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SUDSIRI CJ, JUMPA N, RITCHIE RJ. Magnetically treated water for removal of surface contamination by Malathion on Chinese Kale (Brassica oleracea L.). PLoS One 2024; 19:e0298371. [PMID: 38758738 PMCID: PMC11101036 DOI: 10.1371/journal.pone.0298371] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/19/2023] [Accepted: 01/24/2024] [Indexed: 05/19/2024] Open
Abstract
Malathion® is a persistent organophosphate pesticide used against biting and chewing insects on vegetables. It is a difficult-to-remove surface contaminant of vegetables and contaminates surface and ground water and soils. Malathion® is only partially water soluble, but use of detergent carriers makes adhering Malathion® residues difficult to subsequently remove. Magnetically treated water (MTW) successfully removed Malathion® from Chinese Kale (Brassica oleracea L.), meeting Maximum Residue Load (MRL) standards. Samples were soaked in MTW for 30 min prior to detection with GC/MS/MS, 98.5±3.02% of Malathion® was removed after washing by MTW. Removal by simple washing was only ≈42±1.2% which was not nearly sufficient to meet MRL criteria.
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Affiliation(s)
- Chadapust J. SUDSIRI
- Faculty of Sciences and Industrial Technology Prince of Songkla University in Suratthani, Suratthani, Thailand
| | - Nattawat JUMPA
- Sciences Laboratory and Equipment Centre, Prince of Songkla University in Suratthani, Suratthani, Thailand
| | - Raymond J. RITCHIE
- Biotechnology of Electromechanics Research Unit, Faculty of Technology and Environment, Prince of Songkla University in Phuket, Phuket, Thailand
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Lin H, Xu Y, Guan W, Zhao S, Li X, Zhang C, Blecker C, Liu J. The importance of supercooled stability for food during supercooling preservation: a review of mechanisms, influencing factors, and control methods. Crit Rev Food Sci Nutr 2023:1-15. [PMID: 37667834 DOI: 10.1080/10408398.2023.2248515] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 09/06/2023]
Abstract
Supercooling can preserve food in its original fresh state below its ice point temperature without freezing. However, the supercooled state is unstable in thermodynamics, state breakdown can occur at any moment, resulting in irregular and larger ice crystals formation, leading to food tissue damage, and loss of quality and nutrients. While the effectiveness of supercooling preservation has been verified in the lab and pilot scale tests, the stability of the supercooled state of food remains an open question, posing a limitation for larger industrial-scale application of supercooling preservation. Based on this background, this review presents the instability mechanisms of supercooling preservation and summarizes the factors such as food properties (e.g., material size, food components, specific surface area, and surface roughness) and preservation circumstances (e.g., cooling rate, temperature variation, and mechanical disturbance) that influence the stability of the supercooled state of food. The review also discusses novel techniques for enhancing the supercooling capacity and their limitations (e.g., precise temperature control and magnetic field). Further studies are necessary to comprehensively evaluate the effects of influence factors and supercooling technologies on supercooling, realizing the true sense of 'no-crystal' food products under subzero temperature preservation conditions in commercial applications.
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Affiliation(s)
- Hengxun Lin
- Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, China
- Gembloux Agro-Bio Tech, University of Liège, Gembloux, Belgium
| | - Ying Xu
- Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, China
| | - Wenqiang Guan
- Tianjin Key Laboratory of Food Biotechnology, Tianjin University of Commerce, Tianjin, China
| | - Songsong Zhao
- Tianjin Key Laboratory of Refrigeration Technology, Tianjin University of Commerce, Tianjin, China
| | - Xia Li
- Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, China
| | - Chunhui Zhang
- Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, China
| | | | - Jiqian Liu
- Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, China
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Zhao JH, Kumar PK, Sablani SS. Glass transitions in frozen systems as influenced by molecular weight of food components. Compr Rev Food Sci Food Saf 2022; 21:4683-4715. [PMID: 36156387 DOI: 10.1111/1541-4337.13034] [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: 01/21/2022] [Revised: 07/29/2022] [Accepted: 08/15/2022] [Indexed: 01/28/2023]
Abstract
Freezing is a frequently used way to expand the storage life of foods with high water content. Under suitable cooling rates, frozen systems attain a condition of maximum freeze concentration, which is characterized by the glass transition temperature (Tg '), end point of freezing or onset of melting (Tm '), and concentration of solids (Xs ') in the maximum-freeze-concentrated matrix. The value of Tg ', Tm ', and Xs ' depends on the chemical composition of frozen system. Below Tg ', the rates of deteriorative reactions are significantly reduced. In this article, the data for Tg ', Tm ', and Xs ' of different frozen systems including sugars, starches, proteins, and food are collected and compiled. The trends in Tg ' and Tm ' data of food are investigated using molecular weight (MW) of food components. The Tg ' and Tm ' of most starches (increased by 2.46% to 87.3% and 10.8% to 85.0%) and some protein-rich foods (increased by 5.00% to 53.4% and 25.0% to 52.9%) were higher than the maximum values of sugar-rich foods. Both Tg ' and Tm ' values increased with increasing MW of solids in frozen food, reaching an asymptotic value. Moreover, there were exponential relationships between Tg ' or Tm ' values and MW for sugar and starch-rich foods taken together. Some studies found that frozen storage below Tg ' maintains the higher quality of food that was achieved by fast freezing. However, other studies found that there was no significant difference in the quality of frozen foods between storage temperature below and above Tg '. Therefore, storage below Tg ' is not the only factor for predicting the stability of frozen foods.
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Affiliation(s)
| | - Pavitra Krishna Kumar
- Biological Systems Engineering Department, Washington State University, Pullman, Washington, USA
| | - Shyam S Sablani
- Biological Systems Engineering Department, Washington State University, Pullman, Washington, USA
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Carlotta B, Lorenzo G, Alessandro P, Piernicola M, Luca C, Lorenzo L, Bruno Z. Turbidity characterization as a decision-making tool for extra virgin olive oil stability treatments. Food Control 2022. [DOI: 10.1016/j.foodcont.2022.108931] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
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5
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Shrestha R, Cerna K, Spanek R, Bartak D, Cernousek T, Sevcu A. The effect of low-pH concrete on microbial community development in bentonite suspensions as a model for microbial activity prediction in future nuclear waste repository. THE SCIENCE OF THE TOTAL ENVIRONMENT 2022; 808:151861. [PMID: 34838551 DOI: 10.1016/j.scitotenv.2021.151861] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/08/2021] [Revised: 11/10/2021] [Accepted: 11/17/2021] [Indexed: 06/13/2023]
Abstract
Concrete as an important component of an engineered barrier system in deep geological repositories (DGR) for radioactive waste may come into contact with bentonite, or other clays, rich in indigenous microorganisms, with potentially harmful impacts on barrier integrity. Our study aimed to assess the effect of a concrete environment on indigenous bentonite and groundwater microbial communities as these particular conditions will select for the potentially harmful microorganisms to the concrete in the future DGR. The two-month experiment under anoxic conditions consisted of crushed, aged, low-pH concrete, Czech Ca-Mg bentonite, and anoxic groundwater, with control samples without concrete or with sterile groundwater. The microbial diversity and proliferation were estimated by qPCR and 16S rRNA gene amplicon sequencing. The presence of concrete had a strong effect on microbial diversity and reduced the increase in total microbial biomass, though low-pH concrete harbored indigenous bacteria. The growth of sulfate reducers was also limited in concrete samples. Several genera, such as Massilia, Citrifermentans, and Lacunisphaera, dominant in bentonite controls, were suppressed in concrete-containing samples. In contrast, genera such as Bacillus, Dethiobacter and Anaerosolibacter specifically proliferated in the presence of concrete. Genera such as Thermincola or Pseudomonas exhibited high versatility and proliferated well under both conditions. Because several of the detected bacterial genera are known to affect concrete integrity, further long-term studies are needed to estimate the effect of bentonite and groundwater microorganisms on concrete stability in future DGR.
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Affiliation(s)
- Rojina Shrestha
- Technical University of Liberec, Institute for Nanomaterials, Advanced Technologies and Innovations, Bendlova 1407/7, 461 17 Liberec 1, Czech Republic
| | - Katerina Cerna
- Technical University of Liberec, Institute for Nanomaterials, Advanced Technologies and Innovations, Bendlova 1407/7, 461 17 Liberec 1, Czech Republic.
| | - Roman Spanek
- Technical University of Liberec, Institute for Nanomaterials, Advanced Technologies and Innovations, Bendlova 1407/7, 461 17 Liberec 1, Czech Republic
| | - Deepa Bartak
- Technical University of Liberec, Institute for Nanomaterials, Advanced Technologies and Innovations, Bendlova 1407/7, 461 17 Liberec 1, Czech Republic
| | - Tomas Cernousek
- Research Centre Rez, Department of Nuclear Fuel Cycle, Husinec-Rez 130, 25068, Czech Republic
| | - Alena Sevcu
- Technical University of Liberec, Institute for Nanomaterials, Advanced Technologies and Innovations, Bendlova 1407/7, 461 17 Liberec 1, Czech Republic
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Manipulation of the Glass Transition Properties of a High-Solid System Made of Acrylic Acid-N,N'-Methylenebisacrylamide Copolymer Grafted on Hydroxypropyl Methyl Cellulose. Int J Mol Sci 2021; 22:ijms22052682. [PMID: 33800956 PMCID: PMC7961604 DOI: 10.3390/ijms22052682] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/04/2021] [Revised: 02/23/2021] [Accepted: 03/03/2021] [Indexed: 11/16/2022] Open
Abstract
Crosslinking of hydroxypropyl methyl cellulose (HPMC) and acrylic acid (AAc) was carried out at various compositions to develop a high-solid matrix with variable glass transition properties. The matrix was synthesized by the copolymerisation of two monomers, AAc and N,N′-methylenebisacrylamide (MBA) and their grafting onto HMPC. Potassium persulfate (K2S2O8) was used to initiate the free radical polymerization reaction and tetramethylethylenediamine (TEMED) to accelerate radical polymerisation. Structural properties of the network were investigated with Fourier transform infrared spectroscopy (FTIR), X-ray diffraction (XRD), modulated differential scanning calorimetry (MDSC), small-deformation dynamic oscillation in-shear, thermogravimetric analysis (TGA) and scanning electron microscopy (SEM). The results show the formation of a cohesive macromolecular entity that is highly amorphous. There is a considerable manipulation of the rheological and calorimetric glass transition temperatures as a function of the amount of added acrylic acid, which is followed upon heating by an extensive rubbery plateau. Complementary TGA work demonstrates that the initial composition of all the HPMC-AAc networks is maintained up to 200 °C, an outcome that bodes well for applications of targeted bioactive compound delivery.
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Flores-Hernández CG, Cornejo-Villegas MDLA, Moreno-Martell A, Del Real A. Synthesis of a Biodegradable Polymer of Poly (Sodium Alginate/Ethyl Acrylate). Polymers (Basel) 2021; 13:polym13040504. [PMID: 33562390 PMCID: PMC7915067 DOI: 10.3390/polym13040504] [Citation(s) in RCA: 18] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/07/2021] [Revised: 01/30/2021] [Accepted: 01/31/2021] [Indexed: 11/29/2022] Open
Abstract
The objective of the study was to obtain a new biodegradable graft polymer by performing two chemical processes: first, a transesterification reaction between carboxylic acid’s salt and ethyl acrylate’s ester, followed by polymerization of the vinyl group from the ethyl acrylate monomer via free radicals. The copolymer’s FTIR shows an absence of ethyl bands, while the characteristic band of pyranose is maintained, which confirms the monomer’s graft. TGA analysis shows that sodium alginate had three decomposition temperatures: 103 °C due to dehydration, 212 °C associated with the destruction of glycosidic bonds, and 426 °C due to conversion of alginate into Na2CO3. The copolymer presents four processes at different temperatures, i.e., evaporation of alcohol at 65 °C, decomposition of ungrafted alginate at 220 °C, copolymer decomposition at 298 °C, and degradation of fragments into carbonate at 423 °C. The evaluation of the action of fungal growth on the copolymer was higher than 50%, which means it is an excellent material to be biodegraded.
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Affiliation(s)
- Cynthia G. Flores-Hernández
- Tecnológico Nacional de México/Instituto Tecnológico de Querétaro, Av. Tecnológico s/n Esq. Gral. Mariano Escobedo, Col. Centro Histórico, Santiago de Querétaro C.P. 76000, Querétaro, Mexico;
| | - Maria de los Angeles Cornejo-Villegas
- Laboratorio de Procesos de Transformación y Tecnologías Emergentes de Alimentos, Departamento de Ingeniería y Tecnología, FES-Cuautitlán, Universidad Nacional Autónoma de México, Cuautitlán Izcalli C.P. 76000, Edo. de Mexico, Mexico;
| | - Abigail Moreno-Martell
- Departamento de Ingeniería Molecular de Materiales, Centro de Física Aplicada y Tecnología Avanzada, Universidad Nacional Autónoma de México, Campus Juriquilla, Querétaro C.P. 76230, Qro., Mexico;
| | - Alicia Del Real
- Departamento de Ingeniería Molecular de Materiales, Centro de Física Aplicada y Tecnología Avanzada, Universidad Nacional Autónoma de México, Campus Juriquilla, Querétaro C.P. 76230, Qro., Mexico;
- Correspondence: ; Tel.: +52-442-2381133
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Development of Durum Wheat Breads Low in Sodium Using a Natural Low-Sodium Sea Salt. Foods 2020; 9:foods9060752. [PMID: 32517162 PMCID: PMC7353580 DOI: 10.3390/foods9060752] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/11/2020] [Revised: 05/30/2020] [Accepted: 06/04/2020] [Indexed: 01/30/2023] Open
Abstract
Durum wheat is widespread in the Mediterranean area, mainly in southern Italy, where traditional durum wheat breadmaking is consolidated. Bread is often prepared by adding a lot of salt to the dough. However, evidence suggests that excessive salt in a diet is a disease risk factor. The aim of this work is to study the effect of a natural low-sodium sea salt (Saltwell®) on bread-quality parameters and shelf-life. Bread samples were prepared using different levels of traditional sea salt and Saltwell®. The loaves were packaged in modified atmosphere conditions (MAPs) and monitored over 90 days of storage. No significant differences (p ≤ 0.05) were found in specific volumes and bread yield between the breads and over storage times, regardless of the type and quantity of salt used. Textural data, however, showed some significant differences (p ≤ 0.01) between the breads and storage times. 5-hydroxymethylfurfural (HMF) is considered, nowadays, as an emerging ubiquitous processing contaminant; bread with the lowest level of Saltwell® had the lowest HMF content, and during storage, a decrease content was highlighted. Sensory data showed that the loaves had a similar rating (p ≤ 0.05) and differed only in salt content before storage. This study has found that durum wheat bread can make a nutritional claim of being "low in sodium" and "very low in sodium".
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Maftoonazad N, Badii F, Mohamed A, Ramaswamy H. Evaluation of physicochemical, thermomechanical, and structural properties of chickpea flour composite films reinforced with crystalline nanocellulose. J Appl Polym Sci 2020. [DOI: 10.1002/app.48389] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Affiliation(s)
- Neda Maftoonazad
- Agricultural Engineering Research Department, Fars Agricultural and Natural Resources Research and Education Center, Agricultural ResearchEducation and Extension Organization (AREEO) Shiraz Iran
| | - Fojan Badii
- Agricultural Engineering Research Institute, Agricultural ResearchEducation and Extension Organization (AREEO) Karaj Iran
| | - Amal Mohamed
- Department of Food Science and Agricultural ChemistryMacdonald Campus of McGill University 21111 Lakeshore road, Ste Anne de Bellevue, QC, H9X 3V9 Canada
| | - Hosahalli Ramaswamy
- Department of Food Science and Agricultural ChemistryMacdonald Campus of McGill University 21111 Lakeshore road, Ste Anne de Bellevue, QC, H9X 3V9 Canada
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11
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Witek M, Maciejaszek I, Surówka K. Impact of enrichment with egg constituents on water status in gluten-free rice pasta - nuclear magnetic resonance and thermogravimetric approach. Food Chem 2020; 304:125417. [PMID: 31493705 DOI: 10.1016/j.foodchem.2019.125417] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/30/2019] [Revised: 05/09/2019] [Accepted: 08/21/2019] [Indexed: 11/18/2022]
Abstract
Effects of freeze-dried egg white, yolk and whole egg enrichment on water behaviour in fresh pasta dough, dried and cooked rice pasta with respect to control samples were studied by 1H nuclear magnetic resonance (NMR) relaxometry and thermogravimetric analysis. Enrichments caused lower mobility of water (T2) localised within the starch-protein matrix in fresh dough as well as dried pasta. Water compartmentalization was also downgraded in cooked products. Water fractions with different T2 values were linked to temperature peaks at the first derivative of the thermogravimetric (DTG) curve. From the DTG curve strong interaction of water molecules with proteins of egg white was revealed. Egg proteins also influenced viscoelastic properties of dough, and enhanced the firmness and chewiness of cooked pasta. Structural changes induced by various types of enrichment were reflected in the different molecular mobility at the water-matrix interface (T1). The enrichments also altered the colour and cooking properties.
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Affiliation(s)
- Magdalena Witek
- Department of Refrigeration and Food Concentrates, Faculty of Food Technology, University of Agriculture in Krakow, Balicka 122, 30-149 Krakow, Poland.
| | - Ireneusz Maciejaszek
- Department of Refrigeration and Food Concentrates, Faculty of Food Technology, University of Agriculture in Krakow, Balicka 122, 30-149 Krakow, Poland
| | - Krzysztof Surówka
- Department of Refrigeration and Food Concentrates, Faculty of Food Technology, University of Agriculture in Krakow, Balicka 122, 30-149 Krakow, Poland
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13
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Teijeiro M, Pérez PF, De Antoni GL, Golowczyc MA. Suitability of kefir powder production using spray drying. Food Res Int 2018; 112:169-174. [PMID: 30131124 DOI: 10.1016/j.foodres.2018.06.023] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/14/2018] [Revised: 05/30/2018] [Accepted: 06/09/2018] [Indexed: 11/24/2022]
Abstract
Spray drying was applied for the production of kefir powder. The survival of microorganisms after drying, storage and simulated gastrointestinal (GI) conditions was investigated. Kefir was obtained by fermentation of milk and whey permeate, and was dehydrated directly (traditional kefir) or using different carriers (skim milk, whey permeate and maltodextrin). Low survival (5.5 log and <2 log CFU/g for lactic acid bacteria and yeast respectively) of microorganisms was achieved when kefir was dehydrated without thermoprotectants (carriers). In contrast, survival of the microorganisms was significantly improved in the presence of different carriers. When skim milk (SM) was used as the carrier medium, lactic acid bacteria (LAB) survival was above 9 log CFU/g. In contrast, viability of yeast was dramatically reduced after spray drying in these conditions. When whey permeate was used as the carrier medium, LAB survival was 8 log CFU/g and yeast survival was above 4 log CFU/g. LAB in the kefir powder survived better the simulated GI conditions when spray drying was conducted in SM. LAB in kefir powder sample dehydrated in SM and SM plus maltodextrin remained stable for at least 60 days at 4 °C. Our results demonstrated that spray drying of kefir is a suitable approach to obtain a concentrated kefir-derived product.
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Affiliation(s)
- Manuel Teijeiro
- Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA), CCT La Plata - CONICET-UNLP, 47 y 116, La Plata, Argentina
| | - Pablo F Pérez
- Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA), CCT La Plata - CONICET-UNLP, 47 y 116, La Plata, Argentina; Cátedra de Microbiología, Facultad de Ciencias Exactas, Universidad Nacional de La Plata, Calle 47 y 115, La Plata, Argentina
| | - Graciela L De Antoni
- Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA), CCT La Plata - CONICET-UNLP, 47 y 116, La Plata, Argentina; Cátedra de Microbiología, Facultad de Ciencias Exactas, Universidad Nacional de La Plata, Calle 47 y 115, La Plata, Argentina
| | - Marina A Golowczyc
- Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA), CCT La Plata - CONICET-UNLP, 47 y 116, La Plata, Argentina.
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Ickes CM, Cadwallader KR. Effects of Ethanol on Flavor Perception in Alcoholic Beverages. CHEMOSENS PERCEPT 2017. [DOI: 10.1007/s12078-017-9238-2] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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17
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Opacity Studies in Dehydrated Fruits in Relation to Proton Mobility and Supramolecular Aspects. FOOD BIOPROCESS TECH 2016. [DOI: 10.1007/s11947-016-1751-9] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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18
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Dianawati D, Mishra V, Shah NP. Viability, Acid and Bile Tolerance of Spray Dried Probiotic Bacteria and Some Commercial Probiotic Supplement Products Kept at Room Temperature. J Food Sci 2016; 81:M1472-9. [DOI: 10.1111/1750-3841.13313] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/31/2015] [Revised: 03/03/2016] [Accepted: 03/21/2016] [Indexed: 11/29/2022]
Affiliation(s)
- Dianawati Dianawati
- Faculty of Food Science and Nutrition; Univ. Malaysia Sabah; Jalan UMS 88400 Kota Kinabalu Sabah Malaysia
- School of Biomedical and Health Sciences; Victoria Univ; Werribee campus, P.O. Box 14428 Melbourne Vic. 8001 Australia
| | - Vijay Mishra
- School of Biomedical and Health Sciences; Victoria Univ; Werribee campus, P.O. Box 14428 Melbourne Vic. 8001 Australia
| | - Nagendra P Shah
- School of Biological Science; The Univ. of Hong Kong; Pokfulam Road Hong Kong
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Otero L, Rodríguez AC, Pérez-Mateos M, Sanz PD. Effects of Magnetic Fields on Freezing: Application to Biological Products. Compr Rev Food Sci Food Saf 2016; 15:646-667. [DOI: 10.1111/1541-4337.12202] [Citation(s) in RCA: 84] [Impact Index Per Article: 10.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/17/2015] [Revised: 02/03/2016] [Accepted: 02/04/2016] [Indexed: 01/11/2023]
Affiliation(s)
- Laura Otero
- Inst. of Food Science, Technology; and Nutrition (ICTAN-CSIC); c/ José Antonio Novais; 10, 28040 Madrid Spain
| | - Antonio C. Rodríguez
- Inst. of Food Science, Technology; and Nutrition (ICTAN-CSIC); c/ José Antonio Novais; 10, 28040 Madrid Spain
| | - Miriam Pérez-Mateos
- Inst. of Food Science, Technology; and Nutrition (ICTAN-CSIC); c/ José Antonio Novais; 10, 28040 Madrid Spain
| | - Pedro D. Sanz
- Inst. of Food Science, Technology; and Nutrition (ICTAN-CSIC); c/ José Antonio Novais; 10, 28040 Madrid Spain
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Syamaladevi RM, Tang J, Villa-Rojas R, Sablani S, Carter B, Campbell G. Influence of Water Activity on Thermal Resistance of Microorganisms in Low-Moisture Foods: A Review. Compr Rev Food Sci Food Saf 2016; 15:353-370. [PMID: 33371598 DOI: 10.1111/1541-4337.12190] [Citation(s) in RCA: 183] [Impact Index Per Article: 22.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/04/2015] [Revised: 12/11/2015] [Accepted: 12/13/2015] [Indexed: 11/28/2022]
Abstract
A number of recent outbreaks related to pathogens in low-moisture foods have created urgency for studies to understand the possible causes and identify potential treatments to improve low-moisture food safety. Thermal processing holds the potential to eliminate pathogens such as Salmonella in low-moisture foods. Water activity (aw ) has been recognized as one of the primary factors influencing the thermal resistance of pathogens in low-moisture foods. But most of the reported studies relate thermal resistance of pathogens to aw of low-moisture foods at room temperature. Water activity is a thermodynamic property that varies significantly with temperature and the direction of variation is dependent on the product component. Accurate methods to determine aw at elevated temperatures are needed in related research activities and industrial operations. Adequate design of commercial thermal treatments to control target pathogens in low-moisture products requires knowledge on how aw values change in different foods at elevated temperatures. This paper presents an overview of the factors influencing the thermal resistance of pathogens in low-moisture foods. This review focuses on understanding the influence of water activity and its variation at thermal processing temperature on thermal resistance of pathogens in different low-moisture matrices. It also discusses the research needs to relate thermal resistance of foodborne pathogens to aw value in those foods at elevated temperatures.
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Affiliation(s)
- Roopesh M Syamaladevi
- Biological Systems Engineering Dept, Washington State Univ, P.O. Box 646120, Pullman, Wash., U.S.A
| | - Juming Tang
- Biological Systems Engineering Dept, Washington State Univ, P.O. Box 646120, Pullman, Wash., U.S.A
| | - Rossana Villa-Rojas
- Biological Systems Engineering Dept, Washington State Univ, P.O. Box 646120, Pullman, Wash., U.S.A
| | - Shyam Sablani
- Biological Systems Engineering Dept, Washington State Univ, P.O. Box 646120, Pullman, Wash., U.S.A
| | - Brady Carter
- Decagon Devices, Inc. 2365 NE Hopkins Court, Pullman, Wash., U.S.A
| | - Gaylon Campbell
- Decagon Devices, Inc. 2365 NE Hopkins Court, Pullman, Wash., U.S.A
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Ruiz-Cabrera M, Rivera-Bautista C, Grajales-Lagunes A, González-García R, Schmidt S. State diagrams for mixtures of low molecular weight carbohydrates. J FOOD ENG 2016. [DOI: 10.1016/j.jfoodeng.2015.10.038] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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Ruiz-Cabrera M, Schmidt S. Determination of glass transition temperatures during cooling and heating of low-moisture amorphous sugar mixtures. J FOOD ENG 2015. [DOI: 10.1016/j.jfoodeng.2014.08.023] [Citation(s) in RCA: 30] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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Agudelo-Laverde LM, Schebor C, Buera MDP. Proton mobility for the description of dynamic aspects of freeze-dried fruits. J FOOD ENG 2014. [DOI: 10.1016/j.jfoodeng.2013.10.029] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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Farroni AE, del Pilar Buera M. Cornflake Production Process: State Diagram and Water Mobility Characteristics. FOOD BIOPROCESS TECH 2014. [DOI: 10.1007/s11947-014-1270-5] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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Freschi J, Doran L, Malumba P, Blecker C. Impact of freezing and thawing processes on wheat and potato starch gel syneresis. STARCH-STARKE 2013. [DOI: 10.1002/star.201200294] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
Affiliation(s)
- Jérôme Freschi
- Department of Food Science and Formulation; University of Liege, Gembloux Agro-Bio Tech; Gembloux Belgium
| | - Lynn Doran
- Department of Food Science and Formulation; University of Liege, Gembloux Agro-Bio Tech; Gembloux Belgium
| | - Paul Malumba
- Laboratory of Food Process Engineering; University of Liege, Gembloux Agro-Bio Tech; Gembloux Belgium
| | - Christophe Blecker
- Department of Food Science and Formulation; University of Liege, Gembloux Agro-Bio Tech; Gembloux Belgium
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The Contribution of the Inherent Restricted Mobility of Glassy Sugar Matrices to the Overall Stability of Freeze-Dried Bacteria Determined by Low-Resolution Solid-State 1H-NMR. FOOD BIOPROCESS TECH 2013. [DOI: 10.1007/s11947-013-1095-7] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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27
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KONISHI Y, KOBAYASHI M. Advantage of the Hybrid Method of Chemical Engineering - Proton NMR Technique for Food Engineering. FOOD SCIENCE AND TECHNOLOGY RESEARCH 2013. [DOI: 10.3136/fstr.19.717] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
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28
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Pavan MA, Schmidt SJ, Feng H. Water sorption behavior and thermal analysis of freeze-dried, Refractance Window-dried and hot-air dried açaí (Euterpe oleracea Martius) juice. Lebensm Wiss Technol 2012. [DOI: 10.1016/j.lwt.2012.02.024] [Citation(s) in RCA: 42] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
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Renzetti S, Voogt J, Oliver L, Meinders M. Water migration mechanisms in amorphous powder material and related agglomeration propensity. J FOOD ENG 2012. [DOI: 10.1016/j.jfoodeng.2011.07.005] [Citation(s) in RCA: 20] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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30
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Relation between the structure of matrices and their mechanical relaxation mechanisms during the glass transition of biomaterials: A review. Food Hydrocoll 2012. [DOI: 10.1016/j.foodhyd.2010.09.019] [Citation(s) in RCA: 21] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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31
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Zaritzky N. Physical–Chemical Principles in Freezing. CONTEMPORARY FOOD ENGINEERING 2011. [DOI: 10.1201/b11204-3] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/02/2023]
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32
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Thermomechanical study of the phase behaviour of agarose/gelatin mixtures in the presence of glucose syrup as co-solute. Food Chem 2011. [DOI: 10.1016/j.foodchem.2011.02.060] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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33
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State diagrams for improving processing and storage of foods, biological materials, and pharmaceuticals (IUPAC Technical Report). PURE APPL CHEM 2011. [DOI: 10.1351/pac-rep-10-07-02] [Citation(s) in RCA: 41] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
Supplemented temperature/composition phase diagrams include the non-equilibrium glass-transition temperature (Tg) curve and equilibrium ice-melting and solubility curves. The inclusion of the non-equilibrium curve allows one to establish relationships with the time coordinate and, thus, with the dynamic behavior of systems, provided that the thermal history of such systems is known. The objective of this report is to contribute to the potential applications of supplemented state diagrams for aqueous glass-formers, in order to describe the influence of water content, nature of vitrifying agents, and temperature on the physico-chemical properties of foods and biological and pharmaceutical products. These data are helpful to develop formulations, processing strategies, or storage procedures in order to optimize the stability of food ingredients and pharmaceutical formulations. Reported experimental data on phase and state transitions for several food and pharmaceutical systems were analyzed. Some methodological aspects and the effect of phase and state transitions on the main potential chemical reactions that can alter those systems during processing and/or storage are discussed.
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Roudaut G, Champion D. Low-Moisture Food: A Physicochemical Approach to Investigate the Origin of Their Physical Instability versus Water or Sucrose. FOOD BIOPHYS 2011. [DOI: 10.1007/s11483-010-9202-z] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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35
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Jiang B, Kasapis S, Kontogiorgos V. Combined use of the free volume and coupling theories in the glass transition of polysaccharide/co-solute systems. Carbohydr Polym 2011. [DOI: 10.1016/j.carbpol.2010.08.074] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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Konishi Y, Kobayashi M, Miura KI. Original article: Characterisation of water species revealed in the drying operation of Todarodes pacificus Steenstrup using water proton NMR analysis. Int J Food Sci Technol 2010. [DOI: 10.1111/j.1365-2621.2010.02347.x] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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37
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Rahman MS. Food stability determination by macro–micro region concept in the state diagram and by defining a critical temperature. J FOOD ENG 2010. [DOI: 10.1016/j.jfoodeng.2009.07.011] [Citation(s) in RCA: 91] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Sablani SS, Syamaladevi RM, Swanson BG. A Review of Methods, Data and Applications of State Diagrams of Food Systems. FOOD ENGINEERING REVIEWS 2010. [DOI: 10.1007/s12393-010-9020-6] [Citation(s) in RCA: 62] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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Tiwari RS, Ludescher RD. Vanillin Phosphorescence as a Probe of Molecular Mobility in Amorphous Sucrose. J Fluoresc 2009; 20:125-33. [DOI: 10.1007/s10895-009-0530-7] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/12/2009] [Accepted: 08/07/2009] [Indexed: 10/20/2022]
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41
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Torley P, de Boer J, Bhandari B, Kasapis S, Shrinivas P, Jiang B. Application of the synthetic polymer approach to the glass transition of fruit leathers. J FOOD ENG 2008. [DOI: 10.1016/j.jfoodeng.2007.10.008] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Guignon B, Torrecilla JS, Otero L, Ramos AM, Molina-García AD, Sanz PD. The Initial Freezing Temperature of Foods at High Pressure. Crit Rev Food Sci Nutr 2008; 48:328-40. [DOI: 10.1080/10408390701347736] [Citation(s) in RCA: 11] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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43
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Yu X, Martin S, Schmidt S. Exploring the Problem of Mold Growth and the Efficacy of Various Mold Inhibitor Methods during Moisture Sorption Isotherm Measurements. J Food Sci 2008; 73:E69-81. [DOI: 10.1111/j.1750-3841.2007.00628.x] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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