Moreno
- Departamento de Ciencias Químico-Biológicas y Agropecuarias, Universidad de Sonora, H. Caborca 83600, Sonora, Mexico;
| | - María Liliana Flores-Lopez
- Centro de Investigación e Innovación Científica y Tecnológica, Universidad Autónoma de Coahuila, Saltillo 25070, Coahuila, Mexico;
| | - Norma Velázquez Guadarrama
- Laboratorio de Investigación en Enfermedades Infecciosas, Hospital Infantil de México Federico Gómez, Mexico City 06720, Mexico;
| | - J. Fernando Ayala-Zavala
- Coordinación de Tecnología de Alimentos de Origen Vegetal, Centro de Investigación en Alimentación y Desarrollo, A. C. Carretera Gustavo Astiazarán Rosas No. 46, Colonia la Victoria, Hermosillo 83304, Sonora, Mexico;
| | - Luis Alberto Ortega-Ramírez
- Departamento de Ciencias de la Salud, Universidad Estatal de Sonora, San Luis Río Colorado 83430, Sonora, Mexico;
| | - Julio César López-Romero
- Departamento de Ciencias Químico-Biológicas y Agropecuarias, Universidad de Sonora, H. Caborca 83600, Sonora, Mexico;
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3D Printing of Functional Strawberry Snacks: Food Design, Texture, Antioxidant Bioactive Compounds, and Microbial Stability. Antioxidants (Basel) 2023; 12:antiox12020436. [PMID: 36829995 PMCID: PMC9952332 DOI: 10.3390/antiox12020436] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/28/2023] [Revised: 02/08/2023] [Accepted: 02/09/2023] [Indexed: 02/12/2023] Open
Abstract
3D printing technology (3DP) as additive manufacturing is an innovative design technology that can meet the individual nutritional and sensory needs of consumers. Therefore, the aim of this work was to apply 3DP in the production of a strawberry-based functional product with the addition of two hydrocolloids (corn and wheat starch) in three proportions (10, 15 and 20%) and to investigate the influence of 3DP process parameters on physico-chemical and textural properties, as well as the bioactive and antioxidant potential and microbiological stability, with(out) the addition of natural antimicrobial agents. Starch type had a significant effect on all tested bioactive compounds, as well as on starch content, except for total phenolic and hydroxycinnamic acid contents. Considering the content of bioactive compounds and antioxidant capacity, program 2 proved to be more suitable than program 1. All samples exhibited good textural properties, a high degree of stability and minimal geometric deviations. Regarding microbiological safety, no pathogenic bacteria were found in the 3DP samples during storage. The 3DP sample with added citral at a concentration of 75 mg L-1 showed the best microbiological quality. Ultimately, 3DP can be successfully used for the production of new strawberry-based functional products.
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Du L, Sun Y, Han L, Su S. Inactivation of Saccharomyces cerevisiae by combined high pressure carbon dioxide and high pressure homogenization. J Supercrit Fluids 2022. [DOI: 10.1016/j.supflu.2022.105816] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
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Gong X, Huang J, Xu Y, Li Z, Li L, Li D, Belwal T, Jeandet P, Luo Z, Xu Y. Deterioration of plant volatile organic compounds in food: Consequence, mechanism, detection, and control. Trends Food Sci Technol 2022. [DOI: 10.1016/j.tifs.2022.11.022] [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]
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Assessment of Antimicrobial Efficiency of Pistacia lentiscus and Fortunella margarita Essential Oils against Spoilage and Pathogenic Microbes in Ice Cream and Fruit Juices. MICROBIOLOGY RESEARCH 2022. [DOI: 10.3390/microbiolres13030048] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022] Open
Abstract
Nowadays, the use of antimicrobial natural agents as alternative food preservatives represents an intriguing case. The purpose of this study was to investigate possible antimicrobial activity of Pistacia lentiscus and Fortunella margarita essential oils (EOs) and to evaluate their commercial potential in the food industry. The main constituents identified by GC/MS in Pistacia lentiscus EO were a-pinene (67.7%), myrcene (18.8%), and β-pinene (3.0%), whereas limonene (93.8%) and myrcene (2.7%) were the dominant compounds in Fortunella margarita EO. The antimicrobial properties were initially assayed and the minimum inhibitory, non-inhibitory, and minimum lethal concentration values against the Escherichiacoli, Listeria monocytogenes, Pseudomonas fragi, Aspergillus niger, and Saccharomyces cerevisiae were determined using a previously published model, combining absorbance measurements with the common dilution method and non-linear regression analysis to fit the data. Their efficiency was further validated in ice cream containing 0.2% (w/w) Pistacia lentiscus, 0.006% (w/w) Fortunella margarita EOs and 2% (w/w) aqueous residue of F. margarita EO deliberately inoculated with 4 logcfu/g Escherichiacoli, Listeria monocytogenes or Pseudomonas fragi, separately. Similarly, the activity of the oils was monitored in fruit juice (lemon, apple, and blackcurrant) containing 0.2% (w/w) Pistacia lentiscus, 0.006% (w/w) Fortunella margarita EOs and 2% (w/w) aqueous residue of F. margarita EO deliberately spiked with 100 spores/mL of Aspergillus niger or 4 logcfu/mL of Saccharomyces cerevisiae, separately. The results showed that microbial viable counts in the supplemented products ranged at significantly lower levels compared to the control samples during storage. Overall, the data indicated that both EOs constitute effective antimicrobial sources with many potent applications in the food industry.
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Ma T, Wang J, Lan T, Bao S, Zhao Q, Sun X, Liu X. How to comprehensively improve juice quality: a review of the impacts of sterilization technology on the overall quality of fruit and vegetable juices in 2010-2021, an updated overview and current issues. Crit Rev Food Sci Nutr 2022; 64:2197-2247. [PMID: 36106453 DOI: 10.1080/10408398.2022.2121806] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
Fruit and vegetable juices (FVJ) are rich in nutrients, so they easily breed bacteria, which cause microbial pollution and rapid deterioration of their quality and safety. Sterilization is an important operation in FVJ processing. However, regardless of whether thermal sterilization or non-thermal sterilization is used, the effect and its impact on the overall quality of FVJ are strongly dependent on the processing parameters, microbial species, and FVJ matrix. Therefore, for different types of FVJ, an understanding of the impacts that different sterilization technologies have on the overall quality of the juice is important in designing and optimizing technical parameters to produce value-added products. This article provides an overview of the application of thermal and non-thermal technique in the field of FVJ processing over the past 10 years. The operating principle and effects of various technologies on the inactivation of microorganisms and enzymes, nutritional and functional characteristics, physicochemical properties, and sensory quality of a wide range of FVJ are comprehensively discussed. The application of different combinations of hurdle technology in the field of FVJ sterilization processing are also discussed in detail. Additionally, the advantages, limitations, and current application prospects of different sterilization technologies are summarized.
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Affiliation(s)
- Tingting Ma
- College of Food Science and Engineering, College of Enology, Shaanxi Provincial Key Laboratory of Viti-Viniculture, Viti-viniculture Engineering Technology Center of State Forestry and Grassland Administration, Shaanxi Engineering Research Center for Viti-Viniculture, Heyang Viti-viniculture Station, Ningxia Helan Mountain Eastern Foot wine Station, Northwest A&F University, Yangling, China
| | - Jiaqi Wang
- College of Food Science and Engineering, College of Enology, Shaanxi Provincial Key Laboratory of Viti-Viniculture, Viti-viniculture Engineering Technology Center of State Forestry and Grassland Administration, Shaanxi Engineering Research Center for Viti-Viniculture, Heyang Viti-viniculture Station, Ningxia Helan Mountain Eastern Foot wine Station, Northwest A&F University, Yangling, China
| | - Tian Lan
- College of Food Science and Engineering, College of Enology, Shaanxi Provincial Key Laboratory of Viti-Viniculture, Viti-viniculture Engineering Technology Center of State Forestry and Grassland Administration, Shaanxi Engineering Research Center for Viti-Viniculture, Heyang Viti-viniculture Station, Ningxia Helan Mountain Eastern Foot wine Station, Northwest A&F University, Yangling, China
| | - Shihan Bao
- College of Food Science and Engineering, College of Enology, Shaanxi Provincial Key Laboratory of Viti-Viniculture, Viti-viniculture Engineering Technology Center of State Forestry and Grassland Administration, Shaanxi Engineering Research Center for Viti-Viniculture, Heyang Viti-viniculture Station, Ningxia Helan Mountain Eastern Foot wine Station, Northwest A&F University, Yangling, China
| | - Qinyu Zhao
- College of Food Science and Engineering, College of Enology, Shaanxi Provincial Key Laboratory of Viti-Viniculture, Viti-viniculture Engineering Technology Center of State Forestry and Grassland Administration, Shaanxi Engineering Research Center for Viti-Viniculture, Heyang Viti-viniculture Station, Ningxia Helan Mountain Eastern Foot wine Station, Northwest A&F University, Yangling, China
| | - Xiangyu Sun
- College of Food Science and Engineering, College of Enology, Shaanxi Provincial Key Laboratory of Viti-Viniculture, Viti-viniculture Engineering Technology Center of State Forestry and Grassland Administration, Shaanxi Engineering Research Center for Viti-Viniculture, Heyang Viti-viniculture Station, Ningxia Helan Mountain Eastern Foot wine Station, Northwest A&F University, Yangling, China
| | - Xuebo Liu
- College of Food Science and Engineering, College of Enology, Shaanxi Provincial Key Laboratory of Viti-Viniculture, Viti-viniculture Engineering Technology Center of State Forestry and Grassland Administration, Shaanxi Engineering Research Center for Viti-Viniculture, Heyang Viti-viniculture Station, Ningxia Helan Mountain Eastern Foot wine Station, Northwest A&F University, Yangling, China
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Changes in volatile and fatty acid compositions of selected microalgal suspensions with high pressure homogenization. ALGAL RES 2022. [DOI: 10.1016/j.algal.2022.102867] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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Liu Y, Liao M, Rao L, Zhao L, Wang Y, Liao X. Effect of ultra-high pressure homogenization on microorganism and quality of composite pear juice. Food Sci Nutr 2022; 10:3072-3084. [PMID: 36171764 PMCID: PMC9469897 DOI: 10.1002/fsn3.2906] [Citation(s) in RCA: 2] [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: 12/13/2021] [Revised: 04/11/2022] [Accepted: 04/12/2022] [Indexed: 12/05/2022] Open
Abstract
In this study, composite pear juice was processed by ultra-high pressure homogenization (UHPH) at four different pressures (50, 100, 150, and 200 MPa) with six different temperatures (4, 20, 30, 40, 60, and 80°C), then microorganism and physicochemical and nutritional properties of the samples were investigated. The counts of total aerobic bacteria (TAB) and yeasts and molds (Y&M) were reduced by 0.89-4.72 log10 CFU/ml and 0.40-3.03 log10 CFU/ml after processing, respectively. There was no significant change on total soluble solid and color, but significant decreases of pH and particle size value were observed, and the antioxidant activity, total phenolic content, viscosity, and suspension stability significantly increased in treated samples. Compared to the untreated samples, polyphenol oxidase (PPO) and peroxidase (POD) activity of UHPH-treated samples varied between 97%-126% and 81%-165%, respectively, indicating that the PPO and POD activities could be inactivated or activated by UHPH. This study introduced proper temperature combined with UHPH could improve the microbial inactivation and the quality of the compound juice.
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Affiliation(s)
- Yan Liu
- College of Food Science and Nutritional EngineeringChina Agricultural UniversityBeijingChina
- National Engineering Research Centre for Fruit and Vegetable ProcessingBeijingChina
- Key Lab of Fruit and Vegetable ProcessingMinistry of Agriculture and Rural AffairsBeijingChina
- Beijing Key Laboratory for Food Nonthermal ProcessingBeijingChina
| | - Mengyu Liao
- College of Food Science and Nutritional EngineeringChina Agricultural UniversityBeijingChina
- National Engineering Research Centre for Fruit and Vegetable ProcessingBeijingChina
- Key Lab of Fruit and Vegetable ProcessingMinistry of Agriculture and Rural AffairsBeijingChina
- Beijing Key Laboratory for Food Nonthermal ProcessingBeijingChina
| | - Lei Rao
- College of Food Science and Nutritional EngineeringChina Agricultural UniversityBeijingChina
- National Engineering Research Centre for Fruit and Vegetable ProcessingBeijingChina
- Key Lab of Fruit and Vegetable ProcessingMinistry of Agriculture and Rural AffairsBeijingChina
- Beijing Key Laboratory for Food Nonthermal ProcessingBeijingChina
| | - Liang Zhao
- College of Food Science and Nutritional EngineeringChina Agricultural UniversityBeijingChina
- National Engineering Research Centre for Fruit and Vegetable ProcessingBeijingChina
- Key Lab of Fruit and Vegetable ProcessingMinistry of Agriculture and Rural AffairsBeijingChina
- Beijing Key Laboratory for Food Nonthermal ProcessingBeijingChina
| | - Yongtao Wang
- College of Food Science and Nutritional EngineeringChina Agricultural UniversityBeijingChina
- National Engineering Research Centre for Fruit and Vegetable ProcessingBeijingChina
- Key Lab of Fruit and Vegetable ProcessingMinistry of Agriculture and Rural AffairsBeijingChina
- Beijing Key Laboratory for Food Nonthermal ProcessingBeijingChina
| | - Xiaojun Liao
- College of Food Science and Nutritional EngineeringChina Agricultural UniversityBeijingChina
- National Engineering Research Centre for Fruit and Vegetable ProcessingBeijingChina
- Key Lab of Fruit and Vegetable ProcessingMinistry of Agriculture and Rural AffairsBeijingChina
- Beijing Key Laboratory for Food Nonthermal ProcessingBeijingChina
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Gottardi D, Siroli L, Braschi G, Rossi S, Ferioli F, Vannini L, Patrignani F, Lanciotti R. High-Pressure Homogenization and Biocontrol Agent as Innovative Approaches Increase Shelf Life and Functionality of Carrot Juice. Foods 2021; 10:2998. [PMID: 34945548 PMCID: PMC8701166 DOI: 10.3390/foods10122998] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/06/2021] [Revised: 11/19/2021] [Accepted: 12/02/2021] [Indexed: 12/21/2022] Open
Abstract
Recently, application of high-pressure homogenization (HPH) treatments has been widely studied to improve shelf life and rheological and functional properties of vegetable and fruit juices. Another approach that has drawn the attention of researchers is the use of biocontrol cultures. Nevertheless, no data on their possible combined effect on fruit juices shelf life and functionality have been published yet. In this work, the microbial, organoleptic, and technological stability of extremely perishable carrot juice and its functionality were monitored for 12 and 7 days (stored at 4 and 10 °C, respectively) upon HPH treatment alone or in combination with a fermentation step using the biocontrol agent L. lactis LBG2. HPH treatment at 150 MPa for three passes followed by fermentation with L. lactis LBG2 extended the microbiological shelf life of the products of at least three and seven days when stored at 10 °C and 4 °C, respectively, compared to untreated or only HPH-treated samples. Moreover, the combined treatments determined a higher stability of pH and color values, and a better retention of β-carotene and lutein throughout the shelf-life period when compared to unfermented samples. Eventually, use of combined HPH and LBG2 resulted in the production of compounds having positive sensory impact on carrot juice.
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Affiliation(s)
- Davide Gottardi
- Department of Agricultural and Food Sciences, Campus of Food Science, Piazza Goidanich 60, 47521 Cesena, FC, Italy; (D.G.); (L.S.); (G.B.); (S.R.); (F.F.); (L.V.); (F.P.)
| | - Lorenzo Siroli
- Department of Agricultural and Food Sciences, Campus of Food Science, Piazza Goidanich 60, 47521 Cesena, FC, Italy; (D.G.); (L.S.); (G.B.); (S.R.); (F.F.); (L.V.); (F.P.)
- Interdepartmental Centre for Agri-Food Industrial Research, Campus of Food Science, Via Quinto Bucci 336, 47521 Cesena, FC, Italy
| | - Giacomo Braschi
- Department of Agricultural and Food Sciences, Campus of Food Science, Piazza Goidanich 60, 47521 Cesena, FC, Italy; (D.G.); (L.S.); (G.B.); (S.R.); (F.F.); (L.V.); (F.P.)
| | - Samantha Rossi
- Department of Agricultural and Food Sciences, Campus of Food Science, Piazza Goidanich 60, 47521 Cesena, FC, Italy; (D.G.); (L.S.); (G.B.); (S.R.); (F.F.); (L.V.); (F.P.)
| | - Federico Ferioli
- Department of Agricultural and Food Sciences, Campus of Food Science, Piazza Goidanich 60, 47521 Cesena, FC, Italy; (D.G.); (L.S.); (G.B.); (S.R.); (F.F.); (L.V.); (F.P.)
| | - Lucia Vannini
- Department of Agricultural and Food Sciences, Campus of Food Science, Piazza Goidanich 60, 47521 Cesena, FC, Italy; (D.G.); (L.S.); (G.B.); (S.R.); (F.F.); (L.V.); (F.P.)
- Interdepartmental Centre for Agri-Food Industrial Research, Campus of Food Science, Via Quinto Bucci 336, 47521 Cesena, FC, Italy
| | - Francesca Patrignani
- Department of Agricultural and Food Sciences, Campus of Food Science, Piazza Goidanich 60, 47521 Cesena, FC, Italy; (D.G.); (L.S.); (G.B.); (S.R.); (F.F.); (L.V.); (F.P.)
- Interdepartmental Centre for Agri-Food Industrial Research, Campus of Food Science, Via Quinto Bucci 336, 47521 Cesena, FC, Italy
| | - Rosalba Lanciotti
- Department of Agricultural and Food Sciences, Campus of Food Science, Piazza Goidanich 60, 47521 Cesena, FC, Italy; (D.G.); (L.S.); (G.B.); (S.R.); (F.F.); (L.V.); (F.P.)
- Interdepartmental Centre for Agri-Food Industrial Research, Campus of Food Science, Via Quinto Bucci 336, 47521 Cesena, FC, Italy
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Szczepańska J, Skąpska S, Połaska M, Marszałek K. High pressure homogenization with a cooling circulating system: The effect on physiochemical and rheological properties, enzymes, and carotenoid profile of carrot juice. Food Chem 2021; 370:131023. [PMID: 34509942 DOI: 10.1016/j.foodchem.2021.131023] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/15/2021] [Revised: 08/27/2021] [Accepted: 08/30/2021] [Indexed: 11/25/2022]
Abstract
The influence of high pressure homogenization (HPH) at 100-150 MPa performed by multiple passes below 35 °C on carrot juice quality and stability was studied. The highest reduction in microorganisms (by 2.47 log) was noted at 150 MPa with 5 passes of the juice through the homogenizer. The PPO and POD's residual activity increased after HPH; PG was at the same level, while PME activity increased or decreased depending on the process parameters used. HPH treatment resulted in a decrease in the apparent dynamic viscosity, turbidity and colour parameters. Five passes at 150 MPa caused an increase in the carotenoid content, especially 9-Z-β-carotene (by 154%) while the TPC did not change significantly. Carrot juice treatment at 150 MPa with 5 passes may extend its shelf-life by 3 days when stored at 4 °C.
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Affiliation(s)
- Justyna Szczepańska
- Prof. Wacław Dąbrowski Institute of Agricultural and Food Biotechnology - State Research Institute, Department of Fruit and Vegetable Product Technology, 36 Rakowiecka St., 02-532, Warsaw, Poland.
| | - Sylwia Skąpska
- Prof. Wacław Dąbrowski Institute of Agricultural and Food Biotechnology - State Research Institute, Department of Fruit and Vegetable Product Technology, 36 Rakowiecka St., 02-532, Warsaw, Poland.
| | - Marzena Połaska
- Prof. Wacław Dąbrowski Institute of Agricultural and Food Biotechnology - State Research Institute, Department of Microbiology, 36 Rakowiecka St., 02-532, Warsaw, Poland.
| | - Krystian Marszałek
- Prof. Wacław Dąbrowski Institute of Agricultural and Food Biotechnology - State Research Institute, Department of Fruit and Vegetable Product Technology, 36 Rakowiecka St., 02-532, Warsaw, Poland.
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Szczepańska J, Skąpska S, Marszałek K. Continuous High-pressure Cooling-Assisted Homogenization Process for Stabilization of Apple Juice. FOOD BIOPROCESS TECH 2021. [DOI: 10.1007/s11947-021-02611-4] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
Abstract
AbstractThe effect of high-pressure homogenization (HPH) at 100–200 MPa (with up to 5 passes) on the quality and storage stability of apple juice was investigated. The microbiological quality, polyphenol oxidase (PPO), peroxidase (POD), polygalacturonase (PG) and pectinmethylesterase (PME) activity, particle size distribution (PSD), apparent viscosity, turbidity, concentration of vitamin C, individual polyphenols and their total content (TPC), antioxidant activity, and colour of fresh, HPH-treated apple juice were all evaluated. The highest reduction in microorganisms (1.4 log) and oxidoreductase activity (~20%) was observed at 200 MPa, while hydrolases did not change significantly. HPH led to significant disintegration of the tissue and a decrease in viscosity. Vitamin C decreased by 62%, while TPC increased by 20% after HPH. Significant correlations were observed between antioxidant activity, TPC, and individual polyphenols. Chlorogenic, ferulic, and gallic acid were most stable at 200 MPa. The optimal shelf-life of the juice was estimated as 7 days.
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13
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Combined use of natural antimicrobial based nanoemulsions and ultra high pressure homogenization to increase safety and shelf-life of apple juice. Food Control 2020. [DOI: 10.1016/j.foodcont.2019.107051] [Citation(s) in RCA: 18] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
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Reale A, Di Renzo T, Russo A, Niro S, Ottombrino A, Pellicano MP. Production of low-calorie apricot nectar sweetened with stevia: Impact on qualitative, sensory, and nutritional profiles. Food Sci Nutr 2020; 8:1837-1847. [PMID: 32328249 PMCID: PMC7174211 DOI: 10.1002/fsn3.1464] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/25/2019] [Revised: 01/21/2020] [Accepted: 01/29/2020] [Indexed: 11/25/2022] Open
Abstract
This study aimed to develop a low-calorie apricot nectar by replacing sucrose with different amount of Stevia rebaudiana bertoni (Rebaudioside A, 98%). Stevia has become very popular as sweetener for the production of low-calorie products but its addition could be a challenge for industry, since it could modify sensory features of the product and consumers' acceptance. To this end, apricot nectars without sugar, with sucrose 10%, and with different amounts of stevia were produced and evaluated for microbiological quality using the pour-plate technique, and physicochemical (pH, TTA, and a w) and nutritional (moisture, fat, protein, carbohydrates, and ash) characteristics. Furthermore, a sensory analysis of the samples was performed by a panel of trained judges using quantitative descriptive analysis. The effect of stevia addiction on the consumers' acceptance was investigated by 102 consumers of fruit juices that evaluated the overall acceptability of the samples using a structured 9-point hedonic scale. Levels of microbial groups in nectars were under the detection limit confirming a good hygienic practice within the production. Nectars produced with stevia resulted in significant reduction in caloric value from 86 kcal (nectar with 10% sucrose) to 49 kcal (nectars with stevia), without altering its typicality. Different sensory profiles among samples were pointed out; all the products are liked, but with a different level of pleasantness. The study highlighted that the apricot nectars with 0.07% stevia are characterized for sweet and liquorice aroma notes and received the same level of consumer acceptability of nectars produced with 10% sucrose.
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Affiliation(s)
- Anna Reale
- Institute of Food ScienceNational Research CouncilISA‐CNRAvellinoItaly
| | - Tiziana Di Renzo
- Institute of Food ScienceNational Research CouncilISA‐CNRAvellinoItaly
| | - Antonio Russo
- Institute of Food ScienceNational Research CouncilISA‐CNRAvellinoItaly
| | - Serena Niro
- Department of Agricultural, Environmental and Food SciencesDiAAAUniversity of MoliseCampobassoItaly
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Montanari C, Tylewicz U, Tabanelli G, Berardinelli A, Rocculi P, Ragni L, Gardini F. Heat-Assisted Pulsed Electric Field Treatment for the Inactivation of Saccharomyces cerevisiae: Effects of the Presence of Citral. Front Microbiol 2019; 10:1737. [PMID: 31417527 PMCID: PMC6684780 DOI: 10.3389/fmicb.2019.01737] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/28/2019] [Accepted: 07/15/2019] [Indexed: 11/13/2022] Open
Abstract
Pulsed electric field (PEF) treatment is a non-thermal technology that has shown good potential for microbial inactivation. However, in many cases, it cannot be sufficient to avoid microbial proliferation, and the combination with other stabilizing technologies is needed. In the framework of the hurdle concept, several researches have been focused on the use of PEF in combination with heat and/or antimicrobials to increase its efficacy. This study investigated the inactivation effect of PEF on a strain of Saccharomyces cerevisiae (isolated from spoiled beverages) in a model system (growth medium). The efficacy of PEF treatment was evaluated in relation to different variables, such as electric field strength (25 and 50 kV/cm), treatment time (from 1 to 5 s), initial inoculum level (4 or 6 log cfu/ml), preheating at 50°C, medium pH (4 or 6), and addition of citral at sublethal concentration (i.e., half of minimum inhibiting concentration). The data from plate counting, modeled with the Weibull equation, showed that one of the main factors affecting yeast inactivation was the preheating of the suspension at 50°C. Indeed, higher cell load reductions were obtained with heat-assisted PEF, especially in the presence of citral. The effect of initial cell load was negligible, while pH affected yeast inactivation only without preheating, with higher death kinetics at pH 6. Flow cytometry (FCM) analysis confirmed higher mortality under these conditions. However, the occurrence of injured cells, especially in samples treated at pH 4, was observed. The ability of these cells to recover from the damages induced by treatments was affected by both citral and preheating. The synergic effects of PEF, preheating, and citral were likely due to the increase of membrane permeability (especially at pH 6), as the primary target of electroporation, which favored the solubilization of citral in the cell membrane, enhancing the efficacy of the whole process. The multi-analytical approach (traditional plate counting and FCM) allowed defining parameters to increase PEF efficacy against S. cerevisiae. Moreover, FCM, able to discriminate different physiological states of the yeast population, was helpful to better clarify the action mechanism and the potential recovery of cells after treatment.
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Affiliation(s)
- Chiara Montanari
- Interdepartmental Center for Industrial Agri-Food Research, University of Bologna, Cesena, Italy
| | - Urszula Tylewicz
- Department of Agricultural and Food Sciences, University of Bologna, Cesena, Italy
| | - Giulia Tabanelli
- Interdepartmental Center for Industrial Agri-Food Research, University of Bologna, Cesena, Italy
- Department of Agricultural and Food Sciences, University of Bologna, Cesena, Italy
| | | | - Pietro Rocculi
- Interdepartmental Center for Industrial Agri-Food Research, University of Bologna, Cesena, Italy
- Department of Agricultural and Food Sciences, University of Bologna, Cesena, Italy
| | - Luigi Ragni
- Interdepartmental Center for Industrial Agri-Food Research, University of Bologna, Cesena, Italy
- Department of Agricultural and Food Sciences, University of Bologna, Cesena, Italy
| | - Fausto Gardini
- Interdepartmental Center for Industrial Agri-Food Research, University of Bologna, Cesena, Italy
- Department of Agricultural and Food Sciences, University of Bologna, Cesena, Italy
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16
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Siroli L, Camprini L, Pisano MB, Patrignani F, Lanciotti R. Volatile Molecule Profiles and Anti- Listeria monocytogenes Activity of Nisin Producers Lactococcus lactis Strains in Vegetable Drinks. Front Microbiol 2019; 10:563. [PMID: 30972045 PMCID: PMC6443959 DOI: 10.3389/fmicb.2019.00563] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/09/2018] [Accepted: 03/05/2019] [Indexed: 12/03/2022] Open
Abstract
This work aimed to evaluate the potential of 15 nisin producing Lactococcus lactis strains, isolated from dairy products, for the fermentation of soymilk and carrot juice. In particular, the acidification and the production of nisin in the food matrices were recorded. Moreover, three strains (LBG2, FBG1P, and 3LC39), that showed the most promising results were further scrutinized for their anti-Listeria monocytogenes activity and volatile molecules profile during fermentation of soymilk and carrot juice. Lactococcus lactis strains LBG2, FBG1P, and 3LC39 resulted the most interesting ones, showing rapid growth and acidification on both food matrices. The higher amounts of nisin were detected in soymilk samples fermented by the strain LBG2 after 24 and 48 h (26.4 mg/L). Furthermore, the rapid acidification combined with the production of nisin resulted in a strong anti-Listeria activity, reducing the pathogen loads below the detection limit, in carrot juice samples fermented by the strains LBG2 and FBG1P and in soymilk by the strain LBG2. The fermentation increased the presence of volatile molecules such as aldehydes and ketones with a positive impact on the organoleptic profile of both the fermented products. These results highlighted the interesting potential of three nisin producing L. lactis strains for the production of fermented carrot juice and soymilk. In fact, the fermentation by lactic acid bacteria, combined or not with other mild technologies, represents a good strategy for the microbiological stabilization of these products. Furthermore, the increase of molecules with a positive sensory impact, such as aldehydes and ketones, in the fermented products suggests a possible improvement of their organoleptic characteristics.
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Affiliation(s)
- Lorenzo Siroli
- Department of Agricultural and Food Sciences, Alma Mater Studiorum, University of Bologna, Cesena, Italy
| | - Lucia Camprini
- Interdepartmental Center for Industrial Agri-food Research, University of Bologna, Cesena, Italy
| | - Maria Barbara Pisano
- Department of Medical Sciences and Public Health, University of Cagliari, Monserrato, Italy
| | - Francesca Patrignani
- Department of Agricultural and Food Sciences, Alma Mater Studiorum, University of Bologna, Cesena, Italy
- Interdepartmental Center for Industrial Agri-food Research, University of Bologna, Cesena, Italy
| | - Rosalba Lanciotti
- Department of Agricultural and Food Sciences, Alma Mater Studiorum, University of Bologna, Cesena, Italy
- Interdepartmental Center for Industrial Agri-food Research, University of Bologna, Cesena, Italy
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17
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High-pressure homogenisation combined with blanching to turn lettuce waste into a physically stable juice. INNOV FOOD SCI EMERG 2019. [DOI: 10.1016/j.ifset.2018.11.008] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
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18
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Tabanelli G, Montanari C, Arioli S, Magnani M, Patrignani F, Lanciotti R, Mora D, Gardini F. Physiological response of Saccharomyces cerevisiae to citral combined with thermal treatment. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2018.12.006] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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19
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Patrignani F, Mannozzi C, Tappi S, Tylewicz U, Pasini F, Castellone V, Riciputi Y, Rocculi P, Romani S, Caboni MF, Gardini F, Lanciotti R, Dalla Rosa M. (Ultra) High Pressure Homogenization Potential on the Shelf-Life and Functionality of Kiwifruit Juice. Front Microbiol 2019; 10:246. [PMID: 30837971 PMCID: PMC6389688 DOI: 10.3389/fmicb.2019.00246] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/30/2018] [Accepted: 01/30/2019] [Indexed: 02/02/2023] Open
Abstract
The increasing competition within the food industry sector makes the requisite of innovation in processes and products essential, leading to focus the interest on the application of new processing technologies including high pressure homogenization (HPH) and ultra high pressure homogenization (UHPH). In this context, the present research aimed at evaluating the effects of two UHPH treatments performed at 200 MPa for 2 and 3 cycles on quality and functionality of organic kiwifruit juice stored at three different temperatures, i.e., 5, 15, and 25°C. The results showed that only the treatment performed at 200 MPa for 3 cycles was able to significantly increase the shelf-life of organic kiwifruit juices when stored at refrigeration temperature, avoiding also phase separation that occurred in the sample treated at 0.1 MPa (control) after 20 days of refrigerated storage. The obtained data showed also that the highest applied pressure was able to increase some quality parameters of the juice such as viscosity and luminosity (L∗) and increased the availability of total phenol content consequently enhancing the juice total antioxidant activity. The application of a treatment at 200 MPa for 3 cycles allowed to obtain a stable kiwifruit juice for more than 40 days under refrigerated storage. A challenge to implement this technology in food process as full alternative to thermal treatment could be represented by the adoption of pressure level up to 400 MPa followed by the packaging in aseptic conditions.
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Affiliation(s)
- Francesca Patrignani
- Department of Agricultural and Food Sciences, University of Bologna, Bologna, Italy.,Interdepartmental Centre for Agri-Food Industrial Research, University of Bologna, Bologna, Italy
| | - Cinzia Mannozzi
- Department of Agricultural and Food Sciences, University of Bologna, Bologna, Italy
| | - Silvia Tappi
- Department of Agricultural and Food Sciences, University of Bologna, Bologna, Italy
| | - Urszula Tylewicz
- Department of Agricultural and Food Sciences, University of Bologna, Bologna, Italy
| | - Federica Pasini
- Interdepartmental Centre for Agri-Food Industrial Research, University of Bologna, Bologna, Italy
| | | | - Ylenia Riciputi
- Interdepartmental Centre for Agri-Food Industrial Research, University of Bologna, Bologna, Italy
| | - Pietro Rocculi
- Department of Agricultural and Food Sciences, University of Bologna, Bologna, Italy.,Interdepartmental Centre for Agri-Food Industrial Research, University of Bologna, Bologna, Italy
| | - Santina Romani
- Department of Agricultural and Food Sciences, University of Bologna, Bologna, Italy.,Interdepartmental Centre for Agri-Food Industrial Research, University of Bologna, Bologna, Italy
| | - Maria Fiorenza Caboni
- Department of Agricultural and Food Sciences, University of Bologna, Bologna, Italy.,Interdepartmental Centre for Agri-Food Industrial Research, University of Bologna, Bologna, Italy
| | - Fausto Gardini
- Department of Agricultural and Food Sciences, University of Bologna, Bologna, Italy.,Interdepartmental Centre for Agri-Food Industrial Research, University of Bologna, Bologna, Italy
| | - Rosalba Lanciotti
- Department of Agricultural and Food Sciences, University of Bologna, Bologna, Italy.,Interdepartmental Centre for Agri-Food Industrial Research, University of Bologna, Bologna, Italy
| | - Marco Dalla Rosa
- Department of Agricultural and Food Sciences, University of Bologna, Bologna, Italy.,Interdepartmental Centre for Agri-Food Industrial Research, University of Bologna, Bologna, Italy
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20
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Braschi G, Patrignani F, Siroli L, Lanciotti R, Schlueter O, Froehling A. Flow Cytometric Assessment of the Morphological and Physiological Changes of Listeria monocytogenes and Escherichia coli in Response to Natural Antimicrobial Exposure. Front Microbiol 2018; 9:2783. [PMID: 30487788 PMCID: PMC6246641 DOI: 10.3389/fmicb.2018.02783] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/17/2018] [Accepted: 10/30/2018] [Indexed: 11/24/2022] Open
Abstract
Essential oils (EOs) or their components represent one of the most promising natural, safe, and feasible alternatives to prevent the growth of food-borne pathogens like Listeria monocytogenes and Escherichia coli in food matrices. Although antimicrobial properties of EOs and their components are well-documented, limited and fragmented information is available on the changes induced by these compounds, even at sub-lethal concentrations, in the physiological properties of microbial cells. The aim of this study was to explore the morpho-physiological changes of L. monocytogenes Scott A and E. coli MG 1655 induced after 1 h exposure to different sub-lethal and lethal concentrations of citral, carvacrol, (E)-2-hexenal, and thyme EO. For this purpose, different cell viability parameters such as membrane integrity, esterase activity, and cytoplasmic cell membrane potential were measured by flow cytometry. Flow cytometric data revealed specific response patterns in relation to the strain, the natural antimicrobial and its concentrations. Both the target microbial strains showed an increased cell membrane permeabilization without a loss of esterase activity and cell membrane potential with increasing citral, carvacrol and thyme EO concentrations. By contrast, (E)-2-hexenal did not significantly affect the measured physiological properties of L. monocytogenes Scott A and E. coli MG 1655. The used approach allowed identifying the most effective natural antimicrobials in relation to the microbial target.
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Affiliation(s)
- Giacomo Braschi
- Campus Food Science, Department of Agricultural and Food Sciences, Alma Mater Studiorum, University of Bologna, Cesena, Italy
| | - Francesca Patrignani
- Campus Food Science, Department of Agricultural and Food Sciences, Alma Mater Studiorum, University of Bologna, Cesena, Italy
| | - Lorenzo Siroli
- Campus Food Science, Department of Agricultural and Food Sciences, Alma Mater Studiorum, University of Bologna, Cesena, Italy
| | - Rosalba Lanciotti
- Campus Food Science, Department of Agricultural and Food Sciences, Alma Mater Studiorum, University of Bologna, Cesena, Italy
| | - Oliver Schlueter
- Leibniz Institute for Agricultural Engineering and Bioeconomy, Quality and Safety of Food and Feed, Potsdam, Germany
| | - Antje Froehling
- Leibniz Institute for Agricultural Engineering and Bioeconomy, Quality and Safety of Food and Feed, Potsdam, Germany
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21
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Siroli L, Braschi G, de Jong A, Kok J, Patrignani F, Lanciotti R. Transcriptomic approach and membrane fatty acid analysis to study the response mechanisms of Escherichia coli to thyme essential oil, carvacrol, 2-(E)-hexanal and citral exposure. J Appl Microbiol 2018; 125:1308-1320. [PMID: 30028070 DOI: 10.1111/jam.14048] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/18/2018] [Revised: 06/21/2018] [Accepted: 07/15/2018] [Indexed: 12/18/2022]
Abstract
AIMS The application of essential oils (EOs) and their components as food preservatives is promising but requires a deeper understanding of their mechanisms of action. This study aims to evaluate the effects of thyme EO, carvacrol, citral and 2-(E)-hexenal, on whole-genome gene expression (the transcriptome), as well as the fatty acid (FA) composition of the cell membranes of Escherichia coli K12. METHODS AND RESULTS Therefore, we studied the response against 1 h of exposure to sublethal concentrations of natural antimicrobials, of exponentially growing E. coli K12, using DNA microarray technology and a gas chromatographic method. The results show that treatment with a sublethal concentration of the antimicrobials strongly affects global gene expression in E. coli for all antimicrobials used. Major changes in the expression of genes involved in metabolic pathways as well as in FA biosynthesis and protection against oxidative stress were evidenced. Moreover, the sublethal treatments resulted in increased levels of unsaturated and cyclic FAs as well as an increase in the chain length compared to the controls. CONCLUSIONS The down-regulation of genes involved in aerobic metabolism indicates a shift from respiration to fermentative growth. Moreover, the results obtained suggest that the cytoplasmic membrane of E. coli is the major cellular target of EOs and their components. In addition, the key role of membrane unsaturated FAs in the response mechanisms of E. coli to natural antimicrobials has been confirmed in this study. SIGNIFICANCE AND IMPACT OF THE STUDY The transcriptomic data obtained signify a further step to understand the mechanisms of action of natural antimicrobials also when sublethal concentrations and short-term exposure. In addition, this research goes in deep correlating the transcriptomic modification with the changes in E. coli FA composition of cell membrane identified as the main target of the natural antimicrobials.
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Affiliation(s)
- L Siroli
- Department of Agricultural and Food Sciences, Alma Mater Studiorum, University of Bologna, Campus of Food Science, Cesena, Italy.,Interdipartimental Centre for Industrial Research-CIRI-AGRIFOOD, Alma Mater Studiorum, University of Bologna, Cesena (FC), Italy
| | - G Braschi
- Department of Agricultural and Food Sciences, Alma Mater Studiorum, University of Bologna, Campus of Food Science, Cesena, Italy
| | - A de Jong
- Department of Molecular Genetics, Groningen Biomolecular Sciences and Biotechnology Institute, University of Groningen, AG Groningen, The Netherlands
| | - J Kok
- Department of Molecular Genetics, Groningen Biomolecular Sciences and Biotechnology Institute, University of Groningen, AG Groningen, The Netherlands
| | - F Patrignani
- Department of Agricultural and Food Sciences, Alma Mater Studiorum, University of Bologna, Campus of Food Science, Cesena, Italy.,Interdipartimental Centre for Industrial Research-CIRI-AGRIFOOD, Alma Mater Studiorum, University of Bologna, Cesena (FC), Italy
| | - R Lanciotti
- Department of Agricultural and Food Sciences, Alma Mater Studiorum, University of Bologna, Campus of Food Science, Cesena, Italy.,Interdipartimental Centre for Industrial Research-CIRI-AGRIFOOD, Alma Mater Studiorum, University of Bologna, Cesena (FC), Italy
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22
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Siroli L, Patrignani F, Serrazanetti DI, Vernocchi P, Del Chierico F, Russo A, Torriani S, Putignani L, Gardini F, Lanciotti R. Effect of thyme essential oil and Lactococcus lactis CBM21 on the microbiota composition and quality of minimally processed lamb's lettuce. Food Microbiol 2017; 68:61-70. [PMID: 28800826 DOI: 10.1016/j.fm.2017.06.017] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/17/2016] [Revised: 05/10/2017] [Accepted: 06/26/2017] [Indexed: 11/24/2022]
Abstract
The main aim of this work was to evaluate, at pilot scale in an industrial environment, the effects of the biocontrol agent Lactococcus lactis CBM21 and thyme essential oil compared to chlorine, used in the washing step of fresh-cut lamb's lettuce, on the microbiota and its changes in relation to the time of storage. The modification of the microbial population was studied through pyrosequencing in addition to the traditional plate counts. In addition, the volatile molecule and sensory profiles were evaluated during the storage. The results showed no significant differences in terms of total aerobic mesophilic cell loads in relation to the washing solution adopted. However, the pyrosequencing data permitted to identify the genera and species able to dominate the spoilage associations over storage in relation to the treatment applied. Also, the analyses of the volatile molecule profiles of the samples during storage allowed the identification of specific molecules as markers of the spoilage for each different treatment. The sensory analyses after 3 and 5 days of storage showed the preference of the panelists for samples washed with the combination thyme EO and the biocontrol agent. These samples were preferred for attributes such as flavor, acceptability and overall quality. These results highlighted the effect of the innovative washing solutions on the quality of lettuce through the shift of microbiota towards genera and species with lower potential in decreasing the sensory properties of the product.
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Affiliation(s)
- Lorenzo Siroli
- Department of Agricultural and Food Sciences, Alma Mater Studiorum, University of Bologna, Campus of Food Science, Piazza Goidanich 60, 47521 Cesena, Italy
| | - Francesca Patrignani
- Department of Agricultural and Food Sciences, Alma Mater Studiorum, University of Bologna, Campus of Food Science, Piazza Goidanich 60, 47521 Cesena, Italy
| | - Diana I Serrazanetti
- Interdepartmental Center for Industrial Agri-food Research, University of Bologna, Piazza Goidanich 60, 47521 Cesena FC, Italy
| | - Pamela Vernocchi
- Department of Agricultural and Food Sciences, Alma Mater Studiorum, University of Bologna, Campus of Food Science, Piazza Goidanich 60, 47521 Cesena, Italy; Human Microbiome Unit, Bambino Gesù Children Hospital, IRCCS, Viale di San Paolo 15, 00146 Rome, Italy
| | - Federica Del Chierico
- Human Microbiome Unit, Bambino Gesù Children Hospital, IRCCS, Viale di San Paolo 15, 00146 Rome, Italy
| | - Alessandra Russo
- Human Microbiome Unit, Bambino Gesù Children Hospital, IRCCS, Viale di San Paolo 15, 00146 Rome, Italy
| | - Sandra Torriani
- Department of Biotechnology, University of Verona, Strada le Grazie 15, 37134 Verona, Italy
| | - Lorenza Putignani
- Human Microbiome Unit, Bambino Gesù Children Hospital, IRCCS, Viale di San Paolo 15, 00146 Rome, Italy; Unit of Parasitology, Bambino Gesù Children Hospital, IRCCS, Piazza Sant'Onofrio 4, 00165 Rome Italy
| | - Fausto Gardini
- Department of Agricultural and Food Sciences, Alma Mater Studiorum, University of Bologna, Campus of Food Science, Piazza Goidanich 60, 47521 Cesena, Italy; Interdepartmental Center for Industrial Agri-food Research, University of Bologna, Piazza Goidanich 60, 47521 Cesena FC, Italy
| | - Rosalba Lanciotti
- Department of Agricultural and Food Sciences, Alma Mater Studiorum, University of Bologna, Campus of Food Science, Piazza Goidanich 60, 47521 Cesena, Italy; Interdepartmental Center for Industrial Agri-food Research, University of Bologna, Piazza Goidanich 60, 47521 Cesena FC, Italy.
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23
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Bevilacqua A, Petruzzi L, Perricone M, Speranza B, Campaniello D, Sinigaglia M, Corbo MR. Nonthermal Technologies for Fruit and Vegetable Juices and Beverages: Overview and Advances. Compr Rev Food Sci Food Saf 2017; 17:2-62. [DOI: 10.1111/1541-4337.12299] [Citation(s) in RCA: 103] [Impact Index Per Article: 14.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/03/2017] [Revised: 08/04/2017] [Accepted: 08/06/2017] [Indexed: 01/04/2023]
Affiliation(s)
- Antonio Bevilacqua
- Dept. of the Science of Agriculture, Food and Environment; Univ. of Foggia; Foggia Italy
| | - Leonardo Petruzzi
- Dept. of the Science of Agriculture, Food and Environment; Univ. of Foggia; Foggia Italy
| | - Marianne Perricone
- Dept. of the Science of Agriculture, Food and Environment; Univ. of Foggia; Foggia Italy
| | - Barbara Speranza
- Dept. of the Science of Agriculture, Food and Environment; Univ. of Foggia; Foggia Italy
| | - Daniela Campaniello
- Dept. of the Science of Agriculture, Food and Environment; Univ. of Foggia; Foggia Italy
| | - Milena Sinigaglia
- Dept. of the Science of Agriculture, Food and Environment; Univ. of Foggia; Foggia Italy
| | - Maria Rosaria Corbo
- Dept. of the Science of Agriculture, Food and Environment; Univ. of Foggia; Foggia Italy
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24
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Patrignani F, Montanari C, Serrazanetti DI, Braschi G, Vernocchi P, Tabanelli G, Parpinello GP, Versari A, Gardini F, Lanciotti R. Characterisation of yeast microbiota, chemical and sensory properties of organic and biodynamic Sangiovese red wines. ANN MICROBIOL 2016. [DOI: 10.1007/s13213-016-1241-3] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022] Open
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25
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Gottardi D, Bukvicki D, Prasad S, Tyagi AK. Beneficial Effects of Spices in Food Preservation and Safety. Front Microbiol 2016; 7:1394. [PMID: 27708620 PMCID: PMC5030248 DOI: 10.3389/fmicb.2016.01394] [Citation(s) in RCA: 69] [Impact Index Per Article: 8.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/20/2016] [Accepted: 08/23/2016] [Indexed: 01/04/2023] Open
Abstract
Spices have been used since ancient times. Although they have been employed mainly as flavoring and coloring agents, their role in food safety and preservation have also been studied in vitro and in vivo. Spices have exhibited numerous health benefits in preventing and treating a wide variety of diseases such as cancer, aging, metabolic, neurological, cardiovascular, and inflammatory diseases. The present review aims to provide a comprehensive summary of the most relevant and recent findings on spices and their active compounds in terms of targets and mode of action; in particular, their potential use in food preservation and enhancement of shelf life as a natural bioingredient.
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Affiliation(s)
- Davide Gottardi
- Department of Agricultural and Food Sciences, Alma Mater Studiorum, University of BolognaCesena, Italy
| | - Danka Bukvicki
- Faculty of Biology, Institute of Botany and Botanical Garden “Jevremovac”, University of BelgradeBelgrade, Serbia
| | - Sahdeo Prasad
- Division of Cancer Medicine, Department of Experimental Therapeutics, The University of Texas MD Anderson Cancer CenterHouston, TX, USA
| | - Amit K. Tyagi
- Department of Agricultural and Food Sciences, Alma Mater Studiorum, University of BolognaCesena, Italy
- Division of Cancer Medicine, Department of Experimental Therapeutics, The University of Texas MD Anderson Cancer CenterHouston, TX, USA
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26
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de Sousa Guedes JP, da Costa Medeiros JA, de Souza E Silva RS, de Sousa JMB, da Conceição ML, de Souza EL. The efficacy of Mentha arvensis L. and M. piperita L. essential oils in reducing pathogenic bacteria and maintaining quality characteristics in cashew, guava, mango, and pineapple juices. Int J Food Microbiol 2016; 238:183-192. [PMID: 27648760 DOI: 10.1016/j.ijfoodmicro.2016.09.005] [Citation(s) in RCA: 47] [Impact Index Per Article: 5.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/21/2016] [Revised: 09/07/2016] [Accepted: 09/11/2016] [Indexed: 12/20/2022]
Abstract
This study evaluated the ability of the essential oil from Mentha arvensis L. (MAEO) and M. piperita L. (MPEO) to induce ≥5-log reductions in counts (CFU/mL) of E. coli, L. monocytogenes, and Salmonella enterica serovar Enteritidis in Brain-Heart Infusion broth (BHIB) and cashew, guava, mango, and pineapple juices during refrigerated storage (4±0.5°C). The effects of the incorporation of these essential oils on some physicochemical and sensory parameters of juices were also evaluated. The incorporation of 5, 2.5, 1.25, or 0.625μL/mL of MAEO in BHIB caused a ≥5-log reduction in counts of E. coli and Salmonella Enteritidis after 24h of storage; but only 5μL/mL was able to cause the same reduction in counts of L.monocytogenes. The incorporation of 10μL/mL of MPEO in BHIB caused a ≥5-log reduction in counts of E. coli, Salmonella Enteritidis, and L. monocytogenes after 24h of storage; smaller reductions were observed in BHIB containing 5, 2.5, and 1.25μL/mL of MPEO. Similar reductions were observed when the MAEO or MPEO was incorporated at the same concentrations in mango juice. The incorporation of MAEO or MPEO at all tested concentrations in cashew, guava, and pineapple juices resulted in a ≥5-log reduction in pathogen counts within 1h. The incorporation of MAEO and MPEO (0.625 and 1.25μL/mL, respectively) in fruit juices did not induce alterations in °Brix, pH, and acidity, but negatively affected the taste, aftertaste, and overall acceptance. The use of MAEO or MPEO at low concentrations could constitute an interesting tool to achieve the required 5-log reduction of pathogenic bacteria in cashew, guava, mango, and pineapple fruit juices. However, new methods combining the use of MAEO or MPEO with other technologies are necessary to reduce their negative impacts on specific sensory properties of these juices.
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Affiliation(s)
- Jossana Pereira de Sousa Guedes
- Laboratory of Food Microbiology, Department of Nutrition, Health Science Center, Federal University of Paraíba, João Pessoa, Brazil
| | - José Alberto da Costa Medeiros
- Laboratory of Food Microbiology, Department of Nutrition, Health Science Center, Federal University of Paraíba, João Pessoa, Brazil
| | - Richard Sidney de Souza E Silva
- Laboratory of Food Microbiology, Department of Nutrition, Health Science Center, Federal University of Paraíba, João Pessoa, Brazil
| | - Janaína Maria Batista de Sousa
- Laboratory of Food Microbiology, Department of Nutrition, Health Science Center, Federal University of Paraíba, João Pessoa, Brazil
| | - Maria Lúcia da Conceição
- Laboratory of Food Microbiology, Department of Nutrition, Health Science Center, Federal University of Paraíba, João Pessoa, Brazil
| | - Evandro Leite de Souza
- Laboratory of Food Microbiology, Department of Nutrition, Health Science Center, Federal University of Paraíba, João Pessoa, Brazil.
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Patrignani F, Lanciotti R. Applications of High and Ultra High Pressure Homogenization for Food Safety. Front Microbiol 2016; 7:1132. [PMID: 27536270 PMCID: PMC4971028 DOI: 10.3389/fmicb.2016.01132] [Citation(s) in RCA: 87] [Impact Index Per Article: 10.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/23/2016] [Accepted: 07/07/2016] [Indexed: 12/17/2022] Open
Abstract
Traditionally, the shelf-life and safety of foods have been achieved by thermal processing. Low temperature long time and high temperature short time treatments are the most commonly used hurdles for the pasteurization of fluid foods and raw materials. However, the thermal treatments can reduce the product quality and freshness. Consequently, some non-thermal pasteurization process have been proposed during the last decades, including high hydrostatic pressure, pulsed electric field, ultrasound (US), and high pressure homogenization (HPH). This last technique has been demonstrated to have a great potential to provide “fresh-like” products with prolonged shelf-life. Moreover, the recent developments in high-pressure-homogenization technology and the design of new homogenization valves able to withstand pressures up to 350–400 MPa have opened new opportunities to homogenization processing in the food industries and, consequently, permitted the development of new products differentiated from traditional ones by sensory and structural characteristics or functional properties. For this, this review deals with the principal mechanisms of action of HPH against microorganisms of food concern in relation to the adopted homogenizer and process parameters. In addition, the effects of homogenization on foodborne pathogenic species inactivation in relation to the food matrix and food chemico-physical and process variables will be reviewed. Also the combined use of this alternative technology with other non-thermal technologies will be considered.
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Affiliation(s)
- Francesca Patrignani
- Department of Agricultural and Food Sciences, University of Bologna Bologna, Italy
| | - Rosalba Lanciotti
- Department of Agricultural and Food Sciences, University of Bologna Bologna, Italy
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Krisch J, Chandrasekaran M, Kadaikunnan S, Alharbi NS, Vágvölgyi C. Latest about Spoilage by Yeasts: Focus on the Deterioration of Beverages and Other Plant-Derived Products. J Food Prot 2016; 79:825-9. [PMID: 27296433 DOI: 10.4315/0362-028x.jfp-15-324] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
Food and beverage deterioration by spoilage yeasts is a serious problem that causes substantial financial losses each year. Yeasts are able to grow under harsh environmental conditions in foods with low pH, low water activity, and high sugar and/or salt content. Some of them are extremely resistant to the traditional preservatives used in the food industry. The search for new methods and agents for prevention of spoilage by yeasts is ongoing, but most of these are still at laboratory scale. This minireview gives an overview of the latest research issues relating to spoilage by yeasts, with a focus on wine and other beverages, following the interest of the research groups. It seems that a better understanding of the mechanisms to combat food-related stresses, the characteristics leading to resistance, and rapid identification of strains of yeasts in foods are the tools that can help control spoilage yeasts.
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Affiliation(s)
- Judit Krisch
- Institute of Food Engineering, Faculty of Engineering, University of Szeged, Mars tér 7, H-6724 Szeged, Hungary.
| | | | - Shine Kadaikunnan
- King Saud University, Botany and Microbiology Department, Riyadh 11451, Kingdom of Saudi Arabia
| | - Naiyf S Alharbi
- King Saud University, Botany and Microbiology Department, Riyadh 11451, Kingdom of Saudi Arabia
| | - Csaba Vágvölgyi
- King Saud University, Botany and Microbiology Department, Riyadh 11451, Kingdom of Saudi Arabia; Department of Microbiology, Faculty of Science and Informatics, University of Szeged, Közép fasor 52, H-6726 Szeged, Hungary
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de Souza EL, da Cruz Almeida ET, de Sousa Guedes JP. The Potential of the Incorporation of Essential Oils and Their Individual Constituents to Improve Microbial Safety in Juices: A Review. Compr Rev Food Sci Food Saf 2016; 15:753-772. [DOI: 10.1111/1541-4337.12208] [Citation(s) in RCA: 34] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/26/2016] [Accepted: 03/21/2016] [Indexed: 01/07/2023]
Affiliation(s)
- Evandro Leite de Souza
- Laboratory of Food Microbiology, Dept. of Nutrition, Health Science Center; Federal Univ. of Paraíba; João Pessoa Brazil
| | - Erika Tayse da Cruz Almeida
- Laboratory of Food Microbiology, Dept. of Nutrition, Health Science Center; Federal Univ. of Paraíba; João Pessoa Brazil
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Innovative strategies based on the use of bio-control agents to improve the safety, shelf-life and quality of minimally processed fruits and vegetables. Trends Food Sci Technol 2015. [DOI: 10.1016/j.tifs.2015.04.014] [Citation(s) in RCA: 51] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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31
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Betoret E, Betoret N, Rocculi P, Dalla Rosa M. Strategies to improve food functionality: Structure–property relationships on high pressures homogenization, vacuum impregnation and drying technologies. Trends Food Sci Technol 2015. [DOI: 10.1016/j.tifs.2015.07.006] [Citation(s) in RCA: 32] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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32
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Tabanelli G, Vernocchi P, Patrignani F, Del Chierico F, Putignani L, Vinderola G, Reinheimer JA, Gardini F, Lanciotti R. Effects of sub-lethal high-pressure homogenization treatment on the outermost cellular structures and the volatile-molecule profiles of two strains of probiotic lactobacilli. Front Microbiol 2015; 6:1006. [PMID: 26441931 PMCID: PMC4585067 DOI: 10.3389/fmicb.2015.01006] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/11/2015] [Accepted: 09/07/2015] [Indexed: 11/23/2022] Open
Abstract
Applying sub-lethal levels of high-pressure homogenization (HPH) to lactic acid bacteria has been proposed as a method of enhancing some of their functional properties. Because the principal targets of HPH are the cell-surface structures, the aim of this study was to examine the effect of sub-lethal HPH treatment on the outermost cellular structures and the proteomic profiles of two known probiotic bacterial strains. Moreover, the effect of HPH treatment on the metabolism of probiotic cells within a dairy product during its refrigerated storage was investigated using SPME-GC-MS. Transmission electron microscopy was used to examine the microstructural changes in the outermost cellular structures due to HPH treatment. These alterations may be involved in the changes in some of the technological and functional properties of the strains that were observed after pressure treatment. Moreover, the proteomic profiles of the probiotic strains treated with HPH and incubated at 37°C for various periods showed different peptide patterns compared with those of the untreated cells. In addition, there were differences in the peaks that were observed in the low-mass spectral region (2000–3000 Da) of the spectral profiles of the control and treated samples. Due to pressure treatment, the volatile-molecule profiles of buttermilk inoculated with treated or control cells and stored at 4°C for 30 days exhibited overall changes in the aroma profile and in the production of molecules that improved its sensory profile, although the two different species imparted specific fingerprints to the product. The results of this study will contribute to understanding the changes that occur in the outermost cellular structures and the metabolism of LAB in response to HPH treatment. The findings of this investigation may contribute to elucidating the relationships between these changes and the alterations of the technological and functional properties of LAB induced by pressure treatment.
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Affiliation(s)
- Giulia Tabanelli
- Centro Interdipartimentale di Ricerca Industriale Agroalimentare, Università degli Studi di Bologna Cesena, Italy
| | - Pamela Vernocchi
- Centro Interdipartimentale di Ricerca Industriale Agroalimentare, Università degli Studi di Bologna Cesena, Italy ; Unit of Metagenomics, Bambino Gesù Children's Hospital, IRCCS Rome, Italy
| | - Francesca Patrignani
- Dipartimento di Scienze e Tecnologie Agro-alimentari, Università degli Studi di Bologna - Sede di Cesena Cesena, Italy
| | | | - Lorenza Putignani
- Unit of Metagenomics, Bambino Gesù Children's Hospital, IRCCS Rome, Italy ; Unit of Parasitology, Bambino Gesù Children's Hospital, IRCCS Rome, Italy
| | - Gabriel Vinderola
- Facultad de Ingeniería Química, Instituto de Lactología Industrial (INLAIN, UNL-CONICET), Universidad Nacional del Litoral Santa Fe, Argentina
| | - Jorge A Reinheimer
- Facultad de Ingeniería Química, Instituto de Lactología Industrial (INLAIN, UNL-CONICET), Universidad Nacional del Litoral Santa Fe, Argentina
| | - Fausto Gardini
- Centro Interdipartimentale di Ricerca Industriale Agroalimentare, Università degli Studi di Bologna Cesena, Italy ; Dipartimento di Scienze e Tecnologie Agro-alimentari, Università degli Studi di Bologna - Sede di Cesena Cesena, Italy
| | - Rosalba Lanciotti
- Centro Interdipartimentale di Ricerca Industriale Agroalimentare, Università degli Studi di Bologna Cesena, Italy ; Dipartimento di Scienze e Tecnologie Agro-alimentari, Università degli Studi di Bologna - Sede di Cesena Cesena, Italy
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Oliveira TLCD, Ramos AL, Ramos EM, Piccoli RH, Cristianini M. Natural antimicrobials as additional hurdles to preservation of foods by high pressure processing. Trends Food Sci Technol 2015. [DOI: 10.1016/j.tifs.2015.05.007] [Citation(s) in RCA: 35] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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34
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Siroli L, Patrignani F, Gardini F, Lanciotti R. Effects of sub-lethal concentrations of thyme and oregano essential oils, carvacrol, thymol, citral and trans-2-hexenal on membrane fatty acid composition and volatile molecule profile of Listeria monocytogenes, Escherichia coli and Salmonella enteritidis. Food Chem 2015; 182:185-92. [DOI: 10.1016/j.foodchem.2015.02.136] [Citation(s) in RCA: 50] [Impact Index Per Article: 5.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/05/2014] [Revised: 02/16/2015] [Accepted: 02/27/2015] [Indexed: 10/23/2022]
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Siroli L, Patrignani F, Serrazanetti DI, Tabanelli G, Montanari C, Gardini F, Lanciotti R. Lactic acid bacteria and natural antimicrobials to improve the safety and shelf-life of minimally processed sliced apples and lamb's lettuce. Food Microbiol 2015; 47:74-84. [PMID: 25583340 DOI: 10.1016/j.fm.2014.11.008] [Citation(s) in RCA: 81] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/14/2014] [Revised: 10/22/2014] [Accepted: 11/20/2014] [Indexed: 11/22/2022]
Abstract
Outbreaks of food-borne disease associated with the consumption of fresh and minimally processed fruits and vegetables have increased dramatically over the last few years. Traditional chemical sanitizers are unable to completely eradicate or kill the microorganisms on fresh produce. These conditions have stimulated research to alternative methods for increasing food safety. The use of protective cultures, particularly lactic acid bacteria (LAB), has been proposed for minimally processed products. However, the application of bioprotective cultures has been limited at the industrial level. From this perspective, the main aims of this study were to select LAB from minimally processed fruits and vegetables to be used as biocontrol agents and then to evaluate the effects of the selected strains, alone or in combination with natural antimicrobials (2-(E)-hexenal/hexanal, 2-(E)-hexenal/citral for apples and thyme for lamb's lettuce), on the shelf-life and safety characteristics of minimally processed apples and lamb's lettuce. The results indicated that applying the Lactobacillus plantarum strains CIT3 and V7B3 to apples and lettuce, respectively, increased both the safety and shelf-life. Moreover, combining the selected strains with natural antimicrobials produced a further increase in the shelf-life of these products without detrimental effects on the organoleptic qualities.
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Affiliation(s)
- Lorenzo Siroli
- Department of Agricultural and Food Sciences, Alma Mater Studiorum, University of Bologna, Campus of Food Science, Piazza Goidanich 60, 47521 Cesena, Italy
| | - Francesca Patrignani
- Department of Agricultural and Food Sciences, Alma Mater Studiorum, University of Bologna, Campus of Food Science, Piazza Goidanich 60, 47521 Cesena, Italy
| | - Diana I Serrazanetti
- Interdepartmental Center for Industrial Agri-food Research, University of Bologna, Piazza Goidanich 60, 47521 Cesena (FC), Italy
| | - Giulia Tabanelli
- Interdepartmental Center for Industrial Agri-food Research, University of Bologna, Piazza Goidanich 60, 47521 Cesena (FC), Italy
| | - Chiara Montanari
- Interdepartmental Center for Industrial Agri-food Research, University of Bologna, Piazza Goidanich 60, 47521 Cesena (FC), Italy
| | - Fausto Gardini
- Department of Agricultural and Food Sciences, Alma Mater Studiorum, University of Bologna, Campus of Food Science, Piazza Goidanich 60, 47521 Cesena, Italy; Interdepartmental Center for Industrial Agri-food Research, University of Bologna, Piazza Goidanich 60, 47521 Cesena (FC), Italy
| | - Rosalba Lanciotti
- Department of Agricultural and Food Sciences, Alma Mater Studiorum, University of Bologna, Campus of Food Science, Piazza Goidanich 60, 47521 Cesena, Italy; Interdepartmental Center for Industrial Agri-food Research, University of Bologna, Piazza Goidanich 60, 47521 Cesena (FC), Italy.
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Siroli L, Patrignani F, Serrazanetti DI, Tabanelli G, Montanari C, Tappi S, Rocculi P, Gardini F, Lanciotti R. Efficacy of natural antimicrobials to prolong the shelf-life of minimally processed apples packaged in modified atmosphere. Food Control 2014. [DOI: 10.1016/j.foodcont.2014.05.049] [Citation(s) in RCA: 31] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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37
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Dinkova R, Heffels P, Shikov V, Weber F, Schieber A, Mihalev K. Effect of enzyme-assisted extraction on the chilled storage stability of bilberry (Vaccinium myrtillus L.) anthocyanins in skin extracts and freshly pressed juices. Food Res Int 2014. [DOI: 10.1016/j.foodres.2014.05.066] [Citation(s) in RCA: 35] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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38
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Pujato SA, Guglielmotti DM, Ackermann HW, Patrignani F, Lanciotti R, Reinheimer JA, Quiberoni A. Leuconostoc bacteriophages from blue cheese manufacture: long-term survival, resistance to thermal treatments, high pressure homogenization and chemical biocides of industrial application. Int J Food Microbiol 2014; 177:81-8. [DOI: 10.1016/j.ijfoodmicro.2014.02.012] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/03/2013] [Revised: 02/12/2014] [Accepted: 02/15/2014] [Indexed: 12/27/2022]
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