1
|
Cho ER, Kang DH. Development and investigation of ultrasound-assisted pulsed ohmic heating for inactivation of foodborne pathogens in milk with different fat content. Food Res Int 2024; 179:113978. [PMID: 38342529 DOI: 10.1016/j.foodres.2024.113978] [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: 10/05/2023] [Revised: 12/28/2023] [Accepted: 01/03/2024] [Indexed: 02/13/2024]
Abstract
The central objective of this research was to develop an ultrasound-assisted pulsed ohmic heating (POH) system for inactivation of food-borne pathogens in phosphate buffered saline (PBS) and milk with 0-3.6% fat and investigate its bactericidal effect. Combining ultrasound with POH did not significantly affect the temperature profile of samples. Both POH alone and ultrasound-assisted POH took 120 s to heat PBS 60℃. Milk with 0, 1, and 3.6% fat was heated to 60℃ by POH alone and ultrasound-assisted POH after 335, 475, and 525 s, respectively. This is because the electrical conductivity of the samples was the same for POH alone and ultrasound-assisted POH. Despite identical temperature profiles, ultrasound-assisted POH exerted a synergistic effect on the reduction of Escherichia coli O157:H7, Salmonella Typhimurium, Listeria monocytogenes, and Staphylococcus aureus. In particular, the inactivation level of S. Typhimurium in PBS subjected to ultrasound-assisted POH treatment for 120 s corresponding to a treatment temperature of 60℃ was 3.73 log units higher than the sum of each treatment alone. A propidium iodide assay, intracellular protein measurements, and scanning electron microscopy revealed that ultrasound-assisted POH treatment provoked lethal cell membrane damage and leakage of intracellular proteins. Meanwhile, fat in milk reduced the efficacy of the bacterial inactivation of the ultrasound-assisted POH system due to its low electrical conductivity and sonoprotective effect. After ultrasound-assisted POH treatment at 60℃, there were no significant differences (P > 0.05) in the pH, color, and apparent viscosity of milk between the untreated and treated group.
Collapse
Affiliation(s)
- Eun-Rae Cho
- Department of Food and Animal Biotechnology, Department of Agricultural Biotechnology, Center for Food and Bioconvergence, Research Institute of Agricultural and Life Sciences, Seoul National University, Seoul, 08826, Republic of Korea; Institutes of Green Bio Science & Technology, Seoul National University, Pyeongchang-gun, Gangwon do, 25354, Republic of Korea
| | - Dong-Hyun Kang
- Department of Food and Animal Biotechnology, Department of Agricultural Biotechnology, Center for Food and Bioconvergence, Research Institute of Agricultural and Life Sciences, Seoul National University, Seoul, 08826, Republic of Korea; Institutes of Green Bio Science & Technology, Seoul National University, Pyeongchang-gun, Gangwon do, 25354, Republic of Korea.
| |
Collapse
|
2
|
Kim WJ, Kang DH. Synergistic effects of 915 MHz microwave heating and essential oils on inactivation of foodborne pathogen in hot-chili sauce. Int J Food Microbiol 2023; 398:110210. [PMID: 37120941 DOI: 10.1016/j.ijfoodmicro.2023.110210] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/26/2022] [Revised: 04/05/2023] [Accepted: 04/08/2023] [Indexed: 05/02/2023]
Abstract
Essential oil is a food additive with antimicrobial properties but with limitations due to strong organoleptic properties. However, thermal treatments can be applied to reduce essential oil content while ensuring antimicrobial activities in food matrices. In this study, the inactivation efficiency of essential oils on E. coli O157:H7, Salmonella Typhimurium and Listeria monocytogenes in buffered peptone water (BPW) and hot-chili sauce was evaluated when coupled with 915 MHz microwave heating. Essential oils used in this study did not affect the dielectric properties and further heating rate of BPW and hot-chili sauce. The dielectric constant of BPW was 76.3 and dielectric loss factor was 30.9. In addition, it took 85 s to reach 100 °C for all samples. Among essential oils, synergistic microbial inactivation with microwave heating was observed from carvacrol (CL) and citral (CI), but not from eugenol (EU) and Carvone (CN). Specifically, CL and microwave heating (M) for 45 s showed the most effective inactivation (ca. 6 log reduction) for the pathogens in BPW. Similar trends were shown in hot-chili sauce. However, M + CI inactivation did not show synergistic effects in hot-chili sauce. Microwave heating time for hot-chilis sauce was 40 s. In propidium iodide uptake study, M + CL was found to cause most severe damage to cell membrane (758.5 of PI value for E. coli O157:H7) while M + CU and M + CN had little impact. In DiBAC4(3) test, CL resulted in the largest value (2.09 for E. coli O157:H7). These observations highlight that CL induces synergistic effects as it caused severe membrane damage along with destruction of membrane potential. The combined treatment did not show any significant difference in quality change compared to untreated hot-chili sauce (p > 0.05). The result indicates the potential application of CL and M combination for hot-chili sauce processes to ensure microbiological safety with acceptable quality.
Collapse
Affiliation(s)
- Woo-Ju Kim
- Department of Food science and Technology, Seoul National University of Science and Technology, Seoul 01811, Republic of Korea
| | - Dong-Hyun Kang
- Department of Food and Animal Biotechnology, Department of Agricultural Biotechnology, Center for Food and Bioconvergence, Research Institute for Agricultural and Life Sciences, Seoul National University, Seoul 08826, Republic of Korea; Institutes of Green Bio Science & Technology, Seoul National University, Pyeongchang-gun, Gangwon-do 25354, Republic of Korea.
| |
Collapse
|
3
|
Song B, Zhu P, Zhang Y, Ju N, Si X, Pang X, Lv J, Zhang S. Preparation and quality assessment of processed cream cheese by high hydrostatic pressure combined thermal processing and spore-induced germination. J FOOD ENG 2023. [DOI: 10.1016/j.jfoodeng.2022.111319] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/05/2022]
|
4
|
Ji F, Sun J, Sui Y, Qi X, Mao X. Microbial inactivation of milk by low intensity direct current electric field: Inactivation kinetics model and milk characterization. Curr Res Food Sci 2022; 5:1906-1915. [PMID: 36300164 PMCID: PMC9589170 DOI: 10.1016/j.crfs.2022.10.015] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/10/2022] [Revised: 10/06/2022] [Accepted: 10/10/2022] [Indexed: 11/06/2022] Open
Abstract
Microbial inactivation by pulsed electric field (PEF) has been studied widely although with high operational risk, while few studies on the potential of low intensity electric fields for microbial inactivation have been reported. In this study, the feasibility of inactivating microorganisms in milk by low intensity direct current (DC) electric field was investigated. Then a kinetics model was proposed based on the inactivation curves. Finally, the effect of electric field on the microflora and physicochemical properties of milk was analyzed. Results showed that the bacterial reduction >5 log CFU/mL could be achieved at 50–55°C, 0.3 A–0.6 A, and with 5 min starting intensity of 5 V/cm-9 V/cm. The inactivation kinetics consisted of three stages, therein, the middle stage, main part of the inactivation curve, followed 1st-order reaction kinetics, and the effect of temperature on it was consistent with the Arrhenius Law, which implied that the electric field itself can inactivate bacteria without thermal inactivating effect. The microflora analysis showed that naturally occurring bacteria in the milk contained typical potential pathogenic bacteria (e.g., 56.9% of Acinetobacter spp.) and spoilage bacteria (e.g., 27.5% of Pseudomonas spp.), and the electric field can inactivate them. Moreover, the inactivation chemically preserved the milk's fresh-like characteristics (according to indexes of whey protein denaturation rate, furosine content), and physical stability (turbidity, zeta potential, particle size, color and so on). Therefore, a promising approach is provided for microbial inactivation in dairy industry. Microbial inactivation of milk in low intensity direct current electric field was verified. The bacteria (7.5 log CFU/mL) in milk were completely inactivated. The main part, middle stage, of inactivation followed 1st-order reaction kinetics. For Acinetobacter spp. and Pseudomonas spp., inactivation of the electric field was non-selective. Inactivation on the physicochemical properties of milk was at an acceptable level.
Collapse
Affiliation(s)
- Feihong Ji
- College of Food Science and Engineering, Ocean University of China, Qingdao, 266003, China
| | - Jing Sun
- College of Food Science and Engineering, Ocean University of China, Qingdao, 266003, China
| | - Yiming Sui
- College of Food Science and Engineering, Ocean University of China, Qingdao, 266003, China
| | - Xiangming Qi
- College of Food Science and Engineering, Ocean University of China, Qingdao, 266003, China,Shandong Meijia Group Co. Ltd., Rizhao, 276826, China,Corresponding author. College of Food Science and Engineering, Ocean University of China, Qingdao, 266003, China.
| | - Xiangzhao Mao
- College of Food Science and Engineering, Ocean University of China, Qingdao, 266003, China
| |
Collapse
|
5
|
Cho ER, Kang DH. Intensified inactivation efficacy of pulsed ohmic heating for pathogens in soybean milk due to sodium lactate. Food Control 2022. [DOI: 10.1016/j.foodcont.2022.108936] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
|
6
|
Balthazar CF, Guimarães JF, Coutinho NM, Pimentel TC, Ranadheera CS, Santillo A, Albenzio M, Cruz AG, Sant'Ana AS. The future of functional food: Emerging technologies application on prebiotics, probiotics and postbiotics. Compr Rev Food Sci Food Saf 2022; 21:2560-2586. [PMID: 35470949 DOI: 10.1111/1541-4337.12962] [Citation(s) in RCA: 21] [Impact Index Per Article: 10.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/01/2021] [Revised: 03/10/2022] [Accepted: 03/15/2022] [Indexed: 12/21/2022]
Abstract
This review was the first to gather literature about the effect of emerging technologies on probiotic, prebiotic, and postbiotic products. Applying emerging technologies to probiotic products can increase probiotic survival and improve probiotic properties (cholesterol attachment, adhesion to Caco-2 cells, increase angiotensin-converting enzyme (ACE) inhibitory, antioxidant, and antimicrobial activities, and decrease systolic blood pressure). Furthermore, it can optimize the fermentation process, produce or maintain compounds of interest (bacteriocin, oligosaccharides, peptides, phenolic compounds, flavonoids), improve bioactivity (vitamin, aglycones, calcium), and sensory characteristics. Applying emerging technologies to prebiotic products did not result in prebiotic degradation. Still, it contributed to higher concentrations of bioactive compounds (citric and ascorbic acids, anthocyanin, polyphenols, flavonoids) and health properties (antioxidant activity and inhibition of ACE, α-amylase, and α-glucosidase). Emerging technologies may also be applied to obtain postbiotics with increased health effects. In this way, current studies suggest that emerging food processing technologies enhance the efficiency of probiotics and prebiotics in food. The information provided may help food industries to choose a more suitable technology to process their products and provide a basis for the most used process parameters. Furthermore, the current gaps are discussed. Emerging technologies may be used to process food products resulting in increased probiotic functionality, prebiotic stability, and higher concentrations of bioactive compounds. In addition, they can be used to obtain postbiotic products with improved health effects compared to the conventional heat treatment.
Collapse
Affiliation(s)
- Celso F Balthazar
- Department of Food Science and Nutrition, Faculty of Food Engineering, University of Campinas, Campinas, São Paulo, Brazil
| | - Jonas F Guimarães
- Department of Food Science and Technology, School of Veterinary, Federal Fluminense University, Rio de Janeiro, Niteroi, Brazil
| | - Nathália M Coutinho
- Department of Food Science and Technology, School of Veterinary, Federal Fluminense University, Rio de Janeiro, Niteroi, Brazil
| | - Tatiana C Pimentel
- Federal Institute of Paraná, Campus Paranavaí, Paranavaí, Paraná, Brazil
| | - C Senaka Ranadheera
- School of Agriculture & Food, Faculty of Veterinary & Agricultural Sciences, The University of Melbourne, Melbourne, Victoria, Australia
| | - Antonella Santillo
- Department of the Science of Agriculture, Food and Environment (SAFE), University of Foggia (UNIFG), Foggia, Italy
| | - Marzia Albenzio
- Department of the Science of Agriculture, Food and Environment (SAFE), University of Foggia (UNIFG), Foggia, Italy
| | - Adriano G Cruz
- Department of Food, Federal Institute of Rio de Janeiro, Rio de Janeiro, Rio de Janeiro, Brazil
| | - Anderson S Sant'Ana
- Department of Food Science and Nutrition, Faculty of Food Engineering, University of Campinas, Campinas, São Paulo, Brazil
| |
Collapse
|
7
|
Kwon SW, Kwon EA, Hong YG, Kim SS. Germination of Bacillus cereus ATCC 14579 spore at various conditions and inactivation of the germinated cells with microwave heating and UVC treatment in milk samples. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112702] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
|
8
|
Ariç Sürme S, Sabancı S. The usage of Ohmic heating in milk evaporation and evaluation of electrical conductivity and performance analysis. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15522] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/22/2023]
Affiliation(s)
- Seda Ariç Sürme
- Food Engineering Section Graduate Education Institute Munzur University Tunceli Turkey
| | - Serdal Sabancı
- Faculty of Health Sciences Department of Nutrition and Dietetics Munzur University Tunceli Turkey
| |
Collapse
|
9
|
Novel technologies for extending the shelf life of drinking milk: Concepts, research trends and current applications. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111746] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
|
10
|
Joeres E, Drusch S, Töpfl S, Loeffler M, Witte F, Heinz V, Terjung N. Influence of oil content and droplet size of an oil-in-water emulsion on heat development in an Ohmic heating process. INNOV FOOD SCI EMERG 2021. [DOI: 10.1016/j.ifset.2021.102638] [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]
|
11
|
Shin M, Kim S, Kang D. Application of ohmic heating for the inactivation of microbiological hazards in food products. J Food Saf 2020. [DOI: 10.1111/jfs.12787] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
Affiliation(s)
- Minjung Shin
- Department of Agricultural Biotechnology, Center for Food and Bioconvergence, and Research Institute for Agricultural and Life Sciences Seoul National University Seoul Republic of Korea
| | - Sang‐Soon Kim
- Department of Food Engineering Dankook University Cheonan Chungnam Republic of Korea
| | - Dong‐Hyun Kang
- Department of Agricultural Biotechnology, Center for Food and Bioconvergence, and Research Institute for Agricultural and Life Sciences Seoul National University Seoul Republic of Korea
- Institutes of Green Bio Science & Technology, Seoul National University Pyeongchang‐gun Gangwon‐do Republic of Korea
| |
Collapse
|
12
|
Kubo MTK, Siguemoto ÉS, Funcia ES, Augusto PED, Curet S, Boillereaux L, Sastry SK, Gut JAW. Non-thermal effects of microwave and ohmic processing on microbial and enzyme inactivation: a critical review. Curr Opin Food Sci 2020. [DOI: 10.1016/j.cofs.2020.01.004] [Citation(s) in RCA: 59] [Impact Index Per Article: 14.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
|
13
|
Cho ER, Kim SS, Kang DH. Inactivation Kinetics and Membrane Potential of Pathogens in Soybean Curd Subjected to Pulsed Ohmic Heating Depending on Applied Voltage and Duty Ratio. Appl Environ Microbiol 2020; 86:e00656-20. [PMID: 32385086 PMCID: PMC7357481 DOI: 10.1128/aem.00656-20] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/17/2020] [Accepted: 04/28/2020] [Indexed: 11/20/2022] Open
Abstract
The aim of this research was to investigate the efficacy of the duty ratio and applied voltage in the inactivation of pathogens in soybean curd by pulsed ohmic heating (POH). The heating rate of soybean curd increased rapidly as the applied voltage increased, although the duty ratio did not affect the temperature profile. We supported this result by verifying that electrical conductivity increased with the applied voltage. Escherichia coli O157:H7, Salmonella enterica serovar Typhimurium, and Listeria monocytogenes in soybean curd were significantly (P < 0.05) inactivated by more than 1 log unit at 80 Vrms (root mean square voltage). To elucidate the mechanism underlying these results, the membrane potential of the pathogens was examined using DiBAC4(3) [bis-(1,3-dibutylbarbituric acid)trimethine oxonol] on the basis of a previous study showing that the electric field generated by ohmic heating affected the membrane potential of cells. The values of DiBAC4(3) accumulation increased under increasing applied voltage, and they were significantly (P < 0.05) higher at 80 Vrms, while the duty ratio had no effect. In addition, morphological analysis via transmission electron microscopy showed that electroporation and expulsion of intracellular materials were predominant at 80 Vrms Moreover, electrode corrosion was overcome by the POH technique, and the textural and color properties of soybean curd were preserved. These results substantiate the idea that the applied voltage has a profound effect on the microbial inactivation of POH as a consequence of not only the thermal effect, but also the nonthermal effect, of the electric field, whereas the duty ratio does not have such an effect.IMPORTANCE High-water-activity food products, such as soybean curd, are vulnerable to microbial contamination, which causes fatal foodborne diseases and food spoilage. Inactivating microorganisms inside food is difficult because the transfer of thermal energy is slower inside than it is outside the food. POH is an adequate sterilization technique because of its rapid and uniform heating without causing electrode corrosion. To elucidate the electrical factors associated with POH performance in the inactivation of pathogens, the effects of the applied voltage and duty ratio on POH were investigated. In this study, we verified that a high applied voltage (80 Vrms) at a duty ratio of 0.1 caused thermal and nonthermal effects on pathogens that led to an approximately 4-log-unit reduction in a significantly short time. Therefore, the results of this research corroborate database predictions of the inactivation efficiency of POH based on pathogen control strategy modeling.
Collapse
Affiliation(s)
- Eun-Rae Cho
- Department of Agricultural Biotechnology, Center for Food and Bioconvergence, and Research Institute for Agricultural and Life Sciences, Seoul National University, Seoul, Republic of Korea
| | - Sang-Soon Kim
- Department of Food Engineering, Dankook University, Cheonan, Chungnam, Republic of Korea
| | - Dong-Hyun Kang
- Department of Agricultural Biotechnology, Center for Food and Bioconvergence, and Research Institute for Agricultural and Life Sciences, Seoul National University, Seoul, Republic of Korea
- Institutes of Green Bio Science and Technology, Seoul National University, Seoul, Republic of Korea
| |
Collapse
|
14
|
Olaimat AN, Osaili TM, Al-Holy MA, Al-Nabulsi AA, Obaid RS, Alaboudi AR, Ayyash M, Holley R. Microbial safety of oily, low water activity food products: A review. Food Microbiol 2020; 92:103571. [PMID: 32950156 DOI: 10.1016/j.fm.2020.103571] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/25/2020] [Revised: 05/17/2020] [Accepted: 06/13/2020] [Indexed: 12/25/2022]
Abstract
Oily, low water activity (OL aw) products including tahini (sesame seed paste), halva (tahini halva), peanut butter, and chocolate, have been recently linked to numerous foodborne illness outbreaks and recalls. This review discusses the ingredients used and processing of OL aw products with a view to provide greater understanding of the routes of their contamination with foodborne pathogens and factors influencing pathogen persistence in these foods. Adequate heat treatment during processing may eliminate bacterial pathogens from OL aw foods; however, post-processing contamination commonly occurs. Once these products are contaminated, their high fat and sugar content can enhance pathogen survival for long periods. The physiological basis and survival mechanisms used by pathogens in these products are comprehensively discussed here. Foodborne outbreaks and recalls linked to OL aw foods are summarized and it was observed that serotypes of Salmonella enterica were the predominant pathogens causing illnesses. Further, intervention strategies available to control foodborne pathogens such as thermal inactivation, use of natural antimicrobials, irradiation and hydrostatic pressure are assessed for their usefulness to achieve pathogen control and enhance the safety of OL aw foods. Sanitation, hygienic design of manufacturing facilities, good hygienic practices, and environmental monitoring of OL aw food industries were also discussed.
Collapse
Affiliation(s)
- Amin N Olaimat
- Department of Clinical Nutrition and Dietetics, Faculty of Applied Medical Sciences, The Hashemite University, P.O. Box 150459, Zarqa, 13115, Jordan.
| | - Tareq M Osaili
- Department of Clinical Nutrition and Dietetics, College of Health Science, University of Sharjah, Sharjah, United Arab Emirates; Department of Nutrition and Food Technology, Jordan University of Science and Technology, P.O. Box 3030, Irbid, 22110, Jordan.
| | - Murad A Al-Holy
- Department of Clinical Nutrition and Dietetics, Faculty of Applied Medical Sciences, The Hashemite University, P.O. Box 150459, Zarqa, 13115, Jordan
| | - Anas A Al-Nabulsi
- Department of Nutrition and Food Technology, Jordan University of Science and Technology, P.O. Box 3030, Irbid, 22110, Jordan
| | - Reyad S Obaid
- Department of Clinical Nutrition and Dietetics, College of Health Science, University of Sharjah, Sharjah, United Arab Emirates
| | - Akram R Alaboudi
- Department of Pathology and Public Health, Faculty of Veterinary Medicine, Jordan University of Science and Technology, P.O. Box 3030, Irbid, 22110, Jordan
| | - Mutamed Ayyash
- Department of Food, Nutrition and Health, College of Food and Agriculture, United Arab Emirates University (UAEU), Al Ain, UAE
| | - Richard Holley
- Department of Food Science and Human Nutrition, University of Manitoba, Winnipeg, Manitoba, R2J 3L8, Canada
| |
Collapse
|
15
|
Inactivation of Staphylococcus aureus in phosphate buffered saline and physiological saline using ohmic heating with different voltage gradient and frequency. J FOOD ENG 2020. [DOI: 10.1016/j.jfoodeng.2019.109834] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
|
16
|
Microbial inactivation by ohmic heating: Literature review and influence of different process variables. Trends Food Sci Technol 2020. [DOI: 10.1016/j.tifs.2020.03.021] [Citation(s) in RCA: 20] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
|
17
|
Kim SS, Choi W, Park SH, Kang DH. Mathematical modeling of ohmic heating for inactivation of acid-adapted foodborne pathogens in tomato juice. INTERNATIONAL JOURNAL OF FOOD ENGINEERING 2020. [DOI: 10.1515/ijfe-2019-0388] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
Abstract
AbstractThe objective of the present study was to predict the inactivation trends of acid-adapted foodborne pathogens in tomato juice by ohmic heating through a numerical analysis method. The mathematical model based on finite element method (FEM) was used to simulate the multiphysics phenomena including electric heating, heat transfer, fluid dynamics, and pathogen inactivation. A cold spot was observed in the corner part of the ohmic heating chamber, where some pathogens survived even though all pathogens were inactivated elsewhere. Challenges of this study were how to reflect the increased resistance of pathogen by acid-adaptation. After simulation, we verified that inactivation level of acid-adapted foodborne pathogens by 25 Vrms/cm ohmic heating (1 kHz), predicted with the developed mathematical model, had no significant differences with experimental results (p > 0.05). Therefore, the mathematical approaches described in the present study will help juice processors determine the processing conditions necessary to ensure microbial safety at the cold point of a rectangular type batch ohmic heater.
Collapse
Affiliation(s)
- Sang-Soon Kim
- Department of Food Engineering, Dankook University, Cheonan, Chungnam, 31116, Republic of Korea
| | - Won Choi
- Department of Landscape Architecture and Rural Systems Engineering, Research Institute for Agriculture and Life Sciences, Seoul National University, Seoul, 08826, Republic of Korea
| | - Sang-Hyun Park
- Department of Food Science and Technology, Kongju National University, Yesan, Chungnam, 32439, Republic of Korea
| | - Dong-Hyun Kang
- Department of Agricultural Biotechnology, Center for Food and Bioconvergence, and Research Institute for Agricultural and Life Sciences, Seoul National University, Seoul, 08826, Republic of Korea
- Institutes of Green Bio Science & Technology, Seoul National University, Pyeongchang-gun, Gangwon-do, 25354, Republic of Korea
| |
Collapse
|
18
|
Makroo H, Rastogi N, Srivastava B. Ohmic heating assisted inactivation of enzymes and microorganisms in foods: A review. Trends Food Sci Technol 2020. [DOI: 10.1016/j.tifs.2020.01.015] [Citation(s) in RCA: 47] [Impact Index Per Article: 11.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
|
19
|
Tian X, Shao L, Yu Q, Silva‐Vera W, Li X, Dai R. Comparative analysis of quality uniformity of ohmic and water bath heating treated pork batter with different fat content. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.14377] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/25/2022]
Affiliation(s)
- Xiaojing Tian
- College of Food Science and Nutritional Engineering China Agricultural University Beijing PR China
- Beijing Higher Institution Engineering Research Center of Animal Product China Agricultural University Beijing PR China
| | - Lele Shao
- College of Food Science and Nutritional Engineering China Agricultural University Beijing PR China
- Beijing Higher Institution Engineering Research Center of Animal Product China Agricultural University Beijing PR China
| | - Qianqian Yu
- College of Food Science and Nutritional Engineering China Agricultural University Beijing PR China
- Beijing Higher Institution Engineering Research Center of Animal Product China Agricultural University Beijing PR China
| | - Wladimir Silva‐Vera
- Department of Biotechnology Universidad Tecnológica Metropolitana Ñuñoa Santiago Chile
| | - Xingmin Li
- College of Food Science and Nutritional Engineering China Agricultural University Beijing PR China
- Beijing Higher Institution Engineering Research Center of Animal Product China Agricultural University Beijing PR China
| | - Ruitong Dai
- College of Food Science and Nutritional Engineering China Agricultural University Beijing PR China
- Beijing Higher Institution Engineering Research Center of Animal Product China Agricultural University Beijing PR China
| |
Collapse
|
20
|
Bahrami A, Moaddabdoost Baboli Z, Schimmel K, Jafari SM, Williams L. Efficiency of novel processing technologies for the control of Listeria monocytogenes in food products. Trends Food Sci Technol 2020. [DOI: 10.1016/j.tifs.2019.12.009] [Citation(s) in RCA: 54] [Impact Index Per Article: 13.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
|
21
|
Vatankhah H, John D, Ramaswamy HS. Evaluation of thermal and nonthermal treatment of margarine: Pasteurization process efficiency, kinetics of microbial destruction, and changes in thermophysical characteristics. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.14323] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Hamed Vatankhah
- Department of Food Science and Agricultural Chemistry Macdonald Campus of McGill University Montréal QC Canada
| | - Dalia John
- Department of Food Science and Agricultural Chemistry Macdonald Campus of McGill University Montréal QC Canada
| | - Hosahalli S. Ramaswamy
- Department of Food Science and Agricultural Chemistry Macdonald Campus of McGill University Montréal QC Canada
| |
Collapse
|
22
|
Verheyen D, Govaert M, Seow TK, Ruvina J, Mukherjee V, Baka M, Skåra T, Van Impe JFM. The Complex Effect of Food Matrix Fat Content on Thermal Inactivation of Listeria monocytogenes: Case Study in Emulsion and Gelled Emulsion Model Systems. Front Microbiol 2020; 10:3149. [PMID: 32038582 PMCID: PMC6987303 DOI: 10.3389/fmicb.2019.03149] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/31/2019] [Accepted: 12/29/2019] [Indexed: 11/13/2022] Open
Abstract
Previous studies on the influence of food matrix fat content on thermal inactivation kinetics of food pathogens have shown contradictory results due to the combined influence of fat content and other factors such as composition. Therefore, thermal inactivation of Listeria monocytogenes at 59, 64, and 69°C was systematically investigated in emulsion and gelled emulsion food model systems with various fat content (1, 5, 10, and 20%), such that the effect of fat content was isolated. Thermal conductivity and rheological properties of the model systems were quantified, as well as the effect of these properties on the thermal load of the model systems. Thermal conductivity was complexly related to fat content, the nature of the food matrix (i.e., viscous or gelled), and temperature. For the emulsions, the consistency index K increased with increasing fat content, while the flow behavior index n followed the opposite trend. For the gelled emulsions, the storage modulus G' was always larger than the loss modulus G″ (i.e., measure of elastic and viscous properties, respectively). The phase angle δ [i.e., arctan (G″/G')] was proportional with fat content, but this relation became more complex at higher temperatures. The thermal load of the model systems was not largely affected by food matrix fat content. Thermal inactivation of L. monocytogenes was investigated by means of the maximum specific inactivation rate k max, log reductions, and sublethal injury (SI). Both for emulsions and gelled emulsions, k max decreased with increasing fat content below approximately 60°C, while a more complex behavior was observed at higher temperatures. In the emulsions, log reductions were considerably lower (i.e., 2-3 log) at 1% fat than in systems with higher fat content. In the gelled emulsions, log reductions generally decreased with increasing fat content. SI decreased with increasing fat content, both in emulsions and gelled emulsions. In conclusion, the inactivation rate (i.e., k max) of L. monocytogenes was affected by a complex relation between food matrix fat content, thermal conductivity, rheological properties, and inactivation temperature. Due to the small scale of the model systems, differences in k max did not directly affect the final log reductions in a similar fashion.
Collapse
Affiliation(s)
- Davy Verheyen
- BioTeC+ – Chemical and Biochemical Process Technology and Control, KU Leuven, Ghent, Belgium
- Center of Excellence Optimization in Engineering, KU Leuven, Ghent, Belgium
- Flemish Cluster Predictive Microbiology in Foods (CPMF), Ghent, Belgium
| | - Marlies Govaert
- BioTeC+ – Chemical and Biochemical Process Technology and Control, KU Leuven, Ghent, Belgium
- Center of Excellence Optimization in Engineering, KU Leuven, Ghent, Belgium
- Flemish Cluster Predictive Microbiology in Foods (CPMF), Ghent, Belgium
| | - Ti Kian Seow
- BioTeC+ – Chemical and Biochemical Process Technology and Control, KU Leuven, Ghent, Belgium
| | - Jonela Ruvina
- BioTeC+ – Chemical and Biochemical Process Technology and Control, KU Leuven, Ghent, Belgium
| | - Vivek Mukherjee
- BioTeC+ – Chemical and Biochemical Process Technology and Control, KU Leuven, Ghent, Belgium
| | - Maria Baka
- BioTeC+ – Chemical and Biochemical Process Technology and Control, KU Leuven, Ghent, Belgium
- Center of Excellence Optimization in Engineering, KU Leuven, Ghent, Belgium
- Flemish Cluster Predictive Microbiology in Foods (CPMF), Ghent, Belgium
| | | | - Jan F. M. Van Impe
- BioTeC+ – Chemical and Biochemical Process Technology and Control, KU Leuven, Ghent, Belgium
- Center of Excellence Optimization in Engineering, KU Leuven, Ghent, Belgium
- Flemish Cluster Predictive Microbiology in Foods (CPMF), Ghent, Belgium
| |
Collapse
|
23
|
Kim SS, Shin M, Kang JW, Kim DK, Kang DH. Application of the 222 nm krypton-chlorine excilamp and 280 nm UVC light-emitting diode for the inactivation of Listeria monocytogenes and Salmonella Typhimurium in water with various turbidities. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2019.108458] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
|
24
|
Suebsiri N, Kokilakanistha P, Laojaruwat T, Tumpanuvatr T, Jittanit W. The application of ohmic heating in lactose-free milk pasteurization in comparison with conventional heating, the metal contamination and the ice cream products. J FOOD ENG 2019. [DOI: 10.1016/j.jfoodeng.2019.05.017] [Citation(s) in RCA: 21] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
|
25
|
García MJ, Ruíz F, Asurmendi P, Pascual L, Barberis L. Searching potential candidates for development of protective cultures: Evaluation of two
Lactobacillus
strains to reduce
Listeria monocytogenes
in artificially contaminated milk. J Food Saf 2019. [DOI: 10.1111/jfs.12723] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/12/2023]
Affiliation(s)
- María J. García
- Departamento de Microbiología e InmunologíaUniversidad Nacional de Río Cuarto Río Cuarto Córdoba Argentina
- Instituto de Biotecnología Ambiental y Salud (INBIAS), CONICET‐UNRC Río Cuarto Córdoba Argentina
- Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET) Río Cuarto Córdoba Argentina
| | - Francesca Ruíz
- Departamento de Microbiología e InmunologíaUniversidad Nacional de Río Cuarto Río Cuarto Córdoba Argentina
- Instituto de Biotecnología Ambiental y Salud (INBIAS), CONICET‐UNRC Río Cuarto Córdoba Argentina
| | - Paula Asurmendi
- Departamento de Microbiología e InmunologíaUniversidad Nacional de Río Cuarto Río Cuarto Córdoba Argentina
- Instituto de Biotecnología Ambiental y Salud (INBIAS), CONICET‐UNRC Río Cuarto Córdoba Argentina
- Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET) Río Cuarto Córdoba Argentina
| | - Liliana Pascual
- Departamento de Microbiología e InmunologíaUniversidad Nacional de Río Cuarto Río Cuarto Córdoba Argentina
- Instituto de Biotecnología Ambiental y Salud (INBIAS), CONICET‐UNRC Río Cuarto Córdoba Argentina
| | - Lucila Barberis
- Departamento de Microbiología e InmunologíaUniversidad Nacional de Río Cuarto Río Cuarto Córdoba Argentina
- Instituto de Biotecnología Ambiental y Salud (INBIAS), CONICET‐UNRC Río Cuarto Córdoba Argentina
| |
Collapse
|
26
|
Gurtler JB, Fan X, Jin T, Niemira BA. Influence of Antimicrobial Agents on the Thermal Sensitivity of Foodborne Pathogens: A Review. J Food Prot 2019; 82:628-644. [PMID: 30917037 DOI: 10.4315/0362-028x.jfp-18-441] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
HIGHLIGHTS Consumers are demanding more natural and organic foods and ingredients. Many additives alone are insufficient to inactivate pathogens or prevent growth. Mild heat combined with antimicrobial agents synergistically inactivate pathogens. Here we review studies using thermally assisted antimicrobial inactivation. Many opportunities exist for the application of this hurdle technology in foods.
Collapse
Affiliation(s)
- Joshua B Gurtler
- U.S. Department of Agriculture, Agricultural Research Service, Eastern Regional Research Center, 600 East Mermaid Lane, Wyndmoor, Pennsylvania 19038, USA (ORCID: http://orcid.org/0000-0001-5844-7794 [J.B.G.])
| | - Xuetong Fan
- U.S. Department of Agriculture, Agricultural Research Service, Eastern Regional Research Center, 600 East Mermaid Lane, Wyndmoor, Pennsylvania 19038, USA (ORCID: http://orcid.org/0000-0001-5844-7794 [J.B.G.])
| | - Tony Jin
- U.S. Department of Agriculture, Agricultural Research Service, Eastern Regional Research Center, 600 East Mermaid Lane, Wyndmoor, Pennsylvania 19038, USA (ORCID: http://orcid.org/0000-0001-5844-7794 [J.B.G.])
| | - Brendan A Niemira
- U.S. Department of Agriculture, Agricultural Research Service, Eastern Regional Research Center, 600 East Mermaid Lane, Wyndmoor, Pennsylvania 19038, USA (ORCID: http://orcid.org/0000-0001-5844-7794 [J.B.G.])
| |
Collapse
|
27
|
Abstract
Ohmic heating (OH) is an alternative food processing technology for effectively inactivating microorganisms that depends on the heat that has been generated when electrical current passes directly through food material. The advantages of OH for microbial inactivation include shorter heating time, more uniform heat distribution inside food, reduced nutrition losses, and higher energy efficiency. This review presents some published information regarding the inactivation of microorganisms by OH, including the major factors that influence the inactivation effectiveness of OH, the inactivation of vegetative cells and spores in foods by OH, the inactivation mechanisms of OH, and the challenges and prospects of OH for food processing. This information will improve the understanding of OH for inactivation of microorganisms and promote the application of OH in the food industry.
Collapse
Affiliation(s)
- Xiaojing Tian
- College of Food Science and Nutritional Engineering and Beijing Higher Institution Engineering Research Center of Animal Products, China Agricultural University, 17 Qinghua East Road, Haidian District, Beijing 100083, People's Republic of China
| | - Qianqian Yu
- College of Food Science and Nutritional Engineering and Beijing Higher Institution Engineering Research Center of Animal Products, China Agricultural University, 17 Qinghua East Road, Haidian District, Beijing 100083, People's Republic of China
| | - Wei Wu
- College of Food Science and Nutritional Engineering and Beijing Higher Institution Engineering Research Center of Animal Products, China Agricultural University, 17 Qinghua East Road, Haidian District, Beijing 100083, People's Republic of China
| | - Ruitong Dai
- College of Food Science and Nutritional Engineering and Beijing Higher Institution Engineering Research Center of Animal Products, China Agricultural University, 17 Qinghua East Road, Haidian District, Beijing 100083, People's Republic of China
| |
Collapse
|
28
|
Costa NR, Cappato LP, Ferreira MVS, Pires RP, Moraes J, Esmerino EA, Silva R, Neto RP, Tavares MIB, Freitas MQ, Silveira Júnior RN, Rodrigues FN, Bisaggio RC, Cavalcanti RN, Raices RS, Silva MC, Cruz AG. Ohmic Heating: A potential technology for sweet whey processing. Food Res Int 2018; 106:771-779. [DOI: 10.1016/j.foodres.2018.01.046] [Citation(s) in RCA: 60] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/09/2017] [Revised: 01/18/2018] [Accepted: 01/19/2018] [Indexed: 11/30/2022]
|
29
|
Rascon Escajeda LF, Cruz Hernandez M, Rodriguez Jasso RM, Charles Rodriguez AV, Robledo Olivo A, Contreras Esquivel JC, Belmares Cerda R. Discussion between alternative processing and preservation technologies and their application in beverages: A review. J FOOD PROCESS PRES 2018. [DOI: 10.1111/jfpp.13322] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Luis Felipe Rascon Escajeda
- Department of Research in Food School of Chemical Sciences; University Autonomous of Coahuila; Ing. José Cárdenas, 935, Saltillo, C.P, Coahuila 25280 México
| | - Mario Cruz Hernandez
- Department of Foods Science and Technology; University Autonomous Agrarian Antonio Narro; Calzada Antonio Narro 1923, Buenavista Saltillo, C.P, Coahuila 25315 México
| | - Rosa María Rodriguez Jasso
- Department of Research in Food School of Chemical Sciences; University Autonomous of Coahuila; Ing. José Cárdenas, 935, Saltillo, C.P, Coahuila 25280 México
| | - Ana Veronica Charles Rodriguez
- Department of Foods Science and Technology; University Autonomous Agrarian Antonio Narro; Calzada Antonio Narro 1923, Buenavista Saltillo, C.P, Coahuila 25315 México
| | - Armando Robledo Olivo
- Department of Foods Science and Technology; University Autonomous Agrarian Antonio Narro; Calzada Antonio Narro 1923, Buenavista Saltillo, C.P, Coahuila 25315 México
| | - Juan Carlos Contreras Esquivel
- Department of Research in Food School of Chemical Sciences; University Autonomous of Coahuila; Ing. José Cárdenas, 935, Saltillo, C.P, Coahuila 25280 México
| | - Ruth Belmares Cerda
- Department of Research in Food School of Chemical Sciences; University Autonomous of Coahuila; Ing. José Cárdenas, 935, Saltillo, C.P, Coahuila 25280 México
| |
Collapse
|
30
|
Combined inhibitory effect of milk fat and lactose for inactivation of foodborne pathogens by ohmic heating. Lebensm Wiss Technol 2017. [DOI: 10.1016/j.lwt.2017.07.043] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
|
31
|
Combination treatment of ohmic heating with various essential oil components for inactivation of food-borne pathogens in buffered peptone water and salsa. Food Control 2017. [DOI: 10.1016/j.foodcont.2017.04.001] [Citation(s) in RCA: 31] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
|
32
|
de Quadros Rodrigues R, Dalmás M, Chemello Muller D, Dambróz Escobar D, Campani Pizzato A, Mercali GD, Tondo EC. Evaluation of nonthermal effects of electricity on inactivation kinetics of
Staphylococcus aureus
and
Escherichia coli
during ohmic heating of infant formula. J Food Saf 2017. [DOI: 10.1111/jfs.12372] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
Affiliation(s)
- Rochele de Quadros Rodrigues
- Food Science Department, Institute of Food Science and Technology, Federal University of Rio Grande do SulPorto Alegre Rio Grande do Sul Brazil
- Department of Nutrition, Pontifical Catholic University of Rio Grande do SulPorto Alegre Rio Grande do Sul Brazil
| | - Michelle Dalmás
- Food Science Department, Institute of Food Science and Technology, Federal University of Rio Grande do SulPorto Alegre Rio Grande do Sul Brazil
| | - Diego Chemello Muller
- Food Science Department, Institute of Food Science and Technology, Federal University of Rio Grande do SulPorto Alegre Rio Grande do Sul Brazil
| | - Daniela Dambróz Escobar
- Department of Nutrition, Pontifical Catholic University of Rio Grande do SulPorto Alegre Rio Grande do Sul Brazil
| | - Alessandra Campani Pizzato
- Department of Nutrition, Pontifical Catholic University of Rio Grande do SulPorto Alegre Rio Grande do Sul Brazil
| | - Giovana Domeneghini Mercali
- Food Science Department, Institute of Food Science and Technology, Federal University of Rio Grande do SulPorto Alegre Rio Grande do Sul Brazil
| | - Eduardo César Tondo
- Food Science Department, Institute of Food Science and Technology, Federal University of Rio Grande do SulPorto Alegre Rio Grande do Sul Brazil
| |
Collapse
|
33
|
Kim SS, Choi W, Kang DH. Application of low frequency pulsed ohmic heating for inactivation of foodborne pathogens and MS-2 phage in buffered peptone water and tomato juice. Food Microbiol 2017; 63:22-27. [DOI: 10.1016/j.fm.2016.10.021] [Citation(s) in RCA: 38] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/03/2015] [Revised: 09/06/2016] [Accepted: 10/09/2016] [Indexed: 11/16/2022]
|
34
|
|
35
|
Kim SS, Kang DH. Synergistic effect of carvacrol and ohmic heating for inactivation of E. coli O157:H7, S . Typhimurium, L. monocytogenes , and MS-2 bacteriophage in salsa. Food Control 2017. [DOI: 10.1016/j.foodcont.2016.08.022] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
|