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Validation of High-Pressure Homogenization Process to Pasteurize Brazil Nut (Bertholletia excelsa) Beverages: Sensorial and Quality Characteristics during Cold Storage. BEVERAGES 2023. [DOI: 10.3390/beverages9010022] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 03/06/2023]
Abstract
The effect of high-pressure homogenization (HPH) on the inactivation of Escherichia coli and the stability of the quality properties of Brazil nut beverages were studied. E. coli was used as target microorganism to validate the HPH process (pressures from 50 to 180 MPa and inlet temperatures (Ti) from 25 to 75 °C). Cold storage (5 °C) for 21 days was conducted to establish the shelf-life of BN beverages, in terms of their microbiological, physical, physicochemical, and sensorial stability. HPH-treated samples were compared to pasteurized BN beverages (63 °C for 20 min). The combination of Ti and the pressure of the HPH process (50 to 150 MPa/75 °C and 180 MPa/25 °C) had a significant effect on E. coli inactivation (8.2 log CFU/mL). During storage at 5 °C, the growth of mesophilic aerobes in processed BN beverages was controlled by the HPH process. Oxidative stability (TBAR assay) and physicochemical properties (pH, acidity, and °Brix) were evaluated during cold storage, showing good stability. Additionally, HPH-treated beverages showed a reduction in their particle size and the formation of more stable protein aggregates, which favored the beverages’ whiteness (color). The HPH process could be an alternative to pasteurization to obtain Brazil nut beverages with an acceptable microbiological shelf life (≥21 days at 5 °C) and high-quality characteristics without the use of any additives.
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2
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Liu Y, Liao M, Rao L, Zhao L, Wang Y, Liao X. Effect of ultra-high pressure homogenization on microorganism and quality of composite pear juice. Food Sci Nutr 2022; 10:3072-3084. [PMID: 36171764 PMCID: PMC9469897 DOI: 10.1002/fsn3.2906] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/13/2021] [Revised: 04/11/2022] [Accepted: 04/12/2022] [Indexed: 12/05/2022] Open
Abstract
In this study, composite pear juice was processed by ultra-high pressure homogenization (UHPH) at four different pressures (50, 100, 150, and 200 MPa) with six different temperatures (4, 20, 30, 40, 60, and 80°C), then microorganism and physicochemical and nutritional properties of the samples were investigated. The counts of total aerobic bacteria (TAB) and yeasts and molds (Y&M) were reduced by 0.89-4.72 log10 CFU/ml and 0.40-3.03 log10 CFU/ml after processing, respectively. There was no significant change on total soluble solid and color, but significant decreases of pH and particle size value were observed, and the antioxidant activity, total phenolic content, viscosity, and suspension stability significantly increased in treated samples. Compared to the untreated samples, polyphenol oxidase (PPO) and peroxidase (POD) activity of UHPH-treated samples varied between 97%-126% and 81%-165%, respectively, indicating that the PPO and POD activities could be inactivated or activated by UHPH. This study introduced proper temperature combined with UHPH could improve the microbial inactivation and the quality of the compound juice.
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Affiliation(s)
- Yan Liu
- College of Food Science and Nutritional EngineeringChina Agricultural UniversityBeijingChina
- National Engineering Research Centre for Fruit and Vegetable ProcessingBeijingChina
- Key Lab of Fruit and Vegetable ProcessingMinistry of Agriculture and Rural AffairsBeijingChina
- Beijing Key Laboratory for Food Nonthermal ProcessingBeijingChina
| | - Mengyu Liao
- College of Food Science and Nutritional EngineeringChina Agricultural UniversityBeijingChina
- National Engineering Research Centre for Fruit and Vegetable ProcessingBeijingChina
- Key Lab of Fruit and Vegetable ProcessingMinistry of Agriculture and Rural AffairsBeijingChina
- Beijing Key Laboratory for Food Nonthermal ProcessingBeijingChina
| | - Lei Rao
- College of Food Science and Nutritional EngineeringChina Agricultural UniversityBeijingChina
- National Engineering Research Centre for Fruit and Vegetable ProcessingBeijingChina
- Key Lab of Fruit and Vegetable ProcessingMinistry of Agriculture and Rural AffairsBeijingChina
- Beijing Key Laboratory for Food Nonthermal ProcessingBeijingChina
| | - Liang Zhao
- College of Food Science and Nutritional EngineeringChina Agricultural UniversityBeijingChina
- National Engineering Research Centre for Fruit and Vegetable ProcessingBeijingChina
- Key Lab of Fruit and Vegetable ProcessingMinistry of Agriculture and Rural AffairsBeijingChina
- Beijing Key Laboratory for Food Nonthermal ProcessingBeijingChina
| | - Yongtao Wang
- College of Food Science and Nutritional EngineeringChina Agricultural UniversityBeijingChina
- National Engineering Research Centre for Fruit and Vegetable ProcessingBeijingChina
- Key Lab of Fruit and Vegetable ProcessingMinistry of Agriculture and Rural AffairsBeijingChina
- Beijing Key Laboratory for Food Nonthermal ProcessingBeijingChina
| | - Xiaojun Liao
- College of Food Science and Nutritional EngineeringChina Agricultural UniversityBeijingChina
- National Engineering Research Centre for Fruit and Vegetable ProcessingBeijingChina
- Key Lab of Fruit and Vegetable ProcessingMinistry of Agriculture and Rural AffairsBeijingChina
- Beijing Key Laboratory for Food Nonthermal ProcessingBeijingChina
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Patrignani F, Mannozzi C, Tappi S, Tylewicz U, Pasini F, Castellone V, Riciputi Y, Rocculi P, Romani S, Caboni MF, Gardini F, Lanciotti R, Dalla Rosa M. (Ultra) High Pressure Homogenization Potential on the Shelf-Life and Functionality of Kiwifruit Juice. Front Microbiol 2019; 10:246. [PMID: 30837971 PMCID: PMC6389688 DOI: 10.3389/fmicb.2019.00246] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/30/2018] [Accepted: 01/30/2019] [Indexed: 02/02/2023] Open
Abstract
The increasing competition within the food industry sector makes the requisite of innovation in processes and products essential, leading to focus the interest on the application of new processing technologies including high pressure homogenization (HPH) and ultra high pressure homogenization (UHPH). In this context, the present research aimed at evaluating the effects of two UHPH treatments performed at 200 MPa for 2 and 3 cycles on quality and functionality of organic kiwifruit juice stored at three different temperatures, i.e., 5, 15, and 25°C. The results showed that only the treatment performed at 200 MPa for 3 cycles was able to significantly increase the shelf-life of organic kiwifruit juices when stored at refrigeration temperature, avoiding also phase separation that occurred in the sample treated at 0.1 MPa (control) after 20 days of refrigerated storage. The obtained data showed also that the highest applied pressure was able to increase some quality parameters of the juice such as viscosity and luminosity (L∗) and increased the availability of total phenol content consequently enhancing the juice total antioxidant activity. The application of a treatment at 200 MPa for 3 cycles allowed to obtain a stable kiwifruit juice for more than 40 days under refrigerated storage. A challenge to implement this technology in food process as full alternative to thermal treatment could be represented by the adoption of pressure level up to 400 MPa followed by the packaging in aseptic conditions.
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Affiliation(s)
- Francesca Patrignani
- Department of Agricultural and Food Sciences, University of Bologna, Bologna, Italy.,Interdepartmental Centre for Agri-Food Industrial Research, University of Bologna, Bologna, Italy
| | - Cinzia Mannozzi
- Department of Agricultural and Food Sciences, University of Bologna, Bologna, Italy
| | - Silvia Tappi
- Department of Agricultural and Food Sciences, University of Bologna, Bologna, Italy
| | - Urszula Tylewicz
- Department of Agricultural and Food Sciences, University of Bologna, Bologna, Italy
| | - Federica Pasini
- Interdepartmental Centre for Agri-Food Industrial Research, University of Bologna, Bologna, Italy
| | | | - Ylenia Riciputi
- Interdepartmental Centre for Agri-Food Industrial Research, University of Bologna, Bologna, Italy
| | - Pietro Rocculi
- Department of Agricultural and Food Sciences, University of Bologna, Bologna, Italy.,Interdepartmental Centre for Agri-Food Industrial Research, University of Bologna, Bologna, Italy
| | - Santina Romani
- Department of Agricultural and Food Sciences, University of Bologna, Bologna, Italy.,Interdepartmental Centre for Agri-Food Industrial Research, University of Bologna, Bologna, Italy
| | - Maria Fiorenza Caboni
- Department of Agricultural and Food Sciences, University of Bologna, Bologna, Italy.,Interdepartmental Centre for Agri-Food Industrial Research, University of Bologna, Bologna, Italy
| | - Fausto Gardini
- Department of Agricultural and Food Sciences, University of Bologna, Bologna, Italy.,Interdepartmental Centre for Agri-Food Industrial Research, University of Bologna, Bologna, Italy
| | - Rosalba Lanciotti
- Department of Agricultural and Food Sciences, University of Bologna, Bologna, Italy.,Interdepartmental Centre for Agri-Food Industrial Research, University of Bologna, Bologna, Italy
| | - Marco Dalla Rosa
- Department of Agricultural and Food Sciences, University of Bologna, Bologna, Italy.,Interdepartmental Centre for Agri-Food Industrial Research, University of Bologna, Bologna, Italy
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4
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Pornpukdeewattana S, Jindaprasert A, Massa S. Alicyclobacillusspoilage and control - a review. Crit Rev Food Sci Nutr 2019; 60:108-122. [DOI: 10.1080/10408398.2018.1516190] [Citation(s) in RCA: 27] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
Affiliation(s)
| | - Aphacha Jindaprasert
- Faculty of Agro-Industry, King Mongkut’s Institute of Technology Ladkrabang, Bangkok, Thailand
| | - Salvatore Massa
- Faculty of Agro-Industry, King Mongkut’s Institute of Technology Ladkrabang, Bangkok, Thailand
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5
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Velázquez‐Estrada R, Hernández‐Herrero M, Guamis‐López B, Roig‐Saguès A. Influence of ultra‐high pressure homogenisation on physicochemical and sensorial properties of orange juice in comparison with conventional thermal processing. Int J Food Sci Technol 2019. [DOI: 10.1111/ijfs.14089] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Rita‐María Velázquez‐Estrada
- Laboratorio Integral de Investigación en Alimentos Tecnológico Nacional de Mexico/Instituto Tecnológico de Tepic Av. Tecnológico 2595, Col. Lagos del Country 63175 Tepic Nayarit México
| | - María‐Manuela Hernández‐Herrero
- CIRTTA‐Departament de Ciència Animal i dels Aliments Universitat Autònoma de Barcelona Travessera dels Turons S/N 08193 Bellaterra Barcelona Spain
| | - Buenaventura Guamis‐López
- CIRTTA‐Departament de Ciència Animal i dels Aliments Universitat Autònoma de Barcelona Travessera dels Turons S/N 08193 Bellaterra Barcelona Spain
| | - Artur‐Xavier Roig‐Saguès
- CIRTTA‐Departament de Ciència Animal i dels Aliments Universitat Autònoma de Barcelona Travessera dels Turons S/N 08193 Bellaterra Barcelona Spain
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6
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Coccaro N, Ferrari G, Donsì F. Understanding the break-up phenomena in an orifice-valve high pressure homogenizer using spherical bacterial cells (Lactococcus lactis) as a model disruption indicator. J FOOD ENG 2018. [DOI: 10.1016/j.jfoodeng.2018.05.011] [Citation(s) in RCA: 14] [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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7
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Misra NN, Koubaa M, Roohinejad S, Juliano P, Alpas H, Inácio RS, Saraiva JA, Barba FJ. Landmarks in the historical development of twenty first century food processing technologies. Food Res Int 2017; 97:318-339. [PMID: 28578057 DOI: 10.1016/j.foodres.2017.05.001] [Citation(s) in RCA: 142] [Impact Index Per Article: 20.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/23/2017] [Revised: 05/01/2017] [Accepted: 05/03/2017] [Indexed: 12/11/2022]
Abstract
Over a course of centuries, various food processing technologies have been explored and implemented to provide safe, fresher-tasting and nutritive food products. Among these technologies, application of emerging food processes (e.g., cold plasma, pressurized fluids, pulsed electric fields, ohmic heating, radiofrequency electric fields, ultrasonics and megasonics, high hydrostatic pressure, high pressure homogenization, hyperbaric storage, and negative pressure cavitation extraction) have attracted much attention in the past decades. This is because, compared to their conventional counterparts, novel food processes allow a significant reduction in the overall processing times with savings in energy consumption, while ensuring food safety, and ample benefits for the industry. Noteworthily, industry and university teams have made extensive efforts for the development of novel technologies, with sound scientific knowledge of their effects on different food materials. The main objective of this review is to provide a historical account of the extensive efforts and inventions in the field of emerging food processing technologies since their inception to present day.
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Affiliation(s)
- N N Misra
- GTECH, Research & Development, General Mills India Private Limited, Mumbai, India
| | - Mohamed Koubaa
- Sorbonne Universités, Université de Technologie de Compiègne, Laboratoire Transformations Intégrées de la Matière Renouvelable (UTC/ESCOM, EA 4297 TIMR), Centre de Recherche de Royallieu, CS 60319, 60203 Compiègne Cedex, France
| | - Shahin Roohinejad
- Department of Food Technology and Bioprocess Engineering, Max Rubner-Institut, Federal Research Institute of Nutrition and Food, Haid-und-Neu-Str. 9, Karlsruhe 76131, Germany; Burn and Wound Healing Research Center, Division of Food and Nutrition, Shiraz University of Medical Sciences, Shiraz, Iran
| | - Pablo Juliano
- CSIRO Agriculture and Food, 671 Sneydes Road, Werribee, VIC, Australia
| | - Hami Alpas
- Department of Food Engineering, Middle East Technical University (METU), Ankara 06800, Turkey
| | - Rita S Inácio
- Department of Chemistry, Research Unit of Química Orgânica, Produtos Naturais e Agroalimentares (QOPNA), University of Aveiro, Campus Universitário de Santiago, 3810-193 Aveiro, Portugal
| | - Jorge A Saraiva
- Department of Chemistry, Research Unit of Química Orgânica, Produtos Naturais e Agroalimentares (QOPNA), University of Aveiro, Campus Universitário de Santiago, 3810-193 Aveiro, Portugal
| | - Francisco J Barba
- Nutrition and Food Science Area, Preventive Medicine and Public Health, Food Science, Toxicology and Forensic Medicine Department, Faculty of Pharmacy, Universitat de València, Avda, Vicent Andrés Estellés, s/n 46100 Burjassot, València, Spain.
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8
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Martínez-Monteagudo SI, Yan B, Balasubramaniam VM. Engineering Process Characterization of High-Pressure Homogenization—from Laboratory to Industrial Scale. FOOD ENGINEERING REVIEWS 2016. [DOI: 10.1007/s12393-016-9151-5] [Citation(s) in RCA: 44] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/10/2023]
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9
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Jiménez-Sánchez C, Lozano-Sánchez J, Segura-Carretero A, Fernández-Gutiérrez A. Alternatives to conventional thermal treatments in fruit-juice processing. Part 1: Techniques and applications. Crit Rev Food Sci Nutr 2016; 57:501-523. [DOI: 10.1080/10408398.2013.867828] [Citation(s) in RCA: 55] [Impact Index Per Article: 6.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
Affiliation(s)
- Cecilia Jiménez-Sánchez
- Department of Analytical Chemistry, University of Granada, Granada, Spain
- Research and Development of Functional Food Centre (CIDAF), PTS Granada, Granada, Spain
| | - Jesús Lozano-Sánchez
- Department of Analytical Chemistry, University of Granada, Granada, Spain
- Research and Development of Functional Food Centre (CIDAF), PTS Granada, Granada, Spain
- Department of Agricultural and Food Sciences, Alma Mater Studiorum-University of Bologna, Bologna, Italy
| | - Antonio Segura-Carretero
- Department of Analytical Chemistry, University of Granada, Granada, Spain
- Research and Development of Functional Food Centre (CIDAF), PTS Granada, Granada, Spain
| | - Alberto Fernández-Gutiérrez
- Department of Analytical Chemistry, University of Granada, Granada, Spain
- Research and Development of Functional Food Centre (CIDAF), PTS Granada, Granada, Spain
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10
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Patrignani F, Lanciotti R. Applications of High and Ultra High Pressure Homogenization for Food Safety. Front Microbiol 2016; 7:1132. [PMID: 27536270 PMCID: PMC4971028 DOI: 10.3389/fmicb.2016.01132] [Citation(s) in RCA: 87] [Impact Index Per Article: 10.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/23/2016] [Accepted: 07/07/2016] [Indexed: 12/17/2022] Open
Abstract
Traditionally, the shelf-life and safety of foods have been achieved by thermal processing. Low temperature long time and high temperature short time treatments are the most commonly used hurdles for the pasteurization of fluid foods and raw materials. However, the thermal treatments can reduce the product quality and freshness. Consequently, some non-thermal pasteurization process have been proposed during the last decades, including high hydrostatic pressure, pulsed electric field, ultrasound (US), and high pressure homogenization (HPH). This last technique has been demonstrated to have a great potential to provide “fresh-like” products with prolonged shelf-life. Moreover, the recent developments in high-pressure-homogenization technology and the design of new homogenization valves able to withstand pressures up to 350–400 MPa have opened new opportunities to homogenization processing in the food industries and, consequently, permitted the development of new products differentiated from traditional ones by sensory and structural characteristics or functional properties. For this, this review deals with the principal mechanisms of action of HPH against microorganisms of food concern in relation to the adopted homogenizer and process parameters. In addition, the effects of homogenization on foodborne pathogenic species inactivation in relation to the food matrix and food chemico-physical and process variables will be reviewed. Also the combined use of this alternative technology with other non-thermal technologies will be considered.
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Affiliation(s)
- Francesca Patrignani
- Department of Agricultural and Food Sciences, University of Bologna Bologna, Italy
| | - Rosalba Lanciotti
- Department of Agricultural and Food Sciences, University of Bologna Bologna, Italy
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de Souza EL, da Cruz Almeida ET, de Sousa Guedes JP. The Potential of the Incorporation of Essential Oils and Their Individual Constituents to Improve Microbial Safety in Juices: A Review. Compr Rev Food Sci Food Saf 2016; 15:753-772. [DOI: 10.1111/1541-4337.12208] [Citation(s) in RCA: 34] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/26/2016] [Accepted: 03/21/2016] [Indexed: 01/07/2023]
Affiliation(s)
- Evandro Leite de Souza
- Laboratory of Food Microbiology, Dept. of Nutrition, Health Science Center; Federal Univ. of Paraíba; João Pessoa Brazil
| | - Erika Tayse da Cruz Almeida
- Laboratory of Food Microbiology, Dept. of Nutrition, Health Science Center; Federal Univ. of Paraíba; João Pessoa Brazil
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12
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Roig-Sagués A, Asto E, Engers I, Hernández-Herrero M. Improving the efficiency of ultra-high pressure homogenization treatments to inactivate spores of Alicyclobacillus spp. in orange juice controlling the inlet temperature. Lebensm Wiss Technol 2015. [DOI: 10.1016/j.lwt.2015.04.056] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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13
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Balasubramaniam V(B, Martínez-Monteagudo SI, Gupta R. Principles and Application of High Pressure–Based Technologies in the Food Industry. Annu Rev Food Sci Technol 2015; 6:435-62. [DOI: 10.1146/annurev-food-022814-015539] [Citation(s) in RCA: 217] [Impact Index Per Article: 24.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Affiliation(s)
- V.M. (Bala) Balasubramaniam
- Department of Food Science and Technology,
- Department of Food Agricultural and Biological Engineering, The Ohio State University, Columbus, Ohio 43210;
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14
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Stratakos AC, Koidis A. Suitability, efficiency and microbiological safety of novel physical technologies for the processing of ready-to-eat meals, meats and pumpable products. Int J Food Sci Technol 2015. [DOI: 10.1111/ijfs.12781] [Citation(s) in RCA: 30] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Alexandros Ch. Stratakos
- Institute for Global Food Security; Queen's University Belfast; David Keir Building 18-30 Malone Rd Belfast BT9 5BN UK
| | - Anastasios Koidis
- Institute for Global Food Security; Queen's University Belfast; David Keir Building 18-30 Malone Rd Belfast BT9 5BN UK
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15
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Aneja KR, Dhiman R, Aggarwal NK, Aneja A. Emerging preservation techniques for controlling spoilage and pathogenic microorganisms in fruit juices. Int J Microbiol 2014; 2014:758942. [PMID: 25332721 PMCID: PMC4190135 DOI: 10.1155/2014/758942] [Citation(s) in RCA: 79] [Impact Index Per Article: 7.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/20/2014] [Accepted: 06/20/2014] [Indexed: 11/18/2022] Open
Abstract
Fruit juices are important commodities in the global market providing vast possibilities for new value added products to meet consumer demand for convenience, nutrition, and health. Fruit juices are spoiled primarily due to proliferation of acid tolerant and osmophilic microflora. There is also risk of food borne microbial infections which is associated with the consumption of fruit juices. In order to reduce the incidence of outbreaks, fruit juices are preserved by various techniques. Thermal pasteurization is used commercially by fruit juice industries for the preservation of fruit juices but results in losses of essential nutrients and changes in physicochemical and organoleptic properties. Nonthermal pasteurization methods such as high hydrostatic pressure, pulsed electric field, and ultrasound and irradiations have also been employed in fruit juices to overcome the negative effects of thermal pasteurization. Some of these techniques have already been commercialized. Some are still in research or pilot scale. Apart from these emerging techniques, preservatives from natural sources have also shown considerable promise for use in some food products. In this review article, spoilage, pathogenic microflora, and food borne outbreaks associated with fruit juices of last two decades are given in one section. In other sections various prevention methods to control the growth of spoilage and pathogenic microflora to increase the shelf life of fruit juices are discussed.
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Affiliation(s)
- Kamal Rai Aneja
- Vaidyanath Research, Training and Diagnostic Centre, Kurukshetra 136118, India
| | - Romika Dhiman
- Department of Microbiology, Kurukshetra University, Kurukshetra 136119, India
| | | | - Ashish Aneja
- University Health Centre, Kurukshetra University, Kurukshetra 136119, India
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16
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Tianli Y, Jiangbo Z, Yahong Y. Spoilage byAlicyclobacillusBacteria in Juice and Beverage Products: Chemical, Physical, and Combined Control Methods. Compr Rev Food Sci Food Saf 2014. [DOI: 10.1111/1541-4337.12093] [Citation(s) in RCA: 45] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/07/2023]
Affiliation(s)
- Yue Tianli
- College of Food Science and Engineering; Northwest A&F Univ; Yangling PR China
| | - Zhang Jiangbo
- College of Food Science and Engineering; Northwest A&F Univ; Yangling PR China
| | - Yuan Yahong
- College of Food Science and Engineering; Northwest A&F Univ; Yangling PR China
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17
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Zhao L, Wang Y, Wang S, Li H, Huang W, Liao X. Inactivation of naturally occurring microbiota in cucumber juice by pressure treatment. Int J Food Microbiol 2014; 174:12-8. [DOI: 10.1016/j.ijfoodmicro.2013.12.023] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/23/2013] [Revised: 11/10/2013] [Accepted: 12/23/2013] [Indexed: 10/25/2022]
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18
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Dumay E, Chevalier-Lucia D, Picart-Palmade L, Benzaria A, Gràcia-Julià A, Blayo C. Technological aspects and potential applications of (ultra) high-pressure homogenisation. Trends Food Sci Technol 2013. [DOI: 10.1016/j.tifs.2012.03.005] [Citation(s) in RCA: 146] [Impact Index Per Article: 13.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
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19
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Velázquez-Estrada R, Hernández-Herrero M, Rüfer C, Guamis-López B, Roig-Sagués A. Influence of ultra high pressure homogenization processing on bioactive compounds and antioxidant activity of orange juice. INNOV FOOD SCI EMERG 2013. [DOI: 10.1016/j.ifset.2013.02.005] [Citation(s) in RCA: 87] [Impact Index Per Article: 7.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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20
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Combined effects of high pressure homogenization treatment and citral on microbiological quality of apricot juice. Int J Food Microbiol 2013; 160:273-81. [DOI: 10.1016/j.ijfoodmicro.2012.10.021] [Citation(s) in RCA: 40] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/16/2012] [Revised: 10/03/2012] [Accepted: 10/08/2012] [Indexed: 11/21/2022]
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21
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High-Pressure Processing. ACTA ACUST UNITED AC 2012. [DOI: 10.1201/b12088-3] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register]
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22
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Bevilacqua A, Corbo MR, Sinigaglia M. High-pressure homogenisation and benzoate to control Alicyclobacillus acidoterrestris: a possible way? Int J Food Sci Technol 2012. [DOI: 10.1111/j.1365-2621.2011.02913.x] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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23
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Bevilacqua A, Corbo MR, Sinigaglia M. Use of natural antimicrobials and high pressure homogenization to control the growth of Saccharomyces bayanus in apple juice. Food Control 2012. [DOI: 10.1016/j.foodcont.2011.09.011] [Citation(s) in RCA: 20] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
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24
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25
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Inactivation of microorganisms in orange juice by high-pressure homogenization combined with its inherent heating effect. Eur Food Res Technol 2012. [DOI: 10.1007/s00217-012-1698-7] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
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26
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Velázquez-Estrada R, Hernández-Herrero M, Guamis-López B, Roig-Sagués A. Impact of ultra high pressure homogenization on pectin methylesterase activity and microbial characteristics of orange juice: A comparative study against conventional heat pasteurization. INNOV FOOD SCI EMERG 2012. [DOI: 10.1016/j.ifset.2011.09.001] [Citation(s) in RCA: 57] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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27
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Study on the applicability of high-pressure homogenization for the production of banana juices. Lebensm Wiss Technol 2012. [DOI: 10.1016/j.lwt.2011.07.026] [Citation(s) in RCA: 78] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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McKay AM, Linton M, Stirling J, Mackle A, Patterson MF. A comparative study of changes in the microbiota of apple juice treated by high hydrostatic pressure (HHP) or high pressure homogenisation (HPH). Food Microbiol 2011; 28:1426-31. [DOI: 10.1016/j.fm.2011.06.013] [Citation(s) in RCA: 27] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/22/2011] [Revised: 06/07/2011] [Accepted: 06/22/2011] [Indexed: 10/18/2022]
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D'Souza DH, Su X, Harte F. Comparison of reduction in foodborne viral surrogates by high pressure homogenization. J Food Prot 2011; 74:1840-6. [PMID: 22054183 DOI: 10.4315/0362-028x.jfp-11-217] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
With the increasing global spread of human noroviral infections and the emergence of highly virulent noroviral strains, novel inactivation methods are needed to control foodborne outbreaks. High pressure homogenization (HPH) is a novel method that can be applied for foodborne virus reduction in fluids being continuously processed. Our objective in the present study was to compare the titer reduction by HPH between feline calicivirus strain F9 (FCV-F9) and murine norovirus 1 (MNV-1) as surrogates for human noroviruses, and MS2 (single-stranded F-RNA coliphage) and somatic coliphage φX174 (single-stranded DNA) as indicators of fecal contamination. Duplicate experiments with each virus in phosphate-buffered saline were carried out with homogenization pressures of 0, 100, 200, 250, and 300 MPa, with exposure temperatures of 24, 46, 63, 70, and 75°C, respectively, for <2 s. FCV-F9 was found highly susceptible to HPH treatment pressures of 300 MPa, with a reduction of >4.95 log PFU/ml. Lower pressures of 250, 200, and 100 MPa resulted in reductions of 1.61, 0.60, and 0.18 log PFU/ml of FCV-F9, respectively, while MNV-1 was not reduced at these lower pressures. Coliphage φX174 showed no significant reduction at 300 MPa or lower homogenization pressures in comparison with MS2, which did show 3.3-log PFU/ml reduction at 300 MPa. Future studies using juices for industrial application of HPH to determine microbial inactivation with simultaneous retention of sensory and nutritional value of foods are needed.
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Affiliation(s)
- Doris H D'Souza
- Department of Food Science and Technology, The University of Tennessee-Knoxville, Food Safety and Processing Building, Knoxville, Tennessee 37996-4591, USA.
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Maresca P, Donsì F, Ferrari G. Application of a multi-pass high-pressure homogenization treatment for the pasteurization of fruit juices. J FOOD ENG 2011. [DOI: 10.1016/j.jfoodeng.2010.12.030] [Citation(s) in RCA: 48] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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31
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Effect of high hydrostatic pressure and high-pressure homogenisation on Lactobacillus plantarum inactivation kinetics and quality parameters of mandarin juice. Eur Food Res Technol 2010. [DOI: 10.1007/s00217-010-1381-9] [Citation(s) in RCA: 24] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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32
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Patrignani F, Vannini L, Kamdem SLS, Lanciotti R, Guerzoni ME. Potentialities of High-Pressure Homogenization to Inactivate Zygosaccharomyces bailii in Fruit Juices. J Food Sci 2010; 75:M116-20. [DOI: 10.1111/j.1750-3841.2009.01508.x] [Citation(s) in RCA: 48] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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33
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Effect of UHPH on indigenous microbiota of apple juice. Int J Food Microbiol 2010; 136:261-7. [DOI: 10.1016/j.ijfoodmicro.2009.11.011] [Citation(s) in RCA: 69] [Impact Index Per Article: 4.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/30/2009] [Revised: 11/11/2009] [Accepted: 11/15/2009] [Indexed: 11/21/2022]
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Abstract
High pressure homogenization (HPH) at 300 MPa in apple juice provides more than 5-log kill of ascospores of Saccharomyces cerevisiae, conidiospores of filamentous fungi, and sporulated black yeasts. HPH and heat treatment were more effective against vegetative cells than against the spores of yeasts used in this study. Ascospores of Talaromyces macrosporus and Neosartorya spinosa were resistant to HPH at 300 MPa. HPH of ascospores of T. macrosporus may result in activation.
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Affiliation(s)
- Alan M McKay
- Food Microbiology Branch, Agriculture Food and Environmental Science Division, Agri-Food and Biosciences Institute Belfast BT9 5PX, Northern Ireland, UK.
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35
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D'Souza DH, Su X, Roach A, Harte F. High-pressure homogenization for the inactivation of human enteric virus surrogates. J Food Prot 2009; 72:2418-22. [PMID: 19903411 DOI: 10.4315/0362-028x-72.11.2418] [Citation(s) in RCA: 26] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
Novel inactivation methods are needed to control the spread of foodborne viruses responsible for nonbacterial gastroenteritis worldwide. The advent of high-pressure homogenization combining high pressure, shear stress, and cavitation provides the opportunity to evaluate this technology for viral inactivation in fluid foods under continuous processing conditions. Our objective was to evaluate murine norovirus (MNV-1) and MS2 coliphage (single-stranded RNA) as human enteric virus surrogates for their susceptibility to a novel high-pressure homogenization process for application in commercial settings. Experiments were conducted in duplicate with MNV-1 and MS2 coliphage in phosphate-buffered saline, using homogenization pressures of 0, 100, 200, 250, and 300 MPa (the maximum achievable by the homogenizer), resulting in exposure temperatures of 24, 46, 63, 70, and 75 degrees C, respectively, for <2 s. Only homogenization pressures of 300 MPa at 75 degrees C showed inactivation of approximately 3 log PFU for MS2 from an initial approximately 6 log PFU. Also, MNV-1 showed inactivation of approximately 0.8 log PFU at 300 MPa. Further studies are warranted to validate this inactivation process, which can retain the sensory and nutritional value of fluid food and shows promise for application in industrial environments.
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Affiliation(s)
- Doris H D'Souza
- Department of Food Science and Technology, The University of Tennessee-Knoxville, Knoxville, Tennessee 37996-4591, USA.
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Patrignani F, Vannini L, Kamdem SLS, Lanciotti R, Guerzoni ME. Effect of high pressure homogenization on Saccharomyces cerevisiae inactivation and physico-chemical features in apricot and carrot juices. Int J Food Microbiol 2009; 136:26-31. [DOI: 10.1016/j.ijfoodmicro.2009.09.021] [Citation(s) in RCA: 58] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/15/2009] [Revised: 09/03/2009] [Accepted: 09/18/2009] [Indexed: 10/20/2022]
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37
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Cruz N, Capellas M, Jaramillo D, Trujillo A, Guamis B, Ferragut V. Soymilk treated by ultra high-pressure homogenization: Acid coagulation properties and characteristics of a soy-yogurt product. Food Hydrocoll 2009. [DOI: 10.1016/j.foodhyd.2008.03.010] [Citation(s) in RCA: 51] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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38
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Donsì F, Ferrari G, Lenza E, Maresca P. Main factors regulating microbial inactivation by high-pressure homogenization: Operating parameters and scale of operation. Chem Eng Sci 2009. [DOI: 10.1016/j.ces.2008.10.002] [Citation(s) in RCA: 66] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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39
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Corbo MR, Bevilacqua A, Campaniello D, D’Amato D, Speranza B, Sinigaglia M. Prolonging microbial shelf life of foods through the use of natural compounds and non-thermal approaches - a review. Int J Food Sci Technol 2009. [DOI: 10.1111/j.1365-2621.2008.01883.x] [Citation(s) in RCA: 125] [Impact Index Per Article: 8.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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40
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Bevilacqua A, Costa C, Corbo M, Sinigaglia M. Effects of the high pressure of homogenization on some spoiling micro-organisms, representative of fruit juice microflora, inoculated in saline solution. Lett Appl Microbiol 2009; 48:261-7. [DOI: 10.1111/j.1472-765x.2008.02527.x] [Citation(s) in RCA: 25] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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41
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Recent advances in the microbial safety of fresh fruits and vegetables. ADVANCES IN FOOD AND NUTRITION RESEARCH 2009; 57:155-208. [PMID: 19595387 DOI: 10.1016/s1043-4526(09)57004-0] [Citation(s) in RCA: 136] [Impact Index Per Article: 9.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
Abstract
Foodborne illness outbreaks linked to fresh produce are becoming more frequent and widespread. High impact outbreaks, such as that associated with spinach contaminated with Escherichia coli O157:H7, resulted in almost 200 cases of foodborne illness across North America and >$300 m market losses. Over the last decade there has been intensive research into gaining an understanding on the interactions of human pathogens with plants and how microbiological safety of fresh produce can be improved. The following review will provide an update on the food safety issues linked to fresh produce. An overview of recent foodborne illness outbreaks linked to fresh produce. The types of human pathogens encountered will be described and how they can be transferred from their normal animal or human host to fresh produce. The interaction of human pathogens with growing plants will be discussed, in addition to novel intervention methods to enhance the microbiological safety of fresh produce.
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Puig A, Olmos P, Quevedo J, Guamis B, Mínguez S. Microbiological and Sensory Effects of Musts Treated by High-pressure Homogenization. FOOD SCI TECHNOL INT 2008. [DOI: 10.1177/1082013208094579] [Citation(s) in RCA: 23] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
The winemaking sector needs to ensure the microbiological quality of its products to guarantee acceptance and wide commercialization. There are treatments such as high pressure homogenization (HPH) that, apparently, do not affect the final nutritional and sensory food properties. This study is presented to evaluate possibilities of utilizing HPH treatments to reduce the indigenous flora accompanying wine musts, as well as their effects on the fermentative process, oenological parameters, color, aroma, and taste properties. Two different must varieties were used: a white must (Parellada variety) and a red one (Trepat variety). Results showed that the use of HPH at 200 MPa is capable of reducing the microbial load of musts. Residual populations of total bacteria were detected, but neither fungi, nor yeasts, nor lactic acid bacteria were detected after the treatment in either musts. Furthermore, as a result of the decrease of the wild microbiota of the musts, the implantation of the selected yeast for alcoholic fermentation was improved. Sensory assessments of the must and wines showed that there were no significant changes caused by the treatment.
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Affiliation(s)
- A. Puig
- Institut Català de la Vinya i el Vi (INCA VI) -IRTA.
Plaça Àgora, 2. Polígon Industrial Domenys , 08720 Vilafranca del Penedès,
Spain,
| | - P. Olmos
- Institut Català de la Vinya i el Vi (INCA VI) -IRTA.
Plaça Àgora, 2. Polígon Industrial Domenys , 08720 Vilafranca del Penedès,
Spain
| | - J.M. Quevedo
- Centre Especial de Recerca Planta de Tecnologia dels
Aliments (CERPTA) Departament de Ciència Animal i dels Aliments, Facultat
de Veterinària Universitat Autònoma de Barcelona, 08193 Bellaterra, Spain
| | - B. Guamis
- Centre Especial de Recerca Planta de Tecnologia dels
Aliments (CERPTA) Departament de Ciència Animal i dels Aliments, Facultat
de Veterinària Universitat Autònoma de Barcelona, 08193 Bellaterra, Spain
| | - S. Mínguez
- Institut Català de la Vinya i el Vi (INCA VI) -IRTA.
Plaça Àgora, 2. Polígon Industrial Domenys , 08720 Vilafranca del Penedès,
Spain
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Vojdani JD, Beuchat LR, Tauxe RV. Juice-associated outbreaks of human illness in the United States, 1995 through 2005. J Food Prot 2008; 71:356-64. [PMID: 18326187 DOI: 10.4315/0362-028x-71.2.356] [Citation(s) in RCA: 162] [Impact Index Per Article: 10.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
Outbreaks of illness associated with consumption of fruit juice have been a growing public health problem since the early 1990s. In response to epidemiologic investigations of outbreaks in which juice was implicated, the U.S. Food and Drug Administration implemented process control measures to regulate the production of fruit juice. The final juice regulation, which became effective in 2002, 2003, and 2004, depending on the size of the business, requires that juice operations comply with a hazard analysis critical control point (HACCP) plan. The Centers for Disease Control and Prevention (CDC) receives reports of food-associated outbreaks of illness. We reviewed fruit juice-associated outbreaks of illness reported to the CDC's Foodborne Outbreak Reporting System. From 1995 through 2005, 21 juice-associated outbreaks were reported to CDC; 10 implicated apple juice or cider, 8 were linked to orange juice, and 3 involved other types of fruit juice. These outbreaks caused 1,366 illnesses, with a median of 21 cases per outbreak (range, 2 to 398 cases). Among the 13 outbreaks of known etiology, 5 were caused by Salmonella, 5 by Escherichia coli O157:H7, 2 by Cryptosporidium, and one by Shiga toxin-producing E. coli O111 and Cryptosporidium. Fewer juice-associated outbreaks have been reported since the juice HACCP regulation was implemented. Some juice operations that are exempt from processing requirements or do not comply with the regulation continue to be implicated in outbreaks of illness.
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Affiliation(s)
- Jazmin D Vojdani
- Enteric Diseases Epidemiology Branch, Centers for Disease Control and Prevention, 1600 Clifton Road N.E., MS A-38, Atlanta, Georgia 30333, USA.
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Malone AS, Yousef AE, LeJeune JT. Association of prophage antiterminator Q alleles and susceptibility to food-processing treatments applied to Escherichia coli O157 in laboratory media. J Food Prot 2007; 70:2617-9. [PMID: 18044444 DOI: 10.4315/0362-028x-70.11.2617] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
Resistance of Escherichia coli O157 to inactivation by high-pressure processing, heat, and UV and gamma radiation was associated with the allele of the prophage-encoded antiterminator Q gene present upstream of the Shiga toxin gene stx2. Increased processing may be required to kill certain strains of E. coli O157, and the choice of strains used as surrogate markers for processing efficiency is critical.
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Affiliation(s)
- Aaron S Malone
- Department of Food Science and Technology, The Ohio State University, Parker Hall, 2015 Fyffe Court, Columbus, Ohio 43210, USA
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45
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Bevilacqua A, Cibelli F, Corbo MR, Sinigaglia M. Effects of high-pressure homogenization on the survival of Alicyclobacillus acidoterrestris in a laboratory medium. Lett Appl Microbiol 2007; 45:382-6. [PMID: 17897380 DOI: 10.1111/j.1472-765x.2007.02219.x] [Citation(s) in RCA: 44] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Abstract
AIMS This study was aimed to investigate the effectiveness of high-pressure homogenization (HPH) against Alicyclobacillus acidoterrestris. METHODS AND RESULTS The susceptibility of three different strains of A. acidoterrestris (DSMZ 2498, Gamma4 and c8) to HPH (500-1700 bar) was studied. The experiments were performed in a laboratory medium (malt extract broth) on cells and spores. HPH caused a significant reduction of the initial cell number (1-2 log CFU ml(-1) at the highest pressures) in Gamma4 and DSMZ 2498 strains, whereas the effect on the spores was less significant. CONCLUSIONS This study showed that the susceptibility of A. acidoterrestris to HPH was strain-dependent: DSMZ 2498 seemed the most susceptible strain, whereas c8 was the most resistant one. SIGNIFICANCE AND IMPACT OF THE STUDY The results of our study will provide useful information on the sensitivity of an emerging spoilage micro-organism, such as A. acidoterrrestris, to HPH.
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Affiliation(s)
- A Bevilacqua
- Department of Food Science, Faculty of Agricultural Science, Foggia University, Foggia, Italy
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