1
|
Ahmadi S, Rezaee A. Environmental pollution removal using electrostimulation of microorganisms by alternative current. Enzyme Microb Technol 2024; 174:110369. [PMID: 38101243 DOI: 10.1016/j.enzmictec.2023.110369] [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: 11/15/2023] [Accepted: 11/25/2023] [Indexed: 12/17/2023]
Abstract
The entrance of some toxic and hazardous chemical agents such as antibiotics, pesticides, and herbicides into the environment can cause various problems to human health and the environment. In recent years, researchers have considered the use of electrostimulation in the processes of microbial metabolism and biological systems for the treatment of pollutants in the environment. Although several electrostimulation reports have been presented for pollutant removal, little attention has been paid to alternative current (AC) biostimulation. This study presents a systematic review of microbial electrostimulation using bioelectrochemical systems supplied with AC. The utilization of alternating current bioelectrochemical systems (ACBESs) has some advantages such as the provide of appropriate active biofilms in the electrodes due to the cyclical nature of the current and energy transfer in an appropriate manner on the electrode surfaces. Moreover, the ACBESs can reduce hydraulic time (HRT) under optimal conditions and reduce the cost of converting electricity using AC. In microbial electrostimulation, amplitude (AMPL), waveform, C/N, and current have a significant effect on increasing the removal efficiency of the pollutants. The obtained results of the meta-analysis illustrated that various pollutants such as phenol, antibiotics, and nitrate have been removed in an acceptable range of 96% using the ACBESs. Therefore, microbial electrostimulation using AC is a promising technology for the decomposition and removal of various pollutants. Moreover, the ACBESs could provide new opportunities for promoting various bioelectrochemical systems (BESs) for the production of hydrogen or methane.
Collapse
Affiliation(s)
- Shabnam Ahmadi
- Department of Environmental Health Engineering, Faculty of Medical Sciences, Tarbiat Modares University, Tehran, Iran
| | - Abbas Rezaee
- Department of Environmental Health Engineering, Faculty of Medical Sciences, Tarbiat Modares University, Tehran, Iran.
| |
Collapse
|
2
|
Pulsed electric field (PEF): Avant-garde extraction escalation technology in food industry. Trends Food Sci Technol 2022. [DOI: 10.1016/j.tifs.2022.02.019] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
|
3
|
Tsutsui M, Yokota K, Arima A, Washio T, Baba Y, Kawai T. Detecting Single Molecule Deoxyribonucleic Acid in a Cell Using a Three-Dimensionally Integrated Nanopore. SMALL METHODS 2021; 5:e2100542. [PMID: 34928053 DOI: 10.1002/smtd.202100542] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/20/2021] [Revised: 07/11/2021] [Indexed: 06/14/2023]
Abstract
Amplification-free genome analysis can revolutionize biology and medicine by uncovering genetic variations among individuals. Here, the authors report on a 3D-integrated nanopore for electrolysis to in situ detection of single-molecule DNA in a cell by ionic current measurements. It consists of a SiO2 multipore sheet and a SiNx nanopore membrane stacked vertically on a Si wafer. Single cell lysis is demonstrated by 106 V m-1 -level electrostatic field focused at the multinanopore. The intracellular molecules are then directly detected as they move through a sensing zone, wherein the authors find telegraphic current signatures reflecting folding degrees of freedom of the millimeter-long polynucleotides threaded through the SiNx nanopore. The present device concept may enable on-chip single-molecule sequencing to multi-omics analyses at a single-cell level.
Collapse
Affiliation(s)
- Makusu Tsutsui
- The Institute of Scientific and Industrial Research, Osaka University, Mihogaoka 8-1, Ibaraki, Osaka, 567-0047, Japan
| | - Kazumichi Yokota
- National Institute of Advanced Industrial Science and Technology, Takamatsu, Kagawa, 761-0395, Japan
| | - Akihide Arima
- Institute of Nano-Life-Systems, Institutes of Innovation for Future Society, Nagoya University, Institute of Nano-Life-Systems, Nagoya, Aichi, 464-8603, Japan
| | - Takashi Washio
- The Institute of Scientific and Industrial Research, Osaka University, Mihogaoka 8-1, Ibaraki, Osaka, 567-0047, Japan
| | - Yoshinobu Baba
- Institute of Nano-Life-Systems, Institutes of Innovation for Future Society, Nagoya University, Institute of Nano-Life-Systems, Nagoya, Aichi, 464-8603, Japan
- Department of Biomolecular Engineering, Graduate School of Engineering, Nagoya University, Institute of Nano-Life-Systems, Nagoya, Aichi, 464-8603, Japan
- Institute of Quantum Life Science, National Institutes for Quantum and Radiological Science and Technology, Anagawa 4-9-1, Inage-ku, Chiba, 263-8555, Japan
| | - Tomoji Kawai
- The Institute of Scientific and Industrial Research, Osaka University, Mihogaoka 8-1, Ibaraki, Osaka, 567-0047, Japan
| |
Collapse
|
4
|
Ohmic-assisted peeling of fruits: Understanding the mechanisms involved, effective parameters, and prospective applications in the food industry. Trends Food Sci Technol 2020. [DOI: 10.1016/j.tifs.2020.10.027] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
|
5
|
Schottroff F, Biebl D, Gruber M, Burghardt N, Schelling J, Gratz M, Schoenher C, Jaeger H. Inactivation of vegetative microorganisms by ohmic heating in the kilohertz range – Evaluation of experimental setups and non-thermal effects. INNOV FOOD SCI EMERG 2020. [DOI: 10.1016/j.ifset.2020.102372] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/22/2023]
|
6
|
Applications of electromagnetic fields for nonthermal inactivation of microorganisms in foods: An overview. Trends Food Sci Technol 2017. [DOI: 10.1016/j.tifs.2017.02.014] [Citation(s) in RCA: 42] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/17/2023]
|
7
|
Sastry SK. Toward a Philosophy and Theory of Volumetric Nonthermal Processing. J Food Sci 2016; 81:E1431-46. [DOI: 10.1111/1750-3841.13324] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/15/2015] [Revised: 03/02/2016] [Accepted: 03/31/2016] [Indexed: 11/26/2022]
Affiliation(s)
- Sudhir K. Sastry
- Dept. of Food; Agricultural and Biological Engineering, the Ohio State Univ; 590 Woody Hayes Drive Columbus OH 43210 U.S.A
| |
Collapse
|
8
|
Gurbanov ED. High voltage electric pulse treatment of water-containing foodstuffs. SURFACE ENGINEERING AND APPLIED ELECTROCHEMISTRY 2016. [DOI: 10.3103/s106837551603008x] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
|
9
|
|
10
|
Tola YB, Ramaswamy HS. Thermal destruction kinetics of Bacillus licheniformis spores in carrot juice extract as influenced by pH, type of acidifying agent and heating method. Lebensm Wiss Technol 2014. [DOI: 10.1016/j.lwt.2013.09.013] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
|
11
|
Joo DH, Jeon BY, Park DH. Effects of an electric pulse on variation of bacterial community and metabolite production in kimchi-making culture. BIOTECHNOL BIOPROC E 2013. [DOI: 10.1007/s12257-013-0098-6] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
|
12
|
Pressure–ohmic–thermal sterilization: A feasible approach for the inactivation of Bacillus amyloliquefaciens and Geobacillus stearothermophilus spores. INNOV FOOD SCI EMERG 2013. [DOI: 10.1016/j.ifset.2013.03.005] [Citation(s) in RCA: 33] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
|
13
|
Zuehlke JM, Petrova B, Edwards CG. Advances in the control of wine spoilage by Zygosaccharomyces and Dekkera/Brettanomyces. Annu Rev Food Sci Technol 2012; 4:57-78. [PMID: 23215631 DOI: 10.1146/annurev-food-030212-182533] [Citation(s) in RCA: 62] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Abstract
Understanding the characteristics of yeast spoilage, as well as the available control technologies, is vital to producing consistent, high-quality wine. Zygosaccharomyces bailii contamination may result in refermentation and CO2 production in sweet wines or grape juice concentrate, whereas Brettanomyces bruxellensis spoilage often contributes off-odors and flavors to red wines. Early detection of these yeasts by selective/differential media or genetic methods is important to minimize potential spoilage. More established methods of microbial control include sulfur dioxide, dimethyl dicarbonate, and filtration. Current research is focused on the use of chitosan, pulsed electric fields, low electric current, and ultrasonics as means to protect wine quality.
Collapse
Affiliation(s)
- J M Zuehlke
- School of Food Science, Washington State University, Pullman, WA, USA.
| | | | | |
Collapse
|
14
|
Shamis Y, Croft R, Taube A, Crawford RJ, Ivanova EP. Review of the specific effects of microwave radiation on bacterial cells. Appl Microbiol Biotechnol 2012; 96:319-25. [PMID: 22875401 DOI: 10.1007/s00253-012-4339-y] [Citation(s) in RCA: 32] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/23/2012] [Revised: 07/24/2012] [Accepted: 07/26/2012] [Indexed: 11/30/2022]
Abstract
The aim of the present review was to evaluate the literature suggesting that consideration be given to the existence of specific microwave (MW) effects on prokaryotic microorganisms; that is, effects on organisms that cannot be explained by virtue of temperature increases alone. This review considered a range of the reported effects on cellular components; including membranes, proteins, enzyme activity as well as cell death. It is concluded that the attribution of such effects to non-thermal mechanisms is not justified due to poor control protocols and because of the possibility that an unmeasurable thermal force, relating to instantaneous temperature (T (i)) that occurs during MW processing, has not been taken into account. However, due to this lack of control over T (i), it also follows that it cannot be concluded that these effects are not 'non-thermal'. Due to this ambiguity, it is proposed that internal 'micro'-thermal effects may occur that are specific to MW radiation, given its inherent unusual energy deposition patterning.
Collapse
Affiliation(s)
- Yury Shamis
- Faculty of Life and Social Sciences, Swinburne University of Technology, Melbourne, Australia
| | | | | | | | | |
Collapse
|
15
|
Lee SY, Sagong HG, Ryu S, Kang DH. Effect of continuous ohmic heating to inactivate Escherichia coli O157:H7, Salmonella Typhimurium and Listeria monocytogenes in orange juice and tomato juice. J Appl Microbiol 2012; 112:723-31. [DOI: 10.1111/j.1365-2672.2012.05247.x] [Citation(s) in RCA: 63] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
|
16
|
|
17
|
|
18
|
References. J Food Sci 2011. [DOI: 10.1111/j.1750-3841.2000.tb00628.x] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
|
19
|
|
20
|
Sagong HG, Park SH, Choi YJ, Ryu S, Kang DH. Inactivation of Escherichia coli O157:H7, Salmonella Typhimurium, and Listeria monocytogenes in orange and tomato juice using ohmic heating. J Food Prot 2011; 74:899-904. [PMID: 21669065 DOI: 10.4315/0362-028x.jfp-10-552] [Citation(s) in RCA: 32] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
The effects of ohmic heating on reduction of Escherichia coli O157:H7, Salmonella Typhimurium, and Listeria monocytogenes in orange and tomato juice were investigated. Orange and tomato juice inoculated with E. coli O157:H7, Salmonella Typhimurium, and L. monocytogenes were subjected to ohmic heating with selected parameters including electric field strength from 10 to 20 V/cm and treatment times from 0 to 540 s. The number of pathogens was reduced by increasing the electric field strength from 10 to 20 V/cm as well as increasing treatment time. The population of E. coli O157:H7 was reduced more than 5 log after 120, 210, and 540 s of treatment in orange juice with 20, 15, and 10 V/cm electric field strengths, respectively. In tomato juice, levels of E. coli O157:H7 were reduced more than 5 log after 90, 180, and 480 s with the same electric field strengths. Similar phenomena were observed for Salmonella Typhimurium and L. monocytogenes, but E. coli O157:H7 was the most resistant to ohmic heating treatment. These results show that ohmic heating is potentially useful for inactivation of E. coli O157:H7, Salmonella Typhimurium, and L. monocytogenes and that the effect of inactivation depends on applied electric field strength, treatment time, pathogen species, and type of juice.
Collapse
Affiliation(s)
- Hun-Gu Sagong
- Department of Food and Animal Biotechnology, School of Agricultural Biotechnology, Seoul National University, San 56-1, Sillim-dong, Kwanak-gu, Seoul 151-742, Korea
| | | | | | | | | |
Collapse
|
21
|
Uemura K, Takahashi C, Kobayashi I. Inactivation of Bacillus subtilis spores in soybean milk by radio-frequency flash heating. J FOOD ENG 2010. [DOI: 10.1016/j.jfoodeng.2010.05.010] [Citation(s) in RCA: 36] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
|
22
|
Barashkov NN, Eisenberg D, Eisenberg S, Shegebaeva GS, Irgibaeva IS, Barashkova II. Electrochemical chlorine-free AC disinfection of water contaminated with Salmonella typhimurium bacteria. RUSS J ELECTROCHEM+ 2010. [DOI: 10.1134/s1023193510030079] [Citation(s) in RCA: 13] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
|
23
|
Valle A, Zanardini E, Abbruscato P, Argenzio P, Lustrato G, Ranalli G, Sorlini C. Effects of low electric current (LEC) treatment on pure bacterial cultures. J Appl Microbiol 2008; 103:1376-85. [PMID: 17953548 DOI: 10.1111/j.1365-2672.2007.03374.x] [Citation(s) in RCA: 42] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Abstract
AIMS This research focused on the effects of low electric current (LEC) on the cell viability and metabolic activity of Escherichia coli and Bacillus cereus. METHODS AND RESULTS Different LEC intensities at fixed amperage were applied, employing either graphite or copper electrode pairs, and the effects were determined by conventional cultural methods and bioindicators. On E. coli, the LEC with graphite electrodes at 5 and 10 mA led to no significant variation, but at 20 and 40 mA there was increasing inhibition of both the enzymatic activities and growth, and a reduction in ATP content. On B. cereus, similar experiments at the lower amperages did not have any inhibitor effects, however, the 40 mA current stimulated growth, ATP content and some enzymatic activities. The LEC treatment using copper electrodes caused, already at 5 mA, inhibition of bacterial growth and metabolic and enzymatic activities in both E. coli and B. cereus. CONCLUSIONS On the basis of the obtained results using different amperages and electrodes, we can conclude that E. coli seem to be more sensitive compared with B. cereus. SIGNIFICANCE AND IMPACT OF THE STUDY The study increases the knowledge on LEC treatment effects on the pure bacterial cultures.
Collapse
Affiliation(s)
- A Valle
- Dipartimento di Scienze e Tecnologie Alimentari e Microbiologiche (DISTAM), Sez. Microbiologia Agraria, Alimentare, Ecologica (MAAE), Università di Milano, Milan, Italy.
| | | | | | | | | | | | | |
Collapse
|
24
|
References. J Food Saf 2008. [DOI: 10.1111/j.1745-4565.2000.tb00628.x] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
|
25
|
Barbosa-Canovas GV, Zhang QH, Pierson MD, Schaffner DW. High Voltage Arc Discharge. J Food Saf 2008. [DOI: 10.1111/j.1745-4565.2000.tb00620.x] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
|
26
|
|
27
|
|
28
|
Yıldız H, Baysal T. Effects of alternative current heating treatment on Aspergillus niger, pectin methylesterase and pectin content in tomato. J FOOD ENG 2006. [DOI: 10.1016/j.jfoodeng.2005.04.020] [Citation(s) in RCA: 23] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
|
29
|
Barbosa-Cánovas GV, Altunakar B. Pulsed Electric Fields Processing of Foods: An Overview. PULSED ELECTRIC FIELDS TECHNOLOGY FOR THE FOOD INDUSTRY 2006. [DOI: 10.1007/978-0-387-31122-7_1] [Citation(s) in RCA: 27] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
|
30
|
Pagán R, Mañas P. Fundamental Aspects of Microbial Membrane Electroporation. PULSED ELECTRIC FIELDS TECHNOLOGY FOR THE FOOD INDUSTRY 2006. [DOI: 10.1007/978-0-387-31122-7_3] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
|
31
|
Barbosa-Canovas G, Sepúlveda D. Present Status and the Future of PEF Technology. NOVEL FOOD PROCESSING TECHNOLOGIES 2004. [DOI: 10.1201/9780203997277.ch1] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
|
32
|
|
33
|
Lustrato G, Alfano G, Belli C, Grazia L, Iorizzo M, Maiuro L, Massarella F, Zanardini E, Ranalli G. Controlling grape must fermentation in early winemaking phases: the role of electrochemical treatment. J Appl Microbiol 2003; 95:1087-95. [PMID: 14633038 DOI: 10.1046/j.1365-2672.2003.02057.x] [Citation(s) in RCA: 19] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
Abstract
AIMS To contribute to an understanding of the phenomena related to the effect of low electric current (LEC) in grape must fermentation during laboratory and pilot plant scale winemaking, with selected co-culture yeasts (Saccharomyces cerevisiae strain 404 and Hanseniaspora guilliermodii strain 465). METHODS AND RESULTS LEC (10, 30, 50 and 100 mA) was applied to fresh grape must as an alternative method to the usual addition of SO2. Parameters such as polarity, treatment duration (24-96 h) and type of inoculum yeast were varied one at a time. LEC decreased the survival time and increased the death rate of H. guilliermondii strain 465 in co-cultures, whereas it did not affect the growth and survival of S. cerevisiae strain 40. A final comparison was made of the main physico-chemical parameters on wine obtained after the different tests. CONCLUSIONS The results have demonstrated that the low voltage treatment using a pair of graphite electrodes had a positive effect on grape juice fermentation (yeast microflora) during the early stages of winemaking, even with the potential of being an alternative method to the usual addition of SO2. SIGNIFICANCE AND IMPACT OF THE STUDY These results could be of significant importance in developing new winemaking technologies for an innovative yeast fermentation control process for 'biological wine'.
Collapse
Affiliation(s)
- G Lustrato
- DISTAAM, Facoltà di Agraria, Università del Molise, Campobasso, Italy
| | | | | | | | | | | | | | | | | |
Collapse
|
34
|
Ranalli G, Iorizzo M, Lustrato G, Zanardini E, Grazia L. Effects of low electric treatment on yeast microflora. J Appl Microbiol 2003; 93:877-83. [PMID: 12392536 DOI: 10.1046/j.1365-2672.2002.01758.x] [Citation(s) in RCA: 29] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
Abstract
AIMS To contribute to the understanding of phenomena related to different intensity electric current treatments on the growth and metabolism of selected micro-organisms using laboratory samples of pure and co-cultures (Saccharomyces cerevisiae strain 404 and Hanseniaspora guilliermondii strain 465). METHODS AND RESULTS Low electric current (10, 30, 50 and 100 mA) was applied to prepared samples. Parameters, such as polarity, treatment duration (18-48 h) and type of inoculum yeast, were varied one at a time to highlight their cause-effect relationships. The effects on cell activity as well as microflora viability were assessed. Bioindicators capable of describing the phenomena caused by the electric current on the microflora were identified. CONCLUSIONS Results demonstrated that a low voltage treatment using graphite electrodes had a greater effect on the viable S. cerevisiae strain 404 microflora. There was less bactericidal activity in the S. cerevisiae strain 404 than in the H. guilliermondii strain 465. SIGNIFICANCE AND IMPACT OF THE STUDY These results may be of significant importance in the development of new technological processes in the fields of agriculture and food, particularly new fermenting process controls.
Collapse
Affiliation(s)
- G Ranalli
- DISTAAM, Università del Molise, Campobasso, Italy.
| | | | | | | | | |
Collapse
|
35
|
Russell NJ. Bacterial membranes: the effects of chill storage and food processing. An overview. Int J Food Microbiol 2002; 79:27-34. [PMID: 12382682 DOI: 10.1016/s0168-1605(02)00176-9] [Citation(s) in RCA: 98] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Abstract
The shelf life of food is extended by refrigeration because the metabolic processes of food-associated microorganisms are slowed by the lowered temperature. Nonetheless, cold-adapted psychrotrophic food-poisoning and food-spoilage bacteria remain a concern because they possess cold-adapted proteins and membrane lipids that facilitate growth at low temperatures. The use of membrane-disrupting novel preservation techniques, such as ultrasound, high hydrostatic pressure or pulsed electric field, offer the potential for an extension of shelf life. This review considers the interacting and potentially synergistic effects of chill storage or mild heat treatment on membrane properties, with the disruptive effects of membrane-targeted physical treatments.
Collapse
Affiliation(s)
- Nicholas J Russell
- Department of Agricultural Sciences, Imperial College, Ashford, Kent, UK.
| |
Collapse
|
36
|
Bendicho S, Barbosa-Cánovas GV, Martı́n O. Milk processing by high intensity pulsed electric fields. Trends Food Sci Technol 2002. [DOI: 10.1016/s0924-2244(02)00132-2] [Citation(s) in RCA: 74] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
|
37
|
Ohlsson T, Bengtsson N. Microwave technology and foods. ADVANCES IN FOOD AND NUTRITION RESEARCH 2001; 43:65-140. [PMID: 11285687 DOI: 10.1016/s1043-4526(01)43003-8] [Citation(s) in RCA: 52] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/04/2022]
Affiliation(s)
- T Ohlsson
- SIK-The Swedish Institute for Food and Biotechnology, PO Box 5401, S-402 29 Goteborg, Sweden
| | | |
Collapse
|
38
|
Pol IE, Mastwujk HC, Slump RA, Popa ME, Smid EJ. Influence of food matrix on inactivation of Bacillus cereus by combinations of nisin, pulsed electric field treatment, and carvacrol. J Food Prot 2001; 64:1012-8. [PMID: 11456185 DOI: 10.4315/0362-028x-64.7.1012] [Citation(s) in RCA: 70] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
Carvacrol was used as a third preservative factor to enhance further the synergy between nisin and pulsed electric field (PEF) treatment against vegetative cells of Bacillus cereus. When applied simultaneously with nisin (0.04 microg/ml), carvacrol (0.5 mM) enhanced the synergy found between nisin and PEF treatment (16.7 kV/cm, 30 pulses) in potassium-N-2-hydroxyethylpiperazine-N-ethanesulfonic acid (HEPES) buffer. The influence of food ingredients on bactericidal activity was tested using skimmed milk that was diluted to 20% with sterile demineralized water. The efficacy of PEF treatment was not affected by the presence of proteins, and results found in HEPES buffer correlated well with results in milk (20%). Nisin showed less activity against B. cereus in milk. Carvacrol was not able to enhance the synergy between nisin and PEF treatment in milk, unless used in high concentrations (1.2 mM). This concentration in itself did not influence the viable count. Carvacrol did act synergistically with PEF treatment in milk, however not in HEPES buffer. This synergy was not influenced by proteins in milk, as 5% milk still allows synergy between carvacrol and PEF treatment to the same extent as 20% milk.
Collapse
Affiliation(s)
- I E Pol
- Agrotechnological Research Institute (ATO), Wageningen, The Netherlands.
| | | | | | | | | |
Collapse
|
39
|
MA LI, YANG ZHONGPING, LI YANBIN, GRIFFIS CARL. MICROBIAL, CHEMICAL AND PHYSICAL CHANGES IN CHILL WATER TREATED WITH ELECTROCHEMICAL METHOD. J FOOD PROCESS ENG 2000. [DOI: 10.1111/j.1745-4530.2000.tb00503.x] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
|
40
|
|
41
|
Pol IE, Mastwijk HC, Bartels PV, Smid EJ. Pulsed-electric field treatment enhances the bactericidal action of nisin against Bacillus cereus. Appl Environ Microbiol 2000; 66:428-30. [PMID: 10618260 PMCID: PMC91842 DOI: 10.1128/aem.66.1.428-430.2000] [Citation(s) in RCA: 84] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
Abstract
Vegetative cells of Bacillus cereus were subjected to low doses of nisin (0.06 microg/ml) and mild pulsed-electric field treatment (16.7 kV/cm, 50 pulses each of 2-micros duration). Combining both treatments resulted in a reduction of 1.8 log units more than the sum of the reductions obtained with the single treatments, indicating synergy.
Collapse
Affiliation(s)
- I E Pol
- Agrotechnological Research Institute, 6708 PD Wageningen, The Netherlands.
| | | | | | | |
Collapse
|
42
|
Cho HY, Yousef AE, Sastry SK. Kinetics of inactivation of Bacillus subtilis spores by continuous or intermittent ohmic and conventional heating. Biotechnol Bioeng 1999; 62:368-72. [PMID: 10099549 DOI: 10.1002/(sici)1097-0290(19990205)62:3<368::aid-bit14>3.0.co;2-0] [Citation(s) in RCA: 85] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Abstract
Bacillus subtilis spores were suspended in 0.1% NaCl solution (ca. 10(7) CFU/mL) and treated by conventional or ohmic heating under identical temperature histories. Temperatures tested were in the range of 88 to 99 degrees C. Survival curves and calculated D values showed significantly higher lethality for spores by ohmic than conventional heating. The z or Ea values corresponding to the two heating methods, however, were not significantly different. Spores of B. subtilis were suspended in nutrient broth and treated with conventional and ohmic heating through a single- or a double-stage treatment. In case of double-stage treatment, heating was interrupted by a 20 min of incubation at 37 degrees C to induce a Tyndallization effect. Spore inactivation during double-stage treatment was greater for ohmic than conventional heating. The enhanced spore inactivation by ohmic, compared with conventional, heating resulted from a greater rate of spore death during the first stage of heating and greater decrease in count of viable spores immediately after the incubation period that intervened the heating process. Thus it is concluded that spore inactivation during ohmic heating was primarily due to the thermal effect but there was an additional killing effect caused by the electric current.
Collapse
Affiliation(s)
- H Y Cho
- Department of Food Science and Technology and Department of Food, Agricultural and Biological Engineering, The Ohio State University, Columbus, Ohio 43210, USA
| | | | | |
Collapse
|
43
|
Wouters PC, Smelt JP. Inactivation of microorganisms with pulsed electric fields: Potential for food preservation. FOOD BIOTECHNOL 1997. [DOI: 10.1080/08905439709549933] [Citation(s) in RCA: 90] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
|
44
|
MARTÍN O, QIN B, CHANG F, BARBOSA-CÁNOVAS G, SWANSON B. INACTIVATION OF ESCHERICHIA COLI IN SKIM MILK BY HIGH INTENSITY PULSED ELECTRIC FIELDS. J FOOD PROCESS ENG 1997. [DOI: 10.1111/j.1745-4530.1997.tb00425.x] [Citation(s) in RCA: 142] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
|
45
|
Lubicki P, Jayaram S. High voltage pulse application for the destruction of the Gram-negative bacterium Yersinia enterocolitica. ACTA ACUST UNITED AC 1997. [DOI: 10.1016/s0302-4598(96)05153-7] [Citation(s) in RCA: 28] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
|
46
|
LIU XIA, YOUSEF AHMEDE, CHISM GRADYW. INACTIVATION OF ESCHERICHIA COLI O157:H7 BY THE COMBINATION OF ORGANIC ACIDS AND PULSED ELECTRIC FIELD. J Food Saf 1997. [DOI: 10.1111/j.1745-4565.1997.tb00169.x] [Citation(s) in RCA: 75] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
|
47
|
Minimally Processed Foods State of the Art and Future. ACTA ACUST UNITED AC 1997. [DOI: 10.1007/978-1-4615-6057-9_11] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register]
|
48
|
Tapia de Daza MS, Alzamora SM, Chanes JW. Combination of preservation factors applied to minimal processing of foods. Crit Rev Food Sci Nutr 1996; 36:629-59. [PMID: 8841734 DOI: 10.1080/10408399609527742] [Citation(s) in RCA: 51] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/02/2023]
Abstract
Innovative technologies for producing minimally processed (MP) foods that apply the concept of combination of preservation factors are addressed in this article with special emphasis on a new combined approach that has been successfully applied in several Latin American countries for MP high-moisture fruit products (HMFP). HMFP can be regarded as a different approach to the commercially available and widely accepted MP concept for fruits and vegetables (even if developed for the same purpose of obtaining freshlike high-quality products with an extended shelf life) that is better adapted to Latin American countries in terms of independence of the chill chain and the use of simple and energy-efficient technologies. The continuous refrigeration hurdle associated with MP refrigerated fruits is not included in the preservation system of HMFP because a different combination of hurdles must be overcome to enhance the shelf stability of nonrespiring vegetable tissues while preserving freshlike character. Guidelines to obtain safe and high-quality MP fruit products are proposed. Other products preserved by combined factors technology are also discussed, as well as some other classical and new preservation factors whose application could enhance the quality of HMFP.
Collapse
Affiliation(s)
- M S Tapia de Daza
- Instituto de Ciencia y Tecnología de Alimentos, Facultad de Ciencias, Universidad Central de Venezuela, Caracas, Venezuela
| | | | | |
Collapse
|
49
|
Ponne CT, Bartels PV. Interaction of electromagnetic energy with biological material — relation to food processing. Radiat Phys Chem Oxf Engl 1993 1995. [DOI: 10.1016/0969-806x(94)00073-s] [Citation(s) in RCA: 24] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
|
50
|
Pothakamury UR, Monsalve-Gonzàlez A, Barbosa-Cánovas GV, Swanson BG. Inactivation of Escherichia coli and Staphylococcus aureus in model foods by pulsed electric field technology. Food Res Int 1995. [DOI: 10.1016/0963-9969(95)90801-g] [Citation(s) in RCA: 62] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
|