Antheraxanthin: Insights delving from biosynthesis to processing effects

Antheraxanthin (C40H56O3) is one of fat-soluble carotenoids belonging to natural pigments. Its chemical structure is based on the unsaturated polyene chain skeleton, with a hydroxy-β-ionone ring and an epoxy-β-ionone ring on each side of the skeleton. It is found in a wide range of plants and photosynthetic bacteria, and external stimuli (high temperature, drought, ozone treatment, etc.) can significantly affect its synthesis. It also, like other carotenoids, exhibits a diverse potential pharmacological profile as well as nutraceutical values. However, it is worth noting that various food processing methods (extrusion, puffing, baking, etc.) and storage conditions for fruits and vegetables have distinct impacts on the bioaccessibility and retention of antheraxanthin. This compilation of antheraxanthin includes sources, biosynthesis, chemical analysis, and processing effects.

Disintegration of sewage sludge using pulsed electrical field technique: PEF optimization, simulation, and anaerobic digestion

A Pulsed Electrical Field (PEF) reactor was developed to process biological sludge as a pretreatment method prior to anaerobic digestion. This study focuses on the effects of operational parameters such as applied voltage, pH, conductivity, flow-rate, and temperature affecting the treatment of waste active sludge (WAS) by PEF, the simulation of reactor process conditions and anaerobic biodegradation of PEF pretreated sludge. The effects of the sludge conductivity, flow-rate, and temperature on the Soluble Chemical Oxygen Demand (SCOD) of WAS treated by PEF reactor were investigated by using a Box-Wilson statistical experiment design. Simulations of the PEF process conditions were performed to verify experimental results. After PEF optimization study, the PEF operational conditions for maximum SCOD were obtained at 4 mS/cm conductivity, 5 mL/min flow-rate, and 40 °C temperature during PEF treatment. The measured and predicted SCOD showed a good consistency (R²= 0.92). After it was pretreated by the PEF, the SCOD, total nitrogen, total phosphorus, polysaccharide and protein contents of WAS increased. However filterability property also decreased. In the anaerobic digestion study, the reactor fed with the PEF pretreated WAS provided 1.70 times higher methane production compared with raw sludge. In addition to this situation, 18% and 19% improvements, respectively, were observed in SCOD and VSS reductions when it was compared with raw sludge in the 23 days of anaerobic operation. Sixteen percent decrease in CST showed that the PEF enhanced the filterability of WAS during the anaerobic stabilization.

The application of PEF technology in food processing and human nutrition

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.

Pulsed electric field application reduces carbapenem- and colistin-resistant microbiota and blaKPC spread in urban wastewater

Wastewater flows from metropolitan areas, especially those with healthcare inputs, can serve as transport reservoirs for the dissemination of clinically-relevant antimicrobial resistant bacteria (ARB) such as carbapenem- (CR) and colistin-resistant (CoR) strains. Pulsed electric field (PEF) is an emerging wastewater management tool for reducing bacterial loads without generating environmentally harmful byproducts, but it's ability to reduce ARB and their genetic determinants is not well reported. We collected 86, 10-L raw wastewater influent samples from a large metropolitan wastewater treatment plant in Columbus, Ohio and subjected them to low (34 kV cm^-1 for 67 μsec) and high (36 kV cm^-1 for 89 μsec) PEF treatment. We quantified the PEF effectiveness by measuring concentrations of total coliform bacteria, CR and CoR bacteria, and the epidemic carbapenemase gene, bla_KPC, before and after PEF treatment. Utilizing marginal linear regression models with generalized estimating equations, we observed that low and high PEF treatment resulted in a 1.94 (95% CI 2.06-1.81; P < 0.001) and 2.32 (95% CI 2.46-2.18; P < 0.001) log reduction of total coliform bacteria concentrations, respectively. Low and high PEF treatment produced similar log reductions between CR E. coli (2.01 (95% CI 2.15-1.86; P < 0.001); 2.14 (95% CI: 5.30-4.61; P < 0.001)) and CR Enterobacteriaceae concentrations (1.55 (95% CI 1.70-1.41; P < 0.001); 1.86 (95% CI 2.05-1.68; P < 0.001)), and resulted in a 1.15 log (95% CI 1.38-0.93, P < 0.001) and 1.28 log (95% CI 1.54-1.03, P < 0.001) reduction of absolute bla_KPC concentrations. Log CoR E. coli concentrations were reduced by 2.47 (95% CI 2.78-2.15; P < 0.001) and 2.52 (95% CI 2.91-2.15; P < 0.001) and CoR Enterobacteriaceae by 2.24 (95% CI 2.52-1.95; P < 0.001) and 2.50 (95% CI 2.89-2.11; P < 0.001) following low and high PEF application. PEF can be applied for wastewater management as an independent treatment method, particularly at critical control points, such as an on-site management of wastewater from hospitals or other healthcare facilities, or in series with other conventional methods to reduce total bacterial loads and concentrations of clinically-relevant ARB.

Diversity and Control of Spoilage Fungi in Dairy Products: An Update

Fungi are common contaminants of dairy products, which provide a favorable niche for their growth. They are responsible for visible or non-visible defects, such as off-odor and -flavor, and lead to significant food waste and losses as well as important economic losses. Control of fungal spoilage is a major concern for industrials and scientists that are looking for efficient solutions to prevent and/or limit fungal spoilage in dairy products. Several traditional methods also called traditional hurdle technologies are implemented and combined to prevent and control such contaminations. Prevention methods include good manufacturing and hygiene practices, air filtration, and decontamination systems, while control methods include inactivation treatments, temperature control, and modified atmosphere packaging. However, despite technology advances in existing preservation methods, fungal spoilage is still an issue for dairy manufacturers and in recent years, new (bio) preservation technologies are being developed such as the use of bioprotective cultures. This review summarizes our current knowledge on the diversity of spoilage fungi in dairy products and the traditional and (potentially) new hurdle technologies to control their occurrence in dairy foods.

Conventional and Innovative Processing of Milk for Yogurt Manufacture; Development of Texture and Flavor: A Review

Milk and yogurt are important elements of the human diet, due to their high nutritional value and their appealing sensory properties. During milk processing (homogenization, pasteurization) and further yogurt manufacture (fermentation) physicochemical changes occur that affect the flavor and texture of these products while the development of standardized processes contributes to the development of desirable textural and flavor characteristics. The processes that take place during milk processing and yogurt manufacture with conventional industrial methods, as well as with innovative methods currently proposed (ultra-high pressure, ultrasound, microfluidization, pulsed electric fields), and their effect on the texture and flavor of the final conventional or probiotic/prebiotic products will be presented in this review.