1
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Arora B, Rizvi SSH. In‐mouth, self‐disintegrating milk protein
puffs‐I
: Process development. J FOOD PROCESS ENG 2022. [DOI: 10.1111/jfpe.14144] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Bindvi Arora
- Department of Food Science Cornell University Ithaca New York USA
| | - Syed S. H. Rizvi
- Department of Food Science Cornell University Ithaca New York USA
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2
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Jash A, Krueger A, Rizvi SSH. Venturi-based rapid expansion of supercritical solution (Vent-RESS): synthesis of liposomes for pH-triggered delivery of hydrophilic and lipophilic bioactives. Green Chem 2022; 24:5326-5337. [PMID: 36935900 PMCID: PMC10021132 DOI: 10.1039/d2gc00877g] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/18/2023]
Abstract
Multivitamin-loaded and surface-modified liposomes tailored for simultaneous intestinal delivery of both lipophilic and hydrophilic bioactives were synthesized from sunflower phosphatidylcholine (SFPC). Liposomes (SL) were generated with the aid of a novel, organic solvent free, and environmentally benign process which utilizes venturi-based rapid expansion of supercritical solution (Vent-RESS). Vitamins E and C were used as model lipophilic and hydrophilic bioactives and demonstrated an average encapsulation efficiency of 92 and 70 %, respectively. Synthesized liposomes were coated with a pH-responsive double-wall of chitosan and β-lactoglobulin (βlg-Cs-SL) to develop a biocompatible vehicle for pH-triggered delivery of bioactive cargo(s). To compare the efficacy of this newly developed dual-coating, SL was also coated with a commercially available pH responsive polymer, Eudragit® S100 (Eu-SL). No organic solvent was used during the surface coating of SLs with these two different types of enteric coatings. The performance of these two coatings was studied by conducting morphological characterization through diameter and ζ-potential measurements along with confocal laser scanning and freeze-fracture cryogenic scanning electron microscopies. The stability of coated and uncoated SFPC liposomes was determined in simulated gastrointestinal fluids. For βlg-Cs-SL and Eu-SL, after 2 h of incubation in simulated gastric condition, less than 5 % of the encapsulated vitamins C and E were released, whereas for SL, 41 and 28 % of vitamins C and E were released within 2 h of incubation period. In simulated intestinal fluid, coated liposomes released most of their remaining payload when incubated for 4 h. The newly developed dual coating was found to be as effective as its commercially available counterpart, Eudragit® S100 coating; nevertheless, the biocompatible, non-toxic, and non-synthetic nature of this coating makes it an attractive alternative. Modeling the release kinetics of vitamins from coated liposome showed that the release of payload from surface coated liposomes proceeded through a multistep structural disintegration involving both Fickian and non-Fickian types of diffusion. The ability of these surface-coated liposomes to maintain structural integrity under the gastric condition followed by site-specific, pH-triggered release of encapsulated cargo in the intestine will make them highly suitable for oral administration of bioactive compounds in pharmaceutical and food applications.
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Affiliation(s)
- Apratim Jash
- Department of Food Science, Cornell University, Ithaca, NY 14850, USA
| | - Amy Krueger
- School of Chemical and Biomolecular Engineering, Cornell University, Ithaca NY 14850, USA
| | - Syed S. H. Rizvi
- Department of Food Science, Cornell University, Ithaca, NY 14850, USA
- School of Chemical and Biomolecular Engineering, Cornell University, Ithaca NY 14850, USA
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3
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Mitra P, Zhou R, Rizvi SSH. Supercritical carbon dioxide extrusion of milk protein concentrate and rice flour blend: A new dairy nutrition delivery platform. J FOOD PROCESS ENG 2022. [DOI: 10.1111/jfpe.14056] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Pranabendu Mitra
- Department of Kinesiology, Health, Food and Nutritional Sciences University of Wisconsin‐Stout Menomonie Wisconsin USA
| | - Ran Zhou
- College of Food Science and Technology Shanghai Ocean University Shanghai China
| | - Syed S. H. Rizvi
- Department of Food Science Cornell University Ithaca New York USA
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4
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Javad S, Gopirajah R, Rizvi SSH. High internal phase oil-in-water emulsions stabilized by supercritical carbon dioxide extruded whey protein concentrate. Food Chem 2022; 372:131362. [PMID: 34818751 DOI: 10.1016/j.foodchem.2021.131362] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [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: 03/08/2021] [Revised: 10/04/2021] [Accepted: 10/05/2021] [Indexed: 11/04/2022]
Abstract
High Internal Phase Emulsions (HIPEs) were stabilized by functionalized whey protein concentrate (WPC-80). Functionalization of WPC-80 was done by supercritical CO2 assisted extrusion technology. HIPEs were formed by 80% oil and 1-4 wt% of control (untreated) whey protein concentrate, extruded/functionalized whey protein concentrates (f-WPC-80) at pH 3.0 and 5.4, and sodium caseinate (NaCas) separately and were characterized for their stability at two temperatures (25 and 40 °C) for 20 days. Results indicated that f-WPC-80-pH3.0 formed self-standing gels at 1 wt% concentrations which were more stable, without phase separation, than those stabilized by commercially used stabilizer NaCas and native c-WPC. At 4% concentration of f-WPC-80-pH3.0, the compressed droplets produced emulsions with self-standing and viscoelastic features. While control WPC-80, could not form stable HIPEs at any investigated concentrations. The reported high internal phase oil-in-water emulsions, offer a potential new system for delivery of nutritionally superior and clean-label products of commercial utility.
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Affiliation(s)
- Sumera Javad
- Department of Food Science, Cornell University, Ithaca, NY, USA; Department of Botany, Lahore College for Women University, Lahore, Pakistan.
| | | | - Syed S H Rizvi
- Department of Food Science, Cornell University, Ithaca, NY, USA
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5
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Arora B, Rizvi SSH. Process optimisation and product characterisation of milk protein concentrate extrudates expanded by supercritical carbon dioxide. INT J DAIRY TECHNOL 2021. [DOI: 10.1111/1471-0307.12801] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Bindvi Arora
- Department of Food Science Cornell University Ithaca NY 14850 USA
| | - Syed S H Rizvi
- Department of Food Science Cornell University Ithaca NY 14850 USA
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6
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Arora B, Schulz P, Rizvi SSH. In‐process flow behavior and structure formation during supercritical fluid extrusion of milk protein concentrate. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15348] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Bindvi Arora
- Department of Food Science Cornell University Ithaca NY USA
| | - Patrick Schulz
- Department of Food Science Cornell University Ithaca NY USA
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7
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Jash A, Ubeyitogullari A, Rizvi SSH. Liposomes for oral delivery of protein and peptide-based therapeutics: challenges, formulation strategies, and advances. J Mater Chem B 2021; 9:4773-4792. [PMID: 34027542 DOI: 10.1039/d1tb00126d] [Citation(s) in RCA: 30] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
Abstract
Throughout the past decade, there has been a rapid growth in the development of protein/peptide-based therapeutics. These therapeutics have found widespread applications in the treatment of cancer, infectious diseases, and other metabolic disorders owing to their several desirable attributes, such as reduced toxicity, diverse biological activities, high specificity, and potency. Most protein/peptide-based drugs are still administered parenterally, and there is an unprecedented demand in the pharmaceutical industry to develop oral delivery routes to increase patient acceptability and convenience. Recent advancements in nanomedicine discoveries have led to the development of several nano and micro-particle-based oral delivery platforms for protein/peptide-based therapeutics and among these, liposomes have emerged as a prominent candidate. Liposomes are spherical vesicles composed of one or more phospholipid bilayers enclosing a core aqueous phase. Their unique amphiphilic nature enables encapsulation of a diverse range of bioactives/drugs including both hydrophobic and hydrophilic compounds for delivery. Against this backdrop, this review provides an overview of the current approaches and challenges associated with the routes and methods of oral administration of protein/peptide-based therapeutics by using liposomes as a potential vehicle. First, the conventional and innovative liposome formation approaches have been discussed along with their applications. Next, the challenges associated with current approaches for oral delivery of protein and peptide-derived therapeutics have been thoroughly addressed. Lastly, we have critically reviewed the potential of liposomes utilization as vehicles for oral delivery of proteins emphasizing the current status and future directions in this area.
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Affiliation(s)
- Apratim Jash
- Department of Food Science, Cornell University, Ithaca, NY 14850, USA
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8
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Ubeyitogullari A, Rizvi SSH. Heat stability of emulsions using functionalized milk protein concentrate generated by supercritical fluid extrusion. Food Funct 2020; 11:10506-10518. [PMID: 33179668 DOI: 10.1039/d0fo02271c] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/31/2023]
Abstract
In this study, thermostable oil-in-water emulsions containing high protein contents were developed using milk protein concentrate (MPC) that was functionalized by supercritical fluid extrusion (SCFX) processing at low temperature and shear. Functionalized MPC (f-MPC) emulsions (3% protein-80% oil and 10% protein-50% oil) were compared with emulsions stabilized by commercial MPC (c-MPC), sodium caseinate (NaCas), and a commercial mayonnaise for their emulsifying properties and heat stability at 70 and 90 °C for 30 min, and 121 °C for 15 min. Zeta-potentials and interfacial protein concentrations of f-MPC emulsions were higher than that of c-MPC emulsions. f-MPC emulsions remained stable against creaming for at least 8 weeks at room temperature (23 °C), while their c-MPC counterparts showed significant creaming at the same conditions. Even after heating at 121 °C for 15 min, f-MPC emulsions retained their structural integrity as observed from their confocal images, droplet size distributions, and viscosities. In contrast, c-MPC emulsions and mayonnaise disintegrated upon heating at 121 °C for 15 min, and oil droplets of mayonnaise partially coalesced during heating at 90 °C for 30 min. f-MPC emulsions revealed higher viscosities compared to c-MPC emulsions, providing them improved stability. Viscosities of f-MPC emulsions were not significantly affected by heating at 90 °C for 30 min, while other emulsions exhibited a substantial increase in their viscosities due to protein denaturation and aggregation. Thus, f-MPC emulsions can be utilized in the development of protein-enriched functional foods (e.g., spreads) that are stable against high heat treatments.
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9
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Gopirajah R, Singha P, Javad S, Rizvi SSH. Emulsifying properties of milk protein concentrate functionalized by supercritical fluid extrusion. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.14754] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
| | - Poonam Singha
- Department of Food Science Cornell University Ithaca NY USA
| | - Sumera Javad
- Department of Food Science Cornell University Ithaca NY USA
- Department of Botany Lahore College for Women University Lahore Pakistan
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10
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Javad S, Gopirajah R, Rizvi SSH. Enhanced stability of emulsions made with super‐critical carbon dioxide extruded whey protein concentrate. J FOOD PROCESS ENG 2019. [DOI: 10.1111/jfpe.13183] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
Affiliation(s)
- Sumera Javad
- Department of Food ScienceCornell University Ithaca New York
- Department of BotanyLahore College for Women University Lahore Pakistan
| | - Rajamanickam Gopirajah
- Department of Food ScienceCornell University Ithaca New York
- Department of Food TechnologyKalasalingam University Srivilliputhur Tamil Nadu State India
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11
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Zhang J, Liu L, Liu H, Yoon A, Rizvi SSH, Wang Q. Changes in conformation and quality of vegetable protein during texturization process by extrusion. Crit Rev Food Sci Nutr 2018; 59:3267-3280. [DOI: 10.1080/10408398.2018.1487383] [Citation(s) in RCA: 52] [Impact Index Per Article: 8.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/14/2022]
Affiliation(s)
- Jinchuang Zhang
- Chinese Academy of Agriculture Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Institute of Food Science and Technology, Beijing, China
| | - Li Liu
- Chinese Academy of Agriculture Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Institute of Food Science and Technology, Beijing, China
| | - Hongzhi Liu
- Chinese Academy of Agriculture Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Institute of Food Science and Technology, Beijing, China
| | - Ashton Yoon
- Department of Food Science, Cornell University, Ithaca, New York, USA
| | - Syed S. H. Rizvi
- Department of Food Science, Cornell University, Ithaca, New York, USA
| | - Qiang Wang
- Chinese Academy of Agriculture Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Institute of Food Science and Technology, Beijing, China
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12
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Selig MJ, Dar BN, Kierulf A, Ravanfar R, Rizvi SSH, Abbaspourrad A. Modulation of whey protein-kappa carrageenan hydrogel properties via enzymatic protein modification. Food Funct 2018; 9:2313-2319. [DOI: 10.1039/c7fo01510k] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
Treatment of whey protein isolate (WPI) in heated κ-carrageenan (KC) slurries with protease and/or transglutaminase modulates the appearance and strength of hydrogels formed upon cooling.
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Affiliation(s)
| | - B. N. Dar
- Department of Food Technology
- IUST
- India
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13
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Liu H, Hebb RL, Putri N, Rizvi SSH. Physical properties of supercritical fluid extrusion products composed of milk protein concentrate with carbohydrates. Int J Food Sci Technol 2017. [DOI: 10.1111/ijfs.13624] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Hongzhi Liu
- Food Science Department; Cornell University; Ithaca NY 14850 USA
- Institute of Food Science and Technology; Chinese Academy of Agriculture Sciences; Beijing 100193 China
| | | | - Novita Putri
- Food Science Department; Cornell University; Ithaca NY 14850 USA
| | - Syed S. H. Rizvi
- Food Science Department; Cornell University; Ithaca NY 14850 USA
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14
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Tsai WC, Rizvi SSH. Microencapsulation and characterization of liposomal vesicles using a supercritical fluid process coupled with vacuum-driven cargo loading. Food Res Int 2017; 96:94-102. [PMID: 28528112 DOI: 10.1016/j.foodres.2017.03.027] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/12/2017] [Revised: 03/03/2017] [Accepted: 03/10/2017] [Indexed: 11/20/2022]
Abstract
A new technique of liposomal microencapsulation, consisting of supercritical fluid extraction followed by rapid expansion of the supercritical solution and vacuum-driven cargo loading, was successfully developed. It is a continuous flow-through process without usage of any toxic organic solvent. For use as a coating material, the solubility of soy phospholipids in supercritical carbon dioxide was first determined using a dynamic equilibrium system and the data was correlated with the Chrastil model with good agreement. Liposomes were made with D-(+)-glucose as a cargo and their properties were characterized as functions of expansion pressure, temperature, and cargo loading rates. The highest encapsulation efficiency attained was 31.7% at the middle expansion pressure of 12.41MPa, highest expansion temperature of 90°C, and lowest cargo loading rate of 0.25mL/s. The large unilamellar vesicles and multivesicular vesicles were observed to be a majority of the liposomes produced using this eco-friendly process.
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Affiliation(s)
- Wen-Chyan Tsai
- Institute of Food Science, Cornell University, Ithaca, NY 14850, USA.
| | - Syed S H Rizvi
- Institute of Food Science, Cornell University, Ithaca, NY 14850, USA
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15
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Mushtaq M, Sultana B, Akram S, Anwar F, Adnan A, Rizvi SSH. Enzyme-assisted supercritical fluid extraction: an alternative and green technology for non-extractable polyphenols. Anal Bioanal Chem 2017; 409:3645-3655. [PMID: 28331956 DOI: 10.1007/s00216-017-0309-7] [Citation(s) in RCA: 32] [Impact Index Per Article: 4.6] [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: 12/26/2016] [Revised: 03/02/2017] [Accepted: 03/09/2017] [Indexed: 01/21/2023]
Abstract
This contribution proposes an enzyme-assisted eco-friendly process for the extraction of non-extractable polyphenols (NEPPs) from black tea leftover (BTLO), an underutilized tea waste. BTLO hydrolyzed with various enzyme formulations was extracted using supercritical carbon dioxide and ethanol as co-solvent (SC-CO2 + EtOH). A conventional solvent extraction (CSE) was performed using EtOH + H2O (80:20, v/v) for comparison purposes. The results revealed that hydrolysis of BTLO with 2.9% (w/w) kemzyme at 45 °C and pH 5.4 for 98 min improved the liberation of NEPPs offering 5-fold higher extract yield (g/100 g) as compared with non-treated BTLO. In vitro antioxidant evaluation and LC-MS characterization of extracts revealed the presence of phenolic acids (mainly caffeic and para-coumaric acid) of high antioxidant value. Scanning electron micrograph of the hydrolyzed BTLO samples indicated noteworthy changes in the ultrastructure of BTLO. Moreover, polyphenol extracts obtained by SC-CO2 + EtOH extraction were found to be cleaner and richer in polyphenols as compared to CSE. The devised enzyme-assisted SC-CO2 + EtOH extraction process in the present work can be explored as an effective biotechnological mean for the optimal recovery of antioxidant polyphenols. Graphical abstract Enzymatic pretreatment can effectively liberate non-extractable polyphenols (NEPPs) while hydrolyzing the cellulosic and hemicellulosic framework of black tea left overs (BTLO).
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Affiliation(s)
- Muhammad Mushtaq
- Department of Chemistry, University of Agriculture, Faisalabad, 38040, Pakistan.,Food Science, Cornell University, 366 Stocking Hall, Ithaca, NY, 14852, USA.,Department of Chemistry, GC University, Lahore, 55300, Pakistan
| | - Bushra Sultana
- Department of Chemistry, University of Agriculture, Faisalabad, 38040, Pakistan.
| | - Sumia Akram
- Department of Chemistry, University of Agriculture, Faisalabad, 38040, Pakistan.,Food Science, Cornell University, 366 Stocking Hall, Ithaca, NY, 14852, USA
| | - Farooq Anwar
- Department of Chemistry, University of Sargodha, University Road, Sargodha, 40100, Pakistan
| | - Ahmad Adnan
- Department of Chemistry, GC University, Lahore, 55300, Pakistan
| | - Syed S H Rizvi
- Food Science, Cornell University, 366 Stocking Hall, Ithaca, NY, 14852, USA
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Wagner ME, Spoth KA, Kourkoutis LF, Rizvi SSH. Stability of niosomes with encapsulated vitamin D3 and ferrous sulfate generated using a novel supercritical carbon dioxide method. J Liposome Res 2015; 26:261-8. [DOI: 10.3109/08982104.2015.1088868] [Citation(s) in RCA: 21] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
Affiliation(s)
| | - Katherine A. Spoth
- School of Applied and Engineering Physics, Cornell University, Ithaca, NY, USA, and
| | - Lena F. Kourkoutis
- School of Applied and Engineering Physics, Cornell University, Ithaca, NY, USA, and
- Kavli Institute at Cornell for Nanoscale Science, Ithaca, NY, USA
| | - Syed S. H. Rizvi
- Department of Food Science, Cornell University, Ithaca, NY, USA,
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17
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Mudgal S, Ran-Ressler RR, Liu L, Brenna JT, Rizvi SSH. Branched chain fatty acids concentrate prepared from butter oil via urea adduction. EUR J LIPID SCI TECH 2015. [DOI: 10.1002/ejlt.201500110] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/04/2023]
Affiliation(s)
- Samriddh Mudgal
- Institute of Food Science; Cornell University, Ithaca, NY; USA
| | | | - Lei Liu
- Institute of Food Science; Cornell University, Ithaca, NY; USA
- Division of Nutritional Sciences; Cornell University, Ithaca, NY; USA
| | - J. Thomas Brenna
- Institute of Food Science; Cornell University, Ithaca, NY; USA
- Division of Nutritional Sciences; Cornell University, Ithaca, NY; USA
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Abstract
Sprouts have gained popularity worldwide due to their nutritional values and health benefits. The fact that their consumption has been associated with numerous outbreaks of foodborne illness threatens the $250 million market that this industry has established in the United States. Therefore, sprout manufacturers have utilized the U.S. Food and Drug Administration recommended application of 20,000 ppm of calcium hypochlorite solution to seeds before germination as a preventative method. Concentrations of up to 200 ppm of chlorine wash are also commonly used on sprouts. However, chlorine-based treatment achieves on average only 1- to 3-log reductions in bacteria and is associated with negative health and environmental issues. The search for alternative strategies has been widespread, involving chemical, biological, physical, and hurdle processes that can achieve up to 7-log reductions in bacteria in some cases. The compilation here of the current scientific data related to these techniques is used to compare their efficacy for ensuring the microbial safety of sprouts and their practicality for commercial producers. Of specific importance for alternative seed and sprout treatments is maintaining the industry-accepted germination rate of 95% and the sensorial attributes of the final product. This review provides an evaluation of suggested decontamination technologies for seeds and sprouts before, during, and after germination and concludes that thermal inactivation of seeds and irradiation of sprouts are the most practical stand-alone microbial safety interventions for sprout production.
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Affiliation(s)
- Adi Md Sikin
- Institute of Food Science, Cornell University, Stocking Hall, Ithaca, New York 14853-7201, USA; Universiti Teknologi MARA, Shah Alam, Selangor, Malaysia.
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Iftikhar T, Wagner ME, Rizvi SSH. Enhanced inactivation of pectin methyl esterase in orange juice using modified supercritical carbon dioxide treatment. Int J Food Sci Technol 2013. [DOI: 10.1111/ijfs.12368] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Tehreema Iftikhar
- Institute of Food Sciences; College of Agriculture and Life Sciences; Cornell University; Ithaca-14850 NY USA
- Laboratory of Biotechnology; Department of Botany; Government College University; Faisalabad-38040 Pakistan
| | - Michael E. Wagner
- Institute of Food Sciences; College of Agriculture and Life Sciences; Cornell University; Ithaca-14850 NY USA
| | - Syed S. H. Rizvi
- Institute of Food Sciences; College of Agriculture and Life Sciences; Cornell University; Ithaca-14850 NY USA
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Paraman I, Supriyadi S, Wagner ME, Rizvi SSH. Prebiotic fibre-incorporated whey protein crisps processed by supercritical fluid extrusion. Int J Food Sci Technol 2013. [DOI: 10.1111/ijfs.12204] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Ilankovan Paraman
- Institute of Food Science; Cornell University; Stocking Hall; Ithaca; NY; 14853; USA
| | - Susmoko Supriyadi
- Institute of Food Science; Cornell University; Stocking Hall; Ithaca; NY; 14853; USA
| | - Michael E. Wagner
- Institute of Food Science; Cornell University; Stocking Hall; Ithaca; NY; 14853; USA
| | - Syed S. H. Rizvi
- Institute of Food Science; Cornell University; Stocking Hall; Ithaca; NY; 14853; USA
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Paraman I, Wagner ME, Rizvi SSH. Micronutrient and Protein-Fortified Whole Grain Puffed Rice Made by Supercritical Fluid Extrusion. J Agric Food Chem 2012; 60:11188-94. [PMID: 0 DOI: 10.1021/jf3034804] [Citation(s) in RCA: 34] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/07/2023]
Affiliation(s)
- Ilankovan Paraman
- Institute of Food Science, Cornell University, 151 Stocking Hall, Ithaca, New York 14853-7201, United States
| | - Michael E. Wagner
- Institute of Food Science, Cornell University, 151 Stocking Hall, Ithaca, New York 14853-7201, United States
| | - Syed S. H. Rizvi
- Institute of Food Science, Cornell University, 151 Stocking Hall, Ithaca, New York 14853-7201, United States
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25
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Sikin AM, Rizvi SSH. Recent patents on the sterilization of food and biomaterials by supercritical fluids. Recent Pat Food Nutr Agric 2011; 3:212-225. [PMID: 21846321 DOI: 10.2174/2212798411103030212] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/07/2010] [Accepted: 12/14/2010] [Indexed: 05/31/2023]
Abstract
Supercritical fluid technology applies the unique characteristics of certain substances under particular conditions of pressure and temperature above their critical point. In particular, supercritical fluid sterilization provides a nonthermal solution to problems related to bacterial, viral, yeast and enzyme inactivation in the food and pharmaceutical industries as well as healthcare services. Supercritical fluid CO2 is versatile for sterilization due to its non-reactive nature, ability to penetrate into cells and tissues, reduced energy usage and improved quality retention of heat-sensitive substrates. Therefore, the purpose of this review is to illustrate the most recent and related patents for sterilizing food and biomaterials with supercritical fluids, published and/or granted from 2005 to present. Finally, the manuscript reports a discussion on the current challenges and development of supercritical fluid sterilization particularly for the food industry.
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Affiliation(s)
- Adi Md Sikin
- Institute of Food Science, Cornell University, 151 Stocking Hall, Ithaca, NY 14853-7201, USA.
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Patel S, Venditti RA, Pawlak JJ, Ayoub A, Rizvi SSH. Development of cross-linked starch microcellular foam by solvent exchange and reactive supercritical fluid extrusion. J Appl Polym Sci 2009. [DOI: 10.1002/app.29270] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
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Chen KHJ, Rizvi SSH. Measurement and prediction of solubilities and diffusion coefficients of carbon dioxide in starch-water mixtures at elevated pressures. ACTA ACUST UNITED AC 2005. [DOI: 10.1002/polb.20703] [Citation(s) in RCA: 14] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
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Abstract
The functional quality of Mozzarella cheese is defined by its ability to melt and stretch. Currently used methods to evaluate the stretchability of Mozzarella cheese are empirical and lack control of moisture loss and temperature. The typical fork test, the imitative tensile stretch test, and the 3-pronged-hook probe tensile test all expose the test samples to ambient conditions during stretching and thus give poorly reproducible results. An objective method developed in our laboratory to evaluate stretchability of cheese is based on the principle of the Ring-and-Ball method used to measure the softening point of polymers. This technique, which controls temperature and moisture loss, was used to quantify the stretchability of Mozzarella cheese. Average stretch length varied between 4 to 9 cm between the youngest and the oldest cheese samples. The method was found to be sensitive enough to discriminate between cheeses of different ages. The results showed that the technique is reproducible and gives reliable stretch length and stretch length vs. time data, which was further used to estimate extensional viscosity of the test sample. Age-related differences were reflected in extensional viscosity that decreased from 17.4 to 13.6 kPa.s with increase in age.
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Affiliation(s)
- Z Hicsasmaz
- Institute of Food Science, Cornell University, Stocking Hall, Ithaca, NY 14853, USA
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Abstract
Yeast-leavened dough processing is semicontinuous due to the requirement for fermentation at constant temperature and humidity. Also, new regulations on the emission of alcohols are becoming burdensome on the baking industry. Extrusion processing of dough with supercritical carbon dioxide (SC-CO(2)) is envisioned to alleviate emission problems and to decrease production time by eliminating fermentation. A bread dough formulation with 50% (w/w) moisture was leavened by injecting 1.5% (w/w) SC-CO(2) in a twin-screw extruder at 37 degrees C. Specific mechanical energy input was 260 kJ/kg. The operating apparent shear rate range was 60-260 s(-1). SCFX-leavened dough density (420-430 kg/m(3)) was in good agreement with values reported for similar doughs. The flow behavior index, obtained by an on-line slit rheometer, was 0.49 for the nonleavened control and 0.63 for the SCFX-leavened dough. Apparent viscosity of the SCFX-leavened dough varied from 37 to 23 Pa-s. This new continuous process offers attractive possibilities for industrial applications if further developed.
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Affiliation(s)
- Zeynep Hicsasmaz
- Institute of Food Science, 151 Stocking Hall, Cornell University, Ithaca, New York 14853, USA.
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Alavi SH, Chen KH, Rizvi SSH. Rheological characteristics of intermediate moisture blends of pregelatinized and raw wheat starch. J Agric Food Chem 2002; 50:6740-6745. [PMID: 12405769 DOI: 10.1021/jf011662q] [Citation(s) in RCA: 11] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/24/2023]
Abstract
Rheological properties of intermediate moisture (35-45% wet basis) doughs from pregelatinized and raw wheat starch blends of various ratios were characterized using off-line capillary rheometry and online slit-die extrusion. In the case of capillary rheometer, viscosity of blends decreased by up to 50% as pregel starch concentration increased from 5 to 45%, whereas tests could not be conducted beyond 45% pregel starch concentration. For slit-die extrusion, viscosity was at a minimum at 60% pregel concentration, and it decreased by as much as 65% as pregel concentration increased from 0 to 60%. As pregel concentration increased (from 5 to 45% for the rheometer and from 0 to 60% for the extruder), the amount of water available in the system for gelatinization of existing raw starch granules decreased due to the stronger water-binding capacity of pregelatinized starch. This led to decreased additional conversion in the rheometer and extruder, which in turn caused a decrease in the volume fraction of starch and a reduction in viscosity.
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Affiliation(s)
- Sajid H Alavi
- Institute of Food Science, 151 Stocking Hall, Cornell University, Ithaca, New York 14853-7201, USA.
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Brandsma RL, Rizvi SSH. Effect of manufacturing treatments on the rheological character of Mozzarella cheese made from microfiltration retentate depleted of whey proteins1. Int J Food Sci Technol 2001. [DOI: 10.1046/j.1365-2621.2001.00506.x] [Citation(s) in RCA: 13] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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Brandsma RL, Rizvi SSH. Manufacture of Mozzarella cheese from highly-concentrated skim milk microfiltration retentate depleted of whey proteins1. Int J Food Sci Technol 2001. [DOI: 10.1046/j.1365-2621.2001.00507.x] [Citation(s) in RCA: 20] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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Affiliation(s)
- Dang Q. Tuan
- Institute of Food Science, Stocking Hall, Cornell University, Ithaca, New York 14853, and School of Chemical Engineering, Cornell University, Ithaca, New York 14853
| | - John A. Zollweg
- Institute of Food Science, Stocking Hall, Cornell University, Ithaca, New York 14853, and School of Chemical Engineering, Cornell University, Ithaca, New York 14853
| | - Syed S. H. Rizvi
- Institute of Food Science, Stocking Hall, Cornell University, Ithaca, New York 14853, and School of Chemical Engineering, Cornell University, Ithaca, New York 14853
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Tuan DQ, Zollweg JA, Harriott P, Rizvi SSH. Measurement and Modeling of Viscosity of Supercritical Carbon Dioxide/Biomaterial(s) Mixtures. Ind Eng Chem Res 1999. [DOI: 10.1021/ie980363w] [Citation(s) in RCA: 16] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Dang Quoc Tuan
- Institute of Food Science, Stocking Hall, and School of Chemical Engineering, Cornell University, Ithaca, New York 14853
| | - John A. Zollweg
- Institute of Food Science, Stocking Hall, and School of Chemical Engineering, Cornell University, Ithaca, New York 14853
| | - Peter Harriott
- Institute of Food Science, Stocking Hall, and School of Chemical Engineering, Cornell University, Ithaca, New York 14853
| | - Syed S. H. Rizvi
- Institute of Food Science, Stocking Hall, and School of Chemical Engineering, Cornell University, Ithaca, New York 14853
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Tuan DQ, Yener ME, Zollweg JA, Harriott P, Rizvi SSH. Steady-State Parallel Plate Apparatus for Measurement of Diffusion Coefficient in Supercritical Carbon Dioxide. Ind Eng Chem Res 1998. [DOI: 10.1021/ie9802055] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Dang Quoc Tuan
- Institute of Food Science, Stocking Hall, Cornell University, Ithaca, New York 14853, Middle East Technical University, Department of Food Engineering, 06531 Ankara, Turkey, and School of Chemical Engineering, Cornell University, Ithaca, New York 14853
| | - Meryem E. Yener
- Institute of Food Science, Stocking Hall, Cornell University, Ithaca, New York 14853, Middle East Technical University, Department of Food Engineering, 06531 Ankara, Turkey, and School of Chemical Engineering, Cornell University, Ithaca, New York 14853
| | - J. A. Zollweg
- Institute of Food Science, Stocking Hall, Cornell University, Ithaca, New York 14853, Middle East Technical University, Department of Food Engineering, 06531 Ankara, Turkey, and School of Chemical Engineering, Cornell University, Ithaca, New York 14853
| | - P. Harriott
- Institute of Food Science, Stocking Hall, Cornell University, Ithaca, New York 14853, Middle East Technical University, Department of Food Engineering, 06531 Ankara, Turkey, and School of Chemical Engineering, Cornell University, Ithaca, New York 14853
| | - Syed S. H. Rizvi
- Institute of Food Science, Stocking Hall, Cornell University, Ithaca, New York 14853, Middle East Technical University, Department of Food Engineering, 06531 Ankara, Turkey, and School of Chemical Engineering, Cornell University, Ithaca, New York 14853
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Singh B, Rizvi SSH, Harriott P. Measurement of Diffusivity and Solubility of Carbon Dioxide in Gelatinized Starch at Elevated Pressures. Ind Eng Chem Res 1996. [DOI: 10.1021/ie960295i] [Citation(s) in RCA: 21] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Bhajmohan Singh
- Institute of Food Science and School of Chemical Engineering, Cornell University, Ithaca, New York 14853
| | - Syed S. H. Rizvi
- Institute of Food Science and School of Chemical Engineering, Cornell University, Ithaca, New York 14853
| | - Peter Harriott
- Institute of Food Science and School of Chemical Engineering, Cornell University, Ithaca, New York 14853
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Bhaskar AR, Rizvi SSH, Harriott P. Performance of a packed column for continuous supercritical carbon dioxide processing of anhydrous milk fat. Biotechnol Prog 1993. [DOI: 10.1021/bp00019a010] [Citation(s) in RCA: 16] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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Yu ZR, Rizvi SSH, Zollweg JA. Enzymic esterification of fatty acid mixtures from milk fat and anhydrous milk fat with canola oil in supercritical carbon dioxide. Biotechnol Prog 1992. [DOI: 10.1021/bp00018a006] [Citation(s) in RCA: 32] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Abstract
The life cycle and geographic distribution of the sealworm ( Phocanema decipiens ) are reviewed. Also discussed is the temperature tolerance of the third stage larva as well as its public health implications. It is concluded that there ought to be no public health hazards associated with the sealworm as long as people continue to process seafood properly. Correlation between the increase in the grey seal population and the increase in the rate of sealworm infestation in cod over the last decades as well as possible biological solutions to the problem also are discussed. Rate of infection is similar to Eastern Canadian waters, British waters, of the coast of Norway, and around Iceland. Also reviewed are the current detection methods, their limitations, potential alternative technique as well as the properties of the sealworm involved. Pictures taken, with the Scanning Laser Acoustic Microscope, of sealworm embedded in 2.5- and 4-cm thick cod tissue, are presented.
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Affiliation(s)
- Hannes Hafsteinsson
- Institute of Food Science, Stocking Hall, Cornell University, Ithaca, New York 14853
| | - Syed S H Rizvi
- Institute of Food Science, Stocking Hall, Cornell University, Ithaca, New York 14853
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Abstract
Carbon dioxide is effective for extending the shelf-life of perishable foods by retarding bacterial growth. The overall effect of carbon dioxide is to increase both the lag phase and the generation time of spoilage microorganisms; however, the specific mechanism for the bacteriostatic effect is not known. Displacement of oxygen and intracellular acidification were possible mechanisms that were proposed, then discounted, by early researchers. Rapid cellular penetration and alteration of cell permeability characteristics have also been reported, but their relation to the overall mechanism is not clear. Several researchers have proposed that carbon dioxide may first be solubilized into the liquid phase of the treated tissue to form carbonic acid (H2CO3), and investigations by the authors tend to confirm this step, as well as to indicate the possible direct use of carbonic acid for retarding bacterial spoilage. Most recently, a metabolic mechanism has been studied by a number of researchers whereby carbon dioxide in the cell has negative effects on various enzymatic and biochemical pathways. The combined effect of these metabolic interferences are thought to constitute a stress on the system, and result in a slowing of the growth rate. The degree to which carbon dioxide is effective generally increases with concentration, but high levels raise the possibility of establishing conditions where pathogenic organisms such as Clostridium botulinum may survive. It is thought that such risks can be minimized with proper sanitation and temperature control, and that the commercial development of food packaging systems employing carbon dioxide will increase in the coming years.
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Affiliation(s)
- James A Daniels
- Institute of Food Science, Cornell University, Ithaca, New York 14853
| | | | - Syed S H Rizvi
- Institute of Food Science, Cornell University, Ithaca, New York 14853
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