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Tonti M, Verheyen D, Kozak D, Skåra T, Van Impe JFM. Radio frequency inactivation of Salmonella Typhimurium and Listeria monocytogenes in skimmed and whole milk powder. Int J Food Microbiol 2024; 413:110556. [PMID: 38244386 DOI: 10.1016/j.ijfoodmicro.2023.110556] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/16/2023] [Revised: 12/18/2023] [Accepted: 12/30/2023] [Indexed: 01/22/2024]
Abstract
Milk powder is a convenient, shelf-stable food ingredient used in a variety of food products. However, pathogenic bacteria can be present and survive during prolonged storage, leading to outbreaks of foodborne diseases and product recalls. Radio frequency (RF) heating is a processing technology suitable for bulk treatment of milk powder, aiming at microbial inactivation. This study investigates the RF inactivation of Salmonella Typhimurium and Listeria monocytogenes in two types of milk powder; skimmed and whole milk powder. Specifically, the aims were to (i) examine the influence of the powder's composition on bacterial inactivation, (ii) evaluate the response of bacteria with different Gram properties (Gram positive and Gram negative) and (iii) verify the use of Enterococcus faecium as a surrogate for the two microorganisms for the specific RF process. In order to examine exclusively the influence of RF, a non-isothermal temperature profile was used, employing solely different RF energy levels to heat the product to the target temperatures. A log-linear model with a Bigelow-type temperature dependency was fitted to the experimental data. S. Typhimurium was less susceptible to RF treatments in comparison to L.monocytogenes, demonstrating a higher inactivation rate (k) and higher percentage of sublethal injury. A higher k was also observed for both microorganisms in the whole milk powder, indicating that the increased fat content and decreased levels of lactose and protein in the milk powder had an adverse impact on the microbial survival for both pathogens. The surrogate microorganism E. faecium successfully validated the microbial response of the two microorganisms to RF treatments. In general, a low heating rate RF-only process was successful in inactivating the two foodborne pathogens in skimmed and whole milk powder by 4 log(CFU/g).
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Affiliation(s)
- Maria Tonti
- BioTeC+ - Chemical and Biochemical Process Technology and Control, KU Leuven, Gebroeders de Smetstraat 1, 9000 Gent, Belgium; OPTEC, Optimization in Engineering Center-of-Excellence, KU Leuven, Belgium; CPMF(2), Flemish Cluster Predictive Microbiology in Foods - www.cpmf2.be, Belgium.
| | - Davy Verheyen
- BioTeC+ - Chemical and Biochemical Process Technology and Control, KU Leuven, Gebroeders de Smetstraat 1, 9000 Gent, Belgium; OPTEC, Optimization in Engineering Center-of-Excellence, KU Leuven, Belgium; CPMF(2), Flemish Cluster Predictive Microbiology in Foods - www.cpmf2.be, Belgium.
| | - Dmytro Kozak
- BioTeC+ - Chemical and Biochemical Process Technology and Control, KU Leuven, Gebroeders de Smetstraat 1, 9000 Gent, Belgium; OPTEC, Optimization in Engineering Center-of-Excellence, KU Leuven, Belgium; CPMF(2), Flemish Cluster Predictive Microbiology in Foods - www.cpmf2.be, Belgium.
| | | | - Jan F M Van Impe
- BioTeC+ - Chemical and Biochemical Process Technology and Control, KU Leuven, Gebroeders de Smetstraat 1, 9000 Gent, Belgium; OPTEC, Optimization in Engineering Center-of-Excellence, KU Leuven, Belgium; CPMF(2), Flemish Cluster Predictive Microbiology in Foods - www.cpmf2.be, Belgium.
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Ryabova AE, Semipyatny VK, Galstyan AG. Effects of storage conditions on milk powder properties. J Dairy Sci 2023; 106:6741-6758. [PMID: 37236830 DOI: 10.3168/jds.2022-23094] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/30/2022] [Accepted: 04/22/2023] [Indexed: 05/28/2023]
Abstract
Studies on the storage stability of milk powder are currently fragmented and mainly affect only the area of above-zero temperatures. At the same time, there are no studies that consider the load factor when milk powder is stored in bags on a pallet. The purpose of this study was to identify the influence of various factors of industrial storage (temperature, height or layer number, and time) on the change in quality and technological properties of powdered dairy products. We placed skim milk powder (SMP) and whole milk powder (WMP) in 10 × 14 × 2 cm resealable plastic bags on a model stand simulating an industrial layout on pallets. The samples were stored for 18 mo at temperatures -30 ± 1°C, 6 ± 1°C, and 25 ± 3°C and 40 to 80% relative humidity. Samples from the control (0), 5, and 10 (lower) layers of pallets were selected for analysis on 0, 3, 6, 9, 12, 15, and 18 mo of storage for each of the temperatures. As a result, we did not detect any changes in the storage process for water activity and mass fraction of moisture. The particle size distribution of all the SMP and WMP samples changed over time. The greatest changes were observed in the WMP samples placed on the 10th layer of pallets at 25 ± 3°C, from 0 to 18 mo of storage, the mean particle size (D[4,3]) increased from 120 to 258 μm (90% of all sample particle sizes ranging from 209 to 559 μm). We found significant clumping in the WMP samples (lumps up to 5 cm), correlating with the layer and storage time. The contact angle of the samples increased from 17° (SMP) and 53° (WMP) to 40° and 71°, respectively. The insolubility index and titratable acidity did not change only in the SMP samples stored with no load applied at -30 ± 1°C and 6 ± 1°C. The heat stability of all samples stored at 25 ± 3°C showed the lowest values. The data obtained allowed us to rank the factors as "layer - time - temperature." Only the temperature of 25 ± 3°C caused critical changes in the product properties. Thus, the possibility of industrial storage of the product for up to 15 mo over the entire temperature range is confirmed.
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Affiliation(s)
- A E Ryabova
- All-Russian Dairy Research Institute, Moscow, Russia, 115093.
| | - V K Semipyatny
- All-Russian Dairy Research Institute, Moscow, Russia, 115093
| | - A G Galstyan
- All-Russian Dairy Research Institute, Moscow, Russia, 115093
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Bermudez-Aguirre D, Niemira BA. Radio Frequency Treatment of Food: A Review on Pasteurization and Disinfestation. Foods 2023; 12:3057. [PMID: 37628056 PMCID: PMC10452993 DOI: 10.3390/foods12163057] [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: 07/12/2023] [Revised: 08/04/2023] [Accepted: 08/08/2023] [Indexed: 08/27/2023] Open
Abstract
Radio frequency (RF) is a novel technology with several food processing and preservation applications. It is based on the volumetric heating generated from the product's dielectric properties. The dielectric properties of each material are unique and a function of several factors (i.e., temperature, moisture content). This review presents a list of dielectric properties of several foods and describes the use of RF as an innovative technology for the food industry. This paper includes several examples of pasteurization, fungi inactivation, and disinfestation in selected food products. The aim of this review is to present the potential applications of RF in pasteurization and disinfestation and research needs that should be addressed. RF has been successfully applied in the inactivation of pathogens such as Salmonella spp., Listeria monocytogenes, and Escherichia coli in low- and high-moisture food. The disinfestation of crops is possible using RF because of selective heating. This process inactivates the insects first because of the different dielectric properties between the pests and the food. The products' final quality can be considerably better than conventional thermal processes. The processing time is reduced compared to traditional heating, and thermal damage to the food is minimized. The main drawback of the technology is the lack of uniform heating, mainly when the product is surrounded by a packaging material with different dielectric properties from the food.
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Affiliation(s)
- Daniela Bermudez-Aguirre
- Food Safety and Intervention Technologies, ERRC, ARS, USDA, 600 E Mermaid Lane, Wyndmoor, PA 19038, USA;
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Zuo Y, Li Q, Zhang Z, Yang H, Wang S, Hou L. Developing a square container with ideal dielectric constant for improving radio frequency heating uniformity in low-moisture agricultural products. J FOOD ENG 2022. [DOI: 10.1016/j.jfoodeng.2022.111386] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
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Optimization of Radio Frequency Explosion Puffing Parameters for the Production of Nutritious Snacks. FOOD BIOPROCESS TECH 2022. [DOI: 10.1007/s11947-022-02942-w] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/02/2022]
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Feasibility of Simultaneous Drying and Blanching Inshell Hazelnuts (Corylus avellana L.) Using Hot Air–Assisted Radio Frequency (HARF) Heating. FOOD BIOPROCESS TECH 2022. [DOI: 10.1007/s11947-022-02946-6] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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Mehra R, Kumar S, Singh R, Kumar N, Rathore D, Nayik GA, Alabdallah NM, Monteiro A, Guiné RF, Kumar H. Biochemical, dielectric and surface characteristics of freeze-dried bovine colostrum whey powder. Food Chem X 2022; 15:100364. [PMID: 35761882 PMCID: PMC9233230 DOI: 10.1016/j.fochx.2022.100364] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/02/2021] [Revised: 05/18/2022] [Accepted: 06/12/2022] [Indexed: 11/03/2022] Open
Abstract
Whey powder prepared by freeze-drying of bovine colostrum obtained from high altitude cow breed Himachali Pahari. Freeze-dried BCWP contained a considerable amount of amino acids, minerals and IgG. BCWP has a resistance of ∼57 M-ohm (Ω) which decreases with frequency and temperature. BCWP can find utilization as a functional food ingredient in health and infants’ formula.
Colostrum samples of recently registered cow breed “Himachali Pahari” were assorted from high altitude zone (901–2200 m). Prepared bovine colostrum whey powder (BCWP) was analysed for chemical composition, amino acids, minerals, surface morphology (SEM-EDS), FTIR and dielectric properties. Results showed that freeze-dried BCWP contained a considerable amount of nutritional parameters viz IgG (18.55 g/100 g), protein (71.72 g/100 g) and total amino acids (69.64 g/100 g). Additionally, the concentration of essential minerals was found to be adequate, and there was no presence of heavy metals. The BCWP exhibits good dielectric properties (resistance ∼57 M-Ω). SEM-EDS showed the broken up-wards layer structure with the uniform distribution of minerals on the surface. The FTIR spectra confirmed the presence of a higher proportion of β-sheets and β-turn structures in BCWP. Thus, on account of good functional and nutritive properties, BCWP could be foreseen as the future of functional food.
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Radio frequency assisted thermal processing for pasteurization of packaged whole milk powder surrounded by oil. Food Control 2022. [DOI: 10.1016/j.foodcont.2021.108762] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/28/2022]
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Zuo Y, Zhou B, Wang S, Hou L. Heating uniformity in radio frequency treated walnut kernels with different size and density. INNOV FOOD SCI EMERG 2022. [DOI: 10.1016/j.ifset.2021.102899] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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Wang P, Liu J, Mao Y, Guan X, Wang S. Improvement of radio frequency heating uniformity for millets by changing shape and adding polypropylene blocks. INNOV FOOD SCI EMERG 2021. [DOI: 10.1016/j.ifset.2021.102856] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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Khalesi M, FitzGerald RJ. Physicochemical properties and water interactions of milk protein concentrate with two different levels of undenatured whey protein. Colloids Surf A Physicochem Eng Asp 2021. [DOI: 10.1016/j.colsurfa.2021.127516] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
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Mao Y, Wang S. Recent developments in radio frequency drying for food and agricultural products using a multi-stage strategy: a review. Crit Rev Food Sci Nutr 2021; 63:2654-2671. [PMID: 34583556 DOI: 10.1080/10408398.2021.1978925] [Citation(s) in RCA: 17] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
Abstract
Radio frequency (RF) drying is an emerging technology for food and agricultural products, holding features of rapid, uniform, stable, and volumetric heating, high energy efficiency, and moisture leveling. However, the RF drying with a single stage commonly has drawbacks of unexpected product quality, non-uniform moisture distribution, and prolonged drying time. The multi-stage drying approach could overcome the shortcomings of one-stage strategy accordingly by applying different drying methods or operating parameter values in each phase separately. This review describes the principle of RF heating, presents the typical systems and superiorities of RF drying, and provides a comprehensive overview on recent development in applications of both the one-stage and the multi-stage RF drying, and analysis of drying characteristics and merits for different types of the two-stage strategy. This review finally proposes recommendations for future studies in improving and optimizing the existing RF drying protocols and scaling up them to industrial applications.
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Affiliation(s)
- Yuxiao Mao
- College of Mechanical and Electronic Engineering, Northwest A&F University, Yangling, Shaanxi, China
| | - Shaojin Wang
- College of Mechanical and Electronic Engineering, Northwest A&F University, Yangling, Shaanxi, China.,Department of Biological Systems Engineering, Washington State University, Pullman, Washington, USA
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Cold plasma enzyme inactivation on dielectric properties and freshness quality in bananas. INNOV FOOD SCI EMERG 2021. [DOI: 10.1016/j.ifset.2021.102649] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
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Tao Y, Yan B, Zhang N, Wang M, Zhao J, Zhang H, Chen W, Fan D. Microwave vacuum evaporation as a potential technology to concentrate sugar solutions: A study based on dielectric spectroscopy. J FOOD ENG 2021. [DOI: 10.1016/j.jfoodeng.2020.110414] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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Cui B, Fan R, Ran C, Yao Y, Wang K, Wang Y, Fu H, Chen X, Wang Y. Improving radio frequency heating uniformity using a novel rotator for microorganism control and its effect on physiochemical properties of raisins. INNOV FOOD SCI EMERG 2021. [DOI: 10.1016/j.ifset.2020.102564] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/09/2023]
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17
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Effects of geometry and orientation of food products on heating uniformity during radio frequency heating. FOOD AND BIOPRODUCTS PROCESSING 2021. [DOI: 10.1016/j.fbp.2020.11.010] [Citation(s) in RCA: 17] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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Zhao L, Zhang M, Bhandari B, Bai B. Microbial and quality improvement of boiled gansi dish using carbon dots combined with radio frequency treatment. Int J Food Microbiol 2020; 334:108835. [PMID: 32898829 DOI: 10.1016/j.ijfoodmicro.2020.108835] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/13/2020] [Revised: 07/31/2020] [Accepted: 08/17/2020] [Indexed: 11/19/2022]
Abstract
Use of carbon dots (CDs) combined with radio frequency (RF) was applied to pasteurize and reduce the microorganism population in order to improve the quality of boiled gansi dish. CDs were prepared from banana using hydrothermal method, and characterized by using TEM, XRD and FTIR. The minimal inhibitory concentration (MIC) test showed CDs can efficiently inactivate Escherichia coli (E. coli), Staphylococcus aureus (S. aureus) and Bacillus subtilis (B. subtilis). This study also evaluated the effectiveness of five treatments, including CDs alone, CDs combined RF (CDRF) heating for different time (8 min, 12 min, and 16 min), and high pressure steam (HPS) sterilization of boiled gansi dish inoculated with B. subtilis. After CDRF treated for 8 min, 12 min, and 16 min, the center temperature of samples reached to 78.92, 87.77 and 93.82 °C, and the colony forming units (CFU) of B. subtilis reduced by 2.13, 3.62, and 4.63 log, respectively. Samples with CDRF12 treatment, exhibited better product quality as evidenced by reduced loss of texture, flavor, and sensory as compared with HPS sample. The results indicated that CDRF treatment has a great potential to produce packaged boiled gansi dish with high product quality.
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Affiliation(s)
- Linlin Zhao
- State Key Laboratory of Food Science and Technology, Jiangnan University, 214122 Wuxi, Jiangsu, China
| | - Min Zhang
- State Key Laboratory of Food Science and Technology, Jiangnan University, 214122 Wuxi, Jiangsu, China; Jiangsu Province Key Laboratory of Advanced Food Manufacturing Equipment and Technology, Jiangnan University, 214122 Wuxi, Jiangsu, China.
| | - Bhesh Bhandari
- School of Agriculture and Food Sciences, University of Queensland, Brisbane, QLD, Australia
| | - Baosong Bai
- Yechun Food Production and Distribution Co., Ltd., 225000 Yangzhou, Jiangsu, China
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Dag D, Singh RK, Kong F. Developments in Radio Frequency Pasteurization of Food Powders. FOOD REVIEWS INTERNATIONAL 2020. [DOI: 10.1080/87559129.2020.1775641] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
Affiliation(s)
- Damla Dag
- Department of Food Science and Technology, The University of Georgia, Athens, GA, USA
| | - Rakesh K. Singh
- Department of Food Science and Technology, The University of Georgia, Athens, GA, USA
| | - Fanbin Kong
- Department of Food Science and Technology, The University of Georgia, Athens, GA, USA
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Zhang L, Lan R, Zhang B, Erdogdu F, Wang S. A comprehensive review on recent developments of radio frequency treatment for pasteurizing agricultural products. Crit Rev Food Sci Nutr 2020; 61:380-394. [PMID: 32156148 DOI: 10.1080/10408398.2020.1733929] [Citation(s) in RCA: 19] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
Abstract
Recent pathogen incidents have forced food industry to seek for alternative processes in postharvest pasteurization of agricultural commodities. Radio frequency (RF) heating has been used as one alternative treatment to replace chemical fumigation and other conventional thermal methods since it is relatively easy to apply and leaves no chemical residues. RF technology transfers electromagnetic energy into large bulk volume of the products to provide a fast and volumetric heating. There are two types of RF technology commonly applied in lab and industry to generate the heat energy: free running oscillator and 50-Ω systems. Several reviews have been published to introduce the application of RF heating in food processing. However, few reviews have a comprehensive summary of RF treatment for pasteurizing agricultural products. The objective of this review was to introduce the developments in the RF pasteurization of agricultural commodities and to present future directions of the RF heating applications. While the recent developments in the RF pasteurization were presented, thermal death kinetics of targeted pathogens as influenced by water activity, pathogen species and heating rates, non-thermal effects of RF heating, combining RF heating with other technologies for pasteurization, RF heating uniformity improvements using computer simulation and development of practical RF pasteurization processes were also focused. This review is expected to provide a comprehensive understanding of RF pasteurization for agricultural products and promote the industrial-scale applications of RF technology with possible process protocol optimization purposes.
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Affiliation(s)
- Lihui Zhang
- College of Mechanical and Electronic Engineering, Northwest A&F University, Yangling, China
| | - Ruange Lan
- College of Mechanical and Electronic Engineering, Northwest A&F University, Yangling, China
| | - Beihua Zhang
- College of Mechanical and Electronic Engineering, Northwest A&F University, Yangling, China
| | - Ferruh Erdogdu
- Department of Food Engineering, Ankara University, Golbası-Ankara, Turkey
| | - Shaojin Wang
- College of Mechanical and Electronic Engineering, Northwest A&F University, Yangling, China.,Department of Biological Systems Engineering, Washington State University, Pullman, Washington, USA
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