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Wiśniewski P, Chajęcka-Wierzchowska W, Zadernowska A. Impact of High-Pressure Processing (HPP) on Listeria monocytogenes-An Overview of Challenges and Responses. Foods 2023; 13:14. [PMID: 38201041 PMCID: PMC10778341 DOI: 10.3390/foods13010014] [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: 12/03/2023] [Revised: 12/12/2023] [Accepted: 12/18/2023] [Indexed: 01/12/2024] Open
Abstract
High-pressure processing (HPP) is currently one of the leading methods of non-thermal food preservation as an alternative to traditional methods based on thermal processing. The application of HPP involves the simultaneous action of a combination of several factors-pressure values (100-600 MPa), time of operation (a few-several minutes), and temperature of operation (room temperature or lower)-using a liquid medium responsible for pressure transfer. The combination of these three factors results in the inactivation of microorganisms, thus extending food shelf life and improving the food's microbiological safety. HPP can provide high value for the sensory and quality characteristics of products and reduce the population of pathogenic microorganisms such as L. monocytogenes to the required safety level. Nevertheless, the technology is not without impact on the cellular response of pathogens. L. monocytogenes cells surviving the HPP treatment may have multiple damages, which may impact the activation of mechanisms involved in the repair of cellular damage, increased virulence, or antibiotic resistance, as well as an increased expression of genes encoding pathogenicity and antibiotic resistance. This review has demonstrated that HPP is a technology that can reduce L. monocytogenes cells to below detection levels, thus indicating the potential to provide the desired level of safety. However, problems have been noted related to the possibilities of cell recovery during storage and changes in virulence and antibiotic resistance due to the activation of gene expression mechanisms, and the lack of a sufficient number of studies explaining these changes has been reported.
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Affiliation(s)
- Patryk Wiśniewski
- Department of Food Microbiology, Meat Technology and Chemistry, Faculty of Food Science, University of Warmia and Mazury, Plac Cieszyński 1, 10-726 Olsztyn, Poland; (W.C.-W.); (A.Z.)
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Giannakas AE, Zaharioudakis K, Kollia E, Kopsacheili A, Avdylaj L, Georgopoulos S, Leontiou A, Karabagias VK, Kehayias G, Ragkava E, Proestos C, Salmas CE. The Development of a Novel Sodium Alginate-Based Edible Active Hydrogel Coating and Its Application on Traditional Greek Spreadable Cheese. Gels 2023; 9:807. [PMID: 37888380 PMCID: PMC10606390 DOI: 10.3390/gels9100807] [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: 09/10/2023] [Revised: 10/02/2023] [Accepted: 10/05/2023] [Indexed: 10/28/2023] Open
Abstract
The necessity of reducing the greenhouse effect by decreasing the carbon dioxide fingerprint directed the food packaging technology to use biobased raw materials. Alginates, which are derived from brown algae species, are one of the most promising biobased biopolymers for the development of edible active coatings capable of protecting food from oxidation/bacterial spoilage. In this study, sodium alginate, which was plasticized with glycerol and mixed with a biobased thymol/natural halloysite nanohybrid, was used to develop novel edible active coatings. Nanocomposite coatings were also developed in this project by mixing pure halloysite with sodium alginate/glycerol matrix and were used as reference material for comparison reasons. Instrumental analysis indicated a higher compatibility of a thymol/halloysite nanohybrid with a sodium alginate/glycerol matrix compared to pure halloysite with a sodium alginate/glycerol matrix. Increased compatibility resulted in improved tensile properties, water/oxygen barrier properties, and total antioxidant activity. These edible active coatings were applied to traditional Greek spread cheese and showed a reduction in the mesophilic microbial population over one log10 unit (cfu/g) compared to uncoated cheese. Moreover, the reduction in the mesophilic microbial population increased with the increase in halloysite and thymol content, indicating such sodium alginate/glycerol/thymol/halloysite hydrogels as promising edible active coatings for dairy products.
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Affiliation(s)
- Aris E. Giannakas
- Department of Food Science and Technology, University of Patras, 30100 Agrinio, Greece; (K.Z.); (S.G.); (A.L.); (V.K.K.); (G.K.); (E.R.)
| | - Konstantinos Zaharioudakis
- Department of Food Science and Technology, University of Patras, 30100 Agrinio, Greece; (K.Z.); (S.G.); (A.L.); (V.K.K.); (G.K.); (E.R.)
| | - Eleni Kollia
- Laboratory of Food Chemistry, Department of Chemistry, National and Kapodistrian University of Athens Zografou, 15771 Athens, Greece; (E.K.); (A.K.); (L.A.)
| | - Anna Kopsacheili
- Laboratory of Food Chemistry, Department of Chemistry, National and Kapodistrian University of Athens Zografou, 15771 Athens, Greece; (E.K.); (A.K.); (L.A.)
| | - Learda Avdylaj
- Laboratory of Food Chemistry, Department of Chemistry, National and Kapodistrian University of Athens Zografou, 15771 Athens, Greece; (E.K.); (A.K.); (L.A.)
| | - Stavros Georgopoulos
- Department of Food Science and Technology, University of Patras, 30100 Agrinio, Greece; (K.Z.); (S.G.); (A.L.); (V.K.K.); (G.K.); (E.R.)
| | - Areti Leontiou
- Department of Food Science and Technology, University of Patras, 30100 Agrinio, Greece; (K.Z.); (S.G.); (A.L.); (V.K.K.); (G.K.); (E.R.)
| | - Vassilios K. Karabagias
- Department of Food Science and Technology, University of Patras, 30100 Agrinio, Greece; (K.Z.); (S.G.); (A.L.); (V.K.K.); (G.K.); (E.R.)
| | - George Kehayias
- Department of Food Science and Technology, University of Patras, 30100 Agrinio, Greece; (K.Z.); (S.G.); (A.L.); (V.K.K.); (G.K.); (E.R.)
| | - Efthymia Ragkava
- Department of Food Science and Technology, University of Patras, 30100 Agrinio, Greece; (K.Z.); (S.G.); (A.L.); (V.K.K.); (G.K.); (E.R.)
| | - Charalampos Proestos
- Laboratory of Food Chemistry, Department of Chemistry, National and Kapodistrian University of Athens Zografou, 15771 Athens, Greece; (E.K.); (A.K.); (L.A.)
| | - Constantinos E. Salmas
- Department of Material Science and Engineering, University of Ioannina, 45110 Ioannina, Greece
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Gokul Nath K, Pandiselvam R, Sunil C. High-pressure processing: Effect on textural properties of food- A review. J FOOD ENG 2023. [DOI: 10.1016/j.jfoodeng.2023.111521] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/30/2023]
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Papadopoulou OS, Argyri AA, Bikouli VC, Lambrinea E, Chorianopoulos N. Evaluating the Quality of Cheese Slices Packaged with Na-Alginate Edible Films Supplemented with Functional Lactic Acid Bacteria Cultures after High-Pressure Processing. Foods 2022; 11:foods11182855. [PMID: 36140989 PMCID: PMC9498243 DOI: 10.3390/foods11182855] [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: 07/29/2022] [Revised: 09/02/2022] [Accepted: 09/06/2022] [Indexed: 12/02/2022] Open
Abstract
The aim of the current study was to assess the efficacy of Na-alginate edible films as vehicles for delivering lactic acid bacteria (LAB) with functional properties to sliced cheeses, with or without high-pressure processing (HPP). A three-strain LAB cocktail (Lactococcus lactis Τ4, Leuconostoc mesenteroides Τ25 and Lacticaseibacillus paracasei Τ26) was incorporated into Na-alginate solution in a final population of 9 log CFU/mL. The cheese slices (without or with HPP treatment at 500 MPa for 2 min) were packaged in contact with the LAB edible films (LEFs), and subsequently vacuum packed and stored at 4 °C. Cheese slices without the addition of films, with or without HPP treatment, were used as controls. In all cases, microbiological, pH and sensory analyses were performed, while the presence and the relative abundance of each strain during storage was evaluated using Random Amplified Polymorphic DNA-PCR (RAPD-PCR). In addition, organic acid determination and peptide analysis were performed using high-performance liquid chromatography. The results showed that in cheeses without HPP treatment, the microbiota consisted mostly of mesophilic LAB and lactococci (>7.0 log CFU/g), while HPP caused a reduction in the indigenous microbiota population of approximately 1−1.5 log CFU/g. In the LEF samples, the populations of mesophilic LAB and lactococci were maintained at levels of >6.35 log CFU/g during storage, regardless of the HPP treatment. Sensory evaluation revealed that the LEF samples without HPP had a slightly more acidic taste compared to the control, whereas the HPP-LEF samples exhibited the best organoleptic characteristics. RAPD-PCR confirmed that the recovered strains were attributed to the three strains that had been entrapped in the films, while the strain distribution during storage was random. Overall, the results of the study are promising since the functional LAB strains were successfully delivered to the products by the edible films until the end of storage.
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Wan Z, Misra N, Li G, Keener KM. High voltage atmospheric cold plasma treatment of Listeria innocua and Escherichia coli K-12 on Queso Fresco (fresh cheese). Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111406] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/22/2023]
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Roobab U, Inam-Ur-Raheem M, Khan AW, Arshad RN, Zeng XA, Aadil RM. Innovations in High-pressure Technologies for the Development of Clean Label Dairy Products: A Review. FOOD REVIEWS INTERNATIONAL 2021. [DOI: 10.1080/87559129.2021.1928690] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
Affiliation(s)
- Ume Roobab
- School of Food Science and Engineering, South China University of Technology, Guangzhou China
- Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health (111 Center), Guangzhou China
| | - Muhammad Inam-Ur-Raheem
- National Institute of Food Science and Technology, University of Agriculture, Faisalabad, Pakistan
| | - Abdul Waheed Khan
- National Institute of Food Science and Technology, University of Agriculture, Faisalabad, Pakistan
| | - Rai Naveed Arshad
- Institute of High Voltage & High Current, School of Electrical Engineering, Faculty of Engineering, Universiti Teknologi Malaysia, Skudai, Johor, Malaysia
| | - Xin-an Zeng
- School of Food Science and Engineering, South China University of Technology, Guangzhou China
- Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health (111 Center), Guangzhou China
| | - Rana Muhammad Aadil
- National Institute of Food Science and Technology, University of Agriculture, Faisalabad, Pakistan
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Evolution of VOC and Sensory Characteristics of Stracciatella Cheese as Affected by Different Preservatives. Foods 2020; 9:foods9101446. [PMID: 33053809 PMCID: PMC7601598 DOI: 10.3390/foods9101446] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/07/2020] [Revised: 10/05/2020] [Accepted: 10/09/2020] [Indexed: 01/21/2023] Open
Abstract
Undesired volatile organic compounds (VOCs) can negatively affect the flavor of fresh food products; especially those characterized by a mild and delicate aroma. Finding connections between chemical and sensory analyses is a useful way to better understand the arising of off-flavors. A study was conducted on stracciatella; a traditional Italian cream cheese that is emerging on international markets. Samples were prepared by adding two different preservatives (alone or combined): sorbic acid and an olive leaf extract. Their influence on flavor preservation during refrigerated storage was investigated by chemical, microbiological and sensory analyses. A strong change of the VOC profile was ascertained after 8 days in the control cheese and in the sample added with leaf extract alone. The samples containing sorbic acid, alone or in combination with leaf extract, gave the best chemical and sensory results, demonstrating a significant shelf-life extension. In particular, these samples had lower concentrations of undesired metabolites, such as organic acids and volatiles responsible for off-flavor, and received better scores for odor and taste. Ex and Ex-So samples had significantly higher antioxidant activity than Ctr and So throughout the entire storage period, and the color parameter shows no differences among samples taken on the same day. The use of the olive leaf extract, at the concentration tested, seemed to be interesting only in the presence of sorbic acid due to possible synergic effect that mainly acted against Enterobacteriaceae.
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Diniz-Silva HT, Batista de Sousa J, da Silva Guedes J, Ramos do Egypto Queiroga RDC, Madruga MS, Tavares JF, Leite de Souza E, Magnani M. A synergistic mixture of Origanum vulgare L. and Rosmarinus officinalis L. essential oils to preserve overall quality and control Escherichia coli O157:H7 in fresh cheese during storage. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.01.039] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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Dos Santos Gouvea F, Walter EH, da Rocha Ferreira EH, Tiburski JH, Deliza R, de Oliveira Godoy RL, Rosenthal A. Effects of carrot incorporation and high hydrostatic pressure processing on fresh cheese: Antilisterial activity, carotenoid degradation, and sensory characteristics. FOOD SCI TECHNOL INT 2019; 25:597-607. [PMID: 31137971 DOI: 10.1177/1082013219843394] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/05/2023]
Abstract
This study was carried out to evaluate the antilisterial activity of carrot, and the impact of its incorporation on the carotenoid content in Minas Frescal cheese, combined or not with high hydrostatic pressure processing, as an alternative for the development of healthier fresh cheese free of synthetic preservatives. Cheeses were manufactured with milk added with carrot incorporation (0, 3, and 6%) and pressurized (0; 250 and 500 MPa/10 min). Total carotenoid content, α-carotene, β-carotene, lutein, consumer acceptance, and sensory characteristics were determined one day after the manufacture while Listeria innocua enumeration was evaluated up to 22 days of storage at 8 ℃. The results showed that although a decrease of over 7 log CFU g-1 in L. innocua counts was observed immediately after fresh cheese processing at 500 MPa/10 min, inactivation was not complete, as the growth of this nonpathogen surrogate during storage was observed. The addition of 6% carrot had a slight bacteriostatic effect, verified on the 15th day of storage, particularly in pressurized cheeses. On the other hand, high pressure treatment at 500 MPa/10 min increased carotenoids degradation in cheeses. Although pressurized cheeses were characterized as "rubbery," high hydrostatic pressure had no significant effect on consumer acceptance.
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Affiliation(s)
| | | | | | - Júlia H Tiburski
- 1 Food Technology Department, Federal Rural University of Rio de Janeiro, Rio de Janeiro, Brazil
| | - Rosires Deliza
- 2 Embrapa Agroindústria de Alimentos, Rio de Janeiro, Brazil
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Park JS, Ha JW. X-ray irradiation inactivation of Escherichia coli O157:H7, Salmonella enterica Serovar Typhimurium, and Listeria monocytogenes on sliced cheese and its bactericidal mechanisms. Int J Food Microbiol 2019; 289:127-133. [DOI: 10.1016/j.ijfoodmicro.2018.09.011] [Citation(s) in RCA: 20] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/05/2018] [Revised: 09/10/2018] [Accepted: 09/14/2018] [Indexed: 11/17/2022]
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Ribeiro LR, Leite Júnior BRDC, Cristianini M. Effect of high-pressure processing on the characteristics of cheese made from ultrafiltered milk: Influence of the kind of rennet. INNOV FOOD SCI EMERG 2018. [DOI: 10.1016/j.ifset.2018.10.012] [Citation(s) in RCA: 9] [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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Grafia AL, Vázquez MB, Bianchinotti MV, Barbosa SE. Development of an antifungal film by polyethylene surface modification with natamycin. Food Packag Shelf Life 2018. [DOI: 10.1016/j.fpsl.2018.11.001] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/15/2023]
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Espinosa-Pesqueira D, Hernández-Herrero MM, Roig-Sagués AX. High Hydrostatic Pressure as a Tool to Reduce Formation of Biogenic Amines in Artisanal Spanish Cheeses. Foods 2018; 7:E137. [PMID: 30200217 PMCID: PMC6164891 DOI: 10.3390/foods7090137] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/28/2018] [Revised: 08/24/2018] [Accepted: 08/24/2018] [Indexed: 01/17/2023] Open
Abstract
Two artisanal varieties of cheese made in Spain, one made of ewes' raw milk and the other of goats' raw milk were selected to evaluate the effect of a high hydrostatic pressure (HHP) treatment at 400 MPa during 10 min at 2 °C on the formation of biogenic amines (BA). These conditions were applied at the beginning of the ripening (before the 5th day; HHP1) and in the case of ewes' milk cheeses also after 15th days (HHP15). BA formation was greatly influenced by HHP treatments in both types of cheese. HHP1 treatments significantly reduced the amounts of BA after ripening, being tyramine and putrescine the most affected BA in goats' milk cheeses and tyramine and cadaverine in ewes' milk cheeses. The BA reduction in the HHP1 samples could be explained by the significant decrease in microbiological counts, especially in the LAB, enteroccocci and enterobacteria groups at the beginning of ripening. The proteolysis in these samples was also affected reducing the amount of free amino acids. Although proteolysis in ewes' milk cheeses HHP15 was similar than in control samples a reduction of BA was observed probably because the decrease caused on microbial counts.
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Affiliation(s)
- Diana Espinosa-Pesqueira
- CIRTTA-Departament de Ciència Animal i dels Aliments, Universitat Autònoma de Barcelona, Travessera dels Turons S/N, 08193 Barcelona, Spain.
| | - Maria Manuela Hernández-Herrero
- CIRTTA-Departament de Ciència Animal i dels Aliments, Universitat Autònoma de Barcelona, Travessera dels Turons S/N, 08193 Barcelona, Spain.
| | - Artur X Roig-Sagués
- CIRTTA-Departament de Ciència Animal i dels Aliments, Universitat Autònoma de Barcelona, Travessera dels Turons S/N, 08193 Barcelona, Spain.
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Evert-Arriagada K, Trujillo AJ, Amador-Espejo GG, Hernández-Herrero MM. High pressure processing effect on different Listeria spp. in a commercial starter-free fresh cheese. Food Microbiol 2018; 76:481-486. [PMID: 30166177 DOI: 10.1016/j.fm.2018.07.012] [Citation(s) in RCA: 24] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/27/2017] [Revised: 11/20/2017] [Accepted: 07/20/2018] [Indexed: 10/28/2022]
Abstract
In this study, both microbial inactivation and growth of Listeria spp. inoculated in commercial free-starter fresh cheese was evaluated after high-pressure processing (HPP). HPP conditions (300, 400, 500 and 600 MPa at 6 °C for 5 min) and inoculum level (3-4 or 6-7 log CFU/g of cheese), as well as differences among strains inoculated (Listeria innocua, L. monocytogenes CECT 4031 and L. monocytogenes Scott A) were investigated. Inactivation and generation of sublethal injury were determined after HPP using ALOA (Agar Listeria according to Ottaviani and Agosti) and TAL (Thin Agar Layer) plating methods, respectively. Listeria inactivation increased with the pressure applied, presenting some statistical differences between the employed strains, inoculum level and sublethal injury. The highest lethality values were obtained at 600 MPa for the three strains tested, although the 500 MPa treatment presented high lethality for L. innocua and L. monocytogenes CECT 4031. After treatment, L. innocua and L. monocytogenes CECT 4031 counts in fresh cheese increased gradually during cold storage. By contrast, counts in cheeses inoculated with L. monocytogenes Scott A did not change significantly (p ≥ 0.05), being this strain the most pressure resistant and with the slowest growth rate. The manuscript present information supporting that, strains with high-level resistance should be employed during inactivation studies, instead of surrogate microorganisms. Application of HPP treatments of 500 MPa and especially 600 MPa on fresh cheeses would be effective to eliminate the most resistant microorganism to a level that should not present a public health risk under normal conditions of distribution and storage.
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Affiliation(s)
- K Evert-Arriagada
- Centre d'Innovació, Recerca i Transferència en Tecnologia dels Aliments (CIRTTA), XaRTA, TECNIO, MALTA Consolider, Departament de Ciència Animal i dels Aliments, Facultat de Veterinària, Universitat Autònoma de Barcelona, 08193 Bellaterra, Spain
| | - A J Trujillo
- Centre d'Innovació, Recerca i Transferència en Tecnologia dels Aliments (CIRTTA), XaRTA, TECNIO, MALTA Consolider, Departament de Ciència Animal i dels Aliments, Facultat de Veterinària, Universitat Autònoma de Barcelona, 08193 Bellaterra, Spain
| | - G G Amador-Espejo
- Cátedras CONACYT-Instituto Politécnico Nacional, Centro de Investigación en Biotecnología Aplicada, Tepetitla de Lardizabal, 90700, Tlaxcala, Mexico
| | - M M Hernández-Herrero
- Centre d'Innovació, Recerca i Transferència en Tecnologia dels Aliments (CIRTTA), XaRTA, TECNIO, MALTA Consolider, Departament de Ciència Animal i dels Aliments, Facultat de Veterinària, Universitat Autònoma de Barcelona, 08193 Bellaterra, Spain.
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Abstract
Food engineering within the dairy sector is an ever developing field of study purely based on the application of engineering principles and concepts to any aspect of dairy product manufacturing and operations. The last 25 years of science and technology devoted to milk and milk products have led to major advances. The purpose of this paper is to review the history and current status of some engineered milk products and to speculate regarding future trends. Much of the advancement has been directed towards production capacity, mechanisation, automation, hygiene within the processing plant, safety, extensions in shelf life, and new product introductions that bring variety and convenience for the consumer. Significant advancements in product quality have been made, many of these arising from improved knowledge of the functional properties of ingredients and their impact on structure and texture. In addition, further improvements focused on energy efficiency and environmental sustainability have been made and will be needed in the future.
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Wang CY, Huang HW, Hsu CP, Yang BB. Recent Advances in Food Processing Using High Hydrostatic Pressure Technology. Crit Rev Food Sci Nutr 2016; 56:527-40. [PMID: 25629307 DOI: 10.1080/10408398.2012.745479] [Citation(s) in RCA: 122] [Impact Index Per Article: 15.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
Abstract
High hydrostatic pressure is an emerging non-thermal technology that can achieve the same standards of food safety as those of heat pasteurization and meet consumer requirements for fresher tasting, minimally processed foods. Applying high-pressure processing can inactivate pathogenic and spoilage microorganisms and enzymes, as well as modify structures with little or no effects on the nutritional and sensory quality of foods. The U.S. Food and Drug Administration (FDA) and the U.S. Department of Agriculture (USDA) have approved the use of high-pressure processing (HPP), which is a reliable technological alternative to conventional heat pasteurization in food-processing procedures. This paper presents the current applications of HPP in processing fruits, vegetables, meats, seafood, dairy, and egg products; such applications include the combination of pressure and biopreservation to generate specific characteristics in certain products. In addition, this paper describes recent findings on the microbiological, chemical, and molecular aspects of HPP technology used in commercial and research applications.
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Affiliation(s)
- Chung-Yi Wang
- a Southern Taiwan Service Center, Food Industry Research and Development Institute , Tainan , Taiwan
| | - Hsiao-Wen Huang
- a Southern Taiwan Service Center, Food Industry Research and Development Institute , Tainan , Taiwan
| | - Chiao-Ping Hsu
- a Southern Taiwan Service Center, Food Industry Research and Development Institute , Tainan , Taiwan
| | - Binghuei Barry Yang
- a Southern Taiwan Service Center, Food Industry Research and Development Institute , Tainan , Taiwan
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Trujillo AJ, Ferragut V, Juan B, Roig-Sagués AX, Guamis B. Processing of Dairy Products Utilizing High Pressure. ACTA ACUST UNITED AC 2016. [DOI: 10.1007/978-1-4939-3234-4_25] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/16/2023]
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Oliveira TLCD, Ramos AL, Ramos EM, Piccoli RH, Cristianini M. Natural antimicrobials as additional hurdles to preservation of foods by high pressure processing. Trends Food Sci Technol 2015. [DOI: 10.1016/j.tifs.2015.05.007] [Citation(s) in RCA: 35] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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Chauhan OP, Kumar S, Nagraj R, Narasimhamurthy R, Raju PS. Effect of high pressure processing on yield, quality and storage stability of peanut paneer. Int J Food Sci Technol 2015. [DOI: 10.1111/ijfs.12782] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
| | - Sumeet Kumar
- Defence Food Research Laboratory; Mysore 570011 India
| | - Roopa Nagraj
- Defence Food Research Laboratory; Mysore 570011 India
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Duarte RV, Moreira SA, Fernandes PA, Fidalgo LG, Santos MD, Queirós RP, Santos DI, Delgadillo I, Saraiva JA. Preservation under pressure (hyperbaric storage) at 25°C, 30°C and 37°C of a highly perishable dairy food and comparison with refrigeration. CYTA - JOURNAL OF FOOD 2014. [DOI: 10.1080/19476337.2014.971876] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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Abstract
High hydrostatic pressure (HHP), a non-thermal technology, which typically uses water as a pressure transfer medium, is characterized by a minimal impact on food characteristics (sensory, nutritional, and functional). Today, this technology, present in many food companies, can effectively inactivate bacterial cells and many enzymes. All this makes HHP very attractive, with very good acceptance by consumers, who value the organoleptic characteristics of products processed by this non-thermal food preservation technology because they associate these products with fresh-like. On the other hand, this technology reduces the need for non-natural synthetic additives of low consumer acceptance.
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Huang HW, Yang BB, Wang CY. Effects of high pressure processing on immunoreactivity and microbiological safety of crushed peanuts. Food Control 2014. [DOI: 10.1016/j.foodcont.2014.02.030] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/10/2023]
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Evert-Arriagada K, Hernández-Herrero M, Guamis B, Trujillo A. Commercial application of high-pressure processing for increasing starter-free fresh cheese shelf-life. Lebensm Wiss Technol 2014. [DOI: 10.1016/j.lwt.2013.10.030] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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Tomasula PM, Renye JA, Van Hekken DL, Tunick MH, Kwoczak R, Toht M, Leggett LN, Luchansky JB, Porto-Fett ACS, Phillips JG. Effect of high-pressure processing on reduction of Listeria monocytogenes in packaged Queso Fresco. J Dairy Sci 2014; 97:1281-95. [PMID: 24440267 DOI: 10.3168/jds.2013-7538] [Citation(s) in RCA: 45] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/29/2013] [Accepted: 11/28/2013] [Indexed: 11/19/2022]
Abstract
The effect of high-hydrostatic-pressure processing (HPP) on the survival of a 5-strain rifampicin-resistant cocktail of Listeria monocytogenes in Queso Fresco (QF) was evaluated as a postpackaging intervention. Queso Fresco was made using pasteurized, homogenized milk, and was starter-free and not pressed. In phase 1, QF slices (12.7 × 7.6 × 1 cm), weighing from 52 to 66 g, were surface inoculated with L. monocytogenes (ca. 5.0 log10 cfu/g) and individually double vacuum packaged. The slices were then warmed to either 20 or 40°C and HPP treated at 200, 400, and 600 MPa for hold times of 5, 10, 15, or 20 min. Treatment at 600 MPa was most effective in reducing L. monocytogenes to below the detection level of 0.91 log10 cfu/g at all hold times and temperatures. High-hydrostatic-pressure processing at 40°C, 400 MPa, and hold time ≥ 15 min was effective but resulted in wheying-off and textural changes. In phase 2, L. monocytogenes was inoculated either on the slices (ca. 5.0 log10 cfu/g; ON) or in the curds (ca. 7.0 log10 cfu/g; IN) before the cheese block was formed and sliced. The slices were treated at 20°C and 600 MPa at hold times of 3, 10, and 20 min, and then stored at 4 and 10°C for 60 d. For both treatments, L. monocytogenes became less resistant to pressure as hold time increased, with greater percentages of injured cells at 3 and 10 min than at 20 min, at which the lethality of the process increased. For the IN treatment, with hold times of 3 and 10 min, growth of L. monocytogenes increased the first week of storage, but was delayed for 1 wk, with a hold time of 20 min. Longer lag times in growth of L. monocytogenes during storage at 4°C were observed for the ON treatment at hold times of 10 and 20 min, indicating that the IN treatment may have provided a more protective environment with less injury to the cells than the ON treatment. Similarly, HPP treatment for 10 min followed by storage at 4°C was the best method for suppressing the growth of the endogenous microflora with bacterial counts remaining below the level of detection for 2 out of the 3 QF samples for up to 84 d. Lag times in growth were not observed during storage of QF at 10°C. Although HPP reduced L. monocytogenes immediately after processing, a second preservation technique is necessary to control growth of L. monocytogenes during cold storage. However, the results also showed that HPP would be effective for slowing the growth of microorganisms that can shorten the shelf life of QF.
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Affiliation(s)
- P M Tomasula
- Dairy and Functional Foods Research Unit, United States Department of Agriculture, Agricultural Research Service, Eastern Regional Research Center, 600 E. Mermaid Lane, Wyndmoor, PA 19038.
| | - J A Renye
- Dairy and Functional Foods Research Unit, United States Department of Agriculture, Agricultural Research Service, Eastern Regional Research Center, 600 E. Mermaid Lane, Wyndmoor, PA 19038
| | - D L Van Hekken
- Dairy and Functional Foods Research Unit, United States Department of Agriculture, Agricultural Research Service, Eastern Regional Research Center, 600 E. Mermaid Lane, Wyndmoor, PA 19038
| | - M H Tunick
- Dairy and Functional Foods Research Unit, United States Department of Agriculture, Agricultural Research Service, Eastern Regional Research Center, 600 E. Mermaid Lane, Wyndmoor, PA 19038
| | - R Kwoczak
- Dairy and Functional Foods Research Unit, United States Department of Agriculture, Agricultural Research Service, Eastern Regional Research Center, 600 E. Mermaid Lane, Wyndmoor, PA 19038
| | - M Toht
- Dairy and Functional Foods Research Unit, United States Department of Agriculture, Agricultural Research Service, Eastern Regional Research Center, 600 E. Mermaid Lane, Wyndmoor, PA 19038
| | | | - J B Luchansky
- Food Safety and Intervention Technologies Research Unit, and
| | | | - J G Phillips
- Office of the Area Director, United States Department of Agriculture, Agricultural Research Service, Eastern Regional Research Center, 600 E. Mermaid Lane, Wyndmoor, PA 19038
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Abstract
The effects of high-pressure (HP) treatments (200, 300, 400 and 500MPa for 10 min, 2P to 5P) applied on day 1 to accelerate the ripening of hard cheeses. The proteolysis, lipolysis, texture and sensory properties were studied in 90 days at 10°C. HP treatments increased proteolysis and sensory properties at all stages of ripening in all treated cheeses, furthermore, higher hydrolysis and sensory properties were found in 3P cheeses. However, HP treatments had no positive effects on cheeses lipolysis development, especially, in 5P cheeses.
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Van Hekken DL, Tunick MH, Farkye NY, Tomasula PM. Effect of hydrostatic high-pressure processing on the chemical, functional, and rheological properties of starter-free Queso Fresco. J Dairy Sci 2013; 96:6147-60. [PMID: 23972497 DOI: 10.3168/jds.2012-6212] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/28/2012] [Accepted: 07/05/2013] [Indexed: 11/19/2022]
Abstract
Queso Fresco (QF), a popular high-moisture, high-pH Hispanic-style cheese sold in the United States, underwent high-pressure processing (HPP), which has the potential to improve the safety of cheese, to determine the effects of this process on quality traits of the cheese. Starter-free, rennet-set QF (manufactured from pasteurized, homogenized milk, milled before hooping, and not pressed) was cut into 4.5- × 4.5- × 15-cm blocks and double vacuum packaged. Phase 1 of the research examined the effects of hydrostatic HPP on the quality traits of fresh QF that had been warmed to a core temperature of 20 or 40 °C; processed at 200, 400, or 600 MPa for 5, 10, or 20 min; and stored at 4 °C for 6 to 8d. Phase 2 examined the long-term effects of HPP on quality traits when QF was treated at 600 MPa for 3 or 10 min, and stored at 4 or 10 °C for up to 12 wk. Warming the QF to 40 °C before packaging and exposure to high pressure resulted in loss of free whey from the cheese into the package, lower moisture content, and harder cheese. In phase 2, the control QF, regardless of aging temperature, was significantly softer than HPP cheeses over the 12 wk of storage. Hardness, fracture stress, and fracture rigidity increased with length of exposure time and storage temperature, with minor changes in the other properties. Queso Fresco remained a bright white, weak-bodied cheese that crumbled and did not melt upon heating. Although high pressures or long processing times may be required for the elimination of pathogens, cheese producers must be aware that HPP altered the rheological properties of QF and caused wheying-off in cheeses not pressed before packaging.
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Affiliation(s)
- D L Van Hekken
- Dairy and Functional Foods Research Unit, Eastern Regional Research Center, Agricultural Research Service, United States Department of Agriculture, Wyndmoor, PA 19038.
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Calzada J, Del Olmo A, Picon A, Gaya P, Nuñez M. Proteolysis and biogenic amine buildup in high-pressure treated ovine milk blue-veined cheese. J Dairy Sci 2013; 96:4816-29. [DOI: 10.3168/jds.2012-6409] [Citation(s) in RCA: 29] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/23/2012] [Accepted: 04/10/2013] [Indexed: 11/19/2022]
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Effect of high pressure processing on volatile compound profile of a starter-free fresh cheese. INNOV FOOD SCI EMERG 2013. [DOI: 10.1016/j.ifset.2013.04.001] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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