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Kobayashi F, Nakajima R, Narai-Kanayama A, Odake S. Inactivation and structural alteration of α-amylase by low-pressure carbon dioxide microbubbles. Process Biochem 2020. [DOI: 10.1016/j.procbio.2019.10.017] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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2
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Illera A, Sanz M, Beltrán S, Melgosa R. High pressure CO2 solubility in food model solutions and fruit juices. J Supercrit Fluids 2019. [DOI: 10.1016/j.supflu.2018.07.009] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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3
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Shimoda M. Food Sciences and Technologies for Development of High Quality Food. J JPN SOC FOOD SCI 2018. [DOI: 10.3136/nskkk.65.233] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Mitsuya Shimoda
- Laboratory of Food Process Engineering Division of Food Science and Technology, Graduate School of Bioresourceand Bioenvironmental Science, Kyushu University
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4
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Effect of high pressure carbon dioxide processing on pectin methylesterase activity and other orange juice properties. Lebensm Wiss Technol 2016. [DOI: 10.1016/j.lwt.2016.07.069] [Citation(s) in RCA: 43] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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5
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Ceni G, Fernandes Silva M, Valério Jr. C, Cansian RL, Oliveira JV, Dalla Rosa C, Mazutti MA. Continuous inactivation of alkaline phosphatase and Escherichia coli in milk using compressed carbon dioxide as inactivating agent. J CO2 UTIL 2016. [DOI: 10.1016/j.jcou.2015.11.003] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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Activity of immobilized lipase from Candida antarctica (Lipozyme 435) and its performance on the esterification of oleic acid in supercritical carbon dioxide. J Supercrit Fluids 2016. [DOI: 10.1016/j.supflu.2015.08.011] [Citation(s) in RCA: 28] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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7
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Vo HT, Imai T, Ho TT, Dang TLT, Hoang SA. Potential application of high pressure carbon dioxide in treated wastewater and water disinfection: Recent overview and further trends. J Environ Sci (China) 2015; 36:38-47. [PMID: 26456604 DOI: 10.1016/j.jes.2015.04.006] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/25/2014] [Revised: 04/12/2015] [Accepted: 04/28/2015] [Indexed: 06/05/2023]
Abstract
Recently emerging disadvantages in conventional disinfection have heightened the need for finding a new solution. Developments in the use of high pressure carbon dioxide for food preservation and sterilization have led to a renewed interest in its applicability in wastewater treatment and water disinfection. Pressurized CO2 is one of the most investigated methods of antibacterial treatment and has been used extensively for decades to inhibit pathogens in dried food and liquid products. This study reviews the literature concerning the utility of CO2 as a disinfecting agent, and the pathogen inactivation mechanism of CO2 treatment is evaluated based on all available research. In this paper, it will be argued that the successful application and high effectiveness of CO2 treatment in liquid foods open a potential opportunity for its use in wastewater treatment and water disinfection. The findings from models with different operating conditions (pressure, temperature, microorganism, water content, media …) suggest that most microorganisms are successfully inhibited under CO2 treatment. It will also be shown that the bacterial deaths under CO2 treatment can be explained by many different mechanisms. Moreover, the findings in this study can help to address the recently emerging problems in water disinfection, such as disinfection by-products (resulting from chlorination or ozone treatment).
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Affiliation(s)
- Huy Thanh Vo
- Division of Urban Infrastructural Engineering, Mien trung University of Civil Engineering, Phu Yen 56000, Viet Nam.
| | - Tsuyoshi Imai
- Division of Environmental Science and Engineering, Yamaguchi University, Yamaguchi 755-8611, Japan
| | - Truc Thanh Ho
- Division of Urban Infrastructural Engineering, Mien trung University of Civil Engineering, Phu Yen 56000, Viet Nam
| | - Thanh-Loc Thi Dang
- Division of Environmental Science and Engineering, Yamaguchi University, Yamaguchi 755-8611, Japan
| | - Son Anh Hoang
- Division of Urban Infrastructural Engineering, Mien trung University of Civil Engineering, Phu Yen 56000, Viet Nam
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8
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Hu W, Zhou L, Xu Z, Zhang Y, Liao X. Enzyme inactivation in food processing using high pressure carbon dioxide technology. Crit Rev Food Sci Nutr 2013; 53:145-61. [PMID: 23072530 DOI: 10.1080/10408398.2010.526258] [Citation(s) in RCA: 54] [Impact Index Per Article: 4.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
Abstract
High pressure carbon dioxide (HPCD) is an effective non-thermal processing technique for inactivating deleterious enzymes in liquid and solid food systems. This processing method avoids high temperatures and exerts a minimal impact on the nutritional and sensory properties of foods, but extends shelf life by inhibiting or killing microorganisms and enzymes. Indigenous enzymes in food such as polyphenol oxidase (PPO), pectin methylesterase (PME), and lypoxygenase (LOX) may cause undesirable chemical changes in food attributes, showing the loss in color, texture, and flavor. For more than two decades, HPCD has proved its effectiveness in inactivating these enzymes. The HPCD-induced inactivation of some microbial enzymes responsible for microbial metabolism is also included. This review presents a survey of the published knowledge regarding the use of HPCD for the inactivation of these enzymes, and analyzes the factors controlling the efficiency of HPCD and speculates on the underlying mechanism that leads to enzyme inactivation.
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Affiliation(s)
- Wanfeng Hu
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
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Kobayashi F, Ikeura H, Odake S, Hayata Y. Inactivation kinetics of polyphenol oxidase using a two-stage method with low pressurized carbon dioxide microbubbles. J FOOD ENG 2013. [DOI: 10.1016/j.jfoodeng.2012.08.020] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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10
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Senyay-Oncel D, Yesil-Celiktas O. Activity and stability enhancement of α-amylase treated with sub- and supercritical carbon dioxide. J Biosci Bioeng 2011; 112:435-40. [PMID: 21824817 DOI: 10.1016/j.jbiosc.2011.07.012] [Citation(s) in RCA: 27] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/16/2011] [Revised: 06/17/2011] [Accepted: 07/10/2011] [Indexed: 11/17/2022]
Abstract
Various physical, chemical and genetic approaches have been applied in order to enhance enzyme stability and activity. In this study, the aim was to investigate the capability of sub- and supercritical carbon dioxide to alter the stability and activity of α-amylase as an alternative technique. The effects of operational parameters such as pressure (50-300 bar), temperature (28-80 °C), CO₂ flow (2-10 g min⁻¹) and time (60-180 min) were evaluated in regard to the activity and stability of fungal based α-amylase from Aspergillus oryzea. The activity of untreated enzyme was determined as 17,726 μmol/ml/min. While both sub- and supercritical conditions enhanced the activity, the increase in flow rate had an adverse effect and the activity was decreased by 28.9% at a flow rate of 10 g min⁻¹ under supercritical conditions. Nuclear magnetic resonance (NMR) spectra of untreated enzyme and treated samples exhibiting the lowest and the highest activities were almost identical except for the chemical shifts observed at the lowest activity sample from 4.0 to 4.4 ppm which were assigned to protons of hydrogen-bonded groups. Optimum conditions were determined as 240 bar, 41 °C, 4 g min⁻¹ CO₂ flow and 150 min of process duration yielding 67.7% (29,728 μmol/ml/min) higher activity than the untreated enzyme providing fundamental basis for enzymatic applications.
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Affiliation(s)
- Deniz Senyay-Oncel
- Department of Bioengineering, Faculty of Engineering, Ege University, 35100 Bornova-Izmir, Turkey
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Spilimbergo S, Matthews MA, Cinquemani C. Supercritical Fluid Pasteurization and Food Safety. ALTERNATIVES TO CONVENTIONAL FOOD PROCESSING 2010. [DOI: 10.1039/9781849730976-00145] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/30/2023]
Abstract
Supercritical fluid pasteurization has been studied for over 20 years and the state of science and technology is such that it is now a viable and economical alternative to thermal pasteurization for a number of food products. The manufacture and distribution of food faces increasingly strict demands in terms of both safety and quality. Traditional thermal pasteurization is both effective and well-accepted by the public for milk and other products. However, thermal treatment is less effective and sometimes infeasible for certain products, such as fruit juices, seafoods and fresh vegetables. This is particularly true when the food products are packaged and shipped long distances. Supercritical fluid technology, a non-thermal, low temperature process, has been shown to reduce the viability of a number of pathogenic organisms important to the food industry. In addition, supercritical fluids, particularly CO2, have promise in deactivating subcellular pathogens such as prions and viruses. Numerous basic science investigations reveal the mechanism of supercritical fluid pasteurization and how it differs from thermal methods. Several commercial companies have issued patents and built demonstration plants based on the technology. In addition, certain supercritical fluids may provide additional benefits for food processors. This chapter provides a comprehensive review of both science and technology of supercritical fluid technology as applied to foods.
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Affiliation(s)
- Sara Spilimbergo
- Department of Materials Engineering and Industrial Technologies, University of Trento Via Mesiano 77 38050 Trento Italy
| | - Michael A. Matthews
- Department of Chemical Engineering, University of South Carolina Columbia SC 29208 USA
| | - Claudio Cinquemani
- Department of Materials Engineering and Industrial Technologies, University of Trento Via Mesiano 77 38050 Trento Italy
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12
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Inactivation of peroxidase and polyphenol oxidase in red beet (Beta vulgaris L.) extract with continuous high pressure carbon dioxide. Food Chem 2010. [DOI: 10.1016/j.foodchem.2009.06.002] [Citation(s) in RCA: 22] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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13
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Wimmer Z, Zarevúcka M. A review on the effects of supercritical carbon dioxide on enzyme activity. Int J Mol Sci 2010; 11:233-253. [PMID: 20162013 PMCID: PMC2821001 DOI: 10.3390/ijms11010233] [Citation(s) in RCA: 85] [Impact Index Per Article: 6.1] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/23/2009] [Revised: 01/07/2010] [Accepted: 01/09/2010] [Indexed: 12/05/2022] Open
Abstract
Different types of enzymes such as lipases, several phosphatases, dehydrogenases, oxidases, amylases and others are well suited for the reactions in SC-CO2. The stability and the activity of enzymes exposed to carbon dioxide under high pressure depend on enzyme species, water content in the solution and on the pressure and temperature of the reaction system. The three-dimensional structure of enzymes may be significantly altered under extreme conditions, causing their denaturation and consequent loss of activity. If the conditions are less adverse, the protein structure may be largely retained. Minor structural changes may induce an alternative active protein state with altered enzyme activity, specificity and stability.
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Affiliation(s)
- Zdeněk Wimmer
- Institute of Experimental Botany AS CR, Isotope Laboratory, Vídeňská 1083, 142 20 Prague 4–Krč, Czech Republic; E-Mail:
| | - Marie Zarevúcka
- Institute of Organic Chemistry and Biochemistry AS CR, Flemingovo náměstí 2, 166 10 Prague 6–Dejvice, Czech Republic
- Author to whom correspondence should be addressed; E-Mail:
; Tel.: +420-220-183-281; Fax: +420-220-183-582
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Khosravi-Darani K, Vasheghani-Farahani E. Application of Supercritical Fluid Extraction in Biotechnology. Crit Rev Biotechnol 2008; 25:231-42. [PMID: 16419619 DOI: 10.1080/07388550500354841] [Citation(s) in RCA: 32] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
Abstract
In the present paper recent investigations on the applications of supercritical fluid extraction (SCE) from post fermentation biomass or in situ extraction of inhibitory fermentation products as a promising method for increasing the yield of extraction have been reviewed. Although supercritical CO2 (SC-CO2) is unfriendly, or even toxic, for some living cells and precludes direct fermentation in dense CO2, it does not rule out other useful applications for in situ extraction of inhibitory fermentation products and fractional extraction of biomass constituents. This technique is a highly desirable method for fractional extraction of biomass constituents, and intracellular metabolites due to the potential of system modification by physical parameters and addition of co-solvents to selectively extract compounds of different polarity, volatility and hydrophilicity without any contamination.
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Affiliation(s)
- K Khosravi-Darani
- Department of Chemical Engineering, Tarbiat Modarres University, Tehran, IR Iran
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