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Marques F, Pereira F, Machado L, Martins JT, Pereira RN, Costa MM, Genisheva Z, Pereira H, Vicente AA, Teixeira JA, Geada P. Comparison of Different Pretreatment Processes Envisaging the Potential Use of Food Waste as Microalgae Substrate. Foods 2024; 13:1018. [PMID: 38611325 PMCID: PMC11011475 DOI: 10.3390/foods13071018] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/31/2024] [Revised: 03/22/2024] [Accepted: 03/25/2024] [Indexed: 04/14/2024] Open
Abstract
A significant fraction of the food produced worldwide is currently lost or wasted throughout the supply chain, squandering natural and economic resources. Food waste valorization will be an important necessity in the coming years. This work investigates the ability of food waste to serve as a viable nutritional substrate for the heterotrophic growth of Chlorella vulgaris. The impact of different pretreatments on the elemental composition and microbial contamination of seven retail food waste mixtures was evaluated. Among the pretreatment methods applied to the food waste formulations, autoclaving was able to eliminate all microbial contamination and increase the availability of reducing sugars by 30%. Ohmic heating was also able to eliminate most of the contaminations in the food wastes in shorter time periods than autoclave. However, it has reduced the availability of reducing sugars, making it less preferable for microalgae heterotrophic cultivation. The direct utilization of food waste containing essential nutrients from fruits, vegetables, dairy and bakery products, and meat on the heterotrophic growth of microalgae allowed a biomass concentration of 2.2 × 108 cells·mL-1, being the culture able to consume more than 42% of the reducing sugars present in the substrate, thus demonstrating the economic and environmental potential of these wastes.
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Affiliation(s)
- Fabiana Marques
- CEB—Centre of Biological Engineering, University of Minho, 4710-057 Braga, Portugal; (F.M.); (F.P.); (L.M.); (J.T.M.); (R.N.P.); (J.A.T.); (P.G.)
| | - Francisco Pereira
- CEB—Centre of Biological Engineering, University of Minho, 4710-057 Braga, Portugal; (F.M.); (F.P.); (L.M.); (J.T.M.); (R.N.P.); (J.A.T.); (P.G.)
| | - Luís Machado
- CEB—Centre of Biological Engineering, University of Minho, 4710-057 Braga, Portugal; (F.M.); (F.P.); (L.M.); (J.T.M.); (R.N.P.); (J.A.T.); (P.G.)
| | - Joana T. Martins
- CEB—Centre of Biological Engineering, University of Minho, 4710-057 Braga, Portugal; (F.M.); (F.P.); (L.M.); (J.T.M.); (R.N.P.); (J.A.T.); (P.G.)
- LABBELS—Associate Laboratory, 4710-057 Braga/Guimarães, Portugal
| | - Ricardo N. Pereira
- CEB—Centre of Biological Engineering, University of Minho, 4710-057 Braga, Portugal; (F.M.); (F.P.); (L.M.); (J.T.M.); (R.N.P.); (J.A.T.); (P.G.)
- LABBELS—Associate Laboratory, 4710-057 Braga/Guimarães, Portugal
| | - Monya M. Costa
- GreenCoLab—Associação Oceano Verde, Universidade do Algarve, Campus de Gambelas, 8005-139 Faro, Portugal; (M.M.C.); (H.P.)
| | | | - Hugo Pereira
- GreenCoLab—Associação Oceano Verde, Universidade do Algarve, Campus de Gambelas, 8005-139 Faro, Portugal; (M.M.C.); (H.P.)
| | - António A. Vicente
- CEB—Centre of Biological Engineering, University of Minho, 4710-057 Braga, Portugal; (F.M.); (F.P.); (L.M.); (J.T.M.); (R.N.P.); (J.A.T.); (P.G.)
- LABBELS—Associate Laboratory, 4710-057 Braga/Guimarães, Portugal
| | - José A. Teixeira
- CEB—Centre of Biological Engineering, University of Minho, 4710-057 Braga, Portugal; (F.M.); (F.P.); (L.M.); (J.T.M.); (R.N.P.); (J.A.T.); (P.G.)
- LABBELS—Associate Laboratory, 4710-057 Braga/Guimarães, Portugal
| | - Pedro Geada
- CEB—Centre of Biological Engineering, University of Minho, 4710-057 Braga, Portugal; (F.M.); (F.P.); (L.M.); (J.T.M.); (R.N.P.); (J.A.T.); (P.G.)
- LABBELS—Associate Laboratory, 4710-057 Braga/Guimarães, Portugal
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2
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Fatima I, Munir M, Qureshi R, Hanif U, Gulzar N, Sheikh AA. Advanced methods of algal pigments extraction: A review. Crit Rev Food Sci Nutr 2023; 64:9771-9788. [PMID: 37233148 DOI: 10.1080/10408398.2023.2216782] [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: 05/27/2023]
Abstract
Algae are exclusively aquatic photosynthetic organisms that are microscopic or macroscopic, unicellular or multicellular and distributed across the globe. They are a potential source of food, feed, medicine and natural pigments. A variety of natural pigments are available from algae including chlorophyll a, b, c d, phycobiliproteins, carotenes and xanthophylls. The xanthophylls include acyloxyfucoxanthin, alloxanthin, astaxanthin, crocoxanthin, diadinoxanthin, diatoxanthin, fucoxanthin, loroxanthin, monadoxanthin, neoxanthin, nostoxanthin, perdinin, Prasinoxanthin, siphonaxanthin, vaucheriaxanthin, violaxanthin, lutein, zeaxanthin, β-cryptoxanthin, while carotenes include echinenone, α-carotene, β-carotene, γ-carotene, lycopene, phytoene, phytofluene. These pigments have applications as pharmaceuticals and nutraceuticals and in the food industry for beverages and animal feed production. The conventional methods for the extraction of pigments are solid-liquid extraction, liquid-liquid extraction and soxhlet extraction. All these methods are less efficient, time-consuming and have higher solvent consumption. For a standardized extraction of natural pigments from algal biomass advanced procedures are in practice which includes Supercritical fluid extraction, Pressurized liquid extraction, Microwave-assisted extraction, Pulsed electric field, Moderate electric field, Ultrahigh pressure extraction, Ultrasound-assisted extraction, Subcritical dimethyl ether extraction, Enzyme assisted extraction and Natural deep eutectic solvents. In the present review, these methods for pigment extraction from algae are discussed in detail.
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Affiliation(s)
- Ishrat Fatima
- Department of Biological Sciences, University of Veterinary and Animal Sciences, Lahore, Pakistan
| | - Mubashrah Munir
- Department of Biological Sciences, University of Veterinary and Animal Sciences, Lahore, Pakistan
| | | | - Uzma Hanif
- Department of Botany, Government College University, Lahore, Pakistan
| | - Nabila Gulzar
- Department of Dairy Technology, University of Veterinary and Animal Sciences, Lahore, Pakistan
| | - Ali Ahmad Sheikh
- Institute of Microbiology, University of Veterinary and Animal Sciences, Lahore, Pakistan
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3
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Li L, Bian D, Wang Q, Xue C, Zhang Q, Zhang SM. Performance of anammox enchanced by pulsed electric fields under added organic carbon sources using integrated network and metagenomics analyses. BIORESOURCE TECHNOLOGY 2023; 380:129116. [PMID: 37137447 DOI: 10.1016/j.biortech.2023.129116] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/14/2023] [Revised: 04/20/2023] [Accepted: 04/27/2023] [Indexed: 05/05/2023]
Abstract
This paper aims to investigate the function of a pulsed electric field (PEF) in the anaerobic ammonia oxidation (anammox) process after adding certain chemical oxygen demand (COD) through integrated network and metagenomics analyses. The findings showed that the presence of COD was detrimental to anammox, but PEF could significantly reduce the adverse effect. The total nitrogen removal in the reactor for applying PEF was 16.99% higher on average than the reactor for only dosing COD. Additionally, PEF upgraded the abundance of anammox bacteria subordinate to the phylum Planctomycetes by 9.64%. The analysis of molecular ecological networks promulgated that PEF resulted in an increase in network scale and topology complexity, thereby boosting the potential collaboration of the communities. Metagenomics analyses demonstrated that PEF dramatically promoted anammox central metabolism in the presence of COD, specifically enhancing pivotal N functional genes (hzs, hdh, amo, hao, nas, nor and nos).
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Affiliation(s)
- Liang Li
- College of Resources & Civil Engineering, Northeastern University, Shenyang 110819, PR China
| | - Di Bian
- College of Resources & Civil Engineering, Northeastern University, Shenyang 110819, PR China.
| | - Qichun Wang
- College of Resources & Civil Engineering, Northeastern University, Shenyang 110819, PR China
| | - ChengYao Xue
- College of Resources & Civil Engineering, Northeastern University, Shenyang 110819, PR China
| | - Qiuying Zhang
- College of Resources & Civil Engineering, Northeastern University, Shenyang 110819, PR China
| | - Shi Meng Zhang
- College of Resources & Civil Engineering, Northeastern University, Shenyang 110819, PR China
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4
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Eilam Y, Khattib H, Pintel N, Avni D. Microalgae-Sustainable Source for Alternative Proteins and Functional Ingredients Promoting Gut and Liver Health. GLOBAL CHALLENGES (HOBOKEN, NJ) 2023; 7:2200177. [PMID: 37205927 PMCID: PMC10190620 DOI: 10.1002/gch2.202200177] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 10/06/2022] [Revised: 01/27/2023] [Indexed: 05/21/2023]
Abstract
Dietary proteins derived from animal sources, although containing well-balanced profiles of essential amino acids, have considerable environmental and adverse health effects associated with the intake of some animal protein-based products. Consuming foods based on animal proteins carries a higher risk of developing non-communicable diseases such as cancer, heart disease, non-alcoholic fatty liver disease (NAFLD), and inflammatory bowel disease (IBD). Moreover, dietary protein consumption is increasing due to population growth, posing a supply challenge. There is, therefore, growing interest in discovering novel alternative protein sources. In this context, microalgae have been recognized as strategic crops that can provide a sustainable source of protein. Compared to conventional high-protein crops, using microalgal biomass for protein production presents several advantages in food and feed in terms of productivity, sustainability, and nutritional value. Moreover, microalgae positively impact the environment by not exploiting land or causing water pollution. Many studies have revealed the potential of microalgae as an alternative protein source with the added value of positive effects on human health due to their anti-inflammatory, antioxidant, and anti-cancer properties. The main emphasis of this review is on the potential health-promoting applications of microalgae-based proteins, peptides, and bioactive substances for IBD and NAFLD.
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Affiliation(s)
- Yahav Eilam
- Sphingolipids, Active Metabolites, and Immune Modulation LaboratoryMIGAL – Galilee Research InstituteTarshish 2Kiryat ShemonaNorth1101600Israel
- Department of BiotechnologyTel Hai CollegeUpper GalileeNorth1220800Israel
| | - Hamdan Khattib
- Sphingolipids, Active Metabolites, and Immune Modulation LaboratoryMIGAL – Galilee Research InstituteTarshish 2Kiryat ShemonaNorth1101600Israel
| | - Noam Pintel
- Sphingolipids, Active Metabolites, and Immune Modulation LaboratoryMIGAL – Galilee Research InstituteTarshish 2Kiryat ShemonaNorth1101600Israel
| | - Dorit Avni
- Sphingolipids, Active Metabolites, and Immune Modulation LaboratoryMIGAL – Galilee Research InstituteTarshish 2Kiryat ShemonaNorth1101600Israel
- Department of BiotechnologyTel Hai CollegeUpper GalileeNorth1220800Israel
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5
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Liu J, Wang W, Qu H, Xiong X, Li X. Effect of moderate electric field on rheological properties, cell wall components, and microstructure of apple tissue. J FOOD ENG 2023. [DOI: 10.1016/j.jfoodeng.2023.111516] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/22/2023]
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6
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Ji F, Sun J, Sui Y, Qi X, Mao X. Microbial inactivation of milk by low intensity direct current electric field: Inactivation kinetics model and milk characterization. Curr Res Food Sci 2022; 5:1906-1915. [PMID: 36300164 PMCID: PMC9589170 DOI: 10.1016/j.crfs.2022.10.015] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/10/2022] [Revised: 10/06/2022] [Accepted: 10/10/2022] [Indexed: 11/06/2022] Open
Abstract
Microbial inactivation by pulsed electric field (PEF) has been studied widely although with high operational risk, while few studies on the potential of low intensity electric fields for microbial inactivation have been reported. In this study, the feasibility of inactivating microorganisms in milk by low intensity direct current (DC) electric field was investigated. Then a kinetics model was proposed based on the inactivation curves. Finally, the effect of electric field on the microflora and physicochemical properties of milk was analyzed. Results showed that the bacterial reduction >5 log CFU/mL could be achieved at 50–55°C, 0.3 A–0.6 A, and with 5 min starting intensity of 5 V/cm-9 V/cm. The inactivation kinetics consisted of three stages, therein, the middle stage, main part of the inactivation curve, followed 1st-order reaction kinetics, and the effect of temperature on it was consistent with the Arrhenius Law, which implied that the electric field itself can inactivate bacteria without thermal inactivating effect. The microflora analysis showed that naturally occurring bacteria in the milk contained typical potential pathogenic bacteria (e.g., 56.9% of Acinetobacter spp.) and spoilage bacteria (e.g., 27.5% of Pseudomonas spp.), and the electric field can inactivate them. Moreover, the inactivation chemically preserved the milk's fresh-like characteristics (according to indexes of whey protein denaturation rate, furosine content), and physical stability (turbidity, zeta potential, particle size, color and so on). Therefore, a promising approach is provided for microbial inactivation in dairy industry. Microbial inactivation of milk in low intensity direct current electric field was verified. The bacteria (7.5 log CFU/mL) in milk were completely inactivated. The main part, middle stage, of inactivation followed 1st-order reaction kinetics. For Acinetobacter spp. and Pseudomonas spp., inactivation of the electric field was non-selective. Inactivation on the physicochemical properties of milk was at an acceptable level.
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Affiliation(s)
- Feihong Ji
- College of Food Science and Engineering, Ocean University of China, Qingdao, 266003, China
| | - Jing Sun
- College of Food Science and Engineering, Ocean University of China, Qingdao, 266003, China
| | - Yiming Sui
- College of Food Science and Engineering, Ocean University of China, Qingdao, 266003, China
| | - Xiangming Qi
- College of Food Science and Engineering, Ocean University of China, Qingdao, 266003, China,Shandong Meijia Group Co. Ltd., Rizhao, 276826, China,Corresponding author. College of Food Science and Engineering, Ocean University of China, Qingdao, 266003, China.
| | - Xiangzhao Mao
- College of Food Science and Engineering, Ocean University of China, Qingdao, 266003, China
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7
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Yeh L, Yen CH, Kao YL, Lien HL, Chang SM. Inactivation of Escherichia coli by dual-functional zerovalent Fe/Al composites in water. CHEMOSPHERE 2022; 299:134371. [PMID: 35351482 DOI: 10.1016/j.chemosphere.2022.134371] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/22/2021] [Revised: 03/03/2022] [Accepted: 03/17/2022] [Indexed: 06/14/2023]
Abstract
A bimetallic Fe/Al disinfection system was developed to examine the feasibility of inactivation of water borne microorganisms. In this study, the effectiveness and mechanisms of the bimetallic Fe/Al system on the inactivation of model bacteria, Escherichia coli (E. coli), were investigated. Results revealed that the Fe/Al system effectively inactivated E. coli to reach nearly 2 logs (99%) removal within 20 min and 4 logs (99.99%) at 24 h, indicating that the Fe/Al composite was able to sustain a long-term disinfection capacity. The inactivation ability resulted from hydroxyl radicals produced by a Fenton reaction through in-situ self-generated Fe2+ and H2O2 species in the Fe/Al system. In addition to the attack by the radicals, some of E. coli were adsorbed onto the Fe/Al composite (zeta potential of 30-50 mV) as a result of Coulomb interaction. Scanning electron microscope (SEM) images showed that the adsorbed bacteria had damaged pores at the two ends of their rod-like cells. This phenomenon suggested that a micro-electric field between the Fe/Al galvanic couple induced electroporation of the adsorbed E. coli and thus further advanced additional inactivation ability for the bacteria disinfection.
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Affiliation(s)
- Lizhi Yeh
- Department of Civil and Environmental Engineering, National University of Kaohsiung, 81148, Kaohsiung, Taiwan
| | - Chia-Hsin Yen
- Institute of Environmental Engineering, National Yang Ming Chiao Tung University, 30010, Hsinchu, Taiwan
| | - Yu-Lin Kao
- Department of Life Science, National University of Kaohsiung, 81148, Kaohsiung, Taiwan
| | - Hsing-Lung Lien
- Department of Civil and Environmental Engineering, National University of Kaohsiung, 81148, Kaohsiung, Taiwan.
| | - Sue-Min Chang
- Institute of Environmental Engineering, National Yang Ming Chiao Tung University, 30010, Hsinchu, Taiwan
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8
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Sousa V, Loureiro L, Carvalho G, Pereira R. Extraction of biomolecules from Coelastrella sp. LRF1 biomass using Ohmic Heating technology. INNOV FOOD SCI EMERG 2022. [DOI: 10.1016/j.ifset.2022.103059] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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9
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Ferreira S, Machado L, Pereira RN, Vicente AA, Rodrigues RM. Unraveling the nature of ohmic heating effects in structural aspects of whey proteins – The impact of electrical and electrochemical effects. INNOV FOOD SCI EMERG 2021. [DOI: 10.1016/j.ifset.2021.102831] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/11/2023]
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10
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11
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Al-Hilphy AR, Abdulstar AR, Gavahian M. Moderate electric field pasteurization of milk in a continuous flow unit: Effects of process parameters, energy consumption, and shelf-life determination. INNOV FOOD SCI EMERG 2021. [DOI: 10.1016/j.ifset.2020.102568] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/01/2023]
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12
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Rodrigues RM, Avelar Z, Machado L, Pereira RN, Vicente AA. Electric field effects on proteins - Novel perspectives on food and potential health implications. Food Res Int 2020; 137:109709. [PMID: 33233283 DOI: 10.1016/j.foodres.2020.109709] [Citation(s) in RCA: 29] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/24/2020] [Revised: 08/22/2020] [Accepted: 09/06/2020] [Indexed: 12/29/2022]
Abstract
Electric fields (EF) technologies have been establishing a solid position in emergent food processing and have seen as serious alternatives to traditional thermal processing. During the last decades, research has been devoted to elucidation of technological and safety issues but also fundamental aspects related with interaction of electric fields (EF) with important macromolecules, such as proteins. Proteins are building blocks for the development of functional networks that can encompass health benefits (i.e. nutritional and bioactive properties) but may be also linked with adverse effects such as neurodegenerative diseases (amyloid fibrils) and immunological responses. The biological function of a protein depends on its tridimensional structure/conformation, and latest research evidences that EF can promote disturbances on protein conformation, change their unfolding mechanisms, aggregation and interaction patterns. This review aims at bringing together these recent findings as well as providing novel perspectives about how EF can shape the behavior of proteins towards the development of innovative foods, aiming at consumers' health and wellbeing.
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Affiliation(s)
- Rui M Rodrigues
- CEB - Centre of Biological Engineering, University of Minho, 4710-057 Braga, Portugal
| | - Zita Avelar
- CEB - Centre of Biological Engineering, University of Minho, 4710-057 Braga, Portugal
| | - Luís Machado
- CEB - Centre of Biological Engineering, University of Minho, 4710-057 Braga, Portugal
| | - Ricardo N Pereira
- CEB - Centre of Biological Engineering, University of Minho, 4710-057 Braga, Portugal.
| | - António A Vicente
- CEB - Centre of Biological Engineering, University of Minho, 4710-057 Braga, Portugal
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13
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Ariza-Gracia M, Cabello M, Cebrián G, Calvo B, Álvarez I. Experimental and computational analysis of microbial inactivation in a solid by ohmic heating using pulsed electric fields. INNOV FOOD SCI EMERG 2020. [DOI: 10.1016/j.ifset.2020.102440] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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14
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Gavahian M, Tiwari BK. Moderate electric fields and ohmic heating as promising fermentation tools. INNOV FOOD SCI EMERG 2020. [DOI: 10.1016/j.ifset.2020.102422] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/22/2023]
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15
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Silva-Vera W, Avendaño-Muñoz N, Nuñez H, Ramírez C, Almonacid S, Simpson R. CO2 laser drilling coupled with moderate electric fields for enhancement of the mass transfer phenomenon in a tomato (Lycopersicon esculentum) peeling process. J FOOD ENG 2020. [DOI: 10.1016/j.jfoodeng.2019.109870] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/21/2023]
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16
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Azmi AAB, Sankaran R, Show PL, Ling TC, Tao Y, Munawaroh HSH, Kong PS, Lee DJ, Chang JS. Current application of electrical pre-treatment for enhanced microalgal biomolecules extraction. BIORESOURCE TECHNOLOGY 2020; 302:122874. [PMID: 32007308 DOI: 10.1016/j.biortech.2020.122874] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/24/2019] [Revised: 01/19/2020] [Accepted: 01/20/2020] [Indexed: 06/10/2023]
Abstract
Pretreatment of microalgal biomass possessing rigid cell wall is a critical step for enhancing the efficiency of microalgal biorefinery. However, the conventional pretreatment processes suffer the drawbacks of complex processing steps, long processing time, low conversion efficiency and high processing costs. This significantly hinders the industrial applicability of microalgal biorefinery. The innovative electricity-aid pretreatment techniques serve as a promising processing tool to extensively enhance the release of intracellular substances from microalgae. In this review, application of electric field-based techniques and recent advances of using electrical pretreatments on microalgae cell focusing on pulsed electric field, electrolysis, high voltage electrical discharges and moderate electric field are reviewed. In addition, the emerging techniques integrating electrolysis with liquid biphasic flotation process as promising downstream approach is discussed. This review delivers broad knowledge of the present significance of the application of these methods focusing on the development of electric assisted biomolecules extraction from microalgae.
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Affiliation(s)
- Abdul Azim Bin Azmi
- Department of Chemical and Environmental Engineering, Faculty of Science and Engineering, University of Nottingham Malaysia, Jalan Broga, Semenyih 43500, Selangor Darul Ehsan, Malaysia
| | - Revathy Sankaran
- Institute of Biological Sciences, Faculty of Science, University of Malaya, 50603 Kuala Lumpur, Malaysia
| | - Pau Loke Show
- Department of Chemical and Environmental Engineering, Faculty of Science and Engineering, University of Nottingham Malaysia, Jalan Broga, Semenyih 43500, Selangor Darul Ehsan, Malaysia
| | - Tau Chuan Ling
- Institute of Biological Sciences, Faculty of Science, University of Malaya, 50603 Kuala Lumpur, Malaysia
| | - Yang Tao
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu 210095, China
| | | | - Pei San Kong
- Sime Darby Plantation Research Sdn. Bhd. (formerly known as Sime Darby Research Sdn. Bhd.) (Company No. 560590-X), R&D Centre, Lot 2664, Jalan Pulau Carey, 42960 Pulau Carey, Selangor Darul Ehsan, Malaysia
| | - Duu-Jong Lee
- Department of Chemical Engineering, National Taiwan University, Taipei 106, Taiwan; Department of Chemical Engineering, National Taiwan University of Science and Technology, Taipei 106, Taiwan
| | - Jo-Shu Chang
- Department of Chemical and Materials Engineering, College of Engineering, Tunghai University, Taichung 407, Taiwan; Center for Nanotechnology, Tunghai University, Taichung 407, Taiwan; Department of Chemical Engineering, National Cheng Kung University, Tainan 701, Taiwan.
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17
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Combined effect of shear stress and moderate electric field on the inactivation of Escherichia coli K12 in apple juice. J FOOD ENG 2019. [DOI: 10.1016/j.jfoodeng.2019.05.019] [Citation(s) in RCA: 17] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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18
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Fasolin L, Pereira R, Pinheiro A, Martins J, Andrade C, Ramos O, Vicente A. Emergent food proteins – Towards sustainability, health and innovation. Food Res Int 2019; 125:108586. [DOI: 10.1016/j.foodres.2019.108586] [Citation(s) in RCA: 82] [Impact Index Per Article: 16.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/19/2019] [Revised: 07/22/2019] [Accepted: 07/26/2019] [Indexed: 01/01/2023]
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19
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Direct Treatment of Liquids Using Low-Current Arc in Ambient Air for Biomedical Applications. APPLIED SCIENCES-BASEL 2019. [DOI: 10.3390/app9173505] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
In this work, we developed a portable device with low production and operation costs for generating an ambient air low-current arc (AALCA) that is transferred to the surface of a treated liquid. It was possible to generate a stable discharge, irrespective of the conductivity of the treated liquid, as a sequence of corona, repeating spark, and low-current arc discharges. The estimated concentration of reactive oxygen and nitrogen species (RONS) in plasma-treated water (PTW) produced using AALCA treatment was two orders of magnitude higher than that of PTW produced using conventional He nonequilibrium atmospheric pressure plasma jets or dielectric barrier discharges. The strong bactericidal effect of the treatment using AALCA and the water treated using AALCA was confirmed by survival tests of Escherichia coli. Further, the possibility of treating a continuous flow of liquid using AALCA was demonstrated.
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20
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Zhang C, Li L, Hu X, Wang F, Qian G, Qi N, Zhang C. Effects of a pulsed electric field on nitrogen removal through the ANAMMOX process at room temperature. BIORESOURCE TECHNOLOGY 2019; 275:225-231. [PMID: 30593941 DOI: 10.1016/j.biortech.2018.12.037] [Citation(s) in RCA: 20] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/26/2018] [Revised: 12/11/2018] [Accepted: 12/12/2018] [Indexed: 06/09/2023]
Abstract
This study explored the effect of a pulsed electric field (PEF) on the anaerobic ammonium oxidation (ANAMMOX) process at room temperature (20 ± 1 °C). The influences of different modes of PEF (R1), a direct current electric field (R2) and a control reactor (R3) were determined through long-term tests. The results showed that R1 shortened the start-up time and led to excellent nitrogen removal. At this stage, the activities of key enzymes of R1 were much higher than those of R3. The high-throughput sequencing results showed that the relative abundance of functional bacteria in R1 was higher than that in R2 and R3. The mechanism by which the PEF enhanced ANAMMOX might be the improvement of the speed of ion and molecular migration that occurred by changing the permeability of the cell membrane under the PEF.
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Affiliation(s)
- Chi Zhang
- School of Resources & Civil Engineering, Northeastern University, Shenyang 110819, PR China
| | - Liang Li
- School of Resources & Civil Engineering, Northeastern University, Shenyang 110819, PR China
| | - Xiaomin Hu
- School of Resources & Civil Engineering, Northeastern University, Shenyang 110819, PR China.
| | - Fan Wang
- School of Resources & Civil Engineering, Northeastern University, Shenyang 110819, PR China
| | - Guangsheng Qian
- School of Resources & Civil Engineering, Northeastern University, Shenyang 110819, PR China
| | - Nan Qi
- School of Resources & Civil Engineering, Northeastern University, Shenyang 110819, PR China
| | - Chao Zhang
- School of Resources & Civil Engineering, Northeastern University, Shenyang 110819, PR China
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Zhang M, Yang N, Guo L, Li D, Wu S, Wu F, Jin Z, Xu X. Physicochemical properties of apple juice influenced by induced potential difference (induced electric field) during disposable continuous-flow treatment. J FOOD ENG 2018. [DOI: 10.1016/j.jfoodeng.2018.04.013] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
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22
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Pereira RN, Teixeira JA, Vicente AA, Cappato LP, da Silva Ferreira MV, da Silva Rocha R, da Cruz AG. Ohmic heating for the dairy industry: a potential technology to develop probiotic dairy foods in association with modifications of whey protein structure. Curr Opin Food Sci 2018. [DOI: 10.1016/j.cofs.2018.01.014] [Citation(s) in RCA: 30] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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23
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Altemimi A, Ali HI, Al-HiIphy ARS, Lightfoot DA, Watson DG. Electric field applications on dried key lime juice quality with regression modeling. J FOOD PROCESS PRES 2018. [DOI: 10.1111/jfpp.13637] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Affiliation(s)
- Ammar Altemimi
- Department of Food Science; College of Agriculture, University of Al-Basrah; Basrah Iraq
| | - Haider I. Ali
- Department of Food Science; College of Agriculture, University of Al-Basrah; Basrah Iraq
| | - Asaad R. S. Al-HiIphy
- Department of Food Science; College of Agriculture, University of Al-Basrah; Basrah Iraq
| | - David A. Lightfoot
- Department of Plant, Soil, and Agricultural Systems; Plant Biotechnology and Genome Core-Facility, Southern Illinois University at Carbondale; Carbondale Illinois
| | - Dennis G. Watson
- Department of Plant, Soil, and Agricultural Systems; Plant Biotechnology and Genome Core-Facility, Southern Illinois University at Carbondale; Carbondale Illinois
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Abedelmaksoud TG, Mohsen SM, Duedahl-Olesen L, Elnikeety MM, Feyissa AH. Optimization of ohmic heating parameters for polyphenoloxidase inactivation in not-from-concentrate elstar apple juice using RSM. Journal of Food Science and Technology 2018; 55:2420-2428. [PMID: 30042557 DOI: 10.1007/s13197-018-3159-1] [Citation(s) in RCA: 28] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 10/30/2017] [Accepted: 04/09/2018] [Indexed: 11/29/2022]
Abstract
In this study, optimization of ohmic heating (OH) process parameters (temperature and voltage gradient) to inactivate polyphenoloxidase (PPO) of not-from-concentrate (NFC) apple juice was conducted. Response surface methodology was used for optimization of OH parameters, where the voltage gradient and temperature on the PPO activity in the NFC apple juice was evaluated. Then the optimized condition was used to produce the NFC apple juice and the quality parameters were evaluated and compared to NFC apple juice prepared by conventional heating (CH). The studied parameters were: PPO activity, total phenolic, total carotenoids, ascorbic acid, cloud value, color as well as physical properties (i.e., TSS, acidity, electric conductivity and viscosity). The reduction of PPO activities was 97 and 91% for OH (at 40 V/cm and 80 °C) and CH (at 90 °C and 60 s), respectively. The reduction of the ascorbic acid was 66.8% for OH significantly lower than the 80% for CH treated samples. The total extracted phenolic content was increased by 5.4 and 2.5% with OH and CH treatments, respectively. The decrease in the concentration of total carotenoids for OH (13.17%) was significantly lower than for CH (34.23%). The color values (L*, a*, b* and ΔE) were only significantly increased in the OH treatment. OH is a potential mild thermal treatment in the production of apple juice with improved functional properties instead of conventional methods.
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Affiliation(s)
- Tarek Gamal Abedelmaksoud
- 1Food Science Department, Faculty of Agriculture, Cairo University, Giza, Egypt.,2National Food Institute, Technical University of Denmark, Søltofts Plads 227, 2800 Lyngby, Denmark
| | | | - Lene Duedahl-Olesen
- 2National Food Institute, Technical University of Denmark, Søltofts Plads 227, 2800 Lyngby, Denmark
| | | | - Aberham Hailu Feyissa
- 2National Food Institute, Technical University of Denmark, Søltofts Plads 227, 2800 Lyngby, Denmark
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25
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Rocha CMR, Genisheva Z, Ferreira-Santos P, Rodrigues R, Vicente AA, Teixeira JA, Pereira RN. Electric field-based technologies for valorization of bioresources. BIORESOURCE TECHNOLOGY 2018; 254:325-339. [PMID: 29395742 DOI: 10.1016/j.biortech.2018.01.068] [Citation(s) in RCA: 61] [Impact Index Per Article: 10.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/15/2017] [Revised: 01/11/2018] [Accepted: 01/15/2018] [Indexed: 06/07/2023]
Abstract
This review provides an overview of recent research on electrotechnologies applied to the valorization of bioresources. Following a comprehensive summary of the current status of the application of well-known electric-based processing technologies, such as pulsed electric fields (PEF) and high voltage electrical discharges (HVED), the application of moderate electric fields (MEF) as an extraction or valorization technology will be considered in detail. MEF, known by its improved energy efficiency and claimed electroporation effects (allowing enhanced extraction yields), may also originate high heating rates - ohmic heating (OH) effect - allowing thermal stabilization of waste stream for other added-value applications. MEF is a simple technology that mostly makes use of green solvents (mainly water) and that can be used on functionalization of compounds of biological origin broadening their application range. The substantial increase of MEF-based plants installed in industries worldwide suggests its straightforward application for waste recovery.
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Affiliation(s)
- Cristina M R Rocha
- CEB - Centre of Biological Engineering, University of Minho, Campus de Gualtar, 4710-057 Braga, Portugal
| | - Zlatina Genisheva
- CEB - Centre of Biological Engineering, University of Minho, Campus de Gualtar, 4710-057 Braga, Portugal
| | - Pedro Ferreira-Santos
- CEB - Centre of Biological Engineering, University of Minho, Campus de Gualtar, 4710-057 Braga, Portugal
| | - Rui Rodrigues
- CEB - Centre of Biological Engineering, University of Minho, Campus de Gualtar, 4710-057 Braga, Portugal
| | - António A Vicente
- CEB - Centre of Biological Engineering, University of Minho, Campus de Gualtar, 4710-057 Braga, Portugal
| | - José A Teixeira
- CEB - Centre of Biological Engineering, University of Minho, Campus de Gualtar, 4710-057 Braga, Portugal
| | - Ricardo N Pereira
- CEB - Centre of Biological Engineering, University of Minho, Campus de Gualtar, 4710-057 Braga, Portugal.
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26
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Cold gel-like emulsions of lactoferrin subjected to ohmic heating. Food Res Int 2018; 103:371-379. [DOI: 10.1016/j.foodres.2017.10.061] [Citation(s) in RCA: 25] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/16/2017] [Revised: 10/17/2017] [Accepted: 10/28/2017] [Indexed: 01/05/2023]
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27
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Katiyo W, Yang R, Zhao W. Effects of combined pulsed electric fields and mild temperature pasteurization on microbial inactivation and physicochemical properties of cloudy red apple juice (Malus pumilaNiedzwetzkyana (Dieck)). J Food Saf 2017. [DOI: 10.1111/jfs.12369] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Wendy Katiyo
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology; Jiangnan University; Wuxi China
| | - Ruijin Yang
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology; Jiangnan University; Wuxi China
| | - Wei Zhao
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology; Jiangnan University; Wuxi China
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Moreno J, Echeverria J, Silva A, Escudero A, Petzold G, Mella K, Escudero C. Apple snack enriched with L-arginine using vacuum impregnation/ohmic heating technology. FOOD SCI TECHNOL INT 2017; 23:448-456. [PMID: 28675966 DOI: 10.1177/1082013217701354] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
Modern life has created a high demand for functional food, and in this context, emerging technologies such as vacuum impregnation and ohmic heating have been applied to generate functional foods. The aim of this research was to enrich the content of the semi-essential amino acid L-arginine in apple cubes using vacuum impregnation, conventional heating, and ohmic heating. Additionally, combined vacuum impregnation/conventional heating and vacuum impregnation/ohmic heating treatments were evaluated. The above treatments were applied at 30, 40 and 50 ℃ and combined with air-drying at 40 ℃ in order to obtain an apple snack rich in L-arginine. Both the impregnation kinetics of L-arginine and sample color were evaluated. The impregnated samples created using vacuum impregnation/ohmic heating at 50 ℃ presented a high content of L-arginine, an effect attributed primarily to electropermeabilization. Overall, vacuum impregnation/ohmic heating treatment at 50 ℃, followed by drying at 40 ℃, was the best process for obtaining an apple snack rich in L-arginine.
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Affiliation(s)
- Jorge Moreno
- 1 Group of Emergent Technology and Bioactive Components of Food, Department of Food Engineering, Universidad del Bio-Bio, Chillán, Chile
| | - Julian Echeverria
- 1 Group of Emergent Technology and Bioactive Components of Food, Department of Food Engineering, Universidad del Bio-Bio, Chillán, Chile
| | - Andrea Silva
- 1 Group of Emergent Technology and Bioactive Components of Food, Department of Food Engineering, Universidad del Bio-Bio, Chillán, Chile
| | - Andrea Escudero
- 2 Vascular Physiology Laboratory and Group of Investigation in Tumor Angiogenesis (GIANT), Department of Basic Sciences, Universidad del Bío-Bío, Chillán, Chile
| | - Guillermo Petzold
- 1 Group of Emergent Technology and Bioactive Components of Food, Department of Food Engineering, Universidad del Bio-Bio, Chillán, Chile
| | - Karla Mella
- 1 Group of Emergent Technology and Bioactive Components of Food, Department of Food Engineering, Universidad del Bio-Bio, Chillán, Chile
| | - Carlos Escudero
- 2 Vascular Physiology Laboratory and Group of Investigation in Tumor Angiogenesis (GIANT), Department of Basic Sciences, Universidad del Bío-Bío, Chillán, Chile
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Ramos OL, Pereira RN, Martins A, Rodrigues R, Fuciños C, Teixeira JA, Pastrana L, Malcata FX, Vicente AA. Design of whey protein nanostructures for incorporation and release of nutraceutical compounds in food. Crit Rev Food Sci Nutr 2017; 57:1377-1393. [PMID: 26065435 DOI: 10.1080/10408398.2014.993749] [Citation(s) in RCA: 60] [Impact Index Per Article: 8.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
Abstract
Whey proteins are widely used as nutritional and functional ingredients in formulated foods because they are relatively inexpensive, generally recognized as safe (GRAS) ingredient, and possess important biological, physical, and chemical functionalities. Denaturation and aggregation behavior of these proteins is of particular relevance toward manufacture of novel nanostructures with a number of potential uses. When these processes are properly engineered and controlled, whey proteins may be formed into nanohydrogels, nanofibrils, or nanotubes and be used as carrier of bioactive compounds. This review intends to discuss the latest understandings of nanoscale phenomena of whey protein denaturation and aggregation that may contribute for the design of protein nanostructures. Whey protein aggregation and gelation pathways under different processing and environmental conditions such as microwave heating, high voltage, and moderate electrical fields, high pressure, temperature, pH, and ionic strength were critically assessed. Moreover, several potential applications of nanohydrogels, nanofibrils, and nanotubes for controlled release of nutraceutical compounds (e.g. probiotics, vitamins, antioxidants, and peptides) were also included. Controlling the size of protein networks at nanoscale through application of different processing and environmental conditions can open perspectives for development of nanostructures with new or improved functionalities for incorporation and release of nutraceuticals in food matrices.
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Affiliation(s)
- Oscar L Ramos
- a CEB-Centre of Biological Engineering, University of Minho, Campus de Gualtar , Braga , Portugal.,b LEPABE-Laboratory of Engineering of Processes, Environment, Biotechnology and Energy, University of Porto, Rua Dr. Roberto Frias , Porto , Portugal
| | - Ricardo N Pereira
- a CEB-Centre of Biological Engineering, University of Minho, Campus de Gualtar , Braga , Portugal
| | - Artur Martins
- a CEB-Centre of Biological Engineering, University of Minho, Campus de Gualtar , Braga , Portugal
| | - Rui Rodrigues
- a CEB-Centre of Biological Engineering, University of Minho, Campus de Gualtar , Braga , Portugal
| | - Clara Fuciños
- a CEB-Centre of Biological Engineering, University of Minho, Campus de Gualtar , Braga , Portugal.,c Biotechnology Group , Department of Analytical Chemistry and Food Science , University of Vigo , Ourense , Spain
| | - José A Teixeira
- a CEB-Centre of Biological Engineering, University of Minho, Campus de Gualtar , Braga , Portugal
| | - Lorenzo Pastrana
- c Biotechnology Group , Department of Analytical Chemistry and Food Science , University of Vigo , Ourense , Spain
| | - F Xavier Malcata
- b LEPABE-Laboratory of Engineering of Processes, Environment, Biotechnology and Energy, University of Porto, Rua Dr. Roberto Frias , Porto , Portugal.,d Department of Chemical Engineering , Rua Dr. Roberto Frias , Porto , Portugal
| | - António A Vicente
- a CEB-Centre of Biological Engineering, University of Minho, Campus de Gualtar , Braga , Portugal
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30
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Chen W, Hu H, Zhang C, Huang F, Zhang D, Zhang H. Adaptation response of Pseudomonas fragi on refrigerated solid matrix to a moderate electric field. BMC Microbiol 2017; 17:32. [PMID: 28187702 PMCID: PMC5303209 DOI: 10.1186/s12866-017-0945-2] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/02/2016] [Accepted: 02/03/2017] [Indexed: 01/22/2023] Open
Abstract
BACKGROUND Moderate electric field (MEF) technology is a promising food preservation strategy since it relies on physical properties-rather than chemical additives-to preserve solid cellular foods during storage. However, the effectiveness of long-term MEF exposure on the psychrotrophic microorganisms responsible for the food spoilage at cool temperatures remains unclear. RESULTS The spoilage-associated psychrotroph Pseudomonas fragi MC16 was obtained from pork samples stored at 7 °C. Continuous MEF treatment attenuated growth and resulted in subsequent adaptation of M16 cultured on nutrient agar plates at 7 °C, compared to the control cultures, as determined by biomass analysis and plating procedures. Moreover, intracellular dehydrogenase activity and ATP levels also indicated an initial effect of MEF treatment followed by cellular recovery, and extracellular β-galactosidase activity assays indicated no obvious changes in cell membrane permeability. Furthermore, microscopic observations using scanning and transmission electron microscopy revealed that MEF induced sublethal cellular injury during early treatment stages, but no notable changes in morphology or cytology on subsequent days. CONCLUSION Our study provides direct evidence that psychrotrophic P. fragi MC16 cultured on nutrient agar plates at 7 °C are capable of adapting to MEF treatment.
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Affiliation(s)
- Wenbo Chen
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing, 100193 People’s Republic of China
- College of Staple Food Technology, Chinese Academy of Agricultural Sciences, Institute of Food Science and Technology, Harbin, 151900 People’s Republic of China
| | - Honghai Hu
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing, 100193 People’s Republic of China
- College of Staple Food Technology, Chinese Academy of Agricultural Sciences, Institute of Food Science and Technology, Harbin, 151900 People’s Republic of China
| | - Chunjiang Zhang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing, 100193 People’s Republic of China
- College of Staple Food Technology, Chinese Academy of Agricultural Sciences, Institute of Food Science and Technology, Harbin, 151900 People’s Republic of China
| | - Feng Huang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing, 100193 People’s Republic of China
- College of Staple Food Technology, Chinese Academy of Agricultural Sciences, Institute of Food Science and Technology, Harbin, 151900 People’s Republic of China
| | - Dequan Zhang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing, 100193 People’s Republic of China
| | - Hong Zhang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing, 100193 People’s Republic of China
- College of Staple Food Technology, Chinese Academy of Agricultural Sciences, Institute of Food Science and Technology, Harbin, 151900 People’s Republic of China
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31
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Bruguera-Casamada C, Sirés I, Prieto MJ, Brillas E, Araujo RM. The ability of electrochemical oxidation with a BDD anode to inactivate Gram-negative and Gram-positive bacteria in low conductivity sulfate medium. CHEMOSPHERE 2016; 163:516-524. [PMID: 27567151 DOI: 10.1016/j.chemosphere.2016.08.042] [Citation(s) in RCA: 29] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/01/2016] [Revised: 08/04/2016] [Accepted: 08/08/2016] [Indexed: 05/03/2023]
Abstract
The disinfection of 100 mL of synthetic water containing 7 mM Na2SO4 with 10(6) CFU mL(-1) of either Gram-negative or Gram-positive bacteria has been studied by electrochemical oxidation. The electrolytic cell was a stirred tank reactor equipped with a boron-doped diamond (BDD) anode and a stainless steel cathode and the trials were performed at acidic and neutral pH, at 33.3 mA cm(-2) and 25 °C. Reactive oxygen species, pre-eminently hydroxyl radicals, were efficiently produced in both media from water oxidation at the BDD anode and the bacteria concentration was reduced by ≥ 5 log units after 60 min of electrolysis, thus constituting a good chlorine-free disinfection treatment. All the inactivation kinetics were described by a logistic model, with no significant statistical differences between acidic and neutral suspensions. The electrochemical disinfection with BDD was very effective for Gram-negative bacilli like Escherichia coli and Pseudomonas aeruginosa and Gram-positive ones like Bacillus atrophaeus, whereas the Gram-positive cocci Staphylococcus aureus and Enterococcus hirae were more resistant. Thus, the latter organisms are a better choice than E. coli as process indicators. Scanning electron microscopy highlighted a transition from initial cells with standard morphology supported on clean filters to inactivated cells with a highly altered morphology lying on dirty filters with plenty of cellular debris. Larger damage was observed for Gram-negative cells compared to Gram-positive ones. The inactivation effect could then be related to the chemical composition of the outer layers of the cell structure along with the modification of the transmembrane potentials upon current passage.
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Affiliation(s)
- Carmina Bruguera-Casamada
- Departament de Microbiologia, Facultat de Biologia, Universitat de Barcelona, Avinguda Diagonal 643, 08028 Barcelona, Spain
| | - Ignasi Sirés
- Laboratori d'Electroquímica dels Materials i del Medi Ambient, Departament de Química Física, Facultat de Química, Universitat de Barcelona, Martí i Franquès 1-11, 08028 Barcelona, Spain.
| | - María J Prieto
- Departament de Microbiologia, Facultat de Biologia, Universitat de Barcelona, Avinguda Diagonal 643, 08028 Barcelona, Spain
| | - Enric Brillas
- Laboratori d'Electroquímica dels Materials i del Medi Ambient, Departament de Química Física, Facultat de Química, Universitat de Barcelona, Martí i Franquès 1-11, 08028 Barcelona, Spain
| | - Rosa M Araujo
- Departament de Microbiologia, Facultat de Biologia, Universitat de Barcelona, Avinguda Diagonal 643, 08028 Barcelona, Spain.
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Ciurzyńska A, Kowalska H, Czajkowska K, Lenart A. Osmotic dehydration in production of sustainable and healthy food. Trends Food Sci Technol 2016. [DOI: 10.1016/j.tifs.2016.01.017] [Citation(s) in RCA: 35] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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Omolola AO, Jideani AIO, Kapila PF. Quality properties of fruits as affected by drying operation. Crit Rev Food Sci Nutr 2015; 57:95-108. [DOI: 10.1080/10408398.2013.859563] [Citation(s) in RCA: 56] [Impact Index Per Article: 6.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
Affiliation(s)
- Adewale O. Omolola
- Department of Food Science and Technology, University of Venda, Thohoyandou, South Africa
| | - Afam I. O. Jideani
- Department of Food Science and Technology, University of Venda, Thohoyandou, South Africa
| | - Patrick F. Kapila
- Department of Agricultural and Rural, Engineering, School of Agriculture, University of Venda, Thohoyandou, South Africa
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Rodrigues RM, Martins AJ, Ramos OL, Malcata FX, Teixeira JA, Vicente AA, Pereira RN. Influence of moderate electric fields on gelation of whey protein isolate. Food Hydrocoll 2015. [DOI: 10.1016/j.foodhyd.2014.06.002] [Citation(s) in RCA: 49] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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35
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Bonetta S, Bonetta S, Bellero M, Pizzichemi M, Carraro E. Inactivation of Escherichia coli and Staphylococcus aureus by pulsed electric fields increases with higher bacterial population and with agitation of liquid medium. J Food Prot 2014; 77:1219-23. [PMID: 24988033 DOI: 10.4315/0362-028x.jfp-13-487] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
Inactivation of Escherichia coli, E. coli O157:H7, and Staphylococcus aureus in liquid media by pulsed electric fields (PEF) was conducted at varying bacterial populations with and without sample agitation. A laboratory-scale PEF batch unit with a rectangular electric pulse was used, operating under the following conditions: 25 kV/cm (E. coli, E. coli O157:H7) and 30 kV/cm (S. aureus) electric field strengths, 1-μs pulse width, 1-Hz pulse repetition rate, and 20 to 350 pulses for all samples. Not surprisingly, bacterial inactivation (for all three strains) increased with increasing pulse number, achieving the highest reduction at 350 pulses. Log CFU per milliliter microbial inactivation increased commensurately with increasing bacterial population (P < 0.05) but only when samples were treated with more than 200 pulses. For example, when E. coli was treated with 200 pulses at 10(5) CFU/ml, inactivation was only 3.0 Log versus 4.8 Log at the 10(10) inoculation level. When E. coli O157:H7 was treated with 200 pulses at 10(5) CFU/ml, inactivation was only 2.5 Log versus 4.6 Log at the 10(10) inoculation level. When S. aureus was treated with 200 pulses at 10(6) CFU/ml, inactivation was only 2.6 Log versus 4.8 Log at the 10(10) inoculation level. Inactivation of populations was also found to be statistically greater (P < 0.05) when liquid samples were agitated, in comparison to nonagitated samples. Because PEF inactivation activity is influenced by bacterial population and sample agitation, future studies should carefully consider these factors in experimental designs and/or scaled-up industry application.
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Affiliation(s)
- Silvia Bonetta
- Dipartimento di Scienze ed Innovazione Tecnologica, Università del Piemonte Orientale A. Avogadro, Viale T. Michel 11, 15121 Alessandria, Italy
| | - Sara Bonetta
- Dipartimento di Scienze della Sanità Pubblica e Pediatriche, Università di Torino, Piazza Polonia 94, 10126 Torino, Italy
| | - Monica Bellero
- Dipartimento di Scienze ed Innovazione Tecnologica, Università del Piemonte Orientale A. Avogadro, Viale T. Michel 11, 15121 Alessandria, Italy
| | - Marco Pizzichemi
- Dipartimento di Fisica G. Occhialini, Università di Milano Bicocca, Piazza della Scienza 3, 20126 Milano, Italy
| | - Elisabetta Carraro
- Dipartimento di Scienze della Sanità Pubblica e Pediatriche, Università di Torino, Piazza Polonia 94, 10126 Torino, Italy.
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Influence of ohmic heating/osmotic dehydration treatments on polyphenoloxidase inactivation, physical properties and microbial stability of apples (cv. Granny Smith). INNOV FOOD SCI EMERG 2013. [DOI: 10.1016/j.ifset.2013.06.006] [Citation(s) in RCA: 43] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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38
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Syamaladevi RM, Lu X, Sablani SS, Insan SK, Adhikari A, Killinger K, Rasco B, Dhingra A, Bandyopadhyay A, Annapure U. Inactivation of Escherichia coli Population on Fruit Surfaces Using Ultraviolet-C Light: Influence of Fruit Surface Characteristics. FOOD BIOPROCESS TECH 2012. [DOI: 10.1007/s11947-012-0989-0] [Citation(s) in RCA: 30] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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39
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Ngadi MO, Latheef MB, Kassama L. Emerging technologies for microbial control in food processing. FOOD ENGINEERING SERIES 2012. [DOI: 10.1007/978-1-4614-1587-9_14] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/09/2023]
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Pereira RN, Teixeira JA, Vicente AA. Exploring the denaturation of whey proteins upon application of moderate electric fields: a kinetic and thermodynamic study. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2011; 59:11589-11597. [PMID: 21932854 DOI: 10.1021/jf201727s] [Citation(s) in RCA: 42] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/31/2023]
Abstract
Thermal processing often results in disruption of the native conformation of whey proteins, thus affecting functional properties. The aim of this work was to evaluate the effects of moderate electric fields on denaturation kinetics and thermodynamic properties of whey protein dispersions at temperatures ranging from 75 to 90 °C. Application of electric fields led to a lower denaturation of whey proteins, kinetically traduced by lower values of reaction order (n) and rate constant (k) (p < 0.05), when compared to those from conventional heating under equivalent heating rates and holding times. Furthermore, the application of electric fields combined with short come-up times has reduced considerably the denaturation of proteins during early stages of heating (>30% of native soluble protein than conventional heating) and has determined also considerable changes in calculated thermodynamic properties (such as E(a), ΔH(‡), ΔS(‡)). In general, denaturation reactions during moderate electric fields processing were less dependent on temperature increase.
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Affiliation(s)
- Ricardo N Pereira
- Institute for Biotechnology and Bioengineering, Centre for Biological Engineering, University of Minho Campus de Gualtar, 4700-035 Braga, Portugal.
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The Effect of the Electric Field on Lag Phase, β-Galactosidase Production and Plasmid Stability of a Recombinant Saccharomyces cerevisiae Strain Growing on Lactose. FOOD BIOPROCESS TECH 2011. [DOI: 10.1007/s11947-011-0609-4] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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Pereira RN, Souza BWS, Cerqueira MA, Teixeira JA, Vicente AA. Effects of electric fields on protein unfolding and aggregation: influence on edible films formation. Biomacromolecules 2010; 11:2912-8. [PMID: 20873858 DOI: 10.1021/bm100681a] [Citation(s) in RCA: 106] [Impact Index Per Article: 7.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Abstract
Electric fields application is receiving increased attention because of its uniform heating of liquids. The mechanisms of unfolding and aggregation of whey proteins during ohmic heating may influence properties of edible films made thereof. The aim of this work was to evaluate the effects of ohmic heating on physical and structural properties of whey protein edible films and compare them with those obtained by conventional heating. The results showed that ohmic heating determined less aggregation and lower concentration of free sulphydryls in film-forming solutions. Ohmic films were thinner, less permeable to water vapor and presented nearly the same mechanical properties of conventional films. Ohmic heating induced protein conformational changes by increasing the contents of β-sheet structures in the film network. This work emphasized the effects of ohmic heating in unfolding and aggregation mechanisms of whey proteins during heat denaturation, which determined the production of protein edible films with distinctive properties.
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Affiliation(s)
- Ricardo N Pereira
- IBB-Institute for Biotechnology and Bioengineering, Centre for Biological Engineering, Universidade do Minho Campus de Gualtar, 4700-035 Braga, Portugal
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