1
|
Oladunjoye AO, Olaoluwa GO. Effect of microwave-assisted treatment on proximate, techno-functional, thermal, structural, and storage properties of TGN (Cyperus esculentus L.) flour. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024; 104:6494-6505. [PMID: 38507299 DOI: 10.1002/jsfa.13473] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/10/2024] [Revised: 03/10/2024] [Accepted: 03/20/2024] [Indexed: 03/22/2024]
Abstract
BACKGROUND The use of the emerging technique of microwave-assisted roasting on TGN (TGN) flour was investigated. Tiger nuts were subjected to microwave irradiation at 450, 600, and 900 W each at 5, 10, and 15 min, and milled to flour. The flours were analyzed for proximate, bioactive, techno-functional, morphological, thermal, and storage effects on their composition. An untreated sample was the control. RESULTS The results revealed that microwave treatment significantly (P < 0.05) elicited various modifications in the proximate composition and techno-functional properties. The treatment improved the bioactive composition of phenolic content together with the antioxidant activity of the flour. Progressive microwave treatment of TGNs resulted in flours with darker colors and reduced pasting parameters. Structural modification of starch granules, protein denaturation, and starch-protein complexes occasioned by microwave treatment were evidenced in the functional group analysis, including morphological agglomeration, increased particle size, and thermal properties. Treatment also enhanced the microbiological qualities of flour after 8 weeks of storage. CONCLUSION This study shows that microwave treatment produces excellent physical modifications that lead to improvements in the nutritional, functional, sensory, and color properties, and safety attributes of TGN flour for food application. This is a development that could present opportunities for novel food formulation by the food industry and related industries. © 2024 Society of Chemical Industry.
Collapse
|
2
|
Ke Z, Ding Z, Zheng Y, Yang P, Liu S, Zhou X, Ding Y. Combined effect of cold plasma-activated oxygen (CPAO) and microwave on microbial decontamination and quality of milkshake powder. Food Chem 2024; 450:139276. [PMID: 38626711 DOI: 10.1016/j.foodchem.2024.139276] [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: 01/16/2024] [Revised: 04/01/2024] [Accepted: 04/04/2024] [Indexed: 04/18/2024]
Abstract
This study presents a new method combining cold plasma-activated oxygen (CPAO) and microwave (MW) to decontaminate milkshake powder, exploring its effectiveness, mechanisms, and quality impact. CPAO (6 min) alone reduced bacterial load by 0.419 log CFU/g, and MW (3 min) by 0.030 log CFU/g. However, their co-application significantly amplified decontamination, achieving a 1.265 log CFU/g reduction. CPAO-MW co-treatment inflicted more oxidative damage on bacterial cell membranes and intracellular antioxidant defense system, leading to higher mortality. It also raised protein and lipid oxidation, while decreasing vitamin C and A levels in the powder. Specifically, CPAO (6 min)-MW (3 min) co-treatment increased the carbonyl content from 0.438 to 0.891 nmol/mg protein, malondialdehyde from 0.824 to 0.996 mg/kg, and lowered vitamin C from 162.151 to 137.640 mg/kg, and vitamin A from 2.05 to 1.38 mg/kg. This study shows CPAO-MW is effective for decontaminating powdered foods but highlights a need to reduce negative effects.
Collapse
Affiliation(s)
- Zhigang Ke
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, China; Zhejiang Key Laboratory of Green, Low-carbon and Efficient Development of Marine Fishery Resources, Hangzhou 310014, China; National R&D Branch Center for Pelagic Aquatic Products Processing (Hangzhou), Hangzhou 310014, China
| | - Zhe Ding
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, China; Zhejiang Key Laboratory of Green, Low-carbon and Efficient Development of Marine Fishery Resources, Hangzhou 310014, China; National R&D Branch Center for Pelagic Aquatic Products Processing (Hangzhou), Hangzhou 310014, China
| | - Yadan Zheng
- Zhejiang Hengmei Health Technology Co. Ltd., Hangzhou 311100, China
| | - Peng Yang
- Zhejiang Hengmei Health Technology Co. Ltd., Hangzhou 311100, China
| | - Shulai Liu
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, China; Zhejiang Key Laboratory of Green, Low-carbon and Efficient Development of Marine Fishery Resources, Hangzhou 310014, China; National R&D Branch Center for Pelagic Aquatic Products Processing (Hangzhou), Hangzhou 310014, China
| | - Xuxia Zhou
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, China; Zhejiang Key Laboratory of Green, Low-carbon and Efficient Development of Marine Fishery Resources, Hangzhou 310014, China; National R&D Branch Center for Pelagic Aquatic Products Processing (Hangzhou), Hangzhou 310014, China
| | - Yuting Ding
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, China; Zhejiang Key Laboratory of Green, Low-carbon and Efficient Development of Marine Fishery Resources, Hangzhou 310014, China; National R&D Branch Center for Pelagic Aquatic Products Processing (Hangzhou), Hangzhou 310014, China.
| |
Collapse
|
3
|
Kahar SP, Shelar A, Annapure US. Effect of pin-to-plate atmospheric cold plasma (ACP) on microbial load and physicochemical properties in cinnamon, black pepper, and fennel. Food Res Int 2024; 177:113920. [PMID: 38225121 DOI: 10.1016/j.foodres.2023.113920] [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: 06/21/2023] [Revised: 12/12/2023] [Accepted: 12/21/2023] [Indexed: 01/17/2024]
Abstract
The current study aimed to investigate the influence of pin-to-plate atmospheric cold plasma treatment (ACP) on the microbial decontamination efficacy, physical (water activity, color, texture), and bioactive (total phenolic and anti-oxidant capacity, volatile oil profile) of three major spices cinnamon, black pepper, and fennel at three different voltages (170, 200, 230 V) and exposure time (5, 10, 15 min). The surface etching and oxidative reactions of cold plasma is anticipated to cause microbial decontamination of the spices. In accordance with this, the ACP treatment significantly reduced the yeast and mold count of cinnamon, black pepper, and fennel, resulting in 1.3 Log CFU/g, 1.1 Log CFU/g, and 1.0 Log CFU/g, respectively even at the lowest treatment at 170 V-5 min. While at the highest treatment of 230 V-15 min, complete decontamination in all the samples was observed due to the plasma-induced microbial cell disruption. The water activity of samples reduced post-treatment 0.69 ± 0.02 to 0.51 ± 0.03 for cinnamon, 0.61 ± 0.03 to 0.49 ± 0.01 for pepper, and 0.60 ± 0.02 to 0.43 ± 0.02 for fennel which further reassures better microbial stability. The color and textural properties were significantly unaffected (p > 0.05) preserving the fresh-like attributes. The total phenolic content was increased for cinnamon (2.26 %), black pepper (0.11 %), and fennel (0.33 %) after plasma treatment at 230 V-15 min due to the cold plasma surface etching phenomenon. However, the essential oil composition revealed no significant variation in all three spices' control and treated samples. Thus, the study proves the potential of the atmospheric pressure cold plasma for the complete decontamination of the investigated spices (cinnamon, pepper, fennel) without remarkable changes in the volatile oil profile.
Collapse
Affiliation(s)
- Suraj P Kahar
- Department of Food Engineering & Technology, Institute of Chemical Technology, Mumbai, Maharashtra, India
| | - Ashutosh Shelar
- Department of Food Engineering & Technology, Institute of Chemical Technology, Mumbai, Maharashtra, India
| | - Uday S Annapure
- Department of Food Engineering & Technology, Institute of Chemical Technology, Mumbai, Maharashtra, India; Institute of Chemical Technology, Marathwada Campus, Jalna, India.
| |
Collapse
|
4
|
Ahmed SM, Hassan AB. Validation of γ-radiation and their effect on phenolic compounds, antioxidant activity, and microbial load of fennel ( Foeniculum vulgare) seeds and cinnamon ( Cinnamomum verum) sticks. Food Sci Nutr 2023; 11:1994-2001. [PMID: 37051350 PMCID: PMC10084951 DOI: 10.1002/fsn3.3233] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/27/2022] [Revised: 12/30/2022] [Accepted: 01/07/2023] [Indexed: 01/28/2023] Open
Abstract
The aim of this study was to validate the optimum doses of γ-radiation and its effect on the antioxidant capacity and microbial load of fennel seeds and cinnamon sticks. Gamma irradiation was applied in different doses 0.0, 2.5, 5.0, 7.5, 10, and 15 kGy. The findings stated that increasing gamma dose significantly (p < .05) increased the total phenolic content of the fennel seeds; however, it was decreased in cinnamon at doses higher than 5 kGy. The total flavonoid content was found higher after treatments at 5 kGy or more minor. After the gamma irradiation treatments, the antioxidant activities were enhanced. The microbial load of these spices was reduced after treatment. Doses more than 10.0 kGy are required to lower the bacterial load in samples, while only 5.0 kGy is sufficient to eliminate fungi growth. The partial least squares regression analysis stated the application of 7.5 kGy and reflects the most valid treatment doses for radiation treatments of fennel seeds and cinnamon sticks. Accordingly, it can be discovered that the γ-radiation at a dose of 7.5 kGy could be considered a suitable dose for the preservation and decontamination of these spices and also for enhancing its antioxidant capacity. Three spices were subjected to gamma irradiation at different doses. The application of gamma radiation significantly reduces the level of the microbial load in the spices. Gamma irradiation improved the antioxidant capacity of the spices. Gamma irradiation can be applied as an effective preservative method in the food industries.
Collapse
Affiliation(s)
- Salma M Ahmed
- Sudanese Atomic Energy Commission (SAEC) Khartoum Sudan
| | - Amro B Hassan
- Environment and Natural Resources and Desertification Research Institute (ENDRI), National Center for Research Khartoum Sudan
- Department of Food Science and Nutrition, College of Food and Agricultural Sciences King Saud University Riyadh Saudi Arabia
| |
Collapse
|
5
|
Pulsed light, microwave, and infrared treatments of jaggery: Comparing the microbial decontamination and other quality attributes. Food Control 2023. [DOI: 10.1016/j.foodcont.2023.109695] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/22/2023]
|
6
|
Wang Y, Li T, Pan Z, Ye X, Ma H. Effectiveness of combined catalytic infrared radiation and holding time for decontamination Aspergillus niger on dried shiitake mushrooms (Lentinus edodes) with different moisture contents. Lebensm Wiss Technol 2023. [DOI: 10.1016/j.lwt.2023.114503] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/21/2023]
|
7
|
Yang R, Lombardo SP, Conway WF, Tang J. Inactivation of Salmonella Enteritidis PT30 on black peppercorns in thermal treatments with controlled relative humidities. Food Res Int 2022; 162:112101. [DOI: 10.1016/j.foodres.2022.112101] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/19/2022] [Revised: 10/26/2022] [Accepted: 10/28/2022] [Indexed: 11/09/2022]
|
8
|
Sharma P, Xiao HW, Zhang Q, Sutar P. Intermittent high-power short-time microwave-vacuum treatment combined with steam impingement for effective microbial decontamination of black pepper (Piper nigrum). J FOOD ENG 2022. [DOI: 10.1016/j.jfoodeng.2022.111373] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
|
9
|
Kutlu N, Pandiselvam R, Saka I, Kamiloglu A, Sahni P, Kothakota A. Impact of different microwave treatments on food texture. J Texture Stud 2022; 53:709-736. [PMID: 34580867 DOI: 10.1111/jtxs.12635] [Citation(s) in RCA: 20] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/01/2021] [Revised: 09/18/2021] [Accepted: 09/21/2021] [Indexed: 12/16/2022]
Abstract
Electromagnetic waves are frequently used for food processing with commercial or domestic type microwave ovens at present. Microwaves cause molecular movement by the migration of ionic particles or rotation of dipolar particles. Considering the potential applications of microwave technique in food industry, it is seen that microwaves have many advantages such as saving time, better final product quality (more taste, color, and nutritional value), and rapid heat generation. Although microwave treatment used for food processing with developing technologies have a positive effect in terms of time, energy, or nutrient value, it is also very important to what extent they affect the textural properties of the food that they apply to. For this purpose, in this study, it has been investigated that the effects of commonly used microwave treatments such as drying, heating, baking, cooking, thawing, toasting, blanching, frying, and sterilization on the textural properties of food. In addition, this study has also covered the challenges of microwave treatments and future work. In conclusion, microwave treatments cause energy saving due to a short processing time. Therefore, it can be said that it affects the textural properties positively. However, it is important that the microwave processing conditions used are chosen appropriately for each food material.
Collapse
Affiliation(s)
- Naciye Kutlu
- Department of Food Processing, Bayburt University, Aydintepe, Turkey
| | - Ravi Pandiselvam
- Physiology, Biochemistry and Post-Harvest Technology Division, ICAR-Central Plantation Crops Research Institute (CPCRI), Kasaragod, Kerala, India
| | - Irem Saka
- Department of Food Engineering, Ankara University, Ankara, Turkey
| | - Aybike Kamiloglu
- Department of Food Engineering, Bayburt University, Bayburt, Turkey
| | - Prashant Sahni
- Department of Food Science and Technology, IK Gujral Punjab Technical University, Jalandhar, India
| | - Anjineyulu Kothakota
- Agro-Processing & Technology Division, CSIR-National Institute for Interdisciplinary Science and Technology (NIIST), Trivandrum, India
| |
Collapse
|
10
|
Evaluating the physicochemical properties of barley, oat, and iranian rice bran treated by microwave. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2022. [DOI: 10.1007/s11694-022-01527-7] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
|
11
|
Javanmard Dakheli M, Shavandi M. Novel pulsed infrared radiation: Effect on microbial, chemical, and sensory properties of saffron (Crocus sativus L.). J Appl Microbiol 2022; 133:1757-1768. [PMID: 35736958 DOI: 10.1111/jam.15680] [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: 04/15/2022] [Revised: 05/25/2022] [Accepted: 06/20/2022] [Indexed: 11/28/2022]
Abstract
AIM In this study, the effect of pulsed infrared (PIR) irradiation on saffron microbial, chemical, and sensory properties were evaluated. METHODS AND RESULTS The PIR power (250, 350, and 450W), the distance of sample with irradiation source (10, 20, and 30cm), irradiation time (0-20min), and PIR pulse (1, 2, and 3pulse/s) were investigated. Decontamination of total bacteria and total mold and yeast flora and microbial inactivation kinetics were determined. Saffron quality by FTIR and HPLC and sensory attributes were also measured. The highest reduction of the total bacterial count (2.203 Log10 CFU/g) and total mold and yeast counts (2.194 Log10 CFU/g) were obtained in Sargol Negin saffron at 350 W PIR power, 10 cm distance, 1.5 min treatment time, and 3 pulse/s. The Double Weibull model is the best-fit model for the prediction of the microbial population. CONCLUSION Until now, there have been no reports of application for PIR in food processing and decontamination. According to the results, it can be concluded that PIR can be used as a safe method of saffron processing. SIGNIFICANCE AND IMPACT OF THE STUDY Utilization of a proper decontamination method for spices especially saffron as the most expensive agricultural product is challengeable. It is recommended to use the PIR method for food processing because due to the reduction of microbial population, it can maintain foodstuff quality at an acceptable level.
Collapse
Affiliation(s)
- Majid Javanmard Dakheli
- Department of Chemical Engineering, Iranian Research Organization for Science & Technology (IROST), Tehran-, Iran
| | - Mahdi Shavandi
- Department of Chemical Engineering, Iranian Research Organization for Science & Technology (IROST), Tehran-, Iran
| |
Collapse
|
12
|
Hg/Se/PbSO4 Recovery by Microwave-Intensified HgSe Pyrolysis from Toxic Acid Mud. METALS 2022. [DOI: 10.3390/met12061038] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/04/2023]
Abstract
The acid mud produced in the nonferrous smelting process is a hazardous waste, which mainly consists of elements Hg, Se, and Pb. Valuable metal (Hg/Se/Pb) can be recovered from acid mud by heat treatment. For safe disposal of the toxic acid mud, a new resource utilization technology by microwave roasting is proposed in this paper. The reaction mechanisms were revealed through thermodynamics and thermogravimetric analysis, which showed that the main reaction was the oxidative pyrolysis of HgSe in the process of roasting. Moreover, the mercury removal effects of acid mud by microwave heating and conventional heating were studied, the recovery rate of mercury by microwave heating for 30 min at 400 °C was 99.5%: far higher than that of conventional heating for 30 min at 500 °C (44.3%). This was due to the high dielectric constant of HgSe, as microwaves can preferentially heat HgSe and reduce the adsorption energy of HgSe on the surface of PbSO4 blocks, thus strengthening the pyrolysis process of HgSe and reducing energy consumption. The preferable prototyping technology for resource utilization of toxic acid mud should be microwave roasting. This study is of great significance for the realization of mercury pollution reduction and for green production of lead-zinc smelting.
Collapse
|
13
|
Rahmati E, Khoshtaghaza MH, Banakar A, Ebadi M. Decontamination technologies for medicinal and aromatic plants: A review. Food Sci Nutr 2022; 10:784-799. [PMID: 35311169 PMCID: PMC8907729 DOI: 10.1002/fsn3.2707] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/27/2021] [Revised: 09/29/2021] [Accepted: 11/21/2021] [Indexed: 11/08/2022] Open
Abstract
Microbial quality assurance has always been an important subject in the production, trade, and consumption of medicinal and aromatic plants (MAPs). Most MAPs have therapeutic and nutritional properties due to the presence of active substances such as essential oils, flavonoids, alkaloids, etc. However, MAPs can become infected with microorganisms due to poor hygienic conditions during cultivation and postharvest processes. This problem reduces the shelf life and effective ingredients of the product. To overcome these problems, several technologies such as using ethylene oxide gas, gamma irradiation, and steam heating have been used. However, these technologies have disadvantages such as the formation of toxic by-products, low consumer acceptance, or may have a negative effect on the quality of MAPs. This requires a need for novel decontamination technology which can effectively reduce the biological contamination and minimize the food quality losses. In recent years, new technologies such as ozonation, cold plasma, ultraviolet, infrared, microwave, radiofrequency and combination of these technologies have been developed. In this review, biological contamination of MAPs and technologies used for their decontamination were studied. Also, the mechanism of inactivation of microorganisms and the efficacy of decontamination techniques on the qualitative and microbial characteristics of MAPs were investigated.
Collapse
Affiliation(s)
- Edris Rahmati
- Department of Biosystems EngineeringTarbiat Modares UniversityTehranIran
| | | | - Ahmad Banakar
- Department of Biosystems EngineeringTarbiat Modares UniversityTehranIran
| | | |
Collapse
|
14
|
Chai HE, Hwang CA, Huang L, Wu VC, Sheen LY. Efficacy of gaseous chlorine dioxide for decontamination of Salmonella, Shiga toxin-producing Escherichia coli, and Listeria monocytogenes on almonds and peppercorns. Food Control 2022. [DOI: 10.1016/j.foodcont.2021.108556] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
|
15
|
Mukwevho P, Emmambux MN. Effect of infrared and microwave treatments alone and in combination on the functional properties of resulting flours from bambara groundnut seeds. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112448] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
|
16
|
Balakrishnan N, Yusop SM, Rahman IA, Dauqan E, Abdullah A. Efficacy of Gamma Irradiation in Improving the Microbial and Physical Quality Properties of Dried Chillies ( Capsicum annuum L.): A Review. Foods 2021; 11:91. [PMID: 35010217 PMCID: PMC8750565 DOI: 10.3390/foods11010091] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/29/2021] [Accepted: 12/08/2021] [Indexed: 12/23/2022] Open
Abstract
Dried chilli is one of the highly traded spices globally and is well-known for its natural flavour, colour, and unique pungent taste. It is rich in nutrients and has medicinal benefits. During the dehydration and storage process, the proliferation of unwanted microorganisms in dried chilli is unavoidable. Recently, the occurrence of toxigenic fungi and faecal coliforms has been widespread that can cause severe illness and even death. Therefore, sanitation treatment is highly required to decontaminate undesirable microorganisms. Among the common sanitation treatments applied, food irradiation is gaining attention worldwide because of concern for post-harvest loss, foodborne disease, and more stringent regulation in dried chilli trading. Irradiation can successfully preserve dried chilli from pathogenic bacteria with minimal disturbance to critical physical properties, such as pungency and colour. It can also save dried chilli from secondary pollution by storing it into final packing before radiation which helps in distribution to market promptly after treatment. Furthermore, radiation does not leave any chemical residues after the treatment, ensuring the quality and safety of the dried chilli. The efficiency of radiation depends mainly on the initial level of contamination and the persistence of the harmful microorganism. A low irradiation dose is sufficient for dried chili to reduce microbial load to an acceptable level and eliminate pathogens even though a minimum radiation dose of 10 kGy is required for complete sterilization. However, high dosage may affect the colour properties. Gamma radiation, X-ray, and electron beam radiation are the three approved radiation sources for dried chilli in most countries and proven effective for dried chilli preservation. Thus, this review paper highlights the microbial and physical quality properties in gamma radiated dried chillies.
Collapse
Affiliation(s)
- Naleene Balakrishnan
- Department of Food Sciences, Faculty of Science and Technology, Universiti Kebangsaan Malaysia, Bangi 43600, Malaysia; (N.B.); (A.A.)
| | - Salma Mohamad Yusop
- Department of Food Sciences, Faculty of Science and Technology, Universiti Kebangsaan Malaysia, Bangi 43600, Malaysia; (N.B.); (A.A.)
- Innovation Centre for Confectionery Technology (MANIS), Faculty of Science and Technology, Universiti Kebangsaan Malaysia, Bangi 43600, Malaysia
| | - Irman Abdul Rahman
- Department of Applied Physics, Faculty of Science and Technology, Universiti Kebangsaan Malaysia, Bangi 43600, Malaysia;
- Nuclear Technology Research Centre, Faculty of Science and Technology, Universiti Kebangsaan Malaysia, Bangi 43600, Malaysia
| | - Eqbal Dauqan
- Nutrition Department, Medicine Faculty, University of Oslo, 0372 Oslo, Norway;
| | - Aminah Abdullah
- Department of Food Sciences, Faculty of Science and Technology, Universiti Kebangsaan Malaysia, Bangi 43600, Malaysia; (N.B.); (A.A.)
| |
Collapse
|
17
|
Deng LZ, Sutar PP, Mujumdar AS, Tao Y, Pan Z, Liu YH, Xiao HW. Thermal Decontamination Technologies for Microorganisms and Mycotoxins in Low-Moisture Foods. Annu Rev Food Sci Technol 2021; 12:287-305. [PMID: 33317321 DOI: 10.1146/annurev-food-062220-112934] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Abstract
The contamination risks of microorganisms and mycotoxins in low-moisture foods have heightened public concern. Developing novel decontamination technologies to improve the safety of low-moisture foods is of great interest in both economics and public health. This review summarizes the working principles and applications of novel thermal decontamination technologies such as superheated steam, infrared, microwave, and radio-frequency heating as well as extrusion cooking. These methods of decontamination can effectively reduce the microbial load on products andmoderately destruct the mycotoxins. Meanwhile, several integrated technologies have been developed that take advantage of synergistic effects to achieve the maximum destruction of contaminants and minimize the deterioration of products.
Collapse
Affiliation(s)
- Li-Zhen Deng
- College of Engineering, China Agricultural University, 100083 Beijing, China; .,State Key Laboratory of Food Science and Technology, Nanchang University, 330047 Nanchang, China
| | - Parag Prakash Sutar
- Department of Food Process Engineering, National Institute of Technology, Rourkela, Odisha 769008, India
| | - Arun S Mujumdar
- Department of Bioresource Engineering, McGill University, Ste. Anne de Bellevue, Quebec H9X 3V9, Canada
| | - Yang Tao
- College of Food Science and Technology, Nanjing Agricultural University, 210095 Nanjing, China
| | - Zhongli Pan
- Department of Biological and Agricultural Engineering, University of California, Davis, California 95616, USA
| | - Yan-Hong Liu
- College of Engineering, China Agricultural University, 100083 Beijing, China;
| | - Hong-Wei Xiao
- College of Engineering, China Agricultural University, 100083 Beijing, China;
| |
Collapse
|
18
|
Hassan AB, Al Maiman SA, Sir Elkhatim KA, Elbadr NA, Alsulaim S, Osman MA, Mohamed Ahmed IA. Effect of UV-C radiation treatment on microbial load and antioxidant capacity in hot pepper, fennel and coriander. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109946] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/15/2023]
|
19
|
Dry pasteurization of paprika (Capsicum annuum L.) by short time intensive microwave-infrared radiation: Inactivation of Salmonella Typhimurium and Aspergillus flavus considering quality degradation kinetics. Food Chem 2020; 338:128012. [PMID: 32927202 DOI: 10.1016/j.foodchem.2020.128012] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/12/2020] [Revised: 09/01/2020] [Accepted: 09/01/2020] [Indexed: 11/24/2022]
Abstract
The inactivation of S. Typhimurium and A. flavus along with quality degradation kinetics was studied during combined microwave-infrared (MW-IR) heating of paprika. The spatial changes in the distribution of temperature and variation in water activity (aw) of the paprika samples resulted in a 7.389 log reduction in S. Typhimurium, and 6.182 log reduction in A. flavus. During heating, the deterioration of red pigments was more pronounced compared to that of the yellow pigments. The alteration of color was observed to be due to the increase in a large number of brown pigments. The inhibition of DPPH radicals accelerated with an increase in the power level of MW-IR radiation; the inhibition rate increased from 0.0859 to 0.1485 s-1. Also, the pungency of dried paprika was found to increase due to moisture reduction, inactivation of peroxidase, and the short-duration of heating.
Collapse
|
20
|
Osman NN, Ghazwani AH, Balamash KS. Evaluation of the effect of gamma-irradiated Basil (Ocimum basilicum L.) on Liver Toxicity induced by Arsenic in Rats. JOURNAL OF RADIATION RESEARCH AND APPLIED SCIENCES 2020. [DOI: 10.1080/16878507.2020.1777656] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
Affiliation(s)
- Nadia N. Osman
- Department of Biochemistry, King Abdulaziz University, Jeddah, Saudi Arabia
- Department of Food Irradiation Research, National Centre for Radiation Research and Technology, Cairo, Egypt
| | - Aishah H. Ghazwani
- Department of Biochemistry, King Abdulaziz University, Jeddah, Saudi Arabia
| | | |
Collapse
|
21
|
Dry Sterilization of Paprika (Capsicum annuum L.) by Short Time-Intensive Microwave-Infrared Radiation: Establishment of Process Using Glass Transition, Sorption, and Quality Degradation Kinetic Parameters. INNOV FOOD SCI EMERG 2020. [DOI: 10.1016/j.ifset.2020.102345] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/05/2023]
|
22
|
Shavandi M, Taghdir M, Abbaszadeh S, Sepandi M, Parastouei K. Modeling the inactivation of
Bacillus cereus
by infrared radiation in paprika powder (
Capsicum annuum
). J Food Saf 2020. [DOI: 10.1111/jfs.12797] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
Affiliation(s)
- Mahdi Shavandi
- Department of Food Science and TechnologyGorgan University of Agricultural Sciences and Natural Resources Gorgan Iran
- Health Research Center, Life Style InstituteBaqiyatallah University of Medical Sciences Tehran Iran
| | - Maryam Taghdir
- Health Research Center, Life Style InstituteBaqiyatallah University of Medical Sciences Tehran Iran
- Department of Nutrition and Food Hygiene, Faculty of HealthBaqiyatallah University of Medical Sciences Tehran Iran
| | - Sepideh Abbaszadeh
- Health Research Center, Life Style InstituteBaqiyatallah University of Medical Sciences Tehran Iran
- Department of Nutrition and Food Hygiene, Faculty of HealthBaqiyatallah University of Medical Sciences Tehran Iran
| | - Mojtaba Sepandi
- Health Research Center, Life Style InstituteBaqiyatallah University of Medical Sciences Tehran Iran
- Department of Nutrition and Food Hygiene, Faculty of HealthBaqiyatallah University of Medical Sciences Tehran Iran
| | - Karim Parastouei
- Health Research Center, Life Style InstituteBaqiyatallah University of Medical Sciences Tehran Iran
- Department of Nutrition and Food Hygiene, Faculty of HealthBaqiyatallah University of Medical Sciences Tehran Iran
| |
Collapse
|
23
|
Effect of thermal and non-thermal techniques for microbial safety in food powder: Recent advances. Food Res Int 2019; 126:108654. [DOI: 10.1016/j.foodres.2019.108654] [Citation(s) in RCA: 51] [Impact Index Per Article: 10.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/21/2019] [Revised: 08/29/2019] [Accepted: 08/31/2019] [Indexed: 12/26/2022]
|
24
|
Shavandi M, Kashaninejad M, Sadeghi A, Jafari SM, Hasani M. Decontamination of
Bacillus cereus
in cardamom (
Elettaria cardamomum
) seeds by infrared radiation and modeling of microbial inactivation through experimental models. J Food Saf 2019. [DOI: 10.1111/jfs.12730] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Mahdi Shavandi
- Department of Food Science and TechnologyGorgan University of Agricultural Sciences and Natural Resources Gorgan Iran
| | - Mahdi Kashaninejad
- Department of Food Science and TechnologyGorgan University of Agricultural Sciences and Natural Resources Gorgan Iran
| | - Alireza Sadeghi
- Department of Food Science and TechnologyGorgan University of Agricultural Sciences and Natural Resources Gorgan Iran
| | - Seid Mahdi Jafari
- Department of Food Science and TechnologyGorgan University of Agricultural Sciences and Natural Resources Gorgan Iran
| | - Mahdiyeh Hasani
- Department of Food Science and TechnologyGorgan University of Agricultural Sciences and Natural Resources Gorgan Iran
| |
Collapse
|
25
|
Effect of gamma irradiation and microwave heating treatments on microbial load and antioxidant potentials in cinnamon, fennel and hot pepper. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2019. [DOI: 10.1007/s11694-018-00028-w] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/05/2023]
|
26
|
Lao Y, Zhang M, Chitrakar B, Bhandari B, Fan D. Efficient Plant Foods Processing Based on Infrared Heating. FOOD REVIEWS INTERNATIONAL 2019. [DOI: 10.1080/87559129.2019.1600537] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
Affiliation(s)
- Yanyan Lao
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
- International Joint Laboratory on Food Safety, Jiangnan University, Wuxi, Jiangsu, China
| | - Min Zhang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
- Jiangsu Province Key Laboratory of Advanced Food Manufacturing Equipment and Technology, Jiangnan University, Wuxi, Jiangsu, China
| | - Bimal Chitrakar
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
| | - Bhesh Bhandari
- School of Agriculture and Food Sciences, University of Queensland, Brisbane, QLD, Australia
| | - Dongcui Fan
- International Joint Laboratory on Food Safety, Jiangnan University, Wuxi, Jiangsu, China
| |
Collapse
|
27
|
Juodeikiene G, Zadeike D, Vidziunaite I, Bartkiene E, Bartkevics V, Pugajeva I. Effect of heating method on the microbial levels and acrylamide in corn grits and subsequent use as functional ingredient for bread making. FOOD AND BIOPRODUCTS PROCESSING 2018. [DOI: 10.1016/j.fbp.2018.08.007] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
|
28
|
Liu C, Peng J, Liu J, Guo P, Wang S, Liu C, Zhang L. Catalytic removal of mercury from waste carbonaceous catalyst by microwave heating. JOURNAL OF HAZARDOUS MATERIALS 2018; 358:198-206. [PMID: 29990807 DOI: 10.1016/j.jhazmat.2018.06.065] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/20/2017] [Revised: 05/28/2018] [Accepted: 06/29/2018] [Indexed: 06/08/2023]
Abstract
Waste carbonaceous catalyst (WCC) from vinyl chloride monomer (VCM) production is a potential environmental threat due to the mercury toxicity. Microwave heating (MWH) was used to decontaminate WCC. Treatment temperature had a stronger influence on mercury removal than that of treatment time while mercury removal was highly depended on treatment time at lower temperature. When WCC was treated at 350 °C for 60 min, 400 °C for 30 min and 450 °C or more for 10 min, leaching toxicity of mercury conformed to the US EPA standard. 99.98% of total mercury was removed and residual mercury concentration was only 4.5 mg kg-1 when treated at 500 °C for 30 min. Soluble and exchangeable Hg and Hg combined with labile organics were more easily to be removed than that of Hg bound to crystalline Fe/Al oxides, Hg combined with non-labile organics and HgS. The removal limit for different mercury species may be achieved at 500 °C. Evaporation removal of mercury followed exponential decay model. Activation energy for mercury removal was reduced due to the catalytic effect of MWH. Removal mechanisms of mercury included thermal evaporation, breakdown of molecular bonds, selective stripping of carbonaceous impurities.
Collapse
Affiliation(s)
- Chao Liu
- State Key Laboratory of Complex Nonferrous Metal Resources Clean Utilization, Kunming University of Science and Technology, Kunming, Yunnan 650093, China; Faculty of Metallurgical and Energy Engineering, Kunming University of Science and Technology, Kunming, Yunnan 650093, China; National Local Joint Laboratory of Engineering Application of Microwave Energy and Equipment Technology, Kunming, Yunnan 650093, China
| | - Jinhui Peng
- State Key Laboratory of Complex Nonferrous Metal Resources Clean Utilization, Kunming University of Science and Technology, Kunming, Yunnan 650093, China; Faculty of Metallurgical and Energy Engineering, Kunming University of Science and Technology, Kunming, Yunnan 650093, China; National Local Joint Laboratory of Engineering Application of Microwave Energy and Equipment Technology, Kunming, Yunnan 650093, China
| | - Jian Liu
- State Key Laboratory of Complex Nonferrous Metal Resources Clean Utilization, Kunming University of Science and Technology, Kunming, Yunnan 650093, China; Faculty of Metallurgical and Energy Engineering, Kunming University of Science and Technology, Kunming, Yunnan 650093, China; National Local Joint Laboratory of Engineering Application of Microwave Energy and Equipment Technology, Kunming, Yunnan 650093, China
| | - Ping Guo
- State Key Laboratory of Complex Nonferrous Metal Resources Clean Utilization, Kunming University of Science and Technology, Kunming, Yunnan 650093, China; Faculty of Metallurgical and Energy Engineering, Kunming University of Science and Technology, Kunming, Yunnan 650093, China; National Local Joint Laboratory of Engineering Application of Microwave Energy and Equipment Technology, Kunming, Yunnan 650093, China
| | - Shixing Wang
- State Key Laboratory of Complex Nonferrous Metal Resources Clean Utilization, Kunming University of Science and Technology, Kunming, Yunnan 650093, China; Faculty of Metallurgical and Energy Engineering, Kunming University of Science and Technology, Kunming, Yunnan 650093, China; National Local Joint Laboratory of Engineering Application of Microwave Energy and Equipment Technology, Kunming, Yunnan 650093, China
| | - Chenhui Liu
- School of Chemistry and Environment, Yunnan Minzu University, Kunming, Yunnan 650093, China
| | - Libo Zhang
- State Key Laboratory of Complex Nonferrous Metal Resources Clean Utilization, Kunming University of Science and Technology, Kunming, Yunnan 650093, China; Faculty of Metallurgical and Energy Engineering, Kunming University of Science and Technology, Kunming, Yunnan 650093, China; National Local Joint Laboratory of Engineering Application of Microwave Energy and Equipment Technology, Kunming, Yunnan 650093, China.
| |
Collapse
|
29
|
Sánchez-Maldonado AF, Lee A, Farber JM. Methods for the Control of Foodborne Pathogens in Low-Moisture Foods. Annu Rev Food Sci Technol 2018; 9:177-208. [DOI: 10.1146/annurev-food-030117-012304] [Citation(s) in RCA: 45] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Affiliation(s)
- Alma Fernanda Sánchez-Maldonado
- Department of Food Science, Canadian Research Institute for Food Safety, University of Guelph, Guelph, Ontario N1G 2W1, Canada
| | - Alvin Lee
- Institute for Food Safety and Health, Illinois Institute of Technology, Bedford Park, Illinois 60501, USA
| | - Jeffrey M. Farber
- Department of Food Science, Canadian Research Institute for Food Safety, University of Guelph, Guelph, Ontario N1G 2W1, Canada
| |
Collapse
|
30
|
Molnár H, Bata-Vidács I, Baka E, Cserhalmi Z, Ferenczi S, Tömösközi-Farkas R, Adányi N, Székács A. The effect of different decontamination methods on the microbial load, bioactive components, aroma and colour of spice paprika. Food Control 2018. [DOI: 10.1016/j.foodcont.2017.04.032] [Citation(s) in RCA: 37] [Impact Index Per Article: 6.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
|