1
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Chen X, Wang Y, Li C, Hua Z, Cui H, Lin L. Antibacterial effect of protease-responsive cationic eugenol liposomes modified by gamma-polyglutamic acid against Staphylococcus aureus. J Liposome Res 2024; 34:411-420. [PMID: 37966062 DOI: 10.1080/08982104.2023.2280829] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/07/2023] [Accepted: 11/03/2023] [Indexed: 11/16/2023]
Abstract
Eugenol, as a natural antibacterial agent, has been widely studied for its inhibitory effect on the common food-borne pathogen Staphylococcus aureus (S. aureus). However, the widespread application of eugenol is still limited by its instability and volatility. Herein, γ-polyglutamic acid coated eugenol cationic liposomes (pGA-ECLPs) were successfully constructed by self-assembly with an average particle size of 170.7 nm and an encapsulation efficiency of 36.2%. The formation of pGA shell significantly improved the stability of liposomes, and the encapsulation efficiency of eugenol only decreased by 20.7% after 30 days of storage at 4 °C. On the other hand, the pGA layer can be hydrolyzed by S. aureus, achieving effective control of release through response to bacterial stimuli. The application experiments further confirmed that pGA-ECLPs effectively prolonged the antibacterial effect of eugenol in fresh chicken without causing obvious sensory effects on the food. The above results of this study provide an important reference for extending the action time of natural antibacterial substances and developing new stimuli-responsive antibacterial systems.
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Affiliation(s)
- Xiaochen Chen
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
| | - Yiwei Wang
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
| | - Changzhu Li
- State Key Laboratory of Utilization of Woody Oil Resource, Hunan Academy of Forestry, Changsha, China
| | - Zichun Hua
- School of Life Sciences, Nanjing University, Nanjing, China
- Changzhou High-Tech Research Institute of Nanjing University, Changzhou China
| | - Haiying Cui
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
| | - Lin Lin
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
- State Key Laboratory of Utilization of Woody Oil Resource, Hunan Academy of Forestry, Changsha, China
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2
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Li Y, Zhang L, He Y, Zhang L, Liu X, Shang N. UV-ozone sterilization system: An intelligent solution for Northern shrimp (Pandalus borealis) cold chain transportation emergencies. Food Res Int 2024; 191:114702. [PMID: 39059909 DOI: 10.1016/j.foodres.2024.114702] [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: 01/25/2024] [Revised: 06/22/2024] [Accepted: 06/26/2024] [Indexed: 07/28/2024]
Abstract
Sterilization of Northern shrimp (Pandalus borealis) is a key tool to ensure their freshness for post-production transportation. However, in the face of the specific problem of quality deterioration caused by the increase of storage environment temperature due to unexpected circumstances or the prolongation of temporary storage time, it is still a technical challenge to realize intelligent decision-making and higher sterilization efficiency. In this paper, we propose an intelligent UV-Ozone sterilization system suitable for cold chain transportation of Northern shrimp (Pandalus borealis). Using hierarchical analysis, equipartition method and the prediction method of generalized linear model, combined with the technology of intelligent control and remote control, we realized the automatic control of the system's UV irradiance from 324 ∼ 1620 J/m2, and ozone concentration from21.4 ∼ 107 mg/cm3 in a graded manner. The accuracy of the predicted structure was verified using a combination of direct measurement and simulation. In addition, the key model of the system, the intensity level decision model, was tested, and the test results showed that the decision model was able to accurately make decisions during the sterilization of Northern shrimp (Pandalus borealis), and the system was able to achieve a sterilization effect of 1-3 orders of magnitude. This reduces quality loss due to unexpected conditions, facilitates real-time monitoring of transported samples by staff, extends the shelf life of the samples, and improves the accuracy of sterilization, increasing the economic value of Northern shrimp (Pandalus borealis).
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Affiliation(s)
- You Li
- College of Engineering, China Agricultural University, Beijing 100083, China; Sanya Institute of China Agricultural University, Sanya 572025, China
| | - Luwei Zhang
- College of Engineering, China Agricultural University, Beijing 100083, China
| | - Yanfu He
- College of Food Science and Engineering, Hainan University, 58th Renmin Road, Meilan District, Haikou, Hainan Province 570100, China
| | - Lili Zhang
- College of Engineering, China Agricultural University, Beijing 100083, China
| | - Xingxing Liu
- College of Engineering, China Agricultural University, Beijing 100083, China.
| | - Nan Shang
- College of Engineering, China Agricultural University, Beijing 100083, China.
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3
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Zhang X, Yang G, Jiang Q, Fan J, Wang S, Chen J. Carboxymethyl cellulose-based photothermal film: A sustainable packaging with high barrier and tensile strength for food long-term antibacterial protection. Int J Biol Macromol 2024; 276:133910. [PMID: 39029837 DOI: 10.1016/j.ijbiomac.2024.133910] [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: 04/29/2024] [Revised: 07/01/2024] [Accepted: 07/14/2024] [Indexed: 07/21/2024]
Abstract
Traditional packaging materials feed the growing global food protection. However, these packaging materials are not conducive to environment and have not the ability to kill bacteria. Herein, a green and simple strategy is reported for food packaging protection and long-term antibacterial using carboxymethylcellulose-based photothermal film (CMC@CuS NPs/PVA) that consists of carboxymethyl cellulose (CMC) immobilized copper sulfide nanoparticles (CuS NPs) and polyvinyl alcohol (PVA). With satisfied oxygen transmittance (0.03 cc/m2/day) and water vapor transmittance (163.3 g/m2/day), the tensile strength, tear strength and burst strength reached to 3401.2 N/m, 845.7 mN and 363.6 kPa, respectively, which could lift 4.5 L of water. The composite film had excellent photothermal conversion efficiency and photothermal stability. Under the irradiation of near infrared (NIR), it can rapidly heated up to 197 °C within 25 s. The antibacterial analysis showed that the inhibition rate of composite film against Staphylococcus aureus (S. aureus) and Escherichia coli (E. coli) could all reach >99 %. Furthermore, the synthesized CuS NPs was well immobilized and the residual rate of copper kept 98.7 % after 10 days. Noticeably, the composite film can preserve freshness of strawberries for up to 6 days. Therefore, the composite film has potential application for food antibacterial protection.
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Affiliation(s)
- Xv Zhang
- Key Lab of Pulp & Paper Science and Technology of Education Ministry of China/State Key Laboratory of Bio-Based Material and Green Papermaking, Qilu University of Technology, Jinan 250353, China
| | - Guihua Yang
- Key Lab of Pulp & Paper Science and Technology of Education Ministry of China/State Key Laboratory of Bio-Based Material and Green Papermaking, Qilu University of Technology, Jinan 250353, China.
| | - Qimeng Jiang
- Key Lab of Pulp & Paper Science and Technology of Education Ministry of China/State Key Laboratory of Bio-Based Material and Green Papermaking, Qilu University of Technology, Jinan 250353, China.
| | - Jiaming Fan
- Key Lab of Pulp & Paper Science and Technology of Education Ministry of China/State Key Laboratory of Bio-Based Material and Green Papermaking, Qilu University of Technology, Jinan 250353, China
| | - Shaoguang Wang
- Asia Symbol (Shan Dong) Pulp and Paper Co., Ltd., Rizhao 276800, China
| | - Jiachuan Chen
- Key Lab of Pulp & Paper Science and Technology of Education Ministry of China/State Key Laboratory of Bio-Based Material and Green Papermaking, Qilu University of Technology, Jinan 250353, China.
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4
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Cheong KL, Liu K, Chen W, Zhong S, Tan K. Recent progress in Porphyra haitanensis polysaccharides: Extraction, purification, structural insights, and their impact on gastrointestinal health and oxidative stress management. Food Chem X 2024; 22:101414. [PMID: 38711774 PMCID: PMC11070828 DOI: 10.1016/j.fochx.2024.101414] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/19/2024] [Revised: 04/21/2024] [Accepted: 04/23/2024] [Indexed: 05/08/2024] Open
Abstract
Porphyra haitanensis, a red seaweed species, represents a bountiful and sustainable marine resource. P. haitanensis polysaccharide (PHP), has garnered considerable attention for its numerous health benefits. However, the comprehensive utilization of PHP on an industrial scale has been limited by the lack of comprehensive information. In this review, we endeavor to discuss and summarize recent advancements in PHP extraction, purification, and characterization. We emphasize the multifaceted mechanisms through which PHP promotes gastrointestinal health. Furthermore, we present a summary of compelling evidence supporting PHP's protective role against oxidative stress. This includes its demonstrated potent antioxidant properties, its ability to neutralize free radicals, and its capacity to enhance the activity of antioxidant enzymes. The information presented here also lays the theoretical groundwork for future research into the structural and functional aspects of PHP, as well as its potential applications in functional foods.
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Affiliation(s)
- Kit-Leong Cheong
- College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Guangdong Provincial Engineering Technology Research Center of Prefabricated Seafood Processing and Quality Control, Zhanjiang 524088, China
- Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China
| | - Keying Liu
- College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Guangdong Provincial Engineering Technology Research Center of Prefabricated Seafood Processing and Quality Control, Zhanjiang 524088, China
- Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China
| | - Wenting Chen
- College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Guangdong Provincial Engineering Technology Research Center of Prefabricated Seafood Processing and Quality Control, Zhanjiang 524088, China
- Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China
| | - Saiyi Zhong
- College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Guangdong Provincial Engineering Technology Research Center of Prefabricated Seafood Processing and Quality Control, Zhanjiang 524088, China
- Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China
| | - Karsoon Tan
- Guangxi Key Laboratory of Beibu Gulf Biodiversity Conservation, Beibu Gulf University, Qinzhou, Guangxi, China
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5
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Pepito BML, Ross CF. Identifying desirable attributes in dairy-rich breakfast and desserts for older adults. J Food Sci 2024. [PMID: 38924080 DOI: 10.1111/1750-3841.17127] [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: 02/16/2024] [Revised: 04/22/2024] [Accepted: 04/30/2024] [Indexed: 06/28/2024]
Abstract
In the next decade, the US anticipates a rapid increase in the older adult population, who also face an increased risk for disease. To reduce this risk, research should explore increasing intake of nutrient-dense foods and prepared meals that include dairy foods and utilize novel food processing that better retain nutrients. This study identified attributes that older adults (age = 65+) desire in dairy-rich ready-to-eat breakfasts and desserts, two meals important in healthy aging. Two online choice-based conjoint analysis surveys were fielded (one for breakfast and one for dessert) to determine desirable attributes amongst respondents (breakfast n = 211; dessert n = 300). Breakfast concepts included protein source, primary ingredient, type of dairy, and health claim. Dessert concepts included primary flavor, primary sweetener, type of inclusion, and health claim. Breakfast results revealed the desirable attributes included "no meat" (utility value [UV] = 0.138), "eggs" (UV = 0.384), "cheese" (UV = 0.034), and "good source of fiber" (UV = 0.163). Two consumer clusters were identified with cluster 1 (n = 151) desiring "red meat" as the protein source and cluster 2 (n = 60) preferring "no meat." The majority of respondents (86%) indicated a willingness to consume foods processed with a novel technique. For the dessert meals, desirable attributes were "chocolate flavor" (UV = 0.638), "sugar" (UV = 0.859), "fruit inclusions" (UV = 0.522), and "heart-healthy" (UV = 0.453). Dessert consumer cluster 1 (n = 145) desired chocolate desserts sweetened with sugar, whereas cluster 2 (n = 155) desired vanilla desserts sweetened with honey. Participants who preferred oral manipulation of food via "smooshing" expressed a higher liking for desserts with no inclusions. These results provide insight for future product development for older adults involving dairy products or novel processing techniques. PRACTICAL APPLICATIONS: This study shows that both sensory attributes and health claims are important considerations when developing ready to eat meals for older adults. For breakfast, providing a vegetarian option is important while for desserts, both chocolate and vanilla remain popular options.
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Affiliation(s)
| | - Carolyn F Ross
- School of Food Science, Washington State University, Pullman, Washington, USA
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6
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Ni JB, Ding CJ, Zhang JS, Fang XM, Xiao HW. Insight into the surface discharge cold plasma efficient inactivation of Pseudomonas fluorescens in water based on exogenous reactive oxygen and nitrogen species: Synergistic mechanism and energy benefits. JOURNAL OF HAZARDOUS MATERIALS 2024; 476:134984. [PMID: 38943891 DOI: 10.1016/j.jhazmat.2024.134984] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/28/2024] [Revised: 06/08/2024] [Accepted: 06/19/2024] [Indexed: 07/01/2024]
Abstract
As well known, surface discharge cold plasma has efficient inactivation ability and a variety of RONS are main active particles for inactivation, but their synergistic mechanism is still not clear. Therefore, surface discharge cold plasma system was applied to treat Pseudomonas fluorescens to study bacterial inactivation mechanism and energy benefit. Results showed that energy efficiency was directly proportional to applied voltage and inversely proportional to initial concentration. Cold plasma treatment for 20 min was inactivated by approximately > 4-log10Pseudomonas fluorescens and application of •OH and 1O2 scavengers significantly improved survival rate. In addition, •OH and 1O2 destroyed cell membrane structure and membrane permeability, which promoted diffusion of RONS into cells and affecting energy metabolism and antioxidant capacity, leading to bacterial inactivation. Furthermore, accumulation of intracellular NO and ONOOH was related to infiltration of exogenous RNS, while accumulation of •OH, H2O2, 1O2, O2- was the result of joint action of endogenous and exogenous ROS. Transcriptome analysis revealed that different RONS of cold plasma were responsible for Pseudomonas fluorescens inactivation and related to activation of intracellular antioxidant defense system and regulation of genes expression related to amino acid metabolism and energy metabolism, which promoting cellular process, catalytic activity and other biochemical pathways.
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Affiliation(s)
- Jia-Bao Ni
- College of Engineering, China Agricultural University, P.O. Box 194, 17 Qinghua Donglu, Beijing 100083, China; State Key Laboratory of Resource Insects, Institute of Apicultural Research, Chinese Academy of Agricultural Sciences, 1 Xiangshan Beigou, Beijing 100093, China
| | - Chang-Jiang Ding
- College of Science, Inner Mongolia University of Technology, Hohhot, China
| | - Jing-Shou Zhang
- College of Engineering, China Agricultural University, P.O. Box 194, 17 Qinghua Donglu, Beijing 100083, China
| | - Xiao-Ming Fang
- State Key Laboratory of Resource Insects, Institute of Apicultural Research, Chinese Academy of Agricultural Sciences, 1 Xiangshan Beigou, Beijing 100093, China.
| | - Hong-Wei Xiao
- College of Engineering, China Agricultural University, P.O. Box 194, 17 Qinghua Donglu, Beijing 100083, China.
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7
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Li J, Wang X, Chang C, Gu L, Su Y, Yang Y, Agyei D, Han Q. Chicken Egg White Gels: Fabrication, Modification, and Applications in Foods and Oral Nutraceutical Delivery. Foods 2024; 13:1834. [PMID: 38928777 PMCID: PMC11202995 DOI: 10.3390/foods13121834] [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: 05/10/2024] [Revised: 06/07/2024] [Accepted: 06/07/2024] [Indexed: 06/28/2024] Open
Abstract
Chicken egg white (EW) proteins possess various useful techno-functionalities, including foaming, gelling or coagulating, and emulsifying. The gelling property is one of the most important functionalities of EW proteins, affecting their versatile applications in the food and pharmaceutical industries. However, it is challenging to develop high-quality gelled foods and innovative nutraceutical supplements using native EW and its proteins. This review describes the gelling properties of EW proteins. It discusses the development and action mechanism of the physical, chemical, and biological methods and exogenous substances used in the modification of EW gels. Two main applications of EW gels, i.e., gelling agents in foods and gel-type carriers for nutraceutical delivery, are systematically summarized and discussed. In addition, the research and technological gaps between modified EW gels and their applications are highlighted. By reviewing the new modification strategies and application trends of EW gels, this paper provides insights into the development of EW gel-derived products with new and functional features.
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Affiliation(s)
- Junhua Li
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, China
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
- Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi 214122, China
| | - Xuechun Wang
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, China
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Cuihua Chang
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, China
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Luping Gu
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, China
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Yujie Su
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, China
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Yanjun Yang
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, China
| | - Dominic Agyei
- Department of Food Science, University of Otago, Dunedin 9054, New Zealand
| | - Qi Han
- School of Science, STEM College, RMIT University, Melbourne, VIC 3000, Australia
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8
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Siddiqui SA, Singh S, Bahmid NA, Sasidharan A. Applying innovative technological interventions in the preservation and packaging of fresh seafood products to minimize spoilage - A systematic review and meta-analysis. Heliyon 2024; 10:e29066. [PMID: 38655319 PMCID: PMC11035943 DOI: 10.1016/j.heliyon.2024.e29066] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/24/2023] [Revised: 03/12/2024] [Accepted: 03/29/2024] [Indexed: 04/26/2024] Open
Abstract
Seafood, being highly perishable, faces rapid deterioration in freshness, posing spoilage risks and potential health concerns without proper preservation. To combat this, various innovative preservation and packaging technologies have emerged. This review delves into these cutting-edge interventions designed to minimize spoilage and effectively prolong the shelf life of fresh seafood products. Techniques like High-Pressure Processing (HPP), Modified Atmosphere Packaging (MAP), bio-preservation, and active and vacuum packaging have demonstrated the capability to extend the shelf life of seafood products by up to 50%. However, the efficacy of these technologies relies on factors such as the specific type of seafood product and the storage temperature. Hence, careful consideration of these factors is essential in choosing an appropriate preservation and packaging technology.
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Affiliation(s)
- Shahida Anusha Siddiqui
- Technical University of Munich, Campus Straubing for Biotechnology and Sustainability, Essigberg 3, 94315 Straubing, Germany
- German Institute of Food Technologies (DIL e.V.), Prof.-von-Klitzing Str. 7, 49610, Quakenbrück, Germany
| | - Shubhra Singh
- Department of Tropical Agriculture and International cooperation, National Pingtung University of Science and Technology, 91201, Taiwan
| | - Nur Alim Bahmid
- Research Center for Food Technology and Processing, National Research and Innovation Agency (BRIN), Gading, Playen, Gunungkidul, 55861, Yogyakarta, Indonesia
| | - Abhilash Sasidharan
- Department of Fish Processing Technology, Kerala University of Fisheries and Ocean Studies, Panangad P.O 682506, Kerala, India
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9
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Pandey A, Momeni O, Pandey P. Quantitative Analysis of Genomic DNA Degradation of E. coli Using Automated Gel Electrophoresis under Various Levels of Microwave Exposure. Gels 2024; 10:242. [PMID: 38667661 PMCID: PMC11049425 DOI: 10.3390/gels10040242] [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: 01/16/2024] [Revised: 03/10/2024] [Accepted: 03/25/2024] [Indexed: 04/28/2024] Open
Abstract
The problem that this study addresses is to understand how microwave radiation is able to degrade genomic DNA of E. coli. In addition, a comparative study was made to evaluate the suitability of a high-throughput automated electrophoresis platform for quantifying the DNA degradation under microwave radiation. Overall, this study investigated the genomic DNA degradation of E. coli under microwave radiation using automated gel electrophoresis. To examine the viable organisms and degradation of genomic DNA under microwave exposure, we used three methods: (1) post-microwave exposure, where E. coli was enumerated using modified mTEC agar method using membrane filtration technique; (2) extracted genomic DNA of microwaved sample was quantified using the Qubit method; and (3) automated gel electrophoresis, the TapeStation 4200, was used to examine the bands of extracted DNA of microwaved samples. In addition, to examine the impacts of microwaves, E. coli colonies were isolated from a fecal sample (dairy cow manure), these colonies were grown overnight to prepare fresh E. coli culture, and this culture was exposed to microwave radiation for three durations: (1) 2 min; (2) 5 min; and (3) 8 min. In general, Qubit values (ng/µL) were proportional to the results of automated gel electrophoresis, TapeStation 4200, DNA integrity numbers (DINs). Samples from exposure studies (2 min, 5 min, and 8 min) showed no viable E. coli. Initial E. coli levels (at 0 min microwave exposure) were 5 × 108 CFU/mL, and the E. coli level was reduced to a non-detectable level within 2 min of microwave exposure. The relationships between Qubit and TapeStation measurements was linear, except for when the DNA level was lower than 2 ng/µL. In 8 min of microwave exposure, E. coli DNA integrity was reduced by 61.7%, and DNA concentration was reduced by 81.6%. The overall conclusion of this study is that microwave radiation had a significant impact on the genomic DNA of E. coli, and prolonged exposure of E. coli to microwaves can thus lead to a loss of genomic DNA integrity and DNA concentrations.
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Affiliation(s)
- Aditya Pandey
- Department of Electrical and Computer Engineering, University of California at Davis, Davis, CA 95616, USA; (A.P.); (O.M.)
| | - Omeed Momeni
- Department of Electrical and Computer Engineering, University of California at Davis, Davis, CA 95616, USA; (A.P.); (O.M.)
| | - Pramod Pandey
- Department of Population Health and Reproduction, University of California at Davis, Davis, CA 95616, USA
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10
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Montero ML, Duizer LM, Ross CF. Sensory Perception and Food-Evoked Emotions of Older Adults Assessing Microwave-Processed Meals with Different Salt Concentrations. Foods 2024; 13:631. [PMID: 38397608 PMCID: PMC10887961 DOI: 10.3390/foods13040631] [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: 01/26/2024] [Revised: 02/08/2024] [Accepted: 02/15/2024] [Indexed: 02/25/2024] Open
Abstract
This study employed a home-use test to explore the sensory perception and evoked emotions of older adults in the assessment of chicken pasta meals with different salt concentrations. Ready-to-eat (RTE) meals with three salt levels (100%, 75%, and 50%) and two treatments-with and without added herbs-were tested. Multiple sensory attributes and overall meal liking were evaluated by participants (n = 54; 60-86 years of age) with hedonic and just-about-right scores. Twenty-five food-evoked emotions were also tested. Sensory results suggested a 50% salt reduction is possible with minimal impact on the overall liking, while a 25% salt reduction did not affect the saltiness and flavor liking of the meals. Herb addition positively impacted the aroma, flavor, and spiciness liking of the meals. The emotions that differed (p < 0.05) among meals were active, aggressive, bored, calm, happy, and wild, with the meals with herbs added eliciting more positive emotions. A questionnaire elicited information about participants' interest in healthy eating, food technology neophobia, and picky behaviors to determine the influence of these factors on participants' salt consumption habits. Sensory acceptance data combined with questionnaires explored what influenced this group of older adults in their acceptance of and interest in RTE meals.
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Affiliation(s)
- Maria Laura Montero
- School of Food Science, Washington State University, Pullman, WA 99164, USA;
- National Center for Food Science and Technology (CITA), University of Costa Rica, San José 11501-2060, Costa Rica
| | - Lisa M. Duizer
- Department of Food Science, University of Guelph, Guelph, ON N1G 2W1, Canada;
| | - Carolyn F. Ross
- School of Food Science, Washington State University, Pullman, WA 99164, USA;
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11
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Gawat M, Boland M, Chen J, Singh J, Kaur L. Effects of microwave processing in comparison to sous vide cooking on meat quality, protein structural changes, and in vitro digestibility. Food Chem 2024; 434:137442. [PMID: 37713757 DOI: 10.1016/j.foodchem.2023.137442] [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: 03/20/2023] [Revised: 08/06/2023] [Accepted: 09/07/2023] [Indexed: 09/17/2023]
Abstract
This study investigated the effect of industrial microwave (MW) processing, and sous vide (SV) on goat and lamb biceps femoris, where samples were cooked to the same tenderness. The cooked meat quality and ultrastructure were analyzed along with determining the protein surface hydrophobicity, particle size distribution, secondary structure, and protein digestibility. MW-processing resulted in higher cooking loss and more ultrastructural damage than SV and also induced higher myofibrillar protein surface hydrophobicity. Both processes caused a significant increase (p < 0.05) in the β-sheet and an increase in the random coils with a reduction (p < 0.05) in α-helix and β-turns. Both processes led to different protein hydrolysis patterns (observed through SDS-PAGE), but overall free amino N release after digestion was not significantly different among them. The results suggest that MW and SV modify meat protein structure differently, but with the same meat tenderness level, these processes can lead to similar overall protein digestibility.
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Affiliation(s)
- Mariero Gawat
- School of Food and Advanced Technology, Massey University, 4442 Palmerston North, New Zealand; Riddet Institute, Massey University, 4442 Palmerston North, New Zealand
| | - Mike Boland
- Riddet Institute, Massey University, 4442 Palmerston North, New Zealand
| | - Jim Chen
- School of Food and Advanced Technology, Massey University, 4442 Palmerston North, New Zealand
| | - Jaspreet Singh
- School of Food and Advanced Technology, Massey University, 4442 Palmerston North, New Zealand; Riddet Institute, Massey University, 4442 Palmerston North, New Zealand
| | - Lovedeep Kaur
- School of Food and Advanced Technology, Massey University, 4442 Palmerston North, New Zealand; Riddet Institute, Massey University, 4442 Palmerston North, New Zealand.
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12
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Xue Q, Xue C, Luan D, Wang Y, Wen Y, Bi S, Xu L, Jiang X. Unlocking the Potential of Microwave Sterilization Technology in Ready-to-Eat Imitation Crab Meat Production. Foods 2023; 12:4412. [PMID: 38137216 PMCID: PMC10743175 DOI: 10.3390/foods12244412] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/26/2023] [Revised: 12/04/2023] [Accepted: 12/05/2023] [Indexed: 12/24/2023] Open
Abstract
Microwave sterilization is a novel potential sterilization technology to improve food quality. An industrial microwave sterilization system was used to sterilize imitation crab meat under thermal processing intensity F0 = 1, 2, 3. The characteristics of the microwave process, such as heating rate, processing time, and C100, were calculated. In addition, the quality of processed imitation crab meat was investigated. Compared with the conventional retort method, microwave sterilization significantly shortened the processing time of imitation crab meat by 63.71% to 72.45%. Under the same thermal processing intensity, microwave sterilization has demonstrated better results than retort sterilization in terms of water-holding capacity, color, and texture. Furthermore, microwave-treated imitation crab meat ingredients had a greater capacity to bind water molecules and obtained a more appropriate secondary protein structure. In addition, microwave technology can better preserve the unsaturated fatty acids (UFA) of imitation crab meat, which are 9.14%, 1.19%, and 0.32% higher than the traditional method at F0 = 1, 2, 3. The results would provide useful data for the subsequent research and development of ready-to-eat surimi products.
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Affiliation(s)
- Qianqian Xue
- Food Science & Human Health Laboratory, College of Food Science and Engineering, Ocean University of China, Qingdao 266003, China; (Q.X.); (Y.W.); (X.J.)
- Qingdao Institute of Marine Bioresources for Nutrition & Health Innovation, Qingdao 266109, China
| | - Changhu Xue
- Food Science & Human Health Laboratory, College of Food Science and Engineering, Ocean University of China, Qingdao 266003, China; (Q.X.); (Y.W.); (X.J.)
- Qingdao Institute of Marine Bioresources for Nutrition & Health Innovation, Qingdao 266109, China
| | - Donglei Luan
- Qingdao Institute of Marine Bioresources for Nutrition & Health Innovation, Qingdao 266109, China
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China;
| | - Yajing Wang
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China;
| | - Yunqi Wen
- Food Science & Human Health Laboratory, College of Food Science and Engineering, Ocean University of China, Qingdao 266003, China; (Q.X.); (Y.W.); (X.J.)
- Qingdao Institute of Marine Bioresources for Nutrition & Health Innovation, Qingdao 266109, China
| | - Shijie Bi
- College of Food Science and Pharmacy, Xinjiang Agricultural University, Urumqi 830052, China;
| | - Lili Xu
- Institute of Agro-Food Science and Technology, Shandong Academy of Agricultural Sciences, Jinan 250100, China;
| | - Xiaoming Jiang
- Food Science & Human Health Laboratory, College of Food Science and Engineering, Ocean University of China, Qingdao 266003, China; (Q.X.); (Y.W.); (X.J.)
- Qingdao Institute of Marine Bioresources for Nutrition & Health Innovation, Qingdao 266109, China
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13
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Yang D, Jiang Z, Meng Q, Wang S, Pan H, Rao L, Liao X. Analyzing the pressure resistant, sublethal injury and resuscitable viable but non-culturable state population of Escherichia coli, Staphylococcus aureus, Bacillus amyloliquefaciens and Lactiplantibacillus plantarum under high pressure processing. Food Res Int 2023; 173:113336. [PMID: 37803646 DOI: 10.1016/j.foodres.2023.113336] [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: 06/19/2023] [Revised: 07/26/2023] [Accepted: 07/29/2023] [Indexed: 10/08/2023]
Abstract
This study aimed to analyze and reduce the pressure resistance (PR), sublethal injury (SLI), and viable but non-culturable (VBNC) populations during HPP. Escherichia coli, Staphylococcus aureus, Bacillus amyloliquefaciens and Lactiplantibacillus plantarum were selected for evaluation of PR, SLI and VBNC cell counts and proportions during HPP. The results revealed that the bactericidal efficiency against these strains gradually improved as the processing pressure increased. However, viable bacteria could still be detected, suggesting that there may involve the presence of resistant population that difficult to be killed or revived from SLI. Further detecting the quantity and proportion of PR, SLI and VBNC bacteria found that these state of cells were present during whole HPP treatment. Additionally, the more resistant a bacterial species was to high pressure, the fewer SLI and more resuscitable VBNC (RVBNC) populations it generated, and vice versa. Therefore, correlation analysis was also employed to make the relationship between log reduction, SLI and RVBNC population ratios clearer. The results demonstrated that the log reduction was highly positive correlation with SLI population ratios, and negative correlation with RVBNC population within our detected species at 500 MPa. Furthermore, CO2 and Nisin were employed to combined with HPP to reduce these survivors. Comparing with 233, 218, 241 and 259 MPa for HPP treatment, it took 37, 89, 135 and 229 MPa for HPP + CO2, and 189, 161, 199 and 292 MPa for HPP + Nisin to the first decimal reduction for E. coli, S.aureus, B. amyloliquefaciens and L. plantarum, respectively. The results indicated that HPP combined with CO2 or Nisin could significantly reduce the quantity of PR, SLI, and RVBNC cells during HPP, and provide better bactericidal effects. In conclusion, we quantified the presence of PR, SLI, and VBNC bacteria after high pressure treatment and investigate the effectiveness of HPP combined with CO2 or Nisin to enhance the inactivation of bacteria and reduce the occurrence of PR, SLI, and RVBNC bacteria.
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Affiliation(s)
- Dong Yang
- College of Food Science and Nutritional Engineering, China Agricultural University, National Engineering Research Center for Fruit & Vegetable Processing, Key Laboratory of Fruit & Vegetable Processing, Ministry of Agriculture and Rural Affairs, Beijing Key Laboratory for Food Non-thermal Processing, Beijing 100083, PR China
| | - Zhidong Jiang
- College of Food Science and Nutritional Engineering, China Agricultural University, National Engineering Research Center for Fruit & Vegetable Processing, Key Laboratory of Fruit & Vegetable Processing, Ministry of Agriculture and Rural Affairs, Beijing Key Laboratory for Food Non-thermal Processing, Beijing 100083, PR China
| | - Qiuyu Meng
- College of Food Science and Nutritional Engineering, China Agricultural University, National Engineering Research Center for Fruit & Vegetable Processing, Key Laboratory of Fruit & Vegetable Processing, Ministry of Agriculture and Rural Affairs, Beijing Key Laboratory for Food Non-thermal Processing, Beijing 100083, PR China
| | - Shengkang Wang
- College of Food Science and Nutritional Engineering, China Agricultural University, National Engineering Research Center for Fruit & Vegetable Processing, Key Laboratory of Fruit & Vegetable Processing, Ministry of Agriculture and Rural Affairs, Beijing Key Laboratory for Food Non-thermal Processing, Beijing 100083, PR China
| | - Hanxu Pan
- School of Light Industry, Beijing Technology and Business University, Beijing 100048, PR China
| | - Lei Rao
- College of Food Science and Nutritional Engineering, China Agricultural University, National Engineering Research Center for Fruit & Vegetable Processing, Key Laboratory of Fruit & Vegetable Processing, Ministry of Agriculture and Rural Affairs, Beijing Key Laboratory for Food Non-thermal Processing, Beijing 100083, PR China
| | - Xiaojun Liao
- College of Food Science and Nutritional Engineering, China Agricultural University, National Engineering Research Center for Fruit & Vegetable Processing, Key Laboratory of Fruit & Vegetable Processing, Ministry of Agriculture and Rural Affairs, Beijing Key Laboratory for Food Non-thermal Processing, Beijing 100083, PR China.
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14
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Thomas E, Panjagari NR, Singh AK, Sabikhi L, Deshwal GK. Alternative food processing techniques and their effects on physico- chemical and functional properties of pulse starch: a review. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2023; 60:2705-2724. [PMID: 37711574 PMCID: PMC10497490 DOI: 10.1007/s13197-022-05557-3] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 06/22/2022] [Accepted: 07/05/2022] [Indexed: 09/16/2023]
Abstract
Thermal processing remains the key processing technology for food products. However, there are some limitations for thermal processing such as loss of sensory and nutritional quality. Furthermore, nowadays consumers are looking forward for fresh like products which are free from chemical preservatives, yet having longer shelf life. Thus, alternative processing techniques are gaining popularity among food processors to replace conventional thermal processing keeping nutritional quality, sensory attributes and food safety in mind. The alternative processing techniques such as ultrasound, gamma irradiation, high pressure processing and microwave treatment causes several modifications (structural changes, effects on swelling and solubility index, gelatinization behaviour, pasting or rheological properties, retrogradation and cooking time) in physicochemical and functional properties of pulse starches which offers several advantages from commercial point of view. This review aims to summarize the effect of different alternative processing techniques on the structure, solubility, gelatinization, retrogradation and pasting properties of various pulse starches. Supplementary Information The online version contains supplementary material available at 10.1007/s13197-022-05557-3.
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Affiliation(s)
- Elizabeth Thomas
- Dairy Technology Division, ICAR-National Dairy Research Institute, Karnal, Haryana 132001 India
| | - Narender Raju Panjagari
- Dairy Technology Division, ICAR-National Dairy Research Institute, Karnal, Haryana 132001 India
| | - Ashish Kumar Singh
- Dairy Technology Division, ICAR-National Dairy Research Institute, Karnal, Haryana 132001 India
| | - Latha Sabikhi
- Dairy Technology Division, ICAR-National Dairy Research Institute, Karnal, Haryana 132001 India
| | - Gaurav Kr Deshwal
- Dairy Technology Division, ICAR-National Dairy Research Institute, Karnal, Haryana 132001 India
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15
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Zhang Y, Yan T, Xu Z, Wang F, Wang Z, Xu X, Zhang X. Experimental study on the microwave radiation disinfection of E. coli on SiC composite filter. ENVIRONMENTAL RESEARCH 2023; 235:116659. [PMID: 37451575 DOI: 10.1016/j.envres.2023.116659] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/31/2023] [Revised: 06/06/2023] [Accepted: 07/11/2023] [Indexed: 07/18/2023]
Abstract
Filter is an important component in the air-conditioning system. The airborne microorganisms can be intercepted and further multiply on the filter, which might cause a secondary pollution. The present work proposed a SiC composite filter (SCF), namely combining the filter with the absorbing material SiC. The disinfection efficiency (η) and mechanism of the microwave radiation method (MRM) on E. coli and S. aureus attached to the SCF were experimentally explored. The impacts of the microwave power (P) and disinfection time (t) on η were investigated. The results show that the SCF can be heated well by the microwave, but the normal filter (NF) cannot. The MRM can effectively and rapidly disinfect bacteria on the SCF at a sufficiently high P and an appropriate t. Generally, η increases with P and t. Under a specific P, η can be only increased with t at a certain range and a peak η might be reached. When this peak is achieved, η will not be further increased with t. The disinfection by the MRM is attributed to the thermal and non-thermal effects. Specially, at P = 600 W and t = 10 min, the non-thermal effect contributes about 89.6% to the disinfection of the E. coli and about 43.1% to the S. aureus. A universal relationship between η and temperature is given for E. coli and S. aureus to predict η at various P and t. Finally, the effective temperatures required by the MRM to satisfactorily disinfect bacteria on the SCF are identified, i.e., about 41 °C for E. coli and 71 °C for S. aureus.
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Affiliation(s)
- Yuan Zhang
- School of Environmental Science and Engineering, Huazhong University of Science and Technology, Wuhan, China
| | - Tian Yan
- School of Environmental Science and Engineering, Huazhong University of Science and Technology, Wuhan, China
| | - Zhaowei Xu
- State Key Laboratory of Building Safety and Built Environment, Beijing, China.
| | - Feifei Wang
- School of Environmental Science and Engineering, Huazhong University of Science and Technology, Wuhan, China.
| | - Zhichao Wang
- State Key Laboratory of Building Safety and Built Environment, Beijing, China
| | - Xinhua Xu
- School of Environmental Science and Engineering, Huazhong University of Science and Technology, Wuhan, China
| | - Xianglan Zhang
- State Key Laboratory of Building Safety and Built Environment, Beijing, China
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16
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Peng Z, Zhang Y, Ai Z, Pandiselvam R, Guo J, Kothakota A, Liu Y. Current physical techniques for the degradation of aflatoxins in food and feed: Safety evaluation methods, degradation mechanisms and products. Compr Rev Food Sci Food Saf 2023; 22:4030-4052. [PMID: 37306549 DOI: 10.1111/1541-4337.13197] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/15/2022] [Revised: 05/16/2023] [Accepted: 05/26/2023] [Indexed: 06/13/2023]
Abstract
Aflatoxins are the most toxic natural mycotoxins discovered so far, posing a serious menace to the food safety and trading economy of the world, especially developing countries. How to effectively detoxify has persistently occupied a place on the list of "global hot-point" concerns. Among the developed detoxification methods, physical methods, as the authoritative techniques for aflatoxins degradation, could rapidly induce irreversible denaturation of aflatoxins. This review presents a brief overview of aflatoxins detection and degradation product structure identification methods. Four main safety evaluation methods for aflatoxins and degradation product toxicity assessment are highlighted combined with an update on research of aflatoxins decontamination in the last decade. Furthermore, the latest applications, degradation mechanisms and products of physical aflatoxin decontamination techniques including microwave heating, irradiation, pulsed light, cold plasma and ultrasound are discussed in detail. Regulatory issues related to "detoxification" are also explained. Finally, we put forward the challenges and future work in studying aflatoxin degradation based on the existing research. The purpose of supplying this information is to help researchers have a deeper understanding on the degradation of aflatoxins, break through the existing bottleneck, and further improve and innovate the detoxification methods of aflatoxins.
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Affiliation(s)
- Zekang Peng
- College of Engineering, China Agricultural University, Beijing, China
| | - Yue Zhang
- College of Engineering, China Agricultural University, Beijing, China
| | - Ziping Ai
- College of Engineering, China Agricultural University, Beijing, China
| | - Ravi Pandiselvam
- Division of Physiology, Biochemistry and Post-Harvest Technology, ICAR-Central Plantation Crops Research Institute, Kasaragod, Kerala, India
| | - Jiale Guo
- College of Engineering, China Agricultural University, Beijing, China
| | - Anjineyulu Kothakota
- Agro-Processing & Technology Division, CSIR-National Institute for Interdisciplinary Science and Technology (NIIST), Trivandrum, Kerala, India
| | - Yanhong Liu
- College of Engineering, China Agricultural University, Beijing, China
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Liu C, Wan J, Wang Y, Chen G. Effects of Cold Plasma Treatment Conditions on the Lipid Oxidation Kinetics of Tilapia Fillets. Foods 2023; 12:2845. [PMID: 37569114 PMCID: PMC10417625 DOI: 10.3390/foods12152845] [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: 06/14/2023] [Revised: 07/20/2023] [Accepted: 07/24/2023] [Indexed: 08/13/2023] Open
Abstract
This study investigated the effects of different cold plasma treatment conditions on the lipid oxidation kinetics of tilapia fillets. The results indicated that increasing the voltage and prolonging the treatment time of cold plasma could cause an increase in the peroxide value and thiobarbituric acid-reactive substance values of the fillets. The changes in the primary and secondary oxidation rates of the lipids in the fillets under different treatment conditions were consistent with zero-order reaction kinetics. The analysis of the fitting of the Arrhenius equation showed that the effect of treatment voltage on the activation energy of lipid oxidation was higher than that of treatment time. When the voltage was higher than 64.71 kV, the activation energy of the primary oxidation of lipids was greater than that of secondary oxidation. Within 0-5 min, the activation energy of primary oxidation first increased then decreased, and was always greater than that of secondary oxidation. Therefore, the primary lipid oxidation of tilapia was more sensitive to the treatment conditions of cold plasma.
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Affiliation(s)
- Chencheng Liu
- Hainan Engineering Research Center of Aquatic Resources Efficient Utilization in South China Sea, Key Laboratory of Seafood Processing of Haikou, School of Food Science and Engineering, Hainan University, Haikou 570228, China; (C.L.); (Y.W.); (G.C.)
- Collaborative Innovation Center of Provincial and Ministerial Co-Construction for Marine Food Deep Processing, Dalian Polytechnic University, Dalian 116034, China
| | - Jiamei Wan
- Hainan Engineering Research Center of Aquatic Resources Efficient Utilization in South China Sea, Key Laboratory of Seafood Processing of Haikou, School of Food Science and Engineering, Hainan University, Haikou 570228, China; (C.L.); (Y.W.); (G.C.)
- Collaborative Innovation Center of Provincial and Ministerial Co-Construction for Marine Food Deep Processing, Dalian Polytechnic University, Dalian 116034, China
| | - Yuanyuan Wang
- Hainan Engineering Research Center of Aquatic Resources Efficient Utilization in South China Sea, Key Laboratory of Seafood Processing of Haikou, School of Food Science and Engineering, Hainan University, Haikou 570228, China; (C.L.); (Y.W.); (G.C.)
- Collaborative Innovation Center of Provincial and Ministerial Co-Construction for Marine Food Deep Processing, Dalian Polytechnic University, Dalian 116034, China
| | - Gu Chen
- Hainan Engineering Research Center of Aquatic Resources Efficient Utilization in South China Sea, Key Laboratory of Seafood Processing of Haikou, School of Food Science and Engineering, Hainan University, Haikou 570228, China; (C.L.); (Y.W.); (G.C.)
- Collaborative Innovation Center of Provincial and Ministerial Co-Construction for Marine Food Deep Processing, Dalian Polytechnic University, Dalian 116034, China
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18
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Wang S, Zhang J, Wang Y, Zhu Q, Wang X, Luan D. Effects of Microwave Pasteurization on the Quality and Shelf-Life of Low-Sodium and Intermediate-Moisture Pacific Saury ( Cololabis saira). Foods 2023; 12:foods12102000. [PMID: 37238819 DOI: 10.3390/foods12102000] [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: 04/08/2023] [Revised: 04/28/2023] [Accepted: 05/05/2023] [Indexed: 05/28/2023] Open
Abstract
The objective of this study was to investigate the effects of microwave pasteurization on the quality and shelf-life of low-sodium and intermediate-moisture Pacific saury. Microwave pasteurization was used to process low-sodium (1.07% ± 0.06%) and intermediate-moisture saury (moisture content 30% ± 2%, water activity 0.810 ± 0.010) to produce high-quality ready-to-eat food stored at room temperature. Retort pasteurization with the same thermal processing level of F90 = 10 min was used for comparison. Results showed that microwave pasteurization had significantly (p < 0.001) shorter processing times (9.23 ± 0.19 min) compared with traditional retort pasteurization (17.43 ± 0.32 min). The cook value (C) and thiobarbituric acid (TBARS) content of microwave-pasteurized saury were significantly lower than that of retort-pasteurized saury (p < 0.05). With more microbial inactivation, microwave pasteurization brought better overall texture than retort processing. After 7 days of storage at 37 °C, the total plate count (TPC) and TBARS of microwave pasteurized saury still met the edible standard, while the TPC of retort pasteurized saury no longer did. These results showed that the combined processing of microwave pasteurization and mild drying (Aw < 0.85) could produce high-quality ready-to-eat saury products. These results indicate a new methodology for producing high-quality products stored at room temperature.
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Affiliation(s)
- Shibin Wang
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China
| | - Ji Zhang
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China
| | - Yifen Wang
- Biosystems Engineering Department, Auburn University, Atlanta, GA 36849, USA
| | - Qingcheng Zhu
- National Engineering Research Center for Pelagic Fishery, Shanghai 201306, China
| | - Xiaodong Wang
- National Engineering Research Center for Pelagic Fishery, Shanghai 201306, China
| | - Donglei Luan
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China
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19
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Gonca S, Polat B, Ozay Y, Ozdemir S, Kucukkara I, Atmaca H, Dizge N. Investigation of diode laser effect on the inactivation of selected Gram-negative bacteria, Gram-positive bacteria and yeast and its disinfection on wastewater and natural milk. ENVIRONMENTAL TECHNOLOGY 2023; 44:1238-1250. [PMID: 34709976 DOI: 10.1080/09593330.2021.2000036] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/16/2021] [Accepted: 10/18/2021] [Indexed: 06/13/2023]
Abstract
Disinfection can be accomplished by adding external chemical agents to kill harmful microorganisms or by removing them using membranes. However, most chemicals are toxic for humans and animals if it is consumed above a certain concentration. Likewise, membranes have fouling problems. The aim of this study is to investigate the effect of diode laser, which is an environmentally friendly application, on pathogenic microorganisms such as Escherichia coli (ATCC 10536), Staphylococcus aureus (ATCC 6538) and Candida albicans. To reveal the effect of diode laser on aforementioned, various parameters have been studied on how diode laser type, laser irradiation time, laser power density, laser penetration efficiency and biofilm inhibition affect microorganisms. As a result of the study, it was observed that the blue laser was more effective than red and green lasers, and the inhibition rates for 15 min at 0.36 W/cm2 laser power density were 65.9% > 34.52% > 43.63% for S. aureus, E. coli and C. albicans, respectively. After 30 min of blue laser irradiation, the microbial growth inhibitions were found as 85.39%, 41.18% and 54.55% for S. aureus, E. coli and C. albicans, respectively. The highest biofilm inhibition was 94.61% when S. aureus cells were exposed to blue laser irradiation for 60 min. The microbial growth kinetics on three microorganisms were tested by using at 0.54 W/cm2 laser power density for 28 h, and there were not observed any microbial development in microbial cultures. Moreover, blue laser irradiation was successfully disinfected wastewater and natural milk at 0.54 W/cm2 laser power density.
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Affiliation(s)
- Serpil Gonca
- Faculty of Pharmacy, Department of Pharmaceutical Microbiology, Mersin University, Mersin, Turkey
| | - Barıs Polat
- Department of Physics, Mersin University, Mersin, Turkey
| | - Yasin Ozay
- Department of Environmental Engineering, Mersin University, Mersin, Turkey
| | - Sadin Ozdemir
- Food Processing Programme, Technical Science Vocational School, Mersin University, Mersin, Turkey
| | | | - Halil Atmaca
- Department of Physics, Mersin University, Mersin, Turkey
| | - Nadir Dizge
- Department of Environmental Engineering, Mersin University, Mersin, Turkey
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20
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Degree of Coupling in Microwave-Heating Polar-Molecule Reactions. Molecules 2023; 28:molecules28031364. [PMID: 36771028 PMCID: PMC9920589 DOI: 10.3390/molecules28031364] [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: 01/08/2023] [Revised: 01/27/2023] [Accepted: 01/29/2023] [Indexed: 02/04/2023] Open
Abstract
Microwave-assisted chemical reactions have been widely used, but the overheating effect limits further applications. The aim of this paper is to investigate the coupling degree of the electromagnetic field and thermal field in microwave-heating chemical reactions whose polarization changes as the reactions proceed. First, the entropy-balance equation of microwave-heating polar-molecule reactions is obtained. Then, the coupling degree of the electromagnetic field and the thermal field in microwave-heating polar-molecule reactions is derived, according to the entropy-balance equation. Finally, the effects of reaction processes on the degree of coupling are discussed. When the time scale of the component-concentration variation is much greater than the wave period during the chemical processes, the degree of coupling is sufficiently small, and the electric and thermal fields are considered as weakly coupled. On the other hand, the degree of coupling may change during the reactions. If the absolute value of the coupling degree becomes larger, due to the change in component concentration, this will lead to a transition from weak coupling to strong coupling.
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21
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Guo J, Zhu H, Yang Y, Guo Q. Continuous-Flow Microwave Milk Sterilisation System Based on a Coaxial Slot Radiator. Foods 2023; 12:foods12030459. [PMID: 36765988 PMCID: PMC9914817 DOI: 10.3390/foods12030459] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/14/2022] [Revised: 01/14/2023] [Accepted: 01/16/2023] [Indexed: 01/21/2023] Open
Abstract
Microwave continuous-flow liquid food sterilisation, in which the liquid is mainly heated by microwaves, has the advantages of fast sterilisation speed, energy saving, comprehensive elimination, and less nutrient loss. Circular pipes are commonly used in microwave continuous-flow liquid heating processing. However, with circular pipes, which are widely used in the industry, the heating is uneven owing to the phenomenon of tube focusing when adopting external radiation. In this study, a novel microwave continuous-flow milk sterilisation system based on a coaxial slot radiator is proposed. First, the coaxial slot radiator was designed to realise efficient radiation through the establishment of multi-physics model. The structure of the system was then optimised by comparing the heating efficiency and uniformity of simulation results. The effect of microwave coaxial slot radiator rotation on heating uniformity was simulated and the results show that the heating uniformity is improved obviously. Experimental equipment was set up to verify the results of the simulation. The experimental results are consistent with the simulation results. Finally, the sensitivity analysis of the system is performed to confirm that, when the dielectric properties and types of liquid food change, the heating of the proposed microwave continuous-flow system remains efficient and uniform.
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22
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Yang D, Li R, Dong P, Rao L, Wang Y, Liao X. Influence of pressurization rate and mode on cell damage of Escherichia coli and Staphyloccocus aureus by high hydrostatic pressure. Front Microbiol 2023; 14:1108194. [PMID: 36937272 PMCID: PMC10018152 DOI: 10.3389/fmicb.2023.1108194] [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: 11/25/2022] [Accepted: 02/13/2023] [Indexed: 03/06/2023] Open
Abstract
As a non-thermal technology, high hydrostatic pressure (HHP) has been widely investigated for inactivating microorganisms in food. Few studies have been presented on the pressurization/depressurization rate and mode of microbial inactivation. In this study, effect of pressurization rate and mode on Escherichia coli and Staphylococcus aureus cell damage during HHP treatment was investigated. The results showed that fast pressurization + linear mode (FL) treatment has the best bactericidal effect on E. coli and S. aureus, followed by fast pressurization + stepwise mode (FS) and slow pressurization + stepwise mode (SS) treatments. FL treatment caused more morphological damage to the cell wall, cell membrane, and cytoplasmic components compared with FS and SS treatment detected by SEM and TEM. Additionally, the damage to membrane permeability of them was also enhanced after FL treatment. Therefore, our results indicated that FL treatment could be applied to enhance the bactericidal effect of HHP on bacteria by increasing the damage to cell morphological structure and membrane integrity.
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Affiliation(s)
- Dong Yang
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
- National Engineering Research Center for Fruit and Vegetable Processing, Beijing, China
- Key Lab of Fruit and Vegetable Processing, Ministry of Agriculture and Rural Affairs, Beijing, China
- Beijing Key Laboratory for Food Non-Thermal Processing, Beijing, China
| | - Renjie Li
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
- National Engineering Research Center for Fruit and Vegetable Processing, Beijing, China
- Key Lab of Fruit and Vegetable Processing, Ministry of Agriculture and Rural Affairs, Beijing, China
- Beijing Key Laboratory for Food Non-Thermal Processing, Beijing, China
| | - Peng Dong
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
- National Engineering Research Center for Fruit and Vegetable Processing, Beijing, China
- Key Lab of Fruit and Vegetable Processing, Ministry of Agriculture and Rural Affairs, Beijing, China
- Beijing Key Laboratory for Food Non-Thermal Processing, Beijing, China
| | - Lei Rao
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
- National Engineering Research Center for Fruit and Vegetable Processing, Beijing, China
- Key Lab of Fruit and Vegetable Processing, Ministry of Agriculture and Rural Affairs, Beijing, China
- Beijing Key Laboratory for Food Non-Thermal Processing, Beijing, China
| | - Yongtao Wang
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
- National Engineering Research Center for Fruit and Vegetable Processing, Beijing, China
- Key Lab of Fruit and Vegetable Processing, Ministry of Agriculture and Rural Affairs, Beijing, China
- Beijing Key Laboratory for Food Non-Thermal Processing, Beijing, China
- *Correspondence: Yongtao Wang,
| | - Xiaojun Liao
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
- National Engineering Research Center for Fruit and Vegetable Processing, Beijing, China
- Key Lab of Fruit and Vegetable Processing, Ministry of Agriculture and Rural Affairs, Beijing, China
- Beijing Key Laboratory for Food Non-Thermal Processing, Beijing, China
- Xiaojun Liao,
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23
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Wu S, Xu X, Yang N, Jin Y, Jin Z, Xie Z. Non-Conventional Induction Heat Treatment: Effect of Design and Electrical Parameters on Apple Juice Safety and Quality. Foods 2022; 11:foods11233937. [PMID: 36496744 PMCID: PMC9735545 DOI: 10.3390/foods11233937] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/22/2022] [Revised: 11/26/2022] [Accepted: 12/02/2022] [Indexed: 12/12/2022] Open
Abstract
The proposed non-conventional induction heating, which combines an MSCP and VDC structure, was proved to have excellent thermal effect. Different from other electric field sterilization, this electrotechnology operates with no electrodes, and it is a continuous-flow process with short-duration (about 20 s). In current study, the parameters related to temperature rise were investigated, including applied voltage, frequency, the diameter of the secondary coil and heating tube, as well as their length, etc. It was demonstrated that a smaller diameter of the heating tube, parallel connection sample coils, and higher frequency were beneficial for the inactivation of microorganisms. At 500 Hz, the optimal condition is 800 V, d1 = 2 mm, and L1 = 10 cm. Notably, the system could inactivate all microorganisms and maintained the physicochemical properties of apple juice at 40 kHz. It suggests that this structural design has the potential for industrial applications and the proposed induction heating can realize the rapid sterilization of liquid food without applying electrodes.
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Affiliation(s)
- Shilin Wu
- College of Biological and Food Engineering, Anhui Polytechnic University, Wuhu 241000, China
| | - Xueming Xu
- School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China
| | - Na Yang
- School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China
- State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academic of Sciences, Jinan 250301, China
- Correspondence: ; Tel./Fax: +86-0915-3358001
| | - Yamei Jin
- School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China
- State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academic of Sciences, Jinan 250301, China
| | - Zhengyu Jin
- School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China
| | - Zhengjun Xie
- School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China
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24
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Alvarenga VO, Brito LM, Lacerda ICA. Application of mathematical models to validate emerging processing technologies in food. Curr Opin Food Sci 2022. [DOI: 10.1016/j.cofs.2022.100928] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
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25
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Wei Q, Mei J, Xie J. Application of electron beam irradiation as a non-thermal technology in seafood preservation. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113994] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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26
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Ma T, Wang J, Lan T, Bao S, Zhao Q, Sun X, Liu X. How to comprehensively improve juice quality: a review of the impacts of sterilization technology on the overall quality of fruit and vegetable juices in 2010-2021, an updated overview and current issues. Crit Rev Food Sci Nutr 2022; 64:2197-2247. [PMID: 36106453 DOI: 10.1080/10408398.2022.2121806] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
Fruit and vegetable juices (FVJ) are rich in nutrients, so they easily breed bacteria, which cause microbial pollution and rapid deterioration of their quality and safety. Sterilization is an important operation in FVJ processing. However, regardless of whether thermal sterilization or non-thermal sterilization is used, the effect and its impact on the overall quality of FVJ are strongly dependent on the processing parameters, microbial species, and FVJ matrix. Therefore, for different types of FVJ, an understanding of the impacts that different sterilization technologies have on the overall quality of the juice is important in designing and optimizing technical parameters to produce value-added products. This article provides an overview of the application of thermal and non-thermal technique in the field of FVJ processing over the past 10 years. The operating principle and effects of various technologies on the inactivation of microorganisms and enzymes, nutritional and functional characteristics, physicochemical properties, and sensory quality of a wide range of FVJ are comprehensively discussed. The application of different combinations of hurdle technology in the field of FVJ sterilization processing are also discussed in detail. Additionally, the advantages, limitations, and current application prospects of different sterilization technologies are summarized.
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Affiliation(s)
- Tingting Ma
- College of Food Science and Engineering, College of Enology, Shaanxi Provincial Key Laboratory of Viti-Viniculture, Viti-viniculture Engineering Technology Center of State Forestry and Grassland Administration, Shaanxi Engineering Research Center for Viti-Viniculture, Heyang Viti-viniculture Station, Ningxia Helan Mountain Eastern Foot wine Station, Northwest A&F University, Yangling, China
| | - Jiaqi Wang
- College of Food Science and Engineering, College of Enology, Shaanxi Provincial Key Laboratory of Viti-Viniculture, Viti-viniculture Engineering Technology Center of State Forestry and Grassland Administration, Shaanxi Engineering Research Center for Viti-Viniculture, Heyang Viti-viniculture Station, Ningxia Helan Mountain Eastern Foot wine Station, Northwest A&F University, Yangling, China
| | - Tian Lan
- College of Food Science and Engineering, College of Enology, Shaanxi Provincial Key Laboratory of Viti-Viniculture, Viti-viniculture Engineering Technology Center of State Forestry and Grassland Administration, Shaanxi Engineering Research Center for Viti-Viniculture, Heyang Viti-viniculture Station, Ningxia Helan Mountain Eastern Foot wine Station, Northwest A&F University, Yangling, China
| | - Shihan Bao
- College of Food Science and Engineering, College of Enology, Shaanxi Provincial Key Laboratory of Viti-Viniculture, Viti-viniculture Engineering Technology Center of State Forestry and Grassland Administration, Shaanxi Engineering Research Center for Viti-Viniculture, Heyang Viti-viniculture Station, Ningxia Helan Mountain Eastern Foot wine Station, Northwest A&F University, Yangling, China
| | - Qinyu Zhao
- College of Food Science and Engineering, College of Enology, Shaanxi Provincial Key Laboratory of Viti-Viniculture, Viti-viniculture Engineering Technology Center of State Forestry and Grassland Administration, Shaanxi Engineering Research Center for Viti-Viniculture, Heyang Viti-viniculture Station, Ningxia Helan Mountain Eastern Foot wine Station, Northwest A&F University, Yangling, China
| | - Xiangyu Sun
- College of Food Science and Engineering, College of Enology, Shaanxi Provincial Key Laboratory of Viti-Viniculture, Viti-viniculture Engineering Technology Center of State Forestry and Grassland Administration, Shaanxi Engineering Research Center for Viti-Viniculture, Heyang Viti-viniculture Station, Ningxia Helan Mountain Eastern Foot wine Station, Northwest A&F University, Yangling, China
| | - Xuebo Liu
- College of Food Science and Engineering, College of Enology, Shaanxi Provincial Key Laboratory of Viti-Viniculture, Viti-viniculture Engineering Technology Center of State Forestry and Grassland Administration, Shaanxi Engineering Research Center for Viti-Viniculture, Heyang Viti-viniculture Station, Ningxia Helan Mountain Eastern Foot wine Station, Northwest A&F University, Yangling, China
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27
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Impacts of Thermal Processing, High Pressure, and CO 2-Assisted High Pressure on Quality Characteristics and Shelf Life of Durian Fruit Puree. Foods 2022; 11:foods11172717. [PMID: 36076902 PMCID: PMC9455942 DOI: 10.3390/foods11172717] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/04/2022] [Revised: 08/25/2022] [Accepted: 09/01/2022] [Indexed: 12/03/2022] Open
Abstract
Durian fruit puree (DFP) is a nutrient-dense food, but it has a short shelf life. Presently, little research has been undertaken on extending the shelf life of DFP. Hence, it is necessary to develop treatment methods that can prolong the shelf life of DFP. In the present study, thermal processing (TP), high-pressure processing (HPP), and CO2-assisted HPP (CO2 + HPP) treatments are used for DFP, and their influences on quality properties of DFP during storage (35 days, 4 °C) are investigated. Compared to other treatments, the CO2 + HPP treatment had a lower pressure and a shorter time to achieve the same effect of inactivating the microorganisms of DFP. During storage, CO2 + HPP treated DFP showed higher retention rates of sugars, total soluble solids, color, bioactive components, and antioxidant capacity in comparison with other treated DFPs. Moreover, after 35 days of storage, the microbial count of (CO2 + HPP)-treated DFP (3.80 × 103 CFU/g) was much lower than those of TP (4.77 × 105 CFU/g) and HPP (8.53 × 103 CFU/g)-treated DFPs. The results of this study reveal that CO2 + HPP treatment could not only better preserve the quality of DFP, but also effectively extend the shelf life of DFP, providing an effective method for the processing of DFP.
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28
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Wang H, Zhu Y, Xie D, Zhang H, Zhang Y, Jin P, Du Q. The Effect of Microwave Radiation on the Green Color Loss of Green Tea Powder. Foods 2022; 11:foods11162540. [PMID: 36010542 PMCID: PMC9407078 DOI: 10.3390/foods11162540] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/11/2022] [Revised: 08/17/2022] [Accepted: 08/18/2022] [Indexed: 11/16/2022] Open
Abstract
Microwave radiation is one of the main heating methods for food processing, especially affecting the color quality of colorful foods. This work presents the effect of microwave radiation on the green color loss of green tea powder (GTP) by the color description (L*, a*, b*, and Ha of green tea powder, L*:whiteness/darkness, a*: redness/greenness, and b*: yellowness/blueness; Ha derived from Hunter a and b could visually describe the color space) of the Hunter color system. First, the L*, a*, and b* were determined from the GTP samples treated with various microwave powers with the change of time to investigate the kinetic of color loss. Then, the L*, a*, and b*and temperature of GTP samples with serious thickness treated with constant microwave power (700 W) for a different time were determined to study the effect of sample thickness on the color loss. Finally, the chemicals that contributed to color change in the GTP samples treated with mild, moderate, and severe radiation were analyzed. The results showed that L*, |a*| (|a*|was the absolute value of a*), b*, and Ha decreased with the power increase in microwave radiation, and their changes conformed to the first-order kinetics. The activation energies (Ea) of different thickness GTP for change of L*, a*, b*, and Ha values could be predicted with the fitting models, and Ea for 20 mm-thick GTP were approximately 1/5, 1/8, 1/8, and 1/13 of those for 4 mm-thick GTP. The color loss was mainly caused by the Mg2+ loss of chlorophylls and the formation of derivates under mild radiation, the degradation of chlorophylls and the formation of theaflavin from catechins under moderate radiation, and the degradation of chlorophylls and their derivates accompanied by Maillard reaction between reducing sugar and amino acids under severe radiation. The results indicate that sample thickness and radiation time are two key parameters to keeping the color of GTP in food processing and microwave pasteurization.
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Affiliation(s)
| | | | | | | | | | | | - Qizhen Du
- Correspondence: ; Tel.: +86-571-63742176; Fax: +86-571-88218710
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29
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Yan Q, Mei J, Li D, Xie J. Application of sonodynamic technology and sonosensitizers in food sterilization: a review of developments, trends and challenges. Crit Rev Food Sci Nutr 2022; 64:740-759. [PMID: 35950483 DOI: 10.1080/10408398.2022.2108368] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
Food safety and food waste have always been hot topics of discussion in recent years. However, the infection of human pathogenic bacteria and the waste of food resources caused by microbial-contaminated food remains common. Although traditional sterilization technology has been very mature, it causes changes in food flavor and excessive energy consumption to a certain extent. Moreover, the widespread bacterial resistance has also sounded a warning for researchers and finding a new alternative to antibiotics is urgently needed. The application of sonodynamic sterilization technology in medical treatment has aroused the interest of researchers. It provides ideas for new food sterilization technology. As a new non-thermal sterilization technology, sonodynamic sterilization technology has strong penetration, safety, less residue and by-products, and will less change the quality of the food itself. Therefore, sonodynamic sterilization technology has great potential applied in food sterilization technology. This review describes the concept of sonodynamic sterilization technology, the sterilization mechanism of sonodynamic sterilization and the inactivation mechanism of various pathogens, the classification and application of sonosensitizers, and the ultrasonic technology in sonodynamic sterilization in the application over the recent years. It provides a scientific reference for the application of sonodynamic sterilization technology in the field of food sterilization.
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Affiliation(s)
- Qi Yan
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, China
| | - Jun Mei
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, China
| | - Dapeng Li
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, China
| | - Jing Xie
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, China
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30
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Liu B, Jin F, Li Y, Wang H, Chi Y, Tian B, Feng Z. Pasteurization of egg white by integrating ultrasound and microwave: Effect on structure and functional properties. INNOV FOOD SCI EMERG 2022. [DOI: 10.1016/j.ifset.2022.103063] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/13/2023]
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31
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Effect of Hurdle Approaches Using Conventional and Moderate Thermal Processing Technologies for Microbial Inactivation in Fruit and Vegetable Products. Foods 2022; 11:foods11121811. [PMID: 35742009 PMCID: PMC9222969 DOI: 10.3390/foods11121811] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/23/2022] [Revised: 06/13/2022] [Accepted: 06/16/2022] [Indexed: 12/04/2022] Open
Abstract
Thermal processing of packaged fruit and vegetable products is targeted at eliminating microbial contaminants (related to spoilage or pathogenicity) and extending shelf life using microbial inactivation or/and by reducing enzymatic activity in the food. The conventional process of thermal processing involves sterilization (canning and retorting) and pasteurization. The parameters used to design the thermal processing regime depend on the time (minutes) required to eliminate a known population of bacteria in a given food matrix under specified conditions. However, due to the effect of thermal exposure on the sensitive nutrients such as vitamins or bioactive compounds present in fruits and vegetables, alternative technologies and their combinations are required to minimize nutrient loss. The novel moderate thermal regimes aim to eliminate bacterial contaminants while retaining nutritional quality. This review focuses on the “thermal” processing regimes for fruit and vegetable products, including conventional sterilization and pasteurization as well as mild to moderate thermal techniques such as pressure-assisted thermal sterilization (PATS), microwave-assisted thermal sterilization (MATS) and pulsed electric field (PEF) in combination with thermal treatment as a hurdle approach or a combined regime.
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32
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Wu Y, Mu R, Li G, Li M, Lv W. Research progress in fluid and semifluid microwave heating technology in food processing. Compr Rev Food Sci Food Saf 2022; 21:3436-3454. [PMID: 35686487 DOI: 10.1111/1541-4337.12978] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/16/2021] [Revised: 04/12/2022] [Accepted: 04/28/2022] [Indexed: 11/30/2022]
Abstract
Microwave is a form of electromagnetic radiation that has high penetration and heating efficiency in food processing. Uneven heating is the main problem of microwave processing, especially in solid foods. Fluid and semifluid media, which are good carriers in microwave processing, have uniform dielectric properties and good material fluidity. Herein, we review the development, application prospects, and limitations of microwave in fluid and semifluid food processing and the research progress in microwave heating with steam as carrier. The mixture of generated steam and tiny micro droplets from food material under the action of microwave can absorb microwave and transfer heat evenly, which effectively improves the uniformity of microwave heating. Due to the relatively uniform dielectric properties and consistent texture of fluid and semifluid food materials, uneven heating phenomenon during their microwave processing can be significantly inhibited. Based on the development of microwave heating technology and equipment design, the microbial inactivation and enzyme inhibition in fluid and semifluid food were improved and food product with better retention of nutrients and sensory profile were produced. Also, microwave radiation can be used to prepare the printing material or process the printed product for 3D food printing, which enhances the added value of 3D printed products and the personalization of food manufacturing. In future research, intelligent control technology can be applied in the microwave processing of fluid and semifluid food materials for various applications. Therefore, the processing conditions can be adjusted automatically.
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Affiliation(s)
- Yiran Wu
- College of Engineering, China Agricultural University, Beijing, China
| | - Rongyi Mu
- College of Engineering, China Agricultural University, Beijing, China
| | - Guohua Li
- College of Engineering, China Agricultural University, Beijing, China
| | - Mengge Li
- College of Engineering, China Agricultural University, Beijing, China
| | - Weiqiao Lv
- College of Engineering, China Agricultural University, Beijing, China
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33
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Zhu H, Shu W, Xu C, Yang Y, Huang K, Ye J. Novel electromagnetic-black-hole-based high-efficiency single-mode microwave liquid-phase food heating system. INNOV FOOD SCI EMERG 2022. [DOI: 10.1016/j.ifset.2022.103012] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
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34
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Prestes Fallavena L, Poerner Rodrigues N, Damasceno Ferreira Marczak L, Domeneghini Mercali G. Formation of advanced glycation end products by novel food processing technologies: A review. Food Chem 2022; 393:133338. [PMID: 35661466 DOI: 10.1016/j.foodchem.2022.133338] [Citation(s) in RCA: 11] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/21/2022] [Revised: 05/24/2022] [Accepted: 05/26/2022] [Indexed: 01/18/2023]
Abstract
Advanced glycation end products (AGEs) are a diverse group of compounds formed endogenously and exogenously due to non-enzymatic glycation of proteins and lipids. Although the effects of heating on AGE concentrations in foods are known, few studies have been published addressing the effects of new processing technologies on AGE formation. This work focuses on the current scientific knowledge about the impacts of novel technologies on AGE formation in food products. Most studies do not measure AGE content directly, evaluating only products of the Maillard reaction. Moreover, these studies do not compare distinct operational conditions associated with novel technologies. This lack of information impacts negatively the establishment of process-composition relationships for foods with safe AGE dietary intakes. Overall, the outcomes of this review suggest that the use of novel technologies is a promising alternative to produce food products with a lower AGE content.
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Affiliation(s)
- Lucas Prestes Fallavena
- Institute of Food Science and Technology, Federal University of Rio Grande do Sul (UFRGS), Av. Bento Gonçalves, 9500, Agronomia, 91501-970, Porto Alegre, Rio Grande do Sul, Brazil
| | - Naira Poerner Rodrigues
- Department of Chemical Engineering, Federal University of Rio Grande do Sul (UFRGS), Rua Ramiro Barcelos, 2777, Santana, 90035-007, Porto Alegre, Rio Grande do Sul, Brazil
| | - Ligia Damasceno Ferreira Marczak
- Department of Chemical Engineering, Federal University of Rio Grande do Sul (UFRGS), Rua Ramiro Barcelos, 2777, Santana, 90035-007, Porto Alegre, Rio Grande do Sul, Brazil
| | - Giovana Domeneghini Mercali
- Institute of Food Science and Technology, Federal University of Rio Grande do Sul (UFRGS), Av. Bento Gonçalves, 9500, Agronomia, 91501-970, Porto Alegre, Rio Grande do Sul, Brazil.
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35
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Jiang J, Zhang M, Luan D, Xu C, Hua C, Zhu Q, Tao N. Quality assessment of ready‐to‐eat Pacific saury (
Cololabis saira
) using microwave‐assisted thermal sterilisation combined with olive oil vacuum impregnation. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15663] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/24/2023]
Affiliation(s)
- Jiale Jiang
- College of Food Science and Technology Shanghai Ocean University Shanghai 201306 PR China
| | - Mei Zhang
- College of Food Science and Technology Shanghai Ocean University Shanghai 201306 PR China
| | - Donglei Luan
- College of Food Science and Technology Shanghai Ocean University Shanghai 201306 PR China
- Engineering Research Center of Food Thermal‐processing Technology Shanghai Ocean University Shanghai 201306 PR China
| | - Changhua Xu
- College of Food Science and Technology Shanghai Ocean University Shanghai 201306 PR China
- Shanghai Engineering Research Center of Aquatic‐Product Processing & Preservation Shanghai 201306 PR China
| | - Chuanxiang Hua
- College of Marine Sciences National Engineering Research Center for Oceanic Fisheries Shanghai Ocean University Shanghai 201306 PR China
| | - Qingcheng Zhu
- College of Marine Sciences National Engineering Research Center for Oceanic Fisheries Shanghai Ocean University Shanghai 201306 PR China
| | - Ningping Tao
- College of Food Science and Technology Shanghai Ocean University Shanghai 201306 PR China
- Shanghai Engineering Research Center of Aquatic‐Product Processing & Preservation Shanghai 201306 PR China
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36
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Coolbear T, Janin N, Traill R, Shingleton R. Heat-induced changes in the sensory properties of milk. Int Dairy J 2022. [DOI: 10.1016/j.idairyj.2021.105199] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/09/2023]
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37
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Su T, Zhang W, Zhang Z, Wang X, Zhang S. Energy utilization and heating uniformity of multiple specimens heated in a domestic microwave oven. FOOD AND BIOPRODUCTS PROCESSING 2022. [DOI: 10.1016/j.fbp.2021.12.008] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/27/2023]
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38
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Ghafari N, Paimard G, Sadeghi E, Choobkar N, Lalabadi M. Evaluation of nano-silica, microwave heating, and ultraviolet irradiation effects on zearalenone detoxification in sunflower oils. WORLD MYCOTOXIN J 2022. [DOI: 10.3920/wmj2021.2733] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
Abstract
In the present study, we report three methods of silica nanoparticles (SNPs) as adsorbent, ultraviolet (UV) irradiation, and microwave heating and evaluate their capabilities in reducing and eliminating zearalenone (ZEN). The offered method not only was used for ZEN detoxification, but also greatly enhanced the sensitivity of ZEN measurement. The aim of this study was to evaluate ZEN concentration in sunflower oil samples by high-performance liquid chromatography (HPLC) method. This method was successfully validated for sunflower oil samples while the limit of detection (LOD) method (signal-to-noise ratio of 3:1) was 0.5 μg/l. The acquired removal data with the HPLC method through SNPs were fitted well with Freundlich isotherm, denoting that the multi-layer adsorption took place on the adsorbent. The equilibrium adsorption capacity of ZEN was 61.02 μg/g in an optimum time of 240 min on SNPs. The experimental results were evaluated by the adsorption kinetic model, which specified the adsorption kinetics of ZEN on SNPs, obeying the pseudo-second order model. This model demonstrated that the sorption rate depended on the sorption capacity but not the concentration of the sorbate. Moreover, the method presented to determine ZEN based on the use of SNPs in sunflower oil was accomplished by the adsorption process. Furthermore, the removal efficiencies of ZEN by SNPs, UV irradiation, and microwave heating were compared and obtained to be 92.1, 96.22, and 37.30%, respectively for determined times. These results confirm the removal efficiency of these methods is sensitive enough to ZEN analysis in sunflower oil samples.
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Affiliation(s)
- N. Ghafari
- Department of Food Science and Technology, Faculty of Agriculture, Kermanshah Branch, Islamic Azad University, Kermanshah, Iran
| | - G. Paimard
- Research Center for Environmental Determinants of Health (RCEDH), Health Institute, Kermanshah University of Medical Sciences, Kermanshah, Iran
| | - E. Sadeghi
- Research Center for Environmental Determinants of Health (RCEDH), Health Institute, Kermanshah University of Medical Sciences, Kermanshah, Iran
| | - N. Choobkar
- Department of Fisheries, Faculty of Agriculture, Kermanshah Branch, Islamic Azad University, Kermanshah, Iran
| | - M.A. Lalabadi
- Research Center for Environmental Determinants of Health (RCEDH), Health Institute, Kermanshah University of Medical Sciences, Kermanshah, Iran
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39
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Li X, Yu L, Chen R, Peng S, Liang X, Zhong W, Pu H, Fang F, Li H, Wang L. Effects of various preservation treatments on diversity and abundance of microbial community in rice product (MiBa) during storage. ACTA ALIMENTARIA 2022. [DOI: 10.1556/066.2021.00167] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
Abstract
Abstract
To determine the most effective preservation method for MiBa (a traditional Chinese rice product), MiBa treated with 75% alcohol, 75% alcohol + inhibitor, ozone treatment; untreated (control); and raw rice were subjected to 16S rRNA gene and ITS three-generation sequencing by High-throughput Sequencing Technology. According to the results the preservation effects of different treatment methods ranked as follows: ozone treatment >75% alcohol treatment >75% alcohol+inhibitor > control. Bacterial composition analysis showed that the bacterial community on the surface of MiBa treated with ozone was dominated by genera Leuconostoc and Serratia. The fungal community consisted mainly of Aspergillus and Alternaria. In summary, ozone treatment proved to be the most effective in inhibiting microbial contamination during the storage of MiBa, effectively extending its shelf life.
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Affiliation(s)
- X.R. Li
- The Institute of Agro-Products Processing Science and Technology, Yunnan Academy of Agricultural Sciences, Kunming, 650205, China
| | - L.J. Yu
- The Institute of Agro-Products Processing Science and Technology, Yunnan Academy of Agricultural Sciences, Kunming, 650205, China
| | - R.D. Chen
- Yunnan Agricultural University, Kunming, 650201, China
| | - S. Peng
- Yunnan Agricultural University, Kunming, 650201, China
| | - X.R. Liang
- Yunnan Agricultural University, Kunming, 650201, China
| | - W. Zhong
- Huazhong Agricultural University, Wuhan, 430070, China
| | - H.M. Pu
- The Institute of Agro-Products Processing Science and Technology, Yunnan Academy of Agricultural Sciences, Kunming, 650205, China
| | - F. Fang
- Yunnan Agricultural University, Kunming, 650201, China
| | - H. Li
- The Institute of Agro-Products Processing Science and Technology, Yunnan Academy of Agricultural Sciences, Kunming, 650205, China
| | - L.F. Wang
- Huazhong Agricultural University, Wuhan, 430070, China
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40
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Seafood Processing, Preservation, and Analytical Techniques in the Age of Industry 4.0. APPLIED SCIENCES-BASEL 2022. [DOI: 10.3390/app12031703] [Citation(s) in RCA: 10] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
Abstract
Fish and other seafood products are essential dietary components that are highly appreciated and consumed worldwide. However, the high perishability of these products has driven the development of a wide range of processing, preservation, and analytical techniques. This development has been accelerated in recent years with the advent of the fourth industrial revolution (Industry 4.0) technologies, digitally transforming almost every industry, including the food and seafood industry. The purpose of this review paper is to provide an updated overview of recent thermal and nonthermal processing and preservation technologies, as well as advanced analytical techniques used in the seafood industry. A special focus will be given to the role of different Industry 4.0 technologies to achieve smart seafood manufacturing, with high automation and digitalization. The literature discussed in this work showed that emerging technologies (e.g., ohmic heating, pulsed electric field, high pressure processing, nanotechnology, advanced mass spectrometry and spectroscopic techniques, and hyperspectral imaging sensors) are key elements in industrial revolutions not only in the seafood industry but also in all food industry sectors. More research is still needed to explore how to harness the Industry 4.0 innovations in order to achieve a green transition toward more profitable and sustainable food production systems.
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Watkins P, Hughes J, Gamage TV, Knoerzer K, Ferlazzo ML, Banati RB. Long term food stability for extended space missions: a review. LIFE SCIENCES IN SPACE RESEARCH 2022; 32:79-95. [PMID: 35065765 DOI: 10.1016/j.lssr.2021.12.003] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/30/2021] [Revised: 12/12/2021] [Accepted: 12/16/2021] [Indexed: 06/14/2023]
Abstract
At present, human spaceflight is confined to low Earth orbit but, in future, will again go to the Moon and, beyond, to Mars. The provision of food during these extended missions will need to meet the special nutritional and psychosocial needs of the crew. Terrestrially grown and processed food products, currently provided for consumption by astronauts/cosmonauts, have not yet been systematically optimised to maintain their nutritional integrity and reach the shelf-life necessary for extended space voyages. Notably, space food provisions for Mars exploration will be subject to extended exposure to galactic cosmic radiation and solar particle events, the impact of which is not fully understood. In this review, we provide a summary of the existing knowledge about current space food products, the impact of radiation and storage on food composition, the identification of radiolytic biomarkers and identify gaps in our knowledge that are specific in relation to the effect of the cosmic radiation on food in space.
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Affiliation(s)
- Peter Watkins
- CSIRO, Agriculture and Food, 671 Sneydes Road, Werribee, Vic 3030, Australia; CSIRO, Space Technology Future Science Platform, 41 Boggo Road, Dutton Park, Qld 4102, Australia.
| | - Joanne Hughes
- CSIRO, Agriculture and Food, 39 Kessels Road, Coopers Plains, Qld 4108, Australia; CSIRO, Space Technology Future Science Platform, 41 Boggo Road, Dutton Park, Qld 4102, Australia
| | - Thambaramala V Gamage
- CSIRO, Agriculture and Food, 671 Sneydes Road, Werribee, Vic 3030, Australia; CSIRO, Space Technology Future Science Platform, 41 Boggo Road, Dutton Park, Qld 4102, Australia
| | - Kai Knoerzer
- CSIRO, Agriculture and Food, 671 Sneydes Road, Werribee, Vic 3030, Australia; CSIRO, Space Technology Future Science Platform, 41 Boggo Road, Dutton Park, Qld 4102, Australia
| | - Mélanie L Ferlazzo
- ANSTO, Human Health (Space Health Program), New Illawarra Road, Lucas Heights, NSW 2234, Australia; Inserm, U1296 unit, Radiation: Defense, Health and Environment, Centre Léon-Bérard, 28, rue Laennec, 69008 Lyon, France
| | - Richard B Banati
- ANSTO, Human Health (Space Health Program), New Illawarra Road, Lucas Heights, NSW 2234, Australia
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Hou L, Chen L, Song P, Zhang Y, Wang X. Comparative assessment of the effect of pretreatment with microwave and roast heating on the quality of black sesame pastes. J Food Sci 2021; 86:5353-5374. [PMID: 34888858 DOI: 10.1111/1750-3841.15976] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/03/2021] [Revised: 10/12/2021] [Accepted: 10/19/2021] [Indexed: 01/13/2023]
Abstract
Heating is a key procedure in producing sesame paste. The effects of microwave heating and conventional roasting on the physicochemical features, protein profiles, and volatile compounds of black sesame pastes made of black sesame seeds from Burma and China were evaluated in this study. All heating treatments decreased the moisture contents of black sesame pastes, and roasting yielded lower moisture levels, although with similar chroma (p < 0.05). The samples subjected to microwave heating had remarkably lower peroxide values than those heated with roasting (p < 0.05). Chinese microwave-heated samples had a higher nitrogen solubility index than roasting (p < 0.05). Both microwave and roasting increased the contents of the volatiles notably. SDS-PAGE showed that the intensity of the 2-15 kDa band decreased markedly after heating and nearly diminished for roasting samples, suggesting that roasting was more remarkable for the promotion to the protein aggregation. The results indicated that the quality traits of black sesame paste not only depend on the heating methods, but also the heating power/temperature and duration, and the source of the materials.
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Affiliation(s)
- Lixia Hou
- College of Food Science and Technology, Henan University of Technology, Zhengzhou, China
| | - Liyan Chen
- College of Food Science and Technology, Henan University of Technology, Zhengzhou, China
| | - Pinqing Song
- College of Food Science and Technology, Henan University of Technology, Zhengzhou, China
| | - Yujin Zhang
- College of Food Science and Technology, Henan University of Technology, Zhengzhou, China
| | - Xuede Wang
- College of Food Science and Technology, Henan University of Technology, Zhengzhou, China
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Zhang Z, Huang Z, Tong J, Wu Q, Pan Y, Malakar PK, Zhao Y. An outlook for food sterilization technology: targeting the outer membrane of foodborne gram-negative pathogenic bacteria. Curr Opin Food Sci 2021. [DOI: 10.1016/j.cofs.2021.02.013] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/12/2023]
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44
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MacPhee J, Kinyenye T, MacLean BJ, Bertin E, Hallett-Tapley GL. Investigating the Photothermal Disinfecting Properties of Light-Activated Silver Nanoparticles. Ind Eng Chem Res 2021. [DOI: 10.1021/acs.iecr.1c03165] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/08/2023]
Affiliation(s)
- Jenna MacPhee
- Department of Chemistry, Saint Francis Xavier University, 5009 Chapel Square, Antigonish B2G 2W5 Canada
| | - Tracy Kinyenye
- Department of Chemistry, Saint Francis Xavier University, 5009 Chapel Square, Antigonish B2G 2W5 Canada
| | - Brian J. MacLean
- Department of Chemistry, Saint Francis Xavier University, 5009 Chapel Square, Antigonish B2G 2W5 Canada
| | - Erwan Bertin
- Department of Chemistry, Saint Francis Xavier University, 5009 Chapel Square, Antigonish B2G 2W5 Canada
| | - Geniece L. Hallett-Tapley
- Department of Chemistry, Saint Francis Xavier University, 5009 Chapel Square, Antigonish B2G 2W5 Canada
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Ali SS, Al-Tohamy R, Koutra E, Moawad MS, Kornaros M, Mustafa AM, Mahmoud YAG, Badr A, Osman MEH, Elsamahy T, Jiao H, Sun J. Nanobiotechnological advancements in agriculture and food industry: Applications, nanotoxicity, and future perspectives. THE SCIENCE OF THE TOTAL ENVIRONMENT 2021; 792:148359. [PMID: 34147795 DOI: 10.1016/j.scitotenv.2021.148359] [Citation(s) in RCA: 49] [Impact Index Per Article: 16.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/06/2021] [Revised: 06/05/2021] [Accepted: 06/06/2021] [Indexed: 05/12/2023]
Abstract
The high demand for sufficient and safe food, and continuous damage of environment by conventional agriculture are major challenges facing the globe. The necessity of smart alternatives and more sustainable practices in food production is crucial to confront the steady increase in human population and careless depletion of global resources. Nanotechnology implementation in agriculture offers smart delivery systems of nutrients, pesticides, and genetic materials for enhanced soil fertility and protection, along with improved traits for better stress tolerance. Additionally, nano-based sensors are the ideal approach towards precision farming for monitoring all factors that impact on agricultural productivity. Furthermore, nanotechnology can play a significant role in post-harvest food processing and packaging to reduce food contamination and wastage. In this review, nanotechnology applications in the agriculture and food sector are reviewed. Implementations of nanotechnology in agriculture have included nano- remediation of wastewater for land irrigation, nanofertilizers, nanopesticides, and nanosensors, while the beneficial effects of nanomaterials (NMs) in promoting genetic traits, germination, and stress tolerance of plants are discussed. Furthermore, the article highlights the efficiency of nanoparticles (NPs) and nanozymes in food processing and packaging. To this end, the potential risks and impacts of NMs on soil, plants, and human tissues and organs are emphasized in order to unravel the complex bio-nano interactions. Finally, the strengths, weaknesses, opportunities, and threats of nanotechnology are evaluated and discussed to provide a broad and clear view of the nanotechnology potentials, as well as future directions for nano-based agri-food applications towards sustainability.
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Affiliation(s)
- Sameh S Ali
- Biofuels Institute, School of the Environment and Safety Engineering, Jiangsu University, Zhenjiang 212013, China; Botany Department, Faculty of Science, Tanta University, Tanta 31527, Egypt
| | - Rania Al-Tohamy
- Biofuels Institute, School of the Environment and Safety Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Eleni Koutra
- Laboratory of Biochemical Engineering & Environmental Technology (LBEET), Department of Chemical Engineering, University of Patras, 1 Karatheodori Str., University Campus, 26504 Patras, Greece; INVALOR: Research Infrastructure for Waste Valorization and Sustainable Management, University Campus, 26504 Patras, Greece
| | - Mohamed S Moawad
- Department of Toxicology and Forensic Medicine, Faculty of Veterinary Medicine, Cairo University, Giza 12211, Egypt; Nanoscience Program, Zewail City of Science and Technology, 6th of October, Giza 12588, Egypt
| | - Michael Kornaros
- Laboratory of Biochemical Engineering & Environmental Technology (LBEET), Department of Chemical Engineering, University of Patras, 1 Karatheodori Str., University Campus, 26504 Patras, Greece; INVALOR: Research Infrastructure for Waste Valorization and Sustainable Management, University Campus, 26504 Patras, Greece
| | - Ahmed M Mustafa
- State Key Laboratory of Pollution Control and Resourses Reuse, College of Environmental Science and Engineering, Tongji University, Shanghai 200092, China; Department of Agricultural Engineering, Faculty of Agriculture, Suez Canal University, Ismailia 41522, Egypt
| | - Yehia A-G Mahmoud
- Botany Department, Faculty of Science, Tanta University, Tanta 31527, Egypt
| | - Abdelfattah Badr
- Botany and Microbiology Department, Faculty of Science, Helwan University, Ain Helwan, Cairo, Egypt
| | - Mohamed E H Osman
- Botany Department, Faculty of Science, Tanta University, Tanta 31527, Egypt
| | - Tamer Elsamahy
- Biofuels Institute, School of the Environment and Safety Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Haixin Jiao
- Biofuels Institute, School of the Environment and Safety Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Jianzhong Sun
- Biofuels Institute, School of the Environment and Safety Engineering, Jiangsu University, Zhenjiang 212013, China.
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Tsai YH, Hwang CC, Lin CS, Lin CY, Ou TY, Chang TH, Lee YC. Comparison of microwave-assisted induction heating system (MAIH) and individual heating methods on the quality of pre-packaged white shrimp. INNOV FOOD SCI EMERG 2021. [DOI: 10.1016/j.ifset.2021.102787] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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Clodoveo ML, Muraglia M, Fino V, Curci F, Fracchiolla G, Corbo FFR. Overview on Innovative Packaging Methods Aimed to Increase the Shelf-Life of Cook-Chill Foods. Foods 2021; 10:foods10092086. [PMID: 34574196 PMCID: PMC8469076 DOI: 10.3390/foods10092086] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/22/2021] [Revised: 08/27/2021] [Accepted: 08/30/2021] [Indexed: 12/27/2022] Open
Abstract
The consumption of meals prepared, packaged, and consumed inside and outside the home is increasing globally. This is a result of rapid changes in lifestyles as well as innovations in advanced food technologies that have enabled the food industry to produce more sustainable and healthy fresh packaged convenience foods. This paper presents an overview of the technologies and compatible packaging systems that are designed to increase the shelf-life of foods prepared by cook–chill technologies. The concept of shelf-life is discussed and techniques to increase the shelf life of products are presented including active packaging strategies.
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Affiliation(s)
- Maria Lisa Clodoveo
- Interdisciplinary Department of Medicine, University Aldo Moro Bari, 70125 Bari, Italy;
| | - Marilena Muraglia
- Department of Pharmacy-Drug Sciences, University Aldo Moro Bari, 70125 Bari, Italy; (V.F.); (F.C.); (G.F.); (F.F.R.C.)
- Correspondence:
| | - Vincenzo Fino
- Department of Pharmacy-Drug Sciences, University Aldo Moro Bari, 70125 Bari, Italy; (V.F.); (F.C.); (G.F.); (F.F.R.C.)
| | - Francesca Curci
- Department of Pharmacy-Drug Sciences, University Aldo Moro Bari, 70125 Bari, Italy; (V.F.); (F.C.); (G.F.); (F.F.R.C.)
| | - Giuseppe Fracchiolla
- Department of Pharmacy-Drug Sciences, University Aldo Moro Bari, 70125 Bari, Italy; (V.F.); (F.C.); (G.F.); (F.F.R.C.)
| | - Filomena Faustina Rina Corbo
- Department of Pharmacy-Drug Sciences, University Aldo Moro Bari, 70125 Bari, Italy; (V.F.); (F.C.); (G.F.); (F.F.R.C.)
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Soni A, Samuelsson LM, Loveday SM, Gupta TB. Applications of novel processing technologies to enhance the safety and bioactivity of milk. Compr Rev Food Sci Food Saf 2021; 20:4652-4677. [PMID: 34427048 DOI: 10.1111/1541-4337.12819] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/11/2021] [Revised: 06/16/2021] [Accepted: 07/07/2021] [Indexed: 01/20/2023]
Abstract
Bioactive compounds in food can have high impacts on human health, such as antioxidant, antithrombotic, antitumor, and anti-inflammatory activities. However, many of them are sensitive to thermal treatments incurred during processing, which can reduce their availability and activity. Milk, including ovine, caprine, bovine, and human is a rich source of bioactive compounds, including immunoglobulins, vitamins, and amino acids. However, processing by various novel thermal and non-thermal technologies has different levels of impacts on these compounds, according to the studies reported in the literature, predominantly in the last 10 years. The reported effect of these technologies either covers microbial inactivation or the bioactive composition; however, there is a lack of comprehensive compilation of studies that compare the effect of these technologies on bioactive compounds in milk (especially, caprine and ovine) to microbial inactivation at similar settings. This research gap makes it challenging to conclude on the specific processing parameters that could be optimized to achieve targets of microbial safety and nutritional quality at the same time. This review covers the effect of a wide range of thermal and non-thermal processing technologies including high-pressure processing, pressure-assisted thermal sterilization, pulsed-electric field treatment, cold plasma, microwave-assisted thermal sterilization, ultra-high-pressure homogenization, ultrasonication, irradiation on the bioactive compounds as well as on microbial inactivation in milk. Although a combination of more than one technology could improve the reduction of bacterial contaminants to meet the required food safety standards and retain bioactive compounds, there is still scope for research on these hurdle approaches to simultaneously achieve food safety and bioactivity targets.
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Affiliation(s)
- Aswathi Soni
- Food System Integrity, Consumer Food Interface, AgResearch Ltd, Palmerston North, New Zealand
| | - Linda M Samuelsson
- Smart Foods Innovation Centre of Excellence, AgResearch Ltd, Palmerston North, New Zealand
| | - Simon M Loveday
- Smart Foods Innovation Centre of Excellence, AgResearch Ltd, Palmerston North, New Zealand.,Riddet Institute, Massey University, Palmerston North, New Zealand
| | - Tanushree B Gupta
- Food System Integrity, Consumer Food Interface, AgResearch Ltd, Palmerston North, New Zealand
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Mosaad KE, Shoueir KR, Saied AH, Dewidar MM. New Prospects in Nano Phased Co-substituted Hydroxyapatite Enrolled in Polymeric Nanofiber Mats for Bone Tissue Engineering Applications. Ann Biomed Eng 2021; 49:2006-2029. [PMID: 34378121 DOI: 10.1007/s10439-021-02810-2] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/26/2021] [Accepted: 06/03/2021] [Indexed: 01/12/2023]
Abstract
The most common forms of tissue impairment are fracture bones and significant bone disorders caused by multiple traumas or normal aging. Surgical care sometimes necessitates the placement of a temporary or permanent prosthesis, which continues to be a challenge for orthopedic surgeons, including those with large bone defects. Electrospun scaffolds made from natural and synthetic nanofiber-based polymers are studied as natural extracellular matrix (ECM)-like scaffolds for tissue engineering. Besides, nanostructured materials have properties and functions depending on the scale of natural materials such as hydroxyapatite (HAP), ranging from 1 to 100 nm, which activity was proficient upon enrolled in nanofiber mats. The use of nanofibers in combination with nano-HAP has increased the scaffold's ability to replicate the construction of natural bone tissue that is the aim of the present text. In bone engineering, nanofiber substrates facilitate cell adhesion, proliferation, and differentiation, while HAP induces cells to secrete ECM for bone mineralization and development. This review aims to draw the reader's attention to the critical issues with synthetic and natural polymers containing HAP in bone tissue engineering; co-substituted hydroxyapatite has also been mentioned.
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Affiliation(s)
- Kareem E Mosaad
- Faculty of Engineering, Mechanical Department, Al-Azahar University, Cairo, Egypt
| | - Kamel R Shoueir
- Institute of Nanoscience & Nanotechnology, Kafrelsheikh University, 33516, Kafrelsheikh, Egypt.
- Institut de Chimie et Procédés Pour l'Énergie, l'Environnement et la Santé (ICPEES), CNRS, UMR 7515, Université de Strasbourg, 25 rue Becquerel, 67087, Strasbourg, France.
| | - Ahmed H Saied
- Department of Mechanical Engineering, Faculty of Engineering, Kafrelsheikh University, El-Gaish Street, Kafrelsheikh, Egypt
| | - Montasser M Dewidar
- Department of Mechanical Engineering, Faculty of Engineering, Kafrelsheikh University, El-Gaish Street, Kafrelsheikh, Egypt
- Higher Institute of Engineering and Technology, Kafrelsheikh, Egypt
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50
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Development of an innovative rotating spiral heat exchanger with integrated microwave module for the olive oil industry. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111622] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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