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Kucukoglu AS, Hiz G, Karaca H. Effects of thermal and nonthermal treatments on microorganisms, pyrrolizidine alkaloids and volatile compounds in oregano (Origanum vulgare L.). Food Chem 2024; 440:138235. [PMID: 38134825 DOI: 10.1016/j.foodchem.2023.138235] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/30/2023] [Revised: 11/29/2023] [Accepted: 12/18/2023] [Indexed: 12/24/2023]
Abstract
Effects of steam sterilization, gamma-irradiation, UV-irradiation and ozonation on microbial inactivation, pyrrolizidine alkaloid degradation and volatile compound profile in oregano were investigated. Steam sterilization and gamma-irradiation were the most effective treatments in inactivating microorganisms. These treatments resulted in 0.87-2.15 log reductions in total aerobic mesophilic bacteria counts and reduced yeast-mold and Enterobacteriaceae counts below the detectable level. Steam sterilization caused increased levels of pyrrolizidine alkaloids (PAs) and decreased levels of their N-oxide forms (PANOs) demonstrating a simultaneous conversion of PANOs into the corresponding PAs. Ozone treatment caused significant decreases in the levels of individual and total PAs/PANOs. After ozone treatment, decreases of 54.4, 53.9, 61.6 and 61.4% were observed in the levels of europine-N-oxide, europine, lasiocarpine-N-oxide and lasiocarpine, respectively. Steam sterilization, UV-irradiation and ozone treatments significantly altered the composition of the volatile compounds of oregano as evidenced by decreased levels of major components and the formation of some new compounds.
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Affiliation(s)
- Arife S Kucukoglu
- Department of Food Engineering, Faculty of Engineering, Pamukkale University, 20160, Kinikli, Denizli, Turkey.
| | - Gulin Hiz
- Denizli Food Control Laboratory Directorate, Ministry of Agriculture and Forestry, Republic of Turkey, 20010, Merkezefendi, Denizli, Turkey.
| | - Hakan Karaca
- Department of Food Engineering, Faculty of Engineering, Pamukkale University, 20160, Kinikli, Denizli, Turkey.
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2
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Pulsed light, microwave, and infrared treatments of jaggery: Comparing the microbial decontamination and other quality attributes. Food Control 2023. [DOI: 10.1016/j.foodcont.2023.109695] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/22/2023]
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3
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Rahmati E, Khoshtaghaza MH, Banakar A, Ebadi M. Decontamination technologies for medicinal and aromatic plants: A review. Food Sci Nutr 2022; 10:784-799. [PMID: 35311169 PMCID: PMC8907729 DOI: 10.1002/fsn3.2707] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/27/2021] [Revised: 09/29/2021] [Accepted: 11/21/2021] [Indexed: 11/08/2022] Open
Abstract
Microbial quality assurance has always been an important subject in the production, trade, and consumption of medicinal and aromatic plants (MAPs). Most MAPs have therapeutic and nutritional properties due to the presence of active substances such as essential oils, flavonoids, alkaloids, etc. However, MAPs can become infected with microorganisms due to poor hygienic conditions during cultivation and postharvest processes. This problem reduces the shelf life and effective ingredients of the product. To overcome these problems, several technologies such as using ethylene oxide gas, gamma irradiation, and steam heating have been used. However, these technologies have disadvantages such as the formation of toxic by-products, low consumer acceptance, or may have a negative effect on the quality of MAPs. This requires a need for novel decontamination technology which can effectively reduce the biological contamination and minimize the food quality losses. In recent years, new technologies such as ozonation, cold plasma, ultraviolet, infrared, microwave, radiofrequency and combination of these technologies have been developed. In this review, biological contamination of MAPs and technologies used for their decontamination were studied. Also, the mechanism of inactivation of microorganisms and the efficacy of decontamination techniques on the qualitative and microbial characteristics of MAPs were investigated.
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Affiliation(s)
- Edris Rahmati
- Department of Biosystems EngineeringTarbiat Modares UniversityTehranIran
| | | | - Ahmad Banakar
- Department of Biosystems EngineeringTarbiat Modares UniversityTehranIran
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4
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Coskun E, Ozturk S, Akpinar M, Halkman AK, Erdogdu F. Effect of far infrared heating process on surface decontamination and quality attributes of whole yellow and white onions. Food Control 2021. [DOI: 10.1016/j.foodcont.2021.108376] [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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5
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Effect of thermal and non-thermal techniques for microbial safety in food powder: Recent advances. Food Res Int 2019; 126:108654. [DOI: 10.1016/j.foodres.2019.108654] [Citation(s) in RCA: 51] [Impact Index Per Article: 10.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/21/2019] [Revised: 08/29/2019] [Accepted: 08/31/2019] [Indexed: 12/26/2022]
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6
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Shavandi M, Kashaninejad M, Sadeghi A, Jafari SM, Hasani M. Decontamination of
Bacillus cereus
in cardamom (
Elettaria cardamomum
) seeds by infrared radiation and modeling of microbial inactivation through experimental models. J Food Saf 2019. [DOI: 10.1111/jfs.12730] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Mahdi Shavandi
- Department of Food Science and TechnologyGorgan University of Agricultural Sciences and Natural Resources Gorgan Iran
| | - Mahdi Kashaninejad
- Department of Food Science and TechnologyGorgan University of Agricultural Sciences and Natural Resources Gorgan Iran
| | - Alireza Sadeghi
- Department of Food Science and TechnologyGorgan University of Agricultural Sciences and Natural Resources Gorgan Iran
| | - Seid Mahdi Jafari
- Department of Food Science and TechnologyGorgan University of Agricultural Sciences and Natural Resources Gorgan Iran
| | - Mahdiyeh Hasani
- Department of Food Science and TechnologyGorgan University of Agricultural Sciences and Natural Resources Gorgan Iran
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7
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Lao Y, Zhang M, Chitrakar B, Bhandari B, Fan D. Efficient Plant Foods Processing Based on Infrared Heating. FOOD REVIEWS INTERNATIONAL 2019. [DOI: 10.1080/87559129.2019.1600537] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
Affiliation(s)
- Yanyan Lao
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
- International Joint Laboratory on Food Safety, Jiangnan University, Wuxi, Jiangsu, China
| | - Min Zhang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
- Jiangsu Province Key Laboratory of Advanced Food Manufacturing Equipment and Technology, Jiangnan University, Wuxi, Jiangsu, China
| | - Bimal Chitrakar
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
| | - Bhesh Bhandari
- School of Agriculture and Food Sciences, University of Queensland, Brisbane, QLD, Australia
| | - Dongcui Fan
- International Joint Laboratory on Food Safety, Jiangnan University, Wuxi, Jiangsu, China
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8
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Hauck-Tiburski J, Rosenthal A, Iaconnelli C, Perrier-Cornet JM, Gervais P. Inactivation of dried spores of Bacillus subtilis 168 by a treatment combining high temperature and pressure. Int J Food Microbiol 2019; 295:1-7. [DOI: 10.1016/j.ijfoodmicro.2019.01.017] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/26/2018] [Revised: 01/21/2019] [Accepted: 01/26/2019] [Indexed: 10/27/2022]
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9
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Dogu‐Baykut E, Gunes G. Ultraviolet (UV‐C) radiation as a practical alternative to decontaminate thyme (
Thymus vulgaris
L.). J FOOD PROCESS PRES 2018. [DOI: 10.1111/jfpp.13842] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Esra Dogu‐Baykut
- Faculty of Chemical and Metallurgical Engineering, Department of Food Engineering Istanbul Technical University Istanbul Turkey
- Faculty of Health Sciences, Department of Nutrition and Dietetics Istanbul Medeniyet University Istanbul Turkey
| | - Gurbuz Gunes
- Faculty of Chemical and Metallurgical Engineering, Department of Food Engineering Istanbul Technical University Istanbul Turkey
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Molnár H, Bata-Vidács I, Baka E, Cserhalmi Z, Ferenczi S, Tömösközi-Farkas R, Adányi N, Székács A. The effect of different decontamination methods on the microbial load, bioactive components, aroma and colour of spice paprika. Food Control 2018. [DOI: 10.1016/j.foodcont.2017.04.032] [Citation(s) in RCA: 37] [Impact Index Per Article: 6.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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11
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Alkaya GB, Erdogdu F, Halkman AK, Ekiz HI. Surface decontamination of whole-shell eggs using far-infrared radiation. FOOD AND BIOPRODUCTS PROCESSING 2016. [DOI: 10.1016/j.fbp.2016.02.006] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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12
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Eliasson L, Isaksson S, Lövenklev M, Ahrné L. A comparative study of infrared and microwave heating for microbial decontamination of paprika powder. Front Microbiol 2015; 6:1071. [PMID: 26483783 PMCID: PMC4588691 DOI: 10.3389/fmicb.2015.01071] [Citation(s) in RCA: 28] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/16/2015] [Accepted: 09/17/2015] [Indexed: 12/02/2022] Open
Abstract
There is currently a need in developing new decontamination technologies for spices due to limitations of existing technologies, mainly regarding their effects on spices’ sensory quality. In the search of new decontamination solutions, it is of interest to compare different technologies, to provide the industry with knowledge for taking decisions concerning appropriate decontamination technologies for spices. The present study compares infrared (IR) and microwave decontamination of naturally contaminated paprika powder after adjustment of water activity to 0.88. IR respectively microwave heating was applied to quickly heat up paprika powder to 98°C, after which the paprika sample was transferred to a conventional oven set at 98°C to keep the temperature constant during a holding time up to 20 min. In the present experimental set-up microwave treatment at 98°C for 20 min resulted in a reduction of 4.8 log units of the total number of mesophilic bacteria, while the IR treatment showed a 1 log unit lower reduction for the corresponding temperature and treatment time. Microwave and IR heating created different temperature profiles and moisture distribution within the paprika sample during the heating up part of the process, which is likely to have influenced the decontamination efficiency. The results of this study are used to discuss the difficulties in comparing two thermal technologies on equal conditions due to differences in their heating mechanisms.
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Affiliation(s)
- Lovisa Eliasson
- Food and Bioscience, SP Technical Research Institute of Sweden , Gothenburg, Sweden
| | - Sven Isaksson
- Food and Bioscience, SP Technical Research Institute of Sweden , Gothenburg, Sweden
| | - Maria Lövenklev
- Food and Bioscience, SP Technical Research Institute of Sweden , Gothenburg, Sweden
| | - Lilia Ahrné
- Food and Bioscience, SP Technical Research Institute of Sweden , Gothenburg, Sweden
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13
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Guiamba IR, Svanberg U, Ahrné L. Effect of Infrared Blanching on Enzyme Activity and Retention of β-Carotene and Vitamin C in Dried Mango. J Food Sci 2015; 80:E1235-42. [DOI: 10.1111/1750-3841.12866] [Citation(s) in RCA: 28] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/19/2014] [Accepted: 03/09/2015] [Indexed: 02/04/2023]
Affiliation(s)
- Isabel R.F. Guiamba
- Dept. de Engenharia Química, Faculdade de Engenharia; Univ. Eduardo Mondlane; Maputo Moçambique
- Dept. of Biology and Biological Engineering/Food and Nutrition Science; Chalmers Univ. of Technology; Gothenburg Sweden
| | - Ulf Svanberg
- Dept. of Biology and Biological Engineering/Food and Nutrition Science; Chalmers Univ. of Technology; Gothenburg Sweden
| | - Lilia Ahrné
- Dept. of Biology and Biological Engineering/Food and Nutrition Science; Chalmers Univ. of Technology; Gothenburg Sweden
- Dept. of Process and Technology Development at SP Technical Research Institute of Sweden, Food and Bioscience; Frans Perssons väg 6 402 29 Gothenburg Sweden
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