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Zhang C, Cheng Y, Qin Y, Wang C, Wang H, Ablimit A, Sun Q, Dong H, Wang B, Wang C. Occurrence, Risk Implications, Prevention and Control of CIT in Monascus Cheese: A Review. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2024; 72:9567-9580. [PMID: 38627202 DOI: 10.1021/acs.jafc.4c00588] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/02/2024]
Abstract
Monascus is a filamentous fungus that has been used in the food and pharmaceutical industries. When used as an auxiliary fermenting agent in the manufacturing of cheese, Monascus cheese is obtained. Citrinin (CIT) is a well-known hepatorenal toxin produced by Monascus that can harm the kidneys structurally and functionally and is frequently found in foods. However, CIT contamination in Monascus cheese is exacerbated by the metabolic ability of Monascus to product CIT, which is not lost during fermentation, and by the threat of contamination by Penicillium spp. that may be introduced during production and processing. Considering the safety of consumption and subsequent industrial development, the CIT contamination of Monascus cheese products needs to be addressed. This review aimed to examine its occurrence in Monascus cheese, risk implications, traditional control strategies, and new research advances in prevention and control to guide the application of biotechnology in the control of CIT contamination, providing more possibilities for the application of Monascus in the cheese industry.
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Affiliation(s)
- Chan Zhang
- School of Food and Health, Beijing Technology & Business University (BTBU), Beijing 100048, China
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology & Business University (BTBU), No. 11 Fucheng Road, Haidian District, Beijing 100048, China
- Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology & Business University (BTBU), Beijing 100048, China
- Key Laboratory of Green Manufacturing and Biosynthesis of Food Bioactive Substances, China General Chamber of Commerce, Beijing 100048, China
| | - Ying Cheng
- School of Food and Health, Beijing Technology & Business University (BTBU), Beijing 100048, China
| | - Yuhui Qin
- School of Food and Health, Beijing Technology & Business University (BTBU), Beijing 100048, China
| | - Congcong Wang
- School of Food and Health, Beijing Technology & Business University (BTBU), Beijing 100048, China
| | - Haijiao Wang
- School of Food and Health, Beijing Technology & Business University (BTBU), Beijing 100048, China
| | - Arzugul Ablimit
- School of Food and Health, Beijing Technology & Business University (BTBU), Beijing 100048, China
| | - Qing Sun
- School of Food and Health, Beijing Technology & Business University (BTBU), Beijing 100048, China
| | - Huijun Dong
- School of Food and Health, Beijing Technology & Business University (BTBU), Beijing 100048, China
| | - Bei Wang
- School of Food and Health, Beijing Technology & Business University (BTBU), Beijing 100048, China
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology & Business University (BTBU), No. 11 Fucheng Road, Haidian District, Beijing 100048, China
- Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology & Business University (BTBU), Beijing 100048, China
| | - Chengtao Wang
- School of Food and Health, Beijing Technology & Business University (BTBU), Beijing 100048, China
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology & Business University (BTBU), No. 11 Fucheng Road, Haidian District, Beijing 100048, China
- Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology & Business University (BTBU), Beijing 100048, China
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Muñoz M, Fernández D, Fresno JM, Delgado D. Effect of high hydrostatic pressure processing on the rennet coagulation kinetics and physicochemical properties of sheep milk rennet-induced gels. J Dairy Sci 2023; 106:2314-2325. [PMID: 36823011 DOI: 10.3168/jds.2022-21879] [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: 01/27/2022] [Accepted: 11/12/2022] [Indexed: 02/23/2023]
Abstract
The effects of high hydrostatic pressure on the constituents and coagulation ability and their effect on cheese production of sheep milk have not been studied in detail. The objective of this work was to evaluate the effect of high hydrostatic pressure processing on the coagulation kinetics and physicochemical properties of sheep milk and to explore how such treatment could improve the cheesemaking process. Five batches of milk were tested: 1 untreated control batch and 4 batches each subjected to a different pressure (150, 300, 450, or 600 MPa) for 5 min at 10°C. As treatment pressure increased, values of electrical conductivity and oxidation-reduction potential were found to decrease. However, no significant reduction in pH was recorded. Treatment pressures >300 MPa produced milk with lower lightness (luminosity) and a more yellow and green hue. Pressures >150 MPa resulted in micellar fragmentation, as well as significant increases in particle size, viscosity, and water-holding capacity as a consequence of the denaturing of soluble proteins. High-pressure treatments increased the solubility of colloidal calcium phosphate, leading to a considerable increase in the concentration of minerals in the serum phase. The highest concentrations of calcium and phosphorus in the rennet whey of milk were reached at 300 MPa. Curd coagulation time was reduced by 28% at pressures >300 MPa, and an increase in the curd firming rate was observed. As treatment pressure increased to 450 MPa, the firmness, elasticity, and the percentage creep recovery of gels increased, whereas values of compliance and fracture strain were reduced. Thus, we can conclude that 300 MPa is the optimum treatment pressure for milk intended for cheesemaking by enzymatic coagulation. This pressure produced milk with optimal coagulation kinetics and water-holding properties with the least loss of fat and protein to the whey.
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Affiliation(s)
- M Muñoz
- Estación Tecnológica de la Leche, ITACYL, Junta de Castilla y León, Palencia, Spain 34071.
| | - D Fernández
- Department of Food Hygiene and Technology, León University, León, Spain 24071
| | - J M Fresno
- Department of Food Hygiene and Technology, León University, León, Spain 24071
| | - D Delgado
- Estación Tecnológica de la Leche, ITACYL, Junta de Castilla y León, Palencia, Spain 34071
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Alehosseini A, Wall C, Segat A, Tiwari BK, Sharma P, Kelly AL, Sheehan JJ. A preliminary evaluation of the impact of pulsed electric field and high‐pressure processing treatments on mobility of norbixin molecules through rennet‐induced casein matrices. J FOOD PROCESS ENG 2021. [DOI: 10.1111/jfpe.13935] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Ali Alehosseini
- Food Chemistry and Technology Department Teagasc Food Research Centre, Moorepark Fermoy Ireland
- Dairy Processing Technology Centre (DPTC) Limerick Ireland
| | - Catherine Wall
- Food Chemistry and Technology Department Teagasc Food Research Centre, Moorepark Fermoy Ireland
- Dairy Processing Technology Centre (DPTC) Limerick Ireland
| | - Annalisa Segat
- Food Chemistry and Technology Department Teagasc Food Research Centre, Moorepark Fermoy Ireland
- Dairy Processing Technology Centre (DPTC) Limerick Ireland
| | - Brijesh K. Tiwari
- Food Chemistry and Technology Department Teagasc Food Research Centre Ashtown Ireland
| | - Prateek Sharma
- Food Chemistry and Technology Department Teagasc Food Research Centre, Moorepark Fermoy Ireland
- Dairy Processing Technology Centre (DPTC) Limerick Ireland
| | - Alan L. Kelly
- Dairy Processing Technology Centre (DPTC) Limerick Ireland
- School of Food and Nutritional Sciences University College Cork Cork Ireland
| | - Jeremiah J. Sheehan
- Food Chemistry and Technology Department Teagasc Food Research Centre, Moorepark Fermoy Ireland
- Dairy Processing Technology Centre (DPTC) Limerick Ireland
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Nájera AI, Nieto S, Barron LJR, Albisu M. A Review of the Preservation of Hard and Semi-Hard Cheeses: Quality and Safety. INTERNATIONAL JOURNAL OF ENVIRONMENTAL RESEARCH AND PUBLIC HEALTH 2021; 18:ijerph18189789. [PMID: 34574712 PMCID: PMC8469587 DOI: 10.3390/ijerph18189789] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Subscribe] [Scholar Register] [Received: 07/29/2021] [Revised: 09/09/2021] [Accepted: 09/14/2021] [Indexed: 11/18/2022]
Abstract
Cheese is a dairy product with potential health benefits. Cheese consumption has increased due to the significant diversity of varieties, versatility of product presentation, and changes in consumers’ lifestyles. Spoilage of hard and semi-hard cheeses can be promoted by their maturation period and/or by their long shelf-life. Therefore, preservation studies play a fundamental role in maintaining and/or increasing their shelf-life, and are of significant importance for the dairy sector. The aim of this review is to discuss the most effective methods to ensure the safety and sensory quality of ripened cheeses. We review traditional methods, such as freezing, and modern and innovative technologies, such as high hydrostatic pressures, chemical and natural vegetable origin preservatives, vacuum and modified atmosphere packaging, edible coatings and films, and other technologies applied at the end of storage and marketing stages, including light pulses and irradiation. For each technology, the main advantages and limitations for industrial application in the dairy sector are discussed. Each type of cheese requires a specific preservation treatment and optimal application conditions to ensure cheese quality and safety during storage. The environmental impact of the preservation technologies and their contribution to the sustainability of the food chain are discussed.
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Affiliation(s)
- Ana Isabel Nájera
- Lactiker Research Group, Faculty of Pharmacy, Universidad del País Vasco/Euskal Herriko Unibertsitatea, 01006 Vitoria-Gasteiz, Spain;
- Correspondence: (A.I.N.); (M.A.); Tel.: +34-945-013-077 (A.I.N.); +34-945-013-072 (M.A.)
| | - Sonia Nieto
- Efficient and Sustainable Processes Department, Bizkaia Technology Park, AZTI, P.O. Box 609, 48160 Derio, Spain;
| | - Luis Javier R. Barron
- Lactiker Research Group, Faculty of Pharmacy, Universidad del País Vasco/Euskal Herriko Unibertsitatea, 01006 Vitoria-Gasteiz, Spain;
| | - Marta Albisu
- Lactiker Research Group, Faculty of Pharmacy, Universidad del País Vasco/Euskal Herriko Unibertsitatea, 01006 Vitoria-Gasteiz, Spain;
- Correspondence: (A.I.N.); (M.A.); Tel.: +34-945-013-077 (A.I.N.); +34-945-013-072 (M.A.)
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Escobedo‐Avellaneda Z, Espiricueta‐Candelaria RS, Calvo‐Segura S, Welti‐Chanes J, Chuck‐Hernández C. Changes induced by high hydrostatic pressure in acidified and non‐acidified milk during Oaxaca cheese production. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.15134] [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]
Affiliation(s)
- Zamantha Escobedo‐Avellaneda
- School of Engineering and Sciences Tecnologico de Monterrey Ave. Eugenio Garza Sada 2501 Monterrey Nuevo Leon 64849 Mexico
| | | | - Samantha Calvo‐Segura
- School of Engineering and Sciences Tecnologico de Monterrey Ave. Eugenio Garza Sada 2501 Monterrey Nuevo Leon 64849 Mexico
| | - Jorge Welti‐Chanes
- School of Engineering and Sciences Tecnologico de Monterrey Ave. Eugenio Garza Sada 2501 Monterrey Nuevo Leon 64849 Mexico
| | - Cristina Chuck‐Hernández
- School of Engineering and Sciences Tecnologico de Monterrey Ave. Eugenio Garza Sada 2501 Monterrey Nuevo Leon 64849 Mexico
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Serna-Hernandez SO, Escobedo-Avellaneda Z, García-García R, Rostro-Alanis MDJ, Welti-Chanes J. High Hydrostatic Pressure Induced Changes in the Physicochemical and Functional Properties of Milk and Dairy Products: A Review. Foods 2021; 10:1867. [PMID: 34441644 PMCID: PMC8391368 DOI: 10.3390/foods10081867] [Citation(s) in RCA: 15] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/01/2021] [Revised: 07/31/2021] [Accepted: 08/03/2021] [Indexed: 11/26/2022] Open
Abstract
High-pressure processing (HPP) is a nonthermal technology used for food preservation capable of generating pasteurized milk products. There is much information regarding the inactivation of microorganisms in milk by HPP, and it has been suggested that 600 MPa for 5 min is adequate to reduce the number of log cycles by 5-7, resulting in safe products comparable to traditionally pasteurized ones. However, there are many implications regarding physicochemical and functional properties. This review explores the potential of HPP to preserve milk, focusing on the changes in milk components such as lipids, casein, whey proteins, and minerals, and the impact on their functional and physicochemical properties, including pH, color, turbidity, emulsion stability, rheological behavior, and sensory properties. Additionally, the effects of these changes on the elaboration of dairy products such as cheese, cream, and buttermilk are explored.
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Affiliation(s)
| | | | | | | | - Jorge Welti-Chanes
- Tecnologico de Monterrey, Escuela de Ingeniería y Ciencias, Eugenio Garza Sada 2501, Monterrey 64700, NL, Mexico; (S.O.S.-H.); (Z.E.-A.); (R.G.-G.); (M.d.J.R.-A.)
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Roobab U, Inam-Ur-Raheem M, Khan AW, Arshad RN, Zeng XA, Aadil RM. Innovations in High-pressure Technologies for the Development of Clean Label Dairy Products: A Review. FOOD REVIEWS INTERNATIONAL 2021. [DOI: 10.1080/87559129.2021.1928690] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
Affiliation(s)
- Ume Roobab
- School of Food Science and Engineering, South China University of Technology, Guangzhou China
- Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health (111 Center), Guangzhou China
| | - Muhammad Inam-Ur-Raheem
- National Institute of Food Science and Technology, University of Agriculture, Faisalabad, Pakistan
| | - Abdul Waheed Khan
- National Institute of Food Science and Technology, University of Agriculture, Faisalabad, Pakistan
| | - Rai Naveed Arshad
- Institute of High Voltage & High Current, School of Electrical Engineering, Faculty of Engineering, Universiti Teknologi Malaysia, Skudai, Johor, Malaysia
| | - Xin-an Zeng
- School of Food Science and Engineering, South China University of Technology, Guangzhou China
- Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health (111 Center), Guangzhou China
| | - Rana Muhammad Aadil
- National Institute of Food Science and Technology, University of Agriculture, Faisalabad, Pakistan
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Ravash N, Peighambardoust SH, Soltanzadeh M, Pateiro M, Lorenzo JM. Impact of high-pressure treatment on casein micelles, whey proteins, fat globules and enzymes activity in dairy products: a review. Crit Rev Food Sci Nutr 2020; 62:2888-2908. [PMID: 33345590 DOI: 10.1080/10408398.2020.1860899] [Citation(s) in RCA: 22] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
Abstract
The quality and safety of food products are the two factors that most influence the demands made by consumers. Contractual food sterilization and preservation methods often result in unfavorable changes in functional properties of foods. High-pressure processing (HPP) (50-1000 MPa) is a non-thermal preservation technique, which can effectively reduce the activity of spoilage and pathogenic microorganisms with minimal impact on the functional and nutritional properties of food. Comprehensive inquires have disclosed the potential profits of HPP as an alternative to heat treatments by affecting the structure of milk components, particularly proteins and fats. The present paper aims to investigate the effects of HPP on milk components including fats, casein, whey proteins, enzymes, and minerals, as well as on the industrial production of milk and dairy products including cheese, yogurt, ice cream, butter, cream, and probiotic dairy products. HPP allows to extend shelf life of products without the use of additives, meeting current consumer demands. The assurance of microbial safety and the production of food products with minimal changes in quality characteristics (organoleptic, nutritional, and rheological properties) are among its main effects. In addition, the nutritional value of HPP-treated dairy products is also preserved.
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Affiliation(s)
- Negar Ravash
- Department of Food Science, College of Agriculture, University of Tabriz, Tabriz, I.R. Iran
| | | | - Maral Soltanzadeh
- Department of Food Science, College of Agriculture, University of Tabriz, Tabriz, I.R. Iran
| | - Mirian Pateiro
- Centro Tecnológico de la Carne de Galicia, Rúa Galicia N° 4, Parque Tecnológico de Galicia, Ourense, Spain
| | - José M Lorenzo
- Centro Tecnológico de la Carne de Galicia, Rúa Galicia N° 4, Parque Tecnológico de Galicia, Ourense, Spain.,Área de Tecnología de los Alimentos, Facultad de Ciencias de Ourense, Universidad de Vigo, Ourense, Spain
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9
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Gonçalves SM, de Melo NR, da Silva JP, Chávez DW, Gouveia FS, Rosenthal A. Antimicrobial packaging and high hydrostatic pressure: Combined effect in improving the safety of coalho cheese. FOOD SCI TECHNOL INT 2020; 27:301-312. [PMID: 32903099 DOI: 10.1177/1082013220953238] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
Abstract
Active cellulose acetate films incorporated with oregano essential oil (antimicrobial film) were previously subjected to high hydrostatic pressure treatment (300 MPa/5 min (FHP1) or 400 MPa/10 min (FHP2)) and investigated for possible changes in their antimicrobial efficiency. In parallel, the efficiency of the antimicrobial films, high hydrostatic pressure (300 MPa/5 min or 400 MPa/10 min), or a combination of antimicrobial film and high hydrostatic pressure, was tested on coalho cheese, experimentally contaminated with Listeria monocytogenes, Escherichia coli, and Staphylococcus aureus, stored for 21 days under refrigeration. Investigations in culture media (agar, brain-heart infusion broth, and micro-atmosphere) detected antimicrobial efficiency for all films, with or without high hydrostatic pressure, against the three bacteria. However, the data indicated that the treatment with 300 MPa/5 min may have impaired the migration of oregano essential oil from FHP1, justifying its lower efficiency in solid medium and brain-heart infusion broth. In cheese samples, the combination of antimicrobial film and 400 MPa/10 min caused greater reductions in counts for the three microorganisms, at zero time throughout the entire coalho cheese storage. Only antimicrobial film or combination (antimicrobial film and high hydrostatic pressure) were able to control microbial multiplication during the 21 days. Therefore, the results confirm that the individual use of high hydrostatic pressure (300 MPa/5 min or 400 MPa/10 min) at the level evaluated can allow bacterial multiplication during storage and that the combination of antimicrobial packaging and high hydrostatic pressure has greater potential to ensure a safer coalho cheese.
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Affiliation(s)
- Sheyla M Gonçalves
- Department of Food Science and Technology, Federal Rural University of Rio de Janeiro, Brazil
| | - Nathália R de Melo
- Department of Food Science and Technology, Federal Rural University of Rio de Janeiro, Brazil.,Department of Agribusiness Engineering, Federal Fluminense University (UFF), Brazil
| | | | - Davy Wh Chávez
- Department of Food Science and Technology, Federal Rural University of Rio de Janeiro, Brazil
| | - Fabíola S Gouveia
- Department of Food Science and Technology, Federal Rural University of Rio de Janeiro, Brazil
| | - Amauri Rosenthal
- Department of Food Science and Technology, Federal Rural University of Rio de Janeiro, Brazil.,Embrapa Food Technology, Brazil
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Sharma Khanal BK, Budiman C, Hodson MP, Plan MR, Prakash S, Bhandari B, Bansal N. Physico-chemical and biochemical properties of low fat Cheddar cheese made from micron to nano sized milk fat emulsions. J FOOD ENG 2019. [DOI: 10.1016/j.jfoodeng.2018.08.019] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
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