1
|
Cappato LP, Dias-Martins AM, Meireles IMDF, Ferreira EHDR, Lemos Junior WJF, Rosenthal A. Modeling the Thermal Inactivation of Monascus ruber Ascospores Isolated from Green Olive ( Arauco Cultivar) Storage Brine: An Alternative Strategy to Reduce Antifungal Chemical Agents. Foods 2024; 13:1881. [PMID: 38928822 PMCID: PMC11202498 DOI: 10.3390/foods13121881] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/07/2024] [Revised: 06/11/2024] [Accepted: 06/12/2024] [Indexed: 06/28/2024] Open
Abstract
Monascus ruber is an important fungus that causes spoilage in table olives, resulting in the darkening of the brine, the softening of the fruit, increased pH, and apparent mycelial growth. This study aimed to evaluate this resistance, providing a model to determine the optimal processing conditions for mitigating fungal contamination and prolonging shelf life without antifungal agents while optimizing pasteurization to reduce energy consumption. The resistance in brine (3.5% NaCl; pH 3.5) from Arauco cultivar green olives imported from Argentina was assessed. Four predictive models (log linear, log linear + shoulder, log linear + tail, log linear + shoulder + tail) estimated kinetic parameters for each survival curve. Log linear + shoulder + tail provided the best fit for 70 °C and 75 °C, with low RMSE (0.171 and 0.112) and high R2 values (0.98 and 0.99), respectively, while the log linear model was used for 80 °C. Decimal reduction times at 70, 75, and 80 °C were 24.8, 5.4, and 1.6 min, respectively, with a z-value of 8.2 °C. The current regulatory processes are insufficient to eliminate M. ruber at requisite levels, considering reduced antifungal agents.
Collapse
Affiliation(s)
| | | | | | | | | | - Amauri Rosenthal
- Embrapa Food Technology, Av. das Américas, Rio de Janeiro 23020-470, Brazil
| |
Collapse
|
2
|
Hai D, Jiang H, Meng Z, Qiao M, Xu T, Song L, Huang X. The Impact of High Temperature on Microbial Communities in Pork and Duck Skin. Microorganisms 2023; 11:2869. [PMID: 38138014 PMCID: PMC10746068 DOI: 10.3390/microorganisms11122869] [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: 09/19/2023] [Revised: 11/12/2023] [Accepted: 11/16/2023] [Indexed: 12/24/2023] Open
Abstract
Pork skin and duck skin are highly favored by consumers in China, and high-temperature processing methods are widely employed in cooking and food preparation. However, the influence of high-temperature treatment on the microbial communities within pork skin and duck skin remains unclear. In this study, a high-temperature treatment method simulating the cooking process was utilized to treat samples of pork skin and duck skin at temperatures ranging from 60 °C to 120 °C. The findings revealed that high-temperature treatment significantly altered the microbial communities in both pork skin and duck skin. Heat exposure resulted in a decrease in microbial diversity and induced changes in the relative abundance of specific microbial groups. In pork skin, high-temperature treatment led to a reduction in bacterial diversity and a decline in the relative abundance of specific bacterial taxa. Similarly, the relative abundance of microbial communities in duck skin also decreased. Furthermore, potential pathogenic bacteria, including Gram-positive and Gram-negative bacteria, as well as aerobic, anaerobic, and facultative anaerobic bacteria, exhibited different responses to high-temperature treatment in pork skin and duck skin. These findings highlighted the substantial impact of high-temperature processing on the composition and structure of microbial communities in pork skin and duck skin, potentially influencing food safety and quality. This study contributed to an enhanced understanding of the microbial mechanisms underlying the alterations in microbial communities during high-temperature processing of pork skin and duck skin, with significant implications for ensuring food safety and developing effective cooking techniques.
Collapse
Affiliation(s)
- Dan Hai
- College of Food Science and Technology, Henan Agricultural University, Zhengzhou 450002, China; (D.H.); (H.J.); (Z.M.); (M.Q.); (T.X.); (L.S.)
- Henan Engineering Technology Research Center of Food Processing and Circulation Safety Control, Zhengzhou 450002, China
| | - Haisheng Jiang
- College of Food Science and Technology, Henan Agricultural University, Zhengzhou 450002, China; (D.H.); (H.J.); (Z.M.); (M.Q.); (T.X.); (L.S.)
| | - Ziheng Meng
- College of Food Science and Technology, Henan Agricultural University, Zhengzhou 450002, China; (D.H.); (H.J.); (Z.M.); (M.Q.); (T.X.); (L.S.)
| | - Mingwu Qiao
- College of Food Science and Technology, Henan Agricultural University, Zhengzhou 450002, China; (D.H.); (H.J.); (Z.M.); (M.Q.); (T.X.); (L.S.)
- Henan Engineering Technology Research Center of Food Processing and Circulation Safety Control, Zhengzhou 450002, China
| | - Tian Xu
- College of Food Science and Technology, Henan Agricultural University, Zhengzhou 450002, China; (D.H.); (H.J.); (Z.M.); (M.Q.); (T.X.); (L.S.)
| | - Lianjun Song
- College of Food Science and Technology, Henan Agricultural University, Zhengzhou 450002, China; (D.H.); (H.J.); (Z.M.); (M.Q.); (T.X.); (L.S.)
- Henan Engineering Technology Research Center of Food Processing and Circulation Safety Control, Zhengzhou 450002, China
| | - Xianqing Huang
- College of Food Science and Technology, Henan Agricultural University, Zhengzhou 450002, China; (D.H.); (H.J.); (Z.M.); (M.Q.); (T.X.); (L.S.)
- Henan Engineering Technology Research Center of Food Processing and Circulation Safety Control, Zhengzhou 450002, China
| |
Collapse
|
3
|
Wahia H, Fakayode OA, Mintah BK, Mustapha AT, Zhou C, Dabbour M. Effect of dual-frequency thermosonication, food matrix, and germinants on Alicyclobacillus acidoterrestris spore germination. Food Res Int 2023; 171:113054. [PMID: 37330854 DOI: 10.1016/j.foodres.2023.113054] [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: 10/02/2022] [Revised: 05/23/2023] [Accepted: 05/24/2023] [Indexed: 06/19/2023]
Abstract
The off-odors associated with spoilage of acidic beverages are linked to the germination and growth of Alicyclobacillus acidoterrestris (AAT) spores. As a consequence, we determined the influence of nutrients, non-nutrient germinants, dual-frequency thermosonication (DFTS), and food matrix on spore germination. AAT spores in orange juice (OJ), supplemented by L-alanine (L-ala), had the highest germination rate and lowest DPA content at 10 h of incubation. The formation of microscopic pores in cell membranes during DFTS caused irreversible damage in AAT spores in citrate buffer solution (CBS); however, it stimulated AAT spore germination in CBS containing L-ala. Hence, the germination potential was established in the order: L-ala > Calcium dipicolinate > asparagine, glucose, fructose, and potassium ion mixture (AGFK) > L-valine. The conductivity analysis indicated that membrane damage could be a key factor contributing to the artificial germination in CBS. AFM images revealed that after 2 h of adding L-ala, the protein content increased with increased germinated cells. TEM showed that membrane poration and coat detachment were the main pre-germination morphological changes detected after DFTS treatment. This study provides evidence that germination stimulated with DFTS might be an effective strategy for reducing A. acidoterrestris spores in fruit juices.
Collapse
Affiliation(s)
- Hafida Wahia
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, PR China
| | | | | | | | - Cunshan Zhou
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, PR China; School of Biological and Food Engineering, Chuzhou University, Chuzhou, 239000, PR China.
| | - Mokhtar Dabbour
- Department of Agricultural and Biosystems Engineering, Faculty of Agriculture, Benha University, PO Box 13736, Moshtohor, Qaluobia, Egypt
| |
Collapse
|
4
|
Krishnan Kesavan R, Begum S, Das P, Nayak PK. Hurdle effect of thermosonication and non‐thermal processing on the quality characteristics of fruit juices: An overview. J FOOD PROCESS ENG 2023. [DOI: 10.1111/jfpe.14310] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/06/2023]
Affiliation(s)
- Radha Krishnan Kesavan
- Department of FET Central Institute of Technology, Deemed to be University Under MoE Government of India Assam Kokrajhar India
| | - Sehnaj Begum
- Department of FET Central Institute of Technology, Deemed to be University Under MoE Government of India Assam Kokrajhar India
| | - Puja Das
- Department of FET Central Institute of Technology, Deemed to be University Under MoE Government of India Assam Kokrajhar India
| | - Prakash Kumar Nayak
- Department of FET Central Institute of Technology, Deemed to be University Under MoE Government of India Assam Kokrajhar India
| |
Collapse
|
5
|
Wahia H, Fakayode OA, Mustapha AT, Zhou C, Dabbour M. Application and potential of multifrequency ultrasound in juice industry: Comprehensive analysis of inactivation and germination of Alicyclobacillus acidoterrestris spores. Crit Rev Food Sci Nutr 2022; 64:4561-4586. [PMID: 36412233 DOI: 10.1080/10408398.2022.2143475] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
Abstract
The majority of acidic fruits are perishable owing to their high-water activity, which promotes microbial activity, thus exhibiting metabolic functions that cause spoilage. Along with sanitary practices, several treatments are used during processing and/or storage to inhibit the development of undesirable bacteria. To overcome the challenges caused by mild heat treatment, juice manufacturers have recently increased their involvement in developing novel non-thermal processing procedures. Ultrasonication alone or in combination with other hurdle technologies may be used to pasteurize processed fruit juices. Multifrequency ultrasound has gained popularity due to the fact that mono-frequency ultrasound has less impact on bacterial inactivation and bioactive compound enhancement of fruit juice. Here, we present and discuss the fundamental information and technological knowledge of how spoilage bacteria, specifically Alicyclobacillus acidoterrestris, assemble resistant spores and inactivate and germinate dormant spores in response to nutrient germinants and physical treatments such as heat and ultrasound. To the authors' knowledge, no prior review of ultrasonic inactivation and germination of A. acidoterrestris in fruit juice exists. Therefore, this article aims to provide a review of previously published research on the inactivation and germination of A. acidoterrestris in fruit juice by ultrasound and heat.
Collapse
Affiliation(s)
- Hafida Wahia
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, PR China
| | | | | | - Cunshan Zhou
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, PR China
- School of Biological and Food Engineering, Chuzhou University, Chuzhou, PR China
| | - Mokhtar Dabbour
- Department of Agricultural and Biosystems Engineering, Faculty of Agriculture, Benha University, Moshtohor, Qaluobia, Egypt
| |
Collapse
|
6
|
Nwabor OF, Onyeaka H, Miri T, Obileke K, Anumudu C, Hart A. A Cold Plasma Technology for Ensuring the Microbiological Safety and Quality of Foods. FOOD ENGINEERING REVIEWS 2022. [PMCID: PMC9226271 DOI: 10.1007/s12393-022-09316-0] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Abstract
AbstractChanging consumers’ taste for chemical and thermally processed food and preference for perceived healthier minimally processed alternatives is a challenge to food industry. At present, several technologies have found usefulness as choice methods for ensuring that processed food remains unaltered while guaranteeing maximum safety and protection of consumers. However, the effectiveness of most green technology is limited due to the formation of resistant spores by certain foodborne microorganisms and the production of toxins. Cold plasma, a recent technology, has shown commendable superiority at both spore inactivation and enzymes and toxin deactivation. However, the exact mechanism behind the efficiency of cold plasma has remained unclear. In order to further optimize and apply cold plasma treatment in food processing, it is crucial to understand these mechanisms and possible factors that might limit or enhance their effectiveness and outcomes. As a novel non-thermal technology, cold plasma has emerged as a means to ensure the microbiological safety of food. Furthermore, this review presents the different design configurations for cold plasma applications, analysis the mechanisms of microbial spore and biofilm inactivation, and examines the impact of cold plasma on food compositional, organoleptic, and nutritional quality.
Collapse
Affiliation(s)
- Ozioma Forstinus Nwabor
- Division of Infectious Diseases, Department of Internal Medicine, Faculty of Medicine, Prince of Songkla University, Hat Yai, Songkhla, 90112 Thailand
| | - Helen Onyeaka
- School of Chemical Engineering, University of Birmingham, Edgbaston, B15 2TT UK
| | - Taghi Miri
- School of Chemical Engineering, University of Birmingham, Edgbaston, B15 2TT UK
| | - Kechrist Obileke
- Renewable and Sustainable Energy, University of Fort Hare, Alice, 5700 Eastern Cape South Africa
| | - Christian Anumudu
- School of Chemical Engineering, University of Birmingham, Edgbaston, B15 2TT UK
| | - Abarasi Hart
- Department of Chemical and Biological Engineering, The University of Sheffield, Sheffield, S1 3JD UK
| |
Collapse
|
7
|
Wahia H, Zhang L, Zhou C, Mustapha AT, Fakayode OA, Amanor-Atiemoh R, Ma H, Dabbour M. Pulsed multifrequency thermosonication induced sonoporation in Alicyclobacillus acidoterrestris spores and vegetative cells. Food Res Int 2022; 156:111087. [DOI: 10.1016/j.foodres.2022.111087] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/10/2021] [Revised: 02/01/2022] [Accepted: 02/28/2022] [Indexed: 11/04/2022]
|
8
|
Combined pulsed electric field and high-power ultrasound treatments for microbial inactivation in oil-in-water emulsions. Food Control 2021. [DOI: 10.1016/j.foodcont.2021.108348] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
|
9
|
Khaire RA, Thorat BN, Gogate PR. Applications of ultrasound for food preservation and disinfection: A critical review. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.16091] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Rajeshree A. Khaire
- Chemical Engineering Department Institute of Chemical Technology Mumbai India
| | - Bhaskar N. Thorat
- Chemical Engineering Department Institute of Chemical Technology Mumbai India
| | - Parag R. Gogate
- Chemical Engineering Department Institute of Chemical Technology Mumbai India
| |
Collapse
|
10
|
Gomez-Gomez A, Brito-de la Fuente E, Gallegos C, Garcia-Perez JV, Benedito J. Combination of supercritical CO 2 and high-power ultrasound for the inactivation of fungal and bacterial spores in lipid emulsions. ULTRASONICS SONOCHEMISTRY 2021; 76:105636. [PMID: 34192660 PMCID: PMC8254120 DOI: 10.1016/j.ultsonch.2021.105636] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/05/2020] [Revised: 05/20/2021] [Accepted: 06/15/2021] [Indexed: 05/28/2023]
Abstract
For the first time, this study addresses the intensification of supercritical carbon dioxide (SC-CO2) treatments using high-power ultrasound (HPU) for the inactivation of fungal (Aspergillus niger) and bacterial (Clostridium butyricum) spores in oil-in-water emulsions. The inactivation kinetics were analyzed at different pressures (100, 350 and 550 bar) and temperatures (50, 60, 70, 80, 85 °C), depending on the microorganism, and compared to the conventional thermal treatment. The inactivation kinetics were satisfactorily described using the Weibull model. Experimental results showed that SC-CO2 enhanced the inactivation level of both spores when compared to thermal treatments. Bacterial spores (C.butyricum) were found to be more resistant to SC-CO2 + HPU, than fungal (A.niger) ones, as also observed in the thermal and SC-CO2 treatments. The application of HPU intensified the SC-CO2 inactivation of C.butyricum spores, e.g. shortening the total inactivation time from 10 to 3 min at 85 °C. However, HPU did not affect the SC-CO2 inactivation of A.niger spores. The study into the effect of a combined SC-CO2 + HPU treatment has to be necessarily extended to other fungal and bacterial spores, and future studies should elucidate the impact of HPU application on the emulsion's stability.
Collapse
Affiliation(s)
- Angela Gomez-Gomez
- Grupo ASPA, Departamento de Tecnología de Alimentos, Universitat Politècnica de València, Camí de Vera s/n, València E46022, Spain
| | - Edmundo Brito-de la Fuente
- Fresenius-Kabi Deutschland GmbH, Product and Process Engineering Center, Pharmaceuticals & Device Division, Bad Homburg, Germany
| | - Críspulo Gallegos
- Fresenius-Kabi Deutschland GmbH, Product and Process Engineering Center, Pharmaceuticals & Device Division, Bad Homburg, Germany
| | - Jose V Garcia-Perez
- Grupo ASPA, Departamento de Tecnología de Alimentos, Universitat Politècnica de València, Camí de Vera s/n, València E46022, Spain
| | - Jose Benedito
- Grupo ASPA, Departamento de Tecnología de Alimentos, Universitat Politècnica de València, Camí de Vera s/n, València E46022, Spain.
| |
Collapse
|
11
|
Esua OJ, Cheng JH, Sun DW. Optimisation of treatment conditions for reducing Shewanella putrefaciens and Salmonella Typhimurium on grass carp treated by thermoultrasound-assisted plasma functionalized buffer. ULTRASONICS SONOCHEMISTRY 2021; 76:105609. [PMID: 34157567 PMCID: PMC8237354 DOI: 10.1016/j.ultsonch.2021.105609] [Citation(s) in RCA: 31] [Impact Index Per Article: 10.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/02/2021] [Revised: 05/09/2021] [Accepted: 05/21/2021] [Indexed: 05/16/2023]
Abstract
A novel method of thermoultrasound-assisted plasma functionalized buffer (PFB) for decontaminating grass carp was evaluated using the Box-Behnken design (BBD) with processing variables including PFB generating voltage (PV), ultrasound treatment time (UT) and temperature (TP). The predicted models were found to be significant (p < 0.05) and displayed sufficient fitness with experimental data as indicated by non-significant (p > 0.05) lack of fit and high coefficient of determination (R2≥0.97) values. The optimum decontamination conditions for the responses of S. putrefaciens and S. Typhimurium were PV of 66 V, UT of 14.90 min and TP of 60 ℃, achieving reductions of 4.40 and 3.97 log CFU/g, respectively, with a desirability of 0.998. Among the variables, temperature presented higher significance for inactivating bacteria and the production of volatile basic nitrogen and lipid peroxidation under the optimized conditions were within the limits of freshness for grass carp. Additionally, the effects of PFB and the optimized thermoultrasound-assisted PFB decontamination were mild on the microstructure of grass carp with slight ruptures and loose myofibril structures, indicating the potential of thermoultrasound-assisted PFB for seafood products decontamination with reduced processing time.
Collapse
Affiliation(s)
- Okon Johnson Esua
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China; Academy of Contemporary Food Engineering, South China University of Technology, Guangzhou Higher Education Mega Center, Guangzhou 510006, China; Engineering and Technological Research Centre of Guangdong Province on Intelligent Sensing and Process Control of Cold Chain Foods, & Guangdong Province Engineering Laboratory for Intelligent Cold Chain Logistics Equipment for Agricultural Products, Guangzhou Higher Education Mega Centre, Guangzhou 510006, China
| | - Jun-Hu Cheng
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China; Academy of Contemporary Food Engineering, South China University of Technology, Guangzhou Higher Education Mega Center, Guangzhou 510006, China; Engineering and Technological Research Centre of Guangdong Province on Intelligent Sensing and Process Control of Cold Chain Foods, & Guangdong Province Engineering Laboratory for Intelligent Cold Chain Logistics Equipment for Agricultural Products, Guangzhou Higher Education Mega Centre, Guangzhou 510006, China
| | - Da-Wen Sun
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China; Academy of Contemporary Food Engineering, South China University of Technology, Guangzhou Higher Education Mega Center, Guangzhou 510006, China; Engineering and Technological Research Centre of Guangdong Province on Intelligent Sensing and Process Control of Cold Chain Foods, & Guangdong Province Engineering Laboratory for Intelligent Cold Chain Logistics Equipment for Agricultural Products, Guangzhou Higher Education Mega Centre, Guangzhou 510006, China; Food Refrigeration and Computerized Food Technology (FRCFT), Agriculture and Food Science Centre, University College Dublin, National University of Ireland, Belfield, Dublin 4, Ireland.
| |
Collapse
|
12
|
Zhang J, Chen J, Huang Q, MacKinnon B, Nekouei O, Liu H, Jia P, Wang J, Li N, Huang L, Yang Y, Ng P, St-Hilaire S. Copper/Carbon Core/Shell Nanoparticles: A Potential Material to Control the Fish Pathogen Saprolegnia parasitica. Front Vet Sci 2021; 8:689085. [PMID: 34368276 PMCID: PMC8342997 DOI: 10.3389/fvets.2021.689085] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/31/2021] [Accepted: 06/21/2021] [Indexed: 11/13/2022] Open
Abstract
Copper-based fungicides have a long history of usage in agriculture and aquaculture. With the rapid development of metal-based nanoparticles, copper-based nanoparticles have attracted attention as a potential material for prevention and control of Saprolegnia parasitica. The present study investigated the effectiveness of copper/carbon core/shell nanoparticles (CCCSNs) and a commercial CCCSNs filter product (COPPERWARE®) against S. parasitica in a recirculating system. Results showed that the growth of agar plugs with mycelium was significantly suppressed after exposure to both CCCSNs powder and COPPERWARE® filters. Even the lowest concentration of CCCSNs used in our study (i.e., 100 mg/mL) exhibited significant inhibitory effects on S. parasitica. The smallest quantity of the filter product COPPERWARE® (3.75 × 3.7 × 1.2 cm, 2.58 g) used in our aquarium study also demonstrated significant inhibition compared with the control group. However, we observed leaching of copper into the water especially when larger quantities of COPPERWARE® were used. Water turbidity issues were also observed in tanks with the filter material. Besides these issues, which should be further investigated if the product is to be used on aquatic species sensitive to copper, CCCSNs has promising potential for water disinfection.
Collapse
Affiliation(s)
- Jv Zhang
- Department of Infectious Diseases and Public Health, Jockey Club College of Veterinary Medicine and Life Sciences, City University of Hong Kong, Hong Kong, China
| | - Juncai Chen
- State Key Laboratory of Aquatic Animal Health at the Animal and Plant Inspection and Quarantine Technical Centre, General Administration of Customs, Shenzhen, China
| | - Qianjun Huang
- Department of Infectious Diseases and Public Health, Jockey Club College of Veterinary Medicine and Life Sciences, City University of Hong Kong, Hong Kong, China
| | - Brett MacKinnon
- Department of Infectious Diseases and Public Health, Jockey Club College of Veterinary Medicine and Life Sciences, City University of Hong Kong, Hong Kong, China
| | - Omid Nekouei
- Department of Infectious Diseases and Public Health, Jockey Club College of Veterinary Medicine and Life Sciences, City University of Hong Kong, Hong Kong, China
| | - Hong Liu
- Animal and Plant Inspection and Quarantine Technical Center, Shenzhen Customs District, Shenzhen, China
| | - Peng Jia
- Animal and Plant Inspection and Quarantine Technical Center, Shenzhen Customs District, Shenzhen, China
- Shenzhen Technology University, Shenzhen, China
| | - Jinjin Wang
- Animal and Plant Inspection and Quarantine Technical Center, Shenzhen Customs District, Shenzhen, China
| | - Na Li
- Animal and Plant Inspection and Quarantine Technical Center, Shenzhen Customs District, Shenzhen, China
| | - Liqing Huang
- Department of Infectious Diseases and Public Health, Jockey Club College of Veterinary Medicine and Life Sciences, City University of Hong Kong, Hong Kong, China
| | - Ying Yang
- Department of Infectious Diseases and Public Health, Jockey Club College of Veterinary Medicine and Life Sciences, City University of Hong Kong, Hong Kong, China
| | - Pok Ng
- Department of Infectious Diseases and Public Health, Jockey Club College of Veterinary Medicine and Life Sciences, City University of Hong Kong, Hong Kong, China
| | - Sophie St-Hilaire
- Department of Infectious Diseases and Public Health, Jockey Club College of Veterinary Medicine and Life Sciences, City University of Hong Kong, Hong Kong, China
| |
Collapse
|
13
|
Wahia H, Zhou C, Fakayode OA, Amanor-Atiemoh R, Zhang L, Taiye Mustapha A, Zhang J, Xu B, Zhang R, Ma H. Quality attributes optimization of orange juice subjected to multi-frequency thermosonication: Alicyclobacillus acidoterrestris spore inactivation and applied spectroscopy ROS characterization. Food Chem 2021; 361:130108. [PMID: 34038826 DOI: 10.1016/j.foodchem.2021.130108] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/24/2020] [Revised: 04/28/2021] [Accepted: 05/12/2021] [Indexed: 12/01/2022]
Abstract
This is the first time to investigate the synergistic inactivation effect and mechanism of multifrequency ultrasound (MTUS) on A. acidoterrestris (AAT) vegetative cells and spores, nutrients and enzymes of orange juice. The optimized results of MTUS (using Box Behnken design- surface responsemethodology) and further comparison with different mode of ultrasound (mono-and multi-frequency) revealed that 20/40 kHz, 24 min and 64 °C were the best optimum results. The AAT spores and vegetative cells were inactivated by 2 and 4 logs, respectively, without deteriorating orange juice contents. In addition, AAT inactivation indicated an inversely proportional relationship with ROS production. FT-IR and UV-Vis spectroscopy characterization confirmed the existence of ROS in treated orange juice and LF-NMR analysis confirmed the inactivation of AAT spores. The findings illustrated the successfully used dual-frequency ultrasound technology for fruit beverages, promoting beneficial changes in physical properties without any significant effects on the quality of ascorbic acid.
Collapse
Affiliation(s)
- Hafida Wahia
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, PR China
| | - Cunshan Zhou
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, PR China; School of Biological and Food Engineering, Chuzhou University, Chuzhou 239000, PR China.
| | | | - Robert Amanor-Atiemoh
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, PR China
| | - Long Zhang
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, PR China
| | | | - Jin Zhang
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, PR China
| | - Baoguo Xu
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, PR China
| | - Rong Zhang
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, PR China
| | - Haile Ma
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, PR China
| |
Collapse
|
14
|
Menezes NMC, Longhi DA, Ortiz BO, Junior AF, de Aragão GMF. Modeling the inactivation of Aspergillus fischeri and Paecilomyces niveus ascospores in apple juice by different ultraviolet light irradiances. Int J Food Microbiol 2020; 333:108773. [PMID: 32739634 DOI: 10.1016/j.ijfoodmicro.2020.108773] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/12/2019] [Revised: 06/12/2020] [Accepted: 06/23/2020] [Indexed: 11/24/2022]
Abstract
The present work aimed to evaluate and to model the influence of UV-C light treatments with different irradiances (6.5, 13, 21, and 36 W/m2) on Aspergillus fischeri and Paecilomyces niveus ascospores inactivation in clarified apple juice. Approximately 5.0 and 6.0 log CFU/mL spores of P. niveus and A. fischeri, respectively, were suspended in 30 mL of clarified apple juice (pH 3.8, 12 ± 0.1°Brix) and exposed to UV-C light at different irradiances (as above) and exposure times (0 to 30 min). The first-order biphasic model was able to describe the experimental data with good statistical indices (RMSE = 0.296 and 0.308, R2 = 0.96 and 0.98, for P. niveus and A. fischeri respectively). At the highest irradiance level tested (36 W/m2), the UV-C light allowed the reduction of 5.7 and 4.2 log-cycles of A. fischeri and P. niveus ascospores, respectively, in approximately 10 min. P. niveus was the most UV-C resistant mould. The results showed that, to a defined UV-C fluence, a change in the level of either time or UV-C irradiance did not affect the effectiveness of UV-C light for A. fischeri and P. niveus inactivation. Thus, the modeling of the inactivation as a function of the UV-C fluence allowed the estimation of the primary model parameters with all experimental data and, consequently, no secondary models were needed. The model parameters were validated with experiments of variable UV-C fluences. Accordingly, experimental results allowed to conclude that UV-C treatment at the irradiances tested is a promising application for preventing A. fischeri and P. niveus spoilage of juices.
Collapse
Affiliation(s)
- Natielle Maria Costa Menezes
- Federal University of Santa Catarina, Department of Chemical Engineering and Food Engineering, Center of Technology, Florianopolis, SC 88040-901, Brazil
| | - Daniel Angelo Longhi
- Federal University of Paraná, Food Engineering, Jandaia do Sul Campus, Jandaia do Sul, PR 86900-000, Brazil
| | - Beatriz Oliveira Ortiz
- Federal University of Santa Catarina, Department of Chemical Engineering and Food Engineering, Center of Technology, Florianopolis, SC 88040-901, Brazil
| | - Agenor Furigo Junior
- Federal University of Santa Catarina, Department of Chemical Engineering and Food Engineering, Center of Technology, Florianopolis, SC 88040-901, Brazil
| | - Gláucia Maria Falcão de Aragão
- Federal University of Santa Catarina, Department of Chemical Engineering and Food Engineering, Center of Technology, Florianopolis, SC 88040-901, Brazil.
| |
Collapse
|
15
|
Evelyn, Silva FV. Ultrasound assisted thermal inactivation of spores in foods: Pathogenic and spoilage bacteria, molds and yeasts. Trends Food Sci Technol 2020. [DOI: 10.1016/j.tifs.2020.09.020] [Citation(s) in RCA: 18] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
|
16
|
García-Parra J, González-Cebrino F, Ramírez R. Volatile compounds of a pumpkin (Cucurbita moschata) purée processed by high pressure thermal processing. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2020; 100:4449-4456. [PMID: 32388862 DOI: 10.1002/jsfa.10485] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/23/2018] [Revised: 04/27/2020] [Accepted: 05/10/2020] [Indexed: 06/11/2023]
Abstract
BACKGROUND The changes in the volatile profile of a pumpkin (Cucurbita moschata, Duch.) purée processed by high pressure thermal (HPT) processing at different pressure and initial temperature intensities (300, 600, 900 MPa and 60, 80 °C, respectively) was evaluated. Headspace solid-phase microextraction (HS-SPME) technique was used for the extraction and concentration of volatile compounds and the analysis was performed by gas chromatography-mass spectrometry (GC-MS). RESULTS Alcohols were the volatile compounds most abundantly isolated in the headspace of pumpkin purée (control and processed purées had ranges between 43 and 56%), followed by aldehydes (14-28%), hydrocarbons (8-13%) and terpenes (7-10%). Lipid oxidation, Maillard reaction and carotenoids degradation were the main chemical routes of formation of volatile compounds after HPT processing. Initial temperature or pressure intensity of HPT processing, within the ranges tested in this study, did not affect the initial levels of volatile compounds of pumpkin purée. CONCLUSION HPT processing is an effective technology for the preservation of the original aroma of low acid vegetables such as pumpkin. © 2020 Society of Chemical Industry.
Collapse
Affiliation(s)
- Jesús García-Parra
- CICYTEX (Centro de Investigaciones Científicas y Tecnológicas de Extremadura), Technological Agri-Food Institute (INTAEX), Badajoz, Spain
| | - Francisco González-Cebrino
- CICYTEX (Centro de Investigaciones Científicas y Tecnológicas de Extremadura), Technological Agri-Food Institute (INTAEX), Badajoz, Spain
| | - Rosario Ramírez
- CICYTEX (Centro de Investigaciones Científicas y Tecnológicas de Extremadura), Technological Agri-Food Institute (INTAEX), Badajoz, Spain
| |
Collapse
|
17
|
Kakagianni M, Chatzitzika C, Koutsoumanis KP, Valdramidis VP. The impact of high power ultrasound for controlling spoilage by Alicyclobacillus acidoterrestris: A population and a single spore assessment. INNOV FOOD SCI EMERG 2020. [DOI: 10.1016/j.ifset.2020.102405] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/03/2023]
|
18
|
Lv R, Muhammad AI, Zou M, Yu Y, Fan L, Zhou J, Ding T, Ye X, Guo M, Liu D. Hurdle enhancement of acidic electrolyzed water antimicrobial efficacy on Bacillus cereus spores using ultrasonication. Appl Microbiol Biotechnol 2020; 104:4505-4513. [PMID: 32215708 DOI: 10.1007/s00253-020-10393-6] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/08/2019] [Revised: 12/30/2019] [Accepted: 01/19/2020] [Indexed: 12/20/2022]
Abstract
This study evaluated the inactivation effect of ultrasonic treatment combined with acidic electrolyzed water (AEW) on Bacillus cereus spores. AEW treatment reduced the spores by 1.05-1.37 log CFU/mL while the sporicidal effect of ultrasound was minor. More strikingly, simultaneous ultrasonic and AEW treatments for 30 min led to 2.29 log CFU/mL reduction and thus, considered a synergistic effect. Flow cytometry combined with SYTO/PI staining analysis revealed that ultrasound hydrolyzed the cortex while the AEW partially damaged the integrity of the inner membrane. Scanning and transmission electron microscopies were used to characterize the ultrastructural changes. The detachment of the exosporium induced by ultrasound was the most apparent difference compared with the control group, and the electron density of spores appeared to be heterogeneous after treatment with AEW. These results indicated that combining ultrasound with AEW is a promising decontamination technology with potential uses in the food industry and environmental remediation.
Collapse
Affiliation(s)
- Ruiling Lv
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang R & D Center for Food Technology and Equipment, Zhejiang University, Hangzhou, 310058, China
| | - Aliyu Idris Muhammad
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang R & D Center for Food Technology and Equipment, Zhejiang University, Hangzhou, 310058, China
- Department of Agricultural and Environmental Engineering, Faculty of Engineering, Bayero University, Kano, Nigeria
| | - Mingming Zou
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang R & D Center for Food Technology and Equipment, Zhejiang University, Hangzhou, 310058, China
| | - Yue Yu
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang R & D Center for Food Technology and Equipment, Zhejiang University, Hangzhou, 310058, China
| | - Lihua Fan
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang R & D Center for Food Technology and Equipment, Zhejiang University, Hangzhou, 310058, China
| | - Jianwei Zhou
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang R & D Center for Food Technology and Equipment, Zhejiang University, Hangzhou, 310058, China
- Ningbo Institute of Technology, Zhejiang University, Ningbo, 315100, China
| | - Tian Ding
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang R & D Center for Food Technology and Equipment, Zhejiang University, Hangzhou, 310058, China
| | - Xingqian Ye
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang R & D Center for Food Technology and Equipment, Zhejiang University, Hangzhou, 310058, China
| | - Mingming Guo
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang R & D Center for Food Technology and Equipment, Zhejiang University, Hangzhou, 310058, China
| | - Donghong Liu
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang R & D Center for Food Technology and Equipment, Zhejiang University, Hangzhou, 310058, China.
- Ningbo Institute of Technology, Zhejiang University, Ningbo, 315100, China.
| |
Collapse
|
19
|
Pinto CA, Moreira SA, Fidalgo LG, Inácio RS, Barba FJ, Saraiva JA. Effects of high-pressure processing on fungi spores: Factors affecting spore germination and inactivation and impact on ultrastructure. Compr Rev Food Sci Food Saf 2020; 19:553-573. [PMID: 33325178 DOI: 10.1111/1541-4337.12534] [Citation(s) in RCA: 20] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/21/2019] [Revised: 12/10/2019] [Accepted: 12/16/2019] [Indexed: 12/12/2022]
Abstract
Food contamination with heat-resistant fungi (HRF), and their spores, is a major issue among fruit processors, being frequently found in fruit juices and concentrates, among other products, leading to considerable economic losses and food safety issues. Several strategies were developed to minimize the contamination with HRF, with improvements from harvesting to the final product, including sanitizers and new processing techniques. Considering consumers' demands for minimally processed, fresh-like food products, nonthermal food-processing technologies, such as high-pressure processing (HPP), among others, are emerging as alternatives to the conventional thermal processing techniques. As no heat is applied to foods, vitamins, proteins, aromas, and taste are better kept when compared to thermal processes. Nevertheless, HPP is only able to destroy pathogenic and spoilage vegetative microorganisms to levels of pertinence for food safety, while bacterial spores remain. Regarding HRF spores (both ascospores and conidiospores), these seem to be more pressure-sensible than bacterial spores, despite a few cases, such as the ascospores of Byssochlamys spp., Neosartorya spp., and Talaromyces spp. that are resistant to high pressures and high temperatures, requiring the combination of both variables to be inactivated. This review aims to cover the literature available concerning the effects of HPP at room-like temperatures, and its combination with high temperatures, and high-pressure cycling, to inactivate fungi spores, including the main factors affecting spores' resistance to high-pressure, such as pH, water activity, nutritional composition of the food matrix and ascospore age, as well as the changes in the spore ultrastructure, and the parameters to consider regarding their inactivation by HPP.
Collapse
Affiliation(s)
- Carlos A Pinto
- QOPNA & LAQV-REQUIMTE, Department of Chemistry, University of Aveiro, Aveiro, Portugal
| | - Sílvia A Moreira
- QOPNA & LAQV-REQUIMTE, Department of Chemistry, University of Aveiro, Aveiro, Portugal
| | - Liliana G Fidalgo
- QOPNA & LAQV-REQUIMTE, Department of Chemistry, University of Aveiro, Aveiro, Portugal.,Escola Superior Agrária, Instituto Politécnico de Beja, Beja, Portugal
| | - Rita S Inácio
- QOPNA & LAQV-REQUIMTE, Department of Chemistry, University of Aveiro, Aveiro, Portugal
| | - Francisco J Barba
- Area de Nutrición y Bromatología, Facultat de Farmàcia, Universitat de València, Burjassot, Spain
| | - Jorge A Saraiva
- QOPNA & LAQV-REQUIMTE, Department of Chemistry, University of Aveiro, Aveiro, Portugal
| |
Collapse
|
20
|
Novickij V, Stanevičienė R, Staigvila G, Gruškienė R, Sereikaitė J, Girkontaitė I, Novickij J, Servienė E. Effects of pulsed electric fields and mild thermal treatment on antimicrobial efficacy of nisin-loaded pectin nanoparticles for food preservation. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2019.108915] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
|
21
|
Bai Y, Idris Muhammad A, Hu Y, Koseki S, Liao X, Chen S, Ye X, Liu D, Ding T. Inactivation kinetics of Bacillus cereus spores by Plasma activated water (PAW). Food Res Int 2020; 131:109041. [PMID: 32247505 DOI: 10.1016/j.foodres.2020.109041] [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: 10/09/2019] [Revised: 12/27/2019] [Accepted: 01/26/2020] [Indexed: 01/07/2023]
Abstract
In recent years, plasma activated water has attracted more attention as a new disinfectant. The purpose of this study was to explore impact of variation of different treatment conditions on the inactivation kinetics of Bacillus cereus spores by PAW. All survival curves showed that the number of spores has decreased rapidly at first, followed by tailing results from the reduction inactivation rate. A linear and two nonlinear models (Weibull and Log-logistic model) were fitted to these data, and Log-logistic model fitted the inactivation of the B. cereus spores best. B. cereus spores in 106 CFU/mL was reduced by 1.62-2.96 log CFU/mL by PAW at 55 °C due to the reactive species generated in PAW. Elevated temperature, lower initial spore concentration, lower bovine serum albumin content, and smaller activation volume of PAW considerably enhanced PAW inactivation of B. cereus spores. These results provide an approach to evaluate the inactivation efficacy of different treatment conditions for PAW.
Collapse
Affiliation(s)
- Yan Bai
- Department of Food Science and Nutrition, National Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang University, Hangzhou, Zhejiang 310058, China; Key Laboratory for Agro-Products Postharvest Handling of Ministry of Agriculture, Zhejiang Key Laboratory for Agro-Food Processing, Hangzhou, Zhejiang 310058, China
| | - Aliyu Idris Muhammad
- Department of Food Science and Nutrition, National Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang University, Hangzhou, Zhejiang 310058, China; Key Laboratory for Agro-Products Postharvest Handling of Ministry of Agriculture, Zhejiang Key Laboratory for Agro-Food Processing, Hangzhou, Zhejiang 310058, China
| | - Yaqin Hu
- Department of Food Science and Nutrition, National Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang University, Hangzhou, Zhejiang 310058, China; Key Laboratory for Agro-Products Postharvest Handling of Ministry of Agriculture, Zhejiang Key Laboratory for Agro-Food Processing, Hangzhou, Zhejiang 310058, China.
| | - Shigenobu Koseki
- Research Faculty of Agriculture, Hokkaido University, Kita 9 Nishi 9, Kita-ku, Sapporo, Hokkaido 060-8589, Japan
| | - Xinyu Liao
- Department of Food Science and Nutrition, National Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang University, Hangzhou, Zhejiang 310058, China; Key Laboratory for Agro-Products Postharvest Handling of Ministry of Agriculture, Zhejiang Key Laboratory for Agro-Food Processing, Hangzhou, Zhejiang 310058, China
| | - Shiguo Chen
- Department of Food Science and Nutrition, National Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang University, Hangzhou, Zhejiang 310058, China; Key Laboratory for Agro-Products Postharvest Handling of Ministry of Agriculture, Zhejiang Key Laboratory for Agro-Food Processing, Hangzhou, Zhejiang 310058, China
| | - Xingqian Ye
- Department of Food Science and Nutrition, National Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang University, Hangzhou, Zhejiang 310058, China; Key Laboratory for Agro-Products Postharvest Handling of Ministry of Agriculture, Zhejiang Key Laboratory for Agro-Food Processing, Hangzhou, Zhejiang 310058, China
| | - Donghong Liu
- Department of Food Science and Nutrition, National Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang University, Hangzhou, Zhejiang 310058, China; Key Laboratory for Agro-Products Postharvest Handling of Ministry of Agriculture, Zhejiang Key Laboratory for Agro-Food Processing, Hangzhou, Zhejiang 310058, China
| | - Tian Ding
- Department of Food Science and Nutrition, National Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang University, Hangzhou, Zhejiang 310058, China; Key Laboratory for Agro-Products Postharvest Handling of Ministry of Agriculture, Zhejiang Key Laboratory for Agro-Food Processing, Hangzhou, Zhejiang 310058, China.
| |
Collapse
|
22
|
Fan L, Ismail BB, Hou F, Muhammad AI, Zou M, Ding T, Liu D. Thermosonication damages the inner membrane of Bacillus subtilis spores and impels their inactivation. Food Res Int 2019; 125:108514. [DOI: 10.1016/j.foodres.2019.108514] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/28/2019] [Revised: 05/25/2019] [Accepted: 06/21/2019] [Indexed: 02/02/2023]
|
23
|
Wahia H, Zhou C, Sarpong F, Mustapha AT, Liu S, Yu X, Li C. Simultaneous optimization of
Alicyclobacillus acidoterrestris
reduction, pectin methylesterase inactivation, and bioactive compounds enhancement affected by thermosonication in orange juice. J FOOD PROCESS PRES 2019. [DOI: 10.1111/jfpp.14180] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
Affiliation(s)
- Hafida Wahia
- School of Food and Biological Engineering Jiangsu University Zhenjiang People's Republic of China
| | - Cunshan Zhou
- School of Food and Biological Engineering Jiangsu University Zhenjiang People's Republic of China
- School of Biological and Food Engineering Chuzhou University Chuzhou People's Republic of China
- Co‐Innovation Center of Jiangsu Marine Bio‐industry Technology Huaihai Institute of Technology Lianyungang People's Republic of China
| | - Frederick Sarpong
- School of Food and Biological Engineering Jiangsu University Zhenjiang People's Republic of China
| | | | - Shulan Liu
- School of Biological and Food Engineering Chuzhou University Chuzhou People's Republic of China
| | - Xiaojie Yu
- School of Food and Biological Engineering Jiangsu University Zhenjiang People's Republic of China
| | - Chen Li
- Co‐Innovation Center of Jiangsu Marine Bio‐industry Technology Huaihai Institute of Technology Lianyungang People's Republic of China
| |
Collapse
|
24
|
Huang X, Meng J, Song L, Hou B, Qiao M, Zhang P, Zhao Q. Combined propidium monoazide pretreatment with high-throughput sequencing evaluated the bacterial diversity in chicken skin after thermal treatment. J Appl Microbiol 2019; 127:1751-1758. [PMID: 31448854 DOI: 10.1111/jam.14425] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/12/2019] [Revised: 04/09/2019] [Accepted: 04/23/2019] [Indexed: 12/30/2022]
Abstract
AIMS The purpose of this experiment was to study the bacterial diversity and predominance of spoilage bacteria in chicken skin at different thermal treatment temperatures (60, 70, 80, 90, 100, 110, 120°C). METHOD AND RESULTS Bacteria in chicken skin was collected, then propidium monoazide treatment to remove the DNA of dead cell, total DNA was extracted by Tiandz Bacterial DNA Kit, and investigated by high-throughput sequencing of the v3/v4 regions of the 16S rDNA gene. A total of 796 008 high-quality bacterial sequences were obtained for assessing the microbial diversity of chicken skin from seven thermal treatment group and control group. The results showed that the bacterial diversity in chicken skin at 90°C was lowest. And Acinetobacter (25·88%), Clostridium (20·70%), Bacteroides (13·93%) and Myroides (13·13%) were the main flora at 25°C; The Clostridium was dominant genus of the samples heat-treated by 60, 70, 80 and 90°C, the proportion of this genus were up to 64·86, 77·42, 52·22 and 87·30% respectively. The Bacillus was the main flora of the samples heat-treated by 100, 110 and 120°C, and the relative percentages were 39·44, 79·61 and 45·96% respectively. In addition, high-temperature-resistant Serratia was found in chicken skin. CONCLUSIONS The study revealed that the relationship between thermal treatment temperature and bacterial diversity and dominant spoilage bacteria in chicken skin, which had a strong guiding significance for the control and prediction of micro-organisms in foods. SIGNIFICANCE AND IMPACT OF THE STUDY The results of this paper could provide a theoretical basis for meat products containing chicken skin, including the safe use of chicken skin, determination of sterilization process parameters and selection of preservatives for compounding, which has strong practicality in China.
Collapse
Affiliation(s)
- X Huang
- College of Food Science and Technology, Henan Agricultural University, Henan Province Engineering Research Center for Food Safety Control of Processing and Circulation, Zhengzhou, China
| | - J Meng
- College of Food Science and Technology, Henan Agricultural University, Henan Province Engineering Research Center for Food Safety Control of Processing and Circulation, Zhengzhou, China
| | - L Song
- College of Food Science and Technology, Henan Agricultural University, Henan Province Engineering Research Center for Food Safety Control of Processing and Circulation, Zhengzhou, China
| | - B Hou
- College of Food Science and Technology, Henan Agricultural University, Henan Province Engineering Research Center for Food Safety Control of Processing and Circulation, Zhengzhou, China
| | - M Qiao
- College of Food Science and Technology, Henan Agricultural University, Henan Province Engineering Research Center for Food Safety Control of Processing and Circulation, Zhengzhou, China
| | - P Zhang
- College of Food Science and Technology, Henan Agricultural University, Henan Province Engineering Research Center for Food Safety Control of Processing and Circulation, Zhengzhou, China
| | - Q Zhao
- College of Food Science and Technology, Henan Agricultural University, Henan Province Engineering Research Center for Food Safety Control of Processing and Circulation, Zhengzhou, China
| |
Collapse
|
25
|
Modelling inactivation of Staphylococcus spp. on sliced Brazilian dry-cured loin with thermosonication and peracetic acid combined treatment. Int J Food Microbiol 2019; 309:108328. [PMID: 31518953 DOI: 10.1016/j.ijfoodmicro.2019.108328] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/03/2018] [Revised: 06/25/2019] [Accepted: 08/24/2019] [Indexed: 01/22/2023]
Abstract
Ultrasound (US) has a high capacity to increase food safety. Although high and/or moderate temperature in combination with US has been studied, the knowledge about cooling/low temperatures as well as its combined effect with chemical preservation methods is scarce. Therefore, the aim of this study was to describe the inactivation of Staphylococcus spp. (SA) present in the natural microbiota of sliced Brazilian dry-cured loin (Socol, BDL) using US (40 kHz and 5.40 W/g) at 1.6-17.9 kJ/g, temperature (T) between 6.4 and 73.6 °C and peracetic acid (PA) between 5.5 and 274.5 mg/L employing the Central Composite Rotatable Design. The model fully describes how the combination of US, T, and PA affects SA inactivation. In BDL, an increase in US acoustic energy density (kJ/g) allows the reduction of T necessary to inactivate SA because of the occurrence of synergistic effect. However, US applied at low T was inefficient. On the other hand, PA was more efficient at low T, since high T degraded this compound at different rates according to the holding T. Therefore, the data indicates a relation between the technologies used in the combined decontamination of sliced BDL improving dry-cured meat safety.
Collapse
|
26
|
Evelyn, Silva FV. Heat assisted HPP for the inactivation of bacteria, moulds and yeasts spores in foods: Log reductions and mathematical models. Trends Food Sci Technol 2019. [DOI: 10.1016/j.tifs.2019.03.016] [Citation(s) in RCA: 24] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
|
27
|
Menezes NMC, Tremarin A, Junior AF, de Aragão GMF. Effect of soluble solids concentration on Neosartorya fischeri inactivation using UV-C light. Int J Food Microbiol 2019; 296:43-47. [PMID: 30849705 DOI: 10.1016/j.ijfoodmicro.2018.12.018] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/08/2018] [Revised: 11/15/2018] [Accepted: 12/19/2018] [Indexed: 10/27/2022]
Abstract
Ascospores of Neosartorya fischeri are heat-resistant and can survive thermal commercial treatments normally applied to the juices, as apple juice. Non-thermal processing of food such as exposure to ultraviolet light (UV-C) is reported to induce minimal quality changes while reduces microbial load. The main objective of this study was to determine the effect at different soluble solids concentration (12, 25, 30, 40, 50, 60 and 70 °Brix) on N. fischeri ascospores inactivation in apple juice, using UV-C light intensity (38 W/m2). Weibull model was fitted to experimental data. Then, a secondary model was used to describe how the inactivation kinetic parameters varied with the changes in soluble solids concentration. Results showed that the UV-C light had influence on N. fischeri ascospores inactivation in apple juice even at the highest soluble solids concentrations used, reaching approximately 4 log reductions at all concentrations used. The inactivation parameters, obtained by Weibull model, were δ (dose for the first decimal reduction) and p (the shape factor). Exponential model was chosen to describe the influence of soluble solids concentration on δ and p parameters. It can be concluded that UV-C light is a promising treatment with a drastic impact on the loads of N. fischeri, especially when low soluble solids concentration is used and a model was obtained to describe Brix effect.
Collapse
Affiliation(s)
- Natielle Maria Costa Menezes
- Federal University of Santa Catarina, Department of Chemical Engineering and Food Engineering, Center of Technology, Florianopolis, SC 88040-901, Brazil
| | - Andréia Tremarin
- Federal University of Santa Catarina, Department of Chemical Engineering and Food Engineering, Center of Technology, Florianopolis, SC 88040-901, Brazil
| | - Agenor Furigo Junior
- Federal University of Santa Catarina, Department of Chemical Engineering and Food Engineering, Center of Technology, Florianopolis, SC 88040-901, Brazil
| | - Glaúcia Maria Falcão de Aragão
- Federal University of Santa Catarina, Department of Chemical Engineering and Food Engineering, Center of Technology, Florianopolis, SC 88040-901, Brazil.
| |
Collapse
|
28
|
Wang H, Wang L, Tong L, Li Z. Effect of superheated steam inactivation on naturally existent microorganisms and enzymes of highland barley. Int J Food Sci Technol 2019. [DOI: 10.1111/ijfs.14168] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
Affiliation(s)
- Haoran Wang
- College of Food Science and Nutritional Engineering China Agricultural University Qinghua East Road No. 17 Haidian District Beijing 100083 China
| | - Lili Wang
- Institute of Food Science and Technology Chinese Academy of Agricultural Science Ministry of Agriculture Beijing 100193 China
| | - Litao Tong
- Institute of Food Science and Technology Chinese Academy of Agricultural Science Ministry of Agriculture Beijing 100193 China
| | - Zaigui Li
- College of Food Science and Nutritional Engineering China Agricultural University Qinghua East Road No. 17 Haidian District Beijing 100083 China
| |
Collapse
|
29
|
Fan L, Hou F, Muhammad AI, Ruiling L, Watharkar RB, Guo M, Ding T, Liu D. Synergistic inactivation and mechanism of thermal and ultrasound treatments against Bacillus subtilis spores. Food Res Int 2019; 116:1094-1102. [DOI: 10.1016/j.foodres.2018.09.052] [Citation(s) in RCA: 39] [Impact Index Per Article: 7.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/27/2018] [Revised: 09/20/2018] [Accepted: 09/22/2018] [Indexed: 12/13/2022]
|
30
|
Lv R, Zou M, Chantapakul T, Chen W, Muhammad AI, Zhou J, Ding T, Ye X, Liu D. Effect of ultrasonication and thermal and pressure treatments, individually and combined, on inactivation of Bacillus cereus spores. Appl Microbiol Biotechnol 2019; 103:2329-2338. [PMID: 30627794 DOI: 10.1007/s00253-018-9559-3] [Citation(s) in RCA: 30] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/25/2018] [Revised: 11/30/2018] [Accepted: 12/05/2018] [Indexed: 01/03/2023]
Abstract
Bacillus cereus spores are a concern to the food industry due to their high resistance to processing and their ability to germinate to vegetative cells under suitable conditions. This research aimed to elucidate the mechanisms of Bacillus cereus spore inactivation under ultrasonication (US) combined with thermal (thermosonication, TS) treatments, with pressure (manosonication, MS) treatments, and with thermal and pressure (manothermosonication, MTS) treatments. Electronic microscopy, dipicolinic acid (DPA) release, and flow cytometric assessments were used to investigate the inactivation effect and understand the inactivation mechanisms. The sporicidal effects of the US and thermal treatment were slight, and the MS and TS also showed little inactivation effect. However, ultrasonication promoted the detachment of the exosporium, thereby reducing the spore's ability to adhere to a surface, while the thermal treatment induced a decrease in the electron density in the nucleoid of bacterium, which retained a relatively intact exosporium and coat. MS caused 92.54% DPA release, which might be due to triggering of the germinant receptors or releasing of ions and Ca2+-DPA. In addition, the morphological changes such as core hydration and cortex degradation were significant after treatment with MS. The release of DPA and the morphological changes were responsible for the reduction in thermal resistance. The MTS showed a remarkable inactivation effect of 3.12 log CFU/mL reductions after 30 min of treatment. It was the most effective treatment and exhibited a large fraction of damage. In addition, the MTS had a significant impact on the intracellular structure of the spores, with the coat destroyed and the cortex damaged. These results indicated that ultrasonication combined with thermal and pressure treatments had a significant sporicidal effect on Bacillus cereus spores and could be a promising green sterilization technology.
Collapse
Affiliation(s)
- Ruiling Lv
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang R and D Center for Food Technology and Equipment, Zhejiang University, 866 Yuhangtang Rd., Hangzhou, 310058, China
| | - Mingming Zou
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang R and D Center for Food Technology and Equipment, Zhejiang University, 866 Yuhangtang Rd., Hangzhou, 310058, China
| | - Thunthacha Chantapakul
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang R and D Center for Food Technology and Equipment, Zhejiang University, 866 Yuhangtang Rd., Hangzhou, 310058, China
| | - Weijun Chen
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang R and D Center for Food Technology and Equipment, Zhejiang University, 866 Yuhangtang Rd., Hangzhou, 310058, China
| | - Aliyu Idris Muhammad
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang R and D Center for Food Technology and Equipment, Zhejiang University, 866 Yuhangtang Rd., Hangzhou, 310058, China
| | - Jianwei Zhou
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang R and D Center for Food Technology and Equipment, Zhejiang University, 866 Yuhangtang Rd., Hangzhou, 310058, China.,Ningbo Institute of Technology, Zhejiang University, Ningbo, 315100, China
| | - Tian Ding
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang R and D Center for Food Technology and Equipment, Zhejiang University, 866 Yuhangtang Rd., Hangzhou, 310058, China
| | - Xingqian Ye
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang R and D Center for Food Technology and Equipment, Zhejiang University, 866 Yuhangtang Rd., Hangzhou, 310058, China
| | - Donghong Liu
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang R and D Center for Food Technology and Equipment, Zhejiang University, 866 Yuhangtang Rd., Hangzhou, 310058, China. .,Fuli Institute of Food Science, Zhejiang University, Hangzhou, 310058, China.
| |
Collapse
|
31
|
A fluorescence in situ staining method for investigating spores and vegetative cells of Clostridia by confocal laser scanning microscopy and structured illuminated microscopy. Micron 2018; 110:1-9. [PMID: 29689432 DOI: 10.1016/j.micron.2018.04.005] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/27/2018] [Revised: 04/06/2018] [Accepted: 04/15/2018] [Indexed: 12/15/2022]
Abstract
Non-pathogenic spore-forming Clostridia are of increasing interest due to their application in biogas production and their capability to spoil different food products. The life cycle for Clostridium includes a spore stage that can assist in survival under environmentally stressful conditions, such as extremes of temperature or pH. Due to their size, spores can be investigated by a range of microscopic techniques, many of which involve sample pre-treatment. We have developed a quick, simple and non-destructive fluorescent staining procedure that allows a clear differentiation between spores and vegetative cells and effectively stains spores, allowing recovery and tracking in subsequent experiments. Hoechst 34580, Propidium iodide and wheat germ agglutinin WGA 488 were used in combination to stain four strains of Clostridia at different life cycle stages. Staining was conducted without drying the sample, preventing changes induced by dehydration and cells observed by confocal laser scanner microscopy or using a super-resolution microscope equipped with a 3D-structured illumination module. Dual staining with Hoechst/Propidium iodide differentiated spores from vegetative cells, provided information on the viability of cells and was successfully applied to follow spore production induced by heating. Super-resolution microscopy of spores probed by Hoechst 34580 also allowed chromatin to be visualised. Direct staining of a cheese specimen using Nile Red and Fast Green allowed in situ observation of spores within the cheese and their position within the cheese matrix. The proposed staining method has broad applicability and can potentially be applied to follow Clostridium spore behaviour in a range of different environments.
Collapse
|