1
|
Wang W, Lin H, Guan W, Song Y, He X, Zhang D. Effect of static magnetic field-assisted thawing on the quality, water status, and myofibrillar protein characteristics of frozen beef steaks. Food Chem 2024; 436:137709. [PMID: 37857201 DOI: 10.1016/j.foodchem.2023.137709] [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: 07/10/2023] [Revised: 10/05/2023] [Accepted: 10/07/2023] [Indexed: 10/21/2023]
Abstract
This study investigated the effect of static magnetic field-assisted thawing (SMAT) at varying intensities (0, 1, 2, and 3 mT) on the quality, water status, and myofibrillar protein (MP) characteristics of frozen beef steaks. The thawing times of SMAT-1, 2, and 3 treatments could be shortened by approximately 10.9 %, 20.0 %, and 8.5 %, respectively, compared to the control. The results indicated that SMAT treatment significantly decreased thawing loss, maintained color stability, and reduced the degree of lipid oxidation in beef steaks compared to the control group (P < 0.05). Low-field nuclear magnetic resonance results confirmed that SMAT treatment enhanced the water-holding capacity of muscle. Furthermore, SMAT-2 treatment protected the muscle microstructure, decreased carbonyl content, and increased total sulfhydryl content (P < 0.05) compared to the control group. In conclusion, SMAT treatment effectively improved the beef quality and the characteristics of MP after thawing, especially in 2 mT.
Collapse
Affiliation(s)
- Wenxin Wang
- Tianjin Key Laboratory of Food Biotechnology, Tianjin University of Commerce, Tianjin 300134, China
| | - Hengxun Lin
- Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China
| | - Wenqiang Guan
- Tianjin Key Laboratory of Food Biotechnology, Tianjin University of Commerce, Tianjin 300134, China.
| | - Yu Song
- Tianjin Key Laboratory of Food Biotechnology, Tianjin University of Commerce, Tianjin 300134, China
| | - Xingxing He
- Tianjin Key Laboratory of Food Biotechnology, Tianjin University of Commerce, Tianjin 300134, China
| | - Dequan Zhang
- Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China.
| |
Collapse
|
2
|
Guzmán-Armenteros TM, Villacís-Chiriboga J, Guerra LS, Ruales J. Electromagnetic fields effects on microbial growth in cocoa fermentation: A controlled experimental approach using established growth models. Heliyon 2024; 10:e24927. [PMID: 38317962 PMCID: PMC10839996 DOI: 10.1016/j.heliyon.2024.e24927] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/11/2023] [Revised: 01/16/2024] [Accepted: 01/17/2024] [Indexed: 02/07/2024] Open
Abstract
Understanding the effects of electromagnetic fields is crucial in the fermentation of cocoa beans, since through precise control of fermentation conditions the sensory and nutritional properties of cocoa beans could be improved. This study aimed to evaluate the effect of oscillating magnetic fields (OMF) on the kinetic growth of the core microbial communities of the Collections Castro Naranjal (CCN 51) cocoa bean. The data was obtained by three different models: Gompertz, Baranyi, and Logistic. The cocoa beans were subjected to different OMF strengths ranging from 0 mT to 80 mT for 1 h using the Helmholtz coil electromagnetic device. The viable microbial populations of lactic acid bacteria (LAB), acetic acid bacteria (AAB), and yeast (Y) were quantified using the colony-forming unit (CFU) counting method. The logistic model appropriately described the growth of LAB and Y under magnetic field exposure. Whereas the Baranyi model was suitable for describing AAB growth. The microbial populations in cocoa beans exposed to magnetic fields showed lower (maximum specific growth rate (μmax), values than untreated controls, with AAB exhibiting the highest average growth rate value at 5 mT and Y having the lowest average maximum growth rate value at 80 mT. The lower maximum specific growth rates and longer lag phases when exposed to magnetic fields compared to controls demonstrate the influence of magnetic fields on microbial growth kinetics.
Collapse
Affiliation(s)
- Tania María Guzmán-Armenteros
- Departamento de Ciencia de Alimentos y Biotecnología (DECAB), Escuela Politécnica Nacional (EPN), Quito, Ecuador
- Escuela Superior Politécnica del Litoral, Facultad de Ingeniería Mecánica y Ciencias de la Producción, carrera de Ingeniería en Alimentos, Guayaquil, Ecuador
| | - José Villacís-Chiriboga
- Departamento de Ciencia de Alimentos y Biotecnología (DECAB), Escuela Politécnica Nacional (EPN), Quito, Ecuador
| | - Luis Santiago Guerra
- Universidad Central del Ecuador (UCE), Facultad de Ciencias Médicas, Carrera de Medicina, Campus El Dorador, Quito, Ecuador
| | - Jenny Ruales
- Departamento de Ciencia de Alimentos y Biotecnología (DECAB), Escuela Politécnica Nacional (EPN), Quito, Ecuador
| |
Collapse
|
3
|
Song J, Jiang L, Qi M, Han F, Li L, Xu M, Li Y, Zhang D, Yu S, Li H. Influence of magnetic field on gluten aggregation behavior and quality characteristics of dough enriched with potato pulp. Int J Biol Macromol 2024; 254:128082. [PMID: 37972838 DOI: 10.1016/j.ijbiomac.2023.128082] [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: 08/31/2023] [Revised: 10/29/2023] [Accepted: 11/12/2023] [Indexed: 11/19/2023]
Abstract
This study investigated the effect of varying magnetic field intensities (ranging from 0 to 10 mT) on the quality characteristics of dough with 40 % potato pulp substitution (DPP). The results indicated that the DPP fermented with a 4 mT magnetic field exhibited a significant enhancement in the combination of water and substrate, thereby elevating the viscoelastic properties of DPP through reinforcing the stability of gluten network. Meanwhile, DPP treated with a 4 mT magnetic field exhibited the highest amount of disulfide bonds (11.64 μmol SS/g sample). This is accompanied by a prominent cross-linkage structure, as evidenced by SDS-PAGE and CLSM. Notably, the application of a magnetic field substantially augments the dough's capacity to retain gas during fermentation. In addition, the application of magnetic field significantly increased the wet gluten content (20.85 %, P < 0.05) in DPP, which improved tensile properties and an acceptable color profile. The introduction of a magnetic field induces gluten aggregation, which in turn results in heightened particle size distribution and ζ-potential values. In conclusion, this study emphasize the potential of magnetic field technology as a viable method to enhance the overall quality attributes of dough enriched with potato pulp substitution.
Collapse
Affiliation(s)
- Jialin Song
- College of Agricultural Engineering and Food Science, Shandong University of Technology, No. 266 Xincun Road, Zhangdian District, Zibo, Shandong, China
| | - Lijun Jiang
- College of Agricultural Engineering and Food Science, Shandong University of Technology, No. 266 Xincun Road, Zhangdian District, Zibo, Shandong, China
| | - Mingming Qi
- College of Agricultural Engineering and Food Science, Shandong University of Technology, No. 266 Xincun Road, Zhangdian District, Zibo, Shandong, China
| | - Feng Han
- College of Agricultural Engineering and Food Science, Shandong University of Technology, No. 266 Xincun Road, Zhangdian District, Zibo, Shandong, China
| | - Luxia Li
- College of Agricultural Engineering and Food Science, Shandong University of Technology, No. 266 Xincun Road, Zhangdian District, Zibo, Shandong, China
| | - Mei Xu
- College of Agricultural Engineering and Food Science, Shandong University of Technology, No. 266 Xincun Road, Zhangdian District, Zibo, Shandong, China
| | - Yueming Li
- College of Agricultural Engineering and Food Science, Shandong University of Technology, No. 266 Xincun Road, Zhangdian District, Zibo, Shandong, China
| | - Dongliang Zhang
- College of Agricultural Engineering and Food Science, Shandong University of Technology, No. 266 Xincun Road, Zhangdian District, Zibo, Shandong, China
| | - Shifeng Yu
- College of Agricultural Engineering and Food Science, Shandong University of Technology, No. 266 Xincun Road, Zhangdian District, Zibo, Shandong, China.
| | - Hongjun Li
- College of Agricultural Engineering and Food Science, Shandong University of Technology, No. 266 Xincun Road, Zhangdian District, Zibo, Shandong, China.
| |
Collapse
|
4
|
Sarimov RM, Serov DA, Gudkov SV. Biological Effects of Magnetic Storms and ELF Magnetic Fields. BIOLOGY 2023; 12:1506. [PMID: 38132332 PMCID: PMC10740910 DOI: 10.3390/biology12121506] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/20/2023] [Revised: 12/01/2023] [Accepted: 12/06/2023] [Indexed: 12/23/2023]
Abstract
Magnetic fields are a constant and essential part of our environment. The main components of ambient magnetic fields are the constant part of the geomagnetic field, its fluctuations caused by magnetic storms, and man-made magnetic fields. These fields refer to extremely-low-frequency (<1 kHz) magnetic fields (ELF-MFs). Since the 1980s, a huge amount of data has been accumulated on the biological effects of magnetic fields, in particular ELF-MFs. However, a unified picture of the patterns of action of magnetic fields has not been formed. Even though a unified mechanism has not yet been generally accepted, several theories have been proposed. In this review, we attempted to take a new approach to analyzing the quantitative data on the effects of ELF-MFs to identify new potential areas for research. This review provides general descriptions of the main effects of magnetic storms and anthropogenic fields on living organisms (molecular-cellular level and whole organism) and a brief description of the main mechanisms of magnetic field effects on living organisms. This review may be of interest to specialists in the fields of biology, physics, medicine, and other interdisciplinary areas.
Collapse
Affiliation(s)
| | | | - Sergey V. Gudkov
- Prokhorov General Physics Institute of the Russian Academy of Sciences, 38 Vavilova Street, 119991 Moscow, Russia; (R.M.S.); (D.A.S.)
| |
Collapse
|
5
|
Knorr D, Sevenich R. Processed foods: From their emergence to resilient technologies. Compr Rev Food Sci Food Saf 2023; 22:3765-3789. [PMID: 37421325 DOI: 10.1111/1541-4337.13205] [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: 03/23/2023] [Revised: 05/23/2023] [Accepted: 06/11/2023] [Indexed: 07/10/2023]
Abstract
Humans need food processing assuring food safety, quality, and functionality to sustain their life. The ongoing debates regarding food processing require rational and scientific data about food processing and processed foods. This study deals with the importance, origins, and history of processing, defining processes and discussing existing food classification systems and provides recommendations for future food process development. Descriptions and comparisons of technologies for food preservation, their resource efficiency, and beneficial aspects in relation to traditional processing are summarized. Possibilities for pretreatments or combination application and related potentials are provided. A consumer-oriented paradigm change is presented using the potential of resilient technologies for food product improvements rather than the traditional adaptation of raw materials to existing processes. Means for food science and technology research toward dietary changes by transparent, gentle, and resource-efficient processes for consumers food preference, acceptance, and needs are provided.
Collapse
Affiliation(s)
- Dietrich Knorr
- Department of Food Biotechnology and Food Process Engineering, Technische Universität Berlin (TU Berlin), Berlin, Germany
| | - Robert Sevenich
- Department of Food Biotechnology and Food Process Engineering, Technische Universität Berlin (TU Berlin), Berlin, Germany
- Leibniz Institute for Agricultural Engineering and Bioeconomy (ATB), Potsdam, Germany
| |
Collapse
|
6
|
Guzmán-Armenteros TM, Ruales J, Villacís-Chiriboga J, Guerra LS. Experimental Prototype of Electromagnetic Emissions for Biotechnological Research: Monitoring Cocoa Bean Fermentation Parameters. Foods 2023; 12:2539. [PMID: 37444278 DOI: 10.3390/foods12132539] [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: 05/24/2023] [Revised: 06/19/2023] [Accepted: 06/24/2023] [Indexed: 07/15/2023] Open
Abstract
A Helmholtz-type electromagnetic emission device, which uses an oscillating magnetic field (OMF), with potential applications in biotechnological research, was built and validated. The coils were connected to an alternating current (AC) generator to generate a 0.5 to 110 mT field at their center. OMF measurements were performed with a Hall effect sensor with a digital signal connection (Arduino nano) and data output to a PC using LabVIEW v2017SP1 software. The fermentation process of the cocoa bean variety CCN 51, exposed to four levels of OMF density for 60 min (0, 5, 40, and 80 mT/60 min), was analyzed. Different variables of the grain fermentation process were evaluated over six days. The ANOVA test probed the device's linearity, accuracy, precision, repeatability, reliability, and robustness. Moreover, CCN 51 cocoa beans' EMF-exposure effect was evaluated under different OMF densities for 60 min. The results show the validity of the equipment under working conditions and the impact of EMF (electromagnetic fields) on the yield, deformation, and pH of cocoa beans. Thus, we concluded that the operation of the prototype is valid for use in biotechnological studies.
Collapse
Affiliation(s)
| | - Jenny Ruales
- Department of Food Science and Biotechnology, Escuela Politécnica Nacional, Quito P.O. Box 17-01-2759, Ecuador
| | - José Villacís-Chiriboga
- Department of Food Science and Biotechnology, Escuela Politécnica Nacional, Quito P.O. Box 17-01-2759, Ecuador
| | - Luis Santiago Guerra
- Carrera de Medicina, Facultad de Ciencias Médicas, Universidad Central del Ecuador, Quito P.O. Box 17-12-759, Ecuador
| |
Collapse
|
7
|
Guzmán-Armenteros TM, Ramos-Guerrero LA, Guerra LS, Weckx S, Ruales J. Optimization of cacao beans fermentation by native species and electromagnetic fields. Heliyon 2023; 9:e15065. [PMID: 37077687 PMCID: PMC10106516 DOI: 10.1016/j.heliyon.2023.e15065] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/09/2023] [Revised: 03/23/2023] [Accepted: 03/27/2023] [Indexed: 04/21/2023] Open
Abstract
Acid and bitter notes of the cocoa clone Cacao Castro Naranjal 51 (CCN 51) negatively affect the final quality of the chocolate. Thence, the fermentative process of cocoa beans using native species and electromagnetic fields (EMF) was carried out to evaluate the effect on the yield and quality of CCN 51 cocoa beans. The variables magnetic field density (D), exposure time (T), and inoculum concentration (IC) were optimized through response surface methodology to obtain two statistically validated second-order models, explaining 88.39% and 92.51% of the variability in the yield and quality of the beans, respectively. In the coordinate: 5 mT(D), 22.5 min (T), and 1.6% (CI), yield and bean quality improved to 110% and 120% above the control (without magnetic field). The metagenomic analysis showed that the changes in the microbial communities favored the aroma profile at low and intermediate field densities (5-42 mT) with high yields and floral, fruity, and nutty notes. Conversely, field densities (80 mT) were evaluated with low yields and undesirable notes of acidity and bitterness. The findings revealed that EMF effectively improves the yield and quality of CCN 51 cocoa beans with future applications in the development and quality of chocolate products.
Collapse
Affiliation(s)
- Tania María Guzmán-Armenteros
- Departamento de Ciencia de Alimentos y Biotecnología (DECAB), Escuela Politécnica Nacional (EPN), Quito, Ecuador
- Corresponding author.
| | | | - Luis Santiago Guerra
- Department of Pathology, Faculty of Medical Sciences, Universidad Central del Ecuador (UCE), Capus El Dorador, Quito, Ecuador
| | - Stefan Weckx
- Research Group of Industrial Microbiology and Food Biotechnology (IMDO), Faculty of Sciences and Bioengineering Sciences, Vrije Universiteit Brussel (VUB), Pleinlaan 2, B-1050, Brussels, Belgium
| | - Jenny Ruales
- Departamento de Ciencia de Alimentos y Biotecnología (DECAB), Escuela Politécnica Nacional (EPN), Quito, Ecuador
| |
Collapse
|
8
|
Basak S. The potential of pulsed magnetic field to achieve microbial inactivation and enzymatic stability in foods: A concise critical review. FUTURE FOODS 2023. [DOI: 10.1016/j.fufo.2023.100230] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 04/08/2023] Open
|
9
|
Special Issue: Processing Foods: Process Optimization and Quality Assessment. Processes (Basel) 2023. [DOI: 10.3390/pr11030851] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/14/2023] Open
Abstract
For a long time, the basic as well as the only function of foods is to provide the nutrients and energy needed for human physiological processes [...]
Collapse
|
10
|
Tong L, Tang H, Chen J, Sang S, Liang R, Zhang Z, Ou C. Origin of static magnetic field induced quality improvement in sea bass ( Lateolabrax japonicus) during cold storage: Microbial growth inhibition and protein structure stabilization. Front Nutr 2022; 9:1066964. [PMID: 36466411 PMCID: PMC9709135 DOI: 10.3389/fnut.2022.1066964] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/11/2022] [Accepted: 10/31/2022] [Indexed: 09/20/2023] Open
Abstract
To explore the potential application of static magnetic field (SMF) treatment in marine fish preservation, the sea bass (Lateolabrax japonicus) was exposed to SMF (5 mT) and its quality changes during cold storage were evaluated by total viable counts, water holding capacity, pH, color, and textural properties. Characteristics of the protein in the presence of SMF were investigated by measuring total sulfhydryl (SH) content, Ca2+-ATPase activity, secondary structure, and muscle microstructure. SMF treatment exhibited positive effects on fish quality, showing favorable performance on the most quality indicators, especially a significant reduction in the Microbial Counts. Furthermore, higher total SH content and Ca2+-ATPase activity were observed in SMF-treated samples, demonstrating that the oxidation and denaturation of myofibrillar protein (MP) were delayed due to SMF treatment. The transformation of α-helix to random coil was prevented in SMF-treated samples, indicating that the secondary structure of MP was stabilized by SMF treatment. The above changes in protein structures were accompanied by changes in muscle microstructure. More intact and compact structures were observed in SMF-treated samples, characterized by well-defined boundaries between myofibers. Therefore, our findings suggest that under the conditions of this article, SMF treatment could maintain the quality of fish mainly by inhibiting the growth of microorganisms and enhancing the stability of protein structures, and could be a promising auxiliary technology for preservation of aquatic products.
Collapse
Affiliation(s)
- Li Tong
- College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo, China
| | - Haiqing Tang
- Faculty of Food Science, Zhejiang Pharmaceutical University, Ningbo, China
| | - Jingyi Chen
- College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo, China
| | - Shangyuan Sang
- College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo, China
- Key Laboratory of Animal Protein Food Deep Processing Technology of Zhejiang Province, Ningbo University, Ningbo, China
| | - Ruiping Liang
- College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo, China
| | - Zhepeng Zhang
- College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo, China
| | - Changrong Ou
- College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo, China
- Key Laboratory of Animal Protein Food Deep Processing Technology of Zhejiang Province, Ningbo University, Ningbo, China
| |
Collapse
|
11
|
Sun Q, Zhang H, Yang X, Hou Q, Zhang Y, Su J, Liu X, Wei Q, Dong X, Ji H, Liu S. Insight into muscle quality of white shrimp (Litopenaeus vannamei) frozen with static magnetic-assisted freezing at different intensities. Food Chem X 2022; 17:100518. [DOI: 10.1016/j.fochx.2022.100518] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/25/2022] [Revised: 11/08/2022] [Accepted: 11/17/2022] [Indexed: 11/24/2022] Open
|
12
|
Enhancement of Polypeptide Yield Derived from Rapeseed Meal with Low-Intensity Alternating Magnetic Field. Foods 2022; 11:foods11192952. [PMID: 36230028 PMCID: PMC9562669 DOI: 10.3390/foods11192952] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/11/2022] [Revised: 08/26/2022] [Accepted: 09/19/2022] [Indexed: 11/16/2022] Open
Abstract
The application of physical processing technologies in fermentation is an effective way to improve the quality of substrates. The purpose of the study was to evaluate the feasibility of enhancing the polypeptides of rapeseed meal (RSM) by a low-intensity alternating magnetic field (LF-MF)-assisted solid-state fermentation. A protease-producing strain B16 from RSM was isolated and identified as Bacillus velezensis by analyzing its morphology and 16S rDNA sequencing. Then, it was employed in solid-state fermentation for polypeptide production. The results showed that the neutral protease activity could reach 147.48 U/mL when B.velezensis was cultured under suitable conditions. The protease activity increased rapidly on the 2.5th day of traditional fermentation, while the polypeptide yield reached the maximum on the third day. The highest polypeptides content was achieved by LF-MF-assisted fermentation at magnetic field intensity 140 Gs, treatment 4 h, magnetic field intervention after 16 h of inoculation, and rotation speed 50 rpm/min, which increased by 18.98% compared with traditional fermentation. Therefore, LF-MF-assisted fermentation effectively enhanced the polypeptide yield. The results suggested that LF-MF technology would be widely used to produce bioactive components from agro-industrial by-products.
Collapse
|
13
|
Irungu FG, Tanga CM, Ndiritu FG, Mwaura L, Moyo M, Mahungu SM. Use of magnetic fields reduces α‐chaconine, α‐solanine, and total glycoalkaloids in stored potatoes (
Solanum tuberosum
L.). J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16941] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Affiliation(s)
- Francis Gichuho Irungu
- Department of Food Technology Chuka University Chuka Kenya
- Department of Dairy and Food Science and Technology Egerton University Kenya
| | | | | | - Lucy Mwaura
- Food and Nutritional Evaluation Laboratory International Potato Center (CIP) Nairobi Kenya
| | - Mukani Moyo
- Food and Nutritional Evaluation Laboratory International Potato Center (CIP) Nairobi Kenya
| | - Symon Maina Mahungu
- Department of Dairy and Food Science and Technology Egerton University Kenya
| |
Collapse
|
14
|
Markowska-Szczupak A, Wesołowska A, Borowski T, Sołoducha D, Paszkiewicz O, Kordas M, Rakoczy R. Effect of pine essential oil and rotating magnetic field on antimicrobial performance. Sci Rep 2022; 12:9712. [PMID: 35690675 PMCID: PMC9188566 DOI: 10.1038/s41598-022-13908-5] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/03/2022] [Accepted: 05/30/2022] [Indexed: 11/15/2022] Open
Abstract
This work presents the results ofa study which concerns the influence of rotating magnetic field (RMF) on the antibacterial performance of commercial pine essential oil. A suspension of essential oil in saline solution and Escherichia coli were exposed to the rotating magnetic Afield (the frequency of electrical current supplied by a RMF generator f = 1–50 Hz; the averaged values of magnetic induction in the cross-section of the RMF generator B = 13.13 to − 19.92 mT, time of exposure t = 160 min, temperature of incubation 37 °C). The chemical composition of pine (Pinus sylvestris L.) essential oil was determined by gas chromatography coupled with mass spectrometry (GC–MS). The main constituents were α-pinene (28.58%), β-pinene (17.79%), δ-3-carene (14.17%) and limonene (11.58%). The present study indicates the exposition to the RMF, as compared to the unexposed controls causing an increase in the efficacy of antibacterial properties of pine oil. We have shown that rotating magnetic fields (RMF) at a frequency, f, between 25 Hz to and 50 Hz increased the antimicrobial efficiency of oil a concentration lower than 50%.
Collapse
Affiliation(s)
- Agata Markowska-Szczupak
- Department of Chemical and Process Engineering, Faculty of Chemical Technology and Engineering, West Pomeranian University of Technology in Szczecin, Piastów Ave. 42, 71-065, Szczecin, Poland.
| | - Aneta Wesołowska
- Department of Organic and Physical Chemistry, Faculty of Chemical Technology and Engineering, West Pomeranian University of Technology in Szczecin, Piastów Ave. 42, 71-065, Szczecin, Poland
| | - Tomasz Borowski
- Department of Chemical and Process Engineering, Faculty of Chemical Technology and Engineering, West Pomeranian University of Technology in Szczecin, Piastów Ave. 42, 71-065, Szczecin, Poland
| | - Dawid Sołoducha
- Department of Chemical and Process Engineering, Faculty of Chemical Technology and Engineering, West Pomeranian University of Technology in Szczecin, Piastów Ave. 42, 71-065, Szczecin, Poland
| | - Oliwia Paszkiewicz
- Department of Chemical and Process Engineering, Faculty of Chemical Technology and Engineering, West Pomeranian University of Technology in Szczecin, Piastów Ave. 42, 71-065, Szczecin, Poland
| | - Marian Kordas
- Department of Chemical and Process Engineering, Faculty of Chemical Technology and Engineering, West Pomeranian University of Technology in Szczecin, Piastów Ave. 42, 71-065, Szczecin, Poland
| | - Rafał Rakoczy
- Department of Chemical and Process Engineering, Faculty of Chemical Technology and Engineering, West Pomeranian University of Technology in Szczecin, Piastów Ave. 42, 71-065, Szczecin, Poland
| |
Collapse
|
15
|
Regulatory and Enterotoxin Gene Expression and Enterotoxins Production in Staphylococcus aureus FRI913 Cultures Exposed to a Rotating Magnetic Field and trans-Anethole. Int J Mol Sci 2022; 23:ijms23116327. [PMID: 35683006 PMCID: PMC9181688 DOI: 10.3390/ijms23116327] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/06/2022] [Revised: 06/02/2022] [Accepted: 06/04/2022] [Indexed: 11/29/2022] Open
Abstract
The study aimed to examine the influence of a rotating magnetic field (RMF) of two different frequencies (5 and 50 Hz) on the expression of regulatory (agrA, hld, rot) and staphylococcal enterotoxin (SE—sea, sec, sel) genes as well as the production of SEs (SEA, SEC, SEL) by the Staphylococcus aureus FRI913 strain cultured on a medium supplemented with a subinhibitory concentration of trans-anethole (TA). Furthermore, a theoretical model of interactions between the bacterial medium and bacterial cells exposed to RMF was proposed. Gene expression and SEs production were measured using quantitative real-time PCR and ELISA techniques, respectively. Based on the obtained results, it was found that there were no significant differences in the expression of regulatory and SE genes in bacteria simultaneously cultured on a medium supplemented with TA and exposed to RMF at the same time in comparison to the control (unexposed to TA and RMF). In contrast, when the bacteria were cultured on a medium supplemented with TA but were not exposed to RMF or when they were exposed to RMF of 50 Hz (but not to TA), a significant increase in agrA and sea transcripts as compared to the unexposed control was found. Moreover, the decreased level of sec transcripts in bacteria cultured without TA but exposed to RMF of 50 Hz was also revealed. In turn, a significant increase in SEA and decrease in SEC and SEL production was observed in bacteria cultured on a medium supplemented with TA and simultaneously exposed to RMFs. It can be concluded, that depending on SE and regulatory genes expression as well as production of SEs, the effect exerted by the RMF and TA may be positive (i.e., manifests as the increase in SEs and/or regulatory gene expression of SEs production) or negative (i.e., manifests as the reduction in both aforementioned features) or none.
Collapse
|
16
|
Guo L, Azam SR, Guo Y, Liu D, Ma H. Germicidal efficacy of the pulsed magnetic field against pathogens and spoilage microorganisms in food processing: An overview. Food Control 2022. [DOI: 10.1016/j.foodcont.2021.108496] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
|
17
|
Zhao S, Liu Y, Yuan X, Zhao Y, Kang Z, Zhu M, Ma H. Effect of low-frequency alternating magnetic field on the rheological properties, water distribution and microstructure of low-salt pork batters. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113164] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
|
18
|
|
19
|
Li W, Ma H, He R, Ren X, Zhou C. Prospects and application of ultrasound and magnetic fields in the fermentation of rare edible fungi. ULTRASONICS SONOCHEMISTRY 2021; 76:105613. [PMID: 34119905 PMCID: PMC8207300 DOI: 10.1016/j.ultsonch.2021.105613] [Citation(s) in RCA: 18] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/11/2021] [Revised: 04/30/2021] [Accepted: 05/27/2021] [Indexed: 05/14/2023]
Abstract
Ultrasound has the potential to be broadly applied in the field of agricultural food processing due to advantages such as environmental friendliness, low energy costs, no need for exogenous additives and ease of operation. High-frequency ultrasound is mainly used in medical diagnosis and in the food industry for the identification of ingredients and production line quality testing, while low-frequency ultrasounds is mainly used for extraction and separation, accelerating chemical reactions, auxiliary microbial fermentation and quality enhancement in food industry. Magnetic fields have many advantages of convenient use, such as non-toxic, nonpolluting and safe. High-intensity pulsed magnetic fields are widely used as a physical non-thermal sterilization technology in food processing, while weak magnetic fields are better at activating microorganisms and promoting their growth. Ultrasound and magnetic fields, due to their positive biological effects, have a wide range of applications in the food processing industry. This paper provides an overview of the research progress and applications of ultrasound and magnetic fields in food processing from the perspectives of their biological effects and mechanisms of action. Additionally, with the development and application of physical field technology, physical fields can now be used to provide significant technical advantages for assisting fermentation. Suitable physical fields can promote the growth of microbial cells, improve mycelial production and increase metabolic activity. Furthermore, the current status of research into the use of ultrasound and magnetic field technologies for assisting the fermentation of rare edible fungi, is discussed.
Collapse
Affiliation(s)
- Wen Li
- School of Food & Biological Engineering, Institute of Food Physical Processing, Jiangsu University, Zhenjiang 212013, China; Institute of Edible Fungi, Shanghai Academy of Agricultural Sciences, National Engineering Research Center of Edible Fungi, Key Laboratory of Edible Fungi Resources and Utilization (South), Ministry of Agriculture, Shanghai 201403, China
| | - Haile Ma
- School of Food & Biological Engineering, Institute of Food Physical Processing, Jiangsu University, Zhenjiang 212013, China.
| | - Ronghai He
- School of Food & Biological Engineering, Institute of Food Physical Processing, Jiangsu University, Zhenjiang 212013, China
| | - Xiaofeng Ren
- School of Food & Biological Engineering, Institute of Food Physical Processing, Jiangsu University, Zhenjiang 212013, China
| | - Cunshan Zhou
- School of Food & Biological Engineering, Institute of Food Physical Processing, Jiangsu University, Zhenjiang 212013, China
| |
Collapse
|