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Kim YJ, Shin DM, Oh EJ, Chun YG, Shin JK, Choi YS, Kim BK. Mechanisms underlying the changes in the structural, physicochemical, and emulsification properties of porcine myofibrillar proteins induced by prolonged pulsed electric field treatment. Food Chem 2024; 456:140024. [PMID: 38870818 DOI: 10.1016/j.foodchem.2024.140024] [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: 02/28/2024] [Revised: 05/19/2024] [Accepted: 06/06/2024] [Indexed: 06/15/2024]
Abstract
This study aimed to explore how pulsed electric field (PEF) treatment affects the structural, physicochemical, and emulsification properties of porcine-derived myofibrillar proteins (MPs). Increasing PEF treatment induced partial polarization and protein unfolding, resulting in notable denaturation that affected both the secondary and tertiary structures. PEF treatment also improved the solubility and emulsification ability of MPs by reducing their pH and surface hydrophobicity. Confocal laser scanning microscopy confirmed the effective adsorption of MPs and PEF-treated MPs at the oil/water interface, resulting in well-fabricated Pickering emulsions. A weak particle network increased the apparent viscosity in short-term PEF-treated Pickering emulsions. Conversely, in emulsions with long-term PEF-treated MP, rheological variables decreased, and dispersion stability increased. These results endorse the potential application of PEF-treated porcine-derived MPs as efficient Pickering stabilizers, offering valuable insights into the creative use of PEF for enhancing high-quality meat products, meeting the increasing demand for clean-label choices.
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Affiliation(s)
- Yun Jeong Kim
- Research Group of Food Processing, Korea Food Research Institute, Wanju 55365, Republic of Korea.; Department of Food Biotechnology, Korea National University of Science and Technology, Daejeon 34113, Republic of Korea
| | - Dong-Min Shin
- Food Science and Technology, Keimyung University, Daegu 42601, Republic of Korea
| | - Eun-Jae Oh
- Research Group of Food Processing, Korea Food Research Institute, Wanju 55365, Republic of Korea
| | - Yong Gi Chun
- Research Group of Food Processing, Korea Food Research Institute, Wanju 55365, Republic of Korea
| | - Jung-Kue Shin
- Department of Korean Cuisine, Jeonju University, Jeonju 55069, Republic of Korea
| | - Yun-Sang Choi
- Research Group of Food Processing, Korea Food Research Institute, Wanju 55365, Republic of Korea..
| | - Bum-Keun Kim
- Research Group of Food Processing, Korea Food Research Institute, Wanju 55365, Republic of Korea.; Department of Food Biotechnology, Korea National University of Science and Technology, Daejeon 34113, Republic of Korea..
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2
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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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3
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Non-Thermal Processing of a Protein Functional Beverage Using Pulsed Electric Fields: Escherichia coli Inactivation and Effect on Proteins. BEVERAGES 2022. [DOI: 10.3390/beverages8040068] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Abstract
The application of pulsed electric fields (PEFs) for the inactivation of Escherichia coli, suspended in a protein shake beverage and diluted with sterilized distilled water was carried out. Square bipolar pulses in the range of 25–40 kV/cm electric field intensities were applied at different frequencies (400–900 Hz) to investigate the effect of different PEF conditions on the microbial population and proteins relevant to this functional beverage. The treatment temperature was kept below the lethal temperature of the microorganism under investigation. As power consumption plays an important role in the efficiency of the PEF application, the dissipated power was also estimated. Four log reductions in the E. coli population were obtained with 10 pulses at a 40 kV/cm field intensity and 25 pulses at a 25 kV/cm field intensity. PEF-treated whey-protein concentrates showed less denaturation in proteins than thermally treated concentrates, especially for lower electric field intensities (0% denaturation ± 0.007 at 25 kV/cm and 900 Hz, 4.41% denaturation ± 0.008 at 40 kV/cm and 400 Hz). Soy protein isolates manifested high sensitivity to PEF processing and resulted in denaturation and aggregation in the protein structure.
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4
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A comparative study for determination of thermal inactivation parameters of Salmonella in high gel and standard egg white powder using three methods. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.114185] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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5
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Kasri NF, Piah MAM, Hamzah A, Adzis Z. Microcontroller‐based pulse signal controller development for compact high voltage pulse generator: Practical development in food treatment technology. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15531] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- N. F. Kasri
- School of Electrical Engineering Universiti Teknologi Malaysia Skudai Malaysia
| | - M. A. M. Piah
- School of Electrical Engineering Universiti Teknologi Malaysia Skudai Malaysia
| | - A. Hamzah
- School of Electrical Engineering Universiti Teknologi Malaysia Skudai Malaysia
| | - Z. Adzis
- School of Electrical Engineering Universiti Teknologi Malaysia Skudai Malaysia
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6
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Kaavya R, Pandiselvam R, Abdullah S, Sruthi N, Jayanath Y, Ashokkumar C, Chandra Khanashyam A, Kothakota A, Ramesh S. Emerging non-thermal technologies for decontamination of Salmonella in food. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.04.011] [Citation(s) in RCA: 37] [Impact Index Per Article: 12.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
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7
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Galanakis CM. Functionality of Food Components and Emerging Technologies. Foods 2021; 10:128. [PMID: 33435589 PMCID: PMC7826514 DOI: 10.3390/foods10010128] [Citation(s) in RCA: 117] [Impact Index Per Article: 39.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/15/2020] [Revised: 12/31/2020] [Accepted: 01/06/2021] [Indexed: 01/08/2023] Open
Abstract
This review article introduces nutrition and functional food ingredients, explaining the widely cited terms of bioactivity, bioaccessibility, and bioavailability. The factors affecting these critical properties of food components are analyzed together with their interaction and preservation during processing. Ultimately, the effect of emerging (non-thermal) technologies on different food components (proteins, carbohydrates, lipids, minerals, vitamins, polyphenols, glucosinolates, polyphenols, aroma compounds, and enzymes) is discussed in spite of preserving their functional properties. Non-thermal technologies can maintain the bioavailability of food components, improve their functional and technological properties, and increase the recovery yields from agricultural products. However, the optimization of operational parameters is vital to avoid degradation of macromolecules and the oxidation of labile compounds.
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Affiliation(s)
- Charis M. Galanakis
- Research & Innovation Department, Galanakis Laboratories, P.C. 73131 Chania, Greece;
- Food Waste Recovery Group, ISEKI Food Association, P.C. 1190 Vienna, Austria
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8
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Zhang S, Sun L, Ju H, Bao Z, Zeng XA, Lin S. Research advances and application of pulsed electric field on proteins and peptides in food. Food Res Int 2021; 139:109914. [DOI: 10.1016/j.foodres.2020.109914] [Citation(s) in RCA: 26] [Impact Index Per Article: 8.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/18/2020] [Revised: 08/14/2020] [Accepted: 10/26/2020] [Indexed: 12/31/2022]
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9
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Franco I, Pérez MD, Conesa C, Calvo M, Sánchez L. Effect of technological treatments on bovine lactoferrin: An overview. Food Res Int 2017; 106:173-182. [PMID: 29579916 DOI: 10.1016/j.foodres.2017.12.016] [Citation(s) in RCA: 48] [Impact Index Per Article: 6.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/24/2017] [Revised: 12/04/2017] [Accepted: 12/08/2017] [Indexed: 01/11/2023]
Abstract
Lactoferrin (LF) is a multifunctional protein that exerts important activities in the neonate through its presence in milk, and also in other external mucosas, acting as a defense protein of innate immunity. The addition of bovine LF to infant formula and also to other functional products and cosmetics has increased during the last decades. Consequently, it is essential to know the effect that the technological processes, necessary to elaborate those products, have on LF activity. In this study, we have revised the effect of classical treatments on lactoferrin structure and activity, such as heat treatment or drying, and also of emerging technologies, like high pressure or pulsed electric field. The results of the studies included in this review indicate that LF stability is dependent on its level of iron-saturation and on the characteristics of the treatment media. Furthermore, the studies revised here reveal that the non-thermal treatments are interesting alternatives to the traditional ones, as they protect better the structure and activity of lactoferrin. It is also clear the need for research on LF encapsulation by different ways, to protect its properties before it reaches the intestine. All this knowledge would allow designing processes less harmful for LF, thus maintaining all its functionality.
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Affiliation(s)
- Indira Franco
- Departamento de Ciencias Naturales, Facultad de Ciencias y Tecnología, Universidad Tecnológica de Panamá, Campus Metropolitano Víctor Levi Sasso, Panamá, Panamá
| | - María Dolores Pérez
- Departamento de Producción Animal y Ciencia de los Alimentos, Facultad de Veterinaria, Instituto Agroalimentario de Aragón (IA2) (Universidad de Zaragoza-CITA), Miguel Servet, 177, 50013 Zaragoza, Spain
| | - Celia Conesa
- Departamento de Producción Animal y Ciencia de los Alimentos, Facultad de Veterinaria, Instituto Agroalimentario de Aragón (IA2) (Universidad de Zaragoza-CITA), Miguel Servet, 177, 50013 Zaragoza, Spain
| | - Miguel Calvo
- Departamento de Producción Animal y Ciencia de los Alimentos, Facultad de Veterinaria, Instituto Agroalimentario de Aragón (IA2) (Universidad de Zaragoza-CITA), Miguel Servet, 177, 50013 Zaragoza, Spain
| | - Lourdes Sánchez
- Departamento de Producción Animal y Ciencia de los Alimentos, Facultad de Veterinaria, Instituto Agroalimentario de Aragón (IA2) (Universidad de Zaragoza-CITA), Miguel Servet, 177, 50013 Zaragoza, Spain.
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10
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Sampedro F, Rodrigo D, Martínez A, Barbosa-Cánovas GV, Rodrigo M. Review: Application of Pulsed Electric Fields in Egg and Egg Derivatives. FOOD SCI TECHNOL INT 2016. [DOI: 10.1177/1082013206070430] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
This work overviews works published on the application of pulsed electric fields (PEF) in egg and egg derivatives, grouped by subject, and arranged chronologically in terms of the factor studied (microorganisms, quality aspects, shelf life and structural changes in gel formation properties). The inactivation of microorganisms by PEF in egg is very considerable, 3.5 decimal reductions in egg white were achieved by PEF in Salmonella enteritidis, 5.5 log reductions of Listeria innocua by means of a synergistic effect of PEF and nisin in liquid whole egg, and 5.6 log reductions of Escherichia coli in beaten fresh liquid egg by PEF treatment applied continuously or discontinuously in five steps. The shelf life of PEF-treated fresh liquid egg was extended to 4 weeks in refrigeration, and quality (colour, viscosity and sensory attributes) was not affected by PEF treatment. PEF treatment did not cause notable changes in proteins in a solution of ovalbumin and dialysed fresh egg white. However, some structural changes and functional modifications were observed in fresh egg white as a result of PEF treatment. The texture and microstructure of gels were affected by the application of PEF, and therefore PEF treatment conditions in egg white must be optimised to minimise possible modifications.
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Affiliation(s)
- F. Sampedro
- Instituto de Agroquímica y Tecnología de Alimentos, CSIC, Apartado postal 73, 46100 Burjassot, Valencia, Spain
| | - D. Rodrigo
- Instituto de Agroquímica y Tecnología de Alimentos, CSIC, Apartado postal 73, 46100 Burjassot, Valencia, Spain
| | - A. Martínez
- Instituto de Agroquímica y Tecnología de Alimentos, CSIC, Apartado postal 73, 46100 Burjassot, Valencia, Spain
| | - G. V. Barbosa-Cánovas
- Department of Biological Systems Engineering, Washington State University, Pullman, WA, 99164-6120, USA
| | - M. Rodrigo
- Instituto de Agroquímica y Tecnología de Alimentos, CSIC, Apartado postal 73, 46100 Burjassot, Valencia, Spain,
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11
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Barba FJ, Parniakov O, Pereira SA, Wiktor A, Grimi N, Boussetta N, Saraiva JA, Raso J, Martin-Belloso O, Witrowa-Rajchert D, Lebovka N, Vorobiev E. Current applications and new opportunities for the use of pulsed electric fields in food science and industry. Food Res Int 2015. [DOI: 10.1016/j.foodres.2015.09.015] [Citation(s) in RCA: 432] [Impact Index Per Article: 48.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
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12
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Spilimbergo S, Cappelletti M, Tamburini S, Ferrentino G, Foladori P. Partial permeabilisation and depolarization of Salmonella enterica Typhimurium cells after treatment with pulsed electric fields and high pressure carbon dioxide. Process Biochem 2014. [DOI: 10.1016/j.procbio.2014.10.003] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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13
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Effect of high pressure homogenisation on microbial inactivation, protein structure and functionality of egg white. Food Res Int 2014. [DOI: 10.1016/j.foodres.2014.04.051] [Citation(s) in RCA: 32] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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14
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Merle J, Montville TJ. Alicyclobacillus Acidoterrestris: The Organism, the Challenge, Potential Interventions. J FOOD PROCESS PRES 2012. [DOI: 10.1111/j.1745-4549.2012.00758.x] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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15
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XIANG B, NGADI M, SIMPSON B, SIMPSON M. PULSED ELECTRIC FIELD INDUCED STRUCTURAL MODIFICATION OF SOY PROTEIN ISOLATE AS STUDIED BY FLUORESCENCE SPECTROSCOPY. J FOOD PROCESS PRES 2011. [DOI: 10.1111/j.1745-4549.2010.00501.x] [Citation(s) in RCA: 29] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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16
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Does High-Intensity Pulsed Electric Fields Induce Changes in Enzymatic Activity, Protein Conformation, and Vitamin and Flavor Stability? ACTA ACUST UNITED AC 2010. [DOI: 10.1201/9780203997277.ch4] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register]
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17
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Pulsed Electric Field Induced Aggregation of Food Proteins: Ovalbumin and Bovine Serum Albumin. FOOD BIOPROCESS TECH 2010. [DOI: 10.1007/s11947-010-0464-8] [Citation(s) in RCA: 45] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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18
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Sui Q, Roginski H, Williams RP, Versteeg C, Wan J. Effect of pulsed electric field and thermal treatment on the physicochemical properties of lactoferrin with different iron saturation levels. Int Dairy J 2010. [DOI: 10.1016/j.idairyj.2010.03.013] [Citation(s) in RCA: 31] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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19
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Monfort S, Gayán E, Raso J, Condón S, Álvarez I. Evaluation of pulsed electric fields technology for liquid whole egg pasteurization. Food Microbiol 2010; 27:845-52. [DOI: 10.1016/j.fm.2010.05.011] [Citation(s) in RCA: 34] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/12/2010] [Revised: 05/03/2010] [Accepted: 05/08/2010] [Indexed: 12/01/2022]
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20
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Shenga E, Singh RP, Yadav AS. Effect of pasteurization of shell egg on its quality characteristics under ambient storage. Journal of Food Science and Technology 2010; 47:420-5. [PMID: 23572663 DOI: 10.1007/s13197-010-0069-2] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 04/09/2010] [Accepted: 04/14/2010] [Indexed: 10/19/2022]
Abstract
Three thermal processes viz. dry (55°C, 2 h), moist (57°C, 5 min) and microwave (power 9, 20 sec) were studied to determine their efficacy for the pasteurization of intact chicken eggs based on the extent of inactivation of artificially inoculated Salmonella typhimurium (ST) in the yolk of shell eggs and alteration in albumen protein solubility (APS). Moist heat treatment was superior to others as it brought about 2 log cfu/ml reduction of inoculated ST in much less time than dry heating but changes in APS were not significant. Subsequent quality evaluation of normal (uninoculated) eggs subjected to moist heat pasteurization during 15 days of ambient (35°C, 36% RH) (35 ± 0.5°C, 36 ± 2% RH)storage revealed no significant effect on percent loss in egg weight, albumen pH, viscosity of albumen and yolk and thiobarbituric acid values between pasteurized and unpasteurized eggs. Pasteurization had no adverse effect on foam volume and foam stability of albumen during storage in comparison to those of raw eggs. Naturally occurring aerobic mesophilic bacteria, coliforms, staphylococci, yeast and moulds on the egg shell surface and in egg contents got markedly reduced by pasteurization of shell eggs and their multiplication also retarded during storage. Both pasteurized and raw eggs remained fairly acceptable sensorily up to 10 days of storage at ambient conditions.
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Affiliation(s)
- E Shenga
- Division of Post-harvest Technology, Central Avian Research Institute (ICAR), Izatnagar, 243 122 India
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21
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Guerrero-Beltrán JÁ, Sepulveda DR, Góngora-Nieto MM, Swanson B, Barbosa-Cánovas GV. Milk thermization by pulsed electric fields (PEF) and electrically induced heat. J FOOD ENG 2010. [DOI: 10.1016/j.jfoodeng.2010.03.027] [Citation(s) in RCA: 29] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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22
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Monfort S, Gayán E, Saldaña G, Puértolas E, Condón S, Raso J, Álvarez I. Inactivation of Salmonella Typhimurium and Staphylococcus aureus by pulsed electric fields in liquid whole egg. INNOV FOOD SCI EMERG 2010. [DOI: 10.1016/j.ifset.2009.11.007] [Citation(s) in RCA: 68] [Impact Index Per Article: 4.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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23
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Arroyo C, Cebrián G, Pagán R, Condón S. Resistance of Enterobacter sakazakii to pulsed electric fields. INNOV FOOD SCI EMERG 2010. [DOI: 10.1016/j.ifset.2009.11.002] [Citation(s) in RCA: 30] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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24
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Soliva-Fortuny R, Balasa A, Knorr D, Martín-Belloso O. Effects of pulsed electric fields on bioactive compounds in foods: a review. Trends Food Sci Technol 2009. [DOI: 10.1016/j.tifs.2009.07.003] [Citation(s) in RCA: 122] [Impact Index Per Article: 8.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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25
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Xiang BY, Ngadi MO, Ochoa-Martinez LA, Simpson MV. Pulsed Electric Field-Induced Structural Modification of Whey Protein Isolate. FOOD BIOPROCESS TECH 2009. [DOI: 10.1007/s11947-009-0266-z] [Citation(s) in RCA: 68] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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26
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Ortega-Rivas E. Critical Issues Pertaining to Application of Pulsed Electric Fields in Microbial Control and Quality of Processed Fruit Juices. FOOD BIOPROCESS TECH 2009. [DOI: 10.1007/s11947-009-0231-x] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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27
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Zhao W, Yang R, Tang Y, Zhang W, Hua X. Investigation of the protein-protein aggregation of egg white proteins under pulsed electric fields. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2009; 57:3571-3577. [PMID: 19309077 DOI: 10.1021/jf803900f] [Citation(s) in RCA: 44] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/27/2023]
Abstract
Egg whites were exposed to pulsed electric fields (PEFs) to investigate the protein-protein aggregation. No insoluble protein aggregate was found when egg whites were exposed to PEFs at 25, 30, and 35 kV/cm for 400 micros. However, atomic force microscopy showed that the sizes of the protein particles increased. Native polyacrylamide gel electrophoresis (PAGE) demonstrated the existence of aggregates under PEFs at 35 kV/cm for 400 micros. Sodium dodecyl sulfate (SDS)-PAGE in the presence and absence of 2-mercaptoethanol further indicated that sulfhydryl-disulfide interchange reactions occurred under PEFs. Differential scanning calorimetry scans showed 400 micros of PEF treatment at 35 kV/cm denatured 16.5% proteins. Insoluble egg white protein aggregates were induced by PEF (35 kV/cm, 800 micros) and heat (60 degrees C, 3.5 min) treatments. Disulfide bonds were the dominant binding forces in the formation of protein aggregates. However, the weakly noncovalent bonds play a much more important role in the protein aggregation forming in heat treatment (60 degrees C, 3.5 min) than that in PEF treatment (35 kV/cm, 800 micros).
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Affiliation(s)
- Wei Zhao
- State Key Laboratory of Food Science and Technology, Jiangnan University, No. 1800 Lihu Road, Wuxi 214122, China
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28
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Zhao W, Yang R, Wang M, Lu R. Effects of pulsed electric fields on bioactive components, colour and flavour of green tea infusions. Int J Food Sci Technol 2009. [DOI: 10.1111/j.1365-2621.2008.01714.x] [Citation(s) in RCA: 44] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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29
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Jin T, Zhang H, Hermawan N, Dantzer W. Effects of pH and temperature on inactivation ofSalmonella typhimuriumDT104 in liquid whole egg by pulsed electric fields. Int J Food Sci Technol 2009. [DOI: 10.1111/j.1365-2621.2008.01759.x] [Citation(s) in RCA: 35] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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30
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de la Rosa C, Tilley PA, Fox JD, Kaler KVIS. Microfluidic device for dielectrophoresis manipulation and electrodisruption of respiratory pathogen Bordetella pertussis. IEEE Trans Biomed Eng 2008; 55:2426-32. [PMID: 18838368 DOI: 10.1109/tbme.2008.923148] [Citation(s) in RCA: 33] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
Abstract
A miniaturized microfluidic device was developed to facilitate electromanipulation of bacterial respiratory pathogens. The device comprises a microchip with circular aluminum electrodes patterned on glass, which is housed in a microfluidic system fabricated utilizing polydimethylsiloxane. The device provides sample preparation capability by exploiting positive dielectrophoresis (DEP) in conjunction with pulsed voltage for manipulation and disruption of Bordetella pertussis bacterial cells. Positive DEP capture of B. pertussis was successfully demonstrated utilizing 10 Vrms and 1 MHz ac fields. Application of dc pulses (300 V amplitude and 50 micros pulsewidth applied 1 s apart) across the aluminum electrodes resulted in electrodisruption and lysis of B. pertussis bacterial cells. Real-time polymerase chain reaction, a 2(3) factorial experimental design and transmission electron microscopy were used to evaluate bacterial cell manipulation and factors affecting bacterial cell disruption. The main factors affecting bacterial cell disruption were electric field strength, the electrical conductivity of the cell suspension sample, and the combined effect of number of pulses and sample conductivity. The bacterial deoxyribonucleic acid target remained undamaged as a result of DEP and cell lysis experimentation. Our findings suggest that a simple miniaturized microfluidic device can achieve important steps in sample preparation on-chip involving respiratory bacterial pathogens.
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Affiliation(s)
- Carlos de la Rosa
- Schulich School of Engineering, Department of Electrical and Computer Engineering, Calgary, AB T2N 1N4, Canada.
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Alkhafaji S, Farid M. Modelling the inactivation of Escherichia coli ATCC 25922 using pulsed electric field. INNOV FOOD SCI EMERG 2008. [DOI: 10.1016/j.ifset.2008.02.003] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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Mosqueda-Melgar J, Elez-Martínez P, Raybaudi-Massilia RM, Martín-Belloso O. Effects of Pulsed Electric Fields on Pathogenic Microorganisms of Major Concern in Fluid Foods: A Review. Crit Rev Food Sci Nutr 2008; 48:747-59. [DOI: 10.1080/10408390701691000] [Citation(s) in RCA: 55] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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33
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Zhao W, Yang R. Comparative study of inactivation and conformational change of lysozyme induced by pulsed electric fields and heat. Eur Food Res Technol 2008. [DOI: 10.1007/s00217-008-0905-z] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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RATANATRIWONG P, EVRENDILEK GAKDEMIR, ZHANG Q. PULSED ELECTRIC FIELD PROCESSING OF FORMULATED RICE PUDDING. J Food Saf 2008. [DOI: 10.1111/j.1745-4565.2007.00100.x] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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36
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Li Y, Chen Z, Mo H. Effects of pulsed electric fields on physicochemical properties of soybean protein isolates. Lebensm Wiss Technol 2007. [DOI: 10.1016/j.lwt.2006.08.015] [Citation(s) in RCA: 89] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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Álvarez I, Niemira B, Fan X, Sommers C. Modeling the Irradiation Followed by Heat Inactivation of Salmonella Inoculated in Liquid Whole Egg. J Food Sci 2007; 72:M145-52. [DOI: 10.1111/j.1750-3841.2007.00382.x] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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Synergistic effect of temperature and pulsed electric field on inactivation of Escherichia coli O157:H7 and Salmonella enteritidis in liquid egg yolk. J FOOD ENG 2007. [DOI: 10.1016/j.jfoodeng.2006.02.029] [Citation(s) in RCA: 94] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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Amiali M, Ngadi MO, Raghavan VG, Nguyen D. Electrical Conductivities of Liquid Egg Products and Fruit Juices Exposed to High Pulsed Electric Fields. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2006. [DOI: 10.1080/10942910600596456] [Citation(s) in RCA: 28] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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Alvarez I, Niemira BA, Fan X, Sommers CH. Inactivation of Salmonella serovars in liquid whole egg by heat following irradiation treatments. J Food Prot 2006; 69:2066-74. [PMID: 16995507 DOI: 10.4315/0362-028x-69.9.2066] [Citation(s) in RCA: 23] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
Salmonella is a frequent contaminant on eggs and is responsible for foodborne illnesses in humans. Ionizing radiation and thermal processing can be used to inactivate Salmonella in liquid whole egg, but when restricted to doses that do not affect egg quality, these technologies are only partially effective in reducing Salmonella populations. In this study, the effect of ionizing radiation in combination with thermal treatment on the survival of Salmonella serovars was investigated. Of the six Salmonella serovars tested, Salmonella Senftenberg was the most resistant to radiation (Dgamma = 0.65 kGy) and heat (D(55 degrees C) = 11.31 min, z = 4.9 degrees C). Irradiation followed by thermal treatment at 55 or 57 degrees C improved the pasteurization process. Radiation doses as low as 0.1 kGy prior to thermal treatments synergistically reduced the D(55 degrees C) and D(57 degrees C) of Salmonella Senftenberg 3.6- and 2.5-fold, respectively. The D(55 degrees C) and D(57 degrees C) of Salmonella Typhimurium were reduced 2- and 1.4-fold and those of Salmonella Enteritidis were reduced 2- and 1.6-fold, respectively. Irradiation prior to thermal treatment would enable the reduction of heat treatment times by 86 and 30% at 55 and 57 degrees C, respectively, and would inactivate 9 log units of Salmonella serovars.
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Affiliation(s)
- Ignacio Alvarez
- Tecnología de los Alimentos, Facultad de Veterinaria, University of Zaragoza, 50013, Zaragoza, Spain
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Amiali M, Ngadi MO, Smith JP, Raghavan VGS. Inactivation of Escherichia coli O157:H7 and Salmonella enteritidis in Liquid Egg White Using Pulsed Electric Field. J Food Sci 2006. [DOI: 10.1111/j.1365-2621.2006.tb15637.x] [Citation(s) in RCA: 41] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Álvarez I, Condón S, Raso J. Microbial Inactivation by Pulsed Electric Fields. PULSED ELECTRIC FIELDS TECHNOLOGY FOR THE FOOD INDUSTRY 2006. [DOI: 10.1007/978-0-387-31122-7_4] [Citation(s) in RCA: 24] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/19/2023]
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Mañas P, Vercet A. Effect of PEF on Enzymes and Food Constituents. PULSED ELECTRIC FIELDS TECHNOLOGY FOR THE FOOD INDUSTRY 2006. [DOI: 10.1007/978-0-387-31122-7_5] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/03/2022]
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45
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García D, Gómez N, Mañas P, Condón S, Raso J, Pagán R. Occurrence of sublethal injury after pulsed electric fields depending on the micro-organism, the treatment medium ph and the intensity of the treatment investigated. J Appl Microbiol 2005; 99:94-104. [PMID: 15960669 DOI: 10.1111/j.1365-2672.2005.02611.x] [Citation(s) in RCA: 101] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Abstract
AIMS The objective was to investigate the occurrence of sublethal injury after pulsed electric field (PEF) depending on the treatment time, the electric field strength and the pH of the treatment media in two Gram-positive (Bacillus subtilis ssp. niger, Listeria monocytogenes) and six Gram-negative (Escherichia coli, Escherichia coli O157:H7, Pseudomonas aeruginosa, Salmonella serotype Senftenberg 775W, Salmonella serotype Typhimurium, Yersinia enterocolitica) bacterial strains. METHODS AND RESULTS A characteristic behaviour was observed for the Gram-positive and Gram-negative bacteria studied. Whereas Gram-positive bacteria showed a higher PEF resistance at pH 7.0, the Gram-negative were more resistant at pH 4.0. In these conditions, in which bacteria showed their maximum resistance, a large proportion of sublethally injured cells were detected. In most cases, the longer the treatment time and the higher the electric field applied, the greater the proportion of sublethally injured cells that were detected. No sublethal injury was detected when Gram-positive bacteria were treated at pH 4.0 and Gram-negative at pH 7.0. CONCLUSIONS Sublethal injury was detected after PEF so, bacterial inactivation by PEF is not an 'all or nothing' event. SIGNIFICANCE AND IMPACT OF THE STUDY This work could be useful for improving food preservation by PEF.
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Affiliation(s)
- D García
- Departamento de Producción Animal y Ciencia de los Alimentos, Facultad de Veterinaria, Universidad de Zaragoza, Zaragoza, Spain
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Gómez N, García D, Alvarez I, Condón S, Raso J. Modelling inactivation of Listeria monocytogenes by pulsed electric fields in media of different pH. Int J Food Microbiol 2005; 103:199-206. [PMID: 16083822 DOI: 10.1016/j.ijfoodmicro.2004.11.033] [Citation(s) in RCA: 28] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/19/2004] [Revised: 09/06/2004] [Accepted: 11/25/2004] [Indexed: 10/25/2022]
Abstract
A study of the effect of square-wave pulsed electric fields (PEF) on the inactivation of Listeria monocytogenes in McIlvaine buffer of different pH (3.5-7.0) was conducted. L. monocytoges was more PEF sensitive at higher electric field strengths (E) and in media of low pH. A treatment at 28 kV/cm for 400 mus that inactivated 1.5, 2.3 and 3.0 Log10 cycles at pH 7.0, 6.5 and 5.0 respectively destroyed almost 6.0 Log10 cycles at pH 3.5. The general shape of survival curves of L. monocytogenes PEF treated at different pH was convex/concave upwards. A mathematical model based on the Weibull distribution accurately described these survival curves. At each pH, the shape parameter (n value) did not depend on E. The relationship between n value of the Weibull model and the pH of the treatment medium was described by the Gompertz equation. A multiple linear regression model using three predictor variables (E, E2, pH2) related the Log10 of the scale paramenter (b value) of the Weibull model with E and pH of the treatment medium. A tertiary model developed using McIlvaine buffer as treatment medium predicted satisfactorily the inactivation of L. monocytogenes in apple juice.
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Affiliation(s)
- N Gómez
- Tecnología de los Alimentos, Facultad de Veterinaria, Universidad de Zaragoza, Miguel Servet 177, 50.013 Zaragoza, Spain
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Barbosa-Canovas G, Sepúlveda D. Present Status and the Future of PEF Technology. NOVEL FOOD PROCESSING TECHNOLOGIES 2004. [DOI: 10.1201/9780203997277.ch1] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
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Aronsson K, Borch E, Stenlöf B, Rönner U. Growth of pulsed electric field exposed Escherichia coli in relation to inactivation and environmental factors. Int J Food Microbiol 2004; 93:1-10. [PMID: 15135578 DOI: 10.1016/s0168-1605(03)00071-0] [Citation(s) in RCA: 35] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/17/2002] [Revised: 12/05/2002] [Accepted: 01/08/2003] [Indexed: 11/21/2022]
Abstract
Pulsed electric fields (PEF) have been proven to inactivate microorganisms during nonthermal conditions and have the potential to replace thermal processing as a method for food preservation. However, there is a need to understand the recovery and growth of survivors and potentially injured microorganisms following PEF processing. The purpose of this investigation was to study the growth of Escherichia coli at 10 degrees C following exposure to electrical field strengths (15, 22.5 and 30 kV/cm) in relation to inactivation and the amount of potentially sublethally injured cells. One medium was used as both a treatment medium and an incubation medium, to study the influence of environmental factors on the inactivation and the growth of the surviving population. The pH (5.0, 6.0 and 7.0) and water activity (1.00, 0.985 and 0.97) of the medium was varied by adding HCl and glycerol, respectively. Growth was followed continuously by measuring the optical density. The time-to-detection (td) and the maximum specific growth rate (micromax) were calculated from these data. Results showed that the PEF process did not cause any obvious sublethal injury to the E. coli cells. The number of survivors was a consequence of the combination of electrical field strength and environmental factors, with pH being the most prominent. Interestingly, the micromax of subsequent growth was influenced by the applied electrical field strength during the process, with an increased micromax at more intense electrical field strengths. In addition, the micromax was also influenced by the pH and water activity. The td, which could theoretically be considered as an increase in shelf life, was found to depend on a complex correlation between electrical field strength, pH and water activity. That could be explained by the fact that the td is a combination of the number of survivors, the recovery of sublethal injured cells and the growth rate of the survivors.
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Affiliation(s)
- Kristina Aronsson
- SIK, The Swedish Institute for Food and Biotechnology, Box 5401, 402 29 Göteborg, Sweden
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Perez OE, Pilosof AM. Pulsed electric fields effects on the molecular structure and gelation of β-lactoglobulin concentrate and egg white. Food Res Int 2004. [DOI: 10.1016/j.foodres.2003.09.008] [Citation(s) in RCA: 95] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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50
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Álvarez I, Raso J, Sala F, Condón S. Inactivation of Yersinia enterocolitica by pulsed electric fields. Food Microbiol 2003. [DOI: 10.1016/s0740-0020(03)00033-9] [Citation(s) in RCA: 62] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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