1
|
Liu X, Wang A, Wang C, Li J, Zhang Z, Al-Enizi AM, Nafady A, Shui F, You Z, Li B, Wen Y, Ma S. A general large-scale synthesis approach for crystalline porous materials. Nat Commun 2023; 14:7022. [PMID: 37919267 PMCID: PMC10622494 DOI: 10.1038/s41467-023-42833-y] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/19/2023] [Accepted: 10/23/2023] [Indexed: 11/04/2023] Open
Abstract
Crystalline porous materials such as covalent organic frameworks (COFs), metal-organic frameworks (MOFs) and porous organic cages (POCs) have been widely applied in various fields with outstanding performances. However, the lack of general and effective methodology for large-scale production limits their further industrial applications. In this work, we developed a general approach comprising high pressure homogenization (HPH), which can realize large-scale synthesis of crystalline porous materials including COFs, MOFs, and POCs under benign conditions. This universal strategy, as illustrated in the proof of principle studies, has prepared 4 COFs, 4 MOFs, and 2 POCs. It can circumvent some drawbacks of existing approaches including low yield, high energy consumption, low efficiency, weak mass/thermal transfer, tedious procedures, poor reproducibility, and high cost. On the basis of this approach, an industrial homogenizer can produce 0.96 ~ 580.48 ton of high-performance COFs, MOFs, and POCs per day, which is unachievable via other methods.
Collapse
Affiliation(s)
- Xiongli Liu
- School of Materials Science and Engineering, National Institute for Advanced Materials, TKL of Metal and Molecule-Based Material Chemistry, School of Materials Science and Engineering & Smart Sensing Interdisciplinary Science Center, Nankai University, Tianjin, 300350, P. R. China
| | - An Wang
- Tianjin Key Laboratory of Pulp and Paper, Tianjin University of Science and Technology, Tianjin, 300457, P. R. China
| | - Chunping Wang
- Tianjin Key Laboratory of Pulp and Paper, Tianjin University of Science and Technology, Tianjin, 300457, P. R. China
| | - Jinli Li
- School of Materials Science and Engineering, National Institute for Advanced Materials, TKL of Metal and Molecule-Based Material Chemistry, School of Materials Science and Engineering & Smart Sensing Interdisciplinary Science Center, Nankai University, Tianjin, 300350, P. R. China
| | - Zhiyuan Zhang
- School of Materials Science and Engineering, National Institute for Advanced Materials, TKL of Metal and Molecule-Based Material Chemistry, School of Materials Science and Engineering & Smart Sensing Interdisciplinary Science Center, Nankai University, Tianjin, 300350, P. R. China
| | - Abdullah M Al-Enizi
- Department of Chemistry, College of Science, King Saud University, Riyadh, 11451, Saudi Arabia
| | - Ayman Nafady
- Department of Chemistry, College of Science, King Saud University, Riyadh, 11451, Saudi Arabia
| | - Feng Shui
- School of Materials Science and Engineering, National Institute for Advanced Materials, TKL of Metal and Molecule-Based Material Chemistry, School of Materials Science and Engineering & Smart Sensing Interdisciplinary Science Center, Nankai University, Tianjin, 300350, P. R. China
| | - Zifeng You
- School of Materials Science and Engineering, National Institute for Advanced Materials, TKL of Metal and Molecule-Based Material Chemistry, School of Materials Science and Engineering & Smart Sensing Interdisciplinary Science Center, Nankai University, Tianjin, 300350, P. R. China
| | - Baiyan Li
- School of Materials Science and Engineering, National Institute for Advanced Materials, TKL of Metal and Molecule-Based Material Chemistry, School of Materials Science and Engineering & Smart Sensing Interdisciplinary Science Center, Nankai University, Tianjin, 300350, P. R. China.
| | - Yangbing Wen
- Tianjin Key Laboratory of Pulp and Paper, Tianjin University of Science and Technology, Tianjin, 300457, P. R. China.
| | - Shengqian Ma
- Department of Chemistry, University of North Texas 1508 W Mulberry St, Denton, TX, 76201, USA.
| |
Collapse
|
2
|
Dehghanghadikolaei A, Abdul Halim B, Sojoudi H. Impact of Processing Parameters on Contactless Emulsification via Corona Discharge. ACS OMEGA 2023; 8:24931-24941. [PMID: 37483189 PMCID: PMC10357431 DOI: 10.1021/acsomega.3c01369] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 02/28/2023] [Accepted: 06/07/2023] [Indexed: 07/25/2023]
Abstract
A contactless emulsification method is presented using corona discharge. The corona discharge forms using a pin-to-plate configuration, creating a non-uniform electric field. This results in a simultaneous electrohydrodynamic (EHD) pumping of silicone oil and an electroconvection of water droplets that accelerate and submerge inside the oil, leading to a continuous water-in-oil (W/O) emulsion formation process. The impact of the oil viscosity and corona generating AC and DC electric fields (i.e., voltage and frequency) on the characteristics of the emulsions is studied. The emulsification power consumption using the AC and DC electric fields is calculated and compared to traditional emulsion formation methods. While using the DC electric field results in the formation of uniform emulsions, the AC electric field is readily available and uses less power for the emulsification. This is facile, contactless, and energy-efficient for the continuous formation of W/O emulsions.
Collapse
|
3
|
Heydenreich R, Delbrück AI, Mathys A. Post-high-pressure temperature and time - Overlooked parameters in high pressure treatment of bacterial spores. Int J Food Microbiol 2023; 402:110279. [PMID: 37331115 DOI: 10.1016/j.ijfoodmicro.2023.110279] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/01/2023] [Revised: 05/19/2023] [Accepted: 06/03/2023] [Indexed: 06/20/2023]
Abstract
High pressure (HP) processing has high potential for bacterial spore inactivation with minimal thermal input. To advance HP germination and subsequent inactivation of spores, this study explored the physiological state of HP-treated spores using flow cytometry (FCM). Bacillus subtilis spores were treated at 550 MPa and 60 °C (very HP (vHP)) in buffer, incubated after the HP treatment, and stained for FCM analysis with SYTO16 indicating germination and propidium iodide (PI) indicating membrane damage. FCM subpopulations were analyzed depending on the HP dwell time (≤20 min), post-HP temperature (ice, 37 °C, 60 °C) and time (≤4 h), germination-relevant cortex-lytic enzymes (CLEs) and small-acid-soluble-proteins-(SASP)-degrading enzymes by using deletion strains. The effect of post-HP temperatures (ice, 37 °C) was additionally studied for moderate HP (150 MPa, 38 °C, 10 min). Post-HP incubation conditions strongly influenced the prevalence of five observed FCM subpopulations. Post-HP incubation on ice did not or only slowly shifted SYTO16-positive spores to higher SYTO16 levels. At 37 °C post-HP, this shift accelerated, and a shift to high PI intensities occurred depending on the HP dwell time. At 60 °C post-HP, the main shift was from SYTO16-positive to PI-positive subpopulations. The enzymes CwlJ and SleB, which are CLEs, seemed both necessary for PI or SYTO16 uptake, and to have different sensitivities to 550 MPa and 60 °C. Different extents of SASP degradation might explain the existence of two SYTO16-positive subpopulations. Shifts to higher SYTO16 intensities during post-HP incubation on ice or at 37 °C might rely on the activity and recovery of CLEs, SASP-degrading enzymes or their associated proteins from reversible HP-induced structural changes. These enzymes seemingly become active only during decompression or after vHP treatments (550 MPa, 60 °C). Based on our results, we provide a refined model of HP germination-inactivation of B. subtilis spores and an optimized FCM method for quantification of the safety-relevant subpopulation, i.e., vHP (550 MPa, 60 °C) superdormant spores. This study contributes to the development of mild spore inactivation processes by shedding light on overlooked parameters: post-HP incubation conditions. Post-HP conditions significantly influenced the physiological state of spores, likely due to varying enzymatic activity. This finding may explain inconsistencies in previous research and shows the importance of reporting post-HP conditions in future research. Furthermore, the addition of post-HP conditions as HP process parameter may open up new possibilities to optimize HP-based inactivation of spores for potential industrial applications in the food industry.
Collapse
Affiliation(s)
- Rosa Heydenreich
- Sustainable Food Processing Laboratory, Institute of Food, Nutrition and Health, Department of Health Science and Technology, ETH Zurich, Zurich, Switzerland
| | - Alessia I Delbrück
- Sustainable Food Processing Laboratory, Institute of Food, Nutrition and Health, Department of Health Science and Technology, ETH Zurich, Zurich, Switzerland
| | - Alexander Mathys
- Sustainable Food Processing Laboratory, Institute of Food, Nutrition and Health, Department of Health Science and Technology, ETH Zurich, Zurich, Switzerland.
| |
Collapse
|
4
|
Lopes SJS, S Sant'Ana A, Freire L. Non-thermal emerging processing Technologies: Mitigation of microorganisms and mycotoxins, sensory and nutritional properties maintenance in clean label fruit juices. Food Res Int 2023; 168:112727. [PMID: 37120193 DOI: 10.1016/j.foodres.2023.112727] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/14/2022] [Revised: 02/01/2023] [Accepted: 03/02/2023] [Indexed: 05/01/2023]
Abstract
The increase in the fruit juice consumption and the interest in clean label products boosted the development and evaluation of new processing technologies. The impact of some emerging non-thermal technologies in food safety and sensory properties has been evaluated. The main technologies applied in the studies are ultrasound, high pressure, supercritical carbon dioxide, ultraviolet, pulsed electric field, cold plasma, ozone and pulsed light. Since there is no single technique that presents high potential for all the evaluated requirements (food safety, sensory, nutritional and the feasibility of implementation in the industry), the search for new technologies to overcome the limitations is fundamental. The high pressure seems to be the most promising technology regarding all the aspects mentioned. Some of the outstanding results are 5 log reduction of E. coli, Listeria and Salmonella, 98.2% of polyphenol oxidase inactivation and 96% PME reduction. However its cost can be a limitation for industrial implementation. The combination of pulsed light and ultrasound could overcome this limitation and provide higher quality fruit juices. The combination was able to achieve 5.8-6.4 log cycles reduction of S. Cerevisiae, and pulsed light is able to obtain PME inactivation around 90%, 61.0 % more antioxidants, 38.8% more phenolics and 68.2% more vitamin C comparing to conventional processing, and similar sensory scores after 45 days at 4 °C comparing to fresh fruit juice. This review aims to update the information related to the application of non-thermal technologies in the fruit juice processing through systematic and updated data to assist in industrial implementation strategies.
Collapse
Affiliation(s)
- Simone J S Lopes
- Department of Food Science and Nutrition, Faculty of Food Engineering, University of Campinas, Campinas, SP, Brazil
| | - Anderson S Sant'Ana
- Department of Food Science and Nutrition, Faculty of Food Engineering, University of Campinas, Campinas, SP, Brazil
| | - Luísa Freire
- Faculty of Pharmaceutical Sciences, Food and Nutrition, Federal University of Mato Grosso do Sul. Campo Grande, Mato Grosso do Sul, Brazil.
| |
Collapse
|
5
|
XIN W, ZHANG Z, CHEN L, BI K, ZHANG B, LIU Y, YANG J. Effect of pressure-assisted thermal sterilization combining with ε-polylysine on Bacillus subtilis spore proteins, nucleic acids and other intraspore substances. FOOD SCIENCE AND TECHNOLOGY 2023. [DOI: 10.1590/fst.15022] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/19/2023]
Affiliation(s)
| | | | | | - Ke BI
- Ningxia University, China
| | | | | | | |
Collapse
|
6
|
Eremeeva NB, Makarova NV. Study of the Content of Antioxidants and Their Activity in Concentrated Extracts of Cranberry (Vaccinium oxycoccus), Sea Buckthorn (Hippophae rhamnoides L.), Blackberry (Rubus fruticosus), Guelder Rose (Viburnum opulus L.) and Mountain Ash (Sorbus aucuparia L.). RUSSIAN JOURNAL OF BIOORGANIC CHEMISTRY 2022. [DOI: 10.1134/s1068162022070044] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/29/2022]
|
7
|
Du L, Sun Y, Han L, Su S. Inactivation of Saccharomyces cerevisiae by combined high pressure carbon dioxide and high pressure homogenization. J Supercrit Fluids 2022. [DOI: 10.1016/j.supflu.2022.105816] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
|
8
|
Biodiesel production from wet microalgae: Progress and challenges. ALGAL RES 2022. [DOI: 10.1016/j.algal.2022.102902] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
|
9
|
Sahil, Madhumita M, Prabhakar PK, Kumar N. Dynamic high pressure treatments: current advances on mechanistic-cum-transport phenomena approaches and plant protein functionalization. Crit Rev Food Sci Nutr 2022; 64:2734-2759. [PMID: 36190514 DOI: 10.1080/10408398.2022.2125930] [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: 11/03/2022]
Abstract
Dynamic high pressure treatment (DHPT) either by high pressure homogenization or microfluidisation, is an emerging concept used in the food industry for new products development through macromolecules modifications in addition to simple mixing and emulsification action. Mechanistic understanding of droplets breakup during high pressure homogenization is used to understand how these compact and high molecular weight-sized globular plant proteins are affected during DHPTs. Plant protein needs to be functionalized for advanced use in food formulation. DHPTs brought changes in plant proteins' secondary, tertiary, and quaternary structures through alterations in intermolecular and intramolecular interactions, sulfhydryl groups, and disulfide bonds. These structural changes in plant proteins affected their functional and physicochemical properties like solubility, oil and water holding capacity, gelation, emulsification, foaming, and rheological properties. These remarkable changes made utilization of this concept in novel food system applications like in plant-based dairy analogues. Overall, this review provides a comprehensive and critical understanding of DHPTs on their mechanistic and transport approaches for droplet breakup, structural and functional modification of plant macromolecules. This article also explores the potential of DHPT for formulating plant-based dairy analogues to meet healthy and sustainable food consumption needs. HIGHLIGHTSIt critically reviews high pressure homogenization (HPH) and microfluidisation (DHPM).It explores the mechanistic and transport phenomena approaches of HPH and DHPMHPH and DHPM can induce conformational and structural changes in plant proteins.Improvement in the functional properties of HPH and DHPM treated plant proteins.HPH and DHPM are potentially applicable for plant based dairy alternatives food system.
Collapse
Affiliation(s)
- Sahil
- Department of Food Science and Technology, National Institute of Food Technology Entrepreneurship and Management, Sonepat, HR, India
| | - Mitali Madhumita
- Department of Food Technology, School of Health Science and Technology, University of Petroleum and Energy Studies, Dehradun, India
| | - Pramod K Prabhakar
- Department of Food Science and Technology, National Institute of Food Technology Entrepreneurship and Management, Sonepat, HR, India
| | - Nitin Kumar
- Department of Food Engineering, National Institute of Food Technology Entrepreneurship and Management, Sonepat, HR, India
| |
Collapse
|
10
|
Improving the quality of mandarin juice using a combination of filtration and standard homogenization. Food Chem 2022; 383:132522. [PMID: 35413751 DOI: 10.1016/j.foodchem.2022.132522] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/03/2021] [Revised: 02/16/2022] [Accepted: 02/18/2022] [Indexed: 11/22/2022]
Abstract
Cloud loss and pulp precipitation are serious quality defects of mandarin juice (MJ) which brake on industrialization and need to be overcome by developing stabilization process. Therefore, filtration (FT) and standard homogenization (SH) on improving the cloud stability of MJ and minimizing the loss of major qualities were investigated. The FT-SH combined treatment effectively decreased the minimal particle size below 15 μm and sedimentation rate by 17.30%-74.40%, and increased the cloud value from 7.97% to 332.57%, results in more uniformity and cloud stability of MJ. Moreover, FT reduced the pectin methylesterase (PME) activity by 34.19%-50.96%, browning (ΔE∗ < 3), free and bound phenol contents (27.81% and 59.13%), and aroma intensity (p < 0.05). SH released the free phenols from bound phenols association with cloudiness. The optimum stabilization condition was considered as the 100-mesh + 20 MPa that was obviously improved the cloudiness and minimizing the color, polyphenol and aroma loss.
Collapse
|
11
|
Loss of Eicosapentaenoic Acid (EPA) after Retort Sterilization of the EPA-BCAA Fortified Complete Nutrition Drink. Foods 2022; 11:foods11142023. [PMID: 35885266 PMCID: PMC9320311 DOI: 10.3390/foods11142023] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/03/2022] [Revised: 06/30/2022] [Accepted: 07/05/2022] [Indexed: 02/01/2023] Open
Abstract
Retort sterilization is cost-effective for small-scale production of specialized nutrition products. However, the sensory properties and stability of active ingredients after sterilization remain undetermined. This study aimed to investigate the effect of retort on the existence of functional compounds and the sensory satisfaction of a fortified complete nutrition formula with branched-chain amino acids (BCAAs), and fish oil providing eicosapentaenoic acid (EPA). Changes in EPA and BCAA contents after retort were determined by using LC-MS/MS. Nutrient values, osmolality, rheology and sensory acceptance of the processed fortified and control formulas were compared. After retort, the fortified formula had an increase in all types of BCAAs but 30% loss of EPA (p = 0.001). The fortified formula had slightly higher protein and fiber contents, along with increased osmolality. It had higher viscosity and shear stress, but similar IDDSI level at 0. Among flavors tested, the fortified formula with Japanese rice flavor received the highest satisfaction scores with over 80% sensory acceptance. In conclusion, retort sterilization preserved BCAAs of the functional drink, but the addition of 30% fish oil was required to compensate for the EPA loss. The sterilized fortified formula with Japanese rice flavor was sensory acceptable.
Collapse
|
12
|
An L, Hu X, Perkins P, Ren T. A Sustainable and Antimicrobial Food Packaging Film for Potential Application in Fresh Produce Packaging. Front Nutr 2022; 9:924304. [PMID: 35873444 PMCID: PMC9301339 DOI: 10.3389/fnut.2022.924304] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/20/2022] [Accepted: 06/10/2022] [Indexed: 11/13/2022] Open
Abstract
N-halamines are a group of compounds containing one or more nitrogen-halogen covalent bond(s). This high-energy halide bond provides a strong oxidative state so that it is able to inactivate microorganisms effectively. In this study, a sustainable film was developed based on polylactic acid (PLA) with incorporated N-halamine compound 1-chloro-2,2,5,5-tetramethyl-4-imidazolidinone (MC), as a promising antimicrobial food packaging material. Results showed that the incorporation of MC prevented the crystallization of PLA and improved the physical properties of the films. In addition, both the moisture barrier and the oxygen permeability were improved with the presence of MC. Importantly, the antimicrobial film was able to inactivate inoculated microorganisms by a factor of seven log cycles in as little as 5 min of contact. Films that contained higher levels of MC further enhanced the antimicrobial efficacy. Fresh strawberries packed with the fabricated films maintained the quality for up to 5 days. Due to the ease of fabrication and the effective biocidal property, these films have a wide range of potential applications in the field of food packaging to extend the shelf life of fresh produce.
Collapse
Affiliation(s)
- Ling An
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an, China
| | - Xinzhong Hu
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an, China
| | | | - Tian Ren
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an, China
- *Correspondence: Tian Ren
| |
Collapse
|
13
|
Ling Y, Zhou M, Qiao Y, Xiong G, Wei L, Wang L, Wu W, Shi L, Ding A, Li X. Effects of Ozone Water Combined With Ultra-High Pressure on Quality and Microorganism of Catfish Fillets (Lctalurus punctatus) During Refrigeration. Front Nutr 2022; 9:880370. [PMID: 35873429 PMCID: PMC9298495 DOI: 10.3389/fnut.2022.880370] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/21/2022] [Accepted: 04/11/2022] [Indexed: 11/23/2022] Open
Abstract
This study described the quality and microbial influence on ozone water (OW) and ultra-high pressure (UHP) processing alone or in combination with refrigerated catfish fillets. The analysis parameters included total volatile base nitrogen (TVBN), thiobarbituric acid reactive substances (TBARs), chromaticity, microbial enumeration, 16S rRNA gene sequencing, electronic nose (E-nose), and sensory score. The study found that compared with the control (CK), ozone water combined with ultra-high pressure (OCU) delayed the accumulation of TVBN and TBARs. The results of sensory evaluation illustrated that OCU obtained a satisfactory overall sensory acceptability. The counting results suggested that compared to CK, OCU significantly (p < 0.05) delayed the stack of TVC, Enterobacteriaceae, Pseudomonas, lactic acid bacteria (LAB), and hydrogen sulfide-producing bacteria (HSPB) during the storage of catfish fillets. The sequencing results reflected that the dominant were Proteobacteria, Firmicutes, Bacteroidetes, and Actinobacteria at the phylum level, and the dominant were Acinetobacter, Pseudomonas, Lelliottia, Serratia, Shewanella, Yersinia, and Aeromonas at the genus level. The dominant was Acinetobacter in initial storage, while Pseudomonas and Shewanella were in anaphase storage. Based on the TVC and TVBN, the shelf life of catfish fillets was extended by at least 3 days compared to the control. In short, the combination of ozone water and ultra-high-pressure processing is a favorable strategy to control microbial quality and delay lipid oxidation during catfish storage.
Collapse
Affiliation(s)
- Yuzhao Ling
- Key Laboratory of Cold Chain Logistics Technology for Agro-Product, Ministry of Agriculture and Rural Affairs, Institute of Agro-Products Processing and Nuclear Agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan, China
- School of Environmental Ecology and Biological Engineering, Wuhan Institute of Technology, Wuhan, China
| | - Mingzhu Zhou
- Key Laboratory of Cold Chain Logistics Technology for Agro-Product, Ministry of Agriculture and Rural Affairs, Institute of Agro-Products Processing and Nuclear Agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan, China
- School of Bioengineering and Food, Hubei University of Technology, Wuhan, China
| | - Yu Qiao
- Key Laboratory of Cold Chain Logistics Technology for Agro-Product, Ministry of Agriculture and Rural Affairs, Institute of Agro-Products Processing and Nuclear Agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan, China
- *Correspondence: Yu Qiao,
| | - Guangquan Xiong
- Key Laboratory of Cold Chain Logistics Technology for Agro-Product, Ministry of Agriculture and Rural Affairs, Institute of Agro-Products Processing and Nuclear Agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan, China
- Guangquan Xiong,
| | - Lingyun Wei
- School of Environmental Ecology and Biological Engineering, Wuhan Institute of Technology, Wuhan, China
| | - Lan Wang
- Key Laboratory of Cold Chain Logistics Technology for Agro-Product, Ministry of Agriculture and Rural Affairs, Institute of Agro-Products Processing and Nuclear Agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan, China
| | - Wenjin Wu
- Key Laboratory of Cold Chain Logistics Technology for Agro-Product, Ministry of Agriculture and Rural Affairs, Institute of Agro-Products Processing and Nuclear Agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan, China
| | - Liu Shi
- Key Laboratory of Cold Chain Logistics Technology for Agro-Product, Ministry of Agriculture and Rural Affairs, Institute of Agro-Products Processing and Nuclear Agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan, China
| | - Anzi Ding
- Key Laboratory of Cold Chain Logistics Technology for Agro-Product, Ministry of Agriculture and Rural Affairs, Institute of Agro-Products Processing and Nuclear Agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan, China
| | - Xin Li
- Key Laboratory of Cold Chain Logistics Technology for Agro-Product, Ministry of Agriculture and Rural Affairs, Institute of Agro-Products Processing and Nuclear Agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan, China
| |
Collapse
|
14
|
Liu Y, Zhang Z, Chen LE, Bi KE, Yang J, Zhang B, Xin W. High Pressure Thermal Sterilization and ε-Polylysine Synergistically Inactivate Bacillus subtilis Spores by Damaging the Inner Membrane. J Food Prot 2022; 85:390-397. [PMID: 34788461 DOI: 10.4315/jfp-21-354] [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: 09/12/2021] [Accepted: 11/14/2021] [Indexed: 11/11/2022]
Abstract
ABSTRACT This study was conducted to determine the sterilization effect of a combination of high pressure thermal sterilization (HPTS) and ε-polylysine (ε-PL) on Bacillus subtilis spores. The spores were treated with HPTS (550 MPa at 25, 65, and 75°C) and ε-PL at 0.1 and 0.3%. HPTS and ε-PL synergistically decreased the number of surviving spores and increased the release of the intracellular components in the spore suspension, with the maximal effects from treatment with 550 MPa at 75°C plus 0.3% ε-PL. Maximum fluidity and permeability of the cell inner membrane were observed with 550 MPa at 75°C plus 0.3% ε-PL. Changes in membrane lipids were detected from 3,000 to 2,800 cm-1 by Fourier transform infrared spectroscopy. The results provide new insights into the mechanism by which HPTS and ε-PL synergistically sterilize B. subtilis spores. HIGHLIGHTS
Collapse
Affiliation(s)
- Yue Liu
- School of Food and Wine Science, Ningxia University, Yinchuan, 750021, People's Republic of China
| | - Zhong Zhang
- School of Food and Wine Science, Ningxia University, Yinchuan, 750021, People's Republic of China
| | - L E Chen
- School of Food and Wine Science, Ningxia University, Yinchuan, 750021, People's Republic of China
| | - K E Bi
- School of Food and Wine Science, Ningxia University, Yinchuan, 750021, People's Republic of China
| | - Jie Yang
- School of Food and Wine Science, Ningxia University, Yinchuan, 750021, People's Republic of China
| | - Bianfei Zhang
- School of Food and Wine Science, Ningxia University, Yinchuan, 750021, People's Republic of China
| | - Weishan Xin
- School of Food and Wine Science, Ningxia University, Yinchuan, 750021, People's Republic of China
| |
Collapse
|
15
|
Koutsoumanis K, Alvarez‐Ordóñez A, Bolton D, Bover‐Cid S, Chemaly M, Davies R, De Cesare A, Herman L, Hilbert F, Lindqvist R, Nauta M, Peixe L, Ru G, Simmons M, Skandamis P, Suffredini E, Castle L, Crotta M, Grob K, Milana MR, Petersen A, Roig Sagués AX, Vinagre Silva F, Barthélémy E, Christodoulidou A, Messens W, Allende A. The efficacy and safety of high-pressure processing of food. EFSA J 2022; 20:e07128. [PMID: 35281651 PMCID: PMC8902661 DOI: 10.2903/j.efsa.2022.7128] [Citation(s) in RCA: 9] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022] Open
Abstract
High-pressure processing (HPP) is a non-thermal treatment in which, for microbial inactivation, foods are subjected to isostatic pressures (P) of 400-600 MPa with common holding times (t) from 1.5 to 6 min. The main factors that influence the efficacy (log10 reduction of vegetative microorganisms) of HPP when applied to foodstuffs are intrinsic (e.g. water activity and pH), extrinsic (P and t) and microorganism-related (type, taxonomic unit, strain and physiological state). It was concluded that HPP of food will not present any additional microbial or chemical food safety concerns when compared to other routinely applied treatments (e.g. pasteurisation). Pathogen reductions in milk/colostrum caused by the current HPP conditions applied by the industry are lower than those achieved by the legal requirements for thermal pasteurisation. However, HPP minimum requirements (P/t combinations) could be identified to achieve specific log10 reductions of relevant hazards based on performance criteria (PC) proposed by international standard agencies (5-8 log10 reductions). The most stringent HPP conditions used industrially (600 MPa, 6 min) would achieve the above-mentioned PC, except for Staphylococcus aureus. Alkaline phosphatase (ALP), the endogenous milk enzyme that is widely used to verify adequate thermal pasteurisation of cows' milk, is relatively pressure resistant and its use would be limited to that of an overprocessing indicator. Current data are not robust enough to support the proposal of an appropriate indicator to verify the efficacy of HPP under the current HPP conditions applied by the industry. Minimum HPP requirements to reduce Listeria monocytogenes levels by specific log10 reductions could be identified when HPP is applied to ready-to-eat (RTE) cooked meat products, but not for other types of RTE foods. These identified minimum requirements would result in the inactivation of other relevant pathogens (Salmonella and Escherichia coli) in these RTE foods to a similar or higher extent.
Collapse
|
16
|
Levy R, Okun Z, Shpigelman A. Utilizing high-pressure homogenization for the production of fermented plant-protein yogurt alternatives with low and high oil content using potato protein isolate as a model. INNOV FOOD SCI EMERG 2022. [DOI: 10.1016/j.ifset.2021.102909] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
|
17
|
Li Z, Yang Q, Du H, Wu W. Advances Of Pulsed Electric Field For Foodborne Pathogen Sterilization. FOOD REVIEWS INTERNATIONAL 2021. [DOI: 10.1080/87559129.2021.2012798] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Affiliation(s)
- Zhaojie Li
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, China
| | - Qingli Yang
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, China
- College of Food Science and Engineering, Shandong Agricultural University, Taian, Shandong, China
| | - Han Du
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, China
- College of Food Science and Engineering, Shandong Agricultural University, Taian, Shandong, China
| | - Wei Wu
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, China
| |
Collapse
|
18
|
Luo W, Wang J, Wang Y, Tang J, Ren Y, Geng F. Bacteriostatic effects of high-intensity ultrasonic treatment on Bacillus subtilis vegetative cells. ULTRASONICS SONOCHEMISTRY 2021; 81:105862. [PMID: 34894527 PMCID: PMC8665408 DOI: 10.1016/j.ultsonch.2021.105862] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/29/2021] [Revised: 11/25/2021] [Accepted: 12/06/2021] [Indexed: 05/05/2023]
Abstract
The bacteriostatic effects of high-intensity ultrasonic treatment (HIU) on Bacillus subtilis vegetative cells were evaluated, and the related mechanisms were explored using quantitative proteomics. The bacteriostatic effect of HIU on B. subtilis was proportional to the ultrasound treatment time and power, and the number of cultivable B. subtilis cells was decreased by approximately one log (at 270 W for 15 min) or half log (at 90 W for 25 min or 360 W for 5 min). Scanning electron microscopy images and gel electrophoresis results showed that HIU caused the destruction of the cell structure and intracellular protein leakage. In addition, HIU treatment at 270 W for 15 min resulted in the greatest decrease (84.22%) in intracellular adenosine triphosphate (ATP) content. The quantitative proteomic analysis showed that B. subtilis resisted the stress of HIU treatment by regulating the key proteins in physiological activities related to membrane transport (ATP-binding cassette [ABC] transporter), signal transduction (the two-component system), and energy metabolism (the tricarboxylic acid [TCA] cycle). HIU-induced physical damage, stress, and metabolic disorders were the main causes of the bacteriostatic effects on B. subtilis. These findings provide a foundation for the subsequent optimization and potential applications of HIU inactivation of B. subtilis.
Collapse
Affiliation(s)
- Wei Luo
- Institute for Egg Science and Technology, School of Food and Biological Engineering, Chengdu University, No. 2025 Chengluo Avenue, Chengdu 610106, China
| | - Jinqiu Wang
- Institute for Egg Science and Technology, School of Food and Biological Engineering, Chengdu University, No. 2025 Chengluo Avenue, Chengdu 610106, China
| | - Yi Wang
- Institute for Egg Science and Technology, School of Food and Biological Engineering, Chengdu University, No. 2025 Chengluo Avenue, Chengdu 610106, China
| | - Jie Tang
- Institute for Egg Science and Technology, School of Food and Biological Engineering, Chengdu University, No. 2025 Chengluo Avenue, Chengdu 610106, China
| | - Yuanhang Ren
- Key Laboratory of Coarse Cereal Processing (Ministry of Agriculture and Rural Affairs), Sichuan Engineering & Technology Research Center of Coarse Cereal Industrialization, School of Food and Biological Engineering, Chengdu University, No. 2025 Chengluo Avenue, Chengdu 610106, China
| | - Fang Geng
- Institute for Egg Science and Technology, School of Food and Biological Engineering, Chengdu University, No. 2025 Chengluo Avenue, Chengdu 610106, China.
| |
Collapse
|
19
|
Balasubramaniam VM. Process development of high pressure-based technologies for food: research advances and future perspectives. Curr Opin Food Sci 2021. [DOI: 10.1016/j.cofs.2021.10.001] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
|
20
|
Fekraoui F, Ferret É, Paniel N, Auvy O, Chamontin C, André S, Simonin H, Perrier-Cornet JM. Cycling versus Continuous High Pressure treatments at moderate temperatures: Effect on bacterial spores? INNOV FOOD SCI EMERG 2021. [DOI: 10.1016/j.ifset.2021.102828] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
|
21
|
Xu J, Zhao F, Su X. Direct extraction of lipids from wet microalgae slurries by super-high hydrostatic pressure. ALGAL RES 2021. [DOI: 10.1016/j.algal.2021.102412] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
|
22
|
Roobab U, Shabbir MA, Khan AW, Arshad RN, Bekhit AED, Zeng XA, Inam-Ur-Raheem M, Aadil RM. High-pressure treatments for better quality clean-label juices and beverages: Overview and advances. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111828] [Citation(s) in RCA: 30] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
|
23
|
De Aguiar Saldanha Pinheiro AC, Martí-Quijal FJ, Barba FJ, Tappi S, Rocculi P. Innovative Non-Thermal Technologies for Recovery and Valorization of Value-Added Products from Crustacean Processing By-Products-An Opportunity for a Circular Economy Approach. Foods 2021; 10:foods10092030. [PMID: 34574140 PMCID: PMC8465042 DOI: 10.3390/foods10092030] [Citation(s) in RCA: 15] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/25/2021] [Revised: 08/19/2021] [Accepted: 08/25/2021] [Indexed: 11/25/2022] Open
Abstract
The crustacean processing industry has experienced significant growth over recent decades resulting in the production of a great number of by-products. Crustacean by-products contain several valuable components such as proteins, lipids, and carotenoids, especially astaxanthin and chitin. When isolated, these valuable compounds are characterized by bioactivities such as anti-microbial, antioxidant, and anti-cancer ones, and that could be used as nutraceutical ingredients or additives in the food, pharmaceutical, and cosmetic industries. Different innovative non-thermal technologies have appeared as promising, safe, and efficient tools to recover these valuable compounds. This review aims at providing a summary of the main compounds that can be extracted from crustacean by-products, and of the results obtained by applying the main innovative non-thermal processes for recovering such high-value products. Moreover, from the perspective of the circular economy approach, specific case studies on some current applications of the recovered compounds in the seafood industry are presented. The extraction of valuable components from crustacean by-products, combined with the development of novel technological strategies aimed at their recovery and purification, will allow for important results related to the long-term sustainability of the seafood industry to be obtained. Furthermore, the reuse of extracted components in seafood products is an interesting strategy to increase the value of the seafood sector overall. However, to date, there are limited industrial applications for this promising approach.
Collapse
Affiliation(s)
- Ana Cristina De Aguiar Saldanha Pinheiro
- Department of Agricultural and Food Science, Campus of Food Science, Alma Mater Studiorum, University of Bologna, Piazza Goidanich, 60, 47522 Cesena, FC, Italy; (A.C.D.A.S.P.); (S.T.); (P.R.)
| | - Francisco J. Martí-Quijal
- Department of Preventive Medicine and Public Health, Food Science, Toxicology and Forensic Medicine, Faculty of Pharmacy, Universitat de València, Avda. Vicent Andrés Estellés, s/n, 46100 Burjassot, València, Spain;
| | - Francisco J. Barba
- Department of Preventive Medicine and Public Health, Food Science, Toxicology and Forensic Medicine, Faculty of Pharmacy, Universitat de València, Avda. Vicent Andrés Estellés, s/n, 46100 Burjassot, València, Spain;
- Correspondence: ; Tel.: +34-963544972
| | - Silvia Tappi
- Department of Agricultural and Food Science, Campus of Food Science, Alma Mater Studiorum, University of Bologna, Piazza Goidanich, 60, 47522 Cesena, FC, Italy; (A.C.D.A.S.P.); (S.T.); (P.R.)
- Interdepartmental Centre for Agri-Food Industrial Research, Alma Mater Studiorum, University of Bologna, Via Quinto Bucci, 336, 47521 Cesena, FC, Italy
| | - Pietro Rocculi
- Department of Agricultural and Food Science, Campus of Food Science, Alma Mater Studiorum, University of Bologna, Piazza Goidanich, 60, 47522 Cesena, FC, Italy; (A.C.D.A.S.P.); (S.T.); (P.R.)
- Interdepartmental Centre for Agri-Food Industrial Research, Alma Mater Studiorum, University of Bologna, Via Quinto Bucci, 336, 47521 Cesena, FC, Italy
| |
Collapse
|
24
|
Bevilacqua A, Petruzzi L, Speranza B, Campaniello D, Ciuffreda E, Altieri C, Sinigaglia M, Corbo MR. Viability, Sublethal Injury, and Release of Cellular Components From Alicyclobacillus acidoterrestris Spores and Cells After the Application of Physical Treatments, Natural Extracts, or Their Components. Front Nutr 2021; 8:700500. [PMID: 34458303 PMCID: PMC8385314 DOI: 10.3389/fnut.2021.700500] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/26/2021] [Accepted: 07/12/2021] [Indexed: 12/04/2022] Open
Abstract
Alicyclobacillus acidoterrestris is a spoiling microorganism regarded as one of the most important causes of spoilage of fruit juices and acidic products. In this paper, four strains of A. acidoterrestris (type strain-DSM 3922; two wild strains isolated from soil-C8 and C24; wild strain isolated from a spoiled pear juice CB1) were treated through natural extracts/active compounds from essential oils (EOs), and physical treatments were used to assess their susceptibility and the presence of sublethal injury. The characterization of damage was also performed. The results suggest that it is possible to control A. acidoterrestris through alternative approaches, although the effect relied upon the age of spores. In addition to the mere antimicrobial effect, some treatments could cause a sublethal injury on spores. Lemon extract was the most effective treatment for both the antimicrobial effect and the sublethal injury, as evidenced by the release of proteins, and calcium dipicolinate [dipicolinic acid (DPA)] by fresh spores and only DPA (with an exception for C8) by old spores. A sublethal injury with protein release was also found for physical treatments [US (ultrasound) or heating]. For the first time, this paper reports on the existence of a sublethal injury for A. acidoterrestris, and this evidence could also be a challenge, because injured microorganisms could restore their metabolism, or an opportunity to design new preserving treatments.
Collapse
Affiliation(s)
- Antonio Bevilacqua
- Department of Agriculture, Food, Natural Resources and Engineering, University of Foggia, Foggia, Italy
| | | | | | | | | | | | | | - Maria Rosaria Corbo
- Department of Agriculture, Food, Natural Resources and Engineering, University of Foggia, Foggia, Italy
| |
Collapse
|
25
|
Delbrück AI, Zhang Y, Heydenreich R, Mathys A. Bacillus spore germination at moderate high pressure: A review on underlying mechanisms, influencing factors, and its comparison with nutrient germination. Compr Rev Food Sci Food Saf 2021; 20:4159-4181. [PMID: 34147040 DOI: 10.1111/1541-4337.12789] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/09/2021] [Revised: 05/14/2021] [Accepted: 05/18/2021] [Indexed: 02/05/2023]
Abstract
Spore-forming bacteria are resistant to stress conditions owing to their ability to form highly resistant dormant spores. These spores can survive adverse environmental conditions in nature, as well as decontamination processes in the food and related industries. Bacterial spores may return to their vegetative state through a process called germination. As spore germination is critical for the loss of resistance, outgrowth, and development of pathogenicity and spoilage potential, the germination pathway has piqued the interest of the scientific community. The inhibition and induction of germination have critical applications in the food industry. Targeted germination can aid in decreasing the resistance of spores and allow the application of milder inactivation procedures. This germination-inactivation strategy allows better maintenance of important food quality attributes. Different stimuli are reported to trigger germination. Among those, isostatic high pressure (HP) has gained increasing attention due to its potential applications in industrial processes. However, pressure-mediated spore germination is extremely heterogeneous as some spores germinate rapidly, while others exhibit slow germination or do not undergo germination at all. The successful and safe implementation of the germination-inactivation strategy, however, depends on the germination of all spores. Therefore, there is a need to elucidate the mechanisms of HP-mediated germination. This work aimed to critically review the current state of knowledge on Bacillus spore germination at a moderate HP of 50-300 MPa. In this review, the germination mechanism, heterogeneity, and influencing factors have been outlined along with knowledge gaps.
Collapse
Affiliation(s)
- Alessia I Delbrück
- Sustainable Food Processing Laboratory, Institute of Food, Nutrition and Health, Department of Health Science and Technology, ETH Zürich, Zurich, Switzerland
| | - Yifan Zhang
- Sustainable Food Processing Laboratory, Institute of Food, Nutrition and Health, Department of Health Science and Technology, ETH Zürich, Zurich, Switzerland
| | - Rosa Heydenreich
- Sustainable Food Processing Laboratory, Institute of Food, Nutrition and Health, Department of Health Science and Technology, ETH Zürich, Zurich, Switzerland
| | - Alexander Mathys
- Sustainable Food Processing Laboratory, Institute of Food, Nutrition and Health, Department of Health Science and Technology, ETH Zürich, Zurich, Switzerland
| |
Collapse
|
26
|
Canelli G, Murciano Martínez P, Maude Hauser B, Kuster I, Rohfritsch Z, Dionisi F, Bolten CJ, Neutsch L, Mathys A. Tailored enzymatic treatment of Chlorella vulgaris cell wall leads to effective disruption while preserving oxidative stability. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111157] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
|
27
|
Amponsah J, Tegg RS, Thangavel T, Wilson CR. Moments of weaknesses - exploiting vulnerabilities between germination and encystment in the Phytomyxea. Biol Rev Camb Philos Soc 2021; 96:1603-1615. [PMID: 33821562 DOI: 10.1111/brv.12717] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/07/2020] [Revised: 03/23/2021] [Accepted: 03/24/2021] [Indexed: 11/30/2022]
Abstract
Attempts at management of diseases caused by protozoan plant parasitic Phytomyxea have often been ineffective. The dormant life stage is characterised by long-lived highly robust resting spores that are largely impervious to chemical treatment and environmental stress. This review explores some life stage weaknesses and highlights possible control measures associated with resting spore germination and zoospore taxis. With phytomyxid pathogens of agricultural importance, zoospore release from resting spores is stimulated by plant root exudates. On germination, the zoospores are attracted to host roots by chemoattractant components of root exudates. Both the relatively metabolically inactive resting spore and motile zoospore need to sense the chemical environment to determine the suitability of these germination stimulants or attractants respectively, before they can initiate an appropriate response. Blocking such sensing could inhibit resting spore germination or zoospore taxis. Conversely, the short life span and the vulnerability of zoospores to the environment require them to infect their host within a few hours after release. Identifying a mechanism or conditions that could synchronise resting spore germination in the absence of host plants could lead to diminished pathogen populations in the field.
Collapse
Affiliation(s)
- Jonathan Amponsah
- Tasmanian Institute of Agriculture, New Town Research Laboratories, University of Tasmania, 13 St Johns Avenue, New Town, TAS, 7008, Australia.,Biotechnology and Nuclear Agricultural Research Institute Centre, Ghana Atomic Energy Commission, P.O. Box LG 80, Legon, Accra, Ghana
| | - Robert S Tegg
- Tasmanian Institute of Agriculture, New Town Research Laboratories, University of Tasmania, 13 St Johns Avenue, New Town, TAS, 7008, Australia
| | - Tamilarasan Thangavel
- Tasmanian Institute of Agriculture, New Town Research Laboratories, University of Tasmania, 13 St Johns Avenue, New Town, TAS, 7008, Australia
| | - Calum R Wilson
- Tasmanian Institute of Agriculture, New Town Research Laboratories, University of Tasmania, 13 St Johns Avenue, New Town, TAS, 7008, Australia
| |
Collapse
|
28
|
Levy R, Okun Z, Davidovich-Pinhas M, Shpigelman A. Utilization of high-pressure homogenization of potato protein isolate for the production of dairy-free yogurt-like fermented product. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2020.106442] [Citation(s) in RCA: 24] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
|
29
|
Gratz M, Sevenich R, Hoppe T, Schottroff F, Vlaskovic N, Belkova B, Chytilova L, Filatova M, Stupak M, Hajslova J, Rauh C, Jaeger H. Gentle Sterilization of Carrot-Based Purees by High-Pressure Thermal Sterilization and Ohmic Heating and Influence on Food Processing Contaminants and Quality Attributes. Front Nutr 2021; 8:643837. [PMID: 33829035 PMCID: PMC8020890 DOI: 10.3389/fnut.2021.643837] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/18/2020] [Accepted: 02/08/2021] [Indexed: 11/13/2022] Open
Abstract
Pressure-enhanced sterilization (PES) and ohmic heating (OH) are two emerging sterilization techniques, currently lacking implementation in the food industry. However, both technologies offer significant benefits in terms of spore inactivation using reduced thermal intensity in food products, as well as minimized effects on sensory and nutritional profiles. In this study, PES and OH were tested based on possible food safety process windows in comparison to thermal retorting, to optimize the food quality of carrot-based purees. The following parameters related to food quality were tested: texture, carotenoid content, color, and detectable amount of food processing contaminants (FPC) formed. Application of the innovative sterilization techniques resulted in a better retention of color, texture, and carotenoids (for PES) as well as a reduced formation of food processing contaminants. Importantly, a significant reduction in the formation of furan and its derivates was observed, compared to the retorted samples. Hence, both sterilization technologies showed promising results in the mitigation of potential toxic processing contaminants and retention of quality attributes.
Collapse
Affiliation(s)
- Maximilian Gratz
- Institute of Food Technology, University of Natural Resources and Life Sciences (BOKU), Vienna, Austria
| | - Robert Sevenich
- Department of Food Biotechnology and Food Process Engineering, Technische Universität Berlin (TU Berlin), Berlin, Germany.,Leibniz Institute for Agriculture Engineering and Bioeconomy (ATB) Potsdam, Berlin, Germany
| | - Thomas Hoppe
- Department of Food Biotechnology and Food Process Engineering, Technische Universität Berlin (TU Berlin), Berlin, Germany
| | - Felix Schottroff
- Institute of Food Technology, University of Natural Resources and Life Sciences (BOKU), Vienna, Austria.,Core Facility Food & Bio Processing, University of Natural Resources and Life Sciences, Vienna, Austria
| | - Nevena Vlaskovic
- Institute of Food Technology, University of Natural Resources and Life Sciences (BOKU), Vienna, Austria
| | - Beverly Belkova
- Department of Food Analysis and Nutrition, University of Chemistry and Technology (VSCHT), Prague, Czechia
| | - Lucie Chytilova
- Department of Food Analysis and Nutrition, University of Chemistry and Technology (VSCHT), Prague, Czechia
| | - Maria Filatova
- Department of Food Analysis and Nutrition, University of Chemistry and Technology (VSCHT), Prague, Czechia
| | - Michal Stupak
- Department of Food Analysis and Nutrition, University of Chemistry and Technology (VSCHT), Prague, Czechia
| | - Jana Hajslova
- Department of Food Analysis and Nutrition, University of Chemistry and Technology (VSCHT), Prague, Czechia
| | - Cornelia Rauh
- Department of Food Biotechnology and Food Process Engineering, Technische Universität Berlin (TU Berlin), Berlin, Germany
| | - Henry Jaeger
- Institute of Food Technology, University of Natural Resources and Life Sciences (BOKU), Vienna, Austria
| |
Collapse
|
30
|
Isolation, stability, and characteristics of high-pressure superdormant Bacillus subtilis spores. Int J Food Microbiol 2021; 343:109088. [PMID: 33621831 DOI: 10.1016/j.ijfoodmicro.2021.109088] [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: 07/06/2020] [Revised: 11/15/2020] [Accepted: 01/30/2021] [Indexed: 12/26/2022]
Abstract
Bacterial spores are a major challenge in industrial decontamination processes owing to their extreme resistance. High-pressure (HP) of 150 MPa at 37 °C can trigger the germination of spores, making them lose their extreme resistance. Once their resistance is lost, germinated spores can easily be inactivated by a mild decontamination step. The implementation of this gentle germination-inactivation strategy is hindered by the presence of a subpopulation of so-called high-pressure superdormant (HPSD) spores, which resist germination or germinate only very slowly in response to HP. It is essential to understand the properties of HPSD spores and the underlying causes of superdormancy to tackle superdormant spores and further develop germination-inactivation strategies involving HP. This study investigated factors influencing the prevalence of HPSD spores and successfully isolated them by combining buoyant density centrifugation and fluorescence-activated cell sorting, which allowed further characterisation of HPSD spores for the first time. The prevalence of HPSD spores was shown to be strongly dependent on the HP dwell time, with increasing treatment times reducing their prevalence. Spore mutants lacking major germinant receptors further showed a highly increased prevalence of HPSD spores; 93% of the spores remained dormant even after a prolonged HP dwell time of 40 min. In contrast to nutrient germination, sublethal heat treatment of 75 °C for 30 min prior to pressure treatment did not induce spore activation and increase germination. The isolated HPSD spores did not show visible structural differences compared to the initial dormant spores when investigated with transmission electron microscopy. Re-sporulated HPSD spores showed similar germination capacity compared to the initial dormant spores, indicating that HPSD spores are most likely not genetically different from the rest of the population. Moreover, the majority of HPSD spores germinated when exposed a second time to the same germination treatment; however, the germination capacity was lower than that of the initial population. The fact that the majority of spores lost superdormancy when exposed a second time to the same trigger makes it unlikely that there is one factor that determines whether a spore germinates with a certain HP treatment or not. Instead, it seems possible that there are other reversible or cumulative causes. This study investigated the factors influencing spore HP superdormancy to improve the understanding of HPSD spores with regard to their stability, germination capacity, and potential underlying causes of spore HP superdormancy. This knowledge will contribute to the development of HP-based germination-inactivation strategies for gentle but effective spore control.
Collapse
|
31
|
Morata A, Guamis B. Use of UHPH to Obtain Juices With Better Nutritional Quality and Healthier Wines With Low Levels of SO 2. Front Nutr 2020; 7:598286. [PMID: 33344493 PMCID: PMC7746610 DOI: 10.3389/fnut.2020.598286] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/24/2020] [Accepted: 10/13/2020] [Indexed: 01/17/2023] Open
Abstract
Ultra-high pressure homogenization (UHPH) is a high pressure technique in which a fluid is pressurized by pumping at higher than 200 MPa and instantaneously depressurized at atmospheric pressure across a special valve. The full process takes <0.2 s and the in-valve time is <0.02 s. In the valve, extremely intense impacts and shear forces produce the nanofragmentation of biological tissue at a range of 100-300 nm. The antimicrobial effect is highly effective, reaching easily inactivation levels higher than 6-log cycles even at low in-valve temperatures. At in-valve temperatures of 140-150°C (0.02 s) the destruction of thermoresistant spores is possible. Even when the temperature in-valve can be elevated (70-150°C), it can be considered a gentle technology because of the tremendously short processing time. It is easy to get outlet temperatures after valve of 20-25°C by the expansion and assisted by heat exchangers. Thermal markers as hydroxymethylfurfural (HMF) are not formed, nor are deleterious effects observed in sensitive compounds as terpenes or anthocyanins, probably because of the low effect in covalent bonds of small molecules of the high-pressure techniques compared with thermal technologies. Additionally, intense inactivation of oxidative enzymes is observed, therefore protecting the sensory and nutritional quality of fruit juices and avoiding or reducing the use of antioxidants as sulphites. UHPH can be consider a powerful and highly effective continuous and sterilizing technology without thermal repercussions, able to keep fresh juices with most of their initial sensory and nutritional quality and allowing high-quality and natural fermented derivatives as wine.
Collapse
Affiliation(s)
- Antonio Morata
- enotecUPM, Universidad Politécnica de Madrid, Madrid, Spain
| | | |
Collapse
|
32
|
Combined high pressure and heat treatment effectively disintegrates spore membranes and inactivates Alicyclobacillus acidoterrestris spores in acidic fruit juice beverage. INNOV FOOD SCI EMERG 2020. [DOI: 10.1016/j.ifset.2020.102523] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/28/2022]
|
33
|
Escobar Gianni D, Jorcin S, Lema P, Olazabal L, Medrano A, Lopez‐Pedemonte T. Effect of ultra‐high pressure homogenization combined with β‐cyclodextrin in the development of a cholesterol‐reduced whole milk. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.14845] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
| | - Santiago Jorcin
- Área de Tecnología de Alimentos, Departamento de Ciencia y Tecnología de Alimentos, Facultad de Química Universidad de la República (UdelaR) Montevideo Uruguay
| | - Patricia Lema
- Instituto de Ingeniería Química, Facultad de Ingeniería Universidad de la República (UdelaR) Montevideo Uruguay
| | - Laura Olazabal
- Laboratorio Tecnológico del Uruguay (LATU) Montevideo Uruguay
| | - Alejandra Medrano
- Área de Tecnología de Alimentos, Departamento de Ciencia y Tecnología de Alimentos, Facultad de Química Universidad de la República (UdelaR) Montevideo Uruguay
| | - Tomas Lopez‐Pedemonte
- Área de Tecnología de Alimentos, Departamento de Ciencia y Tecnología de Alimentos, Facultad de Química Universidad de la República (UdelaR) Montevideo Uruguay
| |
Collapse
|
34
|
Levy R, Okun Z, Shpigelman A. High-Pressure Homogenization: Principles and Applications Beyond Microbial Inactivation. FOOD ENGINEERING REVIEWS 2020. [DOI: 10.1007/s12393-020-09239-8] [Citation(s) in RCA: 24] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
|
35
|
Reineke K, Mathys A. Endospore Inactivation by Emerging Technologies: A Review of Target Structures and Inactivation Mechanisms. Annu Rev Food Sci Technol 2020; 11:255-274. [DOI: 10.1146/annurev-food-032519-051632] [Citation(s) in RCA: 25] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Abstract
Recent developments in preservation technologies allow for the delivery of food with nutritional value and superior taste. Of special interest are low-acid, shelf-stable foods in which the complete control or inactivation of bacterial endospores is the crucial step to ensure consumer safety. Relevant preservation methods can be classified into physicochemical or physical hurdles, and the latter can be subclassified into thermal and nonthermal processes. The underlying inactivation mechanisms for each of these physicochemical or physical processes impact different morphological or molecular structures essential for spore germination and integrity in the dormant state. This review provides an overview of distinct endospore defense mechanisms that affect emerging physical hurdles as well as which technologies address these mechanisms. The physical spore-inactivation technologies considered include thermal, dynamic, and isostatic high pressure and electromagnetic technologies, such as pulsed electric fields, UV light, cold atmospheric pressure plasma, and high- or low-energy electron beam.
Collapse
Affiliation(s)
| | - Alexander Mathys
- Sustainable Food Processing Laboratory, Department of Health Science and Technology, ETH Zurich, CH-8092 Zurich, Switzerland
| |
Collapse
|
36
|
Zhang Y, Delbrück AI, Off CL, Benke S, Mathys A. Flow Cytometry Combined With Single Cell Sorting to Study Heterogeneous Germination of Bacillus Spores Under High Pressure. Front Microbiol 2020; 10:3118. [PMID: 32038559 PMCID: PMC6985370 DOI: 10.3389/fmicb.2019.03118] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/05/2019] [Accepted: 12/24/2019] [Indexed: 01/27/2023] Open
Abstract
Isostatic high pressure (HP) of 150 MPa can trigger the germination of bacterial spores, making them lose their extreme resistance to stress factors, and increasing their susceptibility to milder inactivation strategies. However, germination response of spores within a population is very heterogeneous, and tools are needed to study this heterogeneity. Here, classical methods were combined with more recent and powerful techniques such as flow cytometry (FCM) and fluorescence activated cell sorting (FACS) to investigate spore germination behavior under HP. Bacillus subtilis spores were treated with HP at 150 MPa and 37°C, stained with SYTO16 and PI, and analyzed via FCM. Four sub-populations were detected. These sub-populations were for the first time isolated on single cell level using FACS and characterized in terms of their heat resistance (80°C, 10 min) and cultivability in a nutrient-rich environment. The four isolated sub-populations were found to include (1) heat-resistant and mostly cultivable superdormant spores, i.e., spores that remained dormant after this specific HP treatment, (2) heat-sensitive and cultivable germinated spores, (3) heat-sensitive and partially-cultivable germinated spores, and (4) membrane-compromised cells with barely detectable cultivability. Of particular interest was the physiological state of the third sub-population, which was previously referred to as "unknown". Moreover, the kinetic transitions between different physiological states were characterized. After less than 10 min of HP treatment, the majority of spores germinated and ended up in a sublethally damaged stage. HP treatment at 150 MPa and 37°C did not cause inactivation of all geminated spores, suggesting that subsequent inactivation strategies such as mild heat inactivation or other inactivation techniques are necessary to control spores in food. This study validated FCM as a powerful technique to investigate the heterogeneous behavior of spores under HP, and provided a pipeline using FACS for isolation of different sub-populations and subsequent characterization to understand their physiological states.
Collapse
Affiliation(s)
- Yifan Zhang
- Sustainable Food Processing Laboratory, Institute of Food, Nutrition and Health, Department of Health Science and Technology, ETH Zürich, Zurich, Switzerland
| | - Alessia I. Delbrück
- Sustainable Food Processing Laboratory, Institute of Food, Nutrition and Health, Department of Health Science and Technology, ETH Zürich, Zurich, Switzerland
| | - Cosima L. Off
- Sustainable Food Processing Laboratory, Institute of Food, Nutrition and Health, Department of Health Science and Technology, ETH Zürich, Zurich, Switzerland
| | - Stephan Benke
- Cytometry Facility, University of Zurich, Zurich, Switzerland
| | - Alexander Mathys
- Sustainable Food Processing Laboratory, Institute of Food, Nutrition and Health, Department of Health Science and Technology, ETH Zürich, Zurich, Switzerland
| |
Collapse
|
37
|
Bevilacqua A, Campaniello D, Speranza B, Altieri C, Sinigaglia M, Corbo MR. Two Nonthermal Technologies for Food Safety and Quality-Ultrasound and High Pressure Homogenization: Effects on Microorganisms, Advances, and Possibilities: A Review. J Food Prot 2019; 82:2049-2064. [PMID: 31702965 DOI: 10.4315/0362-028x.jfp-19-059] [Citation(s) in RCA: 21] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
Abstract
Some nonthermal technologies have gained special interest as alternative approaches to thermal treatments. High pressure homogenization (HPH) and ultrasound (US) are two of the most promising approaches. They rely upon two different modes of action, although they share some mechanisms or ways of actions (mechanic burden against cells, cavitation and micronization, primary targets being the cell wall and the membrane, temperature and pressure playing important roles for their antimicrobial potential, and their effect on cells can be either positive or negative). HPH is generally used in milk and dairy products to break lipid micelles, whereas US is used for mixing and/or to obtain active compounds of food. HPH and US have been tested on pathogens and spoilers with different effects; thus, the main goal of this article is to describe how US and HPH act on biological systems, with a focus on antimicrobial activity, mode of action, positive effects, and equipment. The article is composed of three main parts: (i) an overview of US and HPH, with a focus on some results covered by other reviews (mode of action toward microorganisms and effect on enzymes) and some new data (positive effect and modulation of metabolism); (ii) a tentative approach for a comparative resistance of microorganisms; and (iii) future perspectives.
Collapse
Affiliation(s)
- Antonio Bevilacqua
- Department of the Science of Agriculture, Food and Environment, University of Foggia, Foggia, Italy
| | - Daniela Campaniello
- Department of the Science of Agriculture, Food and Environment, University of Foggia, Foggia, Italy
| | - Barbara Speranza
- Department of the Science of Agriculture, Food and Environment, University of Foggia, Foggia, Italy
| | - Clelia Altieri
- Department of the Science of Agriculture, Food and Environment, University of Foggia, Foggia, Italy
| | - Milena Sinigaglia
- Department of the Science of Agriculture, Food and Environment, University of Foggia, Foggia, Italy
| | - Maria Rosaria Corbo
- Department of the Science of Agriculture, Food and Environment, University of Foggia, Foggia, Italy
| |
Collapse
|
38
|
Sun Z, Fan Q, Zhang M, Liu S, Tao H, Texter J. Supercritical Fluid-Facilitated Exfoliation and Processing of 2D Materials. ADVANCED SCIENCE (WEINHEIM, BADEN-WURTTEMBERG, GERMANY) 2019; 6:1901084. [PMID: 31572648 PMCID: PMC6760473 DOI: 10.1002/advs.201901084] [Citation(s) in RCA: 31] [Impact Index Per Article: 6.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/08/2019] [Indexed: 05/19/2023]
Abstract
Since the first intercalation of layered silicates by using supercritical CO2 as a processing medium, considerable efforts have been dedicated to intercalating and exfoliating layered two-dimensional (2D) materials in various supercritical fluids (SCFs) to yield single- and few-layer nanosheets. Here, recent work in this area is highlighted. Motivating factors for enhancing exfoliation efficiency and product quality in SCFs, mechanisms for exfoliation and dispersion in SCFs, as well as general metrics applied to assess quality and processability of exfoliated 2D materials are critically discussed. Further, advances in formation and application of 2D material-based composites with assistance from SCFs are presented. These discussions address chemical transformations accompanying SCF processing such as doping, covalent surface modification, and heterostructure formation. Promising features, challenges, and routes to expanding SCF processing techniques are described.
Collapse
Affiliation(s)
- Zhenyu Sun
- State Key Laboratory of Organic–Inorganic CompositesBeijing University of Chemical TechnologyBeijing100029P. R. China
| | - Qun Fan
- State Key Laboratory of Organic–Inorganic CompositesBeijing University of Chemical TechnologyBeijing100029P. R. China
| | - Mingli Zhang
- State Key Laboratory of Organic–Inorganic CompositesBeijing University of Chemical TechnologyBeijing100029P. R. China
| | - Shizhen Liu
- State Key Laboratory of Organic–Inorganic CompositesBeijing University of Chemical TechnologyBeijing100029P. R. China
| | - Hengcong Tao
- State Key Laboratory of Organic–Inorganic CompositesBeijing University of Chemical TechnologyBeijing100029P. R. China
| | - John Texter
- School of Engineering TechnologyEastern Michigan UniversityYpsilantiMI48197USA
| |
Collapse
|
39
|
Abstract
High pressure homogenization (HPH) is an emerging technology with several possible applications in the food sector, such as nanoemulsion preparation, microbial and enzymatic inactivation, cell disruption for the extraction of intracellular components, as well as modification of food biopolymer structures to steer their functionalities. All these effects are attributable to the intense mechanical stresses, such as cavitation and shear forces, suffered by the product during the passage through the homogenization valve. The exploitation of the disruptive forces delivered during HPH was also recently proposed for winemaking applications. In this review, after a general description of HPH and its main applications in food processing, the survey is extended to the use of this technology for the production of wine and fermented beverages, particularly focusing on the effects of HPH on the inactivation of wine microorganisms and the induction of yeast autolysis. Further enological applications of HPH technology, such as its use for the production of inactive dry yeast preparations, are also discussed.
Collapse
|
40
|
Böcker L, Ortmann S, Surber J, Leeb E, Reineke K, Mathys A. Biphasic short time heat degradation of the blue microalgae protein phycocyanin from Arthrospira platensis. INNOV FOOD SCI EMERG 2019. [DOI: 10.1016/j.ifset.2018.11.007] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
|
41
|
Picart-Palmade L, Cunault C, Chevalier-Lucia D, Belleville MP, Marchesseau S. Potentialities and Limits of Some Non-thermal Technologies to Improve Sustainability of Food Processing. Front Nutr 2019; 5:130. [PMID: 30705883 PMCID: PMC6344468 DOI: 10.3389/fnut.2018.00130] [Citation(s) in RCA: 55] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/26/2018] [Accepted: 12/06/2018] [Indexed: 12/26/2022] Open
Abstract
In the whole food production chain, from the farm to the fork, food manufacturing steps have a large environmental impact. Despite significant efforts made to optimize heat recovery or water consumption, conventional food processing remains poorly efficient in terms of energy requirements and waste management. Therefore, in the few last decades, much research has focused on the development of alternative non-thermal technologies. Some of them, such as membrane separation processes, hydrostatic or dynamic high pressure, dense phase or high-pressure carbon dioxide, and pulsed electric fields (PEFs) have been extensively studied for cold pasteurization, concentration, extraction, or food functionalization. However, it is still difficult to evaluate the actual advantages or limits of these innovative processing technologies to replace conventional processes. Thus, the overall aim of this paper is to present an overview of the most relevant studies dealing with the potentialities and limits of these non-thermal technologies to improve sustainability of food processing. After a brief presentation of the physical principles of these technologies, the paper illustrates how these technologies could play a decisive role for sustainable food preservation or valorization of raw materials and by-products.
Collapse
Affiliation(s)
| | - Charles Cunault
- IATE, University of Montpellier, CIRAD, INRA, Montpellier SupAgro, Montpellier, France
| | | | | | - Sylvie Marchesseau
- IATE, University of Montpellier, CIRAD, INRA, Montpellier SupAgro, Montpellier, France
| |
Collapse
|
42
|
Zhang Y, Mathys A. Superdormant Spores as a Hurdle for Gentle Germination-Inactivation Based Spore Control Strategies. Front Microbiol 2019; 9:3163. [PMID: 30662433 PMCID: PMC6328458 DOI: 10.3389/fmicb.2018.03163] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/28/2018] [Accepted: 12/06/2018] [Indexed: 02/04/2023] Open
Abstract
Bacterial spore control strategies based on the germination-inactivation principle can lower the thermal load needed to inactivate bacterial spores and thus preserve food quality better. However, the success of this strategy highly depends on the germination of spores, and a subpopulation of spores that fail to germinate or germinate extremely slowly hinders the application of this strategy. This subpopulation of spores is termed 'superdormant (SD) spores.' Depending on the source of the germination stimulus, SD spores are categorized as nutrient-SD spores, Ca2+-dipicolinic acid SD spores, dodecylamine-SD spores, and high pressure SD spores. In recent decades, research has been done to isolate these different groups of SD spores and unravel the cause of their germination deficiency as well as their germination capacities. This review summarizes the challenges caused by SD spores, their isolation and characterization, the underlying mechanisms of their germination deficiency, and the future research directions needed to tackle this topic in further depth.
Collapse
Affiliation(s)
| | - Alexander Mathys
- Sustainable Food Processing Laboratory, Institute of Food, Nutrition and Health, Department of Health Science and Technology, ETH Zurich, Zurich, Switzerland
| |
Collapse
|
43
|
Schottroff F, Fröhling A, Zunabovic-Pichler M, Krottenthaler A, Schlüter O, Jäger H. Sublethal Injury and Viable but Non-culturable (VBNC) State in Microorganisms During Preservation of Food and Biological Materials by Non-thermal Processes. Front Microbiol 2018; 9:2773. [PMID: 30515140 PMCID: PMC6255932 DOI: 10.3389/fmicb.2018.02773] [Citation(s) in RCA: 83] [Impact Index Per Article: 13.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/27/2018] [Accepted: 10/29/2018] [Indexed: 11/13/2022] Open
Abstract
The viable but non-culturable (VBNC) state, as well as sublethal injury of microorganisms pose a distinct threat to food safety, as the use of traditional, culture-based microbiological analyses might lead to an underestimation or a misinterpretation of the product's microbial status and recovery phenomena of microorganisms may occur. For thermal treatments, a large amount of data and experience is available and processes are designed accordingly. In case of innovative inactivation treatments, however, there are still several open points with relevance for the investigation of inactivation mechanisms as well as for the application and validation of the preservation processes. Thus, this paper presents a comprehensive compilation of non-thermal preservation technologies, i.e., high hydrostatic pressure (HHP), pulsed electric fields (PEFs), pulsed light (PL), and ultraviolet (UV) radiation, as well as cold plasma (CP) treatments. The basic technological principles and the cellular and molecular mechanisms of action are described. Based on this, appropriate analytical methods are outlined, i.e., direct viable count, staining, and molecular biological methods, in order to enable the differentiation between viable and dead cells, as well as the possible occurrence of an intermediate state. Finally, further research needs are outlined.
Collapse
Affiliation(s)
- Felix Schottroff
- Institute of Food Technology, University of Natural Resources and Life Sciences, Vienna, Austria
| | - Antje Fröhling
- Quality and Safety of Food and Feed, Leibniz Institute for Agricultural Engineering and Bioeconomy, Potsdam, Germany
| | | | - Anna Krottenthaler
- Institute of Food Technology, University of Natural Resources and Life Sciences, Vienna, Austria
| | - Oliver Schlüter
- Quality and Safety of Food and Feed, Leibniz Institute for Agricultural Engineering and Bioeconomy, Potsdam, Germany
| | - Henry Jäger
- Institute of Food Technology, University of Natural Resources and Life Sciences, Vienna, Austria
| |
Collapse
|
44
|
Effect of emergent non-thermal extraction technologies on bioactive individual compounds profile from different plant materials. Food Res Int 2018; 115:177-190. [PMID: 30599930 DOI: 10.1016/j.foodres.2018.08.046] [Citation(s) in RCA: 48] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/30/2018] [Revised: 08/06/2018] [Accepted: 08/18/2018] [Indexed: 01/27/2023]
Abstract
Extraction is the first step for isolation and purification of interesting bioactive compounds, by mixing of the plant material with an adequate solvent. Those bioactive compounds are, usually, secondary metabolites, such as phenolic acids and flavonoids which are present in closed insoluble structures, making its extraction a challenge. There are many different traditional extraction methods, such as Soxhlet, heat reflux, and maceration. Nevertheless, due to several disadvantages, they are being replaced by new methods, using emergent technologies, such as high hydrostatic pressure, ultrasounds, pulsed electric fields, and supercritical fluids. The use of novel technologies allows enhancing mass transfer rates, increasing cell permeability as well as increasing secondary metabolite diffusion, leading to higher extraction yields, fewer impurities on the final extract, extractions at room temperature with thermo-sensitive structures preservation, use of different non-organic solvents, low energy consumption, short operation time, and have no significant or lower effect on the structure of bioactive compounds. This paper aims to review the effect of the main emergent extraction technologies (high hydrostatic pressure, pulsed electric fields, ultrasounds, and supercritical fluid assisted) on the individual profile of bioactive compounds from plant material.
Collapse
|
45
|
Mathys A. Perspective of Micro Process Engineering for Thermal Food Treatment. Front Nutr 2018; 5:24. [PMID: 29686990 PMCID: PMC5900422 DOI: 10.3389/fnut.2018.00024] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/17/2018] [Accepted: 03/23/2018] [Indexed: 11/13/2022] Open
Abstract
Micro process engineering as a process synthesis and intensification tool enables an ultra-short thermal treatment of foods within milliseconds (ms) using very high surface-area-to-volume ratios. The innovative application of ultra-short pasteurization and sterilization at high temperatures, but with holding times within the range of ms would allow the preservation of liquid foods with higher qualities, thereby avoiding many unwanted reactions with different temperature–time characteristics. Process challenges, such as fouling, clogging, and potential temperature gradients during such conditions need to be assessed on a case by case basis and optimized accordingly. Owing to the modularity, flexibility, and continuous operation of micro process engineering, thermal processes from the lab to the pilot and industrial scales can be more effectively upscaled. A case study on thermal inactivation demonstrated the feasibility of transferring lab results to the pilot scale. It was shown that micro process engineering applications in thermal food treatment may be relevant to both research and industrial operations. Scaling of micro structured devices is made possible through the use of numbering-up approaches; however, reduced investment costs and a hygienic design must be assured.
Collapse
Affiliation(s)
- Alexander Mathys
- Sustainable Food Processing Laboratory, Institute of Food, Nutrition and Health (IFNH), ETH Zurich, Zurich, Switzerland
| |
Collapse
|