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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 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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Domínguez-Valencia R, Bermúdez R, Pateiro M, Purriños L, Bou R, Lorenzo JM. Use of supercritical CO 2 to improve the quality of lupin protein isolate. Food Chem 2024; 460:140520. [PMID: 39047479 DOI: 10.1016/j.foodchem.2024.140520] [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: 03/22/2024] [Revised: 06/25/2024] [Accepted: 07/17/2024] [Indexed: 07/27/2024]
Abstract
Lupins are an excellent source of protein which can be used to obtain protein isolates with potential use in the food industry. Some studies use supercritical CO2 (SC-CO2) to defat legume flours, but no study analyzes the effect of applying this technology directly to the protein isolate. This article has proposed the use of SC-CO2 to improve lupin protein isolate (LPI) quality. SC-CO2 increased the LPI purity while reducing oil and other antitechnological factors (saponins and polyphenols). The treatment significantly improved the LPI color due to the elimination of the lipid fraction and lipophilic pigments (carotenoids). No changes in amino acid contents or chemical score were observed due to the SC-CO2. Finally, the treatment improved or did not affect the main LPI technofunctional properties. Therefore, SC-CO2 is a promising technique to enhance the quality of protein isolates, without affecting or improving their functional properties.
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Affiliation(s)
- Rubén Domínguez-Valencia
- Centro Tecnológico de la Carne de Galicia, Rúa Galicia N° 4, Parque Tecnológico de Galicia, 32900 San Cibrao das Viñas, Ourense, Spain.
| | - Roberto Bermúdez
- Centro Tecnológico de la Carne de Galicia, Rúa Galicia N° 4, Parque Tecnológico de Galicia, 32900 San Cibrao das Viñas, Ourense, Spain.
| | - Mirian Pateiro
- Centro Tecnológico de la Carne de Galicia, Rúa Galicia N° 4, Parque Tecnológico de Galicia, 32900 San Cibrao das Viñas, Ourense, Spain.
| | - Laura Purriños
- Centro Tecnológico de la Carne de Galicia, Rúa Galicia N° 4, Parque Tecnológico de Galicia, 32900 San Cibrao das Viñas, Ourense, Spain.
| | - Ricard Bou
- Food Safety and Functionality Program, Institute of Agrifood Research and Technology (IRTA), Finca Camps i Armet s/n, Monells, 17121, Spain.
| | - José M Lorenzo
- Centro Tecnológico de la Carne de Galicia, Rúa Galicia N° 4, Parque Tecnológico de Galicia, 32900 San Cibrao das Viñas, Ourense, Spain; Área de Tecnoloxía dos Alimentos, Facultade de Ciencias, Universidade de Vigo, 32004 Ourense, Spain.
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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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Ivanović M, Knez Ž, Leitgeb M. Influence of Supercritical Carbon Dioxide on the Activity and Conformational Changes of α-Amylase, Lipase, and Peroxidase in the Solid State Using White Wheat Flour as an Example. Foods 2023; 12:4499. [PMID: 38137304 PMCID: PMC10743174 DOI: 10.3390/foods12244499] [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: 11/24/2023] [Revised: 12/08/2023] [Accepted: 12/12/2023] [Indexed: 12/24/2023] Open
Abstract
Green technologies using renewable and alternative sources, including supercritical carbon dioxide (sc-CO2), are becoming a priority for researchers in a variety of fields, including the control of enzyme activity which, among other applications, is extremely important in the food industry. Namely, extending shelf life of e.g., flour could be reached by tuning the present enzymes activity. In this study, the effect of different sc-CO2 conditions such as temperature (35-50 °C), pressure (200 bar and 300 bar), and exposure time (1-6 h) on the inactivation and structural changes of α-amylase, lipase, and horseradish peroxidase (POD) from white wheat flour and native enzymes was investigated. The total protein (TPC) content and residual activities of the enzymes were determined by standard spectrophotometric methods, while the changes in the secondary structures of the enzymes were determined by circular dichroism spectrometry (CD). The present work is therefore concerned for the first time with the study of the stability and structural changes of the enzyme molecules dominant in white wheat flour under sc-CO2 conditions at different pressures and temperatures. In addition, the changes in aggregation or dissociation of the enzyme molecules were investigated based on the changes in particle size distribution and ζ-potential. The results of the activity assays showed a decrease in the activity of native POD and lipase under optimal exposure conditions (6 h and 50 °C; and 1 h and 50 °C) by 22% and 16%, respectively. In contrast, no significant changes were observed in α-amylase activity. Consequently, analysis of the CD spectra of POD and lipase confirmed a significant effect on secondary structure damage (changes in α-helix, β-sheet, and β-turn content), whereas the secondary structure of α-amylase retained its original configuration. Moreover, the changes in particle size distribution and ζ-potential showed a significant effect of sc-CO2 treatment on the aggregation and dissociation of the selected enzymes. The results of this study confirm that sc-CO2 technology can be effectively used as an environmentally friendly technology to control the activity of major flour enzymes by altering their structures.
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Affiliation(s)
- Milena Ivanović
- Faculty of Chemistry and Chemical Engineering, University of Maribor, Smetanova ulica 17, 2000 Maribor, Slovenia; (M.I.); (Ž.K.)
| | - Željko Knez
- Faculty of Chemistry and Chemical Engineering, University of Maribor, Smetanova ulica 17, 2000 Maribor, Slovenia; (M.I.); (Ž.K.)
- Faculty of Medicine, University of Maribor, Taborska ulica 8, 2000 Maribor, Slovenia
| | - Maja Leitgeb
- Faculty of Chemistry and Chemical Engineering, University of Maribor, Smetanova ulica 17, 2000 Maribor, Slovenia; (M.I.); (Ž.K.)
- Faculty of Medicine, University of Maribor, Taborska ulica 8, 2000 Maribor, Slovenia
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de Aguiar AC, Vardanega R, Viganó J, Silva EK. Supercritical Carbon Dioxide Technology for Recovering Valuable Phytochemicals from Cannabis sativa L. and Valorization of Its Biomass for Food Applications. Molecules 2023; 28:molecules28093849. [PMID: 37175258 PMCID: PMC10180460 DOI: 10.3390/molecules28093849] [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: 03/24/2023] [Revised: 04/28/2023] [Accepted: 04/29/2023] [Indexed: 05/15/2023] Open
Abstract
Supercritical carbon dioxide (CO2) extraction techniques meet all-new consumer market demands for health-promoting phytochemical compound-rich extracts produced from green and sustainable technology. In this regard, this review is dedicated to discussing is the promise of integrating high-pressure CO2 technologies into the Cannabis sativa L. processing chain to valorize its valuable pharmaceutical properties and food biomass. To do this, the cannabis plant, cannabinoids, and endocannabinoid system were reviewed to understand their therapeutic and side effects. The supercritical fluid extraction (SFE) technique was presented as a smart alternative to producing cannabis bioproducts. The impact of SFE operating conditions on cannabis compound extraction was examined for aerial parts (inflorescences, stems, and leaves), seeds, and byproducts. Furthermore, the opportunities of using non-thermal supercritical CO2 processing on cannabis biomass were addressed for industrial hemp valorization, focusing on its biorefinery to simultaneously produce cannabidiol and new ingredients for food applications as plant-based products.
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Affiliation(s)
- Ana Carolina de Aguiar
- Centro de Ciências da Natureza, Universidade Federal de São Carlos, Rod. Lauri Simões de Barros, km 12-SP 189, Buri 18290-000, SP, Brazil
- School of Food Engineering, University of Campinas, Campinas 13083-970, SP, Brazil
| | - Renata Vardanega
- Centre of Biological Engineering, University of Minho, 4710-057 Braga, Portugal
| | - Juliane Viganó
- Centro de Ciências da Natureza, Universidade Federal de São Carlos, Rod. Lauri Simões de Barros, km 12-SP 189, Buri 18290-000, SP, Brazil
| | - Eric Keven Silva
- School of Food Engineering, University of Campinas, Campinas 13083-970, SP, Brazil
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Mehany T, Siddiqui SA, Olawoye B, Olabisi Popoola O, Hassoun A, Manzoor MF, Punia Bangar S. Recent innovations and emerging technological advances used to improve quality and process of plant-based milk analogs. Crit Rev Food Sci Nutr 2023; 64:7237-7267. [PMID: 36861223 DOI: 10.1080/10408398.2023.2183381] [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] [Indexed: 03/03/2023]
Abstract
The worldwide challenges related to food sustainability are presently more critical than ever before due to the severe consequences of climate change, outbreak of epidemics, and wars. Many consumers are shifting their dietary habits toward consuming more plant-based foods, such as plant milk analogs (PMA) for health, sustainability, and well-being reasons. The PMA market is anticipated to reach US$38 billion within 2024, making them the largest segment in plant-based foods. Nevertheless, using plant matrices to produce PMA has numerous limitations, including, among others, low stability and short shelf life. This review addresses the main obstacles facing quality and safety of PMA formula. Moreover, this literature overview discusses the emerging approaches, e.g., pulsed electric field (PEF), cold atmospheric plasma (CAP), ultrasound (US), ultra-high-pressure homogenization (UHPH), ultraviolet C (UVC) irradiation, ozone (O3), and hurdle technology used in PMA formulations to overcome their common challenges. These emerging technologies have a vast potential at the lab scale to improve physicochemical characteristics, increase stability and extend the shelf-life, decrease food additives, increase nutritional and organoleptic qualities of the end product. Although the PMA fabrication on a large scale using these technologies can be expected in the near future to formulate novel food products that can offer green alternatives to conventional dairy products, further development is still needed for wider commercial applications.
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Affiliation(s)
- Taha Mehany
- Food Technology Department, Arid Lands Cultivation Research Institute, City of Scientific Research and Technological Applications, Alexandria, Egypt
| | - Shahida Anusha Siddiqui
- Technical University of Munich Campus Straubing for Biotechnology and Sustainability, Straubing, Germany
- German Institute of Food Technologies (DIL e.V.), Quakenbrück, Germany
| | - Babatunde Olawoye
- Department of Food Science and Technology, Faculty of Engineering and Technology, First Technical University, Ibadan, Nigeria
| | - Oyekemi Olabisi Popoola
- Department of Food Science and Technology, Faculty of Engineering and Technology, First Technical University, Ibadan, Nigeria
| | - Abdo Hassoun
- Sustainable AgriFoodtech Innovation and Research (SAFIR), Arras, France
- Syrian Academic Expertise (SAE), Gaziantep, Turkey
| | - Muhammad Faisal Manzoor
- Guangdong Provincial Key Laboratory of Intelligent Food Manufacturing, Foshan University, Foshan, China
- School of Food Science and Engineering, South China University of Technology, Guangzhou, China
| | - Sneh Punia Bangar
- Department of Food, Nutrition, and Packaging Sciences, Clemson University, Clemson, South Carolina, USA
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7
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Chen Z, Spilimbergo S, Mousavi Khaneghah A, Zhu Z, Marszałek K. The effect of supercritical carbon dioxide on the physiochemistry, endogenous enzymes, and nutritional composition of fruit and vegetables and its prospects for industrial application: a overview. Crit Rev Food Sci Nutr 2022; 64:5685-5699. [PMID: 36576196 DOI: 10.1080/10408398.2022.2157370] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/29/2022]
Abstract
Consumers have an increasing demand for fruit and vegetables with high nutritional value worldwide. However, most fruit and vegetables are vulnerable to quality loss and spoilage during processing, transportation, and storage. Among the recently introduced emerging technologies, supercritical carbon dioxide (SCCO2) has been extensively utilized to treat and maintain fruit and vegetables mainly due to its nontoxicity, safety, and environmentally friendly. SCCO2 technology generates low processing costs and mild processing conditions (temperature and pressure) that allow for the application of CO2 at a supercritical state. This review aimed to summarize the current knowledge on the influence of SCCO2 technology on the quality attributes of fruit and vegetable products, such as physicochemical properties (pH, color, cloud, particle size distribution, texture), sensory quality, and nutritional composition (ascorbic acid, phenolic compounds, anthocyanins, carotenoids, and betalains). In addition, the effects and mechanisms of the SCCO2 technique on endogenous enzyme inactivation (polyphenol oxidase, peroxidase, and pectin methylesterase) were also elucidated. Finally, the prospects of the SCCO2 technique for industrial application was discussed from the economic and regulatory aspect.
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Affiliation(s)
- Zhe Chen
- Department of Fruit and Vegetable Product Technology, Prof. Wacław Dąbrowski Institute of Agricultural and Food Biotechnology - State Research Institute, Warsaw, Poland
| | - Sara Spilimbergo
- Department of Industrial Engineering, University of Padova, Padova, Italy
| | - Amin Mousavi Khaneghah
- Department of Fruit and Vegetable Product Technology, Prof. Wacław Dąbrowski Institute of Agricultural and Food Biotechnology - State Research Institute, Warsaw, Poland
| | - Zhenzhou Zhu
- School of Modern Industry for Selenium Science and Engineering, Wuhan Polytechnic University, Wuhan, PR China
| | - Krystian Marszałek
- Department of Fruit and Vegetable Product Technology, Prof. Wacław Dąbrowski Institute of Agricultural and Food Biotechnology - State Research Institute, Warsaw, Poland
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8
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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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9
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Changes of bacterial microbiota and volatile flavor compounds in ewe milk during dielectric barrier discharge cold plasma processing. Food Res Int 2022; 159:111607. [DOI: 10.1016/j.foodres.2022.111607] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/07/2022] [Revised: 06/26/2022] [Accepted: 06/28/2022] [Indexed: 11/19/2022]
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10
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Effect of supercritical carbon dioxide on bacterial community, volatile profiles and quality changes during storage of Mongolian cheese. Food Control 2022. [DOI: 10.1016/j.foodcont.2022.109225] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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11
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Sridhar A, Vaishampayan V, Senthil Kumar P, Ponnuchamy M, Kapoor A. Extraction techniques in food industry: Insights into process parameters and their optimization. Food Chem Toxicol 2022; 166:113207. [PMID: 35688271 DOI: 10.1016/j.fct.2022.113207] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/12/2022] [Revised: 05/26/2022] [Accepted: 06/03/2022] [Indexed: 10/18/2022]
Abstract
This review presents critical evaluation of the key parameters that affect the extraction of targeted components, giving due consideration to safety and environmental aspects. The crucial aspects of the extraction technologies along with protocols and process parameters for designing unit operations have been emphasized. The parameters like solvent usage, substrate type, concentration, particle size, temperature, quality and storage of extract as well as stability of extraction have been elaborately discussed. The process optimization using mathematical and computational modeling highlighting information and communication technologies have been given importance aiming for a green and sustainable industry level scaleup. The findings indicate that the extraction processes vary significantly depending on the category of food and its structure. There is no single extraction method or universal set of process conditions identified for extracting all value-added products from respective sources. A comprehensive understanding of process parameters and their optimization as well as synergistic combination of multiple extraction processes can aid in enhancement of the overall extraction efficiency. Future efforts must be directed toward the design of integrated unit operations that cause minimal harm to the environment along with investigations on economic feasibility to ensure sustainable extraction systems.
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Affiliation(s)
- Adithya Sridhar
- School of Food Science and Nutrition, Faculty of Environment, The University of Leeds, Leeds, LS2 9JT, United Kingdom
| | - Vijay Vaishampayan
- Department of Chemical Engineering, Indian Institute of Technology, Ropar, Rupnagar, Punjab, 140001, India
| | - P Senthil Kumar
- Department of Chemical Engineering, Sri Sivasubramaniya Nadar College of Engineering, Chennai, 603110, India; Centre of Excellence in Water Research (CEWAR), Sri Sivasubramaniya Nadar College of Engineering, Chennai, 603110, India; Department of Biotechnology Engineering and Food Technology, Chandigarh University, Mohali, 140413, India.
| | - Muthamilselvi Ponnuchamy
- Department of Chemical Engineering, Faculty of Engineering and Technology, SRM Institute of Science and Technology, Kattankulathur, Tamil Nadu, 603203, India
| | - Ashish Kapoor
- Department of Chemical Engineering, Faculty of Engineering and Technology, SRM Institute of Science and Technology, Kattankulathur, Tamil Nadu, 603203, India.
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12
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Bocker R, Silva EK. Innovative technologies for manufacturing plant-based non-dairy alternative milk and their impact on nutritional, sensory and safety aspects. FUTURE FOODS 2022. [DOI: 10.1016/j.fufo.2021.100098] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022] Open
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13
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Ling JKU, Chan YS, Nandong J. Insights into the release mechanisms of antioxidants from nanoemulsion droplets. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2022; 59:1677-1691. [PMID: 35531405 PMCID: PMC9046499 DOI: 10.1007/s13197-021-05128-y] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 02/24/2021] [Accepted: 05/04/2021] [Indexed: 05/03/2023]
Abstract
The therapeutic effects of antioxidant-loaded nanoemulsion can be often optimized by controlling the release rate in human body. Release kinetic models can be used to predict the release profile of antioxidant compounds and allow identification of key parameters that affect the release rate. It is known that one of the critical aspects in establishing a reliable release kinetic model is to understand the underlying release mechanisms. Presently, the underlying release mechanisms of antioxidants from nanoemulsion droplets are not yet fully understood. In this context, this review scrutinized the current formulation strategies to encapsulate antioxidant compounds and provide an outlook into the future of this research area by elucidating possible release mechanisms of antioxidant compounds from nanoemulsion system.
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Affiliation(s)
- Jordy Kim Ung Ling
- Department of Chemical Engineering, Curtin University Malaysia, CDT 250, 98009 Miri, Sarawak Malaysia
| | - Yen San Chan
- Department of Chemical Engineering, Curtin University Malaysia, CDT 250, 98009 Miri, Sarawak Malaysia
| | - Jobrun Nandong
- Department of Chemical Engineering, Curtin University Malaysia, CDT 250, 98009 Miri, Sarawak Malaysia
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14
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Balthazar CF, Guimarães JF, Coutinho NM, Pimentel TC, Ranadheera CS, Santillo A, Albenzio M, Cruz AG, Sant'Ana AS. The future of functional food: Emerging technologies application on prebiotics, probiotics and postbiotics. Compr Rev Food Sci Food Saf 2022; 21:2560-2586. [PMID: 35470949 DOI: 10.1111/1541-4337.12962] [Citation(s) in RCA: 21] [Impact Index Per Article: 10.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/01/2021] [Revised: 03/10/2022] [Accepted: 03/15/2022] [Indexed: 12/21/2022]
Abstract
This review was the first to gather literature about the effect of emerging technologies on probiotic, prebiotic, and postbiotic products. Applying emerging technologies to probiotic products can increase probiotic survival and improve probiotic properties (cholesterol attachment, adhesion to Caco-2 cells, increase angiotensin-converting enzyme (ACE) inhibitory, antioxidant, and antimicrobial activities, and decrease systolic blood pressure). Furthermore, it can optimize the fermentation process, produce or maintain compounds of interest (bacteriocin, oligosaccharides, peptides, phenolic compounds, flavonoids), improve bioactivity (vitamin, aglycones, calcium), and sensory characteristics. Applying emerging technologies to prebiotic products did not result in prebiotic degradation. Still, it contributed to higher concentrations of bioactive compounds (citric and ascorbic acids, anthocyanin, polyphenols, flavonoids) and health properties (antioxidant activity and inhibition of ACE, α-amylase, and α-glucosidase). Emerging technologies may also be applied to obtain postbiotics with increased health effects. In this way, current studies suggest that emerging food processing technologies enhance the efficiency of probiotics and prebiotics in food. The information provided may help food industries to choose a more suitable technology to process their products and provide a basis for the most used process parameters. Furthermore, the current gaps are discussed. Emerging technologies may be used to process food products resulting in increased probiotic functionality, prebiotic stability, and higher concentrations of bioactive compounds. In addition, they can be used to obtain postbiotic products with improved health effects compared to the conventional heat treatment.
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Affiliation(s)
- Celso F Balthazar
- Department of Food Science and Nutrition, Faculty of Food Engineering, University of Campinas, Campinas, São Paulo, Brazil
| | - Jonas F Guimarães
- Department of Food Science and Technology, School of Veterinary, Federal Fluminense University, Rio de Janeiro, Niteroi, Brazil
| | - Nathália M Coutinho
- Department of Food Science and Technology, School of Veterinary, Federal Fluminense University, Rio de Janeiro, Niteroi, Brazil
| | - Tatiana C Pimentel
- Federal Institute of Paraná, Campus Paranavaí, Paranavaí, Paraná, Brazil
| | - C Senaka Ranadheera
- School of Agriculture & Food, Faculty of Veterinary & Agricultural Sciences, The University of Melbourne, Melbourne, Victoria, Australia
| | - Antonella Santillo
- Department of the Science of Agriculture, Food and Environment (SAFE), University of Foggia (UNIFG), Foggia, Italy
| | - Marzia Albenzio
- Department of the Science of Agriculture, Food and Environment (SAFE), University of Foggia (UNIFG), Foggia, Italy
| | - Adriano G Cruz
- Department of Food, Federal Institute of Rio de Janeiro, Rio de Janeiro, Rio de Janeiro, Brazil
| | - Anderson S Sant'Ana
- Department of Food Science and Nutrition, Faculty of Food Engineering, University of Campinas, Campinas, São Paulo, Brazil
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15
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Hojnik Podrepšek G, Knez Ž, Leitgeb M. The Synthesis of (Magnetic) Crosslinked Enzyme Aggregates With Laccase, Cellulase, β-Galactosidase and Transglutaminase. Front Bioeng Biotechnol 2022; 10:813919. [PMID: 35309987 PMCID: PMC8927696 DOI: 10.3389/fbioe.2022.813919] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/12/2021] [Accepted: 01/24/2022] [Indexed: 12/16/2022] Open
Abstract
Immobilized enzymes have important aspects due to the fact that they possess higher stability, have the possibility to be easily removed from the reaction mixture, and are much easier to use when compared to free enzymes. In this research, the enzymes laccase, cellulase, β-galactosidase (β-gal), and transglutaminase (TGM) were immobilized by two different methods: crosslinked enzyme aggregates (CLEAs) and magnetic crosslinked enzyme aggregates (mCLEAs). The processes for CLEAs and mCLEAs preparation with different enzymes have been optimized, where the aim was to achieve the highest possible relative activity of the immobilized enzyme. The optimal conditions of the synthesis of CLEAs in mCLEAs are described, thus emphasizing the difference between the two types of immobilization based on different enzymes. This comparative study, which represents the synthesis of crosslinked enzyme aggregates using different enzymes, has not been performed so far. Moreover, the obtained activity of CLEAs and mCLEAs is presented, which is important for further use in different biocatalytic processes. Specifically, of a higher importance is the selection of enzymes involved in immobilization, as they belong to the three different most applicable enzymes (oxidoreductases, hydrolases, and transferases). The study confirmed that the resulting activity of the immobilized enzyme and the optimization of enzyme immobilization depended on the type of the enzyme. Moreover, the prepared CLEAs and mCLEAs were exposed to the supercritical carbon dioxide (scCO2) at different pressures to determine the effect of scCO2 on enzyme activity in immobilized form. Additionally, to demonstrate the reuse and stability of the immobilized enzyme, the stability and reusability tests of CLEAs and mCLEAs were performed. The catalytic performance of immobilized enzyme was tested, where the catalytic efficiency and long-term operational stability of mCLEAs were obviously superior to those of CLEAs. However, the higher activity observed for CLEAs compared to mCLEAs suggests a significant effect of magnetic nanoparticles in the stabilization of an enzyme crosslinked aggregate structure.
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Affiliation(s)
- Gordana Hojnik Podrepšek
- Laboratory for Separation Processes and Product Design, Faculty of Chemistry and Chemical Engineering, University of Maribor, Maribor, Slovenia
| | - Željko Knez
- Laboratory for Separation Processes and Product Design, Faculty of Chemistry and Chemical Engineering, University of Maribor, Maribor, Slovenia
- Faculty of Medicine, University of Maribor, Maribor, Slovenia
| | - Maja Leitgeb
- Laboratory for Separation Processes and Product Design, Faculty of Chemistry and Chemical Engineering, University of Maribor, Maribor, Slovenia
- Faculty of Medicine, University of Maribor, Maribor, Slovenia
- *Correspondence: Maja Leitgeb,
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16
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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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17
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Hart A, Anumudu C, Onyeaka H, Miri T. Application of supercritical fluid carbon dioxide in improving food shelf-life and safety by inactivating spores: a review. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2022; 59:417-428. [PMID: 35185167 PMCID: PMC8814202 DOI: 10.1007/s13197-021-05022-7] [Citation(s) in RCA: 14] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 01/30/2021] [Accepted: 02/03/2021] [Indexed: 02/03/2023]
Abstract
Extending shelf-life of food, ensuring it is safe for consumers and meeting regulatory standards is the food industry's governing principle. Food safety is an essential aspect of food processing. Spores-forming microbes such as Bacillus spp. and Clostridium spp. are problematic in the food industry because of their ability to form endospores and survive processing conditions. Hence, their germination in food poses a threat to both shelf-life and safety of food. This paper reports on the current state of supercritical fluid carbon dioxide (SF-CO2) application in the inactivation of spores-forming microbes in food. Unlike high hydrostatic pressure and thermal processes which struggle to deactivate and destroy spores, and if they do, it impacts adversely on the food nutritional and quality attributes. This technique is viable to inactivate spores and maintain the foods structural and nutritional characteristics. The mechanisms of inactivation can be grouped into: (1) release of cellular content due to rupture of the cell wall, coat and cortex, and disruption of membranes, (2) degradation of proteins as a result of interaction with permeated and penetrated SF-CO2 and (3) deactivation of enzymatic activities. It was discovered that the synergistic effect of ultrasound another non-thermal technique or addition of co-solvent such as water, hydrogen peroxide and ethanol or antimicrobial peptide greatly enhanced inactivation of spores. This work harmonizes published perspectives on spores' inactivation mechanisms, and will help inform further research into the application of SF-CO2 in the sterilization of food products.
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Affiliation(s)
- Abarasi Hart
- School of Chemical Engineering, University of Birmingham, Edgbaston, Birmingham, B15 2TT UK
| | - Christian Anumudu
- School of Chemical Engineering, University of Birmingham, Edgbaston, Birmingham, B15 2TT UK
| | - Helen Onyeaka
- School of Chemical Engineering, University of Birmingham, Edgbaston, Birmingham, B15 2TT UK
| | - Taghi Miri
- School of Chemical Engineering, University of Birmingham, Edgbaston, Birmingham, B15 2TT UK
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18
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Molina-Hernandez JB, Laika J, Peralta-Ruiz Y, Palivala VK, Tappi S, Cappelli F, Ricci A, Neri L, Chaves-López C. Influence of Atmospheric Cold Plasma Exposure on Naturally Present Fungal Spores and Physicochemical Characteristics of Sundried Tomatoes ( Solanum lycopersicum L.). Foods 2022; 11:210. [PMID: 35053942 PMCID: PMC8774998 DOI: 10.3390/foods11020210] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/02/2021] [Revised: 12/31/2021] [Accepted: 01/02/2022] [Indexed: 01/27/2023] Open
Abstract
This research aimed to evaluate the impact of atmospheric cold plasma (ACP) treatment on the fungal spores naturally present in sundried tomatoes, as well as their influence on the physico-chemical properties and antioxidant activity. ACP was performed with a Surface Dielectric Barrier Discharge (SDBD), applying 6 kV at 23 kHz and exposure times up to 30 min. The results showed a significant reduction of mesophilic aerobic bacteria population and of filamentous fungi after the longer ACP exposure. In particular, the effect of the treatment was assessed on Aspergillus rugulovalvus (as sensible strain) and Aspergillus niger (as resistant strain). The germination of the spores was observed to be reliant on the species, with nearly 88% and 32% of non-germinated spores for A. rugulovalvus and A. niger, respectively. Fluorescence probes revealed that ACP affects spore viability promoting strong damage to the wall and cellular membrane. For the first time, the sporicidal effect of ACP against A. rugulovalvus is reported. Physicochemical parameters of sundried tomatoes such as pH and water activity (aw) were not affected by the ACP treatment; on the contrary, the antioxidant activity was not affected while the lycopene content was significantly increased with the increase in ACP exposure time (p ≤ 0.05) probably due to increased extractability.
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Affiliation(s)
- Junior Bernardo Molina-Hernandez
- Faculty of Bioscience and Technology for Food, Agriculture and Environment, University of Teramo, Via R. Balzarini 1, 64100 Teramo, Italy; (J.B.M.-H.); (J.L.); (Y.P.-R.); (V.K.P.); (A.R.); (L.N.)
| | - Jessica Laika
- Faculty of Bioscience and Technology for Food, Agriculture and Environment, University of Teramo, Via R. Balzarini 1, 64100 Teramo, Italy; (J.B.M.-H.); (J.L.); (Y.P.-R.); (V.K.P.); (A.R.); (L.N.)
| | - Yeimmy Peralta-Ruiz
- Faculty of Bioscience and Technology for Food, Agriculture and Environment, University of Teramo, Via R. Balzarini 1, 64100 Teramo, Italy; (J.B.M.-H.); (J.L.); (Y.P.-R.); (V.K.P.); (A.R.); (L.N.)
- Programa de Ingeniería Agroindustrial, Facultad de Ingeniería, Universidad del Atlántico, Carrera 30 Número 8-49, Puerto Colombia 081008, Colombia
| | - Vinay Kumar Palivala
- Faculty of Bioscience and Technology for Food, Agriculture and Environment, University of Teramo, Via R. Balzarini 1, 64100 Teramo, Italy; (J.B.M.-H.); (J.L.); (Y.P.-R.); (V.K.P.); (A.R.); (L.N.)
| | - Silvia Tappi
- Department of Agricultural and Food Sciences, University of Bologna, 47521 Cesena, Italy;
- Inter-Departmental Centre for Agri-Food Industrial Research, University of Bologna, Via Quinto Bucci 336, 47521 Cesena, Italy
| | | | - Antonella Ricci
- Faculty of Bioscience and Technology for Food, Agriculture and Environment, University of Teramo, Via R. Balzarini 1, 64100 Teramo, Italy; (J.B.M.-H.); (J.L.); (Y.P.-R.); (V.K.P.); (A.R.); (L.N.)
| | - Lilia Neri
- Faculty of Bioscience and Technology for Food, Agriculture and Environment, University of Teramo, Via R. Balzarini 1, 64100 Teramo, Italy; (J.B.M.-H.); (J.L.); (Y.P.-R.); (V.K.P.); (A.R.); (L.N.)
| | - Clemencia Chaves-López
- Faculty of Bioscience and Technology for Food, Agriculture and Environment, University of Teramo, Via R. Balzarini 1, 64100 Teramo, Italy; (J.B.M.-H.); (J.L.); (Y.P.-R.); (V.K.P.); (A.R.); (L.N.)
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19
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Masotti F, Cattaneo S, Stuknytė M, De Noni I. Current insights into non-thermal preservation technologies alternative to conventional high-temperature short-time pasteurization of drinking milk. Crit Rev Food Sci Nutr 2021; 63:5643-5660. [PMID: 34969340 DOI: 10.1080/10408398.2021.2022596] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/31/2023]
Abstract
Milk is an important nutritional food source characterized by a perishable nature and conventionally thermally treated to guarantee its safety. In recent years, an increasing focus on competing non-thermal food processing technologies has been driven mainly by consumers' expectations for minimally processed products. Due to the heat sensitivity of milk, much research interest has been addressed to mild non-thermal pasteurization processing to keep safety, 'fresh-like' taste and to maintain the organoleptic qualities of raw milk. This review provides an overview of the current literature on non-thermal treatments as standalone alternative technologies to high-temperature short-time (HTST) pasteurization of drinking milk. Results of lab-scale experimentations suggest the feasibility of most emerging non-thermal processing technologies, including high hydrostatic pressure, pulsed electric field, cold plasma, cavitation and light-based technologies, as alternative to thermal treatment of drinking milk with premium in shelf life duration. Nevertheless, a series of regulatory, technological and economical hurdles hinder the industrial scaling-up for most of these substitutes. To date, only high hydrostatic pressure treatments are applied as alone alternative to HTSH pasteurization for processing of "cold pasteurized" drinking milk. Milk submitted to HTST treatment combined to ultraviolet light is currently accepted in EU countries as novel food.
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Affiliation(s)
- Fabio Masotti
- Dipartimento di Scienze per gli Alimenti, la Nutrizione e l'Ambiente, Università degli Studi di Milano, Milan, Italy
| | - Stefano Cattaneo
- Dipartimento di Scienze per gli Alimenti, la Nutrizione e l'Ambiente, Università degli Studi di Milano, Milan, Italy
| | - Milda Stuknytė
- Unitech COSPECT - University Technological Platforms Office, Università degli Studi di Milano, Milan, Italy
| | - Ivano De Noni
- Dipartimento di Scienze per gli Alimenti, la Nutrizione e l'Ambiente, Università degli Studi di Milano, Milan, Italy
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20
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Ali F. Nonthermal and thermal treatments impact the structure and microstructure of milk fat globule membrane. INT J DAIRY TECHNOL 2021. [DOI: 10.1111/1471-0307.12840] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Fatma Ali
- Department of Biological Chemical Engineering College of Chemical Engineering and Material Science Tianjin Economic and Technological Development Area (TEDA) Tianjin University of Science and Technology No. 29, 13th Avenue Tianjin 300457 China
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21
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Advances and innovations associated with the use of acoustic energy in food processing: An updated review. INNOV FOOD SCI EMERG 2021. [DOI: 10.1016/j.ifset.2021.102863] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
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22
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Role of Pascalization in Milk Processing and Preservation: A Potential Alternative towards Sustainable Food Processing. PHOTONICS 2021. [DOI: 10.3390/photonics8110498] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/12/2023]
Abstract
Renewed technology has created a demand for foods which are natural in taste, minimally processed, and safe for consumption. Although thermal processing, such as pasteurization and sterilization, effectively limits pathogenic bacteria, it alters the aroma, flavor, and structural properties of milk and milk products. Nonthermal technologies have been used as an alternative to traditional thermal processing technology and have the ability to provide safe and healthy dairy products without affecting their nutritional composition and organoleptic properties. Other than nonthermal technologies, infrared spectroscopy is a nondestructive technique and may also be used for predicting the shelf life and microbial loads in milk. This review explains the role of pascalization or nonthermal techniques such as high-pressure processing (HPP), pulsed electric field (PEF), ultrasound (US), ultraviolet (UV), cold plasma treatment, membrane filtration, micro fluidization, and infrared spectroscopy in milk processing and preservation.
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23
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Vatansever S, Ohm J, Simsek S, Hall C. A novel approach: Supercritical carbon dioxide + ethanol extraction to improve techno‐functionalities of pea protein isolate. Cereal Chem 2021. [DOI: 10.1002/cche.10489] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
Affiliation(s)
- Serap Vatansever
- Dairy and Food Science Department South Dakota State University Brookings SD USA
| | - Jae‐Bom Ohm
- USDA‐ARS Edward T. Schafer Agricultural Research Center Cereal Crops Research Unit Hard Red Spring and Durum Wheat Quality Laboratory Fargo ND USA
| | - Senay Simsek
- Department of Food Sciences Purdue University West Lafayette IN USA
| | - Clifford Hall
- Dairy and Food Science Department South Dakota State University Brookings SD USA
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24
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Ultrasonic-assisted supercritical CO2 inactivation of bacterial spores and effect on the physicochemical properties of oil-in-water emulsions. J Supercrit Fluids 2021. [DOI: 10.1016/j.supflu.2021.105246] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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25
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Bisht B, Bhatnagar P, Gururani P, Kumar V, Tomar MS, Sinhmar R, Rathi N, Kumar S. Food irradiation: Effect of ionizing and non-ionizing radiations on preservation of fruits and vegetables– a review. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.06.002] [Citation(s) in RCA: 27] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
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26
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Asaithambi N, Singh SK, Singha P. Current status of non-thermal processing of probiotic foods: A review. J FOOD ENG 2021. [DOI: 10.1016/j.jfoodeng.2021.110567] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
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27
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Hariyanto P, Myint AA, Kim J. Complete drying and micronization of ecamsule using supercritical CO2 as the antisolvent. J Supercrit Fluids 2021. [DOI: 10.1016/j.supflu.2020.105157] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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28
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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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29
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Chew CL, Low LE, Chia WY, Chew KW, Liew ZK, Chan ES, Chan YJ, Kong PS, Show PL. Prospects of Palm Fruit Extraction Technology: Palm Oil Recovery Processes and Quality Enhancement. FOOD REVIEWS INTERNATIONAL 2021. [DOI: 10.1080/87559129.2021.1890117] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
Affiliation(s)
- Chien Lye Chew
- Chemical Engineering Discipline, School of Engineering, Monash University Malaysia, Subang Jaya, Selangor, Malaysia
- Monash-Industry Palm Oil Education and Research Platform, School of Engineering, Monash University Malaysia, Subang Jaya, Selangor, Malaysia
- Sime Darby Plantation Research, R&D Centre – Carey Island, Pulau Carey, Selangor, Malaysia
| | - Liang Ee Low
- Institute of Pharmaceutics, College of Pharmaceutical Sciences, Zhejiang University, Hangzhou, P. R. China
- Key Laboratory of Biomedical Engineering of the Ministry of Education, College of Biomedical Engineering & Instrument Science, Zhejiang University, Hangzhou, P. R. China
| | - Wen Yi Chia
- Department of Chemical and Environmental Engineering, Faculty of Science and Engineering, University of Nottingham Malaysia, Darul Ehsan, Selangor, Malaysia
| | - Kit Wayne Chew
- School of Energy and Chemical Engineering, Xiamen University Malaysia, Sepang, Selangor, Darul Ehsan, Malaysia
- College of Chemistry and Chemical Engineering, Xiamen University, Xiamen, Fujian, China
| | - Zhen Kang Liew
- Department of Chemical and Environmental Engineering, Faculty of Science and Engineering, University of Nottingham Malaysia, Darul Ehsan, Selangor, Malaysia
| | - Eng-Seng Chan
- Monash-Industry Palm Oil Education and Research Platform, School of Engineering, Monash University Malaysia, Subang Jaya, Selangor, Malaysia
- Sime Darby Plantation Research, R&D Centre – Carey Island, Pulau Carey, Selangor, Malaysia
| | - Yi Jing Chan
- Department of Chemical and Environmental Engineering, Faculty of Science and Engineering, University of Nottingham Malaysia, Darul Ehsan, Selangor, Malaysia
| | - Pei San Kong
- Chemical Engineering Discipline, School of Engineering, Monash University Malaysia, Subang Jaya, Selangor, Malaysia
| | - Pau Loke Show
- Department of Chemical and Environmental Engineering, Faculty of Science and Engineering, University of Nottingham Malaysia, Darul Ehsan, Selangor, Malaysia
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30
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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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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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32
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García-Cano I, Yeh PW, Rocha-Mendoza D, Jiménez-Flores R. Supercritical CO 2 treatment reduces the antigenicity of buttermilk β-lactoglobulin and its inflammatory response in Caco-2 cells. JDS COMMUNICATIONS 2021; 2:1-6. [PMID: 36337288 PMCID: PMC9623642 DOI: 10.3168/jdsc.2020-0028] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/15/2020] [Accepted: 10/21/2020] [Indexed: 01/14/2024]
Abstract
β-Lactoglobulin (β-LG) is believed to be a common allergen in bovine milk. Buttermilk (BM) powder has abundant contents of milk fat globule membrane and phospholipid, both of which have been demonstrated to have positive effects on brain and cognitive development during early infancy. This study focused on modifying β-LG in BM via supercritical CO2 (ScCO2) treatment to modify its reactivity to antibodies and thus reduce its antigenicity. Buttermilk powder was treated in a supercritical fluid extraction system with food-grade CO2 at 100, 150, 200, 250, 350, and 400 bar at 2 temperatures, 50 and 75°C. All analyses were completed in a 10% BM suspension (wt/vol). The BM proteins were examined using sodium dodecyl sulfate (SDS)-PAGE, Western blot, ELISA, and periodic acid staining methods. Semi-purified β-LG was used to evaluate the cytotoxicity, viability, and inflammatory response in the Caco-2 cell line by means of the lactate dehydrogenase assay, MTT [3-(4,5-dimethylthiazol-2-yl)-2,5-diphenyltetrazolium] assay, and IL-8 production, respectively. The SDS-PAGE showed that the signal intensity of β-LG bands was reduced by up to 50% after being processed at 250 bar and 75°C for 30 min. Lighter and more diffuse signals were found by Western blot, indicating modification of the protein structure. The ELISA demonstrated that ScCO2 treatment could significantly change β-LG antigenicity in BM. Sugar moieties in bands corresponding to β-LG were revealed by periodic acid staining, indicating glycosylation only in samples treated with ScCO2. Caco-2 cells treated with whey proteins had high viability, 24.9% lower inflammation, and no evidence of cytotoxicity compared with untreated cultures. These results showed that reduced antigenicity of β-LG was caused by lactosylation, which has been reported as a possible pathway to reduce the allergenicity in foods. The denaturation of β-LG by supercritical fluid processing is a promising way to address milk allergy, which remains a problem requiring more attention and further research.
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Affiliation(s)
- Israel García-Cano
- Department of Food Science and Technology, Parker Food Science & Technology Building, The Ohio State University, Columbus 43210
| | - Po-Wei Yeh
- Department of Food Science and Technology, Parker Food Science & Technology Building, The Ohio State University, Columbus 43210
| | - Diana Rocha-Mendoza
- Department of Food Science and Technology, Parker Food Science & Technology Building, The Ohio State University, Columbus 43210
| | - Rafael Jiménez-Flores
- Department of Food Science and Technology, Parker Food Science & Technology Building, The Ohio State University, Columbus 43210
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33
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Kapoor R, Jash A, Rizvi SS. Shelf-life extension of Paneer by a sequential supercritical-CO2-based process. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2020.110060] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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34
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Gomez-Gomez A, Brito-de la Fuente E, Gallegos C, Garcia-Perez JV, Benedito J. Non-thermal pasteurization of lipid emulsions by combined supercritical carbon dioxide and high-power ultrasound treatment. ULTRASONICS SONOCHEMISTRY 2020; 67:105138. [PMID: 32339868 DOI: 10.1016/j.ultsonch.2020.105138] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/11/2020] [Revised: 04/17/2020] [Accepted: 04/20/2020] [Indexed: 06/11/2023]
Abstract
Supercritical carbon dioxide (SC-CO2) is a novel method for food pasteurization, but there is still room for improvement in terms of the process shortening and its use in products with high oil content. This study addressed the effect of high power ultrasound (HPU) on the intensification of the SC-CO2 inactivation of E. coli and B. diminuta in soybean oil-in-water emulsions. Inactivation kinetics were obtained at different pressures (100 and 350 bar), temperatures (35 and 50 °C) and oil contents (0, 10, 20 and 30%) and were satisfactorily described using the Weibull model. The experimental results showed that for SC-CO2 treatments, the higher the pressure or the temperature, the higher the level of inactivation. Ultrasound greatly intensified the inactivation capacity of SC-CO2, shortening the process time by approximately 1 order of magnitude (from 50 to 90 min to 5-10 min depending on the microorganism and process conditions). Pressure and temperature also had a significant (p < 0.05) effect on SC-CO2 + HPU inactivation for both bacteria, although the effect was less intense than in the SC-CO2 treatments. E. coli was found to be more resistant than B. diminuta in SC-CO2 treatments, while no differences were found when HPU was applied. HPU decreased the protective effect of oil in the inactivation and similar microbial reductions were obtained regardless of the oil content in the emulsion. Therefore, HPU intensification of SC-CO2 treatments is a promising alternative to the thermal pasteurization of lipid emulsions with heat sensitive compounds.
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Affiliation(s)
- Angela Gomez-Gomez
- Grupo ASPA, Departamento de Tecnología de Alimentos, Universitat Politècnica de València, Camí de Vera s/n, València E46022, Spain
| | - Edmundo Brito-de la Fuente
- Fresenius-Kabi Deutschland GmbH, Product and Process Engineering Center, Pharmaceuticals & Device Division, Bad Homburg, Germany
| | - Críspulo Gallegos
- Fresenius-Kabi Deutschland GmbH, Product and Process Engineering Center, Pharmaceuticals & Device Division, Bad Homburg, Germany
| | - Jose Vicente Garcia-Perez
- Grupo ASPA, Departamento de Tecnología de Alimentos, Universitat Politècnica de València, Camí de Vera s/n, València E46022, Spain
| | - Jose Benedito
- Grupo ASPA, Departamento de Tecnología de Alimentos, Universitat Politècnica de València, Camí de Vera s/n, València E46022, Spain.
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PELLICANÒ TM, SICARI V, LOIZZO MR, LEPORINI M, FALCO T, POIANA M. Optimizing the supercritical fluid extraction process of bioactive compounds from processed tomato skin by-products. FOOD SCIENCE AND TECHNOLOGY 2020. [DOI: 10.1590/fst.16619] [Citation(s) in RCA: 18] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Affiliation(s)
| | | | | | | | | | - Marco POIANA
- University “Mediterranea” of Reggio Calabria, Italy
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36
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Delorme MM, Guimarães JT, Coutinho NM, Balthazar CF, Rocha RS, Silva R, Margalho LP, Pimentel TC, Silva MC, Freitas MQ, Granato D, Sant’Ana AS, Duart MCK, Cruz AG. Ultraviolet radiation: An interesting technology to preserve quality and safety of milk and dairy foods. Trends Food Sci Technol 2020. [DOI: 10.1016/j.tifs.2020.06.001] [Citation(s) in RCA: 64] [Impact Index Per Article: 16.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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37
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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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38
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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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39
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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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40
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Cavalcanti RN, Balthazar CF, Esmerino EA, Freitas MQ, Silva MC, Raices RS, Gut JA, Cruz AG, Tadini CC. Correlation between the dielectric properties and the physicochemical characteristics and proximate composition of whole, semi-skimmed and skimmed sheep milk using chemometric tools. Int Dairy J 2019. [DOI: 10.1016/j.idairyj.2019.05.018] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/06/2023]
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41
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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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42
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Ahmad T, Butt MZ, Aadil RM, Inam‐ur‐Raheem M, Abdullah, Bekhit AE, Guimarães JT, Balthazar CF, Rocha RS, Esmerino EA, Freitas MQ, Silva MC, Sameen A, Cruz AG. Impact of nonthermal processing on different milk enzymes. INT J DAIRY TECHNOL 2019. [DOI: 10.1111/1471-0307.12622] [Citation(s) in RCA: 45] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Talha Ahmad
- National Institute of Food Science and Technology University of Agriculture Faisalabad 38000Pakistan
| | - Muhammad Zubair Butt
- National Institute of Food Science and Technology University of Agriculture Faisalabad 38000Pakistan
| | - Rana Muhammad Aadil
- National Institute of Food Science and Technology University of Agriculture Faisalabad 38000Pakistan
| | - Muhammad Inam‐ur‐Raheem
- National Institute of Food Science and Technology University of Agriculture Faisalabad 38000Pakistan
| | - Abdullah
- Department of Food Science and Human Nutrition University of Veterinary and Animal Sciences Lahore54000Pakistan
| | | | - Jonas T Guimarães
- Faculdade de Medicina Veterinária Universidade Federal Fluminense (UFF) Niterói Rio de Janeiro24230‐340Brazil
| | - Celso F Balthazar
- Faculdade de Medicina Veterinária Universidade Federal Fluminense (UFF) Niterói Rio de Janeiro24230‐340Brazil
| | - Ramom S Rocha
- Faculdade de Medicina Veterinária Universidade Federal Fluminense (UFF) Niterói Rio de Janeiro24230‐340Brazil
- Instituto Federal de Educação, Ciência e Tecnologia do Rio de Janeiro (IFRJ) Mestrado Profissional em Ciência e Tecnologia de Alimentos (PCTA) Rua Senador Furtado 121 Rio de Janeiro20270‐021Brazil
| | - Erick A Esmerino
- Faculdade de Medicina Veterinária Universidade Federal Fluminense (UFF) Niterói Rio de Janeiro24230‐340Brazil
| | - Mônica Q Freitas
- Faculdade de Medicina Veterinária Universidade Federal Fluminense (UFF) Niterói Rio de Janeiro24230‐340Brazil
| | - Márcia C Silva
- Instituto Federal de Educação, Ciência e Tecnologia do Rio de Janeiro (IFRJ) Mestrado Profissional em Ciência e Tecnologia de Alimentos (PCTA) Rua Senador Furtado 121 Rio de Janeiro20270‐021Brazil
| | - Aysha Sameen
- National Institute of Food Science and Technology University of Agriculture Faisalabad 38000Pakistan
| | - Adriano G Cruz
- Instituto Federal de Educação, Ciência e Tecnologia do Rio de Janeiro (IFRJ) Mestrado Profissional em Ciência e Tecnologia de Alimentos (PCTA) Rua Senador Furtado 121 Rio de Janeiro20270‐021Brazil
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43
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Gregersen SB, Wiking L, Hammershøj M. Acceleration of acid gel formation by high intensity ultrasound is linked to whey protein denaturation and formation of functional milk fat globule-protein complexes. J FOOD ENG 2019. [DOI: 10.1016/j.jfoodeng.2019.03.004] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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44
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Ding X, Kong H, Qiao M, Hu Z, Yu M. Study on Crystallization Behaviors and Properties of F-III Fibers during Hot Drawing in Supercritical Carbon Dioxide. Polymers (Basel) 2019; 11:polym11050856. [PMID: 31083401 PMCID: PMC6572010 DOI: 10.3390/polym11050856] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/01/2019] [Revised: 05/04/2019] [Accepted: 05/07/2019] [Indexed: 12/03/2022] Open
Abstract
In order to obtain F-III fibers with high mechanical properties, pristine F-III fibers were hot drawn at the temperature of 250 °C, pressure of 14 MPa, tension of 6 g·d−1, and different times, which were 15 min, 30 min, 45 min, 60 min, 75 min, 90 min, and 105 min, respectively, in supercritical carbon dioxide (Sc-CO2) in this article. All the samples, including the pristine and treated F-III fibers, were characterized by a mechanical performance tester, wide-angle X-ray scattering (WAXS), small-angle X-ray scattering (SAXS), and thermogravimetric analysis (TGA). The results showed that the thermal stability of F-III fibers was enhanced to some extent, and the tensile strength and modulus of F-III fibers had great changes as the extension of treatment time during hot drawing in Sc-CO2, although the treatment temperature was lower than the glass transition temperature (Tg) of F-III fibers. Accordingly, the phase fraction, orientation factor fc of the (110) crystal plane, fibril length lf, and misorientation angle Bφ of all the samples were also investigated. Fortunately, the hot drawing in Sc-CO2 was successfully applied to the preparation of F-III fibers with high mechanical properties.
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Affiliation(s)
- Xiaoma Ding
- State Key Laboratory for Modification of Chemical Fibers and Polymer Materials, College of Materials Science and Engineering, Donghua University, Shanghai 201620, China.
- Shanghai Key Laboratory of Lightweight Composite, Shanghai 201620, China.
| | - Haijuan Kong
- School of Materials Engineer, Shanghai University of Engineer Science, Shanghai 201620, China.
| | - Mengmeng Qiao
- State Key Laboratory for Modification of Chemical Fibers and Polymer Materials, College of Materials Science and Engineering, Donghua University, Shanghai 201620, China.
- Shanghai Key Laboratory of Lightweight Composite, Shanghai 201620, China.
| | - Zhifeng Hu
- State Key Laboratory for Modification of Chemical Fibers and Polymer Materials, College of Materials Science and Engineering, Donghua University, Shanghai 201620, China.
- Shanghai Key Laboratory of Lightweight Composite, Shanghai 201620, China.
| | - Muhuo Yu
- State Key Laboratory for Modification of Chemical Fibers and Polymer Materials, College of Materials Science and Engineering, Donghua University, Shanghai 201620, China.
- Shanghai Key Laboratory of Lightweight Composite, Shanghai 201620, China.
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45
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Processing chocolate milk drink by low-pressure cold plasma technology. Food Chem 2019; 278:276-283. [DOI: 10.1016/j.foodchem.2018.11.061] [Citation(s) in RCA: 51] [Impact Index Per Article: 10.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/01/2018] [Revised: 10/22/2018] [Accepted: 11/10/2018] [Indexed: 02/07/2023]
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46
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Liao H, Zhong K, Hu X, Liao X. Effect of high pressure carbon dioxide on alkaline phosphatase activity and quality characteristics of raw bovine milk. INNOV FOOD SCI EMERG 2019. [DOI: 10.1016/j.ifset.2019.02.005] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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47
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48
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Kim SY, Bang IH, Min SC. Effects of packaging parameters on the inactivation of Salmonella contaminating mixed vegetables in plastic packages using atmospheric dielectric barrier discharge cold plasma treatment. J FOOD ENG 2019. [DOI: 10.1016/j.jfoodeng.2018.08.020] [Citation(s) in RCA: 17] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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49
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Martins CPC, Cavalcanti RN, Couto SM, Moraes J, Esmerino EA, Silva MC, Raices RSL, Gut JAW, Ramaswamy HS, Tadini CC, Cruz AG. Microwave Processing: Current Background and Effects on the Physicochemical and Microbiological Aspects of Dairy Products. Compr Rev Food Sci Food Saf 2019; 18:67-83. [DOI: 10.1111/1541-4337.12409] [Citation(s) in RCA: 41] [Impact Index Per Article: 8.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/03/2018] [Revised: 10/17/2018] [Accepted: 10/18/2018] [Indexed: 01/23/2023]
Affiliation(s)
- Carolina P. C. Martins
- Dept. of Food Technology; Federal Rural Univ. of Rio de Janeiro (UFRRJ); Rodovia BR 465, km 7 23890-000 Seropédica RJ Brazil
| | - Rodrigo N. Cavalcanti
- Dept. of Chemical Engineering; Univ. of São Paulo; Main Campus, Av. Prof. Luciano Gualberto, Trav.3, n° 380 Lab. de Eng. de Alimentos, Cidade Univ. 05508-010 São Paulo SP Brazil
- FoRC/NAPAN - Food Research Center; Univ. of São Paulo; Main campus, Av. Prof. Lineu Prestes, 580, Bloco 14 Cidade Univ. 05508-000 São Paulo SP Brazil
- Dept. of Food Science and Agricultural Chemistry; McGill Univ.; Macdonald campus, 21,111 Lakeshore H9X 3V9 Sainte Anne de Bellevue Quebec Canada
| | - Silvia M. Couto
- Nutrition Inst. Josué de Castro; Federal Univ. of Rio de Janeiro (UFRJ); Av. Carlos Chagas Filho, 373, CCS, Bloco J/2° andar, Cidade Univ., Ilha do Fundão 21941-902 Rio de Janeiro RJ Brazil
| | - Jeremias Moraes
- Federal Institute of Education, Science and Technology of Rio de Janeiro (IFRJ); Rio de Janeiro campus, Food Dept.; Rua Senador Furtado, 121/125 Maracanã 20270-021 Rio de Janeiro Brazil
| | - Erick A. Esmerino
- Dept. of Food Technology; Federal Rural Univ. of Rio de Janeiro (UFRRJ); Rodovia BR 465, km 7 23890-000 Seropédica RJ Brazil
| | - Marcia Cristina Silva
- Federal Institute of Education, Science and Technology of Rio de Janeiro (IFRJ); Rio de Janeiro campus, Food Dept.; Rua Senador Furtado, 121/125 Maracanã 20270-021 Rio de Janeiro Brazil
| | - Renata S. L. Raices
- Federal Institute of Education, Science and Technology of Rio de Janeiro (IFRJ); Rio de Janeiro campus, Food Dept.; Rua Senador Furtado, 121/125 Maracanã 20270-021 Rio de Janeiro Brazil
| | - Jorge A. W. Gut
- Dept. of Chemical Engineering; Univ. of São Paulo; Main Campus, Av. Prof. Luciano Gualberto, Trav.3, n° 380 Lab. de Eng. de Alimentos, Cidade Univ. 05508-010 São Paulo SP Brazil
- FoRC/NAPAN - Food Research Center; Univ. of São Paulo; Main campus, Av. Prof. Lineu Prestes, 580, Bloco 14 Cidade Univ. 05508-000 São Paulo SP Brazil
| | - Hosahalli S. Ramaswamy
- Dept. of Food Science and Agricultural Chemistry; McGill Univ.; Macdonald campus, 21,111 Lakeshore H9X 3V9 Sainte Anne de Bellevue Quebec Canada
| | - Carmen C. Tadini
- Dept. of Chemical Engineering; Univ. of São Paulo; Main Campus, Av. Prof. Luciano Gualberto, Trav.3, n° 380 Lab. de Eng. de Alimentos, Cidade Univ. 05508-010 São Paulo SP Brazil
- FoRC/NAPAN - Food Research Center; Univ. of São Paulo; Main campus, Av. Prof. Lineu Prestes, 580, Bloco 14 Cidade Univ. 05508-000 São Paulo SP Brazil
| | - Adriano G. Cruz
- Federal Institute of Education, Science and Technology of Rio de Janeiro (IFRJ); Rio de Janeiro campus, Food Dept.; Rua Senador Furtado, 121/125 Maracanã 20270-021 Rio de Janeiro Brazil
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50
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Ucak I, Gokoglu N, Kiessling M, Toepfl S, Galanakis CM. Inhibitory effects of high pressure treatment on microbial growth and biogenic amine formation in marinated herring (Clupea harengus) inoculated with Morganella psychrotolerans. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2018.09.058] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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