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Haberl Meglič S, Slokar D, Miklavčič D. Inactivation of antibiotic-resistant bacteria Escherichia coli by electroporation. Front Microbiol 2024; 15:1347000. [PMID: 38333581 PMCID: PMC10850576 DOI: 10.3389/fmicb.2024.1347000] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/30/2023] [Accepted: 01/17/2024] [Indexed: 02/10/2024] Open
Abstract
Introduction In modern times, bacterial infections have become a growing problem in the medical community due to the emergence of antibiotic-resistant bacteria. In fact, the overuse and improper disposal of antibiotics have led to bacterial resistance and the presence of such bacteria in wastewater. Therefore, it is critical to develop effective strategies for dealing with antibiotic-resistant bacteria in wastewater. Electroporation has been found to be one of the most promising complementary techniques for bacterial inactivation because it is effective against a wide range of bacteria, is non-chemical and is highly optimizable. Many studies have demonstrated electroporation-assisted inactivation of bacteria, but rarely have clinical antibiotics or bacteria resistant to these antibiotics been used in the study. Therefore, the motivation for our study was to use a treatment regimen that combines antibiotics and electroporation to inactivate antibiotic-resistant bacteria. Methods We separately combined two antibiotics (tetracycline and chloramphenicol) to which the bacteria are resistant (with a different resistance mode) and electric pulses. We used three different concentrations of antibiotics (40, 80 and 150 µg/ml for tetracycline and 100, 500 and 2000 µg/ml for chloramphenicol, respectively) and four different electric field strengths (5, 10, 15 and 20 kV/cm) for electroporation. Results and discussion Our results show that electroporation effectively enhances the effect of antibiotics and inactivates antibiotic-resistant bacteria. The inactivation rate for tetracycline or chloramphenicol was found to be different and to increase with the strength of the pulsed electric field and/or the concentration of the antibiotic. In addition, we show that electroporation has a longer lasting effect (up to 24 hours), making bacteria vulnerable for a considerable time. The present work provides new insights into the use of electroporation to inactivate antibiotic-resistant bacteria in the aquatic environment.
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Affiliation(s)
- Saša Haberl Meglič
- Faculty of Electrical Engineering, University of Ljubljana, Ljubljana, Slovenia
| | - Dejan Slokar
- Centre of Excellence for Biosensors, Instrumentation and Process Control, Ajdovščina, Slovenia
| | - Damijan Miklavčič
- Faculty of Electrical Engineering, University of Ljubljana, Ljubljana, Slovenia
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2
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Mohamad A, Shah NNAK, Sulaiman A, Mohd Adzahan N, Arshad RN, Aadil RM. The Impact of Pulsed Electric Fields on Milk's Macro- and Micronutrient Profile: A Comprehensive Review. Foods 2023; 12:foods12112114. [PMID: 37297369 DOI: 10.3390/foods12112114] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/21/2023] [Revised: 05/18/2023] [Accepted: 05/18/2023] [Indexed: 06/12/2023] Open
Abstract
Consumers around the world are attracted to products with beneficial effects on health. The stability, functionality, and integrity of milk constituents are crucial determinants of product quality in the dairy industry. Milk contains macronutrients and micronutrients that aid in a wide range of physiological functions in the human body. Deficiencies of these two types of nutrients can confine growth in children and increase the risk of several diseases in adults. The influence of pulsed electric fields (PEF) on milk has been extensively reviewed, mostly concentrating on the inactivation of microbes and enzymes for preservation purposes. Therefore, the information on the variations of milk macro- and micronutrients treated by PEF has yet to be elucidated and it is imperative as it may affect the functionality, stability, and integrity of the milk and dairy products. In this review, we describe in detail the introduction, types, and components of PEF, the inactivation mechanism of biological cells by PEF, as well as the effects of PEF on macro- and micronutrients in milk. In addition, we also cover the limitations that hinder the commercialization and integration of PEF in the food industry and the future outlook for PEF. The present review consolidates the latest research findings investigating the impact of PEF on the nutritional composition of milk. The assimilation of this valuable information aims to empower both industry professionals and consumers, facilitating a thorough understanding and meticulous assessment of the prospective adoption of PEF as an alternative technique for milk pasteurization.
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Affiliation(s)
- Azizah Mohamad
- Food Biotechnology Research Centre, Agro-Biotechnology Institute (ABI), National Institutes of Biotechnology Malaysia (NIBM), CO MARDI Headquarters, Serdang 43400, Selangor, Malaysia
- Department of Process and Food Engineering, Faculty of Engineering, Universiti Putra Malaysia, Serdang 43400, Selangor, Malaysia
| | - Nor Nadiah Abdul Karim Shah
- Department of Process and Food Engineering, Faculty of Engineering, Universiti Putra Malaysia, Serdang 43400, Selangor, Malaysia
- Halal Products Research Institute, Universiti Putra Malaysia, Putra Infoport, Serdang 43400, Selangor, Malaysia
| | - Alifdalino Sulaiman
- Department of Process and Food Engineering, Faculty of Engineering, Universiti Putra Malaysia, Serdang 43400, Selangor, Malaysia
| | - Noranizan Mohd Adzahan
- Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, Serdang 43400, Selangor, Malaysia
| | - Rai Naveed Arshad
- Institute of High Voltage & High Current, School of Electrical Engineering, Faculty of Engineering, Universiti Teknologi Malaysia, Skudai 81310, Johor, Malaysia
| | - Rana Muhammad Aadil
- National Institute of Food Science and Technology, University of Agriculture, Faisalabad 38000, Pakistan
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Zare F, Ghasemi N, Bansal N, Hosano H. Advances in pulsed electric stimuli as a physical method for treating liquid foods. Phys Life Rev 2023; 44:207-266. [PMID: 36791571 DOI: 10.1016/j.plrev.2023.01.007] [Citation(s) in RCA: 7] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/24/2023] [Accepted: 01/28/2023] [Indexed: 02/05/2023]
Abstract
There is a need for alternative technologies that can deliver safe and nutritious foods at lower costs as compared to conventional processes. Pulsed electric field (PEF) technology has been utilised for a plethora of different applications in the life and physical sciences, such as gene/drug delivery in medicine and extraction of bioactive compounds in food science and technology. PEF technology for treating liquid foods involves engineering principles to develop the equipment, and quantitative biochemistry and microbiology techniques to validate the process. There are numerous challenges to address for its application in liquid foods such as the 5-log pathogen reduction target in food safety, maintaining the food quality, and scale up of this physical approach for industrial integration. Here, we present the engineering principles associated with pulsed electric fields, related inactivation models of microorganisms, electroporation and electropermeabilization theory, to increase the quality and safety of liquid foods; including water, milk, beer, wine, fruit juices, cider, and liquid eggs. Ultimately, we discuss the outlook of the field and emphasise research gaps.
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Affiliation(s)
- Farzan Zare
- School of Information Technology and Electrical Engineering, The University of Queensland, Brisbane, St Lucia QLD 4072, Australia; School of Agriculture and Food Sciences, The University of Queensland, St Lucia QLD 4072, Australia
| | - Negareh Ghasemi
- School of Information Technology and Electrical Engineering, The University of Queensland, Brisbane, St Lucia QLD 4072, Australia
| | - Nidhi Bansal
- School of Agriculture and Food Sciences, The University of Queensland, St Lucia QLD 4072, Australia
| | - Hamid Hosano
- Biomaterials and Bioelectrics Department, Institute of Industrial Nanomaterials, Kumamoto University, Kumamoto 860-8555, Japan.
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4
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Ceribeli C, Otte J, Walkling-Ribeiro M, Cardoso DR, Ahrné LM. Impact of non-thermal pasteurization technologies on vitamin B12 content in milk. INNOV FOOD SCI EMERG 2023. [DOI: 10.1016/j.ifset.2023.103303] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/13/2023]
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5
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Enhancing the Biological Activities of Food Protein-Derived Peptides Using Non-Thermal Technologies: A Review. Foods 2022; 11:foods11131823. [PMID: 35804638 PMCID: PMC9265340 DOI: 10.3390/foods11131823] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/27/2022] [Revised: 06/14/2022] [Accepted: 06/20/2022] [Indexed: 02/05/2023] Open
Abstract
Bioactive peptides (BPs) derived from animal and plant proteins are important food functional ingredients with many promising health-promoting properties. In the food industry, enzymatic hydrolysis is the most common technique employed for the liberation of BPs from proteins in which conventional heat treatment is used as pre-treatment to enhance hydrolytic action. In recent years, application of non-thermal food processing technologies such as ultrasound (US), high-pressure processing (HPP), and pulsed electric field (PEF) as pre-treatment methods has gained considerable research attention owing to the enhancement in yield and bioactivity of resulting peptides. This review provides an overview of bioactivities of peptides obtained from animal and plant proteins and an insight into the impact of US, HPP, and PEF as non-thermal treatment prior to enzymolysis on the generation of food-derived BPs and resulting bioactivities. US, HPP, and PEF were reported to improve antioxidant, angiotensin-converting enzyme (ACE)-inhibitory, antimicrobial, and antidiabetic properties of the food-derived BPs. The primary modes of action are due to conformational changes of food proteins caused by US, HPP, and PEF, improving the susceptibility of proteins to protease cleavage and subsequent proteolysis. However, the use of other non-thermal techniques such as cold plasma, radiofrequency electric field, dense phase carbon dioxide, and oscillating magnetic fields has not been examined in the generation of BPs from food proteins.
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Neoκleous I, Tarapata J, Papademas P. Non-thermal Processing Technologies for Dairy Products: Their Effect on Safety and Quality Characteristics. FRONTIERS IN SUSTAINABLE FOOD SYSTEMS 2022. [DOI: 10.3389/fsufs.2022.856199] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Abstract
Thermal treatment has always been the processing method of choice for food treatment in order to make it safe for consumption and to extend its shelf life. Over the past years non-thermal processing technologies are gaining momentum and they have been utilized especially as technological advancements have made upscaling and continuous treatment possible. Additionally, non-thermal treatments are usually environmentally friendly and energy-efficient, hence sustainable. On the other hand, challenges exist; initial cost of some non-thermal processes is high, the microbial inactivation needs to be continuously assessed and verified, application to both to solid and liquid foods is not always available, some organoleptic characteristics might be affected. The combination of thermal and non-thermal processing methods that will produce safe foods with minimal effect on nutrients and quality characteristics, while improving the environmental/energy fingerprint might be more plausible.
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7
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Mohamad A, Abdul Karim Shah NN, Sulaiman A, Mohd Adzahan N, Aadil RM. Pulsed electric field of goat milk: Impact on
Escherichia coli
ATCC
8739 and vitamin constituents. J FOOD PROCESS ENG 2021. [DOI: 10.1111/jfpe.13779] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Azizah Mohamad
- Food Biotechnology Centre Agro‐Biotechnology Institute (ABI), National Institutes of Biotechnology Malaysia (NIBM) Serdang Selangor Malaysia
- Department of Process and Food Engineering, Faculty of Engineering Universiti Putra Malaysia Serdang Selangor Malaysia
| | - Nor Nadiah Abdul Karim Shah
- Department of Process and Food Engineering, Faculty of Engineering Universiti Putra Malaysia Serdang Selangor Malaysia
- Halal Product Research Institute, Putra Infoport, Universiti Putra Malaysia Serdang Selangor Malaysia
| | - Alifdalino Sulaiman
- Department of Process and Food Engineering, Faculty of Engineering Universiti Putra Malaysia Serdang Selangor Malaysia
| | - Noranizan Mohd Adzahan
- Department of Food Technology, Faculty of Food Science and Technology Universiti Putra Malaysia Serdang Selangor Malaysia
| | - Rana Muhammad Aadil
- National Institute of Food Science and Technology University of Agriculture Faisalabad Pakistan
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8
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Soni A, Samuelsson LM, Loveday SM, Gupta TB. Applications of novel processing technologies to enhance the safety and bioactivity of milk. Compr Rev Food Sci Food Saf 2021; 20:4652-4677. [PMID: 34427048 DOI: 10.1111/1541-4337.12819] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/11/2021] [Revised: 06/16/2021] [Accepted: 07/07/2021] [Indexed: 01/20/2023]
Abstract
Bioactive compounds in food can have high impacts on human health, such as antioxidant, antithrombotic, antitumor, and anti-inflammatory activities. However, many of them are sensitive to thermal treatments incurred during processing, which can reduce their availability and activity. Milk, including ovine, caprine, bovine, and human is a rich source of bioactive compounds, including immunoglobulins, vitamins, and amino acids. However, processing by various novel thermal and non-thermal technologies has different levels of impacts on these compounds, according to the studies reported in the literature, predominantly in the last 10 years. The reported effect of these technologies either covers microbial inactivation or the bioactive composition; however, there is a lack of comprehensive compilation of studies that compare the effect of these technologies on bioactive compounds in milk (especially, caprine and ovine) to microbial inactivation at similar settings. This research gap makes it challenging to conclude on the specific processing parameters that could be optimized to achieve targets of microbial safety and nutritional quality at the same time. This review covers the effect of a wide range of thermal and non-thermal processing technologies including high-pressure processing, pressure-assisted thermal sterilization, pulsed-electric field treatment, cold plasma, microwave-assisted thermal sterilization, ultra-high-pressure homogenization, ultrasonication, irradiation on the bioactive compounds as well as on microbial inactivation in milk. Although a combination of more than one technology could improve the reduction of bacterial contaminants to meet the required food safety standards and retain bioactive compounds, there is still scope for research on these hurdle approaches to simultaneously achieve food safety and bioactivity targets.
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Affiliation(s)
- Aswathi Soni
- Food System Integrity, Consumer Food Interface, AgResearch Ltd, Palmerston North, New Zealand
| | - Linda M Samuelsson
- Smart Foods Innovation Centre of Excellence, AgResearch Ltd, Palmerston North, New Zealand
| | - Simon M Loveday
- Smart Foods Innovation Centre of Excellence, AgResearch Ltd, Palmerston North, New Zealand.,Riddet Institute, Massey University, Palmerston North, New Zealand
| | - Tanushree B Gupta
- Food System Integrity, Consumer Food Interface, AgResearch Ltd, Palmerston North, New Zealand
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10
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Nowosad K, Sujka M, Pankiewicz U, Kowalski R. The application of PEF technology in food processing and human nutrition. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2021; 58:397-411. [PMID: 33564198 PMCID: PMC7847884 DOI: 10.1007/s13197-020-04512-4] [Citation(s) in RCA: 35] [Impact Index Per Article: 11.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Revised: 03/23/2020] [Accepted: 05/01/2020] [Indexed: 12/25/2022]
Abstract
During the last decades, many novel techniques of food processing have been developed in response to growing demand for safe and high quality food products. Nowadays, consumers have high expectations regarding the sensory quality, functionality and nutritional value of products. They also attach great importance to the use of environmentally-friendly technologies of food production. The aim of this review is to summarize the applications of PEF in food technology and, potentially, in production of functional food. The examples of process parameters and obtained effects for each application have been presented.
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Affiliation(s)
- Karolina Nowosad
- Department of Analysis and Evaluation of Food Quality, University of Life Sciences in Lublin, Skromna 8, 20-704 Lublin, Poland
| | - Monika Sujka
- Department of Analysis and Evaluation of Food Quality, University of Life Sciences in Lublin, Skromna 8, 20-704 Lublin, Poland
| | - Urszula Pankiewicz
- Department of Analysis and Evaluation of Food Quality, University of Life Sciences in Lublin, Skromna 8, 20-704 Lublin, Poland
| | - Radosław Kowalski
- Department of Analysis and Evaluation of Food Quality, University of Life Sciences in Lublin, Skromna 8, 20-704 Lublin, Poland
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11
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Effects of pulsed electric field on fat globule structure, lipase activity, and fatty acid composition in raw milk and milk with different fat globule sizes. INNOV FOOD SCI EMERG 2021. [DOI: 10.1016/j.ifset.2020.102548] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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12
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Effect of pulsed electric field and modified atmospheric packaging on melanosis and quality of refrigerated Pacific white shrimp treated with leaf extract of Chamuang (Garcinia cowa Roxb.). Food Packag Shelf Life 2020. [DOI: 10.1016/j.fpsl.2020.100544] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
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13
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Ahmad Shiekh K, Benjakul S. Melanosis and quality changes during refrigerated storage of Pacific white shrimp treated with Chamuang (Garcinia cowa Roxb.) leaf extract with the aid of pulsed electric field. Food Chem 2020; 309:125516. [PMID: 31708342 DOI: 10.1016/j.foodchem.2019.125516] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/10/2019] [Revised: 09/07/2019] [Accepted: 09/10/2019] [Indexed: 10/26/2022]
Abstract
Pacific white shrimp with prior pulsed electric field (PEF) treatment before soaking in Chamuang leaf extract (CLE) at different concentrations (0.5 and 1%) for 30 min were prepared. Sample pre-treated with PEF and soaked with 1% CLE (PEF-1 CLE) showed lower melanosis score than that with 1.25% sodium metabisulfite treatment, PEF treated sample or those soaked in CLE without prior PEF and the control during storage of 10 days (P < 0.05). PEF-1 CLE sample showed lower total volatile base content, peroxide value and thiobarbituric acid reactive substances but high sensory scores than others (P < 0.05). Lower increases in mesophile, psychrophile, Pseudomonas, Enterobacteriaceae and H2S producing bacterial counts were obtained in PEF-1 CLE, compared to the control and other treated samples. The most abundant compounds from Chamuang leaf extract, including Chrysoeriol 6-C-glucoside-8-C-arabinopyranoside and veranisatin-C were found in PEF-1 CLE sample and were plausibly involved in keeping quality of shrimp.
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Affiliation(s)
- Khursheed Ahmad Shiekh
- Department of Food Technology, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkhla 90112, Thailand
| | - Soottawat Benjakul
- Department of Food Technology, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkhla 90112, Thailand.
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14
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Shiekh KA, Benjakul S. Effect of pulsed electric field treatments on melanosis and quality changes of Pacific white shrimp during refrigerated storage. J FOOD PROCESS PRES 2019. [DOI: 10.1111/jfpp.14292] [Citation(s) in RCA: 24] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Khursheed Ahmad Shiekh
- Department of Food Technology Faculty of Agro‐Industry Prince of Songkla University Hat Yai Thailand
| | - Soottawat Benjakul
- Department of Food Technology Faculty of Agro‐Industry Prince of Songkla University Hat Yai Thailand
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15
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Gabrić D, Barba F, Roohinejad S, Gharibzahedi SMT, Radojčin M, Putnik P, Bursać Kovačević D. Pulsed electric fields as an alternative to thermal processing for preservation of nutritive and physicochemical properties of beverages: A review. J FOOD PROCESS ENG 2017. [DOI: 10.1111/jfpe.12638] [Citation(s) in RCA: 90] [Impact Index Per Article: 12.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
Affiliation(s)
- Domagoj Gabrić
- Faculty of Food Technology and Biotechnology; University of Zagreb, Pierottijeva 6; Zagreb 10000 Croatia
| | - Francisco Barba
- Nutrition and Food Science Area, Preventive Medicine and Public Health, Food Sciences, Toxicology and Forensic Medicine Department, Faculty of Pharmacy; Universitat de València, Avda. Vicent Andrés Estellés, s/n, 46100 Burjassot; València Spain
| | - Shahin Roohinejad
- Department of Food Technology and Bioprocess Engineering; Max Rubner-Institut, Federal Research Institute of Nutrition and Food, Haid-und-Neu-Straße 9; Karlsruhe 76131 Germany
- Burn and Wound Healing Research Center, Division of Food and Nutrition; Shiraz University of Medical Sciences; Shiraz Iran
| | | | - Milivoj Radojčin
- University of Novi Sad, Trg Dositeja Obradovića 8; Novi Sad 21000 Republic of Serbia
| | - Predrag Putnik
- Faculty of Food Technology and Biotechnology; University of Zagreb, Pierottijeva 6; Zagreb 10000 Croatia
| | - Danijela Bursać Kovačević
- Faculty of Food Technology and Biotechnology; University of Zagreb, Pierottijeva 6; Zagreb 10000 Croatia
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Leong SY, Oey I, Burritt DJ. A Novel Strategy Using Pulsed Electric Fields to Modify the Thermostability of Ascorbic Acid Oxidase in Different Carrot Cultivars. FOOD BIOPROCESS TECH 2014. [DOI: 10.1007/s11947-014-1448-x] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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17
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Sharma P, Oey I, Bremer P, Everett DW. Reduction of bacterial counts and inactivation of enzymes in bovine whole milk using pulsed electric fields. Int Dairy J 2014. [DOI: 10.1016/j.idairyj.2014.06.003] [Citation(s) in RCA: 51] [Impact Index Per Article: 5.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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18
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Effect of pulsed electric field processing on the functional properties of bovine milk. Trends Food Sci Technol 2014. [DOI: 10.1016/j.tifs.2013.11.004] [Citation(s) in RCA: 46] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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19
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Buckow R, Chandry PS, Ng SY, McAuley CM, Swanson BG. Opportunities and challenges in pulsed electric field processing of dairy products. Int Dairy J 2014. [DOI: 10.1016/j.idairyj.2013.09.002] [Citation(s) in RCA: 26] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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20
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Numerical evaluation of lactoperoxidase inactivation during continuous pulsed electric field processing. Biotechnol Prog 2012; 28:1363-75. [DOI: 10.1002/btpr.1582] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/14/2011] [Revised: 06/11/2012] [Indexed: 11/07/2022]
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21
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Barba FJ, Esteve MJ, Frigola A. Impact of high-pressure processing on vitamin E (α-, γ-, and δ-tocopherol), vitamin D (cholecalciferol and ergocalciferol), and fatty acid profiles in liquid foods. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2012; 60:3763-3768. [PMID: 22440111 DOI: 10.1021/jf205355h] [Citation(s) in RCA: 23] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/31/2023]
Abstract
In the present study, four high-pressure (HP) treatments (100, 200, 300, and 400 MPa) of 9 min duration were evaluated to assess their effect on the lipid fraction (fat-soluble vitamins and fatty acid profile) of an orange juice-milk and a vegetable beverage. After HP treatment, nonsignificant changes in vitamin D(2) and D(3) contents were observed for both beverages. An increase in vitamin E activity was observed in HP beverages when pressures >100 MPa were applied, mainly due to an increase in α-tocopherol content. Only a small reduction in fat content was found for the orange juice-milk beverage, but no changes were observed for the vegetable beverage. A significant decrease in SFA levels was observed in HP-treated (300-400 MPa) orange juice-milk. With regard to MUFA, a significant increase in oleic acid (C(18:1)) was found in both liquid foods. Nonsignificant differences in the PUFA profiles were observed after HP processing.
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Affiliation(s)
- Francisco J Barba
- Department of Nutrition and Food Chemistry, Universitat de València, Burjassot, Spain
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22
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Nafchi AM, Bhat R, Karim Alias A. Pulsed Electric Fields for Food Preservation: An Update on Technological Progress. PROGRESS IN FOOD PRESERVATION 2012:277-295. [DOI: 10.1002/9781119962045.ch13] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 09/02/2023]
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23
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Ngadi MO, Latheef MB, Kassama L. Emerging technologies for microbial control in food processing. FOOD ENGINEERING SERIES 2012. [DOI: 10.1007/978-1-4614-1587-9_14] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/09/2023]
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Salvia-Trujillo L, Morales-de la Peña M, Rojas-Graü A, Martín-Belloso O. Changes in water-soluble vitamins and antioxidant capacity of fruit juice-milk beverages as affected by high-intensity pulsed electric fields (HIPEF) or heat during chilled storage. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2011; 59:10034-10043. [PMID: 21846104 DOI: 10.1021/jf2011497] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/31/2023]
Abstract
The effect of high-intensity pulsed electric fields (HIPEF) or thermal processes and refrigerated storage on water-soluble vitamins and antioxidant capacity of beverages containing fruit juices and whole (FJ-WM) or skim milk (FJ-SM) was assessed. Peroxidase (POD) and lipoxygenase (LOX) inactivation as well as color changes were also studied. High vitamin C retention was observed in HIPEF and thermally treated beverages, but a significant depletion of the vitamin during storage occurred, which was correlated with antioxidant capacity. HIPEF treatment did not affect the concentration of group B vitamins, which also remained constant over time, but thermally treated beverages showed lower riboflavin (vitamin B2) concentration. With regard to enzyme activity, thermal processing was more effective than HIPEF on POD and LOX inactivation. The color of the beverages was maintained after HIPEF processing and during storage. Consequently, HIPEF processing could be a feasible technology to attain beverages with fruit juices and milk with high vitamin content and antioxidant potential.
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Affiliation(s)
- Laura Salvia-Trujillo
- Department of Food Technology, University of Lleida, Avinguda Alcalde Rovira Roure 191, 25198 Lleida, Spain
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25
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Model for the differentiation of temperature and electric field effects during thermal assisted PEF processing. J FOOD ENG 2010. [DOI: 10.1016/j.jfoodeng.2010.03.034] [Citation(s) in RCA: 53] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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