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Maida AL, Bilbao-Sainz C, Karman A, Takeoka G, Powell-Palm MJ, Rubinsky B. Effects of Isochoric Freezing on the Quality Characteristics of Raw Bovine Milk. Foods 2023; 12:4150. [PMID: 38002207 PMCID: PMC10670344 DOI: 10.3390/foods12224150] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/15/2023] [Revised: 11/06/2023] [Accepted: 11/14/2023] [Indexed: 11/26/2023] Open
Abstract
This study investigated the effects of isochoric freezing (IF) on the shelf-life and quality of raw bovine milk over a 5-week period. The results were compared with conventional refrigeration (RF) and refrigeration after pasteurization (HTST). The IF treatment process entailed storing liquid raw milk in isochoric chambers in thermodynamic equilibrium at -5 °C/77 MPa and -10 °C/96 MPa. Several parameters were analyzed, including microbiology count, physicochemical properties, indigenous enzyme activity, protein content, volatile organic compounds profile, and lipid degradation. Both raw and pasteurized milk experienced increases in the microbial level past the acceptable threshold (≥5.5 log CFU/mL) after 2 weeks and 5 weeks, respectively, leading to the deterioration of other parameters during storage. In comparison, microbiology count decreased significantly during storage for both IF treatment conditions but was more pronounced for the higher pressure (96 MPa) treatment, leading to undetectable levels of microorganism after 5 weeks. IF treatment maintained stable pH, titratable acidity, viscosity, lipid oxidation, volatile profiles, total protein content, and lactoperoxidase activity throughout the storage period. Color was preserved during IF treatment at -5 °C/77 MPa; however, color was impacted during IF treatment at -10 °C/96 MPa. Protein structures were also modified during pressurized storage in both IF treatments. Overall, the study demonstrated that isochoric freezing could significantly increase the shelf-life of milk by reducing microbiology activity, whilst maintaining its nutritional content. These results underscore the potential role of isochoric freezing as a valuable tool in eliminating pathogens while maintaining quality characteristics similar to raw milk over long storage periods.
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Affiliation(s)
- Alan L. Maida
- Department of Mechanical Engineering, University of California, 6141 Etcheverry Hall, Berkeley, CA 94720, USA
| | - Cristina Bilbao-Sainz
- U.S. Department of Agriculture, Western Regional Research Center, 800 Buchanan St., Albany, CA 94710, USA
| | - Andrew Karman
- U.S. Department of Agriculture, Western Regional Research Center, 800 Buchanan St., Albany, CA 94710, USA
| | - Gary Takeoka
- U.S. Department of Agriculture, Western Regional Research Center, 800 Buchanan St., Albany, CA 94710, USA
| | - Matthew J. Powell-Palm
- J. Mike Walker ’66 Department of Mechanical Engineering, Texas A&M University, 3123 TAMU, College Station, TX 77843, USA
- Department of Materials Science & Engineering, Texas A&M University, 3003 TAMU, College Station, TX 77843, USA
| | - Boris Rubinsky
- Department of Mechanical Engineering, University of California, 6141 Etcheverry Hall, Berkeley, CA 94720, USA
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2
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Tian HH, Huang XH, Qin L. Insights into application progress of seafood processing technologies and their implications on flavor: a review. Crit Rev Food Sci Nutr 2023:1-16. [PMID: 37788446 DOI: 10.1080/10408398.2023.2263893] [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] [Indexed: 10/05/2023]
Abstract
Seafood tends to be highly vulnerable to spoilage and deterioration due to biochemical reactions and microbial contaminations, which requires appropriate processing technologies to improve or maintain its quality. Flavor, as an indispensable aspect reflecting the quality profile of seafood and influencing the final choice of consumers, is closely related to the processing technologies adopted. This review gives updated information on traditional and emerging processing technologies used in seafood processing and their implications on flavor. Traditional processing technologies, especially thermal treatment, effectively deactivate microorganisms to enhance seafood safety and prolong its shelf life. Nonetheless, these methods come with limitations, including reduced processing efficiency, increased energy consumption, and alterations in flavor, color, and texture due to overheating. Emerging processing technologies like microwave heating, infrared heating, high pressure processing, cold plasma, pulsed electric field, and ultrasound show alternative effects to traditional technologies. In addition to deactivating microorganisms and extending shelf life, these technologies can also safeguard the sensory quality of seafood. This review discusses emerging processing technologies in seafood and covers their principles, applications, developments, advantages, and limitations. In addition, this review examines the potential synergies that can arise from combining certain processing technologies in seafood processing.
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Affiliation(s)
- He-He Tian
- National Engineering Research Center of Seafood, College of Food Science and Technology, Dalian Polytechnic University, Dalian, China
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, China
| | - Xu-Hui Huang
- National Engineering Research Center of Seafood, College of Food Science and Technology, Dalian Polytechnic University, Dalian, China
| | - Lei Qin
- National Engineering Research Center of Seafood, College of Food Science and Technology, Dalian Polytechnic University, Dalian, China
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3
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Machado F, Duarte RV, Pinto CA, Casal S, Lopes-da-Silva JA, Saraiva JA. High Pressure and Pasteurization Effects on Dairy Cream. Foods 2023; 12:3640. [PMID: 37835293 PMCID: PMC10572675 DOI: 10.3390/foods12193640] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/04/2023] [Revised: 09/25/2023] [Accepted: 09/26/2023] [Indexed: 10/15/2023] Open
Abstract
Dairy cream, a common ingredient in various dishes and food products, is susceptible to rapid microbial growth due to its high water activity (≈0.97) and pH (≈6.7). Thus, it requires proper processing conditions to ensure food safety and extend shelf life. High-pressure processing (HPP) has emerged as a nonthermal food pasteurization method, offering an alternative to conventional heat-based techniques to obtain tastier, fresh-like, and safe dairy products without undesirable heat-induced alterations. This study assessed the impact of HPP (450 and 600 MPa for 5 and 15 min at 7 °C) and thermal pasteurization (75 °C for 15 s) on the microbiological and physicochemical attributes of dairy cream immediately after processing and throughout refrigerated storage (4 °C). HPP-treated samples remained microbiologically acceptable even on the 51st day of storage, unlike thermally pasteurized samples. Moreover, HPP decreased inoculated Escherichia coli and Listeria innocua counts by more than 6 log units to undetectable levels (1.00 log CFU/mL). pH, color (maximum variation of ΔE* up to 8.43), and fatty acid profiles remained relatively stable under varying processing conditions and during storage. However, viscosity exhibited higher values for HPP-treated samples (0.028 ± 0.003 Pa·s) compared to thermally processed ones (0.016 ± 0.002 Pa·s) by the 28th day of storage. Furthermore, volatile compounds (VOCs) of all treated samples presented a tendency to increase throughout storage, particularly acids and aliphatic hydrocarbons. These findings show HPP's potential to significantly extend the shelf life of highly perishable dairy cream by at least 15 days compared to thermal pasteurization.
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Affiliation(s)
- Fernanda Machado
- Associated Laboratory for Green Chemistry of the Network of Chemistry and Technology (LAQV-REQUIMTE), Department of Chemistry, University of Aveiro, 3810-193 Aveiro, Portugal; (F.M.); (R.V.D.); (C.A.P.); (J.A.L.-d.-S.)
| | - Ricardo V. Duarte
- Associated Laboratory for Green Chemistry of the Network of Chemistry and Technology (LAQV-REQUIMTE), Department of Chemistry, University of Aveiro, 3810-193 Aveiro, Portugal; (F.M.); (R.V.D.); (C.A.P.); (J.A.L.-d.-S.)
| | - Carlos A. Pinto
- Associated Laboratory for Green Chemistry of the Network of Chemistry and Technology (LAQV-REQUIMTE), Department of Chemistry, University of Aveiro, 3810-193 Aveiro, Portugal; (F.M.); (R.V.D.); (C.A.P.); (J.A.L.-d.-S.)
| | - Susana Casal
- Associated Laboratory for Green Chemistry of the Network of Chemistry and Technology (LAQV-REQUIMTE), Laboratory of Bromatology and Hydrology, Faculty of Pharmacy, Porto University, Rua Jorge Viterbo Ferreira 228, 4050-313 Porto, Portugal;
| | - José A. Lopes-da-Silva
- Associated Laboratory for Green Chemistry of the Network of Chemistry and Technology (LAQV-REQUIMTE), Department of Chemistry, University of Aveiro, 3810-193 Aveiro, Portugal; (F.M.); (R.V.D.); (C.A.P.); (J.A.L.-d.-S.)
| | - Jorge A. Saraiva
- Associated Laboratory for Green Chemistry of the Network of Chemistry and Technology (LAQV-REQUIMTE), Department of Chemistry, University of Aveiro, 3810-193 Aveiro, Portugal; (F.M.); (R.V.D.); (C.A.P.); (J.A.L.-d.-S.)
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4
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Zare F, Ghasemi N, Bansal N, Hosano H. Advances in pulsed electric stimuli as a physical method for treating liquid foods. Phys Life Rev 2023; 44:207-266. [PMID: 36791571 DOI: 10.1016/j.plrev.2023.01.007] [Citation(s) in RCA: 8] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/24/2023] [Accepted: 01/28/2023] [Indexed: 02/05/2023]
Abstract
There is a need for alternative technologies that can deliver safe and nutritious foods at lower costs as compared to conventional processes. Pulsed electric field (PEF) technology has been utilised for a plethora of different applications in the life and physical sciences, such as gene/drug delivery in medicine and extraction of bioactive compounds in food science and technology. PEF technology for treating liquid foods involves engineering principles to develop the equipment, and quantitative biochemistry and microbiology techniques to validate the process. There are numerous challenges to address for its application in liquid foods such as the 5-log pathogen reduction target in food safety, maintaining the food quality, and scale up of this physical approach for industrial integration. Here, we present the engineering principles associated with pulsed electric fields, related inactivation models of microorganisms, electroporation and electropermeabilization theory, to increase the quality and safety of liquid foods; including water, milk, beer, wine, fruit juices, cider, and liquid eggs. Ultimately, we discuss the outlook of the field and emphasise research gaps.
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Affiliation(s)
- Farzan Zare
- School of Information Technology and Electrical Engineering, The University of Queensland, Brisbane, St Lucia QLD 4072, Australia; School of Agriculture and Food Sciences, The University of Queensland, St Lucia QLD 4072, Australia
| | - Negareh Ghasemi
- School of Information Technology and Electrical Engineering, The University of Queensland, Brisbane, St Lucia QLD 4072, Australia
| | - Nidhi Bansal
- School of Agriculture and Food Sciences, The University of Queensland, St Lucia QLD 4072, Australia
| | - Hamid Hosano
- Biomaterials and Bioelectrics Department, Institute of Industrial Nanomaterials, Kumamoto University, Kumamoto 860-8555, Japan.
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5
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Wang S, Liu S, Hao G, Zhao L, Lü X, Wang H, Wang L, Zhang J, Ge W. Antimicrobial activity and mechanism of isothiocyanate from Moringa oleifera seeds against Bacillus cereus and Cronobacter sakazakii and its application in goat milk. Food Control 2022. [DOI: 10.1016/j.foodcont.2022.109067] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/05/2023]
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6
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Dharini M, Jaspin S, Jagan Mohan R, Mahendran R. Characterization of volatile aroma compounds in cold plasma‐treated milk. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.17059] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
Affiliation(s)
- Manoharan Dharini
- Centre of excellence in Non‐Thermal Processing National Institute of Food Technology, Entrepreneurship and Management Thanjavur India
| | - Stephen Jaspin
- Centre of excellence in Non‐Thermal Processing National Institute of Food Technology, Entrepreneurship and Management Thanjavur India
| | - Rangarajan Jagan Mohan
- Department of Food Product Development National Institute of Food Technology, Entrepreneurship and Management Thanjavur India
| | - Radhakrishnan Mahendran
- Centre of excellence in Non‐Thermal Processing National Institute of Food Technology, Entrepreneurship and Management Thanjavur India
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7
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Nabilah UU, Sitanggang AB, Dewanti‐Hariyadi R, Sugiarto AT, Purnomo EH. Meta‐analysis: Microbial inactivation in milk using Pulsed Electric Field (
PEF
). Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15942] [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]
Affiliation(s)
- Uray Ulfah Nabilah
- Department of Food Science and Technology, Faculty of Agricultural Engineering and Technology IPB University Bogor 16680 Indonesia
| | - Azis Boing Sitanggang
- Department of Food Science and Technology, Faculty of Agricultural Engineering and Technology IPB University Bogor 16680 Indonesia
| | - Ratih Dewanti‐Hariyadi
- Department of Food Science and Technology, Faculty of Agricultural Engineering and Technology IPB University Bogor 16680 Indonesia
- Southeast Asian Food and Agricultural Science and Technology Center IPB University Bogor 16680 Indonesia
| | - Anto Tri Sugiarto
- Technical Implementation Unit for Instrumentation Development, BRIN Bandung 40135 Indonesia
| | - Eko Hari Purnomo
- Department of Food Science and Technology, Faculty of Agricultural Engineering and Technology IPB University Bogor 16680 Indonesia
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8
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Lim SH, Chin NL, Sulaiman A, Tay CH, Wong TH. Sensory Analysis for Cow Milk Product Development Using High Pressure Processing (HPP) in the Dairy Industry. Foods 2022; 11:foods11091233. [PMID: 35563957 PMCID: PMC9103760 DOI: 10.3390/foods11091233] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/11/2022] [Revised: 03/23/2022] [Accepted: 03/23/2022] [Indexed: 12/04/2022] Open
Abstract
High pressure processing (HPP) can be applied as an alternative thermal treatment of milk to maintain its natural and original sensory quality. Milk was processed at 600 MPa for 10 min or given thermal treatment at 125 °C for 4 s. Sensory evaluation of treated milk samples was conducted using the triangle and the acceptance and preference tests. The triangle test was used as a discriminative test to check whether there was a noticeable difference between both treated milk samples. The acceptance and preference test determined attributes of milk including colour, milkiness, creaminess, mouthfeel, and aftertaste based on the 5-point just-about-right (JAR) scale. In the triangle test, 89.5% of panellists were able to identify the odd sample and differentiate milk processed using high pressure from heat treatment. For the acceptance and preference test, 61% of panellists gave higher overall preference for the high pressure processed milk over heat-treated milk. The JAR evaluation showed no significant differences (p > 0.05) in all evaluated milk attributes which included milkiness, creaminess, mouthfeel, and aftertaste, with the exception of colour. Overall, high pressure processed milk scored better in terms of organoleptic properties as the penalty value for most attributes including colour, milkiness, mouthfeel, and aftertaste were lower than the penalty of heat-treated milk, except for creaminess. Therefore, to improve the acceptance and preference of high pressure processed milk, future development needs to focus on increasing creaminess of high pressure processed milk.
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Affiliation(s)
- Shu Huey Lim
- Department of Process and Food Engineering, Faculty of Engineering, Universiti Putra Malaysia, UPM, Serdang 43400, Selangor, Malaysia; (S.H.L.); (A.S.)
| | - Nyuk Ling Chin
- Department of Process and Food Engineering, Faculty of Engineering, Universiti Putra Malaysia, UPM, Serdang 43400, Selangor, Malaysia; (S.H.L.); (A.S.)
- Correspondence: ; Tel.: +60-3-97696353
| | - Alifdalino Sulaiman
- Department of Process and Food Engineering, Faculty of Engineering, Universiti Putra Malaysia, UPM, Serdang 43400, Selangor, Malaysia; (S.H.L.); (A.S.)
| | - Cheow Hwang Tay
- F&N Global Marketing Pte. Ltd., 438 Alexandra Road, 20-00 Alexandra Point, Singapore 119958, Singapore; (C.H.T.); (T.H.W.)
| | - Tak Hiong Wong
- F&N Global Marketing Pte. Ltd., 438 Alexandra Road, 20-00 Alexandra Point, Singapore 119958, Singapore; (C.H.T.); (T.H.W.)
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9
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Eazhumalai G, Ranjitha Gracy TK, Mishra A, Annapure US. Atmospheric pressure nonthermal pin to plate plasma system for the microbial decontamination of oat milk. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.16181] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
Affiliation(s)
- Gunaseelan Eazhumalai
- Department of Food Engineering and Technology Institute of Chemical Technology Mumbai India
| | - T. K. Ranjitha Gracy
- Department of Food Engineering and Technology Institute of Chemical Technology Mumbai India
| | - Anusha Mishra
- Department of Food Engineering and Technology Institute of Chemical Technology Mumbai India
| | - Uday S. Annapure
- Department of Food Engineering and Technology Institute of Chemical Technology Mumbai India
- Institute of Chemical Technology Marathwada Campus Jalna India
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10
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UV Light Application as a Mean for Disinfection Applied in the Dairy Industry. APPLIED SCIENCES-BASEL 2021. [DOI: 10.3390/app11167285] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/10/2023]
Abstract
Thermal treatment is the most popular decontamination technique used in the dairy industry to ensure food protection and prolong shelf life. But it also causes nutrient and aroma degradation, non-enzymatic browning, and organoleptic changes of dairy products. Non-thermal solutions, on the other hand, have been extensively explored in a response to rising market demand for more sustainable and safe goods. For a long time, the use of ultraviolet (UV) light in the food industry has held great promise. Irradiation with shortwave UV light has excellent germicidal properties, which can destroy a variety of microbial pathogens (for example bacteria, fungi, molds, yeasts, and viruses), at low maintenance and installation costs with minimal use of energy to preserve food without undesirable effects of heat treatment. The purpose of this review is to update the studies made on the possibilities of UV-C radiation while also addressing the essential processing factors involved in the disinfection. It also sheds light on the promise of UV light-emitting diodes (UV-LEDs) as a microbial inactivation alternative to conventional UV lamps.
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11
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Pegu K, Arya SS. Comparative assessment of HTST, hydrodynamic cavitation and ultrasonication on physico-chemical properties, microstructure, microbial and enzyme inactivation of raw milk. INNOV FOOD SCI EMERG 2021. [DOI: 10.1016/j.ifset.2021.102640] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
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12
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Zhu D, Kebede B, Chen G, McComb K, Frew R. Effects of the vat pasteurization process and refrigerated storage on the bovine milk metabolome. J Dairy Sci 2020; 103:2077-2088. [PMID: 31980231 DOI: 10.3168/jds.2019-17512] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/28/2019] [Accepted: 11/19/2019] [Indexed: 11/19/2022]
Abstract
This study is the first to investigate the evolution of cow milk metabolites throughout the vat pasteurization process and storage using untargeted metabolomics based on a multiplatform approach. Nuclear magnetic resonance and ultraperformance liquid chromatography-quadrupole time-of-flight mass spectrometry were used for fingerprinting water-soluble nutritional compounds, and headspace gas chromatography-mass spectrometry was used to fingerprint the volatile organic compounds. This study demonstrated that vat pasteurization was an efficient and mild means of milk preservation resulting in only minor changes to the metabolites. The pasteurized milk samples exhibited a stable metabolome during the first 8 d of refrigerated storage. However, at the latter stage of storage, the concentrations of pantothenic acid and butyrylcarnitine decreased, whereas some fatty acids, organic acids, α-AA, peptides, and ketones increased. These selected metabolites that changed during milk storage could be used as potential biomarkers to track the storage conditions of pasteurized cow milk.
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Affiliation(s)
- Dan Zhu
- Department of Chemistry, University of Otago, Dunedin, New Zealand 9016; Key Laboratory of Agro-Product Quality and Safety, Institute of Quality Standards and Testing Technology for Agro-Products, Chinese Academy of Agricultural Sciences (CAAS), Beijing, China 100081
| | - Biniam Kebede
- Department of Food Science, University of Otago, Dunedin, New Zealand 9016
| | - Gang Chen
- Key Laboratory of Agro-Product Quality and Safety, Institute of Quality Standards and Testing Technology for Agro-Products, Chinese Academy of Agricultural Sciences (CAAS), Beijing, China 100081
| | - Kiri McComb
- Department of Chemistry, University of Otago, Dunedin, New Zealand 9016
| | - Russell Frew
- Department of Chemistry, University of Otago, Dunedin, New Zealand 9016.
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Alegbeleye OO, Guimarães JT, Cruz AG, Sant’Ana AS. Hazards of a ‘healthy’ trend? An appraisal of the risks of raw milk consumption and the potential of novel treatment technologies to serve as alternatives to pasteurization. Trends Food Sci Technol 2018. [DOI: 10.1016/j.tifs.2018.10.007] [Citation(s) in RCA: 36] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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14
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Omar A, Harbourne N, Oruna-Concha MJ. Effects of industrial processing methods on camel skimmed milk properties. Int Dairy J 2018. [DOI: 10.1016/j.idairyj.2018.03.011] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
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15
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Brnawi WI, Hettiarachchy NS, Horax R, Kumar-Phillips G, Seo HS, Marcy J. Comparison of Cinnamon Essential Oils from Leaf and Bark with Respect to Antimicrobial Activity and Sensory Acceptability in Strawberry Shake. J Food Sci 2018; 83:475-480. [PMID: 29369363 DOI: 10.1111/1750-3841.14041] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/03/2017] [Revised: 12/01/2017] [Accepted: 12/12/2017] [Indexed: 12/01/2022]
Abstract
Cinnamon leaf and bark essential oils have long been used as natural preservatives and flavoring agents in foods. This study determined antimicrobial effects of leaf and bark of cinnamon essential oils (CEOs) against 2 foodborne pathogens, Salmonella Typhimurium (S.T.) and Listeria monocytogenes (L.m.), at 2 initial bacterial levels (4- and 9-log CFU/mL) in strawberry shakes. The antimicrobial study of CEOs at 0.1% and 0.5% in strawberry shakes against S.T. and L.M. showed a significant difference (P < 0.05) in log reductions of both bacterial growth at low (4-log CFU/mL) and high (9-log CFU/mL) initial bacterial levels. Addition of 0.5% CEOs into strawberry shakes at 4 °C completely inhibited both bacteria after a period of 8 d storage. Shelf-life study showed that acidity and total solid content were not affected during storage. The strawberry shakes containing bark CEO had higher ratings of sensory acceptability compared to leaf CEO, with or without the addition of 1% masking agent. In conclusion, this study demonstrated that CEO derived from bark was better than that from leaf in terms of their antimicrobial activity and sensory aspect. PRACTICAL APPLICATION This study demonstrates that essential oils derived from cinnamon bark and leaf have the potential to be used as natural antimicrobial ingredient in milk beverages with respect to sensory aspect. This finding promotes the acceptance of natural antimicrobials among consumers, while providing enhanced safer products to the food industry application.
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Affiliation(s)
- Wafaa I Brnawi
- Dept. of Food Science, Univ. of Arkansas, Fayetteville, AR 72704, U.S.A
| | | | - Ronny Horax
- Dept. of Food Science, Univ. of Arkansas, Fayetteville, AR 72704, U.S.A
| | | | - Han-Seok Seo
- Dept. of Food Science, Univ. of Arkansas, Fayetteville, AR 72704, U.S.A
| | - John Marcy
- Dept. of Poultry Science, Univ. of Arkansas, Fayetteville, AR 72701, U.S.A
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16
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Synergistic Processing of Skim Milk with High Pressure Nitrous Oxide, Heat, Nisin, and Lysozyme to Inactivate Vegetative and Spore-Forming Bacteria. FOOD BIOPROCESS TECH 2017. [DOI: 10.1007/s11947-017-1982-4] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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17
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Lang E, Chemlal L, Molin P, Guyot S, Alvarez-Martin P, Perrier-Cornet JM, Dantigny P, Gervais P. Modeling the heat inactivation of foodborne pathogens in milk powder: High relevance of the substrate water activity. Food Res Int 2017; 99:577-585. [PMID: 28784519 DOI: 10.1016/j.foodres.2017.06.028] [Citation(s) in RCA: 29] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/06/2017] [Revised: 06/10/2017] [Accepted: 06/17/2017] [Indexed: 10/19/2022]
Abstract
Due to the ability of foodborne pathogens to survive in low moisture foods, the decontamination of these products is an important issue in food hygiene. Up to now, such decontamination has mostly been achieved through empirical methods. The intention of this work is to establish a more rational use of heat treatment cycles. The effects of thermal treatment cycles on the inactivation of dried Salmonella Typhimurium, Salmonella Senftenberg, Cronobacter sakazakii and Escherichia coli were assessed. Bacteria were mixed with whole milk powder and dried down to different water activity levels (0.11, 0.25, 0.44 and 0.58). The rate of inactivated bacteria was determined after thermal treatment at 85°C, 90°C, 95°C and 100°C, from 0s to 180s in closed vessels, in order to maintain aw during treatment. In a first step, logarithmic bacterial inactivation was fitted by means of a classical loglinear model in which temperature and aw have a significant effect (p<0.05). DT,aw values were estimated for each T, aw condition and the results clearly showed that aw is a major parameter in the thermal decontamination of dried foods, a lower aw involving greater thermal resistance. In a second step, Bigelow's law was used to determine zT, a classical parameter relative to temperature, and yaw values, a new parameter relative to aw resistance. The values obtained for zT and yaw showed that the bacterium most resistant to temperature variations is Salmonella Typhimurium, while the one most resistant to aw variations is Escherichia coli. These data will help design decontamination protocols or processes in closed batches for low moisture foods.
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Affiliation(s)
- Emilie Lang
- UMR PAM A 02.102 Procédés Alimentaires et Microbiologiques, Université de Bourgogne Franche-Comté/AgroSup Dijon, 1 esplanade Erasme, 21000 Dijon, France; Novolyze, 50 rue de Dijon, 21121 Daix, France
| | - Layla Chemlal
- UMR PAM A 02.102 Procédés Alimentaires et Microbiologiques, Université de Bourgogne Franche-Comté/AgroSup Dijon, 1 esplanade Erasme, 21000 Dijon, France
| | - Paul Molin
- UMR PAM A 02.102 Procédés Alimentaires et Microbiologiques, Université de Bourgogne Franche-Comté/AgroSup Dijon, 1 esplanade Erasme, 21000 Dijon, France
| | - Stéphane Guyot
- UMR PAM A 02.102 Procédés Alimentaires et Microbiologiques, Université de Bourgogne Franche-Comté/AgroSup Dijon, 1 esplanade Erasme, 21000 Dijon, France
| | | | - Jean-Marie Perrier-Cornet
- UMR PAM A 02.102 Procédés Alimentaires et Microbiologiques, Université de Bourgogne Franche-Comté/AgroSup Dijon, 1 esplanade Erasme, 21000 Dijon, France
| | - Philippe Dantigny
- UMR PAM A 02.102 Procédés Alimentaires et Microbiologiques, Université de Bourgogne Franche-Comté/AgroSup Dijon, 1 esplanade Erasme, 21000 Dijon, France; Université de Brest, EA 3882, Laboratoire Universitaire de Biodiversité et Ecologie Microbienne (LUBEM), ESIAB, Technopôle Brest-Iroise, 29280 Plouzané, France
| | - Patrick Gervais
- UMR PAM A 02.102 Procédés Alimentaires et Microbiologiques, Université de Bourgogne Franche-Comté/AgroSup Dijon, 1 esplanade Erasme, 21000 Dijon, France.
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Shiono T, Yamamoto K, Yotsumoto Y, Kawai J, Imada N, Hioki J, Naganuma H, Eguchi T, Kurihara M, Yoshida A, Deuchi K. Selective decaffeination of tea extracts by montmorillonite. J FOOD ENG 2017. [DOI: 10.1016/j.jfoodeng.2016.12.015] [Citation(s) in RCA: 25] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/26/2022]
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Lasekan O, Ng S, Azeez S, Shittu R, Teoh L, Gholivand S. Effect of Pulsed Electric Field Processing on Flavor and Color of Liquid Foods†. J FOOD PROCESS PRES 2016. [DOI: 10.1111/jfpp.12940] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Ola Lasekan
- Department of Food Technology; University Putra Malaysia; UPM 43400 Serdang Malaysia
| | - Siew Ng
- Department of Food Technology; University Putra Malaysia; UPM 43400 Serdang Malaysia
| | - Shakirah Azeez
- Department of Food Technology; University Putra Malaysia; UPM 43400 Serdang Malaysia
| | - Rafiat Shittu
- Department of Food Technology; University Putra Malaysia; UPM 43400 Serdang Malaysia
| | - Li Teoh
- Department of Food Technology; University Putra Malaysia; UPM 43400 Serdang Malaysia
| | - Somayeh Gholivand
- Department of Food Technology; University Putra Malaysia; UPM 43400 Serdang Malaysia
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Xu S, Walkling-Ribeiro M, Griffiths M, Corredig M. Pulsed electric field processing preserves the antiproliferative activity of the milk fat globule membrane on colon carcinoma cells. J Dairy Sci 2015; 98:2867-74. [DOI: 10.3168/jds.2014-8839] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/10/2014] [Accepted: 10/29/2014] [Indexed: 11/19/2022]
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Walkling-Ribeiro M, Anany H, Griffiths MW. Effect of heat-assisted pulsed electric fields and bacteriophage on enterohemorrhagic Escherichia coli O157:H7. Biotechnol Prog 2014; 31:110-8. [PMID: 25376158 DOI: 10.1002/btpr.2014] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/21/2014] [Revised: 10/28/2014] [Indexed: 01/21/2023]
Abstract
Pulsed electric fields (PEF), heat-assisted PEF (H-PEF), and virulent bacteriophage (VP) are non-thermal techniques for pathogen inactivation in liquids that were investigated individually, and in combination (PEF/VP, H-PEF/VP) to control enterohemorrhagic Escherichia coli (EHEC) O157:H7 in Luria-Bertani broth (LBB) and Ringer's solution (RS). Treated cells were subsequently incubated at refrigeration (4°C) and temperature-abuse conditions (12°C) for 5 days. When EHEC cells grown in LBB were subjected to non-thermal processing and subsequently stored at 12°C for 5 days, reductions in count of between 0.1 and 0.6 log cycles were observed and following storage at 4°C the decrease in counts varied between 0.2 and 1.1 log10 . For bacteria cells suspended in RS values ranged from 0.1 to ≥3.9 log cycles at both storage temperatures. The most effective treatments were H-PEF and H-PEF/VP, both producing a >3.4 log cycle reduction of cells suspended in non-nutrient RS. Analysis of EHEC recovery on selective and non-selective media indicated no occurrence of sub-lethal damage for VP, PEF/VP, and H-PEF/VP-treated cells. The findings indicate that combining PEF and lytic phage may represent a suitable alternative to conventional fluid decontamination following further process optimization.
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Affiliation(s)
- Markus Walkling-Ribeiro
- Dept. of Food Science, Canadian Research Inst. for Food Safety, University of Guelph, Guelph, ON, Canada, N1G 2W1; Dept. of Food Science, Cornell University, Ithaca, NY, 14853
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