1
|
Abstract
Listeria monocytogenes can be introduced into food processing plants via raw material of animal or plant origin and can establish endemic populations through formation of biofilms. Biofilms are a continuous source of contamination for food products, and L. monocytogenes cells in biofilms are more resistant to stress and sanitizing agents than are planktonic cells. The use of gas-discharge plasmas may offer a feasible alternative to conventional sanitization methods. Plasmas are a mixture of charged particles, chemically reactive species, and UV radiation and can be used to destroy microorganisms. The purpose of this study was to measure the effectiveness of cold atmospheric pressure plasma (APP) treatments against bacteria attached to a solid surface and to evaluate the individual susceptibility of various L. monocytogenes strains. Attention was focused on the state of the cells after treatment, combining detection by viable counts and quantitative PCR (qPCR). Most of the culturable cells were inactivated after APP treatment, but the qPCR assay targeting the 16S rRNA revealed the presence of injured cells or their entrance into the viable but nonculturable state. These results were at least partly confirmed by a resuscitation experiment. After APP treatment, L. monocytogenes cell suspensions were incubated in brain heart infusion broth; some cells grew in the medium and therefore had survived the treatment. An understanding of the effects of APP on L. monocytogenes can inform the development of sanitation programs incorporating APP for pathogen removal. Methods other than those based of the culturability of the cells should be used to monitor pathogens in food processing plants because cultivation alone may underestimate the actual microbial load.
Collapse
Affiliation(s)
- Valentina Alessandria
- 1 Department of Agriculture, Forest and Food Sciences, University of Turin, Largo Braccini 2, Grugliasco, Turin, Italy (ORCID: http://orcid.org/0000-0003-3774-6191 [V.A.])
| | - Kalliopi Rantsiou
- 1 Department of Agriculture, Forest and Food Sciences, University of Turin, Largo Braccini 2, Grugliasco, Turin, Italy (ORCID: http://orcid.org/0000-0003-3774-6191 [V.A.])
| | | | - Luca Simone Cocolin
- 1 Department of Agriculture, Forest and Food Sciences, University of Turin, Largo Braccini 2, Grugliasco, Turin, Italy (ORCID: http://orcid.org/0000-0003-3774-6191 [V.A.])
| |
Collapse
|
2
|
Binello A, Giorgis M, Cena C, Cravotto G, Rotolo L, Oliveri P, Malegori C, Cavallero MC, Buso S, Casale M. Chemical modifications of Tonda Gentile Trilobata hazelnut and derived processing products under different infrared and hot-air roasting conditions: a combined analytical study. J Sci Food Agric 2018; 98:4561-4569. [PMID: 29505171 DOI: 10.1002/jsfa.8984] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/17/2018] [Revised: 02/22/2018] [Accepted: 02/24/2018] [Indexed: 06/08/2023]
Abstract
BACKGROUND For the processing industry, it is crucial to know what effect the roasting process and conditions have on hazelnut quality. The present study investigates, for the first time, the effects of hot-air and infrared (IR) roasting at different time-temperature combinations on Tonda Gentile Trilobata hazelnut: whole kernels and derived processing products (paste and oil). RESULTS The nutritional and physical characteristics of hazelnuts and processing products were investigated to determine the influence of the different roasting conditions as a function of intended use. The antioxidant profile (2.2-diphenyl-1-picrylhydrazyl radical, oxygen radical absorbance capacity and total phenolic content) were analyzed on roasted hazelnut and paste extracts. For a comprehensive understanding of the complex biochemical phenomena occurring during roasting, E-nose and near-IR spectroscopy were also applied. All analytical data were processed using univariate and multivariate data analyses. Hazelnuts derived from IR roasting at higher temperatures (195 °C) showed a richer antioxidant profile and a more intense flavour. On the other hand, the yield associated with the oil extraction under the same conditions was unsatisfactory, making this process completely inadequate for oil production. Oil obtained by hot-air roasting and IR roasting at lower temperature (135 °C) was found to be of good quality, showing rather similar acidity grade, peroxide number and acidic composition. In particular, a slightly but significantly lower acidity was related to lower roasting temperatures (0.21-0.22% versus 0.27% for higher temperatures). All roasting conditions tested allowed the quantitative homogeneous hazelnut paste to be obtained and, from a rheological point of view, a higher roasting temperatures resulted in pastes characterized by higher density and viscosity values. CONCLUSION The use of IR was found to be a promising alternative method for hazelnut roasting, as a result of its capability with respect to preserving nutritional values and enhancing organoleptic quality. © 2018 Society of Chemical Industry.
Collapse
Affiliation(s)
- Arianna Binello
- Department of Drug Science and Technology, University of Turin, Turin, Italy
| | - Marta Giorgis
- Department of Drug Science and Technology, University of Turin, Turin, Italy
| | - Clara Cena
- Department of Drug Science and Technology, University of Turin, Turin, Italy
| | - Giancarlo Cravotto
- Department of Drug Science and Technology, University of Turin, Turin, Italy
| | - Laura Rotolo
- Department of Drug Science and Technology, University of Turin, Turin, Italy
| | - Paolo Oliveri
- Department of Pharmacy, University of Genoa, Genoa, Italy
| | | | | | | | - Monica Casale
- Department of Pharmacy, University of Genoa, Genoa, Italy
| |
Collapse
|
3
|
Botta C, Ferrocino I, Cavallero MC, Riva S, Giordano M, Cocolin L. Potentially active spoilage bacteria community during the storage of vacuum packaged beefsteaks treated with aqueous ozone and electrolyzed water. Int J Food Microbiol 2018; 266:337-345. [DOI: 10.1016/j.ijfoodmicro.2017.10.012] [Citation(s) in RCA: 21] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/06/2017] [Revised: 10/04/2017] [Accepted: 10/06/2017] [Indexed: 11/16/2022]
|
4
|
Siciliano I, Spadaro D, Prelle A, Vallauri D, Cavallero MC, Garibaldi A, Gullino ML. Use of Cold Atmospheric Plasma to Detoxify Hazelnuts from Aflatoxins. Toxins (Basel) 2016; 8:toxins8050125. [PMID: 27128939 PMCID: PMC4885040 DOI: 10.3390/toxins8050125] [Citation(s) in RCA: 71] [Impact Index Per Article: 8.9] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/08/2016] [Revised: 04/15/2016] [Accepted: 04/18/2016] [Indexed: 11/16/2022] Open
Abstract
Aflatoxins, produced by Aspergillus flavus and A. parasiticus, can contaminate different foodstuffs, such as nuts. Cold atmospheric pressure plasma has the potential to be used for mycotoxin detoxification. In this study, the operating parameters of cold atmospheric pressure plasma were optimized to reduce the presence of aflatoxins on dehulled hazelnuts. First, the effect of different gases was tested (N₂, 0.1% O₂ and 1% O₂, 21% O₂), then power (400, 700, 1000, 1150 W) and exposure time (1, 2, 4, and 12 min) were optimized. In preliminary tests on aflatoxin standard solutions, this method allowed to obtain a complete detoxification using a high power for a few minutes. On hazelnuts, in similar conditions (1000 W, 12 min), a reduction in the concentration of total aflatoxins and AFB₁ of over 70% was obtained. Aflatoxins B₁ and G₁ were more sensitive to plasma treatments compared to aflatoxins B₂ and G₂, respectively. Under plasma treatment, aflatoxin B₁ was more sensitive compared to aflatoxin G₁. At the highest power, and for the longest time, the maximum temperature increment was 28.9 °C. Cold atmospheric plasma has the potential to be a promising method for aflatoxin detoxification on food, because it is effective and it could help to maintain the organoleptic characteristics.
Collapse
Affiliation(s)
- Ilenia Siciliano
- Agroinnova-Centre of Competence for the Innovation in the Agro-Environmental Sector, University of Turin, Largo Paolo Braccini, 2 Grugliasco, Turin 10095, Italy.
| | - Davide Spadaro
- Agroinnova-Centre of Competence for the Innovation in the Agro-Environmental Sector, University of Turin, Largo Paolo Braccini, 2 Grugliasco, Turin 10095, Italy.
- Department of Agricultural, Forest and Food Science (DISAFA), University of Turin, Largo Paolo Braccini, 2 Grugliasco, Turin 10095, Italy.
| | - Ambra Prelle
- Department of Agricultural, Forest and Food Science (DISAFA), University of Turin, Largo Paolo Braccini, 2 Grugliasco, Turin 10095, Italy.
| | - Dario Vallauri
- Tecnogranda SpA, Via G.B. Conte, 19 Dronero, Cuneo 12025, Italy.
| | | | - Angelo Garibaldi
- Agroinnova-Centre of Competence for the Innovation in the Agro-Environmental Sector, University of Turin, Largo Paolo Braccini, 2 Grugliasco, Turin 10095, Italy.
| | - Maria Lodovica Gullino
- Agroinnova-Centre of Competence for the Innovation in the Agro-Environmental Sector, University of Turin, Largo Paolo Braccini, 2 Grugliasco, Turin 10095, Italy.
- Department of Agricultural, Forest and Food Science (DISAFA), University of Turin, Largo Paolo Braccini, 2 Grugliasco, Turin 10095, Italy.
| |
Collapse
|
5
|
Zeppa G, Belviso S, Bertolino M, Cavallero MC, Dal Bello B, Ghirardello D, Giordano M, Giorgis M, Grosso A, Rolle L, Gerbi V. The effect of hazelnut roasted skin from different cultivars on the quality attributes, polyphenol content and texture of fresh egg pasta. J Sci Food Agric 2015; 95:1678-1688. [PMID: 25123494 DOI: 10.1002/jsfa.6871] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/03/2014] [Revised: 07/17/2014] [Accepted: 08/11/2014] [Indexed: 06/03/2023]
Abstract
BACKGROUND Hazelnut skin is the perisperm of the hazelnut kernel. It is separated from the kernel during the roasting process and is normally discarded. Recent studies have reported that hazelnut skin is a rich source of dietary fibre as well as of natural antioxidants owing to the presence of phenolic compounds. The aim of this study was to assess the use of hazelnut skins obtained from different cultivars for enhancing the nutritional value of fresh egg pasta. RESULTS Skins obtained from roasted hazelnuts of four different varieties were used at three concentrations as a flour replacement in fresh egg pasta. Hazelnut skin concentration significantly influenced all evaluated physicochemical parameters as well as consumers' appreciation for the pasta, but significant differences were also observed between the four varieties. Although pasta produced with 10 and 15% hazelnut skin displayed the highest content of polyphenolic compounds and antioxidant activity in vitro, pasta containing 5% Tombul hazelnut skin showed maximum consumer preference. CONCLUSION The results obtained in the present study highlighted that it is possible to use hazelnut skin in fresh pasta production to obtain a fortified food with high fibre content and antioxidant activity. The characteristics of the resulting pasta were strictly correlated with the hazelnut variety used for skin production and, of course, with the percentage of skin that was added.
Collapse
Affiliation(s)
- Giuseppe Zeppa
- Dipartimento di Scienze Agrarie, Forestali e Alimentari (DISAFA), Via L. da Vinci 44, I-10095, Grugliasco, Torino, Italy
| | | | | | | | | | | | | | | | | | | | | |
Collapse
|
6
|
Pignata C, D'Angelo D, Basso D, Cavallero MC, Beneventi S, Tartaro D, Meineri V, Gilli G. Low-temperature, low-pressure gas plasma application on Aspergillus brasiliensis, Escherichia coli and pistachios. J Appl Microbiol 2014; 116:1137-48. [PMID: 24443877 DOI: 10.1111/jam.12448] [Citation(s) in RCA: 24] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/04/2013] [Revised: 12/31/2013] [Accepted: 01/09/2014] [Indexed: 11/30/2022]
Abstract
AIM The aim of this study was to investigate the effect of plasma-enhanced chemical vapour deposition (PECVD) treatment on selected bacteria and spores and to contribute to the understanding of the synergistic effect of UV-directed plasma. METHODS AND RESULTS The experiments were conducted on pure cultures of Aspergillus brasiliensis and Escherichia coli and on naturally contaminated pistachios that were exposed to pure oxygen-, pure argon- and to a mixture of oxygen-argon-generated plasma for different treatment times and at different micro-organism concentrations. Optical emission spectroscopy (OES) measurements were performed to observe the active species in the plasma. After exposure, the effectiveness of decontamination was assessed through microbiological techniques by calculating the growth reduction on a logarithmic scale. A treatment time of 30 min resulted in a 3·5 log reduction of A. brasiliensis using pure oxygen or argon, while treatment times of 5 min, 1 min and 15 s resulted in a 5·4 log reduction using a mixture of argon and oxygen (10 : 1 v/v). Treatment times of 1 min and 30 s resulted in a 4 log reduction of E. coli with oxygen and argon, respectively, which led to a complete elimination of the micro-organisms. Two-log reductions of fungi were achieved for pistachios after a treatment time of 1 min. CONCLUSIONS These results suggest that this newly designed plasma reactor offers good potential applications for the reduction in micro-organisms on heat-sensitive materials, such as foods. The plasma that was generated with Ar/O2 was more effective than that which was generated with pure oxygen and pure argon. SIGNIFICANCE AND IMPACT OF THE STUDY An improvement in the knowledge about PECVD mechanisms was acquired from the chemical and biological points of view, and the suitability of the method for treating dry food surfaces was demonstrated.
Collapse
Affiliation(s)
- C Pignata
- Department of Public Health and Pediatrics, University of Torino, Torino, Italy
| | | | | | | | | | | | | | | |
Collapse
|
7
|
Balant LP, Cavallero MC, Caramella C. [Biopharmaceutics and pharmacokinetics. 5. Distribution]. Boll Chim Farm 1993; 132:5-9. [PMID: 8476556] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [MESH Headings] [Subscribe] [Scholar Register] [Indexed: 01/31/2023]
Affiliation(s)
- L P Balant
- Dipartimento Universitario di Psichiatria di Ginevra
| | | | | |
Collapse
|