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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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Yildiz S, Shin GY, Franco BG, Tang J, Sablani S, Barbosa-Cánovas GV. Equivalent processing for pasteurization of a pineapple juice-coconut milk blend by selected nonthermal technologies. J Food Sci 2023; 88:403-416. [PMID: 36477936 DOI: 10.1111/1750-3841.16403] [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: 06/13/2022] [Revised: 10/30/2022] [Accepted: 11/11/2022] [Indexed: 12/12/2022]
Abstract
Identifying equivalent processing conditions is critical for the relevant comparison of food quality attributes. This study investigates equivalent processes for at least 5-log reduction of Escherichia coli and Listeria innocua in pineapple juice-coconut milk (PC) blends by high-pressure processing (HPP), pulsed electric fields (PEF), and ultrasound (US) either alone or combined with other preservation factors (pH, nisin, and/or heat). The two blends (pH 4 and 5) and coconut milk (pH 7) as a reference were subjected to HPP at 300-600 MPa, 20°C for 0.5-30 min; PEF at an electric field strength of 10-21 kV/cm, 40°C for 24 µs; and US at 120 µm amplitude, 25 or 45°C for 6 or 10 min. At least a 5-log reduction of E. coli was achieved at pH 4 by HPP at 400 MPa, 20°C for 1 min; PEF at 21 kV/cm, 235 Hz, 40°C for 24 µs; and US at 120 µm, 45°C for 6 min. As L. innocua showed greater resistance, a synergistic lethal effect was provided at pH 4 by HPP with 75 ppm nisin at 600 MPa, 20°C for 5 min; PEF with 50 ppm nisin at 18 kV/cm, 588 Hz, 40°C for 24 µs; and US at 45°C, 120 µm for 10 min. The total soluble solids (11.2-12.4°Bx), acidity (0.47%-0.51% citric acid), pH (3.91-4.16), and viscosity (3.55 × 10-3 -4.0 × 10-3 Pa s) were not significantly affected under the identified equivalent conditions. HPP was superior to PEF and US, achieving higher ascorbic acid retention and lower color difference in PC blend compared to the untreated sample.
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Affiliation(s)
- Semanur Yildiz
- Department of Food Engineering, Sakarya University, Serdivan, Sakarya, Turkey
| | - Ga Young Shin
- Center for Nonthermal Processing of Food, Washington State University, Pullman, Washington, USA.,Department of Biological Systems Engineering, Washington State University, Pullman, Washington, USA
| | - Beatriz Gonçalves Franco
- Center for Nonthermal Processing of Food, Washington State University, Pullman, Washington, USA.,Department of Food Engineering, University of Sao Paulo, Sao Paulo, Brazil
| | - Juming Tang
- Department of Biological Systems Engineering, Washington State University, Pullman, Washington, USA
| | - Shyam Sablani
- Department of Biological Systems Engineering, Washington State University, Pullman, Washington, USA
| | - Gustavo V Barbosa-Cánovas
- Center for Nonthermal Processing of Food, Washington State University, Pullman, Washington, USA.,Department of Biological Systems Engineering, Washington State University, Pullman, Washington, USA
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Non-Thermal Technologies Combined with Antimicrobial Peptides as Methods for Microbial Inactivation: A Review. Processes (Basel) 2022. [DOI: 10.3390/pr10050995] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/01/2023] Open
Abstract
Non-thermal technologies allow for the nutritional and sensory properties of foods to be preserved, something that consumers demand. Combining their use with antimicrobial peptides (AMPs) provides potential methods for food preservation that could have advantages over the use of chemical preservatives and thermal technologies. The aim of this review was to discuss the advances in the application of non-thermal technologies in combination with AMPs as a method for microbial inactivation. Published papers reporting studies on the combined use of power ultrasound (US), pulsed electrical fields (PEF), and high hydrostatic pressure (HHP) with AMPs were reviewed. All three technologies show a possibility of being combined with AMPs, generally demonstrating higher efficiency than the application of US, PEF, HHP, and AMPs separately. The most studied AMP used in combination with the three technologies was nisin, probably due to the fact that it is already officially regulated. However, the combination of these non-thermal technologies with other AMPs also shows promising results for microbial inactivation, as does the combination of AMPs with other novel non-thermal technologies. The effectiveness of the combined treatment depends on several factors; in particular, the characteristics of the food matrix, the conditions of the non-thermal treatment, and the conditions of AMP application.
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Djukić-Vuković A, Meglič SH, Flisar K, Mojović L, Miklavčič D. Pulsed electric field treatment of Lacticaseibacillus rhamnosus and Lacticaseibacillus paracasei, bacteria with probiotic potential. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.112304] [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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Synergistic effects of shear stress, moderate electric field, and nisin for the inactivation of Escherichia coli K12 and Listeria innocua in clear apple juice. Food Control 2020. [DOI: 10.1016/j.foodcont.2020.107209] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/19/2023]
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6
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Current status of emerging food processing technologies in Latin America: Novel non-thermal processing. INNOV FOOD SCI EMERG 2019. [DOI: 10.1016/j.ifset.2019.102233] [Citation(s) in RCA: 58] [Impact Index Per Article: 11.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/10/2023]
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Gokoglu N. Novel natural food preservatives and applications in seafood preservation: a review. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2019; 99:2068-2077. [PMID: 30318589 DOI: 10.1002/jsfa.9416] [Citation(s) in RCA: 77] [Impact Index Per Article: 15.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/18/2018] [Revised: 09/26/2018] [Accepted: 10/10/2018] [Indexed: 05/09/2023]
Abstract
Food preservative additives are natural or synthetic substances which delay degradation in foods caused by microbial growth, enzyme activity, and oxidation. Until recently, the use of synthetic additives in food was more common. However, synthetic additives have not been widely accepted by consumers in recent years due to their assumed adverse effects on their health. Therefore, the tendency of consumers to natural additives is increasing day-by-day. Seafood is an easily perishable food due to its chemical composition. Immediately after harvest, changes in odor, taste, and texture in fishery products can be noticed. For this reason, measures to protect the product must be taken immediately after harvest or catching. Various preservation methods have been developed. In addition to various technological methods, preservative additives are used in fresh or processed seafood as well as in other foods. This review focuses on novel natural preservatives from different sources such as plants, bacteria, fungi, animals and algae, and their use in seafood to protect quality and prolong shelf life. © 2018 Society of Chemical Industry.
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Affiliation(s)
- Nalan Gokoglu
- Department of Fish Processing Technology, Fisheries Faculty, Akdeniz University, Antalya, Turkey
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Johnson EM, Jung DYG, Jin DYY, Jayabalan DR, Yang DSH, Suh JW. Bacteriocins as food preservatives: Challenges and emerging horizons. Crit Rev Food Sci Nutr 2017; 58:2743-2767. [PMID: 28880573 DOI: 10.1080/10408398.2017.1340870] [Citation(s) in RCA: 89] [Impact Index Per Article: 12.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
Abstract
The increasing demand for fresh-like food products and the potential health hazards of chemically preserved and processed food products have led to the advent of alternative technologies for the preservation and maintenance of the freshness of the food products. One such preservation strategy is the usage of bacteriocins or bacteriocins producing starter cultures for the preservation of the intended food matrixes. Bacteriocins are ribosomally synthesized smaller polypeptide molecules that exert antagonistic activity against closely related and unrelated group of bacteria. This review is aimed at bringing to lime light the various class of bacteriocins mainly from gram positive bacteria. The desirable characteristics of the bacteriocins which earn them a place in food preservation technology, the success story of the same in various food systems, the various challenges and the strategies employed to put them to work efficiently in various food systems has been discussed in this review. From the industrial point of view various aspects like the improvement of the producer strains, downstream processing and purification of the bacteriocins and recent trends in engineered bacteriocins has also been briefly discussed in this review.
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Affiliation(s)
- Eldin Maliyakkal Johnson
- a Centre for Nutraceutical and Pharmaceutical Materials , College of Natural Science , Myongji University , Yongin , Korea.,b Food Microbiology and Bioprocess Laboratory , Department of Life Science, National Institute of Technology , Rourkela, Odisha , India
| | - Dr Yong-Gyun Jung
- c Interdisciplinary Program of Biomodulation , College of Natural Science , Myongji University , Yongin , Korea
| | - Dr Ying-Yu Jin
- d Myongji University Bioefficiency Research Centre , College of Natural Science , Myongji University , Yongin , Korea
| | - Dr Rasu Jayabalan
- b Food Microbiology and Bioprocess Laboratory , Department of Life Science, National Institute of Technology , Rourkela, Odisha , India
| | - Dr Seung Hwan Yang
- e Department of Biotechnology , Chonnam National University-Yeosu Campus , Yeosu , Korea
| | - Joo Won Suh
- a Centre for Nutraceutical and Pharmaceutical Materials , College of Natural Science , Myongji University , Yongin , Korea.,f Division of Bioscience and Bioinformatics , College of Natural Science, Myongji University , Yongin , Korea
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Dumpler J, Kieferle I, Wohlschläger H, Kulozik U. Milk ultrafiltrate analysis by ion chromatography and calcium activity for SMUF preparation for different scientific purposes and prediction of its supersaturation. Int Dairy J 2017. [DOI: 10.1016/j.idairyj.2016.12.009] [Citation(s) in RCA: 23] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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10
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Gharsallaoui A, Oulahal N, Joly C, Degraeve P. Nisin as a Food Preservative: Part 1: Physicochemical Properties, Antimicrobial Activity, and Main Uses. Crit Rev Food Sci Nutr 2017; 56:1262-74. [PMID: 25675115 DOI: 10.1080/10408398.2013.763765] [Citation(s) in RCA: 238] [Impact Index Per Article: 34.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
Abstract
Nisin is a natural preservative for many food products. This bacteriocin is mainly used in dairy and meat products. Nisin inhibits pathogenic food borne bacteria such as Listeria monocytogenes and many other Gram-positive food spoilage microorganisms. Nisin can be used alone or in combination with other preservatives or also with several physical treatments. This paper reviews physicochemical and biological properties of nisin, the main factors affecting its antimicrobial effectiveness, and its food applications as an additive directly incorporated into food matrices.
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Affiliation(s)
- Adem Gharsallaoui
- a Université de Lyon, Université Lyon 1-ISARA Lyon, Laboratoire BioDyMIA (Bioingénierie et Dynamique Microbienne aux Interfaces Alimentaires) , Equipe Mixte d'Accueil n°3733, IUT Lyon 1, Bourg en Bresse , France
| | - Nadia Oulahal
- a Université de Lyon, Université Lyon 1-ISARA Lyon, Laboratoire BioDyMIA (Bioingénierie et Dynamique Microbienne aux Interfaces Alimentaires) , Equipe Mixte d'Accueil n°3733, IUT Lyon 1, Bourg en Bresse , France
| | - Catherine Joly
- a Université de Lyon, Université Lyon 1-ISARA Lyon, Laboratoire BioDyMIA (Bioingénierie et Dynamique Microbienne aux Interfaces Alimentaires) , Equipe Mixte d'Accueil n°3733, IUT Lyon 1, Bourg en Bresse , France
| | - Pascal Degraeve
- a Université de Lyon, Université Lyon 1-ISARA Lyon, Laboratoire BioDyMIA (Bioingénierie et Dynamique Microbienne aux Interfaces Alimentaires) , Equipe Mixte d'Accueil n°3733, IUT Lyon 1, Bourg en Bresse , France
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Cintas LM, Casaus MP, Herranz C, Nes IF, Hernández PE. Review: Bacteriocins of Lactic Acid Bacteria. FOOD SCI TECHNOL INT 2016. [DOI: 10.1106/r8de-p6hu-clxp-5ryt] [Citation(s) in RCA: 105] [Impact Index Per Article: 13.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
Abstract
During the last few years, a large number of new bacteriocins produced by lactic acid bacteria (LAB) have been identified and characterized. LAB-bacteriocins comprise a heterogeneous group of physicochemically diverse ribosomally-synthesized peptides or proteins showing a narrow or broad antimicrobial activity spectrum against Gram-positive bacteria. Bacteriocins are classified into separate groups such as the lantibiotics (Class I); the small (<10 kDa) heat-stable postranslationally unmodified non-lantibiotics (Class II), further subdivided in the pediocin-like and anti Listeria bacteriocins (subclass IIa), the two-peptide bacteriocins (subclass IIb), and the sec-dependent bacteriocins (subclass IIc); and the large (>30 kDa) heat-labile non-lantibiotics (Class III). Most bacteriocins characterized to date belong to Class II and are synthesized as precursor peptides (preprobacteriocins) containing an N-terminal double-glycine leader peptide, which is cleaved off concomitantly with externalization of biologically active bacteriocins by a dedicated ABC-transporter and its accessory protein. However, the recently identified sec-dependent bacteriocins contain an N-terminal signal peptide that directs bacteriocin secretion through the general secretory pathway (GSP). Most LAB-bacteriocins act on sensitive cells by destabilization and permeabilization of the cytoplasmic membrane through the formation of transitory poration complexes or ionic channels that cause the reduction or dissipation of the proton motive force (PMF). Bacteriocin producing LAB strains protect themselves against the toxicity of their own bacteriocins by the expression of a specific immunity protein which is generally encoded in the bacteriocin operon. Bacteriocin production in LAB is frequently regulated by a three-component signal transduction system consisting of an induction factor (IF), and histidine protein kinase (HPK) and a response regulator (RR). This paper presents an updated review on the general knowledge about physicochemical properties, molecular mode of action, biosynthesis, regulation and genetics of LAB-bacteriocins.
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Affiliation(s)
- L. M. Cintas
- Departamento de Nutrición y Bromatología III (Higiene y Tecnología de los Alimentos), Facultad de Veterinaria, Universidad Complutense, 28040 Madrid, Spain
| | - M. P. Casaus
- Carrefour, Departamento de Marcas Propias, Área de Calidad, Campezo 16, 28022 Madrid
| | - C. Herranz
- Departamento de Nutrición y Bromatología III (Higiene y Tecnología de los Alimentos), Facultad de Veterinaria, Universidad Complutense, 28040 Madrid, Spain
| | - I. F. Nes
- Laboratory of Microbial Gene Technology, Department of Chemistry and Biotechnology, Agricultural University of Norway, P.O. Box 5051, N-1432 Ås, Norway
| | - P. E. Hernández
- Departamento de Nutrición y Bromatología III (Higiene y Tecnología de los Alimentos), Facultad de Veterinaria, Universidad Complutense, 28040 Madrid, Spain
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13
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Park SY, Song HH, Ha SD. Synergistic Effects of NaOCl and Ultrasound Combination on the Reduction of Escherichia coli and Bacillus cereus in Raw Laver. Foodborne Pathog Dis 2014; 11:373-8. [DOI: 10.1089/fpd.2013.1665] [Citation(s) in RCA: 32] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Affiliation(s)
- Shin Young Park
- School of Food Science and Technology, Chung-Ang University, Kyunggido, Republic of Korea
| | - Hyun-Ha Song
- School of Food Science and Technology, Chung-Ang University, Kyunggido, Republic of Korea
| | - Sang-Do Ha
- School of Food Science and Technology, Chung-Ang University, Kyunggido, Republic of Korea
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Gálvez A, López RL, Pulido RP, Burgos MJG. Application of Lactic Acid Bacteria and Their Bacteriocins for Food Biopreservation. FOOD BIOPRESERVATION 2014. [DOI: 10.1007/978-1-4939-2029-7_3] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/22/2023]
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15
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Cocoa powder as a natural ingredient revealing an enhancing effect to inactivate Cronobacter sakazakii cells treated by Pulsed Electric Fields in infant milk formula. Food Control 2013. [DOI: 10.1016/j.foodcont.2012.11.014] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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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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Saldaña G, Monfort S, Condón S, Raso J, Álvarez I. Effect of temperature, pH and presence of nisin on inactivation of Salmonella Typhimurium and Escherichia coli O157:H7 by pulsed electric fields. Food Res Int 2012. [DOI: 10.1016/j.foodres.2011.03.059] [Citation(s) in RCA: 40] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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Saldaña G, Puértolas E, Monfort S, Raso J, Álvarez I. Defining treatment conditions for pulsed electric field pasteurization of apple juice. Int J Food Microbiol 2011; 151:29-35. [DOI: 10.1016/j.ijfoodmicro.2011.07.033] [Citation(s) in RCA: 29] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/29/2011] [Revised: 07/18/2011] [Accepted: 07/29/2011] [Indexed: 10/17/2022]
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Martín-Belloso O, Sobrino-López A. Combination of Pulsed Electric Fields with Other Preservation Techniques. FOOD BIOPROCESS TECH 2011. [DOI: 10.1007/s11947-011-0512-z] [Citation(s) in RCA: 23] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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Griffiths S, Maclean M, MacGregor SJ, Anderson JG, Helen Grant M. Decontamination of collagen biomatrices with combined pulsed electric field and nisin treatment. J Biomed Mater Res B Appl Biomater 2010; 96:287-93. [DOI: 10.1002/jbm.b.31764] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/23/2010] [Revised: 06/21/2010] [Accepted: 09/20/2010] [Indexed: 11/11/2022]
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Sobrino-López A, Martín-Belloso O. Enhancing the Lethal Effect of High-Intensity Pulsed Electric Field in Milk by Antimicrobial Compounds as Combined Hurdles. J Dairy Sci 2008; 91:1759-68. [DOI: 10.3168/jds.2007-0979] [Citation(s) in RCA: 42] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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22
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Sobrino-López A, Martín-Belloso O. Use of nisin and other bacteriocins for preservation of dairy products. Int Dairy J 2008. [DOI: 10.1016/j.idairyj.2007.11.009] [Citation(s) in RCA: 110] [Impact Index Per Article: 6.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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Gálvez A, Abriouel H, López RL, Ben Omar N. Bacteriocin-based strategies for food biopreservation. Int J Food Microbiol 2007; 120:51-70. [PMID: 17614151 DOI: 10.1016/j.ijfoodmicro.2007.06.001] [Citation(s) in RCA: 617] [Impact Index Per Article: 36.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/05/2006] [Revised: 12/21/2006] [Indexed: 11/15/2022]
Abstract
Bacteriocins are ribosomally-synthesized peptides or proteins with antimicrobial activity, produced by different groups of bacteria. Many lactic acid bacteria (LAB) produce bacteriocins with rather broad spectra of inhibition. Several LAB bacteriocins offer potential applications in food preservation, and the use of bacteriocins in the food industry can help to reduce the addition of chemical preservatives as well as the intensity of heat treatments, resulting in foods which are more naturally preserved and richer in organoleptic and nutritional properties. This can be an alternative to satisfy the increasing consumers demands for safe, fresh-tasting, ready-to-eat, minimally-processed foods and also to develop "novel" food products (e.g. less acidic, or with a lower salt content). In addition to the available commercial preparations of nisin and pediocin PA-1/AcH, other bacteriocins (like for example lacticin 3147, enterocin AS-48 or variacin) also offer promising perspectives. Broad-spectrum bacteriocins present potential wider uses, while narrow-spectrum bacteriocins can be used more specifically to selectively inhibit certain high-risk bacteria in foods like Listeria monocytogenes without affecting harmless microbiota. Bacteriocins can be added to foods in the form of concentrated preparations as food preservatives, shelf-life extenders, additives or ingredients, or they can be produced in situ by bacteriocinogenic starters, adjunct or protective cultures. Immobilized bacteriocins can also find application for development of bioactive food packaging. In recent years, application of bacteriocins as part of hurdle technology has gained great attention. Several bacteriocins show additive or synergistic effects when used in combination with other antimicrobial agents, including chemical preservatives, natural phenolic compounds, as well as other antimicrobial proteins. This, as well as the combined use of different bacteriocins may also be an attractive approach to avoid development of resistant strains. The combination of bacteriocins and physical treatments like high pressure processing or pulsed electric fields also offer good opportunities for more effective preservation of foods, providing an additional barrier to more refractile forms like bacterial endospores as well. The effectiveness of bacteriocins is often dictated by environmental factors like pH, temperature, food composition and structure, as well as the food microbiota. Foods must be considered as complex ecosystems in which microbial interactions may have a great influence on the microbial balance and proliferation of beneficial or harmful bacteria. Recent developments in molecular microbial ecology can help to better understand the global effects of bacteriocins in food ecosystems, and the study of bacterial genomes may reveal new sources of bacteriocins.
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Affiliation(s)
- Antonio Gálvez
- Area de Microbiología, Facultad de Ciencias Experimentales, Universidad de Jaén, Spain.
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Effect of the sequence of nisin and pulsed electric fields treatments and mechanisms involved in the inactivation of Listeria innocua in whey. J FOOD ENG 2007. [DOI: 10.1016/j.jfoodeng.2006.01.043] [Citation(s) in RCA: 41] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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25
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Deegan LH, Cotter PD, Hill C, Ross P. Bacteriocins: Biological tools for bio-preservation and shelf-life extension. Int Dairy J 2006. [DOI: 10.1016/j.idairyj.2005.10.026] [Citation(s) in RCA: 238] [Impact Index Per Article: 13.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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Sobrino-López A, Martín-Belloso O. Enhancing inactivation of Staphylococcus aureus in skim milk by combining high-intensity pulsed electric fields and nisin. J Food Prot 2006; 69:345-53. [PMID: 16496575 DOI: 10.4315/0362-028x-69.2.345] [Citation(s) in RCA: 77] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
High-intensity pulsed electric fields (HIPEF) can be used as a nonthermal preservation method that is believed to enhance the effect of nisin on microorganisms such as Staphylococcus aureus. The survival of S. aureus inoculated into skim milk and treated with nisin, with HIPEF, or with a combination of nisin-HIPEF was evaluated. Nisin dose, milk pH, and HIPEF treatment time were the controlled variables that were set up at 20 to 150 ppm, pH 5.0 to 6.8, and 240 to 2,400 micros, respectively. HIPEF strength and pulse width were kept constant at 35 kV/cm and 4 micros, respectively. No reduction in S. aureus concentration was observed in skim milk at its natural pH after treatment with nisin, but 1.1 log units were recovered after 90 min of treatment at pH 5.0 with 150 ppm nisin. A reduction in viable S. aureus counts of 0.3 and 1.0 log unit in skim milk treated with HIPEF at its natural pH was observed at 240 and 2,400 micros, respectively. The nisin-HIPEF treatment design was based on a response surface methodology. The combined effect of nisin and HIPEF was clearly synergistic. However, synergism depended on pH. A maximum microbial inactivation of 6.0 log units was observed at pH 6.8, 20 ppm nisin, and 2,400 micros of HIPEF treatment time, whereas a reduction of over 4.5 log units was achieved when pH, nisin concentration, and HIPEF treatment times were set at 5.0, 150 ppm, and 240 micros, respectively.
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Barbosa-Cánovas GV, Altunakar B. Pulsed Electric Fields Processing of Foods: An Overview. PULSED ELECTRIC FIELDS TECHNOLOGY FOR THE FOOD INDUSTRY 2006. [DOI: 10.1007/978-0-387-31122-7_1] [Citation(s) in RCA: 27] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
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Pagán R, Mañas P. Fundamental Aspects of Microbial Membrane Electroporation. PULSED ELECTRIC FIELDS TECHNOLOGY FOR THE FOOD INDUSTRY 2006. [DOI: 10.1007/978-0-387-31122-7_3] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
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Sampedro F, Rodrigo M, Martínez A, Rodrigo D, Barbosa-Cánovas GV. Quality and Safety Aspects of PEF Application in Milk and Milk Products. Crit Rev Food Sci Nutr 2005; 45:25-47. [PMID: 15730187 DOI: 10.1080/10408690590900135] [Citation(s) in RCA: 31] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
Abstract
The articles published to date on the possibilities of applying the new PEF technology to milk and milk products are summarized in a review that presents them in chronological order and grouped on the basis of the factor studied (microorganism, enzyme, quality parameter, or shelf-life). An accompanying table shows details of the equipment and process corresponding to each article in chronological order.
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Affiliation(s)
- F Sampedro
- Instituto de Agroquímica y Tecnología de Alimentos, CSIC, Valencia, Spain
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Devlieghere F, Francois K, Vereecken KM, Geeraerd AH, Van Impe JF, Debevere J. Effect of chemicals on the microbial evolution in foods. J Food Prot 2004; 67:1977-90. [PMID: 15453593 DOI: 10.4315/0362-028x-67.9.1977] [Citation(s) in RCA: 15] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
In contrast with most chemical hazardous compounds, the concentration of food pathogens changes during processing, storage, and meal preparation, making it difficult to estimate the number of microorganisms or the concentration of their toxins at the moment of ingestion by the consumer. These changes are attributed to microbial proliferation, survival, and/or inactivation and must be considered when exposure to a microbial hazard is assessed. The number of microorganisms can also change as a result of physical removal, mixing of food ingredients, partitioning of a food product, or cross-contamination (M. J. Nauta. 2002. Int. J. Food Microbiol. 73:297-304). Predictive microbiology, i.e., relating these microbial evolutionary patterns to environmental conditions, can therefore be considered a useful tool for microbial risk assessment, especially in the exposure assessment step. During the early development of the field (late 1980s and early 1990s), almost all research was focused on the modeling of microbial growth over time and the influence of temperature on this growth. Later, modeling of the influence of other intrinsic and extrinsic parameters garnered attention. Recently, more attention has been given to modeling of the effects of chemicals on microbial inactivation and survival. This article is an overview of different applied strategies for modeling the effect of chemical compounds on microbial populations. Various approaches for modeling chemical growth inhibition, the growth-no growth interface, and microbial inactivation by chemicals are reviewed.
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Affiliation(s)
- F Devlieghere
- Department of Food Technology and Nutrition, Laboratory of Food Microbiology and Food Preservation, Ghent University, Coupure Links 653, B-9000 Ghent, Belgium.
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31
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Ross AIV, Griffiths MW, Mittal GS, Deeth HC. Combining nonthermal technologies to control foodborne microorganisms. Int J Food Microbiol 2003; 89:125-38. [PMID: 14623378 DOI: 10.1016/s0168-1605(03)00161-2] [Citation(s) in RCA: 232] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Abstract
Novel nonthermal processes, such as high hydrostatic pressure (HHP), pulsed electric fields (PEFs), ionizing radiation and ultrasonication, are able to inactivate microorganisms at ambient or sublethal temperatures. Many of these processes require very high treatment intensities, however, to achieve adequate microbial destruction in low-acid foods. Combining nonthermal processes with conventional preservation methods enhances their antimicrobial effect so that lower process intensities can be used. Combining two or more nonthermal processes can also enhance microbial inactivation and allow the use of lower individual treatment intensities. For conventional preservation treatments, optimal microbial control is achieved through the hurdle concept, with synergistic effects resulting from different components of the microbial cell being targeted simultaneously. The mechanisms of inactivation by nonthermal processes are still unclear; thus, the bases of synergistic combinations remain speculative. This paper reviews literature on the antimicrobial efficiencies of nonthermal processes combined with conventional and novel nonthermal technologies. Where possible, the proposed mechanisms of synergy is mentioned.
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Affiliation(s)
- Alexander I V Ross
- Department of Food Science, University of Guelph, Ontario, Canada N1G 2W1
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Picart L, Dumay E, Cheftel J. Inactivation of Listeria innocua in dairy fluids by pulsed electric fields: influence of electric parameters and food composition. INNOV FOOD SCI EMERG 2002. [DOI: 10.1016/s1466-8564(02)00055-3] [Citation(s) in RCA: 57] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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34
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Food Processing by Pulsed Electric Fields: Treatment Delivery, Inactivation Level, and Regulatory Aspects. Lebensm Wiss Technol 2002. [DOI: 10.1006/fstl.2001.0880] [Citation(s) in RCA: 79] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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Terebiznik M, Jagus R, Cerrutti P, de Huergo MS, Pilosof AMR. Inactivation of Escherichia coli by a combination of nisin, pulsed electric fields, and water activity reduction by sodium chloride. J Food Prot 2002; 65:1253-8. [PMID: 12182476 DOI: 10.4315/0362-028x-65.8.1253] [Citation(s) in RCA: 30] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
The effect of nisin combined with pulsed electric fields (PEF) and water activity reduction by sodium chloride (NaCl) on the inactivation of E. coli in simulated milk ultrafiltrate media was studied with a Doehlert design and a response surface method. The reduction of water activity from 0.99 to 0.95 by the addition of NaCl (without any other hurdle) did not affect E. coli viability of approximately 10(8) CFU/ml. A reduction in PEF effectiveness occurred when the NaCl concentration was increased because of an increase in conductance, which reduced the pulse decay time. In cells submitted to PEF nisin activity was decreased, probably as a consequence of the nonspecific binding of nisin to cellular debris or the emergence of new binding sites in or from cells. However, the lethal effect due to nisin was reestablished and further improved when water activity was reduced to 0.95. A synergistic effect was evidenced when low-intensity PEF were applied. Decreasing water activity to 0.95 and applying PEF at 5 kV/cm (a nonlethal intensity when no other hurdle is used) with the further addition of nisin (1,200 IU/ml) resulted in a 5-log cycle reduction of the bacterial population.
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Affiliation(s)
- M Terebiznik
- Departamento de Ingeniería Química, Facultad de Ingeniería, Universidad de Buenos Aires, Ciudad Universitaria, Argentina
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Cleveland J, Montville TJ, Nes IF, Chikindas ML. Bacteriocins: safe, natural antimicrobials for food preservation. Int J Food Microbiol 2001; 71:1-20. [PMID: 11764886 DOI: 10.1016/s0168-1605(01)00560-8] [Citation(s) in RCA: 1011] [Impact Index Per Article: 44.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
Abstract
Bacteriocins are antibacterial proteins produced by bacteria that kill or inhibit the growth of other bacteria. Many lactic acid bacteria (LAB) produce a high diversity of different bacteriocins. Though these bacteriocins are produced by LAB found in numerous fermented and non-fermented foods, nisin is currently the only bacteriocin widely used as a food preservative. Many bacteriocins have been characterized biochemically and genetically, and though there is a basic understanding of their structure-function, biosynthesis, and mode of action, many aspects of these compounds are still unknown. This article gives an overview of bacteriocin applications, and differentiates bacteriocins from antibiotics. A comparison of the synthesis. mode of action, resistance and safety of the two types of molecules is covered. Toxicity data exist for only a few bacteriocins, but research and their long-time intentional use strongly suggest that bacteriocins can be safely used.
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Affiliation(s)
- J Cleveland
- Department of Food Science, Rutgers, The State University of New Jersey, New Brunswick 08901, USA
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Cerrutti P, Terebiznik MR, de Huergo MS, Jagus R. Combined effect of water activity and pH on the inhibition of Escherichia coli by nisin. J Food Prot 2001; 64:1510-4. [PMID: 11601698 DOI: 10.4315/0362-028x-64.10.1510] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
The Doehlert design and surface response methodology were used to study the influence of pH and water activity (aw) on Escherichia coli inhibition by nisin. Combining stress factors at levels where they are not inhibitory by themselves, a reduction of E. coli survival fraction can be achieved with lower nisin doses than in a single nisin treatment. For all the pH values assayed, a synergistic effect of aw and nisin concentration was detected, and the isoresponse lines showed the existence of an area of maximum inhibition. Factors that reduced viable cell counts by 4 to 5 log cycles were 1,000 to 1,400 IU of nisin per ml at pH 5.5 to 6.5 and a water activity of 0.97 and 0.98. The addition of different ionic and nonionic solutes to control aw suggested that the effect of aw in the inhibitory action of nisin on E. coli cells was not solute-specific. The use of the Doehlert experimental design was effective to determine the optimal combination of stress factors, as well as to point out the most important variables that affected E. coli inhibition.
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Affiliation(s)
- P Cerrutti
- Departamento de Ingeniería Química, Facultad de Ingeniería-Universidad de Buenos Aires-Argentina
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Influence of pH, water activity and temperature on the inactivation of Escherichia coli and Saccharomyces cerevisiae by pulsed electric fields. INNOV FOOD SCI EMERG 2001. [DOI: 10.1016/s1466-8564(01)00030-3] [Citation(s) in RCA: 137] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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39
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Critical factors determining inactivation kinetics by pulsed electric field food processing. Trends Food Sci Technol 2001. [DOI: 10.1016/s0924-2244(01)00067-x] [Citation(s) in RCA: 238] [Impact Index Per Article: 10.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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