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Wang H, Wu Q, Zhang L, Luo H, Wang X, Tie J, Ren Z. A lattice model based on percolation theory for cold atmospheric DBD plasma decontamination kinetics. Food Res Int 2024; 177:113918. [PMID: 38225119 DOI: 10.1016/j.foodres.2023.113918] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/04/2023] [Revised: 12/12/2023] [Accepted: 12/21/2023] [Indexed: 01/17/2024]
Abstract
The tailing phenomenon, where the survival curve of bacteria shows a slow tailing period after a rapid decline, is a ubiquitous inactivation kinetics process in the advanced plasma sterilization field. While classical models suggest that bacterial resistance dispersion causes the tailing phenomenon, experiments suggest that the non-uniform spatial distribution of spores (clustered structure) is the cause. However, no existing inactivation kinetics model can accurately describe spatial heterogeneity. In this paper, we propose a lattice model based on percolation theory to explain the inactivation kinetics by considering the non-uniform spatial distribution of spores and plasma. Our model divides spores into non-clustered and clustered types and distinguishes between short-tailing and long-tailing compositions and their formation mechanisms. By systematically studying the effects of different spore and plasma parameters on the tailing phenomenon, we provide a reasonable explanation for the kinetic law of the plasma sterilization survival curve and the mechanism of the tailing phenomenon in various cases. As an example, our model accurately explains the 80-second kinetics of atmospheric pressure plasma inactivation of spores, a process that previous models struggled to understand due to its multi-stage and long-tail phenomena. Our model predicts that increasing the spatial distribution probability of plasma can shorten the complete killing time under the same total energy, and we validate this prediction through experiments. Our model successfully explains the seemingly irregular plasma sterilization survival curve and deepens our understanding of the tailing phenomenon in plasma sterilization. This study offers valuable insights for the sterilization of food surfaces using plasma technology, and could serve as a guide for practical applications.
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Affiliation(s)
- Hao Wang
- School of Electrical Engineering, Chongqing University, Chongqing 400044, China; Department of Electrical Engineering, Tsinghua University, Beijing 100084, China
| | - Qiong Wu
- Department of Electrical Engineering, Tsinghua University, Beijing 100084, China.
| | - Liyang Zhang
- Department of Electrical Engineering, Tsinghua University, Beijing 100084, China
| | - Haiyun Luo
- Department of Electrical Engineering, Tsinghua University, Beijing 100084, China
| | - Xinxin Wang
- Department of Electrical Engineering, Tsinghua University, Beijing 100084, China
| | - Jinfeng Tie
- PLA Center for Disease Prevention and Control, Beijing 100071, China
| | - Zhe Ren
- PLA Center for Disease Prevention and Control, Beijing 100071, China
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2
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Sun H, Duan Y, Li H, Hu X, Li B, Zhuang J, Feng J, Ma R, Jiao Z. Microbiota characterization of atmospheric cold plasma treated blueberries. Lebensm Wiss Technol 2023. [DOI: 10.1016/j.lwt.2023.114720] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 04/08/2023]
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3
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Yang G, Xu J, Xu Y, Li R, Wang S. Analysis of Dynamics and Diversity of Microbial Community during Production of Germinated Brown Rice. Foods 2023; 12:foods12040755. [PMID: 36832830 PMCID: PMC9956166 DOI: 10.3390/foods12040755] [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: 12/23/2022] [Revised: 01/30/2023] [Accepted: 02/06/2023] [Indexed: 02/11/2023] Open
Abstract
Sprouts may be contaminated with different pathogenic and spoilage microorganisms, which lead far too easily to foodborne outbreaks. The elucidations of microbial profiles in germinated brown rice (BR) are important, but the changes in the microbial composition during germination are unknown. This study aimed to investigate the microbiota composition and to monitor the dominant microbial dynamics in BR during germination using both culture-independent and -dependent methods. BR samples (HLJ2 and HN) were collected from each stage of the germination processing. The populations of microbes (total viable counts, yeast/mold counts, Bacillus cereus, and Enterobacteriaceae) of two BR cultivars increased markedly with the prolongation of the germination time. High-throughput sequencing (HTS) showed that the germination process significantly influenced the microbial composition and reduced the microbial diversity. Similar microbial communities were observed between the HLJ2 and the HN samples, but with different microbial richness. The bacterial and fungal alpha diversity achieved the maximum for ungerminated samples and declined significantly after soaking and germination. During germination, Pantoea, Bacillus, and Cronobacter were the dominant bacterial genera, but Aspergillus, Rhizopus, and Coniothyrium dominated for the fungi in the BR samples. The predominance of harmful and spoilage microorganisms in BR during germination is mainly from contaminated seeds, which highlights the potential risk of foodborne illness from sprouted BR products. The results provide new insight into the microbiome dynamics of BR and may help to establish effective decontamination measures against pathogenic microorganisms during sprout production.
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Affiliation(s)
- Gaoji Yang
- College of Mechanical and Electronic Engineering, Northwest A & F University, Xianyang 712100, China
| | - Juanjuan Xu
- College of Mechanical and Electronic Engineering, Northwest A & F University, Xianyang 712100, China
| | - Yuanmei Xu
- College of Mechanical and Electronic Engineering, Northwest A & F University, Xianyang 712100, China
| | - Rui Li
- College of Mechanical and Electronic Engineering, Northwest A & F University, Xianyang 712100, China
| | - Shaojin Wang
- College of Mechanical and Electronic Engineering, Northwest A & F University, Xianyang 712100, China
- Department of Biological Systems Engineering, Washington State University, 213 L.J. Smith Hall, Pullman, WA 99164-6120, USA
- Correspondence: ; Tel.: +86-29-87092391; Fax: +86-29-87091737
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4
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Production, characterization, microbial inhibition, and in vivo toxicity of cold atmospheric plasma activated water. INNOV FOOD SCI EMERG 2023. [DOI: 10.1016/j.ifset.2022.103265] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/09/2023]
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5
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Pilot study on the use of cold atmospheric plasma for preservation of bread. Sci Rep 2022; 12:22003. [PMID: 36539471 PMCID: PMC9768121 DOI: 10.1038/s41598-022-26701-1] [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: 09/13/2022] [Accepted: 12/19/2022] [Indexed: 12/24/2022] Open
Abstract
Cold atmospheric plasma (CAP) is used as an emerging technology for food preservation. In this study, CAP treatment has been applied to bakery products for the first time. The aim of the work was to investigate the effect of the use of CAP on the amount of microorganisms during bread storage. Basic physicochemical properties and bread texture were determined during storage for 0, 3, and 6 days. The study material included gluten-free and mixed wheat-rye bread treated with CAP for 2 and 10 min. The results showed that no mesophilic bacteria or fungi were found after ten minutes of the bread exposure to CAP. In addition, only 2-min non-thermal sterilization resulted in complete inhibition of yeast and mould growth in the gluten-free and wheat-rye bread. A decrease in the microbial growth in the bread was noted; however, a simultaneous decrease in the moisture content of the bread was observed. After the application of plasma for 2 or 10 min, both the gluten-free and mixed wheat-rye bread was characterized by reduced humidity, which also resulted in a significant increase in the hardness and a slight increase in the springiness of the bread. The use of CAP in storage of bread is promising; nevertheless, it is necessary to further study the effect of this treatment in bread with improvers, especially with hydrocolloids and fibers.
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Qin M, Fu Y, Li N, Zhao Y, Yang B, Wang L, Ouyang S. Effects of Wheat Tempering with Slightly Acidic Electrolyzed Water on the Microbiota and Flour Characteristics. Foods 2022; 11:foods11243990. [PMID: 36553732 PMCID: PMC9777789 DOI: 10.3390/foods11243990] [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: 11/22/2022] [Accepted: 12/06/2022] [Indexed: 12/13/2022] Open
Abstract
Slightly acidic electrolyzed water (SAEW) was prepared and used as wheat tempering water. This study explored the impacts of tempering with SAEW on microbial load and diversity and quality properties of wheat flour. As SAEW volume ratio increased, the residual level of total plate counts (TPC) and mould/yeast counts (MYC) decreased dramatically (p < 0.05). Based on genomics analysis, bacterial 16S rRNA gene and fungal ITS1 gene region were performed to characterize the changes in microbial communities’ composition and diversity in response to SAEW treatment. SAEW optimal volume ratio (6.5:10, v/v) of SAEW with distilled water influenced wheat microbiome composition, with a higher microbial diversity and abundance discovered on the control grains. Bacteroidetes of predominant bacterial phylum and Ascomycota of the most abundant fungal phylum were reduced after SAEW optimal volume ratio tempering. The flour yield is higher and ash content is lower than the control samples. Falling number and “b*” in terms of colour markedly increased. DSC (Differential Scanning Calorimetry) test showed that To (onset temperature), Tp (peak temperature), and Tc (conclusion temperature) were significantly decreased in thermal characteristics of flour. Gluten content, protein content, ΔH and pasting properties tests showed no significant change. It can be concluded that SAEW should be applied on wheat tempering for producing clean wheat flour. ANOVA and Tukey’s honestly significant difference (HSD) test were used for the analysis of variance and differences between the experimental and control groups, with p < 0.05.
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Affiliation(s)
- Mingqian Qin
- College of Food Science and Engineering, Northwest A&F University, Yangling, Xianyang 712100, China
| | - Yingwu Fu
- College of Food Science and Engineering, Northwest A&F University, Yangling, Xianyang 712100, China
| | - Ning Li
- College of Food Science and Engineering, Northwest A&F University, Yangling, Xianyang 712100, China
| | - Yinyin Zhao
- College of Food Science and Engineering, Northwest A&F University, Yangling, Xianyang 712100, China
| | - Baowei Yang
- College of Food Science and Engineering, Northwest A&F University, Yangling, Xianyang 712100, China
| | - Li Wang
- College of Food Science and Engineering, Northwest A&F University, Yangling, Xianyang 712100, China
- Shenzhen Research Institute, Northwest A&F University, Shenzhen 518000, China
| | - Shaohui Ouyang
- College of Food Science and Engineering, Northwest A&F University, Yangling, Xianyang 712100, China
- Engineering Research Center of Grain and Oil Functionalized Processing in Universities of Shaanxi Province, Yangling, Xianyang 712100, China
- Correspondence:
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Microbiome-based biotechnology for reducing food loss post harvest. Curr Opin Biotechnol 2022; 78:102808. [PMID: 36183451 DOI: 10.1016/j.copbio.2022.102808] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/26/2022] [Revised: 08/21/2022] [Accepted: 08/29/2022] [Indexed: 12/14/2022]
Abstract
Microbiomes have an immense potential to enhance plant resilience to various biotic and abiotic stresses. However, intrinsic microbial communities respond to changes in their host's physiology and environment during plant's life cycle. The potential of the inherent plant microbiome has been neglected for a long time, especially for the postharvest period. Currently, close to 50% of all produced fruits and vegetables are lost either during production or storage. Biological control of spoilage and storage diseases is still lacking sufficiency. Today, novel multiomics technologies allow us to study the microbiome and its responses on a community level, which will help to advance current classic approaches and develop more effective and robust microbiome-based solutions for fruit and vegetable storability, quality, and safety.
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Ropiness in Bread—A Re-Emerging Spoilage Phenomenon. Foods 2022; 11:foods11193021. [PMID: 36230100 PMCID: PMC9564316 DOI: 10.3390/foods11193021] [Citation(s) in RCA: 9] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/29/2022] [Revised: 09/24/2022] [Accepted: 09/26/2022] [Indexed: 11/17/2022] Open
Abstract
As bread is a very important staple food, its spoilage threatens global food security. Ropy bread spoilage manifests in sticky and stringy degradation of the crumb, slime formation, discoloration, and an odor reminiscent of rotting fruit. Increasing consumer demand for preservative-free products and global warming may increase the occurrence of ropy spoilage. Bacillus amyloliquefaciens, B. subtilis, B. licheniformis, the B. cereus group, B. pumilus, B. sonorensis, Cytobacillus firmus, Niallia circulans, Paenibacillus polymyxa, and Priestia megaterium were reported to cause ropiness in bread. Process hygiene does not prevent ropy spoilage, as contamination of flour with these Bacillus species is unavoidable due to their occurrence as a part of the endophytic commensal microbiota of wheat and the formation of heat-stable endospores that are not inactivated during processing, baking, or storage. To date, the underlying mechanisms behind ropy bread spoilage remain unclear, high-throughput screening tools to identify rope-forming bacteria are missing, and only a limited number of strategies to reduce rope spoilage were described. This review provides a current overview on (i) routes of entry of Bacillus endospores into bread, (ii) bacterial species implicated in rope spoilage, (iii) factors influencing rope development, and (iv) methods used to assess bacterial rope-forming potential. Finally, we pinpoint key gaps in knowledge and related challenges, as well as future research questions.
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Sawangrat C, Phimolsiripol Y, Leksakul K, Thanapornpoonpong SN, Sojithamporn P, Lavilla M, Castagnini JM, Barba FJ, Boonyawan D. Application of Pinhole Plasma Jet Activated Water against Escherichia coli, Colletotrichum gloeosporioides, and Decontamination of Pesticide Residues on Chili ( Capsicum annuum L.). Foods 2022; 11:foods11182859. [PMID: 36140988 PMCID: PMC9498241 DOI: 10.3390/foods11182859] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/14/2022] [Revised: 09/08/2022] [Accepted: 09/09/2022] [Indexed: 12/04/2022] Open
Abstract
Plasma activated water (PAW) generated from pinhole plasma jet using gas mixtures of argon (Ar) and 2% oxygen (O2) was evaluated for pesticide degradation and microorganism decontamination (i.e., Escherichia coli and Colletotrichum gloeosporioides) in chili (Capsicum annuum L.). A flow rate of 10 L/min produced the highest concentration of hydrogen peroxide (H2O2) at 369 mg/L. Results showed that PAW treatment for 30 min and 60 min effectively degrades carbendazim and chlorpyrifos by about 57% and 54% in solution, respectively. In chili, carbendazim and chlorpyrifos were also decreased, to a major extent, by 80% and 65% after PAW treatment for 30 min and 60 min, respectively. E. coli populations were reduced by 1.18 Log CFU/mL and 2.8 Log CFU/g with PAW treatment for 60 min in suspension and chili, respectively. Moreover, 100% of inhibition of fungal spore germination was achieved with PAW treatment. Additionally, PAW treatment demonstrated significantly higher efficiency (p < 0.05) in controlling Anthracnose in chili by about 83% compared to other treatments.
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Affiliation(s)
- Choncharoen Sawangrat
- Department of Industrial Engineering, Faculty of Engineering, Chiang Mai University, Chiang Mai 50200, Thailand
- Agriculture and Bio Plasma Technology Center (ABPlas), Thai—Korean Research Collaboration Center (TKRCC), Science and Technology Park, Chiang Mai University, Chiang Mai 50200, Thailand
| | - Yuthana Phimolsiripol
- Agriculture and Bio Plasma Technology Center (ABPlas), Thai—Korean Research Collaboration Center (TKRCC), Science and Technology Park, Chiang Mai University, Chiang Mai 50200, Thailand
- Faculty of Agro-Industry, Chiang Mai University, Chiang Mai 50100, Thailand
- Department of Preventive Medicine and Public Health, Food Science, Toxicology and Forensic Medicine, Faculty of Pharmacy, University of Valencia, 46100 Valencia, Spain
- Correspondence: (Y.P.); (F.J.B.); Tel.: +665-394-8236 (Y.P.); +34-963-544-972 (F.J.B.); Fax: +665-394-8230 (Y.P.)
| | - Komgrit Leksakul
- Department of Industrial Engineering, Faculty of Engineering, Chiang Mai University, Chiang Mai 50200, Thailand
- Agriculture and Bio Plasma Technology Center (ABPlas), Thai—Korean Research Collaboration Center (TKRCC), Science and Technology Park, Chiang Mai University, Chiang Mai 50200, Thailand
| | - Sa-nguansak Thanapornpoonpong
- Agriculture and Bio Plasma Technology Center (ABPlas), Thai—Korean Research Collaboration Center (TKRCC), Science and Technology Park, Chiang Mai University, Chiang Mai 50200, Thailand
- Department of Plant and Soil Sciences, Faculty of Agriculture, Chiang Mai University, Chiang Mai 50200, Thailand
| | - Phanumas Sojithamporn
- Department of Industrial Engineering, Faculty of Engineering, Chiang Mai University, Chiang Mai 50200, Thailand
| | - Maria Lavilla
- AZTI, Food Research, Basque Research and Technology Alliance (BRTA), 48160 Derio, Spain
| | - Juan Manuel Castagnini
- Department of Preventive Medicine and Public Health, Food Science, Toxicology and Forensic Medicine, Faculty of Pharmacy, University of Valencia, 46100 Valencia, Spain
| | - Francisco J. Barba
- Department of Preventive Medicine and Public Health, Food Science, Toxicology and Forensic Medicine, Faculty of Pharmacy, University of Valencia, 46100 Valencia, Spain
- Correspondence: (Y.P.); (F.J.B.); Tel.: +665-394-8236 (Y.P.); +34-963-544-972 (F.J.B.); Fax: +665-394-8230 (Y.P.)
| | - Dheerawan Boonyawan
- Agriculture and Bio Plasma Technology Center (ABPlas), Thai—Korean Research Collaboration Center (TKRCC), Science and Technology Park, Chiang Mai University, Chiang Mai 50200, Thailand
- Department of Physics and Materials Science, Chiang Mai University, Chiang Mai 50200, Thailand
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10
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Xu J, Yang G, Li R, Xu Y, Lin B, Wang S. Effects of radio frequency heating on microbial populations and physicochemical properties of buckwheat. Int J Food Microbiol 2021; 363:109500. [PMID: 34952411 DOI: 10.1016/j.ijfoodmicro.2021.109500] [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: 09/13/2021] [Revised: 11/26/2021] [Accepted: 12/05/2021] [Indexed: 10/19/2022]
Abstract
Microbial contamination is a persistent problem for grain industry. Many studies have shown that radio frequency (RF) heating can effectively reduce pathogens populations in low moisture foods, but there is a lack on the efficacy to decontaminate natural microbiome. The main objectives of this study were to investigate the effects of different RF heating conditions on natural microbial populations and physicochemical properties of buckwheat. In this study, 30 buckwheat samples collected from 10 different Provinces in China were analyzed for their microbial loads, and the samples with the highest microbial populations were used for further study to select the suitable RF heating conditions. The results showed that microbial loads in tested buckwheat kernels were in the range of 3.4-6.2 log CFU/g. Samples from Shanxi (SX-3) had significantly higher microbial counts than other samples. The selected four temperature-time combinations: 75 °C-20 min, 80 °C-10 min, 85 °C-5 min, and 90 °C-0 min of RF heating could reduce microbial counts to <3.0 log CFU/g in buckwheat kernels at 16.5% w.b. moisture content. Furthermore, the reduction populations of the inoculated pathogens (Salmonella Typhimurium, Escherichia coli, Cronobacter sakazakii, and Bacillus cereus) reached 4.0 log CFU/g under the above conditions, and almost 5.0 log CFU/g especially at high temperature-short holding time combinations (85 °C-5 min and 90 °C-0 min). Besides, physicochemical properties evaluation also showed the insignificant color changes and nutrients loss after RF treatment at 90 °C-0 min. Therefore, the RF heating at 90 °C-0 min holds greater potential than the other lower temperature-longer holding time combinations for applications in buckwheat pasteurization.
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Affiliation(s)
- Juanjuan Xu
- College of Mechanical and Electronic Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Gaoji Yang
- College of Mechanical and Electronic Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Rui Li
- College of Mechanical and Electronic Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Yuanmei Xu
- College of Mechanical and Electronic Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Biying Lin
- College of Mechanical and Electronic Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Shaojin Wang
- College of Mechanical and Electronic Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China; Department of Biological Systems Engineering, Washington State University, 213 L.J. Smith Hall, Pullman, WA 99164-6120, USA.
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11
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Scholtz V, Jirešová J, Šerá B, Julák J. A Review of Microbial Decontamination of Cereals by Non-Thermal Plasma. Foods 2021; 10:foods10122927. [PMID: 34945478 PMCID: PMC8701285 DOI: 10.3390/foods10122927] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/15/2021] [Revised: 11/05/2021] [Accepted: 11/24/2021] [Indexed: 01/20/2023] Open
Abstract
Cereals, an important food for humans and animals, may carry microbial contamination undesirable to the consumer or to the next generation of plants. Currently, non-thermal plasma (NTP) is often considered a new and safe microbicidal agent without or with very low adverse side effects. NTP is a partially or fully ionized gas at room temperature, typically generated by various electric discharges and rich in reactive particles. This review summarizes the effects of NTP on various types of cereals and products. NTP has undisputed beneficial effects with high potential for future practical use in decontamination and disinfection.
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Affiliation(s)
- Vladimír Scholtz
- Department of Physics and Measurements, University of Chemistry and Technology, Prague, Technická 5, 166 28 Prague, Czech Republic;
| | - Jana Jirešová
- Department of Physics and Measurements, University of Chemistry and Technology, Prague, Technická 5, 166 28 Prague, Czech Republic;
- Correspondence:
| | - Božena Šerá
- Department of Environmental Ecology and Landscape Management, Faculty of Natural Sciences, Comenius University in Bratislava, Ilkovičova 6, 842 15 Bratislava, Slovakia;
| | - Jaroslav Julák
- Institute of Immunology and Microbiology, First Faculty of Medicine, Charles University and General University Hospital in Prague, Studničkova 7, 128 00 Prague, Czech Republic;
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Chacha JS, Zhang L, Ofoedu CE, Suleiman RA, Dotto JM, Roobab U, Agunbiade AO, Duguma HT, Mkojera BT, Hossaini SM, Rasaq WA, Shorstkii I, Okpala COR, Korzeniowska M, Guiné RPF. Revisiting Non-Thermal Food Processing and Preservation Methods-Action Mechanisms, Pros and Cons: A Technological Update (2016-2021). Foods 2021; 10:1430. [PMID: 34203089 PMCID: PMC8234293 DOI: 10.3390/foods10061430] [Citation(s) in RCA: 33] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/20/2021] [Revised: 06/16/2021] [Accepted: 06/17/2021] [Indexed: 12/05/2022] Open
Abstract
The push for non-thermal food processing methods has emerged due to the challenges associated with thermal food processing methods, for instance, high operational costs and alteration of food nutrient components. Non-thermal food processing involves methods where the food materials receive microbiological inactivation without or with little direct application of heat. Besides being well established in scientific literature, research into non-thermal food processing technologies are constantly on the rise as applied to a wide range of food products. Due to such remarkable progress by scientists and researchers, there is need for continuous synthesis of relevant scientific literature for the benefit of all actors in the agro-food value chain, most importantly the food processors, and to supplement existing information. This review, therefore, aimed to provide a technological update on some selected non-thermal food processing methods specifically focused on their operational mechanisms, their effectiveness in preserving various kinds of foods, as revealed by their pros (merits) and cons (demerits). Specifically, pulsed electric field, pulsed light, ultraviolet radiation, high-pressure processing, non-thermal (cold) plasma, ozone treatment, ionizing radiation, and ultrasound were considered. What defines these techniques, their ability to exhibit limited changes in the sensory attributes of food, retain the food nutrient contents, ensure food safety, extend shelf-life, and being eco-friendly were highlighted. Rationalizing the process mechanisms about these specific non-thermal technologies alongside consumer education can help raise awareness prior to any design considerations, improvement of cost-effectiveness, and scaling-up their capacity for industrial-level applications.
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Affiliation(s)
- James S. Chacha
- Department of Food Technology, Nutrition, and Consumer Sciences, Sokoine University of Agriculture, P.O. Box 3006 Chuo Kikuu, Tanzania; (R.A.S.); (B.T.M.)
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China; (L.Z.); (U.R.); (A.O.A.); (H.T.D.)
| | - Liyan Zhang
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China; (L.Z.); (U.R.); (A.O.A.); (H.T.D.)
| | - Chigozie E. Ofoedu
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China; (L.Z.); (U.R.); (A.O.A.); (H.T.D.)
- Department of Food Science and Technology, School of Engineering and Engineering Technology, Federal University of Technology, Owerri 460114, Nigeria
| | - Rashid A. Suleiman
- Department of Food Technology, Nutrition, and Consumer Sciences, Sokoine University of Agriculture, P.O. Box 3006 Chuo Kikuu, Tanzania; (R.A.S.); (B.T.M.)
| | - Joachim M. Dotto
- School of Life Sciences and Bioengineering, Nelson Mandela African Institution of Science and Technology, P.O. Box 447 Arusha, Tanzania;
| | - Ume Roobab
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China; (L.Z.); (U.R.); (A.O.A.); (H.T.D.)
| | - Adedoyin O. Agunbiade
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China; (L.Z.); (U.R.); (A.O.A.); (H.T.D.)
- Department of Food Technology, University of Ibadan, Ibadan 200284, Nigeria
| | - Haile Tesfaye Duguma
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China; (L.Z.); (U.R.); (A.O.A.); (H.T.D.)
- Department of Post-Harvest Management, College of Agriculture and Veterinary Medicine, Jimma University, P.O. Box 378 Jimma, Ethiopia
| | - Beatha T. Mkojera
- Department of Food Technology, Nutrition, and Consumer Sciences, Sokoine University of Agriculture, P.O. Box 3006 Chuo Kikuu, Tanzania; (R.A.S.); (B.T.M.)
| | - Sayed Mahdi Hossaini
- DIL German Institute of Food Technologies, Prof.-von-Klitzing-Str. 7, D-49610 Quakenbrück, Germany;
| | - Waheed A. Rasaq
- Department of Applied Bioeconomy, Wrocław University of Environmental and Life Sciences, 51-630 Wrocław, Poland;
| | - Ivan Shorstkii
- Department of Technological Equipment and Life-Support Systems, Kuban State Technological University, 350072 Krasnodar, Russia;
| | - Charles Odilichukwu R. Okpala
- Faculty of Biotechnology and Food Sciences, Wroclaw University of Environmental and Life Sciences, 51-630 Wrocław, Poland;
| | - Malgorzata Korzeniowska
- Faculty of Biotechnology and Food Sciences, Wroclaw University of Environmental and Life Sciences, 51-630 Wrocław, Poland;
| | - Raquel P. F. Guiné
- CERNAS Research Centre, Polytechnic Institute of Viseu, 3504-510 Viseu, Portugal
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Hu Y, Lei X, Zhang X, Guan T, Wang L, Zhang Z, Yu X, Tu J, Peng N, Liang Y, Zhao S. Characteristics of the Microbial Community in the Production of Chinese Rice-Flavor Baijiu and Comparisons With the Microflora of Other Flavors of Baijiu. Front Microbiol 2021; 12:673670. [PMID: 33995338 PMCID: PMC8116502 DOI: 10.3389/fmicb.2021.673670] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/28/2021] [Accepted: 04/06/2021] [Indexed: 11/17/2022] Open
Abstract
Rice-flavor baijiu is one of the four basic flavor types of Chinese baijiu. Microbial composition plays a key role in the classification of baijiu flavor types and the formation of flavor substances. In this study, we used high-throughput sequencing technology to study the changes of microbial community in the production of rice-flavor baijiu, and compared the microbial community characteristics during production of rice-, light-, and strong-flavor baijiu. The results showed that the species diversity of bacteria was much higher than that of fungi during the brewing of rice-flavor baijiu. The bacterial diversity index first increased and then decreased, while the diversity of fungi showed an increasing trend. A variety of major microorganisms came from the environment and raw rice materials; the core bacteria were Lactobacillus, Weissella, Pediococcus, Lactococcus, Acetobacter, etc., among which Lactobacillus was dominant (62.88-99.23%). The core fungi were Saccharomyces (7.06-83.50%) and Rhizopus (15.21-90.89%). Temperature and total acid content were the main physicochemical factors affecting the microbial composition. Non-metric multidimensional scaling analysis showed that during the fermentation of rice-, light-, and strong-flavor baijiu, their microbial communities formed their own distinct systems, with considerable differences among different flavor types. Compared with the other two flavor types of baijiu, in the brewing process of rice-flavor baijiu, microbial species were fewer and dominant microorganisms were prominent, which may be the main reason for the small variety of flavor substances in rice-flavor baijiu. This study provides a theoretical basis for the production of rice-flavor baijiu, and lays a foundation for studying the link between baijiu flavor formation and microorganisms.
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Affiliation(s)
- Yuanliang Hu
- Hubei Key Laboratory of Edible Wild Plants Conservation and Utilization, College of Life Sciences, Hubei Normal University, Huangshi, China
- State Key Laboratory of Agricultural Microbiology, College of Life Science and Technology, Huazhong Agricultural University, Wuhan, China
- Hubei Engineering Research Center of Typical Wild Vegetable Breeding and Comprehensive Utilization Technology, Huangshi, China
| | - Xinyi Lei
- Hubei Key Laboratory of Edible Wild Plants Conservation and Utilization, College of Life Sciences, Hubei Normal University, Huangshi, China
| | - Xiaomin Zhang
- State Key Laboratory of Agricultural Microbiology, College of Life Science and Technology, Huazhong Agricultural University, Wuhan, China
- Guangdong Deqing Incomparable Health Wine Co., Ltd., Zhaoqing, China
| | - Tongwei Guan
- College of Food and Biological Engineering, Xihua University, Chengdu, China
| | - Luyao Wang
- Hubei Key Laboratory of Edible Wild Plants Conservation and Utilization, College of Life Sciences, Hubei Normal University, Huangshi, China
| | - Zongjie Zhang
- Hubei Key Laboratory of Edible Wild Plants Conservation and Utilization, College of Life Sciences, Hubei Normal University, Huangshi, China
| | - Xiang Yu
- Hubei Key Laboratory of Edible Wild Plants Conservation and Utilization, College of Life Sciences, Hubei Normal University, Huangshi, China
| | - Junming Tu
- Hubei Key Laboratory of Edible Wild Plants Conservation and Utilization, College of Life Sciences, Hubei Normal University, Huangshi, China
| | - Nan Peng
- State Key Laboratory of Agricultural Microbiology, College of Life Science and Technology, Huazhong Agricultural University, Wuhan, China
| | - Yunxiang Liang
- State Key Laboratory of Agricultural Microbiology, College of Life Science and Technology, Huazhong Agricultural University, Wuhan, China
| | - Shumiao Zhao
- State Key Laboratory of Agricultural Microbiology, College of Life Science and Technology, Huazhong Agricultural University, Wuhan, China
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