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Akwu AS, Patras A, Pendyala B, Kurup AH, Chen F, Boushra M, Khalil M, Vergne MJ. Effect of germicidal short wavelength ultraviolet light on the polyphenols, vitamins, and microbial inactivation in a highly opaque apple juice. J Food Saf 2023. [DOI: 10.1111/jfs.13037] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/16/2023]
Affiliation(s)
- Anita Scales Akwu
- Department of Agricultural and Environmental Sciences Tennessee State University Nashville Tennessee USA
| | - Ankit Patras
- Department of Agricultural and Environmental Sciences Tennessee State University Nashville Tennessee USA
| | - Brahmaiah Pendyala
- Department of Agricultural and Environmental Sciences Tennessee State University Nashville Tennessee USA
| | - Anjali H. Kurup
- Department of Agricultural and Environmental Sciences Tennessee State University Nashville Tennessee USA
| | - Fur‐Chi Chen
- Department of Agricultural and Environmental Sciences Tennessee State University Nashville Tennessee USA
| | - Markous Boushra
- Department of Pharmaceutical Sciences and Department of Chemistry & Biochemistry Lipscomb University Nashville Tennessee USA
| | - Matthew Khalil
- Department of Pharmaceutical Sciences and Department of Chemistry & Biochemistry Lipscomb University Nashville Tennessee USA
| | - Matthew J. Vergne
- Department of Pharmaceutical Sciences and Department of Chemistry & Biochemistry Lipscomb University Nashville Tennessee USA
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2
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Tender coconut water processing: hurdle approach, quality, and accelerated shelf-life measurements. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2022. [DOI: 10.1007/s11694-021-01138-8] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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3
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Food spoilage, bioactive food fresh-keeping films and functional edible coatings: Research status, existing problems and development trend. Trends Food Sci Technol 2022. [DOI: 10.1016/j.tifs.2021.12.004] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
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4
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Zhu S, Song Y, Pei J, Xue F, Cui X, Xiong X, Li C. The application of photodynamic inactivation to microorganisms in food. Food Chem X 2021; 12:100150. [PMID: 34761205 PMCID: PMC8566761 DOI: 10.1016/j.fochx.2021.100150] [Citation(s) in RCA: 15] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/20/2021] [Revised: 10/09/2021] [Accepted: 10/25/2021] [Indexed: 12/27/2022] Open
Abstract
Nowadays, food safety issues have drawn increased attention due to the continual occurrence of infectious diseases caused by foodborne pathogens, which is an important factor causing food safety hazard. Meanwhile, the emergence of an increasing number of antibiotic-resistant pathogens is a worrisome phenomenon. Therefore, it is imperative to find new technologies with low-cost to inactivate pathogenic microorganisms and prevent cross-contamination. Compared with traditional preservatives, photodynamic inactivation (PDI) has emerged as a novel and promising strategy to eliminate foodborne pathogens with advantages such as non-toxic and low microbial resistance, which also meets the demand of current consumers for green treatment. Over the past few years, reports of using this technology for food safety have increased rapidly. This review summarizes recent progresses in the development of photodynamic inactivation of foodborne microorganisms. The mechanisms, factors influencing PDI and the application of different photosensitizers (PSs) in different food substrates are reviewed.
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Affiliation(s)
- Shengyu Zhu
- College of Food Science and Light Industry, Nanjing Tech University, Nanjing 211816, PR China
| | - Yukang Song
- College of Food Science and Light Industry, Nanjing Tech University, Nanjing 211816, PR China
| | - Jiliu Pei
- College of Food Science and Light Industry, Nanjing Tech University, Nanjing 211816, PR China
| | - Feng Xue
- School of Pharmacy, Nanjing University of Chinese Medicine, Nanjing 210023, PR China
| | - Xiaowen Cui
- College of Food Science and Light Industry, Nanjing Tech University, Nanjing 211816, PR China
| | - Xiaohui Xiong
- College of Food Science and Light Industry, Nanjing Tech University, Nanjing 211816, PR China
| | - Chen Li
- College of Food Science and Light Industry, Nanjing Tech University, Nanjing 211816, PR China
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5
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Visuthiwan S, Assatarakul K. Kinetic modeling of microbial degradation and antioxidant reduction in lychee juice subjected to UV radiation and shelf life during cold storage. Food Control 2021. [DOI: 10.1016/j.foodcont.2020.107770] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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6
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Nicolau-Lapeña I, Abadias M, Viñas I, Bobo G, Lafarga T, Ribas-Agustí A, Aguiló-Aguayo I. Water UV-C treatment alone or in combination with peracetic acid: A technology to maintain safety and quality of strawberries. Int J Food Microbiol 2020; 335:108887. [PMID: 33002710 DOI: 10.1016/j.ijfoodmicro.2020.108887] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/26/2020] [Revised: 08/18/2020] [Accepted: 09/06/2020] [Indexed: 11/15/2022]
Abstract
Disinfection of fruits is one of the most important steps since they are going to be eaten fresh-or minimally-processed. This step affects quality, safety, and shelf-life of the product. Despite being a common sanitizer in the fruit industry, chlorine may react with organic matter leading to the formation of toxic by-products. Alternative sustainable disinfection strategies to chlorine are under study to minimize environmental and human health impact. Water-assisted UV-C light (WUV-C) is proposed here as an alternative sanitizing method for strawberries. In this study, strawberries were washed for 1 or 5 min in a tank with 2 or 4 lamps on, each emitting UV-C light at 17.2 W/cm2, or in a chlorine solution (200 ppm, pH 6.5). Moreover, trials with 4 lamps on, together with a washing solution consisting on peracetic acid at 40 or 80 ppm, were carried out. Overall, quality and nutritional parameters of strawberries after treatments were maintained. Changes in color were not noticeable and fruits did not lose firmness. No major changes were observed in antioxidant activity, organic acid, anthocyanin, vitamin C, and total phenolic content. Yeasts and molds were not affected by the WUV-C treatment, and 5 min were needed to significantly reduce total aerobic mesophylls population. However, reductions of artificially inoculated Listeria innocua and Salmonella Typhimurium after WUV-C treatments were comparable to those obtained with chlorine-wash, which were 3.0 log CFU / g. Moreover, WUV-C light was effective to minimize microorganisms remaining in washing water, avoiding cross-contamination and thus, allowing water recirculation. This effect was improved when combining the action of UV-C light with peracetic acid, showing the suitability of this combined treatment, understood as an alternative to chlorine sanitation, for sanitizing strawberries and keeping the populations of pathogenic bacteria in washing water lower than 0.6 ± 0.1 log CFU / mL.
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Affiliation(s)
- Iolanda Nicolau-Lapeña
- Food Technology Department, University of Lleida, Agrotecnio Center, Rovira Roure 191, 25198 Lleida, Catalonia, Spain
| | - Maribel Abadias
- IIRTA, Postharvest Programme, Edifici Fruitcentre, Parc Científic i Tecnològic Agroalimentari de Lleida, Parc de Gardeny, 25003 Lleida, Catalonia, Spain
| | - Inmaculada Viñas
- Food Technology Department, University of Lleida, Agrotecnio Center, Rovira Roure 191, 25198 Lleida, Catalonia, Spain.
| | - Gloria Bobo
- IIRTA, Postharvest Programme, Edifici Fruitcentre, Parc Científic i Tecnològic Agroalimentari de Lleida, Parc de Gardeny, 25003 Lleida, Catalonia, Spain
| | - Tomás Lafarga
- IIRTA, Postharvest Programme, Edifici Fruitcentre, Parc Científic i Tecnològic Agroalimentari de Lleida, Parc de Gardeny, 25003 Lleida, Catalonia, Spain
| | | | - Ingrid Aguiló-Aguayo
- IIRTA, Postharvest Programme, Edifici Fruitcentre, Parc Científic i Tecnològic Agroalimentari de Lleida, Parc de Gardeny, 25003 Lleida, Catalonia, Spain..
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7
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Effect of ultraviolet treatment (UV–C) combined with nisin on industrialized orange juice in Alicyclobacillus acidoterrestris spores. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109911] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/01/2023]
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8
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Insights into effects of temperature and ultraviolet light on degradation of tocored with HPLC and UPC2-QTOF-MS. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109302] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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9
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Zhu Y, Elbrhami AA, Popović V, Koutchma T, Warriner K. Comparative Effects of Thermal, High Hydrostatic Pressure, and UV-C Processing on the Quality, Nutritional Attributes, and Inactivation of Escherichia coli, Salmonella, and Listeria Introduced into Tiger Nut Milk. J Food Prot 2019; 82:971-979. [PMID: 31099594 DOI: 10.4315/0362-028x.jfp-18-493] [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] [Indexed: 11/11/2022]
Abstract
HIGHLIGHTS Thermal and nonthermal methods can support a 5-log CFU reduction of model bacteria introduced into tiger nut milk. Thermal treatment of tiger nut milk results in significant loss of protein, antioxidants, and quality properties. HHP or UV-C treatment of tiger nut milk retains quality and nutritional characteristics. HHP or UV-C are suitable for the pasteurization of tiger nut milk.
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Affiliation(s)
- Yan Zhu
- 1 Department of Food Science, University of Guelph, Guelph, Ontario, Canada N1G 2W1 (ORCID: http://orcid.org/0000-0003-4990-5831 [Y.Z.])
| | - Asma A Elbrhami
- 1 Department of Food Science, University of Guelph, Guelph, Ontario, Canada N1G 2W1 (ORCID: http://orcid.org/0000-0003-4990-5831 [Y.Z.])
| | - Vladimir Popović
- 2 Guelph Research and Development Centre, Agriculture and Agri-Food Canada, Guelph, Ontario, Canada N1G 5C9
| | - Tatiana Koutchma
- 2 Guelph Research and Development Centre, Agriculture and Agri-Food Canada, Guelph, Ontario, Canada N1G 5C9
| | - Keith Warriner
- 1 Department of Food Science, University of Guelph, Guelph, Ontario, Canada N1G 2W1 (ORCID: http://orcid.org/0000-0003-4990-5831 [Y.Z.])
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10
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Braga TR, Silva EO, Rodrigues S, Fernandes FA. Drying of mangoes (Mangifera indica L.) applying pulsed UV light as pretreatment. FOOD AND BIOPRODUCTS PROCESSING 2019. [DOI: 10.1016/j.fbp.2018.11.013] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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11
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Ali N, Popović V, Koutchma T, Warriner K, Zhu Y. Effect of thermal, high hydrostatic pressure, and ultraviolet‐C processing on the microbial inactivation, vitamins, chlorophyll, antioxidants, enzyme activity, and color of wheatgrass juice. J FOOD PROCESS ENG 2019. [DOI: 10.1111/jfpe.13036] [Citation(s) in RCA: 23] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
Affiliation(s)
- Nagwa Ali
- Department of Food ScienceUniversity of Guelph Guelph Ontario Canada
| | - Vladimir Popović
- Guelph Research and Development CentreAgriculture and Agri‐Food Canada Guelph Ontario Canada
| | - Tatiana Koutchma
- Guelph Research and Development CentreAgriculture and Agri‐Food Canada Guelph Ontario Canada
| | - Keith Warriner
- Department of Food ScienceUniversity of Guelph Guelph Ontario Canada
| | - Yan Zhu
- Department of Food ScienceUniversity of Guelph Guelph Ontario Canada
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12
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Jeon MJ, Ha JW. Efficacy of UV-A, UV-B, and UV-C irradiation on inactivation of foodborne pathogens in different neutralizing buffer solutions. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2018.09.030] [Citation(s) in RCA: 20] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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13
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Zhang M, Yang N, Guo L, Li D, Wu S, Wu F, Jin Z, Xu X. Physicochemical properties of apple juice influenced by induced potential difference (induced electric field) during disposable continuous-flow treatment. J FOOD ENG 2018. [DOI: 10.1016/j.jfoodeng.2018.04.013] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
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14
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Bevilacqua A, Petruzzi L, Perricone M, Speranza B, Campaniello D, Sinigaglia M, Corbo MR. Nonthermal Technologies for Fruit and Vegetable Juices and Beverages: Overview and Advances. Compr Rev Food Sci Food Saf 2017; 17:2-62. [DOI: 10.1111/1541-4337.12299] [Citation(s) in RCA: 103] [Impact Index Per Article: 14.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/03/2017] [Revised: 08/04/2017] [Accepted: 08/06/2017] [Indexed: 01/04/2023]
Affiliation(s)
- Antonio Bevilacqua
- Dept. of the Science of Agriculture, Food and Environment; Univ. of Foggia; Foggia Italy
| | - Leonardo Petruzzi
- Dept. of the Science of Agriculture, Food and Environment; Univ. of Foggia; Foggia Italy
| | - Marianne Perricone
- Dept. of the Science of Agriculture, Food and Environment; Univ. of Foggia; Foggia Italy
| | - Barbara Speranza
- Dept. of the Science of Agriculture, Food and Environment; Univ. of Foggia; Foggia Italy
| | - Daniela Campaniello
- Dept. of the Science of Agriculture, Food and Environment; Univ. of Foggia; Foggia Italy
| | - Milena Sinigaglia
- Dept. of the Science of Agriculture, Food and Environment; Univ. of Foggia; Foggia Italy
| | - Maria Rosaria Corbo
- Dept. of the Science of Agriculture, Food and Environment; Univ. of Foggia; Foggia Italy
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15
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Proulx J, Sullivan G, Marostegan L, VanWees S, Hsu L, Moraru C. Pulsed light and antimicrobial combination treatments for surface decontamination of cheese: Favorable and antagonistic effects. J Dairy Sci 2017; 100:1664-1673. [DOI: 10.3168/jds.2016-11582] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/08/2016] [Accepted: 11/21/2016] [Indexed: 11/19/2022]
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