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Wang P, Wang S, Wang D, Li Y, Yip RCS, Chen H. Postbiotics-peptidoglycan, lipoteichoic acid, exopolysaccharides, surface layer protein and pili proteins-Structure, activity in wounds and their delivery systems. Int J Biol Macromol 2024; 274:133195. [PMID: 38885869 DOI: 10.1016/j.ijbiomac.2024.133195] [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: 03/20/2024] [Revised: 06/06/2024] [Accepted: 06/13/2024] [Indexed: 06/20/2024]
Abstract
Chronic wound healing is a pressing global public health concern. Abuse and drug resistance of antibiotics are the key problems in the treatment of chronic wounds at present. Postbiotics are a novel promising strategy. Previous studies have reported that postbiotics have a wide range of biological activities including antimicrobial, immunomodulatory, antioxidant and anti-inflammatory abilities. However, several aspects related to these postbiotic activities remain unexplored or poorly known. Therefore, this work aims to outline general aspects and emerging trends in the use of postbiotics for wound healing, such as the production, characterization, biological activities and delivery strategies of postbiotics. In this review, a comprehensive overview of the physiological activities and structures of postbiotic biomolecules that contribute to wound healing is provided, such as peptidoglycan, lipoteichoic acid, bacteriocins, exopolysaccharides, surface layer proteins, pili proteins, and secretory proteins (p40 and p75 proteins). Considering the presence of readily degradable components in postbiotics, potential natural polymer delivery materials and delivery systems are emphasized, followed by the potential applications and commercialization prospects of postbiotics. These findings suggest that the treatment of chronic wounds with postbiotic ingredients will help provide new insights into wound healing and better guidance for the development of postbiotic products.
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Affiliation(s)
- Pu Wang
- Marine College, Shandong University, No. 180 Wen Hua West Road, Gao Strict, Weihai 264209, China.
| | - Shuxin Wang
- Marine College, Shandong University, No. 180 Wen Hua West Road, Gao Strict, Weihai 264209, China.
| | - Donghui Wang
- Marine College, Shandong University, No. 180 Wen Hua West Road, Gao Strict, Weihai 264209, China.
| | - Yuanyuan Li
- Department of Food Science, College of Agriculture and Life Sciences, Cornell University, Stocking Hall, 411 Tower Road, Ithaca, NY 14853, USA.
| | - Ryan Chak Sang Yip
- Department of Cell and Systems Biology, University of Toronto, 25 Harbord St, Toronto, ON M5S 3G5, Canada.
| | - Hao Chen
- Marine College, Shandong University, No. 180 Wen Hua West Road, Gao Strict, Weihai 264209, China.
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2
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Mudaliar SB, Poojary SS, Bharath Prasad AS, Mazumder N. Probiotics and Paraprobiotics: Effects on Microbiota-Gut-Brain Axis and Their Consequent Potential in Neuropsychiatric Therapy. Probiotics Antimicrob Proteins 2024; 16:1440-1464. [PMID: 38294675 PMCID: PMC11322360 DOI: 10.1007/s12602-024-10214-6] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Accepted: 01/04/2024] [Indexed: 02/01/2024]
Abstract
Neuropsychiatric disorders are clinical conditions that affect cognitive function and emotional stability, often resulting from damage or disease in the central nervous system (CNS). These disorders are a worldwide concern, impacting approximately 12.5% of the global population. The gut microbiota has been linked to neurological development and function, implicating its involvement in neuropsychiatric conditions. Due to their interaction with gut microbial communities, probiotics offer a natural alternative to traditional treatments such as therapeutic drugs and interventions for alleviating neuropsychiatric symptoms. Introduced by Metchnikoff in the early 1900s, probiotics are live microorganisms that provide various health benefits, including improved digestion, enhanced sleep quality, and reduced mental problems. However, concerns about their safety, particularly in immunocompromised patients, warrant further investigation; this has led to the concept of "paraprobiotics", inactivated forms of beneficial microorganisms that offer a safer alternative. This review begins by exploring different methods of inactivation, each targeting specific cellular components like DNA or proteins. The choice of inactivation method is crucial, as the health benefits may vary depending on the conditions employed for inactivation. The subsequent sections focus on the potential mechanisms of action and specific applications of probiotics and paraprobiotics in neuropsychiatric therapy. Probiotics and paraprobiotics interact with gut microbes, modulating the gut microbial composition and alleviating gut dysbiosis. The resulting neuropsychiatric benefits primarily stem from the gut-brain axis, a bidirectional communication channel involving various pathways discussed in the review. While further research is needed, probiotics and paraprobiotics are promising therapeutic agents for the management of neuropsychiatric disorders.
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Affiliation(s)
- Samriti Balaji Mudaliar
- Department of Public Health & Genomics, Manipal School of Life Sciences, Manipal Academy of Higher Education, Manipal, Karnataka, 576104, India
| | - Sumith Sundara Poojary
- Department of Biophysics, Manipal School of Life Sciences, Manipal Academy of Higher Education, Manipal, Karnataka, 576104, India
| | - Alevoor Srinivas Bharath Prasad
- Department of Public Health & Genomics, Manipal School of Life Sciences, Manipal Academy of Higher Education, Manipal, Karnataka, 576104, India.
| | - Nirmal Mazumder
- Department of Biophysics, Manipal School of Life Sciences, Manipal Academy of Higher Education, Manipal, Karnataka, 576104, India.
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3
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Veiga GCD, Mafaldo ÍM, Barão CE, Baú TR, Magnani M, Pimentel TC. Supercritical carbon dioxide technology in food processing: Insightful comprehension of the mechanisms of microbial inactivation and impacts on quality and safety aspects. Compr Rev Food Sci Food Saf 2024; 23:e13345. [PMID: 38638070 DOI: 10.1111/1541-4337.13345] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/18/2023] [Revised: 03/16/2024] [Accepted: 03/25/2024] [Indexed: 04/20/2024]
Abstract
Supercritical carbon dioxide (SC-CO2) has emerged as a nonthermal technology to guarantee food safety. This review addresses the potential of SC-CO2 technology in food preservation, discussing the microbial inactivation mechanisms and the impact on food products' quality parameters and bioactive compounds. Furthermore, the main advantages and gaps are denoted. SC-CO2 technology application causes adequate microbial reductions (>5 log cfu/mL) of spoilage and pathogenic microorganisms, enzyme inactivation, and improvements in the storage stability in fruit and vegetable products (mainly fruit juices), meat products, and dairy derivatives. SC-CO2-treated products maintain the physicochemical, technological, and sensory properties, bioactive compound concentrations, and biological activity (antioxidant and angiotensin-converting enzyme-inhibitory activities) similar to the untreated products. The optimization of processing parameters (temperature, pressure, CO2 volume, and processing times) is mandatory for achieving the desired results. Further studies should consider the expansion to different food matrices, shelf-life evaluation, bioaccessibility of bioactive compounds, and in vitro and in vivo studies to prove the benefits of using SC-CO2 technology. Moreover, the impact on sensory characteristics and, mainly, the consumer perception of SC-CO2-treated foods need to be elucidated. We highlight the opportunity for studies in postbiotic production. In conclusion, SC-CO2 technology may be used for microbial inactivation to ensure food safety without losing the quality parameters.
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Affiliation(s)
- Géssica Cristina da Veiga
- Department of Food Science and Technology, Post-Graduation Program in Food Science, State University of Londrina, Londrina, Brazil
| | - Ísis Meireles Mafaldo
- Department of Food Engineering, Laboratory of Microbial Process in Foods, Federal University of Paraíba, João Pessoa, Brazil
| | | | - Tahis Regina Baú
- Food Technology Coordination, Federal Institute of Santa Catarina, São Miguel do Oeste, Santa Catarina, Brazil
| | - Marciane Magnani
- Department of Food Engineering, Laboratory of Microbial Process in Foods, Federal University of Paraíba, João Pessoa, Brazil
| | - Tatiana Colombo Pimentel
- Department of Food Science and Technology, Post-Graduation Program in Food Science, State University of Londrina, Londrina, Brazil
- Federal Institute of Paraná (IFPR), Campus Paranavaí, Paranavaí, Paraná, Brazil
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4
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Mock MB, Summers RM. Microbial metabolism of caffeine and potential applications in bioremediation. J Appl Microbiol 2024; 135:lxae080. [PMID: 38549434 DOI: 10.1093/jambio/lxae080] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/08/2023] [Revised: 02/28/2024] [Accepted: 03/22/2024] [Indexed: 04/26/2024]
Abstract
With increasing global consumption of caffeine-rich products, such as coffee, tea, and energy drinks, there is also an increase in urban and processing waste full of residual caffeine with limited disposal options. This waste caffeine has been found to leach into the surrounding environment where it poses a threat to microorganisms, insects, small animals, and entire ecosystems. Growing interest in harnessing this environmental contaminant has led to the discovery of 79 bacterial strains, eight yeast strains, and 32 fungal strains capable of metabolizing caffeine by N-demethylation and/or C-8 oxidation. Recently observed promiscuity of caffeine-degrading enzymes in vivo has opened up the possibility of engineering bacterial strains capable of producing a wide variety of caffeine derivatives from a renewable resource. These engineered strains can be used to reduce the negative environmental impact of leached caffeine-rich waste through bioremediation efforts supplemented by our increasing understanding of new techniques such as cell immobilization. Here, we compile all of the known caffeine-degrading microbial strains, discuss their metabolism and related enzymology, and investigate their potential application in bioremediation.
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Affiliation(s)
- Meredith B Mock
- Department of Chemical and Biological Engineering, The University of Alabama, Box 870203, Tuscaloosa, AL 35487, United States
| | - Ryan M Summers
- Department of Chemical and Biological Engineering, The University of Alabama, Box 870203, Tuscaloosa, AL 35487, United States
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Li P, Mei J, Xie J. The regulation of carbon dioxide on food microorganisms: A review. Food Res Int 2023; 172:113170. [PMID: 37689923 DOI: 10.1016/j.foodres.2023.113170] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/08/2023] [Revised: 06/16/2023] [Accepted: 06/17/2023] [Indexed: 09/11/2023]
Abstract
This review presents a survey of two extremely important technologies about CO2 with the effectiveness of controlling microorganisms - atmospheric pressure CO2-based modified atmosphere packaging (MAP) and high pressure CO2 non-thermal pasteurization (HPCD). CO2-based MAP is effectively in delaying the lag and logarithmic phases of microorganisms by replacing the surrounding air, while HPCD achieved sterilization by subjecting food to either subcritical or supercritical CO2 for some time in a continuous, batch or semi-batch way. In addition to the advantages of healthy, eco-friendly, quality-preserving, effective characteristic, some challenges such as the high drip loss and packaging collapse associated with higher concentration of CO2, the fuzzy mechanisms of oxidative stress, the unproven specific metabolic pathways and biomarkers, etc., in CO2-based MAP, and the unavoidable extraction of bioactive compounds, the challenging application in solid foods with higher efficiency, the difficult balance between optimal sterilization and optimal food quality, etc., in HPCD still need more efforts to overcome. The action mechanism of CO2 on microorganisms, researches in recent years, problems and future perspectives are summarized. When dissolved in solution medium or cellular fluids, CO2 can form carbonic acid (H2CO3), and H2CO3 can further dissociate into bicarbonate ions (HCO3-), carbonate (CO32-) and hydrogen cations (H+) ionic species following series equilibria. The action mode of CO2 on microorganisms may be relevant to changes in intracellular pH, alteration of proteins, enzyme structure and function, alteration of cell membrane function and fluidity, and so on. Nevertheless, the effects of CO2 on microbial biofilms, energy metabolism, protein and gene expression also need to be explored more extensively and deeply to further understand the action mechanism of CO2 on microorganisms.
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Affiliation(s)
- Peiyun Li
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China; National Experimental Teaching Demonstration Center for Food Science and Engineering Shanghai Ocean University, Shanghai 201306, China; Shanghai Engineering Research Center of Aquatic Product Processing and Preservation, Shanghai 201306, China; Shanghai Professional Technology Service Platform on Cold Chain Equipment Performance and Energy Saving Evaluation, Shanghai 201306, China.
| | - Jun Mei
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China; National Experimental Teaching Demonstration Center for Food Science and Engineering Shanghai Ocean University, Shanghai 201306, China; Shanghai Engineering Research Center of Aquatic Product Processing and Preservation, Shanghai 201306, China; Shanghai Professional Technology Service Platform on Cold Chain Equipment Performance and Energy Saving Evaluation, Shanghai 201306, China.
| | - Jing Xie
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China; National Experimental Teaching Demonstration Center for Food Science and Engineering Shanghai Ocean University, Shanghai 201306, China; Shanghai Engineering Research Center of Aquatic Product Processing and Preservation, Shanghai 201306, China; Shanghai Professional Technology Service Platform on Cold Chain Equipment Performance and Energy Saving Evaluation, Shanghai 201306, China; Collaborative Innovation Center of Seafood Deep Processing, Ministry of Education, Dalian 116034, China.
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6
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Arruda HS, Silva EK, Pastore GM, Marostica Junior MR. Non-Thermal Supercritical Carbon Dioxide Processing Retains the Quality Parameters and Improves the Kinetic Stability of an Araticum Beverage Enriched with Inulin-Type Dietary Fibers. Foods 2023; 12:2595. [PMID: 37444333 DOI: 10.3390/foods12132595] [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: 05/24/2023] [Revised: 06/27/2023] [Accepted: 07/02/2023] [Indexed: 07/15/2023] Open
Abstract
Fruit-based beverages have been considered excellent food vehicles for delivering prebiotics. However, the conventional thermal processes currently used to microbiologically and enzymatically stabilize these products may cause significant losses in their sensory, physicochemical, nutritional, and bioactive characteristics. Thus, in this study, we evaluate the effect of different levels of pressure (8, 15, and 21 MPa) and temperature (35 and 55 °C) on the characteristics of an inulin-enriched araticum beverage processed with non-thermal supercritical carbon dioxide (SC-CO2) technology. The temperature showed a significant effect on total soluble solids, pH, particle size distribution, and kinetic stability. In contrast, pressure affected only the particle size distribution. The interaction between pressure and temperature influenced the total soluble solids, pH, and particle size distribution. Color parameters, ζ-potential, and glucose and fructose contents were not modified after all SC-CO2 treatments. Moreover, the SC-CO2 treatments preserved the inulin molecular structure, thus maintaining its prebiotic functionality. Overall, the SC-CO2 treatment did not alter the sensory, nutritional, and functional quality of the beverage, while improving its physical stability during storage. Therefore, non-thermal SC-CO2 treatment can be an alternative to current conventional processes for stabilizing inulin-enriched fruit-based beverages.
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Affiliation(s)
- Henrique Silvano Arruda
- Department of Food Science and Nutrition, School of Food Engineering, University of Campinas, Monteiro Lobato Street 80, Campinas 13083-862, SP, Brazil
| | - Eric Keven Silva
- Department of Food Engineering and Technology, School of Food Engineering, University of Campinas, Monteiro Lobato Street 80, Campinas 13083-862, SP, Brazil
| | - Glaucia Maria Pastore
- Department of Food Science and Nutrition, School of Food Engineering, University of Campinas, Monteiro Lobato Street 80, Campinas 13083-862, SP, Brazil
| | - Mario Roberto Marostica Junior
- Department of Food Science and Nutrition, School of Food Engineering, University of Campinas, Monteiro Lobato Street 80, Campinas 13083-862, SP, Brazil
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7
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Lopes SJS, S Sant'Ana A, Freire L. Non-thermal emerging processing Technologies: Mitigation of microorganisms and mycotoxins, sensory and nutritional properties maintenance in clean label fruit juices. Food Res Int 2023; 168:112727. [PMID: 37120193 DOI: 10.1016/j.foodres.2023.112727] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/14/2022] [Revised: 02/01/2023] [Accepted: 03/02/2023] [Indexed: 05/01/2023]
Abstract
The increase in the fruit juice consumption and the interest in clean label products boosted the development and evaluation of new processing technologies. The impact of some emerging non-thermal technologies in food safety and sensory properties has been evaluated. The main technologies applied in the studies are ultrasound, high pressure, supercritical carbon dioxide, ultraviolet, pulsed electric field, cold plasma, ozone and pulsed light. Since there is no single technique that presents high potential for all the evaluated requirements (food safety, sensory, nutritional and the feasibility of implementation in the industry), the search for new technologies to overcome the limitations is fundamental. The high pressure seems to be the most promising technology regarding all the aspects mentioned. Some of the outstanding results are 5 log reduction of E. coli, Listeria and Salmonella, 98.2% of polyphenol oxidase inactivation and 96% PME reduction. However its cost can be a limitation for industrial implementation. The combination of pulsed light and ultrasound could overcome this limitation and provide higher quality fruit juices. The combination was able to achieve 5.8-6.4 log cycles reduction of S. Cerevisiae, and pulsed light is able to obtain PME inactivation around 90%, 61.0 % more antioxidants, 38.8% more phenolics and 68.2% more vitamin C comparing to conventional processing, and similar sensory scores after 45 days at 4 °C comparing to fresh fruit juice. This review aims to update the information related to the application of non-thermal technologies in the fruit juice processing through systematic and updated data to assist in industrial implementation strategies.
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Affiliation(s)
- Simone J S Lopes
- Department of Food Science and Nutrition, Faculty of Food Engineering, University of Campinas, Campinas, SP, Brazil
| | - Anderson S Sant'Ana
- Department of Food Science and Nutrition, Faculty of Food Engineering, University of Campinas, Campinas, SP, Brazil
| | - Luísa Freire
- Faculty of Pharmaceutical Sciences, Food and Nutrition, Federal University of Mato Grosso do Sul. Campo Grande, Mato Grosso do Sul, Brazil.
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8
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Inactivation of Clostridium Spores in Honey with Supercritical CO2 and in Combination with Essential Oils. Processes (Basel) 2022. [DOI: 10.3390/pr10112232] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022] Open
Abstract
The presence of tens of Clostridium botulinum spores per gram of honey can cause infantile botulism. Thermal treatment is insufficient to inactivate these resistant forms. This study explored the effectiveness of supercritical CO2 (scCO2) on its own and combined with lemon (LEO), clove (CLEO), and cinnamon (CEO) essential oils on the inactivation of Clostridium sporogenes (CECT 553) as a surrogate of Clostridium botulinum. In water, the degree of inactivation at 10 MPa after 60 min increased with the increasing temperature, reducing the population by 90% at 40 °C and by 99.7% at 80 °C. In contrast, when applied to honey, scCO2 did not inactivate Clostridium spores satisfactorily at temperatures below 70 °C, which was related to the protective effect of honey. Meanwhile, scCO2 modified with CEO (<0.4% mass) improved the inactivation degree, with a 1.3-log reduction achieved at 60 °C. With this same mixture, a reduction of 3.7 logs was accomplished in a derivative with 70% moisture. Honey was very sensitive to the temperature of the applied CO2. The obtained product could be used as a novel food, food ingredient, cosmetic, or medicine.
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9
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Kobayashi F, Nemoto K, Narai-Kanayama A, Katayama K, Odake S. Relationship between intracellular protein denaturation and irreversible inactivation of Saccharomyces pastorianus by low-pressure carbon dioxide microbubbles. Biotechnol Prog 2022; 38:e3287. [PMID: 35815350 DOI: 10.1002/btpr.3287] [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: 02/24/2022] [Revised: 06/19/2022] [Accepted: 07/07/2022] [Indexed: 11/12/2022]
Abstract
To clarify the relationship between irreversible inactivation and intracellular protein denaturation of Saccharomyces pastorianus by low-pressure carbon dioxide microbubbles (CO2 MB) treatment, a storage test of S. pastorianus cells treated with CO2 MB was performed, and the effect on the intracellular protein was investigated. In the storage test, the S. pastorianus population, which decreased below the detection limit by CO2 MB treatment at a temperature of 45 and 50°C (MB45 and MB50), and thermal treatment at a temperature of 80°C (T80), remained undetectable during storage for 3 weeks at 25°C. However, 4.1- and 1.3-logs of the S. pastorianus populations, which survived after CO2 MB treatment at temperatures of 35 and 40°C (MB35 and MB40), increased gradually during storage for 3 weeks at 25°C. Insolubilization of intracellular proteins in S. pastorianus increased with increasing the temperature of CO2 MB treatment. Activity of glyceraldehyde-3-phosphate dehydrogenase (GAPDH) identified as one of the insolubilized proteins increased at MB35 and MB40 than non-treatment but disappeared at MB45 and MB50, and T80. Therefore, it was revealed that S. pastorianus cells inactivated below the detection level by CO2 MB treatment did not regrow and that the denaturation of intracellular proteins of S. pastorianus was caused by CO2 MB and thermal treatments. Furthermore, it was suggested that denaturation of intracellular vital enzymes was an important factor for achieving irreversible inactivation of S. pastorianus by CO2 MB and thermal treatments.
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Affiliation(s)
- Fumiyuki Kobayashi
- Faculty of Applied Life Science, Nippon Veterinary and Life Science University, Musashino, Tokyo, Japan
| | - Kaho Nemoto
- Faculty of Applied Life Science, Nippon Veterinary and Life Science University, Musashino, Tokyo, Japan
| | - Asako Narai-Kanayama
- Faculty of Applied Life Science, Nippon Veterinary and Life Science University, Musashino, Tokyo, Japan
| | - Kinya Katayama
- Faculty of Veterinary Science, Nippon Veterinary and Life Science University, Musashino, Tokyo, Japan
| | - Sachiko Odake
- Faculty of Applied Life Science, Nippon Veterinary and Life Science University, Musashino, Tokyo, Japan
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10
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Inactivation of Escherichia coli K12 on raw almonds using supercritical carbon dioxide and thyme oil. Food Microbiol 2022; 103:103955. [DOI: 10.1016/j.fm.2021.103955] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/17/2021] [Revised: 10/19/2021] [Accepted: 11/22/2021] [Indexed: 11/17/2022]
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11
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Kobayashi F, Odake S. Determination of the Lethal Injury on the Inactivation of Saccharomyces pastorianus Cells by Low-pressure Carbon Dioxide Microbubbles. Curr Microbiol 2022; 79:120. [PMID: 35235071 DOI: 10.1007/s00284-022-02817-5] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/18/2021] [Accepted: 02/16/2022] [Indexed: 11/24/2022]
Abstract
To clarify the lethal injury related to the inactivation of Saccharomyces pastorianus cells by low-pressure carbon dioxide microbubble (CO2MB) treatment, surviving number, leakage of nucleic acids and proteins, fluorescence polarisation (FP) of the cell membrane, activity of alkaline phosphatase (AP), intracellular pH (pHin), mitochondrial membrane potential (MMP), cell surface hydrophobicity (CSH) and oxidative stress of S. pastorianus treated with CO2MB at various temperatures were measured. The number of surviving S. pastorianus cells decreased below the detection limit after CO2MB treatment at temperatures of 40, 45 and 50 ℃, inducing a 2-log reduction at 35 ℃. The S. pastorianus cells treated with CO2MB at temperatures above 40 ℃ showed an increase in FP and leakage of nucleic acids and proteins. The AP in S. pastorianus cells treated with CO2MB at a temperature of 35 ℃ was also activated but inactivated at temperatures above 40 ℃. Furthermore, the decrease in pHin and MMP and the increase in CSH of S. pastorianus were caused by CO2MB treatment at temperatures above 35 ℃. Oxidative stress in S. pastorianus cells was also increased by CO2MB treatment without warming but decreased at temperatures above 35 ℃. Our results lead us to infer that the type of cell injury in S. pastorianus induced by CO2MB treatment differed from that caused by the treatment temperature and that the lethal injury was enzyme inactivation.
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Affiliation(s)
- Fumiyuki Kobayashi
- Faculty of Applied Life Science, Nippon Veterinary and Life Science University, Musashino, Tokyo, Japan.
| | - Sachiko Odake
- Faculty of Applied Life Science, Nippon Veterinary and Life Science University, Musashino, Tokyo, Japan
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12
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Optimizing Operating Parameters of Electric Ultra-Low Volume Sprayer with Slightly Acidic Electrolyzed Solution for Efficient Virucidal Activity on Environmental Surfaces. INTERNATIONAL JOURNAL OF ENVIRONMENTAL RESEARCH AND PUBLIC HEALTH 2021; 18:ijerph181910183. [PMID: 34639485 PMCID: PMC8508509 DOI: 10.3390/ijerph181910183] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 08/18/2021] [Revised: 09/10/2021] [Accepted: 09/26/2021] [Indexed: 11/22/2022]
Abstract
Recently, and considering the COVID-19 pandemic, there has been a growing consensus that the disinfection of surfaces contaminated with pathogenic viral particles is essential. Chemical disinfectant sprays are effective at preventing the spread of infectious human noroviruses (Hu-NoVs) in healthcare and public areas. We assessed the virucidal activity of slightly acidic electrolyzed water (SAEW) spray on fomite surfaces. A multivariate statistical assessment that combined a response surface methodology (RSM) and a Box–Behnken design (BBD) was performed to define the optimal parameters of, and correlations among, experimental conditions. Spraying SAEW disinfectant (oxidation-reduction potential: 1123 mV, pH range: 5.12, available chlorine concentration: 33.22 ppm) resulted in the successful decontamination of Hu-NoV, with a 4-log reduction in viral particles on polyvinyl chloride, stainless steel, ceramic tile, and glass surfaces. Our experimental data revealed optimized treatment conditions for decontaminating Hu-NoV GI.6 and GII.4, using the numerical multiple optimized method (spraying rate: 218 mL/min, spraying time: 4.9 s, spraying distance: 0.9 m). These findings offer significant insights for designing optimal strategic control practices to prevent infectious disease, particularly Hu-NoV, transmission.
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13
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Roobab U, Shabbir MA, Khan AW, Arshad RN, Bekhit AED, Zeng XA, Inam-Ur-Raheem M, Aadil RM. High-pressure treatments for better quality clean-label juices and beverages: Overview and advances. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111828] [Citation(s) in RCA: 30] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
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14
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Buszewski B, Wrona O, Mayya RP, Zakharenko AM, Kalenik TK, Golokhvast KS, Piekoszewski W, Rafińska K. The potential application of supercritical CO 2 in microbial inactivation of food raw materials and products. Crit Rev Food Sci Nutr 2021; 62:6535-6548. [PMID: 33938772 DOI: 10.1080/10408398.2021.1902939] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/29/2022]
Abstract
The purpose of this study was to review the possibility of using supercritical CO2 as a green and sustainable technology for microbial inactivation of raw material for further application in the food industry. The history of the development of supercritical CO2 microbial inactivation has been widely described in this article. The fundamental scientific part of the process like mechanism of bactericidal action of CO2 or inactivation of key enzymes were characterized in detail. In summary, this study provides an overview of the latest literature on the use of supercritical carbon dioxide in microbial inactivation of food raw materials and products.
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Affiliation(s)
- Bogusław Buszewski
- Department of Environmental Chemistry and Bioanalytics, Faculty of Chemistry, Nicolaus Copernicus University in Toruń, Poland.,Centre for Modern Interdisciplinary Technologies, Nicolaus Copernicus University in Toruń, Toruń, Poland
| | - Olga Wrona
- Łukasiewicz Research Network - New Chemical Synthesis Institute, Puławy, Poland
| | - Razgonova P Mayya
- N.I. Vavilov All-Russian Institute of Plant Genetic Resources, Sankt-Petersburg, Russia.,Far-Eastern Federal University, Vladivostok, Russia
| | - Alexander Mikhailovich Zakharenko
- N.I. Vavilov All-Russian Institute of Plant Genetic Resources, Sankt-Petersburg, Russia.,Far-Eastern Federal University, Vladivostok, Russia
| | | | - Kirill Sergeevich Golokhvast
- N.I. Vavilov All-Russian Institute of Plant Genetic Resources, Sankt-Petersburg, Russia.,Far-Eastern Federal University, Vladivostok, Russia.,Pacific Geographical Institute, Far-Eastern Branch of the Russian Academy of Sciences, Centralnaya, Presidium, Krasnoobsk, Russia.,Siberian Federal Scientific Centre of Agrobiotechnology, Centralnaya, Presidium, Krasnoobsk, Russia
| | - Wojciech Piekoszewski
- Far-Eastern Federal University, Vladivostok, Russia.,Department of Analytical Chemistry, Faculty of Chemistry, Jagiellonien University, Gronostajowa, Kraków, Poland
| | - Katarzyna Rafińska
- Department of Environmental Chemistry and Bioanalytics, Faculty of Chemistry, Nicolaus Copernicus University in Toruń, Poland.,Centre for Modern Interdisciplinary Technologies, Nicolaus Copernicus University in Toruń, Toruń, Poland
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15
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Gómez-López VM, Pataro G, Tiwari B, Gozzi M, Meireles MÁA, Wang S, Guamis B, Pan Z, Ramaswamy H, Sastry S, Kuntz F, Cullen PJ, Vidyarthi SK, Ling B, Quevedo JM, Strasser A, Vignali G, Veggi PC, Gervilla R, Kotilainen HM, Pelacci M, Viganó J, Morata A. Guidelines on reporting treatment conditions for emerging technologies in food processing. Crit Rev Food Sci Nutr 2021; 62:5925-5949. [PMID: 33764212 DOI: 10.1080/10408398.2021.1895058] [Citation(s) in RCA: 23] [Impact Index Per Article: 7.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/07/2023]
Abstract
In the last decades, different non-thermal and thermal technologies have been developed for food processing. However, in many cases, it is not clear which experimental parameters must be reported to guarantee the experiments' reproducibility and provide the food industry a straightforward way to scale-up these technologies. Since reproducibility is one of the most important science features, the current work aims to improve the reproducibility of studies on emerging technologies for food processing by providing guidelines on reporting treatment conditions of thermal and non-thermal technologies. Infrared heating, microwave heating, ohmic heating and radiofrequency heating are addressed as advanced thermal technologies and isostatic high pressure, ultra-high-pressure homogenization sterilization, high-pressure homogenization, microfluidization, irradiation, plasma technologies, power ultrasound, pressure change technology, pulsed electric fields, pulsed light and supercritical CO2 are approached as non-thermal technologies. Finally, growing points and perspectives are highlighted.
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Affiliation(s)
- Vicente M Gómez-López
- Departamento de Ciencia y Tecnología de Alimentos, Universidad Católica de Murcia (UCAM), Guadalupe, Murcia, Spain
| | - Gianpiero Pataro
- Department of Industrial Engineering, University of Salerno, Fisciano, SA, Italy
| | - Brijesh Tiwari
- Food Biosciences Department, Teagasc Food Research Centre, Dublin, Ireland
| | - Mario Gozzi
- Catelli Food Technology Group; CFT S.p.A., Parma, Italy
| | - María Ángela A Meireles
- Department of Chemical Engineering, Institute of Environmental, Chemical and Pharmaceutical Sciences, Universidade Federal de São Paulo, Diadema, SP, Brazil
| | - Shaojin Wang
- College of Mechanical and Electronic Engineering, Northwest A&F University, Yangling, Shaanxi, China
| | - Buenaventura Guamis
- Centre d'Innovació, Recerca i Transferència en Tecnologia dels Aliments (CIRTTA), TECNIO, XaRTA, Departament de Ciència Animal i dels Aliments, Facultat de Veterinària, Universitat Autònoma de Barcelona, Bellaterra, Spain
| | - Zhongli Pan
- Department of Biological and Agricultural Engineering, University of California, Davis, California, USA
| | - Hosahalli Ramaswamy
- Department of Food Science and Agricultural Chemistry, McGill University, Macdonald Campus, Montreal, Quebec, Canada
| | - Sudhir Sastry
- Department of Food, Agricultural and Biological Engineering, The Ohio State University, Columbus, Ohio, USA
| | | | - Patrick J Cullen
- School of Chemical and Biomolecular Engineering, The University of Sydney, Sydney, NSW, Australia
| | - Sriram K Vidyarthi
- Department of Biological and Agricultural Engineering, University of California, Davis, California, USA
| | - Bo Ling
- College of Mechanical and Electronic Engineering, Northwest A&F University, Yangling, Shaanxi, China
| | - Joan Miquel Quevedo
- SPTA-Servei Planta Tecnologia Aliments, Universitat Autònoma de Barcelona, Bellaterra, Barcelona, Spain
| | | | - Giuseppe Vignali
- Department of Engineering and Architecture, University of Parma, Parma, Italy
| | - Priscilla C Veggi
- Department of Food Engineering, School of Food Engineering, University of Campinas (UNICAMP), Campinas, SP, Brazil
| | - Ramon Gervilla
- SPTA-Servei Planta Tecnologia Aliments, Universitat Autònoma de Barcelona, Bellaterra, Barcelona, Spain
| | | | | | - Juliane Viganó
- Department of Food Engineering, School of Food Engineering, University of Campinas (UNICAMP), Campinas, SP, Brazil
| | - Antonio Morata
- Dept. Química y Tecnología de Alimentos, ETSIAAB, Universidad Politécnica de Madrid, Madrid, Spain
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16
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Quantifying the impact of eight unit operations on the survival of eight Bacillus strains with claimed probiotic properties. Food Res Int 2021; 142:110191. [PMID: 33773667 DOI: 10.1016/j.foodres.2021.110191] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/24/2020] [Revised: 01/02/2021] [Accepted: 01/18/2021] [Indexed: 02/07/2023]
Abstract
This study assessed the impact of eight unit operations [slow pasteurization, high-temperature short time (HTST) pasteurization, cooking, baking, drying, fermentation, supercritical carbon dioxide (CO2), irradiation and extrusion] in different food matrices (milk, orange juice, meatballs, bread, crystallized pineapple, yogurt, orange juice, ground black pepper, snacks, and spaghetti) on the resistance of eight (Bacillus flexus Hk1 Bacillus subtilis Bn1, Bacillus licheniformis Me1, Bacillus mojavensis KJS3, Bacillus subtilis PXN21, Bacillus subtilis PB6, Bacillus coagulans MTCC 5856 and Bacillus coagulans GBI-30, 6086) Bacillus strains with claimed probiotic properties (PB). The number of decimal reductions (γ) caused by the unit operations varied (p < 0.05) amongst the PB. Most of the unit operations caused ≤ 2 γ of PB in the food matrices evaluated. Irradiation caused up to 4.9 γ (p < 0.05) amongst the PB tested. B. subtilis Bn1, B. mojavensis KJS3, B. licheniformis Me1, and B. coagulans GBI-30 showed higher resistance to most of the tested unit operations. These results indicate that the choice of PB for application in foods should also be based on their resistance to unit operations employed during processing. Finally, the high resistance of PB to the unit operations tested comprise valuable data for the development and diversification of probiotic foods with sporeforming strains with claimed probiotic properties.
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17
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Castillo-Zamudio R, Paniagua-Martínez I, Ortuño-Cases C, García-Alvarado M, Larrea V, Benedito J. Use of high-power ultrasound combined with supercritical fluids for microbial inactivation in dry-cured ham. INNOV FOOD SCI EMERG 2021. [DOI: 10.1016/j.ifset.2020.102557] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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18
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Barbosa J, Puton BMS, Fischer B, Junges A, Paroul N, Steffens C, Zeni J, Steffens J, Valduga E, Toniazzo Backes G, Cansian RL. Effect of Supercritical CO 2 on Physicochemical Characteristics and D-Value of S. aureus in Raw Salmon. Ind Biotechnol (New Rochelle N Y) 2020. [DOI: 10.1089/ind.2020.0024] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Affiliation(s)
- Juliana Barbosa
- Department of Food Engineering, URI Erechim, Erechim, Rio Grande do Sul, Brazil
| | | | - Bruno Fischer
- Department of Food Engineering, URI Erechim, Erechim, Rio Grande do Sul, Brazil
| | - Alexander Junges
- Department of Food Engineering, URI Erechim, Erechim, Rio Grande do Sul, Brazil
| | - Natalia Paroul
- Department of Food Engineering, URI Erechim, Erechim, Rio Grande do Sul, Brazil
| | - Clarice Steffens
- Department of Food Engineering, URI Erechim, Erechim, Rio Grande do Sul, Brazil
| | - Jamile Zeni
- Department of Food Engineering, URI Erechim, Erechim, Rio Grande do Sul, Brazil
| | - Juliana Steffens
- Department of Food Engineering, URI Erechim, Erechim, Rio Grande do Sul, Brazil
| | - Eunice Valduga
- Department of Food Engineering, URI Erechim, Erechim, Rio Grande do Sul, Brazil
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19
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20
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Silva EK, Bargas MA, Arruda HS, Vardanega R, Pastore GM, Meireles MAA. Supercritical CO 2 Processing of a Functional Beverage Containing Apple Juice and Aqueous Extract of Pfaffia glomerata Roots: Fructooligosaccharides Chemical Stability after Non-Thermal and Thermal Treatments. Molecules 2020; 25:molecules25173911. [PMID: 32867210 PMCID: PMC7504353 DOI: 10.3390/molecules25173911] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/06/2020] [Revised: 08/18/2020] [Accepted: 08/24/2020] [Indexed: 12/23/2022] Open
Abstract
The effects of supercritical CO2 processing on the chemical stability of fructooligosaccharides (FOS) and other functional and nutritional compounds were evaluated employing non-thermal and thermal approaches. Apple juice was enriched with Pfaffia glomerata roots aqueous extract due to its high content of short-chain FOS and then subjected to different levels of temperature (40 and 60 °C), pressure (8 and 21 MPa), and CO2 volume ratio (20 and 50%). The percentage of CO2 volume was evaluated concerning the total volume of the high-pressure reactor. Also, the functional beverage was thermally treated at 105 °C for 10 min. Physicochemical properties (pH and soluble solid content), beta-ecdysone, sugars (glucose, fructose, and sucrose), and FOS (1-kestose, nystose, and fructofuranosylnystose) content were determined. The pH and soluble solid content did not modify after all treatments. The pressure and CO2 volume ratio did not influence the FOS content and their chemical profile, however, the temperature increase from 40 to 60 °C increased the nystose and fructofuranosylnystose content. High-temperature thermal processing favored the hydrolysis of 1-kestose and reduced the sucrose content. Regarding beta-ecdysone, its content remained constant after all stabilization treatments demonstrating thus its high chemical stability. Our results demonstrated that supercritical CO2 technology is a promising technique for the stabilization of FOS-rich beverages since the molecular structures of these fructans were preserved, thus maintaining their prebiotic functionality.
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Affiliation(s)
- Eric Keven Silva
- LASEFI, Department of Food Engineering, School of Food Engineering, University of Campinas, Campinas 13083-862, Brazil; (E.K.S.); (M.A.B.); (R.V.)
| | - Matheus A. Bargas
- LASEFI, Department of Food Engineering, School of Food Engineering, University of Campinas, Campinas 13083-862, Brazil; (E.K.S.); (M.A.B.); (R.V.)
| | - Henrique S. Arruda
- Bioflavors and Bioactive Compounds Laboratory, Department of Food Science, School of Food Engineering, University of Campinas, Campinas 13083-862, Brazil; (H.S.A.); (G.M.P.)
| | - Renata Vardanega
- LASEFI, Department of Food Engineering, School of Food Engineering, University of Campinas, Campinas 13083-862, Brazil; (E.K.S.); (M.A.B.); (R.V.)
| | - Glaucia M. Pastore
- Bioflavors and Bioactive Compounds Laboratory, Department of Food Science, School of Food Engineering, University of Campinas, Campinas 13083-862, Brazil; (H.S.A.); (G.M.P.)
| | - M. Angela A. Meireles
- LASEFI, Department of Food Engineering, School of Food Engineering, University of Campinas, Campinas 13083-862, Brazil; (E.K.S.); (M.A.B.); (R.V.)
- Correspondence: ; Tel.: +55-19-98184-1414; Fax: +55-19-3521-4027
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21
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Silva EK, Arruda HS, Pastore GM, Meireles MAA, Saldaña MDA. Xylooligosaccharides chemical stability after high-intensity ultrasound processing of prebiotic orange juice. ULTRASONICS SONOCHEMISTRY 2020; 63:104942. [PMID: 31945564 DOI: 10.1016/j.ultsonch.2019.104942] [Citation(s) in RCA: 29] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/21/2019] [Revised: 12/05/2019] [Accepted: 12/21/2019] [Indexed: 06/10/2023]
Abstract
The effects of the high-intensity ultrasound (HIUS) technology at the nominal powers of 300, 600, 900, and 1200 W were evaluated on the chemical stability of xylooligosaccharides (XOS) used to enrich orange juice. The ultrasound energy performance for each nominal power applied to the XOS-enriched orange juice was determined by calculating acoustic powers (W), HIUS intensity (W/cm2), and energy density (kJ/mL). Physicochemical properties (pH and soluble solid content), organic acid content (ascorbic, malic, and citric acids), total phenolic content (TPC), antioxidant activity by the FRAP (Ferric reducing ability of plasma) method, sugar (glucose, fructose, and sucrose), and XOS (xylobiose, xylotriose, xylotetraose, xylopentaose, and xylohexaose) content were determined. The pH and soluble solid content did not change after all HIUS treatments. The HIUS process severity was monitored by quantifying ascorbic acid content after the treatments. A significant linear decrease in the ascorbic acid content was observed in prebiotic orange juice with the HIUS process intensification by increasing nominal power. The malic acid and citric acid contents had similar behavior according to the HIUS process intensification. The nominal power increase from 300 to 600 W increased the concentration of both organic acids, however, the intensification up to 1200 W reduced their concentration in the functional beverage. The TPC and FRAP data corroborated with the results observed for the ascorbic acid content. However, the HIUS processing did not alter sugar and XOS contents. The XOS chromatographic profiles were not modified by the HIUS treatment and presented the same amount of all prebiotic compounds before and after the HIUS treatment. Overall, HIUS technology has been evaluated as a promising stabilization technique for prebiotic beverages enriched with XOS due to their high chemical stability to this emerging technology under severe process conditions.
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Affiliation(s)
- Eric Keven Silva
- Department of Agricultural, Food and Nutritional Science, University of Alberta, Edmonton, AB T6G 2P5, Canada; LASEFI/DEA/FEA (School of Food Engineering)/University of Campinas (UNICAMP), Rua Monteiro Lobato, 80, Campinas, SP CEP 13083-862, Brazil
| | - Henrique S Arruda
- Bioflavors and Bioactive Compounds Laboratory, Department of Food Science, School of Food Engineering, UNICAMP, Rua Monteiro Lobato, 80, Campinas, SP CEP 13083-862, Brazil
| | - Glaucia M Pastore
- Bioflavors and Bioactive Compounds Laboratory, Department of Food Science, School of Food Engineering, UNICAMP, Rua Monteiro Lobato, 80, Campinas, SP CEP 13083-862, Brazil
| | - M Angela A Meireles
- LASEFI/DEA/FEA (School of Food Engineering)/University of Campinas (UNICAMP), Rua Monteiro Lobato, 80, Campinas, SP CEP 13083-862, Brazil
| | - Marleny D A Saldaña
- Department of Agricultural, Food and Nutritional Science, University of Alberta, Edmonton, AB T6G 2P5, Canada.
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22
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Supercritical carbon dioxide technology: A promising technique for the non-thermal processing of freshly fruit and vegetable juices. Trends Food Sci Technol 2020. [DOI: 10.1016/j.tifs.2020.01.025] [Citation(s) in RCA: 33] [Impact Index Per Article: 8.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/25/2022]
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23
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Non-thermal processing of inulin-enriched soursop whey beverage using supercritical carbon dioxide technology. J Supercrit Fluids 2019. [DOI: 10.1016/j.supflu.2019.104635] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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24
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Silva EK, Arruda HS, Eberlin MN, Pastore GM, Meireles MAA. Effects of supercritical carbon dioxide and thermal treatment on the inulin chemical stability and functional properties of prebiotic-enriched apple juice. Food Res Int 2019; 125:108561. [DOI: 10.1016/j.foodres.2019.108561] [Citation(s) in RCA: 16] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/07/2019] [Revised: 07/04/2019] [Accepted: 07/13/2019] [Indexed: 01/12/2023]
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25
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Kobayashi F, Odake S. Temperature-dependency on the inactivation of Saccharomyces pastorianus by low-pressure carbon dioxide microbubbles. Journal of Food Science and Technology 2019; 57:588-594. [PMID: 32116368 DOI: 10.1007/s13197-019-04090-0] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 08/24/2019] [Accepted: 09/05/2019] [Indexed: 10/26/2022]
Abstract
Temperature-dependency on cell membrane injury and inactivation of Saccharomyces pastorianus by low-pressure carbon dioxide microbubbles (MBCO2) was investigated. The number of surviving S. pastorianus cells after MBCO2 treatment detected with yeast and mould agar (YMA, an optimum agar) was higher than that with YMA adding 2.5 g/L sodium chloride and yeast nitrogen base agar (a minimum agar). However, the decrease of the surviving number by thermal treatment was not changed among above agars used. The fluorescence polarization (FP), which indicated the phase transition of the membrane of S. pastorianus cells treated with MBCO2 increased with increasing temperature. The activity of the alkaline phosphatase (AP), a periplasmic enzyme, in S. pastorianus cells after MBCO2 and thermal treatments increased with the FP but was reduced by further increasing temperature. The FP and AP activities after MBCO2 treatment increased at a temperature lower than the temperature of the thermal treatment. In addition, intracellular pH of S. pastorianus decreased by the MBCO2 treatment at lower temperature with increasing pressure. Therefore, it was revealed that phase transition of the cell membrane and inactivation of S. pastorianus was caused by MBCO2 treatment at lower temperature than thermal treatment and that the effect was induced by the dissolved CO2 and increased with increasing pressure.
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Affiliation(s)
- Fumiyuki Kobayashi
- Faculty of Applied Life Science, Nippon Veterinary and Life Science University, Musashino, Tokyo Japan
| | - Sachiko Odake
- Faculty of Applied Life Science, Nippon Veterinary and Life Science University, Musashino, Tokyo Japan
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26
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Martins E, Cnossen D, Silva C, Cezarino J, Nero L, Perrone I, Carvalho A. Determination of ideal water activity and powder temperature after spray drying to reduce Lactococcus lactis cell viability loss. J Dairy Sci 2019; 102:6013-6022. [DOI: 10.3168/jds.2019-16297] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/14/2019] [Accepted: 03/06/2019] [Indexed: 01/27/2023]
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27
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Arruda HS, Silva EK, Pereira GA, Angolini CFF, Eberlin MN, Meireles MAA, Pastore GM. Effects of high-intensity ultrasound process parameters on the phenolic compounds recovery from araticum peel. ULTRASONICS SONOCHEMISTRY 2019; 50:82-95. [PMID: 30201331 DOI: 10.1016/j.ultsonch.2018.09.002] [Citation(s) in RCA: 49] [Impact Index Per Article: 9.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/29/2018] [Revised: 08/13/2018] [Accepted: 09/01/2018] [Indexed: 05/20/2023]
Abstract
In this work, we investigated the effects of the nominal ultrasonic power (160-640 W) and process time (0.5-5.0 min) on the phenolic compounds recovery and antioxidant activity from araticum peel. The individual and synergistic effects of the process variables on the phenolic recovery were estimated using a full factorial experimental design. Operating at high nominal ultrasonic powers was possible to obtain high phenolic yields and antioxidant activities at short process times (≤5 min). The HPLC-ESI-QTOF-MS/MS analysis revealed that the araticum peel sample possessed 142 phytochemicals, 123 of which had not been reported in the literature for this raw material yet. The most abundant phenolic compounds recovered were epicatechin, rutin, chlorogenic acid, catechin and ferulic acid. Thus, high-intensity ultrasound technology proved to be a simple, efficient, fast and low environmental impact method for obtaining phenolic compounds from araticum peel. In addition, araticum peel showed to be a promising source bioactive natural phenolics for further applications in the food, nutraceutical, cosmetic and pharmaceutical industries.
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Affiliation(s)
- Henrique S Arruda
- Bioflavors and Bioactive Compounds Laboratory, Department of Food Science, School of Food Engineering, University of Campinas, Campinas, São Paulo, Brazil
| | - Eric Keven Silva
- LASEFI, Department of Food Engineering, School of Food Engineering, University of Campinas, Campinas, São Paulo, Brazil.
| | - Gustavo A Pereira
- Bioflavors and Bioactive Compounds Laboratory, Department of Food Science, School of Food Engineering, University of Campinas, Campinas, São Paulo, Brazil
| | - Célio Fernando F Angolini
- Bioflavors and Bioactive Compounds Laboratory, Department of Food Science, School of Food Engineering, University of Campinas, Campinas, São Paulo, Brazil
| | - Marcos N Eberlin
- Thomson Mass Spectrometry Laboratory, Institute of Chemistry, University of Campinas, Campinas, São Paulo, Brazil
| | - M Angela A Meireles
- LASEFI, Department of Food Engineering, School of Food Engineering, University of Campinas, Campinas, São Paulo, Brazil
| | - Glaucia M Pastore
- Bioflavors and Bioactive Compounds Laboratory, Department of Food Science, School of Food Engineering, University of Campinas, Campinas, São Paulo, Brazil
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